Bloom's Tavern

The legendary Neary’s has been a staple of New York City dining since its opening on St. Patrick’s Day in 1967. Its founder, Jim Neary, continues to grace his customers with the same, unique dining experience - in 2019 - that they have enjoyed since the beginning. The classy dress code, classic red booth seats, walls filled with an assortment of beautiful and often historically significant pictures, and knickknacks around the restaurant such as two Super Bowl rings, are only a small part of why Neary’s is so special. Neary’s is embodied and defined by its founder, Jimmy Neary, whose compassion and famous “Jimmy Neary smile” has made Neary’s the kind of place where there are “no strangers... no matter if it’s their first time walking in, everyone talks to everyone. ”Jimmy was born on a farm in Ireland, and his first job coming into America was at a swimming pool. He eventually moved on to become a bar tender at P. J. Moriarity’s, another Irish-American restaurant, where he met his eventual business partner Brian Mulligan. When Jimmy found his 57th street location - 57th street being the two-way street in the city that runs river to river - he “knew it was the place for him and never looked back. ” Over the years he has slowly added to the décor, and stated that “every picture has a story behind it. ” With the care that Jimmy has put into every aspect of Neary’s - along with the presence of Jimmy himself - he has managed to make his restaurant an important fixture in the lives of many for generations. Offered the opportunity to expand over the years, it is no surprise that Jimmy has refused, for in his words “it would never be the same. ”Jimmy considers Neary’s a family-oriented place, with many of his staff having worked with him for over forty years. Essentially, they have all grown up together. His daughter Una, who works on Wall Street during the day, has worked at Neary’s part time for close to forty years and ascertained that “the food is wonderful, the staff is amazing, but people come for my father. ”Jimmy works seven days a week, and in Una’s words, “to get him to take a day off is a major, major feat. ” While every day at Neary’s is a special day, its devoted following especially looks forward to St. Patrick’s Day, which for fifty plus years was counted down to by a special clock, and the celebration of Jimmy’s annual surprise birthday party. As a place where everyone is not just welcomed, but also family, it is no surprise that when asked what he liked to do to relax, Jimmy responded that he is “relaxed right here. I come through the door and I’m at home and I walk out happy. ”

The Jeffrey is a chameleon: it morphs from being a coffee shop in the early morning hours, to a cafe with sandwiches and craft beer by day, to a chic cocktail bar by night. There is something for everyone, which probably explains the origin of the name – "Everybody loves a Jeffrey, " from the film, Get Him to the Greek. Between the morning rush and lunchtime, I pulled up one of the stools at the high wood tables in the back area of the restaurant and had a chat with owner, Patrick Donagher. I quickly learned that he comes to this venture with firsthand experience having been raised in his family's bar in Ireland since the age of six. Patrick has essentially been living and breathing this business all of his life and he seems to have learned the craft and perfected it to a tee. He also happens to be an electrician, and was, therefore, able to do most of the construction for the Jeffrey himself. This was no small feat, since the space used to be a pet store. Patrick relayed the story of when the beams collapsed on him during the renovation, and he was stuck underneath them for four hours. After that, he reinforced everything. One of the Jeffrey's greatest strengths is its devotion to local businesses - their wine list is 100% from Long Island. Many of their craft beers come from New York, and are made at breweries that rarely distribute outside their hometown. The Jeffrey works to debunk a lot of myths, especially the assumption that many American beers "taste like dirty water. " Patrick feels that his vast variety of craft beers proves that the U. S. offers an exciting spectrum of brewed flavor. I also spent time speaking with Alex, the charming barista, who demonstrated his impressive creativity by allowing members of the Manhattan Sideways team to taste one of the many syrups that he has created. His Caje Toso includes caramel spray, whiskey, and goat milk, a combination that has the ability to turn the simplest cup of coffee into a decadent treat. He has also had fun developing combinations of stuffed breakfast sandwiches, and many drink concoctions, like the Pinot Noir Caramel Macchiato, made from a caramelized wine reduction. The class and attention to detail provided by the Jeffrey is a blessing for the neighborhood – it is far from being a dive bar, as Patrick explained. Instead it is a place for people who want to taste good beer and where the locals appreciate the warm, friendly environment and communal tables. There is no doubt that the growing group of regulars has put The Jeffrey on the map as a neighborhood haunt. On a subsequent visit one Saturday afternoon, I was pleased to see that every seat was taken, yet the noise level was not too high as everyone was simply enjoying a glass of beer or mulled wine and appreciating being indoors on a very cold winter day. I would not be surprised, thanks to The Jeffrey, if the very east side of 60th becomes a fashionable neighborhood. The employees have already coined a name for it – DUQBO, Down Under Queensboro Bridge Overpass.

