Aldo Sohm Wine Bar, which opened in the late summer of 2014, pairs ease with elegance as a welcome addition to 51st Street. “We live in a very fast-paced world. ” In midtown Manhattan, these words resonate. But spoken by Aldo Sohm, seated at a table in his eponymous wine bar, they seem incongruous. “The idea is basically that when you walk in here, you walk into my living room. To me, it’s always important that you be in a place where you feel comfortable. ”Sohm continues his role as wine director at Le Bernardin, the four-star restaurant located across the 6½ Avenue pedestrian plaza. At the wine bar, however, he and Le Bernardin’s co-owners, Maguy Le Coze and Eric Ripert, have created a setting distinct from the formal restaurants in Manhattan, in its simplicity and lack of pretense. To be clear, it shares the elegance and attention to quality of its neighbors. But upon entering, an open arrangement of sofas beckons patrons to sit down. Sohm has noticed guests who arrived separately conversing across tables - sometimes even discussing their choice in wine. And wine is the focus at Aldo Sohm. Eric Ripert, Le Bernardin’s acclaimed chef, oversees the food menu; so, whether wine accompanies lunch, dinner, or a snack, it promises to impress. Guests can order bites to complement a glass of wine, like a grilled foie gras “lollipop” or a warm skewer of baby beets. Shareables include a whole baked cauliflower and a plate of Murray’s cheese with a Maison Kayser baguette. Sohm emphasizes the flexibility of the experience. If not in the lounge area, there are tall square tables for seating. The thick oak “sommelier table” incorporated into the bar seats guests on both sides, ensuring that no one is excluded from conversation. Sohm chose these arrangements intentionally. The wine bar endeavors to be unpretentious, relaxing and fun. Evoking this sensation, the architectural firm Bentel & Bentel incorporated clean lines and bold color in designing the interior. Sohm and his co-owners deliberated considerably in choosing the art in their “living room. ” Ample shelves extend to the double height ceiling, featuring artifacts meaningful to Sohm. Having grown up in Austria, Sohm points out, “I like things very very clean, very European. I like colors on top of it. ” A stack of Interior Design magazines becomes a design object itself as a cube of rainbow spines. The curves of miniature Panton S-chairs, each a different color, mirror the charred wood molds of the delicately hand-blown Zalto glasses in which each wine is served. Sohm is the brand ambassador for Zalto, an Austrian-based glassware manufacturer. To learn more about the varied wine offerings, visitors can reserve the tasting room. Aerial photographs of wine growing regions flank the eight-person table, allowing the sommelier to incorporate a visual element and story of provenance to the tasting. Sohm - once designated the “Best World Sommelier” by the Worldwide Sommelier Association - maintains humility despite his accomplishments. He wants the wine bar to be just as down to earth; an antidote to a demanding day, it exudes precision and sophistication.
I can attest to the immediate success of Carmine's on the Upper West Side of Manhattan in the early nineties as my family and friends stood on the lines to get in on a number of occasions. Owner Artie Cutler's concept of serving large, family-style portions to guests, in a warm, friendly atmosphere connected with diners immediately. It did not take Mr. Cutler long to realize that he had a success on his hands and that it was time for expansion. In 1992, the theater district had another hit in Times Square, in the form of a grand, traditional Italian restaurant.
While the lineups at Radio City Music Hall have changed dramatically over the years, the "Showplace of the Nation" has long been at the center of the city's entertainment scene. Opened to the public in 1932, the Art Deco building, with almost six thousand seats, was initially intended to "house high-class variety entertainment. " However, the space was later converted to a movie hall, with films accompanied by stage shows. This lasted until 1979 when, for a variety of reasons, Radio City began transitioning into a concert hall. Besides consistently booking some of music's hottest stars, Radio City has also hosted numerous award shows, including The Grammys and The Tony Awards and is the home to the Radio City Christmas Spectacular featuring the Rockettes, a tradition that commenced in 1933.
"We are the oldest restaurant on our block. We try to keep a low profile while doing the best we can, and every day we appreciate that we are living in this country, ” said Guadalupe, who has been married to Rafael Rivas — affectionately known as Papa Bear — for over forty years. The restaurant was founded by three Cuban cousins, who took Rafael under their wing when he came to the U. S. from the Dominican Republic in his twenties. With their encouragement, he started out as a dishwasher, then a lineman, and eventually ran the show up front. When the cousins decided to retire in the mid-1980s but could not find a buyer, Rafael stepped up to the plate and asked if he could take over Margon. With years of hard work and small payments, Rafael has upheld the cousins' tradition of serving Cuban favorites, such as roasted pork, oxtail, fried sweet plantains, and rice and beans to the line of customers that stretches out the door on any given day. Little by little, each member of Rafael's family was brought from the DR to join the fold. Guadalupe — who met her husband while they were both on a tour of the Statue of Liberty — along with Rafael's brother, sister, sister-in-law, and many of their children — are all part of this warm and loving family affair. Papa Bear's smile lights up Margon — and his entire family smiles with him. They work like a well-oiled machine, serving a constant flow of customers ranging from construction workers on break, to ladies meeting for a leisurely lunch, to a gentleman in his eighties who never misses a day to sit down and enjoy his usual. According to Guadalupe, “We have the best customers. They come from all over the world. We have every accent. They visit once and then they tell their friends.
