SPRING STAYCATION | NOMO SOHO + CHOLA

We've navigated the fall and winter and depending where you're located, you're experiencing varying degrees of Spring! We love that during this time of year, you just want to do more things outside for longer periods! We also love that you feel the need to get a change of pace and sometimes it's not about traveling to a far off locale, but to experience your city and its neighborhoods in a different way!

For this month's location, we decided that a staycation in SoHo was the perfect way to enjoy of of our favorite neighborhoods. The ability to have an array of shopping destinations, restaurants, galleries, and more in the area is a great way to have a bit of a reset whether you do it solo, with friends, family, or your significant other!

To kick off our staycation, we stayed at the NoMo SoHo located on 9 Crosby St. We love that this area is Instagram ready, makes you feel like you're in the midst of fashionable brands from Maison Margiela, Alexis Bittar, R13 Denim, and Flying Solo to name a few, and has epic views with their floor to cieling windows where we could take in Hudson Yards and World Trade Center.

We have had the pleasure of attending a number of editor events, grabbing a bite at NoMo Kitchen, and more. We sat down and talked with NoMo SoHo's General Manager, Jeff Harvey, to find out about this hotel, amenities that it offers, the guest experience!

ATHLEISURE MAG: We've had the pleasure of attending events at this property from a number of years when it was the Mondrian and when it became the NoMo SoHo. Before we delve into the hotel, what can you tell us about what draws people to SoHo?

JEFF HARVEY: SoHo is an iconic Manhattan neighborhood - it’s infused with creativity, evocative expression, and artistic dedication - and we are lucky to call it home. Guests who stay at NoMo SoHo are truly in the epicenter of fashion, art, culture and nightlife, experiencing the best of the city.

AM: When did NoMo SoHo open?

JH: The hotel rebranded as NoMo SoHo in 2015.

AM: One of our favorite things about the hotel is the entrance. It's fun to see the graffiti, the arced trees and the lights. What is the overall aesthetic of this hotel that you want guests to feel when they enter?

JH: We’re very focused on art, and are proud to showcase both local artists and world-renowned talent. The archway at the entrance called the Tunnel of Love, along with the surrounding pieces, prepare guests for what they’ll see once inside: a graffiti-style heart mural in NoMo Kitchen from J. Goldcrown and rotating exhibitions throughout the hotel. Most recently, we showed art from local artist Robert Malmberg’s collection “The Sum of our Parts,” and we have exciting art and cultural activations planned for the remainder of the year.

AM: We love that this hotel has a number spaces that are IG worthy, including NoMo Kitchen. Can you tell us about the ambiance and when it is open?

JH: NoMo Kitchen is situated on the ground floor in a bright, vibrant greenhouse setting, offering a true SoHo dining experience. The restaurant is open daily for breakfast, lunch and dinner, and serves brunch Friday through Sunday. The restaurant extends onto the patio with the Rose Garden, an outdoor dining option open any time the weather permits. This floral oasis in the middle of the city is a picture-perfect spot to enjoy a meal with friends.

AM: In terms of the perfect Spring cocktail, what are 3 that you suggest for lunch?

JH: We suggest the “Spring Fizz,” made with a gin base, bergamot liqueur, raspberry notes, lemon & a splash of grapefruit. This cocktail is refreshing and light, making it perfect for sipping on a warm spring day. We also recommend the “Rose Spritz,” made with sparkling rose and St. Germain, perfect for outdoor gatherings and pairs wonderfully with springtime fare. For guests looking to enjoy a cocktail sans-alcohol, we recommend the “Immuniti” mocktail with hibiscus, fresh thyme and lime.

AM: When we're popping by for lunch, what are 3 appetizers that we can share?

JH: When enjoying lunch at NoMo Kitchen, we’d recommend sharing the roasted tomato burrata, the crab coquettes, and endive bites. These simple but classic options are the perfect tasty portions to start a lunch rendezvous.

AM: What are 3 dishes that you suggest for lunch that should be on our radar?

JH: For lunch, our flatbreads are always a hit. The heirloom tomato and garlic or the vodka sauce and burrata are not to be missed.

AM: As we move into dinner, what are 3 appetizers that you suggest that are on this portion of the menu?

JH: For dinner, we recommend the beef tartare, garlic shrimp, and the king oyster mushrooms to start.

AM: What are 3 entrees that we should consider for dinner when sharing with friends and family?

JH: When sharing at dinner, we recommend sharing the seafood paella or the whole baked rainbow trout. Both entrees have generous portions and are ideal when sharing.

AM: What are 3 cocktails that we should have for dinner?

JH: For dinner, we recommend guests order a classic martini, a timeless cocktail that's simple yet sophisticated, making it an excellent choice to accompany dinner. From our menu of signature cocktails at NoMo, “The Fix” is made with bourbon, campari, white peach & chipotle, perfect for sipping on its own or pairing with a variety of dishes. For guests looking for a lighter drink, we recommend the “Sun Kissed” featuring citrus and ginger flavors. These dinner cocktails offer a range of flavors and styles to complement various meals and occasions, from light and refreshing to bold and aromatic.

AM: What are 3 entrees that we can have for brunch when sharing with friends and family?

JH: Some of our most popular brunch offerings include the NoMo lemon ricotta pancakes, the avocado toast, and the NoMo burger. These options provide the perfect variety of savory and sweet to satisfy any craving.

AM: What are 3 brunch approved cocktails that we should enjoy?

JH: NoMo Kitchen recently launched its spring menu, featuring a great variety of seasonal, internationally-inspired dishes. It includes some year-round favorites, like our lemon ricotta pancakes and NoMo burger, alongside new items like a baked whole rainbow trout, ricotta flatbread with sundried tomatoes and artichokes, and a strawberry rhubarb tart. Combined with our mixologists’ expertly crafted cocktails, the new menus ensure guests can find the perfect option for their ideal meal in SoHo.

AM: We love a good Happy Hour - what do you offer during this time of day?

JH: Our happy hour is from 4-5pm every weeknight, and we offer discounted drinks and bites for those looking for an afternoon snack or a quick stop after work. During happy hour, beers start at $8, wines and spirits start at $10, and select appetizers such as grilled fish tacos, sriracha honey chicken wings and angus beef sliders start at $10.

AM: We love Taco Tuesday and in the month of March, you have some amazing themes. What are some themes that you have for this for the rest of the Spring and as we head into the Summer?

