Read the JUN ISSUE #114 of Athleisure Mag and see 9CH3F ROUTIN3S | Chef Toraik Chua in mag.
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9CH3F ROUTIN3S | CHEF TORAIK CHUA
Read the JUN ISSUE #114 of Athleisure Mag and see 9CH3F ROUTIN3S | Chef Toraik Chua in mag.
We're thrilled to kick off the Summer season with Chef Esther Choi who graces our cover. We have enjoyed seeing her on a number of shows on Food Network, whether she is participating in culinary competitions or hosting shows. We also enjoy having a great meal at her restaurants whch include Mokbar and GAHM that showcase Korean Cuisine that is filled with flavor and made with love. We wanted to know more about her; how she got into the culinary industry; how she embraced food entertainment; and upcoming projects that she is working on.
We also enjoyed spending time with her at our cover photoshoot at The Maybury in Hudson Yards to showcase some of our favorite must-haves to enjoy as we continue into the upcoming Summer season!
ATHLEISURE MAG: We had the pleasure of chatting with you last month when we first met and you spoke on how you came to falling in love with food. So, we’d like to know what was the first chef that you remember seeing that made you think that being a chef, could be a career?
CHEF ESTHER CHOI: Oh man, that’s a hard one!
AM: We know!
CHEF EC: You know what? I think for me, growing up not in NY which obviously, has a very strong obviously food culture – I grew up in a very, very small town in NJ and there was nothing like that where I grew up. So being in the food industry wasn’t very glamorous, but I grew up watching a lot of chefs on TV. So it was Jamie Oliver (The Great Cookbook Challenge, Jamie's One Pan Wonders, Jamie's Air Fryer Meaals), Bobby Flay (Beat Bobby Flay, Bobby's Triple Threat, BBQ Brawl), or Iron Chef Morimoto (Iron Chef Japan, Iron Chef America, Morimoto's Sushi Master) – these were the role models that I grew up with watching. Even as cheesy as it sounds, even chefs like Rachael Ray (Rachael Ray's Holidays, The Curse, Rachael Ray's Meals in Minutes) or Giada De Laurentiis (Giada in Italy, Giada Entertains, Giada at Home 2.0), these chefs on screen to me, were like real chefs! They were people teaching you how to cook on TV and to me, that was the chef world. I always imagined my career – I mean, back then I didn’t know that I wanted to be a chef. But, I always admired these people who were on TV and I could see a real career path in food. So, I think for someone like me in a small town and I think that this goes for a lot of people in America in general. You watch these screens and these chefs cook and compete and that makes a role model and a career path to have.
AM: Couldn’t agree with you more. Like you, growing up in an area that was not in the city and being able to enjoy the early days of Food Network, I remember countless episodes of watching Chef Morimoto who was our previous cover.
CHEF EC: Oh yeah – yay that’s right!
AM: Right and seeing all of these different chefs at that time, when those shows were on, I didn’t think of it as this career that I know it is now. When you think about culinary and what it can mean for a number of people who are navigating that, it’s a whole other level!
CHEF EC: Totally, exactly!
I mean, now that the food industry has become this idealistic, glamorous thing, for me and a lot of people now, they look up to people. That’s not to say that they didn’t do that back then as well! I feel like that’s what it was.
AM: When did you realize that you wanted to go to Culinary School and where did you go?
CHEF EC: I went to Culinary School in Manhattan at the Institute of Culinary Education (ICE). When I first moved to NY, it was because I knew that I wanted to be in food. That was when I decided that I wanted to have a career in food and I felt that going to culinary school was the fastest track to do that. By that age, I had already graduated college and I felt that I was already late to the game. You hear all of these stories like chefs working in kitchens when they were 15 years old! You hear all of these crazy glamour stories of all these chefs working at such a young age. So for me at 21, I felt like I was late in the game and I felt very rushed to catch up to the rest of the world in culinary. When I went to Culinary School, I realized that it wasn’t like that at all! There were so many people of different age groups, career changes, and even young kids that had just graduated from high school. So it was a very big mix of people in culinary school and I think that it was great to see people from various walks of life decide that they want to pursue food. It seems like a glamorous and passionate kind of career to have. So, when I did go to culinary school, I did quickly realize that there was a whole different world here and everyone has their own different career path.
Culinary School was one of those things that’s like continuing education. You can go at any age and it’s a short program too especially in Manhattan. It’s not like a college, it’s more of a program. You can literally do a whole culinary program and get your degree in 6 months in Manhattan.
AM: Woah!
CHEF EC: Yeah. It was a really good opportunity for me. I did the fast pass program in 6 months of school and I did 6 months of internship.
Yeah and lots of chefs, they didn't even go to culinary school. I know a lot of chefs have opinions about that. For me, it was a great, great thing. I never regret one bit of culinary school. It fast track teaches you everything that you need to know about the careers that you want in culinary. You’re not going to learn all of the skills that you need to know in that short period of time. But you will learn, for me – I didn’t know anything about this industry when I got there. For me, when I first moved to NY and went to culinary school, it was kind of a fast track to figuring out what I wanted to do. You find different careers in food. There are so many different kinds of food careers that you can have an culinary school gives you that perspective and teaches you about what is out there.
AM: That’s really cool.
When did you realize that you wanted to open your own restaurant?
CHEF EC: That dream, I have had for a long time. I have always wanted to be an entrepreneur since I was a kid. I was kind of one of those weird quirky kids who would sell candy on the school bus and I started working at a very young age at 14. I’ve always wanted to have a job and I always liked the idea of making my own money and being very independent. I always knew I wanted to be an entrepreneur and both of my parents were small business owners. I grew up going to their dry cleaners with my parents every day, seeing them run their business and their shops. So for me, I think it was always in me to open my own business or to be an entrepreneur.
Obviously, that solidified when I went moved to NY and went to Culinary School. I knew that I definitely wanted to own my own restaurant one day. So it was a culmination of all of those different things. Not only did I have this ambition to have my own business – I didn’t know it would be my own rant. I think that through having a culinary career later, that’s when I put 2 and 2 together and I knew that that was what I wanted.
AM: For those who have yet to enjoy Korean cuisine, what are the spices and foods that are indicative of it?
CHEF EC: For Korean food, it’s a really special cuisine that is filled with a lot of flavors that are fermented. You’ll find a lot of fermented flavors in Korean food which creates a lot of depth and umami. Things like Kimchi and Gochujang which is a Korean fermented chili paste and there is Doenjang which is fermented bean paste. Of course there is soy sauce and a lot of umami and depth of flavor and I think that that is what makes Korean food so special because there is that aging process because of the fermentation. It’s unlike any other cuisine where it takes a lot of experience. It’s not just a recipe that you can follow, right?
AM: Right!
CHEF EC: Korean food is really about that family taste – in Korean there is a phrase called Son-mat. Son means hand and mat means taste and it literally translates to hand taste which means that every chef or every grandma or every mother has their own flavor in their hands. There is no recipe to it. A lot of Korean food is like that where it’s made with the love that you put into the dish. That’s how my grandma taught me about food.
Growing up with my grandmother in South Jersey, she was the most amazing cook that I know and obviously because my grandma has her special flavors and the way that she creates dishes with local ingredients we had no access to Korean food – she grew her own Korean vegetables. She would take America produce and make it into Korean food. She did crazy things like that and she was ultimately my biggest inspiration and that is what I grew up with. I always thought it was the coolest thing ever and she taught me the way to love food and to express your love through food. It’s not just a family recipe or that she taught me step by step on how to do it. She taught me the way, the culture, and the foundation of where these foods come from. That is the thing. She taught me the philosophy of food. I carry that with me through everything that I do – whether it’s my menus, my recipes, but also the way that I run my business and the way that I treat my family and my friends. It’s a very emotional thing for me to be in food and to share this with other people.
AM: What is that process like for you when it goes into you bringing new items onto your menu? Is that always a major process or do you look to continue tweak various iterations?
CHEF EC: I am always looking to create something new and something fresh. It’s kind of like the curse of being a chef. You can’t just be stagnant and that’s why we love it! It’s the passion and creativity and chefs are artists ultimately. It’s like, honestly the bane of my existence as a business owner, but without that side of me, I’d never even have a business! I love it so much, but it’s also really hard to find inspiration and to be original at the same time. It’s just hard, but I have to find it. I try to find it in my daily life. Whether it’s finding inspiration in the small things – just like going to the Farmer’s Market every week and looking up different produce and looking at what’s new, new trends, and collaborating with other chefs or other artists. They don’t necessarily have to be other chefs. Collaborating with you for example during our shoot on the looks and stuff – that’s part of that process and there is creativity and I try to find inspiration in everything that I do. I can’t just do the same thing every day. That would also be a whole other curse! I’m just cursed in that way – like, I have to create for myself – it’s the only way that I can find inspiration.
AM: What do you look for when it comes to opening a new concept or even locations. Obviously, you have a number of locations here in the city as well as in Vegas. Are you constantly thinking of how you expand that world of Chef Esther Choi?
CHEF EC: Yes! So, I am always looking for opportunities and I think as an entrepreneur and I think that it is a whole other side of things that is separate from being a creative chef. As a business owner, you can’t just be creative all the time or else you will go broke! So my entrepreneurial side is always looking for new opportunities. Saying yes to opportunities and taking risks – you can’t stop taking risks because then you just die as a business owner and your business becomes stagnant. I’m always looking for the next thing and as hard as it is, it’s just chasing every opportunity and seeing what hits. It’s almost a numbers game. I just have to say yes to everything and one of those outcomes will always be a hit. To be honest, as an entrepreneur in order to be successful, you have probably failed that many more times!
AM: That’s right!
CHEF EC: It’s so awful! To succeed once, you have to fail 10 times.
AM: Exactly!
CHEF EC: For me, it’s my life was a failure and then that 1 time, it hit and it put me on the map. It’s always been that way for me. I don’t take failure as a downfall, I take it as a moment to realize, learn and to grow from those mistakes or those failures. To fail, you still have to keep doing it which sucks and it can be so heart wrenching and awful, but what else am I going to do – not do anything?
AM: 100%!
We were talking a bit earlier about the culinary landscape and the nuances that are involved. In addition to being a restaurateur, when did you realize that you wanted to go into TV as well? You have done culinary competitions and it was great to see you on Netflix’s Iron Chef: Quest For An Iron Legend and then hosting Food Network’s 24 in 24: Last Chef Standing. When did you realize that that was something that you also wanted in your portfolio?
CHEF EC: So, before I opened my restaurant, I worked in culinary production. I worked in magazines. You hear about chefs staging in different restaurants all over the world in Europe etc. But for me, I staged in a lot of different production sites. I staged at Saveur Magazine, I was an intern at Food Network and that became a full time position and I actually worked in the test kitchens there for 2 years after my internship. I also worked on a number of TV shows.
AM: Oh wow!
CHEF EC: I did a lot of research before deciding what I ultimately wanted to do. I love the world of food, food styling, production, magazines, and all of that. I really did like it, but it was a little slow paced for me. I really loved actually working in restaurant kitchens and that is what I ultimately ended up choosing in opening up my own spot. The production world and entertainment was a big part of my early chef career and it was a big motivation factor for me as well. Because when you work at the Food Network behind the scenes, you watch these incredible chefs and insanely talented people whether they are on camera or off camera – they were so talented. You’re talking about the 2% of the best in the world in this business. That is what I saw every day and it was such a huge motivation factor for me. If they’re doing it, I can do it too. It wasn’t like admiration like being star stuck – it was more, how can I become that? How can I be Morimoto – how can I be an Iron Chef? Do I want to work with the Iron Chef? No, I want to be the Iron Chef. That was a big inspiration for me in my younger years and that is why I set forth in doing the work, opening my own business, doing my own food, to ultimately go in and be on screens and to inspire other people too. I think that that was the plan for me and the goal to be that one day. I just had to take the steps that I had to take. For me, I did think that I could do it as well. So I just did it. Being around that in my younger years of my career, it made me so ambitious to want that as well since I was around it all the time. I think that it has a big impact on me. So after I opened my own restaurants and all of that, it just came naturally. I was in the entertainment world, I knew the steps that I needed to take to go into that world a bit more and it just naturally happened.
Now, here I am, a host of multiple shows! It actually is really hard and very different being a chef, an entrepreneur, an owner of restaurants – being a host – it’s a whole new playing field for me and it’s a skill that I have to continue to develop. I practice every single day. I don’t think that people realize how tough it is.
AM: It is a different beast. It’s about relatability in addition to having that domain expertise. I’ve done TV lifestyle segments as well as being on HSN selling collaborative designs and it’s a different hat.
CHEF EC: Totally different thing and skill set that has to be learned. Learning a new skill is always exciting for me whether I’m great at it or not – you can still learn! I’m learing.
AM: You never stop learning!
What are some upcoming projects that you have that you feel you can share with us that we can keep an eye out for?
CHEF EC: I think that people know me as a chef, a host, entrepreneur – one thing that I haven’t really succeeded yet on is the CPG world - Consumer Packaged Goods. I have been developing multiple products for years – I mean I try, fail, try, fail and it has been over 5 years since I have been trying to put out a product that is successful. That is a world that I am trying to navigate now. I have been working on an iced tea line.
