Nicknamed “The Batcave” for the emblem painted on the floor on the walkway inside, this particular fire station has been an active part of the FDNY’s network since 1865. Previously, it had been a Metropolitan Fire station starting in 1861, and before that it was run by volunteer firefighters. Firefighter Alex Laird was kind enough to give the Manhattan Sideways team a full tour of the historic building. The establishment is so old that it used to house horse drawn engines. Some of the original architecture still remains, most notably the spiral staircase that now sits alongside the modern fireman’s pole. Sadly, this firehouse lost five members in the attacks on 9/11. The station still has the original flag and radio from that day and has them on display out of respect for their fallen brothers.
The location was renamed in 2023 as The Flatiron Room Murray Hill. This feature was first published in September 2017. Fine & Rare, shorthand for “fine food and rare spirits” is the latest creation of Tommy Tardie, restaurateur and owner of the Flatiron Room on West 26th Street. In contrast to the more common restaurant theme of the 1920s and 30s, which Tommy considers to have “played out, ” Fine & Rare aims to be an aristocratic parlor straight out of the 1950s, modeled after classic Manhattan hideaways such as The Explorers Club. “The challenge was getting it to look like the Flatiron Room - old world, almost like we discovered it, ” Tommy told the Manhattan Sideways team. The space has had other lives as a Japanese restaurant and a photocopy center - Tommy said that when he first saw the space, it was raw, with concrete floors that had holes them and wires hanging from the ceiling. In 2016, it became a little slice of vintage Manhattan, complete with a repurposed teller booth from Grand Central Station serving as the hosts’ stand. The wallpaper is finely textured with glass and sand, and the stainless steel ceilings are reclaimed parts from a former distillery. Descending into the restaurant, we walked on 125-year-old floorboards from Connecticut that have the names of the restaurant’s investors carved into it. Two of these investors are Tommy’s young sons, River and Sawyer, who each made a $1 investment in the establishment in order to garner a place on the floor. Hanging above the booths are pieces of taxidermy that Tommy believes “bring in some more old world charm. ”The room is large, but because the tables are isolated from one another, each setting is intimate and unique. “Wherever you are in the restaurant, you feel like you’re in your own area. ” Each side of the dining room features a fireplace: one has hand carved marble from Italy, and the other is repurposed from the door of a country schoolhouse. The jazz stage provides a theatrical ambience to the space without overpowering it. “We want the performance to enhance, but not be, the experience. There’s always a show going on even if nothing is onstage. ” The walls are decked out with the restaurant’s inventory of over 1000 bottles, which Tommy noted are, “part of the architecture. ” Some sit atop high shelves and can only be reached by ladders, which members of the staff will climb throughout the night. Others sit in the caged bottle keep, with personalized labels that can be bought. “New York is all about showmanship - people love to put their name on something. ” The back elevated room holds up to thirty-five people and is used for tastings and private events. It has a few hidden elements of its own, including a chandelier and leather and steel door from a masonic hall. While speaking with Tommy, the Manhattan Sideways team sampled a few of the restaurant's scrumptious items, including the burrata served with arugula and an assortment of fruits, the short rib burger, the seafood Cobb salad, and the Greek grain bowl with quinoa, mint, and beet humus. While the Flatrion Room focuses largely on whiskey, Fine & Rare features cocktails with tequila, rum, and brandy. This does not mean that they do not still have some amazing whiskey options, such as the breathtaking smoked Old Fashioned that was presented to us to photograph and then sip. Tommy began his professional career as a creative director in advertising on Madison Avenue, but realized after a dozen years that he was craving something more exciting. “The higher I got on the corporate ladder, the less creative it got. It lost that cool factor. ” He resolved to go the route of the entrepreneur, initially with a few clubs, and later with the Flatiron Room and eventually Fine & Rare in 2017. “With this one, I decided to make the demographic and design a place I’d like to go, as opposed to previous projects that centered on reaching a specific consumer base. " Tommy also remarked on how Fine & Rare is the result of the trial and error from past ventures: “This is as if I got to do it again and I could do it better. I think entrepreneurs are genetically coded to forget how difficult it can be starting out, but a new project is fun. It makes your heart pump and your adrenaline go. ”
Despite his Irish background, having grown up in Dublin and owning a few bars and restaurants there, Nick's bars and lounges in Manhattan are all about America. I am certain that his training abroad did him well, as he has been quite successful in New York for over twenty years. He began with a club in Tribeca and then moved uptown where he now runs four pubs. Nick admits that Stitch is showing its age as it has been around for quite some time, but he continues to try to" keep it fresh. " And Nick went on to say, "we are a user friendly venue. " We found it to be a warm welcoming place to come by for a drink and some solid American food - the hamburgers and wings are the specialty. We shared the Lingerie (the cocktails are each cleverly named for something represented in the fashion district... thus the name Stitch, the main event. ) Filled with vanilla vodka, amaretto, coco lopez, honey, pineapple juice and a touch of cranberry, our drink went down smoothly and was an interesting twist on a pina colada.
