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.

THE 9LIST X LORE BATHING CLUB

We ended the month by partnering with a recently opened bathing club here in NYC’s. Our THE 9LIST X Lore Bathing Club Event kicked off the Summer with an intimate group of our readers/community to enjoy the services/amenities at this wellness destination to enjoy saunas, red light therapy, and cold plunges. In addition to our attendees enjoying a 75 minute session, we also gifted them items that we have been loving and sharing in our issues: an Oleada AnyWear Toiletry Set, as well as an $100 gift card from this handbag brand, and a David Protein bar!

We sat down with Lore Bathing Club to find our more about this bath house, what they offer their guests, and more!

ATHLEISURE MAG: We had the pleasure of coming to Lore Bathing Club initially for an Editor event in March and loved the space and having you host our THE 9LIST Event this month was so great to share with our community ! When did you launch and what is the meaning behind the name, Lore?

LORE BATHING CLUB: Lore officially opened on May 11 2026 and celebrated its grand opening over May 15-17. Lore brought together design, hospitality, wellness, and community, but the core idea stayed consistent: create a place people want to return to regularly.

AM: Who are the founders of LBC and what can you tell us about their backgrounds?

LBC: Founded by James O’Reilly, an entrepreneur known for building transformative social, work, and wellness spaces, including co-founding NeueHouse and leading new concepts at Life Time, and Adam Elzer, a hospitality entrepreneur and concept developer known for creating community-driven restaurants as co-founder and former CEO of Everyday Hospitality, Lore brings a new kind of bathing experience to downtown Manhattan. James’ background building membership-driven social and wellness spaces, including NeueHouse and Life Time Work, and Adam’s experience building hospitality concepts in New York, helped shape Lore as both an experience and an operating model.

AM: You are a neighborhood bathing club. Can you tell us more about what that means and why you wanted to create this space in NoHo.

LBC: Lore is not a broad wellness facility trying to do everything. It is a focused neighborhood bathing club built around contrast therapy, atmosphere, and regular use.

NoHo made sense because it sits at the intersection of downtown work, hospitality, culture, fitness, and residential life. It is a neighborhood where people already move between different parts of their day, and Lore is designed to fit into that rhythm.

From a physical standpoint, the site needed enough space to support the full bathing experience: a large communal sauna, a generous cold plunge, an infrared sauna, and areas for arrival, transition, and recovery. The building also had to allow for a space that feels immersive and sensory, not simply functional. Materials, circulation, sound, temperature, and the transitions between hot and cold all matter.

AM: What’s the correlation between Saunas and Finnish culture? What are the health benefits in doing this?

LBC: Our approach to bathing is heavily influenced by the Finnish and Japanese bathing traditions; unfused, architecturally restrained, intergenerational and social.

The decision to promote frequent use is supported by a 2017 longitudinal study conducted in Finland, which tracked over 2,000 people for 20 years to understand the long-term benefits of consistent sauna practice.

The study found that individuals who used the sauna four times a week were significantly less likely to die from cardiovascular-related and neurodegenerative diseases, resulting in a 40% reduced risk in all-cause mortality. The practice is often viewed as the next best thing for longterm health beyond physical exercise.

AM: What can you tell us about the aesthetic of LBC?

LBC: The interiors are shaped by natural materials, sensory transitions, and an elemental atmosphere that reflects the movement between hot and cold.

Because people return often, the space also has to hold up to repetition. It needs to feel special, but not precious. It needs to support both quiet personal use and social connection.

AM: For those coming for their first time, what do we need to know in terms of what we can wear, staying hydrated, and what we need to keep in mind?

LBC: We encourage people to follow feeling rather than the clock. Maybe today it’s just putting your feet in the cold. Maybe it’s 30 seconds. Removing performance and expectation often surprises people — it takes the pressure off. What surprises them most is the shift afterward: the clarity, the calm, the sense of returning to baseline.

A typical visit runs around 75 minutes. Guests move fluidly between the large dry sauna and the cold pool room, with the infrared sauna available for those seeking something quieter and more intimate.

AM: When guests come for a 75min session, are there a series of activities that have to be done within a time period or can a person enjoy elements at various times?

LBC: We intentionally keep guidance simple and humble. If someone asks, we’ll offer suggestions, but we emphasize that there isn’t one correct way — what works for one person may not work for another.

AM: Tell us about the programming offered at LBC as you have Guided Cold Water Soak, In-Sauna Aroma Therapy, Guided Stretching, Aufguss, and Listening Moments.

LBC: Our goal with Lore was to remove the excesses of larger facilities (steam rooms, massages, IV drips) away from prescriptive guidance of more heavily programmed alternatives. By doing this we could focus on the essential elements of bathing, and do those parts better than anyone else. We are also trying to offer a bathing experience on a more frequent basis, which to us means 2-4 times per week. With that, we move from thinking of a bathhouse as an occasional indulgence (once a month or a quarter) towards being a vital part of your weekly routine.

AM: What is the Cold Pool Room?

LBC: 46-degree cold plunge.

It opens people up. After the cold, the defenses come down. Guests are more likely to chat with a stranger, compare notes on the plunge, share something small and real. Cold water exposure has a way of leveling people — for a moment, everyone in that room has just done the same hard thing together.

AM: Tell us more about the Dry & Infrared Saunas.

LBC: Lore includes a 700-square-foot dry sauna and an infrared sauna.

The larger, dry sauna is sized deliberately — spacious enough that guests have room to breathe and be with their thoughts, but intimate enough that that conversation happens naturally. Ambient music plays, giving people acoustic cover; someone can be sitting nearby without your exchange pulling them in.

The infrared sauna is available for those seeking something quieter and more intimate.

AM: What amenities are available that we can enjoy in our sessions?

LBC: Beautiful waffle weave towels, Dyson hair dryers, more personal space in the changing facility. Margin global provides all of the core amenities in the showers, and we have MONKS spray deodorant and wide variety of Herbivore Botanicals for post-shower.

AM: What is the Reception Cafe and what takes place here?

LBC: Entrance area - a space to regroup or gather thoughts before or after a session. Offering La Cabra coffee, Masha tea, some tasty bone broth or even a fresh pressed juice. We’ll have a rotating selection of grand go snack and beverages.

AM: Tell us about the memberships that are available.

LBC: Lore offers a monthly membership. Each visit is a 75-minute session (towels provided; swimwear required). Weekly or monthly memberships include one booking per day.

3 session packs and single sessions are available.

AM: Can non-members also come to LBC and if so, how much is that?

LBC: 3 session packs are available at $149 and single sessions are available at $55/$25 (Peak/Off-Peak).

AM: Are there any special events coming up that we should know about?

LBC: The brand will continue to grow through collaborations with like-minded partners, original content, and future offsite moments that extend Lore’s point of view into the broader culture of the city. Together, these efforts reflect a larger ambition: to build Lore not only as a destination, but as a lasting part of how people gather, recover, and spend time in New York.

AM: Are there any partnerships that you can share that you want us to know about?

LBC: Lore plans to foster community through partnerships with yoga studios, run clubs, and breathwork coaches to offer contextualized events like stretch sessions or guided cold water immersion. We recently came together with Lusso to stock their footwear for sale in our retail section, you’ll also see all of our sauna masters wearing them. We’re working on dialing in a hydration partner as well, more to come on this.

AM: Can we expect to see additional LBC’s in the city or is there an interest to expand to other areas?

LBC: We’ll look to open further uptown and Brooklyn next. We’re excited to expand access to bathing as a regular practice for more people.

IG @lorebathingclub

PHOTOGRAPHY CREDIT | PG 128 + 134 Raphael Gaultier | 131, 132 + 137 Sean Davidson |

Read the MAY ISSUE #125 of Athleisure Mag and see THE 9LIST X Lore Bathing Club in mag.

ATHLEISURE LIST | THE RITZ CARLTON YACHT COLLECTION

It’s that time of year when we’re ready for a reset and an epic vacation whether traveling solo, as a couple, or with friends, and family. The Ritz Carlton Yacht Collection provides the luxurious standards that you have come to know when staying at your favorite The Ritz Carlton Hotel.

When booking a stay on these yachts, you will be able to navigate around the world to coveted destinations and island hideaways while enjoying spacious suites, private ocean-view terraces, and a Marina with direct access to the sea for watersports that you’ll truly enjoy!

With 3 vessels to choose from Evrima (149 suites with private terraces), Ilma (224 suites with private terraces, large sun soaked pool deck, multiple restaurants with menus by Michelin-starred chefs, and an expansive Marina beach platform), and Luminara (226 suites, the highest space ratio per guest at sea, each suite having a private terrace, and a Marina beach platform with water toys to checkout coastlines). Whichever one you choose, you will find that your suites have refined finishes, generous layouts, and floor-to-ceiling windows that open to your private terrace!

In addition to taking in the views, its about enjoying your reset as well. It’s the perfect place to indulge in personalized spa treatments, having an access to steam rooms, and taking in a session at the beauty salon. We also suggest enjoying our fitness studio with yoga and personal training as well. Of course, the best part of a vacation is the food that brings in moments that you will continue to think about long after you have made your way to the next destination.

For those that are a bit more active, we highly suggest that you take advantage of the complimentary water toys from kayaks and paddleboards. If you’re opting out of that fun, the Marina Terrace allows you to relax as well as to take into dynamic views and cocktails.

Onboard, don’t forget that there is entertainment that includes live music as well as enriching cultural experiences that take place as you cruise as well as when you are ashore!

Whatever your plans, they have trips that will take you to Alaska, Asia, Caribbean, Mediterranean, Northern Europe and Baltic, and South Pacific.

Think about what your trip should look like and book what works for you when it comes to relaxation, connection, discovery, and the ability to truly escape.

THE RITZ CARLTON YACHT COLLECTION

Check the website for yachts and destinations of interest.

ritzcarltonyachtcollection.com

IG @ritzcarltonyachtcollection

PHOTOGRAPHY CREDITS | Don Riddle/Ritz Carlton Yacht Collection

Read the MAY ISSUE #126 of Athleisure Mag and see ATHLEISURE LIST | The Ritz Carlton Yacht Collection in mag.

ATHLEISURE LIST | FOUR SEASONS HOTEL MYKONOS

We’re ready for a cliffside holiday without a doubt! By staying at Four Seasons Hotel Mykonos, we are ready for a secluded private cove that is a mere few minutes away from famed beach clubs, an enchanting town, and the island of Delos. As they are opening up for their first Summer season, you are in for a treat! Not only will you have a luxurious experience, but you will be vacationing at the legendary birthplace of Apollo, which is the most extensive mythological and archaeological sites!

This hotel is on 15 acres of land and has accommodations for 94 guests. With stone walkaways, courtyards, and gardens this is such a visual experience that you will be able to enjoy throughout your stay.

Because this resort is on a cliff, you will be able to enjoy panoramic views, you have furnished terraces, and private plunge pools that look like they spill into the sea.

A vacation must have amazing food and NYC’s Rockwell Group (Bar Chimera, The Eighty Six, The Living Room Cafe at W NY Union Square) designed the restaurants that are offered on the property. While staying at this cliffside property, you can enjoy Alef, a Mediterranean grill concept which cooks via woodfire whether you enjoy eating outside or inside. If you’re looking for a Greek coffee house, we suggest that you should enjoy Kafeneo to kick off your morning or to end your day with a glass of ouzo. When it comes to coastal Italian cuisine, we suggest that you dine at Corbu. The Beach is a great place for classic summer cocktails, juices, and coffee.

For those who truly want to relax, you must visit The Spa which has 7 treatment rooms that include a couple’s spa, larger suite, and an outdoor spa pavilion. The spa also has a terrace, sauna, steam room, and more. There is also a fitness studio as well as a yoga studio for a complete body/mind reset.

Aside from the spa, there are also 2 large infinity pools on this private beach. You can enjoy your time outdoors, with plush loungers while enjoying snacks and drinks.

FOUR SEASONS HOTEL

MYKONOS

Karapetis

Mikonos 846 00, Greece

fourseasons.com

IG @fsmykonos

PHOTOS COURTESY | Four Seasons

Read the MAY ISSUE #125 of Athleisure Mag and see ATHLEISURE LIST | Four Seasons Hotel Mykonos in mag.

63MIX ROUTIN3S | THE MUSE HOTEL

Read the MAY ISSUE #125 of Athleisure Mag and see 63MIX ROUTIN3S | The Muse Hotel in mag.

SPRING STAYCATION AT MUSE NEW YORK

A Spring Staycation taken during the week is peak refresh vibes. We stayed at Muse New York where we previously shot an editorial photoshoot a few years ago for our MAR ISSUE #87. We looked forward to our suite, private balcony, and a spacious bathroom as a way to reset!

