THE ART OF THE SNACK | CASA BOND

As we continue to navigate the Spring and get closer to the warmer Summer months, the art of going out and enjoying wearing less layers and having meals with initmate and large groups becomes more of an event! We want to celebrate the little and the large moments around the table with a great meal.

We enjoyed having an epic meal at Casa Bond located in NoHo which took our tastes to the next level with dishes that are filled with heritage and passion. We sat down with Managing Partner, Luis Villanueva to find out more about this fine dining Mexican cuisine, the ambiance of the restaurant, and what we should have our eye on in their menu.

ATHLEISURE MAG: We thoroughly enjoyed having dinner at Casa Bond and love the Tulum Vibe at this chic restaurant on Bowery. What is it about Tulum that you wanted to bring to this restaurant?

LUIS VILLANUEVA: At Casa Bond, we aim to transport guests to the spirited atmosphere of Tulum right in the heart of Noho. Inspired by the vibrant Tuluminati lifestyle, our concept embodies youthful vitality, artistic creativity, and Bohemian chic. Our goal is to offer a unique and creative flavor experience that captures the essence of refined Mexican cuisine.

AM: We've had the pleasure of vacationing in Riviera Maya, Cancun, and Tulum, and love the food of this region but for those who are not familiar with the Mexican Riviera, what are the regional dishes that are indicative of this area.

LV: In the Riviera Maya, Cancun, and Tulum regions, two iconic dishes that showcase the essence of the area's cuisine are Cochinita Pibil and Panuchos. Cochinita Pibil is a traditional Mayan dish featuring slow-roasted pork marinated in citrus and achiote, while Panuchos are crispy tortillas filled with refried beans and topped with various savory ingredients.

These dishes encapsulate the rich flavors and culinary heritage of the Mexican Riviera, offering a delightful taste of the region's cuisine.

AM: What are the spices and ingredients that are common in this?

LV: In the Riviera Maya, Cancun, and Tulum regions, Achiote is a key ingredient in Cochinita Pibil, contributing to its distinctive and unique flavor. Additionally, common spices and ingredients in this area include oregano, black pepper, and sage. These ingredients are integral to the region's culinary heritage, infusing dishes with rich, vibrant flavors that are characteristic of the area.

AM: When did Casa Bond launch?

LV: We officially launched Casa Bond NoHo on November 1st 2023.

AM: For those who are coming into Casa Bond, what can they expect from the ambiance as there is a sense of being in a luxury residential home that just so happens to be a restaurant.

LV: Inspired by the Tuluminati lifestyle, Interior Designer-Creative Director Michael Arguello crafted the concept at Casa Bond to embody youthful exuberance, artistic expression, and Bohemian chic style. Guests can expect an ambiance evocative of an exclusive private dinner party, blending Michael's expertise in luxury residential design with hospitality to create a unique atmosphere resembling a lavish home-turned-restaurant. This intentional design ensures that our guests feel comfortable, welcomed, and at home.

AM: Who are the owners and the managing partner of Casa Bond and what are their backgrounds in terms of where they trained and kitchens/restaurants they worked in prior to coming here?

LV: Executive Chef-Owner Rodrigo Abrajan, of Casa Bond, first achieved neighborhood acclaim with El Paso Taqueria in Harlem. He began his culinary journey with a humble taco pushcart in 1993 on the corner of Third Avenue and East 104th Street, which eventually grew into a full-service restaurant with three locations. El Paso was perennially lauded as one of the best restaurants in East Harlem by the media and locals alike.

Growing up in central Mexico, as the Beverage Director-Managing Partner I honed my skill for blending diverse flavors and aromas from a young age, learning family recipes and kitchen traditions. Moving to New York at 18, I pursued my passion for mixology while working my way up through various roles in restaurant kitchens, simultaneously studying Hospitality Management and English. My journey led me to roles at Havana Alma de Cuba and Cuba in Greenwich Village, where I crafted cocktail menus deeply rooted in Latin flavors. As Beverage Manager at La Pulperia (FEB ISSUE #86), I developed menus reflecting the cuisines of Latin America. Joining Casa Bond in November 2023 as Managing Partner and Mixologist, I fulfilled my dream of connecting with diners through mixology, enhancing their experience with refined Mexican fare.

AM: What are 3 dishes from the To Share portion of the many that we should consider when we come in for dinner?

LV: Among our enticing selections for sharing from the entrées section of the menu are the Cochinita Pibil, Mixiote de Cordero (lamb shank), and Prime Bone-in Rib Eye. Each dish is served with an accompaniment of rice, esquites, and freshly hand-pressed tortillas, making them perfect to share with friends and loved ones.

AM: From the Ceviche & More, what are 3 dishes that you suggest that we should enjoy with friends and family?

LV: A must-try from the Ceviche & More section, is our Aguachile. We also highly recommend the Ribeye Tiraditon for those who want a little heat, and the Lobster Ceviche for those who seek sweet, tropical flavors.

AM: We love tacos and we have to say that the Gobernador was everything that we could imagine. What are 3 that you suggest that we should consider?

LV: We're delighted to hear you enjoyed the Gobernador Taco! It is one of our most popular menu items. So, of course, we highly recommend your readers try it as well.

In addition to that, we highly recommend trying our Baja Fish Taco, which is equally delightful. Additionally, we suggest trying our weekly taco specials. This week, we featured a Soft-Shell Crab Taco, prepared with pan-seared soft-shell crab, and jicama-chayote coleslaw, habanero aioli, and served in a blue corn tortilla.

AM: Tell us about the Entrees and what are 3 that should be on our list?

LV: Highlights of the Entree selection are: Duck Confit served in the house signature mole made from 24 ingredients including pumpkin, sesame, and sunflower seeds ground to a paste with white chocolate, hoja santa, and pine nuts; Cochinita Pibil, pork shoulder wrapped in banana leaf with achiote paste, habanero, and chile tatemado; and Pescado Zarandeado, a broiled butterflied branzino marinated in annatto-guajillo, served with hand-pressed tortillas.

AM: For the sides, what are 3 that we should have to share at our next meal?

LV: For Sides, we recommend the Esquites, Mexican street corn salad with chile piquín, Jicama Salad, mixed gem lettuce, carrots, cucumber, and tossed in poblano vinaigrette, and the Grilled White Asparagus.

AM: It's always great to end the meal with desserts can you tell us about your Dessert Chefs, their culinary backgrounds and kitchens they worked in prior to coming to this restaurant?

LV: Molecular Dessert Chefs Erica Huertas and Daniella Castro both were born in Colombia, where they grew up and honed their passion for pastries and desserts while working in their families’ bakeries. Here, they not only developed their technical skills but also cultivated a deep appreciation for the craft.

Their journey led them to the United States, where they pursued their dream of establishing their own pastry and dessert business. During the pandemic, they dedicated themselves to enhancing their skills, focusing on mastering entrements—elaborate, multi-layered French desserts featuring a sponge cake base, mousse filling, and layers of creams, jellies, and compotes.

Drawing on their upbringing and newly acquired expertise, Erica and Daniella launched America Entremets. This bakery specializes in creating visually stunning and intricately designed entremets, offering their creations to restaurants, like Casa Bond, and private customers alike.

AM: Tell us about the desserts, the Tres Leches in a geometric shape was beyond expectations!

LV: The dessert selection features a twist on Traditional Mexican pastries. Molecular Dessert Chefs Erica Huertas and Daniella Castro have created a trifecta of fun-sized desserts that come in beautiful shapes and colors.

The presentation of the Tres Leches was designed to mirror the geometric, diamond-shaped glass chandeliers in our dining room that were selected by Interior Designer-Creative Director Michael Arguello. This seamless collaboration between our culinary team and design visionaries elevates the dining experience, ensuring a harmonious and refined ambiance that complements the meal.

AM: We had the pleasure of meeting you and enjoying your selections first hand. Can you tell us about the Beverage Program that is offered?

LV: Our cocktail program is a testament to my creation of classic and innovative cocktails by uniting the perfect balance of spirits and liqueurs.

The Couture is made with McQueen Gin, Colt 43, and Luxardo. When mixing McQueen gin with the fresh lemon juice, the cocktail changes color from purple to pink. The Deluxe Margherita is made with Casa de Dragones silver tequila, made by the first woman-owned distillery in Mexico, Cointreau, fresh lime juice, and agave nectar. The Señor Bond is a play on the Old Fashioned, using Woodford Reserve bourbon, aromatic bitters, smoked maple, and Amarena cherries.

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

LV: For those who want a classic tequila drink, you cannot go wrong with our Deluxe Margherita, made with Casa de Dragones silver tequila, Cointreau, fresh lime juice, and agave nectar. For those who want something sweet and tropical, we recommend the Bond•ing Cocktail, a delicious fusion of Del Maguey Mezcal, Herradura Silver Tequila, Malibu rum, passion fruit, and pomegranate juice. And finally, for the tequila enthusiast, we recommend the XXVII Karat Cocktail, made with Herradura Legend, Grand Marnier Cuvée Louis-Alexandre, yuzu, and local honey.

AM: We enjoy Mezcal and had the pleasure of enjoying these cocktails - what are 3 that you suggest?

LV: We also highly recommend trying the Couture, made with McQueen Gin, Colt 43, and Luxardo. When mixing McQueen gin with the fresh lemon juice, the cocktail changes color from purple to pink. The Señor Bond is a play on the Old Fashioned, using Woodford Reserve bourbon, aromatic bitters, smoked maple, and Amarena cherries. And, the Downtown, a mélange of grapefruit, pineapple, orange, Meyer lemons, lime, and Pisco Liquor, making for a sweet cocktail that complements the spicier dishes.

AM: You have a Beverage cart that has 15 premium tequilas, can you tell us more about this?

LV: We take pride in showcasing the latest and finest tequilas to our guests. To that end, we feature a display cart housing our top-tier premium selections, including renowned brands such as Clase Azul, Don Julio 1942, Esperanto Extra Añejo, Maestro Dobel 50 Cristalino, and Herradura Legend, among others. This curated collection offers a diverse array of exceptional and exquisite tequilas for our guests to enjoy.

AM: Tell us about Bonding Hour!

