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The McKittrick Hotel - Manderley Bar

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Lost Gem
The Mckittrick Hotel   Gallow Green 1 Rooftop Bars Brunch American Bars undefined

The Mckittrick Hotel - Gallow Green

The McKittrick Hotel offers so much to visitors - everything but a place to rest one's head, as it isn't, actually, a hotel at all. Sleep No More takes up most of the floors, and has gained an international reputation for being one of the most entertaining nights out (please read the separate write up below), but, in addition, on the top floor sits a gorgeous rooftop bar and restaurant. Gardeners and herbalists from the McKittrick tend to the lush vegetation surrounding the clientele, who are comfortably lounging on the well-cushioned couches, a mix of folks emerging from exploring the hotel and drop ins for the cocktails and wonderful views. On almost any given weekend, the line to get in can extend down the street - both for their marvelous brunch (bottomless brunch cocktails and live music), or in the evening for drinks. The contemporary French-American fare is “whimsical food” according to Lola, the maître d’; the seasonal farm-to-table aspect makes for a fresh menu that changes as often as once a week. A popular charcuterie and cheese plate changes daily, and cocktails are a must: Vanessa’s cup was a hit with our crew. We recommend attempting to make a reservation, but please keep in mind that the bar closes during the winter months. Downstairs, the Heath opens - Thursday through Saturday nights - and showcases a house band. The atmosphere is livelier, replacing the food from upstairs with yet more drinks. This venue will not close over winter, offering a happening refuge from the cold for those ready to dance the night away.

More places on 27th Street

Lost Gem
Nobel Printing Inc. 1 Printing and Copying undefined

Nobel Printing Inc.

“By accident, ” answered Olga Blanco when I asked her how she got her start in the printing business. Her husband started Nobel Printing in 1979, and Olga took over a short while later when he became ill. “I learned and I kept going, ” she smiled, remembering a time when the business was new to her. She, in turn, has taught her son, who works for a printing company in Florida. Olga shared with me that when her son's business decided to use the traditional printing press in an effort to distinguish themselves from others, his knowledge of the machine lead to a promotion. “No one else knows how to use these, ” she gushed, “so they increased his pay. ”Originally from Columbia, Olga journeyed to the States in 1969 at the age of seventeen. Since living here, she has seen a lot of changes, many of which have had an negative impact on her custom printing company. “Everything is digital these days, ” she rationalized, "And everyone thinks they are a designer. ” With so many people in possession of a computer and the means to make their own digital copies, her fears are not unwarranted. Topped off with rising rents, Olga is not sure her business will operate for longer than a few more years. Indeed, she has seen many others pushed out of the neighborhood for similar reasons. “The real estate business is hungry for money, ” she said, shaking her head. Despite the obstacles, Olga remains quite confident in the product, itself. She happily deals solely in custom printing, taking on any job no matter the size and “creating something beautiful. ” When I visited in the summer of 2016, Olga was working on a wedding order of 2000 invites and could not conceal her passion for the project. She showed me her early drafts, pulling out the quality card stock and brushing her fingertips over a soft design that depicted a tree just in bloom. There is no replacement for “that human touch. ”

Lost Gem
Between the Bread 1 Caterers Breakfast Event Planners American undefined

Between the Bread

Jon Eisen is not only one of the partners of Between the Bread and its director of strategic growth, but he is also heir to one of the pioneers of the venture, which has delivered sandwiches to office workers since 1979. Ricky Eisen, Jon’s mother and the company’s president - who was born on the outskirts of Tel Aviv - decided to use large-scale catering to bring healthy meals to her clients in a more efficient way. Jon claims that the result was the first catering company in New York City. Ricky’s idea to use only healthy and local ingredients proved to be a pivotal moment in the way catering to corporate clients is done today. In 2013, Ricky put her son in charge of the retail and café side of the business, which up until that point had been secondary to catering. Recognizing the recent popular trend of eating healthy and local, Jon quickly began streamlining the production process, including installing digital cash registers to track customer orders. This lead to a doubling of revenue. His success prompted Ricky to name him partner in 2015. Despite these changes, the core of the business is still the same: using organic, fresh, and seasonal to serve “high quality meals. ” And to hear it from Jon and the head of brand strategy, Victoria Rolandelli, this core seems to resonate well with customers. Between the Bread opened two more locations in October 2015 and has plans to have a total of twelve locations throughout the city. Located in the Chelsea Terminal Warehouse, the 27th Street Between the Bread is in a massive space that was previously an unloading station for trains. In the not-too-distant future, once Hudson Yards is complete, it is Jon's hope that they will become the "new Chelsea Market. "