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Athleisure Mag™ | Athleisure Culture

ATHLEISURE MAG™ | Athleisure Culture
  • FITNESS
  • Food
  • Beauty
  • Sports
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  • Athleisure Studio
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  • THIS ISSUE
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YOUTH ON POINTE | YAGP GALA

April 23, 2026

On April 16th the Youth America Grand Prix will have its World’s Largest Ballet Scholarship Competition for their 2026 Stars of Today Meet the Stars of Tomorrow Gala which is hosted by Misty Copeland. Rebecca Hessel Cohen, Founder and Creative Director of LoveShackFancy, as well as Melanie Hamrick, choreographer, author and ballerina will be honored at David H. Koch Theater in NYC. The event’s Gala Creative Chair is Marcella Guarino Hymowitz. There will be performances by Christine Shevchenko and Calvin Royal III of the American Ballet Theatre, Polina Semionova of the Berlin State Ballet, Roman Mejia of New York City Ballet, Reece Clarke of The Royal Ballet, and Nicoletta Manni and Timofej Andrijashenko of La Scala Ballet.

In addition to seeing phenomenal performances and enjoying a dinner at the gala, The Pointe Project shoes will be available for all to bid on via Givebutter.com starting on April 16th - April 23rd at 12pm ET.

You can still purchase tickets to YAGP Gala. We had the chance to talk to a few people ahead of this event. We had the pleasure of interviewing Misty Copeland a few years ago for our OCT ISSUE #94 and as this year’s host, we wanted to catch up with her on what she has been up to, why YAGP is important to her, and upcoming projects she is involved in.

ATHLEISURE MAG: We had the pleasure of interviewing you a few years ago and it’s great that we connected with you again! What do you love about ballet?

MISTY COPELAND: I love that ballet is a language beyond words. It’s discipline, imagination, and storytelling through the body. It gave me purpose and a way to connect with people across cultures and generations.

AM: What did it mean to you to be a Prima Ballerina for the ABT?

MC: It was deeply meaningful both personally and historically. It meant honoring the path that came before me while helping expand what audiences believe is possible in ballet.

AM: You retired from the ABT, and we know you just performed at the Oscars with Sinners, what are the kinds of projects that you will be taking on that we can keep an eye out for?

MC: I have a new middle-grade novel, Firebird Waltz, coming soon, along with future performances and creative projects across stage, film, and producing. I’m also continuing to grow the work of my foundation.

AM: You are hosting the YAGP Gala. Why did you want to be involved in this year’s event and what are you looking forward to?

MC: YAGP plays such an important role in nurturing young dancers. I wanted to support and celebrate the next generation of artists.

AM: Why is the Youth America Grand Prix important for dancers?

MC: YAGP creates access to training, mentorship, scholarships, and global visibility. For many dancers, it’s a life-changing opportunity.

IG @mistyonpointe

We wanted to know more about the importance of YAGP and sat down with Marcella Guarino Hymowitz, who is the YAGP Gala Creative Chair.

AM: Before we delve into YAGP and the upcoming gala, can you tell me a bit about your background?

MARCELLA GUARINO HYMOWITZ: I’ve been dancing for as long as I can remember—I started at three, was assisting classes by twelve, and performing professionally as a teenager. Dance was my first language. It taught me discipline, expression, and how to connect with an audience without saying a word.

Over time, my path evolved beyond performing into choreography, creative direction, and experience design. Today, I run The Pearl in New York City, a dance and wellness studio built around confidence, community, and self-expression, and I also create immersive entertainment for events through Studio MGH.

Everything I do still stems from that same foundation—using movement and storytelling to make people feel something.

AM: When did you first fall in love with dance and why do you love it?

MGH: I fell in love with dance very young, but I think I understood WHY I loved it as I got older. It’s one of the only art forms where your body becomes the medium.

Dance gives you a way to process emotion, to tell stories, and to transform—not just how others see you, but how you see yourself. It builds confidence in a very real, physical way.

There’s also something magical about the shared experience of it. Whether you’re on stage or in a class, you’re connecting with the people around you. That energy is addictive.

AM: Why is YAGP so important for those that are in the ballet community?

MGH: YAGP is incredibly important because it creates access and opportunity in a way that is truly life-changing for young dancers.

