William S. Paley, the creator of CBS, inaugurated the Paley Center for Media in 1975. An iconic figure in the radio and television industries, Paley sought to create a space where visitors could access a massive archive of past and present television and radio shows. Formerly known as The Museum of Broadcasting and later, The Museum of Television and Radio, the Paley Center houses a collection of almost 150, 000 programs, encompassing over 100 years of television and radio history. The Center is an historical record unlike any other and offers a unique and engaging way of understanding our past and present. The Paley Center is a wonderful place to spend a quiet afternoon, unearthing a treasure trove of veritable hidden gems, or - in my daughter's case, some twenty years ago - it was the perfect venue for a birthday party. My husband and I had so much fun introducing about a dozen ten year olds to some of our favorite shows from the 1960s and early 70s
“I’ve never seen Central Park look so small, ” our photographer, Tom, exclaimed when we reached the sixty-fifth floor of 30 Rockefeller Plaza. We were gazing out at a dazzling view, seen by the fortunate visitors who ascend the elevators to the Rainbow Room, a dining destination since the mid 1930s that has recently re-opened after a five year “facelift. ” For the time being, the public is invited for brunch on Sundays and dinner on Mondays, with the rest of the week reserved for private events. When the Manhattan Sideways team arrived, the late afternoon sun was streaming through the windows, and it became immediately apparent why the restaurant is known as the “Rainbow” Room. From the crystal "curtains" on the windows to the glass balustrades on the railings, each element turns the rays of light into beguiling dancing rainbows - and the ultimate glittering piece is found in the center of the ceiling where the spectacular crystal chandelier hangs. Above the fixture is a circlet of bulbs referred to as "the globe" that can change color and alter the quality of light emitted from the chandelier in order to match different party themes. If looking up was not enough to wow each of us, the marketing team giving us the grand tour then directed our eyes down to the other centerpiece of the room: the rotating dance floor. We were happy to learn that just as much dancing happens today as in the 1930s. We were told that in the weeks since the Rainbow Room unveiled its new look, guests have been eagerly stepping onto the gently spinning disk each night. The two women guiding us through the space agree that this is part of the allure of the Rainbow Room, as it is one of the few places in the city where patrons can dance in ways they are unable to in a nightclub. When I asked the ladies if they had had the chance to try out the dance floor, one of them grinned and admitted that yes, indeed she had. She described the exciting, dizzying feeling of stepping off in between songs to return to her table. I did not have the pleasure of experiencing the dance floor some twenty plus years ago, but I do remember an enchanting evening when I listened to my childhood idol, Leslie Gore, sing some of her classic songs from the 60s including, "Sunshine, Lollipops and Rainbows! "The Rainbow Room is not the only dining establishment on the sixty-fifth floor. Down the hall, past the covered seating area called “the gallery, " SixtyFive was bathed in the light of the sunset. The bar has an excellent after-work vibe with a direct view of the Empire State Building. It also has a new balcony where outdoor seating is available and allows for some of Manhattan's most breathtaking and majestic views. "I am thrilled to be part of an iconic reopening, a part of New York history, " Molly Cohen, the beverage director, declared. While spending time with us, sharing the joy of traveling up sixty-five floors to her job every evening, she explained that she was in charge of creating the exciting cocktail list, broken down in the menu as either “classic” or “contemporary. ” Molly said that her goal is to pay homage to the traditional drinks (since modern mixology "began at the Rainbow Room") and to keep everything simple but imaginative. She is not a fan of being “fussy for the sake of being fussy, ” and prefers uncomplicated drinks that are very well thought-out. She continued by saying that she is equally proud of her wine list. "It is easy to create an excellent cocktail, but harder to please wine drinkers. " Molly encourages people to think of SixtyFive as a great place to return to for a night with friends or business associates, not just as a location for special occasions. She believes that there is a magical quality about the Rainbow Room and SixtyFive: “It’s hard to have a bad time. ”While sitting by the windows, peering out over New York, sipping on cocktails, and sampling some of the new, incredible food items rolling out that evening, we had the pleasure of speaking to Keith Douglas. As the managing director, he told us that he has been a central player during the renovation. He shared the story of bringing up pieces of the old dance floor and finding confetti and newspaper clippings from the 1940s. As he is planning the future of the Rainbow Room, he says he keeps remembering those hidden memories. He thinks about how in eighty years time, another crazy managing director could pull up the floor, see his name, and ask, “Who’s Keith Douglas? ”