LV: Bonding Hour reimagines the classic happy hour experience, running Monday through Friday from 5 to 7 PM at the bar and front tables. Featuring specially priced cocktails and small plates, guests can indulge in handcrafted drinks made with premium liquor for $9, including our signature margarita, espresso martini, and coconut mojito, alongside delicious bites. Outdoor seating is also available on our sidewalk café, weather permitting.

AM: We love a great brunch, what can you tell us about this portion of the menu when we come in with friends and family?

LV: Executive Chef-Owner Rodrigo Abrajan has designed the brunch menu with a focus on the best seafood dishes from the Mexican coast and put his twist on classic American breakfast items.

Brunch highlights include: Benedictinos: blue corn masa memelita (masa cakes), Cochinita Pibil, poached eggs, and habanero hollandaise sauce, Hamburguesa Blue Demon: 8 oz. prime sirloin, brioche bun, caramelized onions, and blue cheese, served with wedge fries, and Chilaquiles Verde: crispy corn tortilla smeared in a green tomatillo sauce, topped with onions sour cream, and queso fresco with choice of eggs, steak, or shrimp.

For those looking to elevate their Tulum-inspired experience, Casa Bond offers live DJ sets on Sundays from 1 p.m. to 4 p.m. in collaboration with Housematic Entertainment, which has specially curated a selection of deep house beats infused with Tulum vibes.

Brunch is available on Saturdays and Sundays from 12 p.m. to 4 p.m. and outdoor seating will be offered, weather permitting.

IG @casabondnoho

PHOTOGRAPHY COURTESY | Casa Bond

Read the APR ISSUE #100 of Athleisure Mag and see THE ART OF THE SNACK | Casa Bond in mag.

THE ART OF THE SNACK | MISHIK

In month's The Art of the Snack we make our way to Hudson Square in Lower Manhattan where the West Village, SoHo, and Tribeca surround it! We find out more about Mishik's Modern Japanese and Edomae-style sushi omakase, their dishes, and what one can expect when enterting this culinary destination! We sat down with David Kim, Owner of Mishik as well as their Executive Chef/Partner Markee Manaloto to find out more.

ATHLEISURE MAG: What is the meaning behind the name, Mishik?

DAVID KIM: Mishik can encompass various meanings in Korean depending on context, but it generally translates as “beautiful food” or “delicacies.” While fine dining may be associated with formality and high cost, it doesn’t have to be. My aim is to provide guests with the opportunity to savor high-quality cuisine at an accessible price point, within a setting that strikes a balance between informal and formal. What we want to provide for our guests is exquisite food prepared with highest quality ingredients and classic techniques that date back to the Edo period in Japan such as aging of fish combined with our omakase counter experience that doesn't involve complete silence or an overly stuffy environment.

AM: Located in Hudson Square, when did this restaurant launch and why did you want to be in this neighborhood?

DK: Our grand opening was in January 2024. Hudson Square, sitting between the busy Soho and Tribeca neighborhoods, is an up-and-coming area with lots of new developments. I want Mishik to be one of Hudson Square’s top go-to restaurants.

AM: Tell us about Studio Rolling as we love how they create interiors for restaurants as we enjoyed their work in Hortus NYC during Food Network's NYC Food Wine Festival. What was the design approach to Mishik and can you walk us through what guests can expect in terms of its ambiance or where they can sit either at the sushi counter, the dining room, or at the 13-seat bar?

DK: The space was a bit tricky to work with as it was a former burger joint, so we started redesigning from the ground up. I wanted to offer our guests a unique sushi counter experience for omakase as well as an exceptional bar featuring great cocktails and unique wines and sakes. The final design that Youngmi from Studio Rolling and I came up with struck a balance between relaxed and trendy, intimate and aesthetically pleasing. We aim to be a great addition to this beautiful neighborhood.

AM: Our readers have heard us share a number of restaurants that utilize omakase, but what is Edomae-style sushi omakase?

EXECUTIVE CHEF MARKEE MANALOTO: Edo was the old name for Tokyo during a time of great change in Japan from the 17th to 19th centuries. Edomae-style sushi was born during this time, and the techniques have been passed down through the generations. It involves butchering fish humanely, the ikejime way, scaling it precisely with a knife to not damage the meat, the sukibiki way, aging or curing the fish and then serving it over rice seasoned with vinegar.

AM: As Executive Chef/Partner Markee Manaloto, can you tell us about where you trained and kitchens you worked in prior to being involved at Mishik as we know that you were an Omakase Chef at both Michelin - starred Sushi Yasuda and Kissaki.

EXECUTIVE CHEF MM: Prior to Mishik I was the chef partner at Gugu Room, a Japanese-Filipino izakaya restaurant in New York City. Before that I was an omakase chef at Michelin-starred Sushi Yasuda and Kissaki Omakase. I started my career in Michigan, working under chefs who defined the traditional sushi scene in the Midwest. My last mentor there before moving to New York was Chef Lloyd Roberts, who went on to open Nobu 57 and was one of Nobu Matsuhisa’s first executives to travel the world.

AM: Why did you want to be involved in Mishik?

EXECUTIVE CHEF MM: David and I both wanted to shakeup the omakase game in New York City by adding a more robust tasting menu and a la carte options. It feels like there are hundreds of omakase bars in the city that just do counter service, but having a kitchen to also produce plated dishes, flavorful sauces and detailed garnishes is where we really get to showcase our creativity. Joining Mishik has also allowed me to introduce dry-aged fish to customers, an under-used technique that really brings out the flavor and texture of fish. Being able to offer the purist form of sushi alongside progressive dishes and techniques is like having the best of both worlds.

AM: Guests who come to Mishik have the option for Edomae-style sushi omakase, chef's tasting, and a la carte options. Why was this approach that you wanted to make available in terms of the menu?

EXECUTIVE CHEF MM: We visualized Mishik as modern, all-around Japanese dining experience, which includes an omakase counter but also features a dining room with a la carte and tasting menu options. This gives me an opportunity to rotate the menu with new dishes and highlight seasonal ingredients. Plus, blending traditional Japanese ingredients with modern techniques is really exciting and offers something new to customers.

AM: Tell us about your 2 omakase options and walk us through this particular portion of the menu.

EXECUTIVE CHEF MM: We have two omakase options, 12 or 16 pieces of nigiri with a traditional handroll, soup and dessert to finish. These two options are only available at the omakase counter. It gives me an opportunity to explain to guests how we dry-age all the fish in-house to enhance the texture and flavor of each bite. This process of meticulously cleaning and then hang-drying the fish in-house really makes a difference in the final product.

AM: Tell us about the Chef's Tasting Menu which is a 7-course meal.

EXECUTIVE CHEF MM: The seven-course tasting menu highlights the best of Japanese cuisine and goes beyond sushi. It starts with Scallop Sashimi with Asian pear, crispy shitake mushrooms and truffle ponzu, followed by a Donburi rice bowl with tuna tartar and jidori egg yolk, then Yakizakana fish of the day with broccolini, yuzu hollandaise and shishito kosho (we use dry-aged fish in this dish as well); six pieces of Nigiri Sushi highlighting seasonal fish and seafood from Japan such as goldeneye snapper (kinmedai), black throat sea perch (nodoguro), rockfish (kinki), tuna, and uni. Then Yakiniku 6-hour koji-marinated steak with black truffle emulsion and choux farci; Dashi white miso and fish-bone based broth, and dessert that includes the prized Japanese crown melon. The tasting menu is the best way to experience Mishik. The fish changes based on season and what’s fresh from the market, which is another reason why I recommend the tasting menu, since it means guests get to try something different every time.

AM: For the a la carte menu, what are 3 dishes that you suggest that we should have our eye on when we come in to dine?

EXECUTIVE CHEF MM: The a la carte menu offers modern Japanese dining experience: dry-aged fish like Nodoguro (black throat sea perch) with tomato dashi cream and braised king trumpet mushrooms; King Crab Legs with ginger aioli; A5 Wagyu beef; and a stunning Kegani Donabe for Two, an elegant rice pot with Hokkaido hairy crab, uni, ikura, scallops, lotus root, maitake mushrooms, and edamame that can be shared by the table.

AM: For those who are interested in a salad or a rice bowl, what are 3 that we should have our eye on for our next visit?

EXECUTIVE CHEF MM: The rice bowls really allow us to explore different techniques and culinary influences. The Uni Bibimbap with nori puree and the A5 Wagyu Kimchi Fried Rice are exciting marriage of Japanese and Korean cuisine. If you want to go all out with a rice bowl, then try the Kegani Donabe for Two, a showstopping rice pot loaded with seafood, mushrooms and more delicious flavors that makes for a great date night dinner.

AM: What are 3 pieces of sushi that you suggest?

EXECUTIVE CHEF MM: Our nigiri sushi changes seasonally but if you see goldeneye snapper (kinmedai), black throat sea perch (nodoguro) or rockfish (kinki) on the menu, they are fantastic and not as common as tuna or uni (though they are delicious too). We also offer a selection of temaki (hand rolls) and makimono (sushi rolls).

AM: For sides, what are 3 that would be great to enjoy with our meal?

EXECUTIVE CHEF MM: Ankimo (monkfish liver) is considered a delicacy — it’s like the foie gras of the sea. We serve it fried in tempura batter, and it makes an excellent accompaniment to anyone’s meal. If guests are looking for something lighter, then I’d suggest the refreshing hiyashi wakame seaweed salad. A la carte sushi and sashimi options also make for great sides if guests just want an extra bite or two at the end of their meal.

AM: We love a great beverage program, we'd love to know what are 3 signature cocktails that we should have in mind when dining with friends and family?

DK: I feel like the cocktail scene has dramatically changed in the past few years, where in the past drinks were usually simple with just three elements: your spirit, a balancing agent, and a modifier. Nowadays, there is so much more technique and creation involved. The classics will always remain, but we have a great cocktail program that we created with some very talented people. I would personally recommend the Genmai Espresso Martini, Bergamot Tea, Kuri Tai, and the Shiso. I know you said three, but we have so many good cocktails!

AM: What are 3 sake's that we should consider?

DK: This is a tricky question. Everyone's palate is different, and just like someone might prefer a pinot noir over a cabernet, sake is the same. My personal favorites at the moment are Dewazakura Yukimanman, which is a sake that has been aged for five years; Hakkaisan Yukimuro Snow, aged three years; and I usually don't gear towards fruit flavored sake but we have a beautiful Yuzu Sake by Masumi. 