For many students, traveling around the world to audition for top schools and companies simply isn’t financially possible. What YAGP does is bring those opportunities to them. With regional competitions in many countries, dancers are able to be seen by panels of judges representing some of the most prestigious institutions in the world—Stuttgart Ballet, Princess Grace Academy, The Royal Ballet School, Paris Opera Ballet School, John Cranko School, La Scala, ABT, Miami City Ballet, and many more of the top companies across the United States.

It’s not just exposure—it’s a direct pathway. Through the support of donors, YAGP is able to help bring students to these competitions and award scholarships that can completely change the trajectory of a dancer’s life.

Beyond that, it creates a global community. Young dancers from different backgrounds, countries, and training styles come together, learn from one another, and feel part of something much bigger than themselves.

YAGP isn’t just shaping careers - it’s shaping the future of ballet.

AM: You are serving as the gala’s Creative Chair this year for the 2026 Stars of Today Meets the Stars of Tomorrow Gala. What does this role involve?

MGH: As Creative Chair, my role is to shape the overall experience of the evening - how it feels, how it flows, and how the audience connects to what they’re seeing.

That includes working closely with YAGP’s founder, Larissa Saveliev, on performance curation, pacing, transitions, and the emotional arc of the night. I’m thinking about everything from the energy in the room to how each moment builds on to the next.

And beyond that, my goal is to help make the night one of the most exciting ballet programs in New York this season - to bring in new audiences and create more fans of the art form by exposing them to different interpretations of ballet, and showing how expansive and relevant it can be today.

The party after the performance is also exciting and fun because we will have all of the performers with us. It gives guests a chance to meet the performers and understand how Youth America Grand Prix helped to make their dreams come true.

AM: What are you looking forward to for this year’s performance as well as the gala?

MGH: I’m most looking forward to that moment when everything comes together - the dancers, the music, the audience - and you can feel the energy shift in the room.

This gala is such a beautiful intersection of emerging talent and established artists, and there’s something really powerful about witnessing that exchange in real time.

I’m also especially excited to debut the pointe shoes that will be auctioned off for The Pointe Project. They’ll be on display for the first time at the gala, with designs from Carolina Herrera, Michael Kors, Alice + Olivia, Monse, and more. It’s such a unique fusion of fashion and ballet, and a really special way to celebrate creativity across disciplines. These pointe shoes will be available for all to bid on via Givebutter.com starting April 16 and closing one week later at 12pm EST on April 23rd.

AM: Are there any upcoming projects that we should keep an eye out for from you?

MGH: We have a lot of exciting things happening at The Pearl right now. We’re continuing to expand our collaborations and host pop-up wellness and fitness events for adults that feel both elevated and community-driven.

We’re also really focused on building meaningful programming for teens - from workout classes to “teen talks” featuring inspiring voices speaking on topics that matter to them. Creating a space where they feel strong, seen, and supported is incredibly important to me.

And starting this fall, we’ll be launching both a competitive cheer team and a dance team, led by top-tier instructors. It’s a natural extension of what The Pearl stands for - confidence, discipline, and community - just taken to the next level.

IG @marcellahymo

We wanted to talk with performers who will be part of YAGP Gala and caught up with ABT’s Christine Shevchenko and Calvin Royal III.

AM: When did you first fall in love with ballet?

CHRISTINE SHEVCHENKO: I vividly remember falling in love with ballet at the age of four. My mother took me backstage to see “The Sleeping Beauty.” A friend of hers was performing as a prima ballerina in Ukraine, and the show was quite lengthy - about three hours. I stood mesmerized in the wings, captivated by the music, costumes, lighting, and the enchanting story unfolding before me.

CALVIN ROYAL III: I came to ballet a bit later than most, at fourteen. At first, it was a curiosity more than anything, but I fell in love with the discipline, the music, and the feeling of discovering something I didn’t know I was capable of.

AM: When did you realize that you wanted to be a ballerina and to do it as a career?

CS: I realized I wanted to be a professional ballerina when I was around eleven. That was when things started to click for me, and I began truly enjoying my dance journey. Ballet consumed my thoughts; even in school, my mind would wander to ballet classes and rehearsals.

CR III: When I started training seriously and saw how much growth was possible, I realized this could be more than just a hobby. Being introduced to opportunities like YAGP, summer intensives, and eventually a scholarship to the ABT School made it that much more real. That this could actually be a path forward.