Guy Vaknin and his wife Tali opened Beyond Sushi in July of 2012 with the goal of producing healthy, beautiful and earth-conscious food. After learning of the depletion of fish in our oceans – not to mention the health benefits of a meatless diet – Guy set out to be the “first to pioneer the fish-less sushi movement. ” He views “sushi as a vessel that carries the perfect amount of flavor to just grab it in one bite. ” He also praises sushi for its consistency, which gives him room to play around in creating interesting and perfect balances of vegetable's flavors and colors. When describing his extensive background in the restaurant industry, Guy told us, “I had a dream to cook since I was young. I’ve always loved food. ” He grew up on a Kibbutz in Israel - and came to New York after serving in the Israeli army - to help out in his father’s restaurant. He went on to work at numerous other restaurants in New York doing every possible position, and after a brief dalliance with computer engineering, returned to the food world by studying at the Institute of Culinary Education. Fresh out of culinary school, Guy became the executive chef at his father’s kosher catering company. When a request for a sushi station popped up, and knowing that meat and fish are restricted in some areas of the Jewish world, he decided he wanted to create something “cool and innovative - and not fish. ” It took two years to develop his vegetarian sushi, but after selling out at the Vegetarian Food Festival two years in a row, Guy decided to open a business on 14th street. Within three months - working solely with the help of his sushi chef - the growing popularity of his beautiful, healthy, and delicious food quickly enabled him to expand into the thriving company that Beyond Sushi is today. One of Guy’s main goals is to balance sustainability and accessibility to encourage people to choose the healthy option of Beyond Sushi, and the passion that sustains this goal is his creativity. Even now that he has grown Beyond Sushi into a consistently expanding company, Guy still spends around fifty percent of his time cooking, and loves adding new dishes to his menu. He thinks of his business expansion in terms of community impact and wants to be “as big as possible. "
Everything at Norma Kamali's eponymous store feels distinctive, from the layout to the designs of the clothes. In the years since the designer opened her first shop on 53rd street in 1968, she has carved out a style all her own. Her flagship store's aesthetic is striking - white walls, floor-to-ceiling mirrors, and fluorescent lighting that feels intentional and welcoming. Racks are placed at different locations throughout the store, showcasing Norma's three core collections - Activewear, Swimwear, and Kamali Kulture. The first includes Norma's iconic sweatsuits, which revolutionized women's activewear when the line appeared in 1984. The Swimwear collection prominently features the Bill Mio bathing suit, a rucked, old Hollywood-esque one-piece. Finally, the Kamali Kulture line was created so that a wider variety of women could enjoy Norma's signature designs; every item in the line is under one hundred dollars. The store also features sunglasses, including Norma's signature cat-eye shades. While being given a personal tour by Marissa, a representative of the Norma Kamali Brand, we learned that Norma's flagship location houses the Wellness Cafe, where women are invited to take a break from their shopping, sit down, and help themselves to some green tea and popcorn - sprinkled with Norma's own line of olive oil. On display is a "curation of products Norma loves, " including health snacks, supplements and weights. Marissa went on to explain that Norma frequently hosts events at the cafe featuring members of the medical community as well as tarot readers. "We invite people with a range of backgrounds and expertise, " said Marissa. Norma has achieved significant recognition in the fashion world and beyond, but many people who come into the store are merely drawn in by the display window. Customers stop by "whether they know that it's Norma Kamali or they're just curious, " Marissa told us. Though Norma's collections are featured in most major department stores, including her Fifth Avenue neighbors, this location on West 56th is the only one devoted exclusively to her. Because of their "small but mighty" status, Norma is able to keep a hand in everything that goes on at her boutique and wellness cafe: she styles the display window and chooses what clothing is showcased. Her virtual presence is strong as well: she narrates her own website, providing the stories behind various pieces of clothing. Towards the end of our time spent here, an exhilarating moment occurred when we had the pleasure of catching a glimpse of the grand lady, herself.