In the early 1900s, a group of women got together and formed a club to help protect women's rights. The organization evolved over the years to become The Women's National Republican Club in 1921. They moved their location two times before settling on 51st Street in 1933, the former site of Andrew Carnegie's home.
Today, the Clubhouse works closely with the Republican Party, organizing lectures and meetings. Located inside this historic building is a private dining room, a social club, business center, lounge area and a library for its members. There are a few overnight rooms available to outside guests, as well as elegant event spaces that I was able to view firsthand. In the private guided tour that I had with marketing and sales manager, Louise Scrivines, I stepped outside onto the terrace of the Solarium overlooking St. Patrick's Cathedral, viewed the glistening crystal chandeliers in both the Pratt Lounge and the Grand Ballroom, and wandered into the Lincoln Room. While speaking with chef, Gary Eisenberg - who has been with the club since 2006 - I learned about the many possibilities for weddings and other special functions that each room can accommodate.
Intrigued by the antique furniture, tapestries, busts, photographs and paintings hanging on the walls, I learned that most of what the club has amassed has come through donations by founding members from their own private collections. When I commented to Louise that I was so pleased to have discovered a remarkable hidden gem steeped in history on West 51st, her immediate response was, "Yes, The Women's National Republican Club is a gem, but we no longer want to be hidden."
The University Club is an exclusive sanctuary that does not allow nonmembers to have a look around during the middle of the day; but by striking up a conversation with the doorman and doing my own research, I was able to learn the history of this magnificent building on the corner of Fifth Avenue. The club is older than the building in which it currently resides: it was started by a group of primarily Yale alumni in 1861, and received its charter four years later. In 1899 it moved to 1 West 54th Street, where a nine-story Italian Renaissance Revival palace had been designed and built for the sole purpose of housing the club.The landmarked building features the seals of the oldest East Coast colleges etched into its stately exterior. Its interior is reportedly even more ornate, with soaring ceilings, a reading room, an extensive library collection, and an impressive private art gallery. The club maintains an active member base today, as well as hosting weddings and benefits in its massive dining hall. Unfortunately, tourists will be forced to inspect the club's incredible architecture from the sidewalk and imagine the opulence within.
Founded in 1904, The Friars Club is rich with history and tradition. From early on, many of the members were performers of all varieties, quickly establishing The Friars Club as an exclusive meeting place full of extraordinary talent. Over the years, it has become a New York institution, most well-known for its Celebrity Roasts, in which a 'guest of honor' is invited, only to be the punch line of the jokes of the evening - all in good spirit. The first Roast happened in 1949, and the event has been popular ever since.Beginning as an all-male club (as is evident from its name), it moved to its 55th Street location in 1957, and began inviting women to join in 1988. The Friars Foundation, the charity based out of the Friars Club, was established in 1977 and continues to help encourage and facilitate the arts, offering support to aspiring performance groups and scholarships to students.
Aldo Sohm Wine Bar, which opened in the late summer of 2014, pairs ease with elegance as a welcome addition to 51st Street. “We live in a very fast-paced world.” In midtown Manhattan, these words resonate. But spoken by Aldo Sohm, seated at a table in his eponymous wine bar, they seem incongruous. “The idea is basically that when you walk in here, you walk into my living room. To me, it’s always important that you be in a place where you feel comfortable.”Sohm continues his role as wine director at Le Bernardin, the four-star restaurant located across the 6½ Avenue pedestrian plaza. At the wine bar, however, he and Le Bernardin’s co-owners, Maguy Le Coze and Eric Ripert, have created a setting distinct from the formal restaurants in Manhattan, in its simplicity and lack of pretense. To be clear, it shares the elegance and attention to quality of its neighbors. But upon entering, an open arrangement of sofas beckons patrons to sit down. Sohm has noticed guests who arrived separately conversing across tables - sometimes even discussing their choice in wine.And wine is the focus at Aldo Sohm. Eric Ripert, Le Bernardin’s acclaimed chef, oversees the food menu; so, whether wine accompanies lunch, dinner, or a snack, it promises to impress. Guests can order bites to complement a glass of wine, like a grilled foie gras “lollipop” or a warm skewer of baby beets. Shareables include a whole baked cauliflower and a plate of Murray’s cheese with a Maison Kayser baguette. Sohm emphasizes the flexibility of the experience.If not in the lounge area, there are tall square tables for seating. The thick oak “sommelier table” incorporated into the bar seats guests on both sides, ensuring that no one is excluded from conversation. Sohm chose these arrangements intentionally. The wine bar endeavors to be unpretentious, relaxing and fun. Evoking this sensation, the architectural firm Bentel & Bentel incorporated clean lines and bold color in designing the interior.Sohm and his co-owners deliberated considerably in choosing the art in their “living room.” Ample shelves extend to the double height ceiling, featuring artifacts meaningful to Sohm. Having grown up in Austria, Sohm points out, “I like things very very clean, very European. I like colors on top of it.” A stack of Interior Design magazines becomes a design object itself as a cube of rainbow spines. The curves of miniature Panton S-chairs, each a different color, mirror the charred wood molds of the delicately hand-blown Zalto glasses in which each wine is served. Sohm is the brand ambassador for Zalto, an Austrian-based glassware manufacturer.To learn more about the varied wine offerings, visitors can reserve the tasting room. Aerial photographs of wine growing regions flank the eight-person table, allowing the sommelier to incorporate a visual element and story of provenance to the tasting. Sohm - once designated the “Best World Sommelier” by the Worldwide Sommelier Association - maintains humility despite his accomplishments. He wants the wine bar to be just as down to earth; an antidote to a demanding day, it exudes precision and sophistication.