Since our last time being at this hotel, Little Opus has opened for a great restaurant option throughout the day as well as to enjoy cocktails, there are a number of events to enjoy at the hotel as well as amenities. It’s also located to enjoy and navigate a number of restaurants nearby. We chatted with Natalie Bogan, the property’s General Manager to find out what we need to know about the property as well as why travelers, staycationers, and even those who live and work in the neighborhood should swing by.

ATHLEISURE MAG: As we navigate the Spring and get ready for the Summer, The Muse Hotel is in the heart of the city! What is the vibe of this hotel whether you’re on a staycation, traveling for business, on vacation or swinging by for a meeting?

NATALIE BOGAN: The Muse is a boutique Midtown retreat. Intimate, design-forward, and quietly polished, it offers a more personal New York experience just steps from the energy of Times Square. Whether visiting for business, leisure, or a staycation, guests enjoy the feeling of being in the center of it all while tucked away in a refined city escape.

AM: Tell us about the common areas of the property that guests can enjoy.

NB: Our common spaces are designed to feel warm, inviting, and effortlessly stylish. The lobby flows into Little Opus, our all-day café, bar, and restaurant, where guests can enjoy morning coffee, casual meetings, cocktails, or unwind throughout the day. Debuting June 2026, we are also excited to introduce The Pocket, our intimate new jazz venue that will bring live music and vibrant energy to the hotel experience.

AM: You have a number of room options available for guests, can you tell us about them?

NB: Our guestrooms are designed as a calm retreat above the energy of Midtown, blending comfort, style, and thoughtful details. Each room features a working desk, mini fridge, smart TV, in-room safe, and make-up mirror, with still and sparkling water stations available on every other floor. Guests can choose from a range of accommodations, including Grand King rooms with a custom king bed and suites with pull-out sofas for added flexibility. We also offer eight spacious balcony rooms with private terraces ranging from 200 to 500 square feet, perfect for stepping outside, unwinding, and taking in sweeping city views.

AM: What amenities are offered for guests staying at the hotel?

NB: A curated collection of amenities ensures a seamless and memorable stay, including high-speed Wi-Fi, a 24-hour fitness center with Technogym equipment and Pelotons, in-room dining, and concierge service with curated local recommendations. Little Opus, our all-day café, bar, and restaurant, and The Pocket, our intimate on-site jazz venue debuting in June 2026, further enhance the experience, along with exclusive discounted partnerships across wellness, lifestyle, and city experiences.

AM: What can you tell us about Little Opus?

NB: Little Opus is the social heart of The Muse and a favorite hidden gem for both guests and locals. Our all-day café, bar, and restaurant transitions effortlessly from morning coffee and breakfast to lunch, evening cocktails, and dinner. Warm, stylish, and inviting, the space is elevated by signature artwork from Markus Sebastiano, adding to its creative New York energy. Guests can also enjoy live jazz music on the last Tuesday of every month, along with rotating weekly specials that bring something new to discover with each visit.

AM: For those coming for Breakfast, what are 3 dishes or items that we should have in mind when we are swinging by?

NB: Breakfast at Little Opus is the perfect way to ease into the day. Three favorites to have in mind are our Farmer’s Market Avocado Toast, the Savory Breakfast Bowl with seasonal vegetables and chili lime yogurt, and our seasonal Honey Oat Cinnamon Latte, which is a personal favorite and the perfect cozy start to the morning.

AM: When it’s time for Lunch, what are 3 items that we should think about enjoying with friends and family?

NB: Lunch at Little Opus is fresh, satisfying, and perfect for a Midtown break with friends, family, or colleagues. Three favorites we love are The Opus B.L.T. with thickcut applewood bacon, our Vegetarian Composition with grilled seasonal vegetables and house-made balsamic glaze, and one of our Seasonal Grain or Salad Bowls that are light, flavorful, and city-ready.

AM: As we shift into Dinner, what are 3 dishes we should be thinking about at this time of day?

NB: As the evening unfolds, Little Opus takes on a warm, inviting energy. Notable dishes include our Pan-Seared Salmon, cooked to perfection and beautifully balanced, K-Town Chicken Wings with bold flavor and just the right kick, and our wagyu sliders. Or, if you’re like me, just order truffle fries, a Caesar Salad, and a Diet Coke for the ultimate girl dinner.

AM: For those that are looking to swing by for Happy Hour or pre/post dinner drinks, what are 3 cocktails that we should consider when relaxing?

Our favorite seasonal cocktail is the Honeyed Eleanore crafted with honey sourced directly from our rooftop hive. Bright and refreshing, it highlights natural sweetness balanced with citrus for a distinctly local and memorable sip.

For timeless favorites, the Marquee Martini remains a crisp, refreshing guest staple. We’re also proud to continue our partnership with Woodinville Whiskey, an award-winning Washington State bourbon rooted in craftsmanship and estate-grown grains from a three-generation family farm. Showcasing that collaboration, our Good Morning, Tonight offers a playful, breakfast-inspired Old Fashioned that guests can customize to their taste.

AM: Tell us about the bees on the roof, your partnership with Alvéole, and the Bees Knees Cocktail.

NB: The 19th floor is home to our active beehive, maintained in partnership with Alvéole, a leader in urban beekeeping focused on sustainability, education, and pollinator health. These rooftop bees support local biodiversity, and their honey is harvested seasonally for use throughout our food and beverage program.

We also celebrate this ingredient through the Bee’s Knees, a classic Prohibition-era cocktail made with gin, fresh lemon juice, and honey. Simple and refined, it highlights the natural sweetness and versatility of honey in a bright, citrus-forward drink.

AM: For those bringing their dog to stay with them, what can you tell us about the Welcome Package for them?

NB: Our welcome package is designed to make four-legged family members feel right at home from the moment they arrive, featuring a plush bed, water bowl, and a special keepsake gift to remember The Muse long after their stay. Through our partnership with Procure Impact, we source select items from Turn2U Productions, supporting a mission that creates meaningful employment opportunities and promotes inclusive growth.

AM: We love getting into the gym, what can you tell us about the Fitness Center?

NB: Our 24-hour fitness center is designed for travelers who want to maintain their routine without compromise. Featuring brand new Technogym equipment and Peloton bikes, the space offers a sleek, elevated and highly efficient environment, ideal for everything from an energizing early morning workout before meetings to a restorative reset after a day in the city. Guests can also enjoy personalized Muse workouts available both in the fitness center and in-room, with the option to further enhance recovery and overall wellbeing through our Muse Wellness partnership with Technogym.

AM: Are there any special packages that we should have in mind when we are thinking about booking our upcoming stays that you would like to highlight?

NB: We love packages that help guests experience more of both the hotel and the city. One seasonal favorite is our Midnight Muse package, inspired by Times Square’s Midnight Moment, the world’s largest and longest-running digital public art program. Each night from 11:57 PM to midnight, contemporary artwork is displayed across 92 digital screens from 41st to 49th Streets, creating a true only-in-New-York experience just steps from our front door.

We also offer our Picnic Package in partnership with PikNYC, designed for effortless exploration of the city. It features a thoughtfully curated picnic selection perfect for enjoying in nearby parks or along the waterfront, making it easy to step outside and experience New York at your own pace.

AM: Are there any perks that we should be aware of that guests can enjoy when booking?

NB: Guests are in the center of it all, with direct access to Broadway, Bryant Park, Fifth Avenue, and Midtown’s most iconic attractions, while still returning to a hotel that feels intimate and tucked away. Through our neighborhood partnerships, guests receive exclusive discounts and preferred access with RiseNY, Comedy Village, GlamSquad, and Joanna Vargas Spa.

Our concierge team is always on hand to curate these experiences, creating a more personalized and connected New York stay.

AM: Tell us about Shiny and why you wanted to have this as an option for guests.

NB: Shiny is our digital tipping platform, created to make guest recognition easier in an increasingly cashless world. It gives guests a simple, seamless way to thank the team members who helped make their stay special, even without carrying cash. For us, it was important to offer a modern option that supports our associates while keeping the guest experience thoughtful and intuitive.

AM: What can you tell us about the neighborhood and what we should know about it?

NB: Our neighborhood captures the essence of New York. Located in the heart of Times Square, guests are steps from Broadway theaters, world-class shopping, and the city’s most iconic energy. We are also just off Sixth Avenue, making the hotel especially convenient for corporate travelers with offices along the corridor. It offers the perfect balance, allowing guests to be in the center of it all while returning to a space that feels calm, intimate, and removed from the pace outside.

AM: Are there any special events coming up that we should know about whether we are staying on property, or we happen to be in the neighborhood?

NB: We are eagerly anticipating one of the most exciting additions to The Muse this summer: the arrival of The Pocket. Launching in June, it is the newest project from Grant Gardner and Martin Porter, Michelin-starred hospitality veterans behind Jazz Standard, Crane Club, Jazz at Lincoln Center, and Blue Note.

Designed to evoke the intimacy of New York’s legendary 52nd Street jazz rooms of the 1940s and 1950s, The Pocket places music at the center, with exceptional acoustics and some of the finest sightlines in the city, creating a truly immersive experience. The opening roster features world-class talent including Wynton Marsalis, The Mingus Big Band, Cécile McLorin Salvant, Donny McCaslin, and Lakecia Benjamin, setting a sophisticated tone from the very first performance. True to the founders’ hospitality background, the venue will also offer an elevated food and beverage program, inviting guests to begin the evening with dinner and cocktails before settling in for a refined and unforgettable night of live music.

IG @musehotelnyc

PHOTOGRAPHY COURTESY | Muse New York

Read the APR ISSUE #124 of Athleisure Mag and see SPRING STAYCATION AT MUSE NEW YORK in mag.

BRINGING ROME TO NYC | GINGER RISTORANTI

This month, we made our way to Midtown to try Ginger Ristoranti for dinner on an unseanably warm day this Spring! We had heard a lot about this Roman-born Mediterranean lifestyle destination that comes together with it’s unique blend of wellness, design, color, and culinary come together! From healthy juices, satisfying appetizers, mains, and cocktails - this was defintiely a great meal to enjoy.

We sat down with Chef Gabriel Luca to find out more about the restaurant, its Roman roots and what we should order upon our next visit with friends, family, and colleagues.

ATHLEISURE MAG: Before we delve into Ginger Ristoranti here in NYC, we know that it started in Rome and has 3 locations there. What can you tell us about these locations?

CHEF GABRIEL LUCA: Ginger Saporie Salute was born in the historic heart of Rome, with three locations embedded within the city’s Centro Storico and close to landmarks such as the Pantheon and the Spanish Steps. Each address is deeply tied to Rome’s architectural memory and tells a different story. In Via Borgognona, an original Liberty-style skylight washes the room in soft natural light, while the building itself once housed the boutique of iconic Roman designer Laura Biagiotti, leaving behind a sense of elegance that still defines the atmosphere. At Corte Laica, inside Palazzo Raggi, the space was once a convent courtyard and today lives beneath a Rationalist skylight that preserves its openness while giving it a luminous, contemporary identity. Across all three Roman locations, the vision is consistent: to inhabit beautiful historic spacesand reinterpret them through a fresh, wellness-driven lifestyle lens.

AM: Can you tell us a bit about the background of the Roman restaurateurs?

CHEF GL: Ginger is driven by the vision of founder and owner Dario Asara, who, although born in Rome, has Sardinian roots - a heritage that deeply informs the philosophy behind the brand. Sardinia is one of the world’s Blue Zones, where lifestyle, food, sea air, and a strong connection to nature have long contributed to exceptional longevity and quality of life. That idea of living well is central to Ginger. Together with his wife, Corinna Bassetti Josi, who leads the creative direction of the brand and imagines each space with a strong visual identity, Dario built a concept where Italian tradition meets a more vibrant global perspective. Their travels, especially throughout South America, introduced a colorful fruit-forward energy that can still be felt across the menu today.

AM: Why did you want to bring Ginger Ristoranti to the US and to launch here in NYC?

CHEF GL: New York felt like a natural evolution for Ginger. It is a city where people move fast, yet think carefully about quality, ingredients, and how they want to feel. That makes it the perfect place for a concept rooted in balance - where Roman hospitality, Mediterranean freshness, and a contemporary wellness mindset can all coexist. Bringing Ginger to NYC meant translating our Roman DNA into a more cosmopolitan rhythm without losing the warmth, generosity, and sense of pleasure that have always defined us.

AM: You’re located in Midtown, steps away from Rockefeller Center which is a busy neighborhood that is a mix of the theater crowd, media conglomerates, and other businesses and then you open the doors and you step into an oasis of vibrant hues and calm that gives you the feeling of being transported to a resort like destination where Summer never ends. You are located in the former Exxon building and the restaurant is 7,000 square feet! Tell us about the aesthetic and interior design of this restaurant and why you wanted to be in this neighborhood?