AM: What does it mean to you to dance for ABT and is there a specific performance that you are excited about that you will do this Spring or Summer season?

CS: Dancing for ABT means the world to me. This has been my dream company ever since I admired legends like Baryshnikov and Makarova, as well as the extensive classical repertoire they offer. I’m particularly thrilled to perform “Don Quixote” again this season; it’s one of my beloved ballets. Additionally, I’m eagerly anticipating my role in “Onegin.”

CR III: Dancing with ABT has been one of the defining chapters of my life. It’s where I grew up, both as an artist and as a person from student to Principal dancer over the years. There’s a deep sense of responsibility in carrying forward the company’s legacy while also finding my own voice within it. This season, I’m looking forward to exploring roles that challenge me both technically and emotionally, and allow me to deepen my artistry. I’m constantly searching for ways to bring meaning and sincerity to the stage every time the curtain goes up.

AM: Why is YAGP so important to ballet?

CS: YAGP plays a crucial role in the ballet world because it offers life-changing opportunities for young dancers to be noticed by some of the most influential figures in the industry. It fosters resilience and confidence, provides invaluable stage experience, and creates lasting friendships.

CR III: YAGP creates access. It’s a platform that opened doors for myself and thousands of young dancers, for decades, who may not otherwise have a clear path into the professional world. I see it as a program that continues to shape the next generation by connecting talent with opportunity on a global scale.

AM: What are you looking forward to for this year’s 2026 Stars of Today Meets the Stars of Tomorrow Gala?

CS: I am excited to perform alongside world-class dancers who are also friends, and to inspire a new generation of dancers to chase their dreams.

CR III: There’s something really special about bringing together established artists and young dancers on the same stage. I’ll never forget being an aspiring dancer looking up to the pros. Returning this year feels full circle, and a reminder of the continuum of this art form. I’m looking forward to that exchange of energy and inspiration when the curtain rises at Lincoln Center next month.

IG @christineshevchenko

IG @calvinroyaliii

This year’s auctioned pointe shoe designs are those that we are excited about as mentioned by Marcella. Libby Klein is also contributing a design at this year’s Gala. We wanted to know more about her aesthetic and why she wanted to participate.

AM: How would you describe your work’s aesthetic?

LIBBY KLEIN: My work is rooted in beauty, but not surface-level beauty. It is layered, intentional, and deeply symbolic.

I am a mother of six, and that shapes everything I create. Every day I am balancing two worlds, art and home. Being a mother is not something separate from my work. It is part of it.

I lost my father at a young age, and that gave me a different relationship with life early on. I learned to notice what is fragile, what is meaningful, and what truly lasts. I also come from a family built on tradition and entrepreneurship, the Reichmans, where creating and building something lasting was always part of our foundation.

Alongside that, I was deeply influenced by my great-grandmother. She carried a quiet strength and an understanding that being a woman is not only about what you give to others, but also what you create from within yourself. That stayed with me.

So I built a life where both could exist. I am raising a family, and I am also an artist. I never saw those as separate roles.

My work reflects that balance. It holds beauty and responsibility, softness and strength, tradition and growth. It is not about escaping life, it is about taking everything life gives you and turning it into something meaningful.

I am drawn to blending old and new, preserving tradition while allowing it to evolve. You will see that in my work through delicate, timeless compositions, florals, birds, and natural elements, each one placed with intention.

So the aesthetic is beauty, but beauty with depth, with story, and with purpose.

AM: Where do you look for inspiration when it comes to creating new pieces?

LK: I look at my life.

My children, my home, and the way I choose to see the world, even when it is not simple, especially when it is not simple.

I have always believed that you can either focus on what is broken, or you can choose to find the beauty within it. That choice is where my work comes from.

I create from that perspective. I want to bring into the world the beauty that I see. I want people to feel something when they look at my work, to see light, to see hope, to see something good.

A lot of that is rooted in the power of women. In motherhood, in creation, in the quiet strength that women carry every single day. There is something incredibly powerful about being a woman, about holding so much, building so much, and still choosing softness. That balance inspires me constantly.

If someone can walk away from a piece and feel even a little more grounded, a little more inspired, or simply reminded that there is still beauty in the world, then I have done what I set out to do.

At the end of the day, it is about making the world feel a little brighter, a little softer, and a little more whole.

AM: Why did you want to be involved in the 2026 Stars of Today Meets the Stars of Tomorrow Gala?

