The staff that provides us with all the news that's fit to print resides in this incredible structure that has entrances on both 40th and 41st Streets. Also referred to as the Times Tower, the building was constructed by the New York Times Company in partnership with others to house their flagship newspaper and related ventures. Upon its completion in 2007, it became the fourth tallest building in New York City, tied for the honor with the nearby Chrysler building and clocking in at nearly a fifth of a mile high (1,046 feet). Standing as it does across the way from a principal entrance to Port Authority, the Times building serves to welcome city newcomers with an ode to one of New York's most prominent and eminent institutions.
There are numerous art installations throughout the building, but it is only in the lobby that the public is invited to view their changing exhibits. "Movable Type," is the current show. It is a display of words culled from articles written throughout the paper's history, as well as real-time input from users of its website, and splashed across a series of screens. The snippets, so decontextualized, ring with mystery, emerging from their historical roots to bare themselves self-contained and spur the imagination. It is data as art, news as poetry, and well worth a look.
In 1902, many major companies in Manhattan - such as JP Morgan and Tiffany – had collections of exotic plants and intricate gardens. They formed the Horticultural Society of New York as a forum to exchange information and trade practices in the science of horticulture and the care of these botanical treasures.By 1914, the organization began hosting what might be considered the equivalent of today’s film festivals or fashion weeks: flower shows, where the most modern and extravagant plants could be displayed. “Every state had a flower show at their horticultural society,” explained Executive Director Sara Hobel. “There were competitions at the shows and all the ladies in the suburbs led their own flower clubs.” In addition to the flower exhibitions, the society took on bigger projects, namely the reforestation of French land after World War I.With time, the original aims of horticultural societies lost their appeal; flower shows became less popular, and as people farmed or gardened less and less on their own, their need for information declined too. The times were changing, but the HSNY was determined to change with them.In the 1990s the organization began centering its efforts around social service and urban issues. Their employees work in the field as teachers, therapists and builders – some visit schools to educate the younger generations on urban blight and the role plants and gardens play in society, others use therapeutic gardens to help inmates at Rikers Island or struggling ex-offenders, and some build gardens for places that cannot afford it themselves. Although the Horticultural Society operates mostly in the field, the headquarters on 37th Street still houses a library and organizes workshops and lectures to educate the public on the imperative role of nature and gardens to the community. “Especially for the less well off, who may not be able to afford to plant or eat greens, it is important for us to bridge that gap. We all need to help heal nature,” Hobel says.
New York has more than its fair share of yakitori houses and sushi bars, but this Japanese transplant is concerned with presenting Teishoku, or home-style cooking, to its American diners. Since 1958, Japan has been fortunate enough to have access to this chain's nourishing, traditional fare, where a "healthy body and mind" are top priority. Throughout Asia, there are over three hundred Ootoya restaurants, and as of 2012, New Yorkers can dine in the light, airy interior of their elegant US flagship restaurant on 18th Street or their latest addition on 41st.
When I mentioned to a friend that I was up to 33rd Street, she reacted immediately, "You know that this is the street that Wolfgang's is on, don't you?" I loved the description that she and her husband shared with me. "It is an old world man-cave that has incredible charm and certainly appeals to the serious eater." Situated in the former historic Vanderbilt Hotel with magnificently tiled low vaulted ceilings, my husband and I agree that this is a splendid restaurant to dine.Wolfgang's, located in the sleek New York Times building on West 41st Street, is equally pleasant, but offers an entirely different ambiance. During the daytime, the sunlight streams in through the floor-to-ceiling windows, allowing the steaks to glisten even more as they are being brought to the tables. The businessmen in their suits still dominate during the lunch hour; however, theatergoers and tourists fill the restaurant in the evening.Wolfgang Zwiener spent some forty years digesting the world of steak by working in the iconic restaurant, Peter Luger's. Think of it this way, Wolfgang received a veritable master's degree in meats in Brooklyn, and now has earned his doctorate in his own restaurant, where he has written a top-notch thesis. When others might have chosen to slow down a bit or even to retire, he began opening his own restaurants.Over the years, I have been to the four in Manhattan, with the 33rd Street flagship location being the one where we have chosen to celebrate many special occasions. As noted, it is a favorite of friends of ours, and when I asked them to speak to me further about Wolfgang's, the immediate response was, "Personally, of all the steak houses in New York, this is the one to go to." They went on to describe the menu as not only having excellent steaks, but they also always look forward to ordering seafood, and then brace themselves as the kitchen presents them with a seafood platter appetizer that is "utterly outrageous." There are jumbo shrimp (my number one oxymoron) and lobster with huge pieces to devour, and thrown in for good measure, some oysters and clams. "Even if you leave the steak out of the equation, it makes for an incredible meal." But, who can leave the steak out? According to my husband, a man who is passionate about his meat, Wolfgang gets it right every time whether he decides on a filet or a porterhouse. And I, of course, am all about the side dishes and salads, which Wolfgang continues to deliver.
In a city where cultural fads and neighborhoods change frequently, one necessity has remained the same - men continue to be in need of a haircut. That simple fact has kept Olde Tyme Barbers in business since 1929. Or at least that is how Joe “the Boss” Magnetico explains being successful, despite the way midtown has changed since his grandfather opened his doors.Joe is the third generation of barbers, and his daughter Anne-Marie is the fourth and first female barber in the family. Joe’s grandfather, the original “Joe the Barber,” first opened his shop at the Statler Hilton Hotel. In 1945, his son, Frank Magnetico, moved the barbershop to the current location on 41st Street underneath the Chanin building, a New York City national landmark. This makes Olde Tyme Barbers the oldest retail establishment currently in business on 41st from the East River to the New York Public Library.It is easy to tell that Joe, his family, and his staff take pride in the work that they do and the history they have created. Joe still uses the original chairs from the barbershop his grandfather opened. Sitting behind the cash register, Joe stated, “We’re not a business you can do on the internet.” By this he means that despite the way business and the neighborhood has changed in the past years, Joe and his family have survived for so long by remaining true to their trade. He charges what is fair and treats everyone who comes in with respect. Joe told me, “you have to be able to make relationships in business: it’s how you survive.” This is why Joe’s regulars are so loyal. Generations of men in the same family continue to come from all over the Metropolitan area to get their hair cut by his staff. They have been able to do something special in midtown - to create a neighborhood environment in an area of Manhattan that is not considered a neighborhood anymore.Joe ended our conversation by mentioning that he does not believe that he could open a barber shop in today’s market for the price that he charges on this block. "We are a dying breed in the sense that there is not much room in midtown for small owned businesses." In his opinion, all the chains in midtown do not bring the same sense of community or character to the area like the businesses that use to be there.
A boutique luxury hotel, run by the Spanish company, Eurostars, Dylan brings a European flair to midtown hospitality. The connected Benjamin's Steakhouse, one of the finest in the city, offers breakfast and room service for hotel guests. The building that the hotel occupies was once the Chemists' Club, which played host to a group of chemists meeting for reasons professional and social but ultimately moved further north. The building still bears the Chemists' Club name outside, which adds an air of alchemy to the facade.