CHEF GL: Our Midtown location, inside the former Exxon Building at 1251 Avenue of the Americas, is our most ambitious project to date: a 7,000-square-foot restaurant conceived as a contemporary Mediterranean escape in the middle of Manhattan. Being steps from Rockefeller Center placed us in a neighborhood that is constantly alive - from office workers and media to theatergoers and visitors - and we loved the idea of offering a sensory contrast to that pace. Warm terracotta tones, light woods, lush greenery, and tactile surfaces soften the city outside and create a feeling that is sunny, relaxed, and transportive. The space was imagined by Corinna Bassetti Josi in collaboration with Costa Group, with the goal of creating not simply a restaurant, but a destination where design, light, color, and lifestyle all become part of the experience.

AM: What are the spices and ingredients that are indicative a Roman-inspired menu.

CHEF GL: At the heart of a Roman-inspired menu are straightforward, yet deeply expressive ingredients: extra virgin olive oil, pecorino romano, black pepper, artichokes, chicories, anchovies, citrus, and fresh herbs. At Ginger, we build on that foundation with seasonal vegetables, ginger, tropical fruit, bright vinaigrettes, and a lighter hand overall. The result is a cuisine that still feels unmistakably Italian, yet more vibrant, contemporary, and naturally aligned with how people want to eat today.

AM: Guests can enjoy an all day menu that focuses on healthy interpretations of these dishes. Your menu is rooted Roman culinary traditions - can you tell us what those are?

CHEF GL: Roman culinary tradition is rooted in simplicity, seasonality, and intense flavor rather than excess. It is the cuisine of olive oil, vegetables, handmade pasta, cured meats, cheeses, and iconic pairings such as artichokes with guanciale or black pepper with pecorino. At Ginger, we keep that soul intact while reinterpreting it through a fresher lens: more produce, more brightness, lighter sauces, raw preparations, and fruit woven naturally into the menu. It is comfort food with energy - traditional in spirit, but more fluid and modern in execution.

AM: What are 3 appetizers that we should consider whether we’re coming in for Lunch or Dinner?

CHEF GL: 3 appetizers to try: A vibrant beginning that captures Ginger’s signature style: colorful, polished, Mediterranean, and full of freshness.

Suppli - Golden and crisp on the outside, with a comforting molten center; crispy rice and tomato balls filled with mozzarella, served with basil mayo.

Crudo di Ricciola - Bright, silky, and elegant; sliced hamachi with pimenton-marinated mango, shaved spring onion, and toasted macadamia.

Barbabietola - Earthy yet luminous, with a beautifully balanced sweettart finish; braised beets, green apple puree, pickled green apples, toasted almonds, and raspberry dressing.

AM: What are 3 pastas that we should be thinking about?

CHEF GL: 3 pastas to try:

Here, handmade pasta becomes both comforting and refined - a meeting point between Roman soul and Ginger’s lighter, more expressive style.

Paccheri - Generous and satisfying, with a delicate maritime richness; homemade pasta with wild branzino ragu and confit cherry tomatoes.

Gnocchi ai Carciofi - Pillowy, savory, and deeply Roman in spirit; homemade potato and parsley gnocchi with sauteed artichokes, guanciale, and crispy Parmigiano.

Bottoni di Burrata - Silky and gently indulgent, with creamy and briny notes in balance; burrata-filled ravioli with mussels, tomato sauce, and black pepper.

AM: In terms of Mains, what are 3 that our table should consider ordering?

CHEF GL: 3 mains to try:

Balanced, nourishing, and visually vibrant, these plates reflect the way Ginger brings together wellness, flavor, and polish.

Salmone - Luminous and gently sweet, with freshness in every bite; roasted salmon with ginger glaze, avocado puree, mango, cucumber, watermelon radish, and sesame seeds.

Spigola - Clean, elegant, and Mediterranean in tone; wild striped bass with red pepper reduction, shaved fennel, and black olive powder.

Saltimbocca - A timeless Roman classic with a refined touch; veal filet rolled with Prosciutto di Parma, butter and sage sauce, and broccoli rabe.

AM: What are 3 sides that we should or to compliment our meal?

CHEF GL: 3 sides to complement the meal:

Simple, intentional, and full of character, these sides bring contrast, texture, and a distinctly Mediterranean point of view.

Patate - Crispy, golden, and moreish; crispy russet potatoes served with mustard mayo.

Melanzane - Soft and smoky with gentle spice; seared Japanese eggplant with oregano and pimenton.

Cime di Rapa - Bold and savory with a pleasant bitter edge; sauteed broccoli rabe with garlic oil and chili.

AM: For those looking for pizza, what are 3 that we should keep in mind?

CHEF GL: 3 pizzas to know:

Our pizzas feel classic yet elevated, with premium ingredients, lively textures, and the kind of flavor contrast that makes them instantly memorable.

Barese - Bold, savory, and slightly spicy; smoked provola, Parmigiano Reggiano, sausage, broccoli rabe, and spicy olive oil.

Nerano - Creamy and indulgent while still feeling fresh; zucchini, Parmigiano fondue, and zucchini chips.

Parma - Airy, elegant, and effortlessly Italian; Prosciutto di Parma, arugula, and shaved Parmigiano Reggiano.

AM: What are 3 salads that we should know about?

CHEF GL: 3 salads to highlight:

Fresh, polished, and lifestyle-minded, these salads are designed to feel nourishing without ever sacrificing personality.

Seggiola - Crisp, colorful, and layered with texture; avocado, carrots, celery, fennel, grape tomatoes, Castelvetrano olives, watermelon radish, organic seeds, mixed salad, and balsamic.

Aurelia - Savory and gently sweet, with a satisfying crunch; steamed organic chicken, green apples, celery, parsley, toasted walnuts, mixed salad, and mustard dressing.

Botticella - Bright and contemporary with a tropical note; house-cured salmon, mango, shaved spring onion, toasted pistachios, dill, mixed salad, and citronette.

AM: Tell us about the Salumni Bar!

CHEF GL: The Salumi Bar is our celebration of Italian conviviality and the pleasure of sharing. It brings together premium cured meats and cheeses in a way that feels both classic and social, whether guests order Salumi e formaggi, Formaggi, Prosciutto e burrata, or hand-cut Patanegra. It naturally pairs with aperitivo and reinforces the idea that Ginger is as much about gathering and rhythm as it is about any single dish.

AM: We had the pleasure of trying one of your ginger juices which was amazing - what are 3 smoothies and/or juices you would like to highlight?

CHEF GL: 3 juices and smoothies to try:

This is the most immediate expression of Ginger’s identity: energizing, sunny, fruit-driven, and rooted in feel-good living.

Ginger - Zesty, refreshing, and cleansing; pineapple, fennel, ginger, and apple.

Buzz - Tropical and lively with a little kick; mango, soursop, ginger, and apple.

Floripa - Smooth, rich, and quietly nourishing; acai, banana, and apple.

AM: What are 3 desserts that we should have in mind?

CHEF GL: 3 desserts to finish with:

Dessert at Ginger feels indulgent without heaviness - polished, playful, and designed to leave the table on a high note.

Tiramisu - Classic and airy with comforting depth; organic coffee, savoiardi, and mascarpone.

Magnum - Textural and fun, with a crisp shell and creamy core; homemade gelato pop glazed with dark chocolate and almonds.

Acai Cheesecake - Fruity, lightly tangy, and unexpectedly fresh; acai-flavored cheesecake with banana.

AM: What are 3 cocktails that you suggest that we should have?

CHEF GL: 3 cocktails to know:

The cocktail list bridges Italian ritual and New York momentum: expressive, stylish, and built with the same colorful energy that defines the room.

Fresh n’ Cool - Crisp, herbaceous, and ultra-refreshing; gin, mint, lime, simple syrup, cucumber, and club soda.

Amore Amaro - Layered, citrusy, and gently bittersweet; vodka, lemon, simple syrup, Aperol, strawberry, and bubbles.

Ace - Bold and unexpected, with savory brightness and spice; whisky, carrot juice, lemon, orange, and a Tajin rim.

AM: What should we know about Aperitivo Hour?

CHEF GL: Aperitivo is one of the rituals that most clearly expresses our Italian side. At Ginger, it becomes a lively Midtown pause: a moment for spritzes, cocktails, selected wines by the glass, and light bites such as olives, Suppli, crispy potatoes, focaccia bites, cold cuts, cheese, and calamari. It is social, easy, and full of atmosphere - the bridge between daytime energy and evening conviviality.

AM: If you haven’t done so, please tell us about your outdoor patio, The Bar, and your private dining room?

CHEF GL: Each area of Ginger Midtown was designed to feel like a seamless journey between indoor and outdoor living. The outdoor patio is a small urban oasis, lush and intimate, where greenery becomes part of the experience through both planted vessels and the natural palette echoed in the furnishings. Inside, the restaurant opens like a contemporary piazza or indoor garden, with the bar acting as its beating heart: the colors of fresh fruit and bottles bring movement, rhythm, and visual energy to the room. Our private dining room offers a quieter, more intimate point of view. Enclosed by a Liberty-style glass partition, it is full of natural light and overlooks a public garden, creating a beautiful balance between privacy, openness, and nature.

AM: Are there any upcoming events that you have that we should know about?

CHEF GL: Yes - we are building a calendar of moments that reflect the lifestyle side of Ginger. Upcoming highlights include a brunch event to celebrate the opening of the new brunch season, a Mother’s Day opening celebration designed around shared dining and togetherness, and curated wine tasting experiences that explore both Italian and international labels. These events are meant to bring people together around food, atmosphere, and a sense of occasion.

IG @gingerristoranti.ny

PHOTOGRAPHY CREDITS | Ginger Ristoranti

Read the APR ISSUE #124 of Athleisure Mag and see BRINGING ROME TO NYC | Ginger Ristoranti in mag.

ATHLEISURE LIST | F1 ARCADE LAS VEGAS

You don’t have to wait for the next Formula 1 Heineken Las Vegas Grand Prix taking

place Nov 19 - 21 2026, you can always enjoy heading to F1 Arcade Las Vegas, located in The Forum Shops at Caesars Palace. Guests can enjoy an unparalleled social gaming experience built around the venue’s full-motion Formula 1® racing simulators! You can also enjoy an elevated culinary and beverage offerings.

This venue spans 21,000 square feet across 2 levels. There are a number of semi-private, private rooms, and full buyouts for up to 690 guests. You can enjoy 87 bespoke racing simulators that are full-motion and designed specifically for their venues. Guests receive haptic feedback (vibrations for off-track excursions), custom-designed steering wheels and softwear that offers varied skill levels from Rookie to Elite. They also have 3 permanent bars, a portable bar, and 19 large televisions.

We suggest that you enjoy their Dynamite Fried Chicken (chili, lemon aioli), Impossible “Bulgogi” Tostada (Gochujang, shaved cabbage, kimchi, avocado cream), and Chipotle Tiger Shrimp Tacos (pickled daikon, cucumber, ginger, ponzu).

Having a great night out means pairing these savory bites with great cocktails. We suggest trying the My Night in Vegas (rye, ginger, yuzu, celery bitters, blueberry peat foam), She’s in the Lead (cucumber and rose gin, lemon, blueberry wine, rose, egg white), and Sparks Will Fly (rum blend, coconut, chamomile, lime, aromatic bitters, sparked spices).

For those that are looking to enjoy a great beverage, but without alcohol, there are a few drinks that we suggest that you should have in mind. Their Zero-proof Designated Drivers include Mule in the Paddock (Almave Mule, spiced ginger, lime, soda), Cool Down Lap (Pentire Adrift Negroni, Coastal Spritz, Roots Divino Rosso, Mallorca Melon) and the Phantom Overtake (Pentire Seaward Paloma, Cucumber, Cordial, grapefruit, dill air). This is just a sampling of the menu offerings which are filled with various options.

For those who may not be able to be in

Las Vegas, F1 Arcade has a number of locations which include the UK (London in One New Change and Birmingham in City Centre), Boston Seaport, Washington DC Union Market, Philadelphia, Denver, Atlanta, and Chicago.

F1 ARCADE LAS VEGAS

The Forum Shops at Caesars Palace

3500 Las Vegas Blvd S,

Las Vegas, NV 89109

f1arcade.com

IG @f1arcadeusa

PHOTOS COURTESY | F1 Arcade

Read the APR ISSUE #124 of Athleisure Mag and see ATHLEISURE LIST | F1 Arcade Las Vegas in mag.

ATHLEISURE LIST | 1898 THE POST + PORTER'S HOUSE

Belgium Hospitality Brand, 1898 a noted group is set to launch their latest project, 1898 Porter’s House which will debut in Sept 2026. They have created a waterfront retreat in historic Ghent that is a luxurious townhouse. Rooms and suites can be booked individually or you can secure the intire property for the most private experience. In addition, you can opt to include bespoke butler service, VIP concierge arrangements, and private chef experiences upon request.

