Opened in 1992 and originally located on the Upper East Side, Oceana moved to 49th Street in 2009. The Livanos family sowed the seeds for the glorious Oceana long ago when they ran a diner and realized their ambitions to develop it into something more. Having worked hard to make their dreams a reality, Oceana continues to pride itself on the freshness of its food and makes a point to have direct relationships with the fish mongers and farmers. Although some have called Oceana the Mecca of seafood, the restaurant's menu is notably diverse. The executive chef, Ben Pollinger, takes to the broad reaches of American cuisine and mixes elements of different dishes together, often in an unexpected way. The Manhattan Sideways team eagerly sampled a few of the marvelous dishes, including the Copper River Sockeye Salmon Crudo, featuring pickled ramps, parsley oil, and Amagansett sea salt, and the Sea Scallops Ceviche that is topped with peaches, ginger, and cinnamon basil. I was pleasantly surprised by the incredible vegetarian dish that the chef also prepared - Summer Squash & Cranberry Bean Salad, consisting of zucchini, gold bar and pattypan squash, pignoli, purslane and drizzled in lemon vinaigrette. Absolutely delicious.
The last member of the Oceana team that we were introduced to was their wine director, Pedro Goncalves. Pedro, who began working at Oceana in 2001, makes a concerted effort to develop drink pairings to accompany the delectable food menu. Standing near the white marble bar, he proudly told us that Oceana has 1100 wine listings and 600 spirits. He went on to report that with forty-seven different gins, Oceana has one of the largest selections of in the city. "There is something to fit every personality," Pedro said.
Aldo Sohm Wine Bar, which opened in the late summer of 2014, pairs ease with elegance as a welcome addition to 51st Street. “We live in a very fast-paced world. ” In midtown Manhattan, these words resonate. But spoken by Aldo Sohm, seated at a table in his eponymous wine bar, they seem incongruous. “The idea is basically that when you walk in here, you walk into my living room. To me, it’s always important that you be in a place where you feel comfortable. ”Sohm continues his role as wine director at Le Bernardin, the four-star restaurant located across the 6½ Avenue pedestrian plaza. At the wine bar, however, he and Le Bernardin’s co-owners, Maguy Le Coze and Eric Ripert, have created a setting distinct from the formal restaurants in Manhattan, in its simplicity and lack of pretense. To be clear, it shares the elegance and attention to quality of its neighbors. But upon entering, an open arrangement of sofas beckons patrons to sit down. Sohm has noticed guests who arrived separately conversing across tables - sometimes even discussing their choice in wine. And wine is the focus at Aldo Sohm. Eric Ripert, Le Bernardin’s acclaimed chef, oversees the food menu; so, whether wine accompanies lunch, dinner, or a snack, it promises to impress. Guests can order bites to complement a glass of wine, like a grilled foie gras “lollipop” or a warm skewer of baby beets. Shareables include a whole baked cauliflower and a plate of Murray’s cheese with a Maison Kayser baguette. Sohm emphasizes the flexibility of the experience. If not in the lounge area, there are tall square tables for seating. The thick oak “sommelier table” incorporated into the bar seats guests on both sides, ensuring that no one is excluded from conversation. Sohm chose these arrangements intentionally. The wine bar endeavors to be unpretentious, relaxing and fun. Evoking this sensation, the architectural firm Bentel & Bentel incorporated clean lines and bold color in designing the interior. Sohm and his co-owners deliberated considerably in choosing the art in their “living room. ” Ample shelves extend to the double height ceiling, featuring artifacts meaningful to Sohm. Having grown up in Austria, Sohm points out, “I like things very very clean, very European. I like colors on top of it. ” A stack of Interior Design magazines becomes a design object itself as a cube of rainbow spines. The curves of miniature Panton S-chairs, each a different color, mirror the charred wood molds of the delicately hand-blown Zalto glasses in which each wine is served. Sohm is the brand ambassador for Zalto, an Austrian-based glassware manufacturer. To learn more about the varied wine offerings, visitors can reserve the tasting room. Aerial photographs of wine growing regions flank the eight-person table, allowing the sommelier to incorporate a visual element and story of provenance to the tasting. Sohm - once designated the “Best World Sommelier” by the Worldwide Sommelier Association - maintains humility despite his accomplishments. He wants the wine bar to be just as down to earth; an antidote to a demanding day, it exudes precision and sophistication.
