The Half King

La Piscine closes at the end of fall and is transformed into a seasonal winter restaurant. Each winter, it takes on an entirely new, different concept – past years have included a South American steakhouse and Nordic cuisine.

The McKittrick Hotel offers so much to visitors - everything but a place to rest one's head, as it isn't, actually, a hotel at all. Sleep No More takes up most of the floors, and has gained an international reputation for being one of the most entertaining nights out (please read the separate write up below), but, in addition, on the top floor sits a gorgeous rooftop bar and restaurant. Gardeners and herbalists from the McKittrick tend to the lush vegetation surrounding the clientele, who are comfortably lounging on the well-cushioned couches, a mix of folks emerging from exploring the hotel and drop ins for the cocktails and wonderful views. On almost any given weekend, the line to get in can extend down the street - both for their marvelous brunch (bottomless brunch cocktails and live music), or in the evening for drinks. The contemporary French-American fare is “whimsical food” according to Lola, the maître d’; the seasonal farm-to-table aspect makes for a fresh menu that changes as often as once a week. A popular charcuterie and cheese plate changes daily, and cocktails are a must: Vanessa’s cup was a hit with our crew. We recommend attempting to make a reservation, but please keep in mind that the bar closes during the winter months. Downstairs, the Heath opens - Thursday through Saturday nights - and showcases a house band. The atmosphere is livelier, replacing the food from upstairs with yet more drinks. This venue will not close over winter, offering a happening refuge from the cold for those ready to dance the night away.

As of March 2022, Eataly's rooftop bar Birreria has been turned into the pop-up SERRA. The rooftop of Eataly changes its concept each season. In 2016, for example, the sky-high spot transitioned from the beer-centric Birreria to a sea-side-themed rooftop bar called Sabbia. Each reincarnation of the bar is equally impressive, which comes as no surprise after visiting Eataly downstairs. Birreria was a sky-high brewery where Fred Avila, the head brewer, created beer in-house for three or four days out of every week. I had the pleasure of sitting down with Fred and talking to him about his experience brewing above Eataly’s impressive food palace. Fred has been working for Eataly since 2011, but he started home-brewing in 2007. He has become a master at blending different flavors together and was proud to tell me about Birreria’s two seasonal beers. Vera is a summery beer with hints of lavender and blood orange, whereas the Wanda is a dark, mild beer for the fall and winter, with a lightly roasted flavor. Fred is very attuned to the weather when he drinks beer. When I asked if he has a favorite, he said that it changes with the seasons and the forecast, though he did admit, “I love to drink Oktoberfest beers. ” He featured obscure sours and saisons (pale ales specifically brewed for warm weather) in the summertime and interesting stouts in the fall. “People used to just drink IPAs or Pilsners, ” he explained to me. It is clear that working in the beer world has become considerably more exciting. Birreria collaborated with a collection of external breweries, including Dogfish Head, a microbrewery based out of Delaware. Because Birreria was part of Eataly, the list of collaborators also included two Italian companies, Birra del Borgo and Baladin. The founder of Baladin, Teo Musso, is considered the “godfather of the Italian brewing movement, ” Fred informed me. He also let me know that he always liked to have one or two New York beers available. The food menu was no less impressive, especially since it was made entirely using produce from downstairs. Unlike other parts of Eataly, however, Birreria often strayed from Italian cuisine. For example, Fred told me about a mozzarella-stuffed quail, which sounds more Northern European than Italian. Everything on the menu was designed to pair well with the bar’s unique selection of beers, creating a perfect culinary balance. I visited Sabbia shortly after it opened in 2016. It was like a taste of the tropical seaside in the middle of Manhattan: Imagine listening to the Beach Boys and sipping on one of their signature summer cocktails while lounging on a beach chair in the cabanas. The menu is filled with seafood specials that continue the seaside resort theme. It is the perfect summer spot for those who cannot leave town, and there is a retractable roof for rainy nights.

Stepping out of the culinary carnival in the main Eataly building through the side street entrance of the calm, cool wine shop next door was a soothing experience. The space is primarily filled with Italian wines, though there is a selection of local New York varieties upstairs. Also on the second floor is the “Riserva Room, ” a temperature-controlled chamber with rare wines, mainly acquired through auctions. What surprised me about the Riserva Room, however, is that the bottles are not very expensive. Despite feeling the need to whisper inside the elegant space, I noticed that many tags quoted prices under $100. We learned from Brianna Buford, the PR Assistant, that this is so that customers do not feel intimidated to try new wines. As with the rest of Eataly, Vino is dedicated to educating the public about the quality, origin, and uses of its products. There are helpful signs in the area and tastings every week. “Staff Pick” signs give shoppers individual recommendations and there are often fun promotions whose goal is to introduce customers to new labels. For example, in 2015, the wine store hid golden corks all over Eataly, offering anyone who found one a special bottle of Vino Libero. “Vino Libero” means “free the wine, ” a motto which seems to ring true throughout the store, where wine is freed from any pretension or intimidation and presented in a playful, educational way.

