Briciola

Located next door to the Hotel Edison, Rum House embraces the hotel's legacy as a hot spot for New Yorkers to dine and dance. Today, it serves as a bar with live jazz and blues playing every evening.

Beer Culture opened in the summer of 2013, offering beer, cider, whiskey, and bottled sodas. Customers can come in to pick up a bottle – or growler - of beer to take home, or grab a seat at the bar to chat with the friendly staff while noshing on some charcuterie. The record player behind the bar is usually going and if the owner, Matt Gebhard, and bar manager, Peter Malfatti, are around, they are bound to strike up a conversation and offer to guide patrons through their extensive beer selection. The beers are organized by region. The first door of their huge, glass-front fridge is full of beers from New York State, while the second is full of east coast beers, and the third and fourth is full of central and west coast beers. A bit further back into the room is their international fridge, proudly boasting selections from the UK, France, and three shelves worth of Belgian beers. For patrons who just want a nice, cold, familiar beer, grandpa's fridge is the place to go. Customers often mistake the old Kelvinator across from the bar as a prop and are always surprised when they open it up and realize that it works and that they recognize all of the brands inside of it. Matt included grandpa's fridge because he thinks that there is a place for all beers (except lite ones, which are not sold on the Beer Culture premises) and that some brands hold emotional value for customers. True to its name, the beers in the old Kelvinator are those that Matt had seen in his own grandfather's fridge growing up. Matt's first true exposure to beer and its culture was during a year he spent studying abroad in Belgium. When he came back home to upstate NY, Matt was nineteen and decided to pursue his newfound passion by working in a local Belgian brewery. He remained here for a few years until he met Peter, his future bar manager, who was living in Rochester, NY. Before opening their own place, Matt came to Manhattan and worked in a Belgian bar in Midtown. Although he enjoyed it, Matt told us that he wanted to do things his own way and fulfill his vision of what a bar should be. The bar that these two terrific guys opened is one that is dedicated to the simple, comfortable and unpretentious beverage that they adore. Nestled between Eighth and Ninth Avenue in a residential part of 45th Street, Beer Culture, is a hybrid bar and bottle shop offering its customers over 500 different types of beer. Although at the time of this write-up, Beer Culture had been around for less than a year, both Matt and Peter already feel like part of the block. As Matt stated, "We pride ourselves in being an establishment of beer nerds, not beer snobs. "

The intimate space of red lamps, candles and beautiful music is easy to miss, as the Russian Vodka Room is somewhat hidden behind darkened windows. Luckily, my attention was piqued by the faint sounds of a piano floating out of the bar and onto the street. Walking in, I immediately noticed the huge glass vats of vodka with handfuls of fruit floating in them. This, the bar's manager informed me, is the restaurant's specialty: house-brewed, naturally infused Russian vodka. The flavors include cherry, raspberry, and apricot. In addition, 100 varieties of bottled vodka clamor for prominence behind the bar. The Russian Vodka Room also boasts a relatively diverse menu, with food "straight out of babushka's kitchen. "

The wine list scrawled on the large chalkboard, the exposed wine cellar covering two floors, and the marble bar make Ardesia a beautiful place to while away the post-work hours. Damon, Ardesia's manager, says that while the place is sophisticated, "we also want people to feel comfortable, almost like they are in their living room. " This atmosphere has allowed the bar to garner a group of loyal regulars, including local artists and actors and others who work and live in the neighborhood. The rotating wine list ensures they are never bored and, while the main attraction is certainly the broad selection of wines, Ardesia also has a solid menu of small plates.

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.

