Lady Wong

Serving an interesting but decadent assortment of coffees, hot cakes, desserts, Japanese tapas, sandwiches, pasta, and more, Hi-Collar functions as many things. In the morning the atmosphere is subdued and relaxed like a coffee shop, as customers come to enjoy “kissaten” – a term to describe Japanese-style coffee shops. The lady we spoke to at Hi-Collar told us their coffee selection is extensive and that there are a variety of beans to choose from. Not only is there the opportunity to select the bean varietal, but one can also choose how the coffee is made as well: pour over, aeropress, or siphon—each method drawing out a distinct flavor. For the non-coffee drinker, there are teas and even a fruit milkshake.As the afternoon wears on and evening approaches, Hi-Collar becomes a bar complete with wine, sake, and beer. Inquiring about the name, we found that Hi-Collar is in fact a term that came to be during the Japanese Jazz Age, when Western culture infiltrated Japan and many men were seen wearing Western style high collars. The only seating available is at the long bar, and the beautiful flowers and lamps that hang from the ceiling add to the allure of this multifaceted nook on 10th.

Abraco Espresso started in a little nook on the other side of the street before it moved to its current larger space in 2016. The shop invites coffee lovers to stop by and enjoy a fresh brewed cup - according to many it might be one of the best you will ever experience. The space is perfect for those who wish to gather round and chat or just to savor their sweet homemade treats along with the exceptional coffee.

Do not be deterred by the bottleneck entrance, just continue walking toward the back where there is a welcoming outdoor courtyard that is always open, and heated in winter. The coat of warm, red paint on the walls, the rock and jazz music playing in the background, and the fireplace make this a cozy place to settle in with friends. The steaming cup of coffee, heaping with frothed milk, is smooth and light, exceeding all expectations. If you are as taken with their blend as we are, they package and sell their own beans. When we dined here our brunch was fresh and delicious, served with hearty bread, rice and beans.

The strong smell of coffee permeates the air in this specialty shop. Potato sacks line the shelves, filled to the brim with dark beans that can be scooped up and ground to order. Thirty years of coffee dust lingers and everything caffeinated fills this rustic shop – teabags, chocolate, coffee, more coffee. The original location, on Bleecker Street, has been providing java lovers with beans since 1907.

Peridance Capezio Center is a mecca for dance in NYC, fostering the arts in the local and international dance communities, for over 30 years.  Peridance offers multiple platforms for dancers and non-dancers alike, including more than 250 weekly open classes, a Professional Training Programs, an F-1 Visa Program for International Students, and The School at Peridance - a comprehensive children and teen program.  Their adult open classes are offered in all styles and levels, from Absolute Beginner to Advanced. Peridance Capezio Center is also home to the professional dance company, Peridance Contemporary Dance Company and its affiliated Peridance Youth Ensemble. In conjunction with their renowned faculty and partners (Capezio, Djoniba Dance Centre, Limón Dance Company, Baila Society, and Dance Informa), Peridance has gained an international reputation for the programs it offers. The Center is housed in a beautiful landmark building featuring six spacious studios, The Salvatore Capezio Theater, the Peridance Coffee Shop, and the Capezio dance-wear Boutique.One afternoon, I had the privilege of stopping by the Peridance Capezio Center to observe their students training. I witnessed the explosive athleticism and technical discipline at play in Shannon Gillen’s Advanced Contemporary class, as students tested the strength of their bodies in an array of conditioning and floor exercises. Later, in the large upstairs Studio 1, bathed in the sun’s rays from the skylights above, I watched as dancers chasséd and pirouetted across the room in Breton Tyner-Bryan’s Advanced-Intermediate Ballet class. I would not be surprised to find any one of these talented performers on stage someday.

In 1954, a Ukrainian refugee began Veselka as a shop that sold cigarettes, candy, and newspapers with a few tables for some tasty homemade Eastern European food. Over the years, it slowly evolved into a coffee shop, and then to a casual restaurant. Almost fifty-nine years later, it continues to thrive as a neighborhood destination when one is in need of comfort food, or as my own kids have told me, it is a great late night spot too. Open twenty-four hours a day, the restaurant’s menu is a mix of Ukrainian and typical American diner fare. More than a diner, though, Veselka is a family-friendly establishment that serves up Ukrainian "peasant" food - known to many as "Ukrainian soul food."

Designer Meghan Kinney has constructed an entire clothing collection on the idea of femininity and clean lines - a philosophy that ensures that her clothing is always elegant, beautiful and wearable.

