SPRING STAYCATION AT MUSE NEW YORK

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

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

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

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

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

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

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

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

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

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

AM: What can you tell us about Little Opus?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

IG @musehotelnyc

PHOTOGRAPHY COURTESY | Muse New York

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

THE ART OF THE SNACK | BERIMBAU BRAZILIAN TABLE

During NYFW FW26, we kicked off the season by having dinner at Berimbau Brazilian Table in Midtown. Although we were there during the Winter, it is such a vibe to be in a spot where it feels like endless Summer, has great vibes, and an incredible menu that showcases Brazilian cuisine that is vibrant along with cocktails that will keep you coming back. We sat down with owner Mario De Matos to find out about this restaurant, its sister location in the West Village, and to know what we should order on our next visit!

ATHLEISURE MAG: Mario, we had an incredible meal during NYFW at Berimbau Brazilian Table in Midtown. Before we delve into the restaurant, can you tell us a bit about your background, how you came to the restaurant industry and why after launching the original location in the West Village that you wanted to open a second location?

MARIO DE MATOS: My connection to hospitality started very early in my life. My father owned a small bakery and grocery shop in Brazil, and as a kid I often helped him there. During school vacations we would leave the house at five in the morning, which felt brutal at the time, but it placed me right in the middle of customer service from a very young age. My father liked to keep me at the counter interacting with customers. Because I was young, people were naturally warm and patient with me, and I ended up building many relationships with the regulars who came into the shop. Looking back, that early exposure to hospitality shaped the way I understand service and human connection today.

In 2000, while studying law in Brazil, I came to New York to visit my sister and study English for what was supposed to be six months. Instead, I fell in love with the city and found my way back into restaurants, working in pizzerias and neighborhood spots across the city. I was very curious about the industry and eager to learn, and along the way I was fortunate to meet mentors who helped guide me.

After nearly a decade of working in restaurants, I began to seriously dream about opening a place of my own. In 2009 I had the opportunity to open Berimbau with a partner, and that was the beginning of my journey as a restaurateur. Opening the second location years later felt like a natural evolution. The original West Village restaurant has a very special history, and the Midtown location allowed us to introduce Brazilian culture to a new audience while continuing to refine what Berimbau represents today.

AM: Can you tell us about Executive Chef Victor Vasconcelos - his background in terms of where he trained, kitchens he worked in, and how he came to Berimbau Brazilian Table?

MDM: Chef Victor is from São Paulo, Brazil. He began his career in 2001 under the mentorship of renowned Chef Laurent Suaudeau at Chef Suaudeau Escola da Arte Culinária, Brazil’s first culinary arts school. He later coached Brazil’s top candidates for the Bocuse d’Or competition, leading his team to first place in Latin America and 15th place globally in 2017. After moving to California, Chef Victor earned a Michelin Bib Gourmand for his former restaurant, Caboco, which he opened with restaurateur Bill Chait. At Berimbau Brazilian Table, he brings his expertise home, crafting a menu that elevates traditional Brazilian cuisine through refined technique and a contemporary lens. When the 36th St location opened, he began as a consulting chef and quickly became our Executive Chef.

AM: What is the meaning behind the name Berimbau Brazilian Table?

MDM: The Berimbau is a traditional Brazilian instrument used in capoeira, the Brazilian martial art. For us, it represents the rhythm, spirit, and culture of Brazil. The idea behind Berimbau Brazilian Table is to create a place where guests feel transported and welcomed into a space the celebrates the many layers of our home.

AM: What are the flavors, spices, and ingredients that are indicative of Brazilian cuisine?

MDM: Our cuisine is very diverse, but there are a few ingredients that really define it. Yuca is a staple that can be transformed into many things (farofa, flour, dessert). And cajá and tapioca as well.

AM: For those coming to the Midtown location, what can you tell us about the vibe, ambiance, and the interiors?

MDM: The Midtown location has the same welcoming spirit as the West Village, but with a bit more flair. Our furnishings all draw inspiration from the organic elements of Brazil, and the art features a diverse group of artists from different regions. We wanted the space to reflect the richness of everything Brazil has to offer. We try to curate an inviting, lively, and easy going atmosphere.

