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Patsy’s Italian Restaurant is truly a family affair. It only took a few moments before we were greeted by the many generations of the Scognamillo family: Joe - whose father started Patsy’s in 1944 - stood alongside his wife, and their grandson, Joe Jr. Shortly after, an uncle emerged from upstairs, and then we were joined by Sal, Joe senior's son, and the chef and current face of the legendary Patsy’s. The family-oriented nature of Patsy’s is only part of what makes the restaurant feel like a flashback to a much earlier time. It was noon when we arrived, but the lights were low, and patrons were dressed formally, the atmosphere was hushed with soft conversation happening, glasses clinking lightly and classical music playing in the background. At the front of the restaurant, a bartender in a bow tie polished glasses. Scattered throughout the two floors of the space, the restaurant proudly boasts photographs of an extensive celebrity clientele beginning with Frank Sinatra to Frankie Valli and Michael Buble. For us, the scene was set. How incredibly special it was when Sal invited myself and the members of the Manhattan Sideways team to sit down at a table with him - not only while he shared the fascinating stories of his family's legendary restaurant, but to taste some of the classic Patsy dishes. He was friendly, garrulous, and bursting with quips and anecdotes. Patsy’s celebrates its seventieth anniversary in 2014. An astonishing feat made only more so by the fact that its founder - Sal’s grandfather Pasquale, renamed “Patsy” at Ellis Island - came to the U. S. from Naples in 1928 and spent his first few years driving a Macy’s truck. Later, he became a busboy and eventually was able to open his own restaurant, Sorrento, in 1942. Although short-lived, two years later, he established Patsy’s. By the mid-50s, it was thriving, enabling him to purchase the entire building, doubling the size of his restaurant. In the last seven decades, Patsy’s has borne witness to the multitude of changes that the city has undergone. While we ate, Sal called his dad over to tell us about 56th Street’s ongoing transformation. “Everything’s changed, everything, ” Joe told us, showing us a photo of the block in the 1940s, when the building that now houses Patsy’s belonged to Atlantic Records. "Eighth Avenue was the end of the earth back then, ” he recalled. The street was largely populated by car dealerships, and there was a gas station on the corner of the block. Joe went on to tell us that after its early commercialism, the street became dangerous for a while in the 1980s. Throughout, Patsy’s has endured - a constant in a sea of change. Sal was proud to report that he maintains professional relationships with several of its original vendors, including purchasing its cheese for most of their seventy years, from fellow New York institution, Di Palo. He went on to say that they have employed many of the same workers for generations citing the restaurant’s night porter, an eighty-plus-year-old Argentine man who lives upstairs, as a perfect example. “If you become our friend you’re in trouble, because you’re our friend for the rest of your life! ” Sal said cheerfully. Though it has retained its old-world charm and hospitality, the restaurant has adapted extremely well to the demands of the twenty-first century. Sal maintains an active presence on Facebook and other social networking sites, and frequently appears on cooking shows (to date, he told us that he has been on The Today Show some twenty-five times). In honor of their fiftieth anniversary, they created their own pasta sauce line, and published their first cookbook in 2002. Scheduled for release in 2015, is their second, which features a forward by Ben Stiller. At one point during lunch, Sal hit on the essence of his family’s restaurant, “I attribute our success to the three F’s, ” he said. “Food, family, and Frank Sinatra. ” The first two F’s may seem obvious; the third requires a bit of backstory. According to Sal, Tommy Dorsey brought Sinatra into Patsy Scognamillo’s first restaurant sometime in the early 1940’s, reportedly telling Patsy: “I’ve got this skinny kid from Hoboken you’ve gotta fatten up. ” Patsy’s would become a favorite of Sinatra’s; Sal distinctly remembers bringing the singer in through the restaurant’s hidden side entrance in 1975, when Sal was just thirteen. Today, a statue at the bar memorializes Sinatra, and Joe wears a pin in his lapel that Nancy Sinatra gave him after Frank’s death. At least in part because of Sinatra, the restaurant garnered a bit of a reputation as a gathering spot for old-time mobsters. Mario Puzo reportedly drew his inspiration for The Godfather’s Don Corleone from a series of people he encountered at Patsy’s. When the second Godfather movie was being filmed, director Francis Ford Coppola wanted to shoot a scene where a man is stabbed and then choked to death at Patsy’s front bar. Joe respectfully declined - “You think people want to think about that guy dying at the bar while they’re eating their spaghetti? ”For us, no such images disturbed our meal, as Sal presented us with Veal Milanese (Sinatra’s favorite), Eggplant Parmesan, Spirali Al Filetto di Pomodoro, Artichoke with a garlic and anchovy sauce and a classic plate of Spaghetti and Meatballs. The menu, like everything else at Patsy’s, is old-world Italian, featuring many of the same recipes that the family has been preparing since day one. An extra treat was getting to spend time with Joe Jr. before he headed off to begin his college career. He spoke of his younger brother, Peter, who loves to cook and often helps Sal come up with menus. Joe Jr., however, said that he isn’t interested in cooking, “it is too hot in the kitchen. " He went on to say, however, that he looks forward to managing the business side of the restaurant when he graduates. Sal proudly told us that his boys began working at Patsy’s at eleven, the same age his grandfather before him began. Though he has worked his way up over the course of his seven years at Patsy’s, Joe Jr. says that he still answers to his grandfather - “but that’s because he’s my grandfather, not my boss. ” And then proudly stated, "I wrote my college essay on Patsy’s. "

