Aldo Sohm Wine Bar, which opened in the late summer of 2014, pairs ease with elegance as a welcome addition to 51st Street. “We live in a very fast-paced world. ” In midtown Manhattan, these words resonate. But spoken by Aldo Sohm, seated at a table in his eponymous wine bar, they seem incongruous. “The idea is basically that when you walk in here, you walk into my living room. To me, it’s always important that you be in a place where you feel comfortable. ”Sohm continues his role as wine director at Le Bernardin, the four-star restaurant located across the 6½ Avenue pedestrian plaza. At the wine bar, however, he and Le Bernardin’s co-owners, Maguy Le Coze and Eric Ripert, have created a setting distinct from the formal restaurants in Manhattan, in its simplicity and lack of pretense. To be clear, it shares the elegance and attention to quality of its neighbors. But upon entering, an open arrangement of sofas beckons patrons to sit down. Sohm has noticed guests who arrived separately conversing across tables - sometimes even discussing their choice in wine. And wine is the focus at Aldo Sohm. Eric Ripert, Le Bernardin’s acclaimed chef, oversees the food menu; so, whether wine accompanies lunch, dinner, or a snack, it promises to impress. Guests can order bites to complement a glass of wine, like a grilled foie gras “lollipop” or a warm skewer of baby beets. Shareables include a whole baked cauliflower and a plate of Murray’s cheese with a Maison Kayser baguette. Sohm emphasizes the flexibility of the experience. If not in the lounge area, there are tall square tables for seating. The thick oak “sommelier table” incorporated into the bar seats guests on both sides, ensuring that no one is excluded from conversation. Sohm chose these arrangements intentionally. The wine bar endeavors to be unpretentious, relaxing and fun. Evoking this sensation, the architectural firm Bentel & Bentel incorporated clean lines and bold color in designing the interior. Sohm and his co-owners deliberated considerably in choosing the art in their “living room. ” Ample shelves extend to the double height ceiling, featuring artifacts meaningful to Sohm. Having grown up in Austria, Sohm points out, “I like things very very clean, very European. I like colors on top of it. ” A stack of Interior Design magazines becomes a design object itself as a cube of rainbow spines. The curves of miniature Panton S-chairs, each a different color, mirror the charred wood molds of the delicately hand-blown Zalto glasses in which each wine is served. Sohm is the brand ambassador for Zalto, an Austrian-based glassware manufacturer. To learn more about the varied wine offerings, visitors can reserve the tasting room. Aerial photographs of wine growing regions flank the eight-person table, allowing the sommelier to incorporate a visual element and story of provenance to the tasting. Sohm - once designated the “Best World Sommelier” by the Worldwide Sommelier Association - maintains humility despite his accomplishments. He wants the wine bar to be just as down to earth; an antidote to a demanding day, it exudes precision and sophistication.
The building that houses Flute Bar & Lounge was once home to a speakeasy called Club Intime, run by the notorious chorus girl Texas Guinan. Today, Flute's owners pay homage to their predecessors with 1920's music and drinks served in mugs, as was the custom during Prohibition. The underground champagne bar has no windows and dim lighting, and its seating - plush sofas and ottomans clustered around low tables - give it a far more intimate feel than a traditional lounge. With countless brands from which to choose, champagne may be the focus, but Flute also serves a wide variety of cocktails - many of which feature champagne - and small accompanying food plates. Texas Guinan once called the speakeasy business an "essential and basic industry. " Though her Club Intime was shut down after only six months in business, she would certainly be heartened that its spirit lives on in Flute today - especially on the last Saturday of each month when Wit's End celebrates jazz music and dancing with an assortment of talent.
Named after a gangster-turned-reformist, a Robin Hood-like figure who redistributed wealth from the rich to the poor, Tanner Smith’s Bar espouses the message that even those most seemingly set in their ways, as the old-school Irish, can reform. And Tanner Smith’s is certainly far from the stereotypical old-school Irish bars that saturate the city streets. The upper floor of Tanner Smith’s is light and laid back, serving mostly craft beers. There is a mix of wooden structures, shiny surfaces, and weathered brick walls. Downstairs, Winona bar, named after a former nightclub under the same ownership, is an entirely different venue with a separate sound system and dimmer lighting. A mix of whim and history, the accents throughout the bar play on an Alice-and-Wonderland-meets-prohibition aesthetic with cute teacups, an intriguing gin bathtub structure, old New York maps, mounted farm animal heads, and alcoholic paraphernalia like whiskey barrels protruding from the wall. The drinks, too, are spectacular, from classic mixes to standard beer brands to unique specialty drinks, and everything in-between. Guests can order them any way they want to without pretension - a Bud Light at the cocktail bar goes unquestioned. And the food menu, featuring a craze-inducing battered-and-fried eggplant chip with a honey drizzle, is more than sufficient on its own. Any eggplant-averted soul will discover a newfound appreciation for the underrated veggie in these crispy bites. But it is not the decorations, inventive drinks, nor impressive layout of this grand Midtown West speakeasy that make Tanner Smith’s a happening spot. While all of these factors, primed and cohesive, greatly compliment the magnificence of the bar, its finest attribute are the dynamic people who work here, committed to making each night a special one. The bar consultant to Tanner Smith’s, Kevin, started out collecting glasses for a nightclub in Ireland at the ripe age of thirteen, and has never left the bar scene. He ventured to America to promote a whiskey brand, Glendalough, which has since taken off. Kevin had also been to every New York City bar we threw at him, so when he told us why this spot stood out, we listened. “We are an entertainment-based bar, ” he explained, “I serve booze - that is literally living the dream. I give people a fun night. ” Sitting bar side on a Thursday afternoon-turned-evening as the space gradually filled up, these words rang more and more true for the fellow Manhattan Sideways members and me. This bar is not about being high-end, but about fun, about “lighting things on fire. ” Literally. Watching Kevin smoke a barrel-aged stevedore cocktail by using a “smoking gun” filled with bourbon-soaked oak chips was a mesmerizing sight. The effect took out some of the drink’s sweetness, and the longer the smoking goes on, the bitterer the drink becomes. The key lime pie martini I tried - citrus vodka mixed with lemon syrup, lemon preserve, and passion fruit, and topped with a smoked meringue - was superb, but the contagious vibes Kevin and the rest of the playful staff gave off made it memorable. “If you want a great drink, you can have a great drink, ” Kevin shared with me, “but, in addition to the alcoholic beverages, this is a place where all the employees are always happy. ”There is no doubt that Tanner Smith's is helping to redefine the city’s standards of bar service, and, therefore, no small wonder that they already have regulars after only being open for a few short months.
