“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. "
Dover Street Market is a seven level hodgepodge of runway-ready designer looks laid out like a modern art gallery. On the ground floor is a fun café, Rose Bakery, with an assortment of light eats like toast and eggs, market salads, and sweet scones, as well as a comprehensive listings of cold drinks, teas, coffees, and wines. Shoppers and art-enthusiasts alike can effectively spend their entire day here. As a fellow Sideways member and I explored the market with from head to toe, we could not help oohing and aahing, pointing at curiosities for the other to see, and interacting tangibly with some pieces. On the seventh floor, we tried on almost every pair of the funky glasses displayed. On the sixth, we were met with whimsical creations, all somehow embodying the phrase “we make noise not clothes” that filled a corner in bold, lit-up letters. One of these, a tee-shirt with a picture of an apple, was captioned “pepper. ” A large pole (an infrastructure found on each floor) was collaged with miscellaneous beer cans, shower items, and holiday-specific ornaments. The walls of the fifth floor were decorated with cooking utensils, and mannequins in motion sported looks that combined the aesthetics of circuses and lawyers. Probably the smallest floor, the fourth featured architectural garments fashioned from hard leather and light lace. At the end of the floor, a water park themed staircase, equipped with a tunnel, beach ball and sand structures, slid us downstairs to splash into the pattern-filled third floor. On the second, we were met by statement sneakers and more fun glasses. Back on the first floor, we decided to linger a bit longer, checking out the Bo & Play headphones that were set against a white wall surrounded by neutral shapes in all dimensions, each bringing the accessory more focus. We flirted with the shiny pieces of jewelry on the other side of the floor, wanting to bring each ring, bracelet and necklace home. Collectively, our side street exploration of Dover Street Market was filled with a beautiful assortment of artistic garments and accessories, eye-catching artwork and infrastructure, and a great deal of smiling.
Nestled among the charming area that is Korea Town, is an eatery with a dual-personality. By day, the business exists as Cup & Cup, an artsy cafe that serves affordable fusion lunch dishes, artistically inserted into giant teacups, and smooth, rich coffee. At night, the same area morphs into Take 31, a dimly lit lounge area, with live music, succulent dinner dishes and a cool, hip vibe. The menu is made of classic Korean dishes with a twist. The dishes are inspired by Japanese, Italian and Mexican cuisine and cater to vegetarians, meat-lovers and those in between. South Korean owner, Kihyun Lee, studied fashion design at the prestigious Fashion Institute of Technology (FIT) in NYC, and merged his love of authentic Asian food and passion for modern art into each dish. He revived this space in 2011 with the help of his friends. On our afternoon visit, we tried their classic bowl artfully filled with mushrooms, minced beef, rice, chopped egg and carrotsCup & Cup, its daytime persona, was introduced a year and a half after opening Take31. The airy rooms feel clean, with minimal lines. The shelves along the walls are carefully decorated with quirky, vintage memorabilia, but do not feel cluttered. A table with an ice-water cooler is stationed in the middle, for easy access. One statement wall is entirely dedicated to a blueprint of the space, delicately and organically painted by the architects at work. While much of the design is fresh, brightly colored Lego pieces are playfully juxtaposed throughout. Some of those Lego pieces are even inserted within the wall's low-hanging light fixtures and plastered near the giant window at the entrance. During the day, Cup & Cup offers patrons with a few hours dedicated to "Study Time, " as business professionals and students quietly sip green tea lattes and munch on noodles, while using the Wi-Fi connection. At night, locals flock in when the sun goes down, as dinner, drinks and music serves a different, yet equally, artsy crowd.
Just a few doors down from its original location in the Gershwin Hotel, Birch Coffee continues to draw quite the crowd. Depending on the time of day, people can order breakfast, lunch, a drink at the bar, or a classic cup of coffee. The homey space features exposed brick and unfinished wood. With a delicious selection of iced teas, multiple spots at the window-facing bar, and titles from the corner bookshelf, anyone could pass a lovely afternoon here.
