Archer Hotel

How is this for an architect’s resume: The Dakota (known today as the apartment building where John Lennon was shot), the original Waldorf and Astoria hotels, (subsequently torn down to make room for the Empire State Building), the Plaza Hotel, the Willard Hotel in DC and the Copley Plaza Hotel in Boston. Henry Janeway Hardenbergh designed the Hotel Martinique in two phases: the first part opened in 1898, and was then completed in 1910, with 600 rooms in total. The intricate mosaic flooring remains intact, as does the winding staircase that climbs eighteen stories.

Located in the midst of the hustle and bustle of Times Square lies a hotel that is the perfect blend of old world glamour and modern luxury. A landmark building designed by Stanford White and finished in the early 1900s, it was originally the home of the Lambs Club, an organization of actors, reminiscent of the previous London location. Opening its doors as The Chatwal New York in 2010, architect Thierry Despont oversaw the entire redesign of the hotel. He was incredibly meticulous about maintaining as much of its past as possible while also introducing it to the sophisticated clientele of the twenty-first century. His work has included the restoration of the Statue of Liberty, The Carlyle, Claridges in London and a host of others. After admiring the attractive lobby and bar, where we sampled two of their signature drinks - the Lamb's Club Cup (cucumber, lime, fresh raspberries, ginger syrup, white vermouth, St. Germain, gin, and topped off with club soda), and the Goldrush (honey syrup, lemon juice and bourbon), we were escorted on a small tour of the guest rooms upstairs. It was evident in the Producer's suite with its private terrace and view of Times Square, that they spared no expense in each appointment of the room. The cedar-lined closets as well as the drawer and door handles were wrapped in leather. We also took note of the old movie playing in the elevators and the hallways lined with classic movie posters. Richly decadent, sleekly fashionable, and consciously sexy, the Chatwal is a quintessential midtown hotel that took into consideration every detail necessary for an extravagant stay.

Erected in 1898 as a posh residential building, but redesigned to be a hotel in 1988, this sleek and luxurious space exudes sophistication. This was Philippe Starck's first hotel project, and by all counts, he nailed it! The neoclassical facade belies the modernity inside. Giant wooden doors welcome visitors, but once indoors, the bauble lights hang down and softly illuminate the dark walls, leather chairs and couches. The building was one of the first to allow street-level passage between adjacent blocks, thus there are entrances on both 43rd and 44th Street with the glamorous restaurant and bar Forty Four in between.

After visiting the newly opened Renwick, Olivia, Tom and I walked west to its sister hotel, the Gregory. Originally built in 1903 and known as “The Gregorian, ” its purpose was to house spillover guests from the Waldorf Astoria. It was designed to be reminiscent of Upper West Side homes, with rooms that were double the height of normal hotels. In the mid-twentieth century, the Gregorian closed and the building passed through the hands of different hospitality groups. In 2015, however, the Gregory opened with the goal of recreating the hotel’s former glory. Susan Richardson, the Director of Marketing at the time, was pleased to give us a tour of the newly renovated hotel and to share some of the history, while also pointing out the various amenities and features. The overall design of the hotel is inspired by elements of the fashion world, as it is located in the garment district. Susan also mentioned that the Gregory is the only hotel that is a member of the Save the Garment Center movement and that they have recently formed a partnership with Fashion Institute of Technology (FIT). Susan explained that the hotel was designed with the goal of feeling "homey. " The lobby was built to have the comfort of a living room, complete with the bar, called “The Liquor Cabinet. ” The whimsical idea behind the name is that guests can “raid the Liquor Cabinet” during happy hour. While chatting, the bartender made one of their signature drinks, the Ginger Bootlegger, made with Bootlegger vodka, Cointreau, and ginger beer. The cozy, home-away-from-home atmosphere is enhanced by the concierge desk, where guests are encouraged to sit down in an armchair as they check-in and to feel the warmth of the fireplace during the colder months of the year. Similar to the Renwick, the Gregory focuses on trying to manufacture many of the features of the hotel in New York City. The lobby’s wood floors were not only made in Manhattan, but cut right here in the building. The shelves, which held fashion books, sewing machines, and other relics of the design world, were also cut in the lobby. Adding to their strong link to its history, we observed the pictures of the original hotel on the wall, along with an old menu and various artworks from the early twentieth century. Before heading into the elevator, we stopped into Brendan’s, the lively Irish pub connected to the hotel. The restaurant used to be the Gregorian’s Palm Court. “They are a great neighbor, ” Susan said. Upstairs, we stepped inside an impressive guest room. It was remarkable how different the Gregory and the Renwick are, but with the same careful attention to detail and emphasis on guest comfort. Where the Renwick has eclectic images and outside-the-box design, the Gregory has clean lines and simple patterns. As Susan so aptly described it, “The Renwick is the artist and the Gregory is the tailor. ” There are hints of the fashion world everywhere, including Do Not Disturb signs made of ties and framed clothing patterns on the walls. Like the Renwick, each of the beds are custom made for the hotel. Although both hotels are designed for the transient traveler, Susan feels that the Gregory appeals to a slightly younger crowd - one that wants a warm, communal place to work and network. With that in mind, guests are encouraged to come down to the lobby for coffee in the morning and mingle with one another. The tech industry has started drifting into the neighborhood and Susan feels that members of the tech world appreciate the chance to meet people and work in the living room environment of the lobby. “We are creating a culture of offering guests an experience, ” she said, smiling.

