Brother Jimmy's

When Ashley Van Goehring, Hotel Giraffe’s director of sales and marketing, led me up to the rooftop bar as part of a tour of the entire building, I did not expect to find such a quiet nook. Despite being in the middle of the busy Flatiron district, the patio’s height and warm red brick border meant that the sky-high courtyard is reasonably silent. It is also beautiful: every inch appeared to be carefully designed with hanging plants, potted shrubs, and striped deck furniture that hinted at the hotel’s name. There is even a metallic giraffe statue in the corner, named after owner, Henry Kallan's granddaughter, Jesse. The seasonal rooftop does not remain quiet at night. Though the garden is only open to guests during the day, at night it turns into a cocktail bar, run by Bread and Tulips, the restaurant attached to Hotel Giraffe. The tucked-away space is also attached to the hotel’s private event room, which has a little roof terrace of its own. Ashley told us that the room had been used as Big’s apartment in the Sex and the City movie, and pointed out the little details that can be seen in some of the film scenes. The small attached patio shows just as much care and attention to detail as the larger rooftop bar, with potted flowers and warm, giraffe-inspired colors. Staring out at the sunny view, Ashley turned to me and said, “It’s nice to be reminded that this city is not just the place where I live. It’s a magical place. ”

Amid a sea of skyscrapers, this old townhouse has been made into a bar in three parts. The bottom floor sits amid darkly polished wood, sporting large TVs with the night’s games turned on. Above, a room of unfinished reclaimed wood from Pennsylvania sets a more rustic, rugged tone. And upstairs on the third floor, voila! A long-tabled, compact biergarten nestles between towering edifices to either side, creates a chasm in which to drink beer and be merry all year round. Opened in 2012, this bar is now playing a part in the transformation of the midtown area towards a more "hospitable atmosphere. " As manager, Cara, told us, "With so many hotels in the district, we draw from a "super dynamic" crowd of people. " In addition to the vast selection of beer, there is an excellent cocktail menu that changes by the season to stay up-to-date and fresh, and the American-style eats follow suit. A tale of three different worlds in one, it is a great place to come for a drink and to mingle.

There are no frills at Turnmill. The space is designed to look like the interior of an old mill, serving good, hearty drinks. Following the success of their bar, The Globe, on 23rd Street, the owners opened this watering hole in summer 2013 to round out what’s becoming a very nice strip of 27th. The interior is lined with steel and big wooden beams made from reclaimed wood from Pennsylvania, which lends it a yeoman’s atmosphere, enhanced by the bar’s emphasis on whiskey and bourbon, but the high ceiling and openness keep it very comfortable. A full kitchen serves traditional pub fare, with imported and domestic beers on tap to wash it all down. In the back, an additional private bar plays host to events from birthday parties to wedding receptions - and to at least one bris afterparty.

Middle Branch rebranded itself as LB33 in 2022. The concept behind Middle Branch is simply explained by manager, Lucinda Sterling. "It stems from drinks created before Prohibition while also utilizing the new ingredients on the market, " but Lucinda emphasized that they adhere to the classics as much as possible. Equally intriguing to me was Lucinda's own story and how she came to run this bar. Eight years ago, she set out on a whimsical cross-country road trip, looking for a "bigger destiny. " Stopping in Manhattan, and having a drink at the bar, Milk & Honey, she struck up a conversation with owner, Sasha Petraske. And as she says, "I never finished that road trip. " She went on to tell me how many inspiring people she has met on this journey and how she has learned to love and appreciate the craft of a good cocktail. "There is so much integrity in what we do here. " So when Sasha decided to open yet another bar, Lucinda was eager to stand behind him. Dimly lit, brooding, and brimming with mystery, Middle Branch is a sophisticated milieu to take a cocktail seriously, impress a date, or even to have a peaceful, uninterrupted evening with friends of all ages. Pineapple lights hang from the ceiling and cast their warm glow over the proceedings, while plush leather seats upstairs let customers sip in languorous comfort. Downstairs, where jazz is played on Tuesdays and bluegrass Wednesdays, standing tables encourage a more active approach to imbibing. We would not have been surprised to run into Voltaire and Montesquieu clinking glasses. But it is hardly all style, the substance is substantial. In addition to classic cocktails, a “bartender’s choice” option lets drinkers tell bartenders (do not make the mistake of calling them “mixologists”) what flavors they like, and then letting the pros perform their magic. Really, it is more poetry than prose. A “something new” section on the menu showcases recent drinks the bartenders have been working on... with wonderful results. There were quite a few of us drinking one Friday night, and we were appreciative of each of the recommendations. Did we like spicy, sweet, ginger, coconut??? Lots of questions until our waitress smiled and quietly walked away. Each time she came back with something unique and splendid. Some favorites were the Chin Chin (made with bourbon, apple cider and fresh ginger), the Cobble Hill (a cheeky spinoff of a Manhattan) and a drink that was yet to come out officially, the Pear Necessities. We were also pleased to have a constant bowl of handmade pretzels set before us as this along with mixed nuts are the only food options... and soon to be introduced, their secret blend of popcorn. Across the bottom of the menu, they score bonus points with pithy quotes from historical bon vivants. From Mark Twain: “never refuse to do a kindness unless the act would work great injury to yourself, and never refuse to take a drink - under any circumstances. ” If all of our drinks were created at Middle Branch, I am quite sure that none of us would.

