Sushi YOLO

“When there’s a thunderstorm, it’s really cool, ” Dylan, Hi-Bar’s bartender told us as we sat atop the 6 Columbus hotel. We could see what he meant: the cozy rooftop bar, with its view of Columbus Circle and its warm décor would feel like a small, safe eye of a storm when the retractable screens were shut during bad weather. The bar, which is part of the Bromberg Brothers' array of New York restaurants and is supplied by Blue Ribbon Sushi Bar & Grill downstairs, is a popular spot for locals. Dylan said that he gets a lot of regulars, especially from the Time Warner building across the street. He enjoys getting to see customers meet, return, become friends…and sometimes more. “There are a lot of affairs, ” he said with a cheeky grin. With its view of the city and its intimate yet festive atmosphere, I could imagine having a wonderful party up on the thirteenth floor. With the lanterns glowing, strings of light glittering overhead, and moonlight bouncing off the distressed wood tabletops, what could be wrong with this vision? Before having even tried the food, I knew that Hi-Bar was a hidden gem. Chefs from downstairs brought up a sushi platter and a grilled lamb chop. I always get a kick out of listening to both Olivia and Tom describe the foods that they are sampling. On this particular day, they were amazed by the five different textures represented on the plate of sushi, including a young sea eel and a Tazmanian Fluke, which had a surface like scales. The Blue Ribbon specialty roll, with little dollops of caviar on top, contained lobster and shiso, an Asian herb that tastes vaguely like a cross between basil and mint. In a dish off to the side, scallop sashimi was cut in thin slivers, with the salty lips of the scallop in a cute cucumber cup. Switching gears, they then devoured the lamb chop, sitting on a bed of sweet potato squash, and cooked to perfection. While they tasted the dishes, and pronounced the platter “some of the most flavorful sushi, ” they had experienced, Dylan whipped up a few of the specialty cocktails. He mixed together a Lychee martini, made with the Japanese liquor shochu instead of vodka or gin, and a Yuzu Margarita, which was mellowed by a touch of honey. Once again, Olivia and Tom were smiling. The Grapefruit Hi, also made with shochu, was so refreshing it seemed wetter that water, and the Hummingbird, made with St. Germaine, was topped with a Yama Moto, a type of Japanese mountain peach. As we were getting ready to leave the Hi-Bar’s happy nook, Dylan informed us that he had grown up on Blue Ribbon. “I’ve been coming to their restaurants since I was five years old. They have been the same for years – so many restaurants change, but I can rely on Blue Ribbon. ” Dylan went on to say that he continues to eat at their now nineteen eateries - which he stated is a "small company" - whenever he has the opportunity.

New Yorkers craving a luxury cinema experience need search no further than LOOK Dine-In Cinemas on W57th Street. The new state-of-the-art theater, located in the award-winning Bjarke Ingels-designed VIA 57 building, offers laser-projected movies on eight screens with surround sound and heated leather reclining seats. Additionally, moviegoers can enjoy a full menu of snacks, cocktails, and meals, from crispy flatbread pizzas to beef and Impossible cheese burgers, all served by "Ninja Servers" who wear all black and pop in quietly to bring whatever you need. LOOK Dine-In Cinemas also has seasonal menu items, including street tacos and signature cocktails, to appeal to local palates. LOOK Dine-In Cinemas aims to create an all-in-one entertainment spot easily accessible to Manhattanites, and it is the only one of its kind near Midtown. The dine-in cinema is one of just a handful of similarly structured movie houses in the city. However, LOOK stands out with its innovative technology, which allows customers to order and pay from a QR code on their phones, ensuring a seamless and uninterrupted movie experience. LOOK Dine-In Cinemas has plans to become the next New York venue for many of the city's annual festivals and will regularly host filmmaker talkback sessions. The theater shows a wide range of titles, from action to horror to independent films, to ensure there is something for everyone. With the summer movie season now underway, LOOK Dine-In Cinemas is poised to become a go-to destination for New Yorkers seeking a night out at the cinema.

Having been on 57th since 1886, the small congregation has been struggling to stay afloat for many years. Its congregants are proud of their church and are deeply committed to the people in their Hell's Kitchen neighborhood.

