THE ART OF THE SNACK | GOA NEW YORK

This month's The Art of the Snack takes us to Goa New York, an Indian restauran that takes our taste buds to another level with their savory dishes! We had the chance to catch up with Chef/Owner and Restaurateur Hemant Bhagwani who has opened a number of restaurants in Canada! With Goa New York, he brings his vision of Indian food here in NY for us to enjoy. We wanted to find out more about his culinary background, how he got into the industry, opening Goa, and what we can expect when we come in with our friends and family for an amazing meal!

ATHLEISURE MAG: Can you tell us about your background and culinary journey?

CHEF HEMANT BHAGWANI: I was born in India and got my hotel and culinary management degree in Switzerland. I then put my learning to use in Sydney and Dubai, getting involved in every stage of a restaurant from start-up operations to turning around struggling ones to taking successful ones to new heights. I landed in Toronto in 2000 and launched my Canadian career. After adding a professional sommelier certification to my qualifications, I decided to set out on my own in an effort to get Indian cuisine the recognition and respect it rightfully deserves. Since 2002, I have opened 57 restaurants.

AM: You are a celebrated Indian chef/chef restaurateur in Toronto and have opened a number of restaurants in Canada. Why did you want to open your first U.S. project?

CHEF HB: I have long wanted to bring my style of Indian food to the U.S., and I am very excited to start with New York City. This is truly where it's at! Getting Indian food recognized for its range, flavors, variety, and array of ingredients is what I have always strived towards. The logical next step for me after Canada was the U.S.

ATHLEISURE MAG: You're known for channeling the vibe of Goa. Can you tell us about this and what that means?

CHEF HB: In 2017, feeling burned out from many years in the restaurant industry, I sold my company and took a six-month sabbatical. I spent those six months in Goa, where I fell in love with the place, the culture, and most importantly the cuisine. Goa is not just a place. It's a vibe. It's colorful, vibrant, and pulsating with energy. It's unlike anything and any place else! Goa is India's happy place or as I call it the 'Miami' of India.

AM: You launched Goa New York in Tribeca in Feb, from an ambiance standpoint, what can diners expect when they are coming for their next great meal?

CHEF HB: Goa New York is a luxurious space that draws its inspiration from nature as its palette. When you step through the doors, you are greeted by the sight of two peacocks that were custom designed for the space. Whimsically, we call them Melody and Mayura (peacock in Hindi). As you continue further inside, you will see our interpretation of the Tree of Life, inspired by the century-old banyan tree in Arambol, Goa. The wallpaper is also evocative of nature scenes with flora and fauna. We aim to combine the ambiance with exquisite food and drink offerings, and music, to bring a sublime experience every time.

AM: What ingredients and spices are associated with Indian cuisine?

CHEF HB: Indian cuisine is actually many, many different regional cuisines. But religion also plays a role in how the same dish might be prepared. Broadly speaking, and just to name a few spices, Indian cuisine uses turmeric (also recognized worldwide now for its health benefits), cumin, coriander, garam masala, fenugreek, asafetida, and Indian red chili powder (which is brighter and hotter than paprika), as well as ingredients such as cinnamon, bay leaf, mace, nutmeg, fennel seeds, carom, cloves, mustard seeds, curry leaves. What my restaurants specialize in is using locally available high-quality ingredients and giving them the traditional Indian treatment. The result is what you will experience when you visit Goa New York.

AM: Your menu reflects your culinary journey across the world. Why was it important to bring this modern, playful, and interactive take to the food that is offered here?

CHEF HB: One learns from one's travels! I have been traveling, learning, and evolving since I left India right after high school. Along the journey, my skills have been honed, my repertoire has expanded, and the learning continues, of course. This is the very reason I am here, to bring MY take. That includes the modern aspect, and the playful and interactive take. I believe that when you come to my restaurant, you are my guest as much as you would be at my home so you get to have the full benefit of my experiences around the world.

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

CHEF HB: I recommend the Shrimp Balchao Toast Tiger Shrimp in a spicy tangy spicy sauce, red radish, prawn chili oil, on Japanese milk bread toast; Goan Style Slaw Goan Salad with 16 ingredients, green chili, salted star fruit, and plum dressing; and Hamachi Ceviche Coconut Broth, kokum dressing, crispy puffed rice, and chili salsa.

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

CHEF HB: Great for friends and family are the Goan Prawn Curry with okra, drumsticks, coconut, kokum, dried mango, Portuguese chili-garlic oil; Pork Tenderloin Sorpotal an essential pork curry from Goa, slow cooked, with caramelized onions, roasted kohlrabi curry; and Laal Maas 8-hour slow-cooked, bone-in goat leg in Rajasthani red chilies. I also recommend the Butter Chicken because I do think we make the best butter chicken in NYC - it's charcoal smoked.

AM: What are 3 sides that we must have?

CHEF HB: Some of our great sides include the House Baked Sourdough Poi Bread which we serve with a choice of chorizo butter or balchao butter; Shakuti Chicken Pao white chicken massaged with coconut and then cooked in a spicy tamarind curry, served with pao bread; and the Rawa Fish Fry with granulated wheat chili crisp, pickled red cabbage, green chili chutney. The chicken and fish are listed as appetizers, but I love to have them as sides! The portion size is perfect to add as a side to any dish.

AM: In terms of cocktails, what are 3 that we should have?

CHEF HB: The Goan Paradise a classic Goan-Portuguese cocktail from the 1920s with coconut feni (Goan spirit), fresh lime juice, spicy syrup smoked on the table; Kokum Margarita with Ginjo-shu tequila curry leaf, lime juice, kokum salt, agave nectar; and the Goan Shandy with ginger wine, ginger cordial, lemon juice, wheat beer, ginger matchsticks - are all great options!

AM: Dessert is a great way to end a meal, what are 3 that we should share with friends and family?

CHEF HB: I recommend the crispy Jalebi Rabdi, which we serve with Moscato; Bebinca Goan layered coconut cake paired with sherry; and the Cumin-chocolate Fondant with tawny port.

IG @goanewyork

PHOTOGRAPHY CREDITS | Michael Tulipan

Read the JUN ISSUE #90 of Athleisure Mag and see THE ART OF THE SNACK | Goa New York in mag.

THE ART OF THE SNACK | Archer + Goat

This month's The Art of the Snack takes us to Archer & Goat in Harlem. With a menu that merges Latin American and South Asian flavors as well as a number of beverages that will be perfect for the upcoming season, we know that this will be a good time! We took a moment to sit down with Chef/Owner, Alex Guzman to find out more about the meaning behind the name, the ambiance, menu and more.

ATHLEISURE MAG: Please tell us about you and Jenifar Chowdhury's culinary background and what led to opening Archer & Goat?

CHEF ALEX GUZMAN: I grew up in the hospitality industry and have worked in both front of house and back of house positions in restaurants in Miami and New York. My wife did not have much prior experience in the restaurant world prior to opening our place but we both share in our love for food and reverence for restaurants which led us to opening our own place, Archer & Goat.

AM: What is the significance of this name?

CHEF AG: The name, Archer & Goat, is based on our zodiac signs, I am a Sagittarius (Archer) and my wife is a Capricorn (Goat). We feel that our personalities align well with our astrological signs, which means that though we are very different, we make a great partnership in both our personal and business lives.

AM: What cuisines are offered here and how do these play together?

CHEF AG: My mother is from Ecuador and father is from Puerto Rico, my wife's parents are from Bangladesh. We were both born and raised in the cultural melting pot of New York. Our cuisine is a mashup of all of our backgrounds including Latin American and South Asian flavors. Our chicken vindaloo arepas with cucumber raita and cotija cheese is a classic menu item that reflects the mashup really well.

AM: When did you open and why did you want your location to be in Harlem?

CHEF AG: We opened four years ago, about one year prior to the pandemic shutdown. We have lived in Harlem for over a decade and there really is no neighborhood quite like Harlem - the diversity and sense of community here is really special, and we are humbled to have been able to contribute to the neighborhood with our restaurant.

AM: Tell us about the design aesthetic for those who are coming in to dine?

CHEF AG: Archer & Goat occupies the garden level of a townhouse in a beautiful historic district in the heart of Harlem. When designing the space, we wanted to create an intimate convivial vibe, with a long bar as well as an open kitchen. When walking into the space, we always tell people to look up to see one of our favorite design features - the pendant ceiling light fixtures which are in the pattern of the Sagittarius and Capricorn constellations. We also have outdoor seating areas in the backyard, which is great for small private events as guests have the space to themselves, and front patio, which great for people watching!

AM: What are the spices and ingredients that are specific to the cuisines that are at Archer & Goat?

CHEF AG: Our sauces are key ingredients to making our dishes unique and pop with flavor, including our cilantro chimichurri, sofrito, mint mojo, and panch phoran mayo, which is made with panch phoran Bengali five spice blend.

AM: What are 3 appetizers that we should try when we come in?

CHEF AG: The Crispy Brussels Sprouts, Plantain Chips with mint mojo and panch phoran mayo dipping sauces, and our A&G Preservation Platter with house pickles, marinated olives, and candied pistachios.

AM: What are 3 entrees that we should have in mind when we pop in with friends and family?

CHEF AG: We love every item in our tightly edited menu so it would be hard to pick just three! If we did have to choose, it would probably be the A&G Burger with Fries, Roasted Duck, and the Shrimp Curry.