JH: Our chefs have been flexing their creativity with our Taco Tuesday menus. Past dishes have included octopus tacos with purple potatoes for National Octopus Day and Kahlua-marinated carnitas for National Kahlua Day. Upcoming menus will celebrate National peanut butter & jelly day with a first-time dessert taco and National German beer day for example where the taco protein will be battered. Taco Tuesday at NoMo Kitchen is served as a combo paired with a Margarita that follows the theme.

AM: We really enjoyed seeing the views from our room as those floor to ceiling windows were great! For guests who are staying at NoMo SoHo, tell us about the rooms as well as suites that you offer and what are the amenities that you have available?

JH: We’re proud to be in the tallest building in SoHo, and our floor-to-ceiling windows show off the incredible views that come with that distinction. Depending on which way the room is facing, travelers can get truly panoramic views of the beautiful city skyline, seeing the bridges into Brooklyn and overlooking the Empire State Building. The hotel’s spacious rooms feature full-size work desks, C.O. Bigelow bath amenities, luxurious bathrooms and more.

AM: You offer a #YourPlace package that allows people to use a room during the day. This is such a great concept - can you tell us about what day guests can enjoy when purchasing this package and if there are discounts for those who want to book a series of days?

JH: YourPlace allows guests to rent rooms for four or eight hours, providing premium day-use rooms that are popular with remote workers looking for a quiet, distraction-free place to boost productivity. These rooms come with complimentary snacks, access to our fitness center, and contactless room service.

AM: Tell us about your fitness center and what you offer here.

JH: Our 24-hour fitness center is equipped with cardio machines, free weights and weight machines. NoMo SoHo also frequently hosts public workout classes in our Penthouse or outdoor terrace (seasonally), open to guests looking to break a sweat and take in some of the best views of the city.

AM: There are many reasons why people are at your hotel and there is something about being in historic SoHo! For those that live in the neighborhood and are not staying at the hotel, but swing by NoMo SoHo for a Taco Tuesday, what are 2 additional things that you suggest that they should do in the neighborhood?

JH: SoHo has incredible shopping and a wide variety of art galleries. We always recommend that guests take in all of the art they can find nearby, and frequently see guests toting shopping bags into the hotel.

AM: For those that are enjoying a vacation or staycation, what are 3 things that you suggest that they should do in SoHo or in a nearby neighborhood?

JH: In addition to art and fashion, New York City is filled with opportunities to see live performances. Whether it’s a comedy show or a concert, it’s highly recommended.

AM: For our business traveler, who has the pleasure of staying at the hotel. What are meeting options you have for their gathering needs on property and what are 3 things that you suggest that they can enjoy in terms of bonding with their fellow colleagues that are off property and are in SoHo?

JH: Our event venues offer incredible variety. For a traditional meeting, groups can book our ground floor gallery or terrace, or groups can opt to book the Penthouse & terrace for a meeting with a view. The Penthouse has 360-degree views of the city, ample outdoor space, and can be configured to fit groups large and small. Business dinners in NoMo Kitchen are always a hit, and there’s no shortage of entertainment just outside of our doors for business travelers looking to take in more of the city.

AM: With the Spring and the Summer around the corner, are there events coming up that NoMo SoHo will be part of that you would like for us to know about?

JH: We just launched a series of wellness classes with Sound of Om, a local partner leading yoga, sound baths, meditation and more in our Penthouse. It’s a great way for guests and locals to relax atop the city. The Rose Garden is also open this spring and summer for diners looking to take in the weather during the warmer months.

AM: Are there any packages that you would like to highlight that we should keep on our radar?

JH: Our Pride offer will be available for stays throughout the month of June and will give guests a Pride welcome amenity, credit to dine at NoMo Kitchen, and two complimentary Pride cocktails at the restaurant’s bar.

IG @thenomosoho

PHOTOGRAPHY COURTESY | NoMo SoHo

We love that a staycation allows you to really enjoy a neighborhood at a granular level whether it's trying a new coffee spot, walking into a lounge for a few drinks, or taking in the architecture in the area! But when you're in a city like NYC, you are only an Uber or subway ride away from changing up the vibe!

We decided to revisit Chola, which we have previously featured in The Art of the Snack for our NOV ISSUE #49 in 2019. They have been making incredible Indian cuisine for 26 years and we wanted to try new dishes on the menu as well as take in the vibe and heartwarming way that they create each dish that leaves their kitchen. After an epic meal on the UES, we wanted to go deeper into their history, find out about the founder Shiva Natarajan as well as its owner Min Bhujel, and what guests can expect from this restaurant which is enjoyed by so many including Martha Stewart who has dishes named for her!

ATHLEISURE MAG: We had the pleasure of dining at Chola a few years ago and enjoyed the dishes that we had. Can you tell us a bit about the history of Chola as we know it opened in 1998!

CHOLA: Chola first opened its doors in February 1998, initially offering a menu centered around North Indian cuisine; however, it wasn't until founder Shiva Natarajan introduced South Indian dishes to the menu that the restaurant truly garnered attention. This pivotal move earned them a notable two-star review from The New York Times, propelling Chola to its current status as an acclaimed dining destination.

AM: Shiva Natarajan founded the restaurant and is known as a pioneer in Indian Cuisine here in NY. Can you tell us about his background and what led him to creating Chola?

C: Shiva, the founder of Chola, initially embarked on a career in finance as a young professional. However, after a few years in the financial sector, Shiva realized that his true calling lay in the culinary world. Growing up, he spent considerable time in the kitchen, learning invaluable techniques and recipes from his grandmother. This early exposure ignited his curiosity and passion for food and cooking, ultimately prompting him to transition away from finance. Inspired by his love for Indian cuisine, Shiva ventured into the restaurant industry, launching establishments like Sahib and Malai Marke. Through these ventures, he played a pivotal role in pioneering the Indian dining scene in New York City.

AM: We enjoyed meeting Min Bhujel as we dined at Chola this month and he is now its owner. Can you tell us about his journey in the culinary industry, working alongside Shiva, what it means to run the restaurant, and what the goals are for the upcoming years?

C: Min Bhujel embarked on his culinary journey in his native India, accumulating 16 years of experience in the hospitality sector. Upon moving to the U.S., he had the privilege of being mentored by Shiva, eventually becoming his protégé and right-hand man for over a decade. During this time, Min played integral roles in the operation and management of several of Shiva’s acclaimed restaurants.

