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Innside New York NoMad

Innside Hotel, a NoMad-based property by Melia Hotels International, effortlessly combines a minimalist, stylish, global sensibility with an artsy and innovative vibe that is firmly rooted in local New York culture. The Manhattan Sideways Team was impressed from the moment we walked through the airy, plant-lined, street-side terrace into the sleek, colorful lobby. Framed by the orange-and-silver paneled wall behind them, two receptionists beamed and waved at us from a desk that emanated a glowing, purple light. The manager of the hotel informed us that the reception staff double as concierges: they are savvy New Yorkers with an encyclopedic knowledge of the city that will serve any tourist extremely well. “We hire people not just for their experience, but for their passion, ” he said. As we went up to the seventeenth floor to check out the room facilities, we caught a beautiful view of the Empire State Building through the windows in the hallway. Location is one of Innside’s biggest draws: In addition to the iconic building, Innside is in walking distance from the High Line, Times Square, and Broadway - Perfect for any tourist. The room we visited had a German-inspired aesthetic that is elegant, modernist, and eminently functional. Everything was clean and white (barring a pair of funky yellow cushions) with ambient lighting, USB outlets, an espresso machine, a complimentary non-alcoholic minibar, and, of course, gorgeous views of the New York skyline. In addition to conference rooms, Innside boasts Google-style “creative rooms” for social or business gatherings geared towards ideas and innovation. These rooms feature fun and colorful décor, comfortable furniture, fitness balls, high tech SMART boards, built-in audio-visual equipment, and an all-inclusive mini-bar and coffee station. To top it all off, Innside manages the restaurant Impero Caffe, which is headed by award-winning celebrity chef Scott Conant and offers outstanding, rustic Italian cuisine.

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Hotel Chelsea

A placard marking the Chelsea Hotel's landmark status reads, “The Chelsea was opened in 1884 as one of the city’s earliest cooperative apartment houses. It became a hotel about 1905... Artists and writers who have lived here include Arthur B. Davies, James T. Farrell, Robert Flaherty, O. Henry, John Sloan, Dylan Thomas and Thomas Wolfe. " One of the most important buildings in all of New York in the last Century, The Chelsea, with its bright red exterior and ornate iron balconies, still stands tall today. The past may never come back, but the new owners of this incredible landmark have told all of the long-time current residents of the hotel that he wants to restore the feel that the hotel had in the 1960s, just without all of the drugs and drama. The original owner, Stanley Bard, should take full credit for making it famous, gave musicians and other artists a place to live when no one else would. He “trusted everyone, ” and “understood all of the artists that lived and stayed here, ” according to Dan Courtenay, a resident of the hotel and owner of Chelsea Guitars on the ground floor - Bard appreciated what Manhattan was all about, he “was the heart of the place. ” The Chelsea hotel is where Andy Warhol threw an assassination party after the death of JFK -- where many Titanic survivors took refuge in 1912 -- where Betsy Johnson created the mini skirt -- Mark Twain, Jack Kerouac, Mark Rothko, James Schuyler, Arthur C. Clarke, Bob Dylan and Leonard Cohen all spent time at this hotel, walking its hallways and working on their art. Today, the ghosts of former tenants are said to roam the halls, and the hotel gives off an air of mystery and fame.

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American Bartender's School

Approaching almost fifty years, the American Bartender's School, owned by Joseph Bruno, has been teaching mixologists the ‘ology of mixing. Having moved in the ‘80s from their original location on Madison Avenue, the school offers forty-hour courses, with students leaving as certified bartenders with a license issued by the New York State Board of Education. Joseph contends that a bartender’s success is determined by conversation, “no matter how good the drink is. ” That being said, technical skill is far from lacking at this institution. Combining lectures and a “lab” portion, we witnessed students attentively toiling over drinks for phantom customers in a room designed to look like one giant bar. The difference, however, is that unlike a culinary school where one might sample their own creations, students do not imbibe here. In fact, there is no alcohol to be found at this bar. Everything is in the correct bottles and the colors all match their potent potable equivalent. What was explained to us is that everything is about measurements. Students are given a recipe to follow, and provided they do it correctly, they can rest assured that it will taste exactly right in the real world. After decades of experience bartending in and managing drinking establishments, Joseph has seen a new devotion to the craft of mixology. Up-and-coming bartenders have tested innovative flavors, homemade syrups, and the “farm-to-table” use of fresh ingredients. He has taken particular pleasure in the resurgence of drinks not popular since the Prohibition era. Perhaps it is a sign that we still have a chance to relive some of the best aspects of the Roaring Twenties.