Many months ago, I gathered a group of friends and family to celebrate my husband's birthday. No one had ever been to Spin, so it was the perfect opportunity for everyone to have a terrific night taking turns playing a sport most of us adore, and sharing in conversation, drinks and appetizers. As we walked down the steps into the dimly lit lobby we were greeted by a friendly hostess in a chic black outfit, and it felt as though we had entered any other swanky Manhattan club. And yet, as we turned the corner we saw immediately that this was not the case. Instead of the usual dance-filled floor, at this club we were presented with rows of ping-pong tables and couples in heated competition. The diversity of the crowd was vast and only became more so as the night went on. Businessmen off from work, their white collared shirts glowing in the black light, rallied next to serious athletes there for a workout in gym shorts and sweatbands. Young couples looking for a quirky date played next to groups of older friends there to enjoy the nostalgia of this classic game. Everyone is welcome at Spin. Serious ping pong players make the circuits, challenging worthy opponents to games while casual paddlers compete in a more leisurely game. It has never been easier to enjoy ping pong, as Spin has eliminated the frustrating need for constantly picking up stray balls - staff with fascinating contraptions collect all the balls and reload the buckets regularly. Perhaps even more exciting, servers come by to the tables with what could be described as high-class bar food - some of our favorites were the alcoholic mango slushies, the fried rice balls, and the truffle mac and cheese. The delicious food and drink are honestly worth a visit on their own, and as the club often hosts championship ping pong games, even those who do not want to grab a paddle themselves can fill up a plate and watch the action. Originally opened by ping pong enthusiasts Franck Raharinosy, Andrew Gordon, Jonathan Bricklin and Oscar-winning actress Susan Sarandon, Spin has quickly become a hot spot both in other parts of the US and abroad.

Visions provides services for the blind and visually impaired; it is located in Selis Manor, a twelve-story apartment building dedicated to housing and assisting blind and otherwise handicapped New Yorkers of all types. Visions holds braille courses, exercise and rehabilitation classes, music programs, and various events and lectures.

La Piscine closes at the end of fall and is transformed into a seasonal winter restaurant. Each winter, it takes on an entirely new, different concept – past years have included a South American steakhouse and Nordic cuisine.

The McKittrick Hotel offers so much to visitors - everything but a place to rest one's head, as it isn't, actually, a hotel at all. Sleep No More takes up most of the floors, and has gained an international reputation for being one of the most entertaining nights out (please read the separate write up below), but, in addition, on the top floor sits a gorgeous rooftop bar and restaurant. Gardeners and herbalists from the McKittrick tend to the lush vegetation surrounding the clientele, who are comfortably lounging on the well-cushioned couches, a mix of folks emerging from exploring the hotel and drop ins for the cocktails and wonderful views. On almost any given weekend, the line to get in can extend down the street - both for their marvelous brunch (bottomless brunch cocktails and live music), or in the evening for drinks. The contemporary French-American fare is “whimsical food” according to Lola, the maître d’; the seasonal farm-to-table aspect makes for a fresh menu that changes as often as once a week. A popular charcuterie and cheese plate changes daily, and cocktails are a must: Vanessa’s cup was a hit with our crew. We recommend attempting to make a reservation, but please keep in mind that the bar closes during the winter months. Downstairs, the Heath opens - Thursday through Saturday nights - and showcases a house band. The atmosphere is livelier, replacing the food from upstairs with yet more drinks. This venue will not close over winter, offering a happening refuge from the cold for those ready to dance the night away.

Jon Eisen is not only one of the partners of Between the Bread and its director of strategic growth, but he is also heir to one of the pioneers of the venture, which has delivered sandwiches to office workers since 1979. Ricky Eisen, Jon’s mother and the company’s president - who was born on the outskirts of Tel Aviv - decided to use large-scale catering to bring healthy meals to her clients in a more efficient way. Jon claims that the result was the first catering company in New York City. Ricky’s idea to use only healthy and local ingredients proved to be a pivotal moment in the way catering to corporate clients is done today. In 2013, Ricky put her son in charge of the retail and café side of the business, which up until that point had been secondary to catering. Recognizing the recent popular trend of eating healthy and local, Jon quickly began streamlining the production process, including installing digital cash registers to track customer orders. This lead to a doubling of revenue. His success prompted Ricky to name him partner in 2015. Despite these changes, the core of the business is still the same: using organic, fresh, and seasonal to serve “high quality meals. ” And to hear it from Jon and the head of brand strategy, Victoria Rolandelli, this core seems to resonate well with customers. Between the Bread opened two more locations in October 2015 and has plans to have a total of twelve locations throughout the city. Located in the Chelsea Terminal Warehouse, the 27th Street Between the Bread is in a massive space that was previously an unloading station for trains. In the not-too-distant future, once Hudson Yards is complete, it is Jon's hope that they will become the "new Chelsea Market. "

The McKittrick Hotel offers so much to visitors - everything but a place to rest one's head, as it isn't, actually, a hotel at all. Sleep No More takes up most of the floors, and has gained an international reputation for being one of the most entertaining nights out (please read the separate write up below), but, in addition, on the top floor sits a gorgeous rooftop bar and restaurant. Gardeners and herbalists from the McKittrick tend to the lush vegetation surrounding the clientele, who are comfortably lounging on the well-cushioned couches, a mix of folks emerging from exploring the hotel and drop ins for the cocktails and wonderful views. On almost any given weekend, the line to get in can extend down the street - both for their marvelous brunch (bottomless brunch cocktails and live music), or in the evening for drinks. The contemporary French-American fare is “whimsical food” according to Lola, the maître d’; the seasonal farm-to-table aspect makes for a fresh menu that changes as often as once a week. A popular charcuterie and cheese plate changes daily, and cocktails are a must: Vanessa’s cup was a hit with our crew. We recommend attempting to make a reservation, but please keep in mind that the bar closes during the winter months. Downstairs, the Heath opens - Thursday through Saturday nights - and showcases a house band. The atmosphere is livelier, replacing the food from upstairs with yet more drinks. This venue will not close over winter, offering a happening refuge from the cold for those ready to dance the night away.