THE COURT IS HIS | TYSON MCGUFFIN

Last year, we had enjoyed seeing our cover star, Tyson McGuffin play pickleball at Lifetime Fitness alongside Andre Agassi, Collin Johns, Ben Johns, and Anna Bright. It was the first time that we had seen the game in person as we were introduced to it like many during the pandemic on TV. Once we got to know more about the game, we realized that 5X Grand Slam Champion and 4X National Champion!

No wonder he loves the game and is passionate about it. Not only does he play it, but he infuses the passion of the game to others through teaching others to play it. Since we had just spent 4th of July Weekend watching Major League Pickleball Tournament on Randall's Island at John McEnroe's Sportime, we knew that we wanted to know more about him and the game. We took some time to talk about how he got into the sport, giving us background on it, why he loves it, and more.

ATHLEISURE MAG: I know that Pickleball was invented in 1965, but for us, it was the pandemic that introduced me to it and it seems like it has been gaining awareness exponentially! How did you come to the sport?

TYSON MCGUFFIN: In 2016 I was a Tennis Pro at a club in Yakima, WA and one of my members kept bugging me to try this silly named sport. I told him no several times. He started waiting to ask me after each of my lessons at the club. I finally gave in. I showed up at a beat up YMCA gym floors. I thought as a 5.5 Tennis player I could easily hang with the 4.5 top court. Long story short I couldn't, I got my butt kicked by a few 55+ guys. I went home that night consumed as much Pickleball content I could find on YouTube came back to that next week and found success. That same member with a group of others encouraged me to play tournaments. I learned quickly I could hang with some of the top players in the country. My 1st year I was offered a paddle contract and the rest is history.

AM: Our first Pickleball match was when we attended the one at Lifetime here in NYC where you are on a panel with the Johns brothers as well as Anna Bright and Andre Agassi. It was also the first time that we watched you play. When did you realize that you wanted to play it professionally?

TM: After just one tournament at 4.5, I realized I could compete with the 5.0/Pro players. So my next tournament I gave it a shot and landed a sponsorship. There was so much competitive spirit left in me after years of Wrestling and Tennis, I couldn't pass up a chance to reignite that fire.

AM: We enjoyed watching the MLP NY Tournament over the Fourth of July Weekend as we saw a number of the franchises playing. For those that are not familiar with the sport what are the similarities and differences to tennis.

TM: To start, the court size is much different. You can fit 4 Pickle courts on a Tennis court. You can essentially have 16 people playing in the same amount of space. It's loud, has more of a backyard feel and the overall barrier to entry is lower. It takes 6 or more months to be decent at Tennis, in Pickle someone can play their 1st and find success. They say Pickle is making Tennis courts fun again. Pickle wouldn't be where it is today without the Tennis community. There are plenty of similarities, court positioning, techniques, and tactics. Most all of the pros on tour have some sort of Tennis background.

AM: You play in the PPA as well as the MLP for the Phoenix Flames. For our community who is newer to the sport can you tell us a bit about each of these organizations - the PPA and the MLP?

TM: MLP is newer to the sport. A team based (originally rally scoring) format. It's rowdy, loud and has other similarities to team-based franchised sports. PPA is the original tried and true, similar to ATP format. A tour with rankings and points individually based. This format shows who the best of the world are.

AM: You compete in Men's Singles, Men's Doubles, and Mixed Doubles - how do you approach playing Singles versus Doubles?

TM: Singles has had my heart from day one. I don't know if it's the inner wrestling me, but that never say never isn't over until it's over mentality does well in Singles. I would say Singles is more physical and Doubles has a different strategy in many situations. I've come a long ways in the Doubles side and now see the art in Doubles as well.

AM: Does Pickleball have a season what are the months that it is played in terms of a tour perspective?

TM: Professional Pickleball is pretty much year-round. The tour is starting to change this slightly. MLP will essentially become a summer league with PPA taking the majority of the summer months off. There will also be a break at the end of the year.

AM: What is an average week like for you in terms of training for your next match and during the off season, what is that like.

TM: I am a reps guy. My preferred week would be at home. On a daily basis, I'm up training by 6am then I head to hot Yoga. After dying for an hour or more there, I typically head to strength & conditioning training with my man Craig. After training there I'll either get another practice in or a round of golf. Whatever I can fit before picking up my kids from school. From there I'm in 100% husband/dad mode until 8pm where I'm in bed prepping to do it all again the next day.

AM: Pickleball is obviously a total body sport, but what are 3 workouts that you do to optimize yourself in the sport?

TM: Hot Yoga, strength training, & fast twitch functional training.

AM: In addition to being a player, you are also a major advocate for the sport and pushing its awareness! You are an IPTPA and PPR certified coach. You also created the McGuffin Signature PB Camps and TM PB Coaching. Can you tell us about both of these companies that you have built?

TM: I taught mostly Tennis & Pickle for almost 8 years before starting my own camp business. For me teaching and growing the sport helps me give back to the sport that's given me plenty. TM Signature PB Camps is one of the best in the business. We believe the game is evolving and our teaching has to evolve with it. Personally I enjoy the learning curve at an amateur level. It'd take me months maybe even years to swe a player's level change in Tennis, in Pickle I can witness a camper go up a full half level in two 5 hour days.

AM: In addition to all of the work that you do, you have your own podcast, The McGuffin Show what can you tell us about this?

TM: I started The McGuffin Show out of a desire to make sure we were doing things others were not. It was a place for me and my co-hosts to be ourselves and talk about the wild ride we're on with the sport. Amateur and professional side are both growing at such a rapid pace we need media to help everyone keep up.

AM: We have been watching a few of your episodes of Making McGuffins - why did you want to create this series?

TM: My wife and I started Making McGuffins again out of a desire to stay ahead and do something nobody else was doing. We thought at worst case we'd be documenting the craziest time of our lives. It's also a way to showcase my wife and kiddos. My wife is my true hero and helps in every department of my life and business.

AM: As someone who travels a lot for the sport, what are 3 things that you like to have with you to make your hotel feel a bit like home?

TM: We typically stay in Airbnbs, laundry is must with how much I sweat. We also bring our whole team typically 2+ kids, Nanny, and sometimes trainer & videographer. A house is a must with our crew.

I travel with my cold plunge and all of my Hyperice recovery devices. This is a must to try to stay in routine.

Last, but not least my family. Keeping them on the road for me reminds me what's really important at the end of the day. It lowers my ego. Kids don't care what your results were, you're still expected to be Dad whether you win or loose.

AM: When you're not focused on Pickleball tournaments, training, educating etc, how do you take time for yourself?

TM: My wife & I love to travel. We also enjoy good food. Music is big for me, I like attending festivals a few times a year. Mostly though, our family loves spending time outside. We live in beautiful North Idaho with so much to do outside. I love to golf and spend time by the lake.

AM: You are a 5X Grand Slam Champion and a 4X National Champion - what do you want your legacy to be in the sport?

TM: I want to leave a legacy in the sport giving back as much if not more than it's given me. I want to help insure its continued growth all around the world. I've witnessed Pickleball transform lives, including mine.

AM: For those that are starting out and want to play, what are 3 pieces of advice you have to get them into the sport?

TM: Put yourself out there it's hard to find a more inviting sport. Find a local find a more inviting sport. Find a local park or look up your local ambassador they'll show you how to play. When you get comfortable playing identify who you are as a player. The beauty of Pickleball is there isn't just one way to play. Figure out your strengths and build your game around them. Lastly go to Tyson McGuffin YouTube page and take advantage of all of our free instruction. Once you're at a 3.0 level or above take one of our camps listed on TysonMcGuffin.com.

IG @tysonmcguffin

PHOTOGRAPHY CREDITS | FRONT + BACK COVER, PG 16, 22, 25 Sye Williams | PG 19 - 20 Jay Valeriano | PG 26 Mad Rabit |

As we mentioned in our cover interview of Tyson McGuffin, we had the pleasure of attending MLP's New York City Pickleball Tournament at John McEnroe's Sport Time that took place July 3-6 as guests of Dulce Vida Tequila. On the day that we watched the matches, we enjoyed being able to watch teams that played in the Premier (Carolina Hogs, New York Hustlers, Miami Pickleball Club, Columbus Sliders, Orlando Squeeze, Brooklyn Pickleball Team) and Challenger (California Black Bears, Bay Area Breakers, Las Vegas Night Owls, Nashville Chefs, Florida Smash, D.C. Pickleball Team) Leagues.