AM: Are there differences between the Midtown and the West Village location?

MDM: The West Village location is more intimate, and Midtown is larger, more of a culinary and cultural hub for Brazil in the heart of the city. It’s designed to accommodate group dining, business lunches, and more elevated experiences while still carrying the same Brazilian spirit.

AM: For 36th St, what are 3 items For the Table that you would suggest that we have in mind for Lunch?

MDM: I would recommend the Dadinho, Pastel, and Coxinha.

AM: What are 3 mains that we should have in mind for Lunch?

MDM: Picanha Burger, Galinhada, Milanesa.

AM: Tell us about the Executive Lunch.

MDM: Because we are located in Midtown, we’re surrounded by offices and hotels, so we wanted to create something perfect for business meetings or quick lunches with colleagues. Our Executive Lunch is a two-course prix fixe menu featuring starters like Pão de Queijo or Broccolini, followed by mains such as Steak Salad or a Feijoada Plate. Guests can also add desserts like Sorbet or Pudim de Limão.

AM: What are 3 desserts that you suggest that we should think about to end our meal?

MDM: The Bolo de Mandioca is one of our classics, while Brigadeiro is a true Brazilian delicacy. Also the Mousse de Maracujá.

AM: For Dinner, what are 3 For the Table options that we should have in mind when coming in with friends and family?

MDM: Camarão na Cahcaca, Ceviche, and Mandioca da Casa.

AM: What are 3 Mains for Dinner that you suggest?

MDM: Strogonoff, Moqueca, and Red Snapper.

AM: Tell us about the Picanha Feast as we saw people ordering this and it seems very popular!

MDM: The Picanha Feast serves about three people, and features the top sirloin cap, a beloved cut of Brazil. It’s grilled under open flames until tender and then served table side, where Chef Victor slices it then lays it over farofa. Served with a side of a baby gem salad, broccolini rice, and hand cut fries, it makes for a delicious experience.

AM: We also noticed that you have vegan options in the menu as well. Can you tell us about these dishes?

MDM: We always want everyone to feel included at the table, so we made sure to feature vegan options. Brazilian cuisine lends itself well to plant-based cooking because many of our ingredients are vegetable-forward. For the Moqueca Vegana, it features a tucupi and coconut milk base with plantain and okra plantain, while our Feijoada Vegana replaces pork with tofu and market vegetables but keeps all the traditional flavors.

AM: Tell us about the Brazilian Social Hour and what would cocktail and 2 dishes from this menu be that we should enjoy?

MDM: Brazilian Social Hour is from Mon-Fri from 4 pm – 7 pm. It’s a time for guests to unwind and enjoy our stadium seating and Caipirinha Bar. One of my favorite pairings is the Negroni made with Amazzoni Gin from Brazil, great with Beet Tartare and our Pão de Queijo with pulled pork and bacon.

IG @berimbau_nyc

PHOTOGRAPHY COURTESY | Serafina Marketing

Read the MAR ISSUE #123 of Athleisure Mag and see THE ART OF THE SNACK | Berimbau Brazilian Table in mag.

SUMMER FRIDAYS | 3 EATS @ BARN JOO

With Memorial Weekend around the corner, it marks the first unofficial summer holiday as well as Summer Fridays - the ability to get out of work right around your lunch hour! Each Thursday, we’re going to share great places to go to enjoy a drink or a few bites. We suggest Barn Joo which is known for their Grumpy Hour which are midday specials at this Korean Barbecue spot located in Union Square as well as in Midtown. The other day we enjoyed garlic and soy chicken wings as well as potato croquettes. This not only hit the spot but paired well with their house rose for a great bite before we continues on throughout our day.

Read the latest issue of Athleisure Mag.

COCHON555 2018

Catch up on last year's Cochon555 2017 which we were proud media sponsors of

For the second year in a row, Athleisure Mag is honored to have been the media sponsors of Cochon555 when it arrived in NYC earlier this month! This fun competition pairs 5 chefs x 5 heritage pig farmers x 5 wineries/cocktails to create a series of dishes for attendees to enjoy.
In addition to NYC, there are a number of other cities to participate and when the chef is crowned, they represent their city in the ultimate showdown!