The newly refurbished 1898 Porter’s House is steeped in history. The building presents a striking example of Gothic Revival architecture, its pale stone façade punctuated by symmetrical rows of tall, arched windows that allow natural light to flood the interiors. The imposing double wooden doors, offer a warm, historic welcome, while the stepped gable, adorned with delicate pinnacles, adds vertical elegance and a sense of grandeur.

Authentic details reveal the building’s character throughout: soaring preserved ceilings, original doors and fireplaces remain beautifully intact. Natural materials including marble, aged wood and richly textured fabrics create a sense of quiet elegance, where every corner invites a lingering glance. Bespoke handwoven rugs are paired with linen covered armchairs, while antique writing desks, lamps and vintage mirrors sourced across Belgium reflect light and space.

Guests can stay at 1898 Porter’s House in their Wellness Suite with Family Suite with Terrace, Family Suite Twin Room, and Porter’s Junior Suite. Those who stay at 1898’s Porter House can enjoy cocktails next door at 1898 The Cobbler which is a speakeasy style cocktail bar. Guests and city dwellers will be able to enjoy the vibe of this destination.

Guests can enjoy Breakfast and Afternoon Tea at The Kitchen. There is also a sister hotel 1898 The Post’s for an in-house cafe where you can enjoy baked pastries.

The interiors of 1898 Porter’s House have been thoughtfully designed and refurbished by renowned Belgian interior designer Geraldine Dohogne. Reflecting the brand’s DNA - warm, timeless and artisanal - the design has been developed with deep respect for the building’s heritage, in collaboration with designers, makers and local craftsmen.

As a city, Ghent is filled with canals, medieval towers, cobblestone streets, courtyards, cafés, shops, and galleries - perfect for sight seeing and stepping back into time. Ghent is known as the Manhattan of the Middle Ages. With its old world aesthetic of Medieval churches, you will find vibrant street art, contemporary museums, and a food scene with a number of plantbased restaurants.

1898 PORTER’S HOUSE

Graslei 16, 9000

Ghent, Belgium

1898thepost.com

IG @1898ghent

PHOTOS | 1898 Porter’s House

Read the APR ISSUE #124 of Athleisure Mag and see ATHLEISURE LIST | 1898 The Post + Porter’s House in mag.

IN THE PLAYER BOX | MORGAN RIDDLE

We love when we’re in the midst of tennis season and we see great matches on the court, but the fashion and beauty that WAGS bring is always worth watching! Morgan Riddle is one that we are always watching while she cheers on Taylor Fritz. We took a few moments to find out about her beauty musts, her partnership with ISDIN to highlight the Get It On Campaign, and how we can incorporate our SPF into our routine.

ATHLEISURE MAG: What was your first beauty product that you fell in love with and is it still part of your routines?

MORGAN RIDDLE: My first beauty product that I fell in love with, I would say the Dior Face and Body Foundation. I have been using that for about 6 years now. So that’s been an OG staple.

ATHLEISURE MAG: Who would you say are your 3 beauty icons and what have they taught you about caring for your skin?

MR: I wouldn’t say that I have any famous beauty icons, but I would say that I follow a number of skinfluencers on TikTok, mostly more mature or older women that are in their 40s/50s. They have tried all the treatments and all of the products and I feel that they have all of the best recommendations.

AM: We know that you’re constantly on the go especially when you’re at tennis tournaments. What beauty trends do you love and how do you make them your own for your lifestyle?

MR: I always have SPF and so that is obviously a must. So the ISDIN Fusion Water Magic is great, especially with many of the tennis tournaments and because I am in the Players Box, I am constantly in the sun! If I don’t have SPF on that just wouldn’t work as I am always getting fried! My chest and my scalp - it can be a lot! So I always make sure that I have that. My skin is more dry so I always have one of those Hyaluronic sprays throughout the flight to just try and to prevent breakouts. I used to always breakout when I was traveling on planes a lot.

AM: Tell me about your partnership with ISDIN, how it came about, and why it is synergistic with you?

MR: I have actually known about this brand for awhile. They are really popular in Europe and they actually work a lot on the tennis tour. They are the biggest suncare brand in Spain. Then, they just launched in the US and since I had known about them for awhile as well as using European skincare for years ever since I first started traveling on tour, I think I was already a fan of the brand and then when I tried this product, it sits so well under makeup and I feel that I am always having issues with face sunscreens and pilling. As I said, I run more dry so sometimes it feels a bit more patchy, but this one has hyaluronic acid in it so it makes my skin really, really glowy under the makeup!

AM: Clearly we know that safe sun is important. For those that have yet to include it in their routines, how can they make sure to incorporate it in there?

MR: I always do habit stacking now because I read that book Atomic Habits. So as soon as I get up in the morning and brush my teeth, I just put sunscreen before I even go on my morning walks. I think that just adding it into something that you do in your routine so that it is synergistic. To reapply, I always have an extra one in my bag that every time I open my bag, I can see it and remind myself to put it back on.

IG @moorrgs

@isdinusa

PHOTOGRAPHY CREDITS | Morgan Riddle

Read the MAR ISSUE #123 of Athleisure Mag and see IN THE PLAYER BOX | Morgan Riddle in mag.

ATHLEISURE LIST | CARLISLE BAY

We sat down with Spa Manager Michelle Plummer to talk about Carlisle Bay which opened in 2004 and is located on Antigua, specifically situated on the idyllic southern coast of the island. The Caribbean island is renowned for its crystal-clear turquoise waters, powdery white sand beaches, and lush tropical surroundings.

The resort features 87 ocean facing suites, each with a private balcony or terrace and many leading directly onto the beach, ensuring guests have convenient access to Antigua’s shores. Suites are divided into six categories. The Garden Suites are ideal for couples or small families seeking a tranquil option surrounded by tropical gardens. These offer partial ocean views and accommodate up to 3 people. Ocean Suites are best suited for couples or guests who prioritize scenic views. These are positioned on a quieter area of the beach and feature full, uninterrupted ocean views. The Beach Suites are available as Beach Balcony or Beach Terrace Suites. Both layouts feature two bedrooms and sleep up to 4 guests. Balcony Suites offer elevated views, while Terrace Suites provide direct beach access and outdoor lounging and dining space. The Bay Suites are our Adults Only option featuring oceanfront privacy with butler service, a private bar, and a secluded location near the jetty. Lastly, the Carlisle Suites are our largest accommodations. These 3-bedroom villas include spacious living and dining areas and accommodate up to 6 guests. Some are suited with kitchens, as well.

There are a range of amenities for relaxation, activity, and entertainment. Dining is available across 4 restaurants and 3 bars, ranging from a diverse array of cuisine types. The resort boasts a private white-sand beach with calm waters and non-motorized water sports such as kayaking, paddleboarding, sailing, and snorkeling. There is a large free-form swimming pool, with both family-friendly and adult-only areas. For wellness, the CARA Organic Spa provides treatments, massages, and beauty services, alongside a modern gym and a yoga and Pilates pavilion with regular classes. Sports facilities include tennis and Pickleball courts, a water sports center, and guided activities like nature walks and fitness sessions. Additional features include an intimate private cinema showing kid-friendly films and classics with popcorn and cocktails, a library room with stocked bookshelves, and lounge areas for relaxation, a kids’ club for younger guests, boutique shopping, and event and wedding planning services for special occasions.

Carlisle Bay is location in Saint Mary Parish which is one of 6 parishes on Antigua, located on the island’s southwestern coast. It is quieter and more rural than other areas. The parish features scenic beaches with calm waters and white sand, inland hiking trails and lush rainforest areas, making it one of the greenest regions of the island.

CARLISLE BAY

Old Road

Antigua & Barbuda

carlisle-bay.com

IG @carlisle_bay_antigua

PHOTOS COURTESY | Carlisle Bay

Read the MAR ISSUE #123 of Athleisure Mag and see ATHLEISURE LIST | Carlisle Bay in mag.

TOP WAYS TO CHECK OUT LA COMFORTABLY

Los Angeles is a big city, and it can be quite warm in this part of California during certain parts of the year. If you are looking at ways to get around LA, you need to put comfort at the top of your list of concerns. Obviously, a basic and boring rental car is not going to be comfortable or inspiring for your fun trip to one of the best cities in the US.

If you are not sure what your plans are for getting around while you are in town, you need to keep reading. These tips will help you to have a great vacation that doesn’t require a bunch of uncomfortable experiences as you get from place to place. Most people don’t realize just how much your transportation can make or break the experience of touring a city, but you will plan smarter after you check out this guide.

Top Ways to Check Out LA in Comfort

Los Angeles is a beautiful city full of cool things to do and see, but you will find that getting around requires consideration. This is because the city is a large one, and the best things to do can be far apart. You won’t be able to walk to everything that you want to see, and you might want to be cautious about renting a boring car or taking Uber or Lyft, as you could be stuck in an uncomfortable vehicle for long periods of time as you head from experience to experience.

Being comfortable can make a big difference when you are traveling. Don’t discount how critical this aspect of the travel experience can truly be to your vacation. Even a work trip will be far less pleasant if you have to be uncomfortable every single time you go somewhere. This is a common mistake that can be avoided as you are making travel plans, and this guide can give you some tips to follow to ensure that you can travel in comfort.

1.     Rent a High-End Car

A high-end car rental agency in LA can connect you with the right car to use to enjoy your time in LA. You will be able to rent a supercar, a touring car from a luxury maker, or a high-tech electric car that will make everything about your travels so much more fun. There is something so amazing about driving one of the cars on your bucket list while you are also visiting a glamorous city where the stars live. You will never regret investing in a quality rental car, and you will look back on the fun that you have during your trip with fondness.

Being able to get around with ease and also in comfort can make traveling across the greater LA area so much easier and more relaxing. Don’t rent a tired, basic car to tackle a job that a luxury car will do far better.

PHOTO CREDIT Pexels/Jalmar Tõnsau

2.     Walk

You might not realize it, but there are lots of places around LA that are highly walkable. The nice thing about walking is that if you have a good set of sneakers and some SPF, you will be able to get some vitamin D, see the sights up close and in person, and enjoy stopping for tea, coffee, or a snack whenever you feel like it. Walking can be a great way to tour any city, and you will find that the parts of LA that are walkable are incredibly inviting.

Be sure to think about walking along the beach areas that are well-known in the Los Angeles area, and check out art-based walking tour suggestions before you make any plans. There is a lot to love about Los Angeles, and so many of the things that people enjoy are linked with the best scenery in the city. Walking will allow you to experience LA up close, which can be the perfect way to make memories.

3.     Take a Well-Thought-Out Tour

If you pick the right tour company, you will be able to travel around LA to see the sights in air-conditioned comfort. Being shown where the stars live, going on food tours, or heading out to see the beaches with the help and support of a quality tour company can be perfect. This is especially true if you have a lot of people in your travel group and you don’t want to have to figure out some other form of transportation for a large group.

So many people don’t think about air conditioning and take walking tours where they cannot take breaks when they need them. They might also sign up to just walk around on their own, but they don’t make plans for getting from place to place during the heat of the day. A tour bus that offers all the right amenities like AC can be the perfect way to see Los Angeles without being uncomfortable, cramped, or hot the whole time.

PHOTO CREDIT | Pexels/Traveling Lifestyle

Checking out Los Angeles in Comfort Can be Easy

If you have been thinking that you will need to suffer a little to be able to enjoy your time in LA, you were wrong! There are lots of ways to make the most of your time in LA, and traveling in comfort from place to place matters. Be sure to use these tips to help you pick transportation options that will take care of your needs in comfort and style. Being cramped, hot, and stressed will make your trip a misery, so you don’t want to leave this part of your travel plans to chance.

Comfort should be a key element in your travel plans no matter where you go in the world. Being miserable and sore the whole time that you are visiting another place is not necessary if you plan in advance. Having comfortable transportation can make all the difference when it comes time to experience new places, make memories, and have fun with friends and family.

ATHLEISURE LIST | CALA DE MAR RESORT & SPA

With all of the cold weather and snowstorms we have been navigating, thinking about upcoming Spring and Summer vacations makes it easier to think of warmer days ahead. We’re thinking about Pacific views which can be found at Cala de Mar Resorts & Spa Ixtapa which is located within the Sierra Madre mountains. This resort is located on the cliffside above the ocean on the coast of Ixtapa-Zihuatanejo. This luxury resort is focused on a calming aesthetic, offers seclusion, and has personalized service with the ability to enjoy phenomenal sunsets and sunrises.