As we sat in the sponsor tent we were able to enjoy watching the matches on both sides of the tent while also being able to meet various teams' ownership/management. We also enjoyed sipping cocktails and being able to see the athletes up close, as well as to get to know more about them through their play as well as being able to see the fans enjoying their favorite pickleball player!

We enjoyed seeing the match between the Nashville Chefs and California Black Bears which kicked off our morning. D.C. Pickleball Team and Bay Area Breakers was another great match - both of those were on the Grandstand Court for the Challengers League.

On the Championship court, the Premier League teams played. Our favorite match from that game was the last one of the night where we watched the Orlando Squeeze and Brooklyn Pickleball Team play. Brooklyn Pickleball Team was the host for this weekend's event and the energy was next level as the fans cheered on the Brooklyn team and we loved seeing the flags and signs - the fact that they won was definitely a great end to seeing the matches throughout the day!

We'll be back for the MLP Finals that will take place here at CityPickle at Wollman Rink in Central Park August 22 - 24th as guests of Dulce Vida Tequila and tickets are still available!

We can't wait for next month and you can see some great moments from this great weekend earlier this month.

IG @majorleaguepb

PHOTOGRAPHY CREDIT | PG 29 Dulce Vida

Read the JUL ISSUE #115 of Athleisure Mag and see THE COURT IS HIS | Tyson McGuffin in mag.

SWEET & SAVORY | CHEF DOMINIQUE ANSEL

Earlier this year we had the pleasure of interviewing Chef Dominique Ansel as we talked about his partnership with Honey Bunches of Oats as well as his noted Dominique Ansel Bakeries that are here in NYC as well as in Las Vegas! He is know for his phenomenal creations and now that Papa D'Amour opened a few weeks ago we wanted to talk about his latest concept, how it came about, and more! We also had an incredible time having a 9TASTING of some of the unique and satisfying treats that are sweet and savory located in Greenwich Village.

ATHLEISURE MAG: It’s so good to see you again!

CHEF DOMINIQUE ANSEL: It’s so good to see you again. How are you?

AM: We're good!

So, what is the thought behind this latest concept? I'm so excited that you're able to now be able to fully tell us about it!

CHEF DA: We live in New York City. It’s the most eclectic city in the world! I’m French obviously, I came from France and I met my wife in NY, she’s from Taiwan. Our kids are born here, they grew up here and of course, they are Americans. They have the culture here and they are also growing up in the culture that we share together. So our family celebrates lots of different holidays that are Chinese, French, American!

AM: Oh yeah!

CHEF DA: It’s a lot of different holidays so it’s amazing to be able to teach them about our different cultures and what they are like. That’s how this concept came about.

At home, we’re eating all kinds of foods - Asian, French it’s all diverse. We want to expose them to all of that and we’re glad that our kids can learn all about it.

AM: That’s amazing and such a great foundation for them.

You're known as someone who's always creating and being innovative. What are the synergies between French pastry and Asian breads?

CHEF DA: It’s all about the culture and the tradition of food. That is the most important thing to me. There are a lot of French techniques that we do here. There’s a lot of Asian inspired flavors and traditions of how we eat things. It’s a mix of cultures and not so much a mix of ingredients.

AM: Wow!

And what are the spices and ingredients that are indicative of Taiwanese Cuisine that you've implemented into this menu?

CHEF DA: I think it's more like scallions, hot dogs, and rice. There’s a mochi donut and there are a lot of things that are a nostalgia to the Asian community in terms of Asian preference of bread. That overlaps with the French.

AM: Your menu here doesn't have any repeats from your other restaurants. So, what was the process like in making this menu, and how do you achieve that balance between what you're offering is?

CHEF DA: Well, it was very challenging first of all!

AM: We would assume that!

CHEF DA: So you don't want to be too French and you don't want lean into being too Asian so we’re right in between, right in the middle. It's something new and it’s something fresh in terms of the idea. We wanted to make sure that we are telling the stories behind each of the creations.

AM: Right.

CHEF DA: The process was long, it took us about a year to work through all of these ideas from the concept, to the testing, to the execution. We wanted to make sure that everything that is available and that you receive, each one of them has a reason to be and that it has a message to pass on.

AM: That is such a thoughtful approach to this concept!

In terms of seasonality, what are flavors that we can expect as we continue to navigate the Summer and then as we go into the Fall?

CHEF DA: Well it’s always the same for me. I love fresh fruits in the Summer and I always like nuts and chocolate towards the Winter. So the menu right now is still the same because we just opened a few weeks ago. But there will definitely be some changes in the Fall!

AM: It will be interesting to see what that will be!

So when it comes to introducing new ingredients or spices into the menu, what do you look at?

CHEF DA: The most important thing for me is the culture, looking at traditions, or even childhood memories. Those elements are not always so much in regular ingredients. But it’s also how you eat food as well.

AM: Right.

CHEF DA: For example, we have Scallion Bread and the tradition of eating it in Taiwan, is the you hold it and you fluff the bread. So you see that motion in your hands that makes the dish lighter. So we have a pastry that resembles a little bit of this. So it’s a cultural thing and that’s what it is for me more than anything else!

AM: When you're not at your restaurants or creating concepts – we know that you do a lot and are so busy. How do you spend time just for yourself?

CHEF DA: I spend it all with my kids! They keep me very busy and I’m very happy about it!

AM: Well Chef, we appreciate you talking with us and sharing more about Papa D’Amour as well as answering our questions for our series THE 9LIST 9M3NU again as well as 9CH3F ROUTIN3S! We’re really looking forward to tasting your creations and showcasing this with 9TASTING which we'll share soon! We have truly enjoyed finding out the storytelling behind the dishes you create!

CHEF DA: Thank you!

PAUL FARKAS: It’s amazing that you came up with this menu all within a year!

CHEF DA: It’s challenging and it’s risky too! It’s brand new and it’s small.

PF: I was going to ask, in terms of Taiwanese cuisine, are there restaurants that are here in NY?

CHEF DA: There are a few, but there are some that are a gem! There is one that I go to where every single dish is like wow! It’s so delicious and so simple! My wife and I were there and there is just this seasoning that is in the wok because they don’t really wash it so it’s just rinsed off. So you have those layers of rich flavor, spices, soy sauce, and various oils and so when you’re eating there everything has a bit of that flavorful mix because of the wok. It’s strange, but it’s really good!

IG @papadamournyc

PHOTOGRAPHY CREDITS | Paul Farkas

Read the JUL ISSUE #115 of Athleisure Mag and see SWEET & SAVORY | Chef Dominique Ansel in mag.

HANDROLL BAR ROLLING

NoMad is one of our favorite areas in Midtown and the neighborhood is so accessible. As much as we see it everyday, we always enjoy popping into restaurants where we can take a break, enjoy a great meal whether solo or with friends for lunch and/or dinner!

We have been going to Handroll Bar Rolling since it opened last Summer and we enjoy their tasty handrolls, miso, additional bites, and sake selection! After swinging by a number of times over the past year, we sat down with Olivia Youngmi Ham, who not only owns this restaurant, but she has worked in this industry as a restaurant designer and consultant for over 2 decades! We wanted to know more about her background, the restaurant and what we should have in mind for our next meal.

ATHLEISURE MAG: Tell us about your background and what brought you to the restaurant industry?

OLIVIA YOUNGMI HAM: I have been working as a restaurant designer and restaurant consultant for over 25 years. I own Studio Rolling (Hortus, Mishik Tasting Room, Oases), an interior design company. I've designed and opened over 140 restaurants, bars and cafes in NY & NJ. I always meet chefs, culinary staff, store owners and managers to discuss and develop the menu and restaurant/bar.

