Fabio Camardi - the charming owner both of this restaurant and Mercato on West 39th Street - announced as we walked inside his brand new restaurant that it had taken two years to complete his renovation. He went on to say that he had chosen the location because he is fond of the architecture in the NoMad neighborhood – “architecture is my hobby, ” he told me. “I built this place myself, ” he went on to say, showing me how he had added the beams in the ceiling and created the new floor made of reclaimed red and white oak. When I commented on the furniture filling the restaurant, including tables from a library upstate and an old butcher’s block, Fabio informed me that he has been collecting antiques for years. While continuing to chat about the renovation, Fabio explained that it was slow going due to the fact that the building dates back to 1865 and has achieved landmark status. Therefore, he had to wait for official permits to do any work. When the restaurant opened in April 2016, Fabio was delighted by how friendly the neighborhood was. “They were immediately nice, ” he said. The highlight of visiting Ulivo, aside from Fabio, was seeing the “Pasta Lab. ” Unlike its sister restaurant, Ulivo focuses on pasta, with fifteen different dishes on the menu. Thirteen of those are made with help from an enormous machine that sits in the basement. “It’s the most advanced machine we have in Italy, ” Fabio proudly told me. He turned the machine on and I was able to watch as it created large tubes of rigatoni and then long strings of spaghetti, using a different setting. “The more pasta you make, the better it gets, ” Fabio informed me. Beyond the pasta lab, there was an event space that seats forty, complete with a full bar and a Faema espresso machine from 1949. At the end of the room, I spotted a special door with a porthole that opens onto the beer cooler, and, in the very back, built out of the old coal shaft, I discovered a cave where the liquor is kept. Upstairs, there is a wine cellar encased in glass with a wooden ladder next to the kitchen. I was intrigued by the row of twenty different olive oils sitting on the counter in easy reach of the chefs. Fabio makes sure that each brand is made and bottled in Italy. When I asked which olive oil was the best, he said he could not answer the question. “It’s based on your taste, like wine. ” In the kitchen itself, different meats were hanging across from a wood fire oven on the opposite wall. Along with pasta, Emanuel “Mano” Concas, partner and the chef (whom Fabio refers to as “The George Clooney of Sardinia), cooks “dal forno a legna” in the wood-fire oven. Each plate is created using a cast iron pan placed directly into the oven. Some of the more popular non-pasta dishes are the tail-in branzino and the dry-aged steak. Being familiar with the themes of good Italian cooking, I was not surprised when Fabio told me, “Everything is fresh. ” This is especially true for the restaurant’s “fritture, ” little dishes. These items include fresh octopus, cold cuts, burrata, and fried meatballs with sea salt, a dish that is particularly popular in Sardinia, where the chef is from. There are also two flatbreads on the menu, but Fabio was adamant that Ulivo is not a pizza restaurant. He simply chose the two that they do "best" at Mercato: The San Daniele with prosciutto and arugula and the Regina Margherita. Fabio shared the myth behind the latter: The story goes that Italian chefs decided to put something special before the Queen. Up until that time, pizzas just had sauce, and so they added buffalo mozzarella to make it royal, hence the “Regina. ”If there is a certain nonchalance about Fabio and his attitude toward owning two restaurants in New York, it is probably because he has a lot of experience in this world – he even went to culinary school, which is rare amongst Italians, who often just rest on the fact that they were born into a culture that puts a lot of emphasis on high-quality food. Fabio shared that he owns four restaurants in Italy, which his forty-four cousins help to run. He went on to tell me that he came to the United States in 2004 because he “didn’t like Berlusconi” (the unpopular former Prime Minister of Italy) and that he began his career in New York as a bartender (the cocktail list at Ulivo is his own creation). In addition, there are four local beers on tap, including Smart Beer, which Fabio says is the "first organic beer made in New York. " There is also a substantial bourbon list – “It’s what people want. ”I particularly loved the story of how he met his wife, who is originally from Korea: they were both attending English school. Several years later, they have two adorable children and “She’s my bookkeeper, ” he said with a smile. His wife is also responsible for the beautiful candles and dried flowers throughout the space. Fabio is playing with the idea of opening an Italian restaurant in Korea. He told me that there is no fresh olive oil available in eastern Asia, but that China had recently planted one million olive trees to try to remedy the situation. Olive oil is absolutely essential to Italian cooking, which is why Fabio named his restaurant “Ulivo. ” He stated, “There is no Italian cuisine without olive oil. ”Fabio’s vision for Ulivo is a perfect blend of traditional and modern. Though he uses traditional Italian culinary methods and pasta recipes, he embraces new technology - such as his pasta machine - and trends. When I asked what was next for Fabio, he responded, “I’m full of ideas – there’s a lot of stuff that I want to try and eat. I love to eat! ”
