PHOTOGRAPHY CREDITS | Paul Farkas
Read the DEC ISSUE #120 of Athleisure Mag and see THE 9LIST 9M3NU | Handroll Bar Rolling in mag.
As we close the year, we know that this time of year is one where we spend even more time celebrating various moments and enjoying eating at phenomenal restaurants that only enhance the memories that we share with friends, family, and colleagues! In this month’s Athleisure Mag, we make our way to DC to sit down with Owner/Chef Ryan Ratino to talk about Bresca, their tasting menu, and what we can expect when we swing by for our next visit!
ATHLEISURE MAG: We’ve had the pleasure of chatting with you before for with Jônt and Ômo by Jônt which is also part of Hive Hospitality. Currently, your restaurant group is now tied for the most Michelin-starred concepts of any hospitality group in America (4) and the 2nd group with the most Michelin stars (5) in America (with Thomas Keller having the most), what does it mean to you to have these distinctions?
CHEF RYAN RATINO: I have always had the utmost respect for the guide and the chefs who are highlighted in it - it means so much to me, our teams, and our restaurants. The designation is globally known, and it is one of the benchmarks in the industry. It is a reflection of our hard work and tenacity in this industry.
AM: Bresca has had 1 Michelin star every year since 2019! How do you balance navigating your goals, interests, and needs for the restaurant with those elements that involve maintaining the Michelin star?
CHEF RR: It is a validation that our hard work has paid off, year after year. Receiving the star year after year enables us to be more creative and more attentive to details - it just makes us better at what we do; and that for me, is balance. I also enjoy time off playing golf and fishing and have always been into physical fitness when I need time away.
AM: In looking at your mission for Hive Hospitality, you are focused on pioneering the future of hospitality, delivering exceptional experiences, and practicing environmental safety. Why are these so important to you?
CHEF RR: It is a pillar of the our company to inspire our guests - as well as give back to the industry and lead by example. While we are driven by passion, it is important to me and our teams to push the envelope a little further with hard work - one of the Midwestern values that were instilled in me from a young age.
AM: What cuisine is offered at Bresca and what ingredients or spices are indicative of it?
CHEF RR: Seasonal, plus the most responsibly sourced and finest ingredients from the Mid-Atlantic and beyond, while using cooking techniques rooted in France with a touch of regional influence.
AM: Tell us about the ambiance of the restaurant and what diners can expect when they come in?
CHEF RR: Fun - the most important thing of all - as well as personalized warm service. The restaurant is buzzy & lively - the chatter of the guests and the dining room teams working together is the music of a french bistro.
AM: Tell us about your 3 Course Menu!
CHEF RR: The three course menu is a celebration of seasonal ingredients, where we feature some of the local farms what we have worked with for years, as well as inspiration from my childhood favorite snacks and inspiration from my home state of Ohio.
AM: On your A la Carte menu, what are 3 items that we should have our eye on?
CHEF RR: Rohan Duck à la Presse (when on the menu -a signature), “Smoke in Chimney” Trout, Berkshire Pork tenderloin, and Brioche stuffed Amish Chicken.
AM: What are 3 cocktails that you suggest that we should have our eye on?
CHEF RR: Bananas for Coffee, Oyster-tini, and Buttered Beet Manhattan.
AM: Tell us about your wine program.
CHEF RR: Our wine program includes some of the very best wines from around the world - and our sommeliers taste every single day to find the most interesting, plus the ones that work best with our food. We have had relationships with some of these producers for years.
AM: What should we know about Restaurant Week and what can you tell us about the menus that will be available during this time?
CHEF RR: We’ll be offering Restaurant month starting on Friday, January 2nd to February 1st, with exclusive 3 and 5 course tasting menus, each one designed to showcase the season’s boldest, most expressive flavors.
AM: Will there be events coming up that we should keep an eye out for as last month you had the Bresca Wine Dinner Series?
CHEF RR: Stay tuned:)- follow us at @brescaDC on Instagram.
IG @brescadc
PHOTOGRAPHY COURTESY | Rey Lopez
Read the DEC ISSUE #120 of Athleisure Mag and see THE ART OF THE SNACK | Bresca in mag.
TAHINI BABY: BRIGHT, EVERYDAY RECIPES THAT HAPPEN TO BE VEGETARIAN
Avery
Eden Grinshpan
We enjoy Middle Eastern and Mediterranean dishes and in Tahini Baby: Bright Everyday Recipes That Happen To Be Vegetarian, there are an array of dishes that are veggie forward that we are looking forward to making, and of course, eating! The fact that we can enjoy these shareable plates that have layers of flavor that are tangy, tart, rich, and creamy. We’re looking forward to making Tahini, Lemon-Braised Leek Masabacha with Za’atar Laffa, and Harissa-Roasted Cauliflower.
In this cookbook, there are recipes that will take you from breakfast to dinner and everything thing in between! You’ll find items to enjoy for solo dining, your significant other or even if you’re hosting a viewing party at home with friends who are coming by!
BEST OFFER WINS
Celadon Books
Marisa Kashino
As we’re closing out the year, we’re always thinking of books that are on our list to read. In Best Offer Wins, we find ourselves in the suburbs of Washington, DC. where in a period of 18 monts, Margo Miyake, a publicist has lost 11 houses in a number of bidding wars. When she ends up getting a tip of a house, in a perfect neighborhood!
The thought of leaving her cramped apartment that she lives in with her husband as well as making plans to have a child in the future, means that she would be a step closer to having her life where she would like for it to be.
She knows that she needs to buy this house before it is open to the public and she knows that a competitive offer is needed.
She begins to get to know the homeowners, she hopes to win them over and with whatever snags come along the way, she is determined to make sure that she gets what she wants.
PRETTY BROWN EYES: MORE THAN A PRETTY FACE
Independently Published
Nicole Doswell-Busano
In Pretty Brown Eyes: More Than A Pretty Face, we think this is a great gift to give the littles in your life if you are looking for a great holiday gift. Nicole, the author of this book, is in Fashion PR and wrote this book for her daughter as a means to empower her! The fact that she is a beautiful little girl is great; however, she wanted to make sure that she understood that she has so many qualities that make her amazing beyond her looks.
This story, which is perfect to read to your little during nap time, bedtime, or other moments, allows you to meet this curious toddler who gets to know what makes her special from kindness, courage, creativity, and so much more!
Read the DEC ISSUE #120 of Athleisure Mag and see BINGELY BOOKS in mag.
Read the DEC ISSUE #120 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
We have been fans of the Bravo’s Top Chef universe since day 1 and it comes down to a number of factors including: telling a story on a plate, the chefs actual stories, and in many cases even visting their restaurants. It has grown into a network of alums that we enjoy seeing again and again whether they’re on TV, doing a phenomenal project or popping in to eat their latest creation.
Avid readers and the Athleisure Mag community know that we have interviewed S10 Top Chef winner, Chef Kristen Kish a number of times whether it’s a fun partnership/collaboration, various shows she has been a part of or for our MAR ISSUE #99 cover story with her alongside Chef Tom Colicchio, Gail Simmons of Top Chef when she took the reigns as host of Top Chef starting S21. She loves the journey of food and the chefs that are involved, she’s always asking questions, and gives words of wisdom that can really be applicable to whatever it is you do in life!
This month, we catch up with her to talk about the upcoming season of Top Chef, S23 in the Carolinas, joining the cast of Peacock’s S4 of Traitors, why being kind matters and her partnership with KIND for the CHOOSE KIND campaign, holiday dishes, gifting, and more!
CHEF KRISTIN KISH: Hello! It’s so nice to see you again!
ATHLEISURE MAG: It’s so nice to see you again! Well, we’re always so excited anytime we get the chance to chat with you, because you’re always doing amazing things. The last time we saw you, that’s when you were our cover for Athleisure Mag right before you hosted your first season of Top Chef which was phenomenal! Now, you have so many things going on, so it will be great to chat with you.
CHEF KK: Likewise, thanks!
AM: So, looking forward to S23 of Top Chef, you’re going to be be in the Carolinas which is amazing – what has it been like for you to be on Top Chef as the host?
CHEF KK: I mean, it’s like, the greatest job. I have very little complaints. I think that the only the only thing that was the most challenging this past season was, you know, the Carolina humidity, which we were certainly prepared for. But other than that, I mean, I, I love making Top Chef. I love spending time with all the chefs that we have coming in to dine with us. It’s a really great quick 2-month crash course in a location, introducing you to new people, and then also hearing from so many people amongst the industry or even not! But just like how other people think and talk about food, I think it’s just - it’s incredible!
AM: Amazing. We know you can’t talk too much about the upcoming season, but what can you share with us that we should be looking forward to?
CHEF KK: I mean, come on – every season is just the best. It’s great chefs, it’s great food, and honest feedback. And you know, I think one of my favorite things to do is - I mean, I love watching the show, but because we don’t get to see the chefs thought process.
AM: Right!
CHEF KK: You know all those interviews, and in the kitchen scenes, we don’t see any of that.
AM: Yeah.
CHEF KK: The only time we see them is when they’re in front of us, and so I always get really excited, and I look forward to getting the whole story and the whole picture.
AM: You’re like, wait, that’s what happened.
CHEF KK: Yeah, I’ve tasted the food, but I don’t know sometimes how they’ve fully arrived.
AM: We also love the companion series Dish with Kish. The format is really interesting how elements of the challenge from the episode as well as working with Top Chef alums in each episode are presented in the series! We just interviewed, Chef Gregory Gourdet (Top Chef S12 Runner-up, S17 Finalist) last month, during the Food Network NYC Wine Food Festival. He was so kind and sweet. We’ve never been able to talk to him before, but it’s always fun to watch him with you on this companion series as you guys have great chemistry together!
As soon as we finish the night’s episode on Bravo, we go to Peacock and start off with Last Chance Kitchen with Chef Tom Colicchio to see how eliminated players fight there way back to get on the show and then we end it by savoring Dish with Kish!
Why do you love having this companion series?
CHEF KK: You know, I think it, it’s just - it’s obviously Top Chef related, where we’re pulling inspiration from that challenge. You know, we’re getting to see some of your favorite Top Chef alums in the kitchen again, cooking. You know, it’s no rules. As you see, the entire set is fair game. It is as if you were in the kitchen with me, albeit I’m in full glam, which I normally wouldn’t be.
AM: The looks you rock in those episodes as well as in the flagship show are always amazing every time – you don’t miss.
CHEF KK: Thank you.
But it’s like, it’s like a fly on the wall moment.
AM: Yeah.
CHEF KK: You get to see real interactions and the time that is spent with sometimes Top Chef alums that I have known for many years, like Gregory, and who we are deeply like, wonderful friends or me being introduced to a new Top Chef alum that I know very little about because I just haven’t had the time to interact. So, I mean, it’s just it’s fun. It’s 11 - 15 minutes of whatever. It’s my kind of TV.
AM: Love it!
You mentioned that shooting this competition series takes place over a 2 month period. How do you take on a show like that in terms of preparation? Clearly, you’re immersed in this environment, but how do you get your mind ready for it before you step into that abyss?
CHEF KK: You know, I think it’s a great abyss to be in. So, like, you know, there’s not a lot of like pumping myself up. I think the the first year that I was hosting, I had definitely more like internal personal work to work on.
AM: Yeah.
CHEF KK: Because I was really wrapping my brain around the pressure that I was putting on myself.
AM: Of course.
CHEF KK: But come Canada and now, obviously, the Carolinas like, you know, I go in a couple days before it. I like to go see the set. I like to get my bearings. I like to unpack and like organize space, equals organize mind. For me, really, the preparation is oftentimes the morning of, so whatever call time, my time is, I need my quiet, introverted recharge battery time. So, I wake up 1 hour and 40 minutes to 2 hours before, no matter what. Even if it’s crazy early, I will still need my time for my quiet and my coffee. It’s a daily practice keeping my mind ready and sharp for every single day.
AM: You’re joining the cast of the Traitors. We love this show, whether it is the US, UK, Australian, or New Zealand editions! And literally, we’ve watched various times for the US portion of the franchise, and thought, “what would it be like to have Alan Cumming (GoldenEye, The Good Wife, X-Men franchise) and Kristen together – we need these interactions”. So when it was announced that you would be doing this, we are ready. So, why did you want to join this show?
CHEF KK: You know, there was a lot of reasons going into it. I think that, for me, cooking competitions are something that I would dabble back into if it were for charity, or fun – but something that is less pressure. But like competition, I kind of hung up my hat on that one. This one is so outlandish, unrealistic in terms of the theme. honestly. We’re all running around the Highlands of Scotland trying to murder banished people!
AM: I know right?
CHEF KK: It’s insane!
AM: And some of those challenges, like the whole bug thing – yikes, so much anxiety for you.
CHEF KK: It’s silly.
AM: Yeah.
CHEF KK: So I felt like that lent itself to just like fully immersing yourself into fun. That was one reason. Another reason is, I’m always trying to find new ways to push my introverted self to get out there and do more, especially if you know it’s like even loosely tied to promoting my show.
AM: Oh yeah!
CHEF KK: So I mean, I’d be lying if I said I went on there not doing that. And then, also, they keep beating us in the Emmys, and Alan keeps beating me in the host category, so I was, like, if you can’t beat ‘em -
AM: You might as well join them. We can’t wait to see that!
KIND has been a brand that we have enjoyed eating. It’s healthy, a great mix of ingredients, and it’s fun. How did you come to this brand, and why did you want to partner with them?
CHEF KK: You know, they came to me, and I think the beauty of something like, KIND, is obviously I’ve had many KIND bars. I know exactly the brand. So when someone or a brand comes to me and says, well, obviously, it’s in the name, right, like World Kindness Day - let’s see what can we do, how can we shine a light on it, and how can we give back? That already, is check, check?
AM: Yes.
