“We are definitely a neighborhood restaurant — a place for New Yorkers to come and have a good meal.” The staff at Shun Lee Palace have been working there for some twenty to thirty years. They have watched the restaurant evolve over time, but according to them, not much has changed since the beginning. It opened as Shun Lee Dynasty on 49th Street. When they moved to their current address in 1971, they changed their name. Michael Tong, the original owner, sold the business to a gentleman in 2005 who resides in China. For the most part, it is the dedicated staff that runs this establishment.
Alex Low climbed every rung on the restaurant ladder before becoming a partner at Peking Duck House. Upon leaving Malaysia, he began as a dishwasher in New Jersey, did food prep and delivery orders, and then worked his way into the dining room. “I wanted to learn how to cook, but they kicked me out of the kitchen, ” he joked. Yet he has no regrets, as he joined Peking Duck as a waiter in 1980 and was named a partial owner fifteen years later. He is now satisfied with his position at the front of the house. “You get to meet a lot of people. Customers have become friends, and everybody who comes in knows me very well. ”Alex runs Peking Duck with Wun Wu, who trained at a hotel restaurant in Hong Kong before coming to the States to open a business of his own — one in Chinatown and then a second in Midtown a year later. When asked about their most popular item, the answer is in the name: “Everyone remembers us for our Peking duck, first and foremost. ” However, Alex urges customers to sample other dishes that the restaurant has perfected, which draw inspiration from Beijing, Shanghai, and Szechuan. He laments that the art of Chinese cooking may soon be lost in the U. S., as there is a dearth of young chefs who are willing to come to America and be restaurateurs. As such, he believes it makes the places that have endured all the more precious.
The specialty at Kung Fu Little Steamed Buns is not the Japanese ramen with which most people are familiar. Peter Song, the chef at Kung Fu, is best known for la mian, a hand-pulled noodle from China that is considered the ancestor of broth bathed noodles. The noodles are also what keep him on his feet: “This is real Chinese food. Real home food, ” said Chef Song. Peter excitedly showed me to the kitchen, put his cap on backwards, and prepared to demonstrate the art of making la mian. He slammed, slapped, stretched and even swung dough like a jumping rope before twisting and pulling delicate strings of noodle from the mound. Not only does it look impressive; the taste is what keeps bringing regulars back to the restaurant. “I come in here every day. I am not kidding. The flavor of the noodles is nothing like I have ever had, they are a lot thicker, " said Ali, a local businessman and one of Kung Fu’s frequent visitors. At twenty-three years old, Peter immigrated to New York City with little money but a big dream: to own a restaurant that had true cultural Chinese food. Against his mother’s wishes to use the money he had towards an education at NYU, Peter started work at Lan Zhou Handmade Noodle in Flushing, Queens. His boss, Mr. Liu, helped Peter gain traction in the restaurant business and eventually became his financial partner when he established Kung Fu. “I bring 'home' to my restaurant. My mom understood it was my dream, but I had to work hard. ” Peter, originally from Fushun in northeastern China, returns to China once a year to brush up on the process of making la mian. He is well-known there, having performed on a few national Chinese broadcasts as an actor and comedian before coming to New York. In 2013, he returned to China to study under a noodle master, documenting his process in a humorous short film that customers can view on the flat screen TV placed in a corner of the dining room. But his biggest teacher was sitting in the restaurant with us. “I brought her with me to the US, she is here! ” he said, pointing to his mother, whom he thinks makes the best dumplings. She smiled back, her mother's pride clear on her face. Having completed his dream, Peter has started to expand. His fourth restaurant is opening soon on 39th street. “It is the best compliment to know people love my food, ” Peter said. Sporting an amazing Chef with an amazing journey, this is one Chinese food treasure that New Yorkers should not miss.
