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The Blacksmith Bar and Kitchen

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Sabbia 1 Rooftop Bars American Bars Flatiron Tenderloin Madison Square

Birreria

As of March 2022, Eataly's rooftop bar Birreria has been turned into the pop-up SERRA.The rooftop of Eataly changes its concept each season. In 2016, for example, the sky-high spot transitioned from the beer-centric Birreria to a sea-side-themed rooftop bar called Sabbia. Each reincarnation of the bar is equally impressive, which comes as no surprise after visiting Eataly downstairs.Birreria was a sky-high brewery where Fred Avila, the head brewer, created beer in-house for three or four days out of every week. I had the pleasure of sitting down with Fred and talking to him about his experience brewing above Eataly’s impressive food palace.Fred has been working for Eataly since 2011, but he started home-brewing in 2007. He has become a master at blending different flavors together and was proud to tell me about Birreria’s two seasonal beers. Vera is a summery beer with hints of lavender and blood orange, whereas the Wanda is a dark, mild beer for the fall and winter, with a lightly roasted flavor. Fred is very attuned to the weather when he drinks beer. When I asked if he has a favorite, he said that it changes with the seasons and the forecast, though he did admit, “I love to drink Oktoberfest beers.” He featured obscure sours and saisons (pale ales specifically brewed for warm weather) in the summertime and interesting stouts in the fall. “People used to just drink IPAs or Pilsners,” he explained to me. It is clear that working in the beer world has become considerably more exciting.Birreria collaborated with a collection of external breweries, including Dogfish Head, a microbrewery based out of Delaware. Because Birreria was part of Eataly, the list of collaborators also included two Italian companies, Birra del Borgo and Baladin. The founder of Baladin, Teo Musso, is considered the “godfather of the Italian brewing movement,” Fred informed me. He also let me know that he always liked to have one or two New York beers available.The food menu was no less impressive, especially since it was made entirely using produce from downstairs. Unlike other parts of Eataly, however, Birreria often strayed from Italian cuisine. For example, Fred told me about a mozzarella-stuffed quail, which sounds more Northern European than Italian. Everything on the menu was designed to pair well with the bar’s unique selection of beers, creating a perfect culinary balance.I visited Sabbia shortly after it opened in 2016. It was like a taste of the tropical seaside in the middle of Manhattan: Imagine listening to the Beach Boys and sipping on one of their signature summer cocktails while lounging on a beach chair in the cabanas. The menu is filled with seafood specials that continue the seaside resort theme. It is the perfect summer spot for those who cannot leave town, and there is a retractable roof for rainy nights.

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American Whiskey 1 American Bars Sports Bars Chelsea