Shahrzad Ghajar, founder of the gift shop Spooksvilla + friends, takes curation to another level. She meets with each of the artists represented in the store and personally chooses every piece showcased on the walls and shelves.Shahrzad, herself, is a talented artist, and many of her designs are featured in the shop. By focusing on the artists, Spooksvilla ensures that everything for sale - from apparel to wall art - is one-of-a-kind. “We like to be representative of original people doing original things— be it art, products, charms or any other kind of cool item," said Ethan Velez, manager of Spooksvilla.Despite the fact that multiple artists contribute to Spooksvilla, the store is not a hodgepodge of styles. Rather, the art is united in its bold, whimsical designs. A favorite is the label on the bottle of the rose bath salts - a piece of art in itself. A woman with purple skin and purple hair rides a pink dragon, holding, of course, roses.

Serving an interesting but decadent assortment of coffees, hot cakes, desserts, Japanese tapas, sandwiches, pasta, and more, Hi-Collar functions as many things. In the morning the atmosphere is subdued and relaxed like a coffee shop, as customers come to enjoy “kissaten” – a term to describe Japanese-style coffee shops. The lady we spoke to at Hi-Collar told us their coffee selection is extensive and that there are a variety of beans to choose from. Not only is there the opportunity to select the bean varietal, but one can also choose how the coffee is made as well: pour over, aeropress, or siphon—each method drawing out a distinct flavor. For the non-coffee drinker, there are teas and even a fruit milkshake.As the afternoon wears on and evening approaches, Hi-Collar becomes a bar complete with wine, sake, and beer. Inquiring about the name, we found that Hi-Collar is in fact a term that came to be during the Japanese Jazz Age, when Western culture infiltrated Japan and many men were seen wearing Western style high collars. The only seating available is at the long bar, and the beautiful flowers and lamps that hang from the ceiling add to the allure of this multifaceted nook on 10th.

We cannot seem to pass the window of this contemporary art gallery without becoming mesmerized by the exhibits inside. From the curation to the art itself, The Phatory is a pleasant and eye-catching stop among the neighboring galleries on the block.

We stopped in for an early lunch at Dumpling Man. After hearing from a bartender down the street that the dumplings were “oh so good,” we had to find out for ourselves. The menu was simple and concise, yet complex in the flavorful concoctions you could pack into your dumpling. One of us ordered a mixture of pork and chicken, and another had the vegetable one. The dumplings arrived – the juicy meat steamed perfectly within the browned casings, and the veggie choice, filled with tofu and mushrooms was delicious as well. As everyone ate their savory dumplings, we were entertained, watching the deft hands of the chefs roll out dumpling dough that would soon be filled, steamed or fried, then eaten by the next lucky customer.

Richard Ho is Californian at-heart. He is from San Gabriel Valley, where he grew up eating his mother’s Taiwanese food. Ho Foods seeks the excellence of the home-cooked Taiwanese meals he experienced as a child, including his well-known beef noodle dish. Beef noodle shops, Richard explained to the Manhattan Sideways team, are like pizza shops in Taiwan, but they were not necessarily always popular. In fact, beef noodles were originally soldier food that ultimately became a large part of the Taiwanese diet.Growing up in the LA-area, Richard never felt that he experienced any Americanized version of culture or food, but rather was able to be immersed in pockets of culture hard to find elsewhere. When he first moved to New York in 2007, he worked as a manager at Blue Ribbon Sushi, but found while living here that no one made Taiwanese food like his mother did. So, Ho Foods was born in January 2018, with a curated menu that feels like his home.The idea? Take simple, classic comfort food from his youth and translate it into a restaurant setting. The staff works like a home as well - everyone cooks, everyone cleans, everyone serves. Each member has “kind of been a friend” - they met through mutual connections or college. Richard has been surprised by the passion they have taken to learning about Taiwanese culture, whether that be cooking techniques or even the language. Christian, a member of the staff at Ho Foods, is so confident in his pronunciation of dishes that people often assume he fluently speaks Mandarin.When we asked Richard about why he chose 7th Street and how it has been working out, he told us that he feels connected to the building. A friend previously lived there and even wrote their name in the cement before he came, so it felt a little like he had been there before. He enjoys his location in the East Village, calling it "not-so-obvious." In addition, he has found that there is a loyal Taiwanese community wanting to support each other, and in search of places that celebrate and capture their culture;. And, through this endeavor, he has realized the extensive, and sometimes unlikely, connections people have to Taiwan.Laughing, Richard went on to say that he has encountered a number of Polish customers who claim the Taiwanese beer he serves reminds them of one from Poland. Richard’s perspective on the business is in many ways simple. A focus on comfort, taste, and family-like service is always a safe bet. His philosophy comes from an opinion that "Life is just better when there’s food between two people."

