O’Reilly’s Bar and Kitchen

Greeting guests with a small taste of their Spanish mulled house wine, we immediately knew that we had discovered a small wonder. Aytac and Zaf, both from Turkey, are the owners. They lived in New York for many years, working in other restaurants before the two friends decided to embark on their own adventure. They opened their doors in 2007 and have had a steady flow of customers, drawing from both the locals living in the neighborhood and the strong tourist population that surrounds them. Nothing is made from scratch on the premises, as the kitchen is minute, but what they bring out of there is absolutely scrumptious. We managed to eat every piece of chocolate made by either renowned Jacques Torres or Xocolatti. Small chunks are served on a wooden platter, similar to a cheese board. Delving into their signature dessert, "21 Layer Crepes Cake" was like indulging in a piece of heaven. Thin crepes and whipped cream, topped with burnt sugar. We watched as others shared the dark chocolate fondue, dipping into their melted land of wonder with bananas, strawberries, marshmallows and finger cookies as Frank Sinatra was singing in the background. Although we did not order anything else, there is a menu filled with savory treats - Angry Chicken Lollipops, White Truffle Pizza, Goat Cheese Brulee and, of course, a cocktail menu of Chocolate Martinis and wines from around the world.

There is a lot of space to have fun and be funny at Pioneer's, formerly named Comedy Bar. Well that makes sense, as it is owned by Ali Farahnakian, the man behind the PIT (People's Improv Theater) on 24th Street, which opened a new location just down the street in 2015. We found this place to have a little bit of everything. A fan of pinball? There are several machines; Love playing Jenga with giant size blocks? They have them; Want to dance? The music is playing and there are others who will join in; Like comedy? There are open mic nights; Want to simply drink? The selection is fine, with a variety of beers on tap... and the bartenders are ready to chat; Hungry? There is a menu to choose from and lots of popcorn to go around.

“Liquor-wise, whiskey is the greatest expression of America. ” So said Jessica, bar manager at American Whiskey at the time that I visited. Opened in September 2013, the bar immediately attracted a large industry following with its nearly two hundred varieties of bourbons and rye. The bar is more versatile than that, however, with a southern, French-inspired food menu and full bar to complement, because, as Jessica says, “even us cocktail nerds want a beer and a shot sometimes. ” Here, highbrow meets reality. Tans and grays line the space, with rough distressed wood showing through. Numerous flat screens are generously located throughout the bar, between giant busts of beasts. Following our conversation with Jessica, we spoke with Casey, an owner of American Whiskey. As simple as the story is, we found it fascinating and truly applaud the dedication that it took for a bunch of friends to follow their dream. Between the five managing partners, they have trained behind the bar, managed a restaurant, cooked and even washed dishes – “you name it, we have done it, ” Casey, told us. “We always knew that our end goal would be to open our own place. Once we graduated college and began to mature a bit, we got out of the beer mode and moved into the more refined and sophisticated world of alcohol. ” Their vision from the beginning was to find a space large enough to accommodate their sport-themed bar, as they are avid fans of multiple games. One of the partners is a University of Georgia graduate, and managed to bring in several hundred Georgia football enthusiasts on a recent weekend. Casey said the place was electric. Mimicking the theme of a vodka service, the guys came up with “barrel service. ” Served right at the table are buckets of ice, glasses and one or three liter barrels, which are whiskey-based with a variety of mixers, ready to drink. Duane, one of the several in-house whiskey experts, spent time with us sharing his passion for Bourbon. It was quite interesting to hear him speak of his experience in Kentucky, this past spring, when a few of the partners went on a trip to gain further knowledge. “What better place to go than right to the state that is famous for this, ” Duane said. However, he did go on to tell us that there are a number of states that manufacture their own whiskies – Iowa, Oregon and Montana were a few mentioned. Duane chatted about the surrounding landscape where the whiskey is produced, saying “it breathes into the barrels” and emphasized the importance of the water source – “all combined, it makes for an outstanding whiskey. ” The enthusiasm for the drink was contagious. Having only had tiny tastes over the years, I broke down and took a few sips of Duane’s signature “Strike Me Dead. ” Templeton Rye (dating from the Prohibition), black pepper, maple syrup and maple bitters were combined and finished off with some orange zest and cloves. The result was powerful and flavorful. Following that, I tried Duane's other favorite drink, “Floral Collins, ” consisting of Fords gin, cucumber juice, lavender syrup, fresh squeezed lime juice, maraschino liqueur and a slice of cucumber. Esteban, our photographer, was asked which concoction he preferred and answered that they had, “Equal goodness. ” Duane has spent the last three years living and breathing whiskey. Although incredibly conversant on the subject, he describes himself as being “humble” and said that he is simply dedicated to delivering the message of our country’s whiskey, “the voice of reason. ”