LK: As a mother of six, this felt deeply personal to me.

I understand how important it is to nurture talent and to give children a space to grow, to express themselves, and to believe in what they are capable of. Life is not always easy, but when a child is given the opportunity to create, to move, and to be seen, it can shape everything.

This gala represents that. It is not just about performance, it is about possibility.

Being part of something that uplifts the next generation, that gives young dancers a platform and a sense of belief in themselves, is incredibly meaningful to me.

It aligns with everything I value, family, growth, resilience, and the ability to create something beautiful even through challenge.

AM: Tell us about the pointe shoes that you designed that will be auctioned off on this night?

LK: I chose to center the design around the poppy flower because its symbolism really spoke to me. There is something about the poppy. It represents hope, renewal, and resilience how something can grow and bloom even after difficulty. The more I thought about it, the more it felt so connected to ballet.

I also felt a personal connection to it. I grew up in Israel, and this kind of flower is deeply tied to the land. It carries a quiet message of strength, of healing, and of the idea that even in places that have seen so much, beauty can still grow.

What you see on stage is beautiful, but what it takes to get there is not easy. It is repetition, pressure, setbacks, and still choosing to get back up and keep going. That is the poppy to me.

The red carries that strength. It is soft, but it is not weak. That duality feels very feminine to me, the idea that softness and strength exist together.

I added a young bambi into the design because it felt like these dancers, at the beginning of something, still growing, still stepping into who they are becoming.

The butterflies bring a sense of transformation, that everything is constantly unfolding.

And the bees are something very personal to me. There is this idea that a bee should not be able to fly, but because it does not know its limitations, it does anyway. That reflects how I see life as a mother and as an artist, and it is something I see in these dancers as well.

So the shoes are not just decorative. They are a reflection of that whole journey, of becoming, of pushing through, and of finding beauty in it all, and a quiet hope for more unity, peace, and beauty in the world.

AM: Are there any upcoming projects or things we should keep an eye out for?

LK: Lately, I’ve been working on a collection that feels very close to me, the Glow Collection. It really comes from the idea that light doesn’t always come easily, sometimes it’s something you find after moving through darker moments. That kind of beauty, the kind that is built, not given, is something I’ve come to appreciate more over time.

I’ve also been involved in different fundraising efforts and creating pieces that support women, including work around breast cancer awareness. That part of what I do is very important to me, making sure the art gives back and reaches beyond itself.

IG @libbykleinart

PHOTOGRAPHY CREDITS | YAGP

Read the MAR ISSUE #123 of Athleisure Mag and see YOUTH ON POINTE | YAGP Gala in mag.

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YOUTH ON POINTE | YAGP GALA
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In AM, Fashion, Mar 2026, Gala, Dance Tags Youth America Grand Prixe, Ballet, 2026 Stars of Today Meet the Stars of Tomorrow Gala, LoveShackFancy, Melanie Hamrick, Marcella Guarino Hymowitz, Rebecca Hessel Cohen, Misty Copeland, David H Koch Theater, Lincoln Center, Christine Shevchenko, Calvin Royal III, American Ballet Theatre, Polina Semionova, Berlin State Ballet, Roman Mejia, New York City Ballet, Reece Clarke, The Royal Ballet, Nicoletta Manni, Timofej Amdrijashenko, La Scala Ballet, GiveButter.com, Pointe Shoes, Oscars, Sinners, YAGP, The Pearl, Studio MGH, Stuttgart Ballet, Princess Grace Academy, Paris Opera Ballet School, John Cranko School, ABT, Miami City Ballet, Carolina Herrera, Michael Kors, Alice + Olivia, Monse, Baryshnikov, Makarova, Libby Klein
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IN OUR BAG | ON THE WAY TO HOLIDAY DINNERS

December 1, 2024

Read the NOV ISSUE #107 of Athleisure Mag and see IN OUR BAG | On the Way to Holiday Dinners in mag.