Founded by Antonio Veniero, who emigrated to New York as a teenager from a small town outside Sorrento on Italy’s Amalfi coast, Veniero’s has been an East Village mainstay since the turn of the twentieth century. Initially a confectionery shop, it later evolved into a cafe and then a full-fledged pastry shop, with culinary creations by some of Italy’s finest bakers. Along with his wife, Pasqulina, and their seven children, Antonio followed the Italian custom of keeping business in the family. Veniero’s passed through four generations until reaching its current owner, Antonio's great-nephew Robert Zerilli, who had worked at the cafe alongside his father, Frank, for decades before taking over. Beyond the business legacy he left behind, Antonio also birthed an extensive family tree. “The Venieros are every-where,” Robert quipped, adding that the legendary Bruce Springsteen is his second cousin. The business savvy of the extended Veniero family has helped keep the shop alive. Tales of Antonio’s relentless determination to succeed are still retold with pride by his relatives. He is also credited with bringing electricity to the neighborhood, home to mostly poor immigrants at the time, by rallying local support and collecting signatures to sway the reluctant energy company.In another bit of local lore, Antonio is said to have ushered in the entry of Italian espresso to the city, as he started roasting his own beans right in the shop’s backyard. Fittingly, Robert has Veniero’s to thank for meeting his wife, whose love for their iced cappuccinos made her a regular customer until he found the courage to ask her out on a date.

Three ladies founded this quaint, cheerful dessert shop in 2008 after spending several months sampling recipes, dedicated to finding the perfect bases and smooth buttercream frostings. I have stopped in too many times to count, guided by the sweet smells that confirm the founders' devotion to quality. Lisa Liu, who took over the shop in 2014 after earning the trust of the partners, has upheld this legacy.Previously the owner of a TCBY frozen yogurt franchise, Lisa followed her husband’s career from Salt Lake City to New York. It was her love for all things sweet that led her to Butter Lane. “I really like dessert,” she admitted. With an assortment of vanilla, chocolate, and banana bases, at least twelve frostings with seasonal flavors introduced almost every month, and no wrong combinations, Lisa is crazy about what she sells. The same is true of her staff. One employee told me that she had been with the company for over three years, in part because of its proximity to her residence, but mostly because of her “attraction to sweets.” Her favorite part of her job is the “free cupcakes,” as she is required to sample every cupcake flavor daily for quality check.It is no wonder that the cupcakes taste so good, being that they are made fresh each day from only wholesome ingredients. “We do not use any artificial flavors or colors,” Lisa explained. Even without food coloring, the cupcakes are quite attractive, and specialty cakes may be ordered with forty-eight hours’ notice. At the time of our latest visit, during the summer of 2016, the Butter Lane team was ready for the release of their edible tribute to a popular television show’s finale, though I was told not to disclose the name just yet.Equally as impressive as the delectable cupcakes are the baking classes, which always seem to fill the adjacent kitchen classroom to capacity with cupcake enthusiasts. Happening a minimum of four times a week, the classes include instruction in decorating during the winter and spring. People from around the world seek them out after learning about them in foreign travel magazines. The bakeshop has also been responsible for hosting birthday parties, complete with decorations. Great frosting, great fun.

Confectionery is the brainchild of two passionate vegan chefs who owned separate bakeries in New Paltz, NY. Lagusta Yearwood began Lagusta’s Luscious as a boutique vegan chocolate shop, and Maresa Volante's Sweet Mresa specialized in macarons. They met, found that they shared a passion for sweets and vegan cooking, and Confectionery was born!Nowadays, the East Village shop serves a wide clientele, from random passersby following the sweet aromas to the front door, to avid cult fans in the city on vacation, and, of course, to those who either prefer or require a vegan diet. Confectionery is a space of inclusivity and giving, as evidenced by the prominent “Mitzvah Wall” that greeted me when I entered. The idea is to pay it forward: buy a cookie and put a note on the wall for someone to reward.When speaking with the counter server, a young woman who had been a fan of Lagusta’s Luscious for many years before working at Confectionery, she told me that she finds peace and comfort in the shop. “It's a nice, welcoming space where we can heal ourselves.”