Fabio Camardi - the charming owner both of this restaurant and Mercato on West 39th Street - announced as we walked inside his brand new restaurant that it had taken two years to complete his renovation. He went on to say that he had chosen the location because he is fond of the architecture in the NoMad neighborhood – “architecture is my hobby, ” he told me. “I built this place myself, ” he went on to say, showing me how he had added the beams in the ceiling and created the new floor made of reclaimed red and white oak. When I commented on the furniture filling the restaurant, including tables from a library upstate and an old butcher’s block, Fabio informed me that he has been collecting antiques for years. While continuing to chat about the renovation, Fabio explained that it was slow going due to the fact that the building dates back to 1865 and has achieved landmark status. Therefore, he had to wait for official permits to do any work. When the restaurant opened in April 2016, Fabio was delighted by how friendly the neighborhood was. “They were immediately nice, ” he said. The highlight of visiting Ulivo, aside from Fabio, was seeing the “Pasta Lab. ” Unlike its sister restaurant, Ulivo focuses on pasta, with fifteen different dishes on the menu. Thirteen of those are made with help from an enormous machine that sits in the basement. “It’s the most advanced machine we have in Italy, ” Fabio proudly told me. He turned the machine on and I was able to watch as it created large tubes of rigatoni and then long strings of spaghetti, using a different setting. “The more pasta you make, the better it gets, ” Fabio informed me. Beyond the pasta lab, there was an event space that seats forty, complete with a full bar and a Faema espresso machine from 1949. At the end of the room, I spotted a special door with a porthole that opens onto the beer cooler, and, in the very back, built out of the old coal shaft, I discovered a cave where the liquor is kept. Upstairs, there is a wine cellar encased in glass with a wooden ladder next to the kitchen. I was intrigued by the row of twenty different olive oils sitting on the counter in easy reach of the chefs. Fabio makes sure that each brand is made and bottled in Italy. When I asked which olive oil was the best, he said he could not answer the question. “It’s based on your taste, like wine. ” In the kitchen itself, different meats were hanging across from a wood fire oven on the opposite wall. Along with pasta, Emanuel “Mano” Concas, partner and the chef (whom Fabio refers to as “The George Clooney of Sardinia), cooks “dal forno a legna” in the wood-fire oven. Each plate is created using a cast iron pan placed directly into the oven. Some of the more popular non-pasta dishes are the tail-in branzino and the dry-aged steak. Being familiar with the themes of good Italian cooking, I was not surprised when Fabio told me, “Everything is fresh. ” This is especially true for the restaurant’s “fritture, ” little dishes. These items include fresh octopus, cold cuts, burrata, and fried meatballs with sea salt, a dish that is particularly popular in Sardinia, where the chef is from. There are also two flatbreads on the menu, but Fabio was adamant that Ulivo is not a pizza restaurant. He simply chose the two that they do "best" at Mercato: The San Daniele with prosciutto and arugula and the Regina Margherita. Fabio shared the myth behind the latter: The story goes that Italian chefs decided to put something special before the Queen. Up until that time, pizzas just had sauce, and so they added buffalo mozzarella to make it royal, hence the “Regina. ”If there is a certain nonchalance about Fabio and his attitude toward owning two restaurants in New York, it is probably because he has a lot of experience in this world – he even went to culinary school, which is rare amongst Italians, who often just rest on the fact that they were born into a culture that puts a lot of emphasis on high-quality food. Fabio shared that he owns four restaurants in Italy, which his forty-four cousins help to run. He went on to tell me that he came to the United States in 2004 because he “didn’t like Berlusconi” (the unpopular former Prime Minister of Italy) and that he began his career in New York as a bartender (the cocktail list at Ulivo is his own creation). In addition, there are four local beers on tap, including Smart Beer, which Fabio says is the "first organic beer made in New York. " There is also a substantial bourbon list – “It’s what people want. ”I particularly loved the story of how he met his wife, who is originally from Korea: they were both attending English school. Several years later, they have two adorable children and “She’s my bookkeeper, ” he said with a smile. His wife is also responsible for the beautiful candles and dried flowers throughout the space. Fabio is playing with the idea of opening an Italian restaurant in Korea. He told me that there is no fresh olive oil available in eastern Asia, but that China had recently planted one million olive trees to try to remedy the situation. Olive oil is absolutely essential to Italian cooking, which is why Fabio named his restaurant “Ulivo. ” He stated, “There is no Italian cuisine without olive oil. ”Fabio’s vision for Ulivo is a perfect blend of traditional and modern. Though he uses traditional Italian culinary methods and pasta recipes, he embraces new technology - such as his pasta machine - and trends. When I asked what was next for Fabio, he responded, “I’m full of ideas – there’s a lot of stuff that I want to try and eat. I love to eat! ”
Everyone on West 28th between Sixth Avenue and Seventh Avenue has a story to tell about life on the garden block, but I found one of the workers at Foliage Garden's story to be the most inspiring. "I was raised in the Flower District. My entire life is wrapped up in this street, " she told me. "I invested my life here. " After 9/11, however, she made the decision to move upstate, where she felt safer raising her daughter. Not long after, she came running back to the city at the call of her dear childhood friend. Maryann Finnegan had recently lost her husband and needed help running Foliage Garden, a retail and wholesale market that sells magnificent orchids and a multitude of other plants. The part-time worker at Foliage proudly told me that the shop has been in the same location for over thirty-five years, having opened in 1981. Maryann added, "We are now the oldest plant store on the street. " She then said that what differentiates her from everyone else is, "we have our own greenhouses under glass on Long Island. "Maryann and her team have befriended many of the people who created the Flower District a long time ago. Sadly, her co-worker related that "so many of the old men have passed away. " There are still, however, a few remaining who have wonderful stories to share. "There is so much history on this block, " she continued. "We were once called the Times Square of Flowers. " She described a time when every single storefront was filled with flowers. Today, she is pleased that she came back to Manhattan. "I can put up with anything here because I still love it - it's my passion. "
