Neon lights, on the back wall, greeted us as we entered Trademark Grind, the “boutique coffee bar” serving Sweetleaf Coffee Roasters from Brooklyn. In this quaint space, we were treated to excellent cups of hot chocolate, perfect on this winter day. A few minutes later, the PR manager, Matt, greeted us and invited the Manhattan Sideways team to follow him through a small entryway where we discovered Trademark Taste, a cozy, dimly lit restaurant... a safe little hideaway in the middle of bustling Midtown Manhattan.
Opened in the spring of 2016, by In Good Company Hospitality, Trademark Taste & Grind serves a mixed clientele, from guests at the attached hotel and the pre-show crowd from Madison Square Garden to those looking for a unique weekend bar scene. The menu is impeccably curated by culinary director, Jeff Haskell, to featured favorites like Burrata and Knots and Tuna Poke. However, with its dark, mellow colors, graffiti motifs and hints of industrial flair, Trademark is all about the space. The walls are white and black with accents of red. Intimate hidden booths circle a large center bar, the anchor of the room. As soon as I took a look around, I wanted to settle into one of these booths for the evening. When I repeated this to Matt, he replied, “People tend to not want to leave.”
The location was renamed in 2023 as The Flatiron Room Murray Hill. This feature was first published in September 2017. Fine & Rare, shorthand for “fine food and rare spirits” is the latest creation of Tommy Tardie, restaurateur and owner of the Flatiron Room on West 26th Street. In contrast to the more common restaurant theme of the 1920s and 30s, which Tommy considers to have “played out, ” Fine & Rare aims to be an aristocratic parlor straight out of the 1950s, modeled after classic Manhattan hideaways such as The Explorers Club. “The challenge was getting it to look like the Flatiron Room - old world, almost like we discovered it, ” Tommy told the Manhattan Sideways team. The space has had other lives as a Japanese restaurant and a photocopy center - Tommy said that when he first saw the space, it was raw, with concrete floors that had holes them and wires hanging from the ceiling. In 2016, it became a little slice of vintage Manhattan, complete with a repurposed teller booth from Grand Central Station serving as the hosts’ stand. The wallpaper is finely textured with glass and sand, and the stainless steel ceilings are reclaimed parts from a former distillery. Descending into the restaurant, we walked on 125-year-old floorboards from Connecticut that have the names of the restaurant’s investors carved into it. Two of these investors are Tommy’s young sons, River and Sawyer, who each made a $1 investment in the establishment in order to garner a place on the floor. Hanging above the booths are pieces of taxidermy that Tommy believes “bring in some more old world charm. ”The room is large, but because the tables are isolated from one another, each setting is intimate and unique. “Wherever you are in the restaurant, you feel like you’re in your own area. ” Each side of the dining room features a fireplace: one has hand carved marble from Italy, and the other is repurposed from the door of a country schoolhouse. The jazz stage provides a theatrical ambience to the space without overpowering it. “We want the performance to enhance, but not be, the experience. There’s always a show going on even if nothing is onstage. ” The walls are decked out with the restaurant’s inventory of over 1000 bottles, which Tommy noted are, “part of the architecture. ” Some sit atop high shelves and can only be reached by ladders, which members of the staff will climb throughout the night. Others sit in the caged bottle keep, with personalized labels that can be bought. “New York is all about showmanship - people love to put their name on something. ” The back elevated room holds up to thirty-five people and is used for tastings and private events. It has a few hidden elements of its own, including a chandelier and leather and steel door from a masonic hall. While speaking with Tommy, the Manhattan Sideways team sampled a few of the restaurant's scrumptious items, including the burrata served with arugula and an assortment of fruits, the short rib burger, the seafood Cobb salad, and the Greek grain bowl with quinoa, mint, and beet humus. While the Flatrion Room focuses largely on whiskey, Fine & Rare features cocktails with tequila, rum, and brandy. This does not mean that they do not still have some amazing whiskey options, such as the breathtaking smoked Old Fashioned that was presented to us to photograph and then sip. Tommy began his professional career as a creative director in advertising on Madison Avenue, but realized after a dozen years that he was craving something more exciting. “The higher I got on the corporate ladder, the less creative it got. It lost that cool factor. ” He resolved to go the route of the entrepreneur, initially with a few clubs, and later with the Flatiron Room and eventually Fine & Rare in 2017. “With this one, I decided to make the demographic and design a place I’d like to go, as opposed to previous projects that centered on reaching a specific consumer base. " Tommy also remarked on how Fine & Rare is the result of the trial and error from past ventures: “This is as if I got to do it again and I could do it better. I think entrepreneurs are genetically coded to forget how difficult it can be starting out, but a new project is fun. It makes your heart pump and your adrenaline go. ”
