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HK Restaurant 1 Brunch American Times Square Hells Kitchen Garment District Hudson Yards

In an area mostly dominated by Port Authority's looming presence, this eatery stands as a bright spot. HK offers a mix of classic bistro and Mediterranean fare, with a big unlimited drinks brunch special, serving as a weekly highlight and happening. By winter, the decor is that of a converted coffee shop. As the weather warms, the windows are thrown open and outdoor seating makes for a more au naturel dining experience. Next door, HK lounge functions as an event space to bring that brunch mood later into the night.

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HK Restaurant 1 Brunch American Times Square Hells Kitchen Garment District Hudson Yards
HK Restaurant 2 Brunch American Times Square Hells Kitchen Garment District Hudson Yards
HK Restaurant 3 Brunch American Times Square Hells Kitchen Garment District Hudson Yards

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Wolfgang's Steakhouse 1 American Steakhouses undefined

Wolfgang's Steakhouse

When I mentioned to a friend that I was up to 33rd Street, she reacted immediately, "You know that this is the street that Wolfgang's is on, don't you? " I loved the description that she and her husband shared with me. "It is an old world man-cave that has incredible charm and certainly appeals to the serious eater. " Situated in the former historic Vanderbilt Hotel with magnificently tiled low vaulted ceilings, my husband and I agree that this is a splendid restaurant to dine. Wolfgang's, located in the sleek New York Times building on West 41st Street, is equally pleasant, but offers an entirely different ambiance. During the daytime, the sunlight streams in through the floor-to-ceiling windows, allowing the steaks to glisten even more as they are being brought to the tables. The businessmen in their suits still dominate during the lunch hour; however, theatergoers and tourists fill the restaurant in the evening. Wolfgang Zwiener spent some forty years digesting the world of steak by working in the iconic restaurant, Peter Luger's. Think of it this way, Wolfgang received a veritable master's degree in meats in Brooklyn, and now has earned his doctorate in his own restaurant, where he has written a top-notch thesis. When others might have chosen to slow down a bit or even to retire, he began opening his own restaurants. Over the years, I have been to the four in Manhattan, with the 33rd Street flagship location being the one where we have chosen to celebrate many special occasions. As noted, it is a favorite of friends of ours, and when I asked them to speak to me further about Wolfgang's, the immediate response was, "Personally, of all the steak houses in New York, this is the one to go to. " They went on to describe the menu as not only having excellent steaks, but they also always look forward to ordering seafood, and then brace themselves as the kitchen presents them with a seafood platter appetizer that is "utterly outrageous. " There are jumbo shrimp (my number one oxymoron) and lobster with huge pieces to devour, and thrown in for good measure, some oysters and clams. "Even if you leave the steak out of the equation, it makes for an incredible meal. " But, who can leave the steak out? According to my husband, a man who is passionate about his meat, Wolfgang gets it right every time whether he decides on a filet or a porterhouse. And I, of course, am all about the side dishes and salads, which Wolfgang continues to deliver.