It is odd to think that one of New York's most reputable restaurants made its start in the midst of a recession, though it is no wonder that another of Michael White's ventures has ascended the ranks of premier dining destinations in the city. Known by many as the kind of place that "people plan for a special night out, " the Sideways team enjoyed a quiet afternoon digging a little deeper to learn the nuances of the famed Italian seafood restaurant that is often host to celebrities and shares a street with Central Park. The original concept of Marea (translated from Italian to mean "tide") was to provide a fine dining experience, with a sense of casual - a "no jacket necessary sort of understanding, " is how social media and communications associate, Anthony Jackson, described it to us. Evidently, the decor skews formal, with Indonesian rosewood constituting the floors and walls, large silver coated seashells scattered about, and the iconic illuminated Egyptian Onyx wall made from the same stone as the stunning bar that sits in front of it. The giant slab for the wall was thinly sliced by craftsmen from Cairo who then came to New York to assemble it. Although captivated by the elegant ambiance, I was intrigued by the cork ceiling, which due to its porousness, absorbs the noise of approximately 130 patrons when filled to capacity. Anthony reported that diners constantly remark at the ability to carry on a proper conversation, despite the numerous people surrounding them. Proud to be one of the first major kitchens in the city to highlight a female Chef di Cucina, Lauren DeSteno has been cooking at Marea since its opening days in 2009. Members of the Manhattan Sideways team were jubilant as they tasted the signature dish, fusilli with baby octopus and bone marrow. The menu at Marea is determined by what is seasonal around the world. Sometimes their products come from as far away as Japan, while at other times during the year, Nantucket supplies them with the best fish. Anthony did comment that they try to stay local as much as possible. The vast wine selection is primarily Italian with French and domestic bottles available as well. Marea stands as the flagship restaurant of Michael White's Altamarea group, which notably include Ai Fiori, Nicoletta, and Costata. According to Anthony, each one takes a different slant on Italian food. While it is no surprise to learn that White's presence in all of his restaurants is constant, we were delighted to learn of Altamarea's regular program of shuffling its employees into different roles between their restaurants - both in Manhattan and abroad. As Anthony explained, "We have lots of talent, and we like to showcase everyone. " He went on to say that they have found that this concept empowers each person to be innovative in their leadership role, while it is simultaneously building teams at the restaurants.

Husband-and-wife duo Roberto and Tanya Passon's symbiotic relationship is evident at their Hell's Kitchen wine bar, Briciola, where Roberto runs the kitchen and Tanya is responsible for the wine. The evolution of their professional and personal relationships has always been a parallel journey. Both long-time restaurateurs, the couple met while Roberto was running his now-defunct eponymous restaurant and Tanya was managing wine bar Xai Xai, just across the street from Briciola. They married several years later, and Briciola opened just as the couple was expecting their first child in 2011. Three years on, the Italian wine bar has gained a following throughout Hell's Kitchen and beyond on the strength of its intimate atmosphere, excellent cuisine, and top-notch imported wine. Even after expanding into the storefront next door, which doubled Briciola's square footage, the restaurant is tiny, but the close quarters only add to the ambience. This is not the place to go if one does not want to interact with fellow diners: the seating is communal, with high counters made of subway tile for a clean, polished look. The design is simple, befitting the restaurant's tight quarters. Low-hanging light fixtures and candles on each of the tables give the restaurant a cozy feeling, and the walls function as an aesthetically fitting storage space, with hundreds of wine bottles set side by side in wine racks. Rather than competing for attention, Briciola's food and wine complement each other perfectly, thanks to Roberto and Tanya's ability to work together. Marina, a server, explained to us that Tanya is largely responsible for the elegant layout of the restaurant; she added her "feminine touch" with everything from the candles at each setting to miniature chalkboards detailing the day's wine specials. The kitchen, Roberto's domain, is miniscule, folded into the back of one half of the restaurant; because there is absolutely no storage space, all of the ingredients arrive fresh daily. Briciola serves mainly ciccheti (small plates) of charcuterie, salads, oysters, and every type of pasta imaginable. There is also a dessert menu; a gentleman sitting at the bar told us that the tiramisu is especially incredible. Particularly clever is the menu where the prices are all the same in each category. Roberto explained that he did not want the dollar amount to influence someone's choices. After having enjoyed a pleasant conversation with Roberto one afternoon when riding by on my bike, as I was leaving, he called out to me, "Finally someone appreciates the side streets. " I rode off smiling.