CHEF KK: It’s a yes, yes, and yes. I think it’s our duty if we are able to give and shine a light on things or have a platform in order to celebrate something, someone or an organization that deserves it, it’s an automatic yes. You know, I think it happened so organically because I was already going to New Orleans for the Emeril Lagasse Foundation, donating my time to cook at the reception there, and so, what better way to amplify all parties than to really like join forces in a way and give back in an even greater way. So, you know, It just it all made sense. It’s an incredible organization. With KIND, we’re able to give $25,000 to the Emeril Lagasse Foundation, 10,000 bars to YEP (Youth Empowerment Project), like, wow, it was a win-win for everybody.
AM: Will there be other things in this partnership as well, or was it just this with the Emeril Lagasse Foundation?
CHEF KK: The good thing about the Emeril Lagasse Foundation and KIND and myself donating $25,000 is that Emeril Lagasse Foundation supports programs like, YEP, but also everything else. So, they’ve already done a lot of the legwork. So if we can give back to them, they’re then giving back to x amount of organizations.
AM: It’s always great to be kind and to do kind things and how much more important is it during the holiday season to do so?
CHEF KK: Well, I think it’s 100%. Like, definitely, during the holidays to give back to those who might need more, whether that be food, money, time, or you know anything. We’re all capable of giving back in some form. Even if it’s just a smile and kindness throughout the day. You know, I think, on top of that given our climate, it’s not just the holidays.
AM: Yeah.
CHEF KK: It’s an everyday thing. And you know, many hands makes light work. I think that if we can all focus on impacting what we are capable of doing financially or time-wise, or whatever? All those little ripples do make a huge difference. For me, I sometimes get overwhelmed with the the amount that has to be fixed and course corrected, but the beauty of kindness is that you can give it for free.
AM: So true!
We always love chatting with you about different foods. We are in the holiday season. So, what are three dishes that you’re loving to make during this holiday season?
CHEF KK: Oof man!
AM: I know! But you’re always sharing things that we store away to make or to order when we’re out and about!
CHEF KK: We have entered baking season. My wife is Australian as you know. She had never gone apple picking. So, this past Fall, we went apple picking! That was awesome. I was like, how do you not know about this?
AM: I mean – it’s the perfect Fall thing to do and is just part of the checklist for the season – come on! right?
CHEF KK: I mean it’s a lovely tradition! You pick too many apples, you don’t know what to do with them. So, like anything like that, it adds so much like warmth and sense to the house. I love it so much.
AM: Yup!
CHEF KK: The warm spices! My wife is totally into baking from Gregory’s cookbook (Everyone’s Table: Global Recipes For Modern Health) recently, which is fabulous. I mean, honestly, for me, especially being East Coast based - you know, winter is cold. Anything that gets you to hunker down, get a fireplace going, warm meal, and people that you love gathered around the table. I think that there’s nothing better and then the food is almost a secondary to the feeling that it can bring.
AM: You’re always having your hands in a number of pots. We’ve talked about a number of things are coming up, but are there any other projects that we need to know about to share with our community?
CHEF KK: You know, not anything new that I can speak about at the moment. Obviously, January 8th Traitors, Top Chef - Spring of 2026.
AM: Which is exciting.
CHEF KK: And then, you know, great holiday gifts. Kish Aperitif and my New York Times Best-Selling, memoir, Accidently on Purpose.
AM: Love Kish Aperitif, a must for the bar cart.
CHEF KK: Thank you so much! We have a new label, looks a little bit different. I’m just, I’m really, really, really proud of that product. I think it’s delicious.
AM: As always, we appreciate you taking the time. It’s so good to connect and it’s always awesome to see how you authentically navigate with things that we know as well as new things that you do! We can’t wait for Traitors and will be cheering for you. And of course, when Top Chef drops can’t wait to see how everything unfolds!
CHEF KK: My pleasure! I’m sure we’ll be speaking again very soon.
PHOTOGRAPHY COURTESY | PG 59 + 60X KIND | PG 63 Sam McElwee/Peacock | PG 64 David Moir/Bravo |
Read the NOV ISSUE #119 of Athleisure Mag and see KINDNESS MATTERS | Chef Kristen Kish in mag.
We love this time of year when we sit down with our friends and family to share meals and memories with! We always enjoy when we take a moment to sit down with Chef David Rose to find out how we can best approach the holiday season. From tips for tackling Turkey Day, prepping before the big day, and hacks that we need to assist us - he keeps us in the loop on what we need to know and some of his favorites with Omaha Steaks.
ATHLEISURE MAG: What do you enjoy about the holiday season?
CHEF DAVID ROSE: I love creating new memories with families, eating my mom’s amazing food, cooking for my family, and sharing the love of food, good times, and a great game of Taboo.
AM: Where does the preparation process start for you as we would imagine that we shouldn’t start on the actual holiday dinner, party, etc that we are hosting?
CHEF DR: The preparation starts at least 3-4 days before the actual holiday to allow for thawing of the turkey, marinating of meats and proteins, and making desserts. That way, on the actual day of the holiday, I can focus on bigger items like the turkey, the roast, the jerk chicken, etc.
AM: How can we take recipes that are our go-to in our family to merge the traditional elements of it while putting a bit of a twist on it?
CHEF DR: To elevate the traditional recipes with the classic dishes like turkey, ham, roast, I would recommend you use a beautiful glaze using preserves and herbs and add a nice wine like an Omaha Steaks’ cabernet to the gravy.
I’d also recommend roasting vegetables to bring out natural caramelization and sweetness in the vegetables. Finally, I love adding bacon to deep fried Brussel sprouts.
AM: What’s the biggest holiday hack that we need to know about to make holiday meal planning easier!
CHEF DR: The biggest tip is to plan ahead! Simplify holiday meal planning with Omaha Steaks. Keep your freezer stocked all season long with high-quality beef, poultry, pork, seafood, easy-to-prepare side dishes, and desserts. From full holiday meals to heat-and-serve options, Omaha Steaks delivers everything you need to plan and enjoy a stress-free holiday season.
AM: When we’re attending someone else’s holiday dinner or meal, what should we bring as a gift?
CHEF DR: I would recommend being thoughtful and asking your host what he or she needs you to bring and use that as a prompt. Personally, I would say a bottle of wine or your favorite spirit and a dessert.
AM: The best part of enjoying a holiday meal is the leftovers! What tips do you have to re-imagine our favorite portions of the meal in a new way?
CHEF DR: You can’t go wrong with a turkey sandwich – but you can make a variety of sandwiches including adding turkey to your grilled cheese. I also like to dice the protein and add it to my eggs for breakfast. I’ll also add turkey to fried rice or make egg rolls with turkey.
PHOTOGRAPHY COURTESY | Omaha Steaks
Read the NOV ISSUE #119 of Athleisure Mag and see HOLIDAY EATS | Chef David Rose in mag.
We love the thought of having comfort food that comes in the form of street food with a twist that can be enjoyed with family and friends! We make our way to DC’s neighborhood, Georgetown to enjoy Thai cuisine that is filled with foods and traditions that we can all enjoy when we come in to dine at Rimtang! Chef/Owner Saran “Peter”Kannasute shares with us how he brought this restaurant into his hospitality group, the foods he grew up with, and what we should order upon our next visit with family and friends.
ATHLEISURE MAG: Chef Saran “Peter” Kannasute, can you tell us about your culinary background in terms of where you went to school, kitchens you trained in and what led to the creation of the Yume Hospitality Group?
CHEF SARAN PETER KANNASUTE: I graduated from military school in Thailand, following a long family history of military and police service on both sides of my family. Several members even served the King of Thailand. That background shaped my discipline, but my passion was always in cooking, inspired by my mother, who ran a small street-food restaurant in Bangkok. Throughout my childhood, I would go with my family to the fresh market and select all the freshest, seasonal ingredients to be used for the day. That experience shaped how I approach food and has become one of the most important influences on my culinary path. I moved to the United States in 1999 and began working in restaurants. I later had the opportunity to train under Chef Hiroyuki Sakai, known as the first Iron Chef of French-Japanese cuisine, while he was culinary advisor for Benihana in Florida. From early on, I knew I wanted to open my own restaurant to apply what I’d learned and create dishes that reflect my experience and heritage. That vision eventually became YUME Hospitality Group.
AM: Before we delve into Rimtang, tell me about Yume Hospitality Group, when you launched it, and the restaurants that are within it.
CHEF SPK: I moved to Washington, DC in 2009 and spent several years consulting for restaurants while exploring opportunities to open my own. In 2013, a mutual contact introduced me to my now business partner, Jeff King. He tried my food at a sushi bar I helped open, and we realized we shared a common vision for future ventures. That was where our journey began, and the beginning of YUME Hospitality Group. We currently operate three restaurants:
• YUME Sushi: Modern Japanese cuisine with French influences Located in Arlington, VA | Opened in 2018
• KYOJIN Sushi: Expanded interpretation of that same Japanese foundation Located in Georgetown, DC | Opened in 2023 after the pandemic RIMTANG: Thai street-food o Located in Georgetown, DC | Opened in 2024
AM: What are the flavors, spices, and ingredients that are indicative of Thai cuisine in general?
CHEF SPK: Lime, chili peppers, lime leaves, and lemongrass.
AM: When we say Street Food, what does that mean?
CHEF SPK: Street food refers to the everyday food culture found throughout many Asian countries, traditionally served from small stalls in morning or night markets. It’s fast access to comfort food.
AM: What led to you launching Rimtang as this is a departure from the other restaurants in this group that focus on Japanese cuisine?
CHEF SPK: I don’t see it as a departure from Japanese cuisine, but as an expansion of who I am. Rimtang allows me to return to what defines my roots and the cooking techniques I come from. Rimtang is more personal— it represents the flavors of my childhood and the generational recipes I grew up with. It’s not a different direction; it’s the continuation of my heritage.
AM: You mother, Chef “Mama” Prapit La Femina is the Head Chef at this Georgetown restaurant. Can you tell us about her culinary background as well as how she approaches the menu that is offered here?
CHEF SPK: Before entering the restaurant industry, my mother worked as an accountant. She learned how to cook from my grandmother when she was young and continued to develop her skills on her own. I have memories from my childhood of all the different meals she cooked for me, not only Thai dishes, but also Chinese, Vietnamese, and even Italian. Her approach to the menu at Rimtang is based on intuition and memory rather than formal training. She cooks the way she always has, and that authenticity defines Rimtang.
AM: What does Rimtang mean?
CHEF SPK: “Rimtang” means “sidewalk” in Thai and is commonly used to refer to street-side food stalls in Thailand.
AM: Tell us about the ambiance of this restaurant and what guests can expect when they are coming in to dine.
CHEF SPK: The space is designed to feel like home. It’s a cozy, two-story converted row home. It reflects the atmosphere I remember from eating my mother’s cooking as a child.
AM: What are 3 appetizers that you suggest that we can enjoy with friends and family?
CHEF SPK: Calamari, Tom Yum Soup with seafood, and Crabmeat Egg Omelet.
AM: What are 3 soups and salads that we should have our eye on when we are coming in with friends?
CHEF SPK: Papaya Salad, of course, and Seafood Tom Yum Soup.
AM: What are 3 Mama’s Signature Dishes that we should be thinking about when we come in?
CHEF SPK: Mama’s Signature Fried Rice, Tom Yum Soup, and Papaya Salad.
AM: Between the Stir Fry and the Thai Curry Specials, what are 3 that we should have in mind?
CHEF SPK: Panang curry with protein of your choice, Tom Yum Soup, and Salmon Curry.
AM: For the sides to add to our meal, what are 3 that we should have in mind?
CHEF SPK: Sticky Rice, Steamed Veggies, and Steamed Rice.
AM: What are 3 desserts that you suggest that we should enjoy?
CHEF SPK: Now we have Mango Sticky Rice, Coconut Ice Cream, and Peach Sago.
AM: We love a good drink, what are 3 that we should consider sipping on our next visit (this can be a cocktail, wine, beer, non-alcoholic)?
CHEF SPK: For non-alcoholic, Mama’s Signature Herbal Drinks like Pendant Juice & Thai Tea. Also Signature Thai Beer: Singha.
IG @rimtangdc
PHOTOGRAPHY COURTESY | Rimtang
Read the NOV ISSUE #119 of Athleisure Mag and see THE ART OF THE SNACK Rimtang in mag.
Taquería Condesa opened late summer 2025. The name “Condesa” pays homage to La Condesa, one of Mexico City’s most creative, design-forward neighborhoods, known for its Art Deco architecture, and vibrant culture.
When guests walk in, they experience an ambiance that feels fun and welcoming. Taquería Condesa is chic and stylish, but it maintains the warmth and soul of a true taquería. We like to say it’s “sexy, welcoming, and full of sabor.”
The flavors and ingredients of Mexico City, draw heavily from recipes that owner Leonel Baizan grew up with in his family’s kitchen. Handmade nixtamal tortillas, slow-cooked meats, bright housemade salsas, and chiles imported from Mexico - are just some of the components that define the menu. Along with Mexican flavors, Taquería Condesa brings the spirit of community and creativity that defines La Condesa CDMX.
They offer an assortment of appetizers, a section devoted to quesadillas, nachos, and burritos, and sides like rice and beans, but tacos are the heart of this menu. They offer 11 different varieties available in orders of two or three. The drink list features craft cocktails, Mexican beer and sodas, Aguas Frescas, and housemade margaritas, served frozen or on the rocks, with flavor options like mango, strawberry, or passion fruit. Their dessert section features churros.
We enjoy a good taco and with a number of delicious options, we suggest that you try - Birria: slow-cooked brisket with Oaxaca cheese, onions, cilantro, and consommé, Pescado: panko-crusted cod with red and green cabbage and jalapeño mayo, and Hongos: a satisfying vegan option made with mushrooms, beans, onions, and cilantro.
To enhance your taco experience, add generous helpings of Taquería Condesa’s house-made salsas (salsa verde, chile de árbol, and smoky) to absolutely everything. It’s also recommended that diners should try: Guacamole & Chips; Elote Asado (corn on the cob with chipotle mayo, queso fresco, Tajín, and lime); and Flautas Doradas (fried corn tortillas stuffed with a choice of filling and topped with crema, guac, pico, and queso fresco).
