"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.
Not only does Barbetta profess to be the oldest restaurant on Restaurant Row, it is also one of the oldest Italian restaurants in New York. Opening its doors in 1906, in four adjoining townhouses built in the late 1800s by the Astor family, Sebastiano Maioglio began his long restaurant career. The emphasis has always been on Italian dishes and wine from the Piemontese region, where he was from. Sebastiano’s daughter, Laura, took over in 1962, and immediately began to remodel the restaurant in the style of 18th C. E. Piemonte. With her passion for collecting art, great sense of personal style, frequent visits in Piemonte, and an art history degree from Bryn Mawr College, it is no wonder that Barbetta’s exquisite interior has become as highly regarded as its food. The dining room demonstrates its old-world opulence, with ornate chandeliers, chairs, and tables meant to evoke a palazzo of the eighteenth century, during Piemonte’s cultural height. The baroque interior serves as more than just a reference to its heritage; it is a part of it. The great chandelier in the main dining room initially came from a palazzo in Torino, where it belonged to the royal family. Laura negotiated to obtain this 18th C. E. chandelier for two years. Other highlights of Barbetta’s extensive collection include the harpsichord in the foyer - crafted in 1631, as well as hanging wall prints from Piemonte - part of a distinguished set crafted in 1682. Items that could not be authentic, such as the numerous chairs and barstools, are reproductions of museum pieces that were specifically chosen by Laura to be reproduced in Italy. The garden, available for dining in the summer, holds trees dating back over a century ago, and, in line with the interior, holds the atmosphere of refined European aristocracy. Barbetta, while serving as a cultural landmark, remains focused on the excellence of its ever-changing list of dishes while serving classics such as risotto and polenta since its founding. Every dish on its menu since 1962 has been approved by Laura, and celebrating its long history and heritage, each menu item is marked with the year it began to be served, while dishes from Piemonte are in red print. Although esteemed for its dishes, Barbetta is also famed for its 72-page wine list, which has won numerous awards. Barbetta has also transformed the Italian dining scene through its numerous examples of “being the first”- from its conception to the present day. A few highlights include its beginning as the first Piemontese restaurant in New York, its status as New York’s first elegant Italian restaurant after its 1962 transformation, as well as its usage of numerous ingredients that at the time, were not commercially available in America and which had to be specifically imported by them from Italy. A particular example of one of these imported ingredients is white truffles. Years ago, Barbetta’s own truffle-hunting dogs became so well known that they were asked to perform a demonstration at Carnegie Hall in 1992. Barbetta is also unique in its emphasis on low sugar and low salt dishes - Laura even decided that Barbetta would smoke its own salmon to ensure it would not be too salty. Laura described Barbetta as “an institution, much more than a restaurant, ” due to the extensive culture that has been built around it and that it has created. The description as “much more than a restaurant” struck us as particularly apt, due to Barbetta’s long list of famous regulars - from The Rolling Stones to Jacklyn Kennedy - its exceptionally elegant and unusually spacious interior, variety of phenomenal food, and historical significance.
Joe Allen, founded in 1965, is the archetypal post-theater restaurant. With one of the longer histories on Restaurant Row, Joe Allen has been serving classic American cuisine in a brasserie setting since I was a little girl. I was always happy to come here with my parents and be able to order a hamburger rather than having to go out for a fancy meal. Mr. Allen - who also owns Orso, an Italian restaurant next door – had an initial concept to provide a comfortable, dynamic atmosphere with good food. And while the restaurant continues to serve some of the best comfort food around, spending time at night in the bar area, shows Joe Allen's real appeal. The high energy level from the post-theater crowd is contagious. The manager explained to us on one visit that they are the first phone call that people make after they have secured their seats for the next Broadway show. And, while he remained hesitant to divulge names, he shared how many actors and actresses have continued over the years to head immediately to Joe Allen after they perform - "here, " he elaborated "you're surrounded by theater, and we do all we can to promote that culture. " I can attest to the numerous actors who grace their tables, as I have had the pleasure of meeting a few over the years, as well as a highlight one evening when Barbara Walters sat right next to me. It is hard to say something new about Joe Allen, so long has it been a staple for theater goers. While the menu remains updated and contemporary, Joe Allen does not take any risks. Rather, it thrives on its reputation among patrons based on its long tradition of casual dining. Seeing the last of the pre-theater crowd during our visit, we were struck by how Joe Allen seemed appropriate equally for a quick burger and glass of wine in half an hour before a show, or a long, late into the night dinner where no one wants to head home.
Alongside numerous restaurants and bars, The Church of St. Mary adds a European influence to the Times Square area. With vaulted ceilings and glorious stained glass windows, the church offers a level of contemplative splendor to an otherwise busy area. When I stepped inside for a few moments on my walk across 46th, I was in absolute awe. I could not wait to watch the reaction of other members of the Manhattan Sideways team when I brought them by a few days later. The 45th Street church was founded in 1868 and built on ground donated by John Jacob Astor, with the understanding that the church would remain “free” - meaning visitors did not have to pay pew rents. Radical in its time, this Episcopal Church could open its services to people from all walks of life while remaining dependent on contributions from wealthy parishioners. In 1893, after one of these contributors, Sara L. Cooke, left the church a large amount of money in her will, the church leaders decided to move to a larger location one block north on West 46th. Built in the French Gothic style, this building was the first church made with an iron skeleton rather than stonework. While walking through this breathtaking piece of architecture, I checked in with one of the Manhattan Sideways photographers, who was looking a little shaken. She told me that the sheer size and beauty had simply taken her breath away. St. Mary’s keeps her doors open everyday so that passersby can share in this experience.