AM: Refreshing!
CHEF EC: It’s a Korean iced teas all very organic, natural, naturally brewed and not using any chemicals or aspartame or anything like that. It’s very clean and low calorie. All from Jeje Island from Korea. I have been developing the iced tea line for quite awhile now – you can find it at my restaurants.
AM: Definitely want to check that out!
CHEF EC: I’m still not at a point where I can sell it from a big manufacturer. I am working on that.
I also have a sesame oil line that I have been working on it. Sesame Oil is a big part of Korean cuisine and I hope to create more awareness around Sesame Oil - to use it as a cooking oil much like olive oil. I want people to use it a lot more. I have been working on that and of course my Kimchi line – how can I not do that as it is a part of who I am! There are multiple different products that I have been working on and I hope I can get them on the shelves sooner than later.
AM: What do you want your legacy to be whether in general or in this space?
CHEF EC: Oh, that’s a tough one. I want to inspire the younger generation especially as an Asian-American female. I never had a role model to look up to that was like me. I had to kind of find it in myself. I want it to be a lot easier for the younger generation whether it is as a minority or as a female. I want to be a motivation to them to inspire them in their dreams and to be what ever it is that they aspire to be. I don’t want them to think can I do this because I'm not good enough or whatever? That should never be a factor in you accomplishing your dreams. I think I do have a lot of young fans that range from 8-13. That age range has been a big base for me and the amount of people that come up to me and let me know that their kid is a big fan of mine is really special because we are creating young minds. It’s about motivating them and inspiring them. They are the next generation. I really want to inspire them and to be inspired by them!
Every time a kid says that I inspire them and they watch me on TV, and they want to be what I am – that inspires me to want to work harder and to want to do better for myself. I just became a new mom and I want to be great for my little boy and I want him to be proud of me! I think that for me, that is my legacy. I want to inspire and be inspired by that!
IG @choibites
We had a great time having Chef Esther Choi on set with us for her cover shoot as well as finding out more about her world, her career, and upcoming projects. Our shoot includes looks that can be worn in Fitness, Out + About, WFH/Lounge, and Night Out.
FOOD PHILOSOPHY OVER EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION STYLIST + CREATIVE DIRECTOR Kimmie Smith | HMUA Felicia Graham + Toni Ann |
IG @pvfarkas
FOOD PHILOSOPHY COVER EDITORIAL | STYLE CREDITS
FITNESS LOOK | PG 16-27 | NYON New York Yankees Moto Varsity Jacket | TRACKSMITH Van Cortland Singlet | WILSON Midtown Tennis Skirt | STELLA MCCARTNEY Sneak-Elyse Platform Sneakers | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace |
OUT + ABOUT LOOK | PG 28-32, 36 | SHWETAMBARI Balloon Blouse + Neena Maxi Skirt | ANDRE ASSOUS Anouka Espadrille Wedges | AIR AND ANCHOR Here Comes The Sun Necklace Set | KIMMIE VINCENT Beaded Agate Bracelets | SMART GLASS JEWELRY | Cube Gold Ring |
WFH/LOUNGE LOOK | PG 34-35 | SPLITS59 Ashby Rib Tank | SHWETAMBARI Printed Sera Pant | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | VONTELLE Ankara Aviators |
NIGHT OUT LOOK | PG 37-39 | SHWETAMBARI Beaded Top | LE LISI Ribbed Knit Dress | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | LAGOS Caviar Ring | ALEX SOLDIER Tear Drop Silver Earrings | VIRGINS SAINTS & ANGELS Ring | ELLARIA Necklace |
FOOD PHILOSOPHY COVER EDITORIAL | PHOTOGRAPHY CREDITS
SONY Alpha 7R IV, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, FE 50mm F1.4 GM Full-frame Large-aperture G Master Lens, FE 70-200 mm F2.8 GM OSS II Full-frame Telephoto Zoom G Master Lens with Optical SteadyShot, FE 90 mm F2.8 Macro G OSS Full-frame Telephoto Macro Prime G Lens with Optical SteadyShot | SIRUI Dragon Series Bendable RGB Panel Lights Set of 2 of B25R*2 Kit + DJ280 |
Our cover editorial took place at The Maybury in Hudson Yards, which is a great neighborhood that is always filled with options in terms of galleries, eateries, workout centers and more. We took some time to chat with Phil Lavoie, COO of Gotham Organization. He talks with us about the firm, the building, its amenities and more.
ATHLEISURE MAG: Before we delve into The Maybury, tell us about the Gotham Organization and the kinds of projects you’re typically involved in.
PHIL LAVOIE: Gotham Organization is a fifth-generation, family-owned real estate development firm with more than 112 years of experience shaping New York City’s skyline and neighborhoods. Driven by a deep-rooted commitment to quality, innovation, and community, we specialize in developing and managing mixed-use properties, encompassing residential, commercial, and institutional spaces.
AM: Hudson Yards is one of our favorite parts of the city, and it’s exciting to feature The Maybury on this cover shoot. What can you share about its design and the architects behind it?
PL: The Maybury makes a bold statement in the heart of Hudson Yards. Designed by the renowned Handel Architects, the building stands out with its sculpted brick-red metal façade and expansive floor-to-ceiling windows, forming a dramatic and modern profile. Inside, the design strikes a more serene note, with high ceilings, luxury finishes, and an inviting palette of natural textures. The result is a harmonious blend of architectural sophistication and warm, understated elegance.
AM: Can you walk us through the amenities at The Maybury, including common areas, wellness spaces, terraces, and more?
PL: The Maybury features over 20,000 square feet of meticulously curated amenities designed to enhance everyday living. Highlights include a 45th-floor cocktail lounge with panoramic skyline views, opening onto sweeping outdoor terraces ideal for entertaining or relaxing. Wellness offerings include a cutting-edge indoor/outdoor fitness center and a yoga studio. Additional conveniences include a 24-hour attended lobby, a secure package room with and exclusive access to Gotham Living concierge services—all designed to deliver comfort, ease, and sophistication.
AM: What kind of community events do you offer for residents?
PL: We believe that true luxury extends beyond beautiful spaces—it's about fostering a sense of belonging. Our thoughtfully curated resident programming encourages meaningful connections through events like “Sip the Sunset,” a DJ-hosted terrace happy hour; “Cardio Power Hour,” an energizing group fitness session; and “Bloom & Brush,” a creative floral painting workshop. These experiences bring neighbors together and activate our spaces with energy and purpose.
AM: Tell us about the GothamCard Perks.
PL: The GothamCard is our exclusive perks program that connects residents with the best New York City has to offer. From priority reservations at top restaurants and discounts at boutique fitness studios to invitations to private events, GothamCard Perks extend the luxury lifestyle beyond the building itself. It’s all about giving residents insider access to curated experiences throughout the city.
AM: When did The Maybury open, and what types of residences are available?
PL: The Maybury opened its doors at the end of 2024 and offers 453 residences, including a mix of studio, one-bedroom, and two-bedroom apartments. Among its offerings is “The Collection” — an exclusive suite of luxury residences spanning floors 35 through 45. These premium homes boast soaring ceilings, high-end condo-level finishes, and breathtaking panoramic views of Manhattan, tailored for those who appreciate exceptional design and elevated living. The building also features 28 Abode by Gotham units—efficiently designed micro-units ranging from 315 to 350 square feet. Each Abode includes built-in Murphy beds, integrated storage, luxury finishes, and generous ceiling heights, combining smart design with refined comfort.
AM: What in-unit features should potential residents know about?
PL: Each residence is designed to condominium-quality standards, featuring quartz countertops, premium panelized appliances, high ceilings, and stunning views of the city and river. Residents also enjoy full access to the building’s extensive amenity package and lifestyle programming.
AM: What services does the concierge offer?
PL: Our full-service concierge is dedicated to making daily life as seamless as possible. From move-in assistance to everyday needs like package management, dog walking, and home care coordination, the concierge is here to support every aspect of our residents’ lifestyles.
AM: Tell us about the Residents App.
PL: The Gotham Properties Residents App puts convenience at residents’ fingertips. It allows users to pay rent, book amenities, RSVP for events, request maintenance, and access exclusive GothamCard perks—all from one easy-to-use platform. It’s designed to enhance connection and simplify life at The Maybury.
AM: What are the benefits of living in Hudson Yards?
PL: Hudson Yards is one of the most dynamic neighborhoods in NYC. Living at The Maybury puts residents steps from world-class dining, luxury shopping, iconic cultural destinations, and green spaces like the High Line and Hudson River Park. The neighborhood is also a hub for leading employers and offers seamless transportation options—making it ideal for professionals.
AM: Can you tell us about the Covenant House partnership and their presence in The Maybury?
PL: Our collaboration with Covenant House—a nonprofit focused on supporting youth facing homelessness—is a vital part of The Maybury’s community mission. Their office that serves as an administrative hub for their international services is located within the building. We’re proud to host and support such an impactful organization and its work in the broader Hudson Yards area.
AM: Are there any upcoming Gotham Organization projects we should know about?
PL: Yes, we’re excited to move forward with Monitor Point, a mixed-use waterfront community in Greenpoint, Brooklyn. In partnership with the MTA, Greenpoint Monitor Museum, and the Department of City Planning, Monitor Point will generate significant civic and community benefits focusing on mixed-income housing, attractive public open space, sustainable design, energy efficiency, employment opportunities, and economic mobility. The development is poised to transform the Greenpoint waterfront into an intergenerational mixed-use income community.
IG @gothamorg
Read the MAY ISSUE #113 of Athleisure Mag and see FOOD PHILOSOPHY | Chef Esther Choi in mag.
Growing up, we enjoyed watching the original Iron Chef and being introduced to Japanese cuisine as well as the culinary icon Master Chef Masaharu Morimoto. Watching his techniques, the joy he has when creating his dishes, and how it all comes together is phenomenal. Years later, we enjoyed dining at Morimoto Chelsea and had the pleasure of seeing him with all of his flair! Even seeing him during a Citi Taste of Tennis event ahead of the US Open, his passion and love for food, community, and coming together is always present!
As our cover star for our APR ISSUE #112, we sat down to talk to a man who is a Restaurateur, TV Personality, Author, Ambassador and Entrepreneur to find out about how he became a chef, his upcoming projects, and being the Grand Marshal of the Japan Parade on May 10th here in NYC.
ATHLEISURE MAG: What dish made you fall in love with food?
CHEF MASAHARU MORIMOTO: Sushi is the dish that made me fall in love with food. The artistry and the freshness involved in preparing sushi truly sparked my passion for cooking.
AM: When did you realize you wanted to be a chef?
CHEF MM: Before becoming a chef, I was set on becoming a professional baseball player. After I had a shoulder injury, I fully turned my passion to food and the rest is history.
AM: Where did you train and what kitchens did you cook in prior to opening your own restaurants?
CHEF MM: I trained in Hiroshima, Japan. I worked in traditional sushi shops before moving to America and becoming a chef at Nobu.
AM: How do you define your style of cooking?
CHEF MM: I blend traditional Japanese techniques with global influences. While I always honor the roots of Japanese cuisine, I also adapt my dishes to reflect the unique customs and flavors of the places where I’m serving them.
AM: Why is it important to do TV shows in addition to being a restaurateur, author, etc.?
CHEF MM: TV shows give me the chance to share my love for food with people around the world. It’s a way to connect with those who may not be able to visit my restaurants, but can still experience the essence of my cooking.
AM: What do you look for when it comes to opening a restaurant or concept?
CHEF MM: I look for a place where I can tell a story through my food, and where guests are excited to try something new. It’s about creating an experience that challenges the senses and brings people together through flavors they may have never encountered before.
AM: What do you love about Morimoto by the Sea on Holland America?
CHEF MM: Morimoto by the Sea on Holland America is something I’m very proud of. It gives me the chance to bring my flavors and techniques to the sea, offering guests a unique experience they can’t find anywhere else. I’m especially honored to be the Fresh Fish Ambassador, sharing the best fish with everyone onboard. The freshness of the ingredients and the setting make it a special place for both guests and myself.
AM: What does being involved in Japan Day and the parade mean to you?
CHEF MM: It is truly an honor to serve as the Grand Marshal of the 2025 Japan Parade. I am excited to share my Japanese heritage and celebrate this meaningful occasion with so many people. This parade is a beautiful way to connect with the community and showcase the richness of Japanese culture. It’s a moment to celebrate the traditions that have shaped me and continue to inspire my work.
AM: What are you looking forward to for the parade?
CHEF MM: Seeing the joy and energy as Japanese tradition blends with the spirit of the New York community is very exciting. It reminds me of how food and culture can unite people, creating meaningful connections across different backgrounds.
AM: How can people keep the celebrations going at Momosan Lexington between Apr 26 - May 10th?
CHEF MM: At Momosan Lexington, we’ve created a couple of special dishes and cocktails to celebrate the Japan Parade. You can enjoy our Okonomiyaki and The Last Petal cocktail, available now through May 10th.
AM: When you are not in your restaurants or at festivals, how do you take time for yourself?
CHEF MM: I’m always on the move. I often joke that my home is the airport, since I spend more time there than anywhere else. When I’m not traveling, I cherish the moments I spend with my wife. I'm turning 70 in May, so I'm trying to also just relax more.
