Otto's Shrunken Head

In May 2006, Ten Degrees opened its doors under owner Moti Hasson. With a staff “so lovely” that he would have them at his own Thanksgiving dinner, Moti told us that he runs his business with “great” and “honest” service. In the ensuing years, he has worked to provide “high quality product without asking high prices. " Dark wood, warm lighting, and comfortable seating provide the perfect backdrop for those looking for a place that has a vast selection of wines or who want to try some great local beers -- all accompanied by a comforting meal from an eclectic menu. Ten Degrees also hosts private parties in its back room - an ideal space for an intimate gathering.

What could be wrong with sitting in a classic barber shop chair and having a beer - or two - while getting a quality hair cut by personable and talented barbers? According to my son, absolutely nothing. This is his go to place. And that is just for day time fun. Come by in the evening, as we have done on several occasions, and walk through the sliding doors of the barber shop (that closes at 9: 00pm), and stroll through into a living room atmosphere with cozy chairs and small alcoves to sip your well-concocted drinks. Bottom line is that this is a terrific find at any hour of the day.

We stumbled upon Maiden Lane on a quiet, foggy afternoon in mid-June. The weather was fitting: this is a bar and restaurant that takes its name, design, and menu from the concept of the port city and the long-past days when men sailed and fished the high seas. Niles, the owner, explained to me that “Maiden Lane” was a common street name in port cities of old. The wives and daughters of sailors and fishermen lived on these streets – cooking, doing their washing, and waiting for the return of their husbands, fathers, and sons. Indeed, the entire restaurant revolves around this seafaring theme. It is predominantly a beer and wine bar, serving everything from Narragansett to more specialized craft beer, as well as a variety of wines, and a few cocktails. The food menu focuses on seafood, especially cured and smoked items from the local farmers’ market. It’s not a full menu, but the offerings pair nicely with the different beverages and can be used as upscale bar food or a small meal. The restaurant itself is tiny, folded into a small, square space at the corner of 10th Street and Avenue B. Its simple interior is further evocative of the port-city theme: brick walls, wooden tables, large side windows, and even a stone slab for a bar. The place feels spare, but lovely, and is doubtless appealing to its hip East Village neighbors.

Ask those who are determined to travel all the way east why coming here is worth the trek and they will tout the tasty cocktails, the delectable food, the live music and the warm, relaxed atmosphere. This of course is true, but we think what makes The Wayland worth the trip is its character, beginning with the old piano in the corner, the farm table seating and the bar bursting with wildflowers in glass bottle vases. The bar's attraction is in the details, apparent with the fresh kale garnish in their Garden Variety Margarita and the egg whites and cumin in their Cumin My Cocktail. After the drinks, we went on to savor the scrumptious hot nuts that were rubbed with peppers and rosemary, the Brussels sprouts that came raw, shaved, and mixed with green apples and spiced walnuts, and an entree of pulled chicken. Needless to say, our time at The Wayland was quite pleasurable.

