When life brought Chef Ali Sahin from Turkey to the USA, his first American address was in the East Village. Though he studied economics back home, in New York City he worked in restaurants, first as a bus boy and eventually as a cook. When he decided food was something he might want to turn into a career, he went to culinary school to learn essential techniques, such as how to prepare the perfect egg, something Ali told me chefs love to talk about but few dare to actually serve in their restaurants.C&B (“Coffee and Breakfast”) Café serves eggs all day long - really good eggs - along with other brunch plates. The chef uses his small kitchen to its fullest potential, even going so far as to make sausages in house, and hopefully one day his own cheese.On the afternoon that the Manhattan Sideways team visited, Ali arranged a beautiful bowl of chicken and eggs, one of the café’s top selections. The slow-poached eggs, each cooked for over an hour, and the flavorful shredded chicken with potatoes and toast perfectly captured the café’s fine dining approach. They enjoyed each bite of the colorful dish while Mr. Brown, “The Espresso King,” crafted beautiful lattes, teas, and pour-over coffees for customers working at the communal table in the back of the shop.Ali told us that all thirteen of the C&B menu items are created using only seasonal, local ingredients, which is why he never serves avocados. To Ali, sourcing is the most important part of cooking. He explained that while growing up in Turkey, all his food came from provincial farmer’s markets, as there were no supermarkets in the region. With that in mind, he modeled his café after one of his old East Village haunts and one of his favorite cafes in LA that serves solely organic fare.East Village dwellers appreciate Ali’s vision: the café opened in January 2015 but already boasts a large number of repeat customers. Ali takes the time to get to know the regulars and has really helped C&B to take root in the neighborhood. The walls of the café are adorned with paintings from community artists and even some of the cafe’s staff. Ali drew the café’s logo himself to reflect the leaves of the American Elm Trees growing across the street in Tompkins Square Park.Serving the most important meal of the day all day, while emphasizing healthy, wholesome ingredients, C&B Café is gearing up to become a new neighborhood favorite.
Judging by the variety of people found at this locale at any given hour, we can say for certain that this is a well-loved (and well-frequented) neighborhood coffee shop. With a low-key atmosphere and a view of the community garden across the street through large windows, Ninth Street serves up a mighty delicious roast.
With so many coffee shops featuring increasingly complicated menus, 9th Street Espresso has instead opted to keep it simple with a menu of only four drinks: brewed coffee, iced coffee, espresso, and espresso with milk. This devotion to minimalism is echoed in the café’s décor: the original’s 10th street neighbor is located in a slender, uncluttered space with white walls, wooden floors, and little seating. Here too, coffee is the main event: the café’s central wall decorations, complementing an elegant map of the world, are ground coffee displayed in wall pockets close to the back of the store.
Sam Sepulveda grins as he talks about working in 787 Coffee’s new location in the East Village. “Here, when I’m doing the barista position, I get to tell the story, and people really enjoy that. Because most of the time you don’t know where your coffee’s coming from. And for me, it’s really fulfilling to say, ‘Hey, we planted this tree.’ These beans are my babies.”787 Coffee is a small and cozy cafe, with a wall of windows gazing out at 7th Street, and exposed wood beams crossing the ceiling. The coffee mugs and bags are decorated with images of old San Juan, colorful buildings that evoke Sam’s favorite place in Puerto Rico. Manhattan Sideways opted to try a cortado and a seasonal pumpkin latte. Rich and buttery, the coffee was the perfect treat for a chilly autumn afternoon.In 2014, Sam and his partner, Brandon Pena, purchased an abandoned coffee farm in Maricao, Puerto Rico. Located in a secluded region high in the mountains, the population of Maricao had been dwindling over the years as the agricultural industry that once formed the bedrock of its economy faded and young people moved away in search of jobs. Sam and Brandon picked the location, in addition to the quality of its land for coffee-growing, in the hopes that their business would have a positive impact on the community. They employ locals and follow higher than fair trade standards. “What we pay our workers in an hour, sometimes they pay that in Africa or South America in a two-day shift. So we’re making a difference there. We’re making a difference in their lives.”Neither Sam nor Brandon was a coffee expert at the start, so they traveled the world learning how to grow and make coffee. The pair started out by selling green (a.k.a. un-roasted) beans before deciding to go vertical in 2016. Now they handle every aspect of the coffee-making process themselves, from planting and harvesting to roasting to latte art.The journey has not been without its setbacks. In 2017, Hurricane Maria devastated 787 Coffee’s plantation, destroying 92% of the crop or approximately 30,000 trees. The hurricane also forced them to close their first coffeeshop in Maricao, but the pair has not let that slow them down: they managed to salvage as much coffee as they could from the wreckage and, as of the fall of 2018, were in the process of replanting. And then, at that same time, after several successful pop-up cafes, they opened their first permanent New York City coffeeshop in the East Village. Like every aspect of their business so far, the coffeeshop is first and foremost about the people. They want it to be a place where guests feel welcomed and at home, where the environment warms them as much as the drinks. “We don’t sell you a cup of coffee,” Sam says, “We sell you an experience.”