Pair your meal with a non-alcoholic treat, the aguas frescas – Tamarind, Horchata, and Jamaica (Hibiscus) – are refreshing and delicious. For cocktails, enjoy their Pepino: cucumber purée, silver tequila, lime, and agave; Beso Rojo: tequila or mezcal with hibiscus, pomegranate, orange, lime, and agave; and Avenida Amsterdam: pineapple purée, Grand Marnier, lime, and orange juice with tequila or mezcal.
Make sure that you enjoy their Happy Hour which runs Monday-Friday until 7 PM.
TAQUERIA CONDESA
824 9th Ave
NY, NY 10019
PHOTOS COURTESY | Taqueria Condesa
Read the NOV ISSUE #119 of Athleisure Mag or see ATHLEISURE LIST | Taqueria Condesa in mag.
Read the AM NOV ISSUE #119 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
PHOTO CREDIT | Chloe Wine Collection
And just like that, we’re in the Holiday Season. We are days away from a New Year and yet the final month is filled with weeks of activities that can definitely make our calendar look like complete chaos! We know that we have a number of events, deadlines to meet, gifting to do, meals and more! With all that is going on, we want to look amazing wherever we’re going. Chloe Wine Collection and Drybar have launched their Holiday Bow Bar at participating salons that allows you to mix beauty, gifting, and your favorite Drybar studio across the country.
Today through Jan 4th, you can book the Holiday Bow Bar Experience Bow & Wine Upgrade to take your blowout to the next level with a glass of Chloe Pinot Grigio (21+ at participating locations to enjoy responsibly) and a designer Lele Sadoughi bow. In addition to booking your appointment, you can bring up to 2 gifts to be professionally wrapped complimentary (during 2 of busiest holiday weekends if you are in NYC - Tribeca, LA - Culver City, or Dallas - North Park on Dec 13th, 14th, 20th, and 21st for the Holiday Bow Bar Wrapping Experience) while getting your hair done and enjoying a glass of wine.
Read the latest issue of Athleisure Mag.
For a 3rd year, we’re covering the Food Network NYC Wine Food Festival presented by Invesco QQQ. This year’s culinary event took place at The Seaport featuring tastings, dinners, and education from Oct 15th - Oct 19th. As we have done in the past years of coverage, we cover the events, interview those who hosted events as well as culinary participants, and adjacent activities, restaurants and our partnering hotel that hosted us this year to add in the perfect Staycation to bring it all together. Each season, the coverage gets larger and we know that you’ll enjoy getting a bird’s eye view on what takes place as you begin to think about planning for next year’s event!
On the first day of the NYCWFF we made our way downtown to The Wall Street Hotel, which is where the culinary talent stays due to its proximity to The Seaport. We picked up our press passes and tickets so that we could attend all of the events we were scheduled for as our first was later on that night.
We then navigated to the CODA Williamsburg Hotel who hosted us for 5 nights. Make sure to read the in depth interview that we had with this hotel following our NYCWFF interviews and coverage.
A TASTE OF THE TIN BUILDING: A PARTY HOSTED BY JEAN-GEORGES VONGERICHTEN + GREGORY GOURDET
The Tin Building is a Food Hall that we have always enjoyed attending a number of editor events as well as to swing by when we are downtown. On this night, A Taste of the Tin Building: A Party Hosted by Jean-Georges Vongrenichten + Gregory Gourdet took place on both floors for an epic night of bites and sips.
Our first interview was with one of the night’s hosts, 3X James Beard Award Winning Chef Gregory Gourdet who is known for Kann in Portland, Oregon as well as being the Culinary Director of Printemps New York which has 5 dining options including: Maison Passrelle (fine dining), Cafe Jalu (all-day cafe), Salon Vert (raw bar), Red Room Bar (cocktail lounge), and Champagne Bar (a bar). We were first introduced to him on BRAVO’s Top Chef: Boston S12 where he was a runner up and Top Chef: All-Stars LA S17 where he was a finalist. You can also see him during various episodes with Top Chef: Dish with Kish.
ATHLEISURE MAG: We have enjoyed seeing you since you first appeared on Top Chef and have loved your storytelling around food and how you shared yourself with us, so it is an honor to meet to you!
CHEF GREGORY GOURDET: Thank you! It’s so nice to meet you too!
AM: When did you realize that you wanted to be a chef?
CHEF GG: I was cooking for myself for the first time to feed myself in college! I went to college in Montana. It was, like the first time I had to feed myself!
AM: Right.
CHEF GG: I just kind of like had a knack for it I think. My friends told me I was good at it. I would do a lot of potlucks and dinner parties, and it was just like, really, really fun, and I had really been struggling with finding what I really wanted to do in college anyway. I mean, back then, I didn’t even know where culinary school was. So, my first job was washing dishes and the chef suggested that I should go to culinary school and I literally went there! This was in 1990’s before any Food Network or what we knew like what a chef was.
AM: Exactly!
What led you to say that you wanted to do Top Chef? I mean, that is such a competition.
CHEF GG: Yeah, I mean, honestly, I’ve had friends who’ve been on Top Chef since S1. Actually, very funny, my friend, Lee Anne Wong (Top Chef: San Francisco S1, Top Chef: Colorado S15, Top Chef: All-Stars LA S17), was on S1. She worked at 66, which was a restaurant that was owned by Jean-Georges which is where I worked at! So this is a very full circle moment! I always grew up with Top Chef. I grew up as someone who was in my career and Top Chef was always an option, and I actually auditioned twice and finally by the third time, I got cast.
AM: I mean, your season was amazing. I love how you brought your point of view with the food. Why was it so important to present Haitian cuisine?
CHEF GG: Yeah, I mean, I think the thing about Top Chef, and what makes you really good at it, is when you know your food, you know? I think a lot of us, we worked in whatever space, fine dining, and it’s a different culture, and we’re just trying to learn. For so long, French fine dining was really the foundation of so much!
AM: Absolutely.
CHEF GG: You know, it’s like, when you’re on that show and you’re asked to push yourself – you’re trying to find out who you are.
AM: Right.
CHEF GG: As a chef, the best way to express yourself is through your food. So you start to find out what your food is, and you know you, you’re triggered on memory and taste, and things that you’re comfortable cooking.
AM: We’re here tonight, at the Food Network NYCWFF. Why did you want to be part part of this?
CHEF GG: Well, JG asked me.
AM: I mean, say no more!
CHEF GG: He’s my mentor and I’ll do anything for him.
AM: Exactly!
CHEF GG: I worked for him for a really long time for the formative years of my career! We’re still extremely close. He still influences a lot of my cooking, from seasonality to using lux ingredients, to him introducing me to so many spices! I consider myself a global chef today, and it’s a lot of the things that he taught me when I was a young cook.
AM: Thank you Chef for taking the time! We have been a fan for years and we always love seeing when you and Chef Kristen Kish (Top Chef: Seattle S10 winner, Top Chef: Wisconsin + Milwaukee S21 Host, Top Chef: Destination Canada S22 Host, and upcoming Top Chef: Charlotte, North + Greenville, South Carolina S23 Host, Athleisure Mag MAR ISSUE #99 2024 cover star) are together!
IG @nycwff
ASIAN NIGHT MARKET HOSTED BY PADMA LAKSHMI + JEAN-GEORGES VONGERICHTEN | CHEF JEAN-GEOGES VONGERICHTEN
For our 2nd night, we made our way to the Asian Night Market Hosted by Padma Lakshmi + Jean-Georges Vongerichten at The Seaport for Asian street food, as well as to interview Chef JG himself, who was also the host for this event. We have had the pleasure of eating at a number of JG restaurants over the years including Spice Market which was a place we enjoyed everytime we were in the Meat Packing District, abc Kitchen, abcV, and more. After all of the many meals we have had there, we were excited to talk with him about how he got into the industry, his restaurants and why he enjoys being part of the NYCWFF.
ATHLEISURE MAG: It’s such a pleasure to chat with you as there is so much going on! We have been fans of your restaurants for years.
When did you realize you wanted to be a chef?
CHEF JEAN GEORGES VONGERICHTEN: Oh, my God, before you were born! It was in 1973, I was 16 years old. I was terrible in school - almost a dropout – I felt bad! I was bad in school, but my parents took me to a 3-Michelin star restaurant for my 16th birthday. It was just my parents and I, we never went to restaurants. At that time it was too big for kids, it was a time where people still had their grandparents and uncles living under one roof! It was 3 generations living under one roof, that doesn’t really exist anymore!
AM: Right –
CHEF JGV: So, they took me to the restaurant. I couldn’t believe how people were out there eating at this restaurant! For me, you ate at home, the pot was on the table, and you serve yourself! Seeing everything that I saw at that restaurant changed me and I enjoyed everything! When we finished our meal, the chef came to our table and he asked how everything was and my parents let him know that if he needed anything, whether it was to wash dishes or to peel potatoes, I was his man because they saw that I had shown an interest in this.
AM: Wow!
CHEF JGV: The chef let us know that they were in fact looking for an apprentice. So that’s how I started and I never washed dishes! I started in pastries and you had to weigh everything so I started in pastries for 6 months and then I continued on with my apprenticeship, but that day, I tell you, my eyes lit up at that meal!
AM: You knew it was for you!
CHEF JGV: I knew that this was delicious and it was everything that I was looking for. Everything you touched just made you feel it and I knew I could do it! I found my calling!
AM: Did you ever think that you would have the portfolio of restaurants that you have now?
CHEF JGV: Oh no! For me at that time, it was about getting out of the house, having a job, and being able to start my life and that was it!
AM: We have enjoyed eating at a number of your restaurants as it is always an experience! What do you look for when it comes to opening another restaurant – do you have a series of criteria that you’re looking for?
CHEF JGV: I mean, here in the city, I want to cover every zip code!
AM: Ok, fair, there are a few you have yet to tackle!
CHEF JGV: When I opened my first restaurant in 1991, JoJo, it’s on 64th and Lexington and it still exists. I love cooking for the neighborhood and tourists that are passing by and it’s in a Brownstone and it’s so cute! This was before social media and cell phones. People heard about it via word of mouth and they came, this was in ’91. So having people come and talking about it was great!
Then I opened Vong, then there was Jean-Georges, and then The Mercer Kitchen which is downtown and so on and so forth. I love downtown, I live in the West Village.
Then internationally, I like to go to a city where I’m going to see something so that means – Tokyo, going to Shanghai, going to Singapore, Paris, London, Marrakech – you always see something new! I have 16 restaurants across the world.
AM: That is amazing and it’s definitely a flex!
CHEF JGV: Oh yeah, I could go to Marrakech and come back with 2 new ideas. Traveling for me is –
AM: Your inspiration board!
CHEF JGV: Oh yes and NY is my inspiration as well! We have so many people from everywhere here! We have the best Italian, the best Asian, the best Chinese, the best Jamaican –
AM: You literally can just keep going down the street and there is something!
CHEF JGV: Oh yeah, Indian, Greek, - there is everything. So living in NY, you’re definitely at home because you’re all around the world in one place and NY is a world of it’s own and it’s like a country of it’s own – no?
AM: Basically!
We had the pleasure of being here last night for the first night of NYCWFF’s A Taste of the Tin Building: A Party Hosted by you and Chef Gregory Gourdet which was just amazing. It was just insane!
CHEF JGV: It was crazy, no?
AM: Without a doubt! I kept seeing you like run by, and I was like, “there’s Chef.”
CHEF JGV: Oh yeah! I did my 25,000 steps.
AM: I would think so!
Why did you want to be a part of the food festival?
CHEF JGV: I mean, I have known Lee Schrager for a long time. We have been participating in the SOBEWFF in Miami for a long time – 15 years.
AM: Yup.
CHEF JGV: We’ll do a dinner usually every year for NY so it could be at Jean-Georges, but we always do 1 or 2 of our restaurants for it. This time, Lee was begging to use The Seaport, because everything started down here.
AM: Absolutely!
CHEF JGV: The Fulton Fish Market was here and this was the city’s first working port. (Editor’s Note: The Seaport was New York’s first working port and by the 19th century, it was the busiest in the nation. The Tin Building by Jean-Georges the culinary heart of the Seaport is the former site of the original Fulton Fish Market which opened in 1822, which operated as the city’s seafood center for nearly 2 centuries. In 2005 The Fulton Fish Market moved to its current location in Hunts Point, the Bronx. New York City was once the oyster capital of the world, with the Seaport’s Fulton Fish Market as the central hub for what New Yorkers considered a staple food in their diet.) So I convinced my partners that we should do this here and they said yes!
AM: That’s amazing!
CHEF JGV: I mean, it’s a little boost as well. When we opened here 5 years ago, it was during the pandemic and everyone was escaping the city. Now that are people are back now and we’re all exploring, it was the perfect match to do this!
Doing our event yesterday with Gregory Gourdet was so much fun!
AM: We interviewed him yesterday, we love him as we do you!
CHEF JGV: He is a protégé of mine. We have been friends for awhile and he is such a delight! I am always very proud of him!
AM: I appreciate you taking the time as your restaurants have always been such an experience visually as well as from a culinary standpoint. We enjoyed last night’s event and are so excited for tonight’s Asian Night Market that you are co-hosting with Padma Lakshmi (BRAVO’s Top Chef Host S2 – S20, Hulu’s Taste the Nation with Padma Lakshmi, CBS’ America’s Culinary Cup).
CHEF JGV: Oh yeah, the street foods are going to be so good tonight! It’s a little cold!
AM: It’s a little chilly!
CHEF JGV: I just told my assistant that I need to have my sweater! I can’t walk around like this! My son is also cooking tonight too, you should check him out as well (Editor’s Note: Chef JG’s son, Cédric Vongerichten is the Executive Chef and Owner of Wayan (NYC, Aspen, and Hamptons), Co-Owner of Ma•dé, Maritime at Jeddah Editon Hotel, and Executive Chef/Co-Owner along with his father at Perry St.). Say hi to my son when you see him!
