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Friedman's 1 Breakfast American Midtown West Times Square Theater District
Friedman's 2 Breakfast American Midtown West Times Square Theater District
Friedman's 3 Breakfast American Midtown West Times Square Theater District

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Aldo Sohm Wine Bar 1 American French Bars Wine Bars undefined

Aldo Sohm Wine Bar

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.

Lost Gem
Wolfgang's Steakhouse 1 American Steakhouses undefined

Wolfgang's Steakhouse

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.

Lost Gem
Oceana 1 American Seafood Breakfast undefined

Oceana

Opened in 1992 and originally located on the Upper East Side, Oceana moved to 49th Street in 2009. The Livanos family sowed the seeds for the glorious Oceana long ago when they ran a diner and realized their ambitions to develop it into something more. Having worked hard to make their dreams a reality, Oceana continues to pride itself on the freshness of its food and makes a point to have direct relationships with the fish mongers and farmers. Although some have called Oceana the Mecca of seafood, the restaurant's menu is notably diverse. The executive chef, Ben Pollinger, takes to the broad reaches of American cuisine and mixes elements of different dishes together, often in an unexpected way. The Manhattan Sideways team eagerly sampled a few of the marvelous dishes, including the Copper River Sockeye Salmon Crudo, featuring pickled ramps, parsley oil, and Amagansett sea salt, and the Sea Scallops Ceviche that is topped with peaches, ginger, and cinnamon basil. I was pleasantly surprised by the incredible vegetarian dish that the chef also prepared - Summer Squash & Cranberry Bean Salad, consisting of zucchini, gold bar and pattypan squash, pignoli, purslane and drizzled in lemon vinaigrette. Absolutely delicious. The last member of the Oceana team that we were introduced to was their wine director, Pedro Goncalves. Pedro, who began working at Oceana in 2001, makes a concerted effort to develop drink pairings to accompany the delectable food menu. Standing near the white marble bar, he proudly told us that Oceana has 1100 wine listings and 600 spirits. He went on to report that with forty-seven different gins, Oceana has one of the largest selections of in the city. "There is something to fit every personality, " Pedro said.

More places on 47th Street

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The Actor's Temple 1 Synagogues Videos Theaters Founded Before 1930 Historic Site undefined

The Actors' Temple

Ezrath Israel was originally established as a Jewish Community Center in 1917 by the West Side Hebrew Relief Association, a group of Orthodox Jewish shop owners. The area was known for its busy steamship ports, however, the entertainment business eventually became one of the biggest industries in this part of town. As show business grew, so did the number of congregants, and it became the place of worship for many prominent actors and performers, including Sophie Tucker and Shelley Winters. The Actors' Temple continued to thrive until shortly after WWII when people in the industry began journeying across the country to Hollywood. The synagogue then found its membership slowly decreasing. By 2005, there were only twelve members left in the congregation. A year later, when Jill Hausman became the rabbi, she found herself resuscitating what had once been a proud shul. Rabbi Hausman was pleased to report to us that in the eight years that she has been there, membership has increased to about 150, a marked improvement. Still, she has hope that the Actors' Temple will continue to grow. "We are a well-kept secret, " she says, "but we don't need to be. " To help maintain the synagogue, the sanctuary is shared with an Off Broadway theater company that performs on their "stage, " just a few feet in front of their sacred arc and collection of eleven torahs. Today, Rabbi Hausman welcomes all denominations of Judaism, even those who are "on the fringes of society. " She is a warm, sweet, bright woman who not only has her door open to everyone, but her heart as well. She emphasizes the importance of love and acceptance in her sermons and is adamant that the Actors' Temple is a "no-guilt synagogue. " People should come if they feel compelled to pray – Rabbi Hausman's only goal is to have them leave with a desire to return.

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Phil's Stationery 1 Office Supplies Family Owned undefined

Phil's Stationery

For the first seven years, Phil Podemski had his shop on Park Row across from City Hall, but in 1973, with the help of his son, Sam, they came uptown and have resided on 47th Street ever since. "It was a good move on our part, " Sam admitted. "It has allowed us to weather each of the storms that have come our way. "Because Phil's Stationery is in the Jewelry District, there have always been customers in need of memorandum books, special jewelry bags for shipping, and other necessary items that Sam and his dad never allowed to run out of stock. "This has kept us alive. " That and the warm customer service that he strongly believes in. "Yes, I could close up shop and sell my goods solely on the internet, but I would miss the people — the human connection. " Sam's best connection, however, was with his dad. "We were together for forty years until he passed away in 1996. I have the best memories of him yelling at me throughout those years, always in the most loving way. "When Sam and his dad initially opened, they were not known as an office supply store. They carried an amalgam of health and beauty products, chocolate, and other novelty goods. As time progressed, they evolved into a full office supply shop carrying absolutely everything that one could want or need for their desk. In addition to having fun rummaging through the stacks of notebooks, journals, pens, markers, and an array of art supplies, it is the collection of Berol pencils made in the U. S. in the 1960s, the old Swingline staplers — and several other items that date back some fifty to sixty years — that will provide a noteworthy trip down memory lane for many.