AM: What can you tell us about your new NYC restaurant or upcoming projects?
CHEF MM: My new restaurant is opening at 1255 Broadway in NYC, and it’s going to be something very new and fresh for the city. I’m bringing in some of my favorite traditional Japanese techniques, but with a twist that I think will excite everyone. I can’t give away too much just yet, but I’m really looking forward to sharing it all soon.
AM: You can enjoy Japan Parade here in NYC on May 10th from 11am - 5pm on 72nd street between Central Park West and Columbus Ave.
PHOTOGRAPHY CREDITS | Front/Back Cover, PG 16 + 22 Courtesy of Chef Morimoto | PG 19 - 22 Patrick Wymore/Netflix | PG 24 - 27 + PG 28 for 9CH3F ROUTIN3S Holland America |
Read the APR ISSUE #113 of Athleisure Mag and see EXQUISITE EXPERIENCES | Chef Masaharu Morimoto in mag.
We've enjoyed a number of dishes at Mokbar, Chef Esther Choi's restaurant which has phenomenal Korean dishes that are full of flavor. In addition, we always enjoy seeing her whether she is judging or in the midst of a cooking competition on Food Network or other networks.
We were invited to hang out with her as well as to enjoy an immersive experience at a pop-up with Listerine for their Clinical Solutions Sensitive Teeth which allow those who suffer with teeth sensitivities to have a moutwash that they can use. At this event, we enjoyed a number of dishes curated by her as well as to talk with her a bit about what led her to being a chef, why she loves Korean cuisine and S2 of 24 in 24: Last Chef Standing!
ATHLEISURE MAG: We are so excited to be able to chat with you as we have been fans of yours between your restaurants as well as the shows you have been on.
CHEF ESTHER CHOI: I’m so thankful for your support! We have to support each other!
AM: Absolutely!
What was the first dish that made you remember why you fell in love with food?
CHEF EC: I think for me, it might not be a specific dish, but an ingredient and it's kimchi.
AM: I love kimchi.
CHEF EC: Yeah, awesome! You'll have some tonight.
AM: I was so hoping.
CHEF EC: I mean, I love kimchi. I grew up eating kimchi, and it reminds me of not only like my family, but like my grandmother specifically. She taught me how to make it, and kimchi is something that you kind of - there's not like a real recipe for it.
AM: Right.
CHEF EC: It's really more about, like, the true nature of like cooking. So, I think, for me, it always kind of gave me those feelings, which is why, I'm so obsessed with it. It's pretty much on every item on my menu, and it's something that, I, you know, treasure. It's not only like a food item, but also like a culture. I like to say that kimchi, it's a way of life.
AM: Yeah.
CHEF EC: So, I'd say, that's my dish - forever.
AM: When did you realize you wanted to be a chef?
CHEF EC: I loved food, always like my whole life. I grew up cooking with my Grandmother. Food was such an important part of my family and growing up. When I was thinking about what I wanted to do with my life, I knew that it had to be food related. I didn't know if I wanted to be a chef specifically at the time, but I think the path of like going into food led me to want to be the closest to it, which is the chef.
AM: You have amazing restaurants.
CHEF EC: Thank you!
AM: Can you tell us a little bit about each of your restaurants?
CHEF EC: Yeah, of course.
So, the first restaurant I started when I was 28 was Mokbar, and that is in Chelsea Market, and it's a tiny little noodle shop in, one of the busiest markets in New York City. So, like, I wanted to bring something that's totally unique, but also being true to who I am and my heritage. So I chose this concept of doing Korean style Ramen, which you'll actually have some tonight.
AM: Very excited about this!
CHEF EC: Yeah, it's not your traditional Ramen, but like, it's Ramen infused with a lot of Korean ingredients, so it's kind of like your first step into trying Korean food, and so that has kind of been my philosophy and motto throughout, like my entire career and all my restaurants kind of go by that, where it's like, I want people to fall in love with Korean food and make it into their repertoire. So, like if you're ordering Chinese every week and Sushi, why can't you order at Korean?
AM: I’ve been known to have it 3 or 4 times a week. It is one of my favorite cuisines!
CHEF EC: Really! Oh my God! I love it. I love it. So, what’s your favorite Korean dish?
AM: So tough! I love Korean Fried Chicken, of course kimchi and I’m always down for kimpbap!
CHEF EC: In addition to kimchi, we're doing Korean Fried Chicken tonight.
AM: Yum! With kimchi, I literally will have it multiple times a day.
CHEF EC: I love all of this! You should be Korean!
And it's so healthy, too!
All of my restaurants are inspired by like Korean cuisine heritage, but they're done in more modern ways. So I do have a sit-down restaurant called GAHM in Brooklyn, and that one is definitely like full service.
The one that I started in Chelsea Market Mokbar, we have now several locations, and it's more of a fast casual. So, grab and go. We just opened our 5th location in Vegas a few months ago. We're very excited definitely my food concept is always going to be Korean forward.
AM: Why did you want to partner with Listerine?
CHEF EC: I would say this partnership is really special for me because I mean, there's a few reasons. First is because Korean food is, like, we're very into temperatures like the hot food has to be very very hot. You can see, you know, when you order a Korean dish, it always comes out like piping piping hot, almost like boiling at the table.
And then cool. Things are like, super cool, so you know lots of people who come to eat food, I want them to experience it fully without being disrupted by like having sensitive teeth, which is a big thing. So partnering with Listerine, it was like the perfect marriage. So, curating a menu that, can you know, kind of, let you think about all those sensitivities, it's like a perfect match.
Korean food also is very garlicky and very, you know, kimchi is very pungent.
AM: Everyone needs to have it!
CHEF EC: Yeah, exactly. So, there needs to be like Listerine always around after eating Korean food, so I just felt like, I'm like, what a perfect partnership.
AM: I love that!
You're back hosting S2 of 24 in 24: Last Chef Standing, how excited are you?
CHEF EC: It's crazy - I thought S1 was crazy, but S2 is even crazier! Which I don't even know how that's possible. But, um, yeah, this season's gonna be super exciting, especially because of the lineup of chefs that are competing. It's insane with the list. There's a lot of drama around it, Lots of emotions, so it's like, real, true, I'd say the closest to reality as opening up a restaurant as it can be!
IG @listerine
PHOTOGRAPHY CREDITS | PG 36 Patrick Wymore/Netflix | PG 39 LISTERINE
Read the APR ISSUE #112 of Athleisure Mag and see APRES SPICY | Chef Esther Choi in mag.
We love throughout the month to pop into our local Tacombi (Flatiron and West Village is in our rotation here in NYC). We love popping by for a late lunch and if it's Tues, we're partaking in the Taco Tuesday Club which allows you to buy 1 and get 1 free taco! The vibe is always chill, it's fun music, and you can get in and out quickly if you're interested or hang out with friends and family!
Tacombi began in 2006 in the Yucatán which is all about balmy weather, palm trees, and eternal beach vibes. Regardless of the location that you happen to grab a bite, you'll find those vibes in there - even when it's in the winter! By 2010, it came to NY and began popping up in various neighborhoods, and is now in a number of cities across the country!
We have a number of our go-to's that are non-negotiables when we come in! The Al Pastor Tacos which are so juicy with Mexico-style free-range pork that is marinated in chiles and spice. We love the slice of pineapple and being able to squeeze a bit of lime on it. We always pair it with Rice & Beans as well. Every now and then, we also like to add another taco from their Beef Birria with Jalisco Brisket and Chihuahua Cheese that is served with a savory broth!
It's always fun to pair this with their Mezcalita, a strawberry Mezcal drink that we have enjoyed in their Flatiron location as well as their Sandia Santa which is a watermelon aqua fresca with lime and tequila. It's always refreshing.
They also have a selection of beers. that are great to enjoy with whatever you decide to eat whether you're there for lunch or for dinner!
Defintiely make sure that you keep an eye out on their Instagram as they do a number of culinary collaborations where new items are added to the menu for a limited time. There may also be different menus depending on the location that you happen to dine in.
Whether you're dining in or getting take-out, you are bound to have a satisfying meal!
TACOMBI
Tacombi Flatiron
30 W 24th St
NY, NY 10010
Tacombi West Village
255 Bleecker St
NY, NY 10014
Visit Tacombi's site to see a location near you.
IG @tacombi
PHOTO CREDIT | Tacombi
Read the APR ISSUE #112 of Athleisure Mag and see ATHLEISURE LIST | Tacombi in mag.
We love checking in with those that we may have learned about in a previous interview. Back in our AUG ISSUE #92, we had the pleasure of interviewing the Creator and Executive Producer of Prime Video's Surf Girls Hawai'i, Monica Medellin who introduced us to 4 surfers that we were able to watch navigating their careers and growing up. One of the surfers featured was pro surfer Brianna Cope.
We wanted to sit down to find out more about Brianna's love for the ocean, how it fuels her, competing, and how she continues to stay fit outside of surfing. With a passion for cooking, we also wanted to hear about how beach and barbecues are the perfect compliment and how she's able to make amazing meals in a portable way!
ATHLEISURE MAG: We're so excited to be chatting with you. We actually first became aware of you when we interviewed Monica Medellin (Red Bull: Making History: Women Free Ride, Teahupo’o Surf Camp: Road to Paris 2024, LA28 Stories: Black Surf) who was the Creator and Executive Producer for Surf Girls Hawai’i.
BRIANNA COPE: Yeah Surf Girls!
AM: So what was your first memory of surfing and when did you fall in love with it?
BC: Oh, this is like, one of my favorite parts to talk about just because I feel like it just was the best moment of my life, I was actually born with a small hand. So, I started surfing at 3 or 4 years old, and that first wave, you know, you fall down, and it's the best thing because you're like, I just can't wait to do it again, right?
AM: Yeah.
BC: I’ve done so many other sports like, you fall down - ice skating or skateboarding. You're like, eh I don’t know if I want to do that again.
AM: Right.
BC: But in surfing, for me, there is this thrill and that excitement! That connection with something so much bigger than us, like the ocean was really cool for me.
AM: Wow!
When did you realize that you wanted to do it professionally?
BC: Probably the next day. I know that it was a really, really young age. That was my calling in life and the connection that I had with the ocean was much deeper, like, I just felt so much more relaxed when I was in the ocean. Like, you know, when people go and surf sometimes, they're like, oh, I feel nervous, right? The water for me was so healing, and I knew at a really young age. I want to say like when I was really younger, I knew I wanted to be a pro surfer.
AM: That's amazing.
About Surf Girls Hawai’i, what made you want to be a part of that show?
BC: I think for me, wanting to be a part of Surf Girls Hawai’i for Hello Sunshine was about women’s empowerment, right?
Like in sports, we are always told to be better than the other person, or to beat them. Don't get me wrong, I'm very competitive, but I think there's something more powerful to like living in the moment and supporting each other and uplifting instead of tearing each other down, so that's exactly why. A lot of my friends are on the show, so it was really fun.
AM: I mean, it was so fun to watch and we just loved digging into the sport more and seeing the dynamics between you.
When is the surfing season and how has it been going so far for you?
BC: So, the surfing season, thankfully, we get to surf year round, especially living in Hawaii! We have amazing waves. The competitive surf season starts in June this year, and it goes until the end of the year, because of the late start.
The CT starts in January, but the Challenger Series starts a little later. So, in the meantime, I'm competing in a couple races, which is super fun.
AM: Nice.
BC: I love it more for the mental challenge and it’s second nature for me. But, I'm getting ready to run 410 miles in a relay race known as The Speed Project from LA to Vegas with some friends. So that’s a really fun push, and I feel like it translates into my surfing of wanting to push in bigger waves and stuff.
AM: Can’t even imagine, but that sounds fantastic!
What do you consider to be your superpower in terms of when you're surfing?
BC: Oh, I think, for me, it's the connection with the ocean. I just feel like I have a really good read on it, and that's my superpower. I feel like it's the thing I'm most connected to in the world, like when my friends go and hike and they say that they feel so grounded, I never feel that I feel very grounded in the ocean, I think. For me, it's the connection I have to the ocean.
AM: Honestly, you have such a peaceful Vibe.
BC: Ha! It’s crazy because I was in a rush to get on here and I was all stressed!
AM: Well just listening to you – love this Vibe. We need this around us, a lot more!
BC: Call me anytime.
AM: So obviously you love the water and surfing is such a great way to stay in shape. What are three workouts that you do outside of, you know, surfing, or, or in the ocean in general that keeps you in shape because our readers always like knowing what can we add into our routines?
BC: For sure. I think for me, I'm big into strength working out. So, like, I do a lot of rotation movements. I do a lot of squats to build the strength in my lower body and of course, I’m really into running right now. I just love that more for the exertion because you're running for a certain amount of time. Surfing is so quick. You catch a wave, then you're back out there. There is a lot of sitting, so I feel like running really helps. I like to swim, but I am a bad swimmer. My form isn’t great ha – but swimming is really fun for me, too.
AM: How do you take time for yourself when you need a reset?
BC: That's a great question because I love to just go go go, like, if I could, I would go 24/7!
AM: Same.
BC: You just want to take over.
AM: Yep.
