Planta Queen

It is always fun to pass by a restaurant where there are people rolling out tempting creations in the window. At Mandoo, the women in front can be found, at any hour of the day, preparing dumplings with a variety of fillings.

While gazing at the menu, one of the members of the Sideways team giddily pronounced, "This is totally hippy food. " It immediately took her back to her time spent in Oregon and she was thrilled. The tiny sandwich shop owned by chef Nisha Patel, is vegetarian, vegan and gluten-free, serving incredible bowls, wraps, salads and smoothies of healthy, delicious food. With their success in Brooklyn at the now well known and loved Smorgasburg, Shiv Puri and Shikha Jain decided to open their own brick and mortar in the fall of 2013. The only issue that anyone could have with this tiny gem is deciding what to order, as everything is excellent.

When I asked the Manhattan Sideways team how they would best describe the atmosphere at Hangawi, they said at once, “tranquil…serene. ” I knew we would have a delicious culinary experience at this vegetarian Korean restaurant, but I had no idea how pleasant and peaceful it would be. Barely through the front door, we were politely asked to remove our shoes and leave them on the floor. On the way out, we just found them neatly placed in cubbies along the wall. We were seated at a wooden table close to the floor, but not low enough to make us uncomfortable. Silky red cushions placed on top of the wood allowed our feet to dangle. The servers moved about with ease and grace, taking orders and serving one outstanding dish after another. Sipping on ginger tea that was packed with flavor, we ordered a few different dishes—there was so much that we wanted to sample! For starters, the small stuffed shiitake mushrooms stacked on a piece of tofu with cinnamon almond dressing was so delicious that I had to take tiny bites—I did not want the pleasure to end. The pumpkin noodles with sautéed vegetables had a divine flavor and were cooked to perfection. The last item that we ordered came in a cast iron bowl with a bubbling, richly spiced broth, tofu, mushrooms, vegetables and bite-sized rice cakes. Served on the side was kimchi – both plain and with a red hot sauce. All of it was absolutely amazing. I could eat at Hangawi multiple times a week and never tire of their menu, or the “balance and harmony” that they effortlessly convey.

Having had an excellent dining experience at Pippali on 27th Street, we were eager to eat at Pradeep Shinde's well known Chennai. We stopped by for the economical lunch ($8. 95) one day where we found all of the dishes on the buffet to be vegetarian. We returned to the line up of chafing dishes several times, sampling the medu vada (lentil donuts), the Manchurian cauliflower, which had a strong Chinese influence, the dal palak (spinach and lentil stew) and the matar paneer (green peas and homemade cheese). Although only a few options existed for the main course, there was a smorgasbord of dipping sauces to enhance the dishes. We sat for less than an hour and were amazed at the constant flow of people coming and going. The place was packed - as soon as a table emptied out, it was refilled by newcomers. The name, Tiffin Wallah, comes from a term for metal boxes used by Indians in the last century to carry their food to work, and certainly belies the workaday approach in Manhattan.

“By accident, ” answered Olga Blanco when I asked her how she got her start in the printing business. Her husband started Nobel Printing in 1979, and Olga took over a short while later when he became ill. “I learned and I kept going, ” she smiled, remembering a time when the business was new to her. She, in turn, has taught her son, who works for a printing company in Florida. Olga shared with me that when her son's business decided to use the traditional printing press in an effort to distinguish themselves from others, his knowledge of the machine lead to a promotion. “No one else knows how to use these, ” she gushed, “so they increased his pay. ”Originally from Columbia, Olga journeyed to the States in 1969 at the age of seventeen. Since living here, she has seen a lot of changes, many of which have had an negative impact on her custom printing company. “Everything is digital these days, ” she rationalized, "And everyone thinks they are a designer. ” With so many people in possession of a computer and the means to make their own digital copies, her fears are not unwarranted. Topped off with rising rents, Olga is not sure her business will operate for longer than a few more years. Indeed, she has seen many others pushed out of the neighborhood for similar reasons. “The real estate business is hungry for money, ” she said, shaking her head. Despite the obstacles, Olga remains quite confident in the product, itself. She happily deals solely in custom printing, taking on any job no matter the size and “creating something beautiful. ” When I visited in the summer of 2016, Olga was working on a wedding order of 2000 invites and could not conceal her passion for the project. She showed me her early drafts, pulling out the quality card stock and brushing her fingertips over a soft design that depicted a tree just in bloom. There is no replacement for “that human touch. ”

Co-founded in 1994 by former number one middleweight boxer, Michael Olajide, and Leila Fazel, a former ballerina, Aerospace claims to offer “a revolutionary new fitness that engages body, mind, and spirit. ” Leila explained that the Aerospace workout is “revolutionary” in two ways: first, it does not involve any machines, and second, it has its foundation in athlete-level boxing to engage cardio, muscle endurance, and core strength. The company has its own boxing ring and jump rope line. We had the pleasure of seeing Michael, who lost vision in one of his eyes in the early 1990s, guide a student through some boxing combinations as part of the Aerospace workout. Although Michael and Leila intend to maintain the “authenticity of boxing” in their program, Aerospace is open to everyone, with or without boxing experience. While some learn to hit bags on the second floor, others in a more advanced program spar in the boxing ring on the first floor. Leila also runs a workout that combines shadow boxing with ballet.

Jon Eisen is not only one of the partners of Between the Bread and its director of strategic growth, but he is also heir to one of the pioneers of the venture, which has delivered sandwiches to office workers since 1979. Ricky Eisen, Jon’s mother and the company’s president - who was born on the outskirts of Tel Aviv - decided to use large-scale catering to bring healthy meals to her clients in a more efficient way. Jon claims that the result was the first catering company in New York City. Ricky’s idea to use only healthy and local ingredients proved to be a pivotal moment in the way catering to corporate clients is done today. In 2013, Ricky put her son in charge of the retail and café side of the business, which up until that point had been secondary to catering. Recognizing the recent popular trend of eating healthy and local, Jon quickly began streamlining the production process, including installing digital cash registers to track customer orders. This lead to a doubling of revenue. His success prompted Ricky to name him partner in 2015. Despite these changes, the core of the business is still the same: using organic, fresh, and seasonal to serve “high quality meals. ” And to hear it from Jon and the head of brand strategy, Victoria Rolandelli, this core seems to resonate well with customers. Between the Bread opened two more locations in October 2015 and has plans to have a total of twelve locations throughout the city. Located in the Chelsea Terminal Warehouse, the 27th Street Between the Bread is in a massive space that was previously an unloading station for trains. In the not-too-distant future, once Hudson Yards is complete, it is Jon's hope that they will become the "new Chelsea Market. "

Originally constructed in 1905, this building became the home of the beloved Gershwin Hotel in 1992. In 2014, Triumph Hotels took over the space and invested a good deal in renovations, renaming it The Evelyn. As an homage to building’s artful and musical past, the guest rooms feature music note-tiled bathrooms, trombone-shaped chandeliers, and decorations inspired by the Art Nouveau style of the 1900s.