RIP AND DIP QUEEN | CHEF AYESHA NURDJAJA

This month’s APR ISSUE #124 cover is with the Rip and Dip Queen herself, Chef Ayesha Nurdjaja, who is the Chef/Partner of Shuka and Shukette! She’s known for her bold Mediterranean flavors and has showcased her passion for cooking on a number of shows including joining S4 of Bobby’s Triple Threat on Food Network! We had the pleasure of seeing her at last year’s NYC Wine Food Festival and her love for what she does is evident when meeting her!

We sat down with her to find out how she got into culinary, her restaurants, looking ahead to S5 of Bobby’s Triple Threat, which will be back in September, her first cookbook which drops this Fall and more!

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

CHEF AYESHA NURDJAJA: My father was a chef, and my mother is an instinctive cook with a talent for making everything absolutely delicious. I always felt like I grew up on the original set of Chopped, getting to eat the best food from two people trying to outdo each other.

If I had to pick just one dish it would be the one that inspired me to cook, Lidia Bastianich’s risotto-stuffed tomatoes. Thanks to my parents, I had always been a great eater, but it wasn’t until then that I realized that I loved to cook.

I watched her on TV and taped the episode. Making this dish gave me a whole new connection with food. It awakened my soul because I made it with my own hands.

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

CHEF AN: I remember when I staged at Felidia. I was stuck between the dish pit and the pastry station, watching this unspoken symphony of cooks, chefs and dishwashers working to put out this gorgeous food. It was like watching ballet. There was this choreography that everyone executed seamlessly, responding to cues that I didn’t understand yet. It was so beautiful. I soaked it all in the way people do when they go to the opera. It really was an emotional experience for me. And that was the moment that I knew I wanted to be a chef.

AM: Tell us about your culinary background, where you went to school and kitchens you trained in.

CHEF AN: I trained at ICE and got my degree, but it wasn’t until I started my first job at Felidia that my real education began. Felidia was my dream restaurant. I finessed my way into a position there and started out sweeping the floors and washing dishes. I steadily worked my way through every job in the kitchen, eventually ending as a sous chef. I learned about real restaurant life, and boy, was it a crash course. Long days filled with learning, failures, and celebrations of growth. There were cuts, burns, tears of happiness, and many times I thought to myself “what am I doing here?”

I went on to work in some of the best restaurants in New York, including Picholine with Terrance Brennan and Missy Robbins’ A Voce. These were my “Yes, chef!” years, where the hours were long and the environments competitive. You had to prove yourself every day. I learned how to butcher, how to make pasta, how to run every station with efficiency and purpose, how to create new dishes and how a restaurant is run. I saw great leadership and where I wanted to do things differently. I took in everything, and the experience prepared me to be the chef I am today.

AM: How would you define your style of cooking?

CHEF AN: My cooking is rooted in Middle Eastern and Mediterranean cuisine, featuring bold, bright flavors built on solid technique, using seasonality as my North Star. The dishes look effortless, but behind them is the precision and discipline. I developed working in fine dining kitchens, and they are full of craveable soul.

My cooking is about the table. I believe food is meant to be shared, torn, scooped, passed around, and celebrated together. That philosophy shapes how I cook and how I design menus, which developed into my “Rip and Dip” mantra.

AM: You have received a number of accolades including James Beard Award Semifinalist in 2022 and 2023 and for 2026, you are a Finalist for Best Chef NY State. What has this meant to you and how excited are you for this distinction?

CHEF AN: I am so humbled. I grew up thinking I would be a lawyer, because that’s what my parents wanted for me, then threw away conventions to follow my heart. Getting these accolades from my peers is the greatest recognition possible. The years of hard work, dedication and sacrifice were about learning, honing my craft and my constant desire to be the best that I could be.

The Best Chef: New York State category is so special. The New York City restaurant scene is so competitive - I mean there’s an average of three or so restaurants on every block. So to think that the James Beard Foundation recognizes my restaurant as one of the best, not just in the city, but in the entire state, makes me speechless (which is no small thing for me!). It is such a great honor, and I hope it will be an inspiration for others that when you put your all into something, even your biggest dreams are within reach.

AM: You have been a chef at a number of restaurants. What has it meant to you that for the past decade or so, you have been the Executive Chef and partner of Shuka and Shukette at The Bowery Group. What has that meant to you to be there for a significant period of time and to grow your concepts?

CHEF AN: Discovering your own cooking style is a key milestone for any chef. I joined The Bowery Group as the chef at Hundred Acres, an American farm-to-table bistro. But the food that inspired me was Middle Eastern/Mediterranean. Then, I inherited the Shuka, and it’s the restaurant where I really got the opportunity to create my signature culinary style. I started to sneak in spices like turmeric and would layer in other middle eastern flavors. Once given the chance to start from scratch and open Shukette, I wanted to create a restaurant that I would personally be a regular in. It was kind of like wearing a dress without spanx – I was still cooking, but felt free with two feet on the ground.

AM: Tell us about Shuka as you created this restaurant. Why did you want to open it, what is the cuisine served here, and what is the ambiance like?