Stout NYC has the magic ability of seeming both like a large fortress and like a cozy cavern. It claims to be New York's largest Irish pub, and yet comfortable seating and cobblestone floors give the bar a warm, friendly atmosphere. With two other locations in the Financial District and near Grand Central, Stout NYC has set itself up as a neighborhood hangout three times over.

Greeting guests with a small taste of their Spanish mulled house wine, we immediately knew that we had discovered a small wonder. Aytac and Zaf, both from Turkey, are the owners. They lived in New York for many years, working in other restaurants before the two friends decided to embark on their own adventure. They opened their doors in 2007 and have had a steady flow of customers, drawing from both the locals living in the neighborhood and the strong tourist population that surrounds them. Nothing is made from scratch on the premises, as the kitchen is minute, but what they bring out of there is absolutely scrumptious. We managed to eat every piece of chocolate made by either renowned Jacques Torres or Xocolatti. Small chunks are served on a wooden platter, similar to a cheese board. Delving into their signature dessert, "21 Layer Crepes Cake" was like indulging in a piece of heaven. Thin crepes and whipped cream, topped with burnt sugar. We watched as others shared the dark chocolate fondue, dipping into their melted land of wonder with bananas, strawberries, marshmallows and finger cookies as Frank Sinatra was singing in the background. Although we did not order anything else, there is a menu filled with savory treats - Angry Chicken Lollipops, White Truffle Pizza, Goat Cheese Brulee and, of course, a cocktail menu of Chocolate Martinis and wines from around the world.

All my assumptions about the Hyatt Herald Square were dashed upon entering the lobby. I assumed that the Hyatt Herald Square, as part of such a well-known, far reaching hotel brand, would be a reasonably generic, glamorous hotel like one would find in any other major city. I could not have been more wrong. As soon as I stepped inside and saw the fascinating art pieces, chic espresso bar, and unique layout, I realized that this was something special. The concierge is hidden at the back of the lobby, rather than the front, which invited me to explore the lobby’s many treasures before speaking to the staff. A series of clocks on the wall, inspired by Salvador Dali and echoing the shape and color of gourds, displayed the time zones of all the major fashion capitals. Plug ports were located by every seat so that guests could easily rejuice phones or work on laptops. Winding my way to the back, I met Nina Jones, the director of sales and marketing. She explained that all the main Hyatt hotels try to draw inspiration in their décor from the surrounding area’s history and culture. For the Hyatt Herald Square, that means drawing on the publishing and fashion worlds. Nina pointed out that the front desk was made from layers of old newspaper, and the brightly colored books creating a rainbow on the back wall were influenced by media and fashion. Nina went on to say that “Herald Heart, ” the spiraling mobile at the entrance, is made up of 151 sentences, carved from wood, representing the past and present of Herald Square. Having spoken with executive chef Gunnar Steden at Up on 20, I knew that the cuisine at the Hyatt uses local ingredients as much as possible and that even the snack counter around the corner stocks mostly treats from the Tri-State area. As I sipped on a Double Standard Sour in a classy pink hue at the lobby bar, Nina wowed me with the fact that most of the surfaces in the lobby are made from repurposed water tower wood. I left the Hyatt that day feeling like I had received a lesson in the history and culture of New York, as well as having been given a dose of highly-honed hospitality.

