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Lost Gem
Arno Ristorante 1 Italian undefined

Arno Ristorante

Before discussing anything about Arno with the Manhattan Sideways team in the summer of 2017, the manager, Carlos Pereira, spoke like a true local. He lamented the state of New York’s transportation infrastructure, insurance, taxes, and cleanliness, only to then reveal that he commutes each day from his home in New Jersey. After receiving our education on the state of 38th Street, we learned a bit about this extraordinary man's career. Born in Portugal, where he was a bartender at age sixteen, he traveled to New York in 1989. He scored a position at the legendary Le Cirque  (in its original location) - ”I received the best culinary education in America by owner Sirio Maccioni" - before becoming the manager of Arno in 2007. Carlos had plenty to share with us about Arno, which he did over meticulously prepared dishes, including a rare treat of risotto with shaved truffles. It was like a bowl of diamonds being set down before us. As we savored every single bite, Carlos gave us a lesson on the world of black and white truffles. The story of Arno traces back to Florence, near the Arno River from which the restaurant draws its name. There, the two founders met and discovered a mutual ambition. Managing partners Milan Licul and Branko Turcinovic emigrated to the U. S. as waiters, but soon opened a restaurant called Morano in 1984. Morano was later renamed Delmonico’s Kitchen, and was followed only a year later by Arno. While Delmonico’s Kitchen specializes in meats and steaks, Arno is known for its old-school, classic Italian cuisine. There were many challenges in the years between 1984 and the present that could not be shrugged off by restaurants in the Garment District. Carlos related that this particular swath of New York has seen countless restaurants come and go, and yet the owners held fast to Arno. Even in the 1980s, when the area was bad enough that Arno often had to close by 7pm, the restaurant remained "a true testament to who they were, " Carlos proudly stated. The staff wear the neighborhood as a badge of honor, subtly adorning the restaurant with buttons and thread inset into tables, a wall of colorful fabrics, fashion photos - "This is what keeps us sexy, " according to Carlos - and various other garment motifs. So how has Arno endured the trials of time? Carlos believes it is “because we treat clients like family. ” This approach certainly cultivates a comfortable atmosphere, as Carlos claimed that ninety percent of their dedicated clientele are regular customers. In addition to the lengthy list of fashion designers and celebrities that Carlos recited, he told us that many come into the city for Knicks games and other events at Madison Square Garden, and stop by Arno for a familiar meal of traditional homemade pastas, eggplant rollatini, grilled zucchini, tomato, mozzarella and peppers, veal parmigiana, numerous seafood options, and, of course, the Delmonico classic steak. Carlos even shared that they have over 150 "house accounts, " a rarity in the present day. What struck a particular chord with me was the dessert cart that strolls through the restaurant at every meal, as I have fond memories of this practice from when I dined out as a child. It is filled with some of the best classic desserts prepared by their French pastry chef and, like the restaurant itself, is animated by the spirit of the old country, but seasoned with the flavor of New York.

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Nobel Printing Inc. 1 Printing and Copying undefined

Nobel Printing Inc.

“By accident, ” answered Olga Blanco when I asked her how she got her start in the printing business. Her husband started Nobel Printing in 1979, and Olga took over a short while later when he became ill. “I learned and I kept going, ” she smiled, remembering a time when the business was new to her. She, in turn, has taught her son, who works for a printing company in Florida. Olga shared with me that when her son's business decided to use the traditional printing press in an effort to distinguish themselves from others, his knowledge of the machine lead to a promotion. “No one else knows how to use these, ” she gushed, “so they increased his pay. ”Originally from Columbia, Olga journeyed to the States in 1969 at the age of seventeen. Since living here, she has seen a lot of changes, many of which have had an negative impact on her custom printing company. “Everything is digital these days, ” she rationalized, "And everyone thinks they are a designer. ” With so many people in possession of a computer and the means to make their own digital copies, her fears are not unwarranted. Topped off with rising rents, Olga is not sure her business will operate for longer than a few more years. Indeed, she has seen many others pushed out of the neighborhood for similar reasons. “The real estate business is hungry for money, ” she said, shaking her head. Despite the obstacles, Olga remains quite confident in the product, itself. She happily deals solely in custom printing, taking on any job no matter the size and “creating something beautiful. ” When I visited in the summer of 2016, Olga was working on a wedding order of 2000 invites and could not conceal her passion for the project. She showed me her early drafts, pulling out the quality card stock and brushing her fingertips over a soft design that depicted a tree just in bloom. There is no replacement for “that human touch. ”

