MAKING THE MOST OF C.H.I.P | INAKI GODOY

We love adding heat to our favorite dishes as it takes it to the next level. We sat down with Netflix’s One Piece star, Iñaki Godoy (One Piece, The Imperfects, Who Killed Sara). We talked with him about how an Instagram post showing his love of Tabasco came about, being the lead in One Piece, and what his role as C.H.I.P. is one that he takes seriously!

INAKI GODOY: I don’t know if you heard, but now I am the chip of the Tabasco sauce family. Do you know what C.H.I.P. stands for?

ATHLEISURE MAG: Yes, Chief Hot Ideas Person.

IG: That’s who I am. I’m the Chief Hot Ideas Person at Tabasco Sauce. Thank you for your time. What do you want to know about being the C.H.I.P.?

AM: Well, before we get into C.H.I.P., what do you enjoy about storytelling?

IG: What do I enjoy about storytelling? I enjoy that it’s very fun.

AM: So is there anything you would like to tell us about One Piece or anything we should know about Luffy? We know S3 is coming up.

IG: Well, I think that in S3 of One Piece, Luffy is going to eat a lot of food. And I think people should be looking forward to that.

AM: So how did you become Tabasco’s C.H.I.P.?

IG: That is a wonderful question. Let me tell you about how I became a C.H.I.P. of Tabasco. So it all started back in April. I ran out of hot sauce and I decided to post on Instagram that I needed people to send me hot sauce because I didn’t have any. What I didn’t expect was that Tabasco sauce replied and they sent me a box full of Tabasco all the way to South Africa where we shoot One Piece. It didn’t stop at that after that they sent me a customized Tabasco sauce that I actually displayed in my living room and it looks beautiful and then after that, they went even beyond what I ever imagined and they offered me a position as C.H.I.P. in Tabasco right?

AM: So what does it mean to be a C.H.I.P.?

IG: It’s my responsibility to have ideas to represent the values of Tabasco and just enjoy Tabasco overall so that’s what I do. C.H.I.P. it’s my new biggest role to date and I’m very very happy to be collaborating with my favorite sauce ever in the world.

AM: What are some of the hot ideas that you’ve come up with? Are you able to share?

IG: Well, one of my best ideas so far is I actually have a cookbook now. So I am not a chef. I am not trained at cooking. However, Tabasco decided to give me a shot and we collaborated together in making the Chaos Kitchen Cookbook, which you can actually download for free on the Tabasco website. It has some of my favorite recipes - all starring Tabasco sauce, of course. And it’s very, very, very entertaining. I think that if you’re looking for good food, if you’re looking for a not so serious experience, one where mess isn’t a mistake, but it’s actually the method where you can experiment, have fun, and just, you know, enjoy being in the kitchen. I think it’s the best cookbook for that.

I have this suit, of course. This is also one of my ideas. I wanted to have a suit, a red Tabasco suit. I have it. It has a lot of pockets where I can fit many Tabasco sauces. So for example, if I’m at the movie theater and someone has some popcorn, I can be like, “don’t worry, I got you.” Boom, boom, boom, sprinkle some Tabasco. Or let’s say I’m having a carne asada with my family. They’re having some tacos and then I can be like, “hold up, hold up. Let me give you some hot sauce, uncle.” And then boom, boom, boom, some Tabasco sauce. So it’s a very convenient suit. I personally like it a lot. I don’t like taking it off because I love it so much. So this is another thing that me and Tabasco collaborated with. I mean, there’s many of them. I am very busy as C.H.I.P.

AM: Do you have a favorite Tabasco flavor?

IG: It’s too hard to pick. There’s so many of them. I mean, the chipotle is so nice with a sandwich. I really like the little sweet, spicy flavor that it has. Sriracha is also really good. The extra hot is delicious when I’m feeling a little bit adventurous. I mean, the Tabasco red sauce is a classic. It’s discreet, yet it enhances everything. So I don’t know. I mean, I ran out specifically of the green jalapeno Tabasco sauce when I made that post back in South Africa. So, I mean, you could say that that one is my favorite because that’s the one that I ran out of first. So I don’t know. I like all of them. They’re all like my children. I cannot pick. I love them all individually.

IG @inakigo

PHOTOGRAPHY CREDIT | Tabasco

Read the AUG ISSUE #128 of Athleisure Mag and see MAKING THE MOST OF C.H.I.P. | Inaki Godoy in mag.

ATHLEISURE LIST | TAP

TAP launched in New York City in 2017, opening its first café on the Upper West Side. What began as one small counter built around three Brazilian staples, tapioca sandwiches, açaí bowls, and pão de queijo, has since grown into a five-café everyday Brazilian café,” with locations across Manhattan, Queens, and Miami, including our newest café in NoMad, which just celebrated its grand opening this August.

TAP serves wellness-driven Brazilian fast-casual food, 100% gluten-free and built around three pillars: tapioca sandwiches, açaí bowls, and pão de queijo (Brazilian cheese bread). The signature ingredient across the menu is tapioca flour, milled from the cassava root, which forms the base of our sandwiches, egg wraps, and cheese bread. It’s naturally gluten-free and a staple of Brazilian cooking that’s also become a favorite among fitness- and health-conscious eaters. We layer that with real açaí, Brazilian- grown coffee, and tropical fruit, so every category on the menu, from breakfast through dinner, carries the same Brazilian, better-for-you DNA.

Being 100% gluten-free isn’t a marketing angle for us; it’s a promise. So many of their guests are part of the celiac and gluten-free community, and walking into TAP means they never have to ask a single question about cross-contamination. Every item on the menu is safe for them.

That trust is exactly why they operate from 7 AM to 9 PM at NoMad: they want TAP to be part of someone’s whole day, from a morning coffee and açaí bowl to a lunch and dinner tapioca sandwich, without ever having to think twice about what’s in it. Fast, healthy, and full of flavor, that’s the whole idea behind TAP. And being gluten-free, isn’t exclusive to those who need it; it’s just a better way to eat for everyone.

We suggest that you try these 3 acai bowls - Samba Bowl (an authentic açai with homemade granola, mango, and passion fruit – a bright, tropical mix), Monster Bowl (a 24oz bowl loaded with real açai, fruit, granola, chia, and coconut flakes), and a Power Bowl (built for peanut butter lovers: real açai topped with granola, banana, strawberries, a swirl of peanut butter, and milk powder - contains nuts).

Their tapioca sandwiches are TAP’s original signature: a naturally gluten-free “bread,” griddled fresh from tapioca flour milled from the cassava root, filled with real, honest ingredients. We suggest you try their Philly “Rio” Steak, Prosciutto Classico and BBQ Mushroom.

There Pão de Queijo is Brazil’s beloved cheese bread — naturally gluten- free, made from tapioca (cassava) starch and real cheese, with that iconic chewy-inside, crisp-outside bite. It’s one of the most nostalgic foods in Brazil, and they bake theirs fresh daily using a special cheese blend of mozzarella, parmesan, and swiss. Try their Traditional, Spicy, and Pesto.

TAP NOMAD

261 5th Ave

NY, NY 10016

eattap.co

IG @eat_tap

PHOTOS COURTESY | Tap

Read Athleisure Mag’s AUG ISSUE #128 and see ATHLEISURE LIST | Tap in mag.

BINGELY BOOKS

THE CARIBBEAN COOKBOOK

Phaidon

Rawlston Williams

Caribbean cuisine is rooted in creativity, resourcefulness, and ingenuity! The dishes that are made represent various cultures that have come together over time and borders. In The Caribbean Cookbook, Chef Rawlston Williams celebrates the diversity in food, culinary traditions, and flavors that are from this dynamic region.

With more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum.

We’re looking forward to making an array of dishes like Jamaica’s Jerk Chicken, Dominica’s Callaloo Soup, and Puerto Rico’s plantain-based Mofongo and more!

WHAT TO COOK WHEN YOU DON’T FEEL LIKE COOKING: MAKE IT FAST

Union Square & Co

Caroline Chambers

In What To Cook When You Don’t Feel Like Cooking: Make it Fast, Caroline Chambers once again presents dishes to make when you don’t feel like cooking which has been her brand! Her cookbooks remove unnecessary steps, minimizes the amount of prep dishes, and strives to make stress free options that keep the process fun - even when you don’t want to cook!

She separates her cookbook in 3 time based chapters. WIth over 100 recipes for dinner you’ll find that nothing takes over 30 minutes to make with some stand-outs including Flank Steak with Elote Salsa, Fish and Veggie Curry, and Rotisserie-ish Chicken with Schmaltzy Dressing!

SOMETHING FOR NOTHING

Clarkson Potter

Alison Roman

We love when a dish comes together and it’s when you think, “how did something so wonderful come from basically nothing,” you will get the answers to this in Something For Nothing! This cookbook is a collection of simple, smart, timeless recipes that rely on a home cook’s best kept secret - a well-stocked pantry!

Being able to make the most of items that are already available to you whether they are in a can, bags, jars, etc! Alison Roman ensures that each dish is packed with flavor along with her writing style that presents classic recipes along with her warm flair!

We love Snacks and Things to Start which includes Herbed Artichoke Dip, Spanish Tortilla & Friends, and Labne with Caramelized Harissa.

With the Fall coming up Soups & Stews provides recipes for Kimchi-Tomato Soup with Rice & a Soft Egg; Golden Mushroom Soup with Orzo & a Pat of Butter; and Ginger & Greens Noodle Soup. These may be on repeat!

In Pasta & Noodles her Saucy Roasted Eggplant Pasta; Bolognese with Fennel; and Carbonara for Two seems like a win.

These are just a sampling of recipes that you will find that will make you want to raid your own kitchen/pantry (or even pop out to get a few more items) to create these amazing dishes.

Read Athleisure Mag’s AUG ISSUE #128 of Athleisure Mag and see BINGELY BOOKS in mag.

NYFW COACH SS27 + TANQUERAY GIN

NYFW kicked off its SS27 with a number of shows including Coach which took place on Sep 10th. They celebrated the 85th anniversary by presenting a collection of of slim and straight silhouettes. In addition the line includes loveworn materials and refined tailoring as well as inside-out construction. Of course, leatherwork is also an essential element of the collection and the brand. Creative Director, Stuart Vevers shared that, “for Coach’s 85th anniversary, I was thinking about memory and the way familiar things change as we live with them. I didn’t want to make a retrospective. We turned familiar Coach ideas inside out, exposed their construction, softened them and left traces of celebration on them. Having 85 years behind us gives us the confidence to look forward.” Attendees say archetypes that illustrate Vevers’ vision for Coach - trench coats, leather jackets, tuxedos, bias-cut dresses, and Western boots.

Prior to guests watching the runway show, they were able to read the collection notes as they sipped on Coach 85 (Inspired by Coach’s 85th anniversary, the COACH 85 is a vibrant, effortlessly polished serve that feels like the cocktail equivalent of a new-season runway look. Fresh pink grapefruit and lemon bring a bold pop of color, Tanqueray London Dry Gin adds an elegant finish. Bright, sophisticated and just unexpected enough, it’s the perfect accessory for taking you from front row to afterparty), an anniversary cocktail made with Tanqueray Gin. Post the presentation, guests were able to enjoy a continued party for Coach Club 85. Tanqueray Gin partnered with Coach as the official sponsor of the runway show and afterparty.

You can see the runway show here as well as to read the collection notes. You can also make these cocktails at home!

Tanqueray Coach Dirty Martini

*Makes one serving

Ingredients:

• 2 oz Tanqueray London Dry Gin

• 0.75 oz Olive Brine

• 0.25 oz Extra Dry Vermouth

Garnish: 1 skewered olive

Glassware: Martini Glass

Method: Add all ingredients into an ice-filled cocktail shaker and shake. Strain into a chilled martini glass, garnish with skewered olive.

Coach 85

*Makes one serving

Ingredients:

• 1 oz Tanqueary London dry gin

• 2 oz freshly squeezed pink or red grapefruit juice

• 2 oz French Aperitif Wine

• .5 oz elderflower liqueur

• .5 oz freshly squeezed lemon juice plus 1 inch lemon peel OR 3 dashes lemon bitters

Garnish: Long grapefruit twist, to garnish

Glassware: Coupe

Method: Add all ingredients into an ice-filled cocktail shaker and shake. Strain into a coupe glass, garnish with a long grapefruit twist.