Everyone on West 28th between Sixth Avenue and Seventh Avenue has a story to tell about life on the garden block, but I found one of the workers at Foliage Garden's story to be the most inspiring. "I was raised in the Flower District. My entire life is wrapped up in this street, " she told me. "I invested my life here. " After 9/11, however, she made the decision to move upstate, where she felt safer raising her daughter. Not long after, she came running back to the city at the call of her dear childhood friend. Maryann Finnegan had recently lost her husband and needed help running Foliage Garden, a retail and wholesale market that sells magnificent orchids and a multitude of other plants. The part-time worker at Foliage proudly told me that the shop has been in the same location for over thirty-five years, having opened in 1981. Maryann added, "We are now the oldest plant store on the street. " She then said that what differentiates her from everyone else is, "we have our own greenhouses under glass on Long Island. "Maryann and her team have befriended many of the people who created the Flower District a long time ago. Sadly, her co-worker related that "so many of the old men have passed away. " There are still, however, a few remaining who have wonderful stories to share. "There is so much history on this block, " she continued. "We were once called the Times Square of Flowers. " She described a time when every single storefront was filled with flowers. Today, she is pleased that she came back to Manhattan. "I can put up with anything here because I still love it - it's my passion. "
New York is full of pizza shops, and its residents pride themselves on knowing their pies. Satisfying a New Yorker’s pizza craving can be a difficult task, but & Pizza does so in spades, serving a fabulous and delicious array of large, creative, sixteen-inch personal pies. When the Manhattan Sideways team visited & Pizza at their first location in New York, we spoke with Calvin, the Community Manager for the brand. “New York is a city that appreciates creativity and artistic angles, and our pizza does just that, ” Calvin said. Originally founded in Washington DC in 2012, & Pizza decided to expand their market and open their twenty-second spot here in Manhattan during the summer of 2017. The restaurant serves unique pizzas alongside classic menu items such as a Margherita. “Pizza in the industry is kind of stale, but we decided to shake it up, mix things up. ” Calvin noted. The American Honey, a pie with spicy tomato, mozzarella, pepperoni, arugula, red pepper flakes, goat cheese, and Mike’s Hot Honey, became a big hit on day one. The unique honey flavor combines well with the pizza’s other ingredients. Another favorite is the Farmer’s Daughter, a pizza with spicy tomato, spinach, mozzarella, Italian sausage, egg, red pepper chili oil, and parmesan. While many customers choose to stick to & Pizza’s pre-determined “Hits” menu, others love to build their own creation, adding unlimited toppings for a flat price. Patrons are also encouraged to add any toppings of their choosing to the “Hits” items, creating a virtually unlimited combination of flavors. Pizzas are cooked in under two minutes, a key to churning out customers during the busy lunch hours. Calvin told us that he loves to eat the restaurant’s pizza and to add his own twist to classic menu items. “I always wonder, what will this pizza taste like with pepperoni, or that one with hot honey? The possibilities are endless. ”Also on the menu are & Pizza's homemade sodas, with innovative flavors such as mango passionfruit and Ginger Berry Lemonade. As with their pizzas, the staff suggests pairings on the soda machine, allowing bold new flavors to arise. Every & Pizza location has a unique design that caters to the neighborhood, and the Flatiron store is no exception. This one is nicknamed “The Point” for its location at the tip of the Flatiron District. The entire store is specifically designed to fit around this pointed theme; the repurposed and recolored subway tiles on the wall are fitted to be pointed, the utensil holder is angled, even the mirrors in the bathroom are pointed. The store’s black and white interior, the color scheme of the & Pizza brand, creates a beautiful aesthetic that customers love, Calvin said. On the ceiling, the light structure mimics the intersection of Fifth Avenue and Broadway, the store’s location. In order to pump up customers and create a fun atmosphere, & Pizza blasts loud music throughout the store. “When we first opened up, " Calvin told us, "people kept on passing by and asking, ‘Is this a club? It looks so fun in here! ’ We have live DJs on