"Daily Provisions followed a long trajectory," Max Rockoff announced as we sat down to chat about the neighborhood hot spot, an offshoot of the newly opened Union Square Cafe. I met Max, the warm and enthusiastic general manager, in late August of 2017, a few months after the Union Square Hospitality Group debuted their latest restaurant venture.
"As Union Square Cafe's space grew, ours continued to get smaller and smaller," Max told me. "We weren't quite sure where we were headed, but the space dictated the concept," he continued. When Danny Meyer and his team found this location, a few blocks north of the original Union Square Cafe, they knew that they wished to utilize every inch of it in the most sensible way, but they were always thinking of the community surrounding them. "We had to make an unbelievable place in a tiny footprint," Max explained. They kept asking themselves, "What can we do with this jewel box on Park Avenue and 19th Street?" They were eager to give a "gift" to those who lived nearby.
When the group sat down to discuss their ideas, foremost in their minds was, "What are the daily things people want?" They hoped to provide the best versions of what their customers know and love. Max said it had to start with fantastic coffee first thing in the morning, together with some smashing breakfast treats. This would then be followed by salads and interesting sandwiches on freshly baked bread. At the end of the day, the space could provide an outstanding roast chicken that could be picked up on the way home.
The final innovation by the team was “cross-utilization.” Within the downstairs kitchen - accessible from both restaurants - there is a shared bakeshop facility. It is here that they make the incredible "house loaf" - a brown sour dough bread that is served in the restaurant and used to make many of the specialty sandwiches all day long at Daily Provisions.
"There is no redundancy here," Max asserted, "We can feed families all day long. Our breakfast is nothing crazy, it is just the best." In fact, the bacon, eggs and cheese sandwich is one of the most requested items at almost any hour. Therefore, they offer it until 4:00 p.m. every afternoon. "The people demand it, so we provide it. We listen to them." The roast beef sandwich is a classic lunchtime treat, "but it is our version." I also learned about a special sandwich that is not on the menu, but which is proving to be the real "go-to" - herbed ricotta and arugula served on their house-made English muffin. Then there is the Patty Melt - the meat is blended with grilled onions and served on housemade rye bread with melted cheese. Max shared that the team tried all kinds of cheese for their melt, and when they did a blind tasting, it was the classic American that won.
The Daily Provisions team also wanted the small cafe to be a place where people could stop by and unwind, sip on some wine, work on their computer, or simply meet up with friends for relaxing conversation. Somehow, although not surprisingly, this talented and well-loved restaurant group has managed to accomplish it all. I had the pleasure of meeting a woman who came by for a glass of wine around 5:00 p.m. She worked upstairs in the building and told me that she makes a habit of coming to Daily Provisions at the end of her day. It was so nice to watch her settle in comfortably, acknowledging members of the staff, as well as other patrons sitting around the white marble counters. When I commented to Max on how extraordinary this was, he said, "She is a microcosm of what we've become."
Max was genuinely pleased to tell me that many guests who initially visited when Daily Provisions first opened continue to gravitate back on a regular basis. "They're comfortable here." Gushing, Max said that the best time of day is when everyone gathers on weekend mornings. He loves how the neighborhood utilizes the shop, be it for a cup of good coffee or a full breakfast. It is a place for all ages that has become a routine stop for many. "Everyone uses it in their own way." He has found it fascinating to see how the area denizens have embraced them. "They have made us their own." It was also quite apparent to me how Max and his staff have effortlessly enveloped the community.
Perhaps the attitude of “If it ain’t broke, don’t fix it, ” works well at Society Billiards. They seem to know that sometimes a classic pool hall is just what people need. Extremely spacious and stocked with countless pool tables, anyone looking to get lost in the game will be sure to love this dimly lit, relaxed, yet classy spot.
Enter through the looming stone archway and immense wooden doors and walk inside the Horseman, where the gloomy interior is an aesthetic rather than dreary. The exposed brick, recycled wood from new England barns, and flickering natural gas lamps conjure a communal vibe. In the dark warmth, one can almost imagine a massive stone fireplace roaring with pots of stew simmering over open flames, or moors lying in wait just on the other side of the smoked windows. This rustic, colonial gastropub is one of the latest additions to 15th street. When we asked the bartender why the pub was named after Ichabod Crane’s spooky pursuer, he gestured toward the door and asked us what street we were adjacent to: Irving Place - and local legend claims Washington Irving lived at 122 East 17th Street. His famed character’s namesake bar is anything but sinister. The rotating seasonal beers and atypical comfort food could warm anyone's bones.
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.