A line out the door at lunchtime certainly caught my attention. When I inquired, I was told that the food is fresh, the sandwiches are terrific, and that their Mediterranean menu is worth the wait. Thus, the Manhattan Sideways team queued up along side everyone else, as who would not trust the word on the street? Meeting the two animated Israeli owners, David and Yariv, was an added bonus, as we secured one of the few tables to sit and eat our freshly made dishes. We eagerly delved into the bowl of hummus, the hot pressed mozzarella sandwich and the strips of zucchini with lemon, olive oil and toasted almonds. We left with a full understanding of why people are willing to stand on line. Although, we also learned that Picnic Basket is expanding their kitchen in an effort to accommodate more people at a faster pace.
The multiple theaters inside this center are stunning and the list of performances impressive. Mikhail Baryshnikov had his dream become a reality in 2005 when he was able to provide a state of the art space for people in the dance, music and theater world to rehearse and perform.
On its own personal wiki (wiki. hackmanhattan. com), Hack Manhattan defines itself as a nonprofit public “hackerspace, ” the only one of its kind on the island of Manhattan. A hackerspace is a community work center for constructing, collaborating, and communicating about technology. Unfamiliar with such venues, I was curious as to what I might find when visiting Hack Manhattan. Walking into Hack Manhattan’s second floor workspace I found myself surrounded by shelves and shelves of machine parts and various gadgets organized into countless bins and drawers. In the center of the room, members and visitors lounged at a large communal table, some typing away on their laptops, others participating in a book club meeting. Dave Guan, one of the members at Hack Manhattan, led me around the space. He showed me the workshop members use to construct large-scale projects and the 3D printing station, where I watched a cute little Printerbot spit out a design in green plastic. Dave told me that while Hack Manhattan does participate largely in common hackerspace activities like electronics and coding, they also open the space to lectures in quantum mechanics, “Shakespeare nights, ” and other non-traditional goings on. For instance, using an iPad displaying the day’s selection, Dave gave me a sample of Hack Manhattan’s own draft beer, brewed on site by one of the members who is interested in microbreweries. The tabs on the tap were created using one of the 3D printers, and the hops for the brew were grown in the rooftop garden. Also on the rooftop, one can find crates for beekeeping and a custom built antenna. The group is very accommodating of everyone’s individual interests. When I asked Dave who frequented Hack Manhattan, he replied both hobbyists and professional programmers alike. It is an open space for anyone to exercise their gears of innovation. To do so, stop by one of Hack Manhattan’s regular Tuesday and Thursday open houses.
