Le Pain Quotidien

Enter through the looming stone archway and immense wooden doors and walk inside the Horseman, where the gloomy interior is an aesthetic rather than dreary. The exposed brick, recycled wood from new England barns, and flickering natural gas lamps conjure a communal vibe. In the dark warmth, one can almost imagine a massive stone fireplace roaring with pots of stew simmering over open flames, or moors lying in wait just on the other side of the smoked windows. This rustic, colonial gastropub is one of the latest additions to 15th street. When we asked the bartender why the pub was named after Ichabod Crane’s spooky pursuer, he gestured toward the door and asked us what street we were adjacent to: Irving Place - and local legend claims Washington Irving lived at 122 East 17th Street. His famed character’s namesake bar is anything but sinister. The rotating seasonal beers and atypical comfort food could warm anyone's bones.

Bite is a favorite of all those who live in the community for some time now, and it did not take long for Bite to become one of ours too. The menu combines American sandwiches and salads with a nod to international flavors, placing the emphasis on Mediterranean dishes.

Strip House has an ample amount of real estate on 12th Street, both upstairs and down, in their second venture in Manhattan. Decorated in a deep, passion-red décor, the walls are lined with 1930's burlesque photographs, while white-jacketed waiters serve the vast array of steaks   offered -- including a 22oz rib eye, filet mignon, chateaubriand, porterhouse, or our city's eponymous New York strip. My husband's request is always a filet charred on the outside and medium inside, and that is exactly how he got it. As I have noted in the past, I am a fan of the side dishes at these glorious steak houses, and, once again, I was delighted with those that we ordered for the table, including my favorite, creamed spinach.

I was totally taken with the outside of The House when we strolled past on a chilly winter evening. I knew immediately that I had come across something historic, and absolutely charming. When I discovered it was a restaurant, therefore allowing me an entrée to see the three floors inside, I made a reservation. Two of us spent a delightful few hours eating lunch and wandering throughout its quaint space. Originally an 1854 carriage house, the building was purchased by an architect in 2007, and he converted it into a romantic restaurant. Both the top and ground floors have a small but comfy bar area along with several dining tables and a fireplace. Large parties can book either the downstairs room, which features a chef’s table, or the upstairs rooms, which are perfect for private events. We were told that at night, with the lights dimmed and jazz playing in the background, the House is a perfect date spot. Sex and the City fans might also recognize the downstairs bar as the place where Mr. Big ate dinner alone one New Year’s Eve. In addition to the romantic ambiance, the food was outstanding. We shared two appetizers – a perfect salad and a market vegetable flatbread. We both had the heavenly truffled mac n’ cheese for our main meal, followed by The House Sundae - a double chocolate chip cookie, chocolate sauce, whipped cream and some berries - for dessert. After such a splendid afternoon of dining, I look forward to returning to The House with my husband to share a special evening together.

Eva's is frequented by NYU students for its simple, inexpensive, but very healthy food, as well as their relaxed atmosphere which seems perfect for studying or hanging out with friends. And while there, they all seem to know about the small back room where vitamin supplements are sold.

The ice cream at Alphabet Scoop is refreshing in more ways than one: Managed by Robbie Vedral, Alphabet Scoop is an extension of Father’s Heart Ministry, which has been focused on empowering the neighborhood youth in the Lower East Side since 2005. Robbie, for his part, has always believed that if you take care of your employees, your employees will take care of you—in this case, those employees just so happen to be high schoolers from the East Village. Under the wishes of his parents, who are still pastors of the church next door, Robbie has taken it upon himself to hold Alphabet Scoop to an uncompromising standard, always ensuring that things are done right. From a background of 25 years in retail, Robbie has found that he can learn from anyone’s mistakes - including his own. He has, in this vein, adjusted the shop’s schedule to keep it open all year; previously it was just a summer stop, but Robbie found that being a seasonal location made it more difficult for customers to anticipate when Alphabet Scoop would be in business. So, now, rather than seasonal hours, Alphabet Scoop boasts seasonal flavors. Pistachio flavor, a summer 2019 special, comes highly recommended by the Manhattan Sideways team. Alphabet Scoop is also constantly experimenting with new flavors suggested to them by customers, so if you’ve been saving up that million-dollar ice cream flavor idea, Alphabet Scoop might just be the place to make it a reality. The “sweet n’ salty” flavor is proof of the potential here, as it was suggested by one of the shop’s  younger customers. While the spritely New Yorkers that work in the shop are paid for their work, Alphabet Scoop is also a non-profit. The mission, transparently, is as stated on the walls: “Justice & Sprinkles for all. ” The kids, typically between the ages of 14 and 16, learn all aspects of the business, from hands on skills such as making ice cream to managerial skills like taking inventory. The goal of Alphabet Scoop is to encourage maximum involvement from its employees, so they are invited to help make decisions about the business. Robbie told us a story of a young woman, for example, who has worked in the shop for close to two years, and who was initially quite difficult to work with - but with patience and persistence from Robbie and other employees, the young woman grew to better understand the mission of Alphabet Scoop, and now even has keys to the shop. Robbie’s work at Alphabet Scoop shows the importance of creating strong foundations for young people, as well as how truly influential small businesses can be in their communities. Stop by the shop - any time of year - to help Robbie make his impact.

Every time I am walking with someone new, I find myself winding past Breads Bakery to have us try yet another delicious bite of their freshly baked goods. I cannot call this a hidden gem, by any means, as the lines are sometimes out the door. In a matter of a few weeks from when Uri Scheft and Gadi Peleg opened, they have managed to be written up everywhere. They have even been cited as having the best rugelach and babka in different periodicals, but I must encourage all who visit to sample Breads' take on focaccia - the multigrain version. If it is not still warm from the oven, then take it home, heat it up, add a bit more olive oil and savor every bite. Another that I cannot resist are the flaky cheese straws. Direct from the oven, they are impeccable. In fact, fresh is king here, and the baked goods are often fresher than the vegetables around the corner. While most bakeries have their employees come in during the night to pump out a days worth of starchy creations, Uri's staff at Breads Bakery has fresh bread coming out just in time for each of the mealtime rushes. Uri was raised in Israel, but went back to his parent's roots in Denmark for his training in baking. He then traveled and worked in Europe before returning to his homeland to open up his first bakery in Tel Aviv. Many years later, Gadi was traveling in Israel and discovered Uri's Lehamim Bakery. It took several more years of persistence, but ultimately the timing was right and Uri made the huge decision to move to New York and partner with Gadi to open up shop near Union Square. The store itself feels modern and spacious, with one counter for bread and baked goods just as you enter on the left, and another further back with sandwiches and drinks. Extending further back another 75 feet are the kitchens. Customers can watch bakers ease proofed dough off rolls of canvas onto an adjustable conveyer belt, which feeds into the carefully regulated ovens. Unlike Sheft's locations in Israel, he got to design this one from the ground up so the technology involved is sometimes just as amazing as what comes out of the ovens.