Meet 52nd Street

Fig & Olive is Mediterranean-inspired dining in its most exquisite form. On my first visit to this location, I was drawn in by the collection of wine and olive oil bottles lining the walls and the chic rustic decor that feels reminiscent of eating in the Italian countryside. Never has there been a time when I have dined at one of the several Fig & Olives in Manhattan, that I did not have an excellent experience. I have feasted on fresh ingredients assembled into delectable creations. I was thrilled to take the Manhattan Sideways team here for lunch one day where they raved over the selection of crostini and devoured the mouthfuls of perfectly paired ingredients – goat cheese and caramelized onion, for example – heaped onto small squares of fresh bread. Another favorite that I introduced them to was the zucchini carpaccio served with lemon and olive oil. We accompanied the meal with a beautifully presented Cucumber Cosmos and Rossellinis, selected from the extensive cocktail menu.

McKinney Welding Supply has been a fixture in Hell’s Kitchen since 1943. This long-running business is family-owned and employs about thirty-five people, ten of them being family members. Allen Dickon, branch manager of the West 52nd Street store, told us "We are the only place in Manhattan where you can find all of your welding and compressed gas products under one roof. ”

Innovative, Korean-fusion tapas are served at Danji, a perpetually bustling restaurant, sister to Hanjan on West 26th Street.

Fabio Hakill, the eponymous chef and owner of Fabio Cucina, moved from Rome to New York in the mid 1990s where he quickly made a name for himself as an accomplished chef. After eighteen years as a co-owner at Piccolo Fiore on East 44th Street, Fabio decided to go it alone early in 2014. At his new Italian restaurant, Fabio is enjoying experimenting with a varied menu. His specialties include the Fettuccini al Fabio - made with veal, mushrooms and truffles, and an array of risottos. He told me, however, that he is willing to prepare virtually any dish that a customer requests. After stopping by during their busy lunch hour one day, Fabio invited us back in the evening to sample some of his signature dishes. As we walked across 52nd Street to the west side, we were dreaming about the Italian food that awaited us when we would circle back to the east side later in the evening. Weary from our long day, we eagerly took a seat near the wide windows to observe others walking by, while we indulged in the fresh bread basket, chilled white wine, some outstanding appetizers, a seafood risotto and a pasta dish. It was an ideal end to a very long day on 52nd.

The intimate space of red lamps, candles and beautiful music is easy to miss, as the Russian Vodka Room is somewhat hidden behind darkened windows. Luckily, my attention was piqued by the faint sounds of a piano floating out of the bar and onto the street. Walking in, I immediately noticed the huge glass vats of vodka with handfuls of fruit floating in them. This, the bar's manager informed me, is the restaurant's specialty: house-brewed, naturally infused Russian vodka. The flavors include cherry, raspberry, and apricot. In addition, 100 varieties of bottled vodka clamor for prominence behind the bar. The Russian Vodka Room also boasts a relatively diverse menu, with food "straight out of babushka's kitchen. "

The wine list scrawled on the large chalkboard, the exposed wine cellar covering two floors, and the marble bar make Ardesia a beautiful place to while away the post-work hours. Damon, Ardesia's manager, says that while the place is sophisticated, "we also want people to feel comfortable, almost like they are in their living room. " This atmosphere has allowed the bar to garner a group of loyal regulars, including local artists and actors and others who work and live in the neighborhood. The rotating wine list ensures they are never bored and, while the main attraction is certainly the broad selection of wines, Ardesia also has a solid menu of small plates.

Hidden behind an incredibly inconspicuous storefront is Stiles Farmers Market, a veritable paradise of cheap fresh produce. Teetering pyramids of fruit and vegetables are framed by the ramshackle blue walls and the yellow roof. While music blares from small speakers and shoppers squeeze past each other in the narrow aisles, everyone seems content to be grocery shopping here. During the summer, I eagerly picked up large bags of fresh strawberries, plums, grapes and cherries for the Manhattan Sideways team to munch on while continuing our walk – all for less than $12.

