THE ART OF THE SNACK | JACK & CHARLIE'S 118

We had the pleasure of having a great meal at Leonetta last month in The Art of the Snack and we made our way to another Chef Ed Cotton restaurant, Jack & Charlie’s 118 in the West Village. With a menu focused on American cuisine, fabulous martinis, and an aesthetic of Old New York, it was another amazing meal that was perfect o embrace all that is the Fall season.

We took a moment to catch up with Chef Ed Cotton again for this month’s The Art of the Snack to find out more about the restaurant, what we should have our eye on, and hearing about why this should be a restaurant that we visit often whether in the dining room or at the bar!

ATHLEISURE MAG: We had the pleasure of having a satisfying dinner as well as taking in the good vibes at Jack & Charlie’s 118 the other night! Before we delve into the restaurant, what led or inspired you to open this restaurant?

CHEF ED COTTON: When you walk into a space it sometimes just tells you what it wants to be. It is such an iconic space, and was formerly home to Cafe Bruxelles, so we wanted to open up a restaurant for the neighborhood that felt like it had been there for a number of years. The name comes from the two cousins that founded the original 21 Club, Jack Kreindler and Charlie Burns. It was first opened by Washington Square Park and then bounced around the West Village before it landed on 52nd Street. We wanted to bring that vibe and feeling for their original idea for 21 Club to the West Village.

AM: Tell us about the team at Jack & Charlie’s 118.

CHEF EC: Chris Coco, Frank Falesto, and Craig Hutson approached me about the space and opportunity and we quickly agreed on the concept and formed the team.

AM: Tell us about the ambiance and vibe of this location as we saw it in the final season of HBO’s And Just Like That and knew we had to see it for ourselves as it gives you all the feels of classic New York.

CHEF EC: It definitely has the old world 21 Club atmosphere. We really wanted to open something that was evocative of that time period and that looks and feels like it’s been there for a number of years - not shiny and bright but storied and lived in. We left the floors as we found them to keep that lived in feeling.

AM: How do you define the cuisine that is available at this restaurant?

CHEF EC: It’s an updated throw back to classic American fare, with a focus on bringing certain old school staples back to the forefront.

AM: During the Summer, we saw people with picnic baskets from the restaurant - can you tell us about this?

CHEF EC: We thought about the outdoor experiences available in the West Village and Little Island and wanted people to get off the subway, grab a picnic basket and head over to the park or Little Island and enjoy the outdoors and everything this neighborhood has to offer.

AM: A number of your dishes are made with a wood fire oven - can you tell us why this is so important?

CHEF EC: We took over the space which had a wood burning stove already installed, so we wanted to create a menu based around this oven. Even the Bloody Mary mix is based around wood charred tomatillos. The end result when you cook this way is just great flavors - so we try to use as much as possible for the majority of our menu.

AM: Seasonality is important to you and as we are going into the Fall what are the kinds of dishes that we can expect?

CHEF EC: We are already in the fall season - so we are featuring a Butternut Squash Soup with homemade cinnamon marshmallows. We also offer a delicious Wild Mushroom Tartare that is 100% vegan.

AM: As you know, we enjoy breaking down the menus for our readers and community. What are 3 dishes that you suggest that we should enjoy from the Sunset Menu?

CHEF EC: Happy Hour Popover “French Dip” - shaved roast beef, horseradish, steak sauce, au jus

Jack’s Junior - all beef patty, american cheese, caramelized onions, pickles, secret sauce, sesame bun & french fries

Happy Hour Rosemary Parmesan French Fries - black truffle aioli, dijonnaise dip, au poivre sauce $3/$8

AM: We enjoyed our dinner, what are 3 appetizers that we should have in mind?

CHEF EC: Wood-Fired Littleneck Clams Casino

Hand-Cut Steak Tartare - prime beef, quail egg, whole grain mustard, caper berry, country toast

Shepherd’s Pie Croquettes - potato, beef ragù, curry mayo

AM: For our mains when we are enjoying a meal with friends, family, and colleagues - what are 3 that we should have in mind?