Saar, which translates to “the essence of something, ” has a double meaning for Pastry Chef Surbhi Sahni. It represents the essence of Indian food, as well as the essence of her relationship with her husband, Chef Hemant Mathur. Although Surbhi has been in the industry with Hemant for years, the two have not worked together on a daily basis since their days at their Michelin-starred restaurants, Devi and Tulsi, both of which are now closed. Saar represents their fresh start while also staying true to their culture and roots. When Surbhi and Hemant met in 2000, Hemant was teaching Indian cooking classes at New York University as he was getting ready to open Tamarind on Park Avenue. Surbhi joined the opening team at Tamarind, designing the tearoom and promoting quick lunches. He went on to operate five different spaces, including Sahib, Haldi, Chote Nawab, Malai Marke, and Chola, while Surbhi helped manage events. During that time, she also launched Bittersweet NYC, a pastry business focusing on wedding cakes and Indian style desserts for larger corporate events. Surbhi’s relationship with cooking is unlike the typical love story of most chefs. Her experience in the kitchen started at the age of ten in New Delhi as more of a responsibility and chore when her mother’s health declined. She explained to members of the Manhattan Sideways team, “It was not something I could ever imagine myself doing for the rest of my life. I wanted to do art and write and paint or sing and dance - every other activity in the world but cook. ” Notwithstanding these sentiments, Surbhi was encouraged by her father to take a job in hotel management in New Delhi. She was part of the Sheraton Group’s revolutionary all-female kitchen and restaurant at a time when there were only approximately twenty female chefs in all of New Delhi. At age twenty-five, however, Surbhi chose to move to the United States to pursue her Masters in Anthropology and Food at New York University. Despite never getting to study writing and painting at university, these endeavors have always been an integral part of Surbhi’s life. Her father is an accomplished artist exhibiting in both India and the US. Today, she is proud of her own teenage daughter, Soumyaa. "She is the true artist of the family. " When entering the dining room on 51st Street, Surbhi’s artistic aptitude is obvious. The modern space is both clean and dramatic, with natural light and bright pops of color. Saar was a particularly exciting project for her, as she was given free rein in its design. In a mere five months, she turned what she described as a dingy, confused room into an open, tasteful dining space. Saar has also allowed Surbhi and Hemant to completely reinvent their menu. They focus on regional food, staying authentic to the specific flavors of each area. For example, Surbhi told us that the Turbuj Pachadi - a tomato and watermelon salad with a fennel and ginger dressing - is a Rajasthani staple, as watermelon is a fruit that is readily available there, and is usually consumed with freshly baked bread. She has also made an effort to challenge conventional conceptions of Indian cuisine. The Mango Coconut Soup is a light and sweet palate opener, proving that Indian food is not always too spicy or a combination of too many flavors. She believes that Indian food is actually very demarcated in the way flavors are put together. “Just how in Japanese food they have many different layers of flavors they add as they’re cooking, we do the same with Indian food. ” While cooking can serve as a creative outlet, Surbhi still tries to write and paint whenever she can. In ending our conversation, Surbhi emphasized the importance of food’s role in building a community - something she looks forward to creating on West 51st Street.
Located in the midst of the hustle and bustle of Times Square lies a hotel that is the perfect blend of old world glamour and modern luxury. A landmark building designed by Stanford White and finished in the early 1900s, it was originally the home of the Lambs Club, an organization of actors, reminiscent of the previous London location. Opening its doors as The Chatwal New York in 2010, architect Thierry Despont oversaw the entire redesign of the hotel. He was incredibly meticulous about maintaining as much of its past as possible while also introducing it to the sophisticated clientele of the twenty-first century. His work has included the restoration of the Statue of Liberty, The Carlyle, Claridges in London and a host of others. After admiring the attractive lobby and bar, where we sampled two of their signature drinks - the Lamb's Club Cup (cucumber, lime, fresh raspberries, ginger syrup, white vermouth, St. Germain, gin, and topped off with club soda), and the Goldrush (honey syrup, lemon juice and bourbon), we were escorted on a small tour of the guest rooms upstairs. It was evident in the Producer's suite with its private terrace and view of Times Square, that they spared no expense in each appointment of the room. The cedar-lined closets as well as the drawer and door handles were wrapped in leather. We also took note of the old movie playing in the elevators and the hallways lined with classic movie posters. Richly decadent, sleekly fashionable, and consciously sexy, the Chatwal is a quintessential midtown hotel that took into consideration every detail necessary for an extravagant stay.