I have lots of good ideas to share with everyone and honest opinions about their tastes. Handroll Bar Rolling is my first restaurant as an operator.

AM: Please tell us about Chef Kim!

OYH: Chef Kim has a very high taste level. His mother has had a food business for over 30 years and Chef Kim learned many things from his mother.

He managed and cooked for his mother's small cafe in Brooklyn for a couple of years.

We used our mother's recipes here and there to develop our menu. When Chef Kim and I prepare at Handroll Bar, Chef Kim and I think about what is comfort and clean food for everyone.

AM: Why did you want to open Handroll Bar Rolling?

OYH: I've helped many other restaurant owners. Most of my clients were start-up businesses. I set up almost everything to open the restaurant and I wanted to do one of my own.

AM: Tell us about the ambiance of the restaurant.

OYH: I have many food allergies. I know that food can make my life very happy or unhappy. I select all the ingredients carefully to make everyone happy.

All menus are for 1-2 people. Solo dining is welcome. Handroll Bar Rolling has a very cozy ambiance and everything is well balanced.

Even the music and lighting is not overwhelming. Every element is in harmony.

AM: Why do you focus on handrolls?

OYH: I really like fish and handrolls are small. There are many healthy ingredients that are mixed in. Regular sushi rolls have only one or two kinds of fish in them. You can eat four or five different handrolls if you choose a 4-5 Set menu.

AM: Tell us about the Handroll Sets which is our favorite thing to enjoy when we come in to dine.

OYH: My favorite Handroll Set is 6 Handroll Set - Tuna, Yellowtail, Salmon, Blue Crab, Scallop and Spicy Tuna. They all have different tastes, spicy levels, super fresh, and are tasty.

AM: If we are ordering a la carte what are3 handrolls that you suggest?

OYH: I recommend Shrimp Tempura Rolls, Eel with Avocado and Snow Crab. We have a more premium and unique menu than other eateries.

AM: Do you have seasonal rolls?

OYH: No, but for the Summer time, Cucumber Avocado Rolls are light and easy.

AM: What are 3 sides or specialty items that we should also have in mind?

OYH: Chicken Karaage, Takoyaki and Ebi Potato are good choices.

AM: For those coming in for drinks, what are 3 that we should have in mind to enjoy with friends and family?

OYH: We have a special Shochu Highballs-Yuzu, Peach and Sakura flavors are best sellers. People can also enjoy a non-alcoholic version as a mocktail.

AM: Do you have a Happy Hour and if so, what does this menu look like?

OYH: We have a daily Happy Hour from 4-6pm, Beer $7, Sake $8 and Wine $9.

AM: As we continue to navigate through the Summer and looking ahead to the Fall, are there any events coming up that we can share with our readers?

OYH: There will be an event on Monday, Aug 18 from 7-8pm. We will have a DJ come in and play fun music.

PHOTOGRAPHY CREDITS | Studio Yeonjak

IG @handroll_rolling

Read the JUL ISSUE #115 of Athleisure Mag and see HANDROLL BAR ROLLING in mag.

HONEY'S @ BEAR DONUT

Sometimes after a satisfying meal like this, you want to get a sweet treat just to make your meal well rounded! Around the corner in the neighborhood is Honey's at Bear Donut with inventive ice cream that is so refreshing! We took some time to sit down with the owner, Honey Kim to talk about Bear Donut. We talked about her passion for ice cream, her process and what we should think about having when we come in!

ATHLEISURE MAG: Before we delve into Honey's at Bear Donut, tell us about Bear Donut and what is the ethos behind this eatery?

HONEY KIM: Bear Donut opened in 2022 in the heart of New York City. Traditional mochi donuts often highlight Asian-inspired flavors, but we wanted to do something different. To take the mochi donut format and apply it to everyday American donut flavors. We thought it would be fun to create something that feels familiar but still has that chewy mochi texture people love.

AM: As the co-founder of Bear Donut, can you share your background?

HK: Interestingly, I’ve always been in the e-commerce and online business world. I opened my first online shop in high school and continued to run various online businesses. My last project was a beauty brand called ARTIPS, which was carried by retailers like Anthropologie, Free People, Madewell, and Mure + Grand. I never imagined myself in the hospitality world, but when I first experienced the face-to-face customer connection, it felt magical. Although the industries are different, I’ve always loved creating experiences, and food quickly became my favorite way to do so. Over time, I found myself most drawn to dessert, and Bear Donut became my way of turning that passion into something real.

AM: What are 3 donuts on Bear Donut's menu that we should have in mind?

HK: The Maple Caramel, Toasted Coconut, and our Classic Mochi Donut are all great choices. We also have Cream-Filled Brioche Donuts, and right now, one of our most loved flavors is the Strawberry Matcha. It has matcha cream inside and a strawberry glaze made with our house-made jam.

AM: Ice cream has always been on the menu but what led to the launch of Honey's?

HK: One night after dinner with my husband and some close friends, we ended the evening with ice cream. I had this simple but powerful realization. All of life’s happiest moments seem to include ice cream. That feeling really stuck with me. I couldn’t stop thinking about it, and that’s where the idea for Honey’s came from. I wanted to create ice cream that felt personal, made from scratch, and full of heart, just like how we approach donuts.

AM: What should we know about the ice cream selection that is available at Honey's?

HK: We currently offer a rotating menu of 12 small-batch flavors made right in the store. All the flavors are handcrafted using high-quality ingredients, and we aim for a mix of comforting classics and playful new ideas that feel joyful and a little nostalgic.

AM: What was the thought process behind the flavors that you offer?

HK: A lot of it comes from my personal memories and also the creative process I developed through working on seasonal donuts at Bear Donut. I’m always thinking about what makes a dessert feel comforting, emotional, or slightly unexpected. I like flavors that feel familiar but make you pause in a good way.

AM: Going forward, will your ice cream have seasonal flavors?

HK: Absolutely. Just like with our donuts, seasonal storytelling is a big part of what we do. I love coming up with flavors that reflect the time of year, whether that’s cozy and spiced for fall, or bright and fruity for summer.

AM: When someone comes in to order ice cream, what toppings are an option?

HK: We keep it fun but simple. Our current favorite toppings are cute gummies - butterflies, hearts, gummy bears, cherries. We also offer house-made strawberry jam, hazelnut crunch sauce, classic chocolate hot fudge, and caramel fudge. Other topping options include walnuts, brownie pieces, chocolate chip cookies, Oreo cookies, and marshmallows.

AM: As we continue to navigate the Summer and heatwave, what are 3 ice creams that we should have in mind to try?

HK: Definitely try the Blue Mangoberry - it’s a strawberry mango sorbet with a coconut blue matcha drizzle, inspired by the playful colors of Superman ice cream. Then there’s Raspberry Fudge, which has this really rich berry flavor with a bold swirl of dark chocolate. And I love the Apricot Wine Sorbet - it’s bright, a little tart, and super refreshing on a hot day.

IG @honeys.nyc

@beardonut

PHOTOGRAPHY COURTESY | Honey's at Bear Donut

We enjoyed having ice cream at Honey's and we're still dreaming about their newest flavor, Honey Vanilla Matcha Affogato which you need to swing by and have while it is available. We were also fans of their Vanilla Masala Chai and an incredible Raspberry Fudge! We also loved the Fig Ricotta and think that it's worth coming by to see whatever flavors Honey Kim has cooking up!

Read the JUL ISSUE #115 of Athleisure Mag and see HONEY’S @ Bear Donut in mag.

ON THE DANCE FLOOR | MATT STEFFANINA

There is something about dance music that brings people together through the beats, lyrics, and that feeling of being together. We took some time to chat with Matt Steffanina who is a noted choreographer that has worked with Taylor Swift, Meghan Trainor, Jason Derulo and more. In addition to his love of music as a dancer, he is also a DJ who loves EDM and how these passions combined together! We talk with him about his career, founding DNCR Academy, his focus as an EDM DJ, upcoming music, and more.

ATHLEISURE MAG: Before we delve into your DJing, you were a competitive snowboarder early on in your career. What led you from doing that to becoming interested in hip-hop dance and ultimately being a choreographer?

