Boulud Sud

Tavern on the Green, a restaurant that opened in 1934, has not forgotten its origins as a home to the ewes and rams that grazed in Sheep Meadow. Images of sheep are everywhere - carved into the fireplace, decorating the menu, holding up the table in the lobby.In 2010, the building ceased to be a restaurant for a brief stint, serving instead as a visitor's center and gift shop. After being taken over by partners, Jim Caiola and David Salama, and a lengthy renovation, the Tavern made a culinary return with a rustic and seasonal menu. I have eaten here on a number of occasions since its debut in the spring of 2014, but strolling in and out of the various rooms with members of the Manhattan Sideways team was a whole different experience. None had ever been, and I was amused and pleased with their reactions to this iconic Central Park locale.The Tavern contains three main areas. In the front dining room, the vast space resembles a summer hunting lodge. A large, circular bar takes up the center with a rotating carousel of gilded horses above it, and mammoth roof beams run along the ceiling like an old mead hall. Separated from the outdoors by a large glass wall, the second dining area is far more modern with creams, ivories and a collection of glass chandeliers. And though it was a hot day, a few brave souls ate outside in the exterior dining space, under umbrellas and large, mid-century street-lamps.The other side of the building features a beer garden with its own menu of simple bar fare. Finally, for the thousands of people who jog, bike or are simply wandering in the park, there is now a delightful little take-away window called "Green-to-Go." It offers both a breakfast and lunch menu, and tables to sit down, relax and enjoy either a cup of coffee, a bowl of oatmeal, or a variety of wraps and salads in the afternoon. If nothing else, it is a terrific spot to watch both tourists and New Yorkers passing by.

It is odd to think that one of New York's most reputable restaurants made its start in the midst of a recession, though it is no wonder that another of Michael White's ventures has ascended the ranks of premier dining destinations in the city. Known by many as the kind of place that "people plan for a special night out," the Sideways team enjoyed a quiet afternoon digging a little deeper to learn the nuances of the famed Italian seafood restaurant that is often host to celebrities and shares a street with Central Park.The original concept of Marea (translated from Italian to mean "tide") was to provide a fine dining experience, with a sense of casual - a "no jacket necessary sort of understanding," is how social media and communications associate, Anthony Jackson, described it to us. Evidently, the decor skews formal, with Indonesian rosewood constituting the floors and walls, large silver coated seashells scattered about, and the iconic illuminated Egyptian Onyx wall made from the same stone as the stunning bar that sits in front of it. The giant slab for the wall was thinly sliced by craftsmen from Cairo who then came to New York to assemble it. Although captivated by the elegant ambiance, I was intrigued by the cork ceiling, which due to its porousness, absorbs the noise of approximately 130 patrons when filled to capacity. Anthony reported that diners constantly remark at the ability to carry on a proper conversation, despite the numerous people surrounding them.Proud to be one of the first major kitchens in the city to highlight a female Chef di Cucina, Lauren DeSteno has been cooking at Marea since its opening days in 2009. Members of the Manhattan Sideways team were jubilant as they tasted the signature dish, fusilli with baby octopus and bone marrow. The menu at Marea is determined by what is seasonal around the world. Sometimes their products come from as far away as Japan, while at other times during the year, Nantucket supplies them with the best fish. Anthony did comment that they try to stay local as much as possible. The vast wine selection is primarily Italian with French and domestic bottles available as well.Marea stands as the flagship restaurant of Michael White's Altamarea group, which notably include Ai Fiori, Nicoletta, and Costata. According to Anthony, each one takes a different slant on Italian food. While it is no surprise to learn that White's presence in all of his restaurants is constant, we were delighted to learn of Altamarea's regular program of shuffling its employees into different roles between their restaurants - both in Manhattan and abroad. As Anthony explained, "We have lots of talent, and we like to showcase everyone." He went on to say that they have found that this concept empowers each person to be innovative in their leadership role, while it is simultaneously building teams at the restaurants.

