About usPartner with usSign up to our Newsletter
Opening Hours
Today: 5pm–2am
Fri:
5pm–2am
Sat:
5pm–2am
Sun:
5pm–12am
Mon:
5pm–12am
Tues:
5pm–12am
Wed:
5pm–12am
Location
49 West 27th Street
Neighborhoods

In the basement of seeyamañana is seeyabajo, a separate music, events, and cocktail space.

Location
Loading
Sign up to Sidestreet Updates

More Bars nearby

Lost Gem
Sabbia 1 Rooftop Bars American Bars undefined

Birreria

As of March 2022, Eataly's rooftop bar Birreria has been turned into the pop-up SERRA. The rooftop of Eataly changes its concept each season. In 2016, for example, the sky-high spot transitioned from the beer-centric Birreria to a sea-side-themed rooftop bar called Sabbia. Each reincarnation of the bar is equally impressive, which comes as no surprise after visiting Eataly downstairs. Birreria was a sky-high brewery where Fred Avila, the head brewer, created beer in-house for three or four days out of every week. I had the pleasure of sitting down with Fred and talking to him about his experience brewing above Eataly’s impressive food palace. Fred has been working for Eataly since 2011, but he started home-brewing in 2007. He has become a master at blending different flavors together and was proud to tell me about Birreria’s two seasonal beers. Vera is a summery beer with hints of lavender and blood orange, whereas the Wanda is a dark, mild beer for the fall and winter, with a lightly roasted flavor. Fred is very attuned to the weather when he drinks beer. When I asked if he has a favorite, he said that it changes with the seasons and the forecast, though he did admit, “I love to drink Oktoberfest beers. ” He featured obscure sours and saisons (pale ales specifically brewed for warm weather) in the summertime and interesting stouts in the fall. “People used to just drink IPAs or Pilsners, ” he explained to me. It is clear that working in the beer world has become considerably more exciting. Birreria collaborated with a collection of external breweries, including Dogfish Head, a microbrewery based out of Delaware. Because Birreria was part of Eataly, the list of collaborators also included two Italian companies, Birra del Borgo and Baladin. The founder of Baladin, Teo Musso, is considered the “godfather of the Italian brewing movement, ” Fred informed me. He also let me know that he always liked to have one or two New York beers available. The food menu was no less impressive, especially since it was made entirely using produce from downstairs. Unlike other parts of Eataly, however, Birreria often strayed from Italian cuisine. For example, Fred told me about a mozzarella-stuffed quail, which sounds more Northern European than Italian. Everything on the menu was designed to pair well with the bar’s unique selection of beers, creating a perfect culinary balance. I visited Sabbia shortly after it opened in 2016. It was like a taste of the tropical seaside in the middle of Manhattan: Imagine listening to the Beach Boys and sipping on one of their signature summer cocktails while lounging on a beach chair in the cabanas. The menu is filled with seafood specials that continue the seaside resort theme. It is the perfect summer spot for those who cannot leave town, and there is a retractable roof for rainy nights.

Lost Gem
The Flatiron Room 1 Bars Jazz Blues undefined

The Flatiron Room

Home to more than 750 whiskeys, the Flatiron Room is an enthusiast's delight... but it is also a nice place for a change of pace for the whiskey amateurs among us. After spending some time in the more typical Manhattan bar scene, this more low-key, conversational venue can be just what the doctor ordered (all things in moderation, of course). Walking in, we were immediately struck by the colored lighting, adjusted throughout the night, and the beautiful stage hung with lush velvety curtains. The main room is candlelit and brings to mind a theater, caf̩e, bar and library all rolled into one. Each evening, a band takes the stage to play live music, typically jazz. Thursdays, however, are devoted to Cuban music for those who crave a bit more rhythm, while Sundays are bluegrass and bourbon night. Among the deluge of whiskeys, ryes, bourbons and scotches, it can be hard to hone in on favorites. For those who do decide what suits their fancy, the Flatiron Room offers a bottle key program, whereby bottles are available to be opened one night, and stored for future visits. A sommelier schools old hands and the uninitiated alike on Tuesdays. Although the emphasis is on the alcohol and music, the food is also worth mentioning. The menu is eclectic with a charcuterie or cheese plate, an interesting variety of flat breads, salads, spicy broccoli (a favorite), and an array of main dishes. For those looking for a bit more privacy or some shelter from the musical stylings, there is a mezzanine sporting tables and additional private rooms in the back. These seats, and most of the house, are by reservation only, with a few spaces for walk-ins. Calling ahead is a good idea. Coming at all is an even better one.

More places on 27th Street

Lost Gem
Nobel Printing Inc. 1 Printing and Copying undefined

Nobel Printing Inc.