MATT STEFFANINA: Snowboarding was my first creative outlet, it gave me this rush of freedom and self- expression. I would train at the gymnastics spot every summer working on new flips and tricks on the trampolines. But when I saw dance for the first time in music videos, it hit different. I started using what I’d learned in snowboarding to pick up breakdancing, teaching myself by watching my favorite dancers in movies and eventually that led me to hip hop and choreography.

AM: You have danced with a number of notable people from Taylor Swift, Jason Derulo, Meghan Trainor and more. What has it meant to you that you have been able to work with so many people throughout your career?

MS: It’s surreal sometimes. Coming from a small town in Virginia, I never imagined I’d share the stage or studio with artists I grew up watching. What means the most to me isn’t just the star power, it’s the fact that these collaborations validate all the hours I put in dancing in my basement. It’s also taught me that no matter how big someone is, the best artists stay grounded and collaborative.

AM: As a choreographer, what is the creative process like when it comes to working with an artist and executing a vision whether it's for a performance on the stage for a show, a music video, or even for a tour? What is it that you are looking for and how does it come together?

MS: It always starts with the vibe, the message behind the song and how the artist wants to express it. From there, I focus on musicality and how movement can elevate the emotion of the track. I like to blend precision with personality making sure the choreography is clean but still allows the artist to shine as themselves. Collaboration is key, so I always leave space for spontaneity and input from the team.

AM: When did you found the DNCR Academy and tell us what takes place there?

MS: I launched DNCR Academy in 2020 at the start of COVID to give dancers everywhere access to the kind of training I never had growing up. It’s a global online dance platform where you can learn styles like hip-hop, shuffling, animation, and choreography for TikTok. What makes it special is the community, it’s not just about steps, it’s about confidence, growth, and connecting with dancers from around the world.

AM: In the midst of a successful career as a choreographer, you also have DJ'd as well. When did you realize that you enjoyed doing this as well?

MS: Music has always been at the core of everything I do. I started DJing in high school to save up money to move to LA. I played everything from birthday parties and corporate gigs to weddings and clubs. I loved the idea of being able to bring people together through playing a set and curating a vibe. When I realized I could combine my love for music, performance, and dance all in one, I was hooked.

AM: What do you enjoy about EDM music?

MS: EDM is emotional, and it brings people together in a way few genres do. I love the build-ups, the drops, the melodies, it’s like choreographing with sound. Plus, the festival scene is such an amazing, accepting, and creative space. It feels like home.

AM: What led you to debuting a sub-label from Spinnin' & One Hundred: Night Drive?

MS: I wanted a home for music that captures that late-night, windows-down, emotional kind of vibe, something that blends dance, electronic, and melodic storytelling. Partnering with Spinnin’ and One Hundred made sense because they get that vision.

AM: What is your creative process when it comes to creating music? Where do you start?

MS: It always starts with a feeling. Sometimes it’s a vocal sample, sometimes a chord progression or even a moment from my life I want to capture. I’m visual, so I often imagine the music video or the live performance while building the track. Collaboration with vocalists and other producers helps bring it to life and take it to the next level.

AM: Love Where We Are is a fun track and the video definitely is a vibe - tell us about this song!

MS: Love Where We Are was born out of that post-pandemic realization that happiness isn’t always somewhere else — it can be right here, right now. I wanted it to feel joyful and freeing. The video captures that energy, dancing, letting go, and being fully present with the people around you.

AM: We have enjoyed Amazing Race since the first season and you won S28 - what made you want to be on this show and what did it mean to you to be able to travel the world in this way?

MS: I’ve always been up for an adventure, and The Amazing Race was the ultimate challenge. It pushed me physically, mentally, and emotionally. Winning Season 28 was a dream come true, but the real prize was the growth and the perspective I gained from seeing the world through so many different cultures.

AM: What do you have coming up that we should keep an eye out for whether as a choreographer or a DJ?

MS: I’ve got some new music dropping soon under Night Drive, more melodic EDM tracks that blend dance with deeper storytelling. Also working on expanding DNCR with more teachers and dance fitness programs. And with my clothing brand Mad Chill, we’re building out a couple different mental health-driven campaigns that I think are going to make a big impact.

IG @mattsteffanina

PHOTOGRAPHY COURTESY | Matt Steffanina

Read the JUL ISSUE #115 of Athleisure Mag and see ON THE DANCE FLOOR | Matt Steffanina in mag.

THE ART OF THE SNACK | WILD COAST SUSHI

This month's The Art of the Snack takes us out to Big Sur, CA. Wild Coast Sushi is a phenomenal restaurant that is located at Treebones Resort, a glamping destination. In order to get a better understanding of this restaurant, we sat down with Megan Handy, the Assistant General Manager of Treebones. We also talked with Executive Chef Yancy Knapp who shared information about what we can expect for our next visit at Wild Coast Sushi.

ATHLEISURE MAG: Before we delve into Wild Coast Sushi, we'd like to know a bit about Treebones. Who is the founding team/partners of this resort and how did they come to launching this destination?

MEGHAN HANDY: Treebones was founded by my parents, John and Corinne Handy, who discovered the 10.7 acre coastal parcel during their honeymoon in 1983 and fell in love with Big Sur’s rugged beauty.

In 1986, they secured zoning changes allowing “Visitor Serving Commercial” development and spent the next decade envisioning a resort that would blend lightly with nature. After navigating a five year permitting process, they began construction in 2002 (with help from their children including me! and local builders) and officially opened Treebones Resort in November 2004.

AM: For those that may not be aware of glamping, what can you tell us about this experience and what made you want to create a destination for this?

MH: “Glamping”, short for glamorous camping, was not a common term when Treebones was conceived. John and Corinne aimed to offer guests a way to “perch lightly” on the land with round yurts and clear sky domes that blended the immersion of camping with comfort and sustainability. Their vision was to provide nature’s tranquility alongside thoughtful amenities long before “glamping” became a trend.

AM: Tell us about more about the options for guests who stay on property as you have yurts, treehouses, nests, and tiny houses! What are the amenities that are associated with staying here as well?

MH: Treebones offers a variety of unique lodging formats tucked into its coastal landscape, including:

• Yurts with round structures and sky view domes

• A Treehouse perched among coastal scrub

• A Human Nest structure

• Tiny House (e.g. The Cove) with ocean views

• Autonomous Tents (they are the "penthouse suite" of Treebones, spacious cocoon shaped tents with king beds, full bathroom, indoor and outdoor fireplaces and of course stunning ocean views.)

Amenities available to guests include two on site dining venues (including the only sushi bar in Big Sur), massage services, daily yoga sessions, access to an organic vegetable garden, and curated tours highlighting their eco practices. Treebones operates completely off grid using solar, micro turbines, and lithium battery storage, and features composting, recycling, and low impact lighting throughout the property.

AM: What can you tell us about Big Sur?

MH: Big Sur is a remote, rugged stretch of California’s central coast known for dramatic cliffs, redwoods, and pristine ocean views. It has a very small permanent population, fewer than the region held in 1900, and lacks a formal city center or local government. In our part of Big Sur, the South Coast we have amazing hiking and beaches all very rugged and remote.

AM: What are activities that we can enjoy when we are staying on property?

MH: Guests can enjoy various activities ranging from hikes and beaches nearby to fine dining and live music onsite!

• Guided or self guided hiking

• Daily yoga instruction

• Garden tours and tours of the resort’s eco systems

• Outdoor concerts

• Wild Coast Sushi our 8 seat sushi counter that offers a 15 course omakase experience

• The Lodge – our garden to table restaurant serving a 4 course dining experience

• Pool and hot tub

AM: In terms of your background, where did you go to school and what kitchens did you train in prior to coming to Wild Coast Sushi?

EXEC CHEF YANCY KNAPP: Started off bussing tables at a sushi restaurant and worked my way up. I did sushi in San Diego for 10 years before coming up to run the sushi bar at Treebones. Have also worked in restaurants in Copenhagen and Spain.

AM: What is the kind of cuisine that is available at Wild Coast Sushi?

EXEC CHEF YK: Omakase sushi.

