THE ART OF THE SNACK | J-SPEC

This month's The Art of the Snack takes us to J-Spec Wagyu Dining and Esora Omakase in NYC. Anytime we have the chance to have Wagyu, it's definitely a treat and being able to have an Omakase meal is another one of those indulgences that have to be enjoyed. We chatted with Chef Koichi Endo to find out about this restaurant, what we should get when we dine there next and more!

ATHLEISURE MAG: Tell me about your culinary background and how it led you to J-Spec Omakase.

CHEF KOICHI ENDO: I worked at the Michelin starred Tempura Matsui, the first authentic tempura restaurant in New York City, for 4 years from the restaurant’s opening. I was trained by Mr. Matsui himself, who was a tempura master in Japan before moving to New York to open his own restaurant. He was the executive chef at that time and, sadly, has since passed away. I was the last person trained by him and learned the art of tempura from him. Combining my love of tempura and J-Spec's focus on wagyu, Esora Omakase counter allows us to showcase both sides. I’m also excited to be able to offer "wagyu tempura" since no other places serve it as traditionally in Japan meat is not used in tempura dishes, which feature vegetables and seafood.

AM: What can guests expect when they come to dine at J-Spec Wagyu Dining?

CHEF KE: At J-Spec Wagyu Dining guests can enjoy real A5 wagyu prepared with various cooking methods, from raw in a tartare or sushi to grilled steaks and many different options in between. A5 wagyu is the highest quality rating of Japanese wagyu beef. It is known for intense marbling, which results in exquisite flavor, texture and tenderness. Because our parent company, Tomoe Food Services, brings some of the best wagyu available in Japan to New York (and Miami), we not only have access to the best of the best wagyu, but are able to offer it to our guests at a more affordable price point. At J-Spec Wagyu Dining, guests can try different types of wagyu from all over Japan, some of it very rare and produced in small amounts like the Ozaki beef from a single farm owned by Mr. Muneharu Ozaki in Miyazaki Prefecture or Hida beef from Gifu Prefecture, which we will be featuring at the restaurant in September, when we also launch Esora Omakase next door to Wagyu Dining.

AM: What are 3 appetizers that you suggest that we should enjoy?

CHEF KE: A la carte at J-Spec Wagyu Dining: Wagyu Tartare, Foie Gras & Uni Macaron is a decadent dish that combines fresh raw wagyu with foie gras and sea urchin for a unique and delicious experience.

Overstuffed Wagyu Sushi is over the top (as the name suggests) with a slice of seared wagyu over rice accented with pickled takana (mustard greens) and nori that’s topped with ikura (salmon roe) and sea urchin.

Wagyu, Uni & Caviar Hand Rolls – another delicious combination that showcases the wagyu.

AM: What are 3 entrees that you suggest that we should order?

CHEF KE: A la carte at J-Spec Wagyu Dining:

Wagyu Flight is a tasting of two kinds of wagyu that usually comes with the prized A5 Ozaki Beef strip loin and another A5 wagyu, depending on what’s best that day. You will discover how very different the two types of wagyu are even though they will be the same cuts.

Ozaki Striploin Steak – this is a real treat as no other restaurant in New York uses Ozaki beef. Usually, the origin of the wagyu brand name is the prefecture of the origin or a local specialty. However, Ozaki beef is named after Mr. Ozaki. Ozaki beef is truly exceptional with well-balanced flavors compared to other wagyu.

Ozaki Surf & Turf is a J-Spec original dish composed of sliced Ozaki beef, sea urchin and shiso leaves. We sear the beef tableside for the guests, then top it with uni and wrap in shiso to serve.

AM: For our readers that have not had the experience of Omakase, what is it?

CHEF KE: Omakase means "up to the chef," the guests let us create a meal for them. We use the best seasonal ingredients available at the moment to prepare it, paying attention not only to the flavors but also the presentation and aromas for a full sensory experience for our guests.

I base my approach on three elements: "Shun" Present, "Nagori" Past, "Hashiri" Future. Shun presents that the best ingredients of the season, Nagori represents ending season for some of the ingredients that are about to disappear and Hashiri presents that first harvest of the coming new season.

AM: Tell me about Esora Omakase and what this menu is like.

CHEF KE: Esora Omakase is a more intimate experience, seating only up to seven guests at a time. The omakase showcases both best quality wagyu and the art of tempura. It features 8 courses, although the tempura part of the menu includes 9 or more pieces served one by one with all the traditional accompaniments so the entire experience takes about two hours. The tempura pieces include lightly battered seafood from Japan, seasonal vegetables, mushrooms, and filet mignon of wagyu wrapped in shiso leaf – nobody else is serving wagyu tempura. Other parts of the omakase include seasonal appetizers, sashimi of fish, wagyu sushi (raw and torched), fragrant broth with seafood and mushrooms, grilled A5 wagyu, shokuji rice of the day, dessert and tea. The menu is seasonally driven and will be changing frequently.

AM: What sake pairings do you suggest when enjoying Omakase?

CHEF KE: We have a sake pairing designed to complement the food, which features about eight different sakes from Japan, ranging in flavors, body, styles and aromas. We also have a list of sake by the bottle so guests can choose their favorite sake or discover new ones.

AM: When you're planning your menu, what are the items that you like to offer and how does seasonality play into this?

CHEF KE: I always focus on using fresh, peak quality ingredients to truly experience the season. I love going to the greenmarket to buy vegetables and how they change with the seasons. I want our guests to enjoy the different ingredients the four seasons bring us and create memorable experiences for them at Esora Omakase.

AM: You open in Sept as we begin transitioning into fall and looking towards the holiday season. What are you looking forward to with the restaurant?

CHEF KE: Autumn is the time of harvest, there are so many beautiful seasonal ingredients going into fall that I’m excited about and look forward to serving our guests, like matsutake mushrooms, for example, coming in October.

AM: Are there plans to open additional locations?

CHEF KE: Yes, there are plans to open more restaurants in the future. J-Spec Wagyu Dining was the first restaurant for our parent company and Esora Omakase grew out of that. We will be creating other dining concepts but wagyu will always be the core ingredient.

IG @JSpec.Wagyu.NYC

PHOTOGRAPHY COURTESY | J-Spec

Read the AUG ISSUE #68 of Athleisure Mag and see The Art of the Snack | J-Spec in mag.

THE ART OF THE SNACK | YUCO

The summer is perfect to enjoy with friends, family and your significant other. This means sitting around the table with great meals and making memories. We took some time to talk with Co-Owner/Chef Christian Ortiz of YUCO who tells us about the foods and spices of the Yucatan Peninsula and what is indicative of the region along with what he offers on his menu when you stop in next.

ATHLEISURE MAG: Tell me about your culinary background and how it led to you becoming the Chef/Co-Owner of YUCO.

CHEF CHRISTIAN ORTIZ: My culinary background has basically been self-taught. I've been cooking in Manhattan for 10+ years, in many, many different capacities. I've had the privilege of being my own boss for a bit of a while now. I think that space to grow and express myself creatively has humbled me, but also given me an opportunity to do things by my own rules. That developmental phase is a very important step in a chef, or any creative individual's trajectory. It's a massive responsibility, but if one harnesses it, and can inspire, teach, and train a team, to follow that vision, - well that's the kind of environment that makes careers.

AM: Why did you want to open YUCO?

CHEF CO: To be honest, I didn't. In the height of the pandemic, my business partner asked me if I wanted to go back into the restaurant industry, and I gave him a list of reasons why that would be a bad idea. It's an exquisitely unforgiving landscape. Restaurants are living breathing organisms that few will understand, less excel at, and even fewer master. Being independently funded, I never wanted to put an individual's investment in jeopardy. After some research and development, and several life changing bottles of wine, we agreed that we had to open up this restaurant for the sake of being able to give back to the NYC dining environment. An environment which previously had fostered so many special moments for the both of us, that had been ravished, and permanently altered by a global pandemic. There were a lot of passionate conversations, sleepless nights, lawyers, brokers, contracts, deliveries, dust, mistakes, talented team members, and dare I say a little bit of luck, but we opened. It's only been about 5 weeks, but our local regulars, and the neighborhood, have been extremely kind and supportive to us.

AM: How do you define your style of cooking?

CHEF CO: I've always viewed cooking as a privilege. A sacred bond between the guest, the ingredient, and the technique. I am just the vessel where those things come together. This allows me to transcend the notions of what a plate "should be" and hopefully, pleasantly surprise the senses. My cooking is light, yet bold. Very ingredient and technique focused. I use a lot of circles, and curves in my plating/dishes because for me it reinforces the idea of a community and sacred/divine feminim.

AM: What are the foods and/or spices that are indicative of the Yucatan Peninsula?

CHEF CO: Foods/spices - Cohinita pibil, fresh seafood, achiote, sour orange, coconut. The flavor profiles of the Yucatan Peninsula are acid, heat, and smoke. It's a bit of a multi-layered question. First there's Meso-American cuisine one has to acknowledge/understand, and then there's New World cuisine that one has to acknowledge/understand, and the influences those cultures have had on the culinary terrain. For example, the Dutch settlement in the Yucatan has led to Edam Cheese being a staple of most kitchens there.

AM: What can guests expect when they come to dine at YUCO?

CHEF CO: A truly unique dining experience unlike any other. An environment that has an unparalleled attention to detail.

AM: What are 3 cocktails that we should try when visiting?

CHEF CO: In all honesty, I would try all the cocktails. I would compare this question to asking a parent "which is their favorite child." Our head of Bar Program, Ben Wald, has created a cocktail menu that is boldly unique, but also takes into consideration the varying palettes of NYC diners/cocktail enthusiasts. And how that ecosystem coincides with our culinary program.

AM: What are 3 signature dishes that you suggest that you should enjoy?

CHEF CO: We have an a la carte menu, short form, and long form tasting menu. We're also working on doing one off menus at the Chef's counter, as we continue to build trust and loyalty with our guests.

There are a number of dishes to enjoy such as the Pan Seared Diver Scallop, Wagyu Ribeye Steak and the Niman Ranch Pork Pibil which is recommended for parties of 6-8 people and must be ordered 24 hours in advance.

AM: What are 3 appetizers that you suggest?

CHEF CO: I would humbly suggest our guests try the entire menu. Maybe not in a single sitting. The ceviche, elote soup, tacos, Crispy octopus, and mole are life changing, but I think the menu as a whole is a very transcendiary experience.

IG: @YUCORestaurant

@ChefChristianOrtiz

PHOTOGRAPHY COURTESY | YUCO

Read the JUL ISSUE #67 of Athleisure Mag and see THE ART OF THE SNACK | YUCO in mag.

THE ART OF THE SNACK | CONCORD HILL

As the summer continues, there are more opportunities to go out and enjoy the long days with friends and family. For this month's The Art of the Snack, we talk with Owner/Chef Guy Kairi to find out about Concord Hill located in Brooklyn. He shares his culinary journey, what we should order on our next visit and what we can expect when we swing by.

ATHLEISURE MAG: Tell us about your culinary background.

CHEF GUY KAIRI: I grew up in Tel Aviv in a family of Greek and Egyptian immigrants and food was always a big part of my life. I went to culinary school in New York and when I graduated, I kept thinking about working in Europe even though New York had a great culinary scene. I just wanted a more classic setting where I could perfect my skills. I spent some time in France, about six months since I could not afford to work for free for very long! I apprenticed in a few restaurants in Paris and a butcher shop in Normandy, absorbing whatever knowledge I could along the way. When I returned home to Israel, I wanted to put my classic training to use. My first five years were spent at a super busy bistro at a boutique hotel. I learned to work very fast in the kitchen while still maintaining the quality of food. This was a good first part of my career and made it easier to take a step up to fine dining. Then I heard about a Japanese chef coming from the UK to open a restaurant in Tel Aviv, also in a boutique hotel. It was a very interesting project as it took 13 years to renovate the building. A real passion project from a guy from London who wanted to have his favorite London restaurant, Dinings, in the hotel. [I actually was connected with him through some friends in the art world, his art dealer was my friend.] It was a complete switch from French to Japanese, like starting from scratch. The whole approach to the experience was completely different so I immersed myself fully into the process. Usually, to be a sushi chef, you need 7 – 10 years of training but the chef said I would be ready in 3 years. By the end of my time there, I was able to execute the menu at a very high level. I did learn that you can make amazing things in a small space. All it takes is to be adaptable, creative and have a skillful hand. By the time I was in my mid-thirties, I knew sushi was not my passion. My real passion is more connected to cooking with wood and live fire with a clear connection to nature and what’s going on around us. I was always drawn to the sea and seafood. My focus became more about cooking simple preparations but using the best ingredients. I’ve also worked in San Sebastian and was very inspired by my time there.