Desire a little bit of the Hamptons in New York City? Sagaponack Bar & Grill might be a perfect restaurant to visit. Named for a small village in Southampton, their menu revolves around fish and their setting is beautiful, involving a nautical theme. The classic menu of brunch, lunch and dinner includes a raw bar, omelets, salmon eggs benedict, goat cheese salad, lobster rolls, fish tacos and hamburgers. Sagaponack brings that beach town vibe to the side streets of Manhattan without a big crowd and lots of noise. Rustic wooden floors, white furniture and ocean-themed decorations provide a calm setting for a pleasant dining experience.
The moment I walked into Burger and Lobster, I knew that it was not a typical seafood restaurant. Huge lobsters swam in tanks by the door, and a whimsical chalkboard announced the restaurant’s grand total of three menu items: the burger, the lobster, and the lobster roll. When Burger and Lobster opened in January of 2015, no one knew whether its limited menu would appeal to New Yorkers. Vanessa, the general manager, was especially skeptical. “But after just a few weeks, ” she told me, “the restaurant was a huge success! I couldn’t believe it. ” Since then, Burger and Lobster’s reputation has continued to grow, and the wait on weekends can be up to an hour. When I stopped by on a sweltering July afternoon, I could see why the restaurant has become so popular. Housed in a former tae kwon do studio, Burger and Lobster feels both casual and upscale, with high ceilings and simple décor (I especially liked the lobster trap light fixtures). With seating for up to 300 people at a time, the restaurant can easily accommodate large groups, and the downstairs space is available for private events. Even better, every item on the menu is $20 and comes with generous portions of salad and fries. Burger and Lobster has a distinctively American feel, so I was surprised to learn that the company is based in the UK. According to Vanessa, it all started out with four friends who had known each other since high school. They already owned several high-end London restaurants, and when they decided to do something fun and different, Burger and Lobster was born. The first restaurant was so successful that the business multiplied, and now has eight locations in London and several others in Manchester, Wales, and Dubai. All of Burger and Lobster’s locations have the same laid-back atmosphere, but Vanessa told me that the New York restaurant is the most fun. “A lot of our servers are actors and actresses, ” she explained, “and they’re always having a good time. Last week, two of them performed a scene from Dirty Dancing, and everyone loved it! ”In spite of its relaxed environment, Burger and Lobster is very serious about the quality of its food. Vanessa explained that they buy all of their lobsters from the same group of lobstermen in Nova Scotia, while their beef comes from carefully selected Nebraskan ranchers. “We work really closely with them to make sure all of our food is of the highest possible quality, ” Vanessa added. We had the opportunity to try the food for ourselves just a few minutes later, when the server presented us with all three of Burger and Lobster’s menu items. The lobster paired perfectly with the lemon garlic butter (as did the fries), and once we managed to bite into the towering ten-ounce burger, we found that it was juicy and filling. The Manhattan Sideways team especially enjoyed the creamy lobster roll on soft butter brioche, a choice that felt refreshing and summery. Though we did not sample the drink menu, Vanessa told us about the signature cocktails and wines that Burger and Lobster has on tap, as well as its many beer options. When we had eaten as much burger and lobster as we could—the portions were quite large—Vanessa took us on a tour of the restaurant’s lobster lab. This area, which was designed by a marine biologist and is regulated by a complex computer system, can hold up to 4000 pounds of lobster at any given time. “We go through a lot of lobster, ” Vanessa told us. “On weekends, sometimes we use as many as a thousand per day. ” While the smaller lobsters are kept downstairs in the lab, the “big boys, ” as they’re affectionately known, are kept on the main floor for customers to admire. Between six and eighteen pounds, some of these lobsters are estimated to be eighty or ninety years old, and they are quite an impressive sight. We even got a chance to hold one of the big boys, a six-pounder who remained surprisingly calm as we lifted him by the claws. Burger and Lobster’s Manhattan location has received rave reviews, and Vanessa told us that the company will soon bring its high-quality food and impressive service to other locations in New York and the United States. But until then, anyone hoping to experience Burger and Lobster will have to make their way to this cool, casual spot on West 19th Street.
Many bars and restaurants are open every day of the week, but how many are open every single day of the year? McManus was founded in 1911 and moved to this location in 1936, and four generations of the family have operated this warm and welcoming Irish tavern since. Today it is Peter McManus’s grandson and great-grandson who stand side by side serving beer. The bar has a real neighborhood feel, with regulars stopping in at all hours to watch sports on one of the several TVs, listen to music on the jukebox, or play video games. A room with shiny vinyl booths and red and white checked table cloths is available for anyone who would like to grab a bite from McManus’ simple American menu. We were taken with the original features of the building, especially the Tiffany stained glass windows and the two classic wooden telephone booths.
