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Dream Downtown Hotel

Dream Downtown Hotel 1 American Bars Clubs Hotels Japanese Lounges Rooftop Bars Chelsea

Trendy and filled with beautiful people, the Dream Hotel has created quite an aura around it. Sitting in the lobby is certainly entertaining at any hour of the day, but in the evening the action really kicks in. There is a DJ in the lounge area right off the lobby and not far from the entrance is Bodega Negra, with a Mexican menu. Also attached to the hotel is a restaurant called Fishbowl, with a 5000 gallon fish tank behind the bar. On the rooftop, the PHD Club tends to play top 40's music, and downstairs is the Electric Room, which is described as a rock club.

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Dream Downtown Hotel 2 American Bars Clubs Hotels Japanese Lounges Rooftop Bars Chelsea
Dream Downtown Hotel 3 American Bars Clubs Hotels Japanese Lounges Rooftop Bars Chelsea
Dream Downtown Hotel 4 American Bars Clubs Hotels Japanese Lounges Rooftop Bars Chelsea
Dream Downtown Hotel 5 American Bars Clubs Hotels Japanese Lounges Rooftop Bars Chelsea
Dream Downtown Hotel 1 American Bars Clubs Hotels Japanese Lounges Rooftop Bars Chelsea
Dream Downtown Hotel 6 American Bars Clubs Hotels Japanese Lounges Rooftop Bars Chelsea
Dream Downtown Hotel 7 American Bars Clubs Hotels Japanese Lounges Rooftop Bars Chelsea

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Lost Gem
The Tippler 1 Bars Chelsea

The Tippler

We almost missed the entrance leading down to this subterranean bar on 15th street. Unassuming is an understatement. The glass-faced double doors look as if they could lead to any former factory turned "office block". Only the small, burnished gold sign indicates otherwise. The Barretts, father and son owners, prefer it that way. They have run a hotspot before, The China Club, for nearly twenty-five years, so when this basement space in the Nabisco building opened up in 2011, they could not resist the opportunity to operate The Tippler. Michael, the son, explained that The Tippler fills an odd niche in the Meatpacking District: a “post-dinner, pre-club” spot, that attracts a laid-back after work crowd during weekdays and gets a bit more crowded on the weekends when a DJ is pumping out music. Whatever the clientele, the aesthetic manages to match. Brick archways, exposed steel support beams, books, Persian rugs, unfinished wood tables and chairs, bare bulbs behind wire mesh, string lights, and concrete floors all play into the part-industrial, part-hip dive bar aesthetic. There is a revolving selection of draught, bottled, and canned beers, house, and classic cocktails (like the Charming Snake - a mix of bourbon, Garam Masala seasoning, and habanero bitters).The ambience and drinks are matched with small plates of spiced nuts, olives, and pickles or toasts topped with anything from mashed deviled egg and crispy prosciutto to chicken liver pate. The Tippler is where comfort and class meet for a quiet drink.

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Lost Gem
Foragers 1 Breakfast Buffets American Chelsea

Foragers

In 2005, when Anna Castellani realized that there was no place to purchase food in her DUMBO neighborhood in Brooklyn, she decided to do something about it. “It was very simple. There was no business plan. It was pure desperation,​” she told me.As we chatted in the intimate, dark steel and wood-lined restaurant space in her newer location in Chelsea, Anna elaborated on her philosophy about food. Forager’s has now expanded beyond being ​just a grocery store. The location in Chelsea perfectly combines a small, sustainable produce market, a buffet of high quality takeout items, artisanal cooked and baked goods, an espresso station, and a restaurant serving local, organic salads, roasted and grilled meats, and desserts.“Local” and “organic” we​re the operative words behind​ Anna’s decision-making process for the quality​ of food that ​she wanted Forager’s to carry. ​“I thought if I wanted to eat this kind of food, maybe others did, too.”In 2005, during the inception of the store, she was thinking mainly about “perimeter products” – industry lingo for perishables, such as meat, dairy and cheeses, which in the food world are ​no​t always very clean. She decided to source meat and dairy from local farms in the Hudson Valley. Until recently, there was no infrastructure to get produce into the city, and farmers did not grow organically for stores. Anna’s solution? To have her​ own egg and vegetable farm upstate and run their Forager’s food delivery truck back and forth to the city​.​ ​Anna proudly told me that she started her own farm “out of need, more than anything else.” She went on to say, “We picked up dairy from co-ops upstate, which have been instrumental in saving farmland and keeping people in the dairy business.” While organic is all the rage these days, Anna believes that labels can be very misleading – people will buy anything that is labeled organic, and they often are not aware of the hidden ingredients in their food. "It goes down to the sugar in cookies: it’s bleached, it has bone meal in it,” Anna informed me. Forager’s is committed to food that is “clean,” above all else - the produce may not all be ‘certified’ organic, but it is grown using the most organic and healthy methods. “What I like about this business is that you get to learn what the industry sneaks into the food system, and I find it fun to try and work around that.”Anna’s goal is to provide these products at an affordable price, but the efforts that go into sourcing locally and ensuring high quality are not cheap. She acknowledged that Forager’s is known as an expensive store, but she dislikes labels such as “bougie,​” explaining, “Yes, it’s more expensive to have pasture-raised meat than industrial, b​ut I think we should fight to eat better, because it keeps you healthy and living longer. It’s important.”

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