IG @chefjgv
GRAND TASTING: DAYTIME EDITION HOSTED BY SOFIA AND MANOLO VERGARA
Saturday morning’s Grand Tasting: Daytime Edition Hosted by Sofia and Manolo Vergara allowed us to enjoy an array of dishes via a Walking Tasting. It was a great way to see culinary demonstrations, a number of chefs on our favorite TV shows, and tasting incredible bites and sips throughout the day. We even heard hear from Sofia Vergara and her son Manolo who shared their empanada company, TOMA.
IG @eattoma
BULLEIT + SEAN EVENS HOST OF PRIVATE TAKEOVER @ OLD MATES PUB
As soon as we left the NYCWFF Grand Tasting, we went around the corner to Old Mates Pub, which is an Aussie bar that is a cool vibe, to enjoy catching your favorite games. We were guests of Bulleit Frontier Whiskey, which was hosted by Sean Evans of Hot Ones. In partnership with the whiskey brand, he launched a new content series One More Round in collaboration with First We Feast. The series focuses on celebrating the moments when ideas move from napkin sketches to real action. He chats with WNBA legend Breanna Stewart, Black Thought of The Roots, and Lionel Boyce (Project Hail Mary, Shell, The Jellies) of The Bear.
Throughout the event, DJ BYNX made sure that the vibes were in full swing as we enjoyed Bulleit cocktails and an array of bites in a cool downstairs lounge aesthetic.
IG @bulleit
GRAND TASTING: AFTER DARK – THE STEAKHOUSE VIP SESSION PRESENTED BY OLD FORESTER
We made our way back across the street after the Bulleit event to go to the Grand Tasting: After Dark The Steakhouse VIP Session Presented by Old Forester that took place at Carne Mare, a phenomenal steakhouse. At this event, 4 steakhouses showcased bites as well as classic cocktails that used Old Forester. We enjoyed Carne Mare, Cote Korean Steakhouse, La Boite, and Hawksmoor. It was great to enjoy these bites at the restaurant and to take a break from the festivities taking place outside for the larger Grand Tasting: After Dark.
IG @oldforester
GRAND TASTING: AFTER DARK HOSTED BY CHEF BOBBY FLAY + CHEF BROOKE WILLIAMSON
After the Steakhouse VIP Session, we went back to the Grand Tasting: After Dark presented by Montchevre Goat Cheese Hosted by Chef Bobby Flay + Chef Brooke Williamson for late night eats. We even swung by the stage on the promenade to hear how Lee Schrager got Chef Bobby Flay and Chef Brooke Williamson to host this particular event. An added surprise was to see the 2 dance the night away under the stars which you can see here.
IG @bobbyflay
GRAND TASTING: AFTER DARK HOSTED BY CHEF BOBBY FLAY + CHEF BROOKE WILLIAMSON | JEFF MAURO
We caught up with the Sandwich King, Jeff Mauro right before he did a demo that night with his fellow co-star of The Kitchen, Chef Geoffrey Zakarian. We wanted to hear about how his passion for food and why he loves being part of this festival!
ATHLEISURE MAG: When did you first fall in love with food?
JEFF MAURO: Jumping right into it! Growing up in a giant Italian-American Family, food is everything to us. Seeing the power of food from a young age where, if you were that just, you know, sweeter to your grandma or your aunts, your mom - tug on their apron, oh so gently - they will give you a little morsel while they’re cooking, right? I was, like, oh my God, this is everything! When we had family parties, graduations, funerals, birthdays - all that stuff I was in it for the food. So, I saw how food is so transformative from a young age just because of the the matriarchs in my family!
AM: Wow!
What was the first bite that you felt that you fell in love with?
JM: My grandma used to make this, like, just homemade pizza, right? She caught it with scissors and it was like so undercooked and gooey that I couldn’t get enough of it, right? It was just like homemade dough, and a little bit of cheese and a little thin. She has this old white stove, and I remember these big steel scissors and just the noise of her snipping, the pizza was like a call to action for me, and you take that bite and that was it!
AM: What do you love about being at the food festival? I mean, it’s always such a fun time and so many people to see in the community.
JM: It’s all my friends you know? We’re a tight-knit group. There’s only you know a couple dozen of us if that, and this is when we all get to hang out. We’re not running around crazy on the TV set or competing, or, you know, this is like, we see each other in the lobby at the hotel. We get drinks, there’s Chef Arrón Sánchez sitting there and you know, you’re in the lobby with the Brothers Voltaggio (Michael and Bryan), as I call them. They’re sitting there having a drink at the hotel lobby and then you come here and I’m with Chef Geoffrey Zakarian and it’s a little yearly reunion every time we do these things!
AM: I love that.
IG @jeffmauro
FOODIECON
On the last day of the NYCWFF, we made our way to Foodiecon which is the educational portion of this event. Guests were able to hear from culinary personalities, chefs, and content creators to find out about their business and how they go about doing it. In addition, there were additional bites, sips, and settings that allowed for people to create content for their social platforms to make their own.
SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA
The final event of the NYCWFF was Sunday Supper presented by Peroni Hosted by The Pasta Queen Nadia Caterina Munno + Lil Mo Mozzarella which allowed us to enjoy a number of our favorite Italian dishes and beverages! It was a great vibe and closing to a successful food festival series.
SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA | CHEF KAREN AKUNOWICZ
Our final interview took place with James Beard Award winner for 2018 Best Chef (her restaurant Fox & the Knife debuted in 2020 and in that year, it was a finalist for Best New Restaurant in America) Chef Karen Akunowicz which was another Top Chef favorite of ours! We wanted to take a few moments with her even though her booth was hopping to find out what she loves about being a chef and why she participated in this year’s festival.
ATHLEISURE MAG: It’s so great to meet you! We have been fans of yours since we first saw you on Top Chef: California S13 where you were a finalist and again Top Chef All-Stars L.A S17.
CHEF KAREN AKUNOWICZ: I appreciate that, thank you so much!
AM: Of course!
So what was the first bite of food that you ate that made you fall in love food?
CHEF KA: Oh my gosh!
AM: I know, it’s a tough question!
CHEF KA: What made me fall in love with food? My mom’s chicken cutlets. That was my birthday dish every year. I still ask her to make them when she comes to my house. I make them for my daughter, the exact same way that she made them. I don’t chef them up.
AM: Wow.
CHEF KA: It’s like 4C Italian Bread Crumbs. I make them exactly the way that she did, and there’s something in that for me that resonates so much!
AM: When did you realize that you wanted to be a chef?
CHEF KA: I realized I wanted to be a chef - I worked in restaurants since I was 17 years old, and I would say that I have done every job there is to do. I worked in FOH for a very long time. I was a barista, I was a server, I was a waitress in a diner, I was a general manager before I ever started cooking. I was applying to get my Master’s degree in Social Work.
AM: Okay!
CHEF KA: While that was going on, I noticed that I never talked about what I was going to do with that, but I would always say, “someday if I own my own restaurant.”
AM: Right.
CHEF KA: That’s what prompted me to go to culinary school. I think for me, you know, that was like a turning point. I said, okay, if I’m gonna do this, I want to have the foundation, the understanding, and I didn’t know if I would continue to cook or not.
AM: Yup.
CHEF KA: But it stuck.
AM: As a fellow Virgo, we like to have all our details!
CHEF KA: Oh yeah, all of our ducks in a row! And also, you know, that, like, I always was aware that, like, I wouldn’t be given many opportunities to fail.
AM: Well, there’s also that part.
CHEF KA: So I had to succeed.
AM: Yup.
CHEF KA: Because I would never be given a second chance and I’m sure, you know, that as well even more than I do.
AM: 100%.
The business of being a chef has gained nuances and layer. It seems like being a chef is amazing, but then adding in TV – shows like Top Chef, social etc. How has that been beneficial to your career?
CHEF KA: It’s beneficial to the restaurants. TV has definitely given that breadth and reach that nobody else has. The thing about it for me is also that it keeps different parts of my brain going. So it energizes me and it inspires me in ways that keep me motivated in different ways in my career, in restaurants, and it also brings new life and ideas to that as well. I think that I’m somebody who I used to say, I really like to be busy. It’s not that I like to be busy, but I like to be inspired and motivated. I like all different sides of my brain to work. I write cookbooks because it works a different part of my brain, even though the entire time I’m writing I’m like, “writing a cookbook is so hard!” It makes your brain work in different ways and it makes everything work better. So I’m so lucky to have these creative outlets in my career.
AM: So you’re here at the Food Network NYCWFF today. Why are you a part of it as we love covering it!
CHEF KA: For me, New York has always been the epicenter of the world, truly. I’m from New Jersey originally, so my dad worked in the city forever, so this is really, you know, it’s the room where it happens, right?
AM: It’s happening.
CHEF KA: It’s always an honor for me to be back. I’m also deeply inspired by what the festival is able to contribute to different organizations there working with the James Beard Foundation specifically to continue programs like, WEL – Women’s Entrepreneurship Leadership. It’s so important. So anything I can do to continue and forward those things is really valuable to me. There’s the stuff that we have to do and then there’s the stuff we get to do.
AM: Exactly!
CHEF KA: The NYCWFF is something that I get to do!
SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA | CHEF MATTHEW CUTOLO
While we were at Sunday Supper, we talked with Chef Matthew Cutolo who is the chef at Gargiulo’s to talk about the storied Italian restaurant that has been around for over a 100 years and is a staple in Coney Island. We talked about the restaurant, his love of chefing and why they participated in this year’s festival.
ATHLEISURE MAG: What was the first dish that made you fall in love with food?
CHEF MATTHEW CUTOLO: Without a doubt, pizza. It’s the first thing I ever learned to make with my grandfather. We have two brick ovens that were imported from Naples in the 1970s, and we spent our summers making brick oven pizzas together. There are photos of me at just two years old, standing on a kitchen stool with my hands in the dough. It wasn’t just about the food, it was about the time spent with him. Those moments in the kitchen are some of my most cherished memories and really where my love for cooking began.
AM: When did you realize that you wanted to be a chef?
CHEF MC: My grandfather instilled my love for food at a young age, but I actually went to school for accounting and finance. About halfway through, after a conversation with my Uncle Louie, I realized I couldn’t picture myself sitting behind a desk for the rest of my life. My uncle pretty much said, “are you coming to work when you’re done?” For me it was an easy decision.
From there, I learned from each of my four uncles and aunt, the owners of Gargiulo’s, which gave me a great foundation in every part of the business. But I was always drawn to the kitchen. I learned so much from my cousin Mike the Bake and my Uncle Mike, the head chef. That’s where I truly found my place, and the rest is history.
AM: You’re the chef at the historic Gargiulo’s, which has been around since 1907 in Coney Island! Tell us about this restaurant.
CHEF MC: Gargiulo’s first opened in 1907, founded by the Gargiulo family, and my family purchased it in 1965. Today, my aunt and uncles own the restaurant, and I’m proud to represent the third generation continuing the tradition.Coney Island has changed a lot over the years, but Gargiulo’s has remained a constant. In 1977, we earned 3 stars from The New York Times, which was unheard of for a restaurant outside Manhattan. In the restaurant outside Manhattan. In the early 1980s. we added the catering hall where countless families have celebrated special occasions. We’re a white-tablecloth, tuxedo-clad, fine dining Italian restaurant serving classic Neapolitan cuisine with recipes passed down through generations. Our goal is to make every guest feel welcomed, like they’re sitting at their nonna’s table.
AM: We had the pleasure of trying your dish at Sunday Supper to close out this season’s NYCWFF. Why did you and your restaurant want to be part of this event?
CHEF MC: It’s the best food festival! The energy, the people, the chefs, it’s an incredible experience every year. I love connecting with so many talented chefs, personalities, guests, and brands, whether it’s catching up with old friends or making new ones and always having a laugh. This was my third year at the festival, and it’s something I look forward to every year.
PHOTOGRAPHY CREDITS | Paul Farkas
During the Food Network NYCWFF our hosts for the 5 days of coverage of this culinary festival was at CODA Williamsburg Hotel. We loved the fact that we could enjoy this staycation, take in the neighborhood and still pop in and out of the city to head to The Seaport to enjoy sips and bites from phenomenal chefs.
We sat down with the hotel’s Interim General Manager, Alberto Hinojosa who talked with us about this poperty whether you’re staying for a vacation, staycation, business travel, or your simply in the neighborhood. He shares features of this hotel from common areas, amenities, their restaurant, and CODA Beach Club!
ATHLEISURE MAG: When did CODA open, and what can you tell us about the hotel in terms of occupancy and its proximity to areas nearby?
ALBERTO HINOJOS: Coda opened its doors in 2023 and is centrally located in Williamsburg, just steps from Greenpoint. The hotel sits in one of the best spots in Brooklyn — easy to reach both Manhattan and local favorites around the neighborhood.
AM: Tell us about the common areas that guests have access to.
AH: Guests have access to our co-working space, a 24-hour fitness center, and our rooftop bar and restaurant serving breakfast, lunch, and dinner. Each space was designed to feel relaxed and welcoming — you can work, unwind, or socialize all in one place.
AM: You also have a restaurant that is part of the hotel, Meili – what can you tell us about that?
AH: Meili is a Sichuan Chinese restaurant led by Michelin-rated Chef Peter He. Williamsburg has a few Sichuan options, but this is the best one.
AM: We were on your rooftop during Bar Convent Brooklyn – tell us about Meili Rooftop.
AH: The rooftop is open daily except Mondays, with a happy hour from 6–8 PM.
AM: Although we’re no longer in the summer season, you also have a pool. Tell us about this amenity, and for those who are not guests, do you have pool passes that people can buy to enjoy CODA Beach Club?
AH: The Beach Club will reopen in May 2026 and run through September. It’s open daily to hotel guests, and non-guests can purchase advance day passes directly from the hotel. The Beach Club is adult-only, though next season we’ll introduce limited extended family swim hours as well.
AM: For guests staying at the hotel, tell us about the kinds of rooms available as well as the amenities that are offered in them.