BC: Whatever you can do is great. Meditation is really big for me. I love starting my morning off with that and like, for me, I need to have that, like, even if it's 5-10 minutes in the morning to, like, set my day up. That's important. And just like, honestly, listening to my body, I'm not the best at doing it.
AM: Same.
BC: I feel that my glutes are a little sore, but I’ll think to myself that I should still go run. You know, taking that time, in a sauna or in a cold plunge every day, I think that's really helpful.
AM: Well, when you think about going to the beach, here in New York we do have our beaches and obviously, we think about beach activities, but we also think about, barbecuing, and various foods when it comes to the beach. Do you enjoy cooking and what do you love making?
BC: I love to cook! That's actually how I feel like I cannot be on my phone. I'm super present. You're just like in the flow, and it's my favorite thing to do. I actually grew up watching my grandma cook, and then I just took on that tradition myself, but in Hawaii it’s super normal to have beach barbecues, right? You are gonna go down the beach and somebody's gonna be barbecuing or somebody's gonna be cooking on the beach. It’s so normal for me, and when Gozney made this new oven, I was like this is perfect for whether I'm on the beach or if I want to do it after a hike. It's also really light, because like sometimes, you don't really want to start a fire from scratch. I might starve if I do that. But it’s super easy and growing up on an island that was so second nature for us.
AM: And how did the partnership happen because it seems like it’s such a natural synergy.
BC: I slid into Tom Gozney's DMs, the owner of Gozney.
AM: Nice!
BC: I told him I was a huge fan of everything that they were doing. I freaking love to cook. I literally made steak on the Gozney last night.
AM: Oh wow!
BC: You can make so many things on the Gozney.
AM: Nice! We like a multi-purpose situation.
BC: As much as I would like to eat pizza every single day, sometimes I gotta switch it up, right? I like to make food, and so when I saw everything that they were doing, I was like, this is so cool. It's so adventurous, it's not like the typical fine dining. Like, I don't know how to plate my plate like that. But I love to cook and I like having my oven and having a perfect pizza in your house is amazing.
AM: I mean, that must be amazing - now knowing that you put a whole steak in there, you can make all these things and be virtually anywhere to create these dishes.
BC: Yeah, actually. When we were doing the shoot for the Tread and we had pizza on the beach, and it was super fun, but then we took it the next day, and I actually tried to make a steak on the beach and it was pretty cool.
I love to just cook and to be able to hang out with your friends. I feel like on the beach, it’s such a great place to do it and to enjoy it!
AM: What does this partnership look like in terms of what we will see you doing with Gozney?
BC: Hopefully more adventure stuff. I mean, they're so fun to work with. It's like they let me, do you know kind of whatever I want in the content space. It's so nice to just be able to like express how I use the oven. It's been a long partnership and they're awesome.
AM: Are there any upcoming projects that we should keep an eye out for? I know that you're going into competitions, and we have this great season ahead.
BC: I mean, I think there's always things coming out. I'm pretty sporadic, too. I'm always like I have a calendar, but I never really look at it.
AM: Wow!
BC: Staying tuned on Instagram is probably the best way to keep up for sure.
IG @briannacope
PHOTOGRAPHY COURTESY | Gozney Ambassador Brianna Cope | 63MIX ROUTIN3S Brianna Cope/IG |
Read the MAR ISSUE #111 of Athleisure Mag and see BBQ BEACH BITES WITH BRIANNA COPE in mag.
When it comes to seeing our favorite chefs in an array of culinary shows, we always enjoy seeing Chef Maneet Chauhan as she is passionate about her food, always dresses the part, and has an array of restaurants on our list when we head to Nashville!
We took the time to sit down with Chef Maneet to find out about her culinary background, the first dish she created, her Morph Hospitality Group, how she approaches adding more restaurants to her portfolio, being a TV personality, her work on Food Network and more!
ATHLEISURE MAG: What was the dish that made you realize that you loved food?
CHEF MANEET CHAUHAN: It’s called aloo paratha. It is a potato-stuffed flat bread, cooked in ghee until it's crispy and served with homemade butter. My mom made it for me when I was young, and it was love at first bite.
AM: What was the first dish that you remember cooking?
CHEF MC: Matar paneer. It's Indian cottage cheese cubes in a spiced curry with green peas. I was in 7th grade and cooked dinner for my parents.
AM: When did you realize that you wanted to be a chef?
CHEF MC: I was in 9th grade and my older sister was completing her undergrad. I used to meet her on campus and bring food with me. I then figured out I was the most popular kid on campus. That's when I realized this is what I want to do for the rest of my life.
AM: Tell us about your culinary journey in terms of where you trained and kitchens you worked in prior to opening your Nashville restaurant.
CHEF MC: I did my undergrad in India at Welcomgroup Graduate School of Hotel Administration (WGSHA) and then came to America to study at The Culinary Institute of America. I worked at restaurants in Philadelphia, Cherry Hill, Chicago and New York before opening my own business.
AM: How would you define your style of cooking?
CHEF MC: I consider my style of cooking to be global with a foundation of Indian flavors and techniques.
AM: What led to you opening Chauhan Ale and Masala House and why did you want to open this in Nashville?
CHEF MC: Nashville has such an incredible audience and such a diverse flavor palette that I really wanted to do something that had not been done before here. Chauhan Ale and Masala House is my love letter to Indian cuisine and Nashville - it's Indian food served with a southern flair.
AM: Tell us about what we can expect from this restaurant in terms of the cuisine and ambiance?
CHEF MC: It's a really fun restaurant and encompasses both traditional and modern India, with a very healthy dose of the South. That's in terms of both the decor and the food. There is a lot of fun and whimsy in the menu and in the space.
AM: Since opening Chauhan Ale you have the Morph Hospitality Group- can you tell us about each of the eateries?
CHEF MC: There is Chauhan Ale and Masala House, which is modern Indian mixed with a southern flair, The Mockingbird which is Americano with a retro vibe to it and then eet is fast casual in Disney Springs.
AM: Tell us more about eet by Maneet Chauhan is at Disney Springs in Orlando, Florida.
CHEF MC: eet shows the best flavors of Indian in a very approachable manner, so think chicken tikka masala pizza.
AM: How do you go about deciding what restaurant to open where?
CHEF MC: I think it’s a combination. First is learning what we'll need for a space, second is figuring out if we have the right talent and third is determining what we are passionate about. If we are passionate about a particular concept or a particular idea, then that’s what we stick to.
AM: In addition to being a restaurateur, you are a best selling cookbook author with your first book Flavors of My World: A Culinary Tour Through 25 Countries, followed by The Journey, and more recently in 2020 Chaat - why has it been important for you to share your culinary point of view in this medium?
CHEF MC: I think being a chef is a lot like storytelling. You tell a story on a plate of food, and it’s the same story that I want to tell people through words and written medium. It's just a visual treat, for example the photos for Chaat we took in India. I like creating that excitement for people.
AM: What is the creation process for you with your cookbooks and are there plans for releasing another?
CHEF MC: There’s always plans for more! With cookbooks it truly is a group effort. I work with an editor and a co-author and they help give the book direction, because I have a lot of ideas!
AM: For years, we have enjoyed seeing you on Food Network whether you are a guest judge, competing, or hosting your shows! What led to you adding TV Judge/Host to your portfolio?
CHEF MC: It wasn’t something that I set out to do, but I got the opportunity then realized how much I enjoyed it. That's why I do it. I love to connect with people through the medium of television.
AM: When you're judging, what's your approach or formula when you are considering a dish or is there a competitor that sticks out to you?
CHEF MC: I think for me it has to be a combination of everything – the competitor has to show the right technique, develop flavor and show who they are and their culinary point of view on the plate. Those are the things I look for when I’m judging.
AM: You're the only 2X winner of Guy Fieri's Tournament of Champions, what does that mean to you?
CHEF MC: It means that lightning can strike the same place twice! I’m very proud of it. It seems like a validation for my entire life of working hard and putting my heart and soul into what I do. It was a very surreal moment and I’m very grateful that it's proven I've chosen the right career!
AM: When you were competing in this show, was there a chef that you looked forward to going up against?
CHEF MC: I have realized the toughest person I can go up against is me myself.
AM: Everytime that we see you on air, we always enjoy seeing your accessories as well as your ensemble as a whole, clearly you have an interest in fashion - will we ever see you create a line or collaborate with someone?
CHEF MC: If I get the opportunity, why not!
AM: You have had a number of accolades from being a James Beard Award winner, breaking glass ceilings throughout your career, and being about presenting your point of view through cooking, what does it mean to you?
CHEF MC: Each and every time that I get an accolade it builds my confidence in who I am as a person, and it also pushes me to do much better. It's validation I was meant to do this.
AM: How do you balance having a successful career while also having a family and being a mother?
CHEF MC: Balance is a myth. You just make the best of whatever you are doing.
AM: Are there any projects that we should keep an eye out for that you would like to share?
CHEF MC: Just keep an eye out!
AM: We like asking our favorite chefs about their 9CH3FS ROUTIN3S that highlights 3 key things that you must have, do, and enjoy for your Mornings, Afternoons, and Night as a chef.
CHEF MC: That’s a tough question because every day is a very different day for me. My morning ritual after I get up is I have my chai, and then I take a few minutes just to figure out what my day will be like and how I want to conquer it. What I love about my life is no two days are the same. If I’m filming it’s a different day than if I'm home.
PHOTOGRAPHY COURTESY | PG 80 Jessica Sloane | PG 82 + 85 Amelia J Moore Photography | PG 86 Maneet Chauhan |
Read the MAR ISSUE #112 of Athleisure Mag and see THE SPICE OF LIFE | Chef Maneet Chauhan in mag.
Lolita opened in Feb 2024 with foods and beverages that are inspired by the flavors and traditions of Mexico, South America, and the Caribbean.
Tropical Brunch is each Saturday and Sunday from 11 a.m.-3 p.m., with a live DJ every Sunday. Kick off your brunch with Ahi Tuna Tostones, served with wakame, avocado, ginger, green onion, sesame, and soy sauce; Firecracker Duroc Ribs, sticky soy sauce, sesame, and fresno chili; and Queso Frito, with oaxaca cheese, salsa negra, pico, and tortillas.
For entrees, we recommend the Chilaquiles Verde, poached eggs, chicken, avocado crema, pickled onion, and pico; Jerk Chicken Hash, a sunny side up egg, roasted peppers, sweet potatoes, black beans, and cilantro; and Macadamia Nut Pancakes, white chocolate, toasted coconut, brûléed bananas, vanilla cream, and banana rum maple syrup.
For dinner, we suggest these 3 appetizers: Guacamole Y Salsa De La Casa, avocado, lime, cilantro, chile, served with tortilla chips; Flautas De Pollo, chipotle braised chicken, queso manchego, crema, salsa verde and roja; and, Shellfish Ceviche, made with citric acid, avocado mousse, red onion, radish, and cucumber.
For dinner, try Camarones A La Diabla, marinated shrimp, sauteed swiss chard, heirloom cherry tomato, coconut rice, and chipotle chile mojo; Pollo Enchiladas, braised chicken, mole de doña Juana, red onion, avocado, and toasted sesame; and Grilled Carne Asada, 10 oz. new york strip, papas bravas, poblano crema, braised cipollini onion, and salsa toreada.
For dessert, we suggest enjoying their Tres Leches, a vanilla sponge cake, chantilly, fresh berries as well as Buñuelos, crispy dough fritters, served with chocolate ganache and cajeta sauce.
For cocktails, we have our eye on their Lolita Margarita, from their house favorites, made with Pueblo Viejo Blanco, Milagro Blanco, signature house curacao, lime, and agave; The Jerk, from our Tropical category, vodka, banana, lime, strawberry, ginger, allspice, coconut, jerk bitters, scotch bonnet and, forced carbonated; and Pico De Gallo Martini, a savory cocktail, Green Label gin, mansanilla sherry, dry vermouth, clarified pico de gallo water, and pico de gallo caviar.
Lolita's Happy Hour is daily from 4-7p.m. with $12 cocktails (Lolita Margarita, Palomita, Daiquiri), $7 Cerveza (Modelo Especial), and $9 Vino (Portillo Pinot Noir, Uno Sauvignon Blanc). On Friday and Saturday, they offer light bites including: Guac & Salsa De La Casa, served with fresh tortilla chips; Mini Tacos, suadero, carnitas, al pastor, crispy mushroom; Empanadas De Platano, sweet plantain masa, refried beans, cotija, chipotle mayo; and Mini Flautas De Pollo, chipotle chicken, manchego, crema, and salsa.
LOLITA
45 W 45th St
NY, NY 10036
PHOTO CREDITS | Max Flatow
Read the MAR ISSUE #111 of Athleisure Mag and see ATHLEISURE LIST | Lolita in mag.
One of the things that we love about the power of food and the dining experience is the ability for each bite to transport you to a locale and theme as you navigate your meal. It can be enjoyed solo or with those who are with you. That feeling is what makes eating at your favorite or a new restaurant one that we continue to enjoy with each bite.
We sat down with Chef Vincent Crepel of Terre which is known for its French-Asian menu that is inspired by his journeys in an array of countries that he spent time in throughout his culinary career. We wanted to find out more about him, where he trained, and what we can expect when dining at his Michelin starred restaurant.