“By accident, ” answered Olga Blanco when I asked her how she got her start in the printing business. Her husband started Nobel Printing in 1979, and Olga took over a short while later when he became ill. “I learned and I kept going, ” she smiled, remembering a time when the business was new to her. She, in turn, has taught her son, who works for a printing company in Florida. Olga shared with me that when her son's business decided to use the traditional printing press in an effort to distinguish themselves from others, his knowledge of the machine lead to a promotion. “No one else knows how to use these, ” she gushed, “so they increased his pay. ”Originally from Columbia, Olga journeyed to the States in 1969 at the age of seventeen. Since living here, she has seen a lot of changes, many of which have had an negative impact on her custom printing company. “Everything is digital these days, ” she rationalized, "And everyone thinks they are a designer. ” With so many people in possession of a computer and the means to make their own digital copies, her fears are not unwarranted. Topped off with rising rents, Olga is not sure her business will operate for longer than a few more years. Indeed, she has seen many others pushed out of the neighborhood for similar reasons. “The real estate business is hungry for money, ” she said, shaking her head. Despite the obstacles, Olga remains quite confident in the product, itself. She happily deals solely in custom printing, taking on any job no matter the size and “creating something beautiful. ” When I visited in the summer of 2016, Olga was working on a wedding order of 2000 invites and could not conceal her passion for the project. She showed me her early drafts, pulling out the quality card stock and brushing her fingertips over a soft design that depicted a tree just in bloom. There is no replacement for “that human touch. ”

Lost Gem
Between the Bread 1 Caterers Breakfast Event Planners American undefined

Between the Bread

Jon Eisen is not only one of the partners of Between the Bread and its director of strategic growth, but he is also heir to one of the pioneers of the venture, which has delivered sandwiches to office workers since 1979. Ricky Eisen, Jon’s mother and the company’s president - who was born on the outskirts of Tel Aviv - decided to use large-scale catering to bring healthy meals to her clients in a more efficient way. Jon claims that the result was the first catering company in New York City. Ricky’s idea to use only healthy and local ingredients proved to be a pivotal moment in the way catering to corporate clients is done today. In 2013, Ricky put her son in charge of the retail and café side of the business, which up until that point had been secondary to catering. Recognizing the recent popular trend of eating healthy and local, Jon quickly began streamlining the production process, including installing digital cash registers to track customer orders. This lead to a doubling of revenue. His success prompted Ricky to name him partner in 2015. Despite these changes, the core of the business is still the same: using organic, fresh, and seasonal to serve “high quality meals. ” And to hear it from Jon and the head of brand strategy, Victoria Rolandelli, this core seems to resonate well with customers. Between the Bread opened two more locations in October 2015 and has plans to have a total of twelve locations throughout the city. Located in the Chelsea Terminal Warehouse, the 27th Street Between the Bread is in a massive space that was previously an unloading station for trains. In the not-too-distant future, once Hudson Yards is complete, it is Jon's hope that they will become the "new Chelsea Market. "

More Mexican nearby

Lost Gem
Tacombi 1 Mexican Breakfast undefined

Tacombi

On a perfect summer day, the Sideways team sat down for lunch at Tacombi, a relatively new and thriving addition to Manhattan’s Mexican food scene. Sitting at one of the higher tables near the front of the restaurant, with a breeze blowing in from 24th street, one can’t help but notice that the restaurant practically gleams (at the time of writing, it is just about seven weeks old). Even the painted sign advertising “Frutos Naturales” above the juice bar looks as if it was finished that morning. We sampled a variety of tacos and other Mexican staples (including their remarkably flavorful rice and beans), as well as some of their fresh-squeezed juices. Although all of it was delicious and satisfying, we were particularly taken with a few of the dishes we tried. Their El Pastor tacos, prepared with pork roasted and marinated with pineapple for two days before serving, were tender and savory. For our vegetarian readers, the Quesadilla Maiz Azul, prepared with dried chili sauce, Chihuahua cheese, and corn on a blue tortilla, and the Black Ben Y Sweet Potatoes taco, are must-haves. And, for the scorching summer days to come, their pineapple juice with ginger and mint takes refreshment to another level. Our food came with sides of salsa verde, salsa roja, escabeche (a mix of pickled vegetables), and radish and mint, as well as an optional extra-hot habanero sauce for the adventurous — all fresh and prepared in-house. Fresh, in-house, and local is the name of the game for Tacombi’s executive chef Jason DeBriere. Everything from the tortillas — which, if you come at the right time of day, you can watch them make in their tortilleria — to the guacamole, to the meat used in their tacos, is prepared fresh every day. DeBriere even goes personally to markets around New York City to select the vegetables for the escabeche. Alan, a chef at Tacombi with whom we had the privilege of speaking, described DeBriere as a mago de comer, which roughly translates to “food wizard. ” “He never cuts corners, ” he added. He also emphasized the dedication of every chef in the kitchen to making everything fresh every day, as well as making locally sourced ingredients a major priority. “We’re just trying to produce traditional Mexican food, ” Alan told us. “We’re not trying to do a fusion with American food. ” This philosophy extends to their breakfast menu, which is full of traditional Mexican breakfast dishes like their huevos rancheros and fresh-baked breakfast pastries, like their fruit-filled empanadas. With its open, relaxing atmosphere and exceptional Mexican cuisine, Tacombi is a great place to stop by for any meal. “We want to create a space that does more than welcomes you, ” Alan said. “It transports you. ”