When we ate at his restaurant during the summer of 2014, Vice Versa co-owner Franco Lazzari offered his advice. "If you don't like competition, don't open a restaurant in Manhattan. " This attitude towards the New York restaurant scene, one shared by fellow owner and chef Stefano Terzi, is precisely what has allowed Vice Versa to survive, grow, and thrive in the fifteen years since its inception. When the Italian restaurant first opened in 1999, its out-of-the-way West Side block was entirely populated by old-world French restaurants, most of which the men told me had been in the neighborhood for forty years or more. With its sleek interior, full bar, and contemporary Italian cuisine, Vice Versa was something entirely new - and even seemingly, they felt, out of place in its side street location in the midst of Hell's Kitchen. In retrospect, it is clear that the restaurant was not an anomaly, but a herald of coming change. "We were pioneers, " Stefano told me. The neighborhood has grown to meet its forward-thinking denizens; today, only one of the French restaurants (Tout Va Bien) is still in business, and the block is dotted with restaurants serving everything from Japanese to South African cuisine. Ironically, Vice Versa is now one of the more established restaurants on the block, thanks almost entirely to word-of-mouth recommendations and a loyal customer base. In the 90-degree weather, it was a relief to sink into one of Vice Versa's tables and peruse the menu. I did wander outside to their lovely patio for a moment. Complete with ivy-covered stucco walls, tea lights, and white umbrellas, it felt like stepping into a small piece of Italy, but just for a moment on this rather warm afternoon. Rather than ordering off the menu, I asked Stefano to surprise us. The members of the Manhattan Sideways team were treated to an excellent meal of banzino (sea bass) with olives, cherry tomatoes, and oregano, and very large sea scallops, cooked to perfection and set alongside a roasted lemon over escarole. We were started off with three different types of pasta - casoncelli, stuffed with veal, amaretto cookies, raisins, sage, pancetta and parmesan; garganelli, red beet pasta coils with alfredo sauce, roast prosciutto, and green peas; and a simple seafood-stuffed ravioli. Blending a wide variety of ingredients and flavors for a subtle and delicious eating experience, the team was simply delighted. After lunch, I chatted with Franco and Stefano over coffee, biscotti, and a pistachio cake with raspberry sauce. Both men are transplants to New York: Stefano grew up in Bergamo, Italy, while Franco was born and raised in Bologna. He came to the United States in his twenties planning on staying no more than a year. Twenty-six years later, he says that not a day goes by that he regrets his decision. Other than their shared national origin, the two told me that they could not be more different. Stefano grew up loving to cook; Franco's grandmother made food for the family, and he admits that he never took an interest in her cooking. Franco is small, with short grey hair, glasses, and a perpetual white suit. Stefano is taller, with a Dali mustache; he speaks slower and with a heavier accent than his counterpart. From my perspective, the differences between the two men are precisely what has allowed them to succeed as partners. Despite Franco's lack of interest in cooking, he loves to eat, and "makes a great critic, " according to Stefano. Franco runs the business side of the restaurant, while Stefano's domain is the kitchen. The respective roles have evidently worked well for the pair - they met working at the well regarded San Domenico (now closed), where Franco ran the front of the house and Stefano was chef de cuisine. Vice Versa presents a modern take on traditional Italian ingredients, which are imported from Italy as often as possible, through many local suppliers. The pastas are made from semolina, "which is a good thing for pasta, and for people, " Stefano said wryly, referencing the current gluten-free trend. In the last fifteen years, Stefano, Franco and their restaurant have grown and changed along with the city. "We went through two major events in New York, 9/11 and 2008, " said Franco. "On September 11, emotionally the world changed, and the 2008 financial crisis certainly changed New Yorkers' way of spending. " The goal now, " Stefano explained, "is to spend well your money. " The survival and continued success of Vice Versa is testament to its customers' ability to do just that.