We chatted with one of the participating chefs, Chef Fabian Gallardo of La Esquina. We wanted to know why he participated this year, the importance of Cochon555 and of course to get the scoop on his eateries.

ATHLEISURE MAG: What are some of your favorite things about this competitive event?

CHEF FABIAN GALLARDO: I like that it helps farmers promote their amazing product.

AM: Do you regularly compete in food competitions?

CFG: Yes, Dan's Montaco, Cochon555, LA Food and Wine - that's not a competition event, but it's a lot of fun.

AM: For Cochon555, how did you decide what to prepare and what strategy goes into making these selections for New Pork City?

CFG: I utilize as much as I could to use all of the pork. I like to bring the pork's natural flavors.

AM: How important are competitive events such as Cochon555 and accompanying charities such as Piggy Bank for the culinary community and heritage breed pigs?

CFG: It's really important because as chefs, we can be ambassadors and promoters of heritage breed pigs. Great quality translates on a great final product.

AM: Do you have any personal messages about sourcing foods and products responsibly?

CFG: If you source the food from the farmer or breeder, they will help you out by giving you tips on what is becoming on season or what is on point at their farms.

AM: What inspired you to become a chef?

CFG: I like to learn about different cultures through their food.

AM: We've seen La Esquina's numerous locations as we're always looking for great places to get a taco! Are there any off-menu secrets our readers would love to know about?

CFG: We keep some specials at the brasserie, but the one that you should get off the menu is the Cochinita Pibil.

AM: What was the inspiration behind creating La Esquina and should we keep our eye open for additional locations?

CFG: The inspiration behind La Esquina was Urban Mexican Street Food. Whilst Mexico is very often associated with beautiful beaches, stunning views of paradise and tropical vibes, there is
that other side of Mexico, the grungy rock and roll Mexico City. No sombreros or gabanes here! Just pure leather and electric guitar, but with a Mexican twist. La Esquina has opened up two
new locations in just under a year and a half and there's no stopping us. Stay tuned!

But I think that Chicago is one of the greatest cities in the world. We have world class museums, the lakefront is spectacular and we live across the street from one of the greatest beaches that you could ask for – 6 months a year and then food! We own a handful of restaurants there.

“Our flagship location is made up of several different restaurants. Our famous store front is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie.”

— CHEF FABIAN GALLARDO

AM: What is the difference between the Flagship and the Taquerias?

CFG: Our flagship location is actually made up of several different restaurants. Our famous storefront is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie. The Taquerias around the city are outposts of our famous storefront. Midtown, Upper East Side and Brooklyn have a lot of the same delicious food; tacos, quesadillas, tortas and basic sides, but they have a more causal atmosphere, and they also have drink specials! The Cafe is the comfortable in between which contains a couple of more additions to the menu. The Brasserie is strictly fine dining, with a rustic and cozy feel. While it contains some of the items on the taqueria menu, there are slight alterations adding an extra touch to our most well known recipes. You are just going to have to try them all!

AM: What are some of your favorite things to eat and drink personally?

CFG: Tacos obviously! I love French food, Italian food, Thai food and Alta California Cuisine.

AM: Do you listen to music when cooking and hosting? What are some of your favorites on your playlist?

CFG: Yes! When I am prepping food, I enjoy listening to Sigur Ros and Bob Marley. While I entertain it's Rock & Roll, 60's, 70's and 80's.

AM: Who are some of the chefs and restaurant that have inspired you?

CFG: Chef Walter Manzke, he is my mentor. He gave me the opportunity to run one of his restaurants and I learned a lot from him. He will always push you to be better every day. Restaurants that inspired me are Republique, Carlos Salgado's Taco Maria (any Taco Lover
should go there), Rays Garcia's Broken Spanish and Jesse Gomez and Jose Acevedo's Mercado, Jeremy's Fox Rustic Canyon. There are some more, but I will list two pages haha.

AM: How do you give of your time? Do you have charities/philanthropies that you participate in?

CFG: We like to give back to the community and we try to do one or two charity events per month. On Feb 10th, we will be at Our Town's Art of Food at Sotheby's.

Read more from the Feb Issue and see Cochon555 2018 in mag.