Peter Dillon's

The location was renamed in 2023 as The Flatiron Room Murray Hill. This feature was first published in September 2017. Fine & Rare, shorthand for “fine food and rare spirits” is the latest creation of Tommy Tardie, restaurateur and owner of the Flatiron Room on West 26th Street. In contrast to the more common restaurant theme of the 1920s and 30s, which Tommy considers to have “played out, ” Fine & Rare aims to be an aristocratic parlor straight out of the 1950s, modeled after classic Manhattan hideaways such as The Explorers Club. “The challenge was getting it to look like the Flatiron Room - old world, almost like we discovered it, ” Tommy told the Manhattan Sideways team. The space has had other lives as a Japanese restaurant and a photocopy center - Tommy said that when he first saw the space, it was raw, with concrete floors that had holes them and wires hanging from the ceiling. In 2016, it became a little slice of vintage Manhattan, complete with a repurposed teller booth from Grand Central Station serving as the hosts’ stand. The wallpaper is finely textured with glass and sand, and the stainless steel ceilings are reclaimed parts from a former distillery. Descending into the restaurant, we walked on 125-year-old floorboards from Connecticut that have the names of the restaurant’s investors carved into it. Two of these investors are Tommy’s young sons, River and Sawyer, who each made a $1 investment in the establishment in order to garner a place on the floor. Hanging above the booths are pieces of taxidermy that Tommy believes “bring in some more old world charm. ”The room is large, but because the tables are isolated from one another, each setting is intimate and unique. “Wherever you are in the restaurant, you feel like you’re in your own area. ” Each side of the dining room features a fireplace: one has hand carved marble from Italy, and the other is repurposed from the door of a country schoolhouse. The jazz stage provides a theatrical ambience to the space without overpowering it. “We want the performance to enhance, but not be, the experience. There’s always a show going on even if nothing is onstage. ” The walls are decked out with the restaurant’s inventory of over 1000 bottles, which Tommy noted are, “part of the architecture. ” Some sit atop high shelves and can only be reached by ladders, which members of the staff will climb throughout the night. Others sit in the caged bottle keep, with personalized labels that can be bought. “New York is all about showmanship - people love to put their name on something. ” The back elevated room holds up to thirty-five people and is used for tastings and private events. It has a few hidden elements of its own, including a chandelier and leather and steel door from a masonic hall. While speaking with Tommy, the Manhattan Sideways team sampled a few of the restaurant's scrumptious items, including the burrata served with arugula and an assortment of fruits, the short rib burger, the seafood Cobb salad, and the Greek grain bowl with quinoa, mint, and beet humus. While the Flatrion Room focuses largely on whiskey, Fine & Rare features cocktails with tequila, rum, and brandy. This does not mean that they do not still have some amazing whiskey options, such as the breathtaking smoked Old Fashioned that was presented to us to photograph and then sip. Tommy began his professional career as a creative director in advertising on Madison Avenue, but realized after a dozen years that he was craving something more exciting. “The higher I got on the corporate ladder, the less creative it got. It lost that cool factor. ” He resolved to go the route of the entrepreneur, initially with a few clubs, and later with the Flatiron Room and eventually Fine & Rare in 2017. “With this one, I decided to make the demographic and design a place I’d like to go, as opposed to previous projects that centered on reaching a specific consumer base. " Tommy also remarked on how Fine & Rare is the result of the trial and error from past ventures: “This is as if I got to do it again and I could do it better. I think entrepreneurs are genetically coded to forget how difficult it can be starting out, but a new project is fun. It makes your heart pump and your adrenaline go. ”

For Sammy, a member of the Manhattan Sideways team, walking into the Overlook, and "being hit by the smell of burgers and beer, was a feast for the nose and an appropriate cologne for any watering hole worth its salt. " For me, I was initially intrigued by the back walls filled with what were clearly drawings by an accomplished cartoonist. In chatting with the owner, we learned of its storied past. Inspired by James Thurber who, in the 1940s and 50s, use to draw on the walls of a nearby bar in an effort to reduce his drinking tabs, the Daily News cartoonist, Bill Gallo continued this tradition and made his mark, decades ago, on the walls of what was then called Costello's. Years later, he was asked back to add more of his illustrations on the other side. Today, both walls are filled with entertainment, particularly to those of us who remember many of the characters being depicted. A bar's bar, ultimately named the Overlook offers ales galore and TVs aplenty, enough to serve as host of New York's Chicago Bears fan club. A rooftop deck offers a place to unwind during the warmer months. The Overlook is helped by the steady flow of customers from the hotel on one side and apartment building on the other.