As I walk the side streets of Manhattan, I am constantly seeing the destruction of the past. Thus, it was refreshing to find a new establishment, like the Refinery Hotel, embracing, and even perpetuating the city’s history: through its refurbishment, its restaurant, Parker & Quinn and even its branding. The Refinery’s building, (with its own entrance on 38th Street or through the restaurant on 39th) originally named the Colony Arcade, was once the millinery hub of the Garment District and continued as a hat factory until the 1980s. With hat-making tools, sewing machines and other manufacturing objects integrated throughout the Hotel’s interiors, the Refinery bridges materials of the past with a luxury hotel experience. Their rooms feel extra spacious with high-ceilings, custom-made furniture and stunning hardwood flooring, a rarity in hotels for sure. Besides drawing on the building’s millinery history, the Refinery recalls the past in their lobby lounge. Soon after the building first opened in 1912, Winnie T. MacDonald opened a ladies’ tea salon on the ground floor where she offered female shoppers a place to rest, to socialize and to get an extra kick in their cuppa gin or whiskey. Today, Winnie’s Lobby Bar continues as a resting place for weary travelers in need of a drink, conversation or entertainment – as there is an added bonus of live jazz Monday through Friday evenings between the hours of 7: 30 and 10: 30. I was completely enchanted by the lobby, the art and the guest rooms, but the surprises did not stop there. The lovely woman, who showed us around, then took us to the rooftop bar, which offers another breathtaking view of the Empire State Building and its surroundings. I was most impressed when introduced to the in-house mixologist who mentioned that he had worked for NASA. Before concluding our tour, we walked through the other end of the lobby to enter Parker & Quinn, which dresses up American comfort food in a delectable looking menu and atmosphere. With chandeliers of depression-era glass, wide booths and decorative tiles, this restaurant emanates that same vintage feel as the hotel.
A newcomer to 31st in late 2013, I was happy to discover Friedman's Lunch. Having eaten at their restaurant in Chelsea Market on many occasions, I was quite familiar with them. Glancing quickly at the menu, I knew that I would, once again, have options as a vegetarian. Two of us shared the "House-Made Veggie Burger" with spicy tomato fennel jam, avocado and sprouts, and the "Veggie Bowl" with quinoa, sauteed vegetables, tofu and a delicious sesame lime dressing. Both were excellent. At the end of our meal, we struck up a conversation with one of the owners, Justin, who told us that he gave up being a real estate broker to pursue his passion for food. He helped turn Chelsea Market into the success that it is, and then came to open up this second location. Not via classical training in the kitchen, but rather through his love of food and hospitality, "traveling down a long road, " he has finally been able to open up his dream. Working with a young design couple from Tribeca, they created something simple using distressed wood and antique mirrors. "The decor is kick ass, " Justin exclaimed. With good music, a great neighborhood vibe, lots of gluten free options, and the most amazing signature potato chips, Manhattan Sideways has no doubt that Friedman's reputation will take off.
Stout NYC has the magic ability of seeming both like a large fortress and like a cozy cavern. It claims to be New York's largest Irish pub, and yet comfortable seating and cobblestone floors give the bar a warm, friendly atmosphere. With two other locations in the Financial District and near Grand Central, Stout NYC has set itself up as a neighborhood hangout three times over.
After having eaten at Barbes, I was eager to check out Omar Balouma's other restaurant. Stopping to notice the beautiful, ornately carved front door, we learned that it was shipped directly from Morocco, and functions as a literal and figurative portal to North Africa. Inside, a vague smell of hookah smoke hangs in the air amidst beautifully crafted walls done in a soft pastel-hued Venetian plaster. The front of the restaurant is for dining where the menu offers smaller Mediterranean-style plates flavored with Moroccan spices. The back hookah room might be the real star. Benches line the large square room, along with colorful seat cushions while tapestry-esque sheets hang overhead. Saturday nights come alive with belly dancers and music is played by Rachid Halibal, a native of Morocco.