American Whiskey

“Liquor-wise, whiskey is the greatest expression of America.” So said Jessica, bar manager at American Whiskey at the time that I visited. Opened in September 2013, the bar immediately attracted a large industry following with its nearly two hundred varieties of bourbons and rye. The bar is more versatile than that, however, with a southern, French-inspired food menu and full bar to complement, because, as Jessica says, “even us cocktail nerds want a beer and a shot sometimes.” Here, highbrow meets reality. Tans and grays line the space, with rough distressed wood showing through. Numerous flat screens are generously located throughout the bar, between giant busts of beasts.Following our conversation with Jessica, we spoke with Casey, an owner of American Whiskey. As simple as the story is, we found it fascinating and truly applaud the dedication that it took for a bunch of friends to follow their dream. Between the five managing partners, they have trained behind the bar, managed a restaurant, cooked and even washed dishes – “you name it, we have done it,” Casey, told us. “We always knew that our end goal would be to open our own place. Once we graduated college and began to mature a bit, we got out of the beer mode and moved into the more refined and sophisticated world of alcohol.” Their vision from the beginning was to find a space large enough to accommodate their sport-themed bar, as they are avid fans of multiple games. One of the partners is a University of Georgia graduate, and managed to bring in several hundred Georgia football enthusiasts on a recent weekend. Casey said the place was electric.Mimicking the theme of a vodka service, the guys came up with “barrel service.” Served right at the table are buckets of ice, glasses and one or three liter barrels, which are whiskey-based with a variety of mixers, ready to drink. Duane, one of the several in-house whiskey experts, spent time with us sharing his passion for Bourbon. It was quite interesting to hear him speak of his experience in Kentucky, this past spring, when a few of the partners went on a trip to gain further knowledge. “What better place to go than right to the state that is famous for this,” Duane said. However, he did go on to tell us that there are a number of states that manufacture their own whiskies – Iowa, Oregon and Montana were a few mentioned.Duane chatted about the surrounding landscape where the whiskey is produced, saying “it breathes into the barrels” and emphasized the importance of the water source – “all combined, it makes for an outstanding whiskey.” The enthusiasm for the drink was contagious. Having only had tiny tastes over the years, I broke down and took a few sips of Duane’s signature “Strike Me Dead.” Templeton Rye (dating from the Prohibition), black pepper, maple syrup and maple bitters were combined and finished off with some orange zest and cloves. The result was powerful and flavorful. Following that, I tried Duane's other favorite drink, “Floral Collins,” consisting of Fords gin, cucumber juice, lavender syrup, fresh squeezed lime juice, maraschino liqueur and a slice of cucumber. Esteban, our photographer, was asked which concoction he preferred and answered that they had, “Equal goodness.” Duane has spent the last three years living and breathing whiskey. Although incredibly conversant on the subject, he describes himself as being “humble” and said that he is simply dedicated to delivering the message of our country’s whiskey, “the voice of reason.”

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Henry Westpfal & Co 1 Kitchens Accessories Chelsea Tenderloin

Henry Westpfal & Co

Established in 1874, Westpfal continues to provide premium knives and tools for leatherwork, as well as to sharpen high-end knives for restaurants across New York City. The leather tools available are of the same ilk as the 1930s tools available oh-so-many years ago and are used by fashion designers from Coach to Dooney & Burke. On any given day, one can stop by and find a regular New Yorker, or even folks from out of town, coming in to have their own knives and scissors sharpened by the highly regarded team of workers.When the Manhattan Sideways stopped in for a visit during the summer of 2017, we had the pleasure of meeting Carmilla Wigman, who has been working at Henry Westpfal for over sixty-five years. She was kind enough to share some of the history of the shop. Carmilla pointed out a display board of vintage cutlery from 1931, which she referred to as “her pride and joy.” She also showed us a pair of scissors that was previously owned by John F. Kennedy Jr. and were used in the ribbon cutting ceremony for the reopening of Grand Central Station in 1998. Westpfal now rents these scissors out for similar ceremonies.Unfortunately, one can no longer watch and wait as knives are put on the machines, as they have had to move their factory to New Jersey. It is an example of the age-old story: Rent became a factor on the side streets of Manhattan for Westpfal.Who are their biggest clients almost 150 years later? The Fashion Institute of Technology (FIT) is, as students majoring in leather purchase tools for crafting handbags, belts, and shoes, and numerous chefs who frequent Westpfal to have their personal knives sharpened.

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Sabbia 1 Rooftop Bars American Bars Flatiron Tenderloin Madison Square