CHEF AN: My Italian grandmother was an adventurous woman for her time. She migrated here from Italy and lived in Cobble Hill. For her, cooking was a part of her role as the family matriarch. She would shop for ingredients and take me along. We shopped on Atlantic Avenue, and it was like getting our passport stamped. We would try shawarma, medjoul date cookies, za’atar flatbreads, hummus, and more. She ignited this curiosity within me about all the different kinds of flavors out there.

Even though I was obsessed with Italian cuisine and the power of “flour + water = pasta,” on my days off, I would still find myself at Mediterranean and Middle Eastern restaurants to get my rip and dip fix.

The generosity of spirit that is inherent in the cuisine was deeply resonant with me, and eventually, I convinced my partners to let me throw a Middle Eastern feast for New Year’s Eve. It was a hit, and Shuka was born.

I love a party so the vibe of my restaurants are always high energy. And you can’t have a party without great music, so there is always a fun playlist. The food comes fast and it’s a little loud. You move a little closer to talk. You share what you’re eating. It feels like you walked into a surprise party with your favorite people and you never want to leave.

AM: What are 3 main dishes that are a must-try when we come in for our next meal there?

CHEF AN: I love working with peak-season produce, so the menus at both restaurants are always changing. But there are certain things that would make our guests riot if we ever take them off the menu. It’s impossible to pick just three. When you come to Shuka, you have to start with the Labne which we make every day. It’s thick and creamy (not your typical labne), and is always adorned with seasonal toppings. One of my favorites is strawberries with harissa, lime and basil.

You also have to have the Whipped Feta + Pistachio Dip. It’s the first dish I ever created for the Shuka menu, and is studded with pistachios, herbs and garlic.

Lastly, the Fried Halloumi. It’s like meteorite craters of crispy fried halloumi drizzled in our spiced yogurt sauce and showered with tons of za’atar. Are you sure you only want me to pick three?!

AM: What are 3 cocktails that we should enjoy at Shuka?

CHEF AN: I’m a sucker for a frozen drink - a good one that is not overly sweet and where you can taste the alcohol. For me, that’s the Limonana, made with fresh squeezed lemon juice and vodka. Regardless of the weather outside, the limonana always puts a smile on my face.

The Ankara is a little exotic. It is a bourbon-based cocktail that is finished with a lemon-turmeric cordial and ginger juice. I love the flavor combinations. It is savory and perfectly balanced between warm and spicy – just like me!

I don’t drink tequila often, but if I’m in the mood for it, the Tangier hits the spot. It’s made with spicy tequila, pineapple juice and lime and kissed with a little sesame oil.

AM: 4 years later, you launched Shukette! Tell us why you launched this sister location, the cuisine that is available here, and the ambiance?

CHEF AN: I had more to say. One restaurant could not possibly contain all my creativity. With Shukette, I was able to design from scratch, so it really has my personality. After working in basements for most of my career, I knew I wanted an open kitchen that lets me be a part of the action in the dining room. I love interacting with guests and being on the line with my crew. I wanted to blur the lines between the front and the back of house. I finally got to see the positive reactions to my food - eyes rolling in the back of their head, insisting that everyone else at the table taste what they just did right now. The playlist is fire, because for me the music is just as important as the food. It creates the vibe that I crave - curated chaos, flames in the background, warm and attentive service, and a rip and dip conga line of dishes coming to your table.

AM: What are the similarities/differences of these 2 restaurants?

CHEF AN: Shuka is like my firstborn, the one who follows curfew and plays by the rules, while Shukette is her wild little sister. She turns up the music a few notches. There’s more theatrics, almost an element of entertainment.

AM: What are 3 dishes that we should order when we come to Shukette?

CHEF AN: We make four breads to order at Shukette; something that I was unable to do at Shuka. Our Frena is the queen, but the other three are neck-and-neck. The Frena is made to order in a cast iron pan, which creates a crispy bottom and pillowy top pocked with dimples that perfectly house large pieces of confit garlic. This bread is meant to be ripped and dipped into any of our dips, but it also stands on its own. A pro move is to order one for each person and share the other breads.

Our Joojeh Chicken is cooked entirely on the grill, creating a nice crispy skin packed with delicious flavors of saffron, dill and yogurt - it is possibly one of the juiciest birds out there.

And our Fish in a Cage represents the cuisine so well. I wanted to choose a local fish, so porgy it is! The whole fish is glossed with a harissa-tomato glaze, and served with grilled vegetables, charred lemon and zhoug. It is light but packed in flavor, and served in the cage that it is grilled in.

As a bonus, if you come in the Summer, don’t miss anything with tomatoes or our crispy fairy tale eggplant!

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

CHEF AN: We’re known for our Gazoz, a spritz-style cocktail made with natural infusions of fresh herbs, fruits and vegetables that celebrate the season and topped off with my favorite wine, champagne!

AM: After cooking for over 20 years, where do you continue to look for inspiration?

CHEF AN: Inspiration is everywhere. In my heart, I’m still a cook. I love working with ingredients and coming up with new dishes with my team. I have been working in the kitchen for over twenty springtimes, and I’m still a little giddy when the first peas hit the market.

Travel is the other thing that always inspires me. I love to discover new places and seeing how they treat familiar ingredients, or use things that are new to me. I still feel like there is so much to learn.