Not only does Barbetta profess to be the oldest restaurant on Restaurant Row, it is also one of the oldest Italian restaurants in New York. Opening its doors in 1906, in four adjoining townhouses built in the late 1800s by the Astor family, Sebastiano Maioglio began his long restaurant career. The emphasis has always been on Italian dishes and wine from the Piemontese region, where he was from. Sebastiano’s daughter, Laura, took over in 1962, and immediately began to remodel the restaurant in the style of 18th C. E. Piemonte. With her passion for collecting art, great sense of personal style, frequent visits in Piemonte, and an art history degree from Bryn Mawr College, it is no wonder that Barbetta’s exquisite interior has become as highly regarded as its food. The dining room demonstrates its old-world opulence, with ornate chandeliers, chairs, and tables meant to evoke a palazzo of the eighteenth century, during Piemonte’s cultural height. The baroque interior serves as more than just a reference to its heritage; it is a part of it. The great chandelier in the main dining room initially came from a palazzo in Torino, where it belonged to the royal family. Laura negotiated to obtain this 18th C. E. chandelier for two years. Other highlights of Barbetta’s extensive collection include the harpsichord in the foyer - crafted in 1631, as well as hanging wall prints from Piemonte - part of a distinguished set crafted in 1682. Items that could not be authentic, such as the numerous chairs and barstools, are reproductions of museum pieces that were specifically chosen by Laura to be reproduced in Italy. The garden, available for dining in the summer, holds trees dating back over a century ago, and, in line with the interior, holds the atmosphere of refined European aristocracy. Barbetta, while serving as a cultural landmark, remains focused on the excellence of its ever-changing list of dishes while serving classics such as risotto and polenta since its founding. Every dish on its menu since 1962 has been approved by Laura, and celebrating its long history and heritage, each menu item is marked with the year it began to be served, while dishes from Piemonte are in red print. Although esteemed for its dishes, Barbetta is also famed for its 72-page wine list, which has won numerous awards. Barbetta has also transformed the Italian dining scene through its numerous examples of “being the first”- from its conception to the present day. A few highlights include its beginning as the first Piemontese restaurant in New York, its status as New York’s first elegant Italian restaurant after its 1962 transformation, as well as its usage of numerous ingredients that at the time, were not commercially available in America and which had to be specifically imported by them from Italy. A particular example of one of these imported ingredients is white truffles. Years ago, Barbetta’s own truffle-hunting dogs became so well known that they were asked to perform a demonstration at Carnegie Hall in 1992. Barbetta is also unique in its emphasis on low sugar and low salt dishes - Laura even decided that Barbetta would smoke its own salmon to ensure it would not be too salty. Laura described Barbetta as “an institution, much more than a restaurant, ” due to the extensive culture that has been built around it and that it has created. The description as “much more than a restaurant” struck us as particularly apt, due to Barbetta’s long list of famous regulars - from The Rolling Stones to Jacklyn Kennedy - its exceptionally elegant and unusually spacious interior, variety of phenomenal food, and historical significance.