Tom Geniesse is in love with the Flatiron District and he believes he has chosen the perfect location to house his cleverly laid out wine shop. As he explained, there are two ways to shop for wine - first - the old fashioned way with the wines alphabetized by country. Thus, along the walls at the front of the store, multiple wine regions from around the world are represented alphabetically, beginning with Argentina. It is down the center of the shop, however, that Tom'sother idea for displaying wines comes to fruition: The same wines that line the sides are now separated by category - Meat, Seafood, Take-out, Treats, Gifts, Value, Events. Get the idea? The fun doesn't stop here, though, for next to each bottle Tom has a "resume" of each wine, providing tools to make wise choices. Collectors with deep pockets can find a fine selection as can university students who prefer not to spend a great deal. Bottlerocket is designed to build a bridge for consumers to make the right decision. When asked what drew him into the wine business, Tom said that he was a "crazy entrepreneur" who had lots of different jobs but continuously found himself disappointed in wine shops. "I always wanted to know more, and this is a result of that effort. "
This site, that now houses Starbucks, was the American novelist Edith Wharton's childhood home. 2012 was the 150th anniversary of her birth. Edith Wharton was one of the few New York writers whose feelings for the city were almost unambiguously negative. The author of classics such as The Age of Innocence and The House of Mirth far preferred Paris, where she spent much of her adult life. However, her early years were spent here in a brownstone her family built.
Before Lilia, a member of the Manhattan Sideways team, discovered ALT for Living, she said to me that she had never considered that shopping could be an “experience. ” In fact, she revealed, that "For me, life is life and shopping is shopping, quick and painless - I go in, find what I need, and get out. But as I walked into ALT for Living, I felt as though I had entered a time warp. "ALT contains two little worlds - a coffee bar and a showroom - and they work with miraculous synchronicity. The cozy coffee bar, A Little Taste, serves as the storefront, and it instantly recalled to Lilia the old-fashioned cafes of Paris and Rome. The coffee beans are one-of-a-kind, hand-roasted by ALT Roasting CO. “You have to try the iced coffee, ” suggested Victoria, ALT’s Marketing Coordinator. She was right. It was rich, full, and flavorful, with frozen coffee cubes instead of regular ice cubes. What a treat. With coffee in hand, we were ready to take in the pièce de résistance of ALT for Living, the showroom, which caters to high-end interior designers, design firms, and architects. The space is an aesthetic feast, somehow both immaculate and inviting, pristine and meditative. Sitting down with Analisse Taft-Gersten, ALT’s creator and owner, we learned that she would like her customers to view ALT for Living as a full-fledged lifestyle experience. “It’s a one stop shop to help amplify your home and get a great cup of coffee along the way. ”Analisse started out as a model at age seventeen, which provided her with the opportunity to travel all over the world. She fell in love with Europe, particularly Paris. “I think I was an old Frenchman in a past life, ” she said with a laugh. Analisse went on to say that she developed a passion for interior design, and left her native California to seek out a new challenge in Manhattan. While working for an interior design company, she found her calling in sales, and took a leap of faith. She began ALT as a small venture in a temporary office space, then a small showroom in Soho, and finally ALT’s current home in the Flower District. Since every item is unique, the shop attracts a vast array of customers, from hip up-and-comers to the most established designers in the industry. In an effort to maintain a stimulating space, Analisse constantly changes elements of the shop's layout. She loves repurposing old pieces and making them her own. Her current favorite piece at ALT is a vintage rosewood desk by furniture designer Joaquim Tenreiro. What sets ALT for Living apart from other businesses that cater to interior designers is that one can truly lose oneself in the shopping experience. Within the coffee bar-showroom, shopping is no longer just shopping, but also an opportunity to visit Europe without leaving Manhattan.