The Manhattan Sideways team is always excited when they discover a shop that specializes in chocolate. On this particular day, we were also delighted to spend some time chatting with owner, Kamila Myzel. We learned that this heavenly little store has resided on 55th for over two decades, and has an old-fashioned candy shop charm to it. Kamila makes every effort to be sure that anyone who steps inside her door feels welcome, and she went on to say that she uses her grandma's recipes for the many different sweets she sells. She bakes all the cookies herself, right on the premises, with her signature being the "Ultimate Cookie, " a chocolate chip cookie that is then dipped in chocolate. Like many of the store's confectionary delights, Kamila is from Europe; she moved from Poland in 1981, and worked in a few other shops with sweet treats before opening this one. Licorice is a specialty at Myzel's, and Kamila explained to us that she carries over 130 different types of licorice made from licorice root that their loyal customers adore. On one of my visits, Myzel's was decked out for Halloween, with candied skulls, pumpkins, and a number of other appropriate decorations squeezed into every nook and cranny. Apparently, Kamila decorates extensively for each major holiday, but she said her personal favorite is Thanksgiving, as it has the "most sincere meaning. " Myzel's even makes chocolate turkeys for the occasion! Until recently, Kamila had a partner with whom she decorated, baked, and ran the store: her mother, Lucy. The mother/daughter team worked together in the sweet shop until the summer of 2015, when Lucy sadly passed away. We had the pleasure of meeting Lucy and seeing the love and devotion that the two women had both for the store and each other. What we derived from our conversations with Kamila was the joy the store brought to her and her mom over the years. Together they have put so much thought and love into Myzel’s Chocolate, and it is clear that her mother lives on in the warmth, color, and happiness that the store evokes. “It’s what’s inside that matters, ” Kamila insisted as she spoke about how much she loves connecting with people through sharing candies and sweet treats with them.

Named after a gangster-turned-reformist, a Robin Hood-like figure who redistributed wealth from the rich to the poor, Tanner Smith’s Bar espouses the message that even those most seemingly set in their ways, as the old-school Irish, can reform. And Tanner Smith’s is certainly far from the stereotypical old-school Irish bars that saturate the city streets. The upper floor of Tanner Smith’s is light and laid back, serving mostly craft beers. There is a mix of wooden structures, shiny surfaces, and weathered brick walls. Downstairs, Winona bar, named after a former nightclub under the same ownership, is an entirely different venue with a separate sound system and dimmer lighting. A mix of whim and history, the accents throughout the bar play on an Alice-and-Wonderland-meets-prohibition aesthetic with cute teacups, an intriguing gin bathtub structure, old New York maps, mounted farm animal heads, and alcoholic paraphernalia like whiskey barrels protruding from the wall. The drinks, too, are spectacular, from classic mixes to standard beer brands to unique specialty drinks, and everything in-between. Guests can order them any way they want to without pretension - a Bud Light at the cocktail bar goes unquestioned. And the food menu, featuring a craze-inducing battered-and-fried eggplant chip with a honey drizzle, is more than sufficient on its own. Any eggplant-averted soul will discover a newfound appreciation for the underrated veggie in these crispy bites. But it is not the decorations, inventive drinks, nor impressive layout of this grand Midtown West speakeasy that make Tanner Smith’s a happening spot. While all of these factors, primed and cohesive, greatly compliment the magnificence of the bar, its finest attribute are the dynamic people who work here, committed to making each night a special one. The bar consultant to Tanner Smith’s, Kevin, started out collecting glasses for a nightclub in Ireland at the ripe age of thirteen, and has never left the bar scene. He ventured to America to promote a whiskey brand, Glendalough, which has since taken off. Kevin had also been to every New York City bar we threw at him, so when he told us why this spot stood out, we listened. “We are an entertainment-based bar, ” he explained, “I serve booze - that is literally living the dream. I give people a fun night. ” Sitting bar side on a Thursday afternoon-turned-evening as the space gradually filled up, these words rang more and more true for the fellow Manhattan Sideways members and me. This bar is not about being high-end, but about fun, about “lighting things on fire. ” Literally. Watching Kevin smoke a barrel-aged stevedore cocktail by using a “smoking gun” filled with bourbon-soaked oak chips was a mesmerizing sight. The effect took out some of the drink’s sweetness, and the longer the smoking goes on, the bitterer the drink becomes. The key lime pie martini I tried - citrus vodka mixed with lemon syrup, lemon preserve, and passion fruit, and topped with a smoked meringue - was superb, but the contagious vibes Kevin and the rest of the playful staff gave off made it memorable. “If you want a great drink, you can have a great drink, ” Kevin shared with me, “but, in addition to the alcoholic beverages, this is a place where all the employees are always happy. ”There is no doubt that Tanner Smith's is helping to redefine the city’s standards of bar service, and, therefore, no small wonder that they already have regulars after only being open for a few short months.