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IN OUR BAG | OPENING UP FOR THE SEASON
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IN OUR BAG | SPRING WALK + TALKS
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Mar 6, 2026
IN OUR BAG | BEATING THE WINTER BLUES
Mar 6, 2026
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In AM, In Our Bag, Nov 2024 Tags Shohba, Beautyblender, Urban Decay, Aleph Beauty, Hair Edit, Michael Kors, France Luxxe, Charlotte Tilbury
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NEW YORK CITY WINE FOOD FESTIVAL 2024

November 28, 2024

We had a great time last year covering the Food Network NYC Wine Food Festival presented by Capitol One. So of course we were looking forward to attending again this year for the NYCWFF presented by Invesco QQQ which had a wide array of events taking place in Manhattan as well as Brooklyn for the first time! Over the 4 days from Oct 17th - 20th, we enjoyed a number of events along with attendees that had access to Grand Tastings, culinary demos, pier parties, dining experiences, walk-around tastings, cocktail parties, live entertainment, lunches, brunches, and master classes.

All of these festivities and good vibes supports God's Love We Deliver which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves. To support the health of their clients, they provide ongoing nutrition assessment, education, and counseling. They serve people in need and their children and caregivers. To date, NYCWFF has raised $14.8 million to this essential cause!

There's nothing like interacting with your favorite Food Network stars, chefs at restaurants that have been your faves or new to be faves, culinary personalities, wine and spirit brands, restaurant groups, purveyors and culinary enthusiasts! There were laughs, surprises, discoveries and so much more!

SOUTHERN GLAZER'S WINE & SPIRITS TRADE DAY Hosted by Wine Spectator at Grand Tasting - Trade Day

We started our coverage with one of our favorite events that we attended last year, Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator at Grand Tasting - Trade Day which was held at Invesco QQQ Campus located at Brooklyn Army Terminal.

Heading into this event, we knew that we were looking forward to vendors that we had enjoyed last year including Bareburger, Johnnie Walker, and Hampton Water which is owned by Jon Bon Jovi and his son, Jesse Bongiovi to name a few!

One of our favorite bites of the day took place in the center of the action at Modelo's tent, who paired their Spiked Agua Frescas with tacos by Taqueria Ramírez who is based in Greenpoint, Brooklyn.

We also enjoyed swinging by Rosa Mexicano's booth as they had a fantastic pairing of Elote as well as a savory taco. We've had the pleasure of enjoying Happy Hour, lunch and dinner at this restaurant and it was great to see them getting in on the culinary fun!

We even swung by Food Network's large booth that served up a number of cocktals which was the perfect way to enjoy our dishes from Rosa Mexicano.

Last year, we had the pleasure of interviewing Chef Philippe Chow of Philippe Chow and as he participated again this year, we wanted to see what he was up to, why he was there this year, and to hear about his upcoming restaurant openings in Nashville as well as in Miami!

ATHLEISURE MAG: It was such a pleasure to interview you last year at this show. So I'm glad to see you again. Why did you want to come back to be at this festival today?

CHEF PHILIPPE CHOW: Last year was a success and I want more people to know who we are!

AM: Oh, amazing and what are you serving this year that everyone's getting to enjoy?

CHEF PC: Chicken Satay is my favorite!

AM: That’s great, I enjoyed it last year and am so glad that it is here as well!

When you're creating the menu for your restaurant what are the processes you go through to decide what will be on the menu?

CHEF PC: Every time I work on making new dishes, if I like it, it’s going to be something that will be on the menu!

AM: We know that Chicken Satay is your favorite dish! Are there two other dishes that you love having at the restaurant as well?

CHEF PC: Oh well, Peking Duck and another one is the Wagyu Beef Dumplings. That’s a new dish and it’s really good!

AM: Well obviously, we know the two restaurants that you have here in New York and the one that's in DC, but you're opening up one in Nashville as well as Miami! Are you excited about that? Why did you want to go to those two cities?

CHEF PC: I’m so happy! Those are 2 of my favorite cities!

AM: Oh wow! Well it’s always fun to catch up with you and we can’t wait until we dine again at your restaurant in the city and we’ll have to check out your new ones as well!

CHEF PC: Of course, we’re happy to have you!

IG @philippechow

THE BETTY BOOZE HARVEST HAPPY HOUR Hosted by Blake Lively

At the Betty Booze Harvest Happy Hour by Blake Lively (Gossip Girl, The Age of Adeline, It Ends With Us) attendees made their way to The Seaport at the Lawn Club to enjoy sparkling cocktails and of course to have great bites by a curated group of chefs. One of the restaurants that participated was Restaurant Yuu which is located in Brooklyn. Chef/Owner, Yuu Shimano talked with us about being at the event and what we can expect when we head to his restaurant this Fall.

