Bar Sardine

What a find...down a flight of stairs from street level on 8th Street, Arts and Crafts Beer Parlor is the "antithesis of a sports bar." Artisan and craft beer are brought together in a friendly environment that certainly had us feeling like we were right at home. The Parlor is also named for the Arts and Crafts movement, “a cultural revolt against the ideals of industrialization.”When we visited, we spoke to Robert, one of the two owners, with whom we thoroughly enjoyed chatting. Robert is an internationally recognized speaker and writer on dining out and traveling with special diets (he co-authored the series Let’s Eat Out!), and he also has a background in acting and producing on Broadway. He told us that the other owner, Don, has an impressive resume working with the FBI and counterterrorism efforts both in New York and around the world - which left us wondering what brought this dynamic duo together as friends and eventually co-owners. Robert informed us it was a love of American Craft Beer and the visual and performing arts...and that they actually met enjoying a pint of beer in Manhattan.Just as intriguing as its owners, the interior of Arts and Crafts is beautifully designed; the sophisticated wallpaper is custom made by Bradbury and Bradbury, and the soft green and beige pattern was Frank Lloyd Wright’s favorite, supposedly. The constantly changing art is displayed along the wall opposite the bar, and an exposed brick wall and fireplace give the parlor a true “extension of your living room” feel. Described by Robert, as the “Bugatti of beer systems,” the twenty plus beers the Parlor keeps on tap rotate monthly and are kept by this state of the art system at a refreshing 32 degrees Fahrenheit. Robert also astounded us with how small the carbon footprint of the Parlor is — he told us they are very conscious of keeping things compostable and earth-friendly. In addition to their rotating display of art from both established and up-and-coming artists, the Arts and Crafts Beer Parlor also hosts a monthly lecture series on the subjects of art as well as culinary topics. We could not get enough of how interesting this place is — both the concept of art and beer coming together and the two fascinating minds behind it.

Over many months, we had the pleasure of observing the construction of Amelie through each stage of its creation. To experience the ambience of this spectacular bar and restaurant alone is worth the visit...but then there is also the impressive wine list and a full French menu. The award-winning team behind Amelie in San Francisco opened their east coast wine bar in early 2012 and all we can say is tres delicieux.

The long, narrow bar makes guests feel at ease and is a welcoming entrance into Osam Cakir’s wine bar, often said to be Manhattan’s first. Sample the Mediterranean dishes offered and rest in the bar's many nooks with a glass of wine selected from the extensive list.

“We are one of the oldest gay bars in the city,” said Helen Burford. The owner of Julius’ considers it an honor to be a part of this history and to allow others to share in it. Many who stop by are keen to dip their toes into an earlier, more troublesome period. “We are a good reminder of the struggles people went through for those of us today.”What better way for young men and women to learn about landmark events like the renowned “Sip-In,” where gay activists challenged New York’s prohibitions on gay bars? The patrons who have been frequenting Julius’ for decades are happy to provide a history lesson. Every day around 4 p.m., they sit in a corner and share stories of what it was like back in the day. “This is their home. To them, Julius’ is not a bar — rain or shine, they need to be here.” The old group, now in their seventies and eighties, enjoy having a drink and chatting with one another, but they also invite “guests” into the conversation — passing the baton, as this is their legacy. “They are always trying to bring young people into the fold,” Helen commented.

Having lived in England for a year and a half, and always delighted for an excuse to return, I was perfectly thrilled to walk into Wilfie & Nell. At times it is filled with Brits and you will feel like you have been transported back across the Atlantic as you dine on Shepherds Pie, or a Ploughman's Cheese Plate, or just browse through their extended list of beers and enjoy the pub atmosphere with a Manhattan twist.