AM: Brunch is always our favorite meal of the week. Tell us about your brunch offerings.

CHEF AG: On the weekends, we offer both our brunch and regular dinner menu all day. Our brunch menu includes American comfort brunch classics with our own unique Archer & Goat twists. Our Breakfast Arepas which is a version of steak and eggs crossed with eggs benedict includes a very unique pickled cilantro hollandaise. We also have a Hot Chicken Sandwich with pickled strawberries and maple aioli, and Spiced French Toast with orange marmalade and rose whipped cream.

AM: Cocktails are always a must to enjoy with any good meal. What are 3 that we should have our eye on?

CHEF AG: The Archer, which is hibiscus ginger agua fresca spiked with mezcal; The Goat, a turmeric margarita, and The Naz, which is a masala old fashioned.

AM: In terms of dessert, we love sharing, what are 3 that might be great for the table?

CHEF AG: Our Tres Leches Panna Cotta and Flan are always on our menu - both are a light and refreshing end to a meal at Archer & Goat. We usually have a third dessert that rotates, such as our Chocolate Tart with a tea biscuit crust and pomegranate whipped cream.

IG @archerandgoat_harlem

PHOTOGRAPHY CREDITS | Michael Tulipan

Read the MAY ISSUE #89 of Athleisure Mag and see THE ART OF THE SNACK | Archer & Goat.

THE ART OF THE SNACK | LUTHUN

In this month's The Art of the Snack, we're heading down to NYC's LES for an epic meal! We had the opportunity to sit down with Chef/Founder Nahid Ahmed and Chef/Partner Arjuna Bull of Luthun. Both of these founders have been friends and clearly have a passion to bring a culinary experience to each plate that is served to you! We also talk about the beverage program with Sommelier Jahdea Gildin. We talk with this team to find out about their backgrounds, how they came together and what we can expect when dining there. With an open kitchen as well as tasting menus, we know that this is going to be a restaurant that we will find ourselves coming back to again and again!

ATHLEISURE MAG: When did Luthun open?

CHEF NAHID AHMED: Luthun opened on July 25th, 2019 in the East Village.

AM: Chef Nahid Ahmed and Chef Arjuna Bull, please share your backgrounds and culinary journeys that brought you to Luthun?

CHEF NA: My culinary journey began when I studied at a culinary school in Lausanne, Switzerland in the early 90s. During the program, I had an internship with Chef Gray Kunz, who became one of my mentors, at Lespinasse in New York City. After returning to Europe to finish my school, I worked for another mentor of mine, Swiss Chef Philippe Rochat at his Restaurant de L'Hôtel de Ville in Crissier, Switzerland. I came back to Lespinasse, where I worked for a few years under Gray Kunz and left around the same time he did. He connected me with Thomas Keller at The French Laundry where I worked for a while but not being a big fan of Napa Valley at the time, I went back to Europe and Philippe Rochat’s restaurant again, which has held 3 Michelin stars for over 50 years. After that, I had a chance to work at El Bulli in Spain for some time, then at The Fat Duck in London where I moved to be closer to my family. While there, Gray Kunz calledme and said he was opening Café Gray in New York so I went to help him and met chef Arjuna ‘AJ’ Bull who also worked there. I worked there with Gray until it closed, then at the Plaza Hotel for the reopening of the Oak Room but it was not a fit for me and I started thinking about opening my own place. Then in 2011, I got a chance to open Respite in Midtown. I brought in Chef AJ and the two of us helped open this little place. It was not ours, but we ran everything. It was a hole in the wall and we had so much fun there. That’s where the whole idea of Luthun came to my mind. I wanted to open my own restaurant, to do my own things, to cook and create my own cuisine. So, after that, I worked at bunch of other places, I did pop-up dinners all over, while working on funding. And then I finally opened Luthun in 2019, my long awaited dream: Luthun restaurant in New York City.

CHEF ARJUNA ‘AJ’ BULL: I went to culinary school in Miami and graduated from Johnson & Wales in 2000. I did my externship at The Fontainebleau Hilton Resort; it was good experience working in all different departments. But then I took a quick vacation to New York and I fell in love with the industry, so right away I moved here and started working at a lot of different places. One of the biggest highlights was when I got to work with Chef Nahid at Café Gray, where I worked for a couple years with him. It took me to the next level; experiencing Michelin food changed my whole vision and goals. I did a bunch of pop-up restaurants with Chef Nahid. In the meantime, I had a couple other executive chef jobs, just to get some British experience since I was born in England. It's been a crazy journey here in New York, but so much experience. And finally, we had the opportunity and found an investor. We found a cool space in the East Village and here we are at Luthun.

AM: Why did both of you want to come together to create Luthun?

CHEF NA: When I decided to open my restaurant Luthun, it was because I'm very picky about my food. I didn’t want to cook food like that of my mentors or restaurants I’d worked at. So when I set out to create my cuisine, I asked myself what kind of cuisine? It had to come from me and who I am, what I came from, where my parents came from, where I was born and grew up, from my philosophy behind the food and also from my memory of the many places where I worked, the people I met, and the many different things I have eaten. I brought it all together and made my own cuisine. And then my idea came to me as to what kind of restaurant I wanted, and I wanted this kind of restaurant that Luthun is. I also wanted someone working next to me. Someone who I can say is my friend, my chef, my business partner. Although there are many people and friends I have in this industry, but in that moment, I could only think of one person, Chef Arjuna Bull. I knew him a long time before this restaurant, and we have this connection. He understands me very well, more than anyone else in any kitchen I have worked in. He understands the food I want to cook. He understands what kind of flavor I'm looking for. So, I didn’t think about anybody else, and I offered him to be a business partner to open Luthun together.

CHEF AB: There's only one answer for that, I was super excited. We've been friends for 20 years and I never actually knew the potential that Chef Nahid had until we did some pop-up restaurants. And from then on, I was just blown away at how many different recipes and the creativity that was in his head. I was honored to have this opportunity to work with him.

AM: What is the meaning behind the name?

CHEF NA: The meaning behind the name is my mom's nickname. I lost my parents at a very young age, and I had heard my mom was an amazing cook; she loved food and she was a very adventurous eater. When I wanted to open something very personal, and the cuisine is very personal from my background and where I came from, there was nothing I could think of other than my mom’s nickname. So I put her name on my restaurant.

CHEF AB: The meaning of the chef's mom's nickname, Luthun also means something new and unexpected. So, in the East Village walking by there's brick walls and wood floors. But we beat everybody's expectations and, following the name, offer something new and unexpected.

AM: Tell us about the design and aesthetic of the restaurant for those that will come by for dinner.

CHEF NA: We are in the East Village in New York City, where every neighborhood is so different to me. Midtown, Downtown, East or West Village, everywhere is different. When I first came to New York, I lived down the block from Luthun’s location on East 7th Street between First and Second Avenues for almost a year. I didn’t know a lot about other parts of the city, so this area was to me the real New York. I'm talking about early 90s, punk rock, and all these little bars and shops, I had never seen anything like that and to me this is New York. When we decided to open a restaurant, we both agreed it has to be somewhere we know very well and we knew this area very well. We also wanted to surprise people with the food, wine and service they wouldn’t expect in the East Village, and create something very comfortable that doesn’t feel like a restaurant when they come downtown.

So we don't call Luthun a restaurant, we call this our home and if people come to your home, what do you do? You provide your best hospitality, and that’s what we try to do here. The whole team is not just front of the house or back of the house. We work together very well and we want people to come here and feel like they are in someone's home, not a restaurant.

CHEF AB: It's an open kitchen experience. As soon as you walk in, it's like you're walking into somebody's house so we give a welcoming greeting, basically, hugs and kisses. Again, it's more of our living room than a restaurant.

AM: What seatings are offered for those that are coming in for dinner?

CHEF NA: We have three seatings in the dining room at 5:30pm, 7:30pm and 9:30pm. And at the chef's counter we seat at 6:00pm and 8:30pm.

AM: Luthun's cuisine is defined as Progressive American with a focus on hyper-seasonal tasting menu with a Global Perspective? What does that mean?

CHEF NA: We don't have any boundaries at Luthun, we cook what we love to eat. We challenge ourselves by using a lot of ingredients that other restaurants don’t serve on their tasting menus, many techniques, and developing recipes to present food in a way you’ve never seen. And our goal is to introduce people to many different flavors from all over the world: Chinese, French, Mexican. As a chef, it is a challenge to cook with so many different flavors and ingredients, but we like to do that because this is a way to give our guests a new experience. That's why we call our food global and progressive, and also hyper-seasonal because we go to the local farmer’s market 3-4 times a week and talk with the farmers and fishermen about what is and isn’t coming.

AM: Each dinner service, you have a 9 course tasting meal which takes place at the counter and then a 6 course tasting meal that takes place in the dining room. Can you tell us more about that?

CHEF NA: At the kitchen counter, we serve 9 courses. In the dining room, there are 6 courses. The full tasting starts with something very flavorful, the next step adds a bit of tartness, then oceanic flavors, followed by something more French like a custard or foie gras. Right now, we have this white asparagus with uni and bottarga that is very French and Japanese. Before the last course and dessert, we go to Southeast Asian flavors we love. We serve a meat course at the end, we always try to do some kind of barbecue because this is to me America, it has to be barbecue. We keep the dessert very simple, very seasonal and very light. We don't believe in heavy desserts after so many courses and we want people to finish everything so we serve something fruity, light and chilled, not heavy.