AM: How would you define your style of cooking?

CHEF GK: For me, it all starts with the ingredients, which is then backed up with Japanese techniques and classic French preparation.

AM: What led you to become the chef/owner of Concord Hill located in the Brooklyn?

CHEF GK: While I was in cooking school, I bartended in the West Village. Over the years, I kept in touch with the owner and whenever I came back to see what was happening in NYC, we’d meet up. I was scoping out what it would take for me to open in the city. He co-owned this restaurant with two people I used to work with but it wasn’t really working out. He was torn between closing or selling, really whatever came first. For me, coming from a foreign country, having a place that was plug and play was the best option. I had already lived in Williamsburg and it was natural for me to come back. Concord Hill provided me with a good platform to do what I wanted without having to build a restaurant first.

AM: When did you launch and what can guests expect when they come to dine at Concord Hill?

CHEF GK: I bought the restaurant in April 2019 and then spent several months slowly changing the menu.

Guests can expect a warm welcome, we’re sort of “fine casual.” I’m committed to sourcing high-quality ingredients, at the peak of the season and at peak quality. The menu evolves with the seasons and always features different types of seafood and flavors. Diners have the option for a lighter meal or more sophisticated multi-course dinner. I look for healthy ingredients, grown and harvested responsibly.

AM: Can you talk about the aesthetics of your restaurant for those that will be dining inside?

CHEF GK: The dining room is intimate, about 36 seats, but we nearly double the seating in the warmer months with the outdoors. We have touches of marble-like our bar countertop and some ledges but generally, the décor is simple and color palette muted. It’s really about what’s on the plate.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

CHEF GK: It always starts with the ingredients. I love talking with my purveyors about what they’re bringing in. From there, it’s all about how to prepare them in the simplest way.

AM: What are 3 signature dishes that you suggest that we should enjoy?

CHEF GK: Hay Roasted Chicken – if you like chicken that’s a great one to try.

Yuzu-miso Glazed Grilled Shrimp – it’s just a delicious combination of flavors.

Wild Caught Fish - I always have a wild caught fish on the menu. They’re caught off Long Island and brought to the restaurant whole. I butcher them here.

AM: What are 3 appetizers and/or desserts that we should try at Concord Hill?

CHEF GK: Mushrooms with Egg Yolk - our mushrooms are foraged and I only use free-range eggs.

Jamon Iberico on a mini baguette from Balthazar shows off one of the world’s greatest hams. It really brings me back to my time in San Sebastian in Spain.

Basque Cheesecake with fermented blackberry sauce has become a signature dessert at the restaurant. It’s also inspired by my time in the Basque country in Spain. The crustless cheesecake is baked at high temperatures to create a singed outer layer that gives it a burnt look on the outside yet it is airy and velvety on the inside.

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

CHEF GK: There’s a fun story with one of our signature drinks, the MandarAnna. It was a bespoke cocktail we created for the birthday of Anna, one of our great friends and loyal customers. It’s made with mezcal, mandarin, morita chile. St. Germain, thyme. She loved it and asked us to put it on the menu, which we were happy to do.

The Goose is Loose with pear vodka, lemon, ginger, jalapeño, pear puree – it has a little kick from the ginger and jalapeño tamed by the fruit. It’s light and easy to drink.

You've Gotta Be Kiwiing Me is made with gin infused with kiwi, cucumber and basil, boomsma bitter, aquavit and lemon. Our bar team loves to infuse spirits with other ingredients to create uniquely flavored, delicious cocktails that you can’t find anywhere else. The cocktails change seasonally and this one is perfect for summer.

AM: What vegan, vegetarian and gluten-free friendly items do you have?

CHEF GK: Fresh Herbs & White Beans and Grilled Mixed Cauliflower are both vegan dishes. For vegetarian options we have Mixed Lettuce, Almond & Pear Salad; Mixed Organic Mushrooms & Egg Yolk; Grilled Kale & Parmigiano Reggiano, and Truffle Fingerling Potatoes.

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups, delivery, reduce indoor dining, outdoor dining etc. – what have you been doing during this time?

CHEF GK: When the pandemic started, we pivoted immediately to pickup and delivery. It was just me and my GM working every day. I was cooking alone in the kitchen and it was incredibly stressful. We didn’t know how long we would have to do that. Thankfully, we had been doing some delivery beforehand so we didn’t have to start from zero. It grew pretty rapidly and introduced us to a lot of new customers. Our delivery volume today is actually still higher than before the pandemic so that’s a win. Now that everything is reopening and New Yorkers are dining out again, we are meeting people for the first time even though they have been delivery customers for over a year. That’s very cool. Outdoor dining has been amazing. Previously we only had a couple of tables outside but once the city loosened regulations, we were able to build a curbside structure and add several more tables on the sidewalk. We’re also part of Open Streets so in the summer we have a lot more seats.

IG @Guy.Kairi

@ConcordHillBK

PHOTOGRAPHY COURTESY | Concord Hill

Read the JUN ISSUE #66 of Athleisure Mag and see The Art of the Snack | Concord Hill in mag.

THE ART OF THE SNACK | BALADE RESTAURANT

This month, we're embracing Spring transitioning into Summer which is the perfect time to try out new places that have been on our list. It hasn't missed our attention that National Hummus Day is May 13th. In this month's issue, we talk with Balade's chef and restaurateur, Roland Semaan to find out more about his Lebanese-American restaurants.

ATHLEISURE MAG: Tell us about your background in culinary and how you came about opening Balade?

CHEF ROLAND SEMAAN: Balade is the Lebanese word for “produce of the highest quality.” That’s what diners can expect at Balade in the East Village. I am a native of Beirut, Lebanon’s Capital City. My interest in hospitality started in the kitchen of my childhood home in Lebanon as I watched my mother and grandmother cook. My father was a diplomat, and my family home was the host site of elaborate dinner parties that welcomed political guests from around the world.

At eighteen, I traveled to Le Bouveret, Switzerland where I attended Cesar Ritz College and studied hotel and restaurant management. After graduating, I went to Dubai for a year to work in the hotel industry. I came to the United States to attend Johnson and Wales University in Providence, Rhode Island where I earned my Master’s in culinary arts. From there, I moved to New York City where I began my career at Great Performances, a catering and events company managing the company’s large-scale events. Then, I took a management position with the Atlantic Grill, part of B.R. Guest Hospitality. From there, I worked at Hilton Hotel in Times Square to serve as its food and beverage director.

My entrepreneurial spirit led me to develop my own restaurant concept. I found the perfect location in the East Village and returned to my Lebanese roots with the opening of Balade Restaurant in 2010. My mission is to introduce Lebanese cuisine to New Yorkers. The restaurant has since a staple serving the neighborhood and destination clientele.

AM: What can guests expect when they come to dine at Balade?

CHEF RS: The interior design reflects the culture of Lebanon adorned with circular cut pieces of wooden cedar trees and Arabesque tiles – all imported from Lebanon. Outdoor seating is offered in a heated space with transparent partitions, picnic tables and chairs, and astro turf. Hardcover cookbooks line a top shelf above the outdoor dining area.

Guests can also expect food authenticity, all our cooking is made from scratch and grandma recipes. (Items such Olive oil and Zatar are imported from Lebanon).

AM: What are foods and/or spices that are indicative of Lebanese cuisine?

CHEF RS: Hummus, Taboulé, baba gha nouj, Warak einab, Shawarma.

AM: What would you say is a signature of Balade that we can enjoy?

CHEF RS: Hummus is our secret. The steps from cooking the chickpeas, to grinding and mixing it to get out our fine Hummus are very delicate and specific. Hummus is our home run signature and one of our best sellers!

AM: In honor of National Hummus Day on May 13th, what are 3 that we should enjoy at Balade?

CHEF RS: Hummus Beiruté: Chickpeas purée, with tahini, cumin, cucumbers, tomatoes and scallions.

Hummus Lahme: Chickpease purée with lamb topped with pine nuts.

Hummus Kebbe: Chickpeas purée served with kebbe krass garnished with nuts and pistachios.

I also suggest the hummus sharing plates which can pair well with Balade’s curated selection of Lebanese wines/beers.

AM: To start our meal, what are 3 dishes you suggest that we should order?

CHEF RS: Dinner can begin with a spread of savory, shareable plates called Mezze. Jwaneh are chargrilled chicken wings that are marinated for 48 hours with Balade proprietary spices and imported olive oil from Lebanon; there is also Mouhmara, freshly-ground red peppers and walnuts topped with pomegranate; Makanek beef sausages flamed table side with fresh lemon juice.

AM: For family platters, what are 3 dishes you suggest that we should order for the table?

CHEF RS: Family-style platters like the Supreme Mixed Grill is served covered in Balade’s famous house-made bread and edged-open to reveal a medley of grass fed beef kafta, lamb kabab, chicken tawook, and lamb chops served with chargrilled vegetables. The Samke Mechwiye is a whole grilled branzino, bone-in, marinated in lemon, olive oil and salt served with tahini dipping sauce. Djej Al Fahem is a half chicken marinated with their Balade’s signature recipe of fresh herbs and spices served with hand-cut fries.

AM: And for dessert?

CHEF RS: Ashta consists of “white pudding,” a rich cream traditionally made by repeatedly skimming the film that appears on the surface of boiled milk. The pudding is then coated with honey and topped with pistachio and fresh strawberries. Mouhallabie is a recipe handed down from his grandmother. It consists of a milk pudding topped with ground pistachios and orange blossom. Lebanese Ice Cream is available in pistachio and vanilla made from rose water.

AM: What do you offer in terms of beer and wine?

CHEF RS: We have a well-curated wine list that consists of mostly red and white wine imported from Lebanon, in addition to France and Italy. Our beer selection comes from Lebanon, Jordan, Turkey and Morocco.

AM: In addition to your restaurant, Balade, you have Balade Your Way, what can you tell us about this?

CHEF RS: Balade Your Way, the healthy fast-casual eatery exuding the allure of middle eastern markets, and is the sister restaurant of Balade. We also offer hummus as a cold appetizer and dip.

Balade Your Way can be a grab-and-go option for a picnic in the park, an office lunch, or an option to take home for dinner.

I suggest enjoying our Hummus: Puréed chickpeas, tahini, garlic, lemon.

Hummus Ginger: Puréed chickpeas, tahini, ginger, lemon.

Hummus Jalapeño, & Cilantro: Puréed chickpeas, tahini, jalapeños, cilantro.

AM: It has been quite a year and very challenging for a number of restaurants. How were you able to navigate this time between Balade and Balade Your Way?

CHEF RS: Restaurants are the heart of many communities and so is Balade. Due to Covid-19, consumer behavior has changed and our Management Team lead by myself has been working very hard to adapt and adjust to the changes by putting the main focus on the safety of our diners. We have put in place strict sanitation measures and we are following the DoH guidelines to 100% to keep a safe and happy environment for our dinners and staff!

All our Employees are now vaccinated!

Even though we never closed, this whole year has been a transition. It was a tough year but thanks to the continued support of our customers we made it through the hardest times! Surviving the pandemic will for sure make us stronger and stable in this world! Brighter days are coming for us and our Community. We cant wait to welcome you all back at Balade!

IG @BaladeNYC

@BaladeYourWay

PHOTOGRAPHY | Balade NYC

Read the May Issue #65 of Athleisure Mag and see The Art of the Snack | Balade Restaurant in mag.

THE ART OF THE SNACK | SOOGIL

This month, we're enjoying French-Korean Soogil located in the East Village. Owner/Chef Soogil Lim talks with us about his restaurant, signature dishes, cocktails that we must try and how he has found additional skills as he has navigated the pandemic.

ATHLEISURE MAG: Chef Soogil Lim, tell us about your culinary background.

CHEF SOOGIL LIM: I was born and raised in South Korea and was originally going to major in Biology. I became interested in the culinary world when I went into a restaurant and saw a sign that said “Make People Happy.”

It prompted me to research culinary education and enter the Culinary Institute of America in Hyde Park, NY. Upon graduation, I began my training in French cuisine at Restaurant Daniel, one of New York’s most acclaimed fine dining restaurants. Through my hard work and dedication, I was able to move up the ranks and become the first Korean Sous Chef in the restaurant’s history, which I am very proud of. After working for 7 years under Chef Daniel Boulud (three as Sous Chef) and honing my French technique, I became Executive Chef at the modern Korean restaurant Hanjan, where I ran the kitchen for 4 years. For my own restaurant, which opened in 2018, I decided to blend the two culinary backgrounds I love: French and Korean.

AM: What led you to creating your French-Korean restaurant, Soogil that is located in the East Village?

