Bread and Butter

Aldo Sohm Wine Bar, which opened in the late summer of 2014, pairs ease with elegance as a welcome addition to 51st Street. “We live in a very fast-paced world. ” In midtown Manhattan, these words resonate. But spoken by Aldo Sohm, seated at a table in his eponymous wine bar, they seem incongruous. “The idea is basically that when you walk in here, you walk into my living room. To me, it’s always important that you be in a place where you feel comfortable. ”Sohm continues his role as wine director at Le Bernardin, the four-star restaurant located across the 6½ Avenue pedestrian plaza. At the wine bar, however, he and Le Bernardin’s co-owners, Maguy Le Coze and Eric Ripert, have created a setting distinct from the formal restaurants in Manhattan, in its simplicity and lack of pretense. To be clear, it shares the elegance and attention to quality of its neighbors. But upon entering, an open arrangement of sofas beckons patrons to sit down. Sohm has noticed guests who arrived separately conversing across tables - sometimes even discussing their choice in wine. And wine is the focus at Aldo Sohm. Eric Ripert, Le Bernardin’s acclaimed chef, oversees the food menu; so, whether wine accompanies lunch, dinner, or a snack, it promises to impress. Guests can order bites to complement a glass of wine, like a grilled foie gras “lollipop” or a warm skewer of baby beets. Shareables include a whole baked cauliflower and a plate of Murray’s cheese with a Maison Kayser baguette. Sohm emphasizes the flexibility of the experience. If not in the lounge area, there are tall square tables for seating. The thick oak “sommelier table” incorporated into the bar seats guests on both sides, ensuring that no one is excluded from conversation. Sohm chose these arrangements intentionally. The wine bar endeavors to be unpretentious, relaxing and fun. Evoking this sensation, the architectural firm Bentel & Bentel incorporated clean lines and bold color in designing the interior. Sohm and his co-owners deliberated considerably in choosing the art in their “living room. ” Ample shelves extend to the double height ceiling, featuring artifacts meaningful to Sohm. Having grown up in Austria, Sohm points out, “I like things very very clean, very European. I like colors on top of it. ” A stack of Interior Design magazines becomes a design object itself as a cube of rainbow spines. The curves of miniature Panton S-chairs, each a different color, mirror the charred wood molds of the delicately hand-blown Zalto glasses in which each wine is served. Sohm is the brand ambassador for Zalto, an Austrian-based glassware manufacturer. To learn more about the varied wine offerings, visitors can reserve the tasting room. Aerial photographs of wine growing regions flank the eight-person table, allowing the sommelier to incorporate a visual element and story of provenance to the tasting. Sohm - once designated the “Best World Sommelier” by the Worldwide Sommelier Association - maintains humility despite his accomplishments. He wants the wine bar to be just as down to earth; an antidote to a demanding day, it exudes precision and sophistication.