Thursdays and Fridays, and people enjoy stopping in just for the music sometimes. ”One of the other wonderful aspects of & Pizza is their dedication to working with the local community, wherever they are located. At this location, they have partnered with David Chang’s Milk Bar to create a unique cream soda and cream soda-flavored cookie, both of which are only available in New York. The art on the walls was done by New York artists Rubin and Frisco Smith, both in black and white to fit in with the rest of the store. At the end of our conversation with Calvin, we asked him about the & Pizza name. “We believe in the power of ampersands, which binds and connects things, just like us. We combine creative ingredients, we combine local artists, we connect the community. Everything we do stays true to the ampersand. ”
My husband and I discovered a market called Kalustyan's when we first lived in the city, over thirty years ago, however, they have been a staple on Lexington Avenue since 1944. It is a terrific place to find all kinds of interesting Middle Eastern and Indian ingredients at very low prices, but it was not until recently that I learned that they are also the owners of Curry In a Hurry, just around the corner. Since the 1970s, the restaurant has been a lunchtime staple in Curry Hill, as this neighborhood is known. With a large buffet, complimentary unlimited salad bar, outdoor tables and chairs and upstairs seating that overlooks the street, local residents and workers have more than enough reason to return on a regular basis.
I was invited to Pergola on the night of one of their promotional events, which was meant to both celebrate the onset of summer and announce their launch of the Flora Club in 2016. The concept is a clever one that has become increasingly popular as of late - they have begun providing classes on arranging flower bouquets while serving cocktails and snacks, making for a fun and unique evening out with friends. As Tom, one of the instructors in floral arrangement at the event, said, “The forefront of pop culture is floral design. ” The restaurant’s décor certainly reflected their new endeavor, what with the colorful flower arrangements hanging from the ceiling, spread on the tables, and attached to ribbons that doubled as bracelets, necklaces, and hairbands for guests. To top it off, the complimentary mini champagne bottles being handed out were, when finished, turned into impromptu flower vases. Having had the pleasure of eating at Pergola in the past, I was not surprised that the passed hors d'oeuvres were superb. The Manhattan Sideways team sampled a variety of options from the trays - hummus and pita, meatballs, crab cakes, tzatziki, and other mouthwatering Mediterranean dishes. Pergola is definitely a hot spot in the NoMad neighborhood as it has a beautiful, welcoming ambiance - especially when the doors are swung open - and the food is consistently excellent.
Having lived in England for a year and a half, I entered The Churchill with a huge smile on my face... and left still glowing. A quintessential, dark-paneled British Pub that opened at the end of 2011, there is a large bar, an extensive beer list and homey English classics, including fish and chips and Shepherd’s Pie. The interior space, marked by checkerboard flooring, exposed brick walls, and a fireplace has bar-style seating, leather banquettes, and various sized tables, and benches allows for different crowds and dining experiences. What made it stand out for me, however, was all of the British memorabilia that line the walls on two floors, including the back area upstairs in the "garden room" where there is a display of English teapots. Winston Churchill's terribly English voice resounds in the bathrooms and the absolutely charming people who work here made for an unforgettable visit. I am sure that the winter months will be an especially good time to come visit, with hearty brews and whiskeys galore to warm a weary soul. Drink tonight and be merry, for as a drunken Churchill once uttered in his now famous disparaging remark, “in the morning I’ll be sober, but you will still be disgustingly ugly. ”
Having had an excellent dining experience at Pippali on 27th Street, we were eager to eat at Pradeep Shinde's well known Chennai. We stopped by for the economical lunch ($8. 95) one day where we found all of the dishes on the buffet to be vegetarian. We returned to the line up of chafing dishes several times, sampling the medu vada (lentil donuts), the Manchurian cauliflower, which had a strong Chinese influence, the dal palak (spinach and lentil stew) and the matar paneer (green peas and homemade cheese). Although only a few options existed for the main course, there was a smorgasbord of dipping sauces to enhance the dishes. We sat for less than an hour and were amazed at the constant flow of people coming and going. The place was packed - as soon as a table emptied out, it was refilled by newcomers. The name, Tiffin Wallah, comes from a term for metal boxes used by Indians in the last century to carry their food to work, and certainly belies the workaday approach in Manhattan.
