New Yorkers craving a luxury cinema experience need search no further than LOOK Dine-In Cinemas on W57th Street. The new state-of-the-art theater, located in the award-winning Bjarke Ingels-designed VIA 57 building, offers laser-projected movies on eight screens with surround sound and heated leather reclining seats. Additionally, moviegoers can enjoy a full menu of snacks, cocktails, and meals, from crispy flatbread pizzas to beef and Impossible cheese burgers, all served by "Ninja Servers" who wear all black and pop in quietly to bring whatever you need. LOOK Dine-In Cinemas also has seasonal menu items, including street tacos and signature cocktails, to appeal to local palates. LOOK Dine-In Cinemas aims to create an all-in-one entertainment spot easily accessible to Manhattanites, and it is the only one of its kind near Midtown. The dine-in cinema is one of just a handful of similarly structured movie houses in the city. However, LOOK stands out with its innovative technology, which allows customers to order and pay from a QR code on their phones, ensuring a seamless and uninterrupted movie experience. LOOK Dine-In Cinemas has plans to become the next New York venue for many of the city's annual festivals and will regularly host filmmaker talkback sessions. The theater shows a wide range of titles, from action to horror to independent films, to ensure there is something for everyone. With the summer movie season now underway, LOOK Dine-In Cinemas is poised to become a go-to destination for New Yorkers seeking a night out at the cinema.
The legendary Neary’s has been a staple of New York City dining since its opening on St. Patrick’s Day in 1967. Its founder, Jim Neary, continues to grace his customers with the same, unique dining experience - in 2019 - that they have enjoyed since the beginning. The classy dress code, classic red booth seats, walls filled with an assortment of beautiful and often historically significant pictures, and knickknacks around the restaurant such as two Super Bowl rings, are only a small part of why Neary’s is so special. Neary’s is embodied and defined by its founder, Jimmy Neary, whose compassion and famous “Jimmy Neary smile” has made Neary’s the kind of place where there are “no strangers... no matter if it’s their first time walking in, everyone talks to everyone. ”Jimmy was born on a farm in Ireland, and his first job coming into America was at a swimming pool. He eventually moved on to become a bar tender at P. J. Moriarity’s, another Irish-American restaurant, where he met his eventual business partner Brian Mulligan. When Jimmy found his 57th street location - 57th street being the two-way street in the city that runs river to river - he “knew it was the place for him and never looked back. ” Over the years he has slowly added to the décor, and stated that “every picture has a story behind it. ” With the care that Jimmy has put into every aspect of Neary’s - along with the presence of Jimmy himself - he has managed to make his restaurant an important fixture in the lives of many for generations. Offered the opportunity to expand over the years, it is no surprise that Jimmy has refused, for in his words “it would never be the same. ”Jimmy considers Neary’s a family-oriented place, with many of his staff having worked with him for over forty years. Essentially, they have all grown up together. His daughter Una, who works on Wall Street during the day, has worked at Neary’s part time for close to forty years and ascertained that “the food is wonderful, the staff is amazing, but people come for my father. ”Jimmy works seven days a week, and in Una’s words, “to get him to take a day off is a major, major feat. ” While every day at Neary’s is a special day, its devoted following especially looks forward to St. Patrick’s Day, which for fifty plus years was counted down to by a special clock, and the celebration of Jimmy’s annual surprise birthday party. As a place where everyone is not just welcomed, but also family, it is no surprise that when asked what he liked to do to relax, Jimmy responded that he is “relaxed right here. I come through the door and I’m at home and I walk out happy. ”
There are many reasons to dine at BLT Steak, tucked discreetly between The Dorchester and an antique jeweler. Having dined here on varied occasions over the years, I knew visiting with Manhattan Sideways, that we were headed towards something special. As we entered the restaurant, we were greeted warmly by the affable staff and took a seat at one of the dark wood tables. We spoke with John, the Venezuelan maître d', who told us about BLT's secrets for success. "The company feels like family, " he said by way of opening, "I've been here for nine years, which is an eternity in the restaurant business. " BLT has built a following of regulars who come back repeatedly because they are "infallibly made to feel like they're the only ones in the restaurant. " In addition to this impeccable service, the food at BLT is consistently top notch. It is, therefore, not difficult to understand why people keep returning for more. While chatting, the chef prepared a succulent variety of meats, perhaps most famously the enormous Porterhouse steak – a dry-aged masterpiece served with maître d'hOtel butter and a side of roasted garlic. Although meat certainly takes center stage, the restaurant also offers a "sublime" Dover Sole and a Tuna Tartar that, according to John, is the best in the city; "I dare someone to find me a better one, " he said. My favorite moment, however, was when the chef presented Yelena, from our team, her first popover. Hailing from Swaziland, she had never encountered this doughy puff of goodness before. I, on the other hand, have had popovers on the top of my list of favorites since I first tried them as a little girl on Long Island. And I can attest to the fact that the ones served at BLT are perfectly prepared.
