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Opening Hours
Today: 10am–5pm
Sat:
10am–5pm
Sun:
Closed
Mon:
10am–5pm
Tues:
10am–5pm
Wed:
10am–5pm
Thurs:
10am–5pm
Location
25 West 29th Street
Neighborhoods
Jung Lee 1 Furniture and Home Furnishings Chelsea Tenderloin

Jung Lee has always had a vision. Starting in 2002, she and her husband began implementing this vision through their event planning business, Fete. But after years of helping folks optimize their celebrations, Jung decided to delve even deeper, opening a shop to display luxury home decor. There is no theme: traditional designs mingle with modern ones, and therein challenge more staid categorizations of items. The result is energetic and adventurous, but most of all beautiful to behold.

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Jung Lee 2 Furniture and Home Furnishings Chelsea Tenderloin
Jung Lee 3 Furniture and Home Furnishings Chelsea Tenderloin
Jung Lee 1 Furniture and Home Furnishings Chelsea Tenderloin

More places on 29th Street

Lost Gem
American Bartenders School 1 Career Development undefined

American Bartender's School

Approaching almost fifty years, the American Bartender's School, owned by Joseph Bruno, has been teaching mixologists the ‘ology of mixing. Having moved in the ‘80s from their original location on Madison Avenue, the school offers forty-hour courses, with students leaving as certified bartenders with a license issued by the New York State Board of Education. Joseph contends that a bartender’s success is determined by conversation, “no matter how good the drink is. ” That being said, technical skill is far from lacking at this institution. Combining lectures and a “lab” portion, we witnessed students attentively toiling over drinks for phantom customers in a room designed to look like one giant bar. The difference, however, is that unlike a culinary school where one might sample their own creations, students do not imbibe here. In fact, there is no alcohol to be found at this bar. Everything is in the correct bottles and the colors all match their potent potable equivalent. What was explained to us is that everything is about measurements. Students are given a recipe to follow, and provided they do it correctly, they can rest assured that it will taste exactly right in the real world. After decades of experience bartending in and managing drinking establishments, Joseph has seen a new devotion to the craft of mixology. Up-and-coming bartenders have tested innovative flavors, homemade syrups, and the “farm-to-table” use of fresh ingredients. He has taken particular pleasure in the resurgence of drinks not popular since the Prohibition era. Perhaps it is a sign that we still have a chance to relive some of the best aspects of the Roaring Twenties.