CHEF SL: For my restaurant Soogil, I wanted to combine my Korean background with my French culinary training to create a harmony of the food cultures of France and Korea. The East Village is home to restaurants serving cuisines from various countries. Korean, Japanese and Chinese restaurants are concentrated on and around St. Mark’s Place, and Indian restaurants lined up along 6th Street. The Momofuku empire began as a small noodle bar in the East Village, too, and there are also several Michelin-starred restaurants - with such diverse cuisines and culinary styles, it’s a great area for dining out and for Soogil to be part of.

AM: What culinary synergy is there between French and Korean food that really plays well together?

CHEF SL: I grew up in Korea and came to America to learn French cuisine. The keyword of Korean food is fermentation - soy sauce, gochujang (red hot pepper paste), soybean paste, and kimchi are all fermented. And the keyword for French cuisine is technique. Classic techniques that have been developed after the French Revolution form the basis of today's French cuisine. Since Korean cooking is based on fermented food, which is closely related to healthy eating, it has been rediscovered and popularized by chefs but not as refined technique-wise. French cooking techniques help me elevate the food and take it to another level.

AM: When did you launch and what can guests expect when they come to dine at Soogil?

CHEF SL: We opened Soogil in January 2018. At first, we started with small plates and more casual food and then added a tasting menu showcasing my own creative style of cooking. During the pandemic, there have been many restrictions on operating restaurants, so right now we are focusing only on our 5-course tasting menu (some of the tasting menu dishes are also available a la carte). The menu is seasonal, and we also offer special tasting menus for holidays like Thanksgiving, Christmas, Mother’s Day, etc. that have been very popular.

AM: Can you talk about the aesthetics of your restaurant for those that will be dining inside?

CHEF SL: When you open the large orange French door and enter Soogil you will first notice how cozy, stylish and lovely the space is. There is a striking light fixture with round glass spheres. The tables and chairs are all made of oak with a light finish, as is our bar. On the wall, there are three original works by artist Suzy Taekyung Kim. The title of this group of paintings is “Dream Incubator” and the artist says of them: “With our busy, hectic lives, we tend to miss the moments of pure happiness and hope. This series is a gentle reminder for us to pause, look up, keep your silver lining moments and dream on!” I’d like to offer such moments of pure happiness to guests who visit our restaurant in their busy daily life as well.

AM: When creating this menu, can you tell us about where inspiration for your dishes came from?

CHEF SL: The basis of my inspiration is memories. I remember the flavors, taste of specific dishes that created good memories with my family or friends when I was a child. The food that’s part of those memories is the most inspiring element for creating my own dishes.

Inspiration is everywhere in my daily life. I love traveling, eating, dining and tasting local fruits and vegetables. When I travel anywhere, I love to go to the local supermarket. Also, in restaurant kitchens in New York, chefs of various ethnicities work together. They look at the same ingredients but look at them differently - and often times, the inspiration comes from working together and combining different ideas.

AM: What are 3 appetizers and/or desserts that we should try at Soogil?

CHEF SL: Sunchoke Velouté highlights the natural sweetness of sunchoke, set off by tangy goat cheese, crispy brioche and bacon.

The Scallop is a complex dish featuring sea scallops crusted with a blend of gochujang (traditional Korean red chili paste), bacon, garlic bread crumbs and butter on a skewer alternating with roasted salsify over a salad of frisee, blood orange and Korean pear for a touch of crunch.

Jenga Tower is our signature dessert and a lot of fun. It’s composed of “churros” stacked on top of one another like a Jenga Tower and topped with black sesame gelato and sweet Korean seven grain powder sprinkled on top. The slightly chewy interior and crunchy, crisp exterior work well with the gelato and you can pull out the sticks as if playing Jenga and dip them into the gelato – it’s a playful way to finish your meal.

AM: What are 3 signature dishes that you suggest that we should enjoy?

CHEF SL: Nurungji Gras is my signature dish that combines foie gras, one of France’s finest delicacies, with one of Korea’s beloved traditional dishes, nurungji, the thin crust of scorched rice at the bottom of the cooking pot after rice is cooked. The golden-brown nurungji is served in a mini skillet, layered with shaved brussels sprouts, caramelized onions, poached peach and pickled beech mushroom and topped with sauteed foie gras. We pour a soy mushroom sauce tableside for a special finishing touch, which guests love. The dish offers a wonderful interplay of flavors and textures with the crispy, sticky and nutty nurungji and the rich buttery foie gras.

Uni Bowl combines sea urchin and smoked salmon roe over rice flecked with Korean seaweed. In each bite you get the rice, uni, roe and wild seaweed (gamtae), getting all the textures and flavors together.

The Short Rib is my take on the traditional Galbi, Korean grilled beef short ribs. With its tender meat, well-seasoned marinade and touch of sweetness, it is a widely loved Korean BBQ dish. It’s my favorite as well, I marinate the short ribs in a blend of soy sauce, Korean pear, onions, and garlic. They are then grilled and served with sweet potato puree and pickled chanterelles.

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

CHEF SL: Yuzu Spice made with sake infused with 7 spices, yuzu and lime is Soogil's signature cocktail. It has a kick to it thanks to the spices and pairs well with the food.

French 108E is a blend of the Korean spirit soju, elderflower, lemon, sparkling wine, homemade omija syrup. Also called schisandra or magnolia berry, omija is used in traditional Korean medicine because of its antioxidant properties.

Rosso Negroni - licorice meets Campari for a bittersweet drink made with licorice infused soju, Campari and sweet vermouth.

AM: What vegan, vegetarian and gluten-free friendly items do you have?

CHEF SL: Due to pandemic limitations and the size of our kitchen, we are only able to accommodate vegan and vegetarian requests with some advance notice - we are serving the tasting menu right now but are happy to adjust it for any requests with one day notice.

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups, delivery, reduce indoor dining, outdoor dining etc – what have you been doing during this time?

CHEF SL: The pandemic opened doors to various roles I hadn’t known before as my life as a chef had only consisted of cooking. This year I also became a carpenter building our outdoor dining structure, a dishwasher (keeping six feet apart was impossible in our small kitchen) and a delivery man. With fear over COVID-19, many people stayed home. I knew that many needed meals and I would have to get past my own fears. When we had to shut down the restaurant in March, my wife and I launched a new concept, the virtual Chan by Soogil, offering traditional Korean home-style meals and kits in a pivot from our original French-Korean cuisine and tasting menus to more comforting home-cooking.

As outdoor dining reopened, we were able to bring back my signature tasting menu. However, some people still preferred delivery, even for the tasting menu. While initially skeptical, I realized how meaningful it would be for our customers to have these tastings delivered. I had never imagined delivering tasting menus, but I’m happy I can bring our customers some joy during this time.

I am forever grateful to those who have stuck with us through this - they are the reason I can stay in the kitchen and continue to be a chef.

IG @SoogilNYC

@SoogilLim

@ChanBySoogil

PHOTOGRAPHY CREDIT | PG 72 + 78 Lily Brown | PG 74 Soogil | PG 77 Michael Tulipan |

Read the Apr Issue #64 of Athleisure Mag and see The Art of the Snack | Soogil in mag.

THE ART OF THE SNACK | JUNGSIK

This month's The Art of the Snack takes us to Tribeca's Jungsik which is known as a culinary experience when dining at this Michelin 2 starred new Korean restaurant. We talked with Executive Chef Suyoung Park and Pastry Chef Eunji Lee, 2 women that continue to helm this experience through their menu. They talk about the restaurant, signature dishes, cocktails and desserts that we should enjoy when there.

ATHLEISURE MAG: Before we delve into Jungsik which we had the pleasure of attending an editor event for Sweet Seoul early last year, how do you define New Korean cuisine?

EXECUTIVE CHEF SUYOUNG PARK: The definition of new Korean cuisine is as follows: It is based on traditional Korean food but combined with various ingredients and techniques of the world. We’d like to introduce different tastes and a variety of new Korean cuisine.

AM: Jungsik is a 2 Michelin star restaurant. What does it mean to have this distinction and does this affect the way that one operates when having this?

EC SP: The authority of Michelin is well recognized in the world. Thanks to the grade of Michelin, people come to visit our restaurant because they expect steady taste and service. And even some people come to taste our food owing to the grade of Michelin. So I guess the grade of Michelin has had a positive effect on us. And especially when it comes to New York, 2 Michelin star grades are worth more. To that extent, we have more responsibility to keep the taste and quality.

AM: What can guests expect when they come to dine at Jungsik?

EC SP: Jungsik of New York has been rated as a 2 Michelin star restaurant since 2013. I guess people come to our restaurant because they expect our steady efforts, unchanged taste and our own way of giving good service.

AM: When we attended the Sweet Seoul editor event, we enjoyed the cocktails and array of soju that was offered. What are 3 cocktails that we should try when visiting?

EC SP: At the moment, we are about to launch a new cocktail, "Busanhaeng". (Calvados, absinthe, Ango, Port/Omita Molasses) an updated variation of our Su-Jeong-Gwa old fashioned with Islay scotch, rye, and a spiced (Su-Jeong-Gwa) syrup. The last has yet to be named, but will be a tom collins style cocktail with Damsol (pine) soju, quina wine, calamansi, and soda.

AM: Due to the pandemic, restaurants have had their operations change to accommodate the way they interact with guests. How has Jungsik, which is truly an experience when you’re able to eat there, been able to serve guests in terms of indoor dining and how have you incorporated pickup and delivery?

EC SP: We offer our guests three different ways of service now. Indoor, outdoor and delivery service. When we provide our guests indoor service, we keep the tables separated from each other by 6 feet. And all of our staff wear masks and gloves all the time when they work in the restaurant. We offer our guests cutlery wrapped separately, hand sanitizer and the QR code menu because of Corona Virus. Jungsik has built some personal outdoor rooms and we are doing our best to give safe and private fine dining to our guests. We started offering delivery to our customers that they can enjoy our fine dining service at their home. It consists of three courses, starting with salad, they can have rice, a main course, dessert and Petit fours within their own private places.

AM: Prior to coming to New York, you apprenticed under Jungsik himself in Seoul. What was it like to work with him and how has that affected how you operate today?

EC SP: Chef Yim is a very creative chef, and he took me in the world of fine dining as a pupil. Thanks to him, I became a chef. I learned a lot of things from him. He taught me leadership and how to create new techniques in cooking Korean cuisine.

AM: Tell us about your culinary background and how you came to Jungsik.

EC SP: I actually got my start into the food industry by studying Food Styling and working as a Food Stylist in Seoul, Korea. I found that it didn’t suit my creative mind, and started as an intern at the Millennium Hilton Hotel in Seoul, Korea. I honed my skills at the hotel and started to look for other, more ambitious kitchens, and found a place at Jungsik Seoul in 2013. For the next four years, I widened the breadth of my skills and rose from the position of line cook to Sous Chef. To further my knowledge and experience, in 2017 I worked overseas at Ms. G’s, a high regarded Two-Hat restaurant in Sydney, Australia. Here I expanded my knowledge on all types of Asian cuisine, particularly Southeast Asian. In 2018, I came stateside to work at ATOBOY, Chef Junghyun Park’s first restaurant venture. After traveling the world and gaining invaluable experiences in different metropolitan cities, I returned to Jungsik New York’s location as the Chef de Cuisine in 2019.

PASTRY CHEF EUNJI LEE: I moved to France in 2006 for baking and pastry, INBP (The French National Baking and Pastry Institute) and Ecole Ferrandi. Then I worked for 3 years in Ze Kitchen Galerie, a one Michelin-starred restaurant in Paris under Chef Williame Ledeuil, a 4 years in Hotel Le Meurice a three Michelin-starred restaurant in that period (it now 2-stars) under Chef Alain Ducasse and Cedric Grolet. And I got an offer from Chef Jungsik Yim so I finally came to NY as an executive pastry chef at Jungsik in 2016.

AM: Back in 2019, you were named a New York Rising Star by StarChefs and you won the Art of Presentation Award, why were you drawn to working with pastry?

PC EL: I have always loved art and eating, and I think pastry is an edible art. And love to see people’s face when they’re tasting my desserts. It makes me happy. I personally look for sweets when I get gloomy or stressed, so the reason why I love my job is being able to spread the happiness in the world via my sweets with not only visually but also with flavor, in our not-so-easy lives.

AM: How do you define your style of cooking?

EC SP: My principle of cuisine is to stick to the basic and make consistent dishes.

PC EL: Korean heritage french techniques and acclimated to New York.

AM: When creating the menu, can you tell us where the inspiration for your dishes come from?

EC SP: All my inspiration comes from the ingredients and dishes I like. We all become creative when we make the best use of the past memory. All the best menus start from what we like or enjoy. They will gain popularity or recognition if we do our best with what we like and what we are able to do.