When Audio46 first opened under a different name, it primarily sold digital cameras. Business savvy, however, led the employees to realize that over time, more and more people were coming in for headphones. In 2016, they changed over their stock to deal primarily in audio equipment. Since then, they have been featured on CBS Local and have garnered international attention. I sat down with Tony Aama, Audio46’s Vice President, who discussed the shift with me. Tony listed the expansive list of headphone brands offered at Audio46, including Sennheiser, Audeze, Beyerdynamic, Jays, Hifiman, Westone, Shure, and Grado. He told me that there are headphones for every price point, from simple $10-20 ear buds to $4000 professional headphones. He showed me the back of the shop, where there are still shelves of digital cameras from before the shop switched over to audio. Tony was pleased to tell me that despite the shift, the store is still considered number one by many seeking digital cameras in the city. I also spoke with Ryan Davison, the Digital Content Director at Audio46, who said that the store provides a “really fun work environment. ” He went on to say, “I come in early and I leave late, ” to which Tony replied, “I have to tell them to go home. ” I witnessed the cheerful camaraderie of the staff when the Manhattan Sideways team took some of their pictures outside the store. Pablo, Sade, Jelena, and Ryan naturally posed with arms around each other and big grins on their faces. Though most of them have backgrounds related to TV or audio, they also have varied interests: for example, I learned that Sade is a fashion and tech blogger. They are able to tap their creative sides through the shop’s giveaways and promotions – the team shared that they had a lot of fun during National Selfie Day. And from what I saw, each one is extremely knowledgeable about their high-quality headphones and eager to help any visitors to the store. Tony phrased it best: “We’re good to our customers and good to our employees. ”
Jose Meirelles began Le Marais (its name connoting the well-known Jewish enclave in Paris) in 1995 after being urged by a friend to consider opening up a kosher steakhouse. "There weren't any at the time" Jose told us in his thick Portuguese accent, "especially in Midtown - my friend thought that this would bring some new excitement to the kosher world. "Jose and his butcher, Dominique Courbe, seem like an odd couple to have a kosher restaurant as neither is Jewish. Preparing to open an upscale kosher eatery that did not serve pork or seafood, and prepared particular cuts of meat became "an interesting challenge" to Jose after his first brasserie's success, Les Halles, on Park avenue. And, while Dominique Courbe learned his trade from his father, Meirelles never set out to be a chef/owner. Beginning his career as a banker in Portugal, Meirelles realized his passion for cooking after taking a yearlong sabbatical in America and being forced to work at odd jobs in between traveling. Soon thereafter, he enrolled at the French Culinary Institute, here in Manhattan, where he further honed his craft before opening Les Halles in the 1990s. A butcher shop fills the front of Le Marais, welcoming new customers with its glass case of aged kosher cuts. Expanding its role in kosher dining, Le Marais offers a meat selection separate from the restaurant itself. This focus on the quality of the meat continues into the kitchen, where Meirelles prepares dishes with simplicity. Jose recommends the steak-frites as representative of the restaurant's culture - skillfully prepared without unnecessary complication. As his slogan reads: "A rare steak house well done. "
Flitting the boundary between fine and casual dining, Vitae brings a new creativity to Midtown that appears to have caught on quickly. Edwin Bellanco, hands on chef and owner, began his culinary career some twenty years ago at Gramercy Tavern, and then moved out to California to work at the French Laundry. He came back to Manhattan to be the executive sous chef, guided by Daniel Boulud, and then as he tells it, with a few additional experiences under his belt, he finally opened his own restaurant in 2012. Edwin speaks of his opportunity to work for Thomas Keller as incredibly influential on his own culinary conceptions, particularly on using only the freshest ingredients. "They're the building blocks of the dish, you can't ignore them" said Bellanco. "We have some highly-technical preparation here; we can't risk diminishing that with poor ingredients. " He went on to explain, that although the food takes top priority, "I want people to be able to approach this place on their own terms. "This accessibility is evident in their location. Vitae seems to attract the younger crowd during the week and the neighborhood folks on weekends. "We wanted to build a community here first, and then build outwards into a destination" Bellanco told us. The strength of Vitae derives from this approachability, without sacrificing the quality or inventiveness of the top restaurants in New York. Looking around, we felt this sense of welcome hospitality from the staff. The bartender, a friendly twenty-something from Kentucky, shared some of his signature drinks with us: a strong old-fashioned made with demerara syrup, and "crystal green persuasion" - a cucumber, vodka and honey-infused drink perfect for the summer weather. The Manhattan Sideways team sampled some dishes and agreed that the food is exceptional: crispy pork belly with watermelon and green papaya, cod with razor clams, and a strawberry and pear salad. Each offered strong, rich flavors, while remaining light enough for a hot summer day.