As part of the restoration of Grand Central Terminal in the late '90s, Pershing Square Cafe opened under the Park Avenue viaduct. The fare is American and straightforward, with burgers and chicken pot pies, steaks and fish. The pancakes, served all day, are a big crowd pleaser. Up front, commuters sipping coffee, reading, and chatting while awaiting the next train, inhabit a more cafe-esque area. When speaking with the manager one day, he was proud to tell me that both Friends with Benefits and the Avengers were filmed at Pershing.

A traditional Irish bar, The Perfect Pint has an impressive variety of beers on tap - forty to be exact. Gold lettering and dark woods are reminiscent of British pubs and give the bar a warm and homey feeling. Inside, beer-themed decor reigns supreme, with the tap knobs as faucet handles and re-vamped kegs as the base for bar stools. Sandwiched between the two black-and-white pictures of the old Guinness wagon is a flat-screen TV, the perfect juxtaposition of the Irish bar culture with that of today. The hidden gem, however, is the rooftop bar. Going up the three flights of stairs, we found outdoor seating overlooking 45th Street. Bookended by exposed brick walls and a thatched roof, it can easily transport one back to a quaint Irish village. Below the cast-iron gas lamps, guests sit at tables made from old casks of beer that showcase international coins, beer memorabilia, and other odds and ends. Even the bathrooms are consistent with the theme.

Growing up in France, one cannot help but gain a thorough education about good food. Although she admitted to not having any formal culinary training, Sandrine, the warm and delightful woman behind Ratatouille, avidly observed her mother in the kitchen. Her passion for authenticity brought her to 39th Street where she prepares everything on the premises. In addition to the chickens that are well-seasoned with Herbes de Provence, and spin on a rotisserie that was delivered straight from her homeland, there are chicken meatballs, a pulled chicken honey Dijon coleslaw sandwich, homemade soups, healthy salads, an array of vegetarian options, including rice balls and their star dish: lentil loaf. Each of these seem to go beyond the restaurant's name. The desserts are baked fresh everyday, and the marble cake, vanilla tart, and chocolate carrot cake are the absolute standouts. The yellow and red decor captures a feeling of the south of France, and there are a few tables and chairs that are used by people in the community. Sandrine often sits down and strikes up a conversation with her neighbors. When I asked why she chose to be on 39th, Sandrine explained that she had been looking for six months and when the realtor showed her this space, she knew it fit the bill. She loves the area (she lives only two blocks away) and her survey of the surrounding community revealed no comparable food places. Having first met Sandrine while she was painting and preparing for her spring, 2014 opening, we left feeling confident that Ratatouille would receive an enthusiastic welcome. “This is our dream location, " Sandrine told us, ” and we keep hearing people say that “we need flavor in this neighborhood. ” Well now they have it.

Known as Bryant Park Place today, this Renaissance Revival structure was originally built by Andrew Carnegie, in 1907, to house the Engineer's Club, a professional group of men who were creating an important niche for themselves in the world of business. It was Mr. Carnegie's strong desire to pay tribute to "ordinary men doing extraordinary things. " Members included President Herbert Hoover, Thomas Edison and Nikola Tesla. Today, No. 32 is completely residential, with Royce' Chocolate and Gotham Beauty Lounge located on either side of the stunning lobby. The exterior of the building remains almost the same, with its magnificent entryway and white stone facade.

A marriage of Mexican and barbecue, the bursting flavors of Mexicue set it apart from other mobile eats during its beginnings as a food truck in 2010. In 2011, the energy and vivacity of the original endeavor were carried over to a brick and mortar location on Seventh Avenue, and in 2014 Times Square became its third location, with continued plans for expansion. Great smells awaited me when I first stopped in one summer afternoon to find out what the buzz was about. Apart from the inviting wooden slab booths, the innovative menu, and the dynamic bar (which hosts weekday happy hours from 4pm to 6pm) what made me return for dinner that night was the charisma of the staff. From hostess to waiter, all members were devoted to ensuring a comfortable experience for their guests with bubbly smiles and relaxed attentiveness. Among other hits, the burnt ends brisket bowl has garnered quite a following with a base of award-winning chili, tortilla chips for crunch, and house-pickled jalapeños for a little kick. The empty bowl, after Manhattan Sideways members were done with it, assured me it was something special. What provoked my own interest, however, was the kale and quinoa bowl, an interesting listing on the menu that made sense at first bite, a perfect flavor combination of spicy Mexican and smoky barbecue.