The resort has 59 private oceanfront villas that are tucked into the cliffside and provides uninterrupted views of the Pacific. No two villas overlook one another so that you can enjoy the sanctuary to fully disconnect whether you are traveling alone or with someone else. Each villa has its own palatial terrace and private plunge pool. You can enjoy a sunrise swim or a champagne toast when the sun literally sinks into the sea.

When it comes to enjoying a meal, you can do so on your private terrace where a team created a personalized culinary journey that you can enjoy under the stars. There is also a cliffside restaurant at the resort which has phenomenal views along with menus that can be customized along with wine pairings to elevate your meal.

The resort satisfies your wellness by offering its spa where you can enjoy side-by-side treatments that are inspired by indigenous traditions and local ingredients. You can enjoy a selection of treatments while having the waves create a soundtrack to truly allow you to disconnect from the world while having a reset that aligns with your goals and interests.

In addition to the restaurant and spa on property, guests can enjoy additional amenities to note include: personal assistant services, a welcoming amenity, nightly turn down service, 2 outdoor pools, a fitness center, and yoga deck.

For those who opt to leave the property, you can enjoy curated experiences from private yacht excursions, snorkeling, and enjoying the artisan culture. There is something for everyone whether your vacations lean adventurous, indulgent, or laid-black. It’s the perfect retreat to enjoy when you’re closing one season and moving on to the next one!

CALA DE MAR RESORT & SPA IXTAPA

Paseo Punta Ixtapa s/n Zona Hotelera II,

Ixtapa, Guerrero, C.P. 40884

Mexico

calademar.com

IG @calademarixtapa

PHOTOS COURTESY | Cala De Mar Resort & Spa Ixtapa

Read the FEB ISSUE #122 of Athleisure Mag and see ATHLEISURE LIST | Cala de Mar Resort & Spa in mag

ATHLEISURE LIST | RIDE & SEEK BICYCLE ADVENTURES

There are many ways to immerse yourself into a vaction. Some love to relax and others want to go for an adventure which is where Ride & Seek Bicycle Adventures comes in. If you’re looking to see Japan, we suggest trying their 2 historical cycling adventures. They have a 14-day tour of Hokkaido to see the nature and grandeur of Japan’s northernmost island. They also have a 13-day Kyushu tour which is on the enchanting islands and inland sea in the south of the country.

During both tours, guests will stay in Japanese inns and Western-style hotels. You’ll enjoy traditional cuisine and baths in an array of natural hot springs.

For those interested in the Hokkairdo Tour, this takes place Sep 3-16, 2026 and starts at $8,960 per person based on double occupancy. Those taking this tour will enjoy remote and peaceful cycling routes on this guided tour. You’ll navigate roads, forests, plains, volcanic landscapes, caldera lakes, and towering peaks.

You’ll enjoy crossing the Tokachi Plain to learn about indigenous Ainu culture and cycle through vibrant flower fields of Daisetsuzan National Park. You’ll enjoy Niseko’s breathtaking Panorama Line and travel the coast of Shakotan Peninsula which is known for its blue waters and world class seafood. You’ll enjoy soaking in the mineral rich waters of Shirogane Onsen and enjoying the lively cities of Asahikawa and Sapporo. You’ll also enjoy the depth of Japanese cuisine from hearty miso to amazing sushi.

The Kyushu Tour, is Oct. 30-Nov. 11, 2026, starting at $8,320. You’ll start on Honshu and cross Shikoku and continue into Kyushu where you will wind through stunning gorges of Oboke and Koboke with waterfalls of Takachiho Gorge, bridges of Shimanami Kaido, lush valleys, and geothermal wonderlands filled with volcanic peaks (those that circle Mount Aso one of the world’s largest active calderas) and the riverside baths of Kurokawa Onsen in the artistic town of Yufuin. You will also see samurai castles and rich warrior heritage in Kumamoto. From a culinary perspective, you’ll enjoy regional specialties like thick udon noodles and savory tonkotsu ramen.

Tours include all accommodations, all breakfasts and group dinners, most lunches, nutrition for rides, Ride & Seek kit and water bottle, GPS with preloaded routes, knowledgeable guides and airport transfers.

RIDE & SEEK

Check out these 2 tours as well as others that are available to book.

rideandseek.com

IG @rideandseekers

PHOTOS COURTESY | Ride & Seek

Read the FEB ISSUE #122 of Athleisure Mag and see ATHLEISURE LIST | Ride & Seek Bicycle Adventures in mag.

ATHLEISURE LIST | FOUR SEASONS RESORT BALI: JIMBARAN BAY

Many of us have been navigating very cold temperatures and snow, so of course you start thinking about your next vacation that is warm! We suggest a luxurious stay at the Four Seasons Resort Bali: Jimbaran Bay which lets you feel like you’re enjoying a slice of the White Lotus (sans drama)! You’ll enjoy 3 miles of sandy beach on the bay and an array of villas, which will allow you to connect to the calm and unique experiences available to you at the resort. You can enjoy the beach or have access to your private pool. You can also gaze at private gardens and take it all in from your sun terrace.

Whether you’re in the ultimate relaxation mode or simply want to immerse yourself into the culture, the options are endless.

There are a number of restaurants on property that will satisfy your tastebuds, whether you’re looking for classic Jimbaran cuisine, Asian, or Western. If you have dined in their restaurants or simply want to change it up, you can have a unique experience such as a Floating Breakfast, a Gazebo Dinner, a Beach BBQ Dinner, or a private meal on the beach.

For those wanting a bit of an adventure, you can book culinary experiences, such learning how to make cocktails, a cooking class with a traditional market tour, and an ocean to table experience where you can learn how to fish and enjoy having it for a meal for a fun day out.

Of course, the Four Seasons is known for their spa treatments and there are a number of transformative offerings for you to indulge in throughout your stay.

If you are looking to take in the bay, we suggest that you consider snorkeling, a sunset cruise, or taking out a boat for a period of time. There are also tours around the area, an Ocean Blessing (an ancient Balinese tradition), and a Goa Cong Cave Blessing. With so many things to do and see, it’s best to plan ahead and to reach out to their concierge in order to plan the perfect getaway whether you decide to keep all of your activities on property or you want to spend time away from the resort.

FOUR SEASONS RESORT BALI:

JIMBARAN BAY

Jimbaran, Kuta Selatan, Bali 80361 Indonesia

fourseasons.com

IG @fsbali

PHOTOS COURTESY | Four Seasons Resort Bali: Jimbaran Bay

Read the JAN ISSUE #121 of Athleisure Mag and see ATHLEISURE LIST | Four Seasons Resort Bali: Jimbaran Bay in mag.

ATHLEISURE LIST | CARMEL RETREATS

Carmel Retreats opened its doors in 2020, after owner, Barry Shimo Farb navigated his own journey with cancer and realized how deeply restorative it was to spend time on this property. Guests told him, “I didn’t know how exhausted I was until I exhaled here,” and he felt that during his own recovery. He wanted to create a place designed around that moment — where the surroundings are healing.

Carmel-by-the-Sea is one of those rare places where nature and creativity comes together. This village sits beneath a veil of Monterey pines and ocean fog, and there’s a calm that you feel within minutes of arriving. The air smells of sea salt, woodsmoke, and blooming jasmine. Artists, writers, and wanderers have come there for a century to find clarity and inspiration - and that spirit is still alive.

Many people are living at a pace that our bodies are not designed to sustain. Recharging is not just an indulgence, but it’s maintenance. Barry believes that when we step out of our loops and into a quieter environment, our minds reorganize, our creativity resurfaces, and our emotional bandwidth expands. He believes that rested people make better decisions, show up more fully for the people they love, and feel more at home in their own lives.

There are 2 historic cottages: Cuddle Doon and Wee Hoos are private sanctuaries. They’re filled with soft natural textures, warm lighting, and handcrafted details that encourage you to slow down. You’ll find a fireplace, spa-inspired bathrooms, deep reading chairs, and quiet corners for journaling, meditation, or simply listening to the ocean in the distance.

Guests receive a curated wellness welcome basket, a personalized retreat guide, locally roasted coffee, organic teas, aromatherapy blends, yoga mats, and a weekly ritual schedule designed to help guests unwind the minute they arrive.

Retreats can be tailored to your own rhythms. Guests can enjoy guided meditation, breathwork, yin yoga, forest bathing walks through the pines, sound healing, journaling prompts, cold-plunge moments at the beach, and evening reflection rituals by the fireplace.

For couples or small groups, they also offer intention-setting ceremonies, relationship-centered practices, and creative expression sessions like photography walks or intuitive sketching. Everything is designed to meet you exactly where you are.

We like an initiative that they have known as Postcards for Healing. Anyone can nominate someone in their life who is coming through illness, grief, or major life transition to receive a free 2–3 night stay at Carmel Retreats. They use the “trapped dates” between bookings — nights that would otherwise sit empty — and turn them into an offering of rest, dignity, and care. It’s a way of letting the property give back to people who need a soft place to land.

CARMEL RETREATS

Carmel-by-the-Sea, CA 93921

carmelretreats.com

IG @carmel.retreats

PHOTOGRAPHY COURTESY | Carmel Retreats

Read the DEC ISSUE #120 of Athleisure Mag and see ATHLEISURE LIST | Carmel Retreats in mag.

ATHLEISURE LIST | SEABA

Heli-skiing with SEABA is about small group, high-touch adventure in some of the most expansive, untouched terrain on the planet, with guides who migrate to Haines each winter specifically because this zone delivers the kind of lines people dream about.

We spoke with Nick Trimble, Co-Owner, Founder, and Logistics Manager, as he has been involved in the ski and snowboard industry for over 30 years.

Heli-skiing is using a helicopter as your “chairlift” so you can access big-mountain backcountry terrain that you simply cannot reach at a resort. Instead of lapping groomers or crowded bowls, you’re flying into remote alpine zones, landing on ridgelines, and skiing or riding long, sustained pitches of untracked Alaskan powder.

What makes heli-skiing with SEABA different is scale and intimacy - the terrain footprint stretches roughly 250 nautical miles from Southeast Alaska up toward the BC/Yukon border, but the operation itself is deliberately small, with a maximum of 4 groups per helicopter and a 4:1 guest-to-guide ratio. That means as a guide, it’s possible to tailor lines, pace, and objectives to each group, so customers feel like they’re pioneering first single descents tailored to them rather than following a conga line down a single run.

SEABA chose Haines because it has a rare combination of coastal snowpack, steep relief, and relatively easy access. The maritime influence builds deep, stable snow on the classic Alaskan spines and ramps people see in films, while the town itself remains a low-key, authentic Alaskan community.

From a guest’s perspective, Haines is appealing because it feels like a genuine adventure basecamp: you’re looking straight out at the mountains you’ll be flying into, watching weather move through the fjords, and then 20 - 30 minutes later, you’re standing on top of them. The fact that SEABA’s permit area extends far beyond just one valley, and links up with partnering zones, gives our guides multiple weather and aspect options to find good snow even when conditions change.

On an all-inclusive SEABA trip, the idea is that once you arrive in Haines, almost everything tied to your ski logistics, safety, weather, and terrain is handled for you so you can focus on why you traveled there in the first place, having the best ski day of your life. A typical day starts with breakfast, followed by a guide-led safety briefing and daily conditions update, then a short transfer to the helicopter staging area where groups cycle through flights for multiple runs.

Back at base, the all-inclusive approach covers lodging arrangements in Haines and meals tied to the package, plus ground transfers associated with the ski program, but guests still have flexibility to explore local restaurants and the town on their own.

SEABA

PO Box 307

Haines, AK 99827

seaba-heli.com

IG @seabaheli

PHOTOS COURTESY | SEABA

Read the DEC ISSUE #120 of Athleisure Mag and see ATHLEISURE LIST | SEABA in mag.

ATHLEISURE LIST | CASH MOUNTAIN RANCH

Cash Mountain Ranch was built when Johnny Cash moved to Los Angeles, urged by his agents to pursue a film career, much like Elvis. However, he quickly grew to dislike L.A. and relocated about an hour away to Casitas Springs, where he designed and built his dream home for his young family. Johnny meticulously supervised every detail of the design. While out for a drive with his manager, he discovered the Ojai Valley, which he envisioned as the perfect location for his young family—a secluded, semi-rural paradise that was still conveniently close to L.A. At heart, Cash was a country boy.

In 2022, Jerry and Lisa Kenton purchased the property. They underwent a $1 milion restoration that took a year to lovingly return the house to its original state, with a retro-modern twist. Fortunately, the house was mostly intact, just a bit run down, so they elevated it while preserving its western mid-century glam charm.

Cash Mountain Ranch is in Casitas Springs, just 15 minutes from either Ojai or Ventura Beach, depending on your direction. It’s a charming, tiny town that you could easily miss if you blink, known for its vibrant creative community. If you know, you know!