This bright and colorful West Village thrift shop is just one of the many businesses run by Housing Works, one of New York's highly regarded non-profits. Housing Works was founded in 1990 by members of ACT UP, an AIDS activist group that is dedicated to fighting the joint issues of homelessness and the AIDS epidemic. Their first thrift shop opened in Chelsea in 1992 and thirteen more have opened throughout the city since then, as well as a bookstore café in SoHo.At the height of the AIDS epidemic, the social stigma associated with those living with the virus or simply being LGBTQ+ resulted in thousands of individuals being denied the foundation of a stable living: housing. Whether it was from familial rejection or housing discrimination, more and more HIV positive people found themselves on the streets, and poverty, queerness, and AIDS soon became intrinsically linked. Recognizing this often neglected connection, the founders of Housing Works sought to create an organization that addressed this crisis. The non-profit is committed to ending the dual crises of homelessness and AIDS through relentless advocacy, the provision of lifesaving services, and entrepreneurial businesses that sustain their efforts.Luke, a member of the Manhattan Sideways team, sat down with the 10th Street store manager, Lauren Guttenplan, to discuss the community atmosphere forged in their shop. She mentioned, “Community feels very central to the mission. We’re not too far from Christopher Street and Stonewall, so many of our customers and volunteers have lost someone or have a personal connection to the cause. They like to know that the money they’re spending is going to help towards something good.” Guttenplan also noted that many of their regular customers come in as frequently as once or twice a day, and that the staff, the majority of whom are volunteers, often know customers’ names. Some patrons will even make a point to shop on a day where they know when a particular volunteer is working. Guttenplan credits much of the success of the operation to the devotion of the volunteers, whom she describes as “the face of the store.” The shopping experience is truly unlike many other in that there are opportunities for customers to become volunteers or get involved in local activism and protests.With a retail background and a degree in social work, Lauren finds Housing Works to be a perfect blend of her passions. The organization provides the unique opportunity to run a business and actually make a difference. She appreciates that with programs like job training, it is particularly satisfying to witness the impact of her work first hand.Because all of the merchandise sold in the stores is donated, each of the Housing Works shops also serves as a reflection of the surrounding neighborhood. The West Village shop, with plenty of natural lighting and exposed brick, features not only fun and unique clothing selections, but also many household items, including kitchen items, home décor, and even furniture. The store hosts a number of events, the biggest of which are the Best of Fall and Best of Spring sales.

What started out as a couple of ice cream trucks in 2008, has since become a beloved collection of shops throughout Brooklyn and New York City. Van Leeuwen offers delicious fresh milk ice cream and vegan options made with only “coconut and cashew milk, raw cocoa butter, extra virgin olive oil, and organic sugar cane.” These artisanal ice cream makers are extremely concerned with the quality of their product and the source of their ingredients - their vanilla flavor comes from organic bourban and Tahitian vanilla orchids, and their chocolate from a family-run French company concerned with quality and free trade practices, Michele Cluizel Chocolate. Van Leeuwen also offers sophisticated flavors like ginger, sweet sticky black rice, earl grey tea, Ceylon cinnamon, and salted caramel with buffalo trace bourbon. This is a must try ice cream spot for vegans, dairy-lovers, and everyone else.