AM: How do you go about finding the ingredients that are part of the menus that you create?

EXEC CHEF YK: The ingredient sourcing is a culmination of local fisherman, aquaculture, foragers and local Big Sur produce, as well as vegetables and Eggs from on site at Treebones.

AM: How important is seasonality?

EXEC CHEF YK: Seasonality naturally shapes the menu at Wild Coast, as we use as much in season local produce as possible. We work with local farmers and gardeners whenever possible as well as using items from our on-site organic garden.

AM: What can you tell us about the Bento Box for lunch?

EXEC CHEF YK: The bento box is a box of chirashisushi, which means “scattered fish”. The idea is that guests can take this packaged box and enjoy it on their adventures, at the beach, on a hike or gazing out at the ocean here on site.

AM: We love when we have the opportunity to enjoy an omakase meal! With only 8 seats and a 15 course menu, what can you tell us about the kinds of dishes that are on this menu?

EXEC CHEF YK: The menu is based on a classic edomae style sushi meal through the lens of Big Sur. Seasonal fish and produce are simply prepared to bring out their natural flavors.

AM: How do you go about finding the ingredients that are part of the menus that you create?

EXEC CHEF YK: We source almost all of our seafood, seaweed and wasabi from local purveyors in Morro Bay, Monterey Bay, and Half Moon bay. I also love adding a personal touch to my dishes with hyper-local sea salt, harvested with my 3-year-old son. We collect ocean water from Willow Creek Beach, filter it, and dehydrate it to create our own special sea salt.

IG @wildcoastsushi

@treebonesresort

PHOTO CREDITS | Treebones Resort

Read the JUL ISSUE #115 of Athleisure Mag and see THE ART OF THE SNACK | Wild Coast Sushi in mag.

AUTHENTICITY | CHEF MARC MURPHY

Early memories of our first fine dining experience includes Landmarc at Columbus Circle (although the location in Tribeca was the original, you could always find us dining at this uptown location). The ability to enjoy lunch or dinner with a great view of Central Park, flavorful dishes, and being able to do so in a way that didn't feel fussy always made us feel at home when we ate there countless times!

Chef Marc Murphy is a restaurateur that has opened a number of restaurants and has a passion for bringing people together through the power of food. He is also a frequent judge on such Food Network shows that include Chopped, Beat Bobby Flay, and Guy's Grocery Games.

We sat down and talked with him about his phenomenal culinary career, his creative approach to food, being a TV personality, participating in culinary events, and how he continues to lead the restaurant scene on his own terms. In addition to chatting with him, we also had a great time shooting with him for our Summer editorial shoot which was shot at MM Kitchen Studio in Tribeca.

ATHLEISURE MAG: What was the first dish that made you realize you loved food?

CHEF MARC MURPHY: I had a magical raspberry soufflé at a restaurant in the South of France, and the experience of being in such a refined setting while tasting something like that completely blew me away.

AM: When did you realize you wanted to be a chef?

CHEF MM: Not right away! I didn’t grow up saying, “I want to be a chef.” But after working in kitchens in my early twenties, I fell in love with the rhythm, the energy, and the creativity. I realized I could turn this into a career—and I haven’t looked back since.

AM: Where did you train, and what were some of your early kitchens?

CHEF MM: I trained at Peter Kump’s New York Cooking School (now the Institute of Culinary Education) and then worked in some incredible kitchens—Le Miraville in Paris, Le Louis XV in Monte Carlo under Executive Chef Alain Ducasse, Le Cirque, and La Fourchette.

AM: Did growing up all over the world inspire your passion for food?

CHEF MM: Absolutely. My dad was a diplomat, so I grew up in Milan, Rome, Paris, and Genoa. Every city had its own flavor—literally. I learned early on that food was a cultural connector. It gave me a global palate before I even knew what that meant.

AM: How was Prince Albert your babysitter in the ’70s?

CHEF MM: Ha, yep. Our families were friends, and when we lived in Monaco, he’d occasionally keep an eye on me. He went to Amherst and didn’t want to go home for the smaller holidays, so he’d stay with us—let’s just say my parents took full advantage of that and left him with us.

AM: How would you define your cooking style?

CHEF MM: Rooted in classic French and Italian technique, but driven by what’s fresh, seasonal, and fun. I want food to feel elevated, but approachable.

AM: What inspired you to launch Landmarc in Tribeca?

CHEF MM: I wanted a place where I could cook food I loved - well-executed, unfussy, and inviting. Tribeca felt like the perfect neighborhood for that kind of restaurant, and it became a real community spot. Also, I had always been cooking at high-end restaurants, but I wanted a place where my friends could come in 2-3 times a week, not just 2-3 times a year.

AM: Is it true you built the original Landmarc yourself?

CHEF MM: Pretty much, yeah. I was there with a hammer, laying tile and wiring fixtures. We were scrappy and passionate, and that energy was baked into the bones of the place.

AM: What do you look for when opening a new concept?

CHEF MM: It starts with, 'Would I want to eat here?' I look for a compelling location, a vibe that fits the food, and a team that believes in the concept as much as I do. I also try to find a spot where the neighborhood truly needs you- if the area already has five bistros, it probably doesn't.

AM: What was the inspiration behind Marc179?

CHEF MM: I hadn’t had a restaurant in a few years and was ‘hungry’ to open something. Given my availability and the events at MM Kitchen Studio, the three-day-a-month pop-up format has been the perfect solution. It’s a neighborhood spot where guests can always expect delicious, approachable food, and the flexibility of the pop-up model allows me to offer something unique while working with my schedule.

AM: How do you plan meals at Marc179?

CHEF MM: It always starts with seasonality and sourcing. We build the menu around what’s fresh and exciting, and sometimes I bring back inspiration from my global travels, nostalgia, and fun surprises. Sometimes I bring home inspirations from some of my travels.

AM: What happens at MM Kitchen Studio?

CHEF MM: It’s my culinary playground. We host everything from private dinners and cooking demos to food product launches and content shoots. It’s where the creativity happens.

AM: Tell us about Umbrian Gold Olive Oil.

CHEF MM: It’s a project I’m really proud of. My brother Paul and I produce organic extra virgin olive oil in Umbria—straight from our family groves. It’s bold, peppery, and the only oil I use at home.

AM: What’s the value of being on TV for chefs today?

CHEF MM: It’s a great platform. You get to share your personality, educate, and inspire people who might never visit your restaurant. I love the camaraderie on shows like Chopped and Beat Bobby Flay - it’s competitive, but it’s also about having fun.

AM: Why is food policy and advocacy important to you?

CHEF MM: If you care about food, you have to care about who grows it, prepares it, and serves it. I’ve always felt a responsibility to use my platform to advocate for the industry and its workers. That’s why I’ve been involved with everything from restaurant associations to culinary diplomacy.

AM: How do you recharge personally?

CHEF MM: A walk in Central Park. I work out. I cook for friends. I spend time with my family. And I’ll never say no to a good Negroni, the ballet, the opera, or a good live performance.

AM: What are 3 workouts you do to stay in shape?

CHEF MM: Spin - great for cardio, Ellipitcal - low impact but still intense, and Long Walks in New York - it's the original urban workout.

AM: What was it like assisting Jerome Robbins at NYC Ballet?

CHEF MM: It was wild. I was young, working as a rehearsal assistant. Watching Jerome’s creative process taught me how to trust instinct and embrace precision - lessons I still use in the kitchen.

IG @chefmarcmurphy

@marc179

We've all been navigating the heatwaves that continue to ebb and flow throughout the Summer. In our shoot with Chef Marc Murphy, we focused on easy looks that incorporated heritage pieces as well as sustainable tees to keep everything light and allowing you to stylishly flow throughout various parts of the day. We had the pleasure of shooting this at MM Kitchen Studio as well as out and about in his Tribeca neighborhood.