AM: Why did you want to participate in this year's Food Network NYC Wine Food Festival?

CHEF YUU SHIMANO: The New York Food and Wine Festival is an important event for our industry. I also wanted to participate because it was for a good cause - God’s Love We Deliver, which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves.

AM: Tell us about the event that you were part of!

CHEF YS: Blake Lively and surprise guest Michael Kors hosted the Happy Hour event. It showcased the launch of Blake Lively’s Betty Booze’s gourmet cocktails, handcrafted by Lively herself.

It took place at the Lawn Club where guests could play lawn games and socialize and try Blake’s new product.

AM: What did you serve guests?

CHEF YS: I prepared a very French dish, which was a Corn Consommé with Duck Confit.

AM: What can guests expect when they come to Restaurant Yuu?

CHEF YS: Upon arrival, Guests are seated at a beautiful L-shaped 19-seat tasting counter; a carefully curated collection of classical and jazz music plays as the curtain opens, the lights go up, and a row of chefs inside a kitchen is revealed. I personally greet each guest then with the clap of my hands, my team members scramble to their positions for the show to begin. This is our way of welcoming guests and making them feel special. It is high-level while having fun with fine dining.

AM: As we're in the fall and looking forward to the holiday season, are there any events that are going on that we should keep an eye out for?

CHEF YS: We have an exciting event coming up on November 27th. We’re thrilled to welcome renowned Japanese bartender, Shingo Gokan for a special collaboration. Guests can look forward to a unique dining experience featuring a curated menu with exquisite cocktail pairings designed by Shingo for each course.

IG @restaurant_yuunyc

MEET CUTES NYC PRESENTS TACOS & TEQUILA HOSTED BY MICHAEL VOLTAGGIO PART OF THE PERDUE EVENT SERIES

We continued from the events earlier in the day to Wall Street at night for Meet Cutes NYC presents Tacos & Tequila Hosted by Chef Michael Voltaggio part of the PERDUE Event Series at Hall des Lumières. This is one of the later events on the schedule and perfect to enjoy on a Friday night! Knowing that we would be able to enjoy some of the best tacos in Manhattan and Brooklyn as well as an array of tequila and mezcal brands as well!

Chef Michael Voltaggio was the host for the night and he also launched his brand new tequila at the event, Marcado 28. Last year we had the pleasure of having him for our JUL ISSUE #91 cover, so it was great to catch up with him to find out about his participation in this year's festival, this tequila, and upcoming projects!

ATHLEISURE MAG: We enjoyed having you as our cover last year and it's great to see you at Tacos & Tequila! Before we delve into why you're at this event, we enjoyed the latest season of Bobby's Triple Threat. What do you love about this show and do you have a favorite episode from this season?

CHEF MICHAEL VOLTAGGIO: Bobby has created something very special with triple threat. We function as a team and he’s the best coach we could ask for. My favorite thing is the individual cooking POV’s that each chef challenger brings to the competition. Win or lose, we learn from every chef that walks into the club.

AM: You're hosting Tacos and Tequila! Why do you enjoy participating at Food Network NYC Wine Food Festival?

CHEF MV: Lee Schrager has been putting on both South Beach Food and Wine and New York Food and Wine for many years. As our industry continues to evolve, so does the festival year after year. I get excited every year to see what events we get to host and or be a part of. It’s always fun to reconnect with my peers twice a year as well as have the opportunity to eat, drink and party with all the fans.

AM: You just launched and debuted Marcado 28 today at Tacos & Tequila! Why did you want to partner in this tequila and how did this come about?

CHEF MV: I look at every project as an opportunity to learn something new. My goal is always to absorb as much information as I can, and the reward is getting to share this information and these experiences with as many people as possible. With Marcado 28, I was given an opportunity to learn everything from building a unique brand, to the history and production of tequila with a family that’s been doing it for generations. This is bigger than just a new spirit, it’s the spirit behind the spirit that I’m excited about. It’s the authenticity and commitment to creating something special that attracted me to this project and every partner involved has contributed their passion and expertise to create a tequila for everyone.

AM: You also worked with 2 tattoo artists to create the art for the labels. Why is this tequila also a love letter to tattoo culture and why is someone's tattoo story so important?