They offer tours at $65 per person when available. Tickets can be purchased through their website. They also offer private tours for groups of 15 or more, which adds a unique experience for that special birthday or for that person that is a super fan!

Weddings at Cash Mountain Ranch are truly magical, set on the hill with dynamic 360-degree views. They can accommodate up to 14-guests to sleep overnight and up to 100-guests for an event or wedding, providing plenty of space to create the perfect backdrop for memories.

They plan to host events at Cash Mountain! The owners are musicians and creatives and are always creating space for fum and imagination.

The property features 5 unique bedrooms and 4.5 baths, including two master suites, one in glitter black and the other in glitter pink. The other suites have a retro or western flair. Every room was designed for fun & whimsy. Bookings are managed through Enchanted Vacation Rentals.

The property boasts endless amenities, sprawling across what feels like a football field. Guests will find Johnny’s original BBQ, a cozy pool and spa area, a game room with a pool table, piano and darts, and a poolside bar that was once a playhouse built for Johnny’s girls. Tables seat 50, as well as a wild-animal sanctuary on the lower level, ostriches and all. They also have a 700 square foot Recording Studio which can be booked separately or together.

Once you visit, this property carries the spirit of Johnny Cash’s adventurous and creative soul imprinted all over it!

CASH MOUNTAIN RANCH

8736 Nye Rd

Ventura, CA 93001

cashmountainranch.com

IG @cashmountainranch

PHOTO CREDITS | Cash Mountain Ranch

Read the NOV ISSUE #119 of Athleisure Mag and see ATHLEISURE LIST | Cash Mountain Ranch in mag.

FOOD NETWORK NYCWFF 2025

For a 3rd year, we’re covering the Food Network NYC Wine Food Festival presented by Invesco QQQ. This year’s culinary event took place at The Seaport featuring tastings, dinners, and education from Oct 15th - Oct 19th. As we have done in the past years of coverage, we cover the events, interview those who hosted events as well as culinary participants, and adjacent activities, restaurants and our partnering hotel that hosted us this year to add in the perfect Staycation to bring it all together. Each season, the coverage gets larger and we know that you’ll enjoy getting a bird’s eye view on what takes place as you begin to think about planning for next year’s event!

On the first day of the NYCWFF we made our way downtown to The Wall Street Hotel, which is where the culinary talent stays due to its proximity to The Seaport. We picked up our press passes and tickets so that we could attend all of the events we were scheduled for as our first was later on that night.

We then navigated to the CODA Williamsburg Hotel who hosted us for 5 nights. Make sure to read the in depth interview that we had with this hotel following our NYCWFF interviews and coverage.

A TASTE OF THE TIN BUILDING: A PARTY HOSTED BY JEAN-GEORGES VONGERICHTEN + GREGORY GOURDET

The Tin Building is a Food Hall that we have always enjoyed attending a number of editor events as well as to swing by when we are downtown. On this night, A Taste of the Tin Building: A Party Hosted by Jean-Georges Vongrenichten + Gregory Gourdet took place on both floors for an epic night of bites and sips.

Our first interview was with one of the night’s hosts, 3X James Beard Award Winning Chef Gregory Gourdet who is known for Kann in Portland, Oregon as well as being the Culinary Director of Printemps New York which has 5 dining options including: Maison Passrelle (fine dining), Cafe Jalu (all-day cafe), Salon Vert (raw bar), Red Room Bar (cocktail lounge), and Champagne Bar (a bar). We were first introduced to him on BRAVO’s Top Chef: Boston S12 where he was a runner up and Top Chef: All-Stars LA S17 where he was a finalist. You can also see him during various episodes with Top Chef: Dish with Kish.

ATHLEISURE MAG: We have enjoyed seeing you since you first appeared on Top Chef and have loved your storytelling around food and how you shared yourself with us, so it is an honor to meet to you!

CHEF GREGORY GOURDET: Thank you! It’s so nice to meet you too!

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

CHEF GG: I was cooking for myself for the first time to feed myself in college! I went to college in Montana. It was, like the first time I had to feed myself!

AM: Right.

CHEF GG: I just kind of like had a knack for it I think. My friends told me I was good at it. I would do a lot of potlucks and dinner parties, and it was just like, really, really fun, and I had really been struggling with finding what I really wanted to do in college anyway. I mean, back then, I didn’t even know where culinary school was. So, my first job was washing dishes and the chef suggested that I should go to culinary school and I literally went there! This was in 1990’s before any Food Network or what we knew like what a chef was.

AM: Exactly!

What led you to say that you wanted to do Top Chef? I mean, that is such a competition.

CHEF GG: Yeah, I mean, honestly, I’ve had friends who’ve been on Top Chef since S1. Actually, very funny, my friend, Lee Anne Wong (Top Chef: San Francisco S1, Top Chef: Colorado S15, Top Chef: All-Stars LA S17), was on S1. She worked at 66, which was a restaurant that was owned by Jean-Georges which is where I worked at! So this is a very full circle moment! I always grew up with Top Chef. I grew up as someone who was in my career and Top Chef was always an option, and I actually auditioned twice and finally by the third time, I got cast.

AM: I mean, your season was amazing. I love how you brought your point of view with the food. Why was it so important to present Haitian cuisine?

CHEF GG: Yeah, I mean, I think the thing about Top Chef, and what makes you really good at it, is when you know your food, you know? I think a lot of us, we worked in whatever space, fine dining, and it’s a different culture, and we’re just trying to learn. For so long, French fine dining was really the foundation of so much!

AM: Absolutely.

CHEF GG: You know, it’s like, when you’re on that show and you’re asked to push yourself – you’re trying to find out who you are.

AM: Right.

CHEF GG: As a chef, the best way to express yourself is through your food. So you start to find out what your food is, and you know you, you’re triggered on memory and taste, and things that you’re comfortable cooking.

AM: We’re here tonight, at the Food Network NYCWFF. Why did you want to be part part of this?

CHEF GG: Well, JG asked me.

AM: I mean, say no more!

CHEF GG: He’s my mentor and I’ll do anything for him.

AM: Exactly!

CHEF GG: I worked for him for a really long time for the formative years of my career! We’re still extremely close. He still influences a lot of my cooking, from seasonality to using lux ingredients, to him introducing me to so many spices! I consider myself a global chef today, and it’s a lot of the things that he taught me when I was a young cook.

AM: Thank you Chef for taking the time! We have been a fan for years and we always love seeing when you and Chef Kristen Kish (Top Chef: Seattle S10 winner, Top Chef: Wisconsin + Milwaukee S21 Host, Top Chef: Destination Canada S22 Host, and upcoming Top Chef: Charlotte, North + Greenville, South Carolina S23 Host, Athleisure Mag MAR ISSUE #99 2024 cover star) are together!

IG @nycwff

@tinbuilding

@theseaportnyc

@gg30000

ASIAN NIGHT MARKET HOSTED BY PADMA LAKSHMI + JEAN-GEORGES VONGERICHTEN | CHEF JEAN-GEOGES VONGERICHTEN

For our 2nd night, we made our way to the Asian Night Market Hosted by Padma Lakshmi + Jean-Georges Vongerichten at The Seaport for Asian street food, as well as to interview Chef JG himself, who was also the host for this event. We have had the pleasure of eating at a number of JG restaurants over the years including Spice Market which was a place we enjoyed everytime we were in the Meat Packing District, abc Kitchen, abcV, and more. After all of the many meals we have had there, we were excited to talk with him about how he got into the industry, his restaurants and why he enjoys being part of the NYCWFF.

ATHLEISURE MAG: It’s such a pleasure to chat with you as there is so much going on! We have been fans of your restaurants for years.

When did you realize you wanted to be a chef?

CHEF JEAN GEORGES VONGERICHTEN: Oh, my God, before you were born! It was in 1973, I was 16 years old. I was terrible in school - almost a dropout – I felt bad! I was bad in school, but my parents took me to a 3-Michelin star restaurant for my 16th birthday. It was just my parents and I, we never went to restaurants. At that time it was too big for kids, it was a time where people still had their grandparents and uncles living under one roof! It was 3 generations living under one roof, that doesn’t really exist anymore!

AM: Right –

CHEF JGV: So, they took me to the restaurant. I couldn’t believe how people were out there eating at this restaurant! For me, you ate at home, the pot was on the table, and you serve yourself! Seeing everything that I saw at that restaurant changed me and I enjoyed everything! When we finished our meal, the chef came to our table and he asked how everything was and my parents let him know that if he needed anything, whether it was to wash dishes or to peel potatoes, I was his man because they saw that I had shown an interest in this.

AM: Wow!

CHEF JGV: The chef let us know that they were in fact looking for an apprentice. So that’s how I started and I never washed dishes! I started in pastries and you had to weigh everything so I started in pastries for 6 months and then I continued on with my apprenticeship, but that day, I tell you, my eyes lit up at that meal!

AM: You knew it was for you!

CHEF JGV: I knew that this was delicious and it was everything that I was looking for. Everything you touched just made you feel it and I knew I could do it! I found my calling!

AM: Did you ever think that you would have the portfolio of restaurants that you have now?

CHEF JGV: Oh no! For me at that time, it was about getting out of the house, having a job, and being able to start my life and that was it!

AM: We have enjoyed eating at a number of your restaurants as it is always an experience! What do you look for when it comes to opening another restaurant – do you have a series of criteria that you’re looking for?

CHEF JGV: I mean, here in the city, I want to cover every zip code!

AM: Ok, fair, there are a few you have yet to tackle!

CHEF JGV: When I opened my first restaurant in 1991, JoJo, it’s on 64th and Lexington and it still exists. I love cooking for the neighborhood and tourists that are passing by and it’s in a Brownstone and it’s so cute! This was before social media and cell phones. People heard about it via word of mouth and they came, this was in ’91. So having people come and talking about it was great!

Then I opened Vong, then there was Jean-Georges, and then The Mercer Kitchen which is downtown and so on and so forth. I love downtown, I live in the West Village.

Then internationally, I like to go to a city where I’m going to see something so that means – Tokyo, going to Shanghai, going to Singapore, Paris, London, Marrakech – you always see something new! I have 16 restaurants across the world.

AM: That is amazing and it’s definitely a flex!

CHEF JGV: Oh yeah, I could go to Marrakech and come back with 2 new ideas. Traveling for me is –

AM: Your inspiration board!

CHEF JGV: Oh yes and NY is my inspiration as well! We have so many people from everywhere here! We have the best Italian, the best Asian, the best Chinese, the best Jamaican –

AM: You literally can just keep going down the street and there is something!

CHEF JGV: Oh yeah, Indian, Greek, - there is everything. So living in NY, you’re definitely at home because you’re all around the world in one place and NY is a world of it’s own and it’s like a country of it’s own – no?

AM: Basically!

We had the pleasure of being here last night for the first night of NYCWFF’s A Taste of the Tin Building: A Party Hosted by you and Chef Gregory Gourdet which was just amazing. It was just insane!

CHEF JGV: It was crazy, no?

AM: Without a doubt! I kept seeing you like run by, and I was like, “there’s Chef.”

CHEF JGV: Oh yeah! I did my 25,000 steps.

AM: I would think so!

Why did you want to be a part of the food festival?

CHEF JGV: I mean, I have known Lee Schrager for a long time. We have been participating in the SOBEWFF in Miami for a long time – 15 years.

AM: Yup.

CHEF JGV: We’ll do a dinner usually every year for NY so it could be at Jean-Georges, but we always do 1 or 2 of our restaurants for it. This time, Lee was begging to use The Seaport, because everything started down here.

AM: Absolutely!

CHEF JGV: The Fulton Fish Market was here and this was the city’s first working port. (Editor’s Note: The Seaport was New York’s first working port and by the 19th century, it was the busiest in the nation. The Tin Building by Jean-Georges the culinary heart of the Seaport is the former site of the original Fulton Fish Market which opened in 1822, which operated as the city’s seafood center for nearly 2 centuries. In 2005 The Fulton Fish Market moved to its current location in Hunts Point, the Bronx. New York City was once the oyster capital of the world, with the Seaport’s Fulton Fish Market as the central hub for what New Yorkers considered a staple food in their diet.) So I convinced my partners that we should do this here and they said yes!

AM: That’s amazing!

CHEF JGV: I mean, it’s a little boost as well. When we opened here 5 years ago, it was during the pandemic and everyone was escaping the city. Now that are people are back now and we’re all exploring, it was the perfect match to do this!

Doing our event yesterday with Gregory Gourdet was so much fun!

AM: We interviewed him yesterday, we love him as we do you!

CHEF JGV: He is a protégé of mine. We have been friends for awhile and he is such a delight! I am always very proud of him!