The legendary Neary’s has been a staple of New York City dining since its opening on St. Patrick’s Day in 1967. Its founder, Jim Neary, continues to grace his customers with the same, unique dining experience - in 2019 - that they have enjoyed since the beginning. The classy dress code, classic red booth seats, walls filled with an assortment of beautiful and often historically significant pictures, and knickknacks around the restaurant such as two Super Bowl rings, are only a small part of why Neary’s is so special. Neary’s is embodied and defined by its founder, Jimmy Neary, whose compassion and famous “Jimmy Neary smile” has made Neary’s the kind of place where there are “no strangers... no matter if it’s their first time walking in, everyone talks to everyone. ”Jimmy was born on a farm in Ireland, and his first job coming into America was at a swimming pool. He eventually moved on to become a bar tender at P. J. Moriarity’s, another Irish-American restaurant, where he met his eventual business partner Brian Mulligan. When Jimmy found his 57th street location - 57th street being the two-way street in the city that runs river to river - he “knew it was the place for him and never looked back. ” Over the years he has slowly added to the décor, and stated that “every picture has a story behind it. ” With the care that Jimmy has put into every aspect of Neary’s - along with the presence of Jimmy himself - he has managed to make his restaurant an important fixture in the lives of many for generations. Offered the opportunity to expand over the years, it is no surprise that Jimmy has refused, for in his words “it would never be the same. ”Jimmy considers Neary’s a family-oriented place, with many of his staff having worked with him for over forty years. Essentially, they have all grown up together. His daughter Una, who works on Wall Street during the day, has worked at Neary’s part time for close to forty years and ascertained that “the food is wonderful, the staff is amazing, but people come for my father. ”Jimmy works seven days a week, and in Una’s words, “to get him to take a day off is a major, major feat. ” While every day at Neary’s is a special day, its devoted following especially looks forward to St. Patrick’s Day, which for fifty plus years was counted down to by a special clock, and the celebration of Jimmy’s annual surprise birthday party. As a place where everyone is not just welcomed, but also family, it is no surprise that when asked what he liked to do to relax, Jimmy responded that he is “relaxed right here. I come through the door and I’m at home and I walk out happy. ”

There are many reasons to dine at BLT Steak, tucked discreetly between The Dorchester and an antique jeweler. Having dined here on varied occasions over the years, I knew visiting with Manhattan Sideways, that we were headed towards something special. As we entered the restaurant, we were greeted warmly by the affable staff and took a seat at one of the dark wood tables. We spoke with John, the Venezuelan maître d', who told us about BLT's secrets for success. "The company feels like family, " he said by way of opening, "I've been here for nine years, which is an eternity in the restaurant business. " BLT has built a following of regulars who come back repeatedly because they are "infallibly made to feel like they're the only ones in the restaurant. " In addition to this impeccable service, the food at BLT is consistently top notch. It is, therefore, not difficult to understand why people keep returning for more. While chatting, the chef prepared a succulent variety of meats, perhaps most famously the enormous Porterhouse steak – a dry-aged masterpiece served with maître d'hOtel butter and a side of roasted garlic. Although meat certainly takes center stage, the restaurant also offers a "sublime" Dover Sole and a Tuna Tartar that, according to John, is the best in the city; "I dare someone to find me a better one, " he said. My favorite moment, however, was when the chef presented Yelena, from our team, her first popover. Hailing from Swaziland, she had never encountered this doughy puff of goodness before. I, on the other hand, have had popovers on the top of my list of favorites since I first tried them as a little girl on Long Island. And I can attest to the fact that the ones served at BLT are perfectly prepared.

“When there’s a thunderstorm, it’s really cool, ” Dylan, Hi-Bar’s bartender told us as we sat atop the 6 Columbus hotel. We could see what he meant: the cozy rooftop bar, with its view of Columbus Circle and its warm décor would feel like a small, safe eye of a storm when the retractable screens were shut during bad weather. The bar, which is part of the Bromberg Brothers' array of New York restaurants and is supplied by Blue Ribbon Sushi Bar & Grill downstairs, is a popular spot for locals. Dylan said that he gets a lot of regulars, especially from the Time Warner building across the street. He enjoys getting to see customers meet, return, become friends…and sometimes more. “There are a lot of affairs, ” he said with a cheeky grin. With its view of the city and its intimate yet festive atmosphere, I could imagine having a wonderful party up on the thirteenth floor. With the lanterns glowing, strings of light glittering overhead, and moonlight bouncing off the distressed wood tabletops, what could be wrong with this vision? Before having even tried the food, I knew that Hi-Bar was a hidden gem. Chefs from downstairs brought up a sushi platter and a grilled lamb chop. I always get a kick out of listening to both Olivia and Tom describe the foods that they are sampling. On this particular day, they were amazed by the five different textures represented on the plate of sushi, including a young sea eel and a Tazmanian Fluke, which had a surface like scales. The Blue Ribbon specialty roll, with little dollops of caviar on top, contained lobster and shiso, an Asian herb that tastes vaguely like a cross between basil and mint. In a dish off to the side, scallop sashimi was cut in thin slivers, with the salty lips of the scallop in a cute cucumber cup. Switching gears, they then devoured the lamb chop, sitting on a bed of sweet potato squash, and cooked to perfection. While they tasted the dishes, and pronounced the platter “some of the most flavorful sushi, ” they had experienced, Dylan whipped up a few of the specialty cocktails. He mixed together a Lychee martini, made with the Japanese liquor shochu instead of vodka or gin, and a Yuzu Margarita, which was mellowed by a touch of honey. Once again, Olivia and Tom were smiling. The Grapefruit Hi, also made with shochu, was so refreshing it seemed wetter that water, and the Hummingbird, made with St. Germaine, was topped with a Yama Moto, a type of Japanese mountain peach. As we were getting ready to leave the Hi-Bar’s happy nook, Dylan informed us that he had grown up on Blue Ribbon. “I’ve been coming to their restaurants since I was five years old. They have been the same for years – so many restaurants change, but I can rely on Blue Ribbon. ” Dylan went on to say that he continues to eat at their now nineteen eateries - which he stated is a "small company" - whenever he has the opportunity.