THE ART OF THE SNACK | AROQA

We all have our favorite cuisines and even when it's our go-to, it's nice when we're able to be able to enjoy it in a different way for flavorful inspiration. We caught up with aRoqa's owner, Monica Saxena in NYC's Chelsea, to find out about this NYC destination, how it surprises its patrons who come to dine and what we should think about ordering the next time we swing by.

ATHLEISURE MAG: Monica, tell me about your background and how you came to creating aRoqa?

MONICA SAXENA: I grew up in a wonderful family of food lovers, families of friends who loved food, a mix of gourmet cuisine of various types (Ethnic Indian), in a place called Lucknow, in India. Food across India is a bit like the shifting dialects (approximately 122 languages and 1599 dialects), across a population of 1.3 billion people. Every street corner could place a delectable item in your mouth. Such is the abundance of flavors and experimentation. That alongside what was a core palate at home, which happened to be quite well evolved, got me hooked on fine foods, or you may even want to call them authentic interpretations of food that we all liked. The seeds of good tasty foods were planted then, without much effort. It was a given at home and all that surrounded my growing up years. I moved across from India to the Bay Area in 1987 and what I missed most was that surrounding set of flavors. It took me a while to recognize that what one takes for granted can require a lot of effort, when not in that environment! From sourcing simple spices, to making the time to cook what I liked, all took time. As I liked food, I put in the effort to learn how to experiment and make do with flavors that I had begun to miss a lot. It did not become a career until 2016. Having a partner and family that supports your aspirations, is another key ingredient to realizing your passion!

AM: Who is the Executive Chef of aRoqa and what is their culinary journey/background and kitchens that they trained in prior to coming to this restaurant?

MS: Our Executive Chef is Munny Passi, who comes from a family of restaurateurs in India. He began working in his father’s family restaurant at the tender age of 13. There he learned the techniques of Indian cooking from many of the country’s regions. He left India for England, working in traditional Indian restaurants throughout London. He then made his way to New York and landed a job as Bhatti Indian Grill’s Head Chef, where he worked for four years before joining aRoqa.

AM: What does aRoqa mean and when did it open?

MS: “Roqa” means an informal engagement of two people prior to formal celebrations in the Panjabi language in India. Personally, I wanted a name with few letters and the story behind the name made for a perfect venue concept that I had in mind. Roqa also means a stop and "A Roqa" means “A Stop,” which was befitting the romantic date night Indian tapas food concept I had envisioned to open. As I wanted to break the Indian food away from simply "Curry" and introduce small plates to be enjoyed. We opened June 2017.

AM: What can guests expect in terms of the cuisine that is served here?

MS: Authentic Indian flavors with a playful presentation in Tapas concept. The cuisine was developed and curated by two Indian chefs prior to the restaurant opening named Jamsheed Bhote and his wife Hanisha Singh, who came to NY to train the current team of aRoqa Kitchen team, they helped design and plate the cuisine.

AM: What is the ambiance of aRoqa – what can those coming in to dine expect when they eat here?

MS: It is seductive, romantic, inviting and intriguing, and satisfying where food is concerned.

AM: For those opting to eat at the bar, what are 3 Happy Hour items that you suggest are great to eat there?

MS: As it is mainly tapas and small plates, depending on the dietary preference we have a variety of Vegetarian and Non-vegetarian small plates keeping in mind. We have gluten free and vegan options also. Some popular items are Eggplant with Fenugreek bread triangles, Kataifi Mushrooms, and our Habanero Chicken tikka.

AM: What are 3 cocktails that you suggest that we can enjoy when visiting?

MS: Some of our signature cocktails are Season of Luck, Marigold and Smoke, and Reengagement. We are also launching 8 new cocktails in June.

AM: For those who pop into lunch, what are dishes that we should eat when coming in with friends and family?

MS: The lunch menu is created mainly keeping a small budget and quick turnaround time for people to pick and go. We have the full dinner menu available for our sit-down guests also.

AM: For dinner, what are 3 appetizers that we should think about ordering?

MS: Lamb seekh Kebab, Pepper Prawns and Bhatti Murgh Chops. I always consider this to be a hard question as it's like being asked to pick which are your favorite children. I take great pleasure in serving dishes that I enjoy equally on the menu.