AM: We love a great beverage program and we know that you consulted with sommelier Doreen Winkler, what are 3 wines that would be great to pair with our meal?

DK: Doreen has been really great for us. She is well versed in different wines, especially skin contact wines.  We offer a variety of wines but right now my personal favorites would be the Grape Republic "Anfora," a fantastic red wine from Yamagata in Japan, as well as Karine Lauverjat Pouilly Fume and Patrick Piuze "Terroir" Chablis.

AM: For those who enjoy a great beer, what are 3 that you suggest?

DK: Orion pairs really well with any Japanese cuisine.  We also have a Kyoto Matcha IPA, and for the ale lovers I'd recommend Lucky Cat White Ale. Both are from Kizakura Brewery.

AM: Are there any upcoming events that we should know about that Mishik will be involved in?

DK: We will be participating in the upcoming Joy of Sake event in NYC on Aprill 11!

IG @mishiknyc

PHOTO CREDIT | Michael Tulipan

Read the MAR ISSUE #99 of Athleisure Mag and see THE ART OF THE SNACK | Mishik in mag.

THE ART OF THE SNACK | SABAI THAI

During NYFW FW24, we found ourselves after a long day of shows in Midtown East on a Fri night at Sabai Thai. There's nothing like a classic night out where you know you'll have a well rounded meal, great cocktails, and the perfect vibe! We enjoyed this Thai restaurant from the food, the staff, and the ambiance. We took some time to chat with this team to find out about the restaurant, their menu, what we can expect when we're dining there, and more.

ATHLEISURE MAG: When did Sabai Thai open?

SABAI THAI: In 2018, Sabai Thai opened on Park Avenue South by Owner Karan Daryanani, who spent a lot of time in Thailand and made his foray into the hospitality realm with a vision of happiness for his guests – encapsulated in the Thai term "Sabai."

AM: What does Sabai mean and how does that connect to the ih that you want people to have when they come in?

ST: The word “Sabai” means happy in English which is why we pride ourselves on bringing happiness to guests through traditional Thai cuisine and hospitality in a relaxed atmosphere. We wanted to create a place where New Yorkers and tourists alike could come and escape the bustling streets of Manhattan after a long day and enjoy Thai cuisine and hospitality in a relaxed atmosphere, with the intent of leaving ‘sabai’ - happy, relaxed and content.

AM: Karan Daryanani is the owner of Sabai Thai. Can you tell us about his hospitality background, and how his time in Thailand from the food to the culture, led to this restaurant?

ST: Karan, a world traveler and entrepreneur, has traveled to Thailand numerous times over the years and during all his visits, one memory stood out. He was walking through Petchaburi Soi 5, a street food market in Bangkok and vividly remembers the delicious street food, liveliness, and energy surrounding him. He shares “everyone is just enjoying a good meal, and everyone is happy and relaxed after a long day's work.” This experience inspired Karan to create an atmosphere where patrons could bask in the happiness and warmth reflective of Thai culture while enjoying the best food Thailand has to offer.

AM: We enjoyed coming in during NYFW on a Fri night, as it was a lot of fun to be in the midst of the energy of a classic night out. From being able to see the bar and watching people's faces as they received their cocktails and dishes, it was a great vibe. Can you tell us about what guests can expect when they come in for their next meal in terms of the decor?

ST: Our 2,300-square-foot restaurant boasts floor-to-ceiling windows, high ceilings, Thai paper umbrellas, a gold backsplash at the bar, lotus fountains and gold statues throughout. The decor takes inspiration from traditional Thai culture, offering guests a glimpse of the country. The back wall of the bar is inspired by the golden roof tiles of Thai temples, which make its the perfect focal point for the restaurant.

AM: We loved the outfits of the staff. Can you tell us about them and how it fits into the overall aesthetic?

ST: At Sabai, our staff wears a traditional Thai attire known as, panung, originating from central Thailand. These traditional Thai garments feature beautiful colors, intricate patterns and ornate details. Sabai is one of few restaurants in New York to showcase traditional Thai attire as part of the staff uniform. In having the team wear panung, we are showcasing yet another element of Thai culture into the restaurant.

AM: Tell us about Thai cuisine, the regions that it pulls from, and the ingredients and spices that are indicative of this cuisine.

ST: Thai cuisine is a combination of Eastern and Western influences. Similarly, it pulls inspiration from many of its neighboring countries. A Thai dish can vary depending upon the area or region of Thailand the dish originates from, for example in Northern Thailand you’ll find — while in Eastern Thailand you’ll find —-. Further, Thai cuisine offers many different flavors such as sweet, salty, sour and spice, giving you an explosion of flavor in every bite.

At Sabai our menu focuses on the cuisine of central Thailand. First time guests and regulars alike enjoy Sabai’s cuisine as it lends to many different dietary restrictions. On our menu you’ll find a handful of vegetarian, gluten free and dairy free dishes, like our curry which is all three.

AM: Your Executive Chef is Mingmitr Eddy Amnuaypanich who is a native of Central Thailand. Can you tell us about where he trained and kitchens he worked in prior to coming to Sabai Thai?

ST: Chef Mingmitr’s culinary journey began in his mother's kitchen in Bangkok, where he cultivated a deep-seated passion for cooking through innovative experiments with local ingredients. While pursuing an education in banking, Chef Mingmitr simultaneously honed his skills by working at various restaurants in Thailand. However, his career trajectory took a significant turn when he decided to pursue his culinary path in New York.

Embarking on his career, Chef Mingmitr began as sous chef at PONGsri in 2000, the then-notable restaurant for both theater enthusiasts and locals. He continued to elevate his craft as Executive Chef at Kelly & Ping, an esteemed SoHo establishment situated on a charming cobblestone street, revered as one of the premier Asian food and lifestyle destinations of its era.

AM: In presenting Thai cuisine at Sabai Thai, how did you approach Thai with a Western twist?

ST: Sabai unifies traditional Thai cooking with modern twists, catering to every palate. Chef Mingmitr’s blends his traditional style of cooking with Thai and American ingredients, creating dishes that offer a western twist, such as Thai Chicken Wings.

AM: What are 3 appetizers or Arharn Wang that you suggest that we should try when dining with family and friends?

ST: Our Curry Puff comes together with potatoes, green peas, carrots and is wrapped in roti canai bread, plus it’s vegetarian.

Our Sabai Sampler includes fried chicken dumplings, calamari, vegetarian spring rolls and curry puffs, with a sweet and sour Thai chili sauce - making it perfect for sharing with friends and family.

Our Thai Lettuce Wraps can be made with chicken and tofu and are a more interactive dish, as they require you to fill them up and dip them in a delicious sauce.

AM: The Sup & Yum or soup and salads had a number of our favorites on it. What are 3 that you suggest that we should try?

ST: Tom Yum, a traditional Thai soup, is a hot and sour soup packed with tons of flavor. It’s especially fragrant from the shrimp and fish sauce and packs a punch of heat with every bite.

Tom Kha Gai, a coconut milk soup, is a creamy, tangy, salt soup infused with lemongrass, galangal and makrut lime leaves.

Som Tam or papaya salad is a classic Thai dish known for its variety of flavors and textures. It’s bright, tangy, and spicy all at once and a must try.

AM: In terms of main courses and specials or Chan Lhak and Pi Set, what are 3 that you suggest that we should have in mind when coming in?

ST: Palor, also known as Pork Belly Stew, is a very traditional pork stew from Bangkok. It’s rich and hearty with a ton of flavor coming from the tender chunks of pork belly, shiitake mushrooms, hard boiled egg and Thai spices.

Pad Thai is undoubtedly the most well known Thai dish. It comes together with chewy rice noodles, eggs, bean sprouts, scallions, lemon and crushed peanuts. We take it a step further by adding tender juicy prawns and lobster, making it a hearty seafood noodle dish.

A fan favorite, our Massaman Curry offers everything you could want in a curry - warmth, creaminess, soft bites of potatoes, crunchy peanuts and more. Massaman Curry is one of the most popular curries, given its subtle sweet and tangy flavor, compared to spicier curries like Gan Kiew Waan.

AM: We also noticed that Kratha, From the Wok had amazing dishes as well - what are 3 that you suggest?

ST: Pad Thai, is undoubtedly the most well known Thai dish. It comes together with chewy rice noodles, eggs, bean sprouts, scallions, lemon and crushed peanuts. It’s hearty, tangy, sweet, and well loved for good reason.

Pad See Ew, is a close second to Pad Thai for most popular and for good reason. It’s a soy sauce stir fry made with thick rice noodles, Chinese broccoli, and eggs. It’s simple, yet packed with a ton of salty umami-ness. It’s a great dish to try if you are trying Thai food for the first time.

Green Curry or Gan Kiew Waan, is a rich, spicy curry with a hint of sweetness and herbal notes. It’s one of the spicer curries on the menu and perfect for a cold day or if you’re feeling under the weather.

AM: For dessert, there were a number of options - what are 3 that we should share?

ST: Mango Sticky Rice is a classic combination of coconut milk, sticky rice, and sweet ripe mango. It is one of the most well known and most popular Thai desserts and just as delicious as it sounds.

Fried Ice Cream is just as delicious as it sounds. Vanilla ice cream is wrapped in thick roti canai bread and deep fried until golden brown. It is then topped with logan (a sweet tree fruit similar to lychee) and a chocolate drizzle - and perfect for sharing.

Khanom Pang, a popular dessert in central Thailand, comes together with bread, coconut ice cream and sticky rice.

AM: We enjoyed meeting Demetrius Butler who is the Beverage Manager and we enjoyed his energy, how he worked the room, and our Cucumber Mezcalitas! Can you talk about his background in hospitality, where he trained and worked and how he came to Sabai Thai?

ST: Beverage Manager, Demetrius Butler, brings his extensive knowledge of working in New York City’s nightlife to Sabai Thai. Previously making stops at Blue Midtown and Wild Birds, Butler infuses his grandiose personality with Thai-inspired flavors in his drinks, resulting in the creation of distinctive signature cocktails.