AUTHENTICITY EDITORIAL | TEAM CREDITS

PHOTOGRAPHY Paul Farkas | FASHION STYLIST Kimmie Smith | GROOMER Ryann Carter |

IG @pvfarkas

@shes.kimmie

@ryann.carter

AUTHENTICITY EDITORIAL | STYLE CREDITS

WFH LOOK | PG 52 - 57 | TECOVAS Button Down Shirt | HIRO CLARK The Sleeveless Tee | JOHN VARVATOS Jeans | REVO Conrad |

LOUNGE LOOK | PG 58 - 61 | JOHN VARVATOS Lightweight Sweater + Jeans | REVO X LEXUS Spindle |

OUT + ABOUT LOOK | PG 64 - 76 | JOHN VARVATOS Leather Jacket + Jeans | CACIO PEPE Hemp Cotton Camisa Crew | REVO Harbor | TECOVAS Boots |

AUTHENTICITY | EDITORIAL PHOTOGRAHY CREDITS

SONY Alpha 7R IV, FE 50mm F1.2 GM Full-frame Standard Prime G Master Lens, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, + FE 70-200mm F2.8 GM OSS Full-frame Telephoto Zoom G Master Lens with Optical Steady Shot | SIRUI Dragon Series Bendable RGB Panel Light Set of 2 of B25R*2 Kit + DJ280 |

Read the JUL ISSUE #115 of Athleisure Mag and see AUTHENTICITY | Chef Marc Murphy in mag.

TASTE OF TENNIS 25 PRE-COVERAGE

Our favorite time of the year is about to make its way to NYC! The US Open is a Grand Slam that brings the best athletes to Arthur Ashe Stadium. Leading up to this event is a number of activities and one that we enjoy going to every year is the Taste of Tennis, which merges our favorite tennis stars as well as the culinary elite! We sat down to talk with Penny Lerner, CEO of AYS Sports Marketing who puts on this event to talk about what we can expect this year, what is part of the program, and more!

ATHLEISURE MAG: Taste of Tennis is always an event that we enjoy as it combines the best in culinary with the best of tennis! We have had the pleasure of chatting with you last year about this event and it's great to connect again for this year. As this event has a number of moving parts, when do you begin working on this?

PENNY LERNER: The Taste of Tennis has become a year-round program. Once the event in New York concludes, we immediately begin updating our materials and engage in renewal conversations with sponsors. With our first few events of the year in March, planning kicks in almost immediately.

We are also continuously keeping our social throughout the year to keep our supporters up to date on where we’ll be next. We have also begun licensing the Taste of Tennis, so we are constantly speaking with tournaments and exhibitions about ways they can use our brand and its assets to enhance their experience.

AM: This year, Taste of Tennis is celebrating its 25th year! What are you looking forward to the most?

PL: As a company, I think we are most excited to take a moment to really appreciate the legacy we have created. What started out as a 200 person, 3-hour event has evolved into one of most popular and respected brands in tennis.

Over a quarter century, the event has hosted so many incredibly talented individuals, from local chefs to Michelin Starred Chefs, Grand Slam Champions, hundreds of top tennis players, and A-list celebrities including John Legend, Mike Tyson, Eva Longoria and many others.

After 25 years, it is extremely rewarding to see how far we have come and all the exciting future possibilities that lie ahead!

AM: This year, the event is being held at Aqua! What do you look for when it comes to partnering with a venue to host this event?

PL: We couldn’t be more excited to host the Taste of Tennis at Aqua New York this year. From an event perspective, it has everything you can ask for. Located at 902 Broadway, Aqua is easily accessible to our sponsors, attendees, and tennis players who will be attending.

Aqua is 17,000 square feet of event space, beautifully designed space amazingly spread across 2 floors, making for a spectacular guest experience. Perhaps most importantly, the Aqua team has been amazing to work with. They have worked incredibly hard and provided personalized service every step of the way to ensure our 25th Anniversary event is our best yet.

AM: In previous years, the event from a culinary perspective has had a number of noted chefs and restaurants that have participated. Can you tell us about this component of the event? Will it include chefs/restaurants as well as dishes that showcase Aqua's menu?

PL: Aqua is preparing the majority of the cuisine and they plan to put on quite the culinary exhibition. They are planning to provide 25+ options from their menu, along with a few special offerings, for guests to enjoy.

Aqua is two unique restaurants under one roof. Aqua Kyoto features a wide array of contemporary Japanese cuisine while Aqua Roma delivers bold Italian offerings including handmade pastas, artisan pizzette, and other signature dishes that deliver a modern take on traditional recipes.

In addition to the cuisine prepared by Aqua, guest will also enjoy authentic Caribbean cuisine prepared by our sponsor, Antigua and Barbuda.

AM: In addition to great chefs, you also have the best athletes in tennis as well! Who can we expect this year?

PL: As with all our events, we expect over 25 players and legends in attendance, including World No. 3 Alexander Zverev, 2017 US Open Champion Sloane Stephens, 2023 Australian Open Champion Elena Rybakina, acclaimed coach and author Patrick Mouratoglou, and more.

AM: We always enjoy seeing chefs and tennis stars compete in making a dish. Will this still be part of the program?

PL: Something we do at all of our events is have tennis players appear at the various food stations throughout the evening. They assist the chefs with plating the food and distributing it to guests. This gives our attendees a fun opportunity to get an up-close look at the players while getting “Served”.

AM: Who will be the host this year?

PL: We are excited to have Andrew Krasny hosting this year’s event. Andrew is a fixture in the tennis industry and is extremely popular among the players, media and tennis fans alike.

AM: There are 2 ticket packages to choose from. Tell us about them!

PL: Yes, we are offering our standard package, which includes entry at 7pm, food and cocktails throughout the evening and access to all non-private sections at the event.

We are also offering the Champion Mindset package, where guests enter at 6pm and enjoy an exclusive private audience with Coach Patrick Mouratoglou. Patrick will be discussing his latest book Champion Mindset, and all guests will receive an autographed copy. This experience is limited to 50 guests. To buy tickets and for latest event update visit www.tasteoftennis.com and follow us on Instagram @tasteoftennis.

AM: Why do you think that Taste of Tennis here in NY as well as the other cities that you bring this event to is one that people look forward to year after year?

PL: Each Taste of Tennis experience has its own unique personality and vibe. From the food and entertainment to the decor and production, we do our best to make each Taste of Tennis event feel authentic to the city we are in.

With the growth of tennis and culture we’ve seen in the past year, the demand for Taste of Tennis has grown and we look forward to showing up each time

AM: What do you want attendees to know about Taste of Tennis and for those that attend, what is the takeaway that you want them to have?

PL: Come ready to party! The Taste of Tennis is the premier event where tennis fans can rub elbows with the world’s top tennis players while enjoying amazing cuisine and a great atmosphere - all set in the city ready to kick off a Grand Slam!

IG @tasteoftennis

@ayssports

PHOTOGRAPHY CREDITS | Max Molina

After speaking with Penny Lerner, we wanted to know more about Aqua Group, its location here in NY, and why they wanted to be involved in this year's Taste of Tennis.

ATHLEISURE MAG: Before we delve into Taste of Tennis, we'd love to know more about Aqua Restaurant Group as it has an impressive portfolio of restaurants in cities around the world. Tell us a bit about this group.

AQUA RESTAURANT GROUP: Aqua Restaurant Group was founded 25 years ago in Hong Kong and has grown into a globally recognized hospitality brand with award-winning restaurants across Hong Kong, London, Dubai, Miami and New York. Our ethos is rooted in delivering exceptional culinary experiences through a striking design, innovative cuisine, and immersive ambiance. Whether it's Japanese, Italian, or modern Chinese, every Aqua venue reflects the group's signature blend of elegance and creativity.

AM: In looking at Aqua New York specifically, when did it open and can you tell us about Chef David Yeo who is also the founder?

ARG: Aqua New York opened its doors late 2024, marking the group's third opening in the U.S. market. David Yeo, the visionary behind Aqua Restaurant Group, is both a trained chef and former lawyer. His approach is hands-on, detail-obsessed, and globally inspired—he often travels the world sourcing rare ingredients and refining culinary techniques. David has an innate ability to merge traditional flavors with bold, contemporary execution, which comes through in every dish across the group’s portfolio.

