About usPartner with usListen to our podcasts

Kremer Pigmente

Opening Hours
Today: 9am–5pm
Sun:
Closed
Mon:
9am–5pm
Tues:
9am–5pm
Wed:
9am–5pm
Thurs:
9am–5pm
Fri:
9am–5pm
Location
247 West 29th Street
Neighborhoods
Kremer Pigmente 1 Arts and Crafts Visual Arts Chelsea

When Dr. Georg Kremer was a student in Germany studying chemistry, a painter friend of his could not find a particular historical pigment and approached Kremer about it. Digging through archives, Kremer found the recipe to make it (this was well before the advent of the internet), and brought this extinct pigment back to life. Realizing a void in the art world, Dr. Kremer began to recreate other old pigments. Today, he continues to work in his lab in Germany, but Manhattan is where he opened his shop. Kremer sells his raw materials for preservation and restoration of fine art, as well as pigments for those who wish to paint using more traditional techniques. The vivid colors that Kremer has devised come from precious and semiprecious stones. In my home, we grew up repeating the mantra that we learned from my mom, "any color as long as it is blue." Never have I seen as many magnificent shades of this color as I did at Kremer. Classes are taught on a regular basis for those who want to learn how to make their own paint. They provide the recipe and customers add their own "personal aesthetic."

Location
Loading
Sign up to Sidestreet Updates
Kremer Pigmente 1 Arts and Crafts Visual Arts Chelsea
Kremer Pigmente 2 Arts and Crafts Visual Arts Chelsea
Kremer Pigmente 3 Arts and Crafts Visual Arts Chelsea
Kremer Pigmente 4 Arts and Crafts Visual Arts Chelsea
Kremer Pigmente 5 Arts and Crafts Visual Arts Chelsea
Kremer Pigmente 6 Arts and Crafts Visual Arts Chelsea
Kremer Pigmente 7 Arts and Crafts Visual Arts Chelsea

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.