When legendary bartender Doug Quinn parted ways with his longtime employer P. J. Clark's a few blocks north, he marched right over to 53rd Street and began creating what he describes as "an iconic New York saloon restaurant. " Doug's goal is to make Hudson Malone, named after his two young boys, the kind of neighborhood spot where people can feel at home. Whether the customer is twenty-one or ninety, "I like people to mingle with one another, " Doug told me. His hope is to build something that he believes New York lacks at the moment. A big part of this is Doug himself, as I witnessed while visiting. His warm greeting to familiar faces and new customers was genuine and charming as he quickly ran behind the bar to fix them their favorite drinks. It is also in the small details of Hudson Malone, particularly the decor, where Doug has collected photographs of New York sports legends including the 1938 Yankees, a twinkling jukebox by the front of the bar, and a chalkboard displaying Quinn's Laws - "They're all things your Grandma should have taught you, " Doug demurs. I was particularly drawn to the upstairs room, which has its own private entrance and features an intricately carved nineteenth-century center-piece serving as the backdrop to the bar. This is just one more example of the classic saloon decor. In addition to a wide selection of beers and cocktails, Hudson Malone offers a traditional American menu held to Doug's high standards. "I like putting on a show every night, " Doug excitedly told me. "I want the food coming out of my kitchen to cause people to turn their heads. "

Chances are that any local stopped on the street would know about P. J. Clarke's. One of the oldest saloons in New York City, it was established in 1884 to attract the neighborhood's copious Irish laborers. One such immigrant named Patrick Joseph Clarke began bartending there around 1902, and devoted himself to the barroom until he earned enough to buy it a decade later - and give it his name. Through two World Wars and Prohibition, through economic boom and devastation, the little brick house has remained. Starting in the 1940s it became popular among celebrity figures, but its local loyalty never faltered. Despite its legendary status in New York history, P. J. Clarke's maintains a straightforward self-presentation as the simple, classic American pub it has always promised to be. When I entered the building, my eyes were quickly drawn to a baseball game on the TV screen overhead. Red-and-white checkered cloths were spread over the tables, and at the bar, a crowd vastly dominated by men in pastel button-downs shoved and clamored. One quieter pair of fellows engaged me in a friendly chat. They were both visitors to New York, and had heard that P. J. Clarke's was an obligatory stop. As I was about to leave, their burgers arrived. I stayed just long enough to see their eyes shut in focused satisfaction as they bit down.

Offering rental bikes, repair services, and bike tours, Central Park Bike Rental mostly caters to tourists. They give tours in a number of different languages for up to ten people at a time.

Beautifully decorated for the holiday season, Bistro Vendome was still abuzz with chatter when the Manhattan Sideways team stopped by at the tail end of lunch hour to meet with the delightful owner, Virginie Petiteau. Although she and her husband Pascal, who is the executive chef, hail from Brittany, France, they met in New York, where they both worked at Jubilee, a French restaurant on First Avenue. After fifteen years there, Virginie said they felt ready to open their own place. She told us that it was great to already have a base of customers in the area that knew and supported them when they opened Bistro Vendome in 2010. And she was pleased to tell us that they have maintained a loyal clientele ever since. As Virginie put it: "Some people who come here saw me when I was pregnant, and now my daughter is fourteen. "Pascal started working at high-end French restaurants in France at an early age. After coming to New York, he decided to focus on more casual French food. In 2014, he was inducted as Master Chef in Mątres Cuisiniers de France, a prestigious organization aiming "to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development. " An unusual occurrence continued to happen as we resumed our walking on 58th, as so many other businesses told us that they eat at Bistro Vendome on a regular basis because the food was as traditionally French as one could hope for in Manhattan.

Trendy, immense, packed at any hour and serving intriguing Pan-Asian food, Tao has been a sensation on 58th since opening its doors in 2000. Stepping inside, one cannot help but immediately feel transported to a different world. The interior design is exceptionally meticulous with beautiful calligraphy scrolls adorning the high ceilings, and a sixteen foot massive Buddha sculpture taking center stage down below. Despite the frenetic atmosphere, I have found Tao to be a fun restaurant to dine with friends and to enjoy an excellent meal.