Now, as the owner of Chola, Min's journey has come full circle. Running the restaurant holds profound significance for him, symbolizing the culmination of years of hard work and dedication in the culinary industry.

Looking ahead, Min, alongside Shiva, aims to uphold Chola's recognition in the Michelin Guide. Their ultimate aspiration is to earn a coveted MICHELIN star for the restaurant, reflecting their unwavering commitment to culinary excellence and innovation.

AM: What is Shiva's involvement in Chola at this point?

C: Shiva remains heavily involved in Chola's operations, particularly in menu and recipe development. He maintains a consistent on-site presence, diligently overseeing the quality and consistency of their menu items and service. Acting as a guiding force, Shiva continues to play a pivotal role in ensuring the restaurant's ongoing success.

AM: Shiva was on Martha Stewart's, Martha Cooks on Roku and is currently writing a cookbook. Can you tell us about this recent appearance as well as his cookbook?

C: During his recent appearance on Martha Cooks, Shiva teamed up with his friend and longtime patron, Martha Stewart, to showcase the preparation of some beloved traditional Indian dishes. Sharing his expertise, he provided valuable insights on spice selection and demonstrated the art of cooking Martha's favorite Indian dishes, including Butter Chicken, Okra, Lemon Rice, and Raita Yogurt.

Additionally, Shiva is currently channeling his extensive knowledge and experience of Indian cuisine into writing a cookbook. This endeavor aims to consolidate his culinary wisdom and travels across India, where he has picked up countless regional recipes to be shared with the world.

AM: When we're talking about Indian food, what are the ingredients and spices that are indicative of this cuisine?

C: When discussing Indian cuisine, several key ingredients and spices come to mind that are indicative of its rich, vibrant flavors. Some of these include curry leaves, coriander, cumin, saffron, cloves, chili, fenugreek, tamarind, and ginger.

AM: From a culinary standpoint, what regions do the dishes offered come from?

C: The dishes offered at Chola originate from diverse regions across India. These include Northern Indian regions like Kashmir and Punjab, as well as Kolkata in the northeast, and southern regions along the coast such as Bangalore and Karnataka. Shiva's extensive travels throughout India have enabled him to bring back traditional and original recipes from these regions, enriching Chola's menu for his customers to enjoy.

AM: You make your Ghee fresh at Chola - why is this such an important ingredient?

C: Freshly made Ghee holds significant importance at Chola due to its profound impact on the flavor of the cuisine. Crafted daily through the tempering technique, it enhances the taste and aroma of the dishes. One of Chola's best-kept secrets lies in the special blend of herbs used to temper the Ghee, further enriching its flavor and aroma.

AM: Before we delve into the menu, can you tell us about what guests can expect to see when they come into the restaurant. And can you tell us about the iconic vintage clock?

C: With a passion for antiquing, Shiva procured a broken antique clock from a train station three years ago. After careful restoration and customization, this clock now proudly adorns Chola's entrance, symbolizing its enduring presence in the Upper East Side neighborhood for the past 26 years.

Stepping inside, guests are greeted in the front room that features a spacious bar embellished with golden hanging pendants, exuding a warm and inviting glow. In the dining room, marbled walls complement gray banquettes lining the perimeter, while black and white photographs showcase coastal scenes from Southern India, offering a glimpse into the cuisine's origins. Throughout the restaurant, a blend of modern and traditional accents pays homage to the vibrant tapestry of Indian culture.

AM: In our recent visit, we were reminded of why we love this restaurant as you can feel the love and mindfulness in the dishes. It's also amazing to watch the faces of others that are there as you can see that they are being transported as well. Can you talk about some of the traditional culinary practices that are upheld at Chola?

C: At the heart of Chola's cuisine lies a deep-rooted passion and reverence for traditional cooking methods. Drawing inspiration from familial traditions, the kitchen meticulously upholds these practices to preserve the authenticity of each dish.

For Shiva, maintaining these culinary traditions is akin to staging a Broadway performance each night. The kitchen is expected to operate at peak performance, ensuring the consistency and excellence in every dish. This dedication guarantees that each visit to Chola promises the same high-quality experience for their patrons.

AM: You have new items on the menu which I know we had the pleasure of having. For an appetizer, what are 3 dishes that you suggest that we should share with friends and family?

C: For appetizers, here are three dishes Shiva highly recommends sharing with friends and family:

• Baghari Jhinga, creamy mustard shrimp from Kashmir

• Phuckawala Alu Dum, spiced tamarind potatoes, fresh coriander, and ginger

• Lasoni Gobi, tangy cauliflower, ginger, and garlic

AM: For the entree, what are 3 dishes that you suggest that we should enjoy?

C: For Entrees, Shiva suggests the following:

• Lata Shetty’s Lobster Ghee Roast, a family recipe from Shiva’s mother-in-law with tamarind, coconut, and onions

• Meen Polichattu, pan seared fish in a banana leaf

• Tanjavur Avial, a coconut-vegetable dish from Kerala

AM: We are huge fans of Saag Paneer and we did enjoy that when we visited, but we also had a new favorite, Gosht Saag! The lamb was lovely and that balanced with the spinach was truly a great experience! Can guests who enjoy a specific meat like goat have it paired with a curry or sauce that would make it a unique dish that may not be officially on the menu?

C: While we strive to accommodate our guests' preferences, our preparation method involves marinating and grilling meats specific to the masala or curry they will accompany. This meticulous process ensures optimal flavor but limits the flexibility to interchange meats with our sauce variety. Therefore, we cannot always accommodate the interchanging of meats and sauces, but we are confident there is something for everyone on our expansive menu.

AM: What are 3 meat based dishes that we should think about having for our next meal?

C: For Meat dishes, Shiva suggests:

• Melagu Kozhi Chettinad, a spicy pepper chicken curry dish from the house of Chettiyars

• Golbari Kosha Mangsho, a slow cooked bone-in goat curry from Kolkata

• Saag Gosht, spiced lamb, pureed spinach, ginger

AM: We love the rice and naan dishes that are offered - what are 3 that we should order for the table?

C: Must try rice and Naan items are:

• Misti Rice, a delicacy from Kolkata that features sweet rice, cashews, raisins, and ghee

• Mughlai Goat Biryani, a highly aromatic specialty with Basmati rice, whole spices, yogurt, and herbs served in a clay pot

• For Naan, the Chili Onion Naan is recommended for spice lovers

AM: To complete our meal, what are 3 desserts that we should think about having to share?