CHEF MV: More about the love letter of defiance. We all have something defiant about our personal stories and this is not to be dismissive of those stories, but rather embrace and share them in a communal and positive light, while having some fun.

AM: It's always fun to see what you're up to with your restaurants Voltaggio Brothers Steakhouse and Vulcania! Is there anything that we should keep an eye out for?

CHEF MV: My brother, Bryan and I are currently working on a new project in our hometown of Frederick, MD.

IG @mvoltaggio

@marcado28tequila

After chatting with Michael, we navigated a number of the restaurants participating, we also took in the immersive space that continued to change with digital art throughout the night which made you feel like you were in an art gallery.

We took some time to talk with Tiny's Cantina with a fun conversation with Chef Cenobio Canalizo and Mathew Glazier, President of the GlazierWorks which is a restaurant group that includes this property as well as iconic eateries including Michael Jordan's The Steak House in Grand Central Terminal, Strip House, and Monkey Bar to name a few.

We talk about Chef Cenobio's culinary journey, Tiny's Cantina, the flavors of Mexico, and why they wanted to participate this year at the NYCWFF.

AM: Chef Cenobio, what was the first dish that made you fall in love with food?

CHEF CENOBIO CANALIZO: Ooo that’s a question!

MATHEW GLAZIER: I want to hear this because I'm learning about you!

CHEF CC: No, no.

MG: We've worked together for 28 years.

AM: Ok, that’s a long time!

MG: That’s a question that I don't even know the answer to!

CHEF CC: Well, the first time, which I think I did was make homemade tortillas.

AM: Ooo

CHEF CC: Yes. In Mexico when I was eight years old.

That's the first that I learned. It was making tortillas and that's when I started cooking.

AM: Wow. And what was yours?

MG: It was probably pizza! I’m from NY so it probably has to be pizza! I remember when pizza was a lot less expensive then it is now.

CHEF CC: You know what’s crazy? So my partners, we come from Mexico and they used to go like out of state selling flowers, right? So one day I stayed with all my brothers and they said that I had to make the tortillas and I was like really? So I did it.

MG: They were much more authentic.

CHEF CC: The funny part is I got some avocados and there were 3 of them and that’s not enough for my older brothers. So what I did was chop the avocados and I made some guacamole and I added some water and I made some soup avocado! It was so good and you’re dipping the tortilla it was so good!

MG: He’s so creative!

AM: Tell us about your culinary background and how did you come to Tiny’s Cantina?

CHEF CC: Everybody asks me like, what school and where I came from and my answer is I learned in the kitchen. So, every restaurant I worked in, I learned from there! When I started working, I was a dishwasher in 1994.

AM: Wow!

CHEF CC: In 1995, like, I moved to the kitchen and I started learning like everything, like from scratch. Desserts, pantry, grill and all the way to chef!

MG: We actually do kind of the same thing now with the guys we have and it’s actually interesting to watch. It's not lost on him, you know his path and a lot of guys or women, you know, you start in the kitchen and you start from the beginning and, you know, it's a craft. You gotta learn like the right way. And it's very interesting for me to watch. I think if somebody, we just gave a raise to last week, he started as a porter and then he went to the line and now, he earned that position and, you know, hopefully God bless, you know, he becomes whatever he wants to be.

AM: That’s amazing!

MG: I don't think it's a unique story to us. It’s kind of still what's special about kitchens. But he kind of skipped over the fact that he had 2 Stars from the New York Times for the steakhouse.

AM: Which is amazing!

MG: We had a restaurant called Strip House and you're not old enough to remember working at a restaurant, called, Arizona 206, which was before that. I'm speaking for you so that I can give the concise version.

But then you also had, you know, Mike, who's the Head Chef of Michael Jordan Steakhouse Grand Central and then we, we actually sold a bunch of our restaurants to Tilman Fertitta CEO/Owner of Landry's.

And then we ended up doing a barbecue restaurant in Brooklyn. So that wasn't his craft, and then he turned it into his craft. He's the guy who smokes the meat. It's a labor of love because there's no shortcuts and then in 2021 right next to Morgan's there was a small restaurant which is literally why it's called Tiny’s. Some people insult me and say those are Tiny’s because I'm a big guy. No, it's Tiny's because the restaurant's small and I was speaking for him but you know we've known each other for a very long time. This is the opportunity for him to do like you make the ham tortillas and to make the things he's talking about, make his stuff that, you know, that he learned when he was younger, which is kind of kind of cool!

