Extraordinary chef, David Burke is the man behind Fabrick, the restaurant located on the main floor of the Archer hotel. With beautiful, bright furniture, exposed brick walls, panels of reclaimed wood, and a view of the open kitchen, the experience at Fabrick starts well before one sits down to eat. The interior of the restaurant is full of interesting details, including locally made quilts constructed from artfully repurposed teabags and coffee filters. Once seated and handed the menu, I noticed immediately that there was a piece of fabric atop each one. With small touches throughout, the restaurant offers a charming, cohesive aesthetic.
The name Fabrick clearly ties into the location of the hotel, which is placed in what was once considered the heart of the garment district. Further, as executive chef, Adin Langville, explained, even the food is connected to the name. Aiming for a menu that gives a sense of the “diverse fabric of New York cuisine,” the selection of dishes is meant to represent every ethnicity and borough. In this way, Langville hopes to capture the “traditional aspect of each dish while giving it a little bit of a twist.”
On the day that the Manhattan Sideways team sat down for lunch with sales manager, Jason Sturvetan, we started our meal with a sample of delicious and colorful cocktails, including the Rabbit Hunter, Tequila Mockingbird and Blackberry Lime Rickey. We went on to share a number of the chef's favorite dishes: avocado panna cotta, red snapper ceviche, chickpea fries, mu rolls, and an impressive cauliflower steak that sat atop a bed of lemon faro. Each of the dishes were enticingly inventive and incredibly good.
To finish our meal, we were thrilled to be presented with executive pastry chef, Zac Young's creations. I was hesitant to have us dip into the Big Apple Tart, complete with a wafer Empire State Building, as it was simply too attractive, I did not want to disturb it. The Chocolate-Hazelnut Burke-’n bag, which featured a delicately designed chocolate handbag was equally impressive. Both were the perfect conclusion to a fantastic afternoon at what is undoubtedly another hit for David Burke.
The location was renamed in 2023 as The Flatiron Room Murray Hill. This feature was first published in September 2017. Fine & Rare, shorthand for “fine food and rare spirits” is the latest creation of Tommy Tardie, restaurateur and owner of the Flatiron Room on West 26th Street. In contrast to the more common restaurant theme of the 1920s and 30s, which Tommy considers to have “played out, ” Fine & Rare aims to be an aristocratic parlor straight out of the 1950s, modeled after classic Manhattan hideaways such as The Explorers Club. “The challenge was getting it to look like the Flatiron Room - old world, almost like we discovered it, ” Tommy told the Manhattan Sideways team. The space has had other lives as a Japanese restaurant and a photocopy center - Tommy said that when he first saw the space, it was raw, with concrete floors that had holes them and wires hanging from the ceiling. In 2016, it became a little slice of vintage Manhattan, complete with a repurposed teller booth from Grand Central Station serving as the hosts’ stand. The wallpaper is finely textured with glass and sand, and the stainless steel ceilings are reclaimed parts from a former distillery. Descending into the restaurant, we walked on 125-year-old floorboards from Connecticut that have the names of the restaurant’s investors carved into it. Two of these investors are Tommy’s young sons, River and Sawyer, who each made a $1 investment in the establishment in order to garner a place on the floor. Hanging above the booths are pieces of taxidermy that Tommy believes “bring in some more old world charm. ”The room is large, but because the tables are isolated from one another, each setting is intimate and unique. “Wherever you are in the restaurant, you feel like you’re in your own area. ” Each side of the dining room features a fireplace: one has hand carved marble from Italy, and the other is repurposed from the door of a country schoolhouse. The jazz stage provides a theatrical ambience to the space without overpowering it. “We want the performance to enhance, but not be, the experience. There’s always a show going on even if nothing is onstage. ” The walls are decked out with the restaurant’s inventory of over 1000 bottles, which Tommy noted are, “part of the architecture. ” Some sit atop high shelves and can only be reached by ladders, which members of the staff will climb throughout the night. Others sit in the caged bottle keep, with personalized labels that can be bought. “New York is all about showmanship - people love to put their name on something. ” The back elevated room holds up to thirty-five people and is used for tastings and private events. It has a few hidden elements of its own, including a chandelier and leather and steel door from a masonic hall. While speaking with Tommy, the Manhattan Sideways team sampled a few of the restaurant's scrumptious items, including the burrata served with arugula and an assortment of fruits, the