Built originally in the mid-1800s, Sniffen Court encompasses a small alleyway running between two quaint rows of brick buildings. With vegetation lending further tranquility to the scene, a wrought-iron gate protects it from the public. The buildings, which were once stables, have now been repurposed into commercial, residential and artistic spaces. Next door, the historic and private Amateur Comedy Club hosts shows performed by, and for, members. Sniffen Court now appears on the National Register of Historic Places.
Where can you get freshly “picked” flowers that won’t trigger your allergies? We headed to W36th Street in the Garment District, to a century-old factory and shop where fabric flowers are still custom-made by hand daily — “blooming” everywhere from movies and TV to high fashion design houses. Opened in 1916 by brothers Morris and Sam Schmalberg, the M& S Schmalberg fabric flower factory is the oldest and last of its kind in the US. It still employs many of the time-honored techniques for handmade flower making, and craftsmanship skills and the business itself have been passed down through the family over decades. Fourth-generation owner Adam Brand walked us through the legacy of the shop started by his great-great uncles. The M& S Schmalberg storefront in the 1940s. Photo suppliedSam Schmalberg. Photo supplied“I grew up here — there are staff members who have been here as long as I’ve been alive! ” said Adam as we chatted amid display cases of beautiful, brightly colored fabric flowers. “My grandparents, dad, mom, brother, sister and aunt have all been involved at some point — it’s truly a family business. There are fun family stories — I don’t know if they’re true or just family lore at this point — that I used to sleep in a fabric box like a crib! ” While Adam started his career at M& S Schmalberg at age five by making flowers for fun — “just for entertainment, not for production! ” he insisted — he began working at the store in earnest between semesters of school. “We were really busy with Sex and the City at the time — Sarah Jessica Parker was wearing our huge flowers in her costumes, ” he recalled. While he worked outside the business for a few years after college, Adam eventually returned to help his father, Warren, and grandfather Harold (nephew of founders Morris and Sam) at the factory. “About 14 years ago, I was kind of just at a place of wondering, ‘What am I doing? Where am I going? ’” said Adam. “One day I said to my dad, ‘Can I come in and help out, and see what happens? You don't even have to pay me, just pay for my train ticket! ’” he added, “and as a New Yorker, you know that’s not cheap! ” Adam's grandmother Renee, aunt Debra and grandfather Harold at the shop. Photo supplied The gig grew, and as dad Warren moved closer to retirement, Adam took on more and more of the day-to-day responsibilities — including the creation of flowers. While M& S’s veteran team of artisans complete the majority of crafting work, Adam walked us through the system he’s come to know after decades of observation. “This basic process has existed for over 100 years, ” said Adam as he showed us the hundreds of vintage irons — some from the factory’s first years in existence — that are still used to press fabric petals into unique designs. First, fabrics are brushed with a starching agent called sizing to eliminate wrinkles in the material. Next, fabrics are stretched and dried by hand before being cut into petals. Designs are arranged into the iron press — once gas, now the factory uses electric power to join petals together. Stems and extra accoutrements are applied by hand before the flowers make their way to a theater, fashion atelier or TV costume designer’s hands. While the team at M& S is well-versed in all aspects of the custom construction, today there are far fewer skilled flower artisans in the Garment District. “In the old Garment District, you could go to the labor union and say, ‘We need somebody for assembly, we need somebody for die cutting, we need somebody compressing' — there were so many other flower factories, ” said Adam. A recent profile of the shop by costume historian Bernadette Banner estimates that in the early 20th century, over 74 percent of flower and feather trade manufacturers were located in the Bronx and Manhattan — many of them in the Garment District. Now, like so many other specialty costume and fashion businesses once occupying the historic neighborhood, M& S Schmalberg is the last of its kind due to ever-increasing offshore manufacturing. Adam said he feels camaraderie with fellow Garment District holdouts, telling us: “I hold all of these manufacturers who produce here in such high regard — because the easy thing would be to ship it out. Continuing to manufacture here instead went from being maybe a questionable business decision to becoming part of our identity. ” Warren