Called the “crown jewel of the Archer,” this year-round cocktail bar, located on the twenty-second floor of the hotel, offers a truly remarkable view of the city. The bar is elegantly decorated, and features both an indoor space and an outdoor patio. With an exceptionally clear view of the Empire State Building, Spyglass has incorporated the landmark into its design, installing lights that reflect the unique color scheme on display each evening. Including a sliver of the Chrysler Building, the rooftop is ideal for enjoying iconic New York vistas. For private events, the bar offers a more intimate back room, which opens up to its own private patio with a similar stunning view of Manhattan. As with everything else at the Archer, the design is thought through to the very last detail. It cleverly displays wallpapers with pictures taken through a viewfinder and patterned fabric, making a subtle connection to the name of the downstairs restaurant, Fabrick. David Burke has created the menu for both Spyglass and Fabrick, and Joe Goglia is the mixologist. As a fun detail in keeping with its name, Spyglass has plans to offer binoculars to guests so that they can “spy” on the city.
After having eaten at Barbes, I was eager to check out Omar Balouma's other restaurant. Stopping to notice the beautiful, ornately carved front door, we learned that it was shipped directly from Morocco, and functions as a literal and figurative portal to North Africa. Inside, a vague smell of hookah smoke hangs in the air amidst beautifully crafted walls done in a soft pastel-hued Venetian plaster. The front of the restaurant is for dining where the menu offers smaller Mediterranean-style plates flavored with Moroccan spices. The back hookah room might be the real star. Benches line the large square room, along with colorful seat cushions while tapestry-esque sheets hang overhead. Saturday nights come alive with belly dancers and music is played by Rachid Halibal, a native of Morocco.
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.
A giant rhomboid patterned installation hovers just below the ceiling, slithering enormously down the back wall and giving the impression of being inside a dimly lit, atmospheric basilisk. Browns, oranges, and tans, along with natural greens of bamboo lining the walls, make for an incredibly pleasant dining experience. The sushi and the crispy rice are well-regarded, and deservedly so. The chic restaurant first opened its doors in Los Angeles, and then found its way eastward into the Bryant Park Hotel with its latest location being Abu Dhabi.
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.
Stepping off the elevator on the 18th floor, we had the feeling that we might run into the Queen of Hearts lounging and looking out over the city. Our visit was not during peak hours, so we missed bumping elbows with the chic crowd that normally populates Monarch, but we did get a sense of the futurist atmosphere and the ever-lovely views afforded by a visit. The Empire State Building, long a favorite of our crew, towers majestically in unimpeded splendor to the south. Brick walls give way to geometric, angular wooden walls and ceilings. Lights hang down in mobile-like formations, while chandeliers drip aquatically nearby in a tented heated area that can be utilized throughout the year. The furniture is comfortable and swoopingly high-backed. When our friends want to feel like City royalty, we certainly know where to send them.
While gazing at the view from the thirtieth floor, some of the staff "fired up" mini cupcakes of mac n' cheese, and the bartender mixed two of their signature drinks for us to sip. We tried the Fort Knox made with bourbon, mezcal, yellow chartreuse, honey syrup, and a large grilled lemon ice block, and The Skylark composed of gin, vodka, St. Germain liqueur, blue curacao, and fresh lemon. Jasmine, the manager who guided us through the three levels, was upbeat and incredibly enthusiastic about her job. Certainly not a surprise, as not only is the view spectacular but so is the retro decor, the food, and the drinks. It sounds like she is meeting many interesting people who stop by for cocktails from the surrounding world of fashion.The lower level has a room where a small group can gather, or another with a billiards table. Up one short flight is the main lounge where the space extends across the entire building and there are different clusters of seating allowing parties to have intimate conversations. Up another stairwell, I ventured outdoors to take in the panoramic view of the city. Jasmine is excited for spring to arrive, as the Skylark opened in the fall of 2013, therefore, they have not yet been able to utilize the outdoor lounge area. I, of course, was more than happy to brave the cold in order to have the full experience of this exceptional location. Bob Savitt, the man behind this venture, owns the building, which is dedicated almost entirely to fashion houses. He decided a few years back that he wanted to add a rooftop bar, and proceeded to add on three more levels. David Rabin and the husband/wife team of Abigail Kirsch catering, Jim Kirsch and Alison Auerbuck, joined Bob to offer a sophisticated, beautiful bar setting. Skylark is only open Thursday - Saturday, as the rest of the days are reserved for private parties.
A Lydia Marks design, the rooftop bar on the 21st floor of the Strand Hotel is open not only in the summer, but also in the fall, winter, and spring. The Top of the Strand accounts for the seasonal New York weather activity with an inbuilt glass roof that may be lowered or lifted when necessary. Facing south, the Empire State Building stares back at you – and never disappoints. There is plenty of comfy seating and pleasant bartenders to take everyone's orders.
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 past: through its refurbishment, its restaurants and even its branding.The Refinery’s building, 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 cup of 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 Thursday evenings between the hours of six and eight.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 terrific 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.