2010 was a big year for Fany Gerson. A native of Mexico City and a former pastry chef at Eleven Madison Park, she spent the spring and summer launching her business, La Newyorkina, which sells traditional Mexican ice pops and sweets. But as winter approached, business began to slow down, and a good friend of hers suggested that they open a doughnut shop together. Fany was skeptical at first—“Bed-Stuy didn’t seem like the obvious place for gourmet doughnuts”—but in spite of her reservations, she accepted the job. After long discussions with her business partner about textures and flavors, Fany set out to create the perfect old-fashioned doughnut, thick and hearty, but also light. “We wanted a doughnut that would taste good naked, ” she told me “and we knew it was all about the dough, hence the name. ” Finally, after endless tweaking and experimenting, Fany hit on the perfect recipe, and three weeks later, Dough opened its doors in Brooklyn. It was the beginning of a wonderful partnership. Throughout the fall and winter, Fany devoted most of her attention to Dough; as the weather grew warmer and doughnut sales declined, she had time to develop new flavors and recipes for La Newyorkina. But it has not always been easy to balance the two businesses, especially since Dough’s second location opened in the fall of 2014. “That first summer, ” Fany recalled, “the hot weather unexpectedly affected the doughnuts, and I had to adjust my recipe last-minute and work on La Newyorkina at the same time. ” She smiled, and added, “I don’t get a lot of sleep. ”But in spite of the difficulties, it is obvious that Fany loves what she does. She gave me a fascinating tour of Dough’s kitchen, enthusiastically pointing out where the dough rises and how the doughnuts are fried, about one minute on each side. “Most places make their doughnuts in the morning, ” Fany explained, “but we take it a step further. Our doughnuts are fresh and warm whenever you come in. ” Once the doughnuts are fried, they are ready for the final touch—the glaze. I was eager to ask Fany about this stage of the process, since Dough is known for its exotic flavors—some of its best sellers include hibiscus, mocha almond, and dulce de leche. “Inspiration is everywhere, ” Fany told me, “but a lot of my flavors come from my memories of Mexico. ” She invented the hibiscus flavor, for example, on a hot day when she was craving the refreshing hibiscus water that she used to drink back at home. “We needed a colorful doughnut, ” she told me, “but I didn’t want to use coloring. And it occurred to me that hibiscus has a beautiful natural color. ”Some of Fany’s flavors have become so popular that customers complain if she takes them off the menu. “We have a few flavors that rotate, but not many, ” she told me. “We have to give the people what they want, but we also try to keep it interesting. ” Some of Dough’s best-selling staples include salted chocolate caramel, café au lait, and nutella, although Fany’s personal favorite is the cinnamon sugar. “I also like the tart flavors, like passion fruit and tropical chile, ” she told me. “The glaze is a nice contrast to the richness of the doughnut. ”I was surprised to learn that, in addition to producing hundreds or even thousands of doughnuts each day, Dough runs a wholesale operation at night, selling doughnuts to nearby coffee shops and supermarkets. To keep the business running smoothly both during the day and at night, Fany estimates that Dough employs thirty or forty employees total. Dough has been hugely successful, and Fany told me that they will soon be opening another location in Manhattan. “It’s hard, ” she told me, “I’d like to see the business grow, but I’m hesitant to do franchises in other cities. ” Instead, she prefers to keep Dough personal, developing new products and flavors and expanding on a smaller scale. “We’re trying new things every day, ” she told me, “and we’re growing organically. ”After the tour, Fany led me out to Dough’s front counter. “Would you like to try one? ” she asked, and after a moment of deliberation, I chose the dulce de leche doughnut. The smooth caramel flavor of the glaze paired perfectly with the crunchy slivered almonds on top, but the best part, as I expected, was biting into the soft, airy dough, still warm from the oven.
Every time I am walking with someone new, I find myself winding past Breads Bakery to have us try yet another delicious bite of their freshly baked goods. I cannot call this a hidden gem, by any means, as the lines are sometimes out the door. In a matter of a few weeks from when Uri Scheft and Gadi Peleg opened, they have managed to be written up everywhere. They have even been cited as having the best rugelach and babka in different periodicals, but I must encourage all who visit to sample Breads' take on focaccia - the multigrain version. If it is not still warm from the oven, then take it home, heat it up, add a bit more olive oil and savor every bite. Another that I cannot resist are the flaky cheese straws. Direct from the oven, they are impeccable. In fact, fresh is king here, and the baked goods are often fresher than the vegetables around the corner. While most bakeries have their employees come in during the night to pump out a days worth of starchy creations, Uri's staff at Breads Bakery has fresh bread coming out just in time for each of the mealtime rushes. Uri was raised in Israel, but went back to his parent's roots in Denmark for his training in baking. He then traveled and worked in Europe before returning to his homeland to open up his first bakery in Tel Aviv. Many years later, Gadi was traveling in Israel and discovered Uri's Lehamim Bakery. It took several more years of persistence, but ultimately the timing was right and Uri made the huge decision to move to New York and partner with Gadi to open up shop near Union Square. The store itself feels modern and spacious, with one counter for bread and baked goods just as you enter on the left, and another further back with sandwiches and drinks. Extending further back another 75 feet are the kitchens. Customers can watch bakers ease proofed dough off rolls of canvas onto an adjustable conveyer belt, which feeds into the carefully regulated ovens. Unlike Sheft's locations in Israel, he got to design this one from the ground up so the technology involved is sometimes just as amazing as what comes out of the ovens.