The Manhattan Sideways team is always excited when they discover a shop that specializes in chocolate. On this particular day, we were also delighted to spend some time chatting with owner, Kamila Myzel. We learned that this heavenly little store has resided on 55th for over two decades, and has an old-fashioned candy shop charm to it. Kamila makes every effort to be sure that anyone who steps inside her door feels welcome, and she went on to say that she uses her grandma's recipes for the many different sweets she sells. She bakes all the cookies herself, right on the premises, with her signature being the "Ultimate Cookie, " a chocolate chip cookie that is then dipped in chocolate. Like many of the store's confectionary delights, Kamila is from Europe; she moved from Poland in 1981, and worked in a few other shops with sweet treats before opening this one. Licorice is a specialty at Myzel's, and Kamila explained to us that she carries over 130 different types of licorice made from licorice root that their loyal customers adore. On one of my visits, Myzel's was decked out for Halloween, with candied skulls, pumpkins, and a number of other appropriate decorations squeezed into every nook and cranny. Apparently, Kamila decorates extensively for each major holiday, but she said her personal favorite is Thanksgiving, as it has the "most sincere meaning. " Myzel's even makes chocolate turkeys for the occasion! Until recently, Kamila had a partner with whom she decorated, baked, and ran the store: her mother, Lucy. The mother/daughter team worked together in the sweet shop until the summer of 2015, when Lucy sadly passed away. We had the pleasure of meeting Lucy and seeing the love and devotion that the two women had both for the store and each other. What we derived from our conversations with Kamila was the joy the store brought to her and her mom over the years. Together they have put so much thought and love into Myzel’s Chocolate, and it is clear that her mother lives on in the warmth, color, and happiness that the store evokes. “It’s what’s inside that matters, ” Kamila insisted as she spoke about how much she loves connecting with people through sharing candies and sweet treats with them.
Named after a gangster-turned-reformist, a Robin Hood-like figure who redistributed wealth from the rich to the poor, Tanner Smith’s Bar espouses the message that even those most seemingly set in their ways, as the old-school Irish, can reform. And Tanner Smith’s is certainly far from the stereotypical old-school Irish bars that saturate the city streets. The upper floor of Tanner Smith’s is light and laid back, serving mostly craft beers. There is a mix of wooden structures, shiny surfaces, and weathered brick walls. Downstairs, Winona bar, named after a former nightclub under the same ownership, is an entirely different venue with a separate sound system and dimmer lighting. A mix of whim and history, the accents throughout the bar play on an Alice-and-Wonderland-meets-prohibition aesthetic with cute teacups, an intriguing gin bathtub structure, old New York maps, mounted farm animal heads, and alcoholic paraphernalia like whiskey barrels protruding from the wall. The drinks, too, are spectacular, from classic mixes to standard beer brands to unique specialty drinks, and everything in-between. Guests can order them any way they want to without pretension - a Bud Light at the cocktail bar goes unquestioned. And the food menu, featuring a craze-inducing battered-and-fried eggplant chip with a honey drizzle, is more than sufficient on its own. Any eggplant-averted soul will discover a newfound appreciation for the underrated veggie in these crispy bites. But it is not the decorations, inventive drinks, nor impressive layout of this grand Midtown West speakeasy that make Tanner Smith’s a happening spot. While all of these factors, primed and cohesive, greatly compliment the magnificence of the bar, its finest attribute are the dynamic people who work here, committed to making each night a special one. The bar consultant to Tanner Smith’s, Kevin, started out collecting glasses for a nightclub in Ireland at the ripe age of thirteen, and has never left the bar scene. He ventured to America to promote a whiskey brand, Glendalough, which has since taken off. Kevin had also been to every New York City bar we threw at him, so when he told us why this spot stood out, we listened. “We are an entertainment-based bar, ” he explained, “I serve booze - that is literally living the dream. I give people a fun night. ” Sitting bar side on a Thursday afternoon-turned-evening as the space gradually filled up, these words rang more and more true for the fellow Manhattan Sideways members and me. This bar is not about being high-end, but about fun, about “lighting things on fire. ” Literally. Watching Kevin smoke a barrel-aged stevedore cocktail by using a “smoking gun” filled with bourbon-soaked oak chips was a mesmerizing sight. The effect took out some of the drink’s sweetness, and the longer the smoking goes on, the bitterer the drink becomes. The key lime pie martini I tried - citrus vodka mixed with lemon syrup, lemon preserve, and passion fruit, and topped with a smoked meringue - was superb, but the contagious vibes Kevin and the rest of the playful staff gave off made it memorable. “If you want a great drink, you can have a great drink, ” Kevin shared with me, “but, in addition to the alcoholic beverages, this is a place where all the employees are always happy. ”There is no doubt that Tanner Smith's is helping to redefine the city’s standards of bar service, and, therefore, no small wonder that they already have regulars after only being open for a few short months.