PHOTO CREDIT | Tanqueray Gin

LIMITED EDITION JOHNNIE WALKER BLACK LABEL BOTTLEL DESIGN IN COLLABORATION WITH SABRINA CARPENTER

As you know, Sabrina Carpenter has had a partnership with Johnnie Walker Black Label for awhile and as she continued in her multi-year partnership, she has collaborated on designing a bottle! By drawing inspiration from her album, Man’s Best Friend, it is in a bespoke Sabrina Blue colorway and has a playful dog paw motif as well.

This bottle will first launch in Great Britain along with select global markets. It will be available here in the US in 2027.

IMMERSIVE CULINARY | CHEF ANTONIA LOFASO

We always enjoy catching up with our favorite chefs and this month’s cover star is Chef Antonia Lofasa who we first saw on S4 of Bravo’s Top Chef: Chicago and again on S8 of Top Chef: All-Stars. Since then, we have seen her on a number of competitions, culinary shows, at Food Network’s NYC Wine & Food Festival and more! This month, her show Kitchen Undercover launched on Food Network and has new episodes that drop on Tues. at 9pm! We caught up with her in Las Vegas for a remote photoshoot to talk about her passion for cooking, how she came to the industry, her 3 restaurants, her newly premiered show that she hosts, her love of golf, and upcoming shows!

ATHLEISURE MAG: What was the first dish that made you fall in love with food?

CHEF ANTONIA LOFASO: Oh God, that’s a hard question! You know, there were like different levels to it, if that makes sense. I have friends who, you know, said to me, when they found out that I was cooking, they were like well that makes all the sense in the world you know? It’s like you know those IG posts that are like, “you may not know that I won the lottery, but there will be signs?”

AM: Right.

CHEF AL: I was someone who you know came from a family who we always sat down at the table and we always had dinner together, we always had breakfast together, lunch was always kind of dictated by school or wherever we were. When I started going to friends’ houses, and a lot of times, their parents worked at night, or they came from a single-family home, and either their mom or dad wasn’t home because they were working. One of the very first, best friends that I had, she goes, “come over to my house for dinner.” So when I did, she reheated Hungry Man dinners in her oven, and then we ate, and I was like – ok, it is what it is. A lot of people and children live that way.

It was confusing to me because I came from a family where my mom made dinner every night. We sat together and we ate. I started taking that role with my friends. I would have their parents take us to the supermarket and buy things. One of the dishes that I would make all the time was a roasted chicken. It was the first thing that my grandmother showed me how to do. It was a staple and to this day, for the record, I make one of the greatest whole roasted chickens like on the planet!

AM: Oh wow!

CHEF AL: Anyone who’s ever been to my house and everyone who asks me what they want me to make – they will say your roasted chicken and I know it! Then the really wild part is when I went to the French Culinary Institute, we learned how to make a roasted chicken! I was like dude, I got this and it was really funny because one of my chef instructors said to me, “like oh my god you already know how to do this!” Then they gave me an entire dissertation about how in classic French cooking, it’s as if you’re not allowed to leave this level of cooking until you’ve mastered the whole roast chicken. Like Poulet Rôti Grand-Mère (Roast Chicken Grandmother-Style) is like one of the most classic French chicken dishes that you learn how to make. I had no idea that like from a classic French trained, you know, teacher, educator, student, it’s always the roast chicken. So that is, I think, my earliest memory of being like, oh, my God, this is what I want to do because every time I would go to a friend’s house, I was like, we’re making roast chicken. We’re making roast chicken and I would dance with the chicken and hold it up!

AM: Oh my God - love a good roast chicken and not everyone makes a good one.

How do you define your style of cooking?

CHEF AL: You know, I grew up in an American Italian family. I’m basically American Italian and Jewish. We ate mostly American Italian. I grew up in Long Island, New York, in a very, small community where, again, it was mostly American Italians. And so I didn’t really know much about, diversity of food until I moved to Los Angeles.

AM: Right.

CHEF AL: Then I had Mexican food for the first time! I mean, sure, you had Chinese restaurants in Long Island.

AM: Right.

CHEF AL: I was just someone who, you know, was very inquisitive about food. And through that, you know, of course everything just started building. Like, my restaurant Scopa is American Italian.

So I found myself being like, oh my God of course my go-to is Italian food because that’s the most comforting.

AM: Right.

CHEF AL: As I grew up, I went to a big public school in Los Angeles so the majority of people that I went to school with were all from Mexico or Mexican descent and we just ate a ton of Mexican food. I found myself cooking it and learning more about it. DAMA is a mixture of Mexican. I spent a good amount of time in Spain. My business partner, one of them was from Colombia.

My daughter is Jamaican. So my ex-in-law, you know, obviously I spent 10 years with them throughout Jamaica. So I learned about Caribbean food, not from books, but learning Caribbean food from Caribbean women and grandmothers! I remember the first time it was like a Christmas. Someone didn’t want to make the rice and peas and they’re like, “well Antonia can make it and I remember being like, I was no longer the white girl!”

AM: Exactly, having family that is Jamaican, Haitian, Dominican etc that is a high honor they gave you! Because those had to be right and they will tell you!

CHEF AL: I mean, I learned how to

make stewed peas, I learned how to

make curry, I know how to make jerk!

AM: Facts!

CHEF AL: So I think that my love of food came from really immersing myself just in different cultures in a very real way.

AM: Right.

CHEF AL: And so when people ask about my cooking style, I think they just automatically assume because of my name –

AM: Exactly.

CHEF AL: All I do is Italian food. And yes, I have an Italian restaurant, but if you look at Black Market, everything that I do there is a mixture of everything. The throughline is, you know, I grew up in Wolfgang Puck’s kitchen. So for me, it’s execution and organization and discipline that runs the show. My ability to have my own voice and my own true temperament with food come through with ingredients that I have a true understanding, love, and respect for you know?

I really don’t play with things that I don’t understand. I think I always end up like, you know, for lack of a better words, like fucking them up. I remember I did S8 of Top Chef: All-Stars and I got paired with Morimoto. Basically, the challenge was to create a last meal and this was something his mother made for him. Instead of just taking the ingredients that I know how to use, like I know how to use miso. I know how to use sushi rice because we used to use use it at Spago with Wolfgang. I know how to tempura things. Instead of using the items that he gave me and just create something of my own, I try to recreate an actual memory from his childhood, which no one can do no matter what culture it is.

AM: Yeah.

CHEF AL: I just really screwed up and so I’ve always kind of taken that lesson to heart which is when I understand an ingredient I can use them in my format instead of taking the ingredients and trying to make something that’s very traditional or very specific, unless I’ve spent a lot of time with people from that culture and I can really immerse myself in it like don’t even try because the heart part of things don’t transfer when you don’t have like a true understanding of what someone has experienced or cooked in that culture. Like you just can’t, you can’t recreate it.

AM: No. And I agree with that. When I first became aware of you as a chef was S4 Top Chef: Chicago. I mean, I’ve been watching Top Chef since the beginning.

CHEF AL: Amazing.

AM: So seeing you in that season and again in S8 for All-Stars. Every time I see you in these competition shows, you can see that you’re locked in and you know exactly how you are going to attack the designated task. What draws you to doing reality competition shows?

CHEF AL: You know, it’s funny because, you know, I started reality competition in 2007, right? This was back in the day when I was still working as a line cook at Spago. We got hazed if we even spoke about watching reality television to do with cooking.

AM: Oh, wow.

CHEF AL: It was like, we don’t talk about it in this kitchen. Real chefs don’t do those shows - keep your mouth shut.

AM: Wow!

CHEF AL: And so, it was almost like this dirty secret, that I liked watching it. Like, I would find myself with other, dirty people standing in the walkin being like, “oh, my God, did you see what happened last night?” Like, this is wild, right?

AM: Yeah.

CHEF LA: Think about this. The very first reality television competition in cooking was Iron Chef America that started in 2004. I went on Top Chef in 2007. So within the first 900 days of this ever being on television, I am now watching this thing unfold being like, oh my God. Right?

AM: That’s true.

CHEF AL: I really didn’t have like, I want to be on that show or I could be on that show. I was just petrified of the show and in awe of it. Right. And, and then also in this mindset of being like, oh my God, I could never do a show like that because if I, I worked at, well, I worked at Spago. Yeah. And if I wanted to continue down this, this line of like real chef, true chef, I won’t, I don’t do stuff like that.

AM: Yeah.

CHEF AL: Right. Yeah. And then, I ended up, you know, and this was obviously season one. So I ended up leaving and it’s 3 years later and I’m now working for SBE, which is definitely a little bit more. I mean, if you’re in LA or if anyone knows SBE, they have, you know, some of the biggest like nightclub, blah, blah, blah. And so I found myself being a little, obviously less rigid with myself. I was actually working for Eddie Murphy at the time. I was doing his personal chefing. I was like, I was in a Gelson’s and I walked by Rachel Ray on a Triscuit box. I was like, you know what? If Rachael Ray could be on a Triscuit box, I don’t know why I’m thinking so small. I could do something like that.

At the time I worked for SBE and I was promised the shot at opening their supper club, which was still going to be a bar and a lounge and a nightclub, but I would have the opportunity to build out a 9 item menu for their little lounge. I got really excited by the idea of my first ability to build out a small menu. SBE’s marketing team was like, “by the way, Top Chef is interested.” Basically the producers of Top Chef reached out to large restaurant marketing teams. They were always looking for women because there was like five of us.

AM: Especially at that time.

CHEF AL: Not in those years.

AM: Right.

CHEF AL: I basically was like ok, that’s crazy. I’ll interview. But then I also was like, you know, this was also during the beginning era of American Idol. I was like, wait a second. Do I have to wait in those big lines? They were like, no, it’s just gonna be an interview. And I went in and I did the interview just to like be like, ok, like, fuck it. Like, let’s see what happens.

AM: Yeah.

CHEF AL: I remember my dad telling me that I just got this really big opportunity with SBE to write this menu - just keep your head on the ground and to stay focused on it. He wondered about the chances of me really getting on a show like that – was it really worth it? I love my father to death and he’s my biggest fan on the planet but he’s very practical. He’s the parent that was more practical and my mom was like unicorns and rainbows you have to be a famous person and I was like wait, what? My dad’s like, work hard and everything you get will be through hard work. And so that’s really how reality television started for me. It wasn’t like, oh, my God, I can’t wait to do this. It was like, holy shit, should I do this? This seems hard and weird. I told my dad that I went in for the interview. Like, you know, there’s so many people that are, you know, that go out for this. And, you know, the chances of it happening are slim to none. Little did I know, I was checking all the boxes, like Wolfgang Puck, woman, mother.

AM: Yeah.

CHEF AL: I mean, they’re like, oh, great. We’ve got our woman. Check. We’ve got our woman who has a strong cooking background. Check. And she gave birth.

AM: Yeah.

CHEF AL: There’s only 5 of those unicorns in 2007 that have done all those things. Who, by the way, is not 50 years old - I was 27/28. So that’s really how it started. It wasn’t like the longing or the desire really, or that it kind of like landed in my lap. It was the beginning of it. Nobody knew where it was going. There was Iron Chef and then there was Top Chef. That’s all the competitions that there were. You know, it wasn’t the 9,000, you know, and then the rotation of the same chefs that are being rotated through the 7,000 competitions that we have now you know? And so that’s really how it started.

AM: It’s different times! Since then, we’ll see you on Cutthroat Kitchen, Chopped or Guy’s Grocery Games. It was so exciting when you won Tournament of Champions last season. It was like, please let this girl get this award as you have been so close in various culinary competition shows!

CHEF AL: Yeah. I mean, I have been competing for 20 years and I always make it right there. Like I’ve always been second place, third place, you know! So finally, after almost 19/20 years, this is the first time I’ve actually ever won something big.

AM: It was so emotional because we have watched you for so many years! Seeing you just in Top Chef for both of your seasons, you were so close.

CHEF AL: I really appreciate it! If anyone’s followed me, they know that I’ve definitely put in the work.

AM: We felt your emotions on that win for sure!

So now, we have Kitchen Undercover that premiered this month and we watched the first episode. Between listening to friends of ours in the industry and even the social posts, people are loving the format of the show and of course you hosting it! We love this particular format of the show of an existing restaurant that needs to look at what they’re doing to optimize their efforts so that they can stay in business and getting assistance by industry leaders. But in watching the first episode, yours is still bringing something new to this category because you’re actually walking through saying what is wrong based on the juxtaposition of what is standard in the industry. More importantly, you’re saying why!

