Gleason’s Tavern

When I mentioned to a friend that I was up to 33rd Street, she reacted immediately, "You know that this is the street that Wolfgang's is on, don't you? " I loved the description that she and her husband shared with me. "It is an old world man-cave that has incredible charm and certainly appeals to the serious eater. " Situated in the former historic Vanderbilt Hotel with magnificently tiled low vaulted ceilings, my husband and I agree that this is a splendid restaurant to dine. Wolfgang's, located in the sleek New York Times building on West 41st Street, is equally pleasant, but offers an entirely different ambiance. During the daytime, the sunlight streams in through the floor-to-ceiling windows, allowing the steaks to glisten even more as they are being brought to the tables. The businessmen in their suits still dominate during the lunch hour; however, theatergoers and tourists fill the restaurant in the evening. Wolfgang Zwiener spent some forty years digesting the world of steak by working in the iconic restaurant, Peter Luger's. Think of it this way, Wolfgang received a veritable master's degree in meats in Brooklyn, and now has earned his doctorate in his own restaurant, where he has written a top-notch thesis. When others might have chosen to slow down a bit or even to retire, he began opening his own restaurants. Over the years, I have been to the four in Manhattan, with the 33rd Street flagship location being the one where we have chosen to celebrate many special occasions. As noted, it is a favorite of friends of ours, and when I asked them to speak to me further about Wolfgang's, the immediate response was, "Personally, of all the steak houses in New York, this is the one to go to. " They went on to describe the menu as not only having excellent steaks, but they also always look forward to ordering seafood, and then brace themselves as the kitchen presents them with a seafood platter appetizer that is "utterly outrageous. " There are jumbo shrimp (my number one oxymoron) and lobster with huge pieces to devour, and thrown in for good measure, some oysters and clams. "Even if you leave the steak out of the equation, it makes for an incredible meal. " But, who can leave the steak out? According to my husband, a man who is passionate about his meat, Wolfgang gets it right every time whether he decides on a filet or a porterhouse. And I, of course, am all about the side dishes and salads, which Wolfgang continues to deliver.

New to 38th Street in 2014, and without much competition surrounding it on the side street, District appears to be off and running. With flat screens in the booths, a mile long list of beers, and an American menu that includes appetizers of lobster sliders, buffalo quail wings and truffled cheese croquettes, people in the area seem to be ecstatic that this tap house has arrived on 38th.

Despite his Irish background, having grown up in Dublin and owning a few bars and restaurants there, Nick's bars and lounges in Manhattan are all about America. I am certain that his training abroad did him well, as he has been quite successful in New York for over twenty years. He began with a club in Tribeca and then moved uptown where he now runs four pubs. Nick admits that Stitch is showing its age as it has been around for quite some time, but he continues to try to" keep it fresh. " And Nick went on to say, "we are a user friendly venue. " We found it to be a warm welcoming place to come by for a drink and some solid American food - the hamburgers and wings are the specialty. We shared the Lingerie (the cocktails are each cleverly named for something represented in the fashion district... thus the name Stitch, the main event. ) Filled with vanilla vodka, amaretto, coco lopez, honey, pineapple juice and a touch of cranberry, our drink went down smoothly and was an interesting twist on a pina colada.

As I walk the side streets of Manhattan, I am constantly seeing the destruction of the past. Thus, it was refreshing to find a new establishment, like the Refinery Hotel, embracing, and even perpetuating the city’s history: through its refurbishment, its restaurant, Parker & Quinn and even its branding. The Refinery’s building, (with its own entrance on 38th Street or through the restaurant on 39th) originally named the Colony Arcade, was once the millinery hub of the Garment District and continued as a hat factory until the 1980s. With hat-making tools, sewing machines and other manufacturing objects integrated throughout the Hotel’s interiors, the Refinery bridges materials of the past with a luxury hotel experience. Their rooms feel extra spacious with high-ceilings, custom-made furniture and stunning hardwood flooring, a rarity in hotels for sure. Besides drawing on the building’s millinery history, the Refinery recalls the past in their lobby lounge. Soon after the building first opened in 1912, Winnie T. MacDonald opened a ladies’ tea salon on the ground floor where she offered female shoppers a place to rest, to socialize and to get an extra kick in their cuppa gin or whiskey. Today, Winnie’s Lobby Bar continues as a resting place for weary travelers in need of a drink, conversation or entertainment – as there is an added bonus of live jazz Monday through Friday evenings between the hours of 7: 30 and 10: 30. I was completely enchanted by the lobby, the art and the guest rooms, but the surprises did not stop there. The lovely woman, who showed us around, then took us to the rooftop bar, which offers another breathtaking view of the Empire State Building and its surroundings. I was most impressed when introduced to the in-house mixologist who mentioned that he had worked for NASA. Before concluding our tour, we walked through the other end of the lobby to enter Parker & Quinn, which dresses up American comfort food in a delectable looking menu and atmosphere. With chandeliers of depression-era glass, wide booths and decorative tiles, this restaurant emanates that same vintage feel as the hotel.