While sitting comfortably in the lounge area of The Pierre Hotel, I literally witnessed the conception of a "pop-up. "  A table and chairs were being rolled out and within minutes set up elegantly with a black tablecloth and rose petals strewn across the center. The staff at Two East were preparing for their Tuesday evening Social Club. Engaging in conversation with executive chef Ashfer Biju, head pastry chef Michael Mignano, Director of Marketing, Emily Venugopal and singer, Claire Khodara, they each offered their personal connection to this very special evening as it was getting ready to unfold. One might think of it as "unusual, " seated at this table, Emily stated, but she assured me that I would feel like I was in my own little world, elevated - propped up on comfortable bar level chairs surrounded by other foodies - where I would be able to watch and listen to Claire, the performer of the evening, while others sat below quietly enjoying a drink, some appetizers and pleasant background live music. The concept behind Chef Ashfer's Social Club is purely to bring people and food together in the best possible setting. His feeling is that people work hard and have little time to socialize outside of the office. Inside the Pierre's lounge area, men and women are encouraged to treat themselves to a mystery night out either solo, with a date, or, of course, book the entire communal table for twelve. No matter the choice, diners are promised to be taken on a culinary adventure. For $95. 00, the kitchen rolls out fourteen different courses with a cocktail to kick it off and wine pairings throughout the meal. The best part, however, was each time the two chefs popped out from the kitchen to explain what we were tasting, what inspired the dish, and to educate us on the wonders of curry and other spices. I enjoyed listening to Ashfer's extraordinary stories of travel around the world. He has cooked with a multitude of chefs who exposed him to tastes and flavors from Malaysia to the Maltese Islands, and from the Middle East to the Maldives. I was, thus, eager to participate in that evening's "Two E Returns East, " a themed meal accenting ingredients from China, Japan and India. Ashfer was born into a family of restaurateurs. His father continues to run two dining spots in Southeast Asia, but it was his grandfather who appears to have had a profound influence on him. Despite his efforts to convince other family members not to go into this business, after speaking with Ashfer for over an hour, I realized that it was this man that instilled the spark of travel and the love of food in him from a very early age while growing up in India. Apparently, the Pierre has a wondrous way of luring its chefs back, as is the case with Michael Mignano, who worked in the hotel's kitchen from 1998 until 2005. In 2011, he heeded the call to return as head pastry chef. For those years in between, Michael worked with the creme de la creme in the dessert world, appeared on Food Network shows, and ran his own, highly successful bakery in Port Washington, NY. As Ashfer referred to Michael, "He is my trump card in the kitchen. " Listening to the two men finish each other's sentences gave me deep insight into how well their relationship works. Together, they explained how they choose not to follow trends, but rather prefer to "create the trend, themselves. " They went on to say that it is always a chef's goal to be recognized, but that most do not realize what goes into preparing an exceptional meal. Yes, it is a science, but to these two men it is truly an art - one that takes a lot to pioneer day in and day out. They then described themselves as "artists of the senses - all five of them. "When discussing what influenced Michael most to pursue a career in cooking, he explained that he grew up in Queens, where food and family were at the core of his existence. He continued on by saying that he had a huge diversity of friends. "Since the age of five, I went to people's homes who were from Vietnam, South Africa, Europe - you name it. " He learned to try everyone's cooking and to appreciate not only the magic that goes into every dish, but also the passion. Today, Michael said that he continues to incorporate slight nuances from his own childhood experiences into each of the delectable desserts he imagines. Participating in our discussion was Claire. I would shortly have the pleasure of listening to her melodic voice while I indulged in course after course of some of the best vegetarian food (specially prepared for me) I have ever had. Although Claire only began her singing engagements at The Pierre in early 2015, she has already established her own following including a large showing of friends and family who come by to support her. Claire has spent a considerable amount of time flying back and forth between the U. S. and England, where she went to university and began her singing career. Moving back to New York at one point, she made it quite far on season nine's American Idol, and then, as she stated, "I sang at weddings and did a lot of the national anthem singing hoping to become a rockstar. " It was not until she returned to England, met her future husband, and was, ultimately, recognized by London's most elite, iconic clubs, including the exclusive Annabel's, that her career took off. Claire, once again, resides in New York, but continues to fly across the pond to perform in London. Upon her arrival back in the States, she put together an album, which Sony described as "country jazz, " though she prefers to call her music "soul pop. "When I asked Claire if she would be able to simply state her mission to me as a singer, she thoughtfully replied, "I honestly want to spread peace. I want to make people feel calm and relaxed. " She stopped herself and asked, "Does that sound dorky? " After listening to her for three straight hours, my answer is, without a doubt, no. Claire's voice was a beautiful backdrop to an evening filled with interesting company, phenomenal food and two extraordinary chefs. Special note: When Claire was searching for someone to "dress" her for her nightly performances on stage, she turned to Zac Posen, who designed the dress that her mother wore to her wedding. Claire said it is such fun to have ten outfits arrive each week from Zac that she can select from - sadly she must return them afterwards - but, in the meantime, she does look stunning as she is a tall magnificent woman, both inside and out. It was interesting to learn a bit about Zac Posen - this renowned designer who, although an international star with his classic, chic clothing, has his roots right here in Brooklyn. Two Manhattan Sideways team members, Tom and Olivia, returned to the Two E Lounge for a special event towards the end of 2015. Diwali is the Hindu festival of lights that occurs every autumn in the northern hemisphere. They found the space to be completely transformed from when we were last there listening to Claire Khodara sing: flower petals, chrysanthemum heads, and candles covered every available space and a tower with cubby holes filled with Indian delicacies occupied the center. The two told me that they have never seen such exquisite saris as the ones worn by the guests. Together with a room filled with guests, Tom and Olivia dined on small shot glasses full of goat cheese, beet, and orange slices as well as rock shrimp with tamarind aioli while listening to the chill sounds of Sa, a group that performs music with Indian root melodies. There was a “Tawa and Chaat” station where cooks served up lamb kebabs, green pea samosas, and more. On the other side of the room, an appetizer table was set up with traditional Indian food reinterpreted, including lamb koftas, biryani bowls, and kulchas. Ashfer proudly told Tom and Olivia that his sous chef, Manjit Manohar, had a large part in the menu for the evening. As Tom was taking a shot of Ashfer, Manjit, and Michael, the plates of mouth-watering Indian-inspired desserts were brought out, decorated with gold flecks. This was the Pierre’s first attempt at hosting a Diwali celebration, but we have no doubt that the beautiful décor, and visibly happy guests will inspire them to continue this tradition in 2016.