AM: The restaurant is divided between Aqua Roma as well as Aqua Kyoto - what was the thought between offering 2 cuisines at this restaurant?

ARG: The concept of Aqua New York was to showcase dual culinary mastery under one roof—an homage to the dynamic culinary scenes of both Kyoto and Rome. In a city like New York, where guests crave variety and world-class quality, offering both Italian and Japanese cuisine allows us to bring two distinct culinary experiences together while upholding the highest standards for each. It's not a fusion—it's two kitchens, two teams, and two art forms in perfect harmony.

AM: We have passed this location many times in Flatiron. What can you tell us about the aesthetic of Aqua as it is visually stunning while having a welcoming vibe at the same time.

ARG: Located in the heart of Flatiron, Aqua is designed to be dramatic yet inviting. The space features high ceilings, textured stone walls, sculptural lighting, and a show-stopping bar at its center. The interiors are a reflection of our culinary philosophy—bold, luxurious, and considered. But despite its grandeur, the energy remains warm, vibrant, and unpretentious—designed to make every guest feel like they belong.

AM: If we are coming in for Lunch, what should we enjoy?

ARG: Aqua Roma Set Lunch menu offers two courses for $27, with a choice of appetizers like Burrata or Calamari, and mains including Handmade Gnocchi, Rigatoni, or Pizza. Desserts such as Lemon Curd Mousse or Gelato are available for an $8 supplement.

Aqua Kyoto Bento-style menu Aqua Kyoto’s Set Lunch starts at $27 and includes a variety of Japanese options—bento boxes like Pork Belly or Wagyu Ribeye, Sushi and Sashimi selections, and Tan Tan Ramen—each served with Miso Soup, Pickles, and Okazu of the day.

AM: For dinner, what are 3 appetizers that we should consider?

ARG: SPINACH SALAD Spinach salad & toasted goma dressing, CARPACCIO GAMBERO ROSSO Mazara del Vallo red prawn carpaccio, basil, compressed apple & caviar, and SIGNATURE CRYSTAL SUSHI Scallop, caviar & kimchi jelly.

AM: What are 3 main dishes that we should have in mind when we're coming in with friends and family?

ARG: ASTICE DAVIDE Lobster bisque, lobster medallions, dill & lemon zest, MISO BLACK COD black cod, yuzu mayonnaise & yamagobo, and MAFALDE Slow-cooked oxtail ragú, Nero d’avola & summer black truffle.

AM: What are 3 desserts that would be perfect to end the night with?

ARG: FOREST FLOOR Tonka bean panna cotta, chocolate brownie matcha crumble & raspberry sorbet, SWEET CAVIAR Espresso ‘caviar’ pearls, Valrhona chocolate crémeux & madeleines, and CHOCOLATE & BLACK SESAME MOLTEN CAKE Green tea ice cream.

AM: We always enjoy a great cocktail. What are 3 that we should consider as we navigate the Summer weeks ahead?

ARG: RAICHI MARTINI Haku Vodka, Lychees, Coconut, TORII 400 Conejos Mezcal, Amante Aperitivo, Red Peppers, Pineapple, and MAI TAI ME UP Barbancourt Rum, Guava Orgeat Almond, Lime.

AM: Tell us about your Brunch menu as that is our favorite meal of the week and is always an experience.

ARG: Our brunch, called Brunch on Broadway, is the ultimate weekend experience—a $58 three-course celebration of bold flavors and vibrant energy. Guests can elevate their brunch with $48 free-flow cocktails and an additional $25 unlimited sushi add-on—an offering rarely seen at a restaurant of our caliber. With live DJ sets setting the tone, it’s not just brunch—it’s a moment.

AM: With NY Restaurant Week taking place during this time of the year, what can you tell us about what you will offer?

ARG: For Restaurant Week, we're offering a curated 3-course menu that allows guests to experience both Aqua Roma and Aqua Kyoto signatures. Offered everyday of the week, our lunch is priced at $30 and our dinner is priced at $60.

AM: This year, you will be hosting the Taste of Tennis, which is always an event that we enjoy attending so that we can kick off the US Open! Why did you want to participate this year?

ARG: We’ve had the honor of hosting some incredible events within our first few months of opening, including the movie premiere of Sinners, and we’re thrilled to continue that momentum with Taste of Tennis. Our team has a real love for the sport, so collaborating with an event that celebrates both tennis and culinary culture felt like a perfect fit. With the US Open approaching, we’re excited to welcome some of the biggest names on the tour and bring the energy of the game into our space.

AM: What can guests expect this year from Taste of Tennis at Aqua?

ARG: This year, we’re bringing together the best of Aqua’s dual-kitchen concept and welcoming our sister restaurant, Hutong, to join the celebration. Guests can expect a dynamic culinary experience that highlights the range and refinement of our team’s talent—from bold, signature dishes to interactive chef moments and visually striking presentations. Taste of Tennis offers the perfect platform to showcase the depth of our culinary craft in a way that’s both exciting and elevated.

AM: What are you looking forward to as we get closer to this event?

ARG: We’re most excited to welcome guests who may be discovering Aqua for the first time; there’s nothing more rewarding than seeing their reactions as they engage with our space, our team, and the food. It’s also a joy to collaborate with the Taste of Tennis and AYS teams, whose passion and precision make the lead-up to the US Open feel even more special. Bringing together lovers of sport and culinary craft in one unforgettable night, that’s what we look forward to most.

IG @aquanewyork

PHOTOGRAPHY COURTESY | Aqua

If you're looking at enjoying one of our favorite pre US Open events, you can still purchase tickets at this year's Taste of Tennis taking place at Aqua. Next month, in our AUG ISSUE #116, we will recap what we experienced from this event from the red carpet, the phenomenal dishes and cocktails that were consumed throughought the night, and of course the tennis stars that will be enjoying the festive night.

Read the JUL ISSUE #115 of Athleisure Mag and see TASTE OF TENNIS 25 PRE-COVERAGE in mag.

BINGELY TV/STREAMING

QUARTERBACK S2

Netflix Original

Netflix

With the upcoming football season starting soon, we can get our fix by watching S2 of Netflix's Quarterback which follows select quarterbacks Joe Burrow, Jared Goff, and Kirk Cousins during the 2024-2025 season. We get to see them on the field, during practice, and when they are out and about living their lives. We enjoy being able to know how they see the game and navigate their lives as well as to work alongside their teammates. If last season was any indication, we know that this will be a quick binge as we get ready for a great football season ahead.

BALLARD

Prime Video Original

Prime Video

Avid readers of Athleisure Mag know that we have been a fan of Prime Video's BOSCH the flagship show as well as its first spin-off BOSCH: Legacy and now the latest, BALLARD! These Michael Connelly series are based on his books that allow us to follow a series of cases in the LAPD and to get to know those who are investigating even more. In BALLARD, we are introduced to Renee Ballard (Maggie Q) who we know left Homicide in the LAPD due to an incident and now helms an interesting team of Reserve Officers as well as volunteers to help solve cold cases.

As we watch her navigate getting justice for those that have been forgotten, we are reminded of our favorite characters from the BOSCH universe that even include Harry Bosch (Titus Welliver) himself!

Like the other series in this universe, it is fast paced, there are multiple cases and twists and we're sure you'll find it as satisfying as we did. We're already looking forward to what S2 will involve to see how this story will continue.

EASY MONEY: THE CHARLES PONZI STORY

Apple Originals

Spotify

In terms of financial crimes, we are all aware of Ponzi Schemes as it has been attached to a number of downfalls that people have found themselves in. In Easy Money: The Charles Ponzi Story, we find out about the man, Charles Ponzi (Sebastian Maniscalco) who came to the US to live his American Dream and due to various choices that he made became the symbol that many people have been connected to that have involved swindling and other nefarious behaviors financially.

We trace Charles' story from being in Italy, coming to the US, attempts at making an ernest living, to figuring out a plan that wasn't fully formed but had to be moved upon.

It's doing this plan and continuing to add others to it in order to fund it that creates what we know to be the Ponzi Scheme that continues to pop up across industries in a number of ways.

