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166 West 27th Street
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Lost Gem
&Pizza 1 Pizza undefined

&Pizza

New York is full of pizza shops, and its residents pride themselves on knowing their pies. Satisfying a New Yorker’s pizza craving can be a difficult task, but & Pizza does so in spades, serving a fabulous and delicious array of large, creative, sixteen-inch personal pies. When the Manhattan Sideways team visited & Pizza at their first location in New York, we spoke with Calvin, the Community Manager for the brand. “New York is a city that appreciates creativity and artistic angles, and our pizza does just that, ” Calvin said. Originally founded in Washington DC in 2012, & Pizza decided to expand their market and open their twenty-second spot here in Manhattan during the summer of 2017. The restaurant serves unique pizzas alongside classic menu items such as a Margherita. “Pizza in the industry is kind of stale, but we decided to shake it up, mix things up. ” Calvin noted. The American Honey, a pie with spicy tomato, mozzarella, pepperoni, arugula, red pepper flakes, goat cheese, and Mike’s Hot Honey, became a big hit on day one. The unique honey flavor combines well with the pizza’s other ingredients. Another favorite is the Farmer’s Daughter, a pizza with spicy tomato, spinach, mozzarella, Italian sausage, egg, red pepper chili oil, and parmesan. While many customers choose to stick to & Pizza’s pre-determined “Hits” menu, others love to build their own creation, adding unlimited toppings for a flat price. Patrons are also encouraged to add any toppings of their choosing to the “Hits” items, creating a virtually unlimited combination of flavors. Pizzas are cooked in under two minutes, a key to churning out customers during the busy lunch hours. Calvin told us that he loves to eat the restaurant’s pizza and to add his own twist to classic menu items. “I always wonder, what will this pizza taste like with pepperoni, or that one with hot honey? The possibilities are endless. ”Also on the menu are & Pizza's homemade sodas, with innovative flavors such as mango passionfruit and Ginger Berry Lemonade. As with their pizzas, the staff suggests pairings on the soda machine, allowing bold new flavors to arise. Every & Pizza location has a unique design that caters to the neighborhood, and the Flatiron store is no exception. This one is nicknamed “The Point” for its location at the tip of the Flatiron District. The entire store is specifically designed to fit around this pointed theme; the repurposed and recolored subway tiles on the wall are fitted to be pointed, the utensil holder is angled, even the mirrors in the bathroom are pointed. The store’s black and white interior, the color scheme of the & Pizza brand, creates a beautiful aesthetic that customers love, Calvin said. On the ceiling, the light structure mimics the intersection of Fifth Avenue and Broadway, the store’s location. In order to pump up customers and create a fun atmosphere, & Pizza blasts loud music throughout the store. “When we first opened up, " Calvin told us, "people kept on passing by and asking, ‘Is this a club? It looks so fun in here! ’ We have live DJs on Thursdays and Fridays, and people enjoy stopping in just for the music sometimes. ”One of the other wonderful aspects of & Pizza is their dedication to working with the local community, wherever they are located. At this location, they have partnered with David Chang’s Milk Bar to create a unique cream soda and cream soda-flavored cookie, both of which are only available in New York. The art on the walls was done by New York artists Rubin and Frisco Smith, both in black and white to fit in with the rest of the store. At the end of our conversation with Calvin, we asked him about the & Pizza name. “We believe in the power of ampersands, which binds and connects things, just like us. We combine creative ingredients, we combine local artists, we connect the community. Everything we do stays true to the ampersand. ”

More places on 27th Street

Lost Gem
Nobel Printing Inc. 1 Printing and Copying undefined

Nobel Printing Inc.

“By accident, ” answered Olga Blanco when I asked her how she got her start in the printing business. Her husband started Nobel Printing in 1979, and Olga took over a short while later when he became ill. “I learned and I kept going, ” she smiled, remembering a time when the business was new to her. She, in turn, has taught her son, who works for a printing company in Florida. Olga shared with me that when her son's business decided to use the traditional printing press in an effort to distinguish themselves from others, his knowledge of the machine lead to a promotion. “No one else knows how to use these, ” she gushed, “so they increased his pay. ”Originally from Columbia, Olga journeyed to the States in 1969 at the age of seventeen. Since living here, she has seen a lot of changes, many of which have had an negative impact on her custom printing company. “Everything is digital these days, ” she rationalized, "And everyone thinks they are a designer. ” With so many people in possession of a computer and the means to make their own digital copies, her fears are not unwarranted. Topped off with rising rents, Olga is not sure her business will operate for longer than a few more years. Indeed, she has seen many others pushed out of the neighborhood for similar reasons. “The real estate business is hungry for money, ” she said, shaking her head. Despite the obstacles, Olga remains quite confident in the product, itself. She happily deals solely in custom printing, taking on any job no matter the size and “creating something beautiful. ” When I visited in the summer of 2016, Olga was working on a wedding order of 2000 invites and could not conceal her passion for the project. She showed me her early drafts, pulling out the quality card stock and brushing her fingertips over a soft design that depicted a tree just in bloom. There is no replacement for “that human touch. ”

Lost Gem
Between the Bread 1 Caterers Breakfast Event Planners American undefined

Between the Bread

Jon Eisen is not only one of the partners of Between the Bread and its director of strategic growth, but he is also heir to one of the pioneers of the venture, which has delivered sandwiches to office workers since 1979. Ricky Eisen, Jon’s mother and the company’s president - who was born on the outskirts of Tel Aviv - decided to use large-scale catering to bring healthy meals to her clients in a more efficient way. Jon claims that the result was the first catering company in New York City. Ricky’s idea to use only healthy and local ingredients proved to be a pivotal moment in the way catering to corporate clients is done today. In 2013, Ricky put her son in charge of the retail and café side of the business, which up until that point had been secondary to catering. Recognizing the recent popular trend of eating healthy and local, Jon quickly began streamlining the production process, including installing digital cash registers to track customer orders. This lead to a doubling of revenue. His success prompted Ricky to name him partner in 2015. Despite these changes, the core of the business is still the same: using organic, fresh, and seasonal to serve “high quality meals. ” And to hear it from Jon and the head of brand strategy, Victoria Rolandelli, this core seems to resonate well with customers. Between the Bread opened two more locations in October 2015 and has plans to have a total of twelve locations throughout the city. Located in the Chelsea Terminal Warehouse, the 27th Street Between the Bread is in a massive space that was previously an unloading station for trains. In the not-too-distant future, once Hudson Yards is complete, it is Jon's hope that they will become the "new Chelsea Market. "