ATHLEISURE MAG: Chef Vincent Crepel, tell us about where you trained and the kitchens you worked in leading up to Terre?
CHEF VINCENT CREPEL: When I was young I quickly realised I was very unmotivated by school and education; my parents suggested that I went to culinary school to focus on something different. I trained in a small French culinary school and was definitely the youngest person there and I did 4 years there. This time included my most general kitchen experiences you could say. I worked at a mountain ski resort and it was very challenging and repetitive however it prepared me for the hard and repetitive work that comes from working in kitchens.
I then did my bachelors in a culinary degree in Bitarritz, Basque Country but with a focus on business, profitability etc. This was a really good experience because I learnt more about restaurants than just how to cook in one. Cooking is where my passion lay and I went right back to working in the kitchen. I worked as an apprentice in a small family run restaurant in the Basque country, then moved to Singapore, the fine dining restaurant in the Shangri-La in Singapore for 3 years. I moved back and forth between Michelin starred restaurants in Spain (Arzak) and then back to Singapore (Swissotel Fairmont and then at Restaurant André) for a long time and I felt the pull of both places so deeply.
My final destination before starting my own solo work was Switzerland where I worked at 3 Michelin-Starred Restaurant de l'Hôtel de Ville de Crissier where I stepped back into traditional French fine dining. Finally I returned to France and opened my own restaurant, Porte 12 which ran successfully for 7 years from 2014. This was an amazing experience for me and I loved every moment of running my own restaurant. Therefore after Covid the urge to open another restaurant was overwhelming and I found myself opening Terre in Cork, Ireland.
AM: Before we delve into Terre, can you tell us about the cuisine offered here as we know it's French-Asian synergy that is inspired by Ireland's Bounty, what does that mean?
CHEF VC: Well, my initial culinary training journey began in France learning about native flavours and focusing on traditional French techniques. I then spent years travelling and working in Southeast Asia, as mentioned I spent a large amount of time in Singapore. During these years in Asia, as you can imagine, I developed a new understanding for different textures and cooking techniques using regional ingredients. It was so different from what I knew during my earlier years and I have been fascinated ever since. I think the best way to explain my cuisine is that I love combining the aspects of the traditional French training with the fascination and excitement I’ve acquired from my world travels, including influence from The Basque Country and Southeast Asian cuisine. I would say that this is the description of my cooking style.
In terms of the Irish influence, this is truly unique to Terre. When I moved to Ireland I was struck by the beauty of the isolated land and was surprised by all it had to offer. I knew that with Terre, I wanted to focus on this and make it a key part of the restaurant and the guest experience. Everything from the lighting of the restaurant, to perfectly reflect Ireland’s gloomy atmosphere to the ingredients used inhouse, incorporating local produce to represent where we are in place and also time due to seasonality.
AM: What are the spices and ingredients that are indicative of the menu that is served?
CHEF VC: As mentioned, the menu at Terre is deeply rooted in Asian flavors and techniques while celebrating the exceptional quality of Irish and globally sourced ingredients. Our approach is centered on balance between acidity, umami, and texture drawing from a diverse palette of spices and aromatics. Key ingredients that define our culinary identity include kaffir lime, yuzu, miso, jasmine tea, and toasted kombu, each bringing depth and nuance to our dishes.
We also incorporate elements like ginger oil and Pedro Ximénez vinegar to enhance both savory and sweet creations, while seaweed-infused oils and white truffle add layers of umami and complexity. The menu reflects a thoughtful interplay between tradition and innovation, where classic Asian techniques meet the purity of Irish produce, creating an experience that is both refined and unexpected.
AM: Terre is located in the Castlemartyr Resort in County Cork Ireland and the restaurant has 2 Michelin stars. What does this mean to you?
CHEF VC: Terre is a reflection of a journey, a philosophy, and a commitment to excellence. Being awarded two Michelin stars is an incredible honor, but beyond the accolades, it represents the dedication, passion, and pursuit of perfection that our team embodies every day. Terre is a place creating a unique culinary narrative. The stars are a testament to the craftsmanship, discipline, and creativity that go into every dish, but what truly matters is the experience we provide to our guests the sense of discovery, emotion, and connection that great food can evoke.
For me, these stars are not just a recognition of what we have achieved, but a responsibility to continuously evolve, push boundaries, and offer something truly meaningful to those who walk through our doors.
AM: What can you tell us about the ambiance of this restaurant?
CHEF VC: The dining experience and ambience at Terre could be described as theatrical. The experience starts as soon as guests walk through the door. Guests are welcomed by entering a long corridor with the dramatically lit preservation room. There are jars of rhubarb, peppercorns, lemons and more displayed along the shelves giving it the feeling that they are glowing from within. The ingredients are explained in depth to the diners before they are led into the kitchen where my kitchen team and myself meet them. There are aspects such as the cry of welcome, theatrical spotlights in the kitchen, and multi-sensory explanations that are meant to make sure the guests are 100% immersed in the atmosphere of Terre, from start to finish.
AM: Tell us about the collaborations that you have engaged in with Irish artisans that can be found at this restaurant?
CHEF VC: Collaboration is at the heart of what we do at Terre. Ireland has an incredible depth of craftsmanship, and working with local artisans allows us to bring a deeper sense of place to our restaurant. From the tableware to the ingredients, every detail is thoughtfully curated to reflect both our culinary philosophy and the artistry of those we collaborate with.
We work closely with Irish ceramicists to create bespoke plates and serving vessels that enhance the dining experience, ensuring that the aesthetics of each dish are as refined as the flavours. Our butter dishes, for example, are handcrafted by local potters, giving a tactile and organic feel that aligns with the essence of our cuisine.
On the ingredient side, we source seaweed, lobster, and crab from a small fishing village near a lighthouse that holds personal significance to me. Our meats and dairy products come from select Irish farms that prioritise sustainability and exceptional quality. These collaborations are not just about sourcing, they are about building relationships, supporting craftsmanship, and telling a story through every element of the dining experience at Terre.
AM: What sustainable practices do you engage in at Terre?
CHEF VC: At Terre we have adopted a zero waste approach to the kitchen, always aiming to reuse and repurpose ingredients wherever it is possible. All of the furniture and ceramics are locally crafted and sourced, limiting the negative impacts of importing decor for the restaurant. Its also deeply important to me to support local artisans and celebrate the craftsmanship and natural beauty of the spectacular Irish region.
AM: Where do you get inspiration from when it comes to creating the menu?
CHEF VC: I'm inspired by everything around me. I would also say my memories and experiences that I have gained over time contribute to my inspirations.
Sometimes I remember a flavour that I tried 10 years ago, and it becomes my goal to find it and use it in a new way that I haven't before.
AM: Can you tell us about the Terre menu?
CHEF VC: Our menu is ever changing depending on the seasonality of the ingredients. In a country so bountiful in ingredients, the best produce can change daily due to weather changes. I use the best ingredients possible that are available at the time to create meticulously crafted dishes that demonstrate the surprising synergy between this melded cuisine.
AM: Tell us about your beverage program and what are 3 wines that would be great to pair with your meal?
CHEF VC: At Terre, our beverage program is an extension of our culinary philosophy thoughtfully curated, globally inspired, and deeply attuned to the flavours on the plate. We focus on wines that not only complement our dishes but also enhance the intricate balance of acidity, umami, and texture that define our menu. The selection emphasises both classic and unconventional pairings, with a strong presence of wines that showcase purity, minerality, and a sense of place.
Three wines that would pair exceptionally well with our menu include:
Domaine Huet Vouvray Sec ‘Le Mont’ (Loire Valley, France) – This Chenin Blanc offers incredible tension, minerality, and a vibrant acidity that cuts through rich flavours while complementing the citrus and umami elements found in dishes like our Irish trout with carrot sauce and Irish Wasabi.
Domaine Roulot Bourgogne Blanc (Burgundy, France) – A precise, elegant Chardonnay with a delicate balance of creaminess and freshness, this wine pairs beautifully with dishes that feature layers of depth, such as our kaffir lime-infused mushroom ragout and potato emulsion.
Château Rayas Châteauneuf-du-Pape (Rhône Valley, France) – A rare and ethereal Grenache with remarkable finesse and aromatic complexity, it complements the richness and earthy notes of our 48-hour beef with kaffir lime-infused mushrooms, bringing out both the dish’s umami depth and its bright, herbaceous undertones.
AM: What are 3 non-alcoholic drinks that you would suggest that we should keep in mind?
CHEF VC: We believe that non-alcoholic pairings should be just as refined and complex as their alcoholic counterparts. Our approach focuses on balance, terroir-driven ingredients, and innovative extractions that enhance the flavours of our menu. Here are three non-alcoholic drinks that truly embody our philosophy:
Keffir & Terre Garden Marigold: A refreshing and aromatic infusion featuring Mexican marigold from our own garden. The marigold adds a subtle floral and citrus complexity, while the keffir provides a bright, zesty backbone that pairs beautifully with seafood and citrus-driven dishes.
Terre Unique Tea Extraction: Taiwanese Oolong we source a rare, high-mountain Taiwanese oolong from a small, family-run tea farm and apply a unique extraction method to bring out its deep, roasted, floral, and slightly creamy notes. This tea pairs elegantly with dishes featuring umami elements, as well as desserts incorporating nuts, caramel, or miso.
Fermented Pear Shrub: A delicate yet vibrant blend of Mexican marigold, house-fermented pear, and a touch of mild vinegar for acidity. This drink’s balance of sweetness and freshness makes it an ideal pairing for dishes with rich or aromatic profiles, such as those featuring kaffir lime, yuzu, or warm spices.
Each of these non-alcoholic pairings is designed to offer depth, structure, and a seamless integration with the menu at Terre, ensuring that every guest whether drinking alcohol or not experiences a thoughtfully curated journey.
AM: Tell us about your tea pairing menu as well as the Taiwanese Tea Sommelier that you have collaborated with.
CHEF VC: This is one of my favourite aspects of our beverage offering. We work with a lady called Jamie, who is our tea sommelier. She is based in Taiwan, where her family business is run; we have regular meetings where she will send us tea to try and we will discuss the best ways to pair the teas to compliment the menu. We use Taiwanese tea and oolong tea mainly, these teas as mentioned come straight from Taiwan and can't just be found in supermarkets, it's one of a kind here at Terre.
The idea of a tea pairing I think is genius. Most non-alcoholic options are based on juices or kombuchas, but I always find them more filling than alcohol so I wanted to find an option that wouldn't spoil the tasting menu for the guests. I want it to be something that feels new and luxurious, and my team does the most to support me on this. Brewing these teas is hard work, they need to be extracted till late hours of the night, steeped in specific pots and barrels. It's a big job but I think it is worth it and it's something I want to advocate more for.
PHOTOGRAPHY COURTESY | Terre
Read the MAR ISSUE #110 of Athleisure Mag and see ON THE COURTSIDE | Chef Vincent Crepel in mag,
James Beard Award winning chef and restaurateur of La Petite Grocery in the Garden District and Justine in the French Quarter, Chef Justin Devillier who was on Top Chef: New Orleans shares his 120 recipes in The New Orleans Kitchen: Classic Recipes and Modern Techniques For an Unrivaled Cuisine. You'll learn how to make the fundamentals of New Orleans cuisine including proper roux-making as well as classics such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs, and Biscuit and Pâté Brunch Sandwiches. You'll find step-by-step instructions and gorgeous imagery.
A classic go-to for us for lunch or dinner is a salad. We can't have enough, but we're always looking for ways to change up our salads and in Simple Salad Cookbook: 100 Recipes That Can Be Made in Minutes. This cookbook will allow us to not only have get some variety with our favorite dish, but we can learn techniques that we can put to good use when we're making our next creation!
We also like that these recipes will take less than 10 mins to make so that we can keep moving and grooving no matter how busy our schedule is!
With 100 recipes and minimal prep, you'll be able to add your favorite ingredients and grab those items that you already have to make them feel new on your plate. You'll find that recipes will include meat and plant-based proteins whether your salad is a side dish or a main one.
The salads that are included contain those that are leafy, veggie, slaws, grains, beans, pasta, tofu, seafood, and meat! You'll also find that you will be able to make substitutons based on dietary needs or what you have on hand.
In Baking For Two: 200+ Small Batch Recipes, From Lazy Bakes to Layer Cakes, this cookbook focuses on sweet and savory treats and cutting them down to make small batches! You don't need to be concerned about using calculators and you won't have to worry about measuring. We're excited to try their Blueberry-Lavender Cornmeal Crumbles, Coconut Snack Cake, or Cranberry-Cardamom Muffins.
You'll learn tips on how to prepare items ahead, freezing, baking later, and more! It's definitely a cookbook you'll want to have on hand whether you're enjoying a meal along, with a special someone or your besties while watching your favorite shows.
Who doesn't love an epic pastry and when you're in NYC, James Beard winner Chef Dominique Ansel is known for making pastry moments with being the creator of the Cronut, Cookie Shots, DKA, and Frozen S'mores to name a few at Dominique Ansel Bakery. You can also continue to enjoy his artistry at Dominique Ansel Workshop, Dominique Ansel Las Vegas in Caesars Palace and Dominique Ansel Marché in Paris Vegas. He is known for creating magical moments in each bite.