CHEF AL: I think that from the way that I even saw it edited, you know what I mean? And I did it with them. I was like, they really gave me free reign! Because listen, these shows take a lot of days to shoot.

AM: Yeah.

CHEF AL: Not everyone wants to stay on set for that many days, you know what I mean? And there’s a format there - you go in, you yell, you’re done.

AM: Exactly.

CHEF AL: I literally said, we can’t walk in here and it can’t just be like dirty kitchen, wrong food, change this. Every restaurant is going to absolutely have a different set of issues!

AM: 100%!

CHEF AL: Mind you, the show that just premiered, you know a lot of times the conversation amongst them was there’s got to be more wrong in the kitchen. I’m like, I’m not going to manufacture something!

AM: Right.

CHEF AL: So the show is very true to everything that I saw. You know, listen everybody wants the drama!

AM: Exactly.

CHEF AL: Just so we’re clear, you put anyone in a restaurant cooking, there’s going to be drama!

AM: There’s going to be something!

CHEF AL: Just put the camera in the right direction. There’s not one episode that is a lack of drama, but it has to be real. I’m not going to go in there and then talk to these owners and get real responses from them if I am not looking at the things that are actually really wrong. And in every episode, it was always something different.

AM: We loved it.

CHEF AL: Yeah.

AM: What really hit a cord with us is that you started it off saying that, “the food is really great here.” And from the jump, we were like, ok, well, clearly there’s a dynamic issue. And then in the episode, you’re saying there is a dynamics issue of how things are flowing, because the kitchen should move like an orchestra.

To see this illustrated in this show and to explain the why in detail, not just the theatrics – we were hooked and cannot wait to see the progression of the season.

CHEF AL: Thank you. I hope thousands of other people are as well. Otherwise we don’t get a S2.

AM: We’re sure there’s going to be a S2!

You have spoken to this a bit already, but why did you want to give your time in this way and focus on the industry? You’re giving so much insightful informational. At Athleisure Mag, we’re always in kitchens talking with culinary experts, but for other people to be able to see that and get that information and to truly understand how this works, why are you excited that this is now out there?

CHEF AL: I have collected over, you know, close to 3 decades of being in professional kitchens, opening up 3 restaurants in Los Angeles. You know, I’ve opened up other restaurants that have closed. I’ve had horrible failures in the industry and glamorous, wild success. And the truth is most people don’t know the other part.

AM: Yeah.

CHEF AL: And the other part is why I’ve been so successful later because I know what works and what doesn’t. I know what’s right and what’s wrong and unfortunately a lot of times restaurateurs open restaurants and they haven’t been given the opportunity to work with someone who’s already done it or to be mentored by somebody who says this is what works this is what doesn’t. They just kind of go in blindly and then they have this natural ability as leaders. They have natural abilities as cooks. But sometimes all the other fine print, what really takes people down, doesn’t get addressed. Does that make sense?

AM: Oh, no, 100%.

CHEF AL: Mind you, I didn’t go to college. I have no bachelor’s degree in business. I barely graduated high school. I have done well for myself through trial and error. Now I’m somebody who sits in big business meetings and knows exactly what I’m talking about because of the trial and error and I’ve wanted to do a show like this forever.

There’s no women in this space that talk and have the conversations the way that I do and so many of my peers do. That kind of representation I think is so important to see. I mean I think it’s wonderful for people to see me winning cooking competitions and to articulate what I see in food - congratulations you know. All of that aside, I navigated 3 businesses through fires and COVID in a major market like Los Angeles - one of the most expensive cities in the country and I employ hundreds of people. All of that really matters. And I think the way that I’ve inspired people through just basic cooking and things like this, I think that there’s a level to inspire through the levels of business and my business acumen that I’ve developed over the course of 30 years and not through a formal education. I want that to be at the forefront.

The other part to it and you’ll hear me say it in the shows and you kind of hear me say it to Jurni Rayne, the owner and operator of the soul food diner Gritz N’ Wafflez in the car where I’m like, this means something to me. Chefs are meant to mentor. Now mind you, is there the drama of like bad things that are happening in the kitchen? Yeah, my daughter likes to compare it to Love Island and she always tells me, “people love drama. It draws them in mommy.”

AM: Right!

CHEF AL: But on the other hand, she goes, “you are loving and you’re caring and you are really there to help.” I said this to Nestor Milian when we started, “we are going to change people’s lives.” It may not even be the person that we think it’s going to be when we walk through those doors. We’re going to be able to hold a standard of excellence and of discipline and of all the things that we do in the restaurant industry. We don’t know who that’s going to inspire. It could be a dishwasher who decides they want to do X, Y, and Z and want to cook now. It could be, you know, for an example, a young son who was working with his father, who now wants to go to management school to really take over the family business. There’s so many things that we don’t know what’s going to happen just by us walking in this venue and telling them this needs to be corrected.

Everyone knows when something doesn’t feel right. Everyone knows when something isn’t working, right? And all I do is go in there and I tell the truth. And by me telling the truth, everyone starts to talk and everyone starts to clear the air. And everyone says, oh my God, I was feeling the same exact way and I just kept my mouth shut. You know, I thought that this was supposed to be happening and it wasn’t. Everyone should demand to work in an environment that’s safe, that’s clean, and that’s doing its very best to be the best possible version of hospitality for our guests. You know, owners unfortunately don’t get a day off and when you feel complacent as does your people - unfortunately you don’t get a day off. You get to go cry at home when no one knows.

AM: Ha, I know that’s right!

CHEF AL: You get to go cry in a corner, but nobody knows. You get to be all of the pillar of strength in front of everyone and they never get to see you waver.

AM: Yeah.

CHEF AL: I wanted to be that person who came in to inspire, to be the person who says what the fuck, and do all of the things with humor, humility, and sarcasm. Sometimes there is a little bit of aggression, but all in all if you watch this - it is exactly how I am in every single one of my restaurants. You know this is exactly how I am with every single one of my staff members and it’s one of those things where they all love me for it because they feel like they work in an environment that they feel proud of.

AM: Right.

CHEF AL: When there’s large praise to be had, I want to give it, you know what I mean? When there’s corrections to be had, I want to make the corrections and I want to do them in the most positive loving way, you know, but that also includes a raised voice, you know what I mean? A hand in the air, you know, not like back in the day, like where I grew up, where you’re cursing at people, people and like telling them they’re pieces of shit.

AM: Yeah.

CHEF AL: There’s other ways to do it. And that’s how I do it.

AM: Wow.

CHEF AL: Like, the counterparts to this have gone into their shows differently and been like, this is disgusting. This is blah, blah, blah. And I’m like, I didn’t use those words. And I got the same result.

AM: It’s great to see the dynamic between you and Nestor. Seeing him in the first episode knowing who he is and watching him when the staff didn’t. Then once he has been revealed, he’s like this is how we do this and if you can’t be serious, get out of the kitchen. You knew the gloves were off.

What is your favorite moment from being in this show? And what do you want as the takeaway for the viewers that are watching?

CHEF AL: I want the viewers to see because you hear us talking about it all day long - the viewers need to understand how hard this business is. I think in the temperament of a lot of what I have seen. I think that people who are coming into restaurants right now think that everything should be perfect and everything should be within my budget and blah blah and that is not the case of what happens. The margins in restaurants are 5% - 7%. Imagine all of the work that you do for 5% and then your 5% is split up between six investors. Like what is that?

AM: Yeah.

CHEF AL: A lot of people make money from the restaurant industry when you have 18.

AM: Exactly.

CHEF AL: When you have 18 restaurants, you can make money. But, not when you have 1 that has 30 seats. Those are the restaurants that we’re talking to. They see people in debt and they see how hard it is to manage staff and they see how hard it is to keep your kitchen in a certain way. They see that it’s not meant to embarrass anybody.

AM: Right.

CHEF AL: It really isn’t. It really is meant for people to see like this is a really fucking hard industry that can slip through managers, executive chefs and business people’s hands very quickly.

AM: Yeah.

CHEF AL: You see people struggling trying to get it right.

AM: Here in NYC we have a number of interesting eateries popping up such as those that are just focusing on omakase, bagel experiences or the amount of matcha bars and caffeine bars. What is your advice to people in this area of the industry. We totally agree with you that a lot of the restaurants we love going to, they’re part of large hospitality groups. But for those coming up with their solo locations or a handful of locations – in many cases it has super limited seating and take and go concepts. What are the things that they should be mindful of when they’re looking at their business regardless of what their curated menu offerings are?

CHEF AL: Well you know it’s really interesting? I think a lot of them from what I’ve seen right it’s what we call in the restaurant industry Fast Casual.

AM: Yeah.

CHEF AL: I mean they’ve eliminated their labor.

AM: Yeah.

CHEF AL: So they’re actually coming from a very smart standpoint because they’re eliminating what most of us struggle with, which is like, we can’t have high labor and high food costs. You know what I mean? Like great if we live in a city where labor is, you know, and for the record, like when I say even high labor, I’m like, we have always paid way above minimum wage. Everything is just more expensive because of the way our Worker’s Compensation, our insurance – everything is just high.

So I think that these like PopUp Bagels in NY it’s so smart!

AM: I agree. Places like that, Leon’s Bagels. I just went to NY’s first caffeine shop, Street Blends which has quite a menu of inventive coffees and teas and they they have a few bites you can enjoy. As someone who loves tea, being able to have so many options when friends ask to go out for coffee is nice.

CHEF AL: Just so we’re clear, coffee bars, their margins are phenomenal!

Everyone has been fully programmed by Starbucks that $8 for a cup of coffee is the norm.

I mean there is only a very small percentage of people on the planet who don’t buy it. I mean, I bought a very expensive coffee maker from Williams-Sonoma. I have saved thousands of dollars a year. Thousands of dollars. And so it’s one of those things where it’s a very smart business model. It’s a very smart business model.

Who I’m worried about are literally the people that I’m talking to in the show. It’s the restaurants that are opening that only have 40 seats open for lunch and they are only built for lunch. And then they try to do dinner because they need to make more revenue in order to pay their rent. They just didn’t even realize the business structure to begin with. I went into the industry with 2 men who had opened other restaurants. They knew that they actually base everything off of the rent. That’s where it starts. So if you know, your rent is X, you need to be able to make that in this many days in order to make that in this many days, you know, it’s just math a problem.

AM: Yeah. It’s working backwards.

CHEF AL: Yeah.

AM: In a few weeks, you also have another show that you’re going to be on with Bobby Flay called The Line. Is there anything you can share abou the show as we know it also premieres on Food Network Sep 8th at 9pm ET. The format of this show is another one that seems like it’s such a great concept that hasn’t been out there as well.

CHEF AL: It is a phenomenal concept. Like when he called me to do this and, you know, we worked together on BBQ Brawl. So we really got to spend some time together. Bobby is someone who loves people who are like real industry people. He loves people who are still in it because that man eats, sleeps, and breathes the restaurant industry! As big as he’s gotten, he’s still someone who wants to be in his restaurants. It’s a real thing and so he came up with a concept. I don’t think it’s anything I can’t talk about because they already announced it on Variety and People.

Well, it’s essentially, we are a team (Editor’s Note: the home team consists of Bobby Flay, Antonia Lofaso, Michael Jenkins, and Claudette Zepeda. Visiting teams will include Marcus Samuelsson & Fariyal Abdullahi representing Hav & Mar for the series premiere, Leah Cohen of Pig and Khao will be another week, and Spike Mendelsohn of Good Stuff Eatery will be there to name a few in this competition show). So he basically is our team captain and we take on week after week, brand new restaurant teams. So restaurants come in with their team and we cook their food. Wow. And mind you, it is very difficult because I ran the gamut. One week it’s Middle Eastern, the next week it’s classic seafood - and for the record that’s all production gives us! Obviously because it’s the production, we have to be able to plan our menu and to have the ingredients in house.

They’ll be like, this week you’re going to do Middle Eastern. The next day you’re going to do Costa Rican. The next week you’re going to do brunch. The next week you’re going to do a birthday. So that’s all we know. We don’t know who we’re going against. We don’t know. It’s a very short time frame for prep and then it’s a service. And we have people who come in and they don’t know who’s cooking back there. They eat us afterwards.