More places on 39th Street

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Mark Fisher Fitness

It’s not every day you’re greeted at the gym by a man wearing teeny tiny swim trunks and plastic lei. And it’s not a regular gym where the boss arrives for a meeting resplendent in chicken hat. Which stays on for the duration, despite the rising temperatures. But then, Mark Fisher Fitness is not any old gym. In fact, it doesn’t even call itself a gym; it’s an “enchanted ninja clubhouse of glory and dreams”. It’s a place where clients are called ninjas and trainers are called unicorns and where mirrored balls, graffiti and disco lights take the place of the usual utilitarian gym furniture. “We like to keep things colorful, ” said Mark in understatement. “So there are lights. There’s a closet with costumes, so if the trainer feels like dressing up in Victorian era garb or an S& M unicorn, there’s a leash they can wear – whatever feels good. “But one thing that’s also important to us is just taking people where they’re at, so a lot of the ninjas who come here AREN’T insane, ” Mark added. “We say if someone wants to come to a dance party and someone wants to take off their pants and someone wants to cry quietly in a corner because they’re having a really bad day, everything’s perfect, you’re OK wherever you are. ”Mark describes himself as once that “classic skinny, awkward, Martian man, afraid-of-girls guy” who only properly found his place in this world when he started to work out in high school. “I was also a professional actor – which is partly how we’ve become such a fixture in the Broadway community – and throughout my twenties I fell more and more in love with the training. It was like the mistress I slowly left my wife for. ”A few years ago he quit acting completely and committed himself to training fellow New York misfits. “My own experience in the gym, starting as someone who didn’t feel very good about his body and didn’t feel like an athlete, it was very difficult for me, ” Mark said. “We like to say, in the most affectionate way, that the ninjas are like an isle of misfit toys – all manner of humanity, all ages and colors and backgrounds that are generally united in that we all have a feeling of being an outsider at times. I just wanted to celebrate that, and also to provide really good fitness information. I’m a huge fitness nerd, so it’s very important we provide a really good service with results. ”So if you want clear, no-nonsense weight loss and are willing to put in the hours, the intensive six-week Snatched program might be your bag. Alternatively, there are group classes, and semi-private training packages, Mark’s cheaper but just as effective version of a personal training program, where you train with two other ninjas and a dedicated unicorn. Unsurprisingly, many of the gym goers are from the Broadway community. Mark has worked with plenty of performers to get them ready for a specific role (such as a ninja playing a boxer in Kinky Boots) as well as backstage workers. “We train a lot of composers and directors and casting directors – and from their friends it’s trickled out to other professions; people who maybe work in white collar jobs but are a little bit weird, ” Mark shared. “The nature of their life means they perhaps don’t get to be as creative as they’d like so they can come in here and do whatever they want to do. ”The trainers, too, are a colorful bunch, counting among them one of the city’s best known drag queens, a gay porn star, a tattooed graphic artist who was a skate punk in a former life, and a professional clown who, at the last minute in med school, decided he wanted to be a clown not a doctor. “We need people to be really great coaches, but we also need them to be really authentic and comfortable with who they are. And a holistic approach means this crazy fitness family doesn’t just take care of your physical fitness; it offers life coaching workshops, classes on book keeping for financial fitness, advice on time management …“We hope to be a place where people come for general betterment, ” Mark explained. “Fitness is so transforming because you’re able to be more creative and stable and braver with your life. You’re feeling better about yourself, you’re eating well, you’re sleeping – we know your brain is going to work better. Additionally, it’s interesting to see how much of your life you can control. New York can be an isolating town – particularly for performers, who spend a lot of time getting rejected. So there’s a certain power one discovers when you know you can control what you eat and how you look. ”This story was adapted from the W42ST article, "Mark Fisher Fitness — The Gym Where New York’s Misfits Go to Work Out. "

Lost Gem
Offsite 1 Event Planners Event Spaces undefined

Offsite

There are intriguing spaces sprinkled throughout the city that invite corporations to utilize their facilities, but stepping inside Offsite is a unique experience designed specifically for the business meeting clientele. The brainchild of Patrick Everett and Shawn Kessler, they have created a stunning turnkey facility where all day conferences can be held. Companies are invited to bring their employees together for a productive 9am-5pm meeting in the three levels of fully equipped space, which can then be flipped effortlessly into an appropriate venue for an evening event. The rooms are configured so that some forty people are able to sit around one gigantic table or be rearranged into smaller units. Attendees never have to feel confined to one space, as they can move around freely on each floor, dividing up into smaller breakout sessions, when necessary. The rooms are versatile and technology oriented, fully outfitted with AV equipment - as Patrick referred to it, "plug and play. " Endless pens and pads, drinks and snacks, including large jars of enticing candy, are provided throughout the day. The partners have paid attention to every detail, taking into consideration exactly what they believe their clients will require, including a small executive office that allows for a private phone conversation and a myriad of white walls that are actually whiteboards. Offsite works with some of the terrific catering facilities in the area to provide top lunches and dinners for groups, and everything is served on their attractive dishes. While being given a tour, Patrick told me that he had been an event planner. When he discovered that there was something important missing in the corporate world, he found his niche. As he began to imagine the possibilities, he worked diligently on his concept with Shawn. Basically all one has to do is book the space, and the rock star team at Offsite will handle the rest.

