Ardesia

FLEX is a new Hell’s Kitchen LGBTQ+ hotspot created in the former home of Posh — one of the original neighborhood gay bars back in the ’90s. Founders James Healy and Jason Wade Mann’s journey to open FLEX hasn’t been without its challenges. The process began with six months of paperwork to obtain a liquor license from the State Liquor Authority. Though they received approval from Manhattan Community Board 4’s Business Licenses and Permits Committee, lingering complaints about the previous establishment set the bar very high for proving FLEX would not fall into the same pattern. However, this meticulous attention to detail set the tone for what was to come. The bar’s design was a collaboration with two architects from Pratt Institute, who worked closely with students to ensure every aspect was carefully considered. James and Jason had the opportunity to shape FLEX exactly as they envisioned, with a focus on creating a visually stunning atmosphere. Local artist Jo Mar crafted the hand-sculpted mural that takes center stage. It is based on a photo shoot he did in the space with local friends who were more than happy to help bring his vision to life. The entire process took seven months to complete, with each of the four panels weighing approximately 250 lbs as the molds were being made. The attention to detail doesn’t stop at the artwork. The bar boasts original 120-year-old “Tiffany blue” glass windows salvaged from a Brooklyn warehouse, adding a touch of history to the contemporary design. The bar beams themselves come from a century-old Brooklyn townhouse, and the woodwork throughout the space is meticulously handcrafted. The dedication to preserving the legacy of the location is evident in the decision to keep FLEX as a safe space for the LGBTQ+ community. As James said: “It was a gay space for almost 30 years and that was one of the main reasons Jason and I decided to take over the space. We wanted to keep it as a safe space for the gay community, but very much welcome for all. Our theme is come alone and meet friends, come with friends and make more friends. ”But FLEX is not just about creating a visually appealing space; it also aims to be a hub for community events. With large screens and projectors installed, the bar can host gatherings, presentations and even screen major sporting events. This versatility ensures that FLEX will be a vibrant and dynamic addition to the neighborhood. Beyond the interior, the owners have also made significant efforts to enhance the building’s infrastructure and exterior. Extensive plumbing work was completed and the façade has been meticulously restored, with broken tiles fixed and a fresh coat of paint applied. A new awning, adorned with colorful PRIDE flags, further adds to the bar’s vibrant presence on the block. FLEX aims to be a highlight of the neighborhood, both inside and out. This story was adapted from the W42ST article, "Reviving PRIDE: New Bar FLEX Honors Posh’s Legacy with a Modern LGBTQ+ Twist. "

Husband-and-wife duo Roberto and Tanya Passon's symbiotic relationship is evident at their Hell's Kitchen wine bar, Briciola, where Roberto runs the kitchen and Tanya is responsible for the wine. The evolution of their professional and personal relationships has always been a parallel journey. Both long-time restaurateurs, the couple met while Roberto was running his now-defunct eponymous restaurant and Tanya was managing wine bar Xai Xai, just across the street from Briciola. They married several years later, and Briciola opened just as the couple was expecting their first child in 2011. Three years on, the Italian wine bar has gained a following throughout Hell's Kitchen and beyond on the strength of its intimate atmosphere, excellent cuisine, and top-notch imported wine. Even after expanding into the storefront next door, which doubled Briciola's square footage, the restaurant is tiny, but the close quarters only add to the ambience. This is not the place to go if one does not want to interact with fellow diners: the seating is communal, with high counters made of subway tile for a clean, polished look. The design is simple, befitting the restaurant's tight quarters. Low-hanging light fixtures and candles on each of the tables give the restaurant a cozy feeling, and the walls function as an aesthetically fitting storage space, with hundreds of wine bottles set side by side in wine racks. Rather than competing for attention, Briciola's food and wine complement each other perfectly, thanks to Roberto and Tanya's ability to work together. Marina, a server, explained to us that Tanya is largely responsible for the elegant layout of the restaurant; she added her "feminine touch" with everything from the candles at each setting to miniature chalkboards detailing the day's wine specials. The kitchen, Roberto's domain, is miniscule, folded into the back of one half of the restaurant; because there is absolutely no storage space, all of the ingredients arrive fresh daily. Briciola serves mainly ciccheti (small plates) of charcuterie, salads, oysters, and every type of pasta imaginable. There is also a dessert menu; a gentleman sitting at the bar told us that the tiramisu is especially incredible. Particularly clever is the menu where the prices are all the same in each category. Roberto explained that he did not want the dollar amount to influence someone's choices. After having enjoyed a pleasant conversation with Roberto one afternoon when riding by on my bike, as I was leaving, he called out to me, "Finally someone appreciates the side streets. " I rode off smiling.