A newcomer to 31st in late 2013, I was happy to discover Friedman's Lunch. Having eaten at their restaurant in Chelsea Market on many occasions, I was quite familiar with them. Glancing quickly at the menu, I knew that I would, once again, have options as a vegetarian. Two of us shared the "House-Made Veggie Burger" with spicy tomato fennel jam, avocado and sprouts, and the "Veggie Bowl" with quinoa, sauteed vegetables, tofu and a delicious sesame lime dressing. Both were excellent. At the end of our meal, we struck up a conversation with one of the owners, Justin, who told us that he gave up being a real estate broker to pursue his passion for food. He helped turn Chelsea Market into the success that it is, and then came to open up this second location. Not via classical training in the kitchen, but rather through his love of food and hospitality, "traveling down a long road, " he has finally been able to open up his dream. Working with a young design couple from Tribeca, they created something simple using distressed wood and antique mirrors. "The decor is kick ass, " Justin exclaimed. With good music, a great neighborhood vibe, lots of gluten free options, and the most amazing signature potato chips, Manhattan Sideways has no doubt that Friedman's reputation will take off.

St. Francis of Assisi is a parish church named for the patron saint of peacemakers. In response to a temporary closing of the Church of St. John the Baptist, a Franciscan priest founded the Church of St. Francis of Assisi in 1844. Beginning with only a small congregation, the Church soon grew to house a school in the 1860s, assembled by the Franciscan Sisters of Allegany. The beautiful building of Gothic Revival design that stands today was erected in 1892. Upon walking inside, focus is drawn to the phenomenal mosaic behind the altar. This incredible artwork, Rudolph Margreiter’s The Glorification of the Mother of Jesus, has been with the Church of St. Francis of Assisi since 1928. Observant of the changes that have taken place in the neighborhood and the lives of the surrounding population, the Church of St. Francis of Assisi holds a “Nightworkers Mass” at midnight along with a midday mass for those who work in the day time. The Church was renowned for its vast provision of food to the hungry during the Great Depression, and continues to this day to notably demonstrate Franciscan compassion, as they maintain an ongoing tradition of a daily breadline.

It appears that only a few short weeks after opening Osamil in the early fall of 2016, the three partners of Nomad Izakaya have another hit on their hands. At 5: 00pm when Tom, the photographer for Manhattan Sideways, and I walked in, there were a few people milling about at the impressive white marble bar. By the time we left, about an hour and a half later, there was not a seat to be had upfront, and the tables for dinner were rapidly being filled. Both Nathan, the manager, and Moku, one of the owners, greeted us with big smiles, enthusiastically showing off the beautiful decor. Staring at the front mural - with 5th Avenue and 31st Street signs painted on it - Nathan enlightened us that O-sam-il means 5, 3, 1 in Korean. From their doorway, one can see the real signs outside. The numbers have added significance, because in addition to being on 5th and 31st, the restaurant's address is 5 West 31st. When the team first found this space, they had to strip everything down. When they came upon the brick wall on one side, they decided to sand it and leave it exposed. The end result is a checker board design that is strikingly different than other spaces I have seen. A Korean friend of Moku's did the mural on the rest of the wall. "We told him to do whatever he wanted - to use his imagination. " Moonsub Shin did just that, creating a soft gray design that is soothing and beautiful. The wood tables and short stools are spread down the middle of the restaurant with a few booths along the edges. Liquor lockers span the entire opposite wall, filled with customer's personal alcohol. Be it a fine bottle of Scotch or a vintage wine or bourbon, customers are welcome to store whatever they would like in their secured cubby - for a small corkage fee. Straight in the back lies the open kitchen where Chef David Lee performs his magic. Osamil is different from more traditional Korean eateries found just a few blocks away. Here they are striving to be more "modern and upscale" while still being reminiscent of a typical Korean barbecue restaurant. After showing us around and chatting about Osamil, Nathan and Moku invited Tom and I to take a seat at the bar to await some dishes that we could photograph. Little did we realize that the presentation of these dishes would last for a delightful forty-five minutes. The first to arrive was a sizzling plate of cured shrimp, sauteed shishito peppers with broccoli rabe, and beef tartar. Each dish was presented on a unique plate as a culinary work of art. It was not long before a medley of grilled mushrooms and a large marinated lamb chop covered in a mix of herb and pine nuts were placed in front of us. While we watched Gelo, the bartender, whip up several intriguing cocktails, a 100-year-old oak board was put before us with a very large, crispy port shank. A knife and fork stuck out from the top and the shank was surrounded by a shaved apple salad, lettuce leaves, and three small bowls with an array of pickled relishes. Once Tom had finished taking photos of this impressive meal for two, he was instructed to grab a lettuce leaf and fill it with meat, salad, and a relish of his choice. It was great fun and, he assured me, very tasty. There is no doubt that Osamil is off to a fine beginning.