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Chez Josephine 1 Brunch French undefined

Chez Josephine

Manuel Uzhca's story reads like a fairytale. He came to New York from Ecuador when he was seventeen with absolutely nothing to his name and spent time as a dishwasher in a number of restaurants. He met Jean-Claude Baker when both were working at Pronto, an Italian restaurant on the Upper East Side. In 2011, Jean-Claude offered Manuel the position of manager at Chez Josephine — little did Manuel know that only four years later, the restaurant would belong to him. Manuel still recalls the day that Jean-Claude asked him to bring in his passport. Confused by his request, Manuel chose not to comply. Jean-Claude teased Manuel by saying, “If you don't bring your passport, that means you don't want my restaurant. ” The next day, still perplexed, Manuel presented his passport. Jean-Claude marched the two of them to the bank and added Manuel's name to his account, giving him permission to sign checks for the restaurant. Shortly after, Jean-Claude announced that he was retiring, but Manuel did not take him seriously. Jean-Claude then told him that he was leaving and insisted, “I won't be back. ” Jean-Claude proceeded to his attorney's office, changed his will, and went off to the Hamptons. He called Manuel to make sure that everything was in order at the restaurant, and then, very sadly, Jean-Claude took his own life. “I did not believe I owned the place, not even when they showed me the will, ” Manuel declared. Jean-Claude was the last of the children adopted into singer-dancer Josephine Baker’s “Rainbow Tribe, ” created with a mission of racial harmony. He lived and performed with her for a time before making his way to New York and eventually opening this restaurant. It quickly became a haven for Broadway clientele, known for its charming and colorful ambiance as much as its haute cuisine. Since taking over in 2015, Manuel has continued running this famed French restaurant exactly how Jean-Claude left it — paying homage to Josephine Baker, who captured the Parisian imagination in the 1920s and did not let go for decades.

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Beer Authority

Opened in the summer of 2012, Beer Authority has more layers than an overdressed child in winter. At street level, neon signs advertise the presence of beer inside, which frankly was enough to catch our team's attention at the end of a long day. Walking in, we found ourselves in a small bar with a sweet bartender chatting languidly with a few customers, slowly digesting their food along with the daily news trickling down from the TV. This was the quintessential local watering hole. But wait! Stairs in the corner led to a second level, and this was where the real fun began. Over one hundred craft beers are offered, or perhaps instead are celebrated, as colorful flags bearing the crests of various breweries slouch down from the ceilings atop walls likewise bearing the brands. TVs aplenty stand at the ready to convert the potential energy of beer connoisseurship into the kinetic energy of sports fanaticism. And the story (or storey, perhaps), doesn't end there. A third rooftop level opens to the sky so that beer drinkers can commune with the heavens as they sip their cherished brew. In the winter, the space is covered and has heat lamps while in the warmer months, customers can feel the city breathing. Chatting with one of the managers and the new chef, Rob Steffen, I learned that the "very" Irish owners, Joe Donagher and Eamon Donnelley have a simple concept of offering plenty of space, a vast selection of beer, and good food to accompany it. The guys explained to me that each of the three floors offers a diversity of draught beers with sixteen on the ground floor, sixty-six on the main and twenty-eight on the rooftop. The enthusiastic staff is well-educated in the world of beer, and able to speak about any of them, including the different craft beers brought in each week. Customers are invited to try up to three tastings before selecting the pint they would like, and they can always opt for a flight of beer. And, just in case one needs another incentive to check out Beer Authority, happy hour begins at 11am and continues until 7pm! The brand new menu that Chef Rob recently rolled out emphasizes the excellent selection of craft beers by infusing it into some of his recipes. There is an ale-battered fish and chip dish, house made IPA honey mustard, Porter barbecue sauce for their pulled pork sandwich and a Porter cheddar dip for their hand-rolled pretzels. In addition, there is the Authority Burger.