Stick and Pop is perfectly on trend, as cake pops are beginning to spring up all over the city, but this bakery is the only one in Manhattan that specializes exclusively in these delicious baked lollipops. Friends and owners, Jacki Caponigro and Christy Myberg have definitely mastered the technique. There are large or small pops in a wide variety of flavors and for those who prefer to savor their mouthful sans stick, they have branched out to different elements of the same concept with bonbons. One of the marvelous treats that we tried was the Nutty Bunny pop, a carrot cake base covered in a white chocolate shell and walnut crunch, and we have to say that something about having it on a stick was magical. The crunchy outer layer sealed the moisture into the cake, and completely solved the problem of sliced cake becoming dry and crumbly. Depending on the season, there are other outstanding flavors - apple pie in the fall, lemonade throughout the summer and then there is the heavenly chocolate salted caramel and strawberry shortcake. Not only are the pops delectable, but the owners are wonderful as well. We had a lovely conversation learning what drew them into this business - the hours that they spent being educated and how labor intensive it is to make these mini cakes. It is far different than baking cupcakes. Thankfully, many are recognizing how special these are and corporations are ordering them for events as are caterers. For those of us who love to bake, classes are offered and private birthday parties or bachelorette gatherings can also be booked.
Approaching almost fifty years, the American Bartender's School, owned by Joseph Bruno, has been teaching mixologists the ‘ology of mixing. Having moved in the ‘80s from their original location on Madison Avenue, the school offers forty-hour courses, with students leaving as certified bartenders with a license issued by the New York State Board of Education. Joseph contends that a bartender’s success is determined by conversation, “no matter how good the drink is. ” That being said, technical skill is far from lacking at this institution. Combining lectures and a “lab” portion, we witnessed students attentively toiling over drinks for phantom customers in a room designed to look like one giant bar. The difference, however, is that unlike a culinary school where one might sample their own creations, students do not imbibe here. In fact, there is no alcohol to be found at this bar. Everything is in the correct bottles and the colors all match their potent potable equivalent. What was explained to us is that everything is about measurements. Students are given a recipe to follow, and provided they do it correctly, they can rest assured that it will taste exactly right in the real world. After decades of experience bartending in and managing drinking establishments, Joseph has seen a new devotion to the craft of mixology. Up-and-coming bartenders have tested innovative flavors, homemade syrups, and the “farm-to-table” use of fresh ingredients. He has taken particular pleasure in the resurgence of drinks not popular since the Prohibition era. Perhaps it is a sign that we still have a chance to relive some of the best aspects of the Roaring Twenties.
There is a lot of space to have fun and be funny at Pioneer's, formerly named Comedy Bar. Well that makes sense, as it is owned by Ali Farahnakian, the man behind the PIT (People's Improv Theater) on 24th Street, which opened a new location just down the street in 2015. We found this place to have a little bit of everything. A fan of pinball? There are several machines; Love playing Jenga with giant size blocks? They have them; Want to dance? The music is playing and there are others who will join in; Like comedy? There are open mic nights; Want to simply drink? The selection is fine, with a variety of beers on tap... and the bartenders are ready to chat; Hungry? There is a menu to choose from and lots of popcorn to go around.
This tiny shop tucked away in Kips Bay has been the go-to spot for any and all of one’s footwear-related troubles since it opened in 2014. Manuel Muicela, the owner, came to New York from Nicaragua in 1987 and quickly joined the trade of shoe repair, enduring grueling six-day workweeks. After gaining thirty years of experience in the field, he was finally able to open his own business. “I learned how to repair shoes, and now I work for me, ” he remarked proudly. In this residential area, most of his regulars live in the neighborhood. On the loyalty of his customers, Manuel noted, “If you do a good job, people come back. ”A few things about Manuel’s shop set him apart from the rest. One of the first things that grabs the eye upon entering is the set of old-fashioned shoeshine chairs, where one can get a shoeshine for $5, cash only. He also has a unique machine in the back of the shop that stitches both the inside and the outside of the shoe. With a chuckle, Manuel warned our team, “You can stitch your finger if you’re not careful. ” This machine is so rare that many other shoe repair shop owners throughout the city come to Manuel to use it.
An oasis in a concrete cityscape, this little church doubles as a place of worship and a serene garden in which to rest. The Episcopalian church was founded in 1848 by George Houghton to welcome any and all of the tired masses, in the spirit of inclusivity. Today, the church maintains that inclusive spirit by keeping its gates open all day to parishioners and non-parishioners alike. On any given day, one can find anyone from actors to businessmen seated among the bushes and fountains, chatting, eating or simply sitting in peace. “A lot of people just come in and meditate or chill, ” parish administrator Bill Nave shared with us. “It is one of the most welcoming churches I have ever been to. ” What a charming discovery in the midst of bustling Manhattan.