When we ate at his restaurant during the summer of 2014, Vice Versa co-owner Franco Lazzari offered his advice. "If you don't like competition, don't open a restaurant in Manhattan. " This attitude towards the New York restaurant scene, one shared by fellow owner and chef Stefano Terzi, is precisely what has allowed Vice Versa to survive, grow, and thrive in the fifteen years since its inception. When the Italian restaurant first opened in 1999, its out-of-the-way West Side block was entirely populated by old-world French restaurants, most of which the men told me had been in the neighborhood for forty years or more. With its sleek interior, full bar, and contemporary Italian cuisine, Vice Versa was something entirely new - and even seemingly, they felt, out of place in its side street location in the midst of Hell's Kitchen. In retrospect, it is clear that the restaurant was not an anomaly, but a herald of coming change. "We were pioneers, " Stefano told me. The neighborhood has grown to meet its forward-thinking denizens; today, only one of the French restaurants (Tout Va Bien) is still in business, and the block is dotted with restaurants serving everything from Japanese to South African cuisine. Ironically, Vice Versa is now one of the more established restaurants on the block, thanks almost entirely to word-of-mouth recommendations and a loyal customer base. In the 90-degree weather, it was a relief to sink into one of Vice Versa's tables and peruse the menu. I did wander outside to their lovely patio for a moment. Complete with ivy-covered stucco walls, tea lights, and white umbrellas, it felt like stepping into a small piece of Italy, but just for a moment on this rather warm afternoon. Rather than ordering off the menu, I asked Stefano to surprise us. The members of the Manhattan Sideways team were treated to an excellent meal of banzino (sea bass) with olives, cherry tomatoes, and oregano, and very large sea scallops, cooked to perfection and set alongside a roasted lemon over escarole. We were started off with three different types of pasta - casoncelli, stuffed with veal, amaretto cookies, raisins, sage, pancetta and parmesan; garganelli, red beet pasta coils with alfredo sauce, roast prosciutto, and green peas; and a simple seafood-stuffed ravioli. Blending a wide variety of ingredients and flavors for a subtle and delicious eating experience, the team was simply delighted. After lunch, I chatted with Franco and Stefano over coffee, biscotti, and a pistachio cake with raspberry sauce. Both men are transplants to New York: Stefano grew up in Bergamo, Italy, while Franco was born and raised in Bologna. He came to the United States in his twenties planning on staying no more than a year. Twenty-six years later, he says that not a day goes by that he regrets his decision. Other than their shared national origin, the two told me that they could not be more different. Stefano grew up loving to cook; Franco's grandmother made food for the family, and he admits that he never took an interest in her cooking. Franco is small, with short grey hair, glasses, and a perpetual white suit. Stefano is taller, with a Dali mustache; he speaks slower and with a heavier accent than his counterpart. From my perspective, the differences between the two men are precisely what has allowed them to succeed as partners. Despite Franco's lack of interest in cooking, he loves to eat, and "makes a great critic, " according to Stefano. Franco runs the business side of the restaurant, while Stefano's domain is the kitchen. The respective roles have evidently worked well for the pair - they met working at the well regarded San Domenico (now closed), where Franco ran the front of the house and Stefano was chef de cuisine. Vice Versa presents a modern take on traditional Italian ingredients, which are imported from Italy as often as possible, through many local suppliers. The pastas are made from semolina, "which is a good thing for pasta, and for people, " Stefano said wryly, referencing the current gluten-free trend. In the last fifteen years, Stefano, Franco and their restaurant have grown and changed along with the city. "We went through two major events in New York, 9/11 and 2008, " said Franco. "On September 11, emotionally the world changed, and the 2008 financial crisis certainly changed New Yorkers' way of spending. " The goal now, " Stefano explained, "is to spend well your money. " The survival and continued success of Vice Versa is testament to its customers' ability to do just that.

Presenting a direct glimpse of the Italy shown in Lidia Bastianich's PBS series on Italian cooking, Becco has been a demonstration of the possibilities of pasta since it opened in 1993. Offering a wide variety of dishes, with the emphasis on pasta, the restaurant has become something of an institution on Restaurant Row. There is no doubt that in addition to chef William Gallagher's creative cooking, the restaurant's appeal is due to their price-fixed option of an unlimited amount of three different perfectly prepared pastas.

The wine list scrawled on the large chalkboard, the exposed wine cellar covering two floors, and the marble bar make Ardesia a beautiful place to while away the post-work hours. Damon, Ardesia's manager, says that while the place is sophisticated, "we also want people to feel comfortable, almost like they are in their living room. " This atmosphere has allowed the bar to garner a group of loyal regulars, including local artists and actors and others who work and live in the neighborhood. The rotating wine list ensures they are never bored and, while the main attraction is certainly the broad selection of wines, Ardesia also has a solid menu of small plates.

After a long day of walking, the small sign advertising cheese and wine caught my eye. Upon entering the restaurant, I was greeted by Brian Keyser, Casellula's owner. Intrigued by the name, I asked Brian what it meant. "It's Latin slang for a small hut and it also has the same root as the Latin word for cheese, " he explained. This could not be more apt, as Brian and his staff take cheese very seriously in their intimate restaurant. There are over forty varieties offered from around the world. While cheese certainly takes center stage – evidenced by the prominent glass cheese case – the restaurant's sommelier will gladly suggest the perfect wine to accompany a cheese platter or vice versa. Brian has transformed the building, which was previously used as a storage facility for street food carts, into an aesthetically pleasing combination of exposed brick, distressed wood and large windows. Asked about what running a business on 52nd Street is like, Brian answered excitedly, "I deliberately chose to be on a side street... I wanted this to be a kind of escape from the city, away from the hustle and bustle of the avenue. " Casellula is, indeed, a perfect retreat.