Sharon’s family was not exactly in the business of music; they were in the business of giving people what they wanted. They emigrated from Israel in the early 1970s with nothing to their names and the hope of making a living and a better life. As electronics were the rage at the time, they opened a consumer electronics shop in 1975. But, as Sharon said, “they were smart about it. ” As the years went on, the demand for music and records began to rise, and, accordingly, Sharon’s family began selling records and record players in their shop. Rock and Soul became one of the first record and DJ stores. Through the golden age of the record, business boomed, and Rock and Soul reached many loyal customers. In the late 1980s, however, the record industry hit an all-too-well-known speed bump: the CD. As consumers of records began to fall from the grid, record stores followed suit. In an almost twenty-year dry spell, Rock and Soul was one of the only stores that continued to sell records. “We didn’t have the heart to let go, ” Sharon, now the store manager, explained. But it was the DJ equipment the store sold that kept it afloat. Rock and Soul is covered wall-to-wall in music equipment, from microphones to amplifiers to records and cover art. Boxes of records are crammed into the back, with listening stations in the corner. The day I was there, electronic music was blasting from a loft above. I had walked in on one of the store’s frequent “Scratch Pad Popup” events, during which DJs come in to play records on the store’s equipment and network with each other. “We care about sound, ” said Sharon. “Anything related to sound. ”In an age where any and all music is but a click away, Sharon acknowledged that people who buy records often do so for the aesthetic value. “It’s a different kind of person buying records, ” she said. “It’s someone looking for cool cover art, maybe something to hang up in their room. ” Colored records, in fact, are generally intended for display - it is frowned upon to play (and potentially scratch) them. But Sharon also emphasized the unique auditory value of record music. “Listen to a record and you’ll hear the whole picture, ” she said. “The keyboard, the saxophone: it’s all richer. You’re hearing it the way it’s meant to be heard. ” She noted that modern records are thicker than they have been in years past, delivering an even higher quality of sound. Such value translates to DJ work as well, according to Shawn McAdams, a frequent customer of Rock and Soul. Shawn has been a DJ since 1993, and is known in the DJ world as “Right On Shawn. ” More importantly, he is a DJ who uses records. “With DJs, ” he said, “people like to see the artwork. It’s so boring to see a guy just sitting on his laptop. ” But he admits that his methods are sometimes a surprise. “People often ask me, ‘Do they still make records? ’” he laughed. “That’s my favorite. ”The listening stations at Rock and Soul, it seems, are a DJ’s best friend. “I just play different things, ” said Shawn of his music choice, as he hefted a large stack of records onto the counter. “You listen until you find stuff that sounds good. ”Keith Dumpson is a record salesman at Rock and Soul, and has been for over forty years. Before that, he was working at a record store on 117th street, where he met people in the industry and learned how to produce music. His days were busy: “I would get up at five, work hard all day, and then work hard in the studio after. ” The opportunity to work at Rock and Soul, he said, changed his life. “They tested me out alphabetizing records, ” he recalled of the interview. “And I knew how to do that. I knew all the songs. ”Keith had a lot to say about the state of the music industry. “The technology today, it makes you lazy, ” he said. “Now you push a button, something comes out, and everyone’s cheering. ” He believes this has decreased the quality of music throughout his lifetime. “The new music ain’t happening. Years ago, music was a lot better. It was all records back then, and vinyl was cheaper. Hip hop was cleaner and made more sense. There’s no more real musicians like there used to be back in the day. Now the songs make no sense. A cat swallowing a razor blade is a hit. People today have no spirit of song. ”“Except for Beyonce, ” he quickly clarified. The sound afforded by the record, Keith believes, is necessary for good music. “It’s not just pushing buttons on there, ” he said. “It’s playing instruments. Music. ” Even with records making a comeback, the ease of downloading still makes it difficult for stores like Rock and Soul to keep their doors open. Though they have DJ equipment sales to carry it along, other stores are not so lucky. “You’ve got to shop in the store, ” said Sharon. “You can’t purchase online. " For shops like these, it is the in-person, non-digital customers who keep them in business.
Guy Vaknin and his wife Tali opened Beyond Sushi in July of 2012 with the goal of producing healthy, beautiful and earth-conscious food. After learning of the depletion of fish in our oceans – not to mention the health benefits of a meatless diet – Guy set out to be the “first to pioneer the fish-less sushi movement. ” He views “sushi as a vessel that carries the perfect amount of flavor to just grab it in one bite. ” He also praises sushi for its consistency, which gives him room to play around in creating interesting and perfect balances of vegetables' flavors and colors. When describing his extensive background in the restaurant industry, Guy told us, “I had a dream to cook since I was young. I’ve always loved food. ” He grew up on a Kibbutz in Israel — and came to New York after serving in the Israeli army — to help out in his father’s restaurant. He went on to work at numerous other restaurants in New York, covering every possible position, and after a brief dalliance with computer engineering, returned to the food world by studying at the Institute of Culinary Education. Fresh out of culinary school, Guy became the executive chef at his father’s kosher catering company. When a request for a sushi station popped up, and knowing that meat and fish are restricted in some areas of the Jewish world, he decided he wanted to create something “cool and innovative — and not fish. ” It took two years to develop his vegetarian sushi, but after selling out at the Vegetarian Food Festival two years in a row, Guy decided to open a business on 14th street. Within three months — working solely with the help of his sushi chef — the growing popularity of his beautiful, healthy and delicious food quickly enabled him to expand into the thriving company that Beyond Sushi is today. One of Guy’s main goals is to balance sustainability and accessibility to encourage people to choose the healthy option of Beyond Sushi, and the passion that sustains this goal is his creativity. Even now that he has grown Beyond Sushi into a consistently expanding company, Guy still spends around 50 percent of his time cooking, and loves adding new dishes to his menu. He thinks of his business expansion in terms of community impact and wants to be “as big as possible. "
Every subject that one could possibly imagine a magazine covering between its pages can be found on the shelves of this fabulous shop. There is a strong emphasis on fashion, including international glossies, plus news, business, art, architecture, entertainment, food, travel, sports and dozens of other topics. And in case a cup of coffee is needed while browsing, there are pots waiting to be poured and a selection of other typical magazine stand items, as well.