AM: Oh, my God!

CHEF AL: Yeah and literally the dishes go out in real time as people order them like it would in a restaurant.

And, you know, there’s smaller tasting portions and they vote right then and there. They have their phones and they get on an app and they say 1 through 5 stars. And it’s all based on stars.

AM: Oh wow, ok can’t wait till that comes out. I always love that he has interesting twists to the way he presents shows and breaking formats that you think you know while sometimes coming out with something completely different. It just draws you in.

CHEF AL: Yeah he does. This is a totally new show that you have never seen before. Like people, of course, as soon as they, you know, as soon as they announced it, they were like, this is like Hell’s Kitchen. I was like, this is not like Hell’s Kitchen.

AM: No, it’s not like Hell’s Kitchen. Yeah, those are very different.

CHEF AL: We are a team and other restaurant

teams come in to take us on.

AM: Wow.

CHEF AL: We don’t know who’s dining out there. We have the same information that they have. And essentially the only real up that we have is the fact that we’re familiar with the kitchen because we’re in that kitchen all day long. The visiting team usually has people who are coming in that have never been on television before and have never really competed before. So their nerves get the best of them or whatever it is. That’s literally the only upside that we have. But we are competing against what they do on a regular basis in their restaurants day after day, night after night.

AM: That is crazy. We have the Food Network NYC Wine Food Festival coming up in October. We interviewed you for a few minutes back in 2024 when you were here. You’re coming back this year. Why do you love participating?

CHEF AL: Well, I love doing New York. New York is my hometown. Even though I’ve been in LA for my whole life, like my whole family is from Long Island and they drive out. And for the record, they don’t even want to go to my events.

AM: Ha – oh no!

CHEF AL: They’re like, can we meet Bobby Flay? Can we meet Alex Guarnaschelli? I was like, sure, by all means, here’s your tickets.

AM: Right.

CHEF AL: So that’s one of the reasons. I love New York. You know, I love the New York food scene. I love being able to cook. You know, this year I’m cooking with Marc Forgione and Michael Symon. Last year I got to cook with Alex Guarnaschelli, but the year before that, I got to cook at Delmonico’s.

AM: Oh yeah!

CHEF AL: Which is iconic and it was myself and Ayesha Nurdjaja who we are very good friends! So we cooked at Delmonico’s in the basement.

AM: Wow!

CHEF AL: So the basement, are you ready for this? The basement held the very first luncheon by a group of women in New York City that was a Ladies Who Lunch event. It was a coalition in New York that it was the very first luncheon that they were allowed to eat in without male attendees or male escorts.

AM: Wait, stop! What? Wow.

CHEF AL: So here you have 2 females coming out to do this entire dinner in\ the same exact room that 80 years ago women who were not allowed to eat alone without a male escort!

AM: Which is crazy!

CHEF AL: Right! First lunch you know, in the same room.

AM: Wow.

CHEF AL: So think about the energy and the soul that was in that room.

AM: That’s pretty amazing and really crazy at the same time!

CHEF AL: New York, Philly, and Boston – you know, those are really the first cities that would be able to have that kind of history to them!

AM: Oh yeah!

CHEF AL: So any chance I get to go to New York and do that I’m just like all in!

AM: How do you navigate between your shows, owning 3 restaurants, doing food festivals, and all of these different things? How do you balance all of that you know because it’s a full schedule.

CHEF AL: It is a lot and I have wonderful teams in my restaurants that I have grown over the course of the last 16 years.

AM: Right.

CHEF AL: They weren’t built all at once. You know, they were built, with 4 year gaps in between them. Opened all of them. I curated the entire line. I started the culture. I have the chefs. I’ve trained them and all of them are so loyal and so dedicated. The other part to it, right, is they’re loyal and dedicated, but also they’re inspired. So many times in restaurants, these young kids these days, they want to jump from restaurant to restaurant because they get bored. They’re like, we’re going to make that chicken parm again. I was like, listen, chicken parm is what keeps us in business. You guys better learn that now. But they get to travel with me.

I have a chef here right now in San Diego who’s doing an event with me here at the Waldorf Astoria. He gets 4 days out here in San Diego to do events. They get to learn. He’s been with me to Mexico, the Dominican Republic, New York, Florida, and they get to go all over. They bring their families with them and they get to do things in larger format and they get to test their skills. So they always constantly feel like they’re growing. So they go back to the restaurant with that same enthusiasm. And again, I do think it has everything to do with the teams.

A lot of this stuff, I got busier later. The foundation of those restaurants were already established. I didn’t grow faster than I could or should. I did it at a pace that kept everything very controlled, if that makes sense.

AM: No, 100%.

CHEF AL: Now, mind you, every single day, I’m like, this is the day the whole thing blows up and I’ll be like, you know, on unemployment. I wake up every morning with that. I built the foundation strong. And so it feels like it’s working.

AM: After doing our cover photoshoot with you, we know you’re a golf girly and that you love golf.

CHEF AL: I love it so much!

AM: How did you come to this sport and why do you love it so much? And that golf course you have at your home, that’s literal chef’s kiss!

CHEF AL: So do you golf?

AM: I do golf. I’ve golfed ever since I was six. Now, I am not great. But my dad who taught himself how to play in college and who played every weekend that I remember growing up was like, look, you need to learn golf. You need to learn tennis.

CHEF AL: It’s my favorite. I am someone who has found exercise and wellness through a lot of necessity. I’m like, if I’m going to continue with this schedule, I need to take care of myself. So I work out. I have a trainer. I do sauna. I do ice. And for the longest period of time, I was always like, that’s my hobby, right?

AM: Yeah.

CHEF AL: And then what I’ve learned is that’s not a hobby. That’s just actually maintenance.

AM: Yeah.

CHEF AL: And I didn’t really have a true hobby. Mine was a little different. My dad actually played golf. My brothers played golf. And I was the girl who wasn’t allowed to golf with them.

AM: Oh, okay.

CHEF AL: Believe me, I like to throw it in my dad’s face too.

AM: Right.

CHEF AL: I play better than all 3 of them now.

AM: Okay, now!

CHEF AL: It was one of those things where he’s like, these are my boys. I’m gonna teach them how to golf.

AM: Exactly.

CHEF AL: He was like you could stay home and have potato chips and hang out with your mom. So I always made this joke about how my dad never taught me how to play.

AM: Right.

CHEF AL: When I met my now boyfriend – the first thing he asked me when we first started dating, he was like, “hey, do you golf?” I was like, no, but I’ve actually always wanted to learn. Now, mind you, first time I ever played golf, I was asked to participate at Pebble Beach Food and Wine.

AM: Oh, no!

CHEF AL: I’m always thrown into things. I’m at a golf tournament right now at the Waldorf Astoria in San Diego. They’re like, you want to play? I was like, I can’t play this weekend.

AM: Right.

CHEF AL: I was always around it at the greatest golf courses all over the country and I didn’t know how to play and, and had never learned. And so he’s like, well, if you want to, I’d love to teach you. And I was just like, well, that doesn’t sound like a good idea.

AM: Right.

CHEF AL: But I went along with it. At the time I was still a drinker and I was like, oh my God, this is so fun. You go out, you get to wear these cute outfits. You’re in the sun. You have like a spritz while you’re outside. Something you get to do with a whole bunch of people that you like. Then I started hitting really well!

AM: That’s what gets you sucked in!

CHEF LA: Dude! One good ball and this is when my boyfriend likes to joke! He goes, “this is when I knew you took it seriously. It’s when you stopped drinking on the golf course and you hired a coach.” I wanted to learn how to do this better. And I learned how to do it better. And I have a putting green. And when I’m home in Las Vegas, we play like 4 times a week.

AM: Wow. I love it.

CHEF AL: The other part too is I walk the course. So he drives and I take my clubs and I take what I need and I kind of just meet him there. And that’s basically it. That’s essentially how the golf bug started and you know it! The golf bug gets you!

AM: Once you get it, it just becomes a thing. We had Dustin Johnson as our cover earlier this year which was so fun and was on our list for awhile. I love anytime I meet other golf girlies because it’s such a good sport and it’s so fun!

CHEF AL: Yes! It’s so funny because I’m that woman who walk into a pro shop and I tell them that they have nothing for women! My boyfriend is like, “Antonia stop it,” and I go, “babe. I’d like for you to understand when I walk out here. How many other women do you see?” He’s like not many. I asked him to imagine that he plays a sport 4 times a week that he is surrounded by women 98% of the time and that it is something that only women played. How would you feel about it? He said, “I’ve never thought about that.” I was like, of course you haven’t. And I don’t expect you to. However, this is the reality. The reality is if I walk into a pro shop and I’m like, hey, “I’d love to buy a cute shirt too because I’m now here, my section looks like a sale rack.” Do you know what I mean? And your section takes over the entirety of the place you know.

IG @chefantonia

PHOTOGRAPHY COURTESY | FRONT/BACK COVER, PG 19 - 36 + 9CH3FS ROUTIN3S PG 44 Paul Farkas | PG 16 - 17, 40 - 43 Food Network/Kitchen Undercover | PG 39 Bethany Paige Photography |

Read the JUL ISSUE #127 of Athleisure Mag and see IMMERSIVE CULINARY | Chef Antonia Lofaso in mag.

ACE OF SPADES LISTENING PARTY

This month has been a busy one and there were a number of events taking place that we navigated between. With JAŸ-Z’s 3 night concert in NYC that took place July 10th - 12th at Yankees Stadium. Leading up to the concert, we were invited to an intimate Armand de Brignac listening party that was hosted by Jermaine Stone (Street Somm, This is Taste, Wine and Hip Hop), a wine expert and hip-hop artist. This listening party celebrated 3 anniversaries of Reasonable Doubt (30 years), The Blueprint (25 years), and Armand de Brignac’s Ace of Spades (20 years).

We assembled at Eavesdrop in Brooklyn where we listened to a curated series of songs as they would pair with Brut Gold, Rosé, Blanc de Blancs, and Demi-Sec.

REASONABLE DOUBT X BLANC DE BLANCS

Reasonable Doubt (July 10th show) introduced a young JAŸ-Z fully in command of his own voice and with a pen game defined by precision. Blanc de Blancs is Armand de Brignac’s most singular cuvée, demanding the same level of discipline in the cellar as he had in the booth. Made entirely from Chardonnay, it leaves zero room for error in the blend, much like an artist’s debut album.

THE BLUEPRINT X BRUT GOLD

The Blueprint (July 11th show) gave an entire generation of rappers a new flow to build from, one that’s been echoed ever since. Brut Gold plays a parallel role inside Armand de Brignac’s own portfolio. It’s the house’s founding cuvée, a tri-varietal blend sourced from grapes grown across Champagne’s top-rated crus, and the standard against which every other bottle in the range is measured.

EXTRA INNINGS X ROSÉ & DEMI-SEC

We enjoyed this listening party on July 8th and didn’t know what songs were being performed for the July 12th show. Jermaine imagined fans would explore all of JAŸ-Z’s career-defining songs.

The 4:44 album was JAŸ-Z at his most exposed, a deliberate departure from the persona he’d spent a career building. Armand de Brignac’s Rosé makes a similar departure within the portfolio, built from Pinot Noir through a different production process that sets it apart in color, character, and mood from the rest of the range.

Vol. 2... Hard Knock Life was JAŸ-Z’s first album to reach no.1 and remains his best-selling record to date. The album pulled in a wider, more mainstream audience, turning casual listeners into fans. Demi-Sec plays a similar role in champagne: it’s Armand de Brignac’s most crowd-pleasing cuvée, with a touch of sweetness that softens the traditionally dry edge and makes it more approachable to drinkers just discovering the category.

IG @armanddebrignac

@realwolfofwine

@jayz

PHOTOGRAPHY COURTESY | 9PLAYLIST PG 64 - 76 Roc Nation | Ace of Spades Listening Party PG 79 - 81 Armand de Brignac | 9PLAYLIST PG 86 - 93 The Rolling Stones |

Read the JUL ISSUE #128 of Athleisure Mag and see ACE OF SPADE LISTENING PARTY in mag.

PUTTING ON THE SPRITZ | TAVOLA

Life is hectic and having a great meal that transports you to culinary destinations is always a welcoming feeling! This month, we had a great meal at Tavola in Hell’s Kitchen that is know for its Italian, Roman, and Sicilian cuisine! In addition to being able to enjoy an array of dishes, we sat down with Nick Accardi, owner of this restaurant to find out more about the history of the location, the restaurant, and their incredible menu!