More Breakfast nearby

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Margon Restaurant 1 Cuban Breakfast undefined

Margon Restaurant

"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.

Lost Gem
Oceana 1 American Seafood Breakfast undefined

Oceana

Opened in 1992 and originally located on the Upper East Side, Oceana moved to 49th Street in 2009. The Livanos family sowed the seeds for the glorious Oceana long ago when they ran a diner and realized their ambitions to develop it into something more. Having worked hard to make their dreams a reality, Oceana continues to pride itself on the freshness of its food and makes a point to have direct relationships with the fish mongers and farmers. Although some have called Oceana the Mecca of seafood, the restaurant's menu is notably diverse. The executive chef, Ben Pollinger, takes to the broad reaches of American cuisine and mixes elements of different dishes together, often in an unexpected way. The Manhattan Sideways team eagerly sampled a few of the marvelous dishes, including the Copper River Sockeye Salmon Crudo, featuring pickled ramps, parsley oil, and Amagansett sea salt, and the Sea Scallops Ceviche that is topped with peaches, ginger, and cinnamon basil. I was pleasantly surprised by the incredible vegetarian dish that the chef also prepared - Summer Squash & Cranberry Bean Salad, consisting of zucchini, gold bar and pattypan squash, pignoli, purslane and drizzled in lemon vinaigrette. Absolutely delicious. The last member of the Oceana team that we were introduced to was their wine director, Pedro Goncalves. Pedro, who began working at Oceana in 2001, makes a concerted effort to develop drink pairings to accompany the delectable food menu. Standing near the white marble bar, he proudly told us that Oceana has 1100 wine listings and 600 spirits. He went on to report that with forty-seven different gins, Oceana has one of the largest selections of in the city. "There is something to fit every personality, " Pedro said.

Lost Gem
Gleason’s Tavern 1 Breakfast American undefined

Gleason’s Tavern

One would not think, walking into Gleason’s Tavern, that one were in the middle of Times Square. The Manhattan Sideways team were quite surprised to find Gleason’s to be a welcomed reprieve from flashing neon lights and electronic billboards. Gleason’s is a traditional bar that serves breakfast, as well as pub fare for both lunch and dinner, and craft cocktails. The bar is intimate, with an event space in the back that can accommodate a small party. The bar is the fourth establishment from owners Mike Droney, Tom Cames, and Colm McGuickian. Unlike their other bars, Punch Restaurant, Wined Up Wine Bar, and Cassidys, Gleason’s is not known for specialized food or signature cocktails. As Tom says, “A cheeseburger is a cheeseburger and a beer is a beer, but it's the people that make a bar. "The owners worked in tandem with the newly opened Shocard Hotel, which is adjacent to Gleason’s, to bring this project into fruition. Black and white photographs of classic New York City line the walls, transporting visitors back to a different age that people today only get to experience in movies or stories. When Tom, Mike, and Colm were deciding on this location for their new bar, they could not resist being a part of a project to restore aspects of vintage 1970s Manhattan. According to Tom, “It takes you back a bit to old seventies Times Square, but with a new day twist. ” Both the hotel and Gleason's want to reestablish what has been lost in the Times Square community. Tom mentioned that the bar in the center of the room was built to be a noticeably lengthy fifty feet long so that customers from around the globe can more easily communicate. The staff is friendly and eager to talk when someone new walks through the door: Everyone is a part of the mission to make Gleason’s a place that anyone can call theirs. The bartender on duty, Chris Trindade, attested to the laid back feel as he poured an Negroni. “You want to work somewhere you want to invite friends to. ”And the people are exactly why Tom loves being in the restaurant industry. For him, the personalities coming into the bar are what will make a place successful or not. Businessmen in the area, Broadway cast members looking for a place to unwind, and men sneaking away from families for a drink during the Aladdin intermission are all what give their bar its particular character. No matter who comes in, Tom is happy to start chatting with customers to find out their story and what brings them to what is, in his opinion, the center of the universe.