AM: We are huge fans of Suntory and for the bar program, Sabai Thai has partnered with Suntory and has their Toki Highball Machine. Can you tell us more about this?

ST: The owner, Karan, is also a huge fan of Suntory. Fun fact, the majority of our cocktails list is made using Suntory Brands as he believes they offer the best quality liquors. We partnered with them last fall to launch three highball towers - which are the first of its kind. A highball is a mixed alcoholic drink, composed of alcohol and often a carbonated beverage. It's very popular in Asia where you have a “highball session.”

AM: What are 3 cocktails that you suggest that we should have when we come in for our next meal?

ST: Our most popular cocktails are the Pink Lychee Martini, Mamaung Margarita, and the Cucumber Mezcalita. Our Pink Lychee Martini is cold, refreshing, tropical, and perfect for sipping on. The Mamaung Margarita comes together with Hornitos tequila, mango puree, and lime. Our Cucumber Mezcalita offers a refreshing cucumber and mint flavor paired with the smokiness of Verde mezcal.

AM: Are there items on the menu that are only available for lunch or dinner?

ST: Sabai offers a lunch special weekdays Monday-Friday from 12:00-3:00 pm, starting at $21. It comes with a garden salad, choice of a bite and entree. Choose from your favorite Thai classics like Pad Thai or Green Curry, to name a few.

AM: Do you have a Happy Hour or Bar Menu and if so, what are 3 pairings that you suggest in terms of a cocktail and 2 dishes that you suggest?

ST: We don't have a happy hour at the moment, however; we plan to launch our happy hour in the late spring of 2024.

AM: Are there any upcoming events that we should know about or anything that you would like to share about Sabai Thai that hasn't been covered?

ST: Sabai will be throwing a happy hour launch party with Suntory in the spring of 2024.

IG @sabaithainyc

PHOTOS COURTESY | Sabai Thai

Read the FEB ISSUE #99 of Athleisure Mag and see THE ART OF THE SNACK | Sabai Thai in mag.

THE ART OF THE SNACK | CHEF GUO

We're always looking for our next best bite and the decadent meal that Chef Guo Wenjun has for those who dine at Chef Guo is one not to be missed. We wanted to find out more about this chef and owner on how he got into the food industry, where he trained, and he shares information about their 10-course meal and walks us through the dishes that we can enjoy when we come in for our next visit.

ATHLEISURE MAG: Chef Guo Wenjun, when did you first fall in love with food?

CHEF GUO WENJUN: My father was a well-known local chef in the village, specializing in catering for various events such as baby showers, housewarmings, birthdays, weddings, and funerals. This led me to understand the significance of food at different stages of people's lives. It was during this time that I first developed a deep love for food.

AM: Tell us about your culinary journey from where you trained to restaurants that you worked in.

CHEF GW: At the age of 14, my journey into the captivating realm of culinary arts commenced under the guidance of esteemed Royal Chef Ding Guangzhou (7th generation disciple in the ancient lineage of royal chefs). It was during those early years that my profound love for food took root. Mentorship under Chef Ding was more than a culinary education; it was a transformative experience that ignited a passion for the diverse flavors, techniques, and traditions characterizing Chinese cuisine.

My culinary voyage has been a rich tapestry woven with threads of dedication and expertise. Beginning as Chef Ding's disciple, my training unfolded at prestigious academies, spanning decades and encompassing experiences from the National Youth Chef instructional program to immersive training in Hong Kong at the International Haute program. Each step marked a chapter in mastering the culinary arts, with every academy and mentor contributing significantly to shaping my approach and philosophy. This journey culminated in the creation of my own culinary system in 2008 – the Healthy Royal Cuisine Culinary System. I am the only chef in China with his own culinary system.

AM: Can you tell us more about your honorable and esteemed mentorship?

CHEF GW: The mentorship under Chinese Master Chef Ding Guangzhou served as a sacred passage into the realm of culinary excellence. As a seventh-generation disciple in the lineage of royal chefs, Chef Ding not only instilled the discipline of Chinese Imperial Cuisine, but also shared ancient culinary secrets employed in serving emperors with me. This profound connection with the philosophy of imperial cooking became the cornerstone of my culinary identity.

Chinese Imperial Cuisine, originating from various cooking styles across China, formed the foundation during my training under my Shi-Fu (meaning mentor). This foundation enabled me to seamlessly integrate diverse culinary styles from across China. With hundreds of cooking methods in Chinese cuisine, including pan-frying, stewing, braising, decoction, gradual simmering, stir-frying, baking, grilling, flash frying, jellifying, velveting, and many more, I gained an understanding of each food processing procedure tailored to different ingredients.

AM: You are known as a Chinese Master Chef. What does this distinction mean?

CHEF GW: The recognition as a Chinese Master Chef represents the pinnacle of a lifelong quest for excellence. It signifies not only mastery in diverse culinary disciplines, but also a profound understanding of the intricacies of Chinese cuisine. This distinction serves as a testament to relentless dedication and the capacity to harmonize tradition and innovation on a grand culinary stage.

AM: How do you define Chinese Fine Dining?

CHEF GW: Chinese Fine Dining, in my view, represents a symphony of culinary elements that surpass mere sustenance. It's an immersive experience that blends the essence of tradition with the avant-garde, presenting dishes not just as meals but as artistic expressions. This revolutionizes the global perception of Chinese cuisine.

AM: When did you realize that you wanted to open Chef Guo, which is located on the ground floor of the luxury residences of Randolph House?

CHEF GW: Amidst the pandemic, witnessing life's vulnerability and the global transformations, I made the decision to open Chef Guo in New York City - a place where people converge from all corners of the world. This provides me with the opportunity to share authentic Chinese cuisine with them.

The decision to establish Chef Guo on the ground floor of the luxury residences of Randolph House was an epiphany rooted in the aspiration to convey the genuine essence of Chinese cuisine. More than just a restaurant, it is a cultural haven where culinary excellence converges with immersive dining experiences.

AM: When you initially launched, back in Aug 2022, you had a 19-course tasting menu and you now have a 10-course menu which you launched last fall in 2023 - why did you want to present your dishes of Chinese Fine Dining in this way?

CHEF GW: The 19-course menu is a fusion of East and West. We initially introduced the 19-course menu to facilitate better acceptance of our concept. The 10-course menu, on the other hand, is more traditional, drawing inspiration from an ancient recipe from the Ming Dynasty.

The transition from a 19-course to also offering a curated 10-course format in 2023 was a deliberate decision. It was aimed at making Chinese Fine Dining more accessible while retaining the refined essence of the culinary journey. This shift enables guests to enjoy the intricate flavors and culinary innovations in a more approachable format.

AM: Before we delve into the menu, the restaurant truly allows guests who attend with 1 of the 2 seatings to be immersed into Chinese culture. Can you tell us about the restaurant's interiors and some of the artifacts that are 200-years-old from your own personal collection?

CHEF GW: The Chinese character represents "banquet." Breaking it down, signifies a house, and translates to "comfortable, leisure." I designed the dining room with this concept in this mind.

The interior is designed to transport diners to an imperial courtyard. The ornate, Zen dining room features a faux gingko tree, Chinese like the Chinese Bian Zhong (Bronze Chime Bell), an ancient instrument from 2500 years ago, stone horse pillars standing the entrance to welcome guests, and white glove service to complete the experience. The dimly lit intimate dining room softly plays Chinese classical music allowing diners to focus on the intricate dishes before them without distraction.

Diners arrive at their table to find an elegant hand painted charger plates covered by 24-karat gold accented porcelain serving cloches. The carefully selected music, thoughtfully designed lighting, servers adorned in traditional Long Pao (Dragon Robe) representing each dish to our guests - all of these elements come together to create a unique ambiance for our dining experience.

AM: How are guests able to access the restaurant and how many people can enjoy this meal for each seating?

CHEF GW: The restaurant can be accessed on street level on 50th street between 3rd Avenue and Lexington Avenue. Upon arrival, guests ring the doorbell and are greeted by a server dress in a traditional red robe. The dining room accommodates 10 people for each seating, with an exclusive two seatings a night (6 pm and 8:30 pm), creating an atmosphere of a private dinner party.

AM: In many respects, this feels due to its intimate nature, like a private dinner party. How much is the tasting menu per person?

CHEF GW: The 10-course menu is priced at $298 (per person) and the 19-course menu is priced at $518 (per person).

AM: Why was it important to you to have healthy, organic, seasonal, royal Chinese cuisine that utilizes traditional dishes and also incorporates Western ingredients?

CHEF GW: The importance of presenting healthy, organic, seasonal, royal Chinese cuisine infused with Western innovation is ingrained in my culinary philosophy. It involves preserving traditional dishes while embracing global influences, crafting a culinary narrative that transcends borders and time. The Healthy Royal Cuisine Culinary System extends beyond Chinese ingredients to include Western ingredients, as long as they enhance bodily health and align with my culinary concept.

AM: As we continue to navigate through Winter, are there seasonings and ingredients that you especially enjoy using during these months and as we look forward to the Spring, what are seasonings and ingredients that you like to use during that portion of the year?

CHEF GW: Winter fosters an appreciation for warm and comforting seasonings, inspiring the creation of dishes that evoke a sense of coziness. Anticipating Spring, the focus transitions to lighter ingredients that embody the vibrancy and renewal of the season, ensuring a dynamic and ever-evolving menu. For instance, the QianKun pot is an ideal dish for winter. When spring arrives, we will incorporate leaves, available only for a few weeks during the peak season in spring.

AM: You create the 10-course menu based on seasonality so it is subject to change. What is the creative process in putting this menu together and what are you inspired by?

CHEF GW: One of the fundamental concepts in my culinary system is balance, encompassing not only the balance of taste but also of color, aroma, nutrition, and more. I wanted to create a dish that encompassed all of these features. After about two years, while sorting through my Master Ding Guangzhou documents following his passing, I stumbled upon an ancient recipe from the Ming Dynasty, during the reign of Ming Cheng Zu (The Yongle Emperor) – Zhu Di.