ATHLEISURE MAG: Before we delve into Tavola, can you share a bit about your background, how you came to the restaurant industry and kitchens you worked in?

NICK ACCARDI: I was raised in a family devoted to food, and my earliest years were spent absorbing the discipline and instinct that come with growing up around chefs. My mother and grandmother were my first teachers, each bringing her own interpretation of Sicilian tradition to the table. Later, apprenticeships alongside Basque and Italian chefs broadened my palate and introduced me to techniques I couldn’t have discovered on my own.

AM: Tavola’s location has a history of its own. Can you tell us about it?

NA: Tavola occupies a space with real history. It was once home to Manganaro’s Grosseria Italiana, a beloved importer of olive oil and cheese that anchored this neighborhood for well over a century. Stepping into that legacy was something I took seriously, and I wanted Tavola to honor it while establishing its own identity.

AM: What led to you launching Tavola and can you tell us about the cuisine that is offered?

NA: My journey began in 1988 with my first restaurant, Cola’s, in Chelsea. Years later, I wanted to bring something more personal to Hell’s Kitchen, a reflection of my own heritage. Tavola is built around the regional cooking of Sicily, Puglia, and Rome, with deep ties to my family’s roots in Castelvetrano.

AM: Tell us about the ambiance of the restaurant and what guests can expect when they come in to dine!

NA: The atmosphere at Tavola is warm and unpretentious, the kind of place meant to be lingered in. At its heart sits our wood-burning oven, imported from Naples, which shapes not only how we cook but the entire character of the room.

AM: When we chatted with you, you talked about Sicilian as well as Roman cuisine. Can you tell us about the ingredients and foods that are indicative of these cuisines?

NA: We take great care in sourcing ingredients that speak to these regions authentically, including single estate Castelvetrano olives and the olive oil I import myself. We were also the first to bring Tumminia flour to New York, an ancient Sicilian grain that forms the foundation of our Black Bread, baked fresh daily.

AM: In looking at Antipasta, what are 3 that you suggest that we should have our eye on?

NA: I’d direct guests toward our Sicilian arancini, our fresh burrata, and our eggplant caponata bruschetta.

AM: You also sent a flatbread that is so enjoyable to have when you are having the Burrata or Salumi - can you tell us about this and how is it so light?

NA: That’s actually our focaccia. It’s baked to order in our wood open at an intense, quick heat, which is precisely what gives it that airy, delicate quality rather than density.

AM: The pastas were so flavorful, light, and really made you think of these dishes as those that are seasonless that we will love year around!

What are 3 dishes that you suggest that we should have with friends and family?

NA: Our gnocchi is offered in several forms, Gorgonzola, Sicilian trapanese, and bolognese. We’re also known for our pappardelle with wild boar or veal ragù, as well as our lasagna Nerano.

AM: For Entrées, what are 3 that we should be thinking about for future visits?

NA: I’d recommend our double center cut pork chop with wild porcini mushroom sauce and roasted rosemary potatoes. I’d also suggest our Aragosta Fra Diavolo, a Brazilian lobster tail with homemade Fra Diavolo sauce and clams. And worth mentioning, we offer a whole fish as a daily special that changes regularly, served with our signature Sicilian caponata.

AM: There were so many options and when we looked at Pizze on the menu, it was hard to choose but I’m glad you gave us a bit of a sampler! What are 3 pizzas we should think about having?

NA: I’d recommend the Margherita, composed of tomato, fresh mozzarella, and basil. The Medina brings together figs, Gorgonzola, sesame, and herbs. And the Cacio e Pepe features pecorino cheese and black butcher pepper.

AM: Of course, ending a meal with something sweet, what are 3 from the Dolci portion of the menu that we should think about having?

NA: Guests should try our homemade cannoli, made with ricotta cream, our strawberry and blood orange Sicilian cheesecake, and our pistachio gelato with an amaretto crust.

AM: Prior to visiting, we were on your IG and you have an array of spritzes which is perfect for this time of year which is perfect for this time of year when it’s steamy out, tell us about the spritzes that you offer!

NA: We offer a Sicilian Spritz, Aperol infused with blood orange and rosemary and aged in oak barrels. There’s also our Amalfi Spritz, a blend of limoncello and Prosecco, and our San Bitter Spritz, an Italian nonalcoholic soda that we serve both on its own and incorporated into a cocktail.

AM: We were also able to enjoy some amazing wines. What are 3 that we should know about?

NA: Our wine list evolves regularly and is offered both by the bottle and by the glass. Among our permanent selections, I’d recommend our Gavi di Gavi, Nero d’Avola, and Brunello. We also carry Sassicaia, a premium, top-shelf wine.

AM: For those that are Gluten Free or Vegan are there options on the menu for them?

NA: We’re well equipped for gluten-free and vegan guests. Every pasta and pizza can be prepared gluten-free, using dough we make in-house. We also offer vegan options, including vegan cheese.

AM: Tell us about your Prix-Fixe menu.

NA: Our prix-fixe menu is $19.95 and includes soup or salad, along with a pasta or entrée. A glass of wine or Prosecco can be added on at a discounted rate of $8.

AM: We love a Happy Hour, what do we need to know about this.

NA: Happy hour runs from 3:00 to 5:30, with discounted pricing on wine, spritzes, and beer, wine and spritzes at $8, beer at $7.

AM: We got a tour of the wine room, tell us about this.

NA: We also have a wine cellar available for private events, accommodating up to 28 guests.

IG @tavolanyc

PHOTOGRAPHY COURTESY | PG 108 Tavola | PG 111 + PG 115 Paul Farkas | PG 112 Kimmie Smith

Read the JUL ISSUE #127 of Athleisure Mag and see PUTTING ON THE SPRITZ | Tavola in mag.

THE ART OF THE SNACK | MAI RESTAURANT + BAR

This month, our The Art of the Snack takes us to Thailand at Meliá Chiang Mai’s - Mai Restaurant & Bar. We took some time to sit down with Executive Chef Suksant Chutinthratip (Billy) to find out more about this restaurant, Chef Billy’s background, the ambiance of this eatery, and what we should order when we’re at our next visit there!

ATHLEISURE MAG: Before we delve into

Mai Restaurant & Bar, can you tell us a bit

about the neighborhood and the Meliá Hotel

in Chiang Mai that this restaurant is in?

CHEF SUKSANT CHUINTHRATIP BILLY: Chiang Mai is one of Southeast Asia’s most exciting culinary destinations because it brings together nature, agriculture, and centuries of food culture. Surrounded by mountains and forests, the region produces exceptional seasonal vegetables, herbs, fruits, Arabica coffee, and tea. It is also home to rich Lanna culinary traditions and many ethnic communities whose recipes have been passed down through generations.

Today, Chiang Mai has become a vibrant food city where traditional street food, family-run restaurants, and Michelin-recognized dining exist alongside innovative chef-driven concepts that celebrate local ingredients.

Soaring over the Ping River and bustling Night Bazaar, our hotel is situated on the lively Charoen Prathet Road, Meliá Chiang Mai is located six kilometers from the Chiang Mai International Airport, near an array of tourist attractions. These include the Old Town with its ancient most and red-brick walls, the city’s oldest temple Wat Chiang Man, and the scenic Ang Kaew Reservoir. The elephant rescue center Elephant Nature Park, the stunning Mae Ya Waterfall, and UNESCO’s latest biosphere reserve Doi Chiang Dao are also within close proximity.

With a design that pays homage to contemporary aesthetics and Chiang Mai’s charming history and culture, Meliá Chiang Mai is housed in a 22-floor tower fronted by an adjoining seven-floor podium building. Our hotel’s dining landscape features restaurants Mai Restaurant and Bar and Laan Na Kitchen, bars MAI The Sky Bar and Tien Pool Bar, and lounges Ruen Kaew and The Level Lounge; the latter a 21st-floor executive lounge with panoramic views of the city. Other top-notch facilities include Meliá’s signature YHI Spa with seven treatment rooms, a fully equipped fitness center, picture-perfect swimming pool, ballroom, four other meeting spaces, and a kids and teens club.

Mai Restaurant & Bar is located on our 21st floor, offering guests panoramic views of the city and surrounding mountains, including famed Doi Suthep Temple on the mountaintop to the west. It’s a wonderful setting where visitors can experience contemporary Thai cuisine inspired by Northern Thailand while enjoying the comfort and hospitality of an international luxury hotel.

AM: What can you tell us about the ambiance and aesthetic of Mai Restaurant & Bar that guests can expect when they come in to dine?

CHEF SCB: Mai Restaurant & Bar was designed to offer a modern fine dining experience that feels elegant yet approachable. The restaurant combines contemporary architecture with subtle Thai influences, creating a warm, intimate atmosphere rather than a formal one.

Being located on the 21st floor gives our guests spectacular panoramic views, especially during sunset and in the evening when Chiang Mai begins to light up. Every detail from the lighting and interiors to the personalized service is intended to create a memorable dining experience.

Adjacent to the hotel’s executive lounge, and tucked under the highest rooftop bar in the city, the 38-seat Mai Restaurant & Bar is a visual marvel. Diners enter the venue under an arch that pays homage to a nearby temple. In a salute to Chiang Mai’s Bo Sang Umbrella Village, large lit installations of umbrella ribs cling to the ceiling. Various artworks of umbrella canopies hang on the walls, such as those made from antique Chiang Mai textiles. The carpet’s concentric patterns, in the likes of gun-metal gray, periwinkle and soft amber hues, reference umbrella tops in a striking yet subdued way.

AM: Tell us about yourself as a chef as well as where you trained and kitchens you worked in prior to coming to Mai Restaurant & Bar.

CHEF SCB: I’ve been fortunate to build my career across several leading hotels and restaurants throughout Asia and Oceania. Before joining Meliá Chiang Mai, I served as Executive Chef at Hotel Nikko Bangkok, Rayong Marriott Resort & Spa, and Courtyard by Marriott Bangkok. Earlier in my career, I also worked with The Peninsula Bangkok, Raffles Hotel Singapore, SKYCITY Auckland in New Zealand, and Lotus One Restaurant in Dubai.

I’ve had the privilege of representing Thai cuisine through food festivals and culinary exchange programs in countries including Spain, Italy, Norway, China, Vietnam, Hong Kong, and the Dominican Republic. These experiences have broadened my perspective while reinforcing the importance of preserving authentic Thai flavors.

I’m especially passionate about sustainability and supporting local communities. Earlier this year, I was honored to receive the Green People Award 2026 for my work with the Chiang Mai Green Kitchen initiative, promoting seasonal ingredients, supporting local farmers, and mentoring the next generation of chefs. Earlier in my career, I also received a Gold Medal at the Norge Mystery Net Seafood Contest organized by the Royal Norwegian Embassy in Bangkok.

AM: What is the cuisine that is found on this menu and what are the ingredients and spices that are associated with this cuisine?

CHEF SCB: Our cuisine is contemporary Thai, inspired by traditional recipes while embracing modern cooking techniques and presentation. We focus on highlighting Thailand’s incredible regional ingredients, especially those sourced from Northern Thailand.

Guests will find familiar Thai flavors created with fresh herbs and spices such as galangal, lemongrass, kaffir lime, turmeric, coriander, Thai basil, mountain chilies, and aromatic curry pastes.

Sustainability is at the heart of our philosophy, so we work closely with local farmers, artisans, and producers to ensure every ingredient is fresh, seasonal, and responsibly sourced to make the overall food system more resilient. Our ‘360° Cuisine’ program promotes healthy and sustainable eating based on ‘farm to plate’ and ‘plate to farm’ processes. Each dish from our restaurant’s seasonal menu is prepared à la minute from an open kitchen. Every dish reflects the people, ingredients, and traditions of Northern Thailand while presenting them through a contemporary lens.

Our ‘farm to plate’ efforts, sourcing organic produce that travels only a short distance to our hotel and using every part of each ingredient we can – roots, leaves, stems, stalks and more – come full circle with ‘plate to farm’ whereby we return food waste back to the farm as fertilizer in a truly 360° concept. Leftover cooking oil is sent to be recycled into biodiesel. The 360° Cuisine program is also designed to give guests peace of mind about where their food comes from.

