Radouane Elijaouhari worked as the Manager of the illustrious Plaza Hotel in Midtown before opening Zerza as a family-owned business. He came to New York in 1997 and has since cooked to connect his customers with the flavors of traditional Moroccan and Mediterranean cuisine. “Moroccan food is not as spicy as people here think it is. Our flavors come from the aromatic herbs, not hot spices,” Raduoane pointed out. Zerza’s most popular dishes use slow-cooked vegetables flavored with caramelized onions and the restaurant’s much-loved harissa sauce.
I was thrilled by how the golden lights lent a cozy ambience to this restaurant, but noticed that it was also the closeness of the staff and their customers that offered the place a charming intimacy. Raduoane was chatting with a Moroccan family from the neighborhood when I stepped in. When he told me that his mom sometimes cooks in the kitchen, I realized that Zerza was a family-oriented restaurant in the truest sense.
We had the pleasure of spending time at Joe's Bar in 2011 before Joe passed away and it closed down. Continuously operated for over one hundred years, Joe's even had a bowling alley down stairs in the early 1900's. Now, renamed to Josies, the bar is owned by the guy who also runs Sophie's. This was his favorite place to hang out years ago, and he has every intention of keeping the bar's "small town" feeling exactly the same. "The theme of this bar will be just that - a bar where people can play pool and listen to the juke box, " the contractor of Josies told us. Hopefully, the bar still remains as the neighborhood hangout that it was before Joe passed away - a place where moms came in the late afternoon for coffee with friends and babies and the locals drank at night.
Masami Hosono’s mother worked in fashion. Growing up in Tokyo, she always knew that she wanted to work in fashion herself, but something was missing: socializing. “I love to talk and meet people, ” she explained to me with an amicable smile. In a white, modern space with a rack of clothing on her left, Masami shared her story. When she turned eighteen, Masami met a “very great hairstylist, ” with whom she would work and learn for the next four years. Her passion for hair, style, music, and socializing ultimately led her to quit her job in Tokyo and board her very first plane to New York in 2012. “I was like, I don’t speak English, but I can cut hair, ” she recounted. “Maybe I can do it. ”The New York Masami had heard about back home could not compare to the one she arrived in. She told me, “Japanese people love New York City, but they only know cool fashion, cool hair, cool music. But there’s more good stuff, personality, freedom. ” One of the biggest surprises, but also most appealing aspects of the city, was its dynamic queer scene. “Being gay in Japan is very hard, ” Masami recalled. “I’m from Tokyo, and it’s a very conservative place. But in New York City, everything is mixed. The queer culture is amazing. ”Life in New York was, understandably, a big adjustment. With no place to live, Masami spent her first nights in a hotel, and her first days exploring the streets. But she took the challenges of a new country in stride by doing what she does best: cutting hair and meeting people. While Masami made a living by cutting hair in Williamsburg, she also offered free haircuts to make friends. “I just found people on the street, ” she said with a nostalgic laugh. “Like, ‘oh, they look cool. ' And I asked them, ‘Can I cut your hair? ’” Little by little, through about 400 free cuts a year, Masami began to learn English, and build a community of friends. “Musician clients would say, ‘I’m playing tonight, you should come. ’ So I go, and they introduce me to more musician friends. I met one designer because I cut his girlfriend’s hair, and he makes music videos, so he asked if I could do the hair for the music video. I’ve met so many very cool people who are musicians, artists, skateboarders... all these artists who can hang and make creative stuff together. ”In 2015, Masami moved from Williamsburg to the East Village to work at Assort International Hair Salon. There, she took the final leap: She told her boss she wanted to open her own store. In April of 2016, Masami and her boss went into business together as Creative Director and Founder, respectively, of Vacancy. Masami stressed the importance of collaboration in small business work: “I’m really happy to have the founder because I really can focus only on the creative side. It’s really important to have the creator and financial person separate. ”Vacancy is more than a just a hair salon; it is also a pop-up retail shop (with items designed by friends of Masami) and artist hang-out. While Masami’s hair clients come from far and wide (“Do you know the singer Rachel Trachtenburg? Yeah, I chopped off her hair”), Vacancy still maintains the vibe of a small, local business, while serving a massive and ever-expanding web of Masami’s friends. Masami’s haircut services have a very specific appeal. “My haircut style is not super fancy, ” she told me, “because when I came here, I met a lot of people on the street. They always have