We had the pleasure of attending an editor's event to see him make memorable breakfast bites in partnership with Honey Bunches of Oats Chocolate Cereal that was perfectly decadent as we navigate the Winter season. We also sat down with him to talk about how he came to the world of pastry, his creative process, and more!
ATHLEISURE MAG: We’ve wanted to chat with you for a number of years for Athleisure Mag so it was such a pleasure to taste your treats and creations at today’s event! I’m sure my trainer is not going to like it ha!
CHEF DOMINIQUE ANSEL: Ha, don’t blame it on me!
AM: I’m not going to blame it on you! I was the person who ate everything haha!
When did you first fall in love with pastry and when did you realize that you wanted to be a pastry chef?
CHEF DA: That’s a good question. I was not expecting this question. So, you know, when I left school I was barely 16. My parents couldn't afford – I lived in a project, my parents couldn't afford to send me to school. So, early on, I decided to get a job to help the family, like to provide for food. So I didn't know what I really want to do. My mom was a terrible cook. She was so bad and my grandma was good. My mom was horrible and oftentimes like, I will end up in the kitchen trying to save dinner. I'll try to put something together so you can eat something not fancy at all, but just edible!
AM: Right!
CHEF DA: When I was that age, I was like, maybe I'll work in the kitchen. Maybe I'll be a chef. I'll try. And I found like a school that was free that welcomed me and I was doing an apprenticeship. So I would work in a restaurant for 3 weeks and go to school for a week, every month, it will be like this. So at first, I was a chef, a savory chef for 2 years. And you know, I love cooking. I love it today as much as I love baking. I don't do it as much, but I do baking for a living. When I was cooking, I would often do the desserts. So that was the only time where I'd pull a recipe, I'd read the recipe, and make this pastry. I remember it was like a Walnut Cake, very simple but really good. I would make this Walnut Cake and every time I'd make it, it was coming out perfect because I'm scaling and measuring everything.
AM: Right, yeah.
CHEF DA: I love that! I love the science behind it. I love the precision, I love the details and I love the fact that, you know, you could be creative with pastry. You can take like, raw ingredients, like sugar, flour, butter, and build that beautiful showpiece like chocolate. You can’t do this with cooking. Cooking is more intuitive. Cooking is more intimate and it’s about knowing the ingredients.
AM: Yeah.
CHEF DA: It’s about how to season them like if they are ripe or not.
AM: Yeah.
CHEF DA: It's a lot different. It’s different skills but I fell in love with baking then and I was like I'm gonna do a 3rd year of the apprenticeship. I'm gonna do it with baking so I did that and you know, I've been baking since then. It's been like 30 years.
AM: I mean that's so fantastic. And to learn that your initial culinary training was in a free program like that's that's amazing.
So how did you make that jump to being at Daniel which is amazing.
CHEF DA: So while I was in France, after my apprenticeship and completing my military service, I bought a small car and I drove to Paris because my boss at the time, talked about Paris every day. I was like, I need to go there. I'm gonna go to the capital. I need to work with the best and I eventually found a job there which led me to another job, and I eventually got the job at Fauchon (Editor’s Note: Fauchon is a legendary French Pastry shop), which was the leader in terms of products imported from all over the world, from spices, oils, like anything you name it – fruits and vegetables, like anything that they all came in that was exotic from all over the world. The pastry department was huge. It was a time where it was growing very fast and I was a hired as one of the pastry cooks there.
I worked there for 8 years. I was supposed to stay for 4 months. I stayed there for 8 years.
AM: Wow.
CHEF DA: In 2006, Daniel Boulud was looking for a pastry chef, so he called me, I was in Paris at the time and I was in charge of the International Development of the brand. So I was traveling a lot and he asked me if I wanted to come to New York to, you know, for the Pastry Chef job. I really didn't want to go back to a restaurant but it took me half a second to say okay, let's try.
I came to Daniel here in New York in 2006 with two suitcases. I folded everything back in France. I left everything. And I came with 2 suitcases, slept on a couch for like, 3 months – I didn’t have time to buy a bed!
AM: Right.
CHEF DA: I worked at Daniel for 6 years as the Executive Pastry Chef there and it was amazing years. Of course, in 2011, I decided to jump on my own and to take the next step and start my business.
AM: Why did you want to do that?
CHEF DA: Why? I always knew. I knew from when I was young that I want to be an entrepreneur, I want to own my own business. I want to do my own thing. I like the challenge of multitasking and wearing different hats. I like the challenge of making beautiful food but also like the business side. Having the interaction with the guests and knowing how to express yourself. It's all these like, things combined together, makes it very exciting to me.
AM: I mean, you have created some amazing pastry moments. I mean, the Cronut, which, I remember going in many times trying to get one and it was gone. I was just like argh foiled again!
CHEF DA: Haha I’m sorry!
AM: Then your Cookie Shot comes out and it’s another craze around that.
What does it mean to you that you've created like these little niches that are always going to be etched like you know, in the culinary world.
CHED DA: You know, it's overwhelmingly humbling. When I look back sometimes I'm like, I don't realize how much of an impact I left within the pastry world. I'm still walking around and I don't take it for granted. One of the best moments for me was When I was in Japan, we had a shop there. We were selling the Frozen S’mores which is our small version of the ice cream version of a s’mores.
AM: Yep.
CHEF DA: We were selling up to a 1,000 a day.
AM: Wow!
CHEF DA: 1000 a day! We couldn't keep up like we were making them and we were always selling. I stepped back for a second. I was like, this is amazing. I grew up in France. I learned my job in France. I came to America in 2006, barely knowing what a s’mores was.
AM: Yeah.
CHEF DA: Or what the tradition, or the meaning of it was.
AM: Yeah.
CHEF DA: Like I loved it so much that I embraced the culture, the American culture, the fact that people were coming together around the campfire, and friends, and family, and sharing this moment in time, where something as simple as the s’mores had so much signification for people and meaning of like getting together.
I took this as let's do something fun with it. Let's do something different. So of course we're having ice cream. that is surrounded by the honey marshmallow and chocolate wafer with crispy wafer and a little sea salt and we torch it in front of people. And that was really enjoyed by the Japanese people. People were mind blown and they were like, what is this? It’s portable. It's small. It's torched and finished in front of you. It's chewy. It's like crunchy. It's like not too sweet. It's like it's so much fun. It's ice cream inside. They love, love loved this so much that s’mores became a trend in Japan right after we opened our shop there. I took a step back I'm like, “my God. I'm a French man who lived in France, came to America when I was in my late 20s, and I managed to bring something so cultural from our country to another.” I feel very fortunate to have a chance to express myself through that and to cross cultures together and it's, it's amazing. It's a once in a lifetime.
AM: Oh 100% I mean, s'mores are serious business! I'm from the Midwest and we are serious about our s'mores and our bourbon –
CHEF DA: And bourbon!
AM: And Bourbon for those that want that adult version!
So how did this partnership come up with you and the Honey Bunches of Oats and Chocolate? That is just so fun to see and to taste that pairing today!
CHEF DA: Well, you know, they reached out asking me if we want to do something together and I think that is a natural connection and extension. It's a natural extension of what we do.
AM: Yeah.
CHEF DA: It's sweets, pastry, it's, you know, breakfasty.
AM: Yep.
CHEF DA: It's just a natural connection and creating something new and fun with Honey Bunches of Oats and especially launching thei chocolate flavor. I mean, it's like exciting for me and something fun that we did together.
AM: I mean, the French Fries. I love that. I mean, I love potatoes.
CHEF DA: I mean, isn’t it every kids dream for breakfast?
AM: I could definitely enjoy having this.
Will you do anything else with them?
CHEF DA: We're just doing this event today. We're not playing to do anything else - yet.
AM: Your latest cookbook is Everyone Can Bake. Why did you want to do that?
CHEF DA: You know, I've always been like working in the best kitchens, the most intense kitchen with the most professional chefs and they are strict, rigorous, and organized. Since opening the bakery, people have been coming in and they have the love of baking. They are bakers without being professionals. I think, you know that the bakery has done so much. I always compare my time to when I was at Daniel, but we see people coming to the kitchen and be so amazed, or mind blown by the kitchen, the lights and the people, and they were saving in many cases a lifetime of their savings to come to Daniel for that meal at that restaurant and I wanted to give similar experience with my bakery through the food through the welcoming of people to experience different types of food. So, throughout the years we've welcomed like, you know, hundreds of thousands of millions of people passing through the door with food and I see so many people like bring me treats. Baking their own stuff. Running to me sometimes and I’m like, hmm should I eat it haha?
AM: That’s pretty ballsy for people to bring you their treats because you’re amazing!
CHEF DA: I always wanted to get close to you know, everyone not just to the elite of people I’ve served over the years, but to everyone and I wanted those recipes to connect with people. So I want to do a book that is humble and about home baking. I actually practiced a lot of recipes with my son at home. They're simple, their easy, and quick. It's not too intense, not too difficult. Baking can sometimes be scary for people because you're precise, you’re scaling everything, but there are ways you can do some things that are easy and casual recipes. That's what I wanted to talk about for this last book.
PHOTOGRAPHY COURTESY | PG 30 - 32 Paris Las Vegas | PG 35 - 39 Honey Bunches of Oats
Read the JAN ISSUE #109 of Athleisure Mag and see SWEET SUCCESS | Chef Dominique Ansel in mag.
No matter the time of year, we're always looking for a satisfying meal, but when we're in colder weather we really want to have dishes that hit all areas of our tastebuds and give us the warmth that we desire on the inside and out! We took a moment to chat with Abla Atoubi, General Manager of Dilli Dilli which is located in NYC's Theater District. She talked with us about the restaurant's chefs/restaurateurs Gaurav Anand and Vipul Gupta, dishes we should have in mind when we're there, the ambiance of the space and of course the blend of Old Delhi and New Delhi that is presented in every bite!
ATHLEISURE MAG: Dilli Dilli is led by 2 chefs! Can you share your background, where you trained, kitchens you worked in etc prior to opening this restaurant? We'd love to hear from both of you!
ABLA ATOUBI: Our culinary maestros, Chef Gaurav Anand and Chef Vipul Gupta, are the heart and soul of Dilli Dilli. Chef Anand, a celebrated name in the culinary world, honed his skills simply by practicing. His self taught journey took him through different regions across India and his international travel inspired him and taught him how to blend flavors without compromising the dish. He also worked alongside the very famous Jiggs Kalra, a food writer and celebrity chef who elevated Indian fine dining cuisine. Chef Vipul Gupta, on the other hand, brings a wealth of experience from his time in some of Delhi's most iconic kitchens, Hyatt, Marriott, and ITC etc.. His passion for authentic Indian cuisine is unmatched, and together, they create a symphony of flavors that tell the story of Delhi.
AM: What is the meaning behind Dilli Dilli?
AA: Dilli Dilli is a fun way of saying Delhi twice - which at the same time represents Old Delhi and New Delhi. It's a celebration of the city's rich history and its dynamic present. By bringing together the essence of Old Delhi's timeless traditions and New Delhi's contemporary spirit, we aim to offer our guests an unforgettable dining experience that captures the heart of India's capital.
AM: Dilli Dilli is bringing Old Delhi and New Delhi together. Which chef represents which and are the flavors, spices, and techniques of Old Delhi and New Delhi?
AA: Chef Gaurav Anand embodies the innovative spirit of New Delhi, infusing post British era techniques and highlighting dishes that were brought by this occupation and by other Indians who migrated from other states. Chef Vipul Gupta, with his deep-rooted knowledge of traditional Indian cooking, brings the historic flavors and spices of Old Delhi to life. Together, they create a harmonious blend where age-old recipes meet contemporary flair, offering a unique culinary journey.
AM: For those that are dining here, what is the ambiance that they can expect and what can you tell me about the decor?
AA: Dilli Dilli offers a vibrant and eclectic ambiance that mirrors the bustling streets of Delhi. Our decor is a fusion of traditional and modern elements, with colorful textiles, intricate jaali work, and vintage photographs that transport you to the heart of Delhi. It's a lively, welcoming space where every corner tells a story.
AM: What are 3 Small Plates that we should consider for the table when we come in?
AA: You must try the Chili Cheese Toast, a nostalgic snack that will take you right back to childhood, the Goat Shaami Kebab from Wengers - if you're from Delhi, you will definitely appreciate this one - , and the Masala Peanut Bhindi, a modern twist from Jahapanaah club, my personal favorite. Each dish offers a burst of flavors that are quintessentially Delhi.
AM: What are 3 Signature Dishes that we should consider?
AA: Our signatures include the Seekh Mirza Ghalib, a minced lamb shoulder kebab with kastoori methi, the Gilafi Paneer, homemade buffalo milk cottage cheese with red onion and capsicum, and the Tandoori Branzino which resembles the grilled pomfret you would have in Delhi. These dishes are a culinary journey through Delhi's diverse food culture.
AM: What are 3 Large Plates that we should think about ahead of our dinner?
AA: Consider the Pista Kofta, a golden fried cheese dumpling wrapped in silver foil dunked in a gourmet pistachio creamy sauce, the National Mutton Curry, featuring premium goat meat in a marrow sauce, the Dehlavi Chicken Biryani, a fragrant basmati rice dish with burrani yoghurt.