AM: How do you balance your time between these 2 restaurants?

CHEF AN: Balance is a difficult concept. Everyone talks about it but does anyone really ever achieve it? For me, the most important thing I do is encourage my staff to take ownership of the restaurant so that when I am “balancing” my time between both (and all my other projects) I can count on having people that are really invested and believe in upholding my vision.

AM: You have been competing on TV for Food Network since 2009! We actually met you briefly at last year’s NYCWFF as you were at Chef Jean Georges’ (another recent fabulous cover story with Chef Gregory Gourdet) with previous cover, Chef Esther Choi, and you landed on Food Network’s 2025 Hot List. How important has it been to you to add TV personality and culinary competitor to your portfolio in addition to being an Executive Chef?

CHEF AN: NYCWFF is always a great time. Being on TV has opened so many doors for me. I love being recognized by the fans. They want to take pictures and they root for me regardless of how the judging goes. It has been an amazing experience.

AM: You joined S4 of Bobby’s Triple Threat, how did you get attached to this show and what was it like competing on this show?

CHEF AN: Bobby Flay called and asked me to come on the show. I was thinking, he has to be joking. I never wanted to cook competitively, so I immediately said, “no”. Then he said, “yes” and it went on that way for a while. I couldn’t refuse him, so eventually I agreed on the condition that he train me. He got in the kitchen with me and showed me the ropes and now I’m a Titan.

AM: Will you come back for S5? What are you looking forward to for next season?

CHEF AN: Yes, I am back for Season 5, and can’t wait! Spoiler alert – we have 12 episodes this time, rather than 10!

AM: We also saw that you were part of this year’s Puerto Rico Food and Wine Festival! Why did you want to participate, what did you make, and what did you enjoy about being part of it?

CHEF AN: I love Puerto Rico, so it’s a no-brainer for me. I love being down there. The weather is perfect, the food is always great and the people are incredibly warm and welcoming. I went down to the festival last year, so when they asked me back, I jumped at the chance. Plus, coming from New York, why would I say no to the beach in April?

You know that I am the dip queen, so I brought my Carrot Hummus with garlic yogurt, sesame, harissa, chives and za’atar pita chips. It was a hit!

AM: You have a cookbook coming out! Tell us about Mediterranean All the Way! Why did you want to launch the cookbook and what has the process been like for you?

CHEF AN: Yeah, I’ve got a cookbook coming out – finally! It’s called Mediterranean All the Way, and it’s how I actually cook, not how people think chefs cook. I didn’t want to make one of those books that looks pretty, but makes your head spin halfway through a recipe. You’re cooking, not performing surgery, you know? I just want to give people that feeling like, oh, I can actually do this. The book’s out October 20 and I can’t wait. There are over 120 recipes, and none of them are pretentious. Big herbs, bold spices, food you actually want to eat and share. If it feels like I’m standing next to you in the kitchen telling you to stop overthinking it and just rip the herbs and get on with it, then I did my job.

AM: What do you want people to walk away with when purchasing the book and making recipes from it?

CHEF AN: Confidence. I want people to stop treating cooking like a test they’re going to fail. The recipes are built for real life – you can mess with them, swap things, push them a little. That’s the point. There’s a music theme in the book too, because that’s my other obsession. Cooking is the same idea. You’re layering flavors the way you layer sound. You need a bassline, you need something sharp, something bright. Once you get that, you can do whatever you want. So find your groove, trust your taste, and start having fun with it.

AM: Will you do any events around the launch of this book?

CHEF AN: Have you met me? I’m not just going to drop a book and call it a day. There’s a full tour coming, plus some other fun events to celebrate. The book is available for pre-sale now, and be sure to keep your eyes glued to @ayesha_rare on Instagram for all the juicy details - you won’t want to miss it.

AM: Are there any other projects that you want to share that we should keep our eye out for?

CHEF AN: Season 5 of Triple Threat premiers in September. For all the fans, just wait, this season is the best yet. And if you haven’t watched, now is the perfect time to catch up on previous seasons so you’re ready for what’s coming next.

AM: When you’re not working in your restaurants, doing culinary competitions etc. how do you take time for yourself?

CHEF AN: This will sound crazy, but I cook. Just not in a restaurant. I have people over, we eat, we hang out, it turns into a whole thing. I don’t know how to cook small - never learned, and not interested - so everyone leaves with containers. That’s just how it goes at my house. I’ve had the same group of girlfriends since I was a kid, so there’s no performance there. It’s easy. That’s my reset, just being around my people. And I love to go out to eat. It’s nice to be on the other side of the dining room once in a while. A good steakhouse, a cold martini, maybe a cigar, that’s a perfect night.

AM: With over 20 years of experience under your belt, what do you want your legacy to be seen as when people think about you, your passion for food, and more?

CHEF AN: More than anything, I hope to be an inspiration to the people I work with. Not just better cooks, but better positioned, more confident, actually moving forward in their careers. This industry gave me everything, so I take it seriously. You build good kitchens, you mentor people, you open doors where you can. That’s the work. If that’s what people remember, I’m good.