AH: We offer a full range of rooms — Standard Queen (240 sq ft), Standard King (250 sq ft), Deluxe King (295 sq ft), King Suites (490 sq ft), and our Penthouse at 1,500 sq ft. All rooms include DS & Durga bath products, Kassatex bedding and towels, custom furniture from House of CODA and minifridges/coffee makers upon request.
AM: Tell us about the House of CODA.
AH: House of CODA is a California-based furniture designer that’s been around for over 30 years. They specialize in made-to-order pieces, and every room and public area at the hotel features their work. It gives the property a really cohesive, custom feel.
AM: What can you tell us about the neighborhood, and what are 3 things that we should do, check out, or eat?
AH: Williamsburg should definitely be your second stop after Manhattan. It has everything the city offers but with more of a local, community vibe and a slower pace. My go-to spots: Café Collette on Berry for breakfast or lunch, Amber Steakhouse in Greenpoint for dinner, and Peter Pan Donuts for a great flagel. For nightlife, Superior Ingredients is just a block away and always has top DJs.
AM: What makes CODA Hotel Williamsburg a great option for guests?
AH: The human connection we offer. Our team genuinely enjoys making a difference and creating great experiences for our guests. The reviews speak for themselves — people can feel that authenticity.
AM: Is there anything we should know about as we look ahead to spring or summer?
AH: We’re planning several activations for the 2026 Beach Club season and will be launching the Coda Creatives Speaker Series in Q2. The series will bring together NYC locals and creatives to share their stories and inspire the community.
IG @coda.hotels
PHOTOGRAPHY COURTESY | PG 42 - 47 Coda Williamsburg
Of course, we had an epic time at the Food Network NYCWFF and ate so many bites from our favorite restaurants and chefs! With 5 days of coverage, we found ourselves with a day off and made our way to INDN to enjoy Indian cuisine and phenomenal cocktails. The vibe of this midtown restaurant, the attention to detail, and of course the sweet and savory options are definitely going to live in our tastebuds until we come back again. We had the pleasure of meeting Owner and Beverage Dir. Simran Bakshi to talk more about this restaurant!
ATHLEISURE MAG: Before we delve into INDN, tell us about the Co-Founders of INDN in terms of their backgrounds and how they came to the culinary industry.
SIMRAN BAKSHI: I’ve been in hospitality for over a decade, building restaurants from the ground up. My focus has always been on creating concepts that balance originality with operational excellence — designing guest journeys, developing menus that tell a story, and ensuring every sensory detail aligns with the vision.
Kanika Vij Bakshi is the creative force behind our design and brand aesthetic. She translates emotion into space — from lighting and scent to flow and materials — shaping how the guest feels from the moment they walk in.
Vicky Vij, Kanika’s father, is one of the pioneers of Indian dining in NYC, best known for founding Bukhara Grill. His decades of experience anchor INDN in real hospitality wisdom.
Together, we represent three generations of Indian dining — tradition, creativity, and strategy — coming together to redefine how Indian cuisine is experienced in New York.
AM: What is the concept of INDN kitchen, and why did you want to open this restaurant?
SB: We wanted to create something New York hadn’t seen yet — a cocktail-driven Indian restaurant where food is designed to pair with drinks, not the other way around. INDN focuses on North Indian flavours presented through a small-plates format.
Most Indian restaurants in the city are built around full meals and family-style dining. We saw the opportunity to present Indian food in a more social, bar-forward setting — bold, fun, and unapologetically Indian, but elevated for a modern audience.
The goal was simple: drinks first, food second — but both world-class.
AM: Tell us about the interior design and what diners can expect from an aesthetic standpoint.
SB: The space is intentionally minimal but expressive — a reflection of Kanika’s design philosophy. We focused on warm lighting, tactile textures, and a layout that draws people toward the bar.
There are no stereotypical “Indian theme” elements. Instead, it’s a New York bar with an Indian soul — subtle details, natural materials, and curated playlists that evolve through the night.
We wanted INDN to feel like an adult playground — refined, energetic, and distinctly ours. The kind of place where you can grab a cocktail, share plates, and stay late.
AM: We truly enjoyed our meal and love how the cocktails, as well as the dishes, are a delicate balancing act! Tell us about the approach you took to the menu.
SB: The entire menu is structured around balance — between spice, acid, and richness; between boldness and restraint.
We start with cocktails, not the kitchen. Every drink informs the food — the spice profiles, the acidity, the texture of each dish.We keep our flavours authentic to India, but our presentation and pairings are contemporary. No fusion. No gimmicks. Just honest flavours built with modern precision.
Every dish is meant to be shared — not to fill you up, but to keep you engaged through your drinks and conversation.
AM: As a small-plates approach, only dinner and brunch on Sundays is offered here. Do you envision adding lunch to the offerings?
SB: Not for now. Our rhythm works best in the evenings — the space, lighting, and energy are built around that. Sunday brunch already offers a different mood with Chai Nashta, so we’re happy with that balance.
That said, we’ll always adapt to guest demand. If the right moment comes, we’ll explore lunch in the future.
AM: We love the bar — it has an opulent vibe while being approachable. For those who opt to be there, is there a special menu?
SB: The bar is the heartbeat of INDN. While there isn’t a separate “bar-only” menu, the experience is different when you sit there.
Guests at the bar get first access to new cocktails, quick-fire small plates, and one-on-one interaction with the bartenders. It’s designed for spontaneity — grab a drink, share a few plates, meet people.
That’s the spirit of INDN — it’s social, not scripted.
AM: Focusing on dinner, what does Chakhna mean, and what are 3 dishes you suggest ordering from this portion?
SB: Chakhna means small, snackable plates traditionally eaten with alcohol in India — the kind of food meant to keep the conversation and drinks flowing.
Three must-try Chakhna dishes are:
Amritsari Fish – 10-spice battered fish fried crisp.
Keema Pao – Slow-cooked minced lamb served with buttered pao.
Paneer Tikka – Tandoor-charred paneer with mint marinade.
They represent the full flavour range — seafood, lamb, vegetarian — all bold, shareable, and built to pair perfectly with cocktails.
AM: What does Daru Ke Baad … Ya Saath mean, and what 3 items complement those small plates?
SB: The phrase translates to “after the drinks… or with them.” It’s our section of larger, heartier plates — for when you’re ready to transition from bar bites to a full meal.
Three dishes to try:
Yakhni Pulao – Aromatic mutton broth rice.
Traditional Butter Chicken – Charred chicken in creamy tomato gravy.
Pudina Lachha Parantha – Flaky mint-layered bread.
They complement the small plates beautifully and close out the savoury journey with warmth and comfort.
AM: To end our meal, what are 3 desserts that we should have in mind?
SB: Shahi Tukda – A rich bread pudding soaked in saffron milk.
Jalebi with Rabri – Crispy spirals with sweetened condensed milk.
Dessert of the Day – Our chefs rotate creative sweets based on the season.
They’re indulgent, nostalgic, and distinctly Indian — a perfect finale to an evening that started with spice and smoke.
AM: Tell us about your beverage program — the cocktails are incredible.
SB: Our cocktail program defines INDN. It’s what sets us apart.
We build drinks like dishes — layering spice, acidity, fat, and aromatics. The base spirits come alive with Indian ingredients like turmeric, fenugreek, saag, tamarind, and ghee, but without being kitschy or overpowering.
Every cocktail is built for depth and drinkability. Our team spent months clarifying, infusing, and balancing to make sure the end result feels familiar yet completely new.
This isn’t just “Indian-inspired mixology” — it’s culinary bartending rooted in Indian sensibility.
AM: What are 3 cocktails we should have in mind?
SB: Butterface – Mezcal, fenugreek, garam masala, and lemon.
Paneer Panic – Gin, cilantro, turmeric, and lime — inspired by saag paneer.
Pink City, Red Flags – Vodka, St-Germain, Bianco, and Indian tonic.
Each one is a playful nod to regional India — smoky, green, and floral — and designed to tell a story through flavour.
AM: As we look at brunch, what are 3 dishes perfect for the weekend?
SB: Pao Bhaji – Comfort food at its best; buttery, spicy, and soulful.
Samosa Chaat – Crunchy, tangy, and perfect with chai or a cocktail.
Stuffed Parantha Trio – Classic North Indian breakfast in refined form.
Our brunch is casual but still elevated — meant to feel nostalgic and social at the same time.
AM: What is Chai Nashta?
SB: Chai Nashta translates to tea and snacks — a cherished Indian ritual that bridges breakfast and lunch.
At INDN, it’s our take on the Sunday ritual: comfort food, shared over chai or cocktails, set to music that feels like a lazy weekend morning turned into a lively afternoon.
AM: What are 3 dishes within Chai Nashta we should consider?
SB: Poha – Flattened rice with curry leaves and peanuts.
Anda Curry with Parantha – Spiced egg curry with flaky layered bread.
Vada Pao – The Mumbai street-food staple: spicy potato fritter in a buttered bun.
It’s India’s brunch culture reimagined for New York.
AM: As someone who loves chai, tell us more about High Chai.
SB: High Chai is our elevated tea ritual — masala chai served with a spread of savoury and sweet nibbles like khari biscuits, cocktail samosas, and cookies.
It’s indulgent yet comforting — a pause in the day that celebrates India’s tea culture with the refinement of a New York bar.
AM: What are 3 brunch cocktails that we should have our eye on?
SB: Bloody Mary Marlo – Butter-washed vodka with curry leaf and mustard seed.
Espresso Martini – Mezcal, fennel, chili, and chocolate bitters.
Garibaldi – Campari, Japanese strawberry, vanilla, and orange.
They’re playful, layered, and refreshingly different — a reminder that brunch drinks don’t have to be predictable.
AM: From a seasonality perspective, will your menu reflect that?
SB: Always. We source fresh produce and adjust marinades, spices, and cooking styles to reflect the season.
In the fall and winter, expect deeper spice profiles and slow-cooked dishes; in spring and summer, fresher herbs, lighter curries, and brighter drinks.
It keeps the menu evolving and the team inspired.
AM: Are there any upcoming events for the Fall and holiday season?
SB: We’re introducing a holiday cocktail series — reimagining winter spices and Indian warmth through drinks.
There will also be special Chai Nashta takeovers during December weekends with festive sweets and DJ brunches.
We’ll close the year with a New Year’s Eve celebration that connects INDN upstairs with our lounge 16 Sola downstairs — two worlds, one night.
IG @indn.nyc
PHOTOGRAPHY COURTESY | INDN
Read the OCT ISSUE #118 of Athleisure Mag and see FOOD NETWORK NYCWFF 2025 in mag.
The end of the Summer means that there are functions that take place that wraps the city up in the festivities - the US Open is one of them as everyone shares their love of their favorite athletes who play tennis. In addition to a number of activities that we attended during this time, we were guests of Lavazza at their US Open Suite at Arthur Ashe Stadium where we were not only able to catch Mixed Doubles with tennis’ biggest stars, but we got to know more about the brand, previewed a launch of their latest machine, and even got to see amazing partnerships that they are involved in! We got to hear about this and more from Daniele Foti, VP of Marketing at Lavazza North America. We sat down with Daniele to talk about many of the things we saw that we’re now able to share with our community.
ATHLEISURE MAG: Before we delve into all things Lavazza, can you tell us a bit about your background and how you came to the brand?
DANIELE FOTI: My career began in finance after earning a degree from Bocconi University in Milan and a Master’s in Accounting from Sweden. Those early experiences at General Electric Capital and Coca-Cola HBC gave me a strong grounding in business fundamentals. Over time, I found myself increasingly drawn to roles where I could have a direct impact on the business and help drive growth — understanding consumers, shaping brands, and supporting organizations in their evolution. That led me to roles at Reckitt Benckiser and L’Oréal Italy, where I honed my expertise in sales, trade marketing, and overall brand strategy.
AM: For those that are not familiar with Lavazza, what can you tell us about it?
DF: Lavazza is, at its heart, a family story built on more than 130 years of dedication to coffee and to quality. From the very beginning, the brand has represented Italian craftsmanship and innovation, from the first espresso blends to today’s sustainable coffee solutions. We are not just about coffee as a product; we are about coffee as a moment of joy, connection, and pause. Whether at home, in the office, or out in the world, Lavazza exists to elevate the everyday ritual of coffee into something memorable and meaningful.
AM: You’re the VP of Marketing at Lavazza. What does this role entail?
DF: My mission is to shape how consumers experience Lavazza across North America. That includes building campaigns that bring our heritage and innovation to life, creating partnerships that amplify our presence, and ensuring every interaction, from packaging to experience, reflects our premium Italian DNA. At its core, my role is about storytelling and helping people see coffee not only as part of their day but as part of their lifestyle.
AM: We had the pleasure of attending your US Open Suite to watch Mixed Doubles matches as well as to learn more about the brand. You presented Flavia at the suite. What should we know about it?
DF: Flavia reflects Lavazza’s commitment to bringing premium beverage experiences anywhere, especially in workplaces and home offices. It delivers café-quality coffee, lattes, hot chocolate, and a full variety of drinks at the touch of a button. At the US Open, guests experienced the new Flavia Aroma Brewer firsthand, discovering how it transforms an everyday break into a moment of indulgence — not just for coffee, but for any beverage the platform can provide. Flavia embodies the concept of “Expect More” — it’s about elevating every pause; offering multi beverage versatility, and creating a premium, indulgent experience every time.
AM: You have partnered with Jannik Sinner (Winner: Australian Open - 2, Wimbledon - 1, US Open - 1) for a while now. What can you tell us about how the brand and this athlete connected and why is this partnership important to you?
DF: Our partnership with Jannik is a natural and long-standing one, spanning over 10 years. Coffee and tennis both require dedication, rhythm, and energy, and Jannik embodies those qualities beautifully. Over the years, we’ve celebrated this connection through activations like the US Open, where Lavazza brings fans closer to the sport and the rituals that fuel performance. His authenticity, drive, and joy in what he does perfectly mirror Lavazza’s values. Together, we highlight excellence, consistency, and the everyday rituals—on and off the court—that make great achievements possible, and we serve as ambassadors of Italian excellence in the world.