AM: How do you approach what will be on the tasting menu?

CHEF NA: We have our one signature dish, which is inspired by fushka, a famous Indian street food that we start the tasting with. It is vegan and very refreshing with citrus and lots of flavor to introduce people to the next courses. We start with vegetables then move on to shellfish like oysters or scallops, followed by mushrooms, then some kind of custard. After that, more substantial seafood and then light meat. Generally, there are between five and six seafood courses, one or two vegetable courses and one meat course.

AM: What spices, herbs and ingredients do you gravitate towards in general.

CHEF NA: We like spices from all over the world. I’ll go to any store and get anything I see. Our sommelier is going to Armenia and I'm going to ask him if he can bring back a spice book. I want to know about every spice. I'm Indian and I like Indian spices, there are so many different spices. I have no boundaries we use spices from all over the world, whatever we feel we can make something amazing with it.

AM: Can you share 3 dishes that tend to be offered that are your favorites?

CHEF AB: The fushka is so exciting because it has so many different textures. There are raw, and blanched vegetables, acid from citrus, a little bit of heat and spice, and fresh garnishes on top. That one is mouth-watering just talking about it. Because of all the textures and the freshness, the fushka is a total go-to. I like all the seafood dishes, we have amazing vendors so the scallop dish right now is phenomenal and also one other kind of signature on the menu is a shrimp dish. The ingredients kind of stay the same but the dish has evolved since we've opened. Nuoc cham, the Vietnamese fermented fish sauce, is something Chef Nahid has created many dishes around. Right now, the dish has nuoc cham emulsion foam and foie gras sauce on the bottom, potatoes, Thai basil and grilled and smoked fresh shrimp. This is definitely one of my favorites too.

AM: Are there types of dishes or flavors that tend to be a part of the 9-course tasting menu, regardless of the season that you may be in?

CHEF NA: Everything changes. There is only one dish that we always keep, the nuoc cham shrimp dish. The flavor is very Vietnamese and Thai. Everything else comes and goes but we do love Southeast Asian flavors with a twist, say a little Japanese, and also influences from every part of India.

AM: Jahdea Gildin, you are the Sommelier at Luthun, tell me about your journey prior to coming here?

JAHDEA GILDIN: I've worked in hospitality since I was about 15 years old, my first job was at a bagel shop. And from there, I've always loved the industry, even though I took a detour. Five years ago, I jumped back into hospitality at Casa Mono, the Michelin-starred restaurant in Grammercy, as a manager while I was getting my sommelier certification from the Court of Master Sommeliers. After being part of a team that won awards and Michelin stars, I was looking for the opportunity to do something a little different. At Casa Mono, everything was from Spain so it's refreshing to be able to do something different at Luthun.

AM: Tell us about the wine list that is offered?

JG: We're trying to make Luthun’s wine list similar to the food, which is very unique in itself. It's rooted in tradition but has its own identity. Chef Nahid is classically French trained so while we honor tradition, we want to expand on it and offer wines that are less expected, from lesser known regions. We want to showcase the New World and producers or regions that are worthy of exploration rather than predictable choices. We have a very small space and with the constantly changing menu, we want to make sure that our beverage options are in line with that. Our beverage pairing, which is very popular, enables us to showcase what we think people should be drinking with these dishes. Since Luthun serves a tasting menu, guests come here for an experience and we want to provide something special.

AM: What are three wines that you often suggest?

JG: I really enjoy wine from Zuccardi in Mendoza, Argentina. In 2019, 2020 and 2021, they were the number one vineyard in the world. They make these stellar chardonnays and malbecs, that see time in concrete because to the winemakers it shows the real terroir, as opposed to using oak, which can mask some characteristics. Their Fosil Chardonnay is absolutely stunning. It has this nice little bit of roundness and is kind of white Burgundy-esque. What I like to share with people the most is that while we're all familiar with French chardonnay, it's great to explore other options. The Fosil Chardonnay is similar to some of the top white Burgundies but costs a fraction of the price. It's not necessarily a cheap wine but in comparison with the quality level, it stands with some of the best.

Another wine I'm a huge fan of is saperavi from Anapea Village in Georgia. Georgia and Armenia are both the cradle of wine civilization with sixty eight thousand years’ history. The saperavi that they make is fascinating because they ferment it on the skins of mtsvane, a white grape, in the traditional Georgian qvevri terracotta vessels. It makes a really beautiful medium bodied, fresh red with light spice, fresh flowers and some nice umami. We were pouring that on our Reserve Pairing with a Mongolian beef.

We just got a couple of labels of Gut Oggau from Austria, husband and wife winemakers that make beautiful field blends. Oftentimes they don't even list the grapes on the bottle because they had taken over this abandoned vineyard that they were able to work with biodynamic practices from day one. Each of their wines has on the label a hand-drawn picture of a family member or friend. We have the Matilda gruner veltliner, named after a grandmother, on the list right now.

AM: You also have kombucha, can you tell us more about this?

JG: Most of our non-alcoholic beverages we make in-house with a tea base similar to how kombucha is made, but we don't do the whole fermentation process. We source kombucha from Unified Ferments in Brooklyn. The difference between what they create and what’s at the grocery store is the quality. The teas they use are from different areas of Taiwan or China. They also created two different labels that come from opposite sides of one mountain in India, so they're really digging into the terroir of teas. One of my favorites is the Qi Dan oolong tea that has a touch of effervescence that gives it a really nice freshness and notes of bay leaf and citrus.

IG @luthunnyc

PHOTOS COURTESY | Michael Tulipan

Read the APR ISSUE #88 of Athleisure Mag and see THE ART OF THE SNACK | Luthun in mag.

THE ART OF THE SNACK | A FISH CALLED AVALON

In this month's The Art of the Snack, we made our way down to Miami's South Beach which is known for a number of their iconic eateries that have been included in some of our favorite films. Years ago, we had the pleasure of catching a meal at the iconic A Fish Called Avalon which is located at The Avalon in South Beach's Art Deco Distrct on Ocean Drive. We love the good vibes that are felt here whether you're eating inside of the restaurant or outsideso that you can also take in the sites and sounds that are around you!

Known for their seafood and good vibes, we talked with Giorgio Riccobono, who is the General Manager. He tells us about the Art Deco District, The Avalon, its place in pop culture and of course the kinds of dishes that we should keep in mind when it comes to our next visit!

ATHLEISURE MAG: When did A Fish Called Avalon open?

GIORGIO RICCOBONO: 1989

AM: Tell us about the Art Deco District that it resides?

GR: We are located in the heart of the iconic South Beach Art Deco district. Nestled on the corner of Ocean Drive and 7th St, The Avalon and A Fish Called Avalon are one of the most prominently recognized Hotels and Restaurants on the strip.

AM: The restaurant is located in The Avalon hotel. What can you tell us about this iconic hotel as it has been in films and video games?

GR: The Avalon has made its appearance in Scarface, Miami Vice, Bad Boys for Life and has many references in the video game Grand Theft Auto.

AM: With Harrison Ford, Emilio and Gloria Estefan and Guy Ritchie and more frequenting this hot spot, can you tell us about the recent renovations that have taken place and what can guests expect whether they are eating inside or on your outdoor dining patio?

GR: The Hotel and Restaurant have undergone many recent renovations. All rooms have been updated with new hardwood floors, mattresses, new furniture and larger TVs. All new carpeting within the hallways. The restaurant has been updated with new furniture and dishware.

AM: We love the Oldsmobile that is in front of your patio dining.

GR: Yes, she is our Mascot. The most photographed car in the country.

AM: What kind of cuisine is served here and tell is about the background of Executive Chef Kal Abdalla?

GR: We are a seafood concept with locally sourced fish and shellfish, international flavors and extensive wine list.

Chef Kal Abdalla is the Executive Chef at A Fish Called Avalon. He started his culinary career at the age of 18. He is a native of the Syrian island of Arwad where he grew up with an appreciation of the eastern Mediterranean's bountiful fish, seafood and organically grown fruits and vegetables. He background is in French classical cuisine.

For over 4 decades, he has a vast experience in preparing haute cuisine, is a master of delivering beautifully composed plates that focus on simple, fresh and perfectly prepared ingredients.

Chef Kal offers diners a satisfying range of styles, ingredients and cooking techniques. These reflect his broad experience abroad European and American cruise lines, and the sophisticated techniques and tastes he absorbed during travels to countries including France, Argentina, England, Ireland, Morocco and Japan.

Prior to being here, he was the Executive Chef at The Forge Restaurant in Miami from 1983 to 2003. He has accumulated significant honors including multiple DiRoNA Awards (Distinguished Restaurants of North America), Wine Spectator’s “Best Steak in America” and the Miami chapter of Chaine des Rotisseurs’ “Best Restaurant of the Year” award.

During that period he had the honor of preparing dinners for both of President Ronald Reagan’s inaugural galas, and participated in Johnson & Wales University’s The Distinguished Visiting Chef series. His most recent accolades come from his peers in the culinary industry, who have voted him among the prestigious “Best Chefs America” for the last three years. Under his leadership since 2010, A Fish Called Avalon restaurant continues to be recognized for the superb dining experience that has made it a culinary legend in South Beach for 26 years.

AM: You offer Happy Hour nightly. Are there 3 dishes that are on this menu that you suggest?