Visitors to Lincoln Center will probably note the glorious emerald sloping lawn just to the north of the shady grove of trees. Many may not realize, however, that there is a high class Italian restaurant hidden underneath. Lincoln Ristorante, which opened in 2011, was designed by Diller, Scofidio + Renfro, the same team that created the High Line park. One can discern many of the elements of the High Line in the restaurant: it blends into its surroundings by using the same sandy color scheme as the neighborhing buildings, and uses seasonal plant life, such as springtime cherry blossoms and dogwoods, to liven up the atmosphere. The entire building is eco-friendly.While speaking with Yale Frederiksen, the private dining manager, I learned that the same emphasis on ecological practices is used in the menu. “It’s all about respecting the environment,” she told us. For example, Chef Jonathan Benno, who is a James Beard nominee and opened Per Se in Columbus Circle, tries to use every part of an animal when crafting his entrees. He also visits many farmers’ markets around the city, such as the ones at Tucker Square and Union Square. “He really respects the integrity of the product,” Yale explained. In addition to looking out for the environment, Jonathan highlights the respected culinary traditions of Italy. Though he comes from a French cooking background and brings some of that discipline to his practices, Jonathan runs Lincoln as an Italian restaurant, with a different region of Italy honored every couple months.Yale also informed us that most of the staff are serious chefs, themselves. Ninety percent of the employees graduated from the Culinary Institute of America. The pastry chefs come from Bouchon and make most of the bread in-house, including the excellent focaccia. Yale listed different training programs available for the staff, such as workshops on how to shave truffles. Diners are given glimpses into each staff member's expertise: The kitchen is completely open, and so guests can see the staff at work each night. We were lucky enough to be invited down to the prep kitchen, which is where the cooks work until an hour before serving time. We witnessed pasta being rolled out in yellow ribbons, which were then sliced up and hand-piped with ricotta for the ricotta and pea ravioli. We also saw the big, round balls of dough that would become focaccia and a sheet of chocolate bing prepared for the Torrone Semifreddo, a partially frozen ice cream cake with honey meringue and a drizzled chocolate shell. Watching the staff at work was like watching a well-oiled machine.Returning upstairs, Yale showed us the seven-seat Negroni bar on the far side of the kitchen, another example of a quintessentially Italian touch. Guests can choose their own spirit, bitters, and vermouth in order to create their own concoction. There are even two barrel-aged Negronis available. For those who would prefer to pass on Negronis, there is a whole list of Italian takes on classic cocktails, called “Cocktail Creazioni”, as well as a large central column filled with Italian wines in a specially fitted cooler. “Our wine director is phenomenal,” Yale told us, after listing Aaron von Rock’s credentials.As we were getting ready to leave, Yale gazed out the window and described to us how the space looked at night: twinkling lights on the sloped ceiling above, the glamorously lit plaza outside, and a warm, festive atmosphere. For both foodies and theatre lovers alike, Lincoln provides an unforgettable environment.

Olivia, a member of the Manhattan Sideways team, was in a state of fevered anticipation when she realized we were inching closer to 64th Street, where the southernmost Alice's Tea Cup is located. The whimsical tea shop has three different "Chapters," and this is the second in the series. Unlike the original location, which sits on the ground floor, this chapter has two floors, decorated with Wonderland characters and Lewis Carroll's cryptic text.The tearoom is owned by Lauren and Haley Fox, sisters who have loved tea for as long as they can remember. And, they have always been passionate about everything Alice in Wonderland: they grew up on the Upper West Side, just a short distance from the Alice in Wonderland statue in Central Park, and both adored Lewis Carroll's books. It made perfect sense, therefore, to open an Alice in Wonderland-themed teahouse in 2001. The eatery has become an enormous success, and has attracted many different groups of people: like the book, the tea house, though full of curlicues, bright purple hues, and fairy dust, is not geared towards children. Children are frequent and enthusiastic visitors, but it is just as likely that one might see a business meeting between two creative types, an exuberant reunion between friends, or a solitary adult diner nursing a pot of tea.The tea list is extensive and scrumptious. "List" is a misnomer – it is more of a booklet. Olivia has tried at least fifteen of their teas so far and has not made even a dent in their selection. Each tea is brought out in a personal pastel pot, to be poured into one of the eclectic mismatched cups and saucers that decorate the repurposed sewing machine tables. The tea also makes its way into the food menu: Olivia raves about the smoky Lapsang Souchong chicken breast, made using a Chinese black tea that smells and tastes like a bonfire.Despite the brilliant concept, the adorable decor and the excellent selection of teas, it is the afternoon tea service that steals the show. Diners can choose between "The Nibble," "The Mad Hatter," and "The Jabberwocky," depending on how hungry they are, and servers will bring them a heavenly three-tiered stand layered with finger sandwiches, desserts, and scones - without a doubt, the most popular being the pumpkin scone, drizzled with caramel syrup.So as to have the full Alice in Wonderland experience, there is a mini shop up front where Haley and Lauren's cookbook, Alice's Tea Cup, is on display alongside many other trinkets such as fairy wings, picture books, and anything one might need to reproduce their own magical tea party at home.

Nicolo Melissa Antiques & Art is a story that combines a personal relationship with a passion for the arts. Melissa Magid met Nicolo Camisa, originally from Italy, when he was studying English in the United States, and the two fell in love. Nicolo had been trained in the family's antique business since he was sixteen, and so it made perfect sense for Nicolo to open a small antique store in Manhattan with his new bride. Melissa admits that she did not know much about antiques before Nicolo, but when she traveled to Italy to meet his family, and found his home filled with treasured pieces spanning the ages, she recognized the importance of this world that Nicolo had grown up in. And it did not take her long to decide that she wanted to join him as a partner. Though their gallery is completely separate from Nicolo’s family’s business, Melissa told me that they frequently keep in touch with his Italian kin in order to trade secrets and discuss their acquisitions.A favorite story that Melissa enjoys sharing is when her older son, at the age of two, already seemed to have an eye for fine art: When they took him to the Metropolitan Museum of Art, and he was staring up at some of the paintings on the wall, he gestured to his father saying, “Papa, bring this one home!” Because the young child was so accustomed to accompanying his parents on buying trips, he did not understand the difference between viewing art in a museum and their vast collection that his parents have amassed. Both in their home and at the gallery, Nicolo and Melissa’s two boys are surrounded by Renaissance bronzes, classical sculptures, and micro mosaics. Nicolo quickly added that despite the variety, their collection is carefully curated, and forms a cohesive whole that he hand selects both from travels around the United States and abroad. The gallery specializes in artwork, furniture, and decor from the 19th century and earlier.  Melissa showed us some of her favorite pieces, including a Florentine 19th Century ebony cabinet and a pair of Cesare Lapini white marble angels.  It became clear rather quickly that Melissa is quite proud to run a local, family-owned gallery. As she so sweetly described the first venture that they embarked on as a couple, "This is our first child.”