“If you’re going to the theater, you go to Tony’s, ” said Dreni Kyqykaliu, the restaurant’s general manager. Those en route to a Broadway show are a good portion of their clientele, nearby office workers make up the lunch rush, and tourists pop in during breaks between sightseeing. “The blessing of being in Times Square is having all these groups come in. ”Anyone who has visited Tony’s will be familiar with their signature, massive portions of food that are meant to be shared family-style. This adherence to simple but hearty cooking is a trademark of the people that started Tony’s: the Wetansons. (They founded the now-dissolved 1950s burger chain, Wetson’s, which later merged with iconic hot dog vendor, Nathan’s Famous. ) Four generations of Wetansons have run this network of casual dining establishments that also includes Dallas BBQ. Unlike other large companies, however, Greg Wetanson, his father, Herb, and his son, Stuart, remain closely involved in the day-to-day operations and run things as a family business. Thanks to this amiable atmosphere, “Most of the management and the chefs have been here for twenty plus years, ” said Dreni, who joined Tony’s shortly after it opened in the 1990s.
Perhaps not as old an institution as some of the clubs on 44th, but this cafe has certainly had a long run, and I have enjoyed being one of their patrons for several of these decades. Occupying space on 44th since 1977, Un Deux Trois has hosted generations of artists and theater district figures. "We were very hot in the '80s, " explained manager Pierre, name dropping celebrities from Andy Warhol to Meryl Streep and Al Pacino. And Pierre went on to say that today, long-time regulars who grew up eating in the restaurant are now bringing in their own children. Breakfast is served from opening at seven thirty until midnight every day of the year. The food is traditional French brasserie style, with a prix fixe menu available for lunch, dinner and weekend brunch. Steak tartare continues to be a popular choice, as does the quiche lorraine, but on my visit while walking 44th, I opted for another typically French favorite, a spinach and cheese stuffed crepe with a simple side salad. The decor remains from a past life as a hotel lobby, with a mosaic-tiled floor, stained glass windows and Corinthian columns amid all the festivities. Now appearing in various travel guides to Manhattan, it plays host to tourists, theater-goers and locals alike.
Toloache, a bustling Mexican bistro on 50th street, shares its name with the legendary Toloache flower. According to a myth in Mexican culture, the flower can be brewed into a love potion - if someone tastes the drink once, he or she will always return for another sip. The restaurant’s food and drinks have the same effect: Many people who eat there once return time and time again. General Manager Jorge shared a story about his friend from Japan who visited Toloache on the first night of a weeklong vacation in Manhattan. He ended up returning every day that week and then again every year during his annual visit to the city. Toloache on 50th is the first of many restaurants opened in New York by chef-owner Julian Medina. Chef Julian grew up in Mexico City, where he was inspired by the home cooking of his father and grandfather. He was originally brought to New York by Chef Richard Sandoval, who appointed him as Chef de Cuisine at Sandoval’s Maya. He went on to gain experience at distinguished restaurants and graduated from the French Culinary Institute with recognition. Today, Chef Julian owns seven of his own restaurants in the city and has been featured in several publications, including Men’s Journal, The New Yorker, and The New York Times. He has appeared on shows such as "Iron Chef" and "Beat Bobby Flay. " His impressive background is reflected in the success and distinctive menu of his “first child, ” Toloache. Julian designed Toloache’s extraordinary menu to have something for everyone – the wide range of dishes include both vegetarian and gluten free options. He prides himself on using only the freshest of ingredients, whether it is white truffles or chapulines (dried grasshoppers imported from Oaxaca). These crunchy critters have gained quite a bit of media attention, including a feature on "The Today Show. " The kitchen brought out the Tacos Chapulines for the Manhattan Sideways team to photograph, and we had to admit that the insects were made to look very appetizing. We were also presented with the diverse Trio de Guacamoles, which allowed us to sample three varieties of the dip: the familiar traditional guacamole; the Frutas Guacamole, which incorporates fruit instead of typical ingredients (pomegranate, mango, and apple instead of tomato and Thai Basil instead of cilantro); and the Rojo guacamole, made with chipotle. Several of us went on to sample the Quesadilla de Huitlacoche y Trufas (made with fresh truffles), The Baja Tilapia Pescado, and the braised short rib, served with quinoa and carrots. Each dish exemplified Chef Julian’s inventiveness and ability to put small, flavor-enhancing twists on typical Mexican cuisine. The drinks were equally impressive, including Julian’s favorite “Chef’s Selection Margarita, ” made with his hand-picked bottle of Herradura Tequila. The bartender mixed a few cocktails for us to photograph and taste, including the refreshing “De la Calle, ” made with cucumber and jalapeno; the spicy “Mezcalita de Pina”; and the signature “Toloache, ” made with hibiscus and blueberries. The food is amazing and the drinks are fantastic, but what really keeps so many guests coming back is Toloache’s dedication to quality service. As Jorge informed us, “Our goal is to make every guest feel at home. They are our friends. ” Each of the servers have their own style, creating unique, yet equally enjoyable dining experiences. Guests are able to experience Toloache in a completely new light from one day to the next just by sitting at a different server’s table. It was event manager Temple who summed the restaurant up perfectly: "Toloache feels like a family – like you’re walking into Little Mexico. ”