Read the JUL ISSUE #116 of Athleisure Mag and see BINGELY TV/STREAMING in mag.

BINGELY BOOKS

MY CREOLE-CALI KITCHEN: LOUISIANA ROOYS WITH CALIFORNIA FLAVORS

Agate Surrey

Ryan Rondelo

We always enjoy a meal that is full of flavor and in My Creole-Cali Kitchen: Louisiana Roots with California Flavors by Chef Ryan Rondeno who has dazzled the tastebuds of an array of celebrities is turning his attention to blending the vibrant flavors of Creole cuisine with fresh California cooking. More importantly, he has created dishes that allow you to make them from the comfort of your home. We're looking forward to making Tempura Squash Blossoms, Crawfish Enchiladas, and Duck Confit with Whipped Ricotta and Pickled Peaches. When it comes to winding down at night, we're excited to try desserts like Brown Butter Banana Bread with Pistachio Praline Buttermilk Ice Cream and Beignets.

He shares his knowledge of cooking for celebs and provides tips that we can use when creating these dishes. He even provides tips to make these Southern dishes with a twist.

THE NANTUCKET RESTAURANT: A NOVEL

Sourcebooks Landmark

Pamela Kelley

In The Nantucket Restaurant: A Novel, we meet Mandy, Emma, and Jill O'Toole are as close as sisters can be who happen to live 100s of miles apart from one another. All of them grew up on Nantucket and have now found themselves across the country from one another. Their grandmother dies right before her 99th birthday in her sleep. The women realize that in addition to their grandmother's home being inherited to them, they also obtain Mimi's Place which is one of Nantucket's most popular year-around restaurants! They didn't know she even owned it as a silent partner and they have no idea that they will be able to run it. In addition to all 3 of them being left the restaurant equally, they learn a few twists. She gave ownership to the Executive Chef Paul is also an owner who has been there for 15 years. Before they can sell the restaurant, all 3 of the women need to work there for 1 year! They also realize that Mimi's Place is in need of a serious facelift and although profits are declining, it is located in a great community! How can they make it work?

NIGHT WATCHER: A NOVEL

Grand Central Publishing

Daphne Woolsoncroft

A chance meeting with a known serial killer in the Pacific Northwest as a kid introduces us to Night Watcher: A Novel. The experience made her want to forget that night and she never talked about it with anyone. As an adult, she became the host of Night Watch a radio call-in show that was run by her father.

During a call one night, she realizes that there is an intruder in the callers home and she notices coincidences that lead her to believe that the man she met many years ago is not only back but he is after her again.

Three sisters, each at a crossroads in her own life, facing the challenges of a surprise inheritance in the close-knit community of Nantucket.

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ATHLEISURE LIST | DESIERTO AZUL

We sat down with Fabrizio Cavallo, founder of Desierto Azul located in Baja California Sur in Mexico. This resort focuses on the conscious traveler - someone who moves through the world with intention. They choose destinations, accommodations, and experiences that align with their values. It’s about curiosity and connection, but also about impact. They seek places that honor nature, support local communities, and encourage deeper presence. At Desierto Azul, they see their guests as people who aren’t just looking to escape, but to return to themselves, to the earth, and to a slower, more thoughtful rhythm of life.

There's something about Baja California Sur. It's raw and rugged, yet deeply serene, where the desert meets the sea making for a unique atmosphere. The Baja Vibe is unhurried, soulful, and grounded in simplicity. Todos Santos, embodies this energy: a creative enclave that blends surf culture with a rich artistic spirit and a strong sense of community. It’s a place where the beaches are still untouched, dirt roads give way to beautiful boutique hotels, and giant cacti rule the desert.

Desierto Azul is rooted in a 360° approach to conscious living, one that nurtures the body, respects the earth, and creates space for inner quiet. Every element here, from our toxin-free design to our plant-based culinary experiences, invites a gentle reset.

The founders merge acrchitecture, natural materials, and healing through food for their guests to enjoy in an effort of conscious, sustainable living. This petite hotel is designed with care, authenticity, and reverence for nature.

This hotel has 4 rooms which allows for an intimate experience. They are desugned with natural materials, organic textures, and calming tones that mirror the Baja landscape. All rooms have private terraces that include hammocks, desert and pool views, organic cotton bedding, pour-over coffee sets, and organic snacks in the mini fridge.

There is an onsite gluten free and dairy free bakery called PanVero that features a variety of baked goods such as muffins, cookies, and focaccia, all made using whole flours like chickpea, almond, oat, brown rice, and sorghum as well as elixirs, smoothies, and fresh juices, ensuring your wellness experience starts from what you put into your body.

Their open-air Plant-Based Cooking Studio, is the heart of our nourishment philosophy. It offers an immersive, hands-on workshops centered around whole, nutrient-dense foods. It's not just about learning recipes it's about reconnecting with the way we feed ourselves. You'll come away with a new understanding of plant-based living, rooted in flavor, intention, and joy.

DESIERTO AZUL

Camino a, Las Playitas

Las Tunas, 23300 Todos Santos, Baja California Sur, Mexico

desiertoazulbaja.com

IG @desierto.azul.baja

PHOTO CREDIT | Ricardo Farias Arauzo

Read the JUL ISSUE #115 of Athleisure Mag and see ATHLEISURE LIST | Desierto Azul in mag.

ATHLEISURE LIST | FORZA PILATES

In the Winter of 2023, Sydney Dumler launched Forza Pilates as a high-end space where design, wellness, fashion, and community can coexist beautifully. With her background of being a group fitness instructor for 9 years as well as working with a number of wellness and fashion brands, she wanted a fitness space that was elevated, warm, and welcoming.

The studio features soft wood floors, ornate brass mirrors, and fresh branches from the local flower shop—every detail feels artfully curated. When you walk in, you’re greeted by their custom candle scent and clean linens, a personalized Reformer setup, and a sense that someone has anticipated your comfort even before you arrive.

Reformer Pilates strengthens the body in a way that’s smart and sustainable. It builds core stability, improves posture, and supports mobility—all while being gentle on the joints. Beyond the physical benefits, it trains your mind to move with intention, which translates into every part of your life.

If you are new to this method, it's worth noting that it is a full-body experience. It's about precision over pace - pilates is not about going fast, it's moving with control. Your exercise can be modified or advanced whether it's adjusting spring tension, grounding a hand or knee for support, or limiting your range of motion to protect from a previous injury.

There are 4 classes offered at their dio. Their signature Forte class offers a contemporary, intermediate-level flow designed for clients who love creative sequencing and fresh challenges. Foundations leans into classical principles, focusing on precision and control—proof that slowing down can be just as (if not more) demanding. Aria brings the energy with a cardio-infused workout set to an upbeat playlist, making it the perfect excuse to move, sweat, and have fun. Finally, Recovery is their foam rolling and mobility session—the ultimate “hurts so good” release your body craves after a week of classes.

There are a number of amenities that include a warm and attentive staff, a curated retail selection, and in the bathrooms they have Aesop and Oak Essentials. In many ways, the atmosphere of the space feels more like a boutique hotel versus a traditional gym.

For Soho House members in Nashville, they can enjoy Forza Atelier there. They offer the Forza Method in an intimate setting. With just 6 Reformers, clients enjoy a highly personalized experience—where it’s not unusual to move alongside Nashville’s creative talent, including some of the artists on your own playlist. The Atelier also features a curated retail space, their creative extension that brings the Forza lifestyle beyond the studio.

FORZA PILATES

724 Merritt Ave #103

Bashville, TN 37203

forza-pilates.com

IG @forzapilates

PHOTO CREDITS | Alyssa Rosenheck

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9PLAYLIST | TYSON MCGUFFIN

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63MIX ROUTIN3S | TYSON MCGUFFIN

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9CH3F ROUTIN3S | CHEF MARC MURPHY

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9CH3F ROUTIN3S | CHEF DOMINIQUE ANSEL

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9LOOKS | CELINE

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ATHLEISURE BEAUTY

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IN OUR BAG | WHEN BOARDING THE NEXT PJ

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HOW TO DRESS | FOR A DAY ON THE COURT

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