Since 1994, this clean-lined, white-walled restaurant has been serving upscale Southern Italian fare to Gramercy locals who come for the romantic atmosphere and chef Marco Fregonese's excellent menu. Grilled and roasted mushrooms with shaved Parmesan, Kobe beef carpaccio with rucola and black truffles, homemade white tagliolini with lobster ragu, and fingerling potato gnocchi with fresh tomato sauce and aged ricotta are just some of the appetite-whetting dishes that have made this such a neighborhood evening staple. Novita offers an extensive Italian wine list, organized by region, and a wide variety of traditional desserts.
Pepi Di Giacomo and Luca Di Pietry, veterans of the hospitality industry and wine and espresso intenditori, have taken a slice of the Abruzzo province and established it across Manhattan in their cafes. 18th Street, however, is where their Italian cuisine is most pronounced. It is as much about local produce and a dynamic menu as it is about traditional dishes. Depending on the time of day, there is espresso, a selection of pastries, an extensive wine list and a full Italian menu. An added surprise in the warmer months is their gelato booth, stationed right outside the restaurant. Perfect for us on the first day the temperature reached 80 degrees.
The Azzollini family has been at the heart of Paul & Jimmy’s since Cosmo Azzollini waited tables at its 1950 incarnation on Irving Place. Back in 1968, when Cosmo purchased the restaurant, the Azzollini’s made it their own slice of southern Italy. Even today, Louis and his son, Greg, keep the focus on home: homemade cuisine, a home-style atmosphere, and the homey touches of Italian hospitality. Paul & Jimmy’s is truly a family-run, neighborhood business. Louise and Greg emphasized that “one of us is always here - we are the only ones with the keys. We open and close every night. ” Greg has worked in the restaurant since 2005, and - after culinary school at the Institute of Culinary Education, working at Mario Batali’s Lupa Osteria in Manhattan, and furthering his culinary studies in Italy - is currently the head chef. Linda, Louis’s wife, is in charge of the accounting. Together, the whole Azzollini family works hard to ensure that everyone who walks through their doors feels like part of the family. They are proud that the majority of their customers are local, and are particularly pleased that they have “a lot of customers who have been coming forty, fifty, sixty years, and also a lot that come three, four, five times a week. ” As for Paul & Jimmy’s younger clientele, they are often surprised when Louise is able to tell them what their parents or grandparents used to eat. Their secret is that their “food is phenomenal… we have great waitstaff, we have reasonable prices, a cozy atmosphere, and are extremely accommodating. ” They try their best to fulfill non-menu food requests or change the dish to suit their customers’ needs, which is generally “very easy” since “everything is cooked to order. ” Louise told us it does not surprise him that many of their customers come so often, since they have “fifty or sixty different dishes on their menu - not including specials. ” With an emphasis on freshness, they are proud that they source their fish, produce, and meat from well-established New York businesses. Gregg makes their own mozzarella fresh every day, as well as many of their pastas, and Paul & Jimmy's offers their own line of sauces, both in the restaurant and at a few local shops in the city.
Although Eataly is right down the street, Mangia has been upholding its fine reputation for terrific Italian antipasto, pasta salads and sandwiches for over thirty years. For a quick and savory lunch without the crowd, Mangia becomes the perfect dining spot. Since opening their first sandwich shop on 56th street in 1981, Mangia has grown into a catering business that services much of the New York area.
Arthur Avenue in the Bronx had become a monthly excursion for me and friends while I lived in Westchester. We would shop for pasta, bread, mozzarella and olive oil and then wander over to Roberto Paciullo's' restaurant for lunch. In 2008, we changed our routine up a bit in order to try out his new restaurant, Zero Otto Nove. Needless to say, we were overjoyed with the atmosphere and, of course, the incredible food. Shortly after I moved back into the city, I read that Roberto had made the decision to open a restaurant in Manhattan. My husband and I were one of his first customers on 21st Street, and we have been coming back on a regular basis. In a simple statement, the food is excellent. The intensively hot brick oven cooks their thin crust pizzas to perfection. I adore the stacked eggplant and zucchini parmesan, the guileless arugula salad, any number of their pasta dishes, and I always order a side of the cauliflower with breadcrumbs. Combining the star attractions on each menu from his two successful restaurants in the Bronx, and designing an inviting space has made dining here a pleasure.
