Barba Men's Grooming Boutique

The moment I walked into Burger and Lobster, I knew that it was not a typical seafood restaurant. Huge lobsters swam in tanks by the door, and a whimsical chalkboard announced the restaurant’s grand total of three menu items: the burger, the lobster, and the lobster roll. When Burger and Lobster opened in January of 2015, no one knew whether its limited menu would appeal to New Yorkers. Vanessa, the general manager, was especially skeptical. “But after just a few weeks, ” she told me, “the restaurant was a huge success! I couldn’t believe it. ” Since then, Burger and Lobster’s reputation has continued to grow, and the wait on weekends can be up to an hour. When I stopped by on a sweltering July afternoon, I could see why the restaurant has become so popular. Housed in a former tae kwon do studio, Burger and Lobster feels both casual and upscale, with high ceilings and simple décor (I especially liked the lobster trap light fixtures). With seating for up to 300 people at a time, the restaurant can easily accommodate large groups, and the downstairs space is available for private events. Even better, every item on the menu is $20 and comes with generous portions of salad and fries. Burger and Lobster has a distinctively American feel, so I was surprised to learn that the company is based in the UK. According to Vanessa, it all started out with four friends who had known each other since high school. They already owned several high-end London restaurants, and when they decided to do something fun and different, Burger and Lobster was born. The first restaurant was so successful that the business multiplied, and now has eight locations in London and several others in Manchester, Wales, and Dubai. All of Burger and Lobster’s locations have the same laid-back atmosphere, but Vanessa told me that the New York restaurant is the most fun. “A lot of our servers are actors and actresses, ” she explained, “and they’re always having a good time. Last week, two of them performed a scene from Dirty Dancing, and everyone loved it! ”In spite of its relaxed environment, Burger and Lobster is very serious about the quality of its food. Vanessa explained that they buy all of their lobsters from the same group of lobstermen in Nova Scotia, while their beef comes from carefully selected Nebraskan ranchers. “We work really closely with them to make sure all of our food is of the highest possible quality, ” Vanessa added. We had the opportunity to try the food for ourselves just a few minutes later, when the server presented us with all three of Burger and Lobster’s menu items. The lobster paired perfectly with the lemon garlic butter (as did the fries), and once we managed to bite into the towering ten-ounce burger, we found that it was juicy and filling. The Manhattan Sideways team especially enjoyed the creamy lobster roll on soft butter brioche, a choice that felt refreshing and summery. Though we did not sample the drink menu, Vanessa told us about the signature cocktails and wines that Burger and Lobster has on tap, as well as its many beer options. When we had eaten as much burger and lobster as we could—the portions were quite large—Vanessa took us on a tour of the restaurant’s lobster lab. This area, which was designed by a marine biologist and is regulated by a complex computer system, can hold up to 4000 pounds of lobster at any given time. “We go through a lot of lobster, ” Vanessa told us. “On weekends, sometimes we use as many as a thousand per day. ” While the smaller lobsters are kept downstairs in the lab, the “big boys, ” as they’re affectionately known, are kept on the main floor for customers to admire. Between six and eighteen pounds, some of these lobsters are estimated to be eighty or ninety years old, and they are quite an impressive sight. We even got a chance to hold one of the big boys, a six-pounder who remained surprisingly calm as we lifted him by the claws. Burger and Lobster’s Manhattan location has received rave reviews, and Vanessa told us that the company will soon bring its high-quality food and impressive service to other locations in New York and the United States. But until then, anyone hoping to experience Burger and Lobster will have to make their way to this cool, casual spot on West 19th Street.