PC EL: I get inspired anywhere, anytime, by anything. Sometimes by seasonal fruits and ingredients, sometimes by visual objects, sometimes by Korean culture and food, and sometimes I get inspiration from a strange flavor or ingredient that I’ve never used so it is challenging and exciting.

AM: What are 3 appetizers that you suggest?

EC SP: Our signature appetizer would be Fried Oysters with Seaweed Aioli. Secondly, it would be our Octopus; braised octopus with Gochujang Sauce. Thirdly, it would be Korean beef tartare. The guests love our dishes because of their distinct Korean style and taste.

AM: What are 3 signature dishes we should order?

EC SP: We have the 5 and 7-course menus as our signature. Especially, as mentioned earlier, Octopus, Crispy Kimbap and Wagyu Galbi are our representative menu.

AM: Are there vegan and vegetarian dishes?

EC SP: We also give a vegan or vegetarian menu. Vegetables Jeon and Crispy veggie kimbap would be their best choice.

AM: What are 3 desserts that we should try at Jungsik?

PC EL: The baby banana, our signature dessert. It is banana cremeux, dulcey mousse, and banana baileys cake. The NY-Seoul, which is one of my favorite dessert because it exactly expresses my mingled identity, it is Korean brown rice cream, French puff pastry choux and American style of corn cookie dough. Our truffle cone is another seasonal signature dessert only for truffle season, made with black truffle ice cream & cream, in a chocolate waffle cone.

AM: What is your process like when you’re working with each other?

EC SP: We always share our opinions with each other when we try to make a new menu. Chef Eunji helps me a lot and participates in helping me make decisions for the restaurant. Chef Eunji always cheers me up and gives me strength.

PC EL: We discuss about ingredients that we’d like to use and thoughts for the menu, then taste dishes and share ideas together.

IG @Jungsik_Inc

@Eunji.Leeee

@Iam__SuYoung

PHOTOGRAPHY CREDIT | Dan Ahn

Read the Mar Issue #63 of Athleisure Mag and see The Art of the Snack | Jungsik in mag.

THE ART OF THE SNACK | TIGER LILY KITCHEN

This month's The Art of the Snack takes us Tiger Lily Kitchen which is opened by Michelle Morgan. She tells about what we should expect when dining there as well as signature dishes.

ATHLEISURE MAG: Tell us about your background and how you came to opening Tiger Lily Kitchen?

MICHELLE MORGAN: I’ve been in the restaurant industry for over ten years, starting as a server and working my way up to general manager. When the restaurant I was managing closed due to the pandemic, I took some time off and went to stay with my friend in Newport, Rhode Island for the summer. I was cooking every day and that gave me the inspiration to start my own business in spite of all the uncertainty. I realized that if there was a time to change my life path, it was now so I decided to pivot and open my own food business in New York City. I grew up with and have always been drawn to Asian cuisines so I wanted to offer food that is healthy yet comforting and addresses various dietary needs. All our dishes are gluten-free and many (though not all) are vegan. They can be customized with (or without) protein, including tofu, salmon, shrimp and chicken.

AM: What can guests expect from the Tiger Lily Kitchen experience?

MM: Our food is currently available for delivery and takeout only so I wanted to make the experience be more unique and memorable. I had a designer create a variety of stickers with Tiger Lily Kitchen’s name and logo elements that are applied to our delivery packages. This way the first thing our customers see is how fun and playful our style is – it’s all also very Instagrammable. Once they open the containers, the food is fresh, vibrant and flavorful. The recipes I’ve developed com-bine nourishment and comfort, and draw on various Asian cuisines.

AM: When creating this menu, can you tell us about where the inspiration for your dishes come from?

MM: The inspiration for our menu comes from the food I ate growing up, as well as the desire to create dishes that are health conscious, addressing a range of dietary needs. My mother is from Hong Kong (she became a vegetarian at some point in her life) and her cooking largely inspired what I’m doing at Tiger LilyKitchen, like utilizing the cooking techniques she taught me. Also, I grew up inNew York City’s Chinatown going to Chinese, Thai, Vietnamese and Malaysian restaurants. I’ve always loved diverse Asian flavors and dishes so I’m combining them with what my mother taught me.

AM: What are 3 signature dishes that you suggest that we should enjoy?

MM: There is something for everyone on our menu, some of the most popular dishes are the stir-fried Peanut StreetNoodles with crushed peanuts, snap peas, red cabbage, bean sprouts, cilantro, scallions, red chiles, sesame seeds and oil, plus charred lime (you can add a protein, if you wish); the equally colorful and delicious Vegetable Summer Rolls with cabbage, mint, pickled carrots, daikon, cucumber, watermelon radishes and a miso sauce for dipping; and Koji Marinated Salmon with wild rice, shiitake mushrooms, pickled carrots, cucumbers, lime, sesame seeds and cilantro sauce.

AM: What are 3 appetizers and/or desserts that we should try at Tiger Lily Kitchen?

MM: I would recommend starting with our Vegetable Summer Rolls or the Chinese cabbage wrapped Steamed VeggieRolls with sauteed shiitake mushrooms,carrots, daikon, red cabbage and Chinese broccoli that are tied with carrot ribbons and come with a vinegar dipping sauce with ginger, scallion and cilantro; Grilled Japanese Eggplant with cucumbers, watermelon radish and vinaigrette; or the grilled Salmon Skewers with a lime vinaigrette.

AM: What are 3 drinks that you suggest?

MM: All of our beverages are made in-house with freshly pressed juices and herbs like the Citrus Banger with orange, ginger and Thai basil (great for the immune system!); the refreshing Pineapple with ginger and mint and Shiso Limeade.

AM: What vegan, vegetarian and gluten-free friendly items do you have?

MM: The entire menu at Tiger Lily Kitchen is fully gluten-free and very vegan friendly – with a few exceptions, most of our dishes are vegan and we do not use dairy at all. We only use ingredients from gluten-free facilities and tamari soy sauce that gluten-free. Some of the most popular are the Vegan Mushroom Pho with mushroom broth, pho noodles, Chinese broccoli, carrots, red cabbage, bean sprouts, scallions, Thai basil, chilies and lime; Kohlrabi Salad with peanut ginger dressing, sesame seeds, cabbage, cherry tomatoes, carrots, bean sprouts, scallions, peanuts and cilantro; Organic Tofu Bites with chili spiced garlic chips, sesame seeds, scallions, red chilies and tamari; the Golden Cauliflower Soup with turmeric, lemongrass and ginger finished with a swirl of Thai basil oil and Aleppo pepper or the Peanut Street Noodles I mentioned earlier.

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups,delivery, reduce indoor dining, outdoor dining etc. – what have you been doing during this time?

MM: I opened my business during COVID-19 and right now we are solely focused on takeout and delivery that’s contactless or with minimal contact. We currently have no indoor or outdoor seating but I’m looking for a brick and mortar location.

IG @TigerLilyKitchenNYC

Read the Feb Issue #62 of Athleisure Mag and see The Art of the Snack | Tiger Lily Kitchen in mag.

THE ART OF THE SNACK | NOREETUH

This month's The Art of the Snack brings Hawaiian vibes in the East Village with Noreetuh which has been recognized by Michelin. We wanted to know more about this restaurant and connected with Jin Ahn, Managing Partner and Co-Owner. We find out about Chef Chung Chow, their signature dishes, their beverage menu and more.

ATHLEISURE MAG: Tell us about Chef Chung Chow’s culinary background and the influence for his style of cooking?

JIN AHN: Chef Chung Chow worked in Thomas Keller's kitchens (Bouchon, Per Se) as well as under Chef Jonathan Benno's Lincoln as an opening Sous Chef. Influence of these mentors taught Chef Chow to work with French and Italian techniques, and focus on using the highest quality ingredients.

AM: What can guests expect when they come to dine at Noreetuh and what does the name of the restaurant mean?

JA: Guests can expect to have a different yet comforting type of cuisine at noreetuh. While Hawaiian seems very foreign, it is regional American cuisine, and once a guest experiences Noreetuh, it becomes more familiar than anticipated. "Noreetuh" means, "playground" in Kore-an. It is our aim to create an atmosphere where patrons have fun while dining.

AM: What does it mean to you to have your restaurant recognized by Michelin?

JA: It is an honor to be recognized by an esteemed publication such as The Michelin Guide. It's about keeping up our standard day in and day out. After all, a good restaurant must be consistent.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

JA: Inspiration for the dishes came from personal experiences from growing up in Hawaii, as well as exposure to food and culture from eating and traveling.

AM: What are 3 signature dishes that you suggest that we should enjoy?

JA: 1. Any one of eight Musubis we offer - my suggestion is to get the MusubiPlatter and choose four.

2. Mochiko Fried Chicken - once you get it, you'll always crave it!

3. Degustation of Hamachi - you get grilled collar, musubi and sashimi. Collaralone is worth the visit.

AM: What are 3 appetizers and/or desserts that we should try when at Noreetuh?

JA: This is still in line with 3 signature dishes, but staying on the appetizers, you should try:

1. Big Eye Tuna Poke - it is currently offered as a Rice Bowl dish, but regular guests get this as an appetizer without rice. It's one of our classics.

2. Bruléed Hawaiian Pineapple with lime zest, ‘alaea salt is a special dessert using very special pineapple from Hawaii. We-held off while reopening but were met with angry regular guests!

3. Tray of Maine Uni - if you're a sea ur-chin fan and love the decadence and the wow factor of this tray, it's a must!

AM: You have an expansive beverage program. Can you tell us about what is available?

JA: We have wines from classic regions of the world focusing heavily on French and German wines. We also carry a good amount of aged wines, including an entire page devoted to German Ries-lings with a minimum 25 years of age. Selections are approximately 300 (pretty hefty for a small restaurant in East Village), but very sensibly priced. Guests can find easy to enjoy wines mixed in with the ones a connoisseur would find fascinating. If you're craving some simple beers to go along with the fried chicken, we have draft and plenty of bottles and cans along with simple cocktails (no hard liquor here), and sake/soju.

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

JA: Soju Gimlet (with Korean spirit Soju replaced gin/vodka), POG-Mosa (mimosa made by mixing Passionfruit-Orange-Guava Nectar with sparkling Riesling), and during this cold wintertime, especially with outdoor dining, Mulled Red Wine really hits the spot!

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups, delivery, reduce indoor dining, outdoor dining etc – what have you been doing during this time?

JA: We have been doing just that. We have reopened after the shutdown in July and have not shuttered since. We have pivot-ed to a much greater volume of delivery and take-outs alongside our outdoor dining area, which is on its fifth version. We have had indoor dining but lost it due governor's orders - we desperately need it back.

IG @Noreetuh

PHOTOS COURTESY | Noreetuh

Read the Jan Issue #61 of Athleisure Mag and see The Art of the Snack | Noreetuh in mag.

THE ART OF THE SNACK | ALFIE'S BAR + KITCHEN

This month's The Art of the Snack takes us to Alfie's Bar & Kitchen where we find out about this organic and sustainable eatery. Chef Darren Pettigrew talks about what we should think about ordering from signature dishes to cocktails and how they have been navigating these past few months!

ATHLEISURE MAG: Chef Pettigrew, tell us about your culinary background and the influence for your style of cooking?

CHEF DARREN PETTIGREW: I studied at the best culinary college, the Dublin Institute of Technology for the Culinary Arts in Ireland. Earning a bachelor’s degree in culinary arts, I held a sous chef position at a young age at the National Yacht Club in Dublin. The menu changed daily, offering the best fish and seasonal game in Ireland. I went to London to stage at a couple of restaurants there but ended up working at the Da Vere Grand Connaught Rooms. I was lucky enough to be a partner in my own restaurant, Stella Maris, which I had for six years. I sadly lost it after Hurricane Sandy.

AM: What can guests expect when dining at Alfie’s Bar & Kitchen?

CHEF DP: Guest can expect to eat well and relax in a comfortable, casual atmosphere. We serve elevated comfort food and are very careful about where we source our products from. Our products are mostly organic and sustainable. Guests can also expect our service, staff, and drinks to always be on point.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

CHEF DP: My inspiration comes from the seasons. I always look to see what’s good and available locally and at the market. The menu lightens up for spring and summer, but a couple of staples will always remain on year-round. People’s eating habits do change with the seasons.

AM: What are 3 signature dishes that you suggest that we should enjoy during the week?

CHEF DP: Our Mac & Cheese is hugely popular. It has Narragansett burrata cheese, Fresno chili and toasted panko breadcrumbs. Our Fish and Chips with a tempura batter flies out the door as well. Lastly, I would also highly recommend our Steak Frites with peppercorn sauce and hand-cut French fries.