CC: To round off your meal perfectly, patrons should try the following desserts:

• Kulfi, a condensed milk and saffron ice cream

• Misti Dohi, a fermented sweetened yogurt from Kolkata

• Coconut Barfi, coconut squares with cardamom

AM: The cocktails have been curated by Allen Katz, Owner of the New York Distilling Company. Can you talk about his background and what his vision was for your beverage program?

C: The cocktails at Chola have been crafted by Allen Katz, Owner of the New York Distilling Company. With a background as one of the nation’s foremost authorities on distilled spirits and cocktails, Allen serves as the Director of Spirits Education & Mixology for Southern Wine & Spirits of New York. Renowned for his expertise, he conducts public and professional seminars on topics such as America’s food and cocktail heritage and even hosted The Cocktail Hour for Martha Stewart on SiriusXM.

For Chola's beverage program, Allen created cocktails that harmonize perfectly with the cuisine. He aimed to provide refreshing options that complement the bold flavors of our spicier dishes, ensuring a well-rounded dining experience for Chola’s guests.

AM: What are 3 cocktails that you suggest that we should order when enjoying our meal?

C: From Allen’s list, must try cocktails include:

• Himalayan Sunset, Spring 44 vodka, King’s Ginger liqueur, mango puree and fresh lime juice

• East of Manhattan, Ragtime rye, La Copa sweet vermouth and saffron syrup

• Ginger Lime Fizz, vodka, orange liqueur, ginger, fresh lime and cranberry juice

AM: In terms of beer and wine, what are 3 you suggest?

C: When it comes to beer and wine selections, Shiva recommends the following:

• Indian beers like Taj Mahal and Kingfisher offer a refreshing complement to the cuisine

• Rose from Driopi, Greece pairs nicely with a variety of dishes

• And don't miss out on Chola’s house-made Lassis, available in Mango, Sweet, and Salt variations, which are great non-alcoholic beverage options

IG @cholanyc

PHOTOGRAPHY COURTESY | Chola

Read the MAR ISSUE #99 of Athleisure Mag and see SPRING STAYCATION | NoMo SoHo + Chola in mag.

GET YOUR BEST SUMMER BROWS EVER WITH TIPS FROM UMBREEN

Throughout the decades, brow looks come and go. Full, bushy brows evoke 80s-era Brooke Shields. Super skinny brows scream the late 90s. Recently, the perfectly painted “Insta Brow” has been having a major moment.

For 2019, a more easy-going, lower-maintenance, the natural brow is trending. To achieve this look, we tapped brow guru Umbreen Sheikh for her best tips. As a licensed cosmetologist and Founder + CEO of Wink Brow Bar, Umbreen is a bonafide brow savant. Here’s how she – and her teams at Wink’s multiple locations in New York City, Brooklyn, and London – are helping clients live their best brow lives.

Umbreen Sheikh’s Top 6 Brow Tricks 

1. Assume the position

While you might think you need to park yourself this close to the mirror to precision-groom your brows, that isn’t actually the case. “Standing too close can throw-off your brow proportions, and make you lose perspective on the overall shape,” says Umbreen. “For best results, stand at least one foot away.”

2. Break out the brush

Short on time? At the very least, give your brows a thorough brushing. Stroke up and over, and then anchor your arches with a dab of brow gel or clear mascara. (More on brow gel shade-selection below.) FYI, the Wink tool of choice has an angled side and a spoolie on one end, so consider investing in a brow brush of similar quality. You’ll be using it every day, so it will pay for itself in no time.  

3. Select your ideal shade

Picking the perfect, slam-dunk shade of gel, pencil or powder is crucial, so this is where you need to spend real quality time. As a general rule, you’ll want to match your hair roots, which are typically one shade lighter than your brows. “Most women want their brows to add definition to their face, and not ‘read’ as harsh or aggressive,” says Umbreen. “Matching your brows to your roots does that.” With one exception, Umbreen cautions. “If you’re blonde, go a shade darker than your roots. Otherwise, you’ll look washed-out.” NOTE: If you opt for professional brow tinting, which lasts for up to four weeks and is among Wink’s most popular services, you can skip this shade-selection tip altogether. How easy is that?

4. Get a little nosey

One of the very best things about next-level brow grooming, whether you master it yourself or pop by Wink for professional assistance, is that it allows you to visually alter the shape of your nose. Thinner, wider – whatever nose look you’re after, beautiful brows can help you get there. If you’re opting for thinner, Umbreen recommends drawing an imaginary vertical line from the tip of your nose to the beginning of your brow and then focusing your shade-filling right there at the start. To make your nose appear wider, do the opposite and focus your shade-filling at the end of your brow, not the beginning.

5. Pencil (or powder) it in

Whichever shade format you choose, the absolute key to success is to follow the basic shape of your existing brow. Go easy, and only add color between hairs, as needed. “The idea is to shade, not ‘draw’ your brows on from scratch,” says Umbreen. “The goal is a soft, subtle look that lends definition. Straight, hard lines are to be avoided at all costs.”

6. Between brow appointments, “cheat” with concealer
Pressed for time? If you can’t make it into Wink or carve-out 15 minutes to do a thorough DIY bathroom brow-grooming sesh, Umbreen recommends adding a dab of concealer on the most unruly hairs. “Whatever you do, resist the temptation to just yank them out,” she says. “Brows add so much structure and personality to your face that you really want to take your time, and groom properly. Or better yet, head to Wink, and let us help.”

Read the latest issue of Athleisure Mag.

ATHLEISURE LIST | YOGA UNWINED

When you're selecting a workout studio or method, it's about finding a class that fits what you're interested in targeting as well as what fits your mood at the moment. A few weeks ago, we took our first Yoga Unwined class, which is founded by Morgan Perry and yes this combines yoga and wine together in a responsible and fit way!

Yoga Unwined is a yoga and wine education company. The classes weave together vinyasa-based yoga and fun wine facts through creative yoga poses. Each hour long educational class
ends with a meditative wine tasting, inviting you to mindfully taste what's in your glass while applying what you learned through the poses.

Morgan worked in wine marketing for a decade and fell in love with wine when she had the chance to visit wineries and vineyards in Chile on a press trip. She came back to New York and
started taking wine classes to learn more, and has been hooked ever since. She had practiced yoga for the past seven years. When she left her job in 2016, she immediately enrolled in an immersive yoga teacher training program. It was during this time that she created a yoga class that included wine education.