AM: While we were at the suite, we got to see about some upcoming partnerships that are taking place with Apple TV’s The Morning Show. What can you tell us about this?
DF: Lavazza is proud to be part of the upcoming fourth season of The Morning Show, now streaming on Apple TV+. This partnership highlights our commitment to bringing moments of calm, warmth, and connection to people’s mornings. Amid the chaos of daily life, Lavazza offers a ritual to reflect, reset, and reconnect—reminding viewers that mornings are an opportunity to “Make Your Morning a Show.”
AM: With the holiday season coming up, what can we expect to see from the brand that our community can be excited about?
DF: The holidays are about conection, and coffee often plays a role in those moments. This season, we want to inspire people to slow down, savor, and share joy over a great cup of coffee. Whether it is gifting, entertaining, or simply taking a quiet moment for yourself, Lavazza will be there to make it special.We’re also excited to bring a unique experience to Art Basel this year, where fans can engage with our brand in an immersive, creative way—celebrating both art and the pleasure of coffee.
AM: Are there any upcoming projects that we should know about that are taking place this year or even early next year?
DF: Yes, there is a lot of momentum. We have recently partnered with American Airlines to bring Lavazza coffee into their premium cabins, giving us the opportunity to share our blends with travellers around the world. We are also expanding our footprint in the U.S. hospitality and entertainment sectors and continuing to bring Luigi, our beloved Lavazza coffee-robot, to new cities for more immersive brand experiences. Consumers should also look forward to our annual calendar and a special experience at Art Basel this year — we’ll have more to share soon! Looking ahead, Lavazza will continue to invest in exciting new initiatives in the market throughout 2026, making next year another thrilling chapter for the brand.
IG @lavazzausa
PHOTOGRAPHY COURTESY | Lavazza
Read the OCT ISSUE #118 of Athleisure Mag and see ESPRESSO TIME | Lavazza - Daniel Foti in mag.
We had the pleasure of having a great meal at Leonetta last month in The Art of the Snack and we made our way to another Chef Ed Cotton restaurant, Jack & Charlie’s 118 in the West Village. With a menu focused on American cuisine, fabulous martinis, and an aesthetic of Old New York, it was another amazing meal that was perfect o embrace all that is the Fall season.
We took a moment to catch up with Chef Ed Cotton again for this month’s The Art of the Snack to find out more about the restaurant, what we should have our eye on, and hearing about why this should be a restaurant that we visit often whether in the dining room or at the bar!
ATHLEISURE MAG: We had the pleasure of having a satisfying dinner as well as taking in the good vibes at Jack & Charlie’s 118 the other night! Before we delve into the restaurant, what led or inspired you to open this restaurant?
CHEF ED COTTON: When you walk into a space it sometimes just tells you what it wants to be. It is such an iconic space, and was formerly home to Cafe Bruxelles, so we wanted to open up a restaurant for the neighborhood that felt like it had been there for a number of years. The name comes from the two cousins that founded the original 21 Club, Jack Kreindler and Charlie Burns. It was first opened by Washington Square Park and then bounced around the West Village before it landed on 52nd Street. We wanted to bring that vibe and feeling for their original idea for 21 Club to the West Village.
AM: Tell us about the team at Jack & Charlie’s 118.
CHEF EC: Chris Coco, Frank Falesto, and Craig Hutson approached me about the space and opportunity and we quickly agreed on the concept and formed the team.
AM: Tell us about the ambiance and vibe of this location as we saw it in the final season of HBO’s And Just Like That and knew we had to see it for ourselves as it gives you all the feels of classic New York.
CHEF EC: It definitely has the old world 21 Club atmosphere. We really wanted to open something that was evocative of that time period and that looks and feels like it’s been there for a number of years - not shiny and bright but storied and lived in. We left the floors as we found them to keep that lived in feeling.
AM: How do you define the cuisine that is available at this restaurant?
CHEF EC: It’s an updated throw back to classic American fare, with a focus on bringing certain old school staples back to the forefront.
AM: During the Summer, we saw people with picnic baskets from the restaurant - can you tell us about this?
CHEF EC: We thought about the outdoor experiences available in the West Village and Little Island and wanted people to get off the subway, grab a picnic basket and head over to the park or Little Island and enjoy the outdoors and everything this neighborhood has to offer.
AM: A number of your dishes are made with a wood fire oven - can you tell us why this is so important?
CHEF EC: We took over the space which had a wood burning stove already installed, so we wanted to create a menu based around this oven. Even the Bloody Mary mix is based around wood charred tomatillos. The end result when you cook this way is just great flavors - so we try to use as much as possible for the majority of our menu.
AM: Seasonality is important to you and as we are going into the Fall what are the kinds of dishes that we can expect?
CHEF EC: We are already in the fall season - so we are featuring a Butternut Squash Soup with homemade cinnamon marshmallows. We also offer a delicious Wild Mushroom Tartare that is 100% vegan.
AM: As you know, we enjoy breaking down the menus for our readers and community. What are 3 dishes that you suggest that we should enjoy from the Sunset Menu?
CHEF EC: Happy Hour Popover “French Dip” - shaved roast beef, horseradish, steak sauce, au jus
Jack’s Junior - all beef patty, american cheese, caramelized onions, pickles, secret sauce, sesame bun & french fries
Happy Hour Rosemary Parmesan French Fries - black truffle aioli, dijonnaise dip, au poivre sauce $3/$8
AM: We enjoyed our dinner, what are 3 appetizers that we should have in mind?
CHEF EC: Wood-Fired Littleneck Clams Casino
Hand-Cut Steak Tartare - prime beef, quail egg, whole grain mustard, caper berry, country toast
Shepherd’s Pie Croquettes - potato, beef ragù, curry mayo
AM: For our mains when we are enjoying a meal with friends, family, and colleagues - what are 3 that we should have in mind?
CHEF EC: “Bone -In” Duck Meatloaf - whipped potato, charred Chinese broccoli, fig jus
Wood Fired Branzino - miso & sake braised leeks, wild mushrooms, warm yuzu broth
Lamb Carbonara - Bucatini, house-made lamb pancetta, smoked egg yolk
AM: To share with the table, what are 3 sides that we should think about?
CHEF EC: Creamy Green Spinach - fresh nutmeg
Warm Cheddar Cheese Popovers - Vermont salted butter & au jus
Maitake Mushrooms - roasted garlic & herbs
AM: What are 3 that we should have on our radar?
CHEF EC: Warm Apple Pie - toasted oat streusel, creme fraiche ice cream
Sticky Toffee Carrot Cake Cream - cheese frosting, walnuts, butterscotch sauce
Dessert For Two | Flourless Chocolate Cake “Sundae” Whipped - cream, hot fudge, sundae toppings, vanilla bean ice cream
AM: We enjoyed Slightly Promiscuous and the Oaxacan Painkiller. What are 3 cocktails we should think about?
CHEF EC: Express 2 Martini, Stoli O, Stumptown espresso, vanilla
Hot Charlie, London dry gin, chili vermouth
Lydia Fields Elixir, Crop cucumber vodka, elderflower, lemon, honey, celery bitters
AM: What can you tell us about the beverage program as we really enjoyed the well crafted martinis?
CHEF EC: A dedicated martini list that nods to mid-century supper club glamour; and known for our Bloody Mary Cart and tableside service touches that add a little show to the pour.
AM: What are 3 items that we should have the next time we come in for Brunch?
CHEF EC: Chocolate Babka French Toast - whipped cheesecake, berry compote, Berkshire maple syrup
Prime Rib Panini “French Dip” - four cheeses, caramelized onions, au jus & fries
Turkey Club - house turkey, country ham, swiss, bacon, spicy club sauce, pickles & herb mayo
AM: What can you tell us about holiday meals coming up that we should know about?
CHEF EC: The holidays are really special at Jack and Charlie’s, and we plan our menus accordingly. For Christmas we do a ‘Celebration of the Christmas Goose’ special on Christmas Eve and Christmas Day. Our holiday menus are always really well received, which we are proud of.
AM: Are there any upcoming projects that we should know about?
CHEF EC: We are excited to announce the opening of The Derby Club in Sutton Place in November. It will offer American Tavern fare in a cozy upscale atmosphere with old world dining fanfare.
AM: For those that are interested in having a private event, what can you tell us?
CHEF EC: We can accommodate 25 people in our Oyster Room for semi private events. We have done complete buy outs for the entire restaurant. Jack and Charlie’s is really a special place for the holidays with the fireplace and decorations which makes for very warm and festive events.
PHOTOGRAPHY COURTESY | Dillon Burke
Read the OCT ISSUE #118 of Athleisure Mag and see THE ART OF THE SNACK | Jack and Charlie’s 118 in mag.
Kebabishq is the latest venture from Vamshi Adi (Executive Chef & Co-Owner) and Neel Mittal (Co-Owner) opened in August 2025 — they’re behind the Bib Gourmand–recognized restaurant Ishq in NYC.
Their vision involved bringinng a modern, fast-casual kebab concept rooted in deep South Asian (especially Hyderabadi) tradition to New York, with bold spices, live charcoal grilling, and accessible formats (rolls, bowls, loaded fries). The menu emphasizes 100% halal meats, vegetarian options, and house-made paneer.
Their Kebabs are marinated in proprietary spice blends and cooked over a live charbroiler to impart smoky, charred flavor.
Typical spices and aromatics you’ll find include: garam masala, cumin, coriander; ginger, garlic aioli; red chili/chili powder, green chili; turmeric, black pepper, mustard; yogurt or from Ishq, focusing on kebabs, grilled meats, and approachable formats.
The technique of marination + charcoal/open flame is central: the meats absorb the flavor deeply, then get “sealed” by the grill’s heat. Because it sits in the Indian kebab tradition, there is also likely influence from Mughlai, Hyderabadi, North Indian kebab substyles (seekh, tikka, etc.).
The menu is broken out with Kebabs/Grill which has core proteins (chicken, lamb, shrimp, paneer, and soya) in kebab form (skewers, cuts). There are Rolls/Wraps where kebabs or grilled meats wrapped in paratha/flatbreads with chutneys, sauces, salad. There is also a section focused on Bowls/Rice/Salad. There are Kebabs placed over pulao or rice, salad (greens), sometimes “loaded” versions (e.g. fries + toppings). They also have Sides & Small Plates which includes: Chutneys, breads (naan, paratha), crispy/fried items, salads, raita, etc. To complete the meal, there are Desserts & Refreshments. You can enjoy South Asian desserts (kulfi, falooda, etc.), lassi, chai, soft drinks, and other beverages. Finally, there are Custom/Add-ons which includes extra sauces, toppings, spice levels, extra protein, etc.
We suggest their Chicken Kebab Roll (or Paratha Roll with Chicken Kebab). It’s a marinated chicken, grilled, wrapped in soft paratha with chutneys and salad offers contrast in texture, spice, and freshness; Lamb Seekh Kebab Bowl/Over Pulao/Loaded Fries; and Paneer/Soya Kebab Option - a great vegetarian offer. If you prefer more exotic suggestion, we suggest their Shrimp Kebab.
For a side, we enjoyed their Bhel Puri – A classic Indian street food snack made with puffed rice, sev (crispy chickpea noodles), onions, tomatoes, herbs, and tangy tamarind chutney. Their Dahi Puri is a beloved chaat dish consisting of hollow, crispy puris filled with potatoes, chickpeas, chutneys, yogurt, and spices.
Read the OCT ISSUE #118 of Athleisure Mag and see ATHLEISURE LIST | Kebabishq in mag.
We caught up with The Daily Pour (formerly Bottle Raiders) Founder/Publisher, Dan Abrams, and VP Marketing, Amanda Paul-Garnier, to chat about the exciting Drinks With Benefits, the first Zero Proof Festival, coming to New York (Altman Building, September 27, 2025).
At Drinks With Benefits Festival guests discovered 50+ Non-Alc brands to sip and savor. They tasted innovative and sophisticated non-alcoholic beverages, botanical spirits and functional elixirs in the Tasting Gallery, and met and connected with industry innovators. Attendees strolled through the Non-Alcoholic Beer Garden and Hemp Beverages with music. They experimented in the interactive Mixology Lab, with non-alcoholic cocktail mixing demos. Guests took in the immersive experience in the Drink Rhythms Lounge DJ Sets, Podcasting Lounge, and mindful experiences in the Meditation Tent. They paired their drinking journey with 3 Omakase-style courses by top chefs for VIP Ticket-holders. In the Cipriani Cafe, their Chef will serve up complimentary pasta tastings. Reknowned for pioneering the Bellini, Cipriani paired these dishes with their Bellini Zero Cipriani! The Drinks With Benefits Festival also featured the Zero Proof Choice Awards, crowning the best winners in Non-Alc and Functional beverages. Prior to the event, we sat down with them to talk about this inaugural event.
ATHLEISURE MAG: So what led you to start the first Zero Proof Festival in NYC?
DAN ABRAMS: We had started a spirits media company that was initially focused on whiskey. And we were planning on expanding, and we did, to gin and rum and tequila. And as we were building out the business, we realized that functional beverages are becoming just an enormous part of spirits. And we can't really create a forward-thinking spirits business without making functional beverages a serious part of what we're doing.
And so as we came to that realization, we started talking about and thinking about events, in addition to doing content. Because we had acquired a company that was doing at the time 12 events around the country for whiskey and tequila. We've now expanded that to 15, so events were in the DNA of the business.
But now we were thinking, let's go big! We were stunned considering how significant a business non-alcohol and functional beverages have become, that there hasn't been a major awards in New York. There hasn't been a major event in conjunction with wellness in New York, almost anywhere. And so we thought, what a great opportunity to be on the forefront of this. And those were the seeds behind Drinks With Benefits.
AM: So what types of non-alcoholic or functional beverages would be showcased at this specific event?