AM: Tell us about your brunch offerings.

CHEF DP: Our brunch is very popular and has been super busy since we reopened our craft beer and cocktail bar. We execute a delicious brunch menu on the weekends. Our goal has always to over-deliver and surprise our guests with interpretations of classic brunch specials. What makes us stand out is that we offer two to three outrageous, over-the-top brunch specials which we always sell out of. We’re definitely the best brunch spot in the area and would give any other restaurant boasting the ‘best brunchin New York’ a good run for their money!

AM: What are 3 appetizers and/or desserts that we should try when at Alfie’sBar & Kitchen?

CHEF DP: Everyone loves to share our Parmesan Truffle Fries with a black garlic and truffle aioli. Our hot Spinach and Artichoke Dip with organic blue corn tortillas are also delicious. For dessert, we serve a signature individual chocolateBanoffee tarts with brûlée banana and torched marshmallow fluff. It doesn’t really get better than that!

AM: What are 3 cocktails that you sug-gest we should have when visiting?

CHEF DP: We have some really cool cocktails. Marshall Minaya is our beverage director and chief mixologist from our sister restaurant, Valerie. I would suggest The Money Clip, The Birds and the Bees, and our Purple Rain cocktail. These libations cover whiskey, gin and vodka!

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups, delivery, reduce indoor dining, outdoor dining etc. – what methods are you do-ing to ensure that you’re available to your community?

CHEF DP: We adhere strictly to all the guidelines, so that we can make our guests visit as safe and memorable as possible.We also offer heated outdoor dining for those who are not comfortable eating in-side.

IG @AlfiesNYC

PHOTOS COURTESY | Alfie's Bar & Kitchen

Read the Dec Issue #60 of Athleisure Mag and see The Art of the Snack | Alfie’s Bar + Kitchen in mag.

THE ART OF THE SNACK | AMIGO BY NAI

This month's The Art of the Snack focuses on a savory destination from Chef Ruben Rodriguez who has taken culinary inspiration from his home in Galicia, Spain. NYer shave the ability to enjoy a number of the dishes he grew up eating from his mother's kitchen in Spain. In addition, he gives us the scoop on the restaurant group that he is creating as well as a bit on Nai Tapas and his newest venture, Amigo by Nai.

ATHLEISURE MAG: Chef Ruben Rodriguez, tell us about your culinary background and the influence for your style of cooking?

CHEF RUBEN RODRIGUEZ: I spent my days growing up in my mother’s restaurantMerendero Cave in Galicia, Spain, where I learned some of my mother’s coveted secret recipes. Being from Galicia, you will find that in any of my menus I make sure to highlight my culture in some way. NaiTapas is my first restaurant and I opened it ten years ago after working in numerous NYC kitchens around the city. My style of cooking continues to change and now I’m really focused on clean flavor profiles with strong presentations. I like the ingredients to speak for themselves on the plate.

AM: Before we talk about Amigo by Nai, you’re currently celebrating your 10-year anniversary with Nai Tapas. Tell us about your menu and the ambiance here.

CHEF RR: Nai Tapas is my ever-evolving love letter to my mother and grandmother, as I spotlight a number of their traditional recipes. However, I am constantly experimenting with flavors and different techniques to continue to grow as a Chef. My menu is divided into modern tapas and traditional tapas with an option to do a tasting menu, which I always suggest as it allows for our customers to really get the full Nai experience. I’m a serious chef, who doesn’t take himself too seriously, so at Nai it’s all about playful presentations and flavors that pop and surprise my guests.

AM: What was the moment that you realized that you wanted to create Amigo by Nai and when did it launch?

CHEF RR: Amigo by Nai has always been in the back of my head, as I knew I wanted to create a fine dining taqueria while infusing my Spanish heritage into the ta-cos served. I found a spot that I loved, which is just a few blocks away from Nai Tapas and then ironically enough a few months later I came across a video of Billy showcasing his tacos and speak-ing about his heritage and the tradition behind the famed carnitas recipes. I jumped on a plane to Los Angeles to meet Billy and discuss a collaboration. From there, the Amigo vision began to take form and we launched in October.

AM: This restaurant is a collaborative one with Carnitas el Momo – how did this come about and why have you guys combined your efforts in this venture?

CHEF RR: We just got together to talk about the collaboration after I saw his video and the stars just aligned. On the menu you will see his carnitas as well as our collaboration taco with the Amigo, which is pork belly, citrus gastrique and red salsa brava. Apart from those, as mentioned I always want to incorporate my Spanish heritage into each of my menus, so you will find the four other tacos feature those kinds of ingredients.

AM: What can guests expect when they come in to dine at Amigo by Nai?

CHEF RR: At Amigo by Nai you can expect a completely different taqueria experience. We are trying to push the envelope and create tacos that have more of a fine-dining feel complete with incredible signature cocktails from our Beverage Director Niko Hagerty, who I have literally seen grow up in my NaiTapas kitchen.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

CHEF RR: My inspiration will always stem from my heritage and consistently playing with different flavor combinations and techniques. Something that I love to do too is I will draw the dish before trying to create it in the kitchen. The menu at Amigo By Nai was something that took a while to formulate, always ensuring that I was paying respect to the culture.

AM: What are 3 signature dishes that you suggest that we should enjoy?

CHEF RR: I would suggest you try the Rabo, oxtail, red mojo and shishito peppers with an optional side of consommé; Gambas, shrimp, garlic sauce, aioli and red cabbage; and a vegetarian taco with the Coliflor, shawarma roasted cauliflower with avocado-lime chimichurri and Marcona almonds.

AM: What are 3 appetizers and/or desserts that we should try when at Amigo by Nai?

CHEF RR: When it comes to my new apertivos menu the Esquite De Maiz Gratina-do, husk sweet corn, Panela, Oaxaca and Manchego cheese with panko crunch, applewood smoked bacon, Serrano pepper and cilantro; Taco Crujiente De Cordero, braised lamb in a nixtamal hard shell tortilla with majorero cheese, garlic aioli, salsa brava and cilantro; and Pescado Frito, fresh Atlantic cod and squid with Pedro Ximenez sherry vinegar and garlic aioli are all a must!

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

CHEF RR: Everything that Beverage Director Niko Hagerty serves is truly amazing, but if I had to pick three, I would say the hunt for Red October with Michter’s bourbon, apple brandy, allspice, apple, lemon, honey and cinnamon; Athena Goes To TheMarket with Green chili-infused vodka, Greek feta washed singani 63, pistachio oil, fresh dill, lemon, ginger and celery salt; and What Happened To 8th Street with wasabi infused Dewar’s white label scotch, sea salt and sesame seaweed, green chartreuse, matcha, coconut and Aztec Chocolate.

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups, delivery, reduce indoor dining, outdoor dining, etc – what methods are you doing to ensure that you’re available?

CHEF RR: We are available for delivery on GrubHub and pick up, and we have a great selection of tacos by the pound, which are perfect for game days or small home get-togethers with friends. We also offer bottled cocktails and bottles of wine. When it comes to our outdoor space, we have a beautiful set up of tables that guests can feel safe and secure in, which are equipped with heaters as we head into the colder months.

AM: You’re launching a new restaurant group, Nai Management LLC. What restaurants are currently within this brand and are there new restaurants that we should keep an eye out for?

CHEF RR: Nai Management LLC will en-compass Nai, Amigo by Nai, the Spring 2021 launch of Avoa, meaning grandmother in Gallego that will serve as an all-day café plating farm to table tapas in the back with coffee creations from Coffee Project at the front, and a num-ber of other concepts that I have already started to lay the groundwork on.

IG @RubenBoilsOctopus

@NaiTapas

@AmigoNYC

Read the Nov Issue #59 of Athleisure Mag and see The Art of the Snack | Amigo by Nai in mag.

THE ART OF THE SNACK

This month's The Art of the Snack takes us to New Orleans to award winning James Beard Foundation, winner, Food & Wine winner and BRAVO's Top Chef Season 11 runner up and Fan Favorite, Chef Nina Compton. This restaurateur is the chef and founder of Bywater American Bistro and Compère Lapin. We caught up with her to talk about her culinary journey, both restaurants, signature dishes and cocktails and a meal that you can recreate at home. We also talk with her about the challenges that she has faced in running this restaurant while navigating COVID-19 that has effected the hospitality industry.

ATHLEISURE MAG: Tell us about your culinary journey and how you came to creating Bywater American Bistro and Compère Lapin?

NINA COMPTON: I grew up in St Lucia and felt the warmth of people coming together over a meal and decided to study at The Culinary Institute of America. Determined to continue learning from the best, I went to work for Daniel Boulud at Restaurant Daniel in New York City. After too many cold winters I decided to move to Miami where I worked under Norman Van Aken and Scott Conant. With the influence of these gifted chefs, I learned technique and flavor combinations that I could use to cook the food I wanted. I participated in Season 11 of Top Chef and was runner up and Fan Favorite. After this experience I decided it was time to open my own restaurant. An opportunity became available in New Orleans and I decided to go for it! I opened Compère Lapin in 2015 and Bywater American Bistro in 2018, all while falling in love with New Orleans, the Caribbean’s “Northernmost City.”

AM: You have a number of accolades including being a James Beard Foundation Best Chef: South 2018 and Food & Wine Best New Chefs 2017 just to name a few. What does receiving these awards mean to you?

NC: These awards mean a lot to me as a reward for keeping my nose down and working hard through the years. It’s kind of surreal to have your name mentioned in the same categories of chefs I’ve respected all of my life as well.

AM: How do you define your style of cooking?

NC: My style of cooking is the result of taking a St. Lucian girl, training her in classical French and Italian cuisine and technique then plopping her in the middle of the farms and seafood and culinary history of New Orleans. It’s a complete mixtape.

AM: As a chef, how is New Orleans infuse your food?

NC: In so many ways: The history of the food and drinks. The camaraderie of the culinary community here. From the corner poboy shop to hundred year-old bastions of Creole fine dining to the great Vietnamese influence, all you have to do is keep your eyes and mouth open.

AM: We loved seeing you in Top Chef on their 11th season. How was it to compete in this show and what lessons did you learn from it?

NC: It was stressful, you could go home any day for a mistake! But it was a nice break from working every day and I enjoyed it very much. When others were high strung, I decided to relax and have fun with it.

AM: Describe a bit about what guests can expect in terms of the menu and the ambiance for Bywater American Bistro and Compère Lapin?

NC: Compère Lapin is a little more refined whereas BABs is more of a neighborhood bistro. Both however are made to make the guest feel comfortable. Our servers wear jeans and rolled up sleeves, but serve you with the tepernets of fine dining. Music and an active bar scene at both places add to the fun and casual yet serious about the food, drink, and service vibe.

AM: What are 3 signature dishes at each of these restaurants?

NC: Compère Lapin: Curried Goat with Sweet Potato Gnocchi, Cold Marinated Shrimp with Jalepeno Jus, and Roasted Banana Zeppole with Rum Caramel Sauce.

BABs: Spaghetti Pomodoro, Roasted Octopus with Smoked Potato Puree and Confit Tomatoes, Curried Rabbit with Coconut Rice and peas.

AM: What are 3 signature cocktails at each of these restaurants?

NC: Compère Lapin: The Copper Bunny: Absolut Elyx/ Tequila/ Ginger/ Pineapple/ Jalepeno/ Champagne. Ramos Gin Freeze: A frozen Ramos Gin Fizz.

Melonious Funk: Bolden Vodka/ Melon Shrub/ Citrus/ Spiced Salt.

BABs: Kentucky Mule: A Moscow Mule but with Pinhook Bourbon and house made Ginger Beer.

Any Punch that we come up with daily.

Unique selections of wine from not too heavily represented regions.

AM: During COVID-19, many restaurants have had to pivot on how they served their guests and neighborhoods with pickup and delivery, what did you do during the initial weeks of quarantine?

NC: Everything at least once. We shut down. We did drive thru pop ups with just my husband and me. We did to go and delivery. When we were able to rehire some staff, but still nervous about safety we opened up BABs for only one table per night. It was fun for the guests and us, but that’s not a great way to make money. In July we brought back a limited staff at BABs and are operating at 50% capacity. We're planning to open Compère Lapin in September.

AM: As BABs is open, can you share information regarding the capacity, rules and systems that you have created to ensure guest and employee safety?

NC: BABs is open at a city mandated 50% occupancy. All tables are spaced at least six feet apart. Guests need to make reservations so their info would be available for contact tracing. Everyone’s in masks, including guests unless they’re eating. All surfaces are sterilized repeatedly thoughout the shift. All of the staff are temperature checked daily and know that they can call out sick any time they don’t feel well.