Lost Gem
Sabbia 1 Rooftop Bars American Bars undefined

Birreria

As of March 2022, Eataly's rooftop bar Birreria has been turned into the pop-up SERRA. The rooftop of Eataly changes its concept each season. In 2016, for example, the sky-high spot transitioned from the beer-centric Birreria to a sea-side-themed rooftop bar called Sabbia. Each reincarnation of the bar is equally impressive, which comes as no surprise after visiting Eataly downstairs. Birreria was a sky-high brewery where Fred Avila, the head brewer, created beer in-house for three or four days out of every week. I had the pleasure of sitting down with Fred and talking to him about his experience brewing above Eataly’s impressive food palace. Fred has been working for Eataly since 2011, but he started home-brewing in 2007. He has become a master at blending different flavors together and was proud to tell me about Birreria’s two seasonal beers. Vera is a summery beer with hints of lavender and blood orange, whereas the Wanda is a dark, mild beer for the fall and winter, with a lightly roasted flavor. Fred is very attuned to the weather when he drinks beer. When I asked if he has a favorite, he said that it changes with the seasons and the forecast, though he did admit, “I love to drink Oktoberfest beers. ” He featured obscure sours and saisons (pale ales specifically brewed for warm weather) in the summertime and interesting stouts in the fall. “People used to just drink IPAs or Pilsners, ” he explained to me. It is clear that working in the beer world has become considerably more exciting. Birreria collaborated with a collection of external breweries, including Dogfish Head, a microbrewery based out of Delaware. Because Birreria was part of Eataly, the list of collaborators also included two Italian companies, Birra del Borgo and Baladin. The founder of Baladin, Teo Musso, is considered the “godfather of the Italian brewing movement, ” Fred informed me. He also let me know that he always liked to have one or two New York beers available. The food menu was no less impressive, especially since it was made entirely using produce from downstairs. Unlike other parts of Eataly, however, Birreria often strayed from Italian cuisine. For example, Fred told me about a mozzarella-stuffed quail, which sounds more Northern European than Italian. Everything on the menu was designed to pair well with the bar’s unique selection of beers, creating a perfect culinary balance. I visited Sabbia shortly after it opened in 2016. It was like a taste of the tropical seaside in the middle of Manhattan: Imagine listening to the Beach Boys and sipping on one of their signature summer cocktails while lounging on a beach chair in the cabanas. The menu is filled with seafood specials that continue the seaside resort theme. It is the perfect summer spot for those who cannot leave town, and there is a retractable roof for rainy nights.

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Archer Hotel 1 Hotels undefined

Archer Hotel

Having a personal guided tour by sales manager, Jason Sturtevant, made me aware of many details I might otherwise have never learned, as well as making my experience at The Archer a superb one. Since the hotel is located in what was once the thriving, garment district, the interior of the lobby is designed to be reminiscent of the 1940s, with large steel structures stylishly cutting through the room. The entrance features a small bar, Bugatti, named after the brand of restauranteur, David Burke’s beloved car. With a garage-style door that opens to the street in warmer weather, and a bright yellow decor, the atmosphere of the bar is charming and laid back. Viewing several different rooms, Jason explained that each one displays slight variations of beautiful designs and color schemes. Averaging 200 square feet, the rooms, as Jason put it, are “intimate in size, in true New York fashion. ” The use of the space has been done in an elegant fashion with the floor-to-ceiling windows working wonders to open up the rooms. Many have hardwood floors and exposed brick walls, creating a tasteful and stylish atmosphere throughout. While guests will not meet the eponymous Archer, who functions as “the personification of gracious hospitality, ” they are certain to feel his presence during their stay. Each room is made ready for arrival with a personalized note, bottled New York City water, his and her robes and slippers, and a selection of books, including Archer favorites Gift From The Sea and The Little Prince. There is a well-stocked minibar with one side of the fridge allowing for personal storage, and complimentary espresso and grab-and-go coffee are available in the lobby. Encouraging their guests to work out “with New Yorkers, like New Yorkers, ” Archer also offers passes to a nearby gym. Additionally, the Archer is environmentally conscious with sensors and efficient solutions for saving energy implemented throughout the building. The selection of art found in the hotel is remarkable. Curated by art consultant Deborah Davis Goodman, almost every piece on display in the Archer was created by New York artists. This commitment to supporting local artists and businesses is further established in the curated retail section at the front of the hotel where jewelry, trays, sea salt caramels, and pocket squares, all made by New York City artisans, are proudly on display. From the captivating art to the jar of homemade peanut brittle, it is the impressive attention to detail that makes the Archer stand out. The New York City Archer opened at the end of May 2014, and two more hotels are expected to open in Napa, California and Austin, Texas by 2016. Filled with personal touches, the hotel certainly comes across as welcoming, detail-oriented, and cohesively designed. Having gained four diamonds by AAA and in the process of getting its four star rating from TripAdvisor, the Archer seems to have already established itself amongst the favored New York City boutique hotels.