AM: I appreciate you taking the time as your restaurants have always been such an experience visually as well as from a culinary standpoint. We enjoyed last night’s event and are so excited for tonight’s Asian Night Market that you are co-hosting with Padma Lakshmi (BRAVO’s Top Chef Host S2 – S20, Hulu’s Taste the Nation with Padma Lakshmi, CBS’ America’s Culinary Cup).

CHEF JGV: Oh yeah, the street foods are going to be so good tonight! It’s a little cold!

AM: It’s a little chilly!

CHEF JGV: I just told my assistant that I need to have my sweater! I can’t walk around like this! My son is also cooking tonight too, you should check him out as well (Editor’s Note: Chef JG’s son, Cédric Vongerichten is the Executive Chef and Owner of Wayan (NYC, Aspen, and Hamptons), Co-Owner of Ma•dé, Maritime at Jeddah Editon Hotel, and Executive Chef/Co-Owner along with his father at Perry St.). Say hi to my son when you see him!

IG @chefjgv

GRAND TASTING: DAYTIME EDITION HOSTED BY SOFIA AND MANOLO VERGARA

Saturday morning’s Grand Tasting: Daytime Edition Hosted by Sofia and Manolo Vergara allowed us to enjoy an array of dishes via a Walking Tasting. It was a great way to see culinary demonstrations, a number of chefs on our favorite TV shows, and tasting incredible bites and sips throughout the day. We even heard hear from Sofia Vergara and her son Manolo who shared their empanada company, TOMA.

IG @eattoma

@sofiavergara

@manologonzalezvergara

BULLEIT + SEAN EVENS HOST OF PRIVATE TAKEOVER @ OLD MATES PUB

As soon as we left the NYCWFF Grand Tasting, we went around the corner to Old Mates Pub, which is an Aussie bar that is a cool vibe, to enjoy catching your favorite games. We were guests of Bulleit Frontier Whiskey, which was hosted by Sean Evans of Hot Ones. In partnership with the whiskey brand, he launched a new content series One More Round in collaboration with First We Feast. The series focuses on celebrating the moments when ideas move from napkin sketches to real action. He chats with WNBA legend Breanna Stewart, Black Thought of The Roots, and Lionel Boyce (Project Hail Mary, Shell, The Jellies) of The Bear.

Throughout the event, DJ BYNX made sure that the vibes were in full swing as we enjoyed Bulleit cocktails and an array of bites in a cool downstairs lounge aesthetic.

IG @bulleit

GRAND TASTING: AFTER DARK – THE STEAKHOUSE VIP SESSION PRESENTED BY OLD FORESTER

We made our way back across the street after the Bulleit event to go to the Grand Tasting: After Dark The Steakhouse VIP Session Presented by Old Forester that took place at Carne Mare, a phenomenal steakhouse. At this event, 4 steakhouses showcased bites as well as classic cocktails that used Old Forester. We enjoyed Carne Mare, Cote Korean Steakhouse, La Boite, and Hawksmoor. It was great to enjoy these bites at the restaurant and to take a break from the festivities taking place outside for the larger Grand Tasting: After Dark.

IG @oldforester

@carnemare

@cotekoreansteakhouse

@hawksmoor

@laboiteny

GRAND TASTING: AFTER DARK HOSTED BY CHEF BOBBY FLAY + CHEF BROOKE WILLIAMSON

After the Steakhouse VIP Session, we went back to the Grand Tasting: After Dark presented by Montchevre Goat Cheese Hosted by Chef Bobby Flay + Chef Brooke Williamson for late night eats. We even swung by the stage on the promenade to hear how Lee Schrager got Chef Bobby Flay and Chef Brooke Williamson to host this particular event. An added surprise was to see the 2 dance the night away under the stars which you can see here.

IG @bobbyflay

@chefbrookew

GRAND TASTING: AFTER DARK HOSTED BY CHEF BOBBY FLAY + CHEF BROOKE WILLIAMSON | JEFF MAURO

We caught up with the Sandwich King, Jeff Mauro right before he did a demo that night with his fellow co-star of The Kitchen, Chef Geoffrey Zakarian. We wanted to hear about how his passion for food and why he loves being part of this festival!

ATHLEISURE MAG: When did you first fall in love with food?

JEFF MAURO: Jumping right into it! Growing up in a giant Italian-American Family, food is everything to us. Seeing the power of food from a young age where, if you were that just, you know, sweeter to your grandma or your aunts, your mom - tug on their apron, oh so gently - they will give you a little morsel while they’re cooking, right? I was, like, oh my God, this is everything! When we had family parties, graduations, funerals, birthdays - all that stuff I was in it for the food. So, I saw how food is so transformative from a young age just because of the the matriarchs in my family!

AM: Wow!

What was the first bite that you felt that you fell in love with?

JM: My grandma used to make this, like, just homemade pizza, right? She caught it with scissors and it was like so undercooked and gooey that I couldn’t get enough of it, right? It was just like homemade dough, and a little bit of cheese and a little thin. She has this old white stove, and I remember these big steel scissors and just the noise of her snipping, the pizza was like a call to action for me, and you take that bite and that was it!

AM: What do you love about being at the food festival? I mean, it’s always such a fun time and so many people to see in the community.

JM: It’s all my friends you know? We’re a tight-knit group. There’s only you know a couple dozen of us if that, and this is when we all get to hang out. We’re not running around crazy on the TV set or competing, or, you know, this is like, we see each other in the lobby at the hotel. We get drinks, there’s Chef Arrón Sánchez sitting there and you know, you’re in the lobby with the Brothers Voltaggio (Michael and Bryan), as I call them. They’re sitting there having a drink at the hotel lobby and then you come here and I’m with Chef Geoffrey Zakarian and it’s a little yearly reunion every time we do these things!

AM: I love that.

IG @jeffmauro

FOODIECON

On the last day of the NYCWFF, we made our way to Foodiecon which is the educational portion of this event. Guests were able to hear from culinary personalities, chefs, and content creators to find out about their business and how they go about doing it. In addition, there were additional bites, sips, and settings that allowed for people to create content for their social platforms to make their own.

SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA

The final event of the NYCWFF was Sunday Supper presented by Peroni Hosted by The Pasta Queen Nadia Caterina Munno + Lil Mo Mozzarella which allowed us to enjoy a number of our favorite Italian dishes and beverages! It was a great vibe and closing to a successful food festival series.

SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA | CHEF KAREN AKUNOWICZ

Our final interview took place with James Beard Award winner for 2018 Best Chef (her restaurant Fox & the Knife debuted in 2020 and in that year, it was a finalist for Best New Restaurant in America) Chef Karen Akunowicz which was another Top Chef favorite of ours! We wanted to take a few moments with her even though her booth was hopping to find out what she loves about being a chef and why she participated in this year’s festival.

ATHLEISURE MAG: It’s so great to meet you! We have been fans of yours since we first saw you on Top Chef: California S13 where you were a finalist and again Top Chef All-Stars L.A S17.

CHEF KAREN AKUNOWICZ: I appreciate that, thank you so much!

AM: Of course!

So what was the first bite of food that you ate that made you fall in love food?

CHEF KA: Oh my gosh!

AM: I know, it’s a tough question!

CHEF KA: What made me fall in love with food? My mom’s chicken cutlets. That was my birthday dish every year. I still ask her to make them when she comes to my house. I make them for my daughter, the exact same way that she made them. I don’t chef them up.

AM: Wow.

CHEF KA: It’s like 4C Italian Bread Crumbs. I make them exactly the way that she did, and there’s something in that for me that resonates so much!

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

CHEF KA: I realized I wanted to be a chef - I worked in restaurants since I was 17 years old, and I would say that I have done every job there is to do. I worked in FOH for a very long time. I was a barista, I was a server, I was a waitress in a diner, I was a general manager before I ever started cooking. I was applying to get my Master’s degree in Social Work.

AM: Okay!

CHEF KA: While that was going on, I noticed that I never talked about what I was going to do with that, but I would always say, “someday if I own my own restaurant.”

AM: Right.

CHEF KA: That’s what prompted me to go to culinary school. I think for me, you know, that was like a turning point. I said, okay, if I’m gonna do this, I want to have the foundation, the understanding, and I didn’t know if I would continue to cook or not.

AM: Yup.

CHEF KA: But it stuck.

AM: As a fellow Virgo, we like to have all our details!

CHEF KA: Oh yeah, all of our ducks in a row! And also, you know, that, like, I always was aware that, like, I wouldn’t be given many opportunities to fail.

AM: Well, there’s also that part.

CHEF KA: So I had to succeed.

AM: Yup.

CHEF KA: Because I would never be given a second chance and I’m sure, you know, that as well even more than I do.

AM: 100%.

The business of being a chef has gained nuances and layer. It seems like being a chef is amazing, but then adding in TV – shows like Top Chef, social etc. How has that been beneficial to your career?

CHEF KA: It’s beneficial to the restaurants. TV has definitely given that breadth and reach that nobody else has. The thing about it for me is also that it keeps different parts of my brain going. So it energizes me and it inspires me in ways that keep me motivated in different ways in my career, in restaurants, and it also brings new life and ideas to that as well. I think that I’m somebody who I used to say, I really like to be busy. It’s not that I like to be busy, but I like to be inspired and motivated. I like all different sides of my brain to work. I write cookbooks because it works a different part of my brain, even though the entire time I’m writing I’m like, “writing a cookbook is so hard!” It makes your brain work in different ways and it makes everything work better. So I’m so lucky to have these creative outlets in my career.

AM: So you’re here at the Food Network NYCWFF today. Why are you a part of it as we love covering it!

CHEF KA: For me, New York has always been the epicenter of the world, truly. I’m from New Jersey originally, so my dad worked in the city forever, so this is really, you know, it’s the room where it happens, right?

AM: It’s happening.

CHEF KA: It’s always an honor for me to be back. I’m also deeply inspired by what the festival is able to contribute to different organizations there working with the James Beard Foundation specifically to continue programs like, WEL – Women’s Entrepreneurship Leadership. It’s so important. So anything I can do to continue and forward those things is really valuable to me. There’s the stuff that we have to do and then there’s the stuff we get to do.

AM: Exactly!

CHEF KA: The NYCWFF is something that I get to do!

IG @chefkarenakunowicz

@foxandtheknife

SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA | CHEF MATTHEW CUTOLO

While we were at Sunday Supper, we talked with Chef Matthew Cutolo who is the chef at Gargiulo’s to talk about the storied Italian restaurant that has been around for over a 100 years and is a staple in Coney Island. We talked about the restaurant, his love of chefing and why they participated in this year’s festival.

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

CHEF MATTHEW CUTOLO: Without a doubt, pizza. It’s the first thing I ever learned to make with my grandfather. We have two brick ovens that were imported from Naples in the 1970s, and we spent our summers making brick oven pizzas together. There are photos of me at just two years old, standing on a kitchen stool with my hands in the dough. It wasn’t just about the food, it was about the time spent with him. Those moments in the kitchen are some of my most cherished memories and really where my love for cooking began.

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

CHEF MC: My grandfather instilled my love for food at a young age, but I actually went to school for accounting and finance. About halfway through, after a conversation with my Uncle Louie, I realized I couldn’t picture myself sitting behind a desk for the rest of my life. My uncle pretty much said, “are you coming to work when you’re done?” For me it was an easy decision.

From there, I learned from each of my four uncles and aunt, the owners of Gargiulo’s, which gave me a great foundation in every part of the business. But I was always drawn to the kitchen. I learned so much from my cousin Mike the Bake and my Uncle Mike, the head chef. That’s where I truly found my place, and the rest is history.

AM: You’re the chef at the historic Gargiulo’s, which has been around since 1907 in Coney Island! Tell us about this restaurant.

CHEF MC: Gargiulo’s first opened in 1907, founded by the Gargiulo family, and my family purchased it in 1965. Today, my aunt and uncles own the restaurant, and I’m proud to represent the third generation continuing the tradition.Coney Island has changed a lot over the years, but Gargiulo’s has remained a constant. In 1977, we earned 3 stars from The New York Times, which was unheard of for a restaurant outside Manhattan. In the restaurant outside Manhattan. In the early 1980s. we added the catering hall where countless families have celebrated special occasions. We’re a white-tablecloth, tuxedo-clad, fine dining Italian restaurant serving classic Neapolitan cuisine with recipes passed down through generations. Our goal is to make every guest feel welcomed, like they’re sitting at their nonna’s table.

AM: We had the pleasure of trying your dish at Sunday Supper to close out this season’s NYCWFF. Why did you and your restaurant want to be part of this event?

CHEF MC: It’s the best food festival! The energy, the people, the chefs, it’s an incredible experience every year. I love connecting with so many talented chefs, personalities, guests, and brands, whether it’s catching up with old friends or making new ones and always having a laugh. This was my third year at the festival, and it’s something I look forward to every year.