Replacing the recently relocated Mace, and owned by the same company, the Cabinet - opened in May 2019 - serves a carefully prepared array of mezcals, tequilas, and ryes in a cozy and unique location in Alphabet City. The Manhattan Sideways team was immediately astonished by the attention to detail displayed by head bartender Christine Helmer in creating the atmosphere, as she busily prepared candles before presenting us with cocktails and telling us about the business. It did not take me long to realize that this attention to detail extends to almost every aspect of the bar, from its well-crafted, variously flavored cocktails to its idiosyncratically romantic, home-like interior energies curated by a decor reminiscent of a hybrid Victorian and US Western cultural era. Originally from Germany, Christine easily contextualized her bar’s specialty, mezcals, as often misperceived as too “smoky” or “aggressive” by less open-minded New York bargoers. She resists this misclassification. She notes that mezcal’s flavor potentials are almost endless and are underappreciated by many United States bars, and her cocktails proved her point; after trying the sweet, foamy, lime and watermelon flavored Primer Beso, I realized that mezcal was not relegated to the smoky aftertastes I remembered from the first time I drank it. It was true: “the more you learn about it the more you realize you didn’t know anything, ” as Christine reflectively mentioned. While the Romero and the Caminante were more harsh, they were not devoid of their own individually intricate flavors that I suspect become more complex as one’s mezcal palette develops. The Caminante was served in an Oaxacan gourd, which Christine noted was the traditional vessel for mezcal consumption among Oaxacan indigenous farmers. These liquors are a passion for Christine, who enthusiastically added that the Cabinet offers free educational seminars for its customers who want to learn more about the world of mezcal. Although she recognized that mezcal was indeed “in, ” she emphasized that the public’s affinity to liquor fluctuates dynamically with time, and that she has seen certain liquors rise and fall quickly in popularity during her career. Her knowledge of the industry was fascinating, as she described her ascendance to the Cabinet as built upon a combination of reading quality cocktail books and talking to bartenders and mentors. If anything was clear from the interview, it was that mezcal was much more than a job for Christine. She traveled down to Oaxaca, Mexico earlier in 2019, dancing in agave fields as she directly worked with mezcal farmers. She identified a number of differences between the production of mezcal in these regions of Mexico and the production of other types of liquor by large corporations in the US. Mezcal’s versatility and diversity is a product of its resistance to corporatization in the US, and it is subsequently relatively unpopular in US markets (in contrast to the “industrial” tequila); it is not only sustainably and locally developed, but is also often reflective of the other types of crops grown in the region and their flavors. The bar put its money where its mouth was: all of its liquors come from small producers, many with eye-popping approaches to graphic design that added to the stimulating decor behind the bar. The variety of these liquors “grouped by species” was notable, and they sure make you feel alive. For Christine, a constant struggle is making sure that the world of cocktails is something accessible, simple, and easily understood, rather than pretentious, arcane, and elitist, something she carries with her from her trip to Oaxaca. Cocktails do not have to be scientifically produced, and as she recognizes, sometimes it is just about finding what works along more “spiritual” lines. Her balanced approach to bartending was relieving; the overall vibe of the bar felt both renewing and healing, not overwhelming. After finishing the cocktails, we were served some delectable chicharrines with a chili-lime salt, and some soft, warm tamales from Lupita’s in East Harlem.

Beneath the Spanish Benevolent Society lies La Nacional, one of Manhattan’s most authentic Spanish restaurants and the most easily accessible part of the society. Just by walking down the steps into the dimly lit basement lounge, we felt the bustle of 14th street quickly recede and we were transported across the ocean. La Nacional has the same relaxed, no frills atmosphere as most tapas bars in Spain. We gazed at the old photographs from the society’s earlier years on the walls and then had the option of sipping a drink at the bar, sampling some classic simple Spanish tapas such as tortilla de patatas, croquetas or chorizo, or dining on a full meal of paella. Perhaps the most authentic option, though, was to simply have a seat by the television to watch the fútbol game - it is always on. For visitors from Spain who want a taste of home, those of us pining for the Spanish travels of our past, or New Yorkers simply curious about a new culture, La Nacional is the place to go.

In May 2006, Ten Degrees opened its doors under owner Moti Hasson. With a staff “so lovely” that he would have them at his own Thanksgiving dinner, Moti told us that he runs his business with “great” and “honest” service. In the ensuing years, he has worked to provide “high quality product without asking high prices. " Dark wood, warm lighting, and comfortable seating provide the perfect backdrop for those looking for a place that has a vast selection of wines or who want to try some great local beers -- all accompanied by a comforting meal from an eclectic menu. Ten Degrees also hosts private parties in its back room - an ideal space for an intimate gathering.

What could be wrong with sitting in a classic barber shop chair and having a beer - or two - while getting a quality hair cut by personable and talented barbers? According to my son, absolutely nothing. This is his go to place. And that is just for day time fun. Come by in the evening, as we have done on several occasions, and walk through the sliding doors of the barber shop (that closes at 9: 00pm), and stroll through into a living room atmosphere with cozy chairs and small alcoves to sip your well-concocted drinks. Bottom line is that this is a terrific find at any hour of the day.

We stumbled upon Maiden Lane on a quiet, foggy afternoon in mid-June. The weather was fitting: this is a bar and restaurant that takes its name, design, and menu from the concept of the port city and the long-past days when men sailed and fished the high seas. Niles, the owner, explained to me that “Maiden Lane” was a common street name in port cities of old. The wives and daughters of sailors and fishermen lived on these streets – cooking, doing their washing, and waiting for the return of their husbands, fathers, and sons. Indeed, the entire restaurant revolves around this seafaring theme. It is predominantly a beer and wine bar, serving everything from Narragansett to more specialized craft beer, as well as a variety of wines, and a few cocktails. The food menu focuses on seafood, especially cured and smoked items from the local farmers’ market. It’s not a full menu, but the offerings pair nicely with the different beverages and can be used as upscale bar food or a small meal. The restaurant itself is tiny, folded into a small, square space at the corner of 10th Street and Avenue B. Its simple interior is further evocative of the port-city theme: brick walls, wooden tables, large side windows, and even a stone slab for a bar. The place feels spare, but lovely, and is doubtless appealing to its hip East Village neighbors.