CHEF EC: “Bone -In” Duck Meatloaf - whipped potato, charred Chinese broccoli, fig jus

Wood Fired Branzino - miso & sake braised leeks, wild mushrooms, warm yuzu broth

Lamb Carbonara - Bucatini, house-made lamb pancetta, smoked egg yolk

AM: To share with the table, what are 3 sides that we should think about?

CHEF EC: Creamy Green Spinach - fresh nutmeg

Warm Cheddar Cheese Popovers - Vermont salted butter & au jus

Maitake Mushrooms - roasted garlic & herbs

AM: What are 3 that we should have on our radar?

CHEF EC: Warm Apple Pie - toasted oat streusel, creme fraiche ice cream

Sticky Toffee Carrot Cake Cream - cheese frosting, walnuts, butterscotch sauce

Dessert For Two | Flourless Chocolate Cake “Sundae” Whipped - cream, hot fudge, sundae toppings, vanilla bean ice cream

AM: We enjoyed Slightly Promiscuous and the Oaxacan Painkiller. What are 3 cocktails we should think about?

CHEF EC: Express 2 Martini, Stoli O, Stumptown espresso, vanilla

Hot Charlie, London dry gin, chili vermouth

Lydia Fields Elixir, Crop cucumber vodka, elderflower, lemon, honey, celery bitters

AM: What can you tell us about the beverage program as we really enjoyed the well crafted martinis?

CHEF EC: A dedicated martini list that nods to mid-century supper club glamour; and known for our Bloody Mary Cart and tableside service touches that add a little show to the pour.

AM: What are 3 items that we should have the next time we come in for Brunch?

CHEF EC: Chocolate Babka French Toast - whipped cheesecake, berry compote, Berkshire maple syrup

Prime Rib Panini “French Dip” - four cheeses, caramelized onions, au jus & fries

Turkey Club - house turkey, country ham, swiss, bacon, spicy club sauce, pickles & herb mayo

AM: What can you tell us about holiday meals coming up that we should know about?

CHEF EC: The holidays are really special at Jack and Charlie’s, and we plan our menus accordingly. For Christmas we do a ‘Celebration of the Christmas Goose’ special on Christmas Eve and Christmas Day. Our holiday menus are always really well received, which we are proud of.

AM: Are there any upcoming projects that we should know about?

CHEF EC: We are excited to announce the opening of The Derby Club in Sutton Place in November. It will offer American Tavern fare in a cozy upscale atmosphere with old world dining fanfare.

AM: For those that are interested in having a private event, what can you tell us?

CHEF EC: We can accommodate 25 people in our Oyster Room for semi private events. We have done complete buy outs for the entire restaurant. Jack and Charlie’s is really a special place for the holidays with the fireplace and decorations which makes for very warm and festive events.

IG @jackandcharlies118

PHOTOGRAPHY COURTESY | Dillon Burke

Read the OCT ISSUE #118 of Athleisure Mag and see THE ART OF THE SNACK | Jack and Charlie’s 118 in mag.

THE ART OF THE SNACK | LEONETTA

When we want to tuck into a nice Mediterranean meal without having to hop a flight to our favorite destinations, we suggest that you need to make a reservation to Leonetta for a savory experience that is accented with fabulous cocktails and wines! Every dish that we enjoyed hit the spot and made us think about the next time that we planned on swinging by!

As this month’s The Art of the Snack, we sat down with Leonetta’s founder and Chef Ed Cotton, their Wine Program Director Torrey Grant, and Beverage Program Director Mark Rancourt. Together they provided more insight on this eatery that is a total vibe that you can enjoy on date night, with friends, family, and colleagues!

ATHLEISURE MAG: Before we delve into Leonetta, we’d love to know more about your background, Chef Ed Cotton, in terms of where you went to culinary school, as well as kitchens you trained in prior to opening this restaurant.

CHEF ED COTTON: I grew up in Massachusetts and attended the Culinary Institute of America. After graduating, I was fortunate to train under chefs like Daniel Boulud and David Burke, and served as the Corporate Executive Chef for Tourondel’s Hospitality Group, where I oversaw the culinary programs for 12 restaurants globally.