Each class focuses on one grape varietal (like Pinot Noir or Chardonnay) or category (like rosé or sparkling wine), so you will get a chance to learn about 20 facts about that particular wine. Instructors discuss some basic, but fun facts, which can include winemaking information, tasting notes, food pairings and more. These facts are woven seamlessly into the yoga flow, which is about 45 minutes long. After a five minute savasana or breathing meditation, you have the chance to comparatively taste two different expressions of the wine you just learned about and are able to see, smell and taste firsthand what is learned on the mat.

In New York City, they have partnered with The Arlo Hotel for their series - Bubbles & Brunch (look for these monthly classes in 2018). Students can book a package that includes a Yoga
Unwined class (focusing on sparkling wine), followed by bottomless brunch at Arlo Nomad's restaurant, Massoni. Recently, they concluded a series with Outdoor Voices and have partnerships with several yoga studios, such as Yoga Vida, with bi-monthly workshops. In January, classes will be held at Lululemon and SOLACE.

Expansion for Yoga Unwined will take place in Austin, TX due to the founder being from Texas. After the success of an event held in Austin this past summer, she will be offering a course this
Feb at Austin Winery. YOGA UNWINED Visit the website to find out more about Yoga Unwined series in NYC and additional cities. For those that are members of private clubs or luxury
buildings, you can find out when they are coming to these locations as well.

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YOGA UNWINED

www.yogaunwined.com

Read more from the Dec Issue and see Yoga Unwined in mag.

FRIENDSGIVING FOR NO KID HUNGRY

Avid readers of Athleisure Mag know that we enjoy sharing a number of initiatives that are taking place with our friends at No Kid Hungry and have talked to a number of fascinating chefs that participate in various campaigns with them. Next month is Thanksgiving and as people think of attending and hosting this food filled holiday, Friendsgiving for No Kid Hungry allows you to spread love to those that are less fortunate. This campaign encourages people to add a fundraising component to their feasts by signing up to host and invite friends to fundraise in support of the effort to end childhood hunger in America. 

In addition to signing up among your group of friends and family, No Kid Hungry has partnered with renowned chefs and culinary supporters to provide hosts with expertise, recipes and tips to ensure that their fundraising feasts are easy! We took some time to talk to two people who are key to dinners that will take place across tables in the states - Emily Elsen, Co-Founder of Four and Twenty Blackbirds pie shops, and Will Elliot, Bar Director of Maison Premiere - both in Brooklyn. We talked with them about how they got into the business, why they have partnered with No Kid Hungry for Friendsgiving and what the holiday season is like for their businesses.

ATHLEISURE MAG: Tell us your journey into the food industry and what led to the creation of Four and Twenty Blackbirds?
 
EMILY ELSEN: Melissa and I grew up working in our mother's restaurant from the time we were little girls. This laid the foundation for our keen interest in and ability to understand and be prepared for the demands of the food world. When Melissa moved in with me in NYC, we had already had aspirations of owning our own business - not necessarily a food business though! As it goes we gravitated back to our roots, and the inspiration for becoming pie makers came from our Grandmother Liz who was famous locally for her handmade pies. One thing led to another, and after a year of developing and planning and running a small home based pie company, we signed our first commercial lease and have never looked back! We sincerely set out to make the best pie in New York City, and to bring attention back to
pie in America.

AM: You and your sister work together - what are your roles/responsibilities and what are Melissa's?
 
EE: We both wear a lot of hats, and we do what needs to get done. Melissa has a degree in finance and I have a degree in sculpture and photography - so we naturally have gravitated to roles that employ our strengths. 

AM: You have a number of locations, tell us about them and are you anticipating additional locations?

EE: Our original shop in Gowanus is a busy, comfy cozy pie shop that has customers in all day long - it's the flagship. Our Café + Pie Counter in the Brooklyn Public Library offers soups, sandwiches, salads and of course pie. Our seasonal shop in Orient, LI offers pie by the slice, breakfast snacks and treats, espresso and pie a la mode - it's a great summer destination. Our newest location, our Pie Counter + Bar in Prospect Heights is a 10 seat counter that offers beer, cider and wine pairings that compliment our pies. Our four thousand square foot production kitchen is where the magic of the pie making happens and we run nearly 24 hours. We will crank out 5000 pies in a week's time for Thanksgiving 2017. Having this kitchen has allowed us to grow into the wholesale market in NYC and to work with larger clients such as Shake Shack on nationwide distribution, Fresh Direct, and Wholefoods. 

AM: With the holidays coming up, we can only imagine how busy a pie shop can be - what are the favorites among customers that we should keep on our radar?

EE: Our Thanksgiving menu has been the same since year two - our takes on the classics have become a tradition for many: Salted Caramel Apple, Brown Butter Pumpkin, Bittersweet Chocolate Pecan and our cult favorite, Salty Honey.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

EE: We’re excited to help support No Kid Hungry’s efforts to encourage people to give back during the holidays. Their Friendsgiving for No Kid Hungry is a fun way to celebrate the season while helping others. You can sign-up to host a Friendsgiving on NoKidHungry.org and receive resources to assist with planning your celebration (from decor templates to recipes), as well as fundraising tips to help your family and friends support their work to address childhood hunger in the U.S. Melissa and I are honored to be in great company sharing recipes to help celebrate the season, with two of Four & Twenty Blackbirds’ most popular Thanksgiving pies, Brown Butter Pumpkin and Salted Caramel Apple.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

EE: We’ve participated in other fundraisers for No Kid Hungry in the past, but this year we’re excited to do more as it speaks to the core of what we believe as a Brooklyn neighborhood business - that food brings communities together. No Kid Hungry is doing immensely valuable work in the food arena, from feeding kids in need directly through programs like school breakfast and summer meals, to teaching families how to shop for healthy food on a budget.
 
AM: Between running your locations, your book and teaching courses, how do you take time for yourself to stay fresh for the next thing?

EE: It can be very hard to make time for yourself in this industry. Everyone wants a piece of you and the requests are endless. Finding time to get out of town is important to me, I head to the Catskill Mountains to visit friends, or go to our shop in Orient to enjoy the coast during Summer months  - and Melissa likes to make sure she keeps her Sundays free for her personal life without interruptions of calls and emails.