“INTAR is a beacon for all Latino artists in New York, ” said Artistic Director Lou Moreno, who was raised in Colombia and naturally gravitated toward the theater when he arrived in Manhattan at the age of twenty-one. At the time, INTAR was still under the management of its founder, Cuban immigrant Max Ferrá. Max created the institution out of a passion for all international art, with a special focus on Latinx work. More broadly, however, “Max was driven by beauty. He always challenged us to find the beauty in everything we did at the theater. ” His successor, Cuban-American playwright Eduardo Machado, sought to continue Max’s vision by producing plays in any venue he could rent as INTAR lacked a space of its own. Lou had been affiliated with INTAR since his first job running the light board in the 1990s. He did acting, directing, and some design before joining as Eduardo’s associate artistic director. When Eduardo departed the business in 2010, Lou took over the reins and endeavored to transform the theater and lift it out of debt. He converted the rehearsal studio on 52nd Street into a workshop space, complete with risers and a full lighting grid, and switched INTAR’s focus to developing new dramatic and musical theater productions. “I tried to honor what Max felt the theater should be. ”To Lou, establishing their own place for performances rather than renting outside theaters was a logical choice: “I can either rent and spend money paying landlords or I can spend the money on the actors. ” Once the unions got behind him, they finalized INTAR’s space within nine months and were able to put on their first show. Since then, the theater has produced about fifteen plays and developed new programming to support fledgling artists. “The heart of INTAR is based on this community of artists, so our organization will never truly die. Our artists constantly feed us, and we try to feed them. ”Though Lou longs for the day when INTAR will no longer be necessary to push Latinx work into the mainstream, he is thrilled to see a shift in the industry in recent years. “We spent so much time chasing the American theater that now we are finally at a time that they are chasing us. ”

Intrigued by the architectural mastery of the gradually tapering building covered in glass and aluminum, I wandered into what turned out to be the Austrian Cultural Forum. The Forum serves as the cultural embassy of Austria in the United States and hosts a wide variety of free events each year, including art exhibitions, film screenings and concerts. The art gallery is spread out between five narrow floors connected by austere metal stairs. The Forum provides a quiet respite from the busy Midtown streets and invites the visitor to linger over the collection of photographs and videos.

The story of La Grenouille begins with “il était une fois, ” once upon a time. Gisèle Collas and Charles Masson first crossed paths in Paris after World War II, during which Charles enlisted in the American army while Gisèle cared for her younger sister in Nazi-occupied France. When the two met again in New York, Gisèle had just moved to the city with only forty dollars “but a lot of passion. ” The couple married in 1949, destined to open a door to bygone Paris in Manhattan. Gisèle was sipping on a Triple Manhattan when she signed the lease to what had once been the Copenhagen restaurant. At the time, Charles had found work on independent cruises and Gisèle was eager to put an end to his long departures. It was through a wire message that Gisèle informed her voyaging husband that they were the proud owners of a building they would transform into their dream restaurant. Charles named it after his pet name for Gisèle, “ma petite grenouille. ”“It’s a fairytale story, ” expressed current owner Philippe Masson, who carries on his parents’ legacy. He developed his culinary passion early in his childhood by “burning meringues to find out the right temperature of the oven” late into the night with his father. Today, he is able to design new dishes seasonally and deliver menu classics such as the Grand Marnier Soufflé — always perfectly sugared and fluffed in its small white ramekin. His work is fueled by “a lot of joy, a lot of Cuban cigars, and a lot of good music. ”On Mondays, however, all of Philippe’s energy is devoted to creating the floral arrangements for which the restau-rant is known. The exquisite arrangements began when Charles bought a “big, beautiful Baccarat vase” to temper the light shooting through the windows. The arrangements have since become one of the most renowned qualities of the restaurant, intermingling with the lush red banquets, original chandeliers, and a center-hung portrait of the stunning “grande dame” Gisèle. Upstairs, artwork pays homage to French painter Bernard LaMotte who once lived and hosted guests there including Greta Garbo, Charlie Chaplin, and Antoine de Saint-Ex-upéry, who wrote parts of Le Petit Prince in that same space.