From someone who knows the restaurant well, owner Lloyd Feit's sister, who is a friend of mine, says that they have "the best cassoulet in the city, as well as an outstanding bowl of mussels." This French bistro has been sharing its simple, but delicious, menu with customers for over fifteen years. Take a step back in time and enter Cafe Loup as the decor is old world, warm, and welcoming with a remarkable collection of artwork on the walls.
Although small, this family-owned café is inviting. The sandwiches are interesting and tasty, as are the soups and salads…and then there is the cappuccino and sweets. Consistently busy, the staff is always smiling, the food is healthy and hearty, and the vibe is positive, even during rush hours.
Our senses all perked up as we experienced the exotic scents in this Mediterranean café where the Arabic name translates to welcome and peace. Bassam Omary came to New York thirty-five years ago as a student and worked at his cousin’s Greenwich Avenue Syrian restaurant. With his wife Joan, he bought and moved the restaurant to 13th street, where they have been cooking traditional Middle Eastern dishes and satisfying culinary cravings for fifteen years. The food is superb. After a long day of interviews, we stopped back at Salam for a late lunch. We were served a platter with an array of food: hummus with a lemon flair, babaganouj with fresh pita, grape leaves stuffed with cheese, crispy falafel, a filo dough spinach pie, and a cup of sweet Arabic coffee to perk us up. Bassam, Joan explained, has a stake in the restaurant both as owner and chef. He is constantly experimenting, returning to the traditional dishes his mother taught him how to cook, and using the freedom he has as owner to explore the spices, ingredients, and flavors he is passionate about. Thank you, Joan and Bassam, for genuinely welcoming us into this lovely restaurant.
When we first visited the Walker Hotel, it was known as the Jade. The 1920's speakeasy theme became obvious to us immediately as we entered the hotel and walked through the lobby, but it was quite fun to see that it was carried through to the guest rooms with their antique-looking rotary telephones by the side of the bed. The comment from the young people with me that day was that it immediately reminded them of "Boardwalk Empire." This pleased the woman showing us around tremendously. Built from the ground up - the land was a vacant lot when Gemini Hospitality bought it in the early 2010s - the goal for the hotel is for guests to feel welcomed from the moment they step inside. There is a warm and embracing atmosphere with a fireplace and library as the focal points. We appreciated that the collection of books on the shelves will be by well-known favorite authors who once lived in the vicinity. This boutique hotel has 113 rooms on eighteen floors. We had the pleasure of previewing some of them all the way up. Besides the standard queen being perfectly lovely with all of the amenities one would need, it also sports an amazing view - with no obstructions. From the north, we could see the Empire State Building, and from the South we looked downtown to the Freedom Towers. Just spectacular.We certainly applaud the concept of the hotel, which is to introduce guests to the wonderful places, people and atmosphere that surrounds 13th Street. Rather than encouraging visitors to leave the area to explore the popular tourist spots around the city, they are providing guests with lists of things to do right in Greenwich Village and Union Square. A philosophy that matches ours completely. In 2016, the Jade became the Walker Hotel Greenwich Village. We were happy to hear that it is still spearheaded by the same management.
Originally, an offshoot of David Chang’s award-winning restaurant group Momofuku, 13th is one of the fortunate streets to have one of his well-loved milk bars open. Today, acclaimed pastry chef Christina Tosi takes the combination of baked goods and milk to a whole new level at each of her locations – yes, I have had many a treat. Soft serve “cereal milk” or jugs of this tasty milk to go, the infamous crack pie, cornflake or compost cookies...and then there are the packages of cake truffles – these are slices of cake that are condensed into supremely dense balls of sugary goodness. Definitely worth a bite or two...or three. Milk Bar also donates a portion of every dairy sale to various independent and family dairy farmers in need. All in all, Milk Bar is a dessert lover’s heaven.
Peridance Capezio Center is a mecca for dance in NYC, fostering the arts in the local and international dance communities, for over 30 years. Peridance offers multiple platforms for dancers and non-dancers alike, including more than 250 weekly open classes, a Professional Training Programs, an F-1 Visa Program for International Students, and The School at Peridance - a comprehensive children and teen program. Their adult open classes are offered in all styles and levels, from Absolute Beginner to Advanced. Peridance Capezio Center is also home to the professional dance company, Peridance Contemporary Dance Company and its affiliated Peridance Youth Ensemble. In conjunction with their renowned faculty and partners (Capezio, Djoniba Dance Centre, Limón Dance Company, Baila Society, and Dance Informa), Peridance has gained an international reputation for the programs it offers. The Center is housed in a beautiful landmark building featuring six spacious studios, The Salvatore Capezio Theater, the Peridance Coffee Shop, and the Capezio dance-wear Boutique.One afternoon, I had the privilege of stopping by the Peridance Capezio Center to observe their students training. I witnessed the explosive athleticism and technical discipline at play in Shannon Gillen’s Advanced Contemporary class, as students tested the strength of their bodies in an array of conditioning and floor exercises. Later, in the large upstairs Studio 1, bathed in the sun’s rays from the skylights above, I watched as dancers chasséd and pirouetted across the room in Breton Tyner-Bryan’s Advanced-Intermediate Ballet class. I would not be surprised to find any one of these talented performers on stage someday.
Over many months, we had the pleasure of observing the construction of Amelie through each stage of its creation. To experience the ambience of this spectacular bar and restaurant alone is worth the visit...but then there is also the impressive wine list and a full French menu. The award-winning team behind Amelie in San Francisco opened their east coast wine bar in early 2012 and all we can say is tres delicieux.
A dining spot where the noise level is low, the ambience is urbane, the staff delightful, and the food unparalleled, Tocqueville came highly recommended by critics and friends alike. The restaurant, known for its local and seasonal ingredients with ties to the Union Square Green Market, was the first of five venues owned by husband and wife Marco Moreira and Jo-Ann Makovitzky, which includes 15 East. Along with a grand main dining room, Tocqueville offers a private dining space, a bar with house mixes, and an award-winning wine list by Master Sommelier and Sake Samurai Roger Dagorn.On my first visit, I joined a friend for a ladies' lunch with uninterrupted conversation. We started out with Sunchoke Soup, moved to the House Made Tofu, and ended with Roasted Butternut Squash Risotto - all flawless in taste and presentation. The European charm of the high ceilings, elegant tableware, and spectacular chandelier was certainly not lost on us. But behind the scenes of this tranquil atmosphere, a vivacious chef breathes passion into the edible creations.“I like to eat and I like to travel,” Chef Julien Wargnies told me. “That is why I cook.” Once an elite soccer player in France, Chef Julien fell into cooking organically, without any premonition of talent or joy for the art. Since attending a prestigious, four-year culinary school, he has been the executive chef in many impressive restaurants. While the meal I shared confirms the chef’s gastronomic expertise, it is his good wit, childlike curiosity, and affability that animate the underbelly of Tocqueville.Fumes of fresh-baked dough filled the kitchen as the chef told me of his latest endeavor - a promising savory, French-inspired take on panna cotta with a horseradish base. He enjoys concocting new things, never getting too stuck on any one dish. When I asked him what his favorite thing to cook was he curled up his lips and answered, “You,” sending the kitchen staff and myself into fits of laughter. When it was almost time to part, I asked the chef to have his picture taken, and before I knew it all the moving parts of the operation came together in their white and black aprons with big, toothy smiles. Only a backstage crew so cohesive and lively could put on such a seamless dinning room show.