New York is full of pizza shops, and its residents pride themselves on knowing their pies. Satisfying a New Yorker’s pizza craving can be a difficult task, but & Pizza does so in spades, serving a fabulous and delicious array of large, creative, sixteen-inch personal pies. When the Manhattan Sideways team visited & Pizza at their first location in New York, we spoke with Calvin, the Community Manager for the brand. “New York is a city that appreciates creativity and artistic angles, and our pizza does just that, ” Calvin said. Originally founded in Washington DC in 2012, & Pizza decided to expand their market and open their twenty-second spot here in Manhattan during the summer of 2017. The restaurant serves unique pizzas alongside classic menu items such as a Margherita. “Pizza in the industry is kind of stale, but we decided to shake it up, mix things up. ” Calvin noted. The American Honey, a pie with spicy tomato, mozzarella, pepperoni, arugula, red pepper flakes, goat cheese, and Mike’s Hot Honey, became a big hit on day one. The unique honey flavor combines well with the pizza’s other ingredients. Another favorite is the Farmer’s Daughter, a pizza with spicy tomato, spinach, mozzarella, Italian sausage, egg, red pepper chili oil, and parmesan. While many customers choose to stick to & Pizza’s pre-determined “Hits” menu, others love to build their own creation, adding unlimited toppings for a flat price. Patrons are also encouraged to add any toppings of their choosing to the “Hits” items, creating a virtually unlimited combination of flavors. Pizzas are cooked in under two minutes, a key to churning out customers during the busy lunch hours. Calvin told us that he loves to eat the restaurant’s pizza and to add his own twist to classic menu items. “I always wonder, what will this pizza taste like with pepperoni, or that one with hot honey? The possibilities are endless. ”Also on the menu are & Pizza's homemade sodas, with innovative flavors such as mango passionfruit and Ginger Berry Lemonade. As with their pizzas, the staff suggests pairings on the soda machine, allowing bold new flavors to arise. Every & Pizza location has a unique design that caters to the neighborhood, and the Flatiron store is no exception. This one is nicknamed “The Point” for its location at the tip of the Flatiron District. The entire store is specifically designed to fit around this pointed theme; the repurposed and recolored subway tiles on the wall are fitted to be pointed, the utensil holder is angled, even the mirrors in the bathroom are pointed. The store’s black and white interior, the color scheme of the & Pizza brand, creates a beautiful aesthetic that customers love, Calvin said. On the ceiling, the light structure mimics the intersection of Fifth Avenue and Broadway, the store’s location. In order to pump up customers and create a fun atmosphere, & Pizza blasts loud music throughout the store. “When we first opened up, " Calvin told us, "people kept on passing by and asking, ‘Is this a club? It looks so fun in here! ’ We have live DJs on Thursdays and Fridays, and people enjoy stopping in just for the music sometimes. ”One of the other wonderful aspects of & Pizza is their dedication to working with the local community, wherever they are located. At this location, they have partnered with David Chang’s Milk Bar to create a unique cream soda and cream soda-flavored cookie, both of which are only available in New York. The art on the walls was done by New York artists Rubin and Frisco Smith, both in black and white to fit in with the rest of the store. At the end of our conversation with Calvin, we asked him about the & Pizza name. “We believe in the power of ampersands, which binds and connects things, just like us. We combine creative ingredients, we combine local artists, we connect the community. Everything we do stays true to the ampersand. ”
My husband and I discovered a market called Kalustyan's when we first lived in the city, over thirty years ago, however, they have been a staple on Lexington Avenue since 1944. It is a terrific place to find all kinds of interesting Middle Eastern and Indian ingredients at very low prices, but it was not until recently that I learned that they are also the owners of Curry In a Hurry, just around the corner. Since the 1970s, the restaurant has been a lunchtime staple in Curry Hill, as this neighborhood is known. With a large buffet, complimentary unlimited salad bar, outdoor tables and chairs and upstairs seating that overlooks the street, local residents and workers have more than enough reason to return on a regular basis.
Abe Lebewohl always knew what work meant. His first experience was in Eastern Europe doing hard labor during WWII, and then after being miraculously reunited with his family in a displaced persons camp in Italy, he moved to New York with his mother, father and little brother. He then got a job working the soda fountain in a Coney Island deli, while also volunteering to do as much as possible to learn other aspects of the food industry. He graduated to other delis, absorbing the nuances of Jewish cuisine and eventually scraping together enough money to open his own. The grand day happened in 1954, on the corner of 10th Street and Second Avenue, and, thus, The 2nd Avenue Deli began. It was tiny to begin with, serving only ten people at a time, but eventually grew to become one of New York’s most popular kosher delis, in the heart of what was then considered to be the old Yiddish theater district (the Yiddish Walk of Fame honors luminaries from this fascinating era). At this point, “it wasn’t Abe’s business, it was really his life, ” according to his nephew Jeremy. This is where the rags-to-riches story halts. Tragically, in 1996, Abe was murdered while carrying his day's deposit to the bank. Jack, his younger brother by seventeen years, took over the business he had grown up in and kept it running for ten more years before disputes with the landlords caused him to shut it down in 2005. Two years later, Jack’s sons, Josh and Jeremy, decided to continue the family tradition and reopened in their present location on 33rd Street.