AM: What are 3 breads that you suggest that we should enjoy?
AA: Our freshly tandoori baked Naan, the rich and buttery Lachha Paratha which is a multi layer hole wheat bread, and the unique Roomali Roti which you can't find anywhere else. Each bread complements our dishes beautifully.
AM: To complete our meal, what are 3 desserts that we can share?
AA: Indulge in the Royal Tukda, a golden fried bread soaked in saffron and cardamom milk, the Chavanni Jalebi, mini coin Indian funnel cake with almond saffron milk, and the Gajjrela, a traditional carrot pudding served with rabri. These desserts are a sweet conclusion to your culinary journey at Dilli Dilli.
AM: Tell us about your Beverage Director Jeremy Le Blanche. What is his background working within the cocktail industry?
AA: Jeremy Le Blanche is a visionary in the cocktail industry, with a background in some of the world's top bars. His expertise lies in crafting innovative cocktails that resonate with the spirit of Delhi, using traditional Indian ingredients to create unique and memorable flavors.
AM: What are drink profiles that are indicative of the spirit of India's culinary capital?
AA: Our cocktails are a blend of bold and aromatic spices, refreshing citrus notes, and rich, earthy undertones. They capture the essence of Delhi's vibrant street markets and the city's lively spirit.
AM: What are 3 cocktails that you suggest that we should have on our next visit?
AA: You should definitely try our signature Golgappa Margarita, a refreshing blend of pani puri masala, lime, and bee pollen infused tequila. It's served with a little golgappa (poori craquer) which you can eat!
Old India, which is our version of an Old Fashion, it's a little bit on the sweeter side, with smoked woodford reserve bourbon, and presented in a theatrical smoky container.
Our Golden Hour cocktail comes in a beautiful amber coupe glass, and embodies a summer drink during all seasons! It also comes with an Indian mango pickle which is supposed to be eaten before the first sip.
AM: You are open for dinner service, do you envision that you will have a lunch service or Brunch?
AA: We are excited to announce plans for a future brunch service post Valentine's, where guests can enjoy our unique flavors in a more relaxed setting.
AM: Are there any events coming up that you would like to share whether it's Winter/Spring events or a Valentine's menu?
AA: We're excited to host a special Valentine's menu, featuring exclusive dishes and cocktails that celebrate love and culinary artistry. Stay tuned for more details on our upcoming events.
PHOTO CREDITS | The Art of the Snack + PG 136 9M3NU Dilli Dilli
Read the JAN ISSUE #109 of Athleisure Mag and see THE ART OF THE SNACK | Dilli Dilli in mag.
Read the JAN ISSUE #109 of Athleisure Mag and see THE 9LIST 9M3NU in mag,
This month's The Art of the Snack takes us to Clock Tower Grill in Brewster, New York, an hour outside of NYC. We wanted to know more about this restaurant that serves a menu that reflects the culinary melting pot that it resides in while also having their own Clock Tower Farm! We sat down with the Co-Founders, Rich and Cassie Parente who provide a bit of background on this eatery, the cuisine that is offered, dishes that we should consider upon our next visit and more!
ATHLEISURE MAG: Tell us about Chef Rich Parente and his wife in terms of their background and what led them to open Clock Tower Grill?
RICH + CASSIE PARENTE: Cassie came to this country from Canada to work with horses; she’s classically trained in dressage. While here she worked part-time in restaurants, and that’s where we met, in the industry. We got married in 2009, and then took the opportunity to open what is now Clock Tower Grill in 2013. Around the time of the opening Cassie was running her own barn as an instructor and trainer, but with the restaurant getting busy she wound up focusing on that as general manager full-time. Rich graduated from the Culinary Institute of America, later cooking for heads of state and royalty at the United Nations, competing on the Kansas City Barbeque and becoming a partner in multiple restaurants before opening Clock Tower Grill.
AM: Where is Clock Tower Grill and can you tell us a bit about the area that this restaurant is located in?
CP: Clock Tower Grill is in Brewster in Putnam County, New York. It’s located at Clock Tower Commons, a complex of businesses that has a very New England feel to it. There’s an incredible courtyard where we often host events and dinners in the spring, summer and fall.
AM: What is the meaning behind the name, Clock Tower Grill?
CP: The restaurant is simply named after the Clock Tower Commons — the restaurant is nestled in the back of the complex hidden from the main road. We figured that way there would not be any confusion about the location.
AM: Tell us about the kind of cuisine that is offered at Clock Tower Grill?
RP: We serve American cuisine, highlighting the culinary melting pot, with a huge focus on supporting local farmers and artisans. We raise pork and lamb, grow fruits and vegetables and produce honey and maple syrup on our Clock Tower Farm for the restaurant, and we source from 35 local farmers and artisans within a 70-mile radius.
AM: The layout of the menu is fun to navigate. Tell us about Munchies and what are 3 you suggest if we're thinking of sharing with friends and family?
RP: We try to change things up with the menu frequently — we enjoy trying new things. The Munchies items are great sharable plates to begin a meal with, and I suggest trying the Vietnamese Caramelized Pork Belly with a clementine, tamarind and lemongrass glaze, red peppers and scallions; the Pioppino Mushrooms with smoky grits; and Whipped Ricotta & Honey, which showcases the best local ingredients.
AM: For your Mains, what are 3 that you suggest we should have in mind?
RP: The Clock Tower Farm Pork Chop, using pork we raise on our own farm, is a great representation of what we’re all about; the Crispy Roast Duck with wild cherry demi-glace, crispy 1000-layer potatoes and broccolini is delicious; and everybody loves our Chicken Vodka Burrata Parm, a paper-thin cutlet covered in smoky house-made vodka sauce, served with fresh spaghetti and a ball of fresh burrata cheese on top.
AM: What one dish from Graze, Sandwiches, and House Made Pasta sections do you suggest that we should have in mind?
RP: From the Graze section, the Fall Salad with pickled beets & radish, squash, goat cheese, croutons, beet hummus and feta is hearty cold-weather vegetarian option. From our list of Sandwiches, I suggest the over-the-top Cannibal Burger, beef tartare between brioche buns, topped with American cheese, an over-easy egg and béarnaise sauce, served with fries. And of our House Made Pastas, try the Crispy Semolina Gnocchi, an unexpected version of gnocchi that uses semolina flour and is served with Clock Tower Farm lamb ragu.
AM: Tell us about Eat Like A Chef and what diners can expect from this menu item?
RP: The Eat Like A Chef menu is a great way to experience the restaurant. It’s inspired by eating out with other chefs and industry folks, where you need to try everything. The menu includes almost everything we serve plus some specials, so it’s a great option for groups of 4 and more.
AM: What are 3 desserts that we should think about sharing with the table?
RP: The desserts are delicious in their simplicity. A favorite is our Honey & Vanilla Bean Pudding, which uses honey from our farm. Same with our Milk & Honey Ice Cream, which is a decadent example of why using local ingredients makes all the difference. And then I suggest trying something seasonal; right now we’re offering a Pumpkin Spice Tiramisu.
AM: In terms of your beverage program, what can you tell us about this and do you have 3 signature cocktails that you can share with us?
CP: We focus on local spirits and the menu is always changing, but I would definitely try the Local Fashioned, our take on an Old Fashioned with Cooper’s Daughter Black Walnut Bourbon, blackberries and orange; NY Negroni with Listening Rock Gin, Method Vermouth and Faccia Brutto Aperitivo; and the Spicy Passion with tequila, strawberry, passion fruit, agave and jalapeño.
AM: For the holiday season, are you doing a NYE event or if people are looking to make organizing a holiday dinner at home without the fuss, can they order dinner from Clock Tower Grill?
RP: For New Year’s Eve we will be offering a creative tasting menu inspired by ‘80s and ‘90s pop culture, and we’ll have a performer playing acoustic guitar. We also had Christmas meals available for pickup on Christmas Eve and Day to make things easier for people this year.
AM: How did Clock Tower Farm become part of your business and can you tell us about what you raise there?
RP: We truly believe that starting Clock Tower Farm was the natural progression in owning our restaurant, and it aligns with our values. Cassie of course is the driving force behind it with her knowledge of farming, as she grew up on a small farm in Canada.
AM: Clock Tower Grill is truly a Farm-to-Table restaurant between your farm as well as others that you partner with — why is this important to you?
RP: We try to think sustainably in everything we do, so we do our part with the farm. We’re more connected to our food, and it helps cut down on food waste from the restaurant by using scraps as animal feed and compost. It’s also important to educate people and show why it’s important to support local given the broken food system.
PHOTO CREDITS | PG Michael Tulipan
Read the DEC ISSUE #108 of Athleisure Mag and see THE ART OF THE SNACK | Clock Tower Grill in mag.
Fomo Momo founders Ankita Nagpal and Impreet Sodhi met in New York and bonded over a shared love of food. They first launched Fomo Momo in 2021 when they debuted a pop-up at the popular Smorgasburg food market after developing and testing their own recipes. Then they launched a food truck in Jersey City in 2023. This is their first brick-and mortar-location.
They infuse Indian flavors — like masala spice blends, tandoori marinades, flavorful chutneys and more — into Tibetan momos (a type of dumpling), which crossed the border into Northern India, where they became popular street food in the '90s. The momos are paired with Indian chutneys like tamarind and Indo-Chinese condiments like the spicy Schezwan, made with red chilies. The fusion of momos served here has Indian flavors and spices, they don't keep the Tibetan flavors. They come in a variety of fillings and can be steamed and fried.
They feel that it's important to have options for everyone. The signature Momos are filled with vegetables (or chicken) but the cheese filling is new, added in response to customer requests. The soy chaap (Southeast Asian soy-based protein) options were expanded, plus there are plenty of vegetarian snacks and different paneer cheese sandwiches. There's no pork or beef on the menu, and some of the vegetarian dishes can be made vegan, too.
The New York City menu includes sandwiches unique to the location offered for the first time. All come on large round potato buns with cilantro chutney and crunchy onions. Three to try are the tandoori mayo laced Crispy Chicken Sandwich; and Butter Chicken Sandwich and Paneer Makhani Sandwich, both topped with rich butter chicken gravy.
Signature momos have 3 filling options: vegetables, paneer or chicken. They can be enjoyed plain with a chutney for dipping or in one of a variety of preparations like Schezwan, an Indo-Chinese condiment with red chilies; Makhani, butter chicken sauce; and Tandoori, marinated in spicy yogurt with ginger and garlic, then finished in a tandoor oven for a smoky flavor.
Pair this with the Tandoori Paneer Fingers, paneer marinated in Tandoori sauce, battered and fried, Masala Fries dusted in spices; and Samosas. All the snacks are great with chutneys like chili garlic, cilantro, or tamarind.
Their Soy Chaap nuggets have a variety of flavors including Malai, Tandoori and Achari (spiced yogurt with Indian pickled mango).
Pair your meal with their housemade Masala or Rose Lemonade; housemade Chai; and Indian sodas like the rose-flavored cola Thums Up (national soda of India) and lemon-lime Limca.
FOMO MOMO
85 First Ave
NY, NY10003
IG @fomomomousa
PHOTO CREDIT | Michael Tulipan
Read the DEC ISSUE #108 of Athleisure Mag and see ATHLEISURE LIST | Fomo Momo in mag.
MATTY MATHESON: SOUPS, SALADS, SANDWICHES: A COOKBOOK
Ten Speed Press
Matty Matheson
Obviously, we love seeing Chef Matty Matheson in The Bear where he serves as Executive Producer as well as playing Neil Flak on the series! But we always enjoy seeing his take on food through his noted cookbooks. In Matty Matheson: Soups, Salads, Sandwiches: A Cookbook, he shares recipes within this trio and how he has elevated these components of a number of our favorite meals! In true Matty style, he takes his signature twists on these standards and shows how we can create these dishes simply for maximum flavor!
With over 126 recipes, we're excited to check out soups that include: Giant Meatball Soup in Beefy Tomato Broth, Crab Congee, and Creamy Sausage Soup with Rapini and Tortellini. For sanwiches, we're thinking about a Cubano, Italian Combo; and Banana Bread French Toast with Fried Egg, Peameal Bacon, and Maple Syrup. In terms of salads, Everyone's Mom's Macaroni and Tuna Salad, Griddled Salami Panzanella Salad; and Peaches with Goat Cheese, Mint, Honeycomb, and Olive Oil (we're really excited for this one).
In addition to the recipes, you can also enjoy photos of his day-in-the-life with Matty and his family.
KISMET: BRIGHT, FRESH, VEGETABLE-LOVING RECIPES
Clarkson Potter
Sarah Hymason + Sara Kramer
When vibrant Mediterranean flavors merge with vegetable forward California cuisine you have Kismet: Bright, Fresh, Vegetable-Loving Recipes by the women chef owners behind restaurants Kismet and Kismet Rotisserie in Los Angeles - Sarah Hymason and Sara Kramer.
You'll find over 100 recipes like Salty-Sweet Persimmon Salad, Harissa Party Wings, and a Wedge Salad with Miso-Poppy Dressing. This is a great way to add to our favorite meals!