GR: Definitely. Bang Bang Shrimp with brown sugar butter, curry & turmeric, cucumber mint yogurt and pepper relish.

North Atlantic Wild Mussels with tarragon, fresh herbs and Pernod.

Burrata with tomato coulis, micro basil and garlic Parmigiano crostini.

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

GR: Grilled Spanish Octopus with fennel salad and squid ink Madeira.

Bang Bang Shrimp with brown sugar butter, curry & turmeric, cucumber mint yogurt and pepper relish.

Seared Jumbo Sea Scallops with charred leeks and asparagus coulis.

AM: For a main course, what are 3 dishes that you suggest as we know that you have 3 main categories - seafood, meat and poultry as well as vegetarian options.

GR: Our Most famous Seafood dish is the Macadamia Crusted Snapper with spinach risotto and a raspberry Beaujolais Beurre blanc.

Pan seared Filet Mignon with rapini, leek potato mash and a shitake Madeira reduction.

Grilled ½ Chicken with truffle sweet potato mash, garlic ginger haricot verts, gorgonzola cream.

AM: What are 3 desserts that you suggest that we should enjoy when dining?

GR: We are still reigning national Key Lime Pie Champions. Ours is served with a pecan crust and fresh whipped cream.

Our Coconut Crème Brulee with fresh raspberries.

Grand Marnier Chocolate Mousse served in a maple pistachio tuile.

AM: What are 3 cocktails that we should think about enjoying and sharing on our Instagram feeds?

GR: Havana Super 88, a new twist on a negroni and named after our Oldsmobile which combines, Brugal 1888 Dark rum, Aperol and Perfect vermouth. Served in a mini replica of the Oldsmobile.

Maracuya, a passionfruit martini with orange infused vodka, dry curacao, passionfruit juice and pressed pineapple, garnish with a perfect marigold.

Boomshine, a spicy margarita with jalapeno infused tequila, cilantro, agave, and goslings 151 float and jalapeno salt.

AM: For those that are making plans for Easter dinner, do you have a special menu for that?

GR: We will serve our a la carte menu and have some exquisite specials that have yet to be determined.

AM: As we’re moving from the winter and beginning to think about the Spring, are there any live performances that you would like to highlight that are coming up?

GR: We have live music 7 days a week. Our current roster is Salsason, Neo Big Band, The French Horn Collective and Tony Cruz.

IG @afishcalledavalon

PHOTOS COURTESY | A Fish Called Avalon

Read the MAR ISSUE #87 of Athleisure Mag and see THE ART OF THE SNACK | A Fish Called Avalon in mag.

THE ART OF THE SNACK | THE OVAL

There's nothing like having a truly unique culinary experience where you know that the utmost attention to detail is being done when you're seated for your next meal. We headed to Chelsea Market in NYC, to find out more about The Oval and how they present their pasta dishes to enthusiasts of this cuisine. We had a moment to talk with Giuseppe Di Martino, CEO and President of Pastificio Di Martino, to get to know more about this restaurant and where it sits in the larger space that it occcupies.

ATHLEISURE MAG: You’re a 3rd generation pastaio. Can you tell us what that is and you’re the CEO & President of Pastificio Di Martino which began in 1912, can you tell me about the company?

GIUSEPPE DI MARTINO: The Oval, the interactive chef’s tasting table at La Devozione has been named one of the Top 50 Italian Restaurants Abroad by 50 Top Italy and is the first New York restaurant to be awarded three forks by Gambero Rosso, Italy’s top food guidebook. The Oval was conceptualized by me, a third generation Owner of renowned Pastificio Di Martino, to express his life’s devotion to pasta. The offerings are designed by Chef Peppe Guida (Michelin-starred Osteria Nonna Rosa), then reinterpreted by The Oval’s Executive Chef Alessio Rossetti (Tony May’s SD26 and Blackbarn) who uses innovative techniques and top seasonal ingredients to transform classic Italian recipes into avant-garde dishes. Chef Alessio pushes flavor boundaries in a multicourse format; the experience runs like an incredibly paced and well-oiled machine, plated with the finest Italian tableware and silverware to accent the lavishness of the meal. Each pasta course is cooked in its own pan and served al dente and a la minute, underscoring the duo’s commitment to even the smallest detail.

AM: You’re known as a heritage pasta company and this is the first brick and mortar that you’ve had in the US. Why was Chelsea Market the perfect destination for this multi-concept destination?

GDM: Because it is a destination where 50 million foodies pass by every year. It is also a great source of inspiration because of the multiethnic presence of ingredients. We have a dedicated exclusive main entrance at W 428 on 16th street for our guests but we like to be a genuine part of the neighbourhood so the entrance from the course of the market is also possible as we feel part of Chelsea Market and what it represents.

AM: There are over 126 distinct pastas – what is the process that goes into creating a new pasta and how do you decide how a shape would work with a specific ingredient or sauces?

GDM: The 100 shapes of pasta are an answer to the need of intrigue to the creativity and fantasy of Italians when it comes to food. Italians use seasonality and territory technique to have pasta everyday on their tables. To be knowledgeable about the pairing of a shape with a recipe is a process that is natural to pasta natives but we invite everybody to come to the store to meet our pasta genius that will tell you every secret about it and so that you can really enjoy the richness and the variety of the offer.

AM: The Oval is a restaurant that has a beautiful 30-seat bar. What can you tell me about who designed whit and why you wanted to seat guests in this way?

GDM: The Oval is a project that brings pasta and the person that will eat it at the center of the stage. The pan when pasta is finished it’s closed to the diner than to the chef. The dish will be served second after being cooked and finished in order to catch a few seconds in which the dish is at its best. You will be watching the recipe being made step by step and learn how to cook and serve interesting and innovative recipes such as the most traditional carbonara.

AM: The restaurant also has an open kitchen. Why was that important to you?

GDM: The transparency during the cooking process and the interaction with the chef are a crucial advantage when you cook pasta from scratch. Every dish served is cooked from scratch and pasta is cooked express each and every time. The chef has no intermediary with guests so it can read the reaction and accelerate or retard the next plate.

AM: Michelin Chef Peppe Guida’s menu for lunch and dinner has a pasta tasting menu, pasta for vegetarians, those who are looking for meat and the sea. Can you tell us more about the menu?

GDM: Our menu goes from traditional ingredients like lemons from Sorrento olive oil tomato from Campania Sicily and all south of Italy but also the best meats you can find in town from small distributors such as wild boar, lamb, duck, beef pork, pharaoh and imported red shrimp from Mazzara, lobster from Canada, fresh tuna belly from Sicily and sea urchin from California and Japan together with fresh fluke and snapper from Nord Atlantic and all the fresh vegetables from Union square fresh market with priority to organic local seasonal producers.

AM: For the tasting menu, is this seasonal and how does lunch differ from what is offered for dinner?

GDM: For both lunch and dinner we offer a la carte menu along with 7 course tasting menu, La Tradizione 5 course and A Peek 4 course; The seven course is the highest expression of creativity and technique and has made as be awarded 3 forks from Gamabero Rosso the most prestigious food guide in Italy that for the first time has awarded the 3 fork in NY. It is inspired to fine Italian dining and seasonality. The rhythm of the menu is studied so that the guest can have a total experience in 90 minutes. DISHED are very refined and technically complex it takes 6 to 8 weeks to develop a menu that last 9 weeks, this makes the Oval a continuous lab in search of beauty and taste. The traditional 5 course menu brings everlasting Italian classic to fine dining experience. A peek menu it is like the word says a stort taste of the 7 course tasting menu it is a way to let customers get acquainted to our vision of cuisine.

AM: What are 3 appetizers that you suggest?

GDM: We have developed and produced a salad that is enriched with duck prosciutto, or red Mazzara del Vallo shrimps or lobsters. We will be serving as an appetizer the Sogno Rosa a signature dish of great success that is coming out from the tasting menu and will be finally available a la carte.

AM: What are 3 desserts that we should try when we come with friends and family?

GDM: The seasonal Oval desserts are chestnuts mousse with port wine reduction and vanilla oil and toasted elzenhout. Millefoglie with red oranges mousse and white chocolate - Coffee Jumbo shells with elderflower mousse.

AM: Tell me about your wine program. What are 3 of your favorite wines that you offer and what pasta would you pair with each one?

GDM: Our wine program is centered on small and independent producers mainly. Italian wines are obviously very well represented in all the 21 regions with a very deep focus on Piedmont, Tuscany, and Campania - our region. We have one the largest collection of champagne in NY, over 50 producers are always available from every corner of the champagne regions covering different style and seepage, we give higher attention to RM producers that reflect the territory and the tradition of the area; a great attention it is also given to Borgogna that it is closer with it’s bouquet of the tastes and scents.

I will start with champagne Henri Goutorbe 2008 special club 70% pinot noir grand cru from AY 72 months on lees, incredibly complex and persistent, it will be lovely paired with our pasta mista with potatoes saffron and sea urchin.

Fiano Pietramara I favati 2019 one of the highest expressions coming from Campania Irpinia region, Fiano is very complex elegant persistent white wine with agrumes (citrus), toasted almonds thousands flowers honey and an acid backbone mixed with a nearly salty minerality that will make every sip a perfect match with our Linguettine with red shrimp from Mazzara del Vallo and his head bisque and Campari.