AM: What are three appetizers that we should consider when coming in with friends and family?

CHEF SCB: I would recommend beginning with these three dishes:

Mai’s Samplers – A collection of our signature bites including glutinous rice cake with caramelized turnip, citrus tuna roll, shrimp in egg net, rice cracker with spicy tomato relish, and blacktail chicken sausage.

Hoi Shell Samunprai – Hot seared deep sea scallops served with aromatic herbs, dried chili drops, and crispy turmeric chips.

Yum Puu Nim – Soft-shell crab and pomelo salad with paddy field crab jus, wing beans, and toasted sesame.

AM: What are three soups that you suggest?

CHEF SCB: Gaeng Sor Me Phak Waan Baan – A delicate consommé with dried redtail catfish, seasonal mushrooms, and locally sourced greens.

Tom Saap Karieng – A vibrant hot and sour soup with mountain chili paste, baby pork ribs, and young tamarind leaves.

Tom Kha Gai – Coconut cream soup infused with galangal, chicken, wild chili paste, and fresh young coconut.

AM: For rice and noodle dishes, what are three that you suggest?

CHEF SCB: Khao Buri Gae – Cigarette-style biryani rice with safflower, lamb, and mint yogurt.

Kua Mee Moo – Fermented noodles wrapped in lotus leaf with pork neck, dark soy, and pickled cabbage.

Kanom Jeen Nam Prik Goong Pao – Fermented rice noodles with seared tiger prawns, aromatic curry sauce, and fresh garden herbs.

AM: When we think about a main course, what are three that we should have in mind?

SCB: Salmon Nam Prik Oung – Baked salmon with Northern Thai Nam Prik Oung relish and fragrant pandan rice.

Kaeng Hang Le Kra Dook Moo – Hang Le-style pork rib curry served with poached pear and pickled vegetables.

Kua Haam Gai Benja – Slow-cooked chicken roulade stuffed with Sai Oua sausage and finished with lemongrass foam.

AM: To end the meal, what are three desserts or fruits that we should be thinking about?

CHEF SCB: Lum Yai Pudding – Organic longan pudding with butterscotch sauce and coconut ice cream.

Kanom Thai Set – A treasure box of miniature Thai desserts including Luk Chub flowers, sweet Khao Soi, and Thai tea mousse.

Khao Niew Turian – Sticky rice with premium durian.

AM: What are three cocktails that we should think about pairing with our meal?

CHEF SCB: Bosque – Whisky, cinnamon, cranberry juice, lime, honey, and pasteurized egg white.

Jao Phraya – Phraya rum, fresh ginger juice, lime juice, and honey.

El Agave – Tequila, triple sec, pineapple juice, aloe vera juice, lime juice, and agave syrup.

AM: Tell us about Chiang Mai Green Kitchen farmers and why this relationship is so important to Mai Restaurant & Bar.

CHEF SCB: Through the Chiang Mai Green Kitchen initiative, we work closely with ethical farmers and producers who grow chemical-free, seasonal ingredients. It’s no easy feat to operate a chemical-free farm and it’s more expensive to support sustainable agriculture. Yet we believe it’s crucial to engage directly with local farmers, producers, professors and health sector professionals to create a unique connection within the community that ultimately benefits the health of our guests, our community and our environment.

One of our valued partners is Rong Khum Farm, founded by Chiang Mai University Professor Dr. Puangrat Kaewlom, whose research focuses on sustainable agriculture. Such partnerships allow us to serve fresher ingredients while helping strengthen local farming communities and encouraging environmentally responsible food production.

When guests dine with us, they’re also supporting the people who grow the ingredients behind every dish.

Also, in addition to working with farmers, we also work with universities to educate and train upcoming generations of hospitality professionals about sustainable farming, culinary and waste management practices. Culinary students from Suan Dusit University in Lampang, Chiang Mai University and Rajamangala University of Technology Lanna Tak study, and experience in action our ‘360º Cuisine’ concept. We have also hired some of the students upon graduation who share our passion for sustainability.

AM: Are there any upcoming events that you would like to share that we should know about?

CHEF SCB: I’m honored to serve as Event Coordinator for the upcoming Chiang Mai Chefs Charity: Chef to Farm, taking place on 8 August 2026. The event brings together chefs, local communities, farmers, and food lovers to celebrate sustainable agriculture while raising funds for elderly local farmers who are bedridden and in need of support. Participation begins at THB 599 per person, and every contribution support elderly local farmers who are bedridden and in need of assistance. It’s a meaningful way for our culinary community to show gratitude to the people whose hard work makes our profession possible.

IG @meliahtlresorts

PHOTOGRAPHY COURTESY | Mai Restaurant & Bar

Read the JUL ISSUE #127 of Athleisure Mag and see THE ART OF THE SNACK | Mai Restaurant + Bar in mag.

ATHLEISURE LIST | CLOUD ONE WINE BAR + LOUNGE

The The Cloud One Hotels is a lifestyle hotel brand within the Motel One Group, created for travelers who want to experience the authentic character of a destination. Located in vibrant urban centers such as New York City, Hamburg, and Prague, each hotel is uniquely inspired by its local neighborhood, culture, and community, with individually designed interiors. The Cloud One Wine Bar & Lounge offers inviting social spaces, locally inspired food and drinks, curated events, and insider recommendations to discover each city.

Guests can sink into stylish seating nooks surrounded by richly layered décor, featuring designer chairs and sofas imported from Europe, rattan pendant lighting, and sculptural chandeliers. Artwork sourced through local NYC artisans adds character and authenticity to the space. Floor-to-ceiling windows and clean, contemporary lines create an open, light-filled atmosphere that reflects the urban energy while connecting the interior to the NYC skyline.

The Bar design has bocci lighting, giving a warm, diffused glow, suspended over high ceilings with brass wires and multi-color glass globes.

Cocktails we suggest are: The Old School Bronx a timeless whiskey cocktail, No Sleep Till Brooklyn is a luxurious espresso martini crafted with ALB Vodka, and their Berry Berry Staten Island Ferry, a vibrant blend of gin, St-Germain elderflower liqueur, watermelon schnapps, berry syrup, fresh lime juice, mint, and soda water.

The wine list was thoughtfully designed by Sommelier Mark Guillaudeu (Eleven Madison Park), who was awarded best Sommelier 2022 & 2024 by Best Sommeliers of America. Sourcing from primarily New York, California, and Oregon vineyards, Mark curated a climate conscious wine list, spotlighting organic farms, sustainable producers, and regenerative methods. A few notable selections include Hermann J Wiemer, an off-dry Riesling farmed at biodynamic estate vineyards along Seneca Lake; Noblesse Oblige from Wölffer Vineyards in Sagaponack, Long Island; and Lingua Franca Avni, all the way from Oregon’s cool Eola-Amity Hills in Willamette Valley.

Appetizers we suggest are their Grilled Cheese, for a lighter bite - Hummus & Black Bean Dip, and Arancini, truffle mushroom, coated with breadcrumbs.

3 Small Plates you should consider is their Vanilla Bean Cheesecake, Chocolate Lava Cake, Cloud One’s Chocolate Chip Cookies, that are made in-house.

Swing by every Thursday from 6:00 PM–10:00 PM for their weekly live music series, Sounds in the Cloud. with local DJs. On the last Thursday of every month, they have Live Music Night, featuring rotating local duos performing with guitar, bass, or keyboard. These intimate performances create a warm, inviting ambiance that transforms the lounge into a unique listening experience.

THE CLOUD ONE WINE BAR &

LOUNGE

133 Greenwich St,

NY, NY 10006

the-cloud-one.com

IG @thecloudonehotels

PHOTO CREDITS | Cloud One

Read the JUL ISSUE #128 of Athleisure Mag and see ATHLEISURE LIST | Cloud One Wine Bar + Lounge in mag.

ATHLEISURE LIST | AUDACE

Audace opened in November 2024 with the vision of bringing authentic diverse regional Italian cuisine to New York while showcasing the finest ingredients of Italy.

Audace is owned by Mario Ursumando, Claudia Palombini, and Mario’s brother. Their philosophy is to respect Italian tradition while being creative. Many of their dishes combine flavors and techniques from Northern and Southern Italy.

Examples include their Scallops with Lardo, Tortello Cacio e Pepe, and Audace’s Parmigiana Bianca di Zucchine, which reimagines a beloved Italian classic in a lighter, more elegant way.

3 appetizers to enjoy are Parmigiana Bianca di Zucchine, Polpo Mediterraneo, and Fiori di Zucca, filled with ricotta and smoked mozzarella.

In terms of mains, we suggest Margherita Royale 5j, DOP San Marzano sauce, imported Italian buffalo mozzarella and premium 5J Jamón Ibérico; Gnocchi al Pesto e Tartufo; and Spaghetti alle Vongole with Bottarga di Muggine.

Audace’s beverage program is designed to complement the cuisine rather than compete with it. They have an exclusively Italian-focused wine list that showcases both iconic producers and hidden gems from every region of Italy.

The cocktail menu blends Italian spirits, fresh ingredients, and housemade infusions to create drinks that are elegant, balanced, and food-friendly. We suggest their Hazelnut Old Fashioned – bourbon infused with roasted hazelnuts, chocolate and angostura bitters; Mandarin Cosmo – a refreshing combination of vodka infused mandarin, citrus, and premium Italian liqueurs; and Sorrento Mule – a twist on the classic Moscow Mule featuring authentic Italian limoncello.

Audace’s bread is baked fresh daily, and their butter is blended with selected herbs, premium red pepper, and chili pepper to create a simple but memorable accompaniment. They also have exceptional DOP extra virgin olive oil from Sicily.

The pizza program is one of the defining features of Audace and has earned national recognition. They are among the Top Pizza restaurants in the United States by 50 Top Pizza Number #14 in America.

The dough is made with a mix of imported Italian flours and undergoes some prefermentations, which develops deep flavor while making the crust light and highly digestible. Each pizza is handstretched and baked at extremely high temperatures, producing a crisp exterior with a soft, airy interior.

To complete the meal, we suggest: Tortino alla Nocciola, Traditional Tiramisù, and Cannoli Siciliani, imported ricotta from Sicily with pistachio cream from Sicily. Each dessert is designed to provide a light yet satisfying finish to the meal.

AUDACE

265 Park Ave S

NY, NY 10016

audacenyc.com

IG @audacenyc

PHOTOS COURTESY | Audace

Read the JUL ISSUE #128 of Athleisure Mag and see ATHLEISURE LIST | Audace in mag.

BINGELY BOOKS

FIRED UP: FRESH TAKES AND BIG FLAVORS IN 90 MODERN BARBECUE RECIPES

Carnival

Melissa Thompson

We enjoy a great meal that is grilled. In Fired Up: Fresh Takes and Big Flavors in 90 Modern Barbecue Recipes, there are a number of dishes that are covered from veggies such as Eggplant with Miso Glaze, Tahini & Crispy Shallots, and Roasted Sweet Potato Gnocchi with Cream Sauce.

There are great meat dishes such as Lemon & Oregano Pork Skewers, Jerk Chicken Chops, and Chargrilled Calamari with Chilli, Garlic & Lemon.

You’ll also find great sides that includes Herby Quinoa Salad, Brown Butter Cornbread with Chilli & Thyme, and Potato Salad two ways. There are also recipes for great sweet treats: Baked Cherry Custard, Tiramisu French Toast, and Blueberry & Apple Cobbler.

In addition to the recipes, you’ll find essential tips, tools, and techniques that will allow you to master cooking with fire.

CALIFORNIA COASTAL: SEASIDE LIVING FROM SEA RANCH TO SAN DIEGO

Gibbs Smith

Heather Sandy Hebert + Chase Reynolds Ewald

In California Coastal: Seaside Living from Sea Ranch to San Diego, you will enjoy seeing an array of homes in California that are located in the Northern Coast, Central Coast, and Southern Coast. in this coffee table book. You will be able to enjoy the architectural styles that are traditional as well as modern. There are rustic modern homes, small-format bungalows as well as homes that were rennovated. In addition to stunning homes, you can also see beaches, waves, and dramatic cliffs.