AM: We enjoyed seeing you in S7 of Bravo’s Top Chef. Why did you want to be on this show and what did you learn from participating in this cooking competition show?

CHEF EC: At first, the prize money and exposure were definitely enticing, but beyond that I’ve always been competitive and I genuinely enjoy cooking under pressure. Top Chef felt like the perfect arena to challenge myself, have some fun, and see how I stacked up against other talented chefs.

AM: Why did you want to open Leonetta?

CHEF EC: Leonetta is a very personal project for me. One of my first jobs was in Charlestown, Massachusetts, working under Todd English at Olives, a Mediterranean restaurant I absolutely loved. Opening Leonetta has given me the chance to return to that style of cooking — creating a menu rooted in those fun, bold flavors, while reconnecting with my own culinary beginnings.

AM: When did Leonetta open and what is the cuisine that can be enjoyed here?

CHEF EC: We opened Leonetta in the fall of 2024, and the cuisine is Mediterranean.

AM: What are the ingredients and spices that are indicative of this cuisine?

CHEF EC: There are so many different types of flavor profiles and ingredients when creating a Mediterranean menu. Some standouts are Zaatar, Sumac, Ras el hanout, Aleppo pepper, Black Persian limes, and spice blends that are both created inhouse and sourced from La Boite.

AM: For Lunch, what are 3 appetizers that you suggest that we should have in mind when coming in?

CHEF EC: LAMB TARTARE - Harissa Aioli, Mint, Sumac-Lavash Crisp, CHOPPED TUNA “PUTTANESCA” - Tomato, Olive, Capers, Anchovy, Sesame Grissini, and BLACK GARLIC HUMMUS - Toasted Everything Spice, Marinated Chickpeas.

AM: What are 3 mains for Lunch that we should consider when coming in with friends, family, and colleagues?

CHEF EC: GRILLED TUNA CLUB - Bacon, Pickles, Egg, Spicy Club Sauce, Herb Mayo & Potato Chips, LAMB PANINI - Fontina, Arugula, Caramelized Onion, Rosemary-Lamb Jus, and ROCK SHRIMP COUS COUS - Israeli Cous Cous, Zucchini, Arugula, Basil, Sun-Dried Tomato.

AM: To enhance our Lunch, what are 3 sides that we should share for the table?

CHEF EC: ZA’ATAR STEAK FRIES - Feta, Harissa Ketchup, Roasted mushrooms, Crispy Basmati rice, BAHARAT ROASTED MUSHROOMS - Sour Cherries, Cipollini Onions, and CRISPY BASMATI RICE - Medjool Dates, Black Mission Figs

AM: In terms of dessert, what are 3 options that we should be thinking about?

CHEF EC: CHOCOLATE PUDDING - Orange-Saffron Marmalade, Vanilla Chantilly, TIRAMISU - Coffee-Soaked Lady Fingers, Mascarpone, and OLIVE OIL SEMOLINA CAKE - Fior di Latte Gelato, Pine Nut-Rosemary Crumble.

AM: We had the pleasure of coming in for Dinner which was such a vibe. What are 3 appetizers that we should keep in mind?

CHEF EC: HAMACHI CRUDO “ACQUA PAZZO” - Pickled Watermelon, Lemon Mostarda, Calabrian Chili Ponzu, BEETROOT TZATZIKI - Dill, Garlic, Lemon, and JUMBO LUMP CRAB CEVICHE - Avocado, Cilantro, Radish, Sofrito Vinaigrette.

AM: To complete our meal, what are 3 mains that we should think about?

CHEF EC: ROCK SHRIMP COUS COUS - Israeli Cous Cous, Zucchini, Arugula, Basil, Sun-Dried Tomato, BRICK CHICKEN “PEPERONATA” - Esposito Pork Sausage, Peppers & Onions, and PORK SHANK SHAWARMA - Pita Bread, Tumeric Pickles, 6th Ave White & Red Sauce.

AM: To complete this culinary spread for Dinner what are 3 sides that we should have in mind?

CHEF EC: Our dinner menu shares the same sides as the lunch menu, and you can add in the CHARRED BROCCOLINI - Lemon, Anchovy, Ricotta Salata.