Barolo 2012 Cappellano silky elegant noble but with great intensity and a very big heart just like a hunter, how not to enjoy it on our powerful pappardelle with wild boar and white truffle.

AM: What are 3 cocktails that we should have when dining here?

GDM: “Che Fico!”- Low ABV - Finocchietto, Toasted Fennel, Aloe, Grapefruit, Olive Oil, Black Pepper

“Figli dei Fiori” - Highball - Malfy Rosa Gin, Elderflower Tonic, Grapefruit, Lime, Edible Flowers

“Vetiver Negroni“ - Classic Italian - Occitan Gin, Boatyard Gin, Braulio, Campari, Blend of Vermouths

IG @ladevozione_nyc

PHOTOS COURTESY | La Devozione

Read the FEB ISSUE #86 of Athleisure Mag and see THE ART OF THE SNACK | The Oval in mag.

THE ART OF THE SNACK | SWEETBRIAR

This month's The Art of the Snack takes us to Sweetbriar which is known for upscale New American comfort food and is located in Rose Hill. We talked with Chef Bryce Shuman as well as Ivan Papić who is their Beverage Director. They share with us about dishes that we should try, cocktails we can enjoy and where we can hang out when we come by for our next visit?

ATHLEISURE MAG: Chef Bryce Shuman, tell is about your culinary background and what was your journey prior to being at Sweetbriar?

CHEF BRYCE SHUMAN: I came from the acclaimed Betony in New York City, which garnered three stars from The New York Times, one Michelin star, and was named 2015 Food & Wine Magazine “Best New Chef.”

I'm originally from Chapel Hill, NC. I trained in lauded kitchens in San Francisco and in New York City including a six-year run with Chef Daniel Humm at Eleven Madison Park.

Now at Sweetbriar, I aim to bring that attention to detail and care to American classics, bringing people home with wood smoke and live fire lending flavor across the menu.

I currently reside in Brooklyn, NY with my loving wife and eight-year-old daughter, Emilia. You can often find me tinkering with watches or snapping shots with my vintage Polaroid.

AM: How would you define your style of cooking?

CHEF BS: Inspired by the ingredients, my style of cooking is colorful, creative, and delicious built on the endless bounty of New York.

AM: What is the meaning behind the name of Sweetbriar and when did it open?

CHEF BS: Sweetbriar opened in October of 2021. We are located in the neighborhood Rose Hill. Sweetbriar is a type of rose. Beautiful, also known as Eglantine, it's famous for its delicious rosehips.

AM: What kind of cuisine is offered at Sweetbriar?

CHEF BS: At Sweetbriar, we offer creative takes on American Classics built on the endless bounty of New York.

AM: How would you describe Sweetbriar in terms of its ambiance when guests come in to dine?

CHEF BS: The arrival experience is retro and vibey with pink accents and floral pillows. A custom beige banquette nestled against the wall in the lounge is the ideal destination for larger groups catching up over a drink or waiting to hear the house band play.

As you walk past the host stand you arrive at the 15-seat focal bar which features green onyx counters, green leather panels and soft lighting.

Adjacent to the bar is the 50-seat main dining room. Guests enjoying dinner get a front row seat to a culinary show of chefs preparing their meal via a showcase kitchen that spans the length of the room which houses various live-fire cooking apparatuses. The room is intimate and comfortable. You might even feel like you’re at home.

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

CHEF BS: Brisket Sliders, Nuts and Ceasar, Cornbread.

AM: What are 3 mains that we should consider when we come in with friends and family?

CHEF BS: Smoked Ribs, Smoked Chicken, and Branzino.

AM: We like that your menu has a section of pizzas and for the table what are 3 items that you suggest?

CHEF BS: Spicy Mangalitsa, Wild Mushroom, and the Delicata Ricotta.

AM: You have a fantastic team in addition to yourself, you also have Executive Pastry Chef Karen Fodere-Gallier. Can you tell us about her culinary background as well as the 3 desserts that she creates that we should have?

CHEF BS: Chef Karen Fodere-Gallier is the executive pastry chef at Sweetbriar, formerly executive pastry chef at Montammy Golf Club in Alpine, NJ, and a former Pastry Chef under the world renown French Pâtissier Pierre Hermé, at L’ Avenue.

Her signature desserts use traditional recipes and feature intense flavors and textures from creams, fruit essences, gelées, herbal and aromatic blends. She is involved in all aspects of her kitchen, to create an experience that is both timely and enduring. Lately Chef "K" is working on publishing her cookbook, reflecting on her favorite influences and cooking styles from around the world.

Spiced Pumpkin Hand pie, Sweetbriar Chocolate Mousse, Passionfruit Sundae,

AM: Cocktails are another key component to the menu. Tell us about your Beverage Director Ivan Papic who has come from a number of our favorite spots that have included Keith McNally properties as well as those with Paul Sevigny.

IVAN PAPIC: I was born in Belgrade and moved to NYC in 1998. I fell in love with the industry and got my first taste as a barback at the popular LOT 61. Most notably I have worked with restaurateur Keith McNally at Pastis and Balthazar, at Macao Trading Company (sister bar to Employees Only), and ventured into nightlife with Paul Sevigny at Beatrice Inn, the hardest door in the city, and opened Paul's Casablanca.

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

IP: When visiting Sweetbriar you should try to have all of the cocktails but since that might be a difficult task in one visit you should try Coffee Old Fashioned, Elixir and Maple Sour. Those are my current favorites.

AM: You have a number of private spaces that are available at Sweetbriar. Can you tell us about them?

IP: Rose Room – also doubles as our wine cellar, is the heart of our private dining program. Seating up to 40 guests, the room is the perfect setting for intimate corporate and social events as well as wine dinners.

Music Room – located adjacent to the main bar in Sweetbriar, this room has guitars hanging on wall as tribute to our love for music. Guests can also enjoy the view of our courtyard where we store our wood and charcoal for cooking. Good for seated dinners up to 20 and receptions up to 30.

Lounge – the arrival experience at Sweetbriar Lounge is curated and special. This is the ideal space for large groups wanting to enjoy some drinks and small bites. A member from our beverage team is behind the lounge bar offering a large selection of specialty cocktails, coravin wines and beer on tap.

AM: Tell us about the Sweetbriar Band, what they play and when we can catch them?

IP: The Sweetbriar Band is the house band that performs every week at 9pm. They musicians are Harlem based and play jazz and rock covers as well as some originals.

AM: There are also beverages that are inspired by this band as well. Can you tell us about those?

IP: Band loves tequila, so when they play on Saturday night's band is sponsored by Casamigos Tequila, and during band's performance we are offering two Casamigos cocktails at discounted price, Paloma (Casamigos Blanco, Fever Tree Pink Grapefruit Soda, lime, salt rim) and Tush (Casamigos Blanco, St. Germain, mint, cucumber, lime and fever tree ginger beer). These cocktails are available only on Saturday nights when the band plays.

During the week we are offering Happy Hour at the Lounge bar which includes discounted prices on Draft Beers, also includes Coravin Wine Selection, where customers get to enjoy by the glass some wines that otherwise they can only get by the bottle, so it's a great opportunity to taste some high end wines without breaking the wallet on the bottle. At Happy Hour customers can also enjoy a featured happy hour cocktail that changes monthly with the support of different liquor brands.

During Happy Hour we are also offering half-off pizzas at the Bar.

So pull up at the bar at 5pm, order Mangalitsa pizza and enjoy a Happy Hour cocktail.

AM: Now that we have gotten past the holiday season, what are some upcoming events whether it’s for Valentine’s Day or even NYFW?

CHEF BS: We will be announcing a special pop-up featuring our Ribwich Sando with a portion of proceeds benefiting City Harvest (Jan 11-13). After that we are setting our sites on a live-fire block party where we will invite our chef friends from near and far to prepare a dish using live-fire cooking preparations, while we celebrate the Nomad and Madison Park neighborhoods (Fall 2023).

IG @sweetbriarnyc

PHOTOS COURTESY | Sweetbriar

Read the JAN ISSUE #85 of Athleisure Mag and see THE ART OF THE SNACK | Sweetbriar in mag.

THE ART OF THE SNACK | 8282

This year, we have shared a number of our favorite restaurants that we thought you should know about! For our final issue of 2022, we took some time to talk with Jee Kim, one of the partners of 8282 located in the LES. We wanted to know more about this Korean restaurant, the background of both of the cofounders of this restaurant as well as what we can expect from this menu when we swing by next! We also wanted to know more about their beverage program as well which is important no matter what time of year, but is definitely of interest when it comes to the holidays!

ATHLEISURE MAG: Tell us the meaning behind the name 8282 and when did you open?

JEE KIM: 8282, is a light-hearted, fresh take on Korean food.

The name 8282 refers to Korea’s country code, +82, and has an additional meaning: The numbers, when read together, translate to a phrase that means “quickly” or “faster.” The phrase signifies a get-it-done attitude.

After closing our previous restaurant during COVID, we opened 8282 November of 2021.

AM: What do you mean by the term, elevated modern Korean cuisine?

JK: There has been an evolution of modern Korean food in the food scene in Seoul, not only in the fine-dining scene but also within the elevated dining scene. Many chefs trained in New York, Tokyo, or Australia have come back to Seoul to infuse their techniques and training and explore their creativity, dishes that explored their creativity, dishes that combine authentic Korean dishes with ingredients all over the world. When we saw the explosion of Korean fine-dining restaurants in New York, we knew that the market would be receptive to different styles of Korean food, not just limited to Korean BBQs and bibimbap.