Greeting guests with a small taste of their Spanish mulled house wine, we immediately knew that we had discovered a small wonder. Aytac and Zaf, both from Turkey, are the owners. They lived in New York for many years, working in other restaurants before the two friends decided to embark on their own adventure. They opened their doors in 2007 and have had a steady flow of customers, drawing from both the locals living in the neighborhood and the strong tourist population that surrounds them. Nothing is made from scratch on the premises, as the kitchen is minute, but what they bring out of there is absolutely scrumptious. We managed to eat every piece of chocolate made by either renowned Jacques Torres or Xocolatti. Small chunks are served on a wooden platter, similar to a cheese board. Delving into their signature dessert, "21 Layer Crepes Cake" was like indulging in a piece of heaven. Thin crepes and whipped cream, topped with burnt sugar. We watched as others shared the dark chocolate fondue, dipping into their melted land of wonder with bananas, strawberries, marshmallows and finger cookies as Frank Sinatra was singing in the background. Although we did not order anything else, there is a menu filled with savory treats - Angry Chicken Lollipops, White Truffle Pizza, Goat Cheese Brulee and, of course, a cocktail menu of Chocolate Martinis and wines from around the world.

All my assumptions about the Hyatt Herald Square were dashed upon entering the lobby. I assumed that the Hyatt Herald Square, as part of such a well-known, far reaching hotel brand, would be a reasonably generic, glamorous hotel like one would find in any other major city. I could not have been more wrong. As soon as I stepped inside and saw the fascinating art pieces, chic espresso bar, and unique layout, I realized that this was something special. The concierge is hidden at the back of the lobby, rather than the front, which invited me to explore the lobby’s many treasures before speaking to the staff. A series of clocks on the wall, inspired by Salvador Dali and echoing the shape and color of gourds, displayed the time zones of all the major fashion capitals. Plug ports were located by every seat so that guests could easily rejuice phones or work on laptops. Winding my way to the back, I met Nina Jones, the director of sales and marketing. She explained that all the main Hyatt hotels try to draw inspiration in their décor from the surrounding area’s history and culture. For the Hyatt Herald Square, that means drawing on the publishing and fashion worlds. Nina pointed out that the front desk was made from layers of old newspaper, and the brightly colored books creating a rainbow on the back wall were influenced by media and fashion. Nina went on to say that “Herald Heart, ” the spiraling mobile at the entrance, is made up of 151 sentences, carved from wood, representing the past and present of Herald Square. Having spoken with executive chef Gunnar Steden at Up on 20, I knew that the cuisine at the Hyatt uses local ingredients as much as possible and that even the snack counter around the corner stocks mostly treats from the Tri-State area. As I sipped on a Double Standard Sour in a classy pink hue at the lobby bar, Nina wowed me with the fact that most of the surfaces in the lobby are made from repurposed water tower wood. I left the Hyatt that day feeling like I had received a lesson in the history and culture of New York, as well as having been given a dose of highly-honed hospitality.