IG @chefmatthewcutolo

PHOTOGRAPHY CREDITS | Paul Farkas

During the Food Network NYCWFF our hosts for the 5 days of coverage of this culinary festival was at CODA Williamsburg Hotel. We loved the fact that we could enjoy this staycation, take in the neighborhood and still pop in and out of the city to head to The Seaport to enjoy sips and bites from phenomenal chefs.

We sat down with the hotel’s Interim General Manager, Alberto Hinojosa who talked with us about this poperty whether you’re staying for a vacation, staycation, business travel, or your simply in the neighborhood. He shares features of this hotel from common areas, amenities, their restaurant, and CODA Beach Club!

ATHLEISURE MAG: When did CODA open, and what can you tell us about the hotel in terms of occupancy and its proximity to areas nearby?

ALBERTO HINOJOS: Coda opened its doors in 2023 and is centrally located in Williamsburg, just steps from Greenpoint. The hotel sits in one of the best spots in Brooklyn — easy to reach both Manhattan and local favorites around the neighborhood.

AM: Tell us about the common areas that guests have access to.

AH: Guests have access to our co-working space, a 24-hour fitness center, and our rooftop bar and restaurant serving breakfast, lunch, and dinner. Each space was designed to feel relaxed and welcoming — you can work, unwind, or socialize all in one place.

AM: You also have a restaurant that is part of the hotel, Meili – what can you tell us about that?

AH: Meili is a Sichuan Chinese restaurant led by Michelin-rated Chef Peter He. Williamsburg has a few Sichuan options, but this is the best one.

AM: We were on your rooftop during Bar Convent Brooklyn – tell us about Meili Rooftop.

AH: The rooftop is open daily except Mondays, with a happy hour from 6–8 PM.

AM: Although we’re no longer in the summer season, you also have a pool. Tell us about this amenity, and for those who are not guests, do you have pool passes that people can buy to enjoy CODA Beach Club?

AH: The Beach Club will reopen in May 2026 and run through September. It’s open daily to hotel guests, and non-guests can purchase advance day passes directly from the hotel. The Beach Club is adult-only, though next season we’ll introduce limited extended family swim hours as well.

AM: For guests staying at the hotel, tell us about the kinds of rooms available as well as the amenities that are offered in them.

AH: We offer a full range of rooms — Standard Queen (240 sq ft), Standard King (250 sq ft), Deluxe King (295 sq ft), King Suites (490 sq ft), and our Penthouse at 1,500 sq ft. All rooms include DS & Durga bath products, Kassatex bedding and towels, custom furniture from House of CODA and minifridges/coffee makers upon request.

AM: Tell us about the House of CODA.

AH: House of CODA is a California-based furniture designer that’s been around for over 30 years. They specialize in made-to-order pieces, and every room and public area at the hotel features their work. It gives the property a really cohesive, custom feel.

AM: What can you tell us about the neighborhood, and what are 3 things that we should do, check out, or eat?

AH: Williamsburg should definitely be your second stop after Manhattan. It has everything the city offers but with more of a local, community vibe and a slower pace. My go-to spots: Café Collette on Berry for breakfast or lunch, Amber Steakhouse in Greenpoint for dinner, and Peter Pan Donuts for a great flagel. For nightlife, Superior Ingredients is just a block away and always has top DJs.

AM: What makes CODA Hotel Williamsburg a great option for guests?

AH: The human connection we offer. Our team genuinely enjoys making a difference and creating great experiences for our guests. The reviews speak for themselves — people can feel that authenticity.

AM: Is there anything we should know about as we look ahead to spring or summer?

AH: We’re planning several activations for the 2026 Beach Club season and will be launching the Coda Creatives Speaker Series in Q2. The series will bring together NYC locals and creatives to share their stories and inspire the community.

IG @coda.hotels

PHOTOGRAPHY COURTESY | PG 42 - 47 Coda Williamsburg

Of course, we had an epic time at the Food Network NYCWFF and ate so many bites from our favorite restaurants and chefs! With 5 days of coverage, we found ourselves with a day off and made our way to INDN to enjoy Indian cuisine and phenomenal cocktails. The vibe of this midtown restaurant, the attention to detail, and of course the sweet and savory options are definitely going to live in our tastebuds until we come back again. We had the pleasure of meeting Owner and Beverage Dir. Simran Bakshi to talk more about this restaurant!

ATHLEISURE MAG: Before we delve into INDN, tell us about the Co-Founders of INDN in terms of their backgrounds and how they came to the culinary industry.

SIMRAN BAKSHI: I’ve been in hospitality for over a decade, building restaurants from the ground up. My focus has always been on creating concepts that balance originality with operational excellence — designing guest journeys, developing menus that tell a story, and ensuring every sensory detail aligns with the vision.

Kanika Vij Bakshi is the creative force behind our design and brand aesthetic. She translates emotion into space — from lighting and scent to flow and materials — shaping how the guest feels from the moment they walk in.

Vicky Vij, Kanika’s father, is one of the pioneers of Indian dining in NYC, best known for founding Bukhara Grill. His decades of experience anchor INDN in real hospitality wisdom.

Together, we represent three generations of Indian dining — tradition, creativity, and strategy — coming together to redefine how Indian cuisine is experienced in New York.

AM: What is the concept of INDN kitchen, and why did you want to open this restaurant?

SB: We wanted to create something New York hadn’t seen yet — a cocktail-driven Indian restaurant where food is designed to pair with drinks, not the other way around. INDN focuses on North Indian flavours presented through a small-plates format.

Most Indian restaurants in the city are built around full meals and family-style dining. We saw the opportunity to present Indian food in a more social, bar-forward setting — bold, fun, and unapologetically Indian, but elevated for a modern audience.

The goal was simple: drinks first, food second — but both world-class.

AM: Tell us about the interior design and what diners can expect from an aesthetic standpoint.

SB: The space is intentionally minimal but expressive — a reflection of Kanika’s design philosophy. We focused on warm lighting, tactile textures, and a layout that draws people toward the bar.

There are no stereotypical “Indian theme” elements. Instead, it’s a New York bar with an Indian soul — subtle details, natural materials, and curated playlists that evolve through the night.

We wanted INDN to feel like an adult playground — refined, energetic, and distinctly ours. The kind of place where you can grab a cocktail, share plates, and stay late.

AM: We truly enjoyed our meal and love how the cocktails, as well as the dishes, are a delicate balancing act! Tell us about the approach you took to the menu.

SB: The entire menu is structured around balance — between spice, acid, and richness; between boldness and restraint.

We start with cocktails, not the kitchen. Every drink informs the food — the spice profiles, the acidity, the texture of each dish.We keep our flavours authentic to India, but our presentation and pairings are contemporary. No fusion. No gimmicks. Just honest flavours built with modern precision.

Every dish is meant to be shared — not to fill you up, but to keep you engaged through your drinks and conversation.

AM: As a small-plates approach, only dinner and brunch on Sundays is offered here. Do you envision adding lunch to the offerings?

SB: Not for now. Our rhythm works best in the evenings — the space, lighting, and energy are built around that. Sunday brunch already offers a different mood with Chai Nashta, so we’re happy with that balance.

That said, we’ll always adapt to guest demand. If the right moment comes, we’ll explore lunch in the future.

AM: We love the bar — it has an opulent vibe while being approachable. For those who opt to be there, is there a special menu?

SB: The bar is the heartbeat of INDN. While there isn’t a separate “bar-only” menu, the experience is different when you sit there.

Guests at the bar get first access to new cocktails, quick-fire small plates, and one-on-one interaction with the bartenders. It’s designed for spontaneity — grab a drink, share a few plates, meet people.

That’s the spirit of INDN — it’s social, not scripted.

AM: Focusing on dinner, what does Chakhna mean, and what are 3 dishes you suggest ordering from this portion?

SB: Chakhna means small, snackable plates traditionally eaten with alcohol in India — the kind of food meant to keep the conversation and drinks flowing.

Three must-try Chakhna dishes are:

Amritsari Fish – 10-spice battered fish fried crisp.

Keema Pao – Slow-cooked minced lamb served with buttered pao.

Paneer Tikka – Tandoor-charred paneer with mint marinade.

They represent the full flavour range — seafood, lamb, vegetarian — all bold, shareable, and built to pair perfectly with cocktails.

AM: What does Daru Ke Baad … Ya Saath mean, and what 3 items complement those small plates?

SB: The phrase translates to “after the drinks… or with them.” It’s our section of larger, heartier plates — for when you’re ready to transition from bar bites to a full meal.

Three dishes to try:

Yakhni Pulao – Aromatic mutton broth rice.

Traditional Butter Chicken – Charred chicken in creamy tomato gravy.

Pudina Lachha Parantha – Flaky mint-layered bread.

They complement the small plates beautifully and close out the savoury journey with warmth and comfort.

AM: To end our meal, what are 3 desserts that we should have in mind?

SB: Shahi Tukda – A rich bread pudding soaked in saffron milk.

Jalebi with Rabri – Crispy spirals with sweetened condensed milk.

Dessert of the Day – Our chefs rotate creative sweets based on the season.

They’re indulgent, nostalgic, and distinctly Indian — a perfect finale to an evening that started with spice and smoke.

AM: Tell us about your beverage program — the cocktails are incredible.

SB: Our cocktail program defines INDN. It’s what sets us apart.

We build drinks like dishes — layering spice, acidity, fat, and aromatics. The base spirits come alive with Indian ingredients like turmeric, fenugreek, saag, tamarind, and ghee, but without being kitschy or overpowering.

Every cocktail is built for depth and drinkability. Our team spent months clarifying, infusing, and balancing to make sure the end result feels familiar yet completely new.

This isn’t just “Indian-inspired mixology” — it’s culinary bartending rooted in Indian sensibility.

AM: What are 3 cocktails we should have in mind?

SB: Butterface – Mezcal, fenugreek, garam masala, and lemon.

Paneer Panic – Gin, cilantro, turmeric, and lime — inspired by saag paneer.

Pink City, Red Flags – Vodka, St-Germain, Bianco, and Indian tonic.

Each one is a playful nod to regional India — smoky, green, and floral — and designed to tell a story through flavour.

AM: As we look at brunch, what are 3 dishes perfect for the weekend?

SB: Pao Bhaji – Comfort food at its best; buttery, spicy, and soulful.

Samosa Chaat – Crunchy, tangy, and perfect with chai or a cocktail.

Stuffed Parantha Trio – Classic North Indian breakfast in refined form.

Our brunch is casual but still elevated — meant to feel nostalgic and social at the same time.

AM: What is Chai Nashta?

SB: Chai Nashta translates to tea and snacks — a cherished Indian ritual that bridges breakfast and lunch.

At INDN, it’s our take on the Sunday ritual: comfort food, shared over chai or cocktails, set to music that feels like a lazy weekend morning turned into a lively afternoon.

AM: What are 3 dishes within Chai Nashta we should consider?

SB: Poha – Flattened rice with curry leaves and peanuts.

Anda Curry with Parantha – Spiced egg curry with flaky layered bread.

Vada Pao – The Mumbai street-food staple: spicy potato fritter in a buttered bun.

It’s India’s brunch culture reimagined for New York.

AM: As someone who loves chai, tell us more about High Chai.

SB: High Chai is our elevated tea ritual — masala chai served with a spread of savoury and sweet nibbles like khari biscuits, cocktail samosas, and cookies.

It’s indulgent yet comforting — a pause in the day that celebrates India’s tea culture with the refinement of a New York bar.

AM: What are 3 brunch cocktails that we should have our eye on?

SB: Bloody Mary Marlo – Butter-washed vodka with curry leaf and mustard seed.

Espresso Martini – Mezcal, fennel, chili, and chocolate bitters.

Garibaldi – Campari, Japanese strawberry, vanilla, and orange.

They’re playful, layered, and refreshingly different — a reminder that brunch drinks don’t have to be predictable.

AM: From a seasonality perspective, will your menu reflect that?

SB: Always. We source fresh produce and adjust marinades, spices, and cooking styles to reflect the season.

In the fall and winter, expect deeper spice profiles and slow-cooked dishes; in spring and summer, fresher herbs, lighter curries, and brighter drinks.

It keeps the menu evolving and the team inspired.

AM: Are there any upcoming events for the Fall and holiday season?

SB: We’re introducing a holiday cocktail series — reimagining winter spices and Indian warmth through drinks.

There will also be special Chai Nashta takeovers during December weekends with festive sweets and DJ brunches.

We’ll close the year with a New Year’s Eve celebration that connects INDN upstairs with our lounge 16 Sola downstairs — two worlds, one night.

IG @indn.nyc

PHOTOGRAPHY COURTESY | INDN

Read the OCT ISSUE #118 of Athleisure Mag and see FOOD NETWORK NYCWFF 2025 in mag.