For Mimi Lau, her work is an exercise in sharing a bit of herself with her customer. “When you buy food, you’re not just paying for the food; you’re paying to learn where that food came from. It’s a culture. Even this mochi, it’s so clear that it’s from a different generation. It’s not your really traditional mochi because there’s something inside. It reflects my generation, and that’s my culture. I put Oreos and Froot Loops in there, goddammit!”Brooklyn-native Mimi Lau opened Mochii, an adorable artisanal dessert shop on East 7th Street, in April 2018 at the ripe old age of twenty-five. Like the desserts served there, the shop is sweet, small, and soft: bean bag chairs line the walls and each mint green cup is decorated withMochii’s bunny logo. The highlight, though, are the treats themselves. Mimi’s mochi are works of art, entirely hand-crafted from the delicate rice wrapper to the varied fillings. A batch of ice cream mochi alone can take up to nine hours to make, but for Mimi the effort is entirely worth it. “Working with this type of dough for so long and making this type of sweet, it’s just something that should be made by hand. It’s so delicate.” Every aspect of the mochi is thought through, down to the way they are consumed. Mimi recommends eating by hand, so the heat from one’s fingers warms and softens the outside of the mochi - and the mess is, of course, part of the fun.The mochi come in a wide assortment of flavors, and each one holds a special treat inside - anything from a slice of fruit to the aforementioned Oreo. “Like me, they each have a little bit of happiness inside,” Mimi sweetly stated. A smile lights up her face as she describes her customers’ reactions to seeing the mochi sliced open and the treat inside revealed. “It’s really joyful. It makes me feel like a kid again.”Sweets have always been a passion of Mimi’s, but she noticed that the market, especially in New York, was trending towards ever more sugary, over-the-top desserts. In a world of jumbo shakes and cronuts, mochi stand out for their small size, subdued sweetness, and relative simplicity - a sustainable dessert, if you will. As for the shop itself, Mimi knew from a young age that she wanted to have her own store. She worked for several years managing two restaurants to gain experience before taking the plunge herself. “I pretty much gave up everything to do what I wanted,” she admitted. “It was really hard to leave, but if not now, then when?”

The folks at Spot Dessert Bar are mavericks of dessert. With desserts specially created by the Iron Chef of Thailand, Ian Kittichai, and Mark Lee, the managing partner, the eatery offers each of its customers an astounding tour of taste. The dessert tapas themselves are a blend of eastern and western flavors inspired by Chef Kittichai’s travels around the world. While speaking with Mark, we learned that the little desserts are called “tapas,” not because of the size, but because the idea is to order a few and share. Along with dessert tapas, Spot serves cupcakes, macarons, cookies, and bubble tea. They truly have something for everyone especially with the addition of new dairy-free and gluten-free options.The desserts change based on the seasons and we were lucky to be able to try the new fall menu as well as their signature dishes, and each one was a delightful surprise. Their two best sellers are the Golden Toast, with honey butter, condensed milk ice cream, and strawberries, and the Chocolate Green Tea Lava Cake, a soft dark chocolate cake with green tea ganache and green tea ice cream. The Golden Toast was warm with a flaky, soft interior, while the Chocolate Lava Cake was one of the best the Manhattan Sideways team had ever tasted, perfectly heated and well paired with the strong matcha flavor. Mark told us that it is also one of the top 10 most Instagrammed foods in NYC, which we did not find surprising, since each dish is a piece of art.The fall desserts were all equally tasty and creative—The gluten-free matcha cremeux with its toasted rice ice cream was unexpected and simply delicious. The vegan Coconut Monkey bread was light, fluffy, and topped with coconut ice cream with basil seeds. The real stand out was the Black Truffle savory dessert. None of the Manhattan Sideways team had ever had anything like it. It consists of black truffle, hazelnut dacquoise, and apricot sauce, and was the clear winner, especially for those without a strong sweet tooth. We drifted between different desserts as Mark told us more about Spot’s future plans and his experience with the company.Mark started as a server at Spot, which opened five years ago, and now is part-owner. He originally worked in magazine design and now puts his aesthetic eye to good use on the culinary design of Spot. He is inspired by everything—restaurant uniforms, menus, interior décor, and other aspects. Mark informed us that Spot is planning on expanding a few stores down. At first, the company used the space as a take-out café, but wanted to stay true to the dine-in nature of the original. Mark wants “customers to feel cozy when they come to Spot,” and so will decorate the addition in a very similar way. We agreed that the wood-panelling and warm interior is very homey, creating a perfect atmosphere in which to fill up on dessert.

Originally, an offshoot of David Chang’s award-winning restaurant group Momofuku, 13th is one of the fortunate streets to have one of his well-loved milk bars open. Today, acclaimed pastry chef Christina Tosi takes the combination of baked goods and milk to a whole new level at each of her locations – yes, I have had many a treat. Soft serve “cereal milk” or jugs of this tasty milk to go, the infamous crack pie, cornflake or compost cookies...and then there are the packages of cake truffles – these are slices of cake that are condensed into supremely dense balls of sugary goodness. Definitely worth a bite or two...or three. Milk Bar also donates a portion of every dairy sale to various independent and family dairy farmers in need. All in all, Milk Bar is a dessert lover’s heaven.