AM: What are foods and spices that are indicative of Korean cuisine?

JK: Core Korean foods are side dishes such as kimchi – in all different ingredients, ranging from radish, cabbage, cucumbers, and more. Kimchi is the quintessential Korean dish that is representative of fermented technique used in many of our condiments such as gochujang (red pepper paste), soy sauce, and dwenjang (soy bean paste).

AM: Tell me about the background behind the owners and what led them to coming together to create 8282?

JK: Behind 8282 is a couple who previously ran the restaurant Pado in the East Village. Before operating Pado, Bong Le Jo cooked in the kitchens of Perry St, Dovetail and Kissaki, and I launched several fashion and lifestyle brands, and worked as a truffle distributor in Seoul, in partnership with a New York-based company.

Jo and I dreamed of opening a successful restaurant in New York when Jo began his culinary journey. We’ve been together for past a decade and 8282 is an outcome of years of preparation. With my background in branding and marketing along with sales distribution, I knew that my contributions would be crucial in the early stages of opening. I am currently a Columbia MBA student and hoping to leverage my network in different areas of businesses in our expansion plan.

AM: Jee Kim, I know you make frequent trips to Seoul. What takes place during those trips to ensure that you are bringing the best of your restaurant to its guests?

JK: My family lives in Seoul and my frequent trips are mainly to visit my family. They are all passionate about food and one of our activities as a family is to explore the ever-changing food scene as well as the most authentic restaurants in Seoul. My father is deeply passionate and proud of Korean produce and products and we take time to visit markets, wholesale markets, and farms to deliver freshest ingredients for his company’s employee food hall. I take this time to find ways to bring specific ingredients for 8282 so that our customers in New York can experience them.

AM: How does seasonality factor into the dishes that are offered at 8282?

JK: During COVID, the supply chain issue especially for restaurants have been a severe problem in food costs. We change our menu based on what is available in the market and also what the most flavorful ingredients are.

AM: For those that dine here at 8282 in LES, what can they expect in terms of the ambiance?

JK: Our ambiance is cozy and approachable, with a staff who are very friendly to our customers. It’s a great place for first dates, group dinners – anyone who is looking for a good time.

AM: Your menu is divided into Anju and Banju. Anju focuses on small plates with food menu to pair with alcohol. What are 3 dishes that you suggest in this category?

JK: The theme of the anju and banju is so that the food is always well-paired with alcohol, as this is culturally a very Korean way of dining. Good food should always be paired with good alcohol. I would say all of them pairs well, but the top three are: Tuna tartare + Kimbukak, Boneless K.F.C., and Littleneck Soojebi.

Anju by definition: is the food that pairs with alcohol.

Banju by definition is: the alcohol that pairs with food.

It’s a play on these words that are fun because they rhyme, and it’s culturally nuanced.

AM: For Banju, these are shared plates that are larger and are also meant to be paired with alcohol. What are 3 dishes that you suggest for this that we should have when we come in?

JK: The three top banju dishes are: Dakgalbi Kimchi-bap, Jjajang Bori-bap, and the L.A. Iberico Pork.

AM: We have been long time fans of Soju and you have a wide selection of them. What are 3 kinds that we should try when visiting?

JK: We purposely do not carry the green bottle soju as we wanted to introduce the new types of soju that has been pouring in the Korean market that are of higher quality and grade, most importantly taste. My favorite are: Seoul Night, Golden Barley, and Yangchon Chungju, which is a Korean rice wine.

AM: You’re also known for your craft cocktails. What are 3 that we should try out as we know that you reached out to mixologist Katrina Sobredilla.

JK: We invested heavily on our cocktail program because our food is meant to be paired with alcohol. The top three are: Jeju Old-Fashioned, Oiji Dirty, and the Gochujang Margarita.

AM: With the holiday season being upon us, should there be anything that we should keep an eye out for in terms of events or promotions that you will be involved in?

JK: We are open all throughout the holidays for Christmas Eve, Christmas, and New Year’s. We just launched our Tea-tini Station where the customers will have a choice between burdock, buckwheat, chai, corn, matcha, and jasmine tea. It’s a tea flavored martini station with vodka, tea infused soju, tea syrup, and citrus bitters. On 12/19, we had a Filipino pop-up as Kat Sobredilla (our head bartender) is Filipino. For Lunar New Year (1/22) we are hosting a Banchan Box Party x Woori Show Seollal 2023. More information can be found below!

To celebrate Seollal 2023, 8282 is organizing an intimate fundraiser to benefit The Woori Show, a non-profit org that is spreading KOREAN AMERICAN JOY! It's an online arts, language and cultural program that helps teach all things Korean through music, stories and fun!! It's founded and created by the talented and passionate Nari Kye, who you may remember as a producer from Bourdain's Parts Unknown.

The Woori Show is tapping into their talented friends to be in the showcase, celebrate and uplift our community with a "Banchan Box Party" on Sunday January 22, 2023 for a SEOLLAL CELEBRATION! Yay, Year of the Tokki!

8282 in the LES has graciously offered to host this dduk-mandoo gook + banchan party. Families are invited to learn how to make mandoo (are you a crimper or a sealer?), seongpyon by Rice Blossoms and learn about Seollal from Woori Show Founder, Nari Kye! There will be food and fun!

IG @8282nyc

PHOTOS COURTESY | 8282

Read the DEC ISSUE #84 of Athleisure Mag and see THE ART OF THE SNACK | 8282 in mag.

THE ART OF THE SNACK | GG TOKYO

This month, we know that we're in the thick of the holiday season and we need to have our go-to place in mind for after dinner drinks, holiday hangouts and more! We're excited to introduce you and your tastebuds to GG Tokyo and to let you know what you should order when you arrive!

ATHLEISURE MAG: Who is the executive chef of GG Tokyo and can you share his/her background prior to coming to GG Tokyo?

GG TOKYO: The menu was designed by Bryce Shuman, Executive Chef at GG Tokyo and its sister restaurant Sweetbriar, in collaboration with alumni from Shuko, an acclaimed Japanese restaurant in the East Village. The focus of the menu is on having small plates to share with a group of friends over elevated cocktails.

AM: We were near Golden Gai on a trip a few years back but didn’t get to chance to go there at night. Can you set the scene of what makes Golden Gai have a distinctive vibe as it’s an interesting juxtaposition that’s near high rises and step back into another time.

GGT: GG Tokyo consists of 6 alleys with a couple hundred bars, some so small that only a few people can fit in. Tourists are barred from entry at many, and no photos are allowed to be taken anywhere, yet it is a party all the same.

AM: GG Tokyo is located at Park South Hotel and is noted as a jewel-sized izakaya. What is an izakaya and what can you tell us about the décor/ambiance of this spot?

GGT: An Izakaya is a Japanese bar with many offerings from different styles of Japanese cooking. The ambiance of GG Tokyo celebrates art and culture while creating an inspiring place for a meet-up.

We have various pieces of art located throughout the space that were curated for us by local and international artists. Additionally, we work with a few artists who have work on display that rotate seasonally. The décor is modern but minimalistic to shine light on the art, food, and drink.

AM: How would you describe the vibe of GG Tokyo?

GGT: GG Tokyo is great after work/happy hour hang out spot with a fun and lively vibe! We have great drink specials and a prix fixe menu offering!

AM: Cocktails are a major draw when guests come by. Can you tell me about your Beverage Director Ivan Papic and his background prior to coming here?

GGT: Belegrade born Ivan Papic moved to New York in 1998. He fell in love with the industry, first getting a taste as a bar back for the popular Lot 61.

Most notably he has worked with restaurateur Keith McNally at Pastis and Balthazar, at Macao Trading Company, sister bar to Employees Only, and venturing into nightlife with Paul Sevigny at Beatrice Inn, the hardest door in the city, and opening Paul’s Casablanca.

Papic is excited to begin this new chapter acting as Beverage Director at TH/RST Group.

AM: What are 3 cocktails that you suggest that we should try on our next visit?

GGT: Three cocktails that we’d suggest are the Mermaid, Golden Monkey, and Tomodachi.

AM: We assume that you have an interesting sake list – what are 3 that you suggest that we should have?

GGT: The three sake’s that I would recommend are:

Shichi Hon Yari Seven Spearsman, Shiga Saiya Yuki No Bosha Cabin in the Snow, Akita Tatsuriki Kimoto Tokubetsu Junmai, Shizuoka.

AM: If we’re coming for cocktail hour, what are 3 dishes that we should try and what drink should we pair with it?

GGT: Spicy Salmon Hand Roll, Okonomiyaki, Kara-age.

AM: What are 3 appetizers we should have?

GGT: Somen, Gochujang Rice Cakes, Tuna Tartare.

AM: What are 3 main dishes that we should have for dinner that we can enjoy either on our own or to share with friends?

GGT: Three main dishes that we would recommend would be Miso Maple Salmon, Marinated Skirt Steak, Chirashi.

AM: If it’s late-night but we still want to nibble, what do you suggest?

GGT: Anything that’s on the menu; it’s built for that kind of dining.

AM: For those of us that can never get enough sushi, what are rolls that will take our enjoyment of this dish to the next level?

GGT: They are not all rolls, but the GG Roll, Fluke Sashimi, and Crab Pressed Sushi are great picks.