McGee's is far larger than it appears from the outside: there are two floors, each with their own bar, which are open for lunch, dinner, and drinks, as well as a third floor, called “the Symphony Room, ” for private events. Where the first floor features warm colors, cozy booths, and a fireplace, the second floor is more open, with exposed brick and natural light from the windows. McGee’s is a pub, restaurant, local hangout, and – as we learned upon entering – a muse. The restaurant calls itself “the home of How I Met Your Mother, ” since McGee’s is the inspiration for McLaren’s Pub on the popular sitcom. For anyone unfamiliar with the series, McLaren’s is as crucial a location to How I Met Your Mother as Central Perk is to Friends. McGee’s is a stop along the On Location TV & Movie Tour, but it is far more than a tourist attraction. With friendly staff and homey Irish décor, McGee’s is a great neighborhood bar for unwinding after work or meeting up with friends.
New Yorkers craving a luxury cinema experience need search no further than LOOK Dine-In Cinemas on W57th Street. The new state-of-the-art theater, located in the award-winning Bjarke Ingels-designed VIA 57 building, offers laser-projected movies on eight screens with surround sound and heated leather reclining seats. Additionally, moviegoers can enjoy a full menu of snacks, cocktails, and meals, from crispy flatbread pizzas to beef and Impossible cheese burgers, all served by "Ninja Servers" who wear all black and pop in quietly to bring whatever you need. LOOK Dine-In Cinemas also has seasonal menu items, including street tacos and signature cocktails, to appeal to local palates. LOOK Dine-In Cinemas aims to create an all-in-one entertainment spot easily accessible to Manhattanites, and it is the only one of its kind near Midtown. The dine-in cinema is one of just a handful of similarly structured movie houses in the city. However, LOOK stands out with its innovative technology, which allows customers to order and pay from a QR code on their phones, ensuring a seamless and uninterrupted movie experience. LOOK Dine-In Cinemas has plans to become the next New York venue for many of the city's annual festivals and will regularly host filmmaker talkback sessions. The theater shows a wide range of titles, from action to horror to independent films, to ensure there is something for everyone. With the summer movie season now underway, LOOK Dine-In Cinemas is poised to become a go-to destination for New Yorkers seeking a night out at the cinema.
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. ”
There are many reasons to dine at BLT Steak, tucked discreetly between The Dorchester and an antique jeweler. Having dined here on varied occasions over the years, I knew visiting with Manhattan Sideways, that we were headed towards something special. As we entered the restaurant, we were greeted warmly by the affable staff and took a seat at one of the dark wood tables. We spoke with John, the Venezuelan maître d', who told us about BLT's secrets for success. "The company feels like family, " he said by way of opening, "I've been here for nine years, which is an eternity in the restaurant business. " BLT has built a following of regulars who come back repeatedly because they are "infallibly made to feel like they're the only ones in the restaurant. " In addition to this impeccable service, the food at BLT is consistently top notch. It is, therefore, not difficult to understand why people keep returning for more. While chatting, the chef prepared a succulent variety of meats, perhaps most famously the enormous Porterhouse steak – a dry-aged masterpiece served with maître d'hOtel butter and a side of roasted garlic. Although meat certainly takes center stage, the restaurant also offers a "sublime" Dover Sole and a Tuna Tartar that, according to John, is the best in the city; "I dare someone to find me a better one, " he said. My favorite moment, however, was when the chef presented Yelena, from our team, her first popover. Hailing from Swaziland, she had never encountered this doughy puff of goodness before. I, on the other hand, have had popovers on the top of my list of favorites since I first tried them as a little girl on Long Island. And I can attest to the fact that the ones served at BLT are perfectly prepared.