When I walked into Clash City Tattoos, Baz was hunched over his station, completing a tattoo sketch. The space popped with bold red walls, brightly colored ink bottles, and large tattoo designs. One could not miss the almost human-sized bass in the corner if they tried – “some friends just like to come in and play the bass,” Baz told me as he shrugged his shoulders. Music influences much more of this tattoo shop’s ideology than I could have anticipated. Named after Baz’s favorite band, the space encapsulates the idea that just as The Clash could play such a range of genres, so too could Baz’s tattoos encompass all kinds of people. “Lawyers and rockstars alike listen to The Clash,” he elaborated, “and I want my tattoos to unite my customers, just as a single beat can unite different listeners.”Baz first visited the United States in 1991 while working on a cruise ship and was immediately drawn to everything American – particularly the music, cars, and TV shows. Working in a comic bookstore, he was captivated by posters for Iron Man, Planet of the Apes, and an assortment of cartoon superheroes. He claimed it was the “solid black lines, bold colors, and clear forms” of comic art that lent it a unique and sophisticated artistic quality. Moreover, his mother’s admiration for surrealist painter Salvador Dali offered him an early penchant for the freedom of abstract art anchored in bold lines – the ideal forms for tattoo art.Clients coming into Clash City Tattoos have usually heard about the store and like to visit with an idea of what they want inked. While Baz and his team are exceptionally friendly, asserting that their store “is a place that you won’t have to be afraid to walk into,” they are also honest with clients about which designs work and which simply do not. Equipped with a creative bent, the team mostly designs custom tattoos using clients’ ideas. However, when someone comes in asking for a "full bible verse on their little finger" or an arrangement of “a heart with four names in it, two wings on either side, and a crown on top in the size of a fist,” the team knows when to say “this isn’t working; let’s fine-tune.” What is more, they pay exceptionally close attention to each client’s pain tolerance. While some can manage three hours of inking in a go, others (like Baz’s wife, he laughs) only last ten minutes.I asked Baz about the most challenging tattoo he was tasked with designing. When the bass player of globally-renowned British band Muse, Chris, asked for a tattoo of his son’s name, Buster, in Disney font, Baz started thinking of ways to make the design more complex and unique. A few days later, Chris and Baz were hanging out with a group of friends, when Chris recounted a story about Buster. The young boy was playing with his toys at home when he ran straight into the corner of an table and cut his forehead. But he continued with his play as usual until Chris’ wife noticed a large gash on his head and rushed him to the hospital. Buster was unfazed. The story inspired Baz to draw up the tattoo that now decorates Chris’ right forearm – a smirking cartoon kid with boxing gloves over the name “Buster” in striking black font. Chris loved it.Looking at Baz’s journey thus far, it is easy to see how he has settled into a characteristic set of themes and motifs. Through space backgrounds, gypsy girls, cartoon superheroes, and more, Baz eventually reached a signature design – “pin-up girls with stuff in their hair,” as he amusedly called it. I was thrilled to see his gorgeous side profiles of girls with complex forms – ships, octopuses, and more – wrapped in the locks of their hair. Baz’s artistic genius spans a wide range of imagery, fixed into his defining black lines and bold forms.

I had heard about these baths for years, believe it or not, from my grandmother who lived nearby on Avenue A as a child. Needless to say, I was eager to have a look inside this spa that has been around since 1892. Upon entering, clients are given a key to the locker room, then told to take some towels and select a sauna...be it a Russian one that has a rock filled oven or an electrically heated redwood sauna. In addition, there is an aromatherapy room, a steam room and a Turkish room complete with cold showers. Other amenities include an ice-cold pool, a Swedish shower with cold-water jets, a sun deck, and a small cafe that serves an authentic Russian menu. Some on the list of treatments include a Swedish/Russian massage, Thai/Sports massage, the Platza Oak Leaf Treatment that involves being whacked with a bundle of soapy oak leaves and oil, or a Dead Sea Salt Scrub. Although I did not chose to venture past my guided tour of the baths, I did experience an old world, warm community with many foreign speaking clients.