AMANDA PAUL-GARNIER: So we have over 60 brands covering non-alcoholic wines, non-alcoholic beers, functional hemp and functional non-hemp products. Brands, probably, you know, like Ghia, Kin Euphorics, Athletic Brewing Company, Bero, But also brands you probably don't know that are very high quality, like Opius Elixirs, which is probably one of the best brands out there.
AM: Yeah, I would say on a personal note, I was diagnosed with gout in the middle of college. Beer is my kryptonite. So I've had to drink clear alcohol spirits or non-alcoholic beverages personally. So when I tried Ghia, for example, I couldn't believe the complexities that they put into a beverage like that.
So the space is growing. But in addition to growing, the formulations are getting better and better. Isn't that true?
APG: Yeah, I would definitely agree with that. We actually just talked with Melanie Masarin, from Ghia. And she was talking about her inspiration for starting the product. But just her integrity in terms of the quality of the ingredients she uses, she's very inspired from the Mediterranean, but she's also French and Italian. So nothing in Ghia is fake or superficial. But she also teases the whole concept that, you know, of like fake ingredients or say, people concerned about the sugar content with non-alcoholic beverages. But she was like, there's a difference between synthetic sugar and actual real sugar. And, you know, what she's trying to create and she believes the next forefront of the frontier for non-alcoholic beverage will be with people seeing those quality ingredients, real ingredients over anything processed. And I think that's one of the driving forces behind this, is that we're seeing in the non-alcoholic spirits industry that people are clamoring for an evaluation of quality. And they're basically the industry folks are saying we care about quality.
DA: This isn't just non-alcoholic wine. We want people to be thinking about what are our ingredients? How are we doing this? How are we distilling this? The same way people do with spirits. And I think that's why both our awards and Drinks With Benefits are really resonating.
AM: And, you know, in preparing for discussing the event, so I came up with the notion of things need to be tasty, but also things need to be useful or new and exciting also. So what kind of categories or different types of vendors or drinks are there available at this Drinks With Benefits Festival as this is new to a lot of communities.
APG: The festival is tiered as far as different categories with the space laid out exactly to respond to that, as for a lot of consumers, this is new and we wanted to kind of guide them through the experience.
So upon arrival, they'll get a consumer discovery map where all the non-alcoholic wines are in one area, all the non-alcoholic spirits and bitters are in one area. And then as you go downstairs, you will find the alcohol-free beer garden and then the hemp and functional space. So we've set this up so that they can discover it by category.
AM: That's great. And then there's also immersive wellness experiences as well, right?
APG: Yes. So we partnered with Sage and Sound, whose Upper East Side wellness studio has a meditation experience. And that will be led by Dara Hart, who's a Reiki master and spiritual guide. So we wanted to have, you know, something wellness adjacent within the experience to really bring to life that, you know, drinking less but better is about overall wellness. It's not just about drinks, even though they're a huge part. It's an overarching thing.
And additionally, we will have live podcasting with Samantha Feher from the podcast Caps Lock, who will be covering different topics on wellness; helping educate the consumer on different aspects of wellness; and transparency and ingredients.
AM: And what types of attendees do you foresee coming?
DA: You know, we see it being a mix. This is not an industry event, but we certainly expect some industry folks will be there. But this is primarily a consumer event. We're targeting a bit of a younger demographic. I mean, that's part of it. We just did a big redesign for our website and our app, now called The Daily Pour. And part of the reason for that is our doubling down in the Non-Alc space, but also the fact that we really are trying to target the 25 to 40 year old demo of people, who have expendable income but who care about health and wellness.
And by the way, it doesn't mean that they don't drink alcohol. Right. It just means that for a lot of them, they do drink alcohol. They just are trying to drink less.
AM: That actually leads me into my next question about Gen Z and millennials in particular and whether they're seeing this as a specific intentional choice versus a substitute. So as people are looking to what to imbibe or include in their lifestyle routines, how do you see the difference if there are between different types of consumers that some are just looking for this and others maybe are moderating alcohol consumption?
DA: So we think the targeting is the same. Which is, it's about quality beverages. Whether you are trying to drink less; whether you don't drink at all; whether you are moving from alcohol to hemp; whatever the case may be - we think that the piece that's been missing is focusing on the quality. And that's how we started this business.
We started this as a consumer facing business to say to people, we're going to help you drink whiskey and tequila and rum smarter and better. All we're doing is applying that same philosophy to non-alcohol and functional beverages. So it applies to all of them with regard to and again, that's why I think it's so important that I keep emphasizing that we're doing these awards in conjunction with the event. Because it's the same focus, which is quality. What is the quality? What are the ingredients? Because that's what drinking fine spirits is all about.
AM: And you guys are having a Omakase Food Hall at the event, which I think would get us to go to most events. What's involved with that?
APG: So we wanted to recreate experiences for consumers where they would normally have alcohol, but really show them they could have fun with non-alcoholic and alternative beverages. So we created a pairing experience with well-known restaurants in New York, including the Butcher's Daughter, Ado Lei, and Seatopia. Basically with that VIP ticket, consumers will get to go to two different counters and have a pairing experience where they have a light bite paired with an alternative beverage.
AM: There's also a mixology area for the Drinks With Benefit Festival. What kinds of things would guests be able to mix?
APG: So yes, we have the mixology lab. And we really wanted to bring to life, have a space within the event that made education fun. So The Pathfinder, For Bitter For Worse, FLUÈRE, those are some of the brands that have taken over the space. And they'll be doing education, cocktail making sessions, guided tastings.
The Alchemist Kitchen, which is in Soho, they will do a lot of elixirs, and a guided education with how to make cocktails with different plants and herbs and things like that. It'll be a really fun space for consumers to have a hands-on education or edutainment experience.
AM: For non-alcoholic consumers, are they generally narrow-minded towards the areas they're focused on? Or are they very open-minded, where they would like to try the different categories from beer, to a CBD, to maybe a sparkling spritz or something?
DA: So look, yeah, obviously, it completely depends on the person. There are some people who simply don't want anything that is in any way mind-altering, right? So they don't want functional alternatives. They don't want alcohol. That's one. And that's probably a much smaller base of consumers. There's still people we're appealing to, but they are a much smaller group. The much larger group are the people who drink a little.
They also try functional beverages. They try non-alcohol. They're interested in different areas. There are some folks who only want functional beverages and not alcohol. So it really depends. But what we're finding, based on the studies, is that most of the people who drink these non-alcohol and functional beverages also drink alcohol.
AM: That's super interesting. The space is definitely booming as consumers are finding multiple winners, in multiple categories, as open-minded in trying new things. And there might even be new categories that come out in the future. What are some untapped areas you could see now? Or do you think pretty much we're hitting where we would be for several years to come?
DA: I'd say the untapped is really the increase in the quality and the focus on ingredients. In a way that’s 10 years, 15 years ago, it was, ‘oh it's just a non-alcoholic wine.’ Or hey, I mean, ‘you probably know this from it as a non-alcoholic beer or whatever it is.’ And it's like, ‘OK, is it good? What is it made from?’ So that's the difference.
And I think that's the future in terms of where people are going, which is why we're trying to ride that wave of particularly younger people who have been brought up, focused on quality in a world where the evaluation of quality hasn't been so focused on non-alcoholic spirits.
AM: Sure. And do you see that a lot of these consumers are somewhat sophisticated where the benefits will be worth the price points?
DA: They're becoming more sophisticated. And I think that is the whole philosophy behind what we're doing, is that we're trying to help them become more sophisticated. We're the place that can say to them, we know you want to be more sophisticated. Now let us help you get there in a really accessible way.
AM: Yeah. Master edutainer, Dan. I see that totally. I learn stuff from all your other groundbreaking shows, I just know a couple of things what to do, not to do now because of you.
DA: My strengths are condensing complicated information into a pretty simple and accessible way to say it. We're kind of doing the same thing here with drinks. We are taking a confusing world of drinks and trying to make it a lot more understandable and to help them make choices.
And that's not completely dissimilar from what I do in my TV world. Sure. And then also some humor here and there.
AM: Totally. So and then after New York, are there other cities you're looking to take this festival to?
DA: Yeah, we haven't figured it out. I mean, we definitely are thinking about doing more. We want to first get this one under our belts before we start actively planning the next one. We want to see what went right, what went wrong, where could we improve? And that will help us determine, should we do another one in New York? Should we think about one in a different city? Our whiskey and tequila events, we're seeing great success recently in launches in some smaller cities like Scottsdale, Arizona or Austin, Texas and places like that. And so would that be our next? I don't know yet.
New York is a big swing. You know, and honestly, if we weren't kind of first to market on this, we probably wouldn't have started in New York. But I think that's why we felt comfortable starting in New York, because we were stunned that this hasn't existed yet.
AM: Tell us more about The Daily Pour, the organizers of the Drinks With Benefits Festival.
DA: Yeah, it's a consumer guide to drinking better. And so it has what we do - we have an app that aggregates reviews and ratings, some of which we do, some of which is from other places. But it allows it to be a kind of one stop shop to tell you, is this any good? I mean, I use it all the time when I'm thinking about buying a whiskey or something, because it allows me to see numerous aggregated reviews. And a lot of these are enthusiasts who've done reviews who might not have put a number on it. And we translate it into a number.
So the app is very useful. The website covers different issues in the spirits industry. We've recently been focusing on one particular beverage in a particular week or a particular month, which is another new thing we've done.
But, you know, the Daily Pour literally went live two days ago (formerly Bottle Raiders). And it's just a fundamentally different vibe. Bottle Raiders was initially designed based on a whiskey drinker.. And now you're in a much brighter, more vibrant place because we want it to be more inclusive of the non-alcoholic and wellness community as well.
APG: I think The Daily Pour is meeting the consumer where they are today, covering cross categories. So it's covering ‘I do still want to drink, but I want to drink better.’ So it's covering spirits. Also, it’s ‘I want to have that great margarita, but I don't want to have that during the week.’ Additionally it’s covering functional beverages, ‘and I want to learn about Non-Alc.” So I think that a lot of the other websites treat Non-Alc and alternative beverages like a footnote. Like it's really hard to find them. If you go to certain websites, they have it hidden under culture. I'm like, I don't know how anyone would find that. So we don't want to treat it like that.
I think about the scoring. I think that's extremely helpful to have this kind of meta score, our signature rating system that aggregates everyone's point of view and just gives space that is sometimes hard to understand.
AM: And the app is free. Are there premium plans to it or features?
APG: Yes, and then if you get the premium subscription, that's like $5 a month. And what are the benefits of that, so it saves your taste list. You get access to certain events and kind of discounts on certain things that we offer, exclusive content, things like that.
AM: That's terrific. And I also wanted to ask about Ev & Em Vineyards, Dan.
DA: So Ev & Em is a winery that I acquired in early 2021. It was right in the heart of COVID and the winery owners had kind of given up in COVID. And I had a friend who is one of the pioneers of the North Fork wine scene who called me and said, hey, you mentioned that you were interested in buying a winery. Were you serious? And I said, yeah, I was serious. Because I told you if I ever saw something really interesting that I would let you know.
And this is really interesting. It has one of the oldest planted vineyards on the North Fork. It has a beautiful location. It just needs some love. It needs some new thoughts about how to do the winemaking. And you could have an A-list vineyard.
And he was right. Even by the ‘22 Vintage, which was released in some of it in ‘23, some of it only now for the Reds, we're creating luxury wines in Long Island. So these are wines that we think can compete with California, Oregon, Washington, et cetera, in really all varietals. And so that's been super exciting!
AM: And there are multiple offerings. There's a Reserve, correct?
DA: There is. Yeah, we're making everything from Cabernet, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, Gewürztraminer, Pinot Gris. I mean, we've got a whole range of offerings.
And in some of those, we have a Reserve. So depending on the year, for example in ‘22, we had a number of Reserve wines on the Reds, some of which actually haven't even been released yet. But our Reserve Red ‘22, super proud of that.
‘23 was a tougher year for us, but ‘24 was amazing. So we're very confident about that ‘24 Vintage that's coming out. And ‘25 looks great as well.
Stay tuned for an upcoming THE 9LIST of some of our (new) faves. We especially enjoyed Non-Alc Mixed Mocktails from The Pathfinder, Mad Flora, Junglee; Non-Alc Sparkling Wines from Society De La Rassi and Wölffer Estate; THC/CBD Gummies and Drinks from Studio TBD, Ayrloom, and Wynk; and Alice Functional Mushrooms Functional Mushroom Chocolates.
Please use responsibly. Follow the age, laws, and other restrictions in your state. Do not drink and drive while empaired.
PHOTOGRAPHY CREDITS | Paul Farkas
We enjoyed attending Orange Glou Fair, which is founded by Doreen Winkler who owns Orange Glou, which connects you to phenomenal Orange Wines from natural wine producers from around the world! Her expertise in the industry whether she is consulting as a somm or simply sharing wines with her community of enthusiasts, is what we have enjoyed! We always enjoy hearing from her!
At this year’s Orange Glou Fair, over 200 Orange Wines are available to taste whether you purchase a ticket for their first or second session! We wanted to know what to expect from this year’s event taking place on Oct 26th!
ATHLEISURE MAG: We enjoyed attending the Orange Glou Fair a few years ago and are looking forward to the next one! For those that have yet to attend what is Orange Glou Wine Fair?
DOREEN WINKLER: Our Wine Fair celebrates top orange and amber wines from around the world, with a special focus on the Republic of Georgia and Europe this year. It’s a relaxed walk-around tasting where winemakers share the stories behind their wines. Only top orange wines from the best producers will be tasted, so it’s super selective. Guests can expect to taste over 150 wines this year.
AM: What can we expect for this year’s event and is there anything new that is taking place that we should know about?
DW: This year, the fair will be held over two floors at Home Studios in Flatiron. One room will host producers primarily from Austria and Germany, while another will feature Hungarian, Italian, and American wines. The third room will showcase Georgian wines. Georgian restaurant Chito Gvrito will provide warm Georgian bites available for purchase, and we will offer cheese plates for purchase again this year. Also, we will host a panel about Georgian wines with producers and a wine journalist in the first session.