amazing hair, and I ask ‘Where did you get a haircut? ' and they say ‘Oh, I cut it myself. ’ So I do kind of DIY, very grungy, choppy, messy. ” Her cuts are still customizable: Vacancy offers hair designs in “a lot of crazy colors, ” from pink to blue and everything in between. Masami and her army of artistic friends will not be confined to the shop. In addition to haircuts, Masami collaborates with her friends to produce a number of visual and literary creative projects, to bring their art and vision to the general public. She edits and produces a blog (or “web journal”), which features interviews and photographs of all sorts of artists, from painters to sculptors to Instagrammers, whom she has met through cutting hair. She also produces a monthly radio show, Vacancy Radio, through which she introduces listeners to her musical friends (“People are at work like ‘What am I gonna listen to today? Vacancy Radio! ’”). Most recently, Masami has produced a zine (a self-published, miniature magazine) featuring her own hair and makeup designs and pictures by her friends in photography. She is currently working on a second zine. To bring everyone together, Masami often hosts “book and zine events” in the Vacancy space, where her friends can gather and share their work. “People can come and hang out and, well, drink, ” she added with a laugh. With so many friends and projects in her repertoire, one might think she would be ready to call it a day, but this is only the beginning of Masami’s vision for Vacancy. While she will always be cutting hair, Masami dreams of an entire Vacancy building just for artists. “I want a full coffee shop, and maybe a bar. I want shared studios where the artists can make art. We can have an exhibition. We can have a music studio downstairs and live shows. Like an art house. ”As she moves into the future, Masami Hosono makes sure never to lose sight of her roots. As she guided me on her journey from newcomer to centerpiece of New York’s artistic community, what became increasingly clear to me was her awareness of the potential that her prominence in a new country gave her to make change back home. No matter how well-known Masami’s work becomes, her queer identity has always been, and will continue to be, the center of her narrative. Masami has made the decision to return to Japan this summer, and potentially begin a regular practice of working in both countries. She has already booked an interview with a Japanese magazine and looks forward to bringing New York’s culture of openness back to her homeland in whatever ways she can. “When I have a magazine interview or work in Tokyo, I want to talk about it more, little by little, ” she said. “I will change the culture if I can. ”
Dating back to pre-Civil War days and formerly the St. Mark's Evangelical Lutheran church, this stately red brick structure has been a synagogue since 1940. A devastating piece of New York history happened in 1904 when a boat filled with 1200 German immigrant women and children from the original church perished in a fire on the East River. Today, it has a modern Orthodox congregation that offers services every day of the year.
“I’m not a chef. I am a scholar of nutrition and an idealist who loves health and happiness, ” proclaimed Angel Moreno, who left his home in Spain in the 1980s to embark on a voyage of self-discovery and to set up a chiringuito — the Spanish term for a cafe or juice kiosk — in the U. S. Before finding what he calls his “true purpose, ” Angel was a pilot. “But this was killing my heart, ” Angel said. He reevaluated his life and chose to pursue his aptitude for music. Though untrained, Angel had a good ear, a passion for playing the drums, and a desire to share music, poetry readings, and photography exhibits with the public. He came to open a handful of cafes and bars throughout Spain that were akin to laidback performance venues. Just as Angel planned to start a new venture in London, he met a master of Sufi (a form of Islamic mysticism). “This man was doing everything I wanted to do: yoga, traveling, and music. He was a fun guy. ” The guru made such a powerful impression that Angel followed him to the States, where he spent the next decade doing odd jobs, learning to practice Sufism, and waiting for the right time to start his chiringuito. As Angel puts it, the universe eventually led him to the ideal place. It had two rooms — one that would serve as the dining area and a second space that was used to educate others about nutrition, health, and assorted important subjects. At first, “I didn’t even know what kind of cuisine I was going to offer. ” But the teachings of Sufi, which focus on purity and wellness, inspired him to avoid anchoring himself to any specific type of cuisine. “Instead, I did international dishes and used my knowledge to adjust any recipe to incorporate organic ingredients and to be vegan or vegetarian. "Caravan of Dreams retains some of the elements of Angel’s first Spanish cafes, with daily live music and bright colors on the walls to spark joy in its guests. Yet the key component is the wholesome meals it serves. “Without health, we cannot be happy. ”