"If I won the lottery, I would continue to do the same thing every day," Dennis Remorca told me as I stepped off the elevator and introduced myself to him. Clearly passionate about his fitness centers on the Upper East Side, Dennis went on to tell me that he has been training children from the age of seven up to a woman who is ninety-six. He emphasized the importance of the relationship that he and his fellow trainers have developed with each of their clients. Laughing, Dennis said, "I have like fifty moms always making sure that I eat." Trained in physical therapy, Dennis shared with me that he comes from a family who practice medicine, and they did not understand how he could make a career in PT. I believe that he has shown them that it is possible, for after four years owning his gym on 74th Street, he decided it was time to open yet another facility on 64th.Upstairs in the newly converted Weston House - a building that was completed in 1881 by architect Theodore Weston, founder of the Metropolitan Museum of Art - the space is perfect for private training sessions. Filled with state-of-the-art equipment and a friendly staff - one was a principal dancer for American Ballet while another was a trainer for the Milwaukee Brewers - I have no doubt that this is a terrific environment for workouts. And, I learned from Antonia, the owner of Altesi downstairs, that in the warmer months, Dennis will be offering yoga classes outside in the garden of the restaurant followed by a healthy breakfast.

"A shoe is not an accessory, but a necessity," Vanessa Noel declared as I sat with the woman who has been a top shoe designer since the 1980s. I went on to learn that making a shoe requires equal parts design and engineering, because the success of a shoe depends on balance and form. As Vanessa explained, anyone can decorate a shoe, but to actually form a piece of footwear to fit a woman's feet is a truly difficult task. Vanessa is very conscious of comfort – "I can't stand when I see women who are unable to walk because of their shoes," she told me. "It is a sign that their shoes are not well made." Vanessa, who claims to often walk around the city in six inch heels, makes shoes that will not cause women to need to call a cab after two blocks. She is very proud of the fact that just the other day she "put a congresswoman back in high heels." Vanessa describes her shoes as "comfy, sexy, elegant, and beautiful." She designs the entire line herself, and has everything handmade in Italy. She loves discovering and playing with exotic materials. I was able to get a glimpse of her stretch alligator skin that she created herself, and which has become her trademark. It had twenty-four carat gold embedded in the high-quality Louisiana skin, allowing the brilliant shine and color to permeate through the entire material. Vanessa continued to walk me through her workshop as she shared a prototype of translucent alligator, which was streaked neon pink. While gazing at her treasure trove of shoes, she told me about an extraordinary order that she once produced: over-the-knee flat stretch orange python boots. Although customer service is a key element of Vanessa's business model, she is not solely concerned with the needs of her clients; Vanessa also tries to look out for the people producing her shoes. When she became aware that some of the ancient Italian tannery families were developing cancer because of the chromium used in their processing techniques, she commenced researching better methods. She then discussed her interest in being chemical-free more generally - and that passion drove her to open the ecologically friendly Hotel Green in Nantucket.Vanessa's most recent addition to the shop is a new line of handbags. She had been making them for herself for years, but was encouraged to design some for her customers after being spotted with one on a fashion runway. They come in a wide variety of bright, fun colors and are made with high-quality Italian leather, similar to her shoes. At this moment, while sitting and chatting, in strolled Emma, Vanessa's mother, the delightful inspiration behind some of the bags. I watched as Emma headed straight for these new additions and joked about taking one, before being told that the design was actually called the "Emma bag." Smiling, her daughter said, "you are welcome to take one." After looking very pleased, Emma turned to me and began sharing stories from her daughter's childhood, as Vanessa looked on with an amused grimace. Although difficult to believe, Emma said that Vanessa was "a monster" as a child, who once, at the age of four, with her little bit of cash, convinced a Greek herder to allow her to ride his donkey halfway up the mountain. I continued to be fascinated as Emma described their visit to the Emilio Pucci palace with her sister and Emma, and had dresses made for all three of them. Vanessa’s latest creative endeavor is the Noel Shoe Museum, which will be the first of its kind in the United States. It will display shoes from around the world, spanning several centuries, with an aim of showcasing their creativity and the history of their design and manufacturing. Nevertheless, Vanessa’s greatest mission remains to repair women’s relationships with luxury footwear. In her words, “I try to make glamorous shoes that essentially become an extension of a woman’s leg.”