AM: Are tickets still available and is there a difference between the two sessions?
DW: Yes, tickets are live now! Our first session is from 11am to 2:30pm and everyone who attends it will also have the opportunity to join our Georgian Wine Panel from 1:45-2:45pm. The first session tickets are only $49. The second session is from 3pm-6:30pm for $59. All tickets also include an Orange Glou Fair glass to keep!
AM: For those who are unable to attend this year, is there a way that they can purchase wines that were available at the event?
DW: Fair attendees will receive a booklet with the wines being tasted and it will be noted where to purchase them. We will email this information after the event to attendees as well so those who cannot attend this year, can email us at info@orangegloufair.com.
AM: Tell us more about the Orange Glou Wine Club.
DW: Orange Glou launched in 2019 as the world’s first subscription dedicated solely to orange wines. We offer a range of exceptional orange wines spanning the entire spectrum from sparkling to light to fuller-bodied still wines, featuring mineral, floral, and tropical notes, from young and ready to drink to older vintages. Every month, a special curated box will arrive at your home. 3 bottles are $105, 6 bottles are $195, and 12 bottles are $385. We work with many up and coming natural wine producers as well as established superstars. Each subscription comes with notes about all the wines and club members get access to special events for free. The club is highly curated and planned months in advance - our members get access to the best orange wines in the world.
AM: Are there any upcoming events coming up that we should know about?
DW: We’re currently focusing on the Orange Glou Fair as it is our biggest annual edition yet! However, we are planning some smaller events and tastings at wine bars and wine shops. They will be announced closer to the Fair on our Instagram @orangeglou_fair.
AM: Are there 3 Orange Wines that we should have in mind as we begin to enjoy our favorite Fall dishes?
DW: We just had a sparkling wine called Cotar Bela in the club, the wine is made in Karst, Slovenia from Malvasia and Vitovska grapes and has some real density. It is medium-bodied with notes like ripe apricot, pineapple, and white flowers and pairs perfectly with fried chicken with autumn spices like smoked paprika, ginger, and thyme and some fall vegetables and gravy. Markus Altenburger from Burgenland in Austria makes a blend from Grüner Veltliner, Gewürztraminer, Welschriesling, Sauvignon Blanc, and Neuburger, which he calls Skins and Stones. The wine has juicy stone fruit, zesty citrus, nutty tones, and herbal complexity, it pairs well with a warm butternut squash salad. And then there is a wine from Ruth Lewandowski called Chilion - a very aromatic blend with notes of baking spice, oregano, and ripe apricot. This pairs perfectly with a whole chicken with roasted root vegetables. All of these producers will be at our fair!
PHOTOGRAPHY CREDITS | Nina Scholl
Read Athleisure Mag’s SEP ISSUE #117 and see Orange Glou ‘25 in mag.
When we want to tuck into a nice Mediterranean meal without having to hop a flight to our favorite destinations, we suggest that you need to make a reservation to Leonetta for a savory experience that is accented with fabulous cocktails and wines! Every dish that we enjoyed hit the spot and made us think about the next time that we planned on swinging by!
As this month’s The Art of the Snack, we sat down with Leonetta’s founder and Chef Ed Cotton, their Wine Program Director Torrey Grant, and Beverage Program Director Mark Rancourt. Together they provided more insight on this eatery that is a total vibe that you can enjoy on date night, with friends, family, and colleagues!
ATHLEISURE MAG: Before we delve into Leonetta, we’d love to know more about your background, Chef Ed Cotton, in terms of where you went to culinary school, as well as kitchens you trained in prior to opening this restaurant.
CHEF ED COTTON: I grew up in Massachusetts and attended the Culinary Institute of America. After graduating, I was fortunate to train under chefs like Daniel Boulud and David Burke, and served as the Corporate Executive Chef for Tourondel’s Hospitality Group, where I oversaw the culinary programs for 12 restaurants globally.
AM: We enjoyed seeing you in S7 of Bravo’s Top Chef. Why did you want to be on this show and what did you learn from participating in this cooking competition show?
CHEF EC: At first, the prize money and exposure were definitely enticing, but beyond that I’ve always been competitive and I genuinely enjoy cooking under pressure. Top Chef felt like the perfect arena to challenge myself, have some fun, and see how I stacked up against other talented chefs.
AM: Why did you want to open Leonetta?
CHEF EC: Leonetta is a very personal project for me. One of my first jobs was in Charlestown, Massachusetts, working under Todd English at Olives, a Mediterranean restaurant I absolutely loved. Opening Leonetta has given me the chance to return to that style of cooking — creating a menu rooted in those fun, bold flavors, while reconnecting with my own culinary beginnings.
AM: When did Leonetta open and what is the cuisine that can be enjoyed here?
CHEF EC: We opened Leonetta in the fall of 2024, and the cuisine is Mediterranean.
AM: What are the ingredients and spices that are indicative of this cuisine?
CHEF EC: There are so many different types of flavor profiles and ingredients when creating a Mediterranean menu. Some standouts are Zaatar, Sumac, Ras el hanout, Aleppo pepper, Black Persian limes, and spice blends that are both created inhouse and sourced from La Boite.
AM: For Lunch, what are 3 appetizers that you suggest that we should have in mind when coming in?
CHEF EC: LAMB TARTARE - Harissa Aioli, Mint, Sumac-Lavash Crisp, CHOPPED TUNA “PUTTANESCA” - Tomato, Olive, Capers, Anchovy, Sesame Grissini, and BLACK GARLIC HUMMUS - Toasted Everything Spice, Marinated Chickpeas.
AM: What are 3 mains for Lunch that we should consider when coming in with friends, family, and colleagues?
CHEF EC: GRILLED TUNA CLUB - Bacon, Pickles, Egg, Spicy Club Sauce, Herb Mayo & Potato Chips, LAMB PANINI - Fontina, Arugula, Caramelized Onion, Rosemary-Lamb Jus, and ROCK SHRIMP COUS COUS - Israeli Cous Cous, Zucchini, Arugula, Basil, Sun-Dried Tomato.
AM: To enhance our Lunch, what are 3 sides that we should share for the table?
CHEF EC: ZA’ATAR STEAK FRIES - Feta, Harissa Ketchup, Roasted mushrooms, Crispy Basmati rice, BAHARAT ROASTED MUSHROOMS - Sour Cherries, Cipollini Onions, and CRISPY BASMATI RICE - Medjool Dates, Black Mission Figs
AM: In terms of dessert, what are 3 options that we should be thinking about?
CHEF EC: CHOCOLATE PUDDING - Orange-Saffron Marmalade, Vanilla Chantilly, TIRAMISU - Coffee-Soaked Lady Fingers, Mascarpone, and OLIVE OIL SEMOLINA CAKE - Fior di Latte Gelato, Pine Nut-Rosemary Crumble.
AM: We had the pleasure of coming in for Dinner which was such a vibe. What are 3 appetizers that we should keep in mind?
CHEF EC: HAMACHI CRUDO “ACQUA PAZZO” - Pickled Watermelon, Lemon Mostarda, Calabrian Chili Ponzu, BEETROOT TZATZIKI - Dill, Garlic, Lemon, and JUMBO LUMP CRAB CEVICHE - Avocado, Cilantro, Radish, Sofrito Vinaigrette.
AM: To complete our meal, what are 3 mains that we should think about?
CHEF EC: ROCK SHRIMP COUS COUS - Israeli Cous Cous, Zucchini, Arugula, Basil, Sun-Dried Tomato, BRICK CHICKEN “PEPERONATA” - Esposito Pork Sausage, Peppers & Onions, and PORK SHANK SHAWARMA - Pita Bread, Tumeric Pickles, 6th Ave White & Red Sauce.
AM: To complete this culinary spread for Dinner what are 3 sides that we should have in mind?
CHEF EC: Our dinner menu shares the same sides as the lunch menu, and you can add in the CHARRED BROCCOLINI - Lemon, Anchovy, Ricotta Salata.
AM: Dessert is always a great way to end a meal - what are 3 desserts that we should think about?
CHEF EC: Our dinner menu shares the same desserts as the lunch menu, and you can add in the GELATO & ALMOND BISCOTTI (Choice of Three Scoops) and YOGURT PANNA COTTA - Blood Orange Caramel, Pistachio.
AM: We love a signature cocktail. What are 3 that we should enjoy?
CHEF EC: ITALO DISCO - redacted mediterranean lemon gin, aperol, bitter bianco, yuzu sake, sicilian lemonade, PALOMA PICASSO blanco tequila, grapefruit, cartron bergamote, combier pamplemousse, fevertree grapefruit soda, and PEPINO FIZZ - japanese whisky, rockey’s botanical, antica torino genziana, dolin dry vermouth, matsui umeshu, lemon, cucumber soda.
AM: Torrey, you are Leonetta’s Wine Program Director, tell us about your flight program, which we had the pleasure of enjoying.
TORREY GRANT: We offer 3 separate wine flights now, which consist of 3 wines each served in 3 ounce pours. Each flight is themed with a different destination: Greece, Italy, and the Islands. Guests receive a “boarding pass” that explains the wines and sets the tone for the experience. It’s a cool way for guests to try several wines at once and not commit to one glass or a bottle.
AM: Mark, you’re Leonetta’s Beverage Program Director and Brunch is our favorite meal of the week. Tell us about 3 dishes that we should consider and what cocktail would you pair with it?
MARK RANCOURT: BABKA FRENCH TOAST - Whipped Cheesecake, Wild Berries, Orange Blossom Syrup - If you’re going the “dessert-for-breakfast” route, let’s go all in. Replace your morning coffee with an Espress-O’Tini. A fresh shot of premium espresso paired Teeling Small Batch Irish Whiskey, Madagascar Vanilla, Banana Liqueur, and Cafeto, Mexican Coffee Liqueur
WILD MUSHROOM SCRAMBLE - Farm Eggs, Black Truffle, Sesame Crostino - Let’s stay light and bright by pairing with our Cardoon Spritz. Crisp cava bubbles along with tangy, tropical passion fruit counter-balanced by Cardamaro, a slightly bitter Italian wine and artichoke-based amaro from the Piedmont region.
SHAWARMA SPICED BACON - All that savory, spicy flavor needs one thing... more savory spice! Order the Leonetta Bloody Mary. The garden-fresh flavor of St. George Green Chile Vodka paired with pureed tomato, char-roasted red pepper, capers, lemons, horseradish, and North African harissa to deliver a most delicious version of the brunch staple.
AM: Tell us about your Aperitivo Hour as this is always a great way to end the day or to be a gateway to a fun night out.
CHEF EC: Our Aperitivo Hour is something we offer during the summer months that is all about that Italian tradition of winding down the day with a spritz, small bites, and friends. We offer shareable snacks — cured meats, cheeses, olives and country bread — alongside a select menu of Negronis, Spirits, and wine. It sets the stage whether you’re heading into dinner or just enjoying a relaxed evening.
AM: As we navigate from the Summer into the Fall, will there be new additions to the menu that we should know about?
CHEF EC: Yes, we’re really excited about some new fall additions. We’ll be introducing a Vegan Bolognese that’s hearty and comforting, perfect for the season. Our hamachi crudo will get a fresh update with new fall flavors, and we’ll be expanding both the raw bar and pasta selections to highlight what’s best right now.
Our Hamachi Crudo will get a fresh update with new fall flavors, and we’ll be expanding both the Raw Bar and pasta selections to highlight what’s best right now.
AM: Are there upcoming events that we should keep in mind as we look ahead to the Fall and Holiday season?
CHEF EC: Absolutely — we have a really fun lineup ahead. Our cocktail lounge, Leo’s Famous, is kicking things off with a Halloween party where guests are encouraged to dress as a ‘famous Leo’ — whether it’s Leonardo DiCaprio or your favorite celebrity born under the Leo sign. For Thanksgiving, we’ll be offering a special menu that celebrates the holiday with Italian flair. In December, we’re rolling out festive Christmas cocktails that are perfect for celebrating with friends and family. And of course, we’ll be closing out the year with a big New Year’s Eve party here at Leonetta — a lively way to ring in 2026 with great food, drinks, and energy.
IG @leonettanyc
PHOTOGRAPHY COURTESY | Leonetta
Read Athleisure Mag’s SEP ISSUE #117 and see THE ART OF THE SNACK | Leonetta in mag.
We’re excited that next month we’ll be attending and covering this year’s Food Network New York City Wine & Food Festival presented by Invesco QQQ from Oct 15 - 19th which will be held in their brand new home at The Seaport! It’s an event we enjoy covering as we connect with a number of our favorite chefs who have been previous covers, inbooks, etc. over the past few years. We love being able to enjoy a number of restaurants that are local to this city as well as giving us tastes from other eateries as well. It’s about the love of the community coming together from TV personalities, cookbook authors, and more.
To get an idea of what it’s liking being at the NYCWFF, you can see our coverage from last year (we’ve included a few of our favorite moments from last year here). We’re looking forward to tasting a number of great dishes, connecting with our favorite chefs, and a number of surprised along the way.
There are a number of events throughout the 5 days of this food festival! We’re excited that we will be attending A Taste of the Tin Building: A Culinary Journey hosted by Jean-Georges Vongerichten and Gregory Gourdet, Asian Night Market hosted by Padma Lakshmi and Jean-Georges Vongerichten, The Agave Experience: Fine Tequila, Mezcals and Mexican Flavors hosted by Brie Larson and Courtney McBroom, FoodieCon, and Sunday Supper presented by Peroni hosted by “The Pasta Queen” Nadia Caterina Munno and Lil Mo Mozzarella.
Next month, in our OCT ISSUE #118, we will recap this event as well as share interviews that we did during this time as well!
IG @nycwff
PHOTOGRAPHY CREDITS | Paul Farkas
Read the SEP ISSUE #117 of Athleisure Mag and see NYCWFF ‘25 in mag.
Read the SEP ISSUE #117 of Athleisure Mag and see 9PLAYLIST | With Love, Meghan in mag.