As the elevator doors open, a gust of vivacious conversation rushes to welcome every guest to the Haven atop the Sanctuary Hotel. This rooftop caters to three different spaces that gently correspond to the desired experience at hand. On the lower level, there are two bars. The first stands below geometrically alluring lights made to resemble stars. Dinner chosen from the Haven’s “French-Inspired” menu is served on this side of the roof where the mood is serene. On the other side, past the statue of a seahorse and the young trees, the volume rises and the crowd clings readily to this, the second bar. While some prefer to wind down with dinner, others are just trying to let loose. The Haven supports both pursuits. Upstairs, the uniform faded red lounge cushions fashion a more secluded setting that grants the wish for a private discussion or for the simple enjoyment of the mid-city view from a higher position. As is somewhat suggested by the name, “Haven, ” this rooftop is plainly reminiscent of a getaway, more specifically a beach house. The Haven happened to be where we stopped by the day the US was playing Belgium in the 2014 World Cup. It was a memorable moment standing beside dozens of New Yorkers as our national anthem was being played. Glass enclosed in the colder months, and serving a French-American menu both during the lunch and dinner hours, this was another great rooftop find.
Upon entering the Palm, one can tell it lives and breathes New York. Whether it is the famous caricatures on the walls, the rich mahogany leather high chairs, the sizzling steaks or the unmistakable din of a successful New York City restaurant, the Palm has each and every trait of a staple. It is a restaurant where tradition is paramount and regulars are treated like family. Opened by Italian immigrants Pio Bozzi and John Ganzi on the east side in 1926, the restaurant has been family-owned from its inception. Surprisingly, the Palm began as somewhat of an accident. Bozzi and Ganzi intended to call their traditional Italian restaurant La Parma but, with their thick Italian accents, the city licensing clerk misunderstood. And so, the restaurant's name – and trademark – was born. The original location, on Second Avenue at 45th Street, served as a lunch and dinner club for members of the city's newspapers, whose offices were located within a few blocks of the restaurant. It was here that my husband first discovered the Palm some forty years ago with his college roommate. He recalls how the mustachioed maître d' took no names but remembered everyone in order, and being excited by seeing the fight promoter, Don King, at the very next table. Ever since, my husband has revered the Palm, particularly the softball-sized juicy filet mignons served charred on the outside and perfect-to-order on the inside. Four generations after Bozzi and Ganzi opened their restaurant, most of the Palm's traditions remain intact. The West 50th Street setting is true to the Palm's roots. Hospitality and consistency of service and quality of food is the mantra the Palm lives by, according to General Manager Richard Hammel. And while the city, and especially the neighborhood surrounding the restaurant, rapidly changes, the Palm serves as a reminder that tradition still sells. As Hammel said, "Hospitality knows no age. "When Lucy and Casey, two members of the Manhattan Sideways team, visited The Palm in November 2016, they had the pleasure of taking a tour with Robert, the restaurant’s hospitable and enthusiastic sales manager. He explained that the crowd is a mix of businesspeople, theatergoers, and families. Celebrities, politicians, and sports figures, many of whom are featured in The Palm’s constantly expanding collection of wall caricatures, can also regularly be spotted in one of The Palm’s dining rooms. (In the past, there was a "sing for your supper" policy - an artist could enjoy a free meal by drawing a portrait for the wall). When Robert first started working at the Palm three years ago, nobody wanted their faces on the back wall. Then, Robert added Hugh Jackman, who was performing in “The River” across the street, and the back wall suddenly became the spot to be for Broadway actors. Now, “Robert’s Wall” is filled with the caricatures of Broadway’s stars and their autographs. The Palm’s walls feature famous people alongside lesser-known faces and, in Robert’s words, “people we just love. ” If there’s a signature under a caricature, you know that person has visited The Palm. The Palm is all about loyalty. An estimated forty percent of its customers are return guests, according to Hammel, in part because of the 837 Club, the loyalty club that provides guests with points for dining there. But while regulars provide a large chunk of its business, there has been a surge of younger guests and tourists in the past few years. This is partly due to the new specialty drink and cocktail menu, intended to shake things up and diversify the clientele. Even Hammel admitted: "the Palm is still a men's club at times. " But the Palm is not afraid to adapt to changing times and, as Hammel said, "consistency and staying the same are different. "While the photographer was taking shots of the restaurant and the food, I also struck up an endearing conversation with Armando, a waiter who has been working at the Palm since this location's opening in 1989. He was standing below a caricature of Sarah Jessica Parker. A swirly cursive note next to her face read: "Just simply the only place for 'the folks. ' Much love and luck. SJP. "