AM: For our main meal, what are 3 dishes that we can enjoy with friends and family?

MS: Our Shared Plates menu section was created on popular demand by Executive Chef Munny Passy for guests who told us they wanted Indian staples on the menu too, and we added curries for guests to share and enjoy. Guest favorites are Chicken Tikka Masala and Daal Makhani, and Whole Okra which I have not yet found on the menu at any other Indian restaurant - it is my mother’s recipe.

AM: For dessert what are 3 items that we should keep our eye on?

MS: Indian desserts are very sweet so we decided on keeping a few Gelatos to cater to our non-Indian guests, Daulat Ki Chaat, an old awadhi dessert; and Coconut Kheer for our dairy free guests.

AM: In addition to offering lunch and dinner, you guys have a brunch menu as well. What are 3 brunch items that we should have?

MS: Our brunch menu came out of a failing American breakfast menu that we carried it for a while. Then the question became, “Why go to an Indian restaurant to have an American brunch menu?” so I turned my focus on serving what we normally eat in India for breakfast. Chef Munny and myself introduced Poori Aloo, Vada Pav, a Bun Omelette, and chola bhatura, along with the rest of our traditional Indian brunch menu, consisting of things one grew up on eating at the train stations and in college campus canteens, as well as weekends in our homes.

AM: You were recognized by Michelin last year, how does it feel to have your restaurant honored in this way?

MS: Humbling as being a foodie one tries to keep dishes as honest to their roots as possible, and the desire is to keep the guests happy with the flavor profiles at the menu choices and presentation.

IG @aroqanyc

PHOTOGRAPHY CREDIT | aRoqa

Read the MAY ISSUE #77 of Athleisure Mag and see THE ART OF THE SNACK | aRoqa in mag.

THE ART OF THE SNACK | SUSHI AMANE

Last year, we covered MIFUNE in our feature, Athleisure List. Now, we're sharing another restaurant located in the lower level of this restaurant, known as Sushi AMANE. We took a moment to talk to Executive Chef Tomoyuki Hayashi who creates an omakase menu at his Michelin starred restaurant with two seatings. He talks about how he stays inspired to create the menus, dishes he suggests and how you can enjoy your next meal there.

ATHLEISURE MAG: Executive Chef Tomoyuki Hayashi, tell me about where you trained and your culinary journey that brought you to Sushi AMANE?

EXECUTIVE CHEF TOMOYUKI HAYASHI: After graduating college, I apprenticed under top sushi masters in Tokyo for many years. The president of the company I was working for at the time offered me an opportunity to work in New York. I jumped at the opportunity to work and live overseas. At the time, very few sushi restaurants offered omakase, most of them were serving set menus and a la carte menus. Before helming Sushi AMANE, I was the Executive Chef at Sushi Azabu for many years. Back then, Sushi Azabu was one of the first Japanese restaurants that introduced the omakase concept to New Yorkers. With omakase now mainstream and Sushi AMANE being an omakase-only concept restaurant, I have taken on the role of Executive Chef at Sushi AMANE to offer my own rendition of omakase.

AM: Tell me about your 8 seat omakase counter that is located inside MIFUNE. What can guests expect in terms of the ambiance and how they can get there?

EXECUTIVE CHEF TH: Although Sushi AMANE and MIFUNE share the same entrance, we are two separate restaurants and operate independently of each other. Once you enter MIFUNE, guests will be guided by our staff to Sushi AMANE. In a way, Sushi AMANE has a speakeasy vibe as it’s hidden away on a separate level. Most MIFUNE customers are unaware and surprised to learn that there is another restaurant on the lower level and I think Sushi AMANE customers will pleasantly enjoy the short journey from MIFUNE to our intimate space below at Sushi AMANE.

AM: Tell me about your omakase menu.

EXECUTIVE CHEF TH: Every omakase is different but my omakase course flow is as follows.

The omakase starts with a light white fish, a meatier full-bodied fish, then shellfish that’s different on the nose and in texture, followed by a warm dish, a palate cleanser course and finally the nigiri courses. With this course flow in mind, I plan and order my fish from Toyosu Fish Market and the fish market in the Kyushu region of Japan.