short rib burger, the seafood Cobb salad, and the Greek grain bowl with quinoa, mint, and beet humus. While the Flatrion Room focuses largely on whiskey, Fine & Rare features cocktails with tequila, rum, and brandy. This does not mean that they do not still have some amazing whiskey options, such as the breathtaking smoked Old Fashioned that was presented to us to photograph and then sip. Tommy began his professional career as a creative director in advertising on Madison Avenue, but realized after a dozen years that he was craving something more exciting. “The higher I got on the corporate ladder, the less creative it got. It lost that cool factor. ” He resolved to go the route of the entrepreneur, initially with a few clubs, and later with the Flatiron Room and eventually Fine & Rare in 2017. “With this one, I decided to make the demographic and design a place I’d like to go, as opposed to previous projects that centered on reaching a specific consumer base. " Tommy also remarked on how Fine & Rare is the result of the trial and error from past ventures: “This is as if I got to do it again and I could do it better. I think entrepreneurs are genetically coded to forget how difficult it can be starting out, but a new project is fun. It makes your heart pump and your adrenaline go. ”
Neon lights, on the back wall, greeted us as we entered Trademark Grind, the “boutique coffee bar” serving Sweetleaf Coffee Roasters from Brooklyn. In this quaint space, we were treated to excellent cups of hot chocolate, perfect on this winter day. A few minutes later, the PR manager, Matt, greeted us and invited the Manhattan Sideways team to follow him through a small entryway where we discovered Trademark Taste, a cozy, dimly lit restaurant... a safe little hideaway in the middle of bustling Midtown Manhattan. Opened in the spring of 2016, by In Good Company Hospitality, Trademark Taste & Grind serves a mixed clientele, from guests at the attached hotel and the pre-show crowd from Madison Square Garden to those looking for a unique weekend bar scene. The menu is impeccably curated by culinary director, Jeff Haskell, to featured favorites like Burrata and Knots and Tuna Poke. However, with its dark, mellow colors, graffiti motifs and hints of industrial flair, Trademark is all about the space. The walls are white and black with accents of red. Intimate hidden booths circle a large center bar, the anchor of the room. As soon as I took a look around, I wanted to settle into one of these booths for the evening. When I repeated this to Matt, he replied, “People tend to not want to leave. ”
As I walk the side streets of Manhattan, I am constantly seeing the destruction of the past. Thus, it was refreshing to find a new establishment, like the Refinery Hotel, embracing, and even perpetuating the city’s history: through its refurbishment, its restaurant, Parker & Quinn and even its branding. The Refinery’s building, (with its own entrance on 38th Street or through the restaurant on 39th) originally named the Colony Arcade, was once the millinery hub of the Garment District and continued as a hat factory until the 1980s. With hat-making tools, sewing machines and other manufacturing objects integrated throughout the Hotel’s interiors, the Refinery bridges materials of the past with a luxury hotel experience. Their rooms feel extra spacious with high-ceilings, custom-made furniture and stunning hardwood flooring, a rarity in hotels for sure. Besides drawing on the building’s millinery history, the Refinery recalls the past in their lobby lounge. Soon after the building first opened in 1912, Winnie T. MacDonald opened a ladies’ tea salon on the ground floor where she offered female shoppers a place to rest, to socialize and to get an extra kick in their cuppa gin or whiskey. Today, Winnie’s Lobby Bar continues as a resting place for weary travelers in need of a drink, conversation or entertainment – as there is an added bonus of live jazz Monday through Friday evenings between the hours of 7: 30 and 10: 30. I was completely enchanted by the lobby, the art and the guest rooms, but the surprises did not stop there. The lovely woman, who showed us around, then took us to the rooftop bar, which offers another breathtaking view of the Empire State Building and its surroundings. I was most impressed when introduced to the in-house mixologist who mentioned that he had worked for NASA. Before concluding our tour, we walked through the other end of the lobby to enter Parker & Quinn, which dresses up American comfort food in a delectable looking menu and atmosphere. With chandeliers of depression-era glass, wide booths and decorative tiles, this restaurant emanates that same vintage feel as the hotel.
Stout NYC has the magic ability of seeming both like a large fortress and like a cozy cavern. It claims to be New York's largest Irish pub, and yet comfortable seating and cobblestone floors give the bar a warm, friendly atmosphere. With two other locations in the Financial District and near Grand Central, Stout NYC has set itself up as a neighborhood hangout three times over.