After eleven years in her Noho location, Executive Chef and Food Network star Alex Guarnaschelli opened Butter in the Cassa Hotel, a Midtown twin to her well-known restaurant. Shaped by Guarnaschelli's own travels and time spent working abroad, the attractive dark wood restaurant with comfortable booth seating, is American but with the requisite global touches and ingredients expected of fine dining. When Chef Guarnaschelli isn't filming, she is in the kitchen, on the line, adding her fine touch into every aspect of the cooking. As members of her staff shared with us, Alex is dedicated to bringing fresh and simple ingredients together in beautifully crafted dishes. On a rare and special night out with just my husband and daughter, I could not pass up the opportunity to bring my butter-loving girl to this dining experience. Since she has always considered the dairy treat to be its own food group, I had the highest hopes for the meal - particularly the bread basket - which did not disappoint. The warm Pullman-style rolls with the house-made butters (a plain with a hint of sour cream for richness, and an herb that was light and lovely) were out of this world. All three of us agreed we could leave satisfied just from that - and a spicy cocktail, of course (the Ghost Margarita) But we powered ahead sharing the burrata salad. The creamy burrata with garden-fresh tomatoes was divine and the ribeye steaks that my husband and daughter ordered were cooked perfectly and sat atop smashed purple potatoes. And, as a vegetarian, I always keep an eye out for restaurants working to develop unique, hearty main courses. The charred coconut milk-soaked cauliflower was much appreciated. We finished things off, in case one thought we had already indulged ourselves sufficiently, with the raspberry beignets accompanied by a vanilla dipping sauce. If the name of this restaurant alone does not have one's mouth watering, I am sure that it is now!
La Maison du Chocolat is a sophisticated example of a delectable chocolate shop. Everything sold inside its doors is made in Paris, with the exception of the ice cream that includes ingredients from France but is prepared on site. The day that Manhattan Sideways stopped by, we met Brigitte who has been working here since 2010. A knowledgeable chocolate connoisseur, Brigitte shared La Maison's history. We learned that Robert Linxe, the founder was originally from the French Basque Country, but acquired much of his craft while attending school in Switzerland. He went on to run a successful catering service in Paris for twenty years before deciding to pursue his true passion. At the time, chocolate was considered something to be saved strictly for special occasions; as Brigitte told us, people thought Linxe's enthusiasm for a shop devoted to chocolate was "crazy. " Nevertheless, Linxe was able to find an auspicious space in Paris with a wine cellar, which he used to make the delicacies and protect them from the damaging effects of the weather. In 1977, Linxe opened the doors and welcomed Paris to his specialty boutique. Within three weeks, all of the chocolate had been sold and Linxe was dubbed the master of ganache. And in 1996, over twenty years later, Nicolas Cloiseau, the highly acclaimed chocolatier and pastry chef joined the business continuing La Maison's coveted reputation. Brigitte stressed that the discussion of chocolate is akin to that of wine; expertise comes from reading on the subject, perhaps taking a course, and most importantly, much experience. Moreover, chocolate and wine may be enjoyed together when paired consciously. Chocolate always goes well with "a nice red wine, " Brigitte said. Quickly turning to the particulars, she added that milk chocolate is best paired with white wine and dark chocolate with port. Brigitte continued to enlighten us, saying with detectable fervor, "Good dark chocolate should not be bitter. " It takes approximately ten days to dry cocoa beans. Rushing this process, a common crime of many chocolate companies, results in this bitter taste. Brigitte made a point of showing us how to taste chocolate: smell it first and then let it melt in your mouth. After this incredible offering of chocolate wisdom, Brigitte presented us with a plate of small pieces of chocolate arranged deliberately in a circle. Beginning at forty percent, each successive piece around the circle had an increased concentration of pure chocolate. We continued to climb past eighty and concluded with a piece of one hundred percent pure chocolate. At this point, a natural thickness set in and the pieces lost all association with candy. Suddenly, each of us agreed, it felt as though we were appreciating chocolate, not as a beloved dessert or comforting treat, but as a wonder of the earth.
