Walking into Le Labo, I was hit with a beguiling bouquet of scents. As someone who has never been fond of overly floral, fruity perfumes, I fell in love with the woodsy, sometimes spicy smells wafting around the simply set up store that seemed straight out of a Wes Anderson film. Cali, the salesperson who greeted me, explained that all the scents are unisex and vegan, made with no sulphates. She also explained that everything is made in the store in small batches so that the aging process starts upon purchase rather than on the shelf. Listening to her proudly tell me about their high standards of quality control and emphasis on craftsmanship, I became even more impressed with the small, rustic shop. As she showed me the newly-launched roll-on perfumes based in safflower oil (rather than alcohol), Cali told me more about the brand. Le Labo’s founders, Fabrice Penot and Eddie Roschi, created the company in Grasse, a town on the French Riviera, but “raised the brand in New York. ” They wanted to "start a revolution, " choosing not to advertise or keep any of their stock on the shelf, preferring the laboratory approach of bottling each scent personally for every shopper in the workshop at the back of their boutiques. I saw the beautiful individualized labels, each with a space to mark the day the perfume was bought. Cali also showed me the beautiful old machine that is used to engrave metal packaging. “These are all tools, not machines, ” Cali pointed out. “It is all about craftsmanship. ”She finished her tour of the wares, including candles, jars full of classic perfume ingredients, solid perfumes based in coconut oil and beeswax, and a collection of her favorite scents (since she discovered that we were both “woodsy gals”). Each scent is marked with its base ingredient, and I learned that the number one seller is Santal 33 (made with Sandalwood). Cali was kind enough to make me a little sachet of samples to try. With such a personal touch given to each little bottle, it is hard for me to decide which scent I like best.
Hailing from a family of Brazilian Jiu-Jitsu royalty, Renzo Gracie is not a good man with whom to make trouble. He is, however, a good man to train with, carrying several blackbelts and fight records, including bouts against past world champions. In 1995, while still an active (young) fighter, Gracie moved to New York and opened Renzo Gracie in midtown Manhattan, a few blocks north of its current location. Since then, the gym has moved south, added Muay Thai to its training acumen (as well as comprehensive MMA and boxing programs), and seen more than one world champion come to train.
Arriving from South Africa, Albertus Swanepoel attended the Fashion Institute of Technology (FIT) in New York, which led him to an apprenticeship and ultimately his own glove-making business. The appeal of gloves, however, was “incredibly limited, ” as most people wear them only seasonally. So, renaissance man that he is, Albertus switched gears and slid seamlessly into the world of hats. Now he is firmly entrenched in his new niche, and has been producing haute couture headwear since the 1990s. Grounding his practice in old-fashioned millinery traditions, but using techniques from multiple fashion disciplines, he is able to approach hats creatively and expertly. This is a must for a bold garment that can fall flat if not done stylishly. “I try to make things that people wear everyday and look cool but not nostalgic, ” Swanepoel explained. And New Yorkers are wearing his high-end hats across the city. Albertus has a very optimistic take on his environment: “I think that’s the great thing about Manhattan. There are so many people living here that you can almost do anything and people will want it. ”
“We wanted to be that diamond in the rough, ” explained Ashley, the co-owner of Blank Slate. When Ashley and Zach, spouses and co-owners, were searching for a location for their restaurant, they wanted to find a neighborhood with a large crowd but not a lot of quality spots to eat. Blank Slate is successfully that hidden gem located in NoMad, one of Manhattan’s up and coming neighborhoods. Blank Slate attracts a crowd full of young, creative professionals who are quickly changing the area. Ashley and Zach established Blank Slate, which opened in November of 2015, in an effort to create the first coffee-shop-restaurant hybrid in New York City. Ashley explains that they were tired of going to places that provided quality coffee but low quality food. She wanted a place that offered superb grab-n-go coffee as well as more formal dining where friends could meet for a long meal. Ashley and Zach’s vision has been realized. Blank Slate serves killer coffee as well as an impressive assortment of salads, sandwiches and even gourmet desserts. Their coffee is proudly served from farm to cup in close to 20 days. They have a sign at the cash register indicating the green date and roast date of the coffee being served that day. My intern, Emily, hesitantly tried their brussels sprout Caesar salad and only had positive things to say about it, even though she usually does not enjoy Brussels sprouts. Blank Slate also has a small but wonderfully curated market located inside the restaurant, which offers primarily locally sourced products such as cookie dough, yoghurts, pickles and a host of beverages. In addition to serving excellent coffee and food, Blank Slate has a fun, creative atmosphere. Ashley and Zach chose Blank Slate’s name because they wanted to convey the idea that people can make or create everything here. While customers wait in line for coffee, for example, there are etch-a-sketches on which to play. They even have Instagram competitions that reward one talented etch-a-sketcher with a free meal. Ashley hopes that Blank Slate can be a space for people to create. She explained that the etch-a-sketch sends a message: the “possibility of everything. "
In the race among Manhattan restaurants to attract customers, simplicity is sometimes lost. But not so in the Mason Jar, a restaurant and bar that keeps it old school with good vibes and great tastes. The southern, barbecue-heavy menu and extensive list of craft beers and bourbons speak for themselves, complete with suggested pairings. Each month, a new craft beer is featured in an effort to support small breweries. If these beers attract a following, they are added to the full-time roster. While visiting with some Sideways members, I had a lively conversation with chef about the different styles of barbecue - our North Carolinian team member swears by vinegar sauce and appreciated Mason Jar’s variety. The food is fresh and not overdone, but at the same time the Chef “puts love into it. ” The high quality meat is treated seriously - specialty ribs are coated with a dry rub, smoked using apple and hickory wood, braised, and mopped with a tomato-based Kansas City-style sauce. Then grilled. The brisket and boneless pork butts are given no less attention. Replete with wood, American Flags, and comfortable seating, Mason Jar also achieves a homey feel to match its Southern style. Many of the University of South Carolina alumni in Manhattan choose this spot as the venue to catch the Cocks football games, and Villanova basketball fans flock here for their games, as well. With the hearty food, good beers, and down-home feel, it is easy to understand why. To put it plainly and simply, Mason Jar was a good find.