AM: How do you go about planning what will be on the menu and is it based on seasonality?

EXECUTIVE CHEF TH: I create my omakase with the best ingredients the market has to offer, so I do not rigidly stick to seasonality. It just happens that most of the times the best ingredients are at its peak during a particular season, so the seasons are reflected naturally throughout my omakase.

AM: Where do you get inspiration from when you are planning the service?

EXECUTIVE CHEF TH: I get a lot of information and ideas for my omakase and learn about the trends of the Japanese market by talking to my fish vendors, fellow sushi chefs, and industry insiders. Lately, YouTube and Instagram have been a great source of inspiration and creativity. It’s a great way to follow the latest trends in Japan as well.

AM: What are 3 dishes that you like to include in your rotation of omakase menus?

EXECUTIVE CHEF TH: For the small dishes served before the nigiri courses, the inclusion of my grilled sea perch over uni rice is a must. In the nigiri courses, I always include baby red snapper and bluefin tuna. All wild caught and I always source them from Japan for their superior flavor.

AM: For those that have never enjoyed omakase, is it just one menu offered each night or do you offer an option of omakase menus that you can select from?

EXECUTIVE CHEF TH: At Sushi AMANE, I offer an omakase course that can be enjoyed by customers who have never experienced omakase and experienced omakase diners alike. If someone has a dietary restriction to certain fish and seafoods, I am happy to adjust the menu for them as well with advance notice.

AM: What are 3 sakes that we can enjoy with our meals?

EXECUTIVE CHEF TH: At Sushi AMANE, we have a wide range of sakes that changes frequently, but my favorite is Kikuhime B.Y. Library Release 2005, Daiginjo. As the name suggests, it is a rare sake that has been carefully aged for over a decade before being released and it pairs beautifully with sushi omakase. Daiginjo sakes are typically aromatic and pair well with sushi, but I am particularly fond of Kikuhime’s dry and crisp style that compliments my sushi well.

AM: With only 8 seats available, how many seatings do you have and what is the reservation process? Can a party book all 8 tables for a private dinner?

EXECUTIVE CHEF TH: There are two seatings each night Tuesday-Saturday at 6pm and 8:30pm. Reservations can be made through Resy. A party can buy out all of the seats for a private dinner by emailing us at sushiamane@gmail.com.

IG @sushiamane

PHOTOGRAPHY CREDIT | Sushi AMANE

Read the APR ISSUE #76 of Athleisure Mag and see THE ART OF THE SNACK | Sushi AMANE in mag.

THE ART OF THE SNACK | BAAZI

This month's The Art of the Snack takes us to NYC's Baazi which is known for their Indian fare. We talk with their owner and executive chef, Gaurav Anand. We talk about his style of cooking, his culinary journey, his portfolio of restaurants, how he becomes inspired to create the menu and what are the kinds of dishes that we should think about enjoying when we visit next!

ATHLEISURE MAG: Chef Gaurav Anand, can you tell me about your background in terms of where you went to school and kitchens/restaurants where you trained?

CHEF GAURAV ANAND: I’m a self-taught chef and don’t have any formal culinary training. I originally studied business administration and then I started working at my brother’s catering company. I learned the business from the ground up, especially by watching chefs in the kitchen. I’d stand there for hours as they cooked, picking up techniques that eventually formed the basis for my cooking.

AM: How would you define your style of cooking?

CHEF GA: My cooking style has definitely evolved over the years and today I cook more in a modern Indian way versus traditional cooking, especially at Baazi. I like to add different twists to every dish I create to make it more interesting and elevated. I’m always pushing boundaries. Trying new recipes is something that I really enjoy doing. I love discovering new recipes and combinations that I've never tried before.

AM: Prior to launching Baazi, what are other restaurants that you are known for?

CHEF GA: Bhatti Indian Grill was my first baby, it opened in 2009 and is very well known for its mouthwatering kebabs. I was approached by one of the owners of Moti Mahal Delux, a very famous Mughlai cuisine chain in India, and we opened that restaurant on the Upper East Side in 2012. I was honored to receive an amazing 2-star review in The New York Times. If you want to try the best dal makhani or tandoori chicken, that's the place to go! Awadh, the predecessor to Baazi and still open as a delivery only restaurant, is Lucknowi cuisine and known for its traditional dum pukht style of cooking, which involves cooking ingredients in a dough-sealed vessel slowly over low heat in the oven.