Birreria

As of March 2022, Eataly's rooftop bar Birreria has been turned into the pop-up SERRA.The rooftop of Eataly changes its concept each season. In 2016, for example, the sky-high spot transitioned from the beer-centric Birreria to a sea-side-themed rooftop bar called Sabbia. Each reincarnation of the bar is equally impressive, which comes as no surprise after visiting Eataly downstairs.Birreria was a sky-high brewery where Fred Avila, the head brewer, created beer in-house for three or four days out of every week. I had the pleasure of sitting down with Fred and talking to him about his experience brewing above Eataly’s impressive food palace.Fred has been working for Eataly since 2011, but he started home-brewing in 2007. He has become a master at blending different flavors together and was proud to tell me about Birreria’s two seasonal beers. Vera is a summery beer with hints of lavender and blood orange, whereas the Wanda is a dark, mild beer for the fall and winter, with a lightly roasted flavor. Fred is very attuned to the weather when he drinks beer. When I asked if he has a favorite, he said that it changes with the seasons and the forecast, though he did admit, “I love to drink Oktoberfest beers.” He featured obscure sours and saisons (pale ales specifically brewed for warm weather) in the summertime and interesting stouts in the fall. “People used to just drink IPAs or Pilsners,” he explained to me. It is clear that working in the beer world has become considerably more exciting.Birreria collaborated with a collection of external breweries, including Dogfish Head, a microbrewery based out of Delaware. Because Birreria was part of Eataly, the list of collaborators also included two Italian companies, Birra del Borgo and Baladin. The founder of Baladin, Teo Musso, is considered the “godfather of the Italian brewing movement,” Fred informed me. He also let me know that he always liked to have one or two New York beers available.The food menu was no less impressive, especially since it was made entirely using produce from downstairs. Unlike other parts of Eataly, however, Birreria often strayed from Italian cuisine. For example, Fred told me about a mozzarella-stuffed quail, which sounds more Northern European than Italian. Everything on the menu was designed to pair well with the bar’s unique selection of beers, creating a perfect culinary balance.I visited Sabbia shortly after it opened in 2016. It was like a taste of the tropical seaside in the middle of Manhattan: Imagine listening to the Beach Boys and sipping on one of their signature summer cocktails while lounging on a beach chair in the cabanas. The menu is filled with seafood specials that continue the seaside resort theme. It is the perfect summer spot for those who cannot leave town, and there is a retractable roof for rainy nights.

Lost Gem
American Whiskey 1 American Bars Sports Bars Chelsea

American Whiskey

“Liquor-wise, whiskey is the greatest expression of America.” So said Jessica, bar manager at American Whiskey at the time that I visited. Opened in September 2013, the bar immediately attracted a large industry following with its nearly two hundred varieties of bourbons and rye. The bar is more versatile than that, however, with a southern, French-inspired food menu and full bar to complement, because, as Jessica says, “even us cocktail nerds want a beer and a shot sometimes.” Here, highbrow meets reality. Tans and grays line the space, with rough distressed wood showing through. Numerous flat screens are generously located throughout the bar, between giant busts of beasts.Following our conversation with Jessica, we spoke with Casey, an owner of American Whiskey. As simple as the story is, we found it fascinating and truly applaud the dedication that it took for a bunch of friends to follow their dream. Between the five managing partners, they have trained behind the bar, managed a restaurant, cooked and even washed dishes – “you name it, we have done it,” Casey, told us. “We always knew that our end goal would be to open our own place. Once we graduated college and began to mature a bit, we got out of the beer mode and moved into the more refined and sophisticated world of alcohol.” Their vision from the beginning was to find a space large enough to accommodate their sport-themed bar, as they are avid fans of multiple games. One of the partners is a University of Georgia graduate, and managed to bring in several hundred Georgia football enthusiasts on a recent weekend. Casey said the place was electric.Mimicking the theme of a vodka service, the guys came up with “barrel service.” Served right at the table are buckets of ice, glasses and one or three liter barrels, which are whiskey-based with a variety of mixers, ready to drink. Duane, one of the several in-house whiskey experts, spent time with us sharing his passion for Bourbon. It was quite interesting to hear him speak of his experience in Kentucky, this past spring, when a few of the partners went on a trip to gain further knowledge. “What better place to go than right to the state that is famous for this,” Duane said. However, he did go on to tell us that there are a number of states that manufacture their own whiskies – Iowa, Oregon and Montana were a few mentioned.Duane chatted about the surrounding landscape where the whiskey is produced, saying “it breathes into the barrels” and emphasized the importance of the water source – “all combined, it makes for an outstanding whiskey.” The enthusiasm for the drink was contagious. Having only had tiny tastes over the years, I broke down and took a few sips of Duane’s signature “Strike Me Dead.” Templeton Rye (dating from the Prohibition), black pepper, maple syrup and maple bitters were combined and finished off with some orange zest and cloves. The result was powerful and flavorful. Following that, I tried Duane's other favorite drink, “Floral Collins,” consisting of Fords gin, cucumber juice, lavender syrup, fresh squeezed lime juice, maraschino liqueur and a slice of cucumber. Esteban, our photographer, was asked which concoction he preferred and answered that they had, “Equal goodness.” Duane has spent the last three years living and breathing whiskey. Although incredibly conversant on the subject, he describes himself as being “humble” and said that he is simply dedicated to delivering the message of our country’s whiskey, “the voice of reason.”