When I heard Piper, a 2014 summer intern at Manhattan Sideways, mention that she was going to check out recently opened NoMad Bar one evening, I asked her if she would like to share her experience with me for a the website. She was more than delighted and below is her detailed account of the several hours that she spent on 28th Street: I enjoyed appetizers and drinks at the NoMad Bar with some friends visiting from out of town. It is a part of the larger, identically named hotel though it is apparently more casual than the restaurant - also called NoMad - the bar is still upscale. The interior is dimly lit and elegant, with mahogany-paneled walls and a working fireplace; it is saved from claustrophobia by high ceilings and a wraparound second floor that looks out over the downstairs bar. The NoMad Bar is also trendier than its restaurant counterpart, with a younger crowd and a creative drinks menu many pages long that includes plenty of inventive cocktails as well as more high-end reserve spirits. That my party had to wait almost two hours for a table on a Wednesday night is a testament to the bar’s popularity and the quality of their food and drink. We were eventually seated upstairs and ordered a variety of drinks, including specialty offerings like the Needle & Thread (London Dry Gin, Absinthe, Vermouth) and the Army Navy (Tanqueray, lemon juice, almond syrup), as well as the classic Pimm’s cup. NoMad also serves ‘soft cocktails’ for customers who want the flavor of the cocktail list without the alcohol content; The “Cease and Desist, ” with orange juice, cream, and orange blossom water is especially good. The NoMad Bar’s website bills their menu as taking its inspiration from “traditional pub fare, ” but the food is a long way away from the classic fish and chips that one imagines eating in a pub. We enjoyed several small dishes, including the snow pea salad with pancetta, pecorino, and mint - crisp and delicious - and the bay scallops with yuzu and pistachio, which came marinated, steamed, and placed back into their shells. The coup de grâce was the chicken pot pie with black truffle and foie gras, a reinterpretation of the NoMad Restaurant’s famed roast chicken for two. Its presentation was impeccable - the dish arrived steaming, whereupon our waiter broke the crust, stirred in the foie gras, and cautioned us to postpone beginning to eat for a moment in order to let it sink in fully. Once we had waited as long as we could, we dug in and were treated to a rich, intensely flavorful experience. When it was gone, we looked at each other, nodded, and promptly ordered another.
Upon entering Ace Banner, one would not guess that the small room with a printing space in the back is part of a 100-year old business. Yet Ace Banner has not only existed since 1916 (the year that Flag Day was instituted), but it also has the largest inventory of stock flags in the country. In addition, Ace Banner has made many, if not most, of the banners that hang outside New York’s businesses and in film and television productions. Carl Calo, the owner, told me that his friends have refused to walk the streets with him unless he stops pointing out every banner that his business has made. Carl started out on Wall Street as a portfolio manager in the 1970s, fresh out of Long Island University with a management degree. His plan was to buy out New York businesses, turn them around, and resell them. However, in 1975, Carl learned that Ace Banner was for sale. He took over and quickly fell in love with the business, leading it through important technological changes, including making the transition from screen printing to digital. Begun in 1916 as a sign business, I found it fascinating to fast forward 100 years while listening to Carl recite the history of Ace Banner. Forty years later, Carl believes that the secret to his success has been the personal attention that each of his customers receive. He emphasized that although the company has changed its name and address a few times over the decades, it is the continued devotion that he and his team continue to have for the business that keeps it moving ahead. The have created flags and banners for schools, libraries, a long list of well known designers, the United States Tennis Association, and NYC marathons. What I found most moving was that Carl sold out of his entire inventory of American flags immediately following 9/11.