EVERYDAY EATS: 100 SIMPLE AND HEALTHY RECIPES FOR REAL LIFE - THE DEFINED DISH’S MOST RELAXED COOKBOOK YET WITH 100 LOW-STRESS NOURISHING RECIPES FOR EVERY MEAL (A DEFINED DISH BOOK, 4)

Harper Wave

Alex Snodgrass

We’ve been enjoying Everyday Eats: 100 Simple and Healthy Recipes for Real Life – The Defined Dish’s Most Relaxed Cookbook Yet with 100 Low-Stress Nourishing Recipes for Every Meal (A Defined Dish Book, 4) as it has an array of healthy recipes! The recipes focus on what you have in your pantry and you don’t have to worry about it being complicated to do. Whether you’re cooking solo or with friends, you’re bound to see some great dishes that you would want to create.

We’re looking forward to trying her recipe for Mediterranean Breakfast Sandwiches, Steak Street Taco Salad with Salsa Verde Vinaigrette, and Chipotle Honey Butter Sheet Pan Salmon.

Read the JUL ISSUE #127 of Athleisure Mag and see BINGELY BOOKS in mag.

9CH3F ROUTIN3S | CHEF ANTONIA LOFASO

Read the JUL ISSUE #127 of Athleisure Mag and see 9CH3F ROUTIN3S | Chef Antonia Lofaso in mag.

SMIRNOFF ICE'S LATEST ACCESSORY + IT'S GUINNESS WORLD BOOK OF RECORD'S MOMENT!

We love that the Summer is all about the unexpected! Whether it’s impromptu gatherings, great food, and just being able to work with the heat! As a number of people and brands continue to celebrate and honor America’s 250 celebration, they are adding their RTD drink and hot dogs into the historical record! On Aug 1st, Smirnoff Ice is bringing the festivities to Put-In-Bay, OH where they will be making 2 attempts at securing the record. This community is known in the midwest as an iconic party destination. They will try to achieve the Largest Display of Hot Dogs as well as the Largest Hot Dog Party. If you want to find out more about how you can participate in the GUINNESS WORLD RECORDS, fans 21+ click here to learn more.

We were sent their Doggie Bag which is a Smirnoff Ice Holder, a not to dog couture, and a fun quirky accessory. For fans that are 21+, they can try to get a Doggie Bag which only has 250 that were created. This started on July 15th! While you’re trying to be part of this history, fans that are 21+ will enjoy Smirnoff Ice samples, branded giveaways, and of course, hot dogs! As a reminder, National Hot Dog Day took place on Jul 15th!

"America's 250th is a rare cultural moment, and it's bigger than one day. We wanted Smirnoff Ice to show up in a way that felt true to the brand: playful, a little unexpected and built for summer," said Fergus McCarthy, Director of Smirnoff Ice. "Red, White & Berry already owns a place in summer celebrations, so pairing it with the hot dog lets us tap into an unmistakably American ritual and give fans a fun reason to keep the party going."

**NO PURCHASE NECESSARY. Must be 21+ to enter. Free Instagram account required to enter. Winners selected by random drawing. Alcohol NOT part of prize. Each Sweepstakes is separate with its own prizes and Official Rules available at @smirnoffusa. 1st Sweepstakes begins 7/15 on or after 12:00 p .m. ET & ends 7/18 at 11:59:59 p.m. ET and is open to legal U.S. residents except for MD, ME, NJ, VA and where prohibited. Sponsor: Diageo Beer Company USA, New York, NY. This promotion is in no way sponsored, endorsed or administered by, or associated with, Instagram.

CALLUM TURNER X JOHNNIE WALKER BLUE LABEL GLOBAL AMBASSADOR

Johnnie Walker Blue Label, the iconic luxury Scotch Whisky, has announced that acclaimed actor and style icon, Callum Turner (One Night Only, Fantastic Beasts franchise, Eternity), as Global Ambassador. This will be a year-long partnership celebrating progress, craftsmanship and the moments that matter, the collaboration will help attract new audiences for the whisky, while cementing it in global pop culture.

Recognised for his quietly magnetic screen presence and effortless style, the Johnnie Walker Blue Label partnership shows Callum taking fans into the celebrations, rituals and reflections that mark the moments that matter - echoing the rarity and refinement that characterise Johnnie Walker Blue Label itself.

With three summer films and a television series on the horizon, Callum's rise is impressive. Callum can currently be seen on the big screen in the independent features, Rose Bush Pruning and Rose of Nevada and will star in the upcoming, highly anticipated romantic comedy, One Night Only. Next year, he will be seen as the male lead in the Apple TV+ adaptation of Neuromancer - a career trajectory that aligns with the kind of progress Johnnie Walker has been championing for over two centuries.

The collaboration celebrates him in a series of videos and intimate portraits as he raises a glass, putting Johnnie Walker Blue Label at the heart of every celebration, big or small.  

Callum will travel to Scotland on a trip of discovery as he uncovers a remarkable whisky shaped by rarity, craft and taste, revealing the extraordinary lengths the Master Blender goes to in sourcing whiskies of sufficient depth and character. The trip and other moments across the year demonstrate why Johnnie Walker Blue Label is the ultimate toast for the moments that matter.

He shares that, “The ethos of Johnnie Walker Blue Label is one that I've always admired. With only one in ten thousand casks ever making it in, that level of care is what sets it apart. Blue Label is the first bottle I reach for when celebrating with my mates, and now to officially be in partnership is a real honour."

BCB BROOKLYN 2026 | BCB BROOKLYN POST-COVERAGE

This month, we made our way to Industry City to see the brands participating in this year’s BCB Brooklyn, a tradeshow that showcases established as well as new to market spirit and hospitality brands that we should know about. It’s a great way for the community to come together from Mixologists, Bar Owners, Editors, Spirit Ambassadors and more. Brands had booths that were inside as well as those that were in the courtyard.

We kicked off the day heading to the courtyard to get a lay of the land. While there, we had our first beverage by trying out Kissy an Espresso Vodka Martini that was a great way to kick off this 2 day show. We specifically liked the thick crema that lasted for days.

After spending time there, we made our way to the courtyard to check out the Garnish Garden which allowed us to select various botanicals to enjoy on our cocktails.

We always enjoy spending time with our friends at Hendrick’s Gin. They always have a great booth that is meant to sit down and relax. In addition to having a 1:1 with their team for a series of tastings with signature cocktails for that day. We also enjoyed chatting with the bartenders of Hendricks who we met at previous BCB Brooklyn sessions!

This year Brugal had an immersive booth where we could enjoy their cocktail while also bringing the vibes of the Dominican Republic as people played dominoes.

Beluga Vodka was back again this year with their classic vodka spirit as well as sampling Oyster Gin. We also enjoyed a few caviar bumps with their team as well which is the perfect way to enjoy Beluga Vodka.

We have been a long time fan of Barr Hill Gin as we enjoy seeing them bring their bees to the show while enjoying their cocktails which include honey. In addition to talking with their team, we took some time to chat with the Founder as well as being able to try out their canned beverage for a preview of future launches!

In addition to hitting the tradeshow floors, there is also the adjacent events that take place. We ended the first day of BCB Brooklyn by heading over to The Hotel Chelsea for the Bon Vivants Bahamas Party which was sponsored by Ketel One Botanicals (Ketel One Vodka as well as Ketel One Botanical was also at the tradeshow). Bon Vivants is a bar in the Bahamas that is noted as #50 on North America 50 Best Bars for 2026! We even met Niko Cloud who is the mixologist for the bar who created a phenomenal cocktail that we enjoyed, the Gully Creeper Milk Punch.

We also attended Altamura Distilleries and Portofino Gin’s party, at Eataly Flatiron where the brand’s Mixologist, Federico Lombardii poured a trio of cocktails as we toasted the end of BCB Brooklyn at their Amalfi Rooftop Bar.

IG @barconventbrooklyn

PHOTOGRAPHY CREDIT | BCB Brooklyn

Read the JUN ISSUE #126 of Athleisure Mag and see BCB BROOKLYN 2026 | BCB Brooklyn Post-Coverage in mag.

THE ART OF THE SNACK | LUCCIOLA

This month’s The Art of the Snack has us hopping a flight to Hong Kong in order to have truly satisfying dishes! Located at The Hari in Wan Chai. This luxury 5-star hotel is known for Lucciola, an Italian restaurant known for its old-world glamor and serves modern interpretations of classic heritage flavors that include premium ingredients.

We sat down with Francesco Gava who is Lucciola’s Director of Food and Beverage. We talked with him about the hotel, the restaurant and of course, what we should have in mind to order upon our next visit!

ATHLEISURE MAG: Tell us about The Hari Hong Kong in terms of the hotel property?

FRANCESCO GAVA: Marking the second chapter of The Hari’s global story, we bring the Harilela family’s legacy of impeccable hospitality - refined through our first property in London – back home to where it all began. The Hari has come home to Hong Kong. A testament to modern, tailored luxury, our intuitive service creates unforgettable guest journeys through a meticulous dedication to the finer details.

Beyond offering an exquisite night’s stay, the hotel serves as a curated gateway to the city’s cultural heartbeat. We inspire guests to foster a deeper appreciation for Hong Kong, moving well past the surface to immerse themselves in the rich heritage of the surrounding Wan Chai and Causeway Bay neighbourhoods.

AM: What is the ambiance of the Lucciola? What can guests expect when coming in to dine here in terms of the aesthetics and interiors?

FG: A contemporary ode to heritage flavours, Lucciola is an exquisite reflection of Italian dining in Hong Kong—chic, charming, and effortlessly convivial. The ristorante and bar honour beloved classics with a modern sensibility, prioritizing exceptional produce sourced directly from its origin. From signature handmade pastas to hearty regional favourites, the menu stands as a celebration of seasons and provenance.

Evoking the romance of old-world glamour through a sumptuous, modern aesthetic, the interiors boast a bold palette of amber and green. A visit here is a sensory journey that demands a tipple or two: choose an aged liquor from the roaming digestif trolley, a classic cocktail shaken tableside by a suave, white-jacketed bartender, or a sultry red curated to take diners on an insider tour of the Italian regions. Coupled with attentive service, Lucciola is an invitation to fully immerse oneself in the art of the Italian feast.

AM: What can you tell us about the chef at Lucciola - where did he/she go to culinary school, what kitchens were they trained in, and why did they come to this restaurant?

FG: Chef Roy Chan has been my trusted counterpart since day one of my journey here in Hong Kong. With my background, I am naturally uncompromising when it comes to who anchors our kitchen. Roy joined Lucciola because our culinary philosophies are entirely aligned: authentic Italian cuisine shouldn’t be over-complicated, but it demands an absolute respect for the product. Roy masterfully allows regional flavours to speak for themselves, upholding the exact standards of excellence that define the Lucciola experience.

AM: Starting with breakfast, what are 3 items on the menu that you suggest that we should start the day with?

FG: If you want to start your morning right, I highly recommend choosing one of these from our hot selection:

• Scrambled Tofu: A vegan-friendly option packed with flavour, served with roasted mushrooms and a sprinkle of turmeric.

• Sourdough Avocado Toast: A gorgeous, vibrant option featuring roasted Datterino tomatoes, green peas and balsamic vinegar for an elegant twist on a modern favourite.

• Orange Brioche French Toast: For those with a sweet tooth, this is served with a wonderfully bright, grilled caramelized orange and rich mascarpone cream.

AM: Tell us about the Set Lunch Menu and what is offered on it.

FG: Available Monday through Friday, our Set Lunch is tailored for the fast-paced Wan Chai business crowd—without ever compromising on quality. Diners can curate their afternoon with a choice of two or three courses from a rotating celebration of Italian classics.

Begin with the Zuppa di Piselli, Polipo e Menta (a velvety green pea soup featuring tender braised octopus and fresh mint) or a crisp Red Radish and Cucumber Salad tossed with sweet Ramati tomatoes and dried ricotta. For the main event, highlights include our handcrafted Pizza Zucchine e Gamberetti, topped with marinated zucchini and shrimp tails, or the comforting Il Polletto Ruspante alla Romana (braised spring chicken served with a rich peperonata). To finish, close on a sweet note with our signature Tiramisù or a refreshing Panna Cotta ai Frutti di Bosco with wild berries and crisp meringue.

AM: For those coming in for dinner, what is the Set Dinner Menu?

FG: Served daily, our Cena Conviviale Set Dinner Menu offers a highly customizable experience designed to let you curate your perfect Italian evening. Depending on your appetite, you can tailor your journey with a choice of three courses (Starter-Entrée-Dessert or Starter-Main-Dessert) or fully indulge by enjoying the complete multi-course selection.

