Tony's Di Napoli

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.

I can attest to the immediate success of Carmine's on the Upper West Side of Manhattan in the early nineties as my family and friends stood on the lines to get in on a number of occasions. Owner Artie Cutler's concept of serving large, family-style portions to guests, in a warm, friendly atmosphere connected with diners immediately. It did not take Mr. Cutler long to realize that he had a success on his hands and that it was time for expansion. In 1992, the theater district had another hit in Times Square, in the form of a grand, traditional Italian restaurant.

The wood-paneled walls of Nino's convey a sense of comfort that seems well-fitted to the people in the neighborhood. The first time I stopped in, on a rainy and cold afternoon, Franco Vendome greeted me with his warm smile and pleasant conversation. He absolutely had me at hello! Franco explained that he took over running the restaurant from his parents in 2008, although I have had the pleasure of meeting his mom on a few occasions, as she does not seem to have slowed down one bit after "retiring. " I was sad to hear their story of a devastating fire in April 2011, but they picked up the pieces, renovating the entire interior and re-opened to an eager crowd nineteen months later. Known as "Nino's on 46" since his parents named it in 1982, Franco has guided the restaurant to higher culinary aspirations, focusing on recreating traditional Italian dishes with a contemporary twist. Like many restaurants in the area, Nino's gets its fair amount of regulars for lunch - and I was so pleased when many would gently interrupt our conversation, simply to say thank you and good-bye. Franco plays a vital role here; bouncing back and forth between the front and back of the house, he somehow manages to expertly run the kitchen while consistently providing a familiar presence to his patrons. Of course the mom insisted that we sit down and try some of their specialties when we returned to take photos one day. Within a short amount of time, she presented the Manhattan Sideways team with an array of dishes - from the classic eggplant parmigiana, a homemade pasta, thin crust pizza, and a Caesar salad, to the inventive truffled mac and cheese bites with a lemon aioli dipping sauce, beet-infused gnudi and Frank's special sandwich with a piece of breaded chicken cutlet, prosciutto, mozzarella, arugula, roasted peppers and a balsamic vinegar dressing. Franco's imaginative sensibility distinguishes Nino's from the standard fare; as he acknowledges, this place brings "a downtown vibe to Midtown, " creating a hipper menu with greater variation than the traditional Italian restaurant. This push to innovate at Nino's derives in part from its family history. As the first-generation to grow up in America, Franco often visits his grandparent's home in Avellino, Italy; living on a self-sufficient farm and making their own wine and olive oil, his grandparents initiated him into a food culture dependent on fresh, local ingredients. Having spent his childhood in the "traditional" Nino's, Franco sought to combine his commitment to sustainable agriculture with the values he learned from his parents and grandparents, while also giving the new Nino's his own stamp. We believe he has succeeded.

Once upon a time, this building was a decrepit old church populated by prostitutes and addicts. It took a woman with a vision to recognize that she could make No. 260 into something spectacular. When Madeline Castelloti visited this location in the 1990s, she knew immediately that she had stumbled upon the perfect home for her dream pizzeria. After two years of demolition and construction, while still preserving some of the charm of the church, John's Pizzeria was opened. In 1997, John's was the self-proclaimed largest pizzeria in the United States. Each pizza is made to order in coal-fired brick ovens that retain residual matter like cast-iron pots and pans - meaning that the weight of history flavors each pizza now made. The Manhattan Sideways team can attest to the fact that the results are superb having sampled several of them. Madeline passed away in 2004, however, her daughter, Lisa, has kept her dream alive and extended it to Jersey City and the Bronx. It is rare, today, that at almost any hour there isn't a line extended to the door, but the wait is always worth it.

When the City of New York acquired this lot to house Engine 65 in 1895, clubs and residents around the area feared it would disturb the peace. Having calls since their very first night on the job, and as the first responder to Times Square, it became clear that the service was needed and soon became wildly appreciated. One of the firemen, Chris, told me this was something he had always wanted to do. “I love the camaraderie between the guys, ” he said, a theme that seems to reoccur throughout all Manhattan fire stations.

The first Bluestone Lane opened in August of 2013, and the company now has 29 locations all over the country, including this one at Grace Plaza Pavilion. With the pavilion’s abundant outdoor seating, it is a great place to grab a cup, sit down, read the newspaper, and get some sunlight. In addition to the fresh-brewed Sightglass and Niccolo Coffee, Bluestone offers a selection of teas and quick bites with gluten-free options.