A restaurant with a history to rival that of its surrounding District, Sardi's first opened its doors in 1927. In an effort to attract customers to their new location, Italian owners Vincent Sardi and wife Eugenia Pallera recalled a favorite Parisian jazz club that hung movie star caricatures as wall decor. The couple imitated the gimmick, hiring Russian artist Alex Gard to depict Broadway stars in exchange for a meal each day, a deal that was honored until Alex died in 1948. The tradition established, Sardi's became known for the drawings of Broadway's elite that peppered its walls. In the 1930's a group of great Broadway figures and newspapermen who called themselves the "Cheese Club" met at Sardi's regularly and helped catapult the restaurant into the middle of the Broadway community. Sardi's became a haven for theatrical folks and stayed open late to welcome actors, and host after-show and opening night parties. Notably, Antoinette Perry's partner, Brock Pemberton, invented the Tony Award while dining at Sardi's, an award that continues to be given in her honor each year. Though owner Vincent Sardi was born in northern Italy, the food itself is not Italian, but rather continental – a decision rumored to have been intended to disassociate the restaurant from the Italian mafia. Over the years, both the elder and younger Vincent Sardi attempted to open other locations in Manhattan and on Long Island, but they ultimately failed. Sardi's is exclusively a Theater District institution, having evolved with the area for nearly a century, and consequently becoming a major player in its development - a fixture in Broadway's world of constant change.

New York has more than its fair share of yakitori houses and sushi bars, but this Japanese transplant is concerned with presenting Teishoku, or home-style cooking, to its American diners. Since 1958, Japan has been fortunate enough to have access to this chain's nourishing, traditional fare, where a "healthy body and mind" are top priority. Throughout Asia, there are over three hundred Ootoya restaurants, and as of 2012, New Yorkers can dine in the light, airy interior of their elegant US flagship restaurant on 18th Street or their latest addition on 41st.

When I mentioned to a friend that I was up to 33rd Street, she reacted immediately, "You know that this is the street that Wolfgang's is on, don't you? " I loved the description that she and her husband shared with me. "It is an old world man-cave that has incredible charm and certainly appeals to the serious eater. " Situated in the former historic Vanderbilt Hotel with magnificently tiled low vaulted ceilings, my husband and I agree that this is a splendid restaurant to dine. Wolfgang's, located in the sleek New York Times building on West 41st Street, is equally pleasant, but offers an entirely different ambiance. During the daytime, the sunlight streams in through the floor-to-ceiling windows, allowing the steaks to glisten even more as they are being brought to the tables. The businessmen in their suits still dominate during the lunch hour; however, theatergoers and tourists fill the restaurant in the evening. Wolfgang Zwiener spent some forty years digesting the world of steak by working in the iconic restaurant, Peter Luger's. Think of it this way, Wolfgang received a veritable master's degree in meats in Brooklyn, and now has earned his doctorate in his own restaurant, where he has written a top-notch thesis. When others might have chosen to slow down a bit or even to retire, he began opening his own restaurants. Over the years, I have been to the four in Manhattan, with the 33rd Street flagship location being the one where we have chosen to celebrate many special occasions. As noted, it is a favorite of friends of ours, and when I asked them to speak to me further about Wolfgang's, the immediate response was, "Personally, of all the steak houses in New York, this is the one to go to. " They went on to describe the menu as not only having excellent steaks, but they also always look forward to ordering seafood, and then brace themselves as the kitchen presents them with a seafood platter appetizer that is "utterly outrageous. " There are jumbo shrimp (my number one oxymoron) and lobster with huge pieces to devour, and thrown in for good measure, some oysters and clams. "Even if you leave the steak out of the equation, it makes for an incredible meal. " But, who can leave the steak out? According to my husband, a man who is passionate about his meat, Wolfgang gets it right every time whether he decides on a filet or a porterhouse. And I, of course, am all about the side dishes and salads, which Wolfgang continues to deliver.