He moved the capital to Beijing, considering it the Land of Dragon Rising and the center of the world. The Emperor tasked the Imperial Chef with celebrating a grand event using a dish. The concept of Qian Kun, vital in Feng Shui, caught my attention. It symbolizes the harmony of Heaven & Earth, Yang & Ying, Sun & Moon, Male & Female—in essence, the balance of nature. This discovery brought me immense joy as it aligned perfectly with what I had been seeking. After numerous experiments and refinements, it eventually evolved into the Eternal Bliss of QianKun Pot, serving as the signature course in the new 10-course experience.

AM: As each dish is presented, guests are told about the dish and its ingredients, but are they also given a backstory on how it fits in Chinese Culture as well?

CHEF GW: The servers at Chef Guo provide the background and story behind each dish. Each course is presented as more than just a combination of ingredients; it's a narrative that connects diners to Chinese culture. The shared backstories enhance the dining experience, adding layers of meaning to the exquisite flavors on the plate.

AM: Can you tell us generally what the Four Appetizer Platter is that begins this meal?

CHEF GW: A Chinese banquet typically commences with cold appetizers, meticulously crafted with a combination of meat, seafood, and vegetables. This ensures that guests experience a comprehensive array of tastes and nutrition from various ingredients.

The Four Appetizer Platter, serving as the meal's opening, is thoughtfully curated to present a variety of flavors and textures. It acts as a prologue, introducing diners to the culinary symphony that will unfold throughout the evening.

AM: Can you tell us about the dishes that follow that are savory?

CHEF GW: After the appetizers, the savory dishes venture into a distinctive fusion of Cantonese, Hong Kong, and Western cuisine. This culinary exploration pushes the boundaries of tradition, presenting innovative interpretations of classic dishes and delivering a sensory experience that surpasses expectations.

AM: Is there a signature or show stopping dish that you can share with us?

CHEF GW: Among the constellation of dishes, a true showstopper emerges in the form of the "Golden Tadpole Pasta." This culinary innovation is not just a dish; it's a testament to pushing the boundaries of Chinese cuisine, marrying tradition with a contemporary flair.

AM: Dessert is always the best way to end our meal, tell us what you end the meal with.

CHEF GW: As the culinary journey approaches its conclusion, dessert takes on the role as the pièce de résistance. Crafted to harmonize sweetness and elegance, it leaves an indelible mark on the palate - a sublime conclusion to the gastronomic adventure.

The 10-course experience concludes with the "Honey Glazed Golden Nest BaBao Sweet Rice Pudding." This dish is a must-have during the Chinese Spring festival, not an everyday treat due to its complex preparation process (requiring hours of preparation) and the use of multiple ingredients. "BaBao" translates to "Eight Treasures," encompassing sticky sweet rice with dried longan, raisin, lotus seed, red date, sweet cherry, walnut, goji berry, and sunflower seed, with a sprinkle of dry osmanthus on top. It symbolizes a sweet and happy life.

AM: In terms of beverages, tell us about what you pair with it and is there a wine or cocktail pairing that is offered?

CHEF GW: To complement the menu’s diverse flavors there is a concise list of Champagne and wine that leans French and is accented by New World selections from California. We also provide a 7-course wine pairing, featuring sparkling, Riesling, white, red, and concluding with sweet wine.

A sommelier has meticulously curated a wine pairing option for each course, enhancing the dining experience by harmonizing carefully selected combinations that elevate the overall culinary journey.

IG @chefguorestaurant

PHOTOS COURTESY | Chef Guo

Read the JAN ISSUE #97 of Athleisure Mag and see THE ART OF THE SNACK | Chef Guo in mag.

THE ART OF THE SNACK | TSUBAME

As we end the year, we find that we tend to enjoy going out just a bit more! It's the perfect way to eat at places that we enjoy coming back to again and again as well as to try something entirely new that we feel will be in our rotation for years to come!

Located in Tribeca, Tsubame is a Kaiseki Inspired Omakase. We sat down with Chef/Owner Jay Zheng who talks about the recently launched restaurant that will allow our tastebuds to be truly transported with each bite that we enjoy of their menu.

He shares his culinary background, why he opened this restaurant, the menu's focus as well as walking us through what we can expect when we make our next reservation for one of the two seatings that they have available for dinner.

ATHLEISURE MAG: When did Tsubame launch?

CHEF JAY ZHENG: Tsubame opened its doors on August 29, 2023

AM: Can you tell me about your culinary background? Where did you train and what kitchens you worked in prior to opening Tsubame?

CHEF JZ: Born in rural China, my family grew up under very humble beginnings. In search of a more prosperous future, my father emigrated our family to the United States Midwest when I was 7, where I was first introduced to a kitchen in my family’s new restaurant at the time. Humbly, the restaurant took off, and around my early teenage years, my father took our family on frequent visits to Japan where I gained extensive knowledge of culinary tradition and culture. I quickly fell in love. Since, I had a stint at the Peninsula Hotel in Chicago.

AM: What was the reason and vision behind Tsubame?

CHEF JZ: Initially, I opened my first restaurant in Indiana in 2012, but authentic Japanese cuisine was less appreciated in the area than I had hoped. After 4 years, in 2016, I was fortunate enough to move to New York City, where I opened Gaijin, an upscale sushi restaurant in Astoria, Queens, which I relaunched as Kōyō after the pandemic. While this restaurant was a success, I always had my heart set on opening a location in Manhattan, so when I found the location in Tribeca for Tsubame, I jumped on the opportunity. The name, Tsubame, comes from a barn swallow that nested in my childhood village during the spring.

AM: Tsubame is a kaiseki-inspired omakase restaurant. Many of our readers are familiar with omakase, but can you tell us about what kaiseki is and how that connects with an omakase experience?

CHEF JZ: In Japan, Kaiseki refers to a traditional multi-course meal, crafted from the finest seasonal ingredients. It is characterized by extreme sophistication of taste and appearance, carefully selected ingredients, and meticulous attention to the arrangement of the vessels and space. The world of kaiseki is a very deep world involving the concept of wabi-sabi and the five yin-yang elements. At Tsubame, we employ the Japanese culinary concept of Shun for our kaiseki-inspired progression, using ingredients at their prime seasonal freshness, making each offering both the best-tasting and most visually appealing. This is central to my omakase preparation because I believe omakase is more than just a dining experience, but also a sensory one as well.

AM: How does one become a kaiseki master?

CHEF JZ: You must be trained in true Kaiseki restaurants for years to become a master, which not many exist outside of Japan. There are no shortcuts to becoming a master.

AM: For those that are coming to Tsubame, can you tell us about the ambiance and the space?

CHEF JZ: The interior was designed by AESAM based in Hong Kong in a minimalist fashion with blonde wood and a white textured wall that is inset and backlit to set a very relaxed mood. The tasting counter is lined with very comfortable high, black velvet barstools trimmed in gold. At the entrance are handblown white glass birds to evoke the restaurant’s namesake. While the interior is clean and comfortable, we wanted to avoid the over-the-top flashiness so we could let the ingredients and dishes shine instead.

AM: With only 10 seats for diners, how many sittings are available each night?

CHEF JZ: 2 seatings, at 5:30 p.m. and 8 p.m. from Tuesday to Saturday.

AM: Can you walk us through each portion of the seasonal menu which is 8 courses?

CHEF JZ: Our menu rotates quite often as our menu is based on seasonal freshness, but recently, here are some of the dishes we’ve had.

Sakizuke – the amuse bouche – launches the meal. My Shiroebi Uni Shokupan is a big opener, housemade milk bread layered raw baby shrimp from Toyama and vivid uni from Hokkaido, garnished with shiso flowers. Luxuriously creative, it sets a tone for the meal that follows.

Hassun, meaning “eight inches” is a collection of small bites served on miniature dining pedestals and marks the menu as an evocation of the season establishing my range as a chef. Eaten from right to left, the dishes are: Tako, Hokkaido octopus tentacle slow braised for four hours with daikon and served with wasabi, is pure Japanese country; Caviar Shiso Potato Pave heaps rich, briny Ossetra caviar atop a crispy scalloped potato and garnished with citrusy sansho pepper that gives the dish a Tokyo-meets-Paris sophistication; Toro Gobo Tart combines raw bluefin tuna, crisped gobo (burdock root) and torched rakkyo (pickled onion) in a rice paper wafer.

Yakimono, in more traditional fashion, is a grilled fish course. Japanese Amadai (tilefish) is crisped yubiki style with hot oil before it is finished on a binchotan grill, served with house made negi shoyu (green onion and soy sauce) over baby corn.

The Mushimono that follows features Dungeness crab, and nagaimo (mountain yam), layered in an egg custard that is finished a slurry of kudzu and shaved black truffles. It’s a worldly New Yorker’s take on Chawanmushi.

Futamono (lidded dish) is A5 Miyazaki Wagyu Shabu Shabu with udon made of pressed sawara (Spanish mackerel), in awase dashi, is a tribute to Chef’s family fish noodle. It is accompanied by a jidori egg in sweet shoyu (soy sauce) for dipping.

The entrée is Gohan, a rice course served in two different sets beginning with a nigiri progression and ending with a small rice bowl. For his nigiri, chef favors a fluffy, lightly seasoned blend of two grains of koshihikari rice, Tsubame will serve seven to eight piece of nigiri for each seating, which may include: ten day aged Shima aji (striped jack); Kinmedai (golden eye snapper) from Chiba; Barracuda from Kamasu; lightly cured Iwashi (sardine); Aji (horse mackerel) from Oita; Toro (tuna) from Spain; and Muki Hotate (scallop) from Miyagi. The proceeding rice bowl is composed of Uni from Hokkaido and Ossetra caviar over koshihikari rice.

The experience concludes with Mizumono, two light seasonal desserts. The first is a light serving of Hojicha Custard topped with bruléed seasonal fruits. As it is customary to end a kaiseki meal with tea, Tsubame serves ceremonial Uji Matcha Green tea from Kyoto with seasonal fruit.

AM: Tell me about your beverage program and pairings that you suggest with this meal?

CHEF JZ: We offer a sake program, sourced from World Sake Imports, including rarities, as well as a selection of Japanese beers and teas. I would suggest Sake to be paired with the experience, as it’s most traditional and pairs excellently with the flavors of the fish.

AM: As we're in the holiday season, can you tell us about what Tsubame's NYE and NYD plans are?