Billed as "New York's Premier Gay Gentleman's Club, " TownHouse is home to three attractive bars: The Club Room Sports Bar, the Main Bar, and the Piano Room Bar. When it opened more than twenty years ago, TownHouse was described as the "only truly elegant gay bar" in the city, and it continues to attract a steady New York and international crowd. With a dress code and more formal vibe, the bars cater to a clientele of gentlemen favoring a classier decor. The Piano Bar has talented pianists performing every night, and even offers the opportunity for singers to join and be accompanied on the piano during their open mike hours.

The Jeffrey is a chameleon: it morphs from being a coffee shop in the early morning hours, to a cafe with sandwiches and craft beer by day, to a chic cocktail bar by night. There is something for everyone, which probably explains the origin of the name – "Everybody loves a Jeffrey, " from the film, Get Him to the Greek. Between the morning rush and lunchtime, I pulled up one of the stools at the high wood tables in the back area of the restaurant and had a chat with owner, Patrick Donagher. I quickly learned that he comes to this venture with firsthand experience having been raised in his family's bar in Ireland since the age of six. Patrick has essentially been living and breathing this business all of his life and he seems to have learned the craft and perfected it to a tee. He also happens to be an electrician, and was, therefore, able to do most of the construction for the Jeffrey himself. This was no small feat, since the space used to be a pet store. Patrick relayed the story of when the beams collapsed on him during the renovation, and he was stuck underneath them for four hours. After that, he reinforced everything. One of the Jeffrey's greatest strengths is its devotion to local businesses - their wine list is 100% from Long Island. Many of their craft beers come from New York, and are made at breweries that rarely distribute outside their hometown. The Jeffrey works to debunk a lot of myths, especially the assumption that many American beers "taste like dirty water. " Patrick feels that his vast variety of craft beers proves that the U. S. offers an exciting spectrum of brewed flavor. I also spent time speaking with Alex, the charming barista, who demonstrated his impressive creativity by allowing members of the Manhattan Sideways team to taste one of the many syrups that he has created. His Caje Toso includes caramel spray, whiskey, and goat milk, a combination that has the ability to turn the simplest cup of coffee into a decadent treat. He has also had fun developing combinations of stuffed breakfast sandwiches, and many drink concoctions, like the Pinot Noir Caramel Macchiato, made from a caramelized wine reduction. The class and attention to detail provided by the Jeffrey is a blessing for the neighborhood – it is far from being a dive bar, as Patrick explained. Instead it is a place for people who want to taste good beer and where the locals appreciate the warm, friendly environment and communal tables. There is no doubt that the growing group of regulars has put The Jeffrey on the map as a neighborhood haunt. On a subsequent visit one Saturday afternoon, I was pleased to see that every seat was taken, yet the noise level was not too high as everyone was simply enjoying a glass of beer or mulled wine and appreciating being indoors on a very cold winter day. I would not be surprised, thanks to The Jeffrey, if the very east side of 60th becomes a fashionable neighborhood. The employees have already coined a name for it – DUQBO, Down Under Queensboro Bridge Overpass.

When legendary bartender Doug Quinn parted ways with his longtime employer P. J. Clark's a few blocks north, he marched right over to 53rd Street and began creating what he describes as "an iconic New York saloon restaurant. " Doug's goal is to make Hudson Malone, named after his two young boys, the kind of neighborhood spot where people can feel at home. Whether the customer is twenty-one or ninety, "I like people to mingle with one another, " Doug told me. His hope is to build something that he believes New York lacks at the moment. A big part of this is Doug himself, as I witnessed while visiting. His warm greeting to familiar faces and new customers was genuine and charming as he quickly ran behind the bar to fix them their favorite drinks. It is also in the small details of Hudson Malone, particularly the decor, where Doug has collected photographs of New York sports legends including the 1938 Yankees, a twinkling jukebox by the front of the bar, and a chalkboard displaying Quinn's Laws - "They're all things your Grandma should have taught you, " Doug demurs. I was particularly drawn to the upstairs room, which has its own private entrance and features an intricately carved nineteenth-century center-piece serving as the backdrop to the bar. This is just one more example of the classic saloon decor. In addition to a wide selection of beers and cocktails, Hudson Malone offers a traditional American menu held to Doug's high standards. "I like putting on a show every night, " Doug excitedly told me. "I want the food coming out of my kitchen to cause people to turn their heads. "