There was no question that Ellie Mendelsohn would stand behind the glass booth with her father, Hank, on 47th Street once she completed her college education. Her grandfather, who had introduced his son and granddaughter to the world of gold and jewelry, had retired to Florida, and now it was Ellie’s time to join the family trade. “The jewelry is my favorite part of the business, so I said, ‘Why not start my own line? ’” The first piece Ellie ever made was a pair of earrings, based on a necklace that her father had made for her mom. “I loved it so much, I decided to create earrings. ” Indeed, for those who work in the Diamond District, jewelry is much more than an accessory — it is a time-honored link to one’s heritage and family.

After almost thirty years in the Diamond District, Delicate Gem has made a name for itself among the several thousand other businesses that crowd 47th Street between Fifth and Sixth Avenues. An Armenian family that had lived in Turkey and worked in the diamond industry before coming to the States, the Minnetyans have been in the gem business for generations. When Arthur Minnetyan first came to Manhattan, and founded Delicate Gem, he built up a reputation among the other hard-wheeling diamond merchants by virtue of his expertise. The whole family became involved, as was common in the Diamond District, and has remained so. One afternoon, I enjoyed sitting and chatting with the family and learning more about their passion for diamonds, as it was here that my husband bought me a cherished bracelet a number of years ago. After his father, Arthur, passed away, son Ari took over the shop and has dedicated himself to selling and crafting only the best pieces of jewelry for his clients. Though he had originally planned on becoming an accountant after graduating college, his father's death drove him to come back home and carry on the family business. Ari's dedication to Delicate Gem exemplifies how ingrained the diamond business has become in the lives of diamond dealers and manufacturers on 47th. To those who work in the Diamond District, jewelry is much more than an accessory – it is a link to one's heritage and family that is time honored. As a Gemological Institute of America certified gemologist, Ari explained to me how diamonds were rated – the 4 Cs: color, cut, clarity, carat – and how he was able to help customers both pick out their favorite stone and create the jewelry on-site. On a street where competition is tough and a buyer can be overwhelmed, Ari and his family pride themselves on their honesty in the business. They, like many of the merchants surrounding their store, seek to establish relationships with clients and to gain their trust so that they may become customers for life.

Speaking with Jon Baltimore in his woodwind and brass repair shop is directly engaging with the history of Midtown's music scene - Baltimore grew up on 48th street working in his father's shop when "Music Row" was thriving. Jon Baltimore Music remains firmly rooted in the days where jazz legends would play on the street corner, simply having fun with their new instruments. Continuing the tradition that his dad began in 1974, Jon offers quality service in a relaxed, casual atmosphere. Jon started work at the age of nine, across from the well-known Manny's music store (now closed) in Rod Baltimore's music repair shop, where they bought, sold, rented and fixed woodwinds, brass and string instruments. After "buying his father out" in 2001, Jon moved the shop from its original location to 46th Street in 2008. He explained to us that "Over the years, music businesses closed, and 48th just died, but now there is a small rebirth on 46th. " While on 48th, Jon recalls working in the same building as Robert Giardenelli, who specialized in trumpet repair and crafted some of the best brass mouthpieces available. Capitol Records was also in this building and Jon told us how he remembers the days when Frank Sinatra used to come through, on his way up to his label, and hang out with whatever musicians were currently in the store. Despite the new street, Jon has tried to maintain the same environment that he loved about his father's shop, the real sense of camaraderie between himself and the musicians. "For a lot of these guys that come in, a repair person is like a doctor, " Jon explained, "They're relying on you to keep what they care about together. " Over the course of the family business, Jon has counted Ornette Coleman, Chet Baker, Peter Weller, Dizzie Gillespie, Bill Cosby and George Carlin among regular customers, and he still reminisces about Paul McCartney coming the day of a concert in New York to buy a Beatles songbook from him. "I was just so amazed that he was in my shop, " Jon laughed. As we were looking around, Jon pointed out a few curiosities among his collection. He showed us a French coronet from 1884 that was found sealed between two walls in a Brooklyn brownstone, and a personally-customized saxophone for disabled musicians. His greatest treasure, however, is the mouthpiece of Louis Armstrong, which he proudly displays. Jon Baltimore Music Company felt like a trip to the Mecca of jazz history, a temple to a past time where musicians would, in Jon's words, "come in, sit around, pick up an instrument and simply hang out. "