AM: What led you to conceive and open Baazi and what does the name mean?

CHEF GA: The idea of launching a new brand came to my team and I after Awadh took a big hit due to the pandemic and became more of a delivery operation rather than brick and mortar restaurant. I was ready to give up and surrender the keys, but my landlord was very supportive and encouraged me to give it one more chance. We decided that instead of just refreshing the space, we could create a new concept that would not only bring old customers back but attract new ones as well. That’s where Baazi came to life! In Hindi, the word “baazi” means “bet” so we bet on the space and the Upper West Side coming back. It’s been a great hit since we opened in January.

AM: How is Baazi similar or different to the restaurants that are in your portfolio?

CHEF GA: Baazi is very different from my other restaurants, which are more traditional. This is a refined, more eclectic and modern concept of Indian food. It’s not necessarily Northern or Southern regional Indian but a marriage of both along with influences from the Mediterranean and Middle East. It has a little bit of everything that I have tried, served, and loved in my work creating menus for destination weddings around the world. All the menu items are unique and you won’t find common dishes like chicken tikka masala at Baazi.

AM: What are the flavors and spices that are indicative of Indian cuisine?

CHEF GA: Every state in India uses different ingredients and flavor combinations. For me, it’s important to use fresh ground spices rather than packaged spice mixes. Heat is part of Indian cooking, but it has to be balanced with great flavor too.

AM: Can you tell us about the ambiance of your restaurant?

CHEF GA: The colors are very vibrant, the music is very upbeat and lively, it’s very downtown. The room feels more like a luxurious home than a restaurant. A lot of younger people are coming to Baazi for the experience and the music. And our outdoor dining is just as vibrant, we’ve taken the blues and yellows from inside and livened up the entire street.

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

CHEF GA: Kasoori Methi Chicken is flambeed in Old Monk Rum, which is an iconic Indian rum brand.

Papad Kebab is the jewel of Baazi, a nonmeat kebab made of fried hung Greek yogurt with papadam lentil cracker crust served in a custom-made Baazi box.

Imli Glazed Lamb Ribs have a slightly sweet, sticky and spicy tamarind-date glaze.

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

CHEF GA: Chicken Sirka Pyaz are tandoori chicken thighs in a tomato gravy with pickled baby onions.

Butternut Squash Kofta are light and pillowy, similar to dumplings, served with sweet corn curry, toasted pepitas and pumpkin oil.

Prawn Kuzhambu shows off beautiful prawns with tamarind-based sauce from India’s southern most region Tamil Nadu and Sri Lanka.

AM: What are 3 desserts we should try?

CHEF GA: Baazi only has three amazing desserts, and that’s on purpose to keep it simple but memorable. The must-try is the Black Jalebi ice cream sandwich, which is a play on a popular Indian sweet funnel cake. Rose Makhan Malai has rose petal infused crema, milk cake and rusk (hard biscuit) crumble. Our Coconut Sago Payasam is vegan and delicious! It has shaved roasted coconut sprinkled over tapioca pearls and mango sorbet.

AM: What are 3 cocktails that you suggest to have with our meal?

CHEF GA: The Spicy Ginger Margarita is delicious, just the right bit of spice with jalapeño, tequila and fresh ginger juice.

The Mezcal Passion has tamarind and passion fruit to balance out smoky mezcal.

A bit sweeter is the Old Monk Daiquiri with dark Old Monk Rum, pineapple and lime.

AM: In creating this menu, where do you get inspiration from?

CHEF GA: I’ve definitely drawn a lot of inspiration from my wedding menus and travel. A few years ago, I launched CGA Catering, an international destination wedding catering company. We create the most unique custom menus for our luxury wedding clients, and that’s where a lot of my creativity comes into play. Along the way, I’ve been privileged to travel around the world and meet chefs in places like Mexico, Turkey, Spain, Morocco and Italy. These travels have been a big part of my culinary evolution. I also always wanted to open up a coastal restaurant, so I definitely wanted to make sure I included at least a couple of coastal items in this new menu.