While the lineups at Radio City Music Hall have changed dramatically over the years, the "Showplace of the Nation" has long been at the center of the city's entertainment scene. Opened to the public in 1932, the Art Deco building, with almost six thousand seats, was initially intended to "house high-class variety entertainment." However, the space was later converted to a movie hall, with films accompanied by stage shows. This lasted until 1979 when, for a variety of reasons, Radio City began transitioning into a concert hall. Besides consistently booking some of music's hottest stars, Radio City has also hosted numerous award shows, including The Grammys and The Tony Awards and is the home to the Radio City Christmas Spectacular featuring the Rockettes, a tradition that commenced in 1933.
Saar, which translates to “the essence of something,” has a double meaning for Pastry Chef Surbhi Sahni. It represents the essence of Indian food, as well as the essence of her relationship with her husband, Chef Hemant Mathur. Although Surbhi has been in the industry with Hemant for years, the two have not worked together on a daily basis since their days at their Michelin-starred restaurants, Devi and Tulsi, both of which are now closed. Saar represents their fresh start while also staying true to their culture and roots.When Surbhi and Hemant met in 2000, Hemant was teaching Indian cooking classes at New York University as he was getting ready to open Tamarind on Park Avenue. Surbhi joined the opening team at Tamarind, designing the tearoom and promoting quick lunches. He went on to operate five different spaces, including Sahib, Haldi, Chote Nawab, Malai Marke, and Chola, while Surbhi helped manage events. During that time, she also launched Bittersweet NYC, a pastry business focusing on wedding cakes and Indian style desserts for larger corporate events. Surbhi’s relationship with cooking is unlike the typical love story of most chefs. Her experience in the kitchen started at the age of ten in New Delhi as more of a responsibility and chore when her mother’s health declined. She explained to members of the Manhattan Sideways team, “It was not something I could ever imagine myself doing for the rest of my life. I wanted to do art and write and paint or sing and dance - every other activity in the world but cook.” Notwithstanding these sentiments, Surbhi was encouraged by her father to take a job in hotel management in New Delhi. She was part of the Sheraton Group’s revolutionary all-female kitchen and restaurant at a time when there were only approximately twenty female chefs in all of New Delhi. At age twenty-five, however, Surbhi chose to move to the United States to pursue her Masters in Anthropology and Food at New York University. Despite never getting to study writing and painting at university, these endeavors have always been an integral part of Surbhi’s life. Her father is an accomplished artist exhibiting in both India and the US. Today, she is proud of her own teenage daughter, Soumyaa. "She is the true artist of the family." When entering the dining room on 51st Street, Surbhi’s artistic aptitude is obvious. The modern space is both clean and dramatic, with natural light and bright pops of color. Saar was a particularly exciting project for her, as she was given free rein in its design. In a mere five months, she turned what she described as a dingy, confused room into an open, tasteful dining space. Saar has also allowed Surbhi and Hemant to completely reinvent their menu. They focus on regional food, staying authentic to the specific flavors of each area. For example, Surbhi told us that the Turbuj Pachadi - a tomato and watermelon salad with a fennel and ginger dressing - is a Rajasthani staple, as watermelon is a fruit that is readily available there, and is usually consumed with freshly baked bread. She has also made an effort to challenge conventional conceptions of Indian cuisine. The Mango Coconut Soup is a light and sweet palate opener, proving that Indian food is not always too spicy or a combination of too many flavors. She believes that Indian food is actually very demarcated in the way flavors are put together. “Just how in Japanese food they have many different layers of flavors they add as they’re cooking, we do the same with Indian food.” While cooking can serve as a creative outlet, Surbhi still tries to write and paint whenever she can. In ending our conversation, Surbhi emphasized the importance of food’s role in building a community - something she looks forward to creating on West 51st Street.