Notorious bikini bar Tobacco Road will finally get a new lease of life as a four-story venue for the Queer community when Red Eye NYC opens on W41st Street. The once-gritty dive bar at 355 W41st Street between 8th and 9th Avenue was shuttered in 2017 for failing to pay its rent, but five years on, a round-the-clock space offering coffee, bagels, shared workspaces and rehearsal rooms by day and high-end entertainment and cocktails at night is to rise from Tobacco Road's ashes in spectacular style. Red Eye NYC is the brainchild of Taylor Shubert, Daniel Nardicio, Samuel Benedict and Adam Klesh, who were determined to bring a "whole new concept" to Hell's Kitchen for the Queer community. Their work is nearing completion and they hope to have permissions from the city in place within weeks, allowing them to open by the end of the year. The venue has a long history — including as a concert venue that played host to luminaries including Thelonius Monk and Etta James — and that history has inspired the Red Eye NYC team. By day, the theater will offer rehearsal space, with Queer performers a priority. When not rented, it will be open for everything from piano playing to ballet practice. Red Eye NYC will also host streamed events, and plans to have its own podcast, recording on-site. By night it will be a raucous venue for burlesque and boylesque personalities, DJs, drag royalty and stars of Broadway and television. They will have a happy hour and promise to have some sort of event every night somewhere between 7 and 9pm. The four founders have spent the past few months on a massive program of renovations, detailing their work on the Red Eye NYC Instagram feed, including stripping the building back to the studs, pouring concrete and installing up-to-date appliances. They even helped out with the caulking. The team has deep Hell's Kitchen roots. Klesh opened W52nd Street's Industry Bar and Shubert has been a bartender at 9th Avenue's Flaming Saddles for almost eight years. He has also represented Hell’s Kitchen as a Democratic Party judicial delegate and a member of its New York county committee. The foursome say they want the "pink dollar" to stay in the gay community, and plan to champion Queer-owned suppliers for every part of the business, including wine-makers and other drink suppliers. This story originally appeared on W42ST. nyc in October, 2022 as "Red Eye NYC will Revive Bikini Bar Site with a Coffee-to-Cocktails Queer Venue. "

In a city where cultural fads and neighborhoods change frequently, one necessity has remained the same - men continue to be in need of a haircut. That simple fact has kept Olde Tyme Barbers in business since 1929. Or at least that is how Joe “the Boss” Magnetico explains being successful, despite the way midtown has changed since his grandfather opened his doors. Joe is the third generation of barbers, and his daughter Anne-Marie is the fourth and first female barber in the family. Joe’s grandfather, the original “Joe the Barber, ” first opened his shop at the Statler Hilton Hotel. In 1945, his son, Frank Magnetico, moved the barbershop to the current location on 41st Street underneath the Chanin building, a New York City national landmark. This makes Olde Tyme Barbers the oldest retail establishment currently in business on 41st from the East River to the New York Public Library. It is easy to tell that Joe, his family, and his staff take pride in the work that they do and the history they have created. Joe still uses the original chairs from the barbershop his grandfather opened. Sitting behind the cash register, Joe stated, “We’re not a business you can do on the internet. ” By this he means that despite the way business and the neighborhood has changed in the past years, Joe and his family have survived for so long by remaining true to their trade. He charges what is fair and treats everyone who comes in with respect. Joe told me, “you have to be able to make relationships in business: it’s how you survive. ” This is why Joe’s regulars are so loyal. Generations of men in the same family continue to come from all over the Metropolitan area to get their hair cut by his staff. They have been able to do something special in midtown - to create a neighborhood environment in an area of Manhattan that is not considered a neighborhood anymore. Joe ended our conversation by mentioning that he does not believe that he could open a barber shop in today’s market for the price that he charges on this block. "We are a dying breed in the sense that there is not much room in midtown for small owned businesses. " In his opinion, all the chains in midtown do not bring the same sense of community or character to the area like the businesses that use to be there.

Juice Press has a small presence at Equinox, selling the bottled juices and a few other products.

"We are the oldest restaurant on our block. We try to keep a low profile while doing the best we can, and every day we appreciate that we are living in this country, ” said Guadalupe, who has been married to Rafael Rivas — affectionately known as Papa Bear — for over forty years. The restaurant was founded by three Cuban cousins, who took Rafael under their wing when he came to the U. S. from the Dominican Republic in his twenties. With their encouragement, he started out as a dishwasher, then a lineman, and eventually ran the show up front. When the cousins decided to retire in the mid-1980s but could not find a buyer, Rafael stepped up to the plate and asked if he could take over Margon. With years of hard work and small payments, Rafael has upheld the cousins' tradition of serving Cuban favorites, such as roasted pork, oxtail, fried sweet plantains, and rice and beans to the line of customers that stretches out the door on any given day. Little by little, each member of Rafael's family was brought from the DR to join the fold. Guadalupe — who met her husband while they were both on a tour of the Statue of Liberty — along with Rafael's brother, sister, sister-in-law, and many of their children — are all part of this warm and loving family affair. Papa Bear's smile lights up Margon — and his entire family smiles with him. They work like a well-oiled machine, serving a constant flow of customers ranging from construction workers on break, to ladies meeting for a leisurely lunch, to a gentleman in his eighties who never misses a day to sit down and enjoy his usual. According to Guadalupe, “We have the best customers. They come from all over the world. We have every accent. They visit once and then they tell their friends.

