The Blacksmith Bar and Kitchen

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.

There is a lot of space to have fun and be funny at Pioneer's, formerly named Comedy Bar. Well that makes sense, as it is owned by Ali Farahnakian, the man behind the PIT (People's Improv Theater) on 24th Street, which opened a new location just down the street in 2015. We found this place to have a little bit of everything. A fan of pinball? There are several machines; Love playing Jenga with giant size blocks? They have them; Want to dance? The music is playing and there are others who will join in; Like comedy? There are open mic nights; Want to simply drink? The selection is fine, with a variety of beers on tap... and the bartenders are ready to chat; Hungry? There is a menu to choose from and lots of popcorn to go around.

Many bars and restaurants are open every day of the week, but how many are open every single day of the year? McManus was founded in 1911 and moved to this location in 1936, and four generations of the family have operated this warm and welcoming Irish tavern since. Today it is Peter McManus’s grandson and great-grandson who stand side by side serving beer. The bar has a real neighborhood feel, with regulars stopping in at all hours to watch sports on one of the several TVs, listen to music on the jukebox, or play video games. A room with shiny vinyl booths and red and white checked table cloths is available for anyone who would like to grab a bite from McManus’ simple American menu. We were taken with the original features of the building, especially the Tiffany stained glass windows and the two classic wooden telephone booths.

“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.”

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.

With all the centers we have discovered dedicated to children, pets, students, and shoppers, it was refreshing and intriguing to come upon Senior Planet – “the country’s first technology themed center for over-60s.” The center offers courses, skill-shares, workshops, special events and lecture series that help senior citizens deal with the ever-changing technological world. 22 computers, 3 Skype stations, a gaming area, a projector, mobile devices and a lounge create a space that one might think is fit for a youngster, but is, in fact, the perfect space for the senior folks. “Aging with attitude” is their motto. Computer basics, advanced computing, introduction to the iPad, digital photography, social networking and more are all taught in a welcoming environment. What a brilliant concept!

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.

If one were to close their eyes and walk into Hill Country, there is no doubt that in an instant they would know what kind of food was being prepared. At Hill Country, they take their barbecue very seriously. The food is prepared in their very own custom meat-smoking room, and everything is done in the style of Central Texas barbecue. The atmosphere is kitschy and relaxed, with live American music most nights of the week.

Many bars and restaurants are open every day of the week, but how many are open every single day of the year? McManus was founded in 1911 and moved to this location in 1936, and four generations of the family have operated this warm and welcoming Irish tavern since. Today it is Peter McManus’s grandson and great-grandson who stand side by side serving beer. The bar has a real neighborhood feel, with regulars stopping in at all hours to watch sports on one of the several TVs, listen to music on the jukebox, or play video games. A room with shiny vinyl booths and red and white checked table cloths is available for anyone who would like to grab a bite from McManus’ simple American menu. We were taken with the original features of the building, especially the Tiffany stained glass windows and the two classic wooden telephone booths.

A newcomer to 31st in late 2013, I was happy to discover Friedman's Lunch. Having eaten at their restaurant in Chelsea Market on many occasions, I was quite familiar with them. Glancing quickly at the menu, I knew that I would, once again, have options as a vegetarian. Two of us shared the "House-Made Veggie Burger" with spicy tomato fennel jam, avocado and sprouts, and the "Veggie Bowl" with quinoa, sauteed vegetables, tofu and a delicious sesame lime dressing. Both were excellent. At the end of our meal, we struck up a conversation with one of the owners, Justin, who told us that he gave up being a real estate broker to pursue his passion for food. He helped turn Chelsea Market into the success that it is, and then came to open up this second location. Not via classical training in the kitchen, but rather through his love of food and hospitality, "traveling down a long road," he has finally been able to open up his dream. Working with a young design couple from Tribeca, they created something simple using distressed wood and antique mirrors. "The decor is kick ass," Justin exclaimed. With good music, a great neighborhood vibe, lots of gluten free options, and the most amazing signature potato chips, Manhattan Sideways has no doubt that Friedman's reputation will take off.

“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.”

Many bars and restaurants are open every day of the week, but how many are open every single day of the year? McManus was founded in 1911 and moved to this location in 1936, and four generations of the family have operated this warm and welcoming Irish tavern since. Today it is Peter McManus’s grandson and great-grandson who stand side by side serving beer. The bar has a real neighborhood feel, with regulars stopping in at all hours to watch sports on one of the several TVs, listen to music on the jukebox, or play video games. A room with shiny vinyl booths and red and white checked table cloths is available for anyone who would like to grab a bite from McManus’ simple American menu. We were taken with the original features of the building, especially the Tiffany stained glass windows and the two classic wooden telephone booths.

We stumbled into BXL on a blisteringly hot day and were met by their refreshing air conditioning -- reason enough to stay. But even more, BXL is a splendid space, with warm wooden floors, banquette seating indoors and tables set up outside when the weather cooperates...and a very kind European owner. We spoke to Klaas about his restaurant and learned that having grown up in Belgium, and completing his training, he became the private chef for their ambassador. He was disarmingly charismatic and kind as he told us about BXL’s menu – he emphasized the "all you can eat" mussel pots that come with a cold Stella for $22.00 and the array of different sauces to choose from: white wine shallot broth, white wine and cream, endive and cream, wheat beer, cream with bacon and onions, coconut milk with lemon grass and curry. Mussels are not the only food choice. There are other great Belgian dishes, plus simple burgers, pasta and salads. Without a doubt, stopping by BXL for a cold beer and some friendly conversation was exactly what our team needed.

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.