At times, living in Manhattan can become a bit chaotic – and it is at this moment when Muji feels like a breath of fresh air. So different from our busy and cluttered apartments, Muji is the epitome of minimalist class. There is no rhyme or reason to what items are carried and yet while there are a million trinkets to browse through, the atmosphere remains effortlessly crisp and clean. Everything is made in neutral colors and simple materials, and labeled with clear descriptions. After wandering around, I suddenly had the urge to go home and clean everything out of my closet and start fresh. The store has a calming and almost meditative effect on people. The vast variety of items includes furniture, clothing, home goods – and yet everything feels unified. Some of the hidden treasures can be found within the office supplies – pens that glide beautifully across the page and notebooks that rival moleskin for utility and sophistication, but at a fraction of the price. Even the clothes are in soft, soothing colors, but made from fine fabrics and sold at very reasonable prices. Step inside to escape the bustle of the city, and do not be surprised if you leave with a new toothbrush or a pair of slippers.

For Sammy, a member of the Manhattan Sideways team, walking into the Overlook, and "being hit by the smell of burgers and beer, was a feast for the nose and an appropriate cologne for any watering hole worth its salt. " For me, I was initially intrigued by the back walls filled with what were clearly drawings by an accomplished cartoonist. In chatting with the owner, we learned of its storied past. Inspired by James Thurber who, in the 1940s and 50s, use to draw on the walls of a nearby bar in an effort to reduce his drinking tabs, the Daily News cartoonist, Bill Gallo continued this tradition and made his mark, decades ago, on the walls of what was then called Costello's. Years later, he was asked back to add more of his illustrations on the other side. Today, both walls are filled with entertainment, particularly to those of us who remember many of the characters being depicted. A bar's bar, ultimately named the Overlook offers ales galore and TVs aplenty, enough to serve as host of New York's Chicago Bears fan club. A rooftop deck offers a place to unwind during the warmer months. The Overlook is helped by the steady flow of customers from the hotel on one side and apartment building on the other.

A traditional Irish bar, The Perfect Pint has an impressive variety of beers on tap - forty to be exact. Gold lettering and dark woods are reminiscent of British pubs and give the bar a warm and homey feeling. Inside, beer-themed decor reigns supreme, with the tap knobs as faucet handles and re-vamped kegs as the base for bar stools. Sandwiched between the two black-and-white pictures of the old Guinness wagon is a flat-screen TV, the perfect juxtaposition of the Irish bar culture with that of today. The hidden gem, however, is the rooftop bar. Going up the three flights of stairs, we found outdoor seating overlooking 45th Street. Bookended by exposed brick walls and a thatched roof, it can easily transport one back to a quaint Irish village. Below the cast-iron gas lamps, guests sit at tables made from old casks of beer that showcase international coins, beer memorabilia, and other odds and ends. Even the bathrooms are consistent with the theme.

With architecture like a roman amphitheater, Pod 39's rooftop beautifully frames the view of the city.

To spend time inside the Wheeltapper is to take a trip back in time to Ireland, as the pub pays homage to their locomotive system. Numerous pieces of railway equipment adorn the walls and every other possible inch of available space. Even the metal bar stools and wood tables are reminiscent of a long gone Irish era. There are several rooms to meander through and grab a mug of beer. In the back, is a pleasant garden, with heat lamps during the colder months, which is connected to the Fitzpatrick Hotel next door.

Patroon is filled with leather-backed chairs, wood-paneled walls, and pictures of cowboys, boxers, and hunters. Although it initially appears to be a well-preserved vestige of an older civilization, with a sense of refined masculinity, we were told by members of the staff that the restaurant is not merely an updated version of its neighbor, Sparks Steakhouse, but rather a place of innovation and growth, bringing a youthful sensibility to a neighborhood frequently determined by old-school finance. However, our first impression was not completely errant as we went on to learn that the three-story building, which is owned by Ken Aretsky, was built as a steakhouse and cigar parlor. Since its beginning, in 1999, Aretsky has adapted the townhouse building to fit more modern needs, but some of that original clubby atmosphere still lingers in the architecture. After touring their event spaces and conference rooms upstairs- filled with stuffed birds, old books, and other regalia of a past age - we visited the rooftop terrace and bar, a modern garden space overlooking central Manhattan that seems to be a hip and growing hotspot in Midtown. While we left before happy hour, we passed by several groups of twenty-something's heading up to the rooftop. We stopped by the bar downstairs before heading out, and while observing the bartender flitting around the room refilling tall glasses of iced tea, we overheard a casual discussion on the problems of inequality in modern capitalism, alongside conversations on the day's trading. This convergence of old business and new leisure makes Aretsky's Patroon into something of a quintessential New York restaurant - adeptly bringing together the traditional and the innovative, the corporate and the social into a single space.