As I walk the side streets of Manhattan, I am constantly seeing the destruction of the past. Thus, it was refreshing to find a new establishment, like the Refinery Hotel, embracing, and even perpetuating the city’s history: through its refurbishment, its restaurant, Parker & Quinn and even its branding. The Refinery’s building, (with its own entrance on 38th Street or through the restaurant on 39th) originally named the Colony Arcade, was once the millinery hub of the Garment District and continued as a hat factory until the 1980s. With hat-making tools, sewing machines and other manufacturing objects integrated throughout the Hotel’s interiors, the Refinery bridges materials of the past with a luxury hotel experience. Their rooms feel extra spacious with high-ceilings, custom-made furniture and stunning hardwood flooring, a rarity in hotels for sure. Besides drawing on the building’s millinery history, the Refinery recalls the past in their lobby lounge. Soon after the building first opened in 1912, Winnie T. MacDonald opened a ladies’ tea salon on the ground floor where she offered female shoppers a place to rest, to socialize and to get an extra kick in their cuppa gin or whiskey. Today, Winnie’s Lobby Bar continues as a resting place for weary travelers in need of a drink, conversation or entertainment – as there is an added bonus of live jazz Monday through Friday evenings between the hours of 7: 30 and 10: 30. I was completely enchanted by the lobby, the art and the guest rooms, but the surprises did not stop there. The lovely woman, who showed us around, then took us to the rooftop bar, which offers another breathtaking view of the Empire State Building and its surroundings. I was most impressed when introduced to the in-house mixologist who mentioned that he had worked for NASA. Before concluding our tour, we walked through the other end of the lobby to enter Parker & Quinn, which dresses up American comfort food in a delectable looking menu and atmosphere. With chandeliers of depression-era glass, wide booths and decorative tiles, this restaurant emanates that same vintage feel as the hotel.

A line out the door at lunchtime certainly caught my attention. When I inquired, I was told that the food is fresh, the sandwiches are terrific, and that their Mediterranean menu is worth the wait. Thus, the Manhattan Sideways team queued up along side everyone else, as who would not trust the word on the street? Meeting the two animated Israeli owners, David and Yariv, was an added bonus, as we secured one of the few tables to sit and eat our freshly made dishes. We eagerly delved into the bowl of hummus, the hot pressed mozzarella sandwich and the strips of zucchini with lemon, olive oil and toasted almonds. We left with a full understanding of why people are willing to stand on line. Although, we also learned that Picnic Basket is expanding their kitchen in an effort to accommodate more people at a faster pace.

Perhaps not as old an institution as some of the clubs on 44th, but this cafe has certainly had a long run, and I have enjoyed being one of their patrons for several of these decades. Occupying space on 44th since 1977, Un Deux Trois has hosted generations of artists and theater district figures. "We were very hot in the '80s, " explained manager Pierre, name dropping celebrities from Andy Warhol to Meryl Streep and Al Pacino. And Pierre went on to say that today, long-time regulars who grew up eating in the restaurant are now bringing in their own children. Breakfast is served from opening at seven thirty until midnight every day of the year. The food is traditional French brasserie style, with a prix fixe menu available for lunch, dinner and weekend brunch. Steak tartare continues to be a popular choice, as does the quiche lorraine, but on my visit while walking 44th, I opted for another typically French favorite, a spinach and cheese stuffed crepe with a simple side salad. The decor remains from a past life as a hotel lobby, with a mosaic-tiled floor, stained glass windows and Corinthian columns amid all the festivities. Now appearing in various travel guides to Manhattan, it plays host to tourists, theater-goers and locals alike.

How nice it was to literally bump into David Rabin - one of the owners of the magnificent rooftop bar, The Skylark, on 39th Street - when I first entered the luxurious, historic Chatwal Hotel where the Lambs Club is located. He explained to me that this, too, was his. After the hotel was re-envisioned by father and son, Sant Singh and Vikram Chatwal, the team behind the restaurant decided to bring back some of the old world charm of the original Lambs Club. Comprised of a group of the creme de la creme in theater that began in London in 1868 came across the ocean to New York in 1874. The restaurant is a standout of modern American cuisine. Executive chef Eric Haugen is an up-and-coming superstar in the New York culinary scene, as he works alongside renowned chef Geoffrey Zakarian. The wine list has garnered the attention and approbation of Wine Spectator magazine, and the jazz shows enliven Sunday brunches. The simple, but delightful salad that the team assembled for us to photograph was a work of art. On the plate was "Gem" lettuce, sliced asparagus, peas, pickled red onion, shaved radishes, candy cane beets with a fresh spring herb dressing of ramps, chervil and tarragon. Although we did not dine at the Lambs Club while walking 44th, we certainly look forward to it one day soon, as the ambiance, the food and the professional staff were enticing.