Bedecked with fresh flowers, Michael's simple, spacious design and elegant clientele combine to convey an impressive atmosphere to dine. Since opening in 1989, Michael McCarty has built his reputation as a hotspot for business meetings, and celebrity gatherings including those of markedly high profile shoulder-rubbers. For larger events, there is an expansive back room that leads into a stunning sculpture garden. The cuisine at Michael's is Californian, based on the original location in Santa Monica that debuted in 1979. Its wine list is a particular point of pride, including over eight hundred labels from California, France, Italy, and elsewhere, and targeted to please everyone from novices to connoisseurs. The real showstopper, however, is the phenomenal collection of art that hangs quietly on the walls, including pieces by Frank Stella, Jasper Johns, David Hockney, Robert Graham and, of course, Michael's wife, Kim.

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 vegetable's 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 doing 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 fifty 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. "

Everything at Norma Kamali's eponymous store feels distinctive, from the layout to the designs of the clothes. In the years since the designer opened her first shop on 53rd street in 1968, she has carved out a style all her own. Her flagship store's aesthetic is striking - white walls, floor-to-ceiling mirrors, and fluorescent lighting that feels intentional and welcoming. Racks are placed at different locations throughout the store, showcasing Norma's three core collections - Activewear, Swimwear, and Kamali Kulture. The first includes Norma's iconic sweatsuits, which revolutionized women's activewear when the line appeared in 1984. The Swimwear collection prominently features the Bill Mio bathing suit, a rucked, old Hollywood-esque one-piece. Finally, the Kamali Kulture line was created so that a wider variety of women could enjoy Norma's signature designs; every item in the line is under one hundred dollars. The store also features sunglasses, including Norma's signature cat-eye shades. While being given a personal tour by Marissa, a representative of the Norma Kamali Brand, we learned that Norma's flagship location houses the Wellness Cafe, where women are invited to take a break from their shopping, sit down, and help themselves to some green tea and popcorn - sprinkled with Norma's own line of olive oil. On display is a "curation of products Norma loves, " including health snacks, supplements and weights. Marissa went on to explain that Norma frequently hosts events at the cafe featuring members of the medical community as well as tarot readers. "We invite people with a range of backgrounds and expertise, " said Marissa. Norma has achieved significant recognition in the fashion world and beyond, but many people who come into the store are merely drawn in by the display window. Customers stop by "whether they know that it's Norma Kamali or they're just curious, " Marissa told us. Though Norma's collections are featured in most major department stores, including her Fifth Avenue neighbors, this location on West 56th is the only one devoted exclusively to her. Because of their "small but mighty" status, Norma is able to keep a hand in everything that goes on at her boutique and wellness cafe: she styles the display window and chooses what clothing is showcased. Her virtual presence is strong as well: she narrates her own website, providing the stories behind various pieces of clothing. Towards the end of our time spent here, an exhilarating moment occurred when we had the pleasure of catching a glimpse of the grand lady, herself.

It is always refreshing to find an oasis among midtown's concrete jungle. Enclosed within an atrium, with soaring glass ceilings and scattered seating throughout, the Sculpture Garden has allowed New Yorkers to feel separate from both the offices attached to it and the street outside. The roof of the atrium functions as a giant skylight, filtering sunbeams down onto the imposing bamboo trees planted at various intervals and the impressive artwork that rotates on a regular basis. A favorite stopping point for me, since they opened in 2010, has been Obikà, a small cafe that specializes in phenomenal fresh mozzarella flown in from Italy.