IG @ayesha_rare

PHOTOGRAPHY COURTESY | Front Cover Clay Williams | PG 16, 19 - 21, 24 - 27 Jen Davidson | PG 38 Paul Farkas | PG 40 - 43 Food Network | PG 29 - 37 Shukette | Back Cover Alexa Bennett |

Read the APR ISSUE #124 of Athleisure Mag and see RIP AND DIP QUEEN | Chef Ayesha Nurdjaja in mag.

BRINGING ROME TO NYC | GINGER RISTORANTI

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

CHEF GL: 3 pastas to try:

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

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

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

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

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

CHEF GL: 3 mains to try:

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

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

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

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

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

CHEF GL: 3 sides to complement the meal:

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

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

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

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

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

CHEF GL: 3 pizzas to know:

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

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

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

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

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

CHEF GL: 3 salads to highlight:

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

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

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

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

AM: Tell us about the Salumni Bar!

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

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

CHEF GL: 3 juices and smoothies to try:

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

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

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

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

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

CHEF GL: 3 desserts to finish with:

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

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

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

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

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

CHEF GL: 3 cocktails to know:

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

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

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

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

AM: What should we know about Aperitivo Hour?

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

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

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

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

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

IG @gingerristoranti.ny

PHOTOGRAPHY CREDITS | Ginger Ristoranti

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

THE ART OF THE SNACK | LEONETTA

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

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

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

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

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

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

AM: Why did you want to open Leonetta?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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PHOTOGRAPHY COURTESY | Leonetta

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

ATHLEISURE LIST | THE THINKING TRAVELLER

If you're thinking about a vacation in Sicily, Puglia, Ionian Islands and others across the Mediterranean region, we suggest The Thinking Traveller which is known for their luxury villa rentals. They offer unique and luxurious experiences that reflect the beauty and charm of the region. Villas options range from expansive, secluded nature retreats to historic homes just steps away from beautiful beaches and charming towns.

When booking, you can use the site's user-friendly search tools on their website that filters specific wants and needs in a villa. You can select the number of bedrooms, amenities, locations, experiences, and special features like proximity to the beach or a private pool. You can also speak to their villa Specialists who travel to Italy, Greece, and Corsica who travel several times a year and stay at the villas to share their experiences.

Amenities vary depending on the villa, but typically you can enjoy, private pools, landscaped gardens, fully equipped kitchens, Wi-Fi, air conditioning, and outdoor dining areas. Many have sea views, private gyms, home theaters, tennis courts, direct beach access, and staff to help cater to guests for personalized preferences.

If you're considering add-ons such as private chefs, cooking classes, wine tastings, massages and more, you can enhance your trip with Think Experiences for a truly amazing stay.

Should you need anything during your stay, you can connect with your Local Specialists which is a network of villa owners and caretakers that are locally based. In addition to knowing the region, they are your point person to ensure that your needs are met.

Upon arrival, you will receive a Welcome Pack provided by The Thinking Traveller which typically includes a selection of local delicacies and essentials to help guests settle in and start their vacation smoothly. This might include items such as bread, pasta, wine, olive oil, and regional specialties. The pack is designed to give guests a taste of the local culture and cuisine as soon as they arrive.

THE THINKING TRAVELLER

London Office

The Old Truman Brewery

91-95 Brick Lane

London, E1 6QL

United Kingdom

Athens Office

Ethnikis Antistaseos 73

Halandri, Athens 15231

Greece

thethinkingtraveller.com

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PHOTO CREDITS | The Thinking Traveller

Read the MAY ISSUE #101 of Athleisure Mag and see ATHLEISURE LIST | The Thinking Traveller in mag.

THE ART OF THE SNACK | OSTERIA ACCADEMIA

As we continue into the fall, we're always on the lookout for new restaurants to add when we want to enjoy the company of family and friends. This month, The Art of the Snack takes us to Osteria Accademia. We wanted to find out more about the restaurant, it's aesthetic as well as what we should order. We took some time to catch up with partner, Murat Akinci to find out what we need to know before we come by.

ATHLEISURE MAG: Tell us about the owners of Osteria Accademia and how you and restaurateur Huseyin Ozer of Bodrum and Leyla of the UWS, came together to launch Osteria Accademia?

MURAT AKINCI: We were already working together at Leyla since the very beginning, but our friendship has started around 2002.

AM: What is behind the name and what can you tell me about the aesthetics as it does have a cozy vibe which is especially timely for the fall and upcoming winter season, and this was designed by Matt Murphy of Matt Murphy Design.

MA: Osteria Accademia (Accademia for short) pays homage to classic New York Italian-American restaurants, where delicious meals are served in settings both comfortable and unpretentious. Small & stylish, Osteria Accademia recalls cozy local places you might discover roaming the streets of Rome. The word 'Accademia' means “a life, community, world of schools, teachers and education” and is quite appropriate as the place is close to Columbia University & many schools in the neighborhood. The word is also a reference to a library, a meeting place, and place for conversation — and is the inspiration for our comfortably stylish interior. Some 3500 vintage books repurposed from a decommissioned library line the glowing bookshelves of the room creating an inviting, sound-controlled, and conversation-starting setting to enjoy great food & wine with friends.