Four generations of the McManus clan have operated this jovial Irish tavern, making it among the oldest family-run bars in the city. Its originator, Peter McManus, left his quaint Irish hometown and disembarked in Ellis Island with “basically five dollars and a potato in his pocket, ” as the story goes. He opened the first McManus as a longshoreman’s bar in 1911 on West 55th Street, which he then converted into a thriving general store during Prohibition while migrating his liquor business into a number of speakeasies. Once the restrictions ended in 1933, the shop was so successful that Peter kept it going and found a new spot on 19th Street in which to revive his bar. Peter’s son, James Sr., spent close to fifty years working in and later running the pub. It then passed into the hands of James Jr., who now stands beside his own son, Justin, serving beer and cracking jokes over a century later. Knowing that they will find pleasant conversation and an intriguing cast of characters at McManus, people often come alone to see what the night holds for them. The atmosphere at McManus is merry, but patrons still respect the history and charm that suffuse every corner of the space. Much of the bar is original, including the stunning Tiffany stained glass windows, the hand carved woodwork and crown molding, and the terrazzo floor that can no longer be made today. “We try to preserve it and are pretty protective of it. This bar was built to last, ” Justin said.

Tom Geniesse is in love with the Flatiron District and he believes he has chosen the perfect location to house his cleverly laid out wine shop. As he explained, there are two ways to shop for wine - first - the old fashioned way with the wines alphabetized by country. Thus, along the walls at the front of the store, multiple wine regions from around the world are represented alphabetically, beginning with Argentina. It is down the center of the shop, however, that Tom'sother idea for displaying wines comes to fruition: The same wines that line the sides are now separated by category - Meat, Seafood, Take-out, Treats, Gifts, Value, Events. Get the idea? The fun doesn't stop here, though, for next to each bottle Tom has a "resume" of each wine, providing tools to make wise choices. Collectors with deep pockets can find a fine selection as can university students who prefer not to spend a great deal. Bottlerocket is designed to build a bridge for consumers to make the right decision. When asked what drew him into the wine business, Tom said that he was a "crazy entrepreneur" who had lots of different jobs but continuously found himself disappointed in wine shops. "I always wanted to know more, and this is a result of that effort. "

In 1965, Engine 3 and Ladder 12 joined together and moved to their current location on 19th Street. Of the 150 total firefighters who work here, thirteen are on duty at all times.

Being a barber runs in Sam Chulpayev’s family. His grandfather had his own barbershop in his native Uzbekistan and Sam’s uncles have also opened various barbershops and salons. After working at someone else’s salon for many years, Sam was proud to follow in his family’s footsteps and open up his own place at 170 West 23rd Street. The salon was tiny, however, with only five chairs, and he had amassed many devoted clientele while working in New York. He quickly realized that he would need more space, which led to him expanding across the street to number 169. I spoke to Daniel, Sam’s brother, who works on the business side of Made Man. He was a banker before, but he decided to join the family business after Sam’s second location opened. He feels it is very important to “help out your own family. ” He showed me around the barbershop, telling me about different aspects that made it stand out from other salons in the area. “It’s the little things that count, ” he said, mentioning the method by which the barbershop keeps track of appointments. They custom built the electronic system entirely from scratch based on customer feedback. That means that even before someone steps into the shop, they are receiving personal attention from Made Man just by booking an appointment. Daniel also informed me that the barbershop offers many free services to their loyal customers. The barbers give free clean-up services in between haircuts, including beards, and complimentary massages are given with haircuts. “We really want to build a relationship with our clients, so we offer little freebies, " he said, adding, "We’re the kind of shop that’s always hoping to give more for less. ” Though many customers are local, there are a good amount from New Jersey and Westchester. Daniel took me past a cupboard filled with antique barber tools. I learned that they come from a collection that Sam has amassed since 2010. It became clear that Daniel loves working with his brother. “When you’re working in a family business, the return on investment is definitely better, ” he told me. “It’s your passion and your ideas. ” The brothers’ passion can be seen in every aspect of the salon - even the chairs have been custom made using specially chosen prints and designs from the 1940s and 1950s. The devotion was also evident in the care and attention given to every customer. “Anything you can think of at a salon, you can get in our barbershop, ” Daniel assured me. “We take their appearance very seriously. ”Before I left, I spoke to Sam, who was finishing a client’s haircut. His statement was heartwarming: “I come from humble origins, but I’ve made a really beautiful high-end establishment with every client in mind. ” He explained that though his barbershop is definitely top of the line and can lean towards being pricy, he is always careful to keep things reasonable. “I don’t want to deny people service just because they can’t afford it. ” It was touching not only to meet someone who had created something wonderful from the ground up, but also someone who remembered his roots.