IG @baazinyc

PHOTOS COURTESY | Evan Sung

Read the MAR ISSUE #75 of Athleisure Mag and see THE ART OF THE SNACK | Baazi in mag.

THE ART OF THE SNACK | SAPPHIRE CUISINES OF INDIA

This month's The Art of the Snack comes from Sapphire Cuisines of India which is exactly what's needed when it comes to having savory frinds for the holiday season that provides the right amount of comfort. We took some time to talk with its owner,

Darshan R. Shah. He talks about the Executive Chef and how he came to the restaurant on the UWS. In addition, he talks about what can be expected for guests when they come with friends and family to dine. As always, we always like hearing what we should eat and drink when we're celebrating our moments. He gives us the scoop on a number of dishes and cocktails that we should make a note of upon our next visit.

ATHLEISURE MAG: Tell me about Executive Chef Sachin Wagh. What is his culinary background and how did he come to Sapphire Cuisines of India.

DARSHAN R. SHAH: Executive Chef Sachin Wagh is an internationally known Indian chef who had previously worked with me at the internationally famed restaurant adä. adä was the only Indian restaurant in the world that was awarded the coveted “Five Star Diamond Award.” Thereafter, Chef Sachin also was the executive chef for Inflight Catering Corp where he spearheaded the Inflight Kitchen. His kitchen was the only one internationally to have an astounding 97% food approval rating to the passengers in Jet Airways. From our time at adä, Chef Sachin and I have a relationship that goes back about 20 years.

AM: How would you define the style of cooking and how does that mesh with the menu at Sapphire Cuisines of India?

DRS: Well, the very first thing I would point out are the ingredients. Indian food has long been the best tasting food in the world; however, spices were used to camouflage inferior ingredients instead of accentuating quality ingredients.

Second, in order to have the food taste its best, it’s necessary to grind the spices fresh and not purchase pre-ground or pre-blended spices.

AM: Sapphire Cuisines of India relocated to the UWS, how has it been to relaunch here and to merge elements of the former location while adding in new focuses for a fresh start?

DRS: Although they were successful in their old location, we felt a fresh new start would be optimal including maintaining some of the old favorites. We have therefore re-imagined the old Sapphire Cuisines of India.

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

DRS: Hope, quality service, and an amazing food experience as we continue to evolve.

AM: Can you tell me about the interior of the restaurant and what you have available for patrons who wish to eat outside?

DRS: It is a restaurant with a clean look and feel where diners are not overwhelmed with a busy interior, but also an outdoor patio providing spacious seating and a beautiful view of Broadway.

AM: What does Avant-Garde Indian dining mean?

DRS: To us at Sapphire Cuisines of India, it means that we can have a presentation of Indian food as we “eat with our eyes.” The menu and presentations continue to evolve at Sapphire though COVID has also been a difficult time for all in our industry.

AM: What are 3 appetizers that you suggest we should order when visiting?

DRS: I would suggest our Dahi Kebab, Hung yogurt, spiced, pan seared, over mustard tempered raw slaw; Shrimp Balchao, spicy shrimp in a tangy sauce; and Vitamin bhel, millet with raw mango, gram crisps, mint and tamarind sauces.

AM: What are 3 main dishes that we should enjoy when visiting?

DRS: Goan Barbeque Ribs, with masala truffle fries; Filet Mignon, with cumin tempered fingerlings; and our Morel Mushroom Biryani with truffle oil.

AM: What are 3 cocktails that you suggest?

DRS: A full bar is available, but the cocktail menu still being produced.

AM: To complete our meal, what are 3 desserts that you suggest?

DRS: The Masala Chai Panna Cota, Phirni Crème Brulee, and our Kheer, or rice pudding.

AM: As we begin to enter the fall and holiday season, are there special dishes or events that will be available during that time?

DRS: There were many things we had slated for this time, however, with the uncertainty we are facing, we are waiting for all these bans to be lifted and life returning to normal.

PHOTOGRAPHY COURTESY | Sapphire Cuisines of India

Read the DEC ISSUE #72 of Athleisure Mag and see The Art of the Snack | Sapphire Cuisines of India in mag.