A newcomer to 31st in late 2013, I was happy to discover Friedman's Lunch. Having eaten at their restaurant in Chelsea Market on many occasions, I was quite familiar with them. Glancing quickly at the menu, I knew that I would, once again, have options as a vegetarian. Two of us shared the "House-Made Veggie Burger" with spicy tomato fennel jam, avocado and sprouts, and the "Veggie Bowl" with quinoa, sauteed vegetables, tofu and a delicious sesame lime dressing. Both were excellent. At the end of our meal, we struck up a conversation with one of the owners, Justin, who told us that he gave up being a real estate broker to pursue his passion for food. He helped turn Chelsea Market into the success that it is, and then came to open up this second location. Not via classical training in the kitchen, but rather through his love of food and hospitality, "traveling down a long road, " he has finally been able to open up his dream. Working with a young design couple from Tribeca, they created something simple using distressed wood and antique mirrors. "The decor is kick ass, " Justin exclaimed. With good music, a great neighborhood vibe, lots of gluten free options, and the most amazing signature potato chips, Manhattan Sideways has no doubt that Friedman's reputation will take off.

St. Francis of Assisi is a parish church named for the patron saint of peacemakers. In response to a temporary closing of the Church of St. John the Baptist, a Franciscan priest founded the Church of St. Francis of Assisi in 1844. Beginning with only a small congregation, the Church soon grew to house a school in the 1860s, assembled by the Franciscan Sisters of Allegany. The beautiful building of Gothic Revival design that stands today was erected in 1892. Upon walking inside, focus is drawn to the phenomenal mosaic behind the altar. This incredible artwork, Rudolph Margreiter’s The Glorification of the Mother of Jesus, has been with the Church of St. Francis of Assisi since 1928. Observant of the changes that have taken place in the neighborhood and the lives of the surrounding population, the Church of St. Francis of Assisi holds a “Nightworkers Mass” at midnight along with a midday mass for those who work in the day time. The Church was renowned for its vast provision of food to the hungry during the Great Depression, and continues to this day to notably demonstrate Franciscan compassion, as they maintain an ongoing tradition of a daily breadline.

It appears that only a few short weeks after opening Osamil in the early fall of 2016, the three partners of Nomad Izakaya have another hit on their hands. At 5: 00pm when Tom, the photographer for Manhattan Sideways, and I walked in, there were a few people milling about at the impressive white marble bar. By the time we left, about an hour and a half later, there was not a seat to be had upfront, and the tables for dinner were rapidly being filled. Both Nathan, the manager, and Moku, one of the owners, greeted us with big smiles, enthusiastically showing off the beautiful decor. Staring at the front mural - with 5th Avenue and 31st Street signs painted on it - Nathan enlightened us that O-sam-il means 5, 3, 1 in Korean. From their doorway, one can see the real signs outside. The numbers have added significance, because in addition to being on 5th and 31st, the restaurant's address is 5 West 31st. When the team first found this space, they had to strip everything down. When they came upon the brick wall on one side, they decided to sand it and leave it exposed. The end result is a checker board design that is strikingly different than other spaces I have seen. A Korean friend of Moku's did the mural on the rest of the wall. "We told him to do whatever he wanted - to use his imagination. " Moonsub Shin did just that, creating a soft gray design that is soothing and beautiful. The wood tables and short stools are spread down the middle of the restaurant with a few booths along the edges. Liquor lockers span the entire opposite wall, filled with customer's personal alcohol. Be it a fine bottle of Scotch or a vintage wine or bourbon, customers are welcome to store whatever they would like in their secured cubby - for a small corkage fee. Straight in the back lies the open kitchen where Chef David Lee performs his magic. Osamil is different from more traditional Korean eateries found just a few blocks away. Here they are striving to be more "modern and upscale" while still being reminiscent of a typical Korean barbecue restaurant. After showing us around and chatting about Osamil, Nathan and Moku invited Tom and I to take a seat at the bar to await some dishes that we could photograph. Little did we realize that the presentation of these dishes would last for a delightful forty-five minutes. The first to arrive was a sizzling plate of cured shrimp, sauteed shishito peppers with broccoli rabe, and beef tartar. Each dish was presented on a unique plate as a culinary work of art. It was not long before a medley of grilled mushrooms and a large marinated lamb chop covered in a mix of herb and pine nuts were placed in front of us. While we watched Gelo, the bartender, whip up several intriguing cocktails, a 100-year-old oak board was put before us with a very large, crispy port shank. A knife and fork stuck out from the top and the shank was surrounded by a shaved apple salad, lettuce leaves, and three small bowls with an array of pickled relishes. Once Tom had finished taking photos of this impressive meal for two, he was instructed to grab a lettuce leaf and fill it with meat, salad, and a relish of his choice. It was great fun and, he assured me, very tasty. There is no doubt that Osamil is off to a fine beginning.