Before discussing anything about Arno with the Manhattan Sideways team in the summer of 2017, the manager, Carlos Pereira, spoke like a true local. He lamented the state of New York’s transportation infrastructure, insurance, taxes, and cleanliness, only to then reveal that he commutes each day from his home in New Jersey. After receiving our education on the state of 38th Street, we learned a bit about this extraordinary man's career. Born in Portugal, where he was a bartender at age sixteen, he traveled to New York in 1989. He scored a position at the legendary Le Cirque (in its original location) - ”I received the best culinary education in America by owner Sirio Maccioni" - before becoming the manager of Arno in 2007. Carlos had plenty to share with us about Arno, which he did over meticulously prepared dishes, including a rare treat of risotto with shaved truffles. It was like a bowl of diamonds being set down before us. As we savored every single bite, Carlos gave us a lesson on the world of black and white truffles. The story of Arno traces back to Florence, near the Arno River from which the restaurant draws its name. There, the two founders met and discovered a mutual ambition. Managing partners Milan Licul and Branko Turcinovic emigrated to the U. S. as waiters, but soon opened a restaurant called Morano in 1984. Morano was later renamed Delmonico’s Kitchen, and was followed only a year later by Arno. While Delmonico’s Kitchen specializes in meats and steaks, Arno is known for its old-school, classic Italian cuisine. There were many challenges in the years between 1984 and the present that could not be shrugged off by restaurants in the Garment District. Carlos related that this particular swath of New York has seen countless restaurants come and go, and yet the owners held fast to Arno. Even in the 1980s, when the area was bad enough that Arno often had to close by 7pm, the restaurant remained "a true testament to who they were, " Carlos proudly stated. The staff wear the neighborhood as a badge of honor, subtly adorning the restaurant with buttons and thread inset into tables, a wall of colorful fabrics, fashion photos - "This is what keeps us sexy, " according to Carlos - and various other garment motifs. So how has Arno endured the trials of time? Carlos believes it is “because we treat clients like family. ” This approach certainly cultivates a comfortable atmosphere, as Carlos claimed that ninety percent of their dedicated clientele are regular customers. In addition to the lengthy list of fashion designers and celebrities that Carlos recited, he told us that many come into the city for Knicks games and other events at Madison Square Garden, and stop by Arno for a familiar meal of traditional homemade pastas, eggplant rollatini, grilled zucchini, tomato, mozzarella and peppers, veal parmigiana, numerous seafood options, and, of course, the Delmonico classic steak. Carlos even shared that they have over 150 "house accounts, " a rarity in the present day. What struck a particular chord with me was the dessert cart that strolls through the restaurant at every meal, as I have fond memories of this practice from when I dined out as a child. It is filled with some of the best classic desserts prepared by their French pastry chef and, like the restaurant itself, is animated by the spirit of the old country, but seasoned with the flavor of New York.
Having a personal guided tour by sales manager, Jason Sturtevant, made me aware of many details I might otherwise have never learned, as well as making my experience at The Archer a superb one. Since the hotel is located in what was once the thriving, garment district, the interior of the lobby is designed to be reminiscent of the 1940s, with large steel structures stylishly cutting through the room. The entrance features a small bar, Bugatti, named after the brand of restauranteur, David Burke’s beloved car. With a garage-style door that opens to the street in warmer weather, and a bright yellow decor, the atmosphere of the bar is charming and laid back. Viewing several different rooms, Jason explained that each one displays slight variations of beautiful designs and color schemes. Averaging 200 square feet, the rooms, as Jason put it, are “intimate in size, in true New York fashion. ” The use of the space has been done in an elegant fashion with the floor-to-ceiling windows working wonders to open up the rooms. Many have hardwood floors and exposed brick walls, creating a tasteful and stylish atmosphere throughout. While guests will not meet the eponymous Archer, who functions as “the personification of gracious hospitality, ” they are certain to feel his presence during their stay. Each room is made ready for arrival with a personalized note, bottled New York City water, his and her robes and slippers, and a selection of books, including Archer favorites Gift From The Sea and The Little Prince. There is a well-stocked minibar with one side of the fridge allowing for personal storage, and complimentary espresso and grab-and-go coffee are available in the lobby. Encouraging their guests to work out “with New Yorkers, like New Yorkers, ” Archer also offers passes to a nearby gym. Additionally, the Archer is environmentally conscious with sensors and efficient solutions for saving energy implemented throughout the building. The selection of art found in the hotel is remarkable. Curated by art consultant Deborah Davis Goodman, almost every piece on display in the Archer was created by New York artists. This commitment to supporting local artists and businesses is further established in the curated retail section at the front of the hotel where jewelry, trays, sea salt caramels, and pocket squares, all made by New York City artisans, are proudly on display. From the captivating art to the jar of homemade peanut brittle, it is the impressive attention to detail that makes the Archer stand out. The New York City Archer opened at the end of May 2014, and two more hotels are expected to open in Napa, California and Austin, Texas by 2016. Filled with personal touches, the hotel certainly comes across as welcoming, detail-oriented, and cohesively designed. Having gained four diamonds by AAA and in the process of getting its four star rating from TripAdvisor, the Archer seems to have already established itself amongst the favored New York City boutique hotels.
New to 38th Street in 2014, and without much competition surrounding it on the side street, District appears to be off and running. With flat screens in the booths, a mile long list of beers, and an American menu that includes appetizers of lobster sliders, buffalo quail wings and truffled cheese croquettes, people in the area seem to be ecstatic that this tap house has arrived on 38th.