THE ART OF THE SNACK | TASCA

This month, we head to Manhattan's Tasca which focuses on Spanish-Caribbean flavors which include spices and recipes from Spain, the Dominican Republic, Puerto Rico and Cuba. We talk with restaurateur, Jay Espinal about what we can expect from this restaurant, dishes that we can enjoy and how this has become a family affair. He also preps our taste buds with what we should enjoy when swinging by with family and friends.

ATHLEISURE MAG: We know that as a restaurateur who had great success with your restaurant Don Pedro, you’re back with Tasca and have made this a family affair with your wife Norisa as well as your son Justin. Can you tell me about your background, what led to the creation of Tasca and what are the roles that the 3 of you have at the restaurant?

JAY ESPINAL: That’s a great question, and it’s funny because I was completely out of the business when Justin one day approached me and said that he wanted to get into the business. I said "no you don’t," and proceeded to tell him of all the reasons he didn’t want to be in the restaurant business. The long hours on your feet, the responsibility, the fact that he would be working holidays and weekends. I didn’t paint a pretty picture yet he said this is what he wanted to do.

AM: Chef Rene Hernandez was previously at Don Pedro and is now the chef here. Can you tell us more about Rene’s background prior to coming to Tasca?

JE: Chef Rene has worked at many of Puerto Rico’s top restaurants and also spent time at El Bulli under the guidance and leadership of Ferran Adria.

AM: Tasca’s cuisine is a Spanish-Caribbean in flavor. Can you tell us about what regions this incorporates and what diners can expect?

JE: Spanish and Latin Caribbean, we focus on the Latin Caribbean islands of Cuba, the Dominican Republic and Puerto Rico along with Spain. The three islands mentioned have similar shared histories and influences with Spain.

When dining guests will have one of the US’ Premier Spanish wine lists and from our menu, they can expect dishes that take a cue from old world Spain and the new world. Dishes like the thousand spice duck breast over sofrito goat cheese and Zinfandel plantain tower. Or of course, a classic paella.

AM: What is the ambiance of Tasca for those that are dining in as we know this is a multi-level space?

JE: The ambiance is pretty chill, soft low-key lighting. We do have a more energetic bar with a relaxed vibe. We also offer a wine cellar with fireplace for a date or special occasions.

AM: What seasonings and spices should we expect to see at Tasca?

JE: From Saffron to the chefs' special house adobo and mojos. We are all about different flavors and combinations. We make over thirty different house infused olive oils.

AM: What are 3 appetizers that you suggest when we come into dine?

JE: The octopus in varied forms is said by many "it's a must." I have been told on many occasions that it is our guest favorite in the city. I think the zetas y gambas is another that truly showcase our Spanish- Latin Caribbean roots and one of my favorites is the croquettas de maduros over sun dried tomato slaw and Manchego lime zest.

AM: What are 3 main dishes that you suggest that we should enjoy when coming in with friends and family?

JE: The duck magret, filet mignonette special, and any of our fish specials.

AM: What are 3 desserts that we should have?

JE: Passion Fruit Cheesecake, Tres leche - coconut three milk cake and Trufa de chocolate - Belgian chocolate and coffee truffle

AM: In looking at your beverage program, you have over 100 varieties of premium rums and a number of wines. What are 3 cocktails that we should have when there and what are 3 wines that we should pair with our meal?

JE: City of Gold - Blanco tequila with cara cara orange, garden peppers and tiki spices, Green Smoke - Refreshing cucumber juice and peppery ginger beer in a vibrant mezcal long drink and TASCA Manhattan - Sweet vermouth, Santa Teresa 1769, bitters.

3 wines - Cosmic, Xarello Estrecho, Monastrel Gratavinum gv5, Carignan, Grenache

AM: For those that may be popping in to grab a bite at the bar, what are 3 dishes that they should have?

JE: Pulpo a La Parilla - Grilled octopus, Peruvian potatoes. mojo Gallego, Croquetas de Misco - Seafood croquette, roasted garlic foam and Empanada Trio - Chicken, beef brisket or vegetable cheese turnovers with smoked paprika aioli.

AM: With the holiday season being underway, are there special events coming up and do you have items on the menu that are specifically for this season?