If one were to close their eyes and walk into Hill Country, there is no doubt that in an instant they would know what kind of food was being prepared. At Hill Country, they take their barbecue very seriously. The food is prepared in their very own custom meat-smoking room, and everything is done in the style of Central Texas barbecue. The atmosphere is kitschy and relaxed, with live American music most nights of the week.

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. ”

A newcomer to 31st in late 2013, I was happy to discover Friedman's Lunch. Having eaten at their restaurant in Chelsea Market on many occasions, I was quite familiar with them. Glancing quickly at the menu, I knew that I would, once again, have options as a vegetarian. Two of us shared the "House-Made Veggie Burger" with spicy tomato fennel jam, avocado and sprouts, and the "Veggie Bowl" with quinoa, sauteed vegetables, tofu and a delicious sesame lime dressing. Both were excellent. At the end of our meal, we struck up a conversation with one of the owners, Justin, who told us that he gave up being a real estate broker to pursue his passion for food. He helped turn Chelsea Market into the success that it is, and then came to open up this second location. Not via classical training in the kitchen, but rather through his love of food and hospitality, "traveling down a long road, " he has finally been able to open up his dream. Working with a young design couple from Tribeca, they created something simple using distressed wood and antique mirrors. "The decor is kick ass, " Justin exclaimed. With good music, a great neighborhood vibe, lots of gluten free options, and the most amazing signature potato chips, Manhattan Sideways has no doubt that Friedman's reputation will take off.

“Liquor-wise, whiskey is the greatest expression of America. ” So said Jessica, bar manager at American Whiskey at the time that I visited. Opened in September 2013, the bar immediately attracted a large industry following with its nearly two hundred varieties of bourbons and rye. The bar is more versatile than that, however, with a southern, French-inspired food menu and full bar to complement, because, as Jessica says, “even us cocktail nerds want a beer and a shot sometimes. ” Here, highbrow meets reality. Tans and grays line the space, with rough distressed wood showing through. Numerous flat screens are generously located throughout the bar, between giant busts of beasts. Following our conversation with Jessica, we spoke with Casey, an owner of American Whiskey. As simple as the story is, we found it fascinating and truly applaud the dedication that it took for a bunch of friends to follow their dream. Between the five managing partners, they have trained behind the bar, managed a restaurant, cooked and even washed dishes – “you name it, we have done it, ” Casey, told us. “We always knew that our end goal would be to open our own place. Once we graduated college and began to mature a bit, we got out of the beer mode and moved into the more refined and sophisticated world of alcohol. ” Their vision from the beginning was to find a space large enough to accommodate their sport-themed bar, as they are avid fans of multiple games. One of the partners is a University of Georgia graduate, and managed to bring in several hundred Georgia football enthusiasts on a recent weekend. Casey said the place was electric. Mimicking the theme of a vodka service, the guys came up with “barrel service. ” Served right at the table are buckets of ice, glasses and one or three liter barrels, which are whiskey-based with a variety of mixers, ready to drink. Duane, one of the several in-house whiskey experts, spent time with us sharing his passion for Bourbon. It was quite interesting to hear him speak of his experience in Kentucky, this past spring, when a few of the partners went on a trip to gain further knowledge. “What better place to go than right to the state that is famous for this, ” Duane said. However, he did go on to tell us that there are a number of states that manufacture their own whiskies – Iowa, Oregon and Montana were a few mentioned. Duane chatted about the surrounding landscape where the whiskey is produced, saying “it breathes into the barrels” and emphasized the importance of the water source – “all combined, it makes for an outstanding whiskey. ” The enthusiasm for the drink was contagious. Having only had tiny tastes over the years, I broke down and took a few sips of Duane’s signature “Strike Me Dead. ” Templeton Rye (dating from the Prohibition), black pepper, maple syrup and maple bitters were combined and finished off with some orange zest and cloves. The result was powerful and flavorful. Following that, I tried Duane's other favorite drink, “Floral Collins, ” consisting of Fords gin, cucumber juice, lavender syrup, fresh squeezed lime juice, maraschino liqueur and a slice of cucumber. Esteban, our photographer, was asked which concoction he preferred and answered that they had, “Equal goodness. ” Duane has spent the last three years living and breathing whiskey. Although incredibly conversant on the subject, he describes himself as being “humble” and said that he is simply dedicated to delivering the message of our country’s whiskey, “the voice of reason. ”