AM: Your menu is focused on Italian cuisine with Mediterranean influences – can you tell us more about this approach?

MA: Osteria Accademia brings the best of Italian Cuisine to the Upper West Side with a delicious menu focused on house-made pastas and other timeless favorites, served in an eclectic space for a ‘new local’ dining experience. Accademia’s menu includes house made fresh pastas, plus favorites like Vitello Tonnato, Polpettine, Linguini Vongole, Chicken Parm, and an elevated Linguini della Nonna (Grandma’s Linguini). And don't forget the Vino! Accademia includes select wines from small vineyards throughout Italy, along with beers and Italian sodas.

AM: Your menu is also a nod to the diverse regions of Italy and is a collaboration between Consulting Chef Massimiliano Convertini (Max) and Executive Chef Claudio Cristofoli – can you tell us more about their backgrounds and how they worked together to create this menu?

MA: Max (Massimiliano) and I met working at I Tre Merli in late 1990’s & Max & Chris both worked together at Cipriani’s in Soho at around the same time… Max has been helping us from the beginning to launch the restaurant and introduced us to Chris during our opening phase. Max helped us with our opening menu and now Chef Chris is developing it further as the season is changing. The core of the menu will remain the same theme: Homemade fresh pastas…

AM: What are 3 appetizers that you suggest that we should have when we come in to dine?

MA: Vitello Tonnato, Polpettine and Eggplant Parmigano

We can never pass up on pasta.

AM: What are the three dishes that we must have when coming in with friends and family?

MA: Mafalde, Cacio Pepe Ravioli and Lasagna di Nonna

AM: For Secondi, what are 3 dishes that you suggest?

MA: Chicken Parm, Burger di Agnello and Orata

AM: What are 3 desserts that we should think about sharing with those at our table?

MA: Cheesecake, Cannoli and Tiramisu

AM: Murat, in addition to being a partner, you're the acting General Manager as well as the sommelier, what is his process in pairing wines with the cuisine?

MA: When pairing is concerned it is all about balancing the flavors of food & wine to create an optimal enjoyment of the guests. What is special about curating a wine list is to achieve this balance with selection of wines from minority producers who utilize natural, organic &/or sustainable methods to produce their wines as much as possible while giving authentically an Italian experience …

AM: You opened the beverage program with 10 white wines, 10 red wines and 3 sparkling wines. Can you name your favorite white, red and sparkling wine that you offer (one of each) and from what region they are from and what dish do you suggest could pair well with it?

MA: Alois Lageder, Pinot Grigio $59 - Kale Caesar + Spaghettini Vongole + Fennel Salad

Versante Nord Rosso, Nerello Mascalese $74 - Eggplant Parm + Vitello Tonnato + Mafalde

Fiorini Becco Rosso, Lambrusco $49 - Salumi y Fromaggi + Fritto Misto + Chicken Parm

AM: What are 3 Italian craft beers that you serve there?

MA: Manabrea Ambrata, Manabrea Biondi Torrente and Birra Fragrante

AM: With the fall and winter holiday season approaching, are there any special events that you will have going on that you would like to share with us?

MA: We are in the process of finalizing our planning for holidays.

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PHOTOGRAPHY CREDITS | Charissa Fay

Read the OCT ISSUE #82 of Athleisure Mag and see THE ART OF THE SNACK | OSTERIA ACCADEMIA in mag.

THE ART OF THE SNACK | LIMANI NY

In The Art of the Snack, we always love sharing our favorite places to get a meal and although many may be seen as splurges, there is a perfect union when you have a restaurant that focuses on clean eating and still feels like a splurge with its flavor profiles and assortment. We connected with Executive Chef/Partner, M.J. Alam of Limani New York who shared with us his culinary background, Greek-Mediterranean cuisine and a number of expansions that are taking place with his restaurant!

ATHLEISURE MAG: Tell us about your culinary background and how you came to Limani NYC.

CHEF M.J. ALAM: I am from Bangladesh originally and I used to live in Canada, grew up there and my culinary base is from Canada. So I learned everything there. I started working at a restaurant chain called Au Vieux Duluth in Montreal at one of the franchises with me and my friend. From there, I took the official chef position and then I was running them all. Before then, I used to work in Estiatorio Milos in Montreal for 3 years. I also opened another restaurant briefly in Quebec and I found out that they opened another Milos in NY and the guys were calling me and I took the position here as a sous chef and after a year, I took over.

I ran Milos NY for 18 years. I opened Milos Las Vegas and Milos Miami and then I knew that if there was an opportunity in the city, I would be interested in opening something else. The owners of Limani reached out to me and they were looking to open their second location in Midtown. They wanted me to be the Executive Chef and they made me a partner as well. So, that’s how we started. I love Mediterranean cuisine as this is what I do.

AM: For those that may not be familiar with Greek-Mediterranean cuisine, what flavors and spices are indicative of foods that are cooked in this way?