Matt left the theater industry and joined forces with Enrique to realize the dream they shared of running a men's accessories boutique. In 2008, they began with an online business, which they used as a platform to present and develop their dandy style. Next, they had pop-up shops at places such as Onassis and The Blind Barber, before finally going on to establish their independent business in its current location on 49th. The duo have explored the trends of former eras, offering accessories that will appeal to anyone looking to make a snazzy statement or perfect their class act. Enrique also spoke of customers who come in searching for something to help them update their style or to simply refresh their habitual mode. Kerchiefs, bow ties and neckties in endless colors hang next to suspenders and a display of cuff links, while old-fashioned suitcases hold socks and belts. In addition to the beautiful collection of retro nouveau clothes, Fine and Dandy carries vintage toys and college pennants. The store also collaborates with artisan candle, soap, and cologne makers. One of the most impressive characteristics of the Fine and Dandy duo is their commitment to selling things made in the United States, with many of their products produced in New York. Matt and Enrique shared with me that in the few years they have been here, despite their tres petite space, this neighborhood is the "perfect spot" for them. And while observing them in action with the frequent customers stopping by, I appreciated the attentive service that they gave to everyone who came through their door.
"We are the oldest restaurant on our block. We try to keep a low profile while doing the best we can, and every day we appreciate that we are living in this country, ” said Guadalupe, who has been married to Rafael Rivas — affectionately known as Papa Bear — for over forty years. The restaurant was founded by three Cuban cousins, who took Rafael under their wing when he came to the U. S. from the Dominican Republic in his twenties. With their encouragement, he started out as a dishwasher, then a lineman, and eventually ran the show up front. When the cousins decided to retire in the mid-1980s but could not find a buyer, Rafael stepped up to the plate and asked if he could take over Margon. With years of hard work and small payments, Rafael has upheld the cousins' tradition of serving Cuban favorites, such as roasted pork, oxtail, fried sweet plantains, and rice and beans to the line of customers that stretches out the door on any given day. Little by little, each member of Rafael's family was brought from the DR to join the fold. Guadalupe — who met her husband while they were both on a tour of the Statue of Liberty — along with Rafael's brother, sister, sister-in-law, and many of their children — are all part of this warm and loving family affair. Papa Bear's smile lights up Margon — and his entire family smiles with him. They work like a well-oiled machine, serving a constant flow of customers ranging from construction workers on break, to ladies meeting for a leisurely lunch, to a gentleman in his eighties who never misses a day to sit down and enjoy his usual. According to Guadalupe, “We have the best customers. They come from all over the world. We have every accent. They visit once and then they tell their friends.
Perhaps not as old an institution as some of the clubs on 44th, but this cafe has certainly had a long run, and I have enjoyed being one of their patrons for several of these decades. Occupying space on 44th since 1977, Un Deux Trois has hosted generations of artists and theater district figures. "We were very hot in the '80s, " explained manager Pierre, name dropping celebrities from Andy Warhol to Meryl Streep and Al Pacino. And Pierre went on to say that today, long-time regulars who grew up eating in the restaurant are now bringing in their own children. Breakfast is served from opening at seven thirty until midnight every day of the year. The food is traditional French brasserie style, with a prix fixe menu available for lunch, dinner and weekend brunch. Steak tartare continues to be a popular choice, as does the quiche lorraine, but on my visit while walking 44th, I opted for another typically French favorite, a spinach and cheese stuffed crepe with a simple side salad. The decor remains from a past life as a hotel lobby, with a mosaic-tiled floor, stained glass windows and Corinthian columns amid all the festivities. Now appearing in various travel guides to Manhattan, it plays host to tourists, theater-goers and locals alike.
How nice it was to literally bump into David Rabin - one of the owners of the magnificent rooftop bar, The Skylark, on 39th Street - when I first entered the luxurious, historic Chatwal Hotel where the Lambs Club is located. He explained to me that this, too, was his. After the hotel was re-envisioned by father and son, Sant Singh and Vikram Chatwal, the team behind the restaurant decided to bring back some of the old world charm of the original Lambs Club. Comprised of a group of the creme de la creme in theater that began in London in 1868 came across the ocean to New York in 1874. The restaurant is a standout of modern American cuisine. Executive chef Eric Haugen is an up-and-coming superstar in the New York culinary scene, as he works alongside renowned chef Geoffrey Zakarian. The wine list has garnered the attention and approbation of Wine Spectator magazine, and the jazz shows enliven Sunday brunches. The simple, but delightful salad that the team assembled for us to photograph was a work of art. On the plate was "Gem" lettuce, sliced asparagus, peas, pickled red onion, shaved radishes, candy cane beets with a fresh spring herb dressing of ramps, chervil and tarragon. Although we did not dine at the Lambs Club while walking 44th, we certainly look forward to it one day soon, as the ambiance, the food and the professional staff were enticing.
I love Little Beet and there is no doubt that many others do as well. It has been a rare occasion that I have come by without seeing a line winding out the door. A hugely popular lunch spot, this gluten-free eatery prides itself on using local, fresh and healthy ingredients while preparing simple and flavorful recipes.
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.