Drawn in by the video art wall visible through the enormous glass windows, I strolled into The Quin. Previously known as the Buckingham, the hotel reopened its doors in November, 2013. In a city filled with luxury hotels, The Quin stands out thanks to its unique arts program. Building on its legacy as the hotel of choice for painters, musicians, and writers, Quin Arts offers a rotating series of exhibitions, films, and lectures.
The Art Students League was founded by National Academy of Design students who were seeking a new, independent source of instruction as the school was rumored to be closing. Though membership was initially slim enough to fit in one room on 16th Street, the League now teaches thousands of people using a nineteenth-century model that endures today. It serves as “a beacon for any artist with a dream, ” said the head archivist, Stephanie Cassidy. The building is filled with clay, paint, easels, and a constant hum of activity. Visitors can walk its halls and imagine a time when the likes of Jackson Pollock, Norman Rockwell, and Georgia O’Keeffe either took or taught classes at this New York City landmark. However, there is no need to be intimidated by the reputation of its more distinguished alums. Unlike many other serious art education programs that have become increasingly exclusive and expensive, Stephanie is adamant that “there is no gatekeeping here. It is what makes us unique. ” Equally as interesting is the League’s lack of a formal curriculum. Instead, most of its students are empowered to guide themselves and follow their specific passions. Aspiring photographers, graphic artists, animators, and more need only enter the building to find a cornucopia of opportunity.
Stepping inside this iconic restaurant, after having not been for quite some time, the first thing I noticed was the dazzling array of colors. Red and green conjured up images of a dramatic Christmas party and the gold-leafed ceiling reflected the large collection of samovars placed atop the booths. Almost every inch of wall space was covered in dance-themed art and photography, likely a tribute to the restaurant's 1927 founders, who were members of the Russian Imperial Ballet. Ken Biberaj, the Vice President, took the Manhattan Sideways team on a tour of the enormous restaurant, which includes three private dining rooms and seats up to 450 people. Upstairs, I marveled at the sixteen-foot crystal bear aquarium, filled with gold fish, and felt like I was walking into a fairytale. Back downstairs, I learned that the glass-encased decorative replicas of the Faberge eggs, were made entirely of sugar by Zhar-Ptitsa Troika. As the chef continued to present a variety of Russian dishes, I recalled my dinner some three decades ago where I tried chicken kiev for the first time. When I commented about the array of food including the warm buckwheat blinis, red borscht made with pickled beets, the house-cured salmon gravlax and the beef stroganoff, Ken was quick to respond, "People come to the Russian Tea Room for more than the food - they come for the whole experience. " Indeed, a meal or high tea at the Russian Tea Room can be a momentous event as visitors join a crowd that spans generations. We had the pleasure of joining Ken Biberaj and Manhattan Borough President, Gale Brewer, to discuss the official launch of the. nyc web domain. Watch our interview here.
Early in the spring of 2015, Susan Bishopric, Throckmorton Fine Art’s PR Representative, notified me about an amazing exhibit being showcased at the gallery. On the day that I visited, the wonderful “A Respect for Light” exhibit by Cuban photographer Mario Algaze was on display. I wandered through the chic gallery pondering Algaze’s resonating black and white stills on the walls, while conversations in Spanish flitted through the space. Throckmorton Fine Arts aims to highlight the works of both modern and “vintage” photographers, namely those of Latin decent. After I finished taking in the beautiful photographs, the gallery’s president, Spencer Throckmorton III, handed me a show postcard and invitation to the gallery’s next exhibit, “Mirror Mirror… Portrait of Frida Kahlo, ” a showcase of photos with the iconic artist as their subject. Spencer noted that a new show typically goes up every six weeks, so there is plenty to see at Throckmorton Fine Arts year round.
56th Street begins, ironically, at a dead end. Way east, past Sutton Place South, the street empties out into a shallow driveway between two tall apartment buildings, which comes to a sudden halt at an imposing wall. When I continued on, though, beyond the high concrete slab, I discovered an enticing park. Once a private terrace for residents of the two aforementioned apartment buildings, it is today open to the public and operated by the city. There is a small brick walkway lined with benches and a few stone chess tables, and despite being dwarfed by the apartment buildings on either side, it provides a magnificent view out onto the East River. And, because of the park's elevation, when I turned away from the water, and peered out in the opposite direction, I could see far across 56th Street, where I was about to begin my walk west.
Through a large window, I noticed a group of people in white aprons chopping, stirring, and measuring. When I looked at the sign, I realized that I had discovered a west side location of a favorite kitchen shop, Sur La Table - and what was going on inside was a cooking class. In speaking with Nathan, the district manager, I learned that the company offers one of the largest amateur culinary programs in the country. Their classes set it apart from other kitchenware stores. They are open to anyone, from beginners to advanced chefs, and during the summer there are also options for children and teens. Nathan went on to tell me that the nationwide chain aims to cultivate "a sense of fun and discovery. " The first Sur La Table opened in 1972 in Seattle and today there are more than 100 stores around the country. Each one has well-trained staff, who I learned are experts in any variety of subjects. I had a lengthy conversation with a member whose expertise was kitchen knives. He was able to demonstrate several of them for me and then recommended that I try cutting a sweet potato while he educated me on the proper technique to use.