Waterfront Ale House

Middle Branch rebranded itself as LB33 in 2022. The concept behind Middle Branch is simply explained by manager, Lucinda Sterling. "It stems from drinks created before Prohibition while also utilizing the new ingredients on the market, " but Lucinda emphasized that they adhere to the classics as much as possible. Equally intriguing to me was Lucinda's own story and how she came to run this bar. Eight years ago, she set out on a whimsical cross-country road trip, looking for a "bigger destiny. " Stopping in Manhattan, and having a drink at the bar, Milk & Honey, she struck up a conversation with owner, Sasha Petraske. And as she says, "I never finished that road trip. " She went on to tell me how many inspiring people she has met on this journey and how she has learned to love and appreciate the craft of a good cocktail. "There is so much integrity in what we do here. " So when Sasha decided to open yet another bar, Lucinda was eager to stand behind him. Dimly lit, brooding, and brimming with mystery, Middle Branch is a sophisticated milieu to take a cocktail seriously, impress a date, or even to have a peaceful, uninterrupted evening with friends of all ages. Pineapple lights hang from the ceiling and cast their warm glow over the proceedings, while plush leather seats upstairs let customers sip in languorous comfort. Downstairs, where jazz is played on Tuesdays and bluegrass Wednesdays, standing tables encourage a more active approach to imbibing. We would not have been surprised to run into Voltaire and Montesquieu clinking glasses. But it is hardly all style, the substance is substantial. In addition to classic cocktails, a “bartender’s choice” option lets drinkers tell bartenders (do not make the mistake of calling them “mixologists”) what flavors they like, and then letting the pros perform their magic. Really, it is more poetry than prose. A “something new” section on the menu showcases recent drinks the bartenders have been working on... with wonderful results. There were quite a few of us drinking one Friday night, and we were appreciative of each of the recommendations. Did we like spicy, sweet, ginger, coconut??? Lots of questions until our waitress smiled and quietly walked away. Each time she came back with something unique and splendid. Some favorites were the Chin Chin (made with bourbon, apple cider and fresh ginger), the Cobble Hill (a cheeky spinoff of a Manhattan) and a drink that was yet to come out officially, the Pear Necessities. We were also pleased to have a constant bowl of handmade pretzels set before us as this along with mixed nuts are the only food options... and soon to be introduced, their secret blend of popcorn. Across the bottom of the menu, they score bonus points with pithy quotes from historical bon vivants. From Mark Twain: “never refuse to do a kindness unless the act would work great injury to yourself, and never refuse to take a drink - under any circumstances. ” If all of our drinks were created at Middle Branch, I am quite sure that none of us would.

Attention to those who are over twenty-one - Tipsy Scoop has found a winning combination using two of everyone's favorite indulgences: ice cream and alcohol. The “barlour” is the creation of young ice cream aficionado Melissa Tavvs, who has the frozen dessert running through her blood. Her great grandfather was known for bringing gelato from Italy, his home country, to Scotland. He was also a member of the Ice Cream Alliance. In addition to this legacy, Melissa has a background in wine and spirits. Why not bring the two together? Growing up in the industry, Melissa learned that alcohol is sometimes used to soften ice cream, and thought that it might be fun to combine her personal passion with her family’s and make an ice cream product with an significant alcohol content. After perfecting the freezing process and secret recipe, Tipsy Scoop was born. Each of the brand's flavors has a 5% alcohol content. The company began to take shape in 2013 in the Hot Bread Kitchen commercial space in Harlem, largely focusing on small batch production and catering for groups like Louis Vuitton and Bloomingdales. Their storefront opened in May of 2017 and has been met with tremendous buzz and success. The shop often has a line out the door. The charming shop is complete with exposed brick and neon signs and is a delightful addition to the quiet neighborhood where Melissa, herself, lives. Manhattan Sideways sampled numerous flavors including our favorite, dark chocolate whiskey with salted caramel. In addition, we enjoyed the vanilla bean bourbon, maple bacon bourbon, and chocolate stout and pretzel. We found the mango margarita and strawberry white sangria sorbets to be perfect for the hot summer day on which we stopped in, and we were pleased to learn that all of the Tipsy Scoop flavors are available by the pint and in customizable cakes.

Aside from his exemplary resume covering many aspects of the food industry and hospitality world, Eddie Bergman, the man behind the cleverly named Hill & Bay (located in the Murray Hill / Kips Bay area), also works to make a meaningful contribution to society as a whole. In addition to being an adjunct professor of tourism at NYU, he works hard to "effect social change" through his involvement in various organizations. While pursuing these other ambitions, Eddie first opened his E& E Grill in the Times Square area, before moving on to this latest venture. The menu he created at Hill & Bay is simple, yet enticing comfort food, with its warm, freshly baked biscuits, mac & cheese, interesting combination sandwiches (at lunch time), burgers, and salads. Vegetarians can also feel welcome, as there are many options, including the now notorious staple food - kale. There is a nicely laid out bar up front, and some flat screens scattered about. The emphasis, however, is certainly not on sports, but rather light jazz music that doesn't overwhelm.

It was late in the day and we were quite cold, so walking into the dark wooded atmosphere of Cask and finding a few empty seats at the bar was ideal. We always love chatting with the bartenders. Here, we learned about the beer casks (fresh unpasteurized ales) and satisfied our hunger, with a few good small plates. Recharged and warmed up a bit, we were ready to walk 33rd Street during the evening hours.

This watering hole is great for both after-work drinks and a rambunctious sport-watching experiences. Two bars serve beer, wine, and cocktails, and either can be rented out for private events. Comfortable leather chairs invite patrons to rest their legs, and the tabletops made from giant cross-sections of tree trunks add a tasteful touch.