AM: Looking forward and based on how you have had to navigate the past few months, what are your goals for the restaurant as they continue through the summer as well as the fall?

NC: I think the best I can hope for is to break even. The government has made adjustments to PPP that make it more suitable for restaurants, but we could really use more help as an industry or there will be a lot of hardship. We are watching every penny even closer than before, hoping for the RESTAURANTS Act to pass, and hoping for an effective, safe vaccine.

AM: Many people have been cooking a lot more due to COVID-19 and many restaurants have responded by creating meal kits of their favorite meals that people can make at home OR providing a recipe. I know that you recently partnered with Tabasco. Can you tell us about the dish that you created using their sauce and why using this was the perfect complement to this dish? In addition, what is your go to sauce perthe perfect complement to this dish? In addition, what is your go to sauce personally from the brand?

NC: I love adding spice to my dishes, and one of my recent favorite recipes is Hot Honey Butter Chicken which uses the Tabasco Original Red Sauce. I also make a hot honey butter which makes it extra juicy while adding a tangy, sweet, and buttery taste to the chicken. I serve it with a corn and tomato salad for a soulful, satisfying family meal. You can find the recipe here.

AM: What ‘family meal’ means to you and your community in New Orleans?

NC: Family meal is not only important to individual households but also in the restaurant industry, having people surrounded by each other brought together by food. New Orleans is known for its food and culture and the sense of pride, it is only natural to welcome, friends, family and strangers and break bread.

IG @NinaCompton

@BywaterAmericanBistro

@CompèreLapin

PHOTOS COURTESY | Nina Compton

Read the July Issue Aug Athleisure Mag #55 and see The Art of the Snack in mag.

THE ART OF THE SNACK

This month's The Art of the Snack takes us to the west coast to a restaurant group that we enjoy seeing their meals on Instagram. Like many restaurants during this time as we stay at home, they continue to offer pickup and delivery to feed their communities, first responders, health care workers and more. We chatted with Tabu Shabu's Michelle Tangie, Director of Brand and Training to find out how his restaurants continue to bring savory meals as well as a great selection of sakes to get us through this time as we stay focused on flattening the curve.

ATHLEISURE MAG: Tell us about your culinary background and how you came up with the idea of Tabu Shabu?

MICHELLE TANGIE: Our founder and CEO Jeff, who was already a restaurant operator, felt that his East Costa Mesa neighbourhood was lacking something that he had grown up eating: Japanese style hot pot, with fresh vegetables, and top-quality cuts of beef and fresh seafood. This was something that he had enjoyed throughout his childhood and yet nothing like this existed in the mainstream dining segment. He decided to take over a small space with childhood friends Christian Fernandez, a Long Beach Firefighter, and Sol An, a Los Angeles based commercial developer, to create Tabu Shabu.

AM: What can guests expect when they come to dine at Tabu Shabu?

MT: Our key company mission statement has always been focused on the highest level of guest satisfaction. Since day one this has always been our top priority and our guests and community can feel that based on the authentic and interactive environment they’ll receive while dining. We genuinely care and because of this, they’ll most often care right back.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

MT: The focus from day one of Jeff and his partners was procuring homemade sauces with fresh ingredients and carefully selected meats and seafood as well as locally sourced produce. From these high-quality ingredients and sauces/ broths consistently made with love consumers can taste the distinct difference in quality and it is a big reason for how and why Tabu Shabu became a booming success.

AM: What are 3 signature dishes that you suggest?

MT: One of the best parts about Tabu Shabu is that every time you cook it and eat it something can always be different depending on how you flavour your broth and sauces or how you tailor your veggie plate. With that being said, our top sellers are definitely our buttery WAGYU Shortrib Kobe Beef Entree with Miso Broth, our famous housemade Porridge, andvour super addictive Garlic Edamame as an appetizer.

AM: What are 3 cocktails that you suggest?

MT: We don’t have a full bar but we do have an excellent sake selection and our staff top recommendations are definitely our Unfiltered Sayuri Nigori, Filtered Hakatsuru Gingo & Filtered Sho Chiku Bai Ginjo.

AM: Right now, we’re in a situation where the community is coming together as we navigate staying indoors and although we are unable to come into your restaurant to dine, you offer takeout/delivery – can you tell us about how people can still get their meals with you and what times they can do so?

MT: We have tried to make our Tabu ToGo options as simple and streamlined as possible for easy cravings satisfaction. We are currently providing our Take Out menu every day from 4pm - 8pm. Customers can either order through the *order online* link on our website: www.tabushabu.com, order online through ChowNow or call us themselves. Through ChowNow they can opt for curbside pickup or delivery.

AM: From your Tabu2Go Menu, tell us about the Take Out Meal Kits as we think it’s a great way for people to enjoy Tabu Shabu while also being able to cook together!

MT: While we do offer pre-cooked soups on our ToGo menu and porridge-our Take Out Meal Kits are two or four person-sized Tabu entrees that are deconstructed for families to cook together whether that be with an electric hot pot or stovetop. We include all the fixings with cooking instructions for any first timers Tabu-ers. Our team has always strongly believed in the memories and sense of togetherness that comes from enjoying a meal with your loved ones. As of now, there are many options to choose from for ToGo but with ours, you can make your family meal or date night an extra special experience through cooking it together or trying something new and interactive with the added bonus of how healthy it is!

IG @TabuShabu

PHOTOS COURTESY | Tabu Shabu + David Chiem (@DavidTheFoodie)

Read the April Issue of Athleisure Mag and see The Art of the Snack in mag.

THE ART OF THE SNACK | VIA VAI

WHEN IT'S TIME FOR COMFORT

This month's The Art of the Snack takes us to Astoria Queens to VIA VAI which is known for their Italian cuisine. We had to find out about a number of their signature dishes, cocktails and more. We sat down with chef and owner, Antonio Morichini to give us the inside scoop.

ATHLEISURE MAG: Tell us about your culinary background and how you came up with the idea of opening Via Vai in Astoria?

ANTONIO MORICHINI: After cooking at home my entire life and realizing my passion was in creating wonderful meals that satisfied family and friends alike, I decided to change my career and attend culinary school in Italy, in the Piedmont region in the north, the home of truffles and Barolo wine. From there I began my culinary journey back to Rome, after working at a seaside town in Liguria where fisherman would row up to the restaurant with their freshest catch of the day, then on to Venice and Brescia where I attended several advanced training courses at the prestigious professional-level culinary institute, delving deeper into a variety of Italian culinary techniques. Upon returning to Rome, I started working with Chef Angelo Troiani at the Michelin-starred Il Convivio Troiani, near the Piazza Navona, Chef Cristina Bowerman, where I helped her open and run the Michelin-starred Glass Hostaria for several years, and with Chef Giulio Terrinoni at the Michelin starred, all fish restaurant, Acquolina. When my wife and I decided to move to the New York, I began working as Executive Chef for several restaurants in Manhattan, Brooklyn and Westchester, but the desire to open my own place, to express my culinary soul in its fullest, led me to open VIA VAI in Astoria in 2014.

AM: What can guests expect when they come to dine at VIA VAI?

AM: Our goal is to make our guests feel as though they were transported to Italy and are savoring the ambiance and flavors of my homeland. Guests can expect to be welcomed and enjoy their meals in a casual manner, with a balanced variety of dishes that remain one step ahead of tradition and a step behind innovation. We only serve Italian wines as they come from the same earth as many of our ingredients and marry with the dishes that are inspired by the tradition of the place where the vines grow.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

AM: I am inspired by my instincts and senses when handling ingredients. I envision in my mind and on my palate the flavors that I would like to taste in my mouth and express on the plate at the end of the cooking process. It is a sort of coming home for the ingredient -- I never bury the main ingredient but rather work around it, to exalt its features and its flavors. This is very central to true Italian cuisine and to my philosophy.

AM: What are 3 signature dishes that you suggest?

AM: That's a hard question, yet simple as well. Each of our pastas are stand outs, from the more light bodied -- such as our shrimp ravioli with orange zest and thyme, our tagliolini al branzino with olives, capers, cherry tomatoes and basil, or our black ink tagliolini with shrimp, fresh mint, asparagus and pecorino cheese – to our more full bodied options, such as bucatini all’amatriciana or spaghetti carbonara. I would highlight the Roman pastas in particular as those are the ones that I grew up eating and that formed me as a chef, but of course I have refined them with the development of my skills. What I would call my other "signature" dish, is a simple freshly caught branzino, baked in our pasta dough that steams that fish and imbues it with the herbs and lemon that it is baked with; it is finished with exceptional EVOO from the Sabina region of northern Lazio. My third signature dish, that is by far our top seller, are our all-beef meatballs; they are served with our tomato sauce that enhances, rather than buries, the flavor of the meatballs.

AM: What are 3 wines that you suggest?

AM: The wines usually depend of the dishes being eaten. My favorite wines from our wine list, are: Sagrantino, from the Umbria region, a wine that is not very well known in the US but a very well-known mid-level cost wine in Italy. It reminds me of our travels in that region, one of my favorite in all of Italy. The wine is full bodied and pairs well red meats and more robust pasta.

Soave, from the Veneto region. It is crisp, and is wonderful with fish, including our branzino baked in pizza dough.

Gewürztraminer, a medium-full bodied aromatic white wine from Alto-Adige, a mountainous region in northeast Italy.

AM: Right now, we’re in a situation where the community is coming together as we navigate staying indoors and although we are unable to come into restaurant to dine, you still offer delivery and curbside pickup – can you tell us more about this?

AM: Thanks for this question. We are all suffering and have had to limit our staffing because of the situation, but are offering our staff the ability to pick up food from us to get them through this difficult period. We are doing what we can to bring the pleasure of good food to our home-bound guests. We are open every day from 1-8pm, and offer curb side pickup and delivery. Curbside pick up has no minimum. Both direct orders and curbside pick up the order will receive a free dessert (pannacotta). We are available by phone at (347) 612-4334 and our limited menu can be found on their website here: https://www.viavai-ny.com

PHOTO COURTESY | Anna Frumenti

IG @VIAVAINYC

Read the March Issue of Athleisure Mag and see The Art of the Snack | Via Vai in mag.

THE ART OF THE SNACK | HYUN

FOR THE ULTIMATE MEAL

We enjoyed a fantastic A5 Wagyu experience here in NYC at HYUN. Whether you're enjoying their fantastic meat selection, cocktails or just the overall ambiance, we suggest making your way to this culinary destination.

ATHLEISURE MAG: Can you tell us about HYUN and what guests can expect when they come in to dine?

HYUN: Hyun specializes in Japanese A5 Wagyu, offering high quality ingredients such as S-grade sea urchin and seasonal truffle mushroom. Our menu is well balanced and focuses on specific pairings with the A5 Wagyu, so our guests can get the best flavors of the beef.

AM: Can you tell us the background of Chef Jae Kim?

H: The name of our chef is Jae Kim. He is from South Korea and has three businesses in Korea including K-BBQ restaurant. Chef Kim moved to New York City from Korea three years ago to finish his PhD, but when he became homesick, he decided to bring a piece of home to New Yorkers, crafting the idea for HYUN to showcase the traditional time-honored Korean flavors of his homeland.

AM: Can you tell our readers what Wagyu is, what A5 means and the kinds that you offer?

H: Wagyu is Japanese cattle. Japan has a strict rule to grade A5 Wagyu. Wagyu can be graded by A (highest) to C and 5 (highest) to 1. “A to C” is the yield grade (A is above standard, B is standard, and C is below standard). How to grade “5 to 1” depends on marbling scale, color and the brightness and texture of the meat. So A5 is the highest grade given only to the finest Japanese cattle.

AM: The tasting menu that we had was amazing and a great way to enjoy the progression of tastes, seasoning, Wagyu and vegetables – can you share with us 3 signature dishes that you would suggest that we enjoy on our next visit.

H: We have three signature dishes which are A5 Chef’s Cuts, Sot-bap and Chadol-jjim. We have whole A5 cattle shipped from Japan, butchered and trimmed in house. So, we can have these special cuts that you cannot see in the regular market and different BBQ restaurants. We pick the best part of the cattle and serve it as Chef’s Cut. For example, we can divide Ribeye cap, Ribeye roll and Ribeye side strap in Rib loin. Even though we call it ribeye, every cut has a different texture and flavor. We want our guests to experi ence another level of the BBQ experience with Chef’s Cut. Our second dish is Sot-bap, which is clay pot cooked rice with seasonal truffle mushroom and S-grade sea urchin from Japan Hokkaido. It is one of our best-selling dishes. We always use the best selection of sea urchin and truffle mushroom. Sot-bap has well-balanced flavors and great umami taste. Our third one is Chadol-jjim, which is our signature appetizer that comes with a wooden box. It is all steamed A5 beef brisket with perilla leaf and enoki mushrooms with a side of shitake mushroom and king oyster mushroom. We have three different dipping sauces (1. Yuzu ponzu: soy sauce, dashi, dried fish skin, lemon and orange. 2. Honey Soybean: honey, soybean paste. 3. Chili grape: White grape, serrano pepper, and apple vinegar.)