I have discovered many fascinating places while walking on the side streets of Manhattan. I am sorry to say that I did not look up to see Belly Dance America when I initially walked on West 37th Street. It was not until a few years later that I had the absolute pleasure of meeting Hanna and Jehan, the wonderful couple behind the place that has been hailed as the center for all belly dance needs. As it is the first and only store of its kind in New York City, located on the second floor, it has definitely cornered the market. For anyone passionate about the art of belly dance, or for those who are only getting started, there is just about anything that one could want in this shop. It is more than just a belly dance store. Belly Dance America is a love letter to the passion and culture of the Middle East, paying homage to the richness of history and music that so often gets overlooked these days. As I walked into their shop, I was greeted by the sound of a breeze sneaking its way through an open window to rustle the costumes within, announcing its entrance with the soft jingling of the coins on the bottoms of the skirts. Every costume is made with a unique attention to detail. Some are imported and some are made right there in the shop, designed and assembled by Jehan’s husband and co-owner, Hanna. The costumes that are imported are made especially with the diverseness of the human body in mind, made by designers who know how to fit it perfectly. Even still, Jehan and Hanna take an honest approach to the sale of each item. “If something doesn’t look good, I’m going to tell you, ” said Hanna, “It’s not about making a sale. I’d rather have a loyal customer who comes back and is always happy. ”I found there to be a strong sense of community among the dancers and instructors. Everyone is welcome, whether they are a professional dancer or a hobbyist who is just starting out. It is never about competition, just the mutual enjoyment of a beautiful art. “The good thing about belly dance is that it welcomes all sizes, all body types, and all ages. ” In the studio, I watched a group of dancers go through a routine as the instructor, Layla, led. While standing there, I listened to the coins jingling in time with the music and the sound of beads swinging side to side. The ghazal of the singer’s voice wailed from the stereo system in the corner of the studio and the dancers looked very much at peace, some of them smiling, some staring at themselves in the mirror, all feeling the passion and richness of the music down to their very core. Returning to the shop, down the hallway, where Hanna and Jehan were, I commented on what an incredible experience it was for me to witness these women dancing. They smiled and responded, “It makes people happy, ” “the music, the colors, the dance. ”
Since 1947, Steinlauf and Stoller has been devoted to selling sewing notions. I stopped in and spoke with Dan Stoller, the grandson of the founder, who explained that as the years passed, the store's reputation and the charisma of the Stoller family kept the business afloat as the garment district around it largely struggled. Today, this store continues to sell the merchandise it has been peddling for over sixty years: thread, scissors, shoulder pads, bra cups, anything needed to make clothes other than fabric. The old-school approach is evident the minute I walked in the door. Equally apparent: the influential presence of Nancy, a wildly popular figure in the area who puts on snaps, grommets, rivets, and the like. Signs in the front window advertise her presence and the limits on times when folks can utilize her services. I was puzzled at first, but I quickly understood why: she is an amazing human being. From the first word we shared, she was familiar, benevolent and kind. Nancy began work in the garment district in the late 1960s and has been at Steinlauf & Stoller for sixteen years. She has perfected her craft beyond many others. Her longevity gives her some perspective on the changing times, and she chatted with me about the garment district as she sewed on snaps. The changes have disturbed her (as they have many, presumably): "I've never seen so many vacancies as in the past few years. " Those vacancies, of course, are quickly filled by "banks and restaurants, " and the district is losing a bit of its flavor. "It's dying out, it's scary to me, " she reported, alongside tales of friends out of work whose jobs have flown elsewhere for the long winter. Of course, change happens, but it is poignant to see a fashion district lifer so affected. I must encourage others to find something that needs Nancy's attention, and come chat with this lovely personage.