Brand with Adam Brand. Photo suppliedThat’s not to say that Adam and his family haven’t taken steps to bring M& S Schmalberg into the 21st century. In addition to updating the company’s website and creating social media accounts, Adam credited his brother with having helped pioneer their presence on e-commerce retailers like Etsy. “Before I started working here, my brother created an Etsy page, ” he told us. “We’d get an email maybe once a month for a $12 flower sale. But I started to get obsessed with amping up our photography and presentation — it took me a while, but I took to it, and now our sales from Etsy and Amazon are as much as 20 percent of our business. ” It’s a business that’s marked not only by the ebbs and flows of the fashion industry, but also the entertainment industry. “I could tell you our biggest customer this year, ” said Adam, “but it's different from the one five years ago and 10 years ago, ” he explained. “In fashion, Vera Wang is one of our biggest clients. We work with Rodarte, Oscar de La Renta, Marchesa, Carolina Herrera. We do flowers for Bridgerton, The Gilded Age and Marvelous Mrs Maisel, the New York City Ballet, Radio City Rockettes and the San Francisco Opera, ” he added. “We had someone come in from the San Francisco Opera and buy five flowers — and that led to an order of over 4, 000 flowers total! ” They also showcased 17 designs on The Met Gala red carpet. “We had an amazing run with the Met Gala, ” said Adam, “My dad came back in that whole week and helped! ”Jenna Ortega, Paris Hilton and Harvey Guillén in M& S designs at the Met Gala. Photos: Instagram Even during the slower periods, the team at M& S stays busy working with student groups from nearby FIT (the Fashion Institute of Technology) and Parsons School of Design to show young artists the legacy of the fabric flower industry. “What's in it for us, if you will, is that you now have 15 to 20 students from every tour that are going to go into fashion and now know about us, ” said Adam. “We help them on their final projects. If you're a fashion design student, it’s a great way to really get into and utilize factories and build relationships. ” But whether you’re a budding Calvin Klein or not, the M& S Schmalberg factory is open to you, said Adam. They welcome walk-in tours of the factory for those curious about their unique offering. “Anyone can come in, ” he said, as a couple rang the bell to buy flowers and take a look around. They also welcome those who would like to order custom flowers from a significant fabric like a wedding dress, he noted. “It’s one of our specialties — we have a vintage wedding dress in the back right now that’s getting made into a single rose. ” He hopes that by engaging with the public, more people will know about and turn to M& S for their distinctive artistry. “We try to be very welcoming, which is something my dad started, ” said Adam. “Anyone who wants to walk in the door is welcome to a tour, and if you want to buy a flower for $20 bucks? Great! ” We recommend making the trip to M& S Schmalberg for a free tour of the city’s singular fabric flower maker — and keep an eye out on billboards around town for M& S’s next Hollywood showcase!
At Paris Baguette, the Manhattan Sideways team grabbed a tray and a set of tongs and indulged. We found each baked bread to be more desirable than the next, from the simple white loaf to the peanut crumb to the chocolate cream bread. The cakes are magnificent pieces of art. We were particularly drawn to the strawberry and fresh cream, and the chocolate and banana. A chain that originated in Korea, Paris Baguette now provides baked goods to almost three thousand stores. Although not everything is prepared in-house, the aroma alone makes it worth a visit, as does the show of people who come through Paris Baguette each day.
Every subject that one could possibly imagine a magazine covering between its pages can be found on the shelves of this fabulous shop. There is a strong emphasis on fashion, including international glossies, plus news, business, art, architecture, entertainment, food, travel, sports and dozens of other topics. And in case a cup of coffee is needed while browsing, there are pots waiting to be poured and a selection of other typical magazine stand items, as well.
In the frenetic center of Korea Town on 32nd, Grace Street is a quiet haven. Couches line one wall, and there are plenty of tables for folks who want a more upright experience. Smoky charcoal sketches and colorful photos enliven the walls. Wi-Fi is not in the usual coffee house mix, as people come to Grace Street to relax and chat. But enough about the space – what is style without content? The coffee is nice, and my Americano treated me exquisitely. But the homerun is the Ho-dduk, a traditional Korean filled pancake—reminiscent of a donut—that is a perfect companion to a cup of coffee.