Getting enough sleep is hard, but important to try to - and I've learned that I need to work hard to keep a balanced diet and eat enough protein and veggies - when you are thinking about and around food all day every day, sometimes you forget to eat it yourself!  

AM: How often do you change your menu as we love that you have some creative pies - what are 3 slices we should try?

EE: The menu changes regularly with the season - about every 3 to 4 weeks, depending upon availability of fruits. 

Lemon Chess, Plum Streusel and Matcha Custard, oh and Black Bottom Oat. 

AM: When you're making pies is there a playlist that you listen to and if so - what is on there now?

EE: We always have great music on in the kitchen - a huge variety of things get played. Lately, I personally have been listening to Isaiah Rashad, M.I.A., Kendrick Lamar, Joey Bada$$, Calvin Harris - but I love older hip-hop, Motown, reggae, a lot of pop dance music...anything with a good beat and lyrics. 
 

AM: Tell us your journey into the hospitality industry and what led you to becoming a mixologist?

WILL ELLIOTT: I started when I was nineteen years old on a little island off the coast of Maine. I was in college filling all of the front of the house roles. I was the only bartender in the only restaurant on this tiny little island for about seven years. I was also a musician and as many stories go, I started realizing that I was spending more time in restaurants than
playing music and I gradually fell in love with not only cocktail-making, but food and restaurant culture in general.

AM: You head up the bar program at Maison Premiere tell us what this role entails and more about the restaurant.

WE: The role of Bar Director at Maison Premiere is that of wearing many different hats. Of course, my primary role is the menu development and ideation and creating all of the recipes for our cocktails. But beyond that it's being the bar manager, so choosing all of our liqueurs, making sure the bar is properly stocked, and doing all of the nitty gritty work that goes into running a restaurant! Maison Premiere is a really special place-- it's definitely New Orleans inspired, but also has a horseshoe bar like found in Paris. It makes it a very communal place because you interact a lot with people around you and with your bartender.

AM: What are your favorite signature fall cocktails at Maison Premiere?
 
WE: My favorite new cocktail for fall right now is our new Pimms Cup. It uses a cool aged plum eau de vie that is really reductive and oily and has such an intense representation of plum. It's just super aromatic and delicious. The drink also has a little bit of cardamom -- overall just textbook autumnal flavors of stone fruit and warm spices.

AM: With the holidays coming up, what are some warm cocktails that we should enjoy on our next visit to Maison Premiere?

WE: We have a few great warm drinks at Maison Premiere. Of course, the classic is the Maison Hot Toddy, which is pretty fantastic. It's one of those great recipes that works with many different spirits, so if you're not a whiskey person you can still enjoy it! I love the toddy made with Calvados, it's perfect for fall. We also have a delicious drink called the Lady Lyndon made with framboise eau de vie, a rose cream (rose flower water on top), pineau de charentes, germaine-robin absinthe which has a lovely tea-like flavor. It's really great.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

WE: Friendsgiving for No Kid Hungry is a way to kick the holiday season off right by giving back. And it’s easy. Anyone can transform their next dinner party or holiday gathering into an opportunity to help others.  I partnered up with No Kid Hungry to share two of my favorite signature cocktail recipes with people who sign up to host Friendsgiving.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

WE: I partnered with No Kid Hungry a few years ago when I learned that one in six kids in America struggles with hunger. The relationship between No Kid Hungry and the culinary community is 30 years strong and makes sense. There isn’t a community more passionate about food and feeding people. Every $1 you raise can help connect a child with up to 10 meals. Every little bit counts.

AM: When you're not at Maison Premiere, how do you take time for yourself to recharge your batteries?

WE: Working in restaurants and bars can be challenging so to recharge I definitely focus on getting some actual rest, first and foremost. Second, I love to go out to restaurants with friends-- like Four Horsemen, Diner, and Spuyten Duyvil. All conveniently located near where I live in Williamsburg. Also, when I get the time I love to head upstate to relax-- Josh, one of the owners of Maison Premiere, has a great cabin upstate that I like to go up to and my family is from rural New Hampshire so those are both great escapes!
 
AM: How often do you update your cocktail list?

WE: It's not super regimented, but we generally like to update quarterly depending on the season. We're constantly working to have cocktails that we love and that fit the seasons!
 
AM: When you're creating cocktails prior to getting them on the menu, is there a playlist that you listen to and if so - what is on there now?

WE: As a musician, I am definitely inspired by music as part of my creative process-- I've been listening to a ton of post-disco/early 80s New York/Bronx-style music. It's super trippy stuff like Dr. Buzzards Original Savannah Band and Kid Creole and his Coconuts.

Read more from the Oct Issue and see Friendsgiving For No Kid Hungry in mag.

MARKET MAKER | SARA EISEN

Our cover girl is one busy lady as Sara Eisen is the Co-Anchor of not one, but two of CNBC's shows - Worldwide Exchange and Squawk on the Street! Sara joined the network in December 2013, as a correspondent focusing on the global consumer. You can see her each day as the Co-Anchor of "Squawk on the Street" at 10AM EST, which airs from Post 9 at the New York Stock Exchange. In January of last year, she was named Co-Anchor of the network's "Worldwide Exchange," which also airs daily from 5-6AM EST from CNBC's Global Headquarters in Englewood Cliffs, N.J. 

Around Athleisure Mag, we have CNBC on throughout the day at the office and loved learning more about this financial powerhouse who brings us what's going on across verticals in such an inspired way. 

ATHLEISURE MAG: Tell us your background and how you got into broadcasting and ultimately to CNBC?

SARA EISEN: After college at NYU, I went to journalism school at Northwestern's Medill School. While most students do a semester in DC, I went a different direction and spent the time in Hong Kong. I got an internship at Bloomberg TV in Asia and have been doing business news ever since. Initially, I worked as a production assistant, but kept raising my hand for on-air opportunities in my spare time on TV and radio. I went on to anchor the morning show in New York, Bloomberg Surveillance, before moving over to CNBC. But truth be told, I've wanted to be on TV ever since I grew up watching Oprah and taped a mock talk show at a local public access channel studio for a school project in high school. 

AM: We know that you enjoy talking about finance, what is it about this industry that makes you so passionate about it and do you have a specific topic within it that you really enjoy focusing on?