Engaging in conversation with Barbara Gerber-Krasner, the president of Or Olam, I learned that they have not always been on 55th Street. The synagogue, founded in 1906, started out in a storefront on Second Avenue. The congregation, known then as B'nei Leive, came to its current site in 1916. The building dates from the 1870s, and was originally a Baptist church. Barbara explained that, though the ceiling is now "acoustical, " if one were to remove it they would see "the normal structure of a church ceiling. " Originally an Orthodox congregation, in 1966 it became Conservative, followed by the hiring of long time Rabbi Reuven Siegel, who served for over forty years. Upon his arrival, he brought the stain glass windows - representing the twelve tribes of Israel and other Jewish symbols - from the Bronx synagogue where he had been. The congregation remains Conservative and was renamed to Or Olam (Everlasting Light) in 2012. Today, the synagogue's focus is on their older congregants, "empty-nesters" in their 50s or 60s, and suburban transplants. "They want to be able to listen to an adult sermon, " Barbara explained. Though Rabbi Ephraim Pelcovits leads weekly study classes on Torah and Jewish law where "everyone is welcome to attend, " Or Olam does not offer a children's education program. Instead, they encourage families to enroll in the courses offered through the 92nd Street Y. Generally speaking, Barbara characterized Or Olam as "a very open congregation. " A number of members are married to non-Jewish spouses who attend services with them, and Or Olam is home to an active LGBT community. Barbara told me, in no uncertain terms, that at Or Olam, "we don't have cliques. " New members are welcomed with open arms, and are often given aliyot - the opportunity to read from a Torah scroll in front of the congregation - their first time in the synagogue. Or Olam also offers financial assistance to younger congregants through a program called The Legacy Campaign, another way in which they hope to not have to turn anyone away. "So far we've been managing, " Barbara said. "We hope we can continue. "

While walking along 55th Street, a bright pink and white awning caught my attention. The entrance beneath the canopy was marked with a sign that said “A La Mode” with the 'A's and 'O' stacked like ice cream scoops. Inside was a cute handmade ice cream shop that could be the setting of an Eloise story. Catering to those with nut and dairy allergies, A La Mode is also a quaint, yet spacious boutique that sells children’s clothes, shoes, and toys. Additionally, the ice cream store hosts storytelling and seasonal arts and crafts events throughout the year. “We just always loved the space and so we decided to finally buy it and make A La Mode! ” said Sandy Roth, the California children’s clothing designer who founded A La Mode in 2015. The A La Mode team is also composed of her husband Marc and friend Marie Ann, both of whom are equally devoted to the business and love the work they do. The handmade, nut-free ice cream is created by Marc, who trained at the Ice Cream university in Switzerland. The Manhattan Sideways Team was given a chance to sample a few of his innovative flavors, including bubble gum and vanilla pretzel crunch. There are also always three dairy-free flavors available: chocolate, vanilla, and a rotating third flavor. A la Mode has various ice cream sizes, including a little three-inch scoop for $1. 50 that is perfect for toddlers. “It’s great to experiment with the flavors. When seasons come around we try to change it up, ” Marc told me, adding, “Right now Salted Caramel is one of our big sellers. ” A La Mode also distributes its ice cream to local ice cream stores and supermarkets. The family friendly location and the nearby schools have given A La Mode a lot of successful business, to the point where no advertisement was needed. Their events during after-school hours include music events in collaboration with ABC Do-Re-Me!, a program that provides music classes that kids and parents can both enjoy. Sandy has become a recognizable neighborhood face, to the point where young children see her on the street and say, "That's the ice cream girl! " “We have a lot of after-school rush, and its great because they can also see that we also do events and not just ice cream, ” she pointed out. She hopes that A La Mode will eventually expand, maybe even to California, where she still spends time working. “I will be living in Texas soon, ” says Marie Ann, “But I will be still involved. Maybe we can open a location there too! ” Their future plans look bright and cheery, just like their store.