JE: Large format Villogodio (slow cooked pork shank), Cochinillo (10-hour slow cooked baby suckling pig) and Lechazo (slow cooked suckling lamb).

IG @tascanyc

PHOTOGRAPHY COURTESY | Tasca

Read the NOV ISSUE #72 of Athleisure Mag and see The Art of the Snack | Tasca in mag.

THE ART OF THE SNACK | TUSCANY STEAKHOUSE

We're hitting one of the favorite times of year which is the perfect time to check off a few more restaurants off of our list. This month's The Art of the Snack is Tuscany Steakhouse. We take some time to find out more about this restaurant with restaurateur, Steve Haxhiaj. We talk about his expertise in the industry, his Executive Chef Jamie Chabla and what we should order the next time we dine in with friends and family.

ATHLEISURE MAG: As a veteran restaurateur and alumnus of Wolfgang’s Steakhouse, can you tell us about your career in the industry and what led you to creating Tuscany Steakhouse?

STEVE HAXHIAJ: With my 28+ years in the industry between Italian restaurants and steakhouses, I have combined my experiences and came up with the menu at Tuscany Steakhouse which marries flavors of Italian American fare and the classic American steakhouse, creating the perfect menu for our guests to have plenty of choices for steaks, seafood, and other Italian dishes.

AM: Tell me about Executive Chef Jamie Chabla's, culinary background and how he came to Tuscany Steakhouse.

SH: Our Executive Chef Jaime Chabla has more than 35 years experience in the industry. Chef Chabla had worked for about 20+ years at Manhattan Café & Portofino's as a chef. He also worked for 8+ years at Wolfgang's Steakhouse which is where I met him and we got the idea to get together open up Tuscany Steakhouse.

AM: How would you define the cuisine and menu that is offered at Tuscany Steakhouse?

SH: Our menu is really different from other steakhouse menus in New York City. We provide an Italian experience and flavors in our cooking and many of our dishes.

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

SH: Guests who dine with us can expect top-quality food, great ambiance, and excellent service.

AM: Can you tell me about the interior of the restaurant and what you have available for patrons who wish to eat outside?

SH: The interior of the restaurant features whitewashed brick and creates a rustic look. With large mirrors and Italian music, we also have a private room and semi-private room available for private events or business functions.

AM: What are 3 appetizers that you suggest we should order when visiting?

SH: I would highly suggest the thick-cut, sizzling Canadian bacon, cold seafood tower and the fried calamari.

AM: What are 3 main dishes that we should enjoy when visiting?

SH: Our USDA prime and dry aged steaks are highlighted by the Porterhouse Steak. Also, our fantastic Pollo Parmesan and delicious seafood pasta are other dishes that everybody really loves.

AM: What are 3 cocktails that you suggest?

SH: I would highly suggest our Midtown Mule, the Pear-tini, and the Salted Margarita.

AM: Tuscany Steakhouse has a vast wine list – can you tell us about some of the wines/regions that are available?

SH: Our wine selection is very generous; one of the most popular choices are the Californian Cabernets like Caymus, Faust, Robert Mondavi, and then also our Super Tuscany wines like Solaia and Sassicaia.

AM: To complete our meal, what are 3 desserts that you suggest?

SH: I would suggest the Tiramisu, Crème Brûlée and also the apple strudel.

AM: As we begin to enter the fall and holiday season, are there special dishes or events that will be available during that time?

SH: Yes, we will have special dishes moving into the fall and holiday season. Each night we have different specials available from off the menu including a bone-in filet mignon, pasta specials, fish specials and also a soup special. Additionally, we do have a couple different menus that we recommend for groups of larger than 10 people or for private events.

IG @tuscanysteakhouse

PHOTOGRAPHY COURTESY | Tuscany Steakhouse

Read the OCT ISSUE #71 of Athleisure Mag and see The Art of the Snack | Tuscany Steakhouse in mag.

THE ART OF THE SNACK | SUSHI GINZA ONODERA

As we begin to transition from the summer to the fall season, we have new restaurants that are launching as well those that are reopening as we continue to emerge from the pandemic. We chat with the new Head Sushi Chef Takuya Kubo of Sushi Ginza Onodera.