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Lost Gem
Haymaker Bar and Kitchen 1 American Beer Bars Chelsea

Haymaker Bar and Kitchen

As we approached Haymaker Bar, Olivia, a member of the Sideways team, mentioned that she often finds herself around Penn Station with time to kill, but nowhere to kill it. She does not know where to go, besides the chain stores and sports bars that populate the area. Her eyes lit up when we walked into Haymaker, a hip bar with an individual spirit, where the emphasis is not placed on sporting events, but rather the large selection of drinks and good food. The space emanated a sense of rustic hospitality and old-world charm, without seeming in the least old-fashioned.There we met Tristan Colegrove, the bar manager, and David Smith, the owner. Tristan showed us a menu, telling us that instead of using a chalkboard, he uses a clever stamping system on the menu to show the “constantly rotating” beers. He was incredibly enthusiastic about Haymaker, which had only opened a few weeks prior to our visit in the fall of 2015. Tristan immediately began pouring samples. He started with a cider and mentioned a tasting that was slated for that evening with Kyle Sherrer from Millstone Cellars. We found the most interesting to be the Millstone Bonfire Cyser, where cider, mead, and smoked fish peppers blended together into a perfectly balanced spicy-sweet combination.After being introduced to some interesting ciders, Tristan moved on to beer. Olivia and Tom eagerly tried Hop Showers from Other Half Brewing Co. in Brooklyn, which, true to the name, was hoppy and refreshing (“I try to bring in guys that are local,” Tristan said). That was followed by a sour from Crooked Stave, based in Denver, and Olivia’s favorite, the Kent Falls Shower Beer, with hints of lime, coriander, and sea salt. Tom’s favorite, the “Bomb!” from Prairie, was brewed with chili peppers, chocolate, and espresso beans. The beers come in a variety of sizes, including eight-ounce glasses that allow people to try more and still remain, in Tristan’s words, "productive at the office after lunch.”As we sipped on the different drinks, David spoke about how the restaurant was formed. Originally from Northern Ireland, he moved to New York in 2006, where his career in the bar world started to kick off. He and his current business partner, Jeff Anszulewicz, met while working at Dempsey’s in the East Village. They wanted to open a bar/restaurant in an up-and-coming neighborhood. They looked in Brooklyn, but could not find exactly what they wanted. When the Haymaker’s current home became available, they grabbed it. Even though it is Manhattan, David and Jeff recognized it as a neighborhood that needed a bar with their vision. They wanted to be certain that the quality of the food matched the caliber of the drink, so they brought in Jim Takacs as executive chef and Tristan to run the bar.While chatting, Tristan brought out some of Haymaker’s food specialties for us to try, and as we were sitting at the bar, a shipment arrived. Tristan turned his attention to the box and we were able to witness the sight of him opening the new case of beer. It was like watching a child on Christmas morning. We happily continued to snack on the creamy orange pimento cheese with crackers and fresh cut up veggies. “The wings people go crazy for,” David announced, as he put the plate down. Olivia and Tom wholeheartedly agreed, as did my husband and friends when we stopped in a few days later. I was quite pleased with the cabbage salad which was light, crisp and colorful.Flavor is king at Haymaker, and David says that a devoted core of regulars has already started forming. People come by for a variety of reasons, whether it is to take advantage of $2 off select wine, beer, and house drinks during Happy Hour from 4-7, to grab a light lunch with coworkers, or because they are a “beer nerd” and treat Haymaker as a destination bar. The crew is eagerly anticipating the completion of the Hudson Yards project, as they know they are in a perfect location to attract this new clientele.