AM: Dessert is always a great way to end a meal - what are 3 desserts that we should think about?

CHEF EC: Our dinner menu shares the same desserts as the lunch menu, and you can add in the GELATO & ALMOND BISCOTTI (Choice of Three Scoops) and YOGURT PANNA COTTA - Blood Orange Caramel, Pistachio.

AM: We love a signature cocktail. What are 3 that we should enjoy?

CHEF EC: ITALO DISCO - redacted mediterranean lemon gin, aperol, bitter bianco, yuzu sake, sicilian lemonade, PALOMA PICASSO blanco tequila, grapefruit, cartron bergamote, combier pamplemousse, fevertree grapefruit soda, and PEPINO FIZZ - japanese whisky, rockey’s botanical, antica torino genziana, dolin dry vermouth, matsui umeshu, lemon, cucumber soda.

AM: Torrey, you are Leonetta’s Wine Program Director, tell us about your flight program, which we had the pleasure of enjoying.

TORREY GRANT: We offer 3 separate wine flights now, which consist of 3 wines each served in 3 ounce pours. Each flight is themed with a different destination: Greece, Italy, and the Islands. Guests receive a “boarding pass” that explains the wines and sets the tone for the experience. It’s a cool way for guests to try several wines at once and not commit to one glass or a bottle.

AM: Mark, you’re Leonetta’s Beverage Program Director and Brunch is our favorite meal of the week. Tell us about 3 dishes that we should consider and what cocktail would you pair with it?

MARK RANCOURT: BABKA FRENCH TOAST - Whipped Cheesecake, Wild Berries, Orange Blossom Syrup - If you’re going the “dessert-for-breakfast” route, let’s go all in. Replace your morning coffee with an Espress-O’Tini. A fresh shot of premium espresso paired Teeling Small Batch Irish Whiskey, Madagascar Vanilla, Banana Liqueur, and Cafeto, Mexican Coffee Liqueur

WILD MUSHROOM SCRAMBLE - Farm Eggs, Black Truffle, Sesame Crostino - Let’s stay light and bright by pairing with our Cardoon Spritz. Crisp cava bubbles along with tangy, tropical passion fruit counter-balanced by Cardamaro, a slightly bitter Italian wine and artichoke-based amaro from the Piedmont region.

SHAWARMA SPICED BACON - All that savory, spicy flavor needs one thing... more savory spice! Order the Leonetta Bloody Mary. The garden-fresh flavor of St. George Green Chile Vodka paired with pureed tomato, char-roasted red pepper, capers, lemons, horseradish, and North African harissa to deliver a most delicious version of the brunch staple.

AM: Tell us about your Aperitivo Hour as this is always a great way to end the day or to be a gateway to a fun night out.

CHEF EC: Our Aperitivo Hour is something we offer during the summer months that is all about that Italian tradition of winding down the day with a spritz, small bites, and friends. We offer shareable snacks — cured meats, cheeses, olives and country bread — alongside a select menu of Negronis, Spirits, and wine. It sets the stage whether you’re heading into dinner or just enjoying a relaxed evening.

AM: As we navigate from the Summer into the Fall, will there be new additions to the menu that we should know about?

CHEF EC: Yes, we’re really excited about some new fall additions. We’ll be introducing a Vegan Bolognese that’s hearty and comforting, perfect for the season. Our hamachi crudo will get a fresh update with new fall flavors, and we’ll be expanding both the raw bar and pasta selections to highlight what’s best right now.

Our Hamachi Crudo will get a fresh update with new fall flavors, and we’ll be expanding both the Raw Bar and pasta selections to highlight what’s best right now.

AM: Are there upcoming events that we should keep in mind as we look ahead to the Fall and Holiday season?

CHEF EC: Absolutely — we have a really fun lineup ahead. Our cocktail lounge, Leo’s Famous, is kicking things off with a Halloween party where guests are encouraged to dress as a ‘famous Leo’ — whether it’s Leonardo DiCaprio or your favorite celebrity born under the Leo sign. For Thanksgiving, we’ll be offering a special menu that celebrates the holiday with Italian flair. In December, we’re rolling out festive Christmas cocktails that are perfect for celebrating with friends and family. And of course, we’ll be closing out the year with a big New Year’s Eve party here at Leonetta — a lively way to ring in 2026 with great food, drinks, and energy.