AM: With the holidays upon us, are there events coming up that we should know about? Will you offer a New Year’s Eve promotion etc?

GGT: We will be offering Peking Duck dinners on Christmas Eve and will be throwing a New Years Eve party.

IG @ggtokyo.nyc

PHOTOGRAPHY CREDITS | GG Tokyo

Read the NOV ISSUE #83 of Athleisure Mag and see THE ART OF THE SNACK | GG Tokyo in mag.

THE ART OF THE SNACK | OSTERIA ACCADEMIA

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

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

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

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

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

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

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

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

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

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

MA: Vitello Tonnato, Polpettine and Eggplant Parmigano

We can never pass up on pasta.

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

MA: Mafalde, Cacio Pepe Ravioli and Lasagna di Nonna

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

MA: Chicken Parm, Burger di Agnello and Orata

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

MA: Cheesecake, Cannoli and Tiramisu

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

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

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

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

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

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

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

MA: Manabrea Ambrata, Manabrea Biondi Torrente and Birra Fragrante

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

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

IG @accademianyc

PHOTOGRAPHY CREDITS | Charissa Fay

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

THE ART OF THE SNACK | VINYL STEAKHOUSE

There's never a bad time to have a great steak, but with the seasons about to change to the fall, heading to Vinyl Steakhouse is on our list. From enjoying a fantastic steak and having a soundtrack filled with vinyls as we eat and a cool vibe - we're already making our reservations! We take some time to chat with the owners of this experience, Kevin and Sofia Flannery to find out about this concept, what we should eat on our next visit and of course cocktails that we need to have!

ATHLEISURE MAG: Kevin and Sofia, I’d like to know more about your culinary/sommelier background and where you previously worked which led to Vinyl Steakhouse.

KEVIN FLANNERY: I have been in the industry my whole life. I started as a dishwasher at a small BBQ joint in Akron, Ohio, worked my way up to General Manager of Morton's Steakhouse, the youngest (at the time). I was GM of Morton's Steakhouse in Burbank California and Washington D.C, and finally on to General Manager/Regional Director of Ocean Prime New York City. It was very exciting, and I worked very hard, but ultimately my goal was to always open my restaurant. And I did! I got my certified sommelier certificate in 2008.

SOFIA FLANNERY: While Vinyl has been my first foray into the industry, I have been around restaurants my whole life. I became very interested in wine about 3 years ago, and decided to get my certification earlier this year. Albeit under the tutelage of my husband, we are still very different sommeliers.

AM: What was the thought behind opening Vinyl Steakhouse as that’s 2 interesting concepts being brought together?

KF: I always wanted to have a fine dining steakhouse that played rockin' music. Loud and present music. That juxtaposition was always intriguing. The vinyl aspect came into play simply because I thought it is not something you ever see at fine dining restaurants and how amazing it would be to listen to crackles of tangible music in the order the artist intended you to listen to their records. It really is an experience day in and day out. Combining fine dining and an approachable and entertaining setting was always something I wanted to accomplish.

AM: What kinds of music do you play, how you go about curating your collections and how will this experience be shared to diners?

KF: We play all genres, but definitely lean into classic rock from the 60's/70's. That's what we have most of. However, nothing is off the table: Rock, Funk, Jazz, Soul, Punk, RnB, Rap, Disco, and Hip-hop. We'll usually pull a setlist at the beginning of the night and select from there as the night trickles along. People are still always shocked to walk in and see the music they are hearing being played on a record player.

SF: Our selection definitely corresponds with the vibe of the room at that time, the time of night we're at, and sometimes even the weather! Does anything go together more than rain and jazz?

AM: In terms of the ambiance of Vinyl Steakhouse, what can guests expect in terms of the look and the feel of the space?

SF: It's very glam meets grunge. We have 2 gorgeous bars wrapped in copper, which when the lights go down, always stands out. We have a wheat paste wall in the front of the restaurant which is our record library. The wall is adorned with vintage posters of music venues, artists, iconic photos, landscapes, and movie posters as a full-size collage. That was very fun to put together. Moving inwards, we have a huge 14 seat cocktail bar right in the middle of the restaurant. As you move past the bar you enter our intimate dining room which seats about 30 people. The walls in the dining room boast huge black and white photos of The Beastie Boys with Run-D.M.C. on one side and the other side is Debbie Harry and her guitarist Chris Stein. The massive, tall press tin ceilings give the space an impressive look as well. There is an intimate kitchen right next to the dining room as well, making the setting epically New York. In short, we wanted a space that provided a stunning setting worthy of fine dining and the best steakhouse experience in town, but still is very relaxed and not stuffy.

AM: For those who opt to eat at the bar what are 3 items from the bar menu that you suggest for those looking for a bite to eat?

KF: Easy. Our Sliders, Crispy Sushi, and Shoestring Fries.

AM: For those coming in for dinner with friends and/or family what are 3 appetizers that you suggest?

KF: Our Crabcake is phenomenal. It's inspired by the state of Maryland. So you can find hints of sweetness, and Old Bay seasoning. The Torched Teriyaki Salmon Nigiri is a great choice as well. I just love the idea of having a few bites of sushi before a steak dinner. I would also recommend our Kale Salad.

AM: For those who are coming for a great steak, what are 3 entrees that you suggest?

SF: The Porterhouse is one of the best you can get in the city. Our Cajun Dry Rubbed Ribeye is just the right amount of spice for a little something extra on a steak. And lastly, our Flatiron Steak which is a great value at $49 for 10 oz and delicious.

AM: For those that are either looking for chicken or vegetarian options, what are 3 entrees that you suggest?

KF: We have a Chicken Parmesan with Homemade Tomato Sauce as well as fresh rolled pasta. For pescatarians, we have a Scallop or Salmon Dish. We are always happy to whip up a specific dish to dietary needs as well!

AM: A great steak needs amazing sides what are 3 that we should have to complete our meal?

SF: Loaded Potato Pavé. It's like a constructed scalloped potato. Our Creamed Spinach Carbonara is a super unique take on creamed spinach and is actually served with the yolk in the middle. The idea is to blend it in while the spinach is hot to make a very creamy, true carbonara. Then, our Bone Marrow Corn. It's grilled corn served on a husk with bone marrow butter.

AM: What are 3 desserts that we can end our meal with?

KF: Our Upside-Down Apple Pie is fantastic. We have a Key Lime Mousse that is layered with graham crackers, as well as a towering Red Velvet Cake - someone said the other day that it reminded them of the Flatiron Building, which is nearby.

AM: In terms of your cocktail program, what are 3 drinks that we should enjoy on our next visit?

SF: Without a doubt the Vinyl Martini is a standout. Grey Goose is the base spirit and it has olive bitters that makes it like a clean dirty martini. Our Rose Negroni is also very unique: Bombay Gin as the base with a plethora of Martini & Rossi Vermouths. It is a stunning deep rose color when presented to you. I would also suggest our 1987 Cosmo. Cosmos are back and ours is it.

AM: Steak and wine are always a great combination. What are 3 wines that people may not think pair well with a steak but are actually perfect to do so that are offered at your restaurant?

KF: We have a Beaujolais that can pair quite nicely with a filet mignon. A Chianti, which is generally paired with pasta and pizza, actually has great tannins from the Sangiovese grape that match very well with a marbled steak. Also, from the Southern Rhone Valley, Chateau Mont Redon whose main varietal is Grenache - the smokiness and cured meats on the nose of these wines go particularly well with dry-aged beef.

IG @vinylsteakhouse

PHOTOS COURTESY | Vinyl Steakhouse

Read the SEP ISSUE #81 of Athleisure Mag and see THE ART OF THE SNACK | Vinyl Steakhouse in mag.

THE ART OF THE SNACK | MOLLUSCA

There is nothing more satisfying than a steaming bowl of mussels! We have always been partial to having options in terms of the various sauces! So, when we found out that Mollusca NYC has 35 varieties and a number of sweet and savory options for them, we were beyond excited to find out more.

Located in NYC's Meatpacking District with an elegant and trendy decor to match, we know that this will be an ideal spot for your next meal! We chatted with Seth Bulkin, Director of Operations to find out about the cuisine, design and more in this month's The Art of the Snack.

ATHLEISURE MAG: Tell me about Chef Gianmaria Sapia. What’s his culinary background and how did he come to Mollusca?

SETH BULKIN: Brand Chef Gianmaria Sapia was born in Italy. Gianmaria began working in his family’s restaurant Da Nicola in Savona, Italy at the young age of six. His first job was cleaning fresh mussels before learning every station and his family’s cooking techniques and recipes. He eventually became the head chef of the restaurant, developing his own recipes and cooking style that began to diverge from traditional Italian offerings.

AM: What can guests expect when they come to dine at Mollusca in terms of the interior?

SB: Mollusca’s elegant interior elicits a deep-sea feel, with the lights casting shadows of waves on the mirrored walls and hand-blown glass light bulbs with shapes reminiscent of jellyfish. The walls are adorned with large black mirrors causing the large dining room to appear grander. All seating and banquets are custom-made in various leather and velvet neutral taupe shades, accented with navy blue and sand taupe highlights. Each surface from the floors to the tabletops and large bar are made from several hues of natural marble and walnut wood.

AM: What kind of cuisine is offered at Mollusca?

