It is always refreshing to find an oasis among midtown's concrete jungle. Enclosed within an atrium, with soaring glass ceilings and scattered seating throughout, the Sculpture Garden has allowed New Yorkers to feel separate from both the offices attached to it and the street outside. The roof of the atrium functions as a giant skylight, filtering sunbeams down onto the imposing bamboo trees planted at various intervals and the impressive artwork that rotates on a regular basis. A favorite stopping point for me, since they opened in 2010, has been Obikà, a small cafe that specializes in phenomenal fresh mozzarella flown in from Italy.
Fabio Hakill, the eponymous chef and owner of Fabio Cucina, moved from Rome to New York in the mid 1990s where he quickly made a name for himself as an accomplished chef. After eighteen years as a co-owner at Piccolo Fiore on East 44th Street, Fabio decided to go it alone early in 2014. At his new Italian restaurant, Fabio is enjoying experimenting with a varied menu. His specialties include the Fettuccini al Fabio - made with veal, mushrooms and truffles, and an array of risottos. He told me, however, that he is willing to prepare virtually any dish that a customer requests. After stopping by during their busy lunch hour one day, Fabio invited us back in the evening to sample some of his signature dishes. As we walked across 52nd Street to the west side, we were dreaming about the Italian food that awaited us when we would circle back to the east side later in the evening. Weary from our long day, we eagerly took a seat near the wide windows to observe others walking by, while we indulged in the fresh bread basket, chilled white wine, some outstanding appetizers, a seafood risotto and a pasta dish. It was an ideal end to a very long day on 52nd.
The delectable assortment of French pastries was only the beginning of the excitement for me when I first visited Eclair Bakery. Getting to observe and speak with owner Stephane Pourrez, as he was preparing pastries, macarons, croissants and, of course, a variety of eclairs made the experience very special. An alumnus of Ferrandi, the French School of Culinary Arts in Paris, Pourrez worked in New York for a year as a pastry chef before he fulfilled his "childhood dream" of opening his own bakery. No matter what time I chose to pop in, I always found others sipping on their cafe au lait, and mingling with fellow French natives.
Lyn Trotman describes Quest as “a peaceful sanctuary in the heart of midtown.” President of the New York Theosophical Society, which studies the wisdom behind various world religions, Lyn also operates the Society’s book shop, Quest. The store is a pleasantly-scented oasis, with a section devoted to incense, candles, and gemstones. People interested in esoteric studies and rituals can browse through books on every conceivable spiritual tradition, from Kabbalah, to Sufism, to Buddhism, and all things in between. “A lot of other metaphysical bookstores are gone. We are the oldest one left.”