CHEF JZ: We will be open for New Year’s Eve under normal operating hours, one seating at 5:30 p.m. and another at 8 p.m. It’s a perfect destination to ring in the New Year with a luxurious date night, or simply for a great meal.

IG @tsubameny

PHOTOS COURTESY | Tsubame

Read the DEC ISSUE #96 of Athleisure Mag and see THE ART OF THE SNACK | Tsubame in mag.

THE ART OF THE SNACK | BOHEMIEN BAR

This month, The Art of the Snack takes us down to Brooklyn where we plan on spending the holiday season enjoying savory seasoned bites as well as cocktails that will transport us! In addition, we're loving that the attention to detail for the audio experience is next level as well! We took some time to chat with the owener of Bohemein Bar, Tarek Debira to talk about this spot, what we should enjoy on our next visit, why it was created, and why the audio is so key!

ATHLEISURE MAG: When did Bohemien Bar open?

TAREK DEBIRA: February 2020.

AM: We like the concept of an upscale cocktail bar and listening room. Tell me the vision behind this concept and why you wanted to create a space that incorporated these elements together?

TD: Being a melophile, I was so excited to create a space that would have creative cocktails, nice design but also a great sound system.

Bars with good sound system have been around in Japan for while now but there’s only a hand full in NYC, so having the opportunity to open Bohemien Bar in my neighborhood was such fun and fulfilling experience. The vision was to give as much attention to details to all aspects of a cocktail bar, with a focus on sound experience.

AM: What is the ambiance of the space like?

TD: The ambiance is light and comfortable, transporting you away from the environment you’ll find at many other bars in Brooklyn. We wanted to create a sophisticated, yet easy-going vibe, and a go-to destination for an array of events, whether it be for celebration, a first-date, or just a drink after work.

AM: Who is the owner of Bohemien Bar and tell us about their background and why they wanted to create this space?

TD: Bohemien Bar is the most recent passion project from Husband-and-Wife team, Tarek Debira, (formerly at Hotel Costes in Paris and Nobu Los Angeles) and Patricia Ageheim, (formerly at Standard Grill and Indochine), who have an extensive resumé in the fine dining and the hospitality world. The pair also own one of Brooklyn Heights' most celebrated speakeasies Le Boudoir and beloved French bistro Chez Moi. Their passion and attention to detail come to life at Bohemien Bar, where they combine a high-fidelity listening experience with meticulously crafted cocktails and a chef-curated menu.

AM: Tell us about Perry Brandston and other projects, his background and how he came to Bohemien Bar?

TD: For the last few years, Pete has been hosting DIY audio meetups in Brooklyn for folks who like to build their own audio gear, and that's where Pete met Perry. Perry was describing a pair of line arrays he designed and built, and a few months later Pete hosted one of his meetups at Perry's space to give them a listen. Later on, a friend connected Pete and Tarek, Pete suggested a version of Perry's arrays for the bar, and the rest is history.

Perry has been in live sound and more creative sound implementations for the last 40+ years. He worked very closely back in the day with some of the pioneers of club sound. His designs come from a place of trying to recreate an authentic ecstatic experience - it has to sound great, but he's not chasing after the same audiophile nonsense others chase after. His last project was Oda - a small pair of compact flat-panel speakers that recreate the sound and feel of a live performance.)

AM: Pete Raho is the owner of Gowanus Audio. Can you tell us about his background and how he came to Bohemien Bar?

TD: Pete started Gowanus Audio to focus on classes for folks to build their own audio gear and build custom audio and speaker projects - pieces that sound incredible, made by hand, and look as good as they sound. When Pete and Tarek connected thru a friend, it was a natural fit to partner with Perry on this. We wanted to create something that sounded incredible, but that looked the part too - surprise and delight everyone who walks in, visually and aurally.

AM: What is the sound experience that one will have when here and can you tell us about the speakers that are here?

TD: We wanted to create a system that would sound great anywhere in the space - consistent throughout, not too loud or boomy anywhere - and that's easier said than done. We wanted folks to enjoy it, hear the details, and still be able to have a conversation. The opposite of typical "bar sound" where you put speakers in all four corners and call it a day.

To accomplish this, we placed two large Altec Model 17s in the rear - a speaker from the '70s the size of a small refrigerator with a lineage going back to the '40s that still sounds incredible - and then placed a pair of rather visually arresting floor-to-ceiling line arrays at the front. Small custom speaker "pendants" hanging from the ceiling throughout the bar fill in the rest.

The arrays look stunning - entirely custom for Bohemien - and project sound into the room a bit differently than more traditional speakers - all speakers together in the array are acting as one - each quiet on its own, but together they fill the room. Standing next to it, you can still have a conversation - it doesn't sound loud - and hear the music from the other array across the room. It's a really cool effect.

Overall, it "sounds like" the music is coming mainly from the Altecs or line arrays (depending on where seated), but the pendants have a deceptively large role filling in the sound since they're delayed by a few milliseconds (but don't tell anyone!) - your brain doesn't register their output. Nowhere is it too loud, or too is boomy - it just sounds "right" throughout the space.

To find out more about the sound system at Bohemien Bar, you can read more about it at Gowanus Audio.

AM: What is the meaning behind the name, Bohemien Bar?

TD: Bohemianism is the practice of an unconventional lifestyle, often in the company of like-minded people and with few permanent ties. It involves musical, artistic, literary, or spiritual pursuits.

We loved the name and the meaning behind it. Bohemien bar’s concept, décor, food and cocktail list is inspired by free thinkers, artists, musicians, wanderers and adventurers. Each decision in its creation and daily operation is made through that lens.

AM: What kind of music can guests expect when they're at the lounge?

TD: We play all kind of genre depending on the time of the day or day of the week, but some of our favorite for the early part are Psychedelic rock, surf rock bands like Kruangbin, Arc de Soleil, Latin western band like Hermanos Gutiérrez, chillout downtempo and even some of our server Amy Vachal’s songs.

Later in the evening when the bar fills up, we change it up to genres like funk, afro house, Brazilian disco, reggae. We also have DJ’s Fridays and Saturdays.

AM: Tell us about Executive Chef Steven Barrantes background and how he came to the Bar?

TD: Executive Chef Steven Barrantes (formerly Executive Sous Chef at Times Square Edition Hotel and Restaurant Daniel), who has created a menu that matches the sophistication and artistry of the cocktails has worked at Chez Moi back in 2012 with Patricia & Tarek where they became friends and stayed in touch. Steven has always had an amazing palate and is talented that we had to ask him to be involved with Bohemien.

AM: What is the thought behind offering small plates?

TD: We wanted to offer a wide selection of options in a small plate style as that’s our favorite way to eat.

We love trying many things every time we go out and thought it be a great way to go with the cocktails.

AM: What are 3 vegetables that we should order?

TD: The crudités, the crispy zucchini with smoked paprika aioli, and the beet dip with labneh and walnuts. All three selections provide a refreshing flavor, perfect to pair with your cocktails.

AM: Cheese as well as Small Bites are two categories that you offer. What are 3 dishes that you suggest that we should have from this portion of the menu?

TD: Baked Brie with herbs de Provence, Crispy Waffle Fries, and Mac & Cheese Bites with bacon jam.

AM: What are 3 dishes from Land and Sea that you suggest?

TD: Tuna on crisp is a must, Lamb chops with mint yogurt, and Duck flatbread with leeks and smoked gouda.

AM: What are 3 desserts you suggest?

TD: Warm chocolate cake, Crème Brulee cheesecake, and a bowl of candies to snack on.

AM: The cocktail menu which is so playful between the glassware and a number of the names incorporating songs for the cocktails. Tell us 3 drinks that we should consider for our next visit!

TD: Espresso Martini: Vodka, Mr. Black, espresso, bitters, coconut water, coffee smoke

Birdbirdy Num Num: Gin, sugar snap pea, jasmine tea, peach, topped with cava

Depende: White wine, green apple brandy, cardamom, spiced apple cider, pear

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

TD: Terra Roza | Muscat of Alexandria Muscat ----- amazing skin contact wine from Greece

La Patience | Vin Blanc Grenache Blanc, Rhone ----- cool organic wine from France

Kölsch | Reissdorf German beer

AM: What are 3 mocktails that we should have on our radar?

TD: Roselle: Ritual Tequila Alternative, bitter orange cordial, lime & hibiscus Ice

Chrysalis: Butterfly pea flower, tea, fresh ginger, lime, seltzer

Piano: Clarified green apple juice, celery, lemon, chamomile, mirin, aquafaba

AM: Are there any special events that we should know about?

TD: Yes, we are having a Christmas pop up during the month of December where we decorate the whole bar with Christmas decoration and offer special cocktails in santa mugs, ginger bread mugs etc…

IG @bohemienbar

PHOTOS COURTESY | Bohemien Bar

Read the NOV ISSUE #95 of Athleisure Mag and see THE ART OF THE SNACK | Bohemien Bar in mag.

THE ART OF THE SNACK | SAGAPONACK

We enjoy going to the Hamptons during the summer and IYKYK that the best time to go is during the fall when it's a lot less crowded! But if you can't get out of the city, there are restaurants that still have Hamptons vibes that you can enjoy without the travel and getting sand in your shoes along the way! This month's The Art of the Snack takes us to Flatiron to Sagaponack where we can get our coastal fix year around. We took some time to sit down with their managing partner, Kyung il Lee, who shares more information about this restaurant that reopened last fall, his role, and of course what we need to think about when we come in to dine.

ATHLEISURE MAG: Can you give us some background on Sagaponack as we know the brand reopened back in Oct 2022.

KYUNG IL LEE: Back in October 2020, I, stepped in to run Sagaponack, a restaurant that was on the brink of failure. Originally, it was co-owned by Richard, my current silent partner, and another operating partner. They decided to part ways, and Richard then bought out the remaining shares, and instead of closing shop, he decided to give it another shot. That's when we crossed paths, and we decided to join forces to revitalize the restaurant.

I got involved just three weeks before we reopened. It was a bit chaotic, but somehow, we managed to quickly put together a team, come up with a concept, and create a menu. I even met the executive chef, who used to work with us, just three weeks before we reopened. It might not be the most glamorous start, but we rolled up our sleeves and made it work.