Ask those who are determined to travel all the way east why coming here is worth the trek and they will tout the tasty cocktails, the delectable food, the live music and the warm, relaxed atmosphere. This of course is true, but we think what makes The Wayland worth the trip is its character, beginning with the old piano in the corner, the farm table seating and the bar bursting with wildflowers in glass bottle vases. The bar's attraction is in the details, apparent with the fresh kale garnish in their Garden Variety Margarita and the egg whites and cumin in their Cumin My Cocktail. After the drinks, we went on to savor the scrumptious hot nuts that were rubbed with peppers and rosemary, the Brussels sprouts that came raw, shaved, and mixed with green apples and spiced walnuts, and an entree of pulled chicken. Needless to say, our time at The Wayland was quite pleasurable.

Replacing the recently relocated Mace, and owned by the same company, the Cabinet - opened in May 2019 - serves a carefully prepared array of mezcals, tequilas, and ryes in a cozy and unique location in Alphabet City. The Manhattan Sideways team was immediately astonished by the attention to detail displayed by head bartender Christine Helmer in creating the atmosphere, as she busily prepared candles before presenting us with cocktails and telling us about the business. It did not take me long to realize that this attention to detail extends to almost every aspect of the bar, from its well-crafted, variously flavored cocktails to its idiosyncratically romantic, home-like interior energies curated by a decor reminiscent of a hybrid Victorian and US Western cultural era. Originally from Germany, Christine easily contextualized her bar’s specialty, mezcals, as often misperceived as too “smoky” or “aggressive” by less open-minded New York bargoers. She resists this misclassification. She notes that mezcal’s flavor potentials are almost endless and are underappreciated by many United States bars, and her cocktails proved her point; after trying the sweet, foamy, lime and watermelon flavored Primer Beso, I realized that mezcal was not relegated to the smoky aftertastes I remembered from the first time I drank it. It was true: “the more you learn about it the more you realize you didn’t know anything, ” as Christine reflectively mentioned. While the Romero and the Caminante were more harsh, they were not devoid of their own individually intricate flavors that I suspect become more complex as one’s mezcal palette develops. The Caminante was served in an Oaxacan gourd, which Christine noted was the traditional vessel for mezcal consumption among Oaxacan indigenous farmers. These liquors are a passion for Christine, who enthusiastically added that the Cabinet offers free educational seminars for its customers who want to learn more about the world of mezcal. Although she recognized that mezcal was indeed “in, ” she emphasized that the public’s affinity to liquor fluctuates dynamically with time, and that she has seen certain liquors rise and fall quickly in popularity during her career. Her knowledge of the industry was fascinating, as she described her ascendance to the Cabinet as built upon a combination of reading quality cocktail books and talking to bartenders and mentors. If anything was clear from the interview, it was that mezcal was much more than a job for Christine. She traveled down to Oaxaca, Mexico earlier in 2019, dancing in agave fields as she directly worked with mezcal farmers. She identified a number of differences between the production of mezcal in these regions of Mexico and the production of other types of liquor by large corporations in the US. Mezcal’s versatility and diversity is a product of its resistance to corporatization in the US, and it is subsequently relatively unpopular in US markets (in contrast to the “industrial” tequila); it is not only sustainably and locally developed, but is also often reflective of the other types of crops grown in the region and their flavors. The bar put its money where its mouth was: all of its liquors come from small producers, many with eye-popping approaches to graphic design that added to the stimulating decor behind the bar. The variety of these liquors “grouped by species” was notable, and they sure make you feel alive. For Christine, a constant struggle is making sure that the world of cocktails is something accessible, simple, and easily understood, rather than pretentious, arcane, and elitist, something she carries with her from her trip to Oaxaca. Cocktails do not have to be scientifically produced, and as she recognizes, sometimes it is just about finding what works along more “spiritual” lines. Her balanced approach to bartending was relieving; the overall vibe of the bar felt both renewing and healing, not overwhelming. After finishing the cocktails, we were served some delectable chicharrines with a chili-lime salt, and some soft, warm tamales from Lupita’s in East Harlem.