The prevailing theme of Staypineapple hotels is barely surprising: pineapples. What might come as a shock to some, however, is just how seriously the hotel takes the pineapple motif: the fruit is prominent in the décor, stitched into the shirts of the employees, and even emblazoned on a rentable bike out front. The lobby offers complimentary pineapple-infused water and pineapple-flavored mini cupcakes amid modern, yet eclectic, furnishings. Covering one wall in the lobby is the following haiku: “Pineapples are sweetYellow makes people happyAnd everyone loves dogs - especially Michelle” Michelle is Michelle Barnet, the founder of the small hotel chain which has locations in a handful of cities across the country. Her passion for dogs informed the last line of the haiku - the hotel is extremely dog-friendly, even offering a “Pup Package” to make traveling with furry friends as relaxing as possible. Each room comes equipped with a plush dog that guests are welcome to purchase at the end of their stay, with a portion of the proceeds going towards animal rescue organizations. “The significance of pineapples is that they are a universal symbol of hospitality, ” manager James Bryant explained when Manhattan Sideways inquired about the unique theme of the hotel chain. He said that the symbolic meaning of the pineapple dates back to the 1700s, when the fruit was rare and difficult to acquire. It became a coveted gift, and when placed in front of travelers, it let them know that they were welcome in an unfamiliar place. “It’s this international sign of ‘You are welcome here. Come in and stay with us. ’” We explored two rooms. While smaller than a typical hotel room, the first was full of surprises. In a building that is only twenty-four feet wide, Staypineapple creatively utilizes their space. The television was hidden away at the foot of the bed, revealing itself with the press of a button. A coffee machine was tucked away in a similar automated compartment. An entire wall of the room was windowed, offering views of the city that more than offset the small size of the room. Staypineapple prides itself on “The Naked Experience, ” a title they have applied to their unique bedding situation (which is so luxurious, "they won’t blame you for wanting to sleep naked"). Two exceptionally soft, twin-sized duvets give guests extreme freedom with their sleeping experience - and diffuse any fighting over covers. In the second, larger room we met Pineapple: a virtual assistant and Staypineapple’s answer to the traditional bedside telephone. James explained that the device “acts as a smart speaker, a telephone, and a way to communicate with the front desk. ” Similar to an Amazon Echo or a Google Dot, an automated voice will answer at the cue of “Okay Pineapple. ” The device is also loaded with staff-curated dining recommendations, and can answer just about any question a guest might have, from the best sushi restaurants in the area to the day’s weather. Staypineapple is a hotel full of surprises and, in many ways, it is just plain fun. Manhattan Sideways found it refreshing to see a business lean into a theme so unabashedly, and we believe that the commitment pays off. The hotel creates an extremely inviting environment that does not take itself too seriously, prioritizing comfort and hospitality alongside their innovative technology and highly-Instagramable décor.
Modeled after their chain of Spanish hotels, the Tryp was a pleasure to enter. The lobby is of tan wood, with curved slats like the hulls of ships hanging overhead. A bar with a large open seating area serves as a "plaza central, " designed to allow mingling and encourage conversation. Upstairs, the rooms are a tasteful mix of light brown, black, and deep reds, aesthetically simple but marvelously contemporary, meeting any guest's needs. One of the rooms that we were taken into can accommodate a family of eight or a group of friends, as there are bunk beds, twin beds and a double bed in the large space - but just one bathroom for all to share. The vibe was European as we hung around downstairs for a bit after our tour, but the hotel is designed for anyone from families to business travelers to bon vivants hoping to enjoy the city.
Nicknamed “The Batcave” for the emblem painted on the floor on the walkway inside, this particular fire station has been an active part of the FDNY’s network since 1865. Previously, it had been a Metropolitan Fire station starting in 1861, and before that it was run by volunteer firefighters. Firefighter Alex Laird was kind enough to give the Manhattan Sideways team a full tour of the historic building. The establishment is so old that it used to house horse drawn engines. Some of the original architecture still remains, most notably the spiral staircase that now sits alongside the modern fireman’s pole. Sadly, this firehouse lost five members in the attacks on 9/11. The station still has the original flag and radio from that day and has them on display out of respect for their fallen brothers.
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. ”
Despite his Irish background, having grown up in Dublin and owning a few bars and restaurants there, Nick's bars and lounges in Manhattan are all about America. I am certain that his training abroad did him well, as he has been quite successful in New York for over twenty years. He began with a club in Tribeca and then moved uptown where he now runs four pubs. Nick admits that Stitch is showing its age as it has been around for quite some time, but he continues to try to" keep it fresh. " And Nick went on to say, "we are a user friendly venue. " We found it to be a warm welcoming place to come by for a drink and some solid American food - the hamburgers and wings are the specialty. We shared the Lingerie (the cocktails are each cleverly named for something represented in the fashion district... thus the name Stitch, the main event. ) Filled with vanilla vodka, amaretto, coco lopez, honey, pineapple juice and a touch of cranberry, our drink went down smoothly and was an interesting twist on a pina colada.
A line out the door at lunchtime certainly caught my attention. When I inquired, I was told that the food is fresh, the sandwiches are terrific, and that their Mediterranean menu is worth the wait. Thus, the Manhattan Sideways team queued up along side everyone else, as who would not trust the word on the street? Meeting the two animated Israeli owners, David and Yariv, was an added bonus, as we secured one of the few tables to sit and eat our freshly made dishes. We eagerly delved into the bowl of hummus, the hot pressed mozzarella sandwich and the strips of zucchini with lemon, olive oil and toasted almonds. We left with a full understanding of why people are willing to stand on line. Although, we also learned that Picnic Basket is expanding their kitchen in an effort to accommodate more people at a faster pace.