Stout NYC has the magic ability of seeming both like a large fortress and like a cozy cavern. It claims to be New York's largest Irish pub, and yet comfortable seating and cobblestone floors give the bar a warm, friendly atmosphere. With two other locations in the Financial District and near Grand Central, Stout NYC has set itself up as a neighborhood hangout three times over.

“Liquor-wise, whiskey is the greatest expression of America. ” So said Jessica, bar manager at American Whiskey at the time that I visited. Opened in September 2013, the bar immediately attracted a large industry following with its nearly two hundred varieties of bourbons and rye. The bar is more versatile than that, however, with a southern, French-inspired food menu and full bar to complement, because, as Jessica says, “even us cocktail nerds want a beer and a shot sometimes. ” Here, highbrow meets reality. Tans and grays line the space, with rough distressed wood showing through. Numerous flat screens are generously located throughout the bar, between giant busts of beasts. Following our conversation with Jessica, we spoke with Casey, an owner of American Whiskey. As simple as the story is, we found it fascinating and truly applaud the dedication that it took for a bunch of friends to follow their dream. Between the five managing partners, they have trained behind the bar, managed a restaurant, cooked and even washed dishes – “you name it, we have done it, ” Casey, told us. “We always knew that our end goal would be to open our own place. Once we graduated college and began to mature a bit, we got out of the beer mode and moved into the more refined and sophisticated world of alcohol. ” Their vision from the beginning was to find a space large enough to accommodate their sport-themed bar, as they are avid fans of multiple games. One of the partners is a University of Georgia graduate, and managed to bring in several hundred Georgia football enthusiasts on a recent weekend. Casey said the place was electric. Mimicking the theme of a vodka service, the guys came up with “barrel service. ” Served right at the table are buckets of ice, glasses and one or three liter barrels, which are whiskey-based with a variety of mixers, ready to drink. Duane, one of the several in-house whiskey experts, spent time with us sharing his passion for Bourbon. It was quite interesting to hear him speak of his experience in Kentucky, this past spring, when a few of the partners went on a trip to gain further knowledge. “What better place to go than right to the state that is famous for this, ” Duane said. However, he did go on to tell us that there are a number of states that manufacture their own whiskies – Iowa, Oregon and Montana were a few mentioned. Duane chatted about the surrounding landscape where the whiskey is produced, saying “it breathes into the barrels” and emphasized the importance of the water source – “all combined, it makes for an outstanding whiskey. ” The enthusiasm for the drink was contagious. Having only had tiny tastes over the years, I broke down and took a few sips of Duane’s signature “Strike Me Dead. ” Templeton Rye (dating from the Prohibition), black pepper, maple syrup and maple bitters were combined and finished off with some orange zest and cloves. The result was powerful and flavorful. Following that, I tried Duane's other favorite drink, “Floral Collins, ” consisting of Fords gin, cucumber juice, lavender syrup, fresh squeezed lime juice, maraschino liqueur and a slice of cucumber. Esteban, our photographer, was asked which concoction he preferred and answered that they had, “Equal goodness. ” Duane has spent the last three years living and breathing whiskey. Although incredibly conversant on the subject, he describes himself as being “humble” and said that he is simply dedicated to delivering the message of our country’s whiskey, “the voice of reason. ”

This midtown drinking hole is bustling with activity at any hour. It is more brightly lit than most bars, and visually incredibly busy, with flags and banners hanging from seemingly every surface not covered by the enormous projector screens and flat screens, which abound. Opened in late 2012 by an Irish husband and American wife, Joe and Mary Carty, the Irish-American bar is exceedingly comfortable, and a great spot to get a drink or have some hearty pub food. The couple's children work here as well. One gets the feeling that their children may follow along in their parents' footsteps as we came away feeling a deep family connection. In fact, there is a large mural up front depicting an idyllic family scene with a bridge symbolically connecting the New World to the Old - Mary's family to Joe's.