Over time, we made gradual improvements to our team, food, and overall restaurant experience. Then in October 2022, Chef Phil took on the role of Executive Chef, and together, we fine-tuned everything step by step.

AM: Tell us about your background leading up to coming to this restaurant.

KIL: I immigrated to the United States at the age of 7. Witnessing my parents' relentless hard work and their ongoing struggles has been the driving force behind my determination and resilience.

In the restaurant industry, resilience is crucial, especially for owners. I have a decade-plus of experience in this industry, starting from the humble role of a packer, where I would assemble fried chicken into boxes. Over the years, I've worn many hats - from busser and runner to server, captain, and bartender. I've even managed three different restaurants before venturing into ownership.

During my time managing Turntable 5060 in East Village, we witnessed a remarkable achievement as revenue doubled within the first 3 months. Similarly, when I took the reigns at Sagaponack under its previous owner, we experienced a significant revenue boost within the same timeframe. Another notable milestone was achieved when I managed Jeju Noodle Bar, which became the first noodle restaurant in the U.S. to earn a Michelin star.

After parting ways with Jeju Noodle Bar when we closed the restaurant during the pandemic, I initially considered leaving the industry altogether. Uncertain about the future, I reached out to Richard, who owns a catering company, with the intention of taking on some occasional catering gigs. However, our conversation took a different turn when he expressed the need for assistance in reopening a restaurant. I initially hesitated but eventually accepted the challenge.

What I initially viewed as a casual endeavor has turned into an opportunity for which I am profoundly grateful. It has been a tremendous learning experience for me.

AM: Prior to coming to Sagaponack, can you tell us about where Executive Chef Phil Choy went to school and kitchens that he trained and came up through?

KIL: Executive Chef Phil Choy, who graduated from the prestigious Johnson & Wales College of Culinary Arts, where he earned an internship at the Hyatt Regency Newport. He then moved to New York to begin his professional culinary career in Dovetail’s Michelin-starred kitchen under the guidance of Chef John Fraser, before advancing as sous chef in Daniel Boulud’s Lincoln Square hit, Boulud Sud.

AM: What can you tell us about the ambiance of Sagaponack and what guests can expect in terms of the decor of this restaurant with its Mediterranean meets Eastern Long Island meets Flatiron aesthetic?

KIL: The atmosphere exudes a retro Hamptons vibe, characterized by vibrant blue hues with subtle touches of gold. The structure itself evokes the charm of a Long Island restaurant. Given our status as a small business, we didn't have the financial means to hire a large design firm. However, this limitation has allowed us to maintain the intimate and personal feel of a small, independently-owned establishment.

Our venue boasts an artful touch, featuring the works of Kathryn Sheldon. She skillfully incorporates gold leaf accents into her black and white photographs, adding a unique and elegant flair to our decor.

AM: With an Asian and Mediterranean inspired menu, what are the ingredients and spices that one can expect when they come into dine with friends and family.

KIL: The ingredients consist Asian ingredients like yuzu, sesame, gochujang, trout roe, Koji, and more. As for Mediterranean ingredients or spices, you’ll see a mixture of Aleppo, sumac, Calabrian chili, ‘Nduja, Marcona Almonds, and more.

AM: Oysters are definitely a star to begin your meal for dinner. You offer them raw, dressed, or roasted. Tell us about the Asian-inspired menu.

KIL: Our seafood menu, inspired by both Asian and Mediterranean influences, offers a unique culinary experience, even in a diverse city like New York. Beyond drawing inspiration from Asian ingredients, our menu incorporates a rich tapestry of Asian flavors as well.

Our chef is a fan of exploring different restaurants, and he's particularly drawn to Asian establishments. He loves Korean, Thai, and Filipino food, and these visits inspire him to put his own spin on our dishes.

AM: For appetizers, what are 3 dishes that you suggest that we should try when sharing with friends and family?

KIL: The 3 dishes we recommend trying are Fluke Tartare, Gambas Al Ajillo, and Calamari.

AM: For our entrees, what are 3 dishes that you suggest that we should have?

KIL: The Paella is phenomenal, as well as the Shoyu Salmon, Ricotta Cavatelli, and ‘Nduja Mussels.

AM: When it comes to sides, what are 3 that we should enjoy for the table?

KIL: For sides, we recommend getting Brussel Sprouts, Chicken Bites, and Parmesan Fries.

AM: Dessert is always a must to end a meal even if it’s only meant to be shared, what are 3 desserts that you suggest?

KIL: Well… This is easy as we only have 3 desserts. The Thai Milk Cake, Carrot Cake Trifle, and Earl Grey Crème Brûlée.

AM: Before we delve into drinks can you tell us about Alex Parker who curated your beverage selection?

KIL: Alex Parker's journey in the restaurant industry began as a cook, and his passion for it has been unwavering since he was just 17. During our interview, I felt his energy and decided to hire him as a busser, even though he lacked front-of-house experience. However, his determination and passion quickly propelled him through various roles, including busser, runner, barback, server, and ultimately, our lead bartender.

I believe crafting cocktails requires an understanding of flavors and textures, as well as the willingness to research. Despite not having as many years of bartending experience as some, Alex's dedication and knowledge surpass that of many seasoned bartenders.

AM: Tell us about 3 beers pairings.

KIL: Sloop Juice IPA: A refreshing choice with a delightful juiciness that complements our Calamari without overpowering the palate.

Montauk Pilsner: Crisp and perfect for those enjoying our Chicken Bites, creating a delightful flavor combination.

Sunday Beer Lager: Light and refreshing, it's an ideal match for our Gambas, enhancing your dining experience with a harmonious blend of flavors.

AM: What are 3 cocktails you suggest?

KIL: Three cocktails we highly recommend: the Bateau Banane, Fiji Blue, and Seaside Sunset. Keep in mind that Alex loves to craft new cocktails with each season, so don't hesitate to chat with our friendly servers or bartenders. They can suggest something special tailored to your taste!

AM: You also serve lunch. Can you suggest 3 dishes that are only on the lunch menu?

KIL: For a satisfying lunch, our standout recommendations are our sandwiches. The Chicken Sandwich and the Fish Filet Sandwich are both incredibly juicy and delicious options. If you're in the mood for something special, don't miss our Lobster Roll, prepared Connecticut style with a warm twist and dressed in our housemade Korean chili jam. It's a flavor sensation you won't want to miss!

AM: Tell us about your Happy Hour and 3 items that you suggest.

KIL: Our happy hour is available Monday to Saturday, and we are closed on Sundays. It’s available for Lunch (11:30 AM to 3PM) and for dinner (5:00 PM until 6:30 PM).

Our Spicy Margarita is a beloved choice among our patrons. We take pride in using fresh ingredients and crafting our own spicy-infused tequila to give it that extra kick. Additionally, we offer a variety of options, including beer, wine, and a selection of cocktails that change with the seasons to keep things exciting.

Don't miss out on our oyster happy hour, where we feature the same high-quality oysters from our regular menu, rotating the selection daily. And if you're looking for a delicious deal, our Parmesan Fries and 'Nduja Mussels, available during happy hour, are absolute steals that have garnered rave reviews!

AM: Brunch is our favorite meal of the week, what are 3 dishes you suggest?

KIL: We offer a limited brunch menu but serve our full lunch menu during brunch. Our chef is always innovating and adding new brunch items. Brunch is available only on Saturdays, so expect a few exciting additions to our offerings.

AM: Do you have any fall or holiday events that we should know about?

KIL: We are working on a few holiday specials. We always do something special during the holidays season as it slows down around this area. Chef and I are planning on something for Thanksgiving week.

IG @sagavibes

PHOTOS COURTESY | Sagaponack

Read the OCT ISSUE #94 of Athleisure Mag and see THE ART OF THE SNACK | Sagaponack in mag.

THE ART OF THE SNACK | BLUE ROCK

This month, we make our way outside of DC in Washington, Virginia to Blue Rock! When it comes to a reset, we suggest being a guest at their inn or luxurious farmhouse that reminds you of an English countryside as well as enjoying fantastic meals! Whether you're staying on the property or simply coming in to dine at their restaurant or to check out their Tasting Room, we had to take a moment to talk to Chef Bin Lu about his restaurant, their menu, the property, and more!

ATHLEISURE MAG: Chef Bin Lu, before we talk about Blue Rock, we'd love to know more about where you went to culinary school and kitchens that you trained and worked in prior to coming to this restaurant as we know that you were the former Executive Chef of 2-MICHELIN starred Pineapple and Pearls.

CHEF BIN LU: Immediately before Blue Rock I was at Pineapple and Pearls. Before that, I was on the opening team at Manresa Bread, Citzyen, Clifton Inn, and Bourbon Steak. As well I spent time as a stage at Manresa, Attica in Australia, and Castagna in Portland, Oregon. I didn't go to culinary school and started working in restaurants immediately out of college.

AM: What drew you to Blue Rock as we love the fact that this is just outside of DC, and has an Inn as well as a Farmhouse where people can immerse themselves in this area.

CHEF BL: Honestly, the timing worked out well as they were looking for someone to run the culinary side at the same time I had started looking for a next place to land. I was attracted to the setting, and how remote it was compared to the cities I had always worked in.

AM: How do you define your style of cooking?

CHEF BL: I'm not really sure the best way to describe it succinctly. I'm always looking simple and concise dishes, but with strong and clearly defined flavors. Whenever possible we source locally, but we don't ignore amazing product just because it has to cross some distance.

AM: What is the cuisine that is offered at Blue Rock?

CHEF BL: We offer a casual menu in the tasting room, featuring our burger and super popular fried chicken along with other small plates. In the restaurant, we offer a 4 course prix fixe menu with choices at each course.

AM: Is the restaurant only open to guests?

CHEF BL: The restaurant is open to the general public along with inn guests

AM: Tell us about how you approach the menu as we know it is seasonal and it changes from week to week. What are the things that you're thinking about as you create the menu?

CHEF BL: I'm looking for inspiration anywhere I can find it. Sometimes it's due to a specific ingredient that is or isn't available, an idea or technique I'm interested in exploring, or even just a particular flavor I'd like to spend some time working on.

AM: What are ingredients that are specific to the region that you enjoy including in your menus especially during this transition from summer to fall time of year?