Only in New York can one hear stories of a couple where one grew up on 44th Street, they met in a bar on 43rd, and now have opened their own tiny, but very special bar on 48th. Suzy Darling and Joe Witham are an adorable and, might I add, very talented pair. Suzy trained with Alvin Ailey as a teenager, went on to become a Rockette for eight years, was a back up singer to Bruce Springsteen, and a dancer with Houston Ballet. And while Suzy was strutting across the stage, Joe was singing opera in Oregon, and today, when not at Pocket Bar, he is the captain at a fine restaurant in Manhattan. When I asked how long they had been open, Suzy smiled broadly and responded, "87 days! " In less than three months (they opened at the end of May, 2014), this dynamic duo has managed to spread the word on the street and around town, bringing in many to share in their super friendly, 300 square feet of intimate space. There are no TVs, as Suzy's goal was to make her bar "a nice place for women. " She did not want to be a sports bar but rather as her gay friends suggest, "They opened a gay bar for straight people, but, of course, all are welcome. " The concept is to be an escape from the city and partake in a glass of wine on tap from a boutique vineyard or a beer, both under $10. On any given night, there will be Hot Pockets filled with pepperoni pizza, four cheeses or meatball mozzarella being served. And when I was chatting with Suzy, a new friend in the neighborhood popped in having just returned from a fishing expedition and dropped off some for Suzy to expand her pocket line up - this time with ceviche. Needless to say, she was thrilled and commented, once again, on what a welcoming community she has found.

Fig & Olive is Mediterranean-inspired dining in its most exquisite form. On my first visit to this location, I was drawn in by the collection of wine and olive oil bottles lining the walls and the chic rustic decor that feels reminiscent of eating in the Italian countryside. Never has there been a time when I have dined at one of the several Fig & Olives in Manhattan, that I did not have an excellent experience. I have feasted on fresh ingredients assembled into delectable creations. I was thrilled to take the Manhattan Sideways team here for lunch one day where they raved over the selection of crostini and devoured the mouthfuls of perfectly paired ingredients – goat cheese and caramelized onion, for example – heaped onto small squares of fresh bread. Another favorite that I introduced them to was the zucchini carpaccio served with lemon and olive oil. We accompanied the meal with a beautifully presented Cucumber Cosmos and Rossellinis, selected from the extensive cocktail menu.

After a lawsuit, renovation, and rebranding, Sesamo has officially taken the place of Crispin’s at W52nd Street and 10th Avenue. Sesamo co-founders Nikita Levitan and Sabrina Gao filed the lawsuit against their previous partner, Crispin Mejia. They accused him of a series of problematic behaviors, including sexual harassment, repeatedly showing up to work drunk, and serving expired food. Taking a sharp turn away from Crispin's, the new Sesamo features an entirely different menu. “The new brand launches with an Asian-influenced Italian menu with many old Crispin’s favorites but with fresh and new Asian twists, " Gao said. She added that Sesamo also offers a unique drinks menu, including a brand new Asian fusion cocktail program with some first in NYC offerings, such as boba tea cocktails. Another beautiful feature of Sesemo is its 80-foot mural created by Selwyn Senatori back in 2018. The Dutch artist created the artwork depicting a champagne celebration with a “Feed Me Love” bubble to celebrate the opening of Decimo Ristobar. Though some of the mural has been painted over, the rest that remains adds an air of festivity to Sesamo's exterior. This story was adapted from the W42ST articles, "Crispin’s Becomes Sesamo as Partners Sue Hell’s Kitchen Chef" and "Hell’s Kitchen has Lost an Outdoor Dining Shed — but Regained a Mural. "

McKinney Welding Supply has been a fixture in Hell’s Kitchen since 1943. This long-running business is family-owned and employs about thirty-five people, ten of them being family members. Allen Dickon, branch manager of the West 52nd Street store, told us "We are the only place in Manhattan where you can find all of your welding and compressed gas products under one roof. ”

Whereas upstairs at the Press Lounge, the goal is to highlight and embrace the views, downstairs at Print, the idea is to connect the concept of the printing press with California, where Adam Block, the owner, resides for much of the year. Ink 48 used to be a printing press, and so he had a strong desire to tie that theme into his restaurant. He struck gold when he remembered newspaper magnate William Randolph Hearst’s Californian castle. He mimicked the stucco walls and Moroccan tiles from the Californian mansion’s architecture. He chose a mid-century aesthetic, and specifically ordered in Heath ceramics for the tableware, designed by Edith Heath in 1949. Of course, Adam does not want people to realize what he did: he simply wants them to recognize the subtle look of the restaurant and have everything click together for patrons. The art is especially clever. There is a piece made from Eucalyptus trees (another echo of California) that suggests the shape of letter slugs lined up on the wall, and another that is called “Cooking the Books. ” It displays a few rows of books, delicately "crisped. " John O’Mahoney, the director of sales, explained that that was a recent addition to the walls, but it perhaps was most in sync with the vision behind the décor. One of the simplest elements that I noticed, yet so effective, was the napkin folded like an envelope. There is no doubt that every detail has been carefully thought out. The décor is only a small part of what Print has to offer. We encourage readers to check out our SidePick for the Press Lounge to learn more from our interview with Adam and his professional forager, Meghan Boledovich.