Hailing from a family of Brazilian Jiu-Jitsu royalty, Renzo Gracie is not a good man with whom to make trouble. He is, however, a good man to train with, carrying several blackbelts and fight records, including bouts against past world champions. In 1995, while still an active (young) fighter, Gracie moved to New York and opened Renzo Gracie in midtown Manhattan, a few blocks north of its current location. Since then, the gym has moved south, added Muay Thai to its training acumen (as well as comprehensive MMA and boxing programs), and seen more than one world champion come to train.

Arriving from South Africa, Albertus Swanepoel attended the Fashion Institute of Technology (FIT) in New York, which led him to an apprenticeship and ultimately his own glove-making business. The appeal of gloves, however, was “incredibly limited, ” as most people wear them only seasonally. So, renaissance man that he is, Albertus switched gears and slid seamlessly into the world of hats. Now he is firmly entrenched in his new niche, and has been producing haute couture headwear since the 1990s. Grounding his practice in old-fashioned millinery traditions, but using techniques from multiple fashion disciplines, he is able to approach hats creatively and expertly. This is a must for a bold garment that can fall flat if not done stylishly. “I try to make things that people wear everyday and look cool but not nostalgic, ” Swanepoel explained. And New Yorkers are wearing his high-end hats across the city. Albertus has a very optimistic take on his environment: “I think that’s the great thing about Manhattan. There are so many people living here that you can almost do anything and people will want it. ”

“We wanted to be that diamond in the rough, ” explained Ashley, the co-owner of Blank Slate. When Ashley and Zach, spouses and co-owners, were searching for a location for their restaurant, they wanted to find a neighborhood with a large crowd but not a lot of quality spots to eat. Blank Slate is successfully that hidden gem located in NoMad, one of Manhattan’s up and coming neighborhoods. Blank Slate attracts a crowd full of young, creative professionals who are quickly changing the area. Ashley and Zach established Blank Slate, which opened in November of 2015, in an effort to create the first coffee-shop-restaurant hybrid in New York City. Ashley explains that they were tired of going to places that provided quality coffee but low quality food. She wanted a place that offered superb grab-n-go coffee as well as more formal dining where friends could meet for a long meal. Ashley and Zach’s vision has been realized. Blank Slate serves killer coffee as well as an impressive assortment of salads, sandwiches and even gourmet desserts. Their coffee is proudly served from farm to cup in close to 20 days. They have a sign at the cash register indicating the green date and roast date of the coffee being served that day. My intern, Emily, hesitantly tried their brussels sprout Caesar salad and only had positive things to say about it, even though she usually does not enjoy Brussels sprouts. Blank Slate also has a small but wonderfully curated market located inside the restaurant, which offers primarily locally sourced products such as cookie dough, yoghurts, pickles and a host of beverages. In addition to serving excellent coffee and food, Blank Slate has a fun, creative atmosphere. Ashley and Zach chose Blank Slate’s name because they wanted to convey the idea that people can make or create everything here. While customers wait in line for coffee, for example, there are etch-a-sketches on which to play. They even have Instagram competitions that reward one talented etch-a-sketcher with a free meal. Ashley hopes that Blank Slate can be a space for people to create. She explained that the etch-a-sketch sends a message: the “possibility of everything. "

In the race among Manhattan restaurants to attract customers, simplicity is sometimes lost. But not so in the Mason Jar, a restaurant and bar that keeps it old school with good vibes and great tastes. The southern, barbecue-heavy menu and extensive list of craft beers and bourbons speak for themselves, complete with suggested pairings. Each month, a new craft beer is featured in an effort to support small breweries. If these beers attract a following, they are added to the full-time roster. While visiting with some Sideways members, I had a lively conversation with chef about the different styles of barbecue - our North Carolinian team member swears by vinegar sauce and appreciated Mason Jar’s variety. The food is fresh and not overdone, but at the same time the Chef  “puts love into it. ” The high quality meat is treated seriously - specialty ribs are coated with a dry rub, smoked using apple and hickory wood, braised, and mopped with a tomato-based Kansas City-style sauce. Then grilled. The brisket and boneless pork butts are given no less attention. Replete with wood, American Flags, and comfortable seating, Mason Jar also achieves a homey feel to match its Southern style. Many of the University of South Carolina alumni  in Manhattan choose this spot as the venue to catch the Cocks football games, and Villanova basketball fans flock here for their games, as well. With the hearty food, good beers, and down-home feel, it is easy to understand why. To put it plainly and simply, Mason Jar was a good find.

Aside from his exemplary resume covering many aspects of the food industry and hospitality world, Eddie Bergman, the man behind the cleverly named Hill & Bay (located in the Murray Hill / Kips Bay area), also works to make a meaningful contribution to society as a whole. In addition to being an adjunct professor of tourism at NYU, he works hard to "effect social change" through his involvement in various organizations. While pursuing these other ambitions, Eddie first opened his E& E Grill in the Times Square area, before moving on to this latest venture. The menu he created at Hill & Bay is simple, yet enticing comfort food, with its warm, freshly baked biscuits, mac & cheese, interesting combination sandwiches (at lunch time), burgers, and salads. Vegetarians can also feel welcome, as there are many options, including the now notorious staple food - kale. There is a nicely laid out bar up front, and some flat screens scattered about. The emphasis, however, is certainly not on sports, but rather light jazz music that doesn't overwhelm.

It was late in the day and we were quite cold, so walking into the dark wooded atmosphere of Cask and finding a few empty seats at the bar was ideal. We always love chatting with the bartenders. Here, we learned about the beer casks (fresh unpasteurized ales) and satisfied our hunger, with a few good small plates. Recharged and warmed up a bit, we were ready to walk 33rd Street during the evening hours.