Named after the grandstand in the bullfighting ring, Andanada 141 is filled with stirring murals depicting invigorating scenes by Chilean Painter Dasic Fernandez. His technique seamlessly blends a mix of brick and wallpaper backings.
The restaurant, formerly known as Graffit, and then Gastroarte, was reintroduced as Andanada in 2012, serving modern Spanish cuisine under Chef Manuel Berganza, the first Spanish chef to earn a Michelin star. Inspired as a child by the cooking of his grandmother and mother, he brings great passion to the kitchen and delicious bites to the plates.
Starting off with some homemade bread and a wonderfully pink gazpacho in a tiny bottle paying homage to the Spanish bitter kas, two members of the Sideways team and I perused the menu with a little help from our warm server, Amalia. Having worked in the restaurant since its days as Gastroarte, she was certainly knowledgeable about every dish.
Seated just next to the brick and glass-enclosed sunroom, we were stunned as our table began to fill with whimsically attractive plates. The mini potatoes with cilantro appeared to be budding out of the crumbled black olive "earth" beneath them. The crude scallops swam in a vibrant yellow "a la bilbaina" pond, and the crisp eggplant chips were fitted atop one another, drizzled with honey and finished in pine nuts and chives. The marinated quail and shrimp ravioli brought luscious greens to the display of fine cuisine.
Our glasses added a rosy red tint, being filled with berry sangria and a specialty cocktail, which had been prepared at the backlit bar. General Manger Marius Zemache, an experienced sommelier, specially selects the wines. For dessert, the Crema Catalana mousse was sandwiched between a delicate caramel cracker, and a zingy ginger meringue complemented the marinated strawberries - the perfect sweet endings to a lovely night. And one that I encourage many others to experience.
With woven wicker chairs, plush red booths, tiled walls, a bar backed by an antique mirror, and many years as a topnotch restaurant, Cafe Luxembourg resounds with familiarity. And, as portrayed in the signature postcard of three naked ladies photographed by Cheryl Koralik in 1988, playfulness and boldness are always present. Customers loosen their ties, let their hair down and engage in easy conversation — "fine dining in a relaxed atmosphere. "Lynn Wagenknecht and her then husband, Keath McNally, opened the place in 1983 as a French neighborhood bistro. Now the sole proprietor, Lynn has maintained a rare level of comfort within the realm of fine dining, fully investing herself in Cafe Luxembourg as well as its sister restaurants, Cafe Cluny and The Odeon. Constantly finding inspiration from her trips to France, Lynn's warm attentiveness permeates the restaurant. "Lynn nurtures from within, " said General Manager Morgan Nevans, who has been with the company since 2008. Staff members are invited and encouraged to dine in the restaurant. "We have a lot of aspiring professors, artists, actors and doctors, " explained Morgan. A performance artist, Manager Krystel Lucas started at Cafe Luxembourg because of its proximity to her school, finding it easy to work around her wavering show schedule. "I was proud to stand at the door, " Krystel informed me, having worked her way up from hostess, server, and bartender. Customers also have an inclination to return with many coming since the restaurants' opening — regulars or not, "everyone is treated as a VIP. " The food may also have a little something to do with their loyalty. A graduate of New England Culinary Institute, Executive Chef Michael Navarette acknowledges, "food is a gateway to culture. " Everyone eats, and dishes have their own history, prepared in a variety of ways throughout all regions. His breakfast specialty, an omelet with mixed greens, exudes comforting familiarity, while his Faroe Island salmon over a salad of lentils, potatoes, onion and a curry aioli, is a more innovative concoction that breeds its own memories. "A chef is a journeyman position, " Michael smiled, "The training never ends. I learn as I go. " It seems the staff and restaurant both have a knack for refining while retaining their roots. A bistro that only gets better with age, this side street gem will always be something to look forward to.
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.
Across the park and nine streets north from the 64th Street location, Olivia, a member of the Manhattan Sideways team, was still visibly excited to be sitting down to breakfast at Alice's Tea Cup. Though she loves each of the teahouse's three "chapters, " the 73rd Street cafe is the original - and the first one she visited as a young teen. She shared stories with me of coming here and marveling at the tiered Afternoon Teas that would arrive at her table, filled with scones, finger sandwiches and sweets. She questioned whether or not she might have been a bit too old at fifteen to celebrate her birthday here and then spent the rest of the afternoon wandering around New York blowing sparkle-filled bubbles, dressed in a pair of shimmering fairy wings acquired from the tea shop's front room, which is filled with whimsical retail items. On our visit to Alice's, Olivia, now a mature twenty-five, had her usual - a pumpkin scone with a personal pot of tea - while Tom, our photographer, ordered "the biggest coffee" they had. It arrived in a mug "the size of Tom's face. " Olivia pointed out all the Alice in Wonderland themed decorations that she remembered from previous visits, including a quote from the character of the Duchess written in fun purple font along the walls and an angry painting of the red queen in the bathroom, telling employees to wash their hands or "Off with your head! " Her favorite little decorative touch, however, was on the swinging door into the kitchen. There is a giant keyhole window, suggesting that maybe, like Alice, the diners had shrunk to the size of mice, and would be swept away into a magical land, scones and teacups in hand.
Though the congregation was established in 1895, the golden yellow building, designed in the Hungarian vernacular architectural style by Emery Roth, was not completed until 1916. The church is now the oldest in the neighborhood and still holds services in Hungarian every Sunday.
Opened by Bruno and Thierry Gelormini in 1995, Le Charlot offers the tastes and sights of French-owned Corsica complemented by "French attitude. " Light music plays, rattan chairs surround white-clothed tables, and a plethora of natural light consumes the outdoor seating, pushing inside through open windows. Locals and others strolling in from Central Park are happy to dine in this relaxed environment. Loyal to the French bistro image, Le Charlot offers fresh, colorful dishes. A favorite to many, the mussels sit in a white wine sauce, waiting to be ripped open for their concealed treasures. The artichoke special with champagne vinaigrette bares its petals, enticing one to savor every morsel while peeling away to the tender heart. Reds, whites, and greens share a plate for the Caprese salad. Adding to this calm, tasteful atmosphere, the international staff emanates with charm and good spirits, and the manager told me he was "a part of the furniture, " having worked in this restaurant from the bottom to the top. It was clear the staff had become very close, as they laughed and put their arms around each other throughout my stay. "We are a family here, " one explained, "And we are having fun serving people. "When the aspirations of the staff align with the aspirations of the guests, a restaurant is immediately more invigorated, and with bites and an ambiance resembling that of a Mediterranean island, this is the perfect side street gem to evade the fast pace of Manhattan for a little while.
The birth of the JNF began with a dream belonging to Zvi Hermann Schapira, a mathematics professor in Switzerland. He wanted a fund to be developed that could be used by the Jewish people in order to develop their own country. Theodor Herzl, a Viennese journalist, took Schapira's dream and ran with it. In 1901, the fund was created. Since that time, the JNF has planted countless trees, developed communities in need, and helped the Jewish people connect with the land of Israel.