CHEF MJA: It’s everything and all that I do! It’s the fish and the fresh seafood! It's all about the salt, the pepper and the oregano. It’s about the capers – it’s about the Greek style! My goal is to always search for fresh fish and seafood and to bring this to the people at the table so that they have a modern Greek style for the modern diet I would say. This is my goal to find the fresh ingredients and give it to the people in a healthy way. I don’t do much with the sauce and all that. Everything is the fresh ingredients and the fresh herbs as well as the olive oil. We try to work with everything that is seasonal here.

AM: We are long time fans of Greek-Mediterranean cuisine and it’s such a treat to be able to talk to you as we are long time fans of Estiatorio Milos here in NY as a favorite for lunch and business dinners as well!

In looking at Limani, you have a gorgeous location at Rockefeller Center. Can you tell us about the interiors of this location and set the stage for us for those that have yet to dine here? Do you also have an outdoor option as well?

CHEF MJA: Yes, yes we have an outdoor option. We have an outdoor garden with tables outside, especially with the amazing weather so that people can enjoy it. Being on top of the rock with all of the buildings around it and there is fresh air that you can enjoy on a sunny day. People really enjoy it.

Inside, we have a nice, white Greek marble and interiors that make you feel like you’re in Santorini. We also have a small infinity pool in the middle of the dining area where you can jump in if you get too hot and cool down ha ha.

AM: Ha I’m sure that they don’t but I’m sure it’s pretty tempting!

What are 3 appetizers that you suggest they should eat after taking that metaphorical dip when they’re dining with friends and family?

CHEF MJA: We have our famous Grilled Octopus that we do sashimi style and it’s really good as it’s a Tunisian Octopus. It’s drizzled with some olive oil and a touch of red wine vinegar. Another great dish that we have that we’re famous for is our Greek Salad and our chips which is called Kolokithi which are paper thin sliced zucchini and eggplant chips served with lightly fried kefalograviera (cheese) and tzatziki.

AM: For your main meal, what are 3 dishes that we should have in mind when we’re coming in for our next visit?

CHEF MJA: We always have on display our fish and variety from all over the world from Spain, Portugal, New Zealand, Greece and local. So you come here, and you choose. Your server will take you to the display and will show you the market and whatever is available, that’s what you can choose. I do have some other options for those that may not like fish. We have a Cowboy which is a 26 oz. bone-in ribeye which has been dry aged for 30 days and is served with asparagus or and potatoes or French Fries. We also have Lamb Chops from Colorado that are served with Cauliflower and broccoli. But I mean, we mostly specialize in fish! I mean, people come here –

AM: For fish!

MJA: Yes, they come here to choose from the display, then the guys scale it, gut it out, clean it and we make it!

AM: What cocktails are you excited about as we’re in the thick of the summer where we’re all looking to be refreshed?

MJA: We have a number of options. We have our Lychee Martini, VIP-TINI with vodka and infused pineapple and we have our Mediterranean Mule with Figenza Fig Vodka, pomegranate juice, fresh lime juice, topped with ginger beer and served over ice. We also have an extensive and global wine list.

AM: To end a great meal, it’s always about dessert. What are 3 that we should be thinking about?

MJA: Oh we have a beautiful dessert that is a home made walnut cake Baklava. Another one that we created is the Deconstruction Baklava – it’s an oven baked layered phyllo dough with almonds, walnuts, cinnamon with honey syrup. It’s beautiful – it’s traditional and like everything, it’s made here. We also have a Chocolatina which is a chocolate lava cake and we use our seasonal fruits and Greek yogurt.

AM: In addition to your Rockefeller Center location, you are also in Long Island with your original location in Limani Roslyn as well as Limani Taverna in Woodbury. Can you tell me about these as well? Are the menus the same or are they different?

MJA: It’s 95% the same.

AM: Is there a pool there?

MJA: No ha ha you have to jump into the sea. But in addition to those restaurants, we also have our Boston locations. One will be in South Street and the other is in Chestnut Hill.

AM: How do you navigate having all of these restaurants? Is it difficult to split your time between them?

MJA: This is what I do, yeah. I love doing this. I was in Boston going back and forth hiring people. It’s about training people and then getting service started as well.

AM: Hearing how many locations are opening or will be opened, we definitely appreciate you taking the time!

locations are opening or will be opened, we definitely appreciate you taking the time!

MJA: Well, let me tell you about another one that’s coming – we’re opening in Charlotte, NC too. This will be around August.

IG @limani_nyc

PHOTOGRAPHY CREDIT | Limani NY

Read the JUL ISSUE #79 of Athleisure Mag and see THE ART OF THE SNACK | Limani NY in mag.

ATHLEISURE LIST | PIKES IBIZA

Pikes Ibiza is a 25 bespoke room and suites hotel iconic Ibizan institution in the San Antonio hills that just opened for the 2022 season.

Top British chef, Tim Payne is helming Pamelas restaurant. Known for his 36-year career in Michelin restaurants, a top UK chef and previously a private chef for Carl Cox - he will bring inspiring seasonal and local produce as well as an international twist to his dishes. This is perfect for feasts and when dining under the stars.

During the day, we suggest the brunch concept at Love Food Ibiza which is helmed by Tess Prince.