We had the pleasure of spending time at Joe's Bar in 2011 before Joe passed away and it closed down. Continuously operated for over one hundred years, Joe's even had a bowling alley down stairs in the early 1900's. Now, renamed to Josies, the bar is owned by the guy who also runs Sophie's. This was his favorite place to hang out years ago, and he has every intention of keeping the bar's "small town" feeling exactly the same. "The theme of this bar will be just that - a bar where people can play pool and listen to the juke box," the contractor of Josies told us. Hopefully, the bar still remains as the neighborhood hangout that it was before Joe passed away - a place where moms came in the late afternoon for coffee with friends and babies and the locals drank at night.
Masami Hosono’s mother worked in fashion. Growing up in Tokyo, she always knew that she wanted to work in fashion herself, but something was missing: socializing. “I love to talk and meet people,” she explained to me with an amicable smile. In a white, modern space with a rack of clothing on her left, Masami shared her story. When she turned eighteen, Masami met a “very great hairstylist,” with whom she would work and learn for the next four years. Her passion for hair, style, music, and socializing ultimately led her to quit her job in Tokyo and board her very first plane to New York in 2012. “I was like, I don’t speak English, but I can cut hair,” she recounted. “Maybe I can do it.”The New York Masami had heard about back home could not compare to the one she arrived in. She told me, “Japanese people love New York City, but they only know cool fashion, cool hair, cool music. But there’s more good stuff, personality, freedom.” One of the biggest surprises, but also most appealing aspects of the city, was its dynamic queer scene. “Being gay in Japan is very hard,” Masami recalled. “I’m from Tokyo, and it’s a very conservative place. But in New York City, everything is mixed. The queer culture is amazing.”Life in New York was, understandably, a big adjustment. With no place to live, Masami spent her first nights in a hotel, and her first days exploring the streets. But she took the challenges of a new country in stride by doing what she does best: cutting hair and meeting people. While Masami made a living by cutting hair in Williamsburg, she also offered free haircuts to make friends. “I just found people on the street,” she said with a nostalgic laugh. “Like, ‘oh, they look cool.' And I asked them, ‘Can I cut your hair?’” Little by little, through about 400 free cuts a year, Masami began to learn English, and build a community of friends. “Musician clients would say, ‘I’m playing tonight, you should come.’ So I go, and they introduce me to more musician friends. I met one designer because I cut his girlfriend’s hair, and he makes music videos, so he asked if I could do the hair for the music video. I’ve met so many very cool people who are musicians, artists, skateboarders...all these artists who can hang and make creative stuff together.”In 2015, Masami moved from Williamsburg to the East Village to work at Assort International Hair Salon. There, she took the final leap: She told her boss she wanted to open her own store. In April of 2016, Masami and her boss went into business together as Creative Director and Founder, respectively, of Vacancy. Masami stressed the importance of collaboration in small business work: “I’m really happy to have the founder because I really can focus only on the creative side. It’s really important to have the creator and financial person separate.”Vacancy is more than a just a hair salon; it is also a pop-up retail shop (with items designed by friends of Masami) and artist hang-out. While Masami’s hair clients come from far and wide (“Do you know the singer Rachel Trachtenburg? Yeah, I chopped off her hair”), Vacancy still maintains the vibe of a small, local business, while serving a massive and ever-expanding web of Masami’s friends.Masami’s haircut services have a very specific appeal. “My haircut style is not super fancy,” she told me, “because when I came here, I met a lot of people on the street. They always have amazing hair, and I ask ‘Where did you get a haircut?' and they say ‘Oh, I cut it myself.’ So I do kind of DIY, very grungy, choppy, messy.” Her cuts are still customizable: Vacancy offers hair designs in “a lot of crazy colors,” from pink to blue and everything in between.Masami and her army of artistic friends will not be confined to the shop. In addition to haircuts, Masami collaborates with her friends to produce a number of visual and literary creative projects, to bring their art and vision to the general public. She edits and produces a blog (or “web journal”), which features interviews and photographs of all sorts of artists, from painters to sculptors to Instagrammers, whom she has met through cutting hair. She also produces a monthly radio show, Vacancy Radio, through which she introduces listeners to her musical friends (“People are at work like ‘What am I gonna listen to today? Vacancy Radio!’”). Most recently, Masami has produced a zine (a self-published, miniature magazine) featuring her own hair and makeup designs and pictures by her friends in photography. She is currently working on a second zine. To bring everyone together, Masami often hosts “book and zine events” in the Vacancy space, where her friends can gather and share their work. “People can come and hang out and, well, drink,” she added with a laugh.With so many friends and projects in her repertoire, one might think she would be ready to call it a day, but this is only the beginning of Masami’s vision for Vacancy. While she will always be cutting hair, Masami dreams of an entire Vacancy building just for artists. “I want a full coffee shop, and maybe a bar. I want shared studios where the artists can make art. We can have an exhibition. We can have a music studio downstairs and live shows. Like an art house.”As she moves into the future, Masami Hosono makes sure never to lose sight of her roots. As she guided me on her journey from newcomer to centerpiece of New York’s artistic community, what became increasingly clear to me was her awareness of the potential that her prominence in a new country gave her to make change back home. No matter how well-known Masami’s work becomes, her queer identity has always been, and will continue to be, the center of her narrative. Masami has made the decision to return to Japan this summer, and potentially begin a regular practice of working in both countries. She has already booked an interview with a Japanese magazine and looks forward to bringing New York’s culture of openness back to her homeland in whatever ways she can. “When I have a magazine interview or work in Tokyo, I want to talk about it more, little by little,” she said. “I will change the culture if I can.”
Dating back to pre-Civil War days and formerly the St. Mark's Evangelical Lutheran church, this stately red brick structure has been a synagogue since 1940. A devastating piece of New York history happened in 1904 when a boat filled with 1200 German immigrant women and children from the original church perished in a fire on the East River. Today, it has a modern Orthodox congregation that offers services every day of the year.
“I’m not a chef. I am a scholar of nutrition and an idealist who loves health and happiness,” proclaimed Angel Moreno, who left his home in Spain in the 1980s to embark on a voyage of self-discovery and to set up a chiringuito — the Spanish term for a cafe or juice kiosk — in the U.S.Before finding what he calls his “true purpose,” Angel was a pilot. “But this was killing my heart,” Angel said. He reevaluated his life and chose to pursue his aptitude for music. Though untrained, Angel had a good ear, a passion for playing the drums, and a desire to share music, poetry readings, and photography exhibits with the public. He came to open a handful of cafes and bars throughout Spain that were akin to laidback performance venues.Just as Angel planned to start a new venture in London, he met a master of Sufi (a form of Islamic mysticism). “This man was doing everything I wanted to do: yoga, traveling, and music. He was a fun guy.” The guru made such a powerful impression that Angel followed him to the States, where he spent the next decade doing odd jobs, learning to practice Sufism, and waiting for the right time to start his chiringuito.As Angel puts it, the universe eventually led him to the ideal place. It had two rooms — one that would serveas the dining area and a second space that was used to educate others about nutrition, health, and assortedimportant subjects. At first, “I didn’t even know what kind of cuisine I was going to offer.” But the teachingsof Sufi, which focus on purity and wellness, inspired him to avoid anchoring himself to any specific type of cuisine. “Instead, I did international dishes and used my knowledge to adjust any recipe to incorporate organic ingredients and to be vegan or vegetarian."Caravan of Dreams retains some of the elements of Angel’s first Spanish cafes, with daily live music andbright colors on the walls to spark joy in its guests. Yet the key component is the wholesome meals it serves.“Without health, we cannot be happy.”