Husband-and-wife duo Roberto and Tanya Passon's symbiotic relationship is evident at their Hell's Kitchen wine bar, Briciola, where Roberto runs the kitchen and Tanya is responsible for the wine. The evolution of their professional and personal relationships has always been a parallel journey. Both long-time restaurateurs, the couple met while Roberto was running his now-defunct eponymous restaurant and Tanya was managing wine bar Xai Xai, just across the street from Briciola. They married several years later, and Briciola opened just as the couple was expecting their first child in 2011. Three years on, the Italian wine bar has gained a following throughout Hell's Kitchen and beyond on the strength of its intimate atmosphere, excellent cuisine, and top-notch imported wine. Even after expanding into the storefront next door, which doubled Briciola's square footage, the restaurant is tiny, but the close quarters only add to the ambience. This is not the place to go if one does not want to interact with fellow diners: the seating is communal, with high counters made of subway tile for a clean, polished look. The design is simple, befitting the restaurant's tight quarters. Low-hanging light fixtures and candles on each of the tables give the restaurant a cozy feeling, and the walls function as an aesthetically fitting storage space, with hundreds of wine bottles set side by side in wine racks. Rather than competing for attention, Briciola's food and wine complement each other perfectly, thanks to Roberto and Tanya's ability to work together. Marina, a server, explained to us that Tanya is largely responsible for the elegant layout of the restaurant; she added her "feminine touch" with everything from the candles at each setting to miniature chalkboards detailing the day's wine specials. The kitchen, Roberto's domain, is miniscule, folded into the back of one half of the restaurant; because there is absolutely no storage space, all of the ingredients arrive fresh daily. Briciola serves mainly ciccheti (small plates) of charcuterie, salads, oysters, and every type of pasta imaginable. There is also a dessert menu; a gentleman sitting at the bar told us that the tiramisu is especially incredible. Particularly clever is the menu where the prices are all the same in each category. Roberto explained that he did not want the dollar amount to influence someone's choices. After having enjoyed a pleasant conversation with Roberto one afternoon when riding by on my bike, as I was leaving, he called out to me, "Finally someone appreciates the side streets. " I rode off smiling.

West Side wine lovers can raise a glass at the opening of The Red Stache tonight (Thursday) — the newest Hell’s Kitchen hospitality venture from proprietors Ted Arenas and Shaun Dunn. The W52nd Street wine bar — one of several new watering holes on the busy block — will serve a wide-ranging selection of vino, curated by Shaun, a former bartender at the late luxury hotel The NoMad. The 80 to 90 bottle list is “all over the place, ” said Shaun, who told W42ST that he’s built a beverage program with both Old World and more contemporary wines from vineyards in Oregon and Washington. “Everything’s at different price points, ” said Shaun. “There are entry-level wines for people who just want to have a casual glass of wine after work, and if we have people come in who want to be more of a big spender, we have some hidden gems in there too. ” The Red Stache will also serve wine-based cocktails with homemade purees in combinations that Shaun declared would be pleasing and “familiar” to new patrons. As for food, “the primary menu is kind of designed around things you want to eat with wine, ” added Shaun. In addition to entree items like a housemade mac and cheese, pork belly sandwiches and French dip, the menu will feature “a lot of meat and charcuterie, a lot of cold appetizers and easy finger food, ” said Shaun, noting the addition of a hummus plate as well as housemade bread with herb-infused butter and spices. The Red Stache was born of a long-running collaboration between Shaun and Ted, who also operates popular Hell’s Kitchen LGBTQ bars Rise and The Spot. “Shaun’s been working with me for I don't know how many years, ” Ted told W42ST. “We started talking about opening up a wine bar — because I wanted to do something that was more inclusive of everybody, not just the LGBTQ community, ” he added. “Shaun has a background in food and he was passionate about doing it, so we decided that we would do a wine bar. ”The new bar takes over the space that previously housed wine and cheese specialty cafe Casellula, which closed in February after its new ownership terminated the staff. Casellula workers protested against the actions of Vin Sur Vingt, petitioned the Community Board and set up a #SaveCasellula campaign on social media, without success. As for bringing in new patrons, “I think that the followers that we have at Rise and Spot, ” will be willing to try The Red Stache, said Ted, adding: “Some of the more sophisticated and older clientele we have that don't necessarily want to be around the younger people want to be in a quieter atmosphere and have a conversation at more of a date night spot. ” He also hopes that an additional client base will come from Spot and Rise’s many drag brunchers who will look to The Red Stache for their evening plans. “We also have a lot of people coming that work in corporate jobs that have been booking parties at Rise and Spot, who don’t necessarily want to be going out for nightlife but are more looking for a date night type of place that they'd want to go to, ” added Ted. For other Hell’s Kitchen wine enthusiasts, The Red Stache’s later closing hours could usher in a new chapter for those desperately looking for an after-theater late-night bite, added Ted. “If we can keep the tradition of people coming in after theater here — which I think is in line with what a lot of wine bars get — I'm sure that we'll also get that crowd as well! ” The Red Stache is located at 401 W52nd Street (between 9/10th Avenue) and will be open from 4pm to midnight Sunday through Wednesday, until 1am on Thursday and 2am on Friday and Saturday. This story originally was published on W42ST in August 2023.