AM: The salts, soy, wasabi and various sauces that you offered really allowed you to taste the dishes in a different way. We’re major fans of the wine salt – what are 3 seasonings that you suggest that those dining should try?

H: We are trying to serve sauces or salts that pair best with each dish, especially the A5 wagyu. As you know, Japanese A5 wagyu is expensive. We want our guests to experience the best flavor of the A5 wagyu with our house made salts. I will suggest a sauce or salt for A5 wagyu such as wild wasabi and house made wine salt.

For lean beef, I would suggest black truffle salt. For any beefy flavor cuts, I will recommend our house made chaya sauce which has cabbage, chive, and soy sauce.

AM: The cocktail menu had a number of sweet and savory options, what are 3 beverages that you suggest that we should try.

H: We have three cocktails that are best sellers. The first one is called “From Jeju.” We use orange from Jeju island in Korea, and it has a refreshing and fruity flavor. The second is called “Mountain Water.” We use Hakkaisan ginjo sake and its flavor is citrusy and pairs well with our food. The third one is called “Cloud Remedy.” It is a smoky and earthy cocktail and has a little bit of citrus flavor. I personally think that it pairs very well with A5 wagyu beef.

AM: We were told that you have plans to include an Omakase within your offerings. When will that take place and what can we expect to see offered?

H: We are launching an A5 Wagyu Omakase soon. Like I mentioned, we get the whole A5 cattle from Japan so we can have main cuts and also secondary cuts. We are going to offer one appetizer soup, wagyu tartare, 11 different cuts of Japanese A5 wagyu, a savory accompaniment (rice bowl and soup) and a homemade dessert. We are also trying to give a new upscale Asian cultural experience to our guests with the Omakase service.

AM: With Valentine’s Day taking place next month, are there any specials you will be offering that our readers should know about?

H: We are going to have a Valentine’s Day special tasting menu with Rose pairing.

We also have a few private dining rooms, which are cozy and romantic. It should be a truly special Valentine’s Day experience at HYUN this year!

IG @_HYUNNYC

Read the Jan Issue of Athleisure Mag and see The Art of the Snack | HYUN in mag.

THE ART OF THE SNACK | TSISMIS NYC

FOR THE FLAVOR SEEKER

We swung by TSISMIS NYC for dinner and enjoyed a number of savory dishes, cocktails and chill vibes only. Executive Chef Jappy Afzelius, took time to fine out more about this eclectic restaurant.

ATHLEISURE MAG: Tell us about your culinary background, where you trained and restaurants you worked in and a bit about TSISMIS NYC!

CHEF JAPPY AFZELIUS: I'm Filipino born and I learned the fundamentals of French cooking under Alain Ducasse at Chez Allard Bistro in Paris and Benoit Bistro in New York. From there I worked at David Burke Fabrick and the Michelin Bib Gourmand Manila Social Club. Then, I went to Italy, studying the "Slow Food Movement", a grassroots organization devoted to preventing the disappearance of local food cultures and traditions, and in 2018 received my Master's in Food Culture and Communications from the University of Gastronomic Science in Piedmont, Italy. I traveled extensively throughout Europe as well as Japan to further discover global cuisines. At TSISMIS NYC, I deliver a unique menu developed in collaboration with the restaurant's owners and the culinary team, from home-grown recipes with influences from Spanish, Mediterranean and other Asian cuisines.

AM: How do you define the style of cooking that can be enjoyed here?

CHEF JA: Our style of cooking at TSISMIS NYC is eclectic. We use a lot of different techniques that I’ve learned throughout the years and also apply basic science like fermentation and pickling as well. We blend and balance a lot of different flavors together.

AM: What are 3 signature dishes that you suggest?

CHEF JA: The 3 signature dishes from TSISMIS NYC that your readers should know about our Kale Laing, Tinapa Croquetas and Aligue Pasta. I feel that these 3 dishes are what represent TSISMIS NYC as a restaurant and they are crowd favorites as well.

AM: What are 3 signature cocktails that you suggest our readers should enjoy?

CHEF JA: Our cocktails are definitely a must try and the Pickle Pepper Punch, A la Bira and Tsismosa are our signature cocktails that guests love to pair with our food most often.

AM: With the holiday season in full swing, are there any special events or meals that we should keep on our radar?

CHEF JA: We just launched our Boodle Yan special, which I believe you'll enjoy:

Boodle-Yan is a unique dining experience that showcases the rich culinary culture of the Philippines, combining a boodle fight’s military camp style of eating on long tables with the kamayan practice of eating with your hands. The traditional meal celebrates camaraderie and inspires festivity.

This Filipino feast will include a plethora of traditional items with creative touches including chicken, beef, pork, shrimp, fish, fresh vegetables, seasonal fruits and rice, artfully arranged across a bed of banana leaves. All items can be adjusted upon request to fit dietary restrictions and allergies.

To fully submerge in the cultural adventure, guests will dine without any utensils, using only their hands to eat the feast before them.

Boodle-Yan is available only on Sundays from 11am to 8pm through reservation only. There is a six person minimum to reserve. The experience is priced at $45 per person and includes a complimentary glass of sangria.

IG @TSISMISNYC

Read the latest issue of Athleisure Mag and see The Art of the Snack | TSISMIS NYC in mag.

THE ART OF THE SNACK | TRATTORIA ITALIENNE

AN EVENING OF COMFORT FOOD

This month, we settled into our table after a rainy day to a feast that was comprised of Northern Italian and Southern French foods that were filled with savory flavors along with a wine list that complimented each portion of the meal. After a satisfying tasting journey, we wanted to find out more about this Flatiron spot - Trattoria Italienne and of course, to share it with Athleisure Mag! We sat down with Owner/Executive Chef, Jared Sippel to find out more about this culinary experience.

ATHLEISURE MAG: Tell us about your culinary background.

CHEF JARED SIPPEL: Originally from Iowa, I was raised with strong connections to food and farming, with family who grew produce, raised livestock, and owned local restaurants. I cooked throughout high school and worked as a sous chef at an Italian restaurant while attending the University of Iowa. Upon graduating, I moved to Boulder, CO to attend the Culinary School of the Rockies, and work at the James Beard Award winning Frasca Food & Wine under renowned chef Lachlan Mackinnon-Patterson. To broaden my palate and further educate himself on European cuisine, I headed straight to the source, where I spent several months living and working at 2-Star Michelin L’Oustau de Baumaniere in Provence and staging across Italy at Michelin starred restaurants including La Primula and La Subida in Friuli as well as La Peca in Veneto. It was during this time that the majority of the inspiration behind Trattoria Italienne was derived, from menus to wine lists and aesthetics. Once back in the States, I returned for a second tour at Frasca, before moving to San Francisco to serve as Sous Chef at the 3-Star Michelin, Quince under Chef Michael Tusk. After two years, it was called back to Frasca once again to assume the role of Chef de Cuisine. Finally, I moved to New York City with my wife Lindsey and opened Italienne in 2016.

AM: How would you describe the restaurant as well as its culinary focus?

CHEF JS: Through a gradual evolution, the restaurant has pivoted from its original concept, to a more casual, engaging, and accessible Trattoria Italienne. In spite of the change to a more casual format, the emphasis on great food, premium product and exemplary service remain paramount. I stay true to the restaurant’s roots, taking diners on a journey to the intersection of Northern Italy and Southern France. Every dish has a history and every menu item has a story. The cuisine here is based on authentic dishes from these regions as well as the surrounding areas of the Mediterranean; showing connections between the Basque region of Spain, with Morocco and France, as well as showcasing the relationship of Austria and Slovenia with Northern Italy. It is not a random fusion of flavors from the Mediterranean but it's crafted with skillful techniques and carefully considered influences, for the ultimate goal of transporting the diner with authentic flavors. Trattoria Italienne represents the culmination of my career and my training in the distinct regional cuisines of Northern Italy and Southern France. I lived and worked in Provence; his time at Frasca in Boulder, CO with Chef Mackinnon-Patterson immersed me in the nuances of Friuli and Alto-Adige; and Quince’s Chef Tusk exposed me to the region of Piemonte. It’s all come full circle at Trattoria Italienne.

The restaurant is divided into two rooms. In the front room, the large bar has a wood and marble counter and plenty of room to enjoy a drink and a bar snack or a full meal. An impressive lighting fixture with giant bulbs hangs from thick ropes over the bar. The feel of the restaurant is rustic and expansive, with high ceilings and exposed wood beams. In the dining room, leather banquettes wrap around the room, with copious space between tables—a rare commodity in a Manhattan restaurant. Cozy wooden booths backed with blue upholstery put you at the center of the action, while also allowing for some privacy. Overall, there’s lots of room for large groups. The space is ideal for parties, special events and special occasions. There’s also a cozy wine cellar room for private dining.

AM: When we visited, truffle season literally started on that day – why is the White Truffle such an amazing element to add to a dish and can you suggest 3 dishes that we should think about having it on?

CHEF JS: White truffles are a special ingredient because of their rarity and seasonality. At the restaurant we showcase them in traditional piedmontese dishes like gnocchi di patate, agnolotti dal Plin and tajarin. We also offer them shaved over a number of our dishes that work well in showcasing the aroma of white truffles, which are usually dairy driven with cream, cheese and butter.

AM: What are 3 appetizers that you suggest that we should have in mind when visiting?

CHEF JS:

1. Thinly sliced Proscuitto San Daniele from Fruili is served with grissini (long, crisp housemade breadsticks) fresh shaved horseradish and European butter.

2. Polpo Alla Plancha, a Basque country classic with other influences: the tender grilled octopus is presented with gigante beans, olives, Sicilian capers and Moroccan harissa.

3. Italian Chicory Salad, available year-round, prepared with radiccio from various regions of Italy. Made with two types of bagna cauda (anchovy dressing— one broken (non-emulsified), one not, one with white vinegar, one with red and black truffle vinaigrette.

AM: What are 3 signature cocktails that we should enjoy while there?

CHEF JS:

1. The Navin Johnson is a twist on an Old-Fashioned, built with Four Roses yellow bourbon, Ramazzotti, crème de cacao (for sweetness instead of sugar, which adds depth, another layer of flavor) garnished with orange peel.

2. You Had me at Aloe is bright and refreshing, with a surprising flavor of cucumber and mint, and is composed of Aviation gin, aloe liqueur, lime, and agave.

3. Regal Bees: cimarron tequila, lemon, honey, oro blanco grapefruit twist.

AM: With the holiday season around the corner, are there specials or events that you will have at the restaurant that we should know about?

CHEf JS: One notable upcoming event for the restaurant is their Piedmontese Dinner which will celebrate the life and wines of Brunco Giacosa. I will hold an exclusive Piedmontese dinner to honor the of wines of legendary producer Bruno Giacosa. Guests will be taken on a journey through the Piedmont region with my curated five-course pairing menu with selection that include Agnolotti ai tres Arroisti, a traditional piedmontese stuffed pasta with tartufi bianchi and served with a Nebbiolo D’alba Valmaggiore from 2017, and Sformato Di Verdure, cardoon with radicchios dressed in Cesare giaccone barbera vinegar and served with a Barbera D’alba from 2017.

The dinner will be held on November 18th at 6:30pm in Trattoria Italienne’s warm and picturesque back dining room. The evening is priced at $229 and a reservation is required.

PHOTOS COURTESY | TRATTORIA ITALIENNE

IG @ItalienneNYC

Read the Oct Issue of Athleisure Mag and see The Art of the Snack | Trattoria Italienne in mag.

THE ART OF THE SNACK | FALL FINDS OF COMFORT

Earlier this year, we headed to The Usual to enjoy regional hamburgers created by Filipino, Chef Alvin Cailan who is known for LA's Eggslut. The Usual opened last year and is his canvas to showcase his Filipino inspired approach to American comfort food. Recently, he launched Burger Happy Hour where guests can enjoy 6 different types of burgers after 10pm as well as a daily rotating "Burger of the Day" where he comes up with new creations every day (yes 365 new burgers this year). He also just launched a $5 lunch burger.

On our initial visit, we watched the 3rd season of Complex Magazine's The Burger Show where he showcases regionality through one of America's favorite foods - hamburgers alongside a number of celebrities. In this month's The Art of the Snack, we look at comfort food as it applies to what we like to eat in the fall as the weather begins to shift to cool temperatures and sweater weather.