A great place to watch lights drip like water from the ceiling, or to watch a football game on a Sunday night, Grey Bar offers a classy yet relaxed environment for either a meal or a drink. While the sleek design, exposed brick and trendy graffiti art make it modern, the TV’s and beer make it classic and accessible.

Named for the Irish word for "festival, " Féile is a meeting spot for many different groups. It hosts Formula 1 racing events, holds various concerts, provides a viewing spot for baseball games, and is home to New York Rangers fans. As for food and drink, there are nightly menu specials and an official "Féile's Beer Drinker's Club. "

Stepping off the elevator on the 18th floor, we had the feeling that we might run into the Queen of Hearts lounging and looking out over the city. Our visit was not during peak hours, so we missed bumping elbows with the chic crowd that normally populates Monarch, but we did get a sense of the futurist atmosphere and the ever-lovely views afforded by a visit. The Empire State Building, long a favorite of our crew, towers majestically in unimpeded splendor to the south. Brick walls give way to geometric, angular wooden walls and ceilings. Lights hang down in mobile-like formations, while chandeliers drip aquatically nearby in a tented heated area that can be utilized throughout the year. The furniture is comfortable and swoopingly high-backed. When our friends want to feel like City royalty, we certainly know where to send them.

Originally the Aberdeen Hotel when it was built in 1902, this grand Beaux-arts edifice continues to stand out as it sits in the middle of Korea Town. Perhaps its best claim to fame was that, back in the 1920s, it allowed women to book a room without a gentleman on their arm. The Hotel at Fifth Avenue, formerly known as La Quinta, also boasts its own rooftop bar, Vu.

Where the Hyatt Herald Square has taken inspiration from the publishing and fashion worlds, its bar, called “Up on 20, ” seems to take its inspiration from the sky and cityscape. With clean metallics, greys, and glass, the rooftop bar mirrors its surroundings and emphasizes the sleek beauty of Manhattan. I learned a lot from speaking with Gunnar Steden, the executive chef, and Jordan Cook, the food and beverage manager. Jordan explained that both the food and the décor tried to seem as natural and organic as possible. He spoke about the flowers and plants that would soon be brought up to the bar and about the food that was all locally sourced and made in house. Gunnar explained that most of his ingredients come from no farther than Long Island and Brooklyn, and even the hotel snacks and the morning coffee come from within a very small radius. Gunnar has a significant amount of experience working as a chef for Hyatt, as he has spent time in the empire's German, Australian, and DC hotels. He proudly spoke about the balance in cuisine that he has created, thanks in part to his worldliness. Despite his emphasis on local ingredients, he also caters to more mainstream and international tastes. He used drinks as an example: Whereas he has beer brewed just across the East River on Long Island, he also carries Blue Moon and Shocktop, and he has brought in Kolsch from his native Germany to satisfy European taste buds. Gunnar and Jordan both expressed pride in the menu, and were quick to say that if something does not work, or if available ingredients change, they will change the menu overnight. This is especially helpful in a hotel as new as the Hyatt Herald Square, which had opened only six months before our visit in the spring of 2015. The rooftop bar itself had only just had its soft-opening the day before we arrived. As we wandered to a smaller terrace at the back of the roof with a view of the Freedom Tower, Gunnar explained to me that Up on 20 is not supposed to be a night club or a hot spot. Then he used one of our favorite phrases: “We want to be a neighborhood gem – we want to be small place where you can go and enjoy a beer. " Jordan added, "Our emphasis is on customer experience, not the bottom line. ”