We have curated an exceptional lineup of seasonal dishes that beautifully showcase modern Italian execution. To begin, experience the Cappesante Arrostite, Topinambur, Caviale di Aringa Affumicato—perfectly roasted scallops paired with earthy Jerusalem artichoke and a delicate touch of smoked herring caviar. For the pasta course, the Spaghetti alla Chitarra con Coda d’Astice e Limone features handmade spaghetti tossed with succulent lobster tail in a bright tomato and basil sauce. For the main event, the Agnello in Crosta alle Erbe is a definitive must-try: a roasted lamb T-bone enhanced by a rich herb-butter glaze, accompanied by steamed white asparagus and tender potato crescents.

AM: What is Musselicious Thursdays and tell us what is on this menu.

FG: Every Thursday night, we host Musselicious Thursdays for our seafood lovers. The evening features 90 minutes of bottomless servings of our Impepata di Cozze—our signature black pepper steamed mussels, served alongside crispy French fries and a fresh green salad. It’s a beautifully casual, communal way to ease into the weekend.

AM: The Seasonal Amalfi Lemon menu sounds amazing. What can you tell us about this?

FG: Designed as a love letter to the Amalfi Coast, our menu champions authentic, sun-drenched Amalfi lemons to inject a vibrant, zesty lift into our signature offerings. This exceptional produce elegantly enhances the entire dining experience—lending a delicate acidity to our Salmon Tartare, anchoring the Spaghetti al Limone Amalfitano with Ossetra caviar, and culminating in a refined Crostata al Limone with Italian meringue. Each bite delivers an instant burst of Italian summer to the palate.

AM: From the a la carte menu, what are 3 Antipasta dishes that we should have in mind to order?

FG: For those opting for the à la carte experience, a trio of starters masterfully illustrates the kitchen’s culinary breadth:

• Il Vitello Tonnato: Tender veal tenderloin paired with a rich, perfectly emulsified tonnato sauce, aged Modena balsamic, and sharp Pantelleria capers.

• La Burrata Pugliese: Creamy Apulian burrata served simply and elegantly with sweet Vesuvian Datterino tomatoes and cold-pressed extra virgin olive oil.

• Il Carpaccio di Ricciola: Thinly sliced amberjack carpaccio accompanied by our homemade braised Tropea red onions and wild fennel.

AM: For those interested in Pasta, what are 3 that you suggest that we should try from the a la carte menu?

FG: For the ultimate pasta experience, these three creations are flawless:

• Tagliatelle 36×36 al Tartufo Nero: Our famous handcrafted 36-egg-yolk pasta tossed in rich Alpine butter, 36-month-aged Grana Padano, and freshly shaved seasonal black truffle.

• Spaghetti alla Carbonara: Roman precision. No cream—just high-quality Guanciale, Pecorino Romano, and egg yolk forming a flawless, velvety emulsion.

• Trofie al Granchio, Limone e Zafferano: Handcrafted twisted trofie pasta tossed with succulent Alaskan king crab in an aromatic saffron sauce, finished with a touch of red chili and Amalfi lemon.

AM: In terms of Mains from the a la carte menu, what are 3 that we should consider?

FG: Showcasing the kitchen’s mastery over fire and tradition, these three principal courses offer an unforgettable dining experience:

• La Tagliata di Manzo Americano: A perfectly seared U.S. Prime Beef Ribeye steak served with peppery wild rocket, Vesuvian Datterino tomatoes, and shaved, aged Parmigiano Reggiano.

• La Cotoletta alla Milanese “Orecchia di Elefante”: A traditional, generously proportioned milk-fed veal cutlet on the bone—pounded thin, breaded, and pan-fried to crisp, golden perfection.

• Orata di Orbetello in Crosta di Sale: Whole Mediterranean Sea Bream baked inside a classic sea salt crust with rosemary and Amalfi lemon. Cracked open tableside, this dramatic presentation keeps the fish unbelievably moist and tender.

AM: What are 3 sides on the a la carte menu that are good to share with friends and family?

FG: To complement your mains, our side dishes are portioned generously for sharing across the table:

• Patate Novelle al Forno: Roasted baby potatoes tossed with fragrant rosemary and fresh chives.

• Le Carote Glassate al Burro: Tender heirloom carrots beautifully glazed in rich butter and finished with fresh parsley.

• Funghi e Cipolle Brasate: A savoury, earthy combination of grilled king oyster mushrooms and slow-braised white onions.

AM: To complete the meal, what are 3 desserts that we should consider from the a la carte menu?

FG: A celebration of Italy’s sweet traditions, our dessert selection provides a grand finale to the dining experience:

• Il Tiramisù Tradizionale: Our absolute signature. Crafted traditionally with rich mascarpone, espresso-soaked savoiardi biscuits, and a dusting of premium cocoa. It’s so popular we even offer large versions for takeaway!

• Tortino al Cioccolato Caldo: A decadent, molten chocolate lava cake beautifully balanced with a refreshing, house-made coconut sorbet and marinated Amarena cherries.

• Torta Caprese Bianca: A wonderfully textured, flourless almond and lemon cake paired with smooth mascarpone and white chocolate—completely gluten-free.

AM: What should we know about the Pranzo Italiano Weekend Brunch?

FG: Weekends are made for indulgence. Our Pranzo Italiano Weekend Brunch is the ultimate Italian feast, served every Saturday, Sunday, and Public Holiday. The experience includes a generous free-flow of red, white, and sparkling wines, with an optional upgrade to premium Champagne. Your journey begins at our antipasti counter with authentic Italian delicacies and our signature homemade Porchetta roast. From there, choose from an elegant array of starters—including a luxurious seafood platter or sautéed mussels— before selecting a standout main course, such as our Prime U.S. Ribeye or Mediterranean Sea Bream. To conclude, wrap up your afternoon with a spectacular tableside dessert trolley featuring our iconic Tiramisù, Cannoli, Gelato, and more.

AM: What are 3 cocktails that you suggest that we should enjoy when coming in for a meal?

FG: Our bar programme is designed to perfectly bridge the gap between contemporary mixology and classic Italian aperitivo culture. Try these three signatures when you visit:

• HK Negroni: A sophisticated, locally inspired twist on the ultimate Italian classic. Bold, balanced, and beautifully bittersweet, enhanced by our chenpi-infused gin, it sets the perfect tone for an evening at Lucciola.

• Crodino Spritz: A brilliant, non-alcoholic option using the historic Italian aperitif, packed with complex herbal notes and finished with a crisp, refreshing effervescence.

• The Hari 75: Elegant, bright, and refreshing. This is our signature twist on a timeless classic, bringing together our bespoke The Hari Gin and a celebratory sparkle of Champagne—the perfect pairing for our dessert programme.

AM: Are there any upcoming events coming up at Lucciola that we should know about?

FG: We are constantly crafting new concepts and experiences to delight our guests, always delivering the exceptional quality, consistency, and premium environment you expect from us. Follow us on social media to stay tuned and be the first to discover what’s next.

IG @lucciola.hk

PHOTOGRAPHY CREDITS | Lucciola

Read the JUN ISSUE #126 of Athleisure Mag and see THE ART OF THE SNACK | Lucciola in mag.

ATHLEISURE LIST | JIN BROTH

We had the pleasure of attending Jin Broth’s Pop-Up at Baro as well as trying out their meal kit! Jin Broth is a Korean broth focused brand that officially opened in April 2026.

The concept began from the idea of changing the perception that healthy food is either not delicious, or something that has to be eaten separately as an extra health routine. They wanted to show that a natural everyday meal can be delicious while also supporting health through protein and collagen-rich food.

Korean foods such as Seolleongtang, Gomtang, and Dak Gomtang are made by extracting ingredients over a long period of time. They slowly draw flavor from bones, meat, and vegetables, while removing impurities and creating a broth that is deep, but easy to digest.

Jin Broth’s Manhattan pop-up began in May 2026 at Baro which is in K-town. This pop-up was not simply an event to sell food. It was a brand showcase to show how Jin Broth looks at broth, and how Korean broth can be expressed in many different ways. The pop-up will conclude in July, but the subscription plan will be available for order.

The Jin Broth pop-up menu is structured in two main parts. The first part of the pop-up, uses broth as an ingredient to create different flavors and textures. Broth is transformed into forms such as foam, gel, consommé, and cream sauce, allowing guests to experience broth not simply as soup, but as an important ingredient in cooking.

The first part includes an Amuse using clear beef broth, Beef Tartare topped with chicken bone broth gel, Chicken Summer Roll served with clear chicken consommé, and Dumpling Lasagna made with beef bone broth cream sauce.

The second part is closer to the foundation of Jin Broth. In this part, instead of using broth only as an ingredient, they serve broth itself as a complete meal. They serve Suyuk made with tenderly cooked boneless short rib, shank, brisket, and beef tendon. The final course is Sagol Seolleongtang, simmered for more than 12 hours, served as a Korean meal set with rice and banchan.

After the meal, guests receive a sample of Jin Broth’s signature broth, so they can taste the broth they experienced at the pop-up again at home. For those looking to enjoy their subscription products, you can visit their website to select the package or plan where customers can order only broth, as well as meal kit plans that include broth, protein, kimchi, and sauces. They offer Jin Red (Starter Plan), Jin White (Broth Lover), Jin Black (Meal Kit Plan), and Jin Gold (Full Experience).

JIN BROTH

25-22 Astoria Blvd

Astoria, NY 11102

JIN BROTH POP-UP @ Baro

23 W 31st St

NY, NY 10001

jinbroth.com

@jinbroth.nyc

PHOTOS COURTESY | Jin Broth

Read the JUN ISSUE #126 of Athleisure Mag and see ATHLEISURE LIST | Jin Broth in mag.

BINGELY BOOKS

COOKING THE BORDERLANDS: SPICE AND SMOKE BETWEEN MEXICO AND THE STATES

Clarkson Potter

Claudette Zepeda

In Cooking The Borderlands: Spice and Smoke Between Mexico and the States, Chef Claudette Zepeda S15 Top Chef contestant and Iron Chef Mexico Finalist, tells the culinary stories of those that live in the vibrant communities along the border in Mexico and in the US. This cookbook has more than 100 flavorful dishes. We’re looking forward to making Las Calandrias Caballitos (Chicken Sopes), Arroz Poblano (Poblano Pepper Creamy Rice), and Camarones al Ajillo (Baja Style Garlic Shrimp).

THE LAYERED HOME: AN INTERIOR DESIGN BOOK: INSPIRATION FOR CRAFTING COZY, COLLECTED ROOMS

Clarkson Potter

Benjamin Reynaert

We love a proper coffeetable book and The Layered Home: An Interior Design Book: Inspiration For Crafting Cozy, Collected Rooms is one that we know we will flip through frequently! We’ve been following Benjamin Reynaert as we have been fans of his IG as well as the fact that is a Market Director at Elle Decor.

This book will give you the tools and inspiration that you’ll need to transform your spaces in vibrant and cozy ways. His formula involves layers + personalization = absolute spatial magic. By integrating more patterns and colors as well as adding in preloved pieces, your home will be the canvas for your treasured objects.

To get into this aesthetic, Benjamin shares images of homes around the world that include his formula with their patterns, colors, textures, art, furniture and objects. With over 2oo images, this will begin to build the blueprint of how you can bring this into your space.

GUT CHECK: UNLEASH THE POWER OF YOUR MICROBIOME TO REVERSE DISEASE & TRANSFORM YOUR HEALTH

Harper Wave

Steven R. Gundry MD

We have previously included Gundry MD products within our roundups at Athleisure Mag from their olive oils as well as gut healthy olives. Steven R. Gundry MD is known for his Plant Paradox series and as we are always interested in exploring gut health, we have started Gut Check: Unleash the Power of Your Microbiome to Reverse Disease and Transform Your Health.

This book explores the gut biome and serves as a guide to how it controls us. He delves into the complex and intelligent ecosystem and how we can heal and protect it to prevent issues that we may be dealing with.

This shares research as well as a detailed eating plan with food lists and recipes that will heal and balance our microbiome!

Read the JUN ISSUE #126 of Athleisure Mag and see BINGELY BOOKS in mag.

#TRIBEGOALS

Read the JUN ISSUE #126 of Athleisure Mag and see #TRIBEGOALS in mag.