STACKED: THE ART OF THE PERFECT SANDWICH
Harvest
Owen Ha
In Stacked: The Art of the Perfect Sandwich, we're looking to focus on taking our sandwich game to the next level with TikTok's Sandwich King, Owen Ha. A great sandwich no matter the time of year is always good to enjoy and we can always find new ways to make them even better.
He has a number of recipes that elevate the classics as well as making new creations. He believes that anything that can be stached and held in your hands is considered a sandwich which includes: tacos, bao, and wraps!
We're already thinking about his Chipotle Chicken Philly, Snapper Po' boy with Remoulade, and Peking Duck Wrap to name a few. His recipes include breakfast as well as dessert - hello Salted Brownie Ice Cream Bar!
You'll find easy-to-follow instructions and enticing photos.
Read the DEC ISSUE #108 of Athleisure Mag and see BINGELY BOOKS in mag.
In this month's The Art of the Snack, we head down to our nation's capital in Washington, DC to Moon Rabbit which is known for their fine dining Vietnamese cuisine. We took some time to chat with Chef Kevin Tien to find out about his culinary background, the accolades that he has received as a noted chef, and what we can expect upon our next visit at this restaurant whether we're stopping in for lunch or for dinner. In addition, we wanted to know more about the ambiance of the space as well. Finally, we also look ahead as we're a the beginning of the holiday season to see how we can begin planning to close this year.
ATHLEISURE MAG: Chef Kevin Tien, can you tell us about your culinary background, where you trained, kitchens you worked in and what brought you to Moon Rabbit.
CHEF KEVIN TIEN: My culinary background started when I was a child. My mother worked in Vietnamese Cafes and would bring me to work with her as a child. I wasn't allowed in the dining room, but the chefs took a liking to me and taught me in the kitchen about food. I continued to work in restaurants in college while earning my bachelors degree and graduate degree. I eventually moved to DC to work for amazing chefs such as José Andrés and Aaron Silverman.
AM: You have received a number of accolades that have included a 4X James Beard Foundation SemiFinalist, 2024 JBF Finalist, Food & Wine BNC 2018, Esquire Best New Restaurant 2021, and 2024 New York Times 50 Best Restaurants in America. What does it mean to you to be recognized for your work and craft in this industry?
CHEF KT: As a young chef, I really began the industry as a way to make ends meet. Over time I found a love for it and dedicated all of my time and really immersed myself into food. For a long time I would always want to be like other chefs, but receiving all of these awards and recognition proved to me that there was a space for my type of cuisine that blended my Vietnamese background with Louisiana roots.
AM: What is the meaning behind the name, Moon Rabbit?
CHEF KT: Moon Rabbit refers to a Vietnamese folklore about a Rabbit who sacrificed itself to feed others earning itself a spot on the Moon with the Gods.
AM: What can you tell us about the ambiance of Moon Rabbit and what diners can expect when they come in for their next meal?
CHEF KT: Moon Rabbit offers a fun relaxing atmosphere in a bright contemporary space. You should feel like you are dining in my home and expect big, bold, and familiar flavors. But presenting in unfamiliar ways.
AM: What are the spices and flavors that are indicative of Vietnamese food?
CHEF KT: Vietnamese food has all of the flavor profiles in its dishes. It will always have a balance of sweet, salty, spicy, umami, and acid. I love the use of pepper, star anise, cloves, and cinnamon. Lots of ginger and garlic as well.
AM: Can you tell us your modern approach to making traditional Asian cuisine?
CHEF KT: I have to be careful when using a modern approach because I don't want to end up making something where it would just be considered fusion cuisine. It can happen so easily. We focus on depth of flavors a lot by fermentation, making our own misos, and various cooking techniques to add a lot of flavor into what can be a simple bite.
AM: I like the layout of your menu. For lunch, From the Earth can you tell us about 3 dishes that you suggest that we should enjoy with friends and family?
CHEF KT: Banh Beo, Cai Lan, and Banh Tam Bi Chay. They have such a different flavor profile on each dish, that you get a great taste of what we have to offer.
AM: What are 3 dishes From the Land that you suggest that we should think about?
CHEF KT: Bo La Lot, Nem Nuong, and Bo Luc Lac. These are my favorite dishes to order when dining out at a Vietnamese restaurant.
AM: From the Sea what are 3 that you suggest that we should have in mind?
CHEF KT: Goi Cuon Ca Ngu, Tom Nuong, Ca Kho. They are such great riffs on the traditional dishes.
AM: Can you tell us about the 3 dishes from The Endings for us to end our meal?
CHEF KT: Chef Susan is such a talent that we have here at Moon Rabbit. The three desserts do a great job of showcasing her techniques through my absolute favorite items to get at an Asian pastry shop. Layered soft sponge cake using pandan and tropical fruit, takes on traditional egg tarts from dim sum but with flavors of Cinnamon Toast Crunch, and a fun cream puff that tastes like an Asian banana cream pie.
AM: For dinner, you have the same breakouts that exist in the lunch menu. Are there offerings that are unique to the dinner menu that you can suggest?
CHEF KT: Yes! My favorite items from each section are Goi Cuon (Summer Roll), Canh Chua (Roasted Golden Tile), Chim Cut Chien (Fried Quail and Tomato Rice).
AM: Tell us about Chef's Visit to Vietnam!
CHEF KT: The Chef’s Visit to Vietnam is the best way to enjoy Moon Rabbit. You come in, let us know if you have any dietary restrictions, and we will curate your whole dinner for you. You will get snacks that are rotated often that are off menu, and I will pick some of my favorite items that I am loving at the moment to send throughout dinner. You’ll finish with Chef Susan’s favorite desserts and some extra sweet bites at the end.
AM: What are 3 dessert items that are unique to the dinner menu that we should know about?
CHEF KT: Our Dau Hu (Tofu Cheesecake with Nardello Pepper Jam), Sau Rieng (Durian Mouse with White Chocolate), Rong Bien (Pandan Panna Cotta with Confit Seaweed).
AM: Can you tell us about your cocktails as you have a number of categories that sound like a great journey to sip through.
CHEF KT: The cocktail program is curated by our beverage director Thi Nguyen. We focus on procuring Asian Spirits to build our program, and adding a lot of savory notes throughout.
AM: For those that are interested in beer, wine, or cider, what do you suggest?
CHEF KT: Personally I really like our wine program, because of a great balance between classic and modern/natural styles of wine. I like them both equally, but find myself leaning towards the natural wines on our menu.
AM: Can you tell us about the Thanksgiving Take Home Box which was only available for the holiday?
CHEF KT: We love doing holiday boxes at the restaurant. It's what I would make at home for my family for the holidays. So essentially, you’ll eat like the chef! This Thanksgiving we did an andouille stuffed turkey breast, pho gravy, miso mashed potatoes, pumpkin pie with curried candied cashews, coconut milk creamed spinach, and lots more!
AM: Will there be other boxes for Christmas, NYE, etc?
CHEF KT: We are definitely doing a box for Christmas and are leaning towards a Sichuan Cumin Rubbed Prime Rib.
AM: Will you have a NYE event or other winter holidays that we should know about?
CHEF KT: I think NYE would be the best night for joining Moon Rabbit. We are offering a tasting menu starting at $95 with plenty of add ons for how fancy you want to get. Lots of caviar and bubbles of course.
AM: For those that are interested in private dining, what options exist for those that are looking to book for their own party/events?
CHEF KT: We love doing parties and private events! We make each event unique by doing a custom menu and experience for each guest. No 2 private events are ever the same. You can do our private dining room that seats up to 42 people, or even book the whole restaurant for up to 130 people. And for those that want a extra space, our rooftop has a great view of DC with private bar.
PHOTO CREDITS | PG 98 Rey Lopez | PG 100 - 102 + THE 9LIST 9M3NU PG 117 Rachel Paraoan | THE 9LIST 9M3NU PHOTOGRAPHY COURTESY PG 117 Kevin Tien |
Read the NOV ISSUE #107 of Athleisure Mag and see THE ART OF THE SNACK | Moon Rabbit in mag.
BAYOU: FEASTING THROUGH THE SEASONS OF A CAJUN LIFE
Artisan
Melissa M. Martin
In Bayou: Feasting Through The Seasons of A Cajun Life James Beard award winning author of Mosquito Supper Club, Chef Melissa M. Martin takes us back to the Louisiana bayou and looks at big and small celebrations that take place in Southern Louisiana. With 100 recipes that include diverse humble ingredients like vegetables as well as shrimp and crab.
These recipes include Carnival Crawfish Boil and Etouffee Ring for the New Year leading to Carnival season. Afterwards, Lent brings fresh foods like Cabbage Slaw and Fried Fish Collars. As you continue into the Summer, it's all about shrimp season. With the Fall, there are boucheries, Cracklins and Back Bone Stew. For the Holidays, enjoy Fried Turkey, Holiday Dressing, and Red Velvet Cake.
CONVIVIR: MODERN MEXICAN CUISINE TO CALIFORNIA'S WINE COUNTRY
Harry N. Abrams
Rogelio Garcia + Andréa Lawson Grey
Michelin-starred Chef Rogelio Garcia brings over 150 recipes for traditional Mexican cuisine with the agricultural and artisanal bounty of California's Napa Valley! In Convivir: Modern Mexican Cuisine in California's Wine Country.
In this cookbook, Chef Garcia takes us to the local farms, ranches, sustainable fisheries and so much more. We also get to learn the technique for making homemade tortillas and tamales! There are modern approaches when it comes to making tacos, tostadas, sopes, and more!
We already have our tastebuds excited to make and enjoy Pork Rib Carnitas and Carrot Tamales with Spicy Carrot Salsa; Wild Mushroom Tacos with Al Pastor Sauce; and Prawn Ceviche with Choclo, Garnet Yams, and Pears.
You will also find variations to make the dishes, wine-pairing suggested, and curated menus for your next meal.
THURAYA: RECIPES FROM OUR FAMILY'S KITCHEN IN JORDAN
Nadeem Mansour
Nadeem Mansour
In Thuraya: Recipes From Our Family's Kitchen in Jordan, you delve into Jordanian and Middle Eastern cuisine with rich flavors that are filled with traditional family-style meals that Nadeem Mansour grew up eating in Amman, Jordan. Recipes include those that are passed down in families. Over 120 of these images are shared through vibrant pictures and are also accompanied by stories. There are small and large dishes that are included to perfectly compliment your meal across dietary cuisines whether you eat meat, are a vegetarian, or are vegan.
These dishes will be perfect to add to your next festivities or when you're looking to have an amazing dinner when you're having friends over for a perfect gathering.
Read the NOV ISSUE #107 of Athleisure Mag and see BINGELY BOOKS in mag.
It's officially time to think about planning our vacations for 2025 and we can see staying at Maxx Royal Bodrum Resort in Mugla, Turkey and eating at Casa Sol which opened in May of 2024.
Casa Sol is a concept collaboration between the resort and the F&B team with Corporate Chef Naoki Katori leading culinary and Shavinraj "Sha" Gopinath along with global consultancy Proof Creative which focuses on the drinks. The design of he bar and restaurant was led by GEO_ID.
This concept is situated just steps from the beach with dazzling views, Casa Sol transforms from a tranquil scene for a quiet breakfast into a relaxed locale for lunch in between dips in the ocean and a sophisticated nightlife venue as the sun goes down and the vibes pick up. The venue is entirely al fresco, with a mix of bar and restaurant seating for all group sizes.
The cuisine at Casa Sol is progressive Latin, merging traditional recipes with original elements to create an eclectic mix of dishes. The Chef de Cuisine José L. Castañeda Neri is an accomplished chef with a passion for innovative, high-end cuisine and has over a decade of experience in luxury hospitality.
For Breakfast, we suggest: Chilaquiles, which are corn chips cooked in a rich molcajete tomato sauce topped with sour cream, white cheese, avocado, cilantro and fried egg. For Lunch: Pescado Zarandeado, which is grilled seabream rubbed with chilies adobo served with citrus micro salad. For Dinner: Blackened Rib Eye, which is ribeye crusted with recado negro served with roasted eggplant puree, broccolini, roasted onion, chiles toreados & tortillas.
Casa Sol’s signature cocktail menu is split into two sections Sun Hats (lighter, more refreshing daytime options) and Shoulder Pads (features slightly more complex, spirit-forward drinks designed to enjoy into the evening), a nod to the 1980s beach town nostalgia felt throughout the offerings.
We suggest their Canta-Trio, a blend of tequila blanco, a citrus trio of grapefruit, lime and orange, agave and a spiced salt rim, The Balmy Cobbler with Pisco, pineapple, balsamic and berry shrub and lemon, and The Runway, a clarified milk punch with aged rum, banana, house-made grenadine, lemon, mixed berries, orange and a house spice mix.
If you're interested in hosting an event at Casa Sol, they offer a range of options from small gatherings to full buyouts. Their team can provide detailed information to tailor it to your needs.
CASA SOL at MAXX ROYAL BODRUM RESORT
Gölköy Mah, 312 Sk No:3, 48400 Bodrum/Muğla, Türkiye
PHOTO CREDITS | Casa Sol at Maxx Royal Bodrum Resort
Read the NOV ISSUE #107 of Athleisure Mag and see ATHLEISURE LIST | Casa Sol at Maxx Royal Bodrum Resort in mag.