“You can’t really get much closer than that, ” Tom, our photographer said, when we were surprised by the enormous view of the Empire State building looming over us. We were on the roof of the Nyma hotel on one of the first warm days in the spring of 2015. Fun, bright orange outdoor seats, the same color as the cozy heat lamps, greeted us next to zebra striped tables topped with little grassy ornaments. Unlike many of the more luxurious rooftop bars, Cloud Social felt more like a good friend’s well-decorated garden patio, unintimidating and intimate. This is exactly how Frank and Maya, the couple who own the bar along with VU at the top of La Quinta, want guests to feel. Frank told us “We don’t want to be pretentious – you don’t need to pay at the door, and there is no dress code. You can come in your shorts! ”Rooftop bars are Frank’s passion. He started working with hotels when he opened a small bar on the second floor of the Hotel at Times Square. He explained, “Hotels like the way I operate. ” He recognizes that when he rents space from a hotel, he must respect the guests. For example, it is essential that his staff be considerate to those on the top floor and control the noise level. Frank was sure to mention, however, that most of his patrons do not come from the hotel, but rather from the surrounding neighborhood. “We attract many young professionals, partly because we keep our prices reasonable. ”Maya is responsible for the décor. “Certain colors are soothing to the eye, ” she said, when we mentioned how much we enjoyed the orange. She continued to explain that she wanted to create a zen feeling with her design. Both Maya and Frank are proud of the fact that the bar is open year-round, and that people take advantage of it. “Even when it’s cold, many people will come outside, take pictures, have a smoke, and then go back, ” they told us. The bartenders made us a couple of Cloud Social’s most popular cocktails: A paloma (Mexico’s best loved drink), made with raw sugar around the edges and “On the Roof, ” which immediately transported me to the Caribbean with its flavors of Malibu and peach schnapps. Both drinks furthered the feeling of being at a friend’s classy pool party, and were delivered by very attentive, friendly staff. Frank explained that he puts a lot of emphasis on service. He believes it has been one of the main reasons why he has been successful. “A drink is a drink: you won’t remember a bad drink, ” he said, “but you will always remember bad service. ”

Stout NYC has the magic ability of seeming both like a large fortress and like a cozy cavern. It claims to be New York's largest Irish pub, and yet comfortable seating and cobblestone floors give the bar a warm, friendly atmosphere. With two other locations in the Financial District and near Grand Central, Stout NYC has set itself up as a neighborhood hangout three times over.

Named for the Irish word for "festival, " Féile is a meeting spot for many different groups. It hosts Formula 1 racing events, holds various concerts, provides a viewing spot for baseball games, and is home to New York Rangers fans. As for food and drink, there are nightly menu specials and an official "Féile's Beer Drinker's Club. "

Situated somewhere between Irish and American, straddling, too, the distinction between refinement and seaminess, Playwright offers food, drink, sports and a place to rest. The fare is traditional American with a few British accents thrown in - Shepherd's Pie and Fish & Chips to be exact. On the main floor, there are flatscreens aplenty above a long bar bursting with ales. American sports games are shown and, of course, Playwright is always showcasing European soccer games. On the second level, a more traditional dining area in the front gives way to a comfortable seating area in back. With its mixture of old regal furniture pieces collected over the years, in faded burgundies, beiges and browns, and an electric fireplace, Playwright has provided an inviting atmosphere for many to cozy up.

This midtown drinking hole is bustling with activity at any hour. It is more brightly lit than most bars, and visually incredibly busy, with flags and banners hanging from seemingly every surface not covered by the enormous projector screens and flat screens, which abound. Opened in late 2012 by an Irish husband and American wife, Joe and Mary Carty, the Irish-American bar is exceedingly comfortable, and a great spot to get a drink or have some hearty pub food. The couple's children work here as well. One gets the feeling that their children may follow along in their parents' footsteps as we came away feeling a deep family connection. In fact, there is a large mural up front depicting an idyllic family scene with a bridge symbolically connecting the New World to the Old - Mary's family to Joe's.

Situated somewhere between Irish and American, straddling, too, the distinction between refinement and seaminess, Playwright offers food, drink, sports and a place to rest. The fare is traditional American with a few British accents thrown in - Shepherd's Pie and Fish & Chips to be exact. On the main floor, there are flatscreens aplenty above a long bar bursting with ales. American sports games are shown and, of course, Playwright is always showcasing European soccer games. On the second level, a more traditional dining area in the front gives way to a comfortable seating area in back. With its mixture of old regal furniture pieces collected over the years, in faded burgundies, beiges and browns, and an electric fireplace, Playwright has provided an inviting atmosphere for many to cozy up.