Engaging in conversation with Barbara Gerber-Krasner, the president of Or Olam, I learned that they have not always been on 55th Street. The synagogue, founded in 1906, started out in a storefront on Second Avenue. The congregation, known then as B'nei Leive, came to its current site in 1916. The building dates from the 1870s, and was originally a Baptist church. Barbara explained that, though the ceiling is now "acoustical, " if one were to remove it they would see "the normal structure of a church ceiling. " Originally an Orthodox congregation, in 1966 it became Conservative, followed by the hiring of long time Rabbi Reuven Siegel, who served for over forty years. Upon his arrival, he brought the stain glass windows - representing the twelve tribes of Israel and other Jewish symbols - from the Bronx synagogue where he had been. The congregation remains Conservative and was renamed to Or Olam (Everlasting Light) in 2012. Today, the synagogue's focus is on their older congregants, "empty-nesters" in their 50s or 60s, and suburban transplants. "They want to be able to listen to an adult sermon, " Barbara explained. Though Rabbi Ephraim Pelcovits leads weekly study classes on Torah and Jewish law where "everyone is welcome to attend, " Or Olam does not offer a children's education program. Instead, they encourage families to enroll in the courses offered through the 92nd Street Y. Generally speaking, Barbara characterized Or Olam as "a very open congregation. " A number of members are married to non-Jewish spouses who attend services with them, and Or Olam is home to an active LGBT community. Barbara told me, in no uncertain terms, that at Or Olam, "we don't have cliques. " New members are welcomed with open arms, and are often given aliyot - the opportunity to read from a Torah scroll in front of the congregation - their first time in the synagogue. Or Olam also offers financial assistance to younger congregants through a program called The Legacy Campaign, another way in which they hope to not have to turn anyone away. "So far we've been managing, " Barbara said. "We hope we can continue. "
While walking along 55th Street, a bright pink and white awning caught my attention. The entrance beneath the canopy was marked with a sign that said “A La Mode” with the 'A's and 'O' stacked like ice cream scoops. Inside was a cute handmade ice cream shop that could be the setting of an Eloise story. Catering to those with nut and dairy allergies, A La Mode is also a quaint, yet spacious boutique that sells children’s clothes, shoes, and toys. Additionally, the ice cream store hosts storytelling and seasonal arts and crafts events throughout the year. “We just always loved the space and so we decided to finally buy it and make A La Mode! ” said Sandy Roth, the California children’s clothing designer who founded A La Mode in 2015. The A La Mode team is also composed of her husband Marc and friend Marie Ann, both of whom are equally devoted to the business and love the work they do. The handmade, nut-free ice cream is created by Marc, who trained at the Ice Cream university in Switzerland. The Manhattan Sideways Team was given a chance to sample a few of his innovative flavors, including bubble gum and vanilla pretzel crunch. There are also always three dairy-free flavors available: chocolate, vanilla, and a rotating third flavor. A la Mode has various ice cream sizes, including a little three-inch scoop for $1. 50 that is perfect for toddlers. “It’s great to experiment with the flavors. When seasons come around we try to change it up, ” Marc told me, adding, “Right now Salted Caramel is one of our big sellers. ” A La Mode also distributes its ice cream to local ice cream stores and supermarkets. The family friendly location and the nearby schools have given A La Mode a lot of successful business, to the point where no advertisement was needed. Their events during after-school hours include music events in collaboration with ABC Do-Re-Me!, a program that provides music classes that kids and parents can both enjoy. Sandy has become a recognizable neighborhood face, to the point where young children see her on the street and say, "That's the ice cream girl! " “We have a lot of after-school rush, and its great because they can also see that we also do events and not just ice cream, ” she pointed out. She hopes that A La Mode will eventually expand, maybe even to California, where she still spends time working. “I will be living in Texas soon, ” says Marie Ann, “But I will be still involved. Maybe we can open a location there too! ” Their future plans look bright and cheery, just like their store.