Recognized as a Top 100 Hotels in the world by Sunday Times Travel and winner of Best Boutique Hotel by White Ibiza Awards for the last 4 years, Pikes Ibiza is one of the world's most iconic rock n' roll hotels. Located in the hills of northern Ibiza, lush Mediterranean gardens are wrapped around one of the most famous swimming pools on Earth. They have a sunset terrace overlooking the countryside of Ibiza.

It is known as a creative hub and a trailblazer in Europe for arts and culture.

Founded in the late 1970's by legendary icon, Tony Pike, it is known as a playground for the music and film industry which included guests such as Grace Jones, Tony Curtis, George Michael (who filmed Wham's Club Tropicana video by the aquamarine swimming pool), Jon Bon Jovi and Freddie Mercury who held his 41st birthday part in what is now called Freddies on the property.

Although everyday is a great day to unwind, Sundays are a key day at Pikes Ibiza whether you're at the restaurants to take in their famous Pikes Sunday Roast which is a feast that is meant to be enjoyed from meat, veggies, wine and a few cocktails. You can continue on poolside to keep the party going while taking in the ambiance.

On Sundays you can enjoy an epic night at Freddies as theu have selected a mix of international headliners, local DJs and special collaborators for a weekly party. You'll find their favorites, those from the underground, cutting edge, legends and pop stars in an intimate setting that will perform to keep the good vibes going.

PIKES IBIZA

Camí de Sa Vorera,

S/N, 07820

Sant Antoni de Portmany,

Illes Balears, Spain

pikesibiza.com

IG @pikesibiza

PHOTO CREDITS | PIKES IBIZA

Read the MAY ISSUE #77 of Athleisure Mag and see ATHLEISURE LIST | Pike’s Ibiza in mag.

3 HEALTH FOOD TRENDS TAKING OVER THE WORLD OF GASTRONOMY

‘Health’ and ‘gastronomy’ used to be mutually exclusive concepts, but if one major trend has marked the new millennium, it is the passion for healthy, Mediterranean-style delights made with free range meat, seasonal fruits and vegetables, and of course, Omega-3 essential fatty acids. Such is the passion for colorful ‘slow food’ dishes that Business Insider recently heralded the big boom in Middle Eastern and Mediterranean cuisine across the U.S. Diners want flavor, but they don’t want it at the expense of an expanding waistline. Check out three newer health food trends that will ensure that you look as good on the outside as you feel on the inside.

Grazing Tables

If you thought that grazing and sticking to a healthy diet were impossible, think again. It’s all about what you choose to serve on your trays, and this year, the spotlight is on organic, zero-kilometre fare that can be shared in a group. Think an ample-sized tray of mezze, comprising various MiddleEastern delights such as kefta, chicken skewers, kebby, labne, hummus, and taboule. Note that the trays contain some fried items, but also fresh salads made with nutrient-packed ingredients like parsley and freshly chopped seasonal tomatoes. Grazing tables are the perfect opportunity to serve local products. Shared cheese platters, Mediterranean salad bars, or Middle Eastern bites go well with both wine and craft beer. As noted by Arizona restaurateur Ryan Hibbert, the key to keeping a grazing table exciting is to surprise your guests with homegrown delicacies they may not have known existed.

Sea-Sourced Snacks

Spanish celebrity Chef Ángel León (whose restaurant in the Coastal area of Cadiz boasts no fewer than three Michelin stars) is largely responsible for major discoveries of the potential of seaweed. The Chef has not only discovered new culinary species of plankton and algae, but also managed to incorporate them into traditional spanish dishes. How does a plankton paella with ali-oli tartar sound, for instance? The passion for seaweed is taking over the U.S. as well, with Whole Foods having recently announced that it would have many more sea-based snacks (including vegetarian tuna and seaweed butter!) Seaweed not only lends itself to different textures and food types, but is also super rich in vitamins and nutrients like iodine and tyrosine (which support thyroid function). Seaweed also contains a plethora of antioxidants, which help fight free radicals that age you prematurely and cause disease.

Creative Ice-Cream

It’s summer, and that means one thing: everyone’s screaming for ice-cream! Forget about flavors previously considered nouvelle, though. Salty caramel, watermelon and Kinder Surprise take a backseat. America is ready to tuck into newer varieties such as avocado, hummus, and of course, yuzu - the cumquat-like fruit used so often in Japanese cuisine and cocktails. There will also be more refined citrus flavors available, including tangerine and blood orange.The plethora of new combinations is very much in line with other top trends. Diners who dream of traveling the world can now do so, at least gastronomically. They can also rest assured that what they are consuming contains much more than just sugar and dairy. Rather, ingredients such as olive oil will be used to add extra creaminess while boosting your Omega-3 intake.

Light grazing, seaweed delights, and power-packed fruit and veggie ice-creams are just a few new food trends that pay respect to health as much as to flavor. Simplicity and a passion for Mediterranean-style munching are in, as is the penchant for world flavors that differ subtly from local fare. Finally, zero kilometre cuisine continues to hold sway, which is very much in line with renewed interest in healthy, organic cuisine that hasn’t traveled many miles to make it to your table.

Read the latest issue of Athleisure Mag.