Pinto Garden began on Christopher Street in 2006 and moved to its current location on 10th Street a decade later. Stepping inside the fairly new, intimate space, the Manhattan Sideways team was greeted by chef and owner, Yo Teerawong. After a few minutes of conversation with Chef Yo in the covered backyard secret oasis, we quickly learned that his goal with Pinto was specifically not to create a typical Thai restaurant, but rather to design an environment that looks and feels more like one is in one's own home.Sitting in the garden, Luke, a summer intern, began to notice a particular decorative pattern: rabbits. From tiny porcelain statues along the shelves to the wallpaper in the restrooms and the illustrations on the menus, an eclectic collection of rabbit-themed artwork permeated the space. Chef Yo explained that this is a subtle reference to his personal background, as his mother was born in the Thai Year of the Rabbit, as was the current King of Thailand. Chef Yo, himself, immigrated to the U.S. twenty years ago from Bangkok. When he became interested in learning to cook, his good friend, who trained in the kitchens of Jean Georges, taught him the craft. Yo told us that he had the pleasure of befriending another well known chef, Thomas Keller, many years ago. As a matter of fact, Chef Yo admitted that it was Mr. Keller who suggested that he try to create a "home" when designing Pinto. Yo then laughed, saying, "I now refer to Pinto Garden as my vacation home."Subversion of presumptions plays into Chef Yo’s menu as well. “I want to take out any expectation for a specific type of cuisine - there’s more to ethnic food in New York City than that.” He notes that while many will anticipate typical spicy pad dishes with plenty of fish sauce, he prefers to develop his menu based on what is available at the farmer's market in Union Square, all the while imagining the smells and flavors of his mother’s cooking from growing up in Thailand. "What I enjoy best is recreating these tastes of traditional Thai cuisine while adding my own flare." One example that he cited was replacing strawberry with rhubarb. The result is wholly original. He remarked, “Even some of my Thai friends come in and say ‘Oh, I’ve never heard of that.’”In the middle of our chat, Chef Yo stood up and announced that he was now going into the kitchen to cook for us. It did not take long for him to present several interesting and beautifully plated dishes. Included was crab fried rice served inside of a coconut topped with egg, a salad of lemongrass, kaffir lime leaves, mint, chili jam, and roasted peanut artfully arranged inside a banana blossom and wild mushroom salad with a spicy lime dressing. Each plate combined flavors, perhaps reminiscent of Thai food, but certainly set far apart from what any of us were used to eating.Before leaving, Chef Yo added that he was looking forward to mixing traditional and trendy in his new brunch menu, which will include typical American items with a Thai twist, such as chicken and lemongrass waffles.

Depending on the day, one can select from such delicious chicken choices as the classic Southern style, Buffalo, Wasabi or even one stuffed with cheese.  Although simple, our team opted for the grilled chicken with both Wasabi mayo and a spicy cilantro dip - a perfect crowd pleaser. When chatting with John, one of the owners, he explained that he and his partner believed that this was the thing people wanted. "Everyone's a foodie in New York," he said, "but no one tried to approach such an American favorite as chicken fingers in this gourmet fashion." And that is what they do best here: gourmet food and sticky fingers.

“We are one of the oldest gay bars in the city,” said Helen Burford. The owner of Julius’ considers it an honor to be a part of this history and to allow others to share in it. Many who stop by are keen to dip their toes into an earlier, more troublesome period. “We are a good reminder of the struggles people went through for those of us today.”What better way for young men and women to learn about landmark events like the renowned “Sip-In,” where gay activists challenged New York’s prohibitions on gay bars? The patrons who have been frequenting Julius’ for decades are happy to provide a history lesson. Every day around 4 p.m., they sit in a corner and share stories of what it was like back in the day. “This is their home. To them, Julius’ is not a bar — rain or shine, they need to be here.” The old group, now in their seventies and eighties, enjoy having a drink and chatting with one another, but they also invite “guests” into the conversation — passing the baton, as this is their legacy. “They are always trying to bring young people into the fold,” Helen commented.

On a brilliant Sunday afternoon, there was a great granola crowd packing the place. Casual is Westville's mantra both in the atmosphere and the simple American menu.

Bell Book and Candle has a rooftop garden where much of their vegetables and herbs are grown, and there is also a “secret” dining area upstairs during the warmer weather months. Our dinner in the springtime offered food that was prepared with all of the freshness one could ask. Each of the ingredients in the different salads and the entire vegetable platter that we shared were creative and reminded us that eating straight from the garden provides a totally different and pleasurable culinary experience. When our meal was being served, my clever husband chimed in to recite the incantation to our friends and waiter - "ring the bell, open the book, light the candle." It was when we were leaving, though, that he caught all of our attention, once again piping in with a smile, "ring the bell, close the book, snuff the candle." We all laughed, applauded him, and left, having had a bewitching evening.