SB: Mollusca is a spirited and sophisticated seafood restaurant with influences from around the world, formed in partnership between Mollusca Hospitality Group and Eric Agababayev. In March 2020, the Mollusca team and Eric began building the Meatpacking location in New York City. Working through the pandemic and construction delays the Mollusca team kept persevering because as the famous words of Frank Sinatra, “If I can make it there, I’ll make it anywhere.”

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

SB: We have an extensive raw bar with so many amazing creations. The Double Tartare of tuna and shrimp, topped with Siberian select caviar is a must for sharing! The Popcorn Shrimp and Hand-made Empanadas are hot appetizer favorites.

AM: Mollusca is known for their mussels and you have over 32 sauces! Can you share what your 3 most popular sauces are that we should try?

SB: Yes! we have 35 different varieties of Mussels. The Arrabbiata, Condensed Milk Wasabi and Creamy Truffle are very popular with our guests. Not the common stuff you'd think of when considering enjoying Mussels.

AM: What are 3 sauces that are definitely out of the box creations that are of note?

SB: The Spicy Coca-Cola, Salted Caramel Popcorn, and Guinness Sour Cream are outrageously tasty and a must try for any Mussel fanatic!

AM: Can you speak to the method that Chef Gianmaria Sapia has created in terms of cooking large batches of mussels?

SB: Chef Gianmaria doesn't do that! He cooks all orders separately, with care and dedication to his craft. Cooking to order always enhances flavors and creates the best experience for our guests.

AM: What are 3 entrees that you suggest for those that may want to try something else besides mussels?

SB: We hand-make our pastas fresh every day! The Mollusca Lobster Tagliatelle is a great option for those that want to grab something other than mussels. Our Wagyu Fillet and Lobster Tail is a masterpiece, and although not an entree, the Charred Octopus Salad is filling and delicious.

AM: For those that are looking for plant-based options, what are 3 items that you can suggest?

SB: We have a Vegan menu. Options include, Fried tofu with edamame, cherry tomatoes, zucchini & cucumbers, Tri-color cauliflower, or Trumpet mushroom scallops with butternut squash purée & pistachio vinaigrette (my favorite).

AM: Tell me about Chef Christian Bonilla who helms the raw bar station?

SB: Chef Christian is an artist. He previously led the way at Zuma NYC, Clocktower and Alta. He works as Brand Chef Gianmaria's right hand. His tireless effort has produced some of the most beautiful and delicious raw bar specialties in NYC.

AM: What are 3 items from the raw bar that we should try?

SB: The Mollusca signature oyster with black caviar, fresh uni and mignonette sauce is a house favorite. Other raw bar creations of note are the Salmon Crudo with Asian marinade and fresh mangos, and the Shrimp Tartare atop avocado and Japanese mango mayonnaise.

AM: What are 3 cocktails that we should try that are the perfect pairing with your mussels?

SB: Mollusca Martini - cherry wood smoky Tequila Pineapple - Tropical with a touch of spice Normandy Club Old Fashioned - Nutty and rich

AM: What are 3 desserts that we should try to end our meal?

SB: We offer 3 desserts to end your dinner the right way. Creme brulee, Tiramisu, and Profiteroles, patissier cream, condensed milk & vanilla ice cream. We also have a full coffee bar with all your favorite after dinner drinks.

IG @mollusca_nyc

PHOTOGRAPHY CREDIT | Mollusca NYC

Read the AUG ISSUE #80 of Athleisure Mag and see THE ART OF THE SNACK | Mollusca in mag.

THE ART OF THE SNACK | LIMANI NY

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

AM: For fish!

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

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

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

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

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

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

MJA: It’s 95% the same.

AM: Is there a pool there?

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

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

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

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

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

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

IG @limani_nyc

PHOTOGRAPHY CREDIT | Limani NY

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

THE ART OF THE SNACK | JAZ INDIAN CUISINE

We always enjoy a bite that's filled with savory and herbaceous flavor. We head to Hell's Kitchen to swing by Jaz Indian Cuisine which is known for their British-Indian Cuisine. We wanted to talk with owner Jas Rupall to find out why she wanted to open this restaurant, her 2 chefs that helm the kitchen and what we can expect when we swing by for a meal with friends, family or solo!

ATHLEISURE MAG: Jaz, tell me about your culinary background and how you came to open this restaurant?

JAZ RUPALL: Growing up in a British – Indian household and the daughter of Indian immigrants to the U.K., I learned how to cook from an early age. I have 5 siblings and I was the second eldest, so I was always helping my mother cook traditional Indian meals to help feed our family. I used to love watching her create these amazing dishes from our native Punjab region in India. This formed the inspiration for the restaurant because I wanted to create a warm and inviting space for people to come and enjoy good food and taste authentic British-Indian cuisine.

AM: Tell us about the chef that helms the kitchen at Jaz. Can you talk about his culinary background/journey and what he does in the kitchen?

JR: Arif Ahmed started his career back in 2014 with Arora India as a Junior Cook. He then went on to join Bombay Grill in 2018 where he worked as a second Chef. He joined Sapphire in 2019 where he manned the Tandoor Ovens and ran the kitchen with the Chef. His journey finally lead him to join Jaz Indian Cuisine in February 2022 as the Head Chef where he leads the kitchen staff, he makes all of the sauces and grinds fresh organic herbs and spices in-house.

AM: For those that are coming in to dine, can you talk about the ambiance of the restaurant?

JR: Hell’s Kitchen has every type of restaurant available and for Jaz, we wanted to create a warm inviting space that stood out. We focused on providing an experience that was upscale yet accessible to all. Warm lighting, linen tablecloths, and solid cutlery were important to me. We wanted to provide context and quality to the restaurant that reflects the effort and quality of the food itself.

AM: For those who opt to stay at the bar and enjoy Happy Hour, what are 3 items you suggest from this menu?

JR: You cannot go wrong with the Salmon Tikka Jalfrezi; fresh salmon that is cooked with our signature blend of vegetables and spices to create the perfect dish to share. The Bhindi Masala has been a huge hit; this is stir-fried okra that is cooked traditional style with tomatoes, spices, and cilantro. I have customers ordering 3 at a time so they can take them home and freeze them for weeknights! The Sheikh Kebab is exceptional; cooked in our Tandoor Oven, the Kebab is placed on skewers and is slow-cooked with aromatic spices, grilled onions, and tomatoes.

AM: To start our meal, what are 3 appetizers that we should get when sharing with friends?

JR: The Lasuni Gobi is a customer favorite; these are lightly battered-fried cauliflower florets that are dipped in garlic sauce and is a good vegetarian option. I would also recommend the Tandoori Platter as this gives a tasting of the Chicken Tikka, Ginger Chicken and Sheikh Kebabs. This is a real treat for those looking for lighter fare, my personal favorite is the Shrimp Balchao; these are spicy pan-fried shrimp with an onion-chili dressing that provides a real pop of flavor.

AM: What are 3 entrees that we should order when we come for lunch or dinner?

JR: Favorites include the classic Chicken Tikka Masala; tandoori chicken pieces (off the bone) in a creamy tomato sauce that is a staple of our kitchen. The Saag Paneer is a family favorite, creamy fresh spinach and greens that melts in the mouth, especially with a side of Garlic Naan! For the more adventurous, the Goat Curry is brilliant; a darker blend of spices that is cooked with yogurt and onions, (small pieces cooked with the bone).

AM: What are 3 sides that are a must to enjoy with our meal?

JR: Our fresh naan breads are just divine, my favorite is the Peshawari Naan that is cooked fresh with raisins, almonds, and coconut. We keep the Tandoor Oven hot 24/7 to ensure that we are producing the absolute best tandoori dishes on demand. The Matar Pullao Rice is a more flavorful take on the traditional basmati rice; spiced with cumin and green peas, it compliments any of our curry dishes. For the more traditional-minded, the simple Tandoori Roti is a classic (wholewheat based) and this is what I make fresh when cooking for my family at home.

AM: What are 3 cocktails that we should keep in mind?

JR: Our Pimm’s & Lemonade cocktail is a big hit on the weekends, especially as we enter the summer months. Pimm’s is a British staple that is an essential drink at any British garden party. Growing up in the U.K., I wanted to serve this unique cocktail at the restaurant as I believe it is a marker of our whole ethos, serving classic Indian food and drink with a transatlantic twist. The spicy Chili Margarita is a fun way to start an evening as is the Mango Martini.

AM: For dessert, what are 3 that we can share with friends?

JR: The Kheer Rice Pudding is exceptional. My son has loved Indian rice pudding since he was little, and this version is a real treat; creamy rice pudding is lightly spiced with Cardamom. It is just the best way to end a meal. The Gulab Jamun is a syrupy delight; sweet fried balls of dough made from milk solids and semolina, soaked with an aromatic syrup spiced with green cardamom, rose water, and saffron. For ice cream fans, the Kulfi has pistachios with shavings of almonds. This blend is formed on the basis of Indian street vendor favorites.

AM: Guests have the option to eat inside as well as outside, will you continue to have this option throughout the summer?

JR: Yes, absolutely. We believe in giving our customers the choice of where to sit. The last few years have been a challenge for the restaurant industry but one thing I have seen in my years in NYC is that this city is resilient and there is no better dining scene in the world. Eating outside has become part of the tapestry of the city’s dining scene and one we encourage for those who wish to do so to continue.

IG @jazindiancuisine

PHOTOGRAPHY CREDIT | Jaz Indian Cuisine

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.

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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.