A boutique luxury hotel, run by the Spanish company, Eurostars, Dylan brings a European flair to midtown hospitality. The connected Benjamin's Steakhouse, one of the finest in the city, offers breakfast and room service for hotel guests. The building that the hotel occupies was once the Chemists' Club, which played host to a group of chemists meeting for reasons professional and social but ultimately moved further north. The building still bears the Chemists' Club name outside, which adds an air of alchemy to the facade.

Before discussing anything about Arno with the Manhattan Sideways team in the summer of 2017, the manager, Carlos Pereira, spoke like a true local. He lamented the state of New York’s transportation infrastructure, insurance, taxes, and cleanliness, only to then reveal that he commutes each day from his home in New Jersey. After receiving our education on the state of 38th Street, we learned a bit about this extraordinary man's career. Born in Portugal, where he was a bartender at age sixteen, he traveled to New York in 1989. He scored a position at the legendary Le Cirque  (in its original location) - ”I received the best culinary education in America by owner Sirio Maccioni" - before becoming the manager of Arno in 2007. Carlos had plenty to share with us about Arno, which he did over meticulously prepared dishes, including a rare treat of risotto with shaved truffles. It was like a bowl of diamonds being set down before us. As we savored every single bite, Carlos gave us a lesson on the world of black and white truffles. The story of Arno traces back to Florence, near the Arno River from which the restaurant draws its name. There, the two founders met and discovered a mutual ambition. Managing partners Milan Licul and Branko Turcinovic emigrated to the U. S. as waiters, but soon opened a restaurant called Morano in 1984. Morano was later renamed Delmonico’s Kitchen, and was followed only a year later by Arno. While Delmonico’s Kitchen specializes in meats and steaks, Arno is known for its old-school, classic Italian cuisine. There were many challenges in the years between 1984 and the present that could not be shrugged off by restaurants in the Garment District. Carlos related that this particular swath of New York has seen countless restaurants come and go, and yet the owners held fast to Arno. Even in the 1980s, when the area was bad enough that Arno often had to close by 7pm, the restaurant remained "a true testament to who they were, " Carlos proudly stated. The staff wear the neighborhood as a badge of honor, subtly adorning the restaurant with buttons and thread inset into tables, a wall of colorful fabrics, fashion photos - "This is what keeps us sexy, " according to Carlos - and various other garment motifs. So how has Arno endured the trials of time? Carlos believes it is “because we treat clients like family. ” This approach certainly cultivates a comfortable atmosphere, as Carlos claimed that ninety percent of their dedicated clientele are regular customers. In addition to the lengthy list of fashion designers and celebrities that Carlos recited, he told us that many come into the city for Knicks games and other events at Madison Square Garden, and stop by Arno for a familiar meal of traditional homemade pastas, eggplant rollatini, grilled zucchini, tomato, mozzarella and peppers, veal parmigiana, numerous seafood options, and, of course, the Delmonico classic steak. Carlos even shared that they have over 150 "house accounts, " a rarity in the present day. What struck a particular chord with me was the dessert cart that strolls through the restaurant at every meal, as I have fond memories of this practice from when I dined out as a child. It is filled with some of the best classic desserts prepared by their French pastry chef and, like the restaurant itself, is animated by the spirit of the old country, but seasoned with the flavor of New York.

