Every subject that one could possibly imagine a magazine covering between its pages can be found on the shelves of this fabulous shop. There is a strong emphasis on fashion, including international glossies, plus news, business, art, architecture, entertainment, food, travel, sports and dozens of other topics. And in case a cup of coffee is needed while browsing, there are pots waiting to be poured and a selection of other typical magazine stand items, as well.
At Paris Baguette, the Manhattan Sideways team grabbed a tray and a set of tongs and indulged. We found each baked bread to be more desirable than the next, from the simple white loaf to the peanut crumb to the chocolate cream bread. The cakes are magnificent pieces of art. We were particularly drawn to the strawberry and fresh cream, and the chocolate and banana. A chain that originated in Korea, Paris Baguette now provides baked goods to almost three thousand stores. Although not everything is prepared in-house, the aroma alone makes it worth a visit, as does the show of people who come through Paris Baguette each day.
Neon lights, on the back wall, greeted us as we entered Trademark Grind, the “boutique coffee bar” serving Sweetleaf Coffee Roasters from Brooklyn. In this quaint space, we were treated to excellent cups of hot chocolate, perfect on this winter day. A few minutes later, the PR manager, Matt, greeted us and invited the Manhattan Sideways team to follow him through a small entryway where we discovered Trademark Taste, a cozy, dimly lit restaurant... a safe little hideaway in the middle of bustling Midtown Manhattan.Opened in the spring of 2016, by In Good Company Hospitality, Trademark Taste & Grind serves a mixed clientele, from guests at the attached hotel and the pre-show crowd from Madison Square Garden to those looking for a unique weekend bar scene. The menu is impeccably curated by culinary director, Jeff Haskell, to featured favorites like Burrata and Knots and Tuna Poke. However, with its dark, mellow colors, graffiti motifs and hints of industrial flair, Trademark is all about the space. The walls are white and black with accents of red. Intimate hidden booths circle a large center bar, the anchor of the room. As soon as I took a look around, I wanted to settle into one of these booths for the evening. When I repeated this to Matt, he replied, “People tend to not want to leave.”
In the frenetic center of Korea Town on 32nd, Grace Street is a quiet haven. Couches line one wall, and there are plenty of tables for folks who want a more upright experience. Smoky charcoal sketches and colorful photos enliven the walls. Wi-Fi is not in the usual coffee house mix, as people come to Grace Street to relax and chat. But enough about the space – what is style without content? The coffee is nice, and my Americano treated me exquisitely. But the homerun is the Ho-dduk, a traditional Korean filled pancake—reminiscent of a donut—that is a perfect companion to a cup of coffee.
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.
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.