This Swedish Lutheran church is celebrating its 150th anniversary in 2015. The church, organized by two missionaries, was named for Gustavus II Adolphus, who was King of Sweden from 1611-1632. Though the church opened in 1865, it was not until the early 1900s that English services began on a regular basis and electricity was installed in the building. The membership fluctuated over the years that followed, as the church introduced attractions such as the Sewing Club, Help Our Neighbors Eat Year-Round, and the Basement Coffeehouse Program for college students and young adults. In 1961, the church had the honor of hosting a memorial service for the Secretary General of the United Nations, Dag Hammarskjöld. In celebration of this milestone anniversary, Gustavus Adolphus is renovating its interior, and replacing the chandeliers and stained glass windows in preparation for a festival in the fall of 2015.
“We come together on the common ground of arts, letters, and women owning their own destinies, ” stated Executive Director Dawn Delikat. For well over a century, Pen and Brush has been dedicated to supporting women in the visual arts and literature. The organization was founded by two sisters and painters, Janet and Mimi Lewis, who were frustrated with being barred from art societies solely on the basis of their gender. Knowing of so many talented women suffering a similar fate, the siblings decided to create Pen and Brush to “stop asking for permission and forge their own way in the city. ”Though the group was nomadic for thirty years, it was able to purchase its first location in 1923. Decades later in the early 1960s, the ladies celebrated paying off their mortgage by dressing in their finest ballgowns and burning the contract in the fireplace. “Women persevering is as much of our understory as anything else. ” The organization carries the torch passed down by these remarkable women, whose members include First Lady Ellen Axson Wilson, First Lady Eleanor Roosevelt, and a number of Nobel laureates. Today, Pen and Brush’s goal remains the same, albeit adapted to twenty-first-century circumstances. As such, it makes space for both women and non-binary voices — better reflecting our evolving conceptions of the gender spectrum — and works to bring in the diversity that has been kept out of the canon “not for lack of talent, but for lack of access. ” To this end, Pen and Brush functions as an art gallery and a book publisher, where visual artists and writers from across the world can submit their work. The group evaluates submissions, seeking pieces “that need to be supported, ” either for expressing something that has not been said before or for demonstrating an incredibly high skill level. This has meant giving career-making opportunities to veteran artists looking to break the glass ceiling of their field, gifted students just out of an MFA program, and self-taught artists who received no formal introduction to the art world. Achieving true equality in the arts and letters may seem a daunting task, but Pen and Brush is tireless in its mission to give a platform to brilliant women and non-binary creators. “We can’t give up on them. We have to build into the future so that we can keep passing that torch, so maybe someday, it won’t be needed. ”
Living Fresh Men’s Spa was the first men-only spa in New York when it opened in the early 2000s. Here, men can relax and enjoy luxurious spa treatments in the privacy of this serene, dark wood and stone-paneled space. The store’s entrance is small, so most people are unaware of its existence. Once we walked inside, we were both enchanted and impressed by how extensive and comprehensive it is – a contemporary, warmly lit seating area leads back to a well-appointed bar, manicure and pedicure room, and a long hallway of private spa rooms dedicated separately to facial, body, and hair removal treatments and services. Living Fresh Men’s Spa also works with botox and filler treatments, laser hair removal, ReFirm skin tightening, and acne laser therapy. Each thoughtfully-appointed treatment room has its own sauna and shower. We found Living Fresh to be a luxurious setting for busy, stressed, or simply hygiene-obsessed men to take care of their bodies and release some of the tensions brought on by the daily cacophony of New York. From Tuesday through Saturday, after 6pm, men can enjoy 20% off single service massages.
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.