SE: My favorite topic within finance is the currency market, because it's the largest, most important market in the world. It reflects economics, politics, deal transactions, geopolitics and more. It was actually my excitement around learning about currencies during a college internship at Forextv.com that led me to pursue financial journalism. My other area of focus is global consumer companies, with a particular interest in sports apparel and shoes: Nike, Adidas, Under Armour, Lululemon. I love how they touch pop culture, fashion, sports and consumer economics simultaneously. 

AM: We love that when we're watching CNBC, you really are talking about a number of industries from fashion, tech, agriculture, etc. - and you have a fresh and fun way to present it to those of varying levels of understanding - how important is it to make these topics relatable to a wide, as well as a niche audience?

SE: It's very important! Ultimately, financial markets are just a reflection of all the real life things happening around us: whether it's shifting consumption from diet soda to healthier beverages, what trends work in online retail or just the styles of leggings that resonate with consumers each season. Those stories don't just matter to CNBC, but they're the everyday trends we all live each day. Investing and finance can be much more accessible if you focus on the areas you're interested in and understand. 

AM: What would you tell young women to encourage them to get into the world of finance and specifically finance broadcasting?

SE: My number one tip: become an expert, whether that's in the world of finance or journalism... or any other discipline for that matter. Having a niche is very valuable. For instance, during the financial crisis, when I was an intern at Bloomberg, I raised my hand to tell stories about the foreign exchange market at a time when currencies were fluctuating wildly.  I knew that subject well and eventually, my editors and others in the newsroom turned to me when currencies were the big market story of the moment, and they still do! Be the smartest person in the room about something, no matter how small the niche. 

I'd also say: don't let traditionally male-led industries dissuade you. Sometimes, there's an instinct to compete with the women around you, but being supportive, finding female mentors and passing it forward can all be empowering and rewarding. 

AM: Walk us through what it is like to prepare as a Co-Anchor for Squawk on the Street and Worldwide Exchange.

SE: I have a ton of support on both shows. We have a team of producers who work with me and my co-anchors to book guests and put together a plan for the next day's shows. By the time I'm off air one day, I have to start focusing on what we're doing tomorrow: planning the questions I want to ask guests, reading about the latest stories in finance, and politics we might want to include, and always talking to my producers about what we can be doing to fine tune the show before it starts. The hardest thing about prep: as much as you can be ready for everything planned, you also have to be ready to pivot on a dime to breaking news and the unexpected.
 

AM: As you do two shows every day, what is your day like?

SE: Well, my alarm goes off every day at 3:30am. I'm in the car on the way to CNBC HQ soon after, before getting my hair and makeup done ahead of the 5am start to my first show, “Worldwide Exchange.” In the car and the makeup chair, I'm reading the morning's news and emailing with my producers on the show lineup, the guests we have, the stories we're covering. I get off set at 6am and then travel from CNBC in New Jersey to the New York Stock Exchange ahead of my 10am show, “Squawk on the Street.” The hardest thing is maintaining a good eating schedule. I make sure to have cereal and coffee before the 5am show and then whole wheat toast with almond butter and bananas when I get down to the NYSE. At noon, I'm off air for the day. I fill my afternoons with networking meetings. It can be hard on my schedule to make evening plans during the week. Typically, my husband and I stay home to make dinner together and watch a little TV: no financial news, more like “The Bachelor.”

AM: What's your hectic time of year in terms of covering the world of finance?

SE: The financial news calendar can be similar to the school year: quiet during the winter holidays, quiet over the summer, busy all the other times. But particularly these days, with Britain leaving the EU and the excitement around the Trump presidency, there's never a slow day. I never take more than a week off for that reason. When my husband and I got married, he had to beg me to take off more time for our honeymoon.

AM: How do you maintain balance between such a hectic schedule, being a wife and taking personal time for yourself?

SE: Multi-tasking. 24 hours just aren't enough. I'll be making dinner plans during the commercial breaks of my shows. I'll be trying to book interviews in between exercises at the gym. It helps that my husband also works in the same industry. We don't get to talk about what we're each working on, but we're understanding of the pace and scheduling challenges of each other's jobs. 

AM: What has been your favorite story to cover to date?

SE: When Japan suffered the devastation of the 2011 earthquake and ensuing tsunami, I traveled there to cover the aftermath of the disaster. Very quickly, the focus turned to the developing crisis at the Fukushima nuclear plant. I would spend the days reporting and the nights doing live segments for daytime programs in the U.S. It was scary, exhausting, but also an amazing opportunity to be part of an unfolding, uncertain story that the world was watching.

AM: Who have been some of your favorite guests that you chatted with on air?

SE: Steph Curry, for sure. I've spent a lot of time with him, talking about the brand he's helping to build at UnderArmour. He's incredibly thoughtful and down-to-earth for someone living an insane level of success and fame. I also love interviewing Christine Lagarde, the Managing Director of the IMF. She's smart, poised and an incredible example for women everywhere. 

AM: When you're not on air, what can we find you doing?

SE: New York City will always be my favorite activity. I love to explore the city's restaurants, bars, shops and walk the streets as much as I can. 

AM: What's your personal style on air and how does that differ when you're out and about with girlfriends or date night with your husband?

SE: Early on, I found it was easier for me to stick with dresses rather than piecing together shirts, tops and pants. I like bright colors, interesting necklines, usually knee length... and always pair them with (very) high heels. There's a great wardrobe team at CNBC that helps me pull it together.

Outside of work, I'm much more laid-back. Leggings and t-shirts on the weekends, with my favorite Yeezy sneakers. My husband is a bit of a sneakerhead, so he makes sure I'm always current on the latest trends. For going out on weekends to dinner with friends, I still try to keep it pretty casual: usually Rag & Bone jeans and Rebecca Taylor tops are my go-tos. 

AM: What fitness studios do you enjoy going to?

SE: I belong to Equinox and try to get in to see my trainer as many times each week as I can. It can be hard to squeeze into my schedule. But the good news about waking up at 3:30am each day is that Equinox is relatively quiet at 2pm!
 

AM: What are three must-have beauty products that you swear by that keep your skin looking so great?

SE: Because I use so many products for my job on-air, I've recently been transitioning to more natural and chemical-free cosmetics. My favorite facial moisturizer is Belif Moisturizing Bomb. After scrubbing off a day's worth of camera makeup, this product leaves my skin feeling refreshed and moisturized, but not greasy. Speaking of scrubbing off a day's worth of camera makeup, Tarte Fresh Eyes makeup remover wipes are invaluable. Anyone who knows me knows my favorite beauty product is bronzer. Jane Iredale bronzing powder gives me a natural look. 