Named after nonviolence, Ahimsa is kosher, vegan, and gluten free. The restaurant, whose first location opened in 2016, fulfils a teenage dream of Frank Shah, who owns Ahimsa along with his wife Maya. Growing up poor in Mumbai, Shah’s family could not even afford a biryani. Now, he serves biryani and more authentic North and South Indian dishes made fresh every day. Delicious Indian street-side dishes from Shah’s childhood like vada pav and bhel puri make Ahimsa unique among other Indian restaurants in the city. Being in New York is an important part of Ahimsa’s mission. Shah hopes to use the restaurant to expand non-Indian New Yorkers’ ideas about what Indian food is and to show non-vegan New Yorkers how many delicious meals can be made without meat or dairy.
Do not be fooled by the curiosities and vintage artifacts that cover the windows and walls of Hecht. Besides repairing industrial sewing machines, this company is in the business of buying and selling plants (the manufacturing kind). The vintage pieces scattered throughout the small space are absolutely not for sale, but rather a part of the owner’s personal collection. As I walked around and examined the curiosities, he insisted that he uses "every single one of them. "The owner bristled when I described the fascinating space as "small" and proceeded to show me that there was much more to Hecht than meets the eye. He opened a door in back, which gave way to a much larger, warehouse-like room, which was similarly jam-packed with vintage artifacts. He immediately walked over to a Howe sewing machine, which he proudly disclosed was the first of its kind in the world. He had just gotten it back from the Smithsonian, he said, showing me the official museum tags. While so much is continuously changing around them, the Hecht family is determined to remain a Garment District institution, having opened their doors between 1910 and 1920. The ambiguous establishment date is not because the owner does not care to remember, but rather because Hecht opened its doors as the building in which it still stands was being constructed. "They built around us as we worked, " the owner explained. They are the very definition of a neighborhood institution; As the owner says, "In the garment industry, we're a legend. "
The stretch between Fifth and Sixth Avenues on 44th has something fascinating, historic and delicious at almost every address. Stepping inside Kellari, however, allowed me to remove myself from the fray for a little while, as I immediately felt transplanted into a Mediterranean setting. From the charming people who greeted me at the door to the far back of the restaurant, Kellari was an exquisite experience. There are high ceilings, ethereal drapes, an abundance of wood, foliage, and candles hanging in chandelier-style candelabras all adding to the je ne sais quoi of the scene. But what is a restaurant without good food? The manager we spoke with, Dimitrios, walked us to the middle of the restaurant where there is an impressive display of fresh fish laid out across a bed of crushed ice for diners to select. The array of fish changes on a daily basis, depending on what is happening in the market, and priced accordingly. A fish can be small enough for one person to enjoy, or at times there are large fish able to serve a party of fifteen. Organic salmon is served simply on a disc of beets with steamed wild grains, alongside potatoes and finished off with a dollop of saffron yogurt. Baked lemon sole came with a cauliflower puree and mixed grilled peppers. The whole grilled branzino was seasoned with just a bit of olive oil, lemon and fresh herbs, thrown on the grill and cooked to perfection, each step visible from the dining area through to the open kitchen. While we waited for Chef Gregory to prepare these few dishes for us to photograph, I observed the endless international business crowd coming in for lunch. By the time we left, the entire restaurant was filled with sophisticated patrons. Kellari means "wine cellar" in Greek, and they live up to the name, with wines stocked like a mosaic piece in the back of the restaurant. There are over 450 varieties carried here, half of which are Greek. The vibes are friendly, the food delicious, and we would be remiss not to mention the well-documented health benefits of a Mediterranean diet!
New York, some say, is the world’s capital and soccer is the world’s game. Fitting, then, that the homage to this international game should be so popular in Manhattan. We popped in on a weekday afternoon and found floor upon floor of diehards and appreciators alike viewing the English Premier League and downing beers. Coming by again on a Friday evening, there was an even livelier atmosphere, if that is possible. With a well-designed interior, ample space, more than thirty beers on tap, couches, tables, and TVs galore, this "Football Factory" is most definitely a great venue to watch destinies clash on the pitch.
Behind the glorious New York Public Library sits Manhattan's wondrous Bryant Park. And on the edge of that park sits the lovely Bryant Park Grill, a multi-roomed restaurant with fine American cuisine. The main dining room serves as the backbone of the sprawling confines all year round, but warmer weather allows the garden dining room to lose its winter covering and become a patio. Guests are also invited to be seated on the rooftop. Without a doubt, Bryant Park attracts the tourists, but having dined here more than once, I do believe it is equally enticing for those of us who live in Manhattan.