IG @leonettanyc

PHOTOGRAPHY COURTESY | Leonetta

Read Athleisure Mag’s SEP ISSUE #117 and see THE ART OF THE SNACK | Leonetta in mag.

ATHLEISURE MAG #117 | JAY "JEEZY" JENKINS

In this month’s issue, our front and back cover story is with 4X Grammy nominated artist, New York Times Best Selling Author, Entrepreneur, and Philanthropist, Jay "Jeezy" Jenkins. We sit down with him to talk about his career, his creative process, his TM: 101 Live Orchestra Tour, his Las Vegas Residency, Still Snowin' - his latest album, his collaborations, and Street Dreamz Foundation.  

We sat down with the Co-Founder/CCO of Dagne Dover, Jessy Dover. We wanted to know more about this brand, how it started, it's ethos, and her creative process in designing bags and luggage thay allow people to live a full lifestyle well accessorized. 

S2 of STARZ's The Couple Next Door is back taking us to the cul-de-sac where secrets and more will make themselves known. We sat down with Sam Palladio, Sendhill Ramamurthy, and Annabel Scholey. We talk about how they came to the show, how they prepared for their characters, and what we should expect from this season.

We share a recap of NYFW SS26, which included a number of shows from Janet Mandell, NYMD, Christian Siriano, Rynshu and more. We also have an interview with Supermodel, Niki Taylor moments before she made a return to the runway of Mott50.

We caught up with pickleball athlete Tyson Apostol to find out about his pickleball career, his passion for the game and the power of gummies and sleep! In addition, as the winner of Survivor: Blood vs Water, he gaves us insights on S49 of Survivor.

As TYLENOL has become the partner to the NWSL as well as Gotham FC here in NY, we wanted to sit down with them to find out about how they are ensuring that fans as well as athletes are able to manage their pain while taking in their favorite sports.

We caught up with surfers who participated in this year's A Great Day in the Stoke presented by Lexus. We talk with the creator of this event, Nate Fluellen and competitor, Farmy Dia. We wanted to know more about the event, why it was created and how it brings the Surfing community together. 

Next month Orange Glou Fair returns to bring you the best of natural Orange Wines. Founded by Doreen Winkler, she gives us a preview on what we can expect from next month's event as well as who we should anticipate sipping.

This month, we had the pleasure of talking with Dan Abrams (On Patrol: Live, Live PD, Court Cam) and Amanda Paul-Garnier about the first Drinks with Benefits that took place this month. This Non-Alc event allows attendees to enjoy the best of this category along with food pairings. We wanted to know more about Dan's aproach to creating the event, the industry, and his interest in hospitality. We also recap what we saw while we were there.

We will be covering next month's Food Network NYC Wine Food Festival presented by Invesco QQQ in The Seaport. We share a bit about this festival, what we're looking forward to and events that you should keep an eye out for. 

We headed to NYC's Leonetta which is known for their Mediterranean cuisine and good vibes that makes you feel you are away on vacation! We sat down with Chef Ed Cotton to know more about the restaurant, their beverage program, and upcoming events in this month's The Art of the Snack.

This month's Athleisure List comes from robotic massage wellness brand, Aescape. We also talked with wellness luxury center, Biograph. 

Our cover star, Jeezy shares his 9PLAYLIST MULTI with us on what songs are on his playlist, what he is reading, and what streamed shows and podcasts he is listening to. Meghan Markle of Netflix's With Love, Meghan shares her 9PLAYLIST. Our 9LIST STORI3S3 shares Jessy Dover of Dagne Dover's must-haves in beauty, style, and fitness. 

Read the SEP ISSUE #117 of Athleisure Mag.

THE 9LIST 9M3NU

Read the AUG ISSUE #116 of Athleisure Mag and see THE 9LIST 9M3NU in mag.