AM: What's currently on your playlist for your summer soundtrack?

SE: I'm constantly listening to the new Kendrick Lamar album... especially some of the slower songs like “Love and Loyalty.” Then again, my summer playlist features many of my favorites from recent years like Robyn, Charli XCX and Kesha. 
 

AM: Do you have charities or organizations that you support that you would like for us to know more about?

SE: Yes, I support the Simon Wiesenthal Center, an incredible organization that teaches the lessons of the Holocaust and confronts both anti-semitism and hate of all kinds. I have a personal connection as my grandparents were survivors of the Holocaust.

I also am involved with Room to Read, a remarkable charity that promotes girls' education and children's literacy in underserved communities in the developing world.

AM: If you weren't working in your current field, what occupation would you consider working in?

SE: If I wasn't covering finance and economics, I'd want to be working in finance and economics  They're what I love. My ultimate dream would be to serve as a central banker. They're the most powerful people in the world!
 

Our shoot of Sara Eisen took place at 1185 Park Ave at Penthouse A. Currently on the market, we sat down with Louise Phillips Forbes to find out more about this property!

ATHLEISURE MAG: There are so many great aspects to this apartment from its layout to the INCREDIBLE views from the penthouse – what can you tell us about this property?

LOUISE PHILLIPS FORBES: What’s not to envy in this exceptional home?! Breathtaking panoramic skyline views as far south as the Empire State Building and the Freedom Tower, and stunning sunsets over Central Park, provide the backdrop to this expansive penthouse with 4-bedrooms, 1-staff room, and 4.5-bathrooms, plus a beautifully landscaped, private wrap-around terrace and large picture windows providing terrace views from every room. With more than 1,700 square feet of outdoor space alone, it's simply paradise. Sun-drenched, bright and cheerful, this one-of-a-kind home has an extensive floor plan with grand, open rooms for entertaining complemented by ceiling heights over 11-feet. 
 
The bedroom wing offers a private escape with very spacious rooms. I’m especially enamored with the master bedroom suite!  It’s really rare to find one as big as this one. The peaceful retreat in the corner of the home provides double exposures and is lined with elegant Venetian plastered walls. It contains two substantial walk-in closets and a private entrance to the terrace. The luxurious spa-like en-suite bathroom features gorgeous natural stone tiles, a custom vanity, free-standing deep soaking tub with Jacuzzi jets, and a glass rain shower. It’s what I call heaven on earth and the perfect escape!

AM: What amenities are offered in this building for residents (common areas, services, etc.)?

LPF: Located in a prestigious residential area, 1185 Park Avenue was designed in 1929 by the renowned architectural firm of Schwartz & Gross, boasting an impressive Gothic triple-arch entrance with a circular driveway. Today, this New York treasure is recognized as one of the few grand courtyard buildings left in Manhattan. The friendly and professional full-time staff provide an unparalleled level of white-glove service and the amenities, include 24-hour doormen and staff, concierge, state-of-the-art fitness center, children's playroom, courtyard garden, bike room, private storage, and a pet-friendly attitude. 

AM: Tell us about the neighborhood that is directly around this building (Whole Foods, workout studios, eateries, etc.) and what neighborhood is this considered?

LFP: A premier residence nestled in the heart of Carnegie Hill, this elegant gem is conveniently located near Central Park and Museum Mile with easy access to world-class exhibits at the Metropolitan Museum of Art, the Frank Lloyd Wright-designed Guggenheim Museum, the Cooper Hewitt Smithsonian Design Museum, and the Jewish Museum, among others. Fifth Avenue and Madison Avenue beckon with high-end boutique shopping and fine art galleries, plus there is an abundance of distinguished restaurants, charming cafes, gourmet grocers, supermarkets, Equinox Fitness Club, the 92nd Street Y, and many popular retail destinations.

AM: For those that are interested in purchasing this unit, how can they find out more information? 

LFP: It would be very easy to call this stunning apartment home given the grandeur of the rooms, an abundance of private outdoor space, and views throughout. To schedule an appointment, people can contact me directly and I will be happy to give them a private tour and discuss the purchasing details. I can be reached via email at lphillips@halstead.com or at 212-381-3329.
 
AM: Where can readers find out about additional properties that you represent?
 
LFP: Visit my website at and click on the tab for “My Listings”. You can view pictures, 3D floor plans, and videos along with detailed descriptions of each property I’m working with from downtown to uptown.
 

Read more from the July Issue and see Market Maker | Sara Eisen in mag.

TCS NEW YORK MARATHON 2016

We're cheering on all those that are running in today's TCS New York Marathon! If you aren't running or there to cheer on your friend, you can track them here.

ATHLEISURE LIST: SIN WORKOUTS

SIN, standing for Strength In Numbers, is an industry leading Fitness Concierge service that launched in 2012 in Manhattan Today SIN Workouts is servicing clients in major US cities and abroad assisting in client training scheduling, program design and bookings at boutique fitness studios.
 
Founded by Vanessa Martin, CEO. Vanessa got her start in the NYC fitness scene after graduating from The University of Tampa and moving to New York to begin her career with a Residential Design and Management Firm. During her time as an acting Director for this company, Martin took it upon herself to introduce the concept of the boutique fitness industry that was on the rise to these projects in the residential space. Vanessa began to take multiple classes a day at leading studios and soon understood the phenomenon of boutique fitness. She recognized niche opportunity in this industry on the customer service front and organically grew SIN Workouts to what it is today.

Currently, SIN Workouts does not have a physical location in which clients are trained. SIN partners with existing studios and training facilities to send their members to. These services take place in New York City, The Hamptons, Miami, Boston, Chicago, LA and oversees.
 
SIN Workouts sends clients to an areas most elite fitness studios. At these locations clients have juice bar options for pre and post recovery shakes, name brand toiletries and exceptional upkeep of the clubs. They also have an apparel line. The beauty behind what is offered through their Fitness Concierge services is that each individuals program is customized specifically for them. Since SIN partners with many studios and training facilities, we are able to schedule clients with an incredibly diverse fitness program ranging from Bootcamps, Indoor Cycling, HIIT training, Yoga, etc! As a company, they also host special event classes and workouts throughout the year, known as signature SIN CRAWL that takes place on the West Side Highway Pier in the Fall.