New to 38th Street in 2014, and without much competition surrounding it on the side street, District appears to be off and running. With flat screens in the booths, a mile long list of beers, and an American menu that includes appetizers of lobster sliders, buffalo quail wings and truffled cheese croquettes, people in the area seem to be ecstatic that this tap house has arrived on 38th.

Named after nonviolence, Ahimsa is kosher, vegan, and gluten free. The restaurant, whose first location opened in 2016, fulfils a teenage dream of Frank Shah, who owns Ahimsa along with his wife Maya. Growing up poor in Mumbai, Shah’s family could not even afford a biryani. Now, he serves biryani and more authentic North and South Indian dishes made fresh every day. Delicious Indian street-side dishes from Shah’s childhood like vada pav and bhel puri make Ahimsa unique among other Indian restaurants in the city. Being in New York is an important part of Ahimsa’s mission. Shah hopes to use the restaurant to expand non-Indian New Yorkers’ ideas about what Indian food is and to show non-vegan New Yorkers how many delicious meals can be made without meat or dairy.

Do not be fooled by the curiosities and vintage artifacts that cover the windows and walls of Hecht. Besides repairing industrial sewing machines, this company is in the business of buying and selling plants (the manufacturing kind). The vintage pieces scattered throughout the small space are absolutely not for sale, but rather a part of the owner’s personal collection. As I walked around and examined the curiosities, he insisted that he uses "every single one of them. "The owner bristled when I described the fascinating space as "small" and proceeded to show me that there was much more to Hecht than meets the eye. He opened a door in back, which gave way to a much larger, warehouse-like room, which was similarly jam-packed with vintage artifacts. He immediately walked over to a Howe sewing machine, which he proudly disclosed was the first of its kind in the world. He had just gotten it back from the Smithsonian, he said, showing me the official museum tags. While so much is continuously changing around them, the Hecht family is determined to remain a Garment District institution, having opened their doors between 1910 and 1920. The ambiguous establishment date is not because the owner does not care to remember, but rather because Hecht opened its doors as the building in which it still stands was being constructed. "They built around us as we worked, " the owner explained. They are the very definition of a neighborhood institution; As the owner says, "In the garment industry, we're a legend. "

Established in 1923, the Blatt family has been collecting, designing and manufacturing custom-made pool tables for eighty-eight years. Little did we know that we had stumbled upon such a quality and long-standing institution when we found Blatt Billiards preparing for their grand opening on 38th Street. After seventy-one years at 809 Broadway, the family business found a new home in the early part of 2014. Their new space lets the tables do the talking with its white walls, good lighting and high ceilings. Pool tables can be custom designed with impeccable craftsmanship of intricate carvings and wood inlay and made to order in their factory. In addition, Blatt sells foosball tables, poker tables and many other items for grownup games. We spoke with Jeff, the nephew who is in training to one day run the business. He explained how their tables showcase the rich history of billiards and the game of pool. We saw the detailed artistry of the “four seasons” table, which has four mammoth legs and ornate carvings, as well as the Gatsby-esque tables, which have clean lines and portray that iconic jazz-age elegance. Indeed, maintaining in-house quality seems like a priority. As the company has evolved, they moved their manufacturing operations to New Jersey to better accommodate the needs of modern production. There, they also have a warehouse for storing their collection of antique billiard tables. What impressed me as I engaged in conversation with Jeff and his uncle, Steve, is their ability to find a balance between remembering their roots and thinking about the future. They are both businessmen and craftsmen, seeking modern convenience while also maintaining high quality.