We enjoyed eating there during his premier and took some time to find out about his signature dishes, the importance of pairing wines with them - which are done by Sommelier and his brother, Anthony and the importance of seasonality.

ATHLEISURE MAG: Tell us about your culinary background and restaurants you came through prior to opening The Usual.

CHEF AC: I grew up in LA, and attended the Oregon Culinary Institute. I then worked at spots like Olympic Provisions, Bouchon, French Laundry, and more, before opening Eggslut and Amboy, a Filipino fast-casual restaurant in Chinatown. I then moved to NYC to open The Usual!

AM: When did The Usual launch and what one can expect when you’re coming into dine there. grants. It’s a family run business - my brother is the sommelier, my girlfriend is the manager and I’m in the kitchen with my team that has been cooking with me for years. It’s the neighborhood spot with great food and even better drinks.

CHEF AC: The Usual opened in June 2018 and is my dream restaurant, American comfort food cooked by children of immigrants. It’s a family run business - my brother is the sommelier, my girlfriend is the manager and I’m in the kitchen with my team that has been cooking with me for years. It’s the neighborhood spot with great food and even better drinks.

AM: We went to The Usual for the launch of your latest season of The Burger Show and had a pretty epic burger – why are burgers such an integral part within the culinary world to you?

CHEF AC: Burgers are important to me, it was the first dish I was a connoisseur of. I think many people can relate and as my career evolves I’ve come to find joy making burgers.

AM: How would you describe the vibe and menu of The Usual?

CHEF AC: The Usual has a neighborhood vibe – it’s somewhere you can come every night for a burger and glass of wine, or come once in a while for a fancy occasion. It’s fun, lively, warm and welcoming.

AM: What are 3 signature dishes that we should eat when coming to The Usual?

CHEF AC: Of course, the Usual Burger and the Fried Chicken. But the sleepers are our seasonal dishes, we serve peak season fruits and vegetables.

AM: There is an extensive wine list offered at The Usual – what are 3 that are perfect to pair with our next meal there?

ANTHONY CAILAN: I would suggest:

2017 Methode Sauvage Chenin Blanc, San Benito County, CA - Textural and refreshing white made by Chad Hinds in Richmond, CA. Perfect middle ground white wine to work with a vast majority of the dishes on the menu.

2018 Alfredo Maestro Rosado "Amanda," Castilla y Leon, ES - Darker, more fleshy rosé from Spain made by one of the great natural wine producers in the country. Floral and dry that works with our richer dishes on the menu.

2018 Arianna Occhipinti "SP68," Sicily, IT - The darling of natural wine in Sicily, Arianna is making some of the most sought after wines in the world. This blend of Frappato and Nero d'Avola is perfect with our Ham and Cheese or Usual Burger.

AM: Do you change the menu based on seasonality?

CHEF AC: We always have seasonal menu items. We have one dish that specifically evolves with the seasons - our “Kung Pao Vegetables” is a constantly rotating veggie dish.

AM: Will there be another season of The Burger Show and is there anything that you can tell us about it?

CHEF AC: We are filming season 5 now and it’s bigger and better than ever!

PHOTOS COURTESY | THE USUAL

IG @TheUsual_NYC

IG @AlvinCailan

Read the Sept Issue of Athleisure Mag and see The Art of the Snack | Fall Finds of Comfort in mag.

THE ART OF THE SNACK | HANOI SOUP SHOP

We're always looking for great spots that are infused with culture, comfort food and always feeling like a sense of home when dining. We popped by Hanoi Soup Shop's East Village location to talk with one of the restaurateurs of this Vietnamese eatery, Sara Leveen. We find out more about this location, how it differs from Hanoi House and what signature dishes we should be enjoying when there.

ATHLEISURE MAG: Tell us about your background and how you came to open Hanoi House and Hanoi Soup Shop.

SARA LEVEEN: Ben Lowell & I have worked in restaurants our whole lives; prior to starting our own company we both worked for Stephen Starr. The dream of opening our own place really came alive when we traveled Southeast Asia together. There is an endless amount of inspiration from the streets of energetic cities like Hanoi and Bangkok and also chill & charming cities like Luang Prabang and Chiang Mai. Capturing what we loved and translating it to an NYC restaurant became our goal.

AM: Tell us about the backgrounds of the chefs, Daniel Le and Albert Nguyen in terms of where they have previously worked within kitchens and their journey to Hanoi Soup Shop.

SL: Daniel has roots in both Southern California and Houston; he grew up among other Vietnamese family members and friends. He learned kitchen organization & management in big companies like Ritz Carlton and Roy’s and came to us relatively new to NYC looking to apply what he’d learned to a Vietnamese restaurant. His palate is bold but traditional…his many culinary strengths include his ability to create deep, flavorful broths and braise various cuts of meat to achieve intense levels of umami. This is on display at Hanoi Soup Shop with our daily specials which rotate every few days.

Albert was born & raised in Sheepshead Bay in Brooklyn. He is a New Yorker through and through, having gained his experience at Ma Peche, Del Posto and Flora Bar. As the Executive Chef at Hanoi House, Albert taps into his parents’ way of cooking and seasoning (both from Northern Vietnam) with simple, rustic food accented by fermented seafood sauces and by pickling and curing ingredients in house. His contributions to the menu are focused on vegetable side dishes and seasonal salads that highlight individual ingredients and help create a family style feast great for sharing.

AM: When did Hanoi Soup Shop open and how does it differ from Hanoi House?

SL: Hanoi Soup Shop opened at the end of April this year and is meant to provide a quicker, more casual and slightly less expensive menu with all the same quality, flavors and ingredients as Hanoi House. Its main focus is soups, and its main purpose is takeout & delivery however we have 10 dining seats and a fun little lunch crowd. Eventually, we will offer dinner service for those diners looking for a quick bite of a summer roll and pho for instance. Hanoi Soup Shop is about finding ways to cook something for 12 hours but serve it in 5 minutes.

AM: Does the menu change based on seasonal offerings?

SL: Yes! Hanoi House’s menu is more ingredient and seasonally focused…Hanoi Soup Shop looks to traditional recipes like Bun Rieu and Bun Bo Hue…letting the weather and chef’s cravings dictate which

direction we go on a given day.

AM: What are staples that regardless of the day will always be available at Hanoi Soup Shop?

SL: We will always have Beef and Chicken Pho, Summer Rolls, Classic Banh Mi & Papaya Salads. The proteins in the Summer Rolls and Papaya Salad may change over time but not in the near future.

AM: What are 3 signature dishes that should be enjoyed at Hanoi Soup Shop?

SL: Beef Pho with Brisket & Oxtail.

Classic Banh Mi: Housemade pork terrine, Vietnamese ham, pork crumbles, chicken liver pate, pickled vegetables, cilantro & jalapeno on a baguette.

Papaya Salad with Beef Jerky.

AM: What are 3 beverages that you suggest that should also be enjoyed?

SL: Iced Vietnamese Coffee

Hot Egg Coffee

Avocado Shake

PHOTOS COURTESY | HANOI SOUP SHOP

IG @HanoiSoup

Read the August Issue of Athleisure Mag and see The Art of the Snack | Hanoi Soup Shop in mag.

THE ART OF THE SNACK | FOR THE PESCATARIAN + VEGETARIANS

We're in the thick of the summer and we enjoyed a phenomenal tasting in the West Village's Osteria 57, a rustic Italian restaurant whose menu consists of savory dishes that are created with fish and vegetables. In addition to a truly satisfying meal, they also had a fantastic wine selection. After finishing this 6-course meal, we sat down with Executive Chef Riccardo Orfino to find out more about his culinary journey, dishes at the restaurant and more.

ATHLEISURE MAG: Tell us about your culinary background in terms of where you studied and previous restaurants you worked in.

CHEF RICCARDO ORFINO: I went to a culinary school in Italy, where I studied for 5 years. After completing my studies, I had the chance to go to Milan and work for 2 Michelin Stars restaurant Il Luogo di Aimo and Nadia. With its 50 years of history, this was definitely one of the most important experiences in my formation. In 2015, I moved to New York and began working as Chef de Cuisine at Osteria della Pace, at Eataly Downtown. After 2 years, I decided to embark in a new adventure and moved to La Pecora Bianca restaurant, where I was Executive Sous Chef until April 2019 when I started at Osteria 57 as Executive Chef.

AM: How would you define your style of cooking?

CHEF RO: I would define my style of cooking as new Italian seasonal food. When I cook, I follow the coastal cuisine approach, which is based on the concept of simplicity: working with fresh flavors to let the simplicity of the ingredients to fully come out. Lastly, I really love to use a lot of herbs when I prepare a dish.

AM: When did Osteria 57 open and as Executive Chef, what is your role there?

CHEF RO: Osteria 57 opened its doors in September 2017 and I joined in April 2019. My role here as Executive Chef goes beyond “just” cooking. It also includes supervising all back of house operations, such as coming up with the menus, working with and directing the staff, dealing with orders …and working closely with Emanuele Nigro, of course. Hands-on on everything!

AM: Tell us about Osteria 57’s menu and why the menu is focused on seafood and vegetables?

CHEF RO: Osteria 57 is a vegetarian and pescatarian restaurant. We love to use seasonal ingredients, and we try to stay as much local as possible. I embraced the restaurant’s philosophy of fresh ingredients and not offering meat, as I believe in a kitchen that works beyond animal products “created” in farms, and that is oriented in using healthy produces. Furthermore, I very much enjoy cooking with vegetable and fish; it is different from my previous experiences and therefore it allows to use my creativity more.

AM: What are 3 signature dishes from Osteria57?

CHEF RO: Crispy Cauliflower with Paprika aioli, Paccheri Pomodoro with Burrata Cheese and Basil and Linguine with Vongole and Bottarga.

AM: What are 3 ingredients that you use in a number of the dishes that are your favorite?

CHEF RO: I would say, definitely tomatoes when in season, basil and extra virgin olive oil.

PHOTOS COURTESY | OSTERIA 57 @Osteria57

Read the June Issue of Athleisure Mag and see The Art of the Snack | For the Pescatarian + Vegetarians in mag.

THE ART OF THE SNACK | THE AFTER WORK SPOT

In this month's The Art of the Snack, we're focused on where one goes when it's after work! Whether you work from home, co-working locations or an office, we all need to grab drinks and have great bites after work - even if you're Friday starts earlier in the week! We make our way to Therapy in Las Vegas which is exactly what the doctor would prescribe. We get the scoop on this American Gastro Pub from Executive Chef Christopher Robyn.

ATHLEISURE MAG: Prior to coming to Therapy, what is your culinary background and how would you define your style of cooking?

EXECUTIVE CHEF CHRISTOPHER ROBYN: Prior to joining the Therapy team in spring of 2018, my career has taken me to very different areas of food & beverage, giving me multiple styles of cooking. I spent time in New Mexico as the Corporate Executive Chef for the Apache Nugget Corporation, specializing in Native American and Spanish cuisine; I have worked on the Strip as a sous chef at New York New York Casino & Hotel; and I have also worked in Asian cuisine as the Corporate Chef for Bachi Burger.

AM: For those who have yet to attend Therapy, when did it open, what can one expect in terms of the ambiance, dishes, etc?

EC CR: Therapy is an American gastro-style pub that has been thriving in the Fremont East Entertainment District since June of 2015. This restaurant elevated downtown dining with its ambient class, while constantly finding ways to combine unique flavors of great food and drinks.

AM: What are signature dishes that we should know about at Therapy?

EC CR: Signature dishes, that have proven to be customer favorites, include our fried mac & cheese croquettes, served with house-made tomato bacon jam and Sriracha aioli; and our red velvet chicken & waffle sliders, served with house-made coleslaw and vanilla maple syrup.

AM: What is the meaning behind the name, Therapy?

EC CR: The name of the restaurant, Therapy, stemmed from the slogan ‘Good Food. Good Friends. Good Drinks.’ By putting these three components together, one could create its own kind of Therapy and good food, good friends and good drinks are a way to release stress.

AM: What are 3 signature cocktails available at Therapy?

EC CR: Three signature cocktails we serve include our St. Therapy, the Relapse and The Smash.

AM: If there is anything else that we should know about Therapy, let me know!

EC CR: At Therapy, we truly have something for everybody. Not only do we offer lunch, dinner and happy hour, we are launching a new weekend brunch and our new club concept, Relapse. If you are in Downtown Las Vegas, Therapy is a must stop spot.

PHOTO CREDIT | CHRIS WESSLING

IG @THERAPY_LV

Read Athleisure Mag’s April Issue and see The Art of the Snack | The After Work Spot in mag.