CHEF BL: Our local farms are able to provide wild product with incredibly short seasons that wouldn't work in a menu that was less static. Things like native persimmon, paw paws, and spicebush berries are unpredictable in availability, and you have to work with what you have.

AM: Can you tell us about the ambiance of the restaurant and what the decor is like?

CHEF BL: We aim to retain the feel of a country farmhouse, but have updated decor throughout that we feel keep it contemporary. Our property is quite large at 130 acres with a pond and vineyard that look west towards the Blue Ridge mountains, and every seat in the house has a view across all of this towards the sunset.

AM: Guests who enjoy dinner at your restaurant can look forward to a prix fixe 4 course meal for dinner which is the only option. What options do you generally focus on for the first course, second course, third course, and fourth courses?

CHEF BL: Generally, every course has a vegetarian and non-vegetarian option. The first course is an appetizer, the second course is pasta or starch-focused, the third course is the main protein, and fourth course is dessert or cheese.

AM: September is a great transitional month as you have elements of summer items as you also onboard those for the fall. What are the kinds of ingredients that you're beginning to focus on more of as we continue into the fall?

CHEF BL: We're inundated with tomatoes right now and doing our best to keep up and starting to think about root vegetables and hopefully ready for them once they arrive.

AM: In addition to 4 courses, there are also additional items that people can add to their meals at an additional cost. What kinds of items tend to be included?

CHEF BL: Add ons include things like caviar or a cheese plate to start the meal, our house-made olive oil ciabatta, and seasonal luxury specials when we have them (Truffle-related dishes, for instance.)

AM: People can also have a wine pairing with their meal. Can you tell us about the kind of wines that are available and if there is a focus on local wineries?

CHEF BL: We aim for a balanced wine list that is currently over 350 selections. The wines we use for the pairing are often hard to find and unique wines that we want to put in front of the guest to turn them onto new producers or styles they may not have tried before.

AM: What are 3 cocktails that we should try when stopping by for dinner that are classic cocktails of the area?

CHEF BL: I wouldn't say the area has its own classic cocktails per se, but we do have a lot of Virginia whiskey producers that are worth trying, like Copper Fox and Michter’s.

AM: Are there 3 cider or beer options that we should think about enjoying?

CHEF BL: We keep lots of small Virginia beer and cider producers. Right now, the Cobbler Mountain Cider and Lost Barrel Irish Red Ale are both quite good!

AM: We'd love to know about your flights as you have them for wine as well as spirits.

CHEF BL: Our flights are a great way to taste through a few different beverages that carry a common thread. We keep a premium bourbon flight for any aficionados out there, and always feature a Virginia wine flight along with a special theme flight - right now we're featuring island wines (think Sicily, Santorini, and the Canary Islands), which also happen to great wines to drink in hot weather.

AM: As we look ahead to the holiday season, is the restaurant open on these days and how do you approach these menus?

CHEF BL: We'll be open for a special "Friendsgiving" the Wednesday before Thanksgiving, but closed Thanksgiving and Thanksgiving day, and we'll be closed Christmas Eve and Day but open New Year's Eve. We do special set menus for the week of these holidays, where we invite guests to enjoy a special menu built around the holiday theme.

AM: Are there events coming up for the remainder of the year that you would like to share that we should know about?

CHEF BL: Friendsgiving on Wednesday, November 22nd, our Christmas menu December 21-23, and our NYE menu December 28-31!

AM: Blue Rock definitely looks like a retreat that we'd all like to go to. Tell us about when it opened and can you give us some background on its location as it is 90 mintues from DC and is in the Blue Ridge Mountains and Virginia Wine Country?

CHEF BL: We're in Rappahannock County, just a few miles east of Sperryville with easy access to VA wineries and hiking in the Blue Ridge. Our building was originally a working Farmhouse, with records going as far back as 1912. We opened in October 2021.

AM: This Inn feels like you're in the English countryside and has an Inn as well as the Farmhouse. Can you tell us about these portions of the property from the ambiance, decor, and amenities?

CHEF BL: Our Farmhouse has more of a modern, transitional style, while the Inn takes on more of an updated English Country inn feel.

AM: You also have a Tasting Room as well. Can you tell us about this?

CHEF BL: Our Tasting Room includes our expansive patio, lawn pods, and firepit. We're open for lunch on Saturdays and Sundays in just the Tasting Room, along with dinner Thursday through Sunday. Guests can find casual fare along with small plates perfect for relaxing and enjoying our scenery.

AM: Can those not staying on the property enjoy the Tasting Room?

CHEF BL: Yes! We're open to the general public.

AM: Are there events coming up at The Inn that you would like to share with our readers that they should know about?

CHEF BL: Friendsgiving, Christmas, and New Year's, but anyone interested in keeping up should follow us on Instagram our sign up for our mailing list!

IG @bluerockvirginia

@bhlindustries

PHOTOGRAPHY COURTESY | Blue Rock

Read the SEP ISSUE #93 of Athleisure Mag and see THE ART OF THE SNACK | Blue Rock in mag.

THE ART OF THE SNACK | JIWA SINGAPURA

In this month's issue, we make our way to Tysons Galleria, an upscale DC premier shopping and dining experience - to enjoy Singaporean cuisine by MICHELIN-starred Chef/Partner, Pepe Moncayo! We wanted to find our more about his second venture, Jiwa Singapura which opened this Spring, his background, and his first venture Cranes in DC. He lets us know where his passion for Singapore comes from and he gives us the scoop on what we should try when we swing by for our next meal!

ATHLEISURE MAG: Can you tell us about your culinary background, where you trained, and the kitchens you worked in prior to Jiwa Singapura?

CHEF PEPE MONCAYO: Same as asking your age, at the point I am on my career to go back 27 years on time can be somehow painful :)))

Long history short, in 2010 I was sent to Singapore by my mentor after working my way up on some of the best restaurants in Barcelona. I ended up opening my own restaurants and forming a family with a Singaporean over the the spam of 10 years.

AM: How would you define your cooking style?

CHEF PM: I always seek for balance of flavors with a gravitation for acidity, bringing up the best I can with what the pantry of the region provides.

AM: Before we delve into Jiwa Singapura, you are also the Chef/Partner of MICHELIN-starred Cranes can you tell us a bit about this restaurant from the cuisine and the ambiance?

CHEF PM: The cuisine of Cranes showcases my origins in Spain and my crush for Japan. I started this concept in 2012 in Singapore, and kept evolving it in DC since 2020. The ambiance and intent is to create a fine dining restaurant that is accessible and not for special occasions only. We might be the only Michelin awarded that opens for lunch, offering a $48 menu, a la carte, happy hour….

AM: What does it mean to you to have this distinction of a MICHELIN star?

CHEF PM: Dream come true

AM: Earlier this year, you opened Jiwa Singapura, what can you tell us about Singapore cuisine in terms of flavors, ingredients, and spices that are associated with it?

CHEF PM: Singapore is little island that throughout the centuries has been invaded by many neighboring and distant countries / civilization alike. Chinese, Indian, Dutch, British, Japanese...and the list goes on.

Its culinary is a reflection of these civilizations the crossroad and cultural mix. Singaporean cuisine is unique in essence by being influenced by the many.

AM: What does Jiwa Singapura mean?

CHEF PM: The Soul of Singapore

AM: What inspired you to open this restaurant as I know you spent a decade in Singapore.

CHEF PM: Let’s put it this way - although I carry a Spanish passport my second nationality is Singaporean, by heart.

AM: Why are you so passionate about Singaporean cuisine and culture?

CHEF PM: My love for Singapore is its cuisine in particular. We ate Singaporean cuisine at home since I met my wife, Aishah. It genuinely became a part of my most intimate life and I wanted to share it.

AM: For those who are coming in to dine at this restaurant, what is the ambiance of the space, and can you tell us about the design aesthetic and the terrace which seems amazing?

CHEF PM: In your question lies the answer. Open kitchen, incredible high ceilings, breathtaking design and on top of that a patio equipped with an operable pergola that allows you to be outdoors even in the rain.

AM: In terms of the menu, there is an a la carte menu of small and large plates. What are 3 dishes from your small plates menu and 3 dishes from your large plates menu that you would suggest for those coming in to dine with friends and family?

CHEF PM: I don't like to pick among them….

But, you shouldn’t miss:

- Salted Egg Shrimps

- Chicken Satay

- Kampung Rice

- Carrot Cake

- Cendol

- Laksa

AM: Is there a Happy Hour menu and if so, what are 3 dishes we can enjoy along with a cocktail pairing?

CHEF PM: We call it the Satay Hour. We offer very good value beverages, and each comes with a complimentary satay (skewer) we have 8 different types!

AM: What is Nasi Padang which is on the Set Lunch menu?

CHEF PM: The idea of Nasi Padang is to Build Your Own Singaporean style. You’ll go to the food stall and pick items out of an array of 25 displayed to go along with white rice. You’ll pay according to what you pick. Our version is we build it for you, 7 items that keep evolving.

AM: Tell me about the 8-course tasting menu.

CHEF PM: Tasting menu is the offer in where we allow ourselves to go more off-road, introducing flavors, techniques, and ingredients not common to Singapore.

Our menu items are meant to be shared, the tasting menu is to be enjoyed individually and it’s our most fine dining approach.

AM: Dessert is always a great way to end the meal. What are 3 you suggest that we can share?

CHEF PM: ALL OF THEM!!!

AM: We always enjoy a great cocktail. What are 3 that we should try when coming in with friends?

CHEF PM: Definitely our bestsellers; Chili Padi Margarita, Singapore Girl, and Hills of Bukit.

AM: Are there any upcoming events that will take place at Jiwa Singapura that we should keep on our calendar?

CHEF PM: Singapore’s National Day, 8/9, we are going to have a blast!

AM: With National Singapore Day coming up on Aug 9th, will there be a special menu or events taking place here?

CHEF PM: Absolutely, we are going to do a buffet style; all inclusive food and beverages.

IG @jiwasingapura

PHOTOGRAPHY CREDITS | Jiwa Singapura

Read the JUL ISSUE #91 of Athleisure Mag and see THE ART OF THE SNACK | Jiwa Singapura in mag.

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.

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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.

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PHOTOGRAPHY CREDIT | Mollusca NYC

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