Amid a sea of skyscrapers, this old townhouse has been made into a bar in three parts. The bottom floor sits amid darkly polished wood, sporting large TVs with the night’s games turned on. Above, a room of unfinished reclaimed wood from Pennsylvania sets a more rustic, rugged tone. And upstairs on the third floor, voila! A long-tabled, compact biergarten nestles between towering edifices to either side, creates a chasm in which to drink beer and be merry all year round. Opened in 2012, this bar is now playing a part in the transformation of the midtown area towards a more "hospitable atmosphere. " As manager, Cara, told us, "With so many hotels in the district, we draw from a "super dynamic" crowd of people. " In addition to the vast selection of beer, there is an excellent cocktail menu that changes by the season to stay up-to-date and fresh, and the American-style eats follow suit. A tale of three different worlds in one, it is a great place to come for a drink and to mingle.

In the race among Manhattan restaurants to attract customers, simplicity is sometimes lost. But not so in the Mason Jar, a restaurant and bar that keeps it old school with good vibes and great tastes. The southern, barbecue-heavy menu and extensive list of craft beers and bourbons speak for themselves, complete with suggested pairings. Each month, a new craft beer is featured in an effort to support small breweries. If these beers attract a following, they are added to the full-time roster. While visiting with some Sideways members, I had a lively conversation with chef about the different styles of barbecue - our North Carolinian team member swears by vinegar sauce and appreciated Mason Jar’s variety. The food is fresh and not overdone, but at the same time the Chef  “puts love into it. ” The high quality meat is treated seriously - specialty ribs are coated with a dry rub, smoked using apple and hickory wood, braised, and mopped with a tomato-based Kansas City-style sauce. Then grilled. The brisket and boneless pork butts are given no less attention. Replete with wood, American Flags, and comfortable seating, Mason Jar also achieves a homey feel to match its Southern style. Many of the University of South Carolina alumni  in Manhattan choose this spot as the venue to catch the Cocks football games, and Villanova basketball fans flock here for their games, as well. With the hearty food, good beers, and down-home feel, it is easy to understand why. To put it plainly and simply, Mason Jar was a good find.

Jam aficionados across the country will instantly recognize the award-winning glass jars lining the walls of Sarabeth Levine's eponymous restaurant. These scrumptious jars are filled with a variety of fruits – peach apricot and mixed berries are two favorites. Jared, a member of the Manhattan Sideways team, grew up eating in their UES restaurant and told me that there has always been a jar of jam in his fridge since he was in grade school. I, too, remember coming here since Sarabeth’s first opened some twenty years ago. They were serving brunch long before brunch was a weekend habit for so many New Yorkers. No matter what the time of day is for me, whenever I eat at one of their restaurants, my go-to is the consistently delicious velvety cream of tomato soup - hands down, one of the best in the city. Today, there are Sarabeth's spread throughout Manhattan, each one in an elegant space, offering a more refined, though unfussy, dining experience.

When I mentioned to my 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 I agree that this is a splendid restaurant to dine. 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 three 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 steak, 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 I think are excellent.

I have dropped by Wine 30 on a numerous occasions and it has always been perfectly pleasant for a glass of wine, some scrumptious food and a nice conversation. Once a very tiny space, the restaurant has been cleverly expanded backward to include a heated, glass-enclosed garden. For nights when grabbing a beer at the local pub does not appeal, this great find offers refuge.

Amid a sea of skyscrapers, this old townhouse has been made into a bar in three parts. The bottom floor sits amid darkly polished wood, sporting large TVs with the night’s games turned on. Above, a room of unfinished reclaimed wood from Pennsylvania sets a more rustic, rugged tone. And upstairs on the third floor, voila! A long-tabled, compact biergarten nestles between towering edifices to either side, creates a chasm in which to drink beer and be merry all year round. Opened in 2012, this bar is now playing a part in the transformation of the midtown area towards a more "hospitable atmosphere. " As manager, Cara, told us, "With so many hotels in the district, we draw from a "super dynamic" crowd of people. " In addition to the vast selection of beer, there is an excellent cocktail menu that changes by the season to stay up-to-date and fresh, and the American-style eats follow suit. A tale of three different worlds in one, it is a great place to come for a drink and to mingle.

This watering hole is great for both after-work drinks and a rambunctious sport-watching experiences. Two bars serve beer, wine, and cocktails, and either can be rented out for private events. Comfortable leather chairs invite patrons to rest their legs, and the tabletops made from giant cross-sections of tree trunks add a tasteful touch.