WHY YOU SHOULD CHARTER A LUXURY BOAT ON THE MEDITERRANEAN

The Mediterranean in southern Europe is a first class destination for those looking for a high end, diverse area of the world that will provide visitors with great experiences and wonderful times. The best way to see the Mediterranean is by chartering a luxury yacht or sailboat and visiting the many wonderful cities that the Mediterranean touches. Here are some great reasons for you to charter a luxury boat on the Mediterranean. 

A Once in a Lifetime Experience

Sailing or yachting on the Mediterranean Sea is a unique and memorable experience that will leave you both relaxed, rested and recharged.  As you spend your days on the water, the calm and allure of it all will overwhelm you and remind you that there is a good life. There is a picture opportunity nearly every minute and you and your family, or friends who are sharing your adventure will all fall under the spell of the Mediterranean. Laying in the sun is one common activity when boating on the Mediterranean but you can also go fishing, snorkeling and scuba diving in some of the most beautiful and abundant waters in the world. This is definitely the perfect time to make some memories that will last a lifetime.

You Can Charter a Fully Crewed Boat

Whether you plan on chartering a sailboat or a yacht and if your goal is several days or a few months, Vyra.com can provide you with a fully crewed vessel for your entire time on the Mediterranean. They are also able to assist you with making sure you can come to port in any of your desired destinations. They will plan your entire itinerary with you and make sure that you do not run into any avoidable problems. And best yet, they can do this last minute and still get you to the places you want to go most.  If you want a chef on board or to have food constantly catered this can also be arranged. The same is true with a masseuse who you might want to meet you on certain days. Your boating trip can be as bare bones or all-inclusive as you prefer.

The Weather is Perfect

The weather in the areas of the Mediterranean is perfect for most of the year and cool during the coldest parts of the winter. This means that with only a sweater, you can enjoy the Mediterranean any time of the year and feel comfortable when you do. With access to so many lovely beaches and warm weather activities available knowing you can partake in them almost any time you go makes the Mediterranean a welcoming destination.

You Have Access to Amazing Places

The Mediterranean Sea is connected to more than 20 countries and territories and when you charter a boat on it, you can get to any of them easily. The Mediterranean is calm and easy to navigate making traveling to any of the places on its shores a breeze to get to. You can sail to some of the places people put down as their dream destinations. Whether it is the South of France, the warm coast of Italy or Spain, Sicily, Santorini, Malta, Bulgaria or Turkey, you can sail or yacht to any or all of them for a meal, a day or as long as you like.  Or you can simply hang out off the coast of any of these destinations and simply enjoy being near them.

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ATHLEISURE LIST | TSION CAFE

Beejhy Barhany, an Israeli Ethiopian opened Tsion Cafe in 2014 in Harlem's historic Sugar Hill district. Her goal was to bring the Ethiopian and Mediterranean healthy culture and living to the Harlem community because this area was her home. The location of Tsion Cafe is famously known for being Jimmy's Chicken Shack. Back in the 40's, that's where Malcolm X and Redd Foxx were frequently spotted hanging out and where jazz saxophonist Charlie Parker Jr., washed dishes before his big break.

She sees Tsion Cafe as a medley of Ethiopian, Israeli and American cultures. Guests can enjoy these foods,

live music and art of the community when dining at Tsion Cafe.

Three signature dishes that should be enjoyed is the Ethiopian Veggie Combo - Shiro atakilt, red lentil, kik alicha, gomen, beets served with injera; Tsion Eggs - caramelized onions, smoked salmon with injera and Shakshuka - 4 poached organic eggs sauteed with organic tomato, onion, pepper, spices and cilantro with bread.

Inerja comes with a number of the meals at Tsion Cafe, it is made with teff grain, a tiny round grain that is native to Ethiopia, it is also gluten free. The fermentation process takes about 3-5 days. This process is what gives injera its mildly vinegary (sour) taste. At Tsion our injera is made in-house, so it is always fresh.

Teff is rich in protein and contains many essential vitamins and minerals that are good for your digestive system, metabolism and immune system.

The dishes are from recipes that were passed down from her grandmother and mother and live on as a legacy to celebrate them at Tsion. These women influenced and shaped her into the woman she is proud to be today. Due to her global travels, she has added her twist and flavor to these already flavorful dishes.

Beejhy wanted to tell her story. As an Ethiopian-Jewish women in Israel and then the US, the narrative of Judaism did not include the thousands of years of history and cultural relevance that the Ethiopian Jewish community added to the larger story of Judaism. She started a non-for profit that created cultural showcases in the NY tri-state area, encouraging filmmakers and artists to have the opportunity to exhibit their works while promote the cultural heritage of the Ethiopian Jewish community. In doing these regularly, food became a cultural staple at these showcases. The response encouraged her to open the restaurant. It was an important way to showcase her culture in the community, and food is the gateway to learning a new culture.

Guests can enjoy a brand new menu that includes appetizers/bar menu, dinner and brunch which included Falafel. Recently, they introduced new handcrafted spirits to the drink menu. Patrons can enjoy their outdoor patio area while enjoying their meals.

TSION CAFE

763 St Nicholas Ave

NY, NY 10031

www.tsioncafe.com

IG @tsioncafe

Read the March Issue of Athleisure Mag and see Athleisure List | Tsion Cafe in mag.