ATHLEISURE MAG: Tell us about your culinary background and how it led to you to Sushi Ginza Onodera.

HEAD SUSHI CHEF TAKUYA KUBO: After I graduated from high school, I worked at Sushi Dai Akasaka Keizan in Tokyo, Japan, which is considered one of the best in Japan and internationally acclaimed. I spent five years there before moving to another sushi restaurant, then, after 2 years, to yet another in Roppongi in Tokyo to continue to learn and gain experience. After that, I returned to Sushi Dai as the executive chef and worked there for 10 years. By then I thought that after having worked in Japan for many years, I would like to try my sushi skills in other countries, especially the U.S. I decided to challenge myself and went to Los Angeles, where I found Sushi Ginza Onodera, and started to work there, later becoming the executive chef at Sushi Ginza Onodera in Honolulu, Hawaii. After about two years there, I came to New York City to reopen the restaurant here – it had been closed for a year during the pandemic. We reopened for service in late March 2021.

AM: When guests come in for lunch, what are 3 options from the menu that you suggest?

HSC TK: We have three lunch menu options at $100, $150 and $200. Each omakase is a little different and meant to provide an experience the guests are looking for. For example, for guests who would like to focus on Nigiri sushi, the $150 menu is the best option as it offers the most Nigiri pieces. But for those would like to enjoy a fuller, more elevated experience, the $200 menu is the way to go.

AM: For your omakase only dinner menu, can you share why you only offer this and what it is for those that may not have experienced this?

HSC TK: An omakase tasting menu is the best way to experience seasonal ingredients in peak condition by trusting the chef to serve what’s best at the moment. Fish and seafood are as seasonal as vegetables and other ingredients, and we select the best seasonal ingredients available when we prepare the omakase. All the fish and seafood is hand selected at the Toyosu market in Tokyo, and flown from Japan to New York three times a week. Each ingredient has its season when flavor and taste are both perfect and I want our guests to enjoy the best of the season - that’s why we only offer omakase.

AM: What can guests expect when they come to dine at Sushi Ginza Onodera?

HSC TK: Guests at Sushi Ginza Onodera can expect an authentic Japanese experience and meal, as well as ambience.

Nearly all our fish is aged in the traditional Edomae style – Edo is the ancient name for Tokyo – before being served to customers. While Americans often think of the best sushi as being the freshest possible, Edomae sushi making uses the aging process to preserve the fish, develop umami flavors and create a more tender texture. Rice is equally important to the Edomae style and our rice is mixed with two different types of red vinegar, one dark and one light, which gives it a brownish hue.

Once guests enter the restaurant, the first thing they will see is the sushi counter made of hinoki wood. This might be the longest and largest size hinoki counter in New York City. Almost everything at the restaurant is from Japan. Not only is the fish flown from Japan, we use serving dishes that showcase Japanese traditional styles like Bizen-yaki, pottery with unique un-glazed finish, and Arita-yaki porcelain, prized for their elegant painted designs. Guests can enjoy the harmony of the food with the dishes it’s served on.

AM: What sake pairings do you suggest when enjoying your menu?

HSC TK: We offer a sake pairing to accompany the omakase. Generally, sakes in the pairing are dry; however, we do pair Junmai Daiginjo with some of our appetizers such as Toro with sea urchin or Abalone. For rich flavors, an off-dry sake pairs very well.

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

HSC TK: Seasonality and the weather are what I focus on when planning a new Omakase menu. The omakase menu should match the weather, whether it’s hot and cold, the food should reflect it.

AM: You are a Michelin star restaurant. How important is it to have this distinction?

HSC TK: Michelin stars are an indicator of quality and consistency for guests. For us, it is important to do our best every day in order to live up to the standards that Michelin has set worldwide for excellence.

AM: You recently re-opened, what are you looking forward to as we continue through the summer and being to transition in the fall and holiday season?

HSC TK: Generally in autumn, Japanese food is abundant. I look forward to sharing the season’s bounty with our guests and hope they enjoy it.

IG @sushiginzaonoderanyc

PHOTOGRAPHY COURTESY | Sushi Ginza Onodera

Read the SEP ISSUE #69 of Athleisure Mag and see The Art of the Snack | Sushi Ginza Onodera in mag.

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.