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Lost Gem
Wolfgang's Steakhouse 1 American Steakhouses Times Square Hudson Yards Garment District

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.

Lost Gem
Mercato Trattoria 1 Italian Hudson Yards Times Square Garment District Hells Kitchen

Mercato Trattoria

Mercato was the perfect discovery as we were ending our walk across 39th Street. We found this spot to feel like a traditional trattoria that is relaxed with simple wood tables, upbeat music that does not overpower the room, exposed brick and touches of antique kitchen equipment, vintage posters and an impressive wine cellar. We easily settled ourselves down for some hearty, homemade pasta and a friendly conversation with Massimo, the manager and friend of owner, Fabio Camardi. Both from Puglia, a southern region in Italy, Massimo said that the menu reflects this cuisine - with "Tiella Pugliese" being their signature Puglia dish made with mussels and tomato in a rice and potato casserole - however, the chef also pays homage to Umbria, Sardinia and Sicily.When we first sat down, we were brought a basket of bread with a sauce for dipping that had lentils, garlic, capers and olive oil. Not a combination that we had experienced before, but we mopped every bit up. Another classic Puglia dish came next - pasta with broccoli rabe, breadcrumbs, garlic and olive oil. There is usually a touch of anchovies added, but in deference to the vegetarians, the chef was kind enough to leave them out. Despite this, the dish was extremely flavorful. Next up, we sampled Mercato's homemade ravioli filled with spinach and ricotta, butter and sage. So good, so rich and so filling.After being open for four years now, Massimo, was pleased to tell us that it is nice to recognize foreigners who are choosing to return, as well as the locals who are repeat customers. It is "consistency that has been our secret. We make sure that the flavors never change in our dishes - from the first plate that we served in 2010 - we are proud that those same recipes look and taste the same today."

Lost Gem
Hecht Sewing Machine & Motor 1 Sewing Hells Kitchen Garment District Hudson Yards

Hecht Sewing Machine & Motor

Do not be fooled by the curiosities and vintage artifacts that cover the windows and walls of Hecht. Besides repairing industrial sewing machines, this company is in the business of buying and selling plants (the manufacturing kind). The vintage pieces scattered throughout the small space are absolutely not for sale, but rather a part of the owner’s personal collection. As I walked around and examined the curiosities, he insisted that he uses "every single one of them."The owner bristled when I described the fascinating space as "small" and proceeded to show me that there was much more to Hecht than meets the eye. He opened a door in back, which gave way to a much larger, warehouse-like room, which was similarly jam-packed with vintage artifacts. He immediately walked over to a Howe sewing machine, which he proudly disclosed was the first of its kind in the world. He had just gotten it back from the Smithsonian, he said, showing me the official museum tags.While so much is continuously changing around them, the Hecht family is determined to remain a Garment District institution, having opened their doors between 1910 and 1920. The ambiguous establishment date is not because the owner does not care to remember, but rather because Hecht opened its doors as the building in which it still stands was being constructed. "They built around us as we worked," the owner explained. They are the very definition of a neighborhood institution; As the owner says, "In the garment industry, we're a legend."

Lost Gem
Blatt Billiards 1 Games Hudson Yards Garment District Hells Kitchen

Blatt Billiards

Established in 1923, the Blatt family has been collecting, designing and manufacturing custom-made pool tables for eighty-eight years. Little did we know that we had stumbled upon such a quality and long-standing institution when we found Blatt Billiards preparing for their grand opening on 38th Street. After seventy-one years at 809 Broadway, the family business found a new home in the early part of 2014. Their new space lets the tables do the talking with its white walls, good lighting and high ceilings. Pool tables can be custom designed with impeccable craftsmanship of intricate carvings and wood inlay and made to order in their factory. In addition, Blatt sells foosball tables, poker tables and many other items for grownup games.We spoke with Jeff, the nephew who is in training to one day run the business. He explained how their tables showcase the rich history of billiards and the game of pool. We saw the detailed artistry of the “four seasons” table, which has four mammoth legs and ornate carvings, as well as the Gatsby-esque tables, which have clean lines and portray that iconic jazz-age elegance.Indeed, maintaining in-house quality seems like a priority. As the company has evolved, they moved their manufacturing operations to New Jersey to better accommodate the needs of modern production. There, they also have a warehouse for storing their collection of antique billiard tables.What impressed me as I engaged in conversation with Jeff and his uncle, Steve, is their ability to find a balance between remembering their roots and thinking about the future. They are both businessmen and craftsmen, seeking modern convenience while also maintaining high quality.

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