AM: Wow!

MG: He does the hard work. I'm the pretty face. But next year I do the hard work and he's the pretty face.

AM: Plot twist!

MG: We do odd and even years.

AM: Well, why did you guys want to be at this event? I mean, I love tacos, love tequila and mezcal. So why did you guys want to do it?

CHEF CC: I mean, I think this event is great. It's a great opportunity for the restaurant and for my company. To bring it in this event, it’s not just 100 people, it’s a lot of people! They’re going to be able to know about the restaurant a little bit more. Tiny’s Cantina, it's a small place next to the Barclays Center in Brooklyn. So we want to spread the name and for people to try our food and to know more about our authentic Mexican food.

AM: Why did you want to do it?

MG: We have a Mexican restaurant and it's a Mexican restaurant event! No seriously, we've done it for years with different restaurants, you know, we have done barbecue. There are so many events that this festival has! This one's one of the fun ones! It’s late at night and it's a different type of atmosphere. I think you can take the food seriously without being too serious about it. When I look around at those who are participating, they're fabulous, and we’re people coming together and in a way providing the festival goers who are customers to let them have a good time. Let them get exposed to some restaurants! This year, they're focusing on Brooklyn, which is great.

AM: So great.

MG: So we're two Brooklyn restaurants right here and you know it's exposure. You know we've been playing in the barbecue world for a while. We have been doing these barbecue competitions for awhile and this event is special. Tonight’s event has a little bit of a party vibe and hopefully, everybody has a good time! We have a great space up here!

AM: So what are we eating tonight? What are you guys serving?

MG: I'll give the terrible English version – Birria De Res which we debated what does Birria De Res mean. If you want to hear where that came from –

AM: I would love to.

MG: So I was like, what does Birria De Res mean and he’s like beef. So I said, what the De Res part? And he was like beef. So, you gotta take it out of context. So how long do you roast the beef on the bone for?

CHEF CC: Ok so let me just explain a little about how we do it in the restaurant. So at the restaurant, basically we serve it with some consume and some marrow bones. Here, we serve it with some onions and cilantro. I braise the beef for 4-5 hours, I cover it and do not open it and you leave the whole piece of meat inside and that's the way how we cook it.

MG: I’m still trying to understand.

CHEF CC: Well basically Birria, you can do it with different meats. You can do it with lamb, or any kind. So the Res is the type of meat and that’s what we say in Spanish. So Birria is the Res and the Res is beef. That's what we're serving tonight with the 3 different sauces.

AM: Yum!

CHEF CC: We have avocado, which this one is mild. Medium is pumpkin and Chile de Arlo which is smooth and spicy!

MG: We did this event last year and throughout the whole event I was going, Pumpkin, but it's not seasonal. So we actually do it all year round.

AM: When we come to the restaurant, what are 3 dishes that we should eat and both of you need to share your picks!

MG: You give two and I'll give one.

AM: Okay!

MG: Because you're the chef and as I said, I’m the pretty face!

CHEF CC: Number one.

AM: Okay.

CHEF CC: Number one, do you want to start with an appetizers? If you want to start with an appetizer, we have a great Guacamole Tropicale. Why is it Guacamole Tropical? It’s because we we garnish with some mango, grilled pineapple, and pumpkin seeds.

For an entrée, I have a bunch of dishes but try the Birria Tacos it’s just special. It has that flavor with that Romero and the tacos that way that we do it with the tortillas, you need to try that. That's number two. My other entree try the Fajita! The Fajita has that smell and that flavor. When you bring it to the dining room with that smell and you have the aroma with the herbs.

MG: It's great. Our restaurant is so small when you sell one, people just keep purchasing it!

CHEF CC: We do shrimp, steak, and chicken.

Now the new one we have is a fajita and is a surf and turf we do it with lobster and steak for 2.

MG: My favorite is actually the least expensive Taco on the menu which is a popular thing to say. Well you know what it is?

CHEF CC: Yes, the Chicken Tinga!

MG: No!

CHEF CC: Which one?

MG: Taco al Pastor!

AM: Yes! I love Taco al Pastor!

MG: You know why? Because what he does to make these tacos, you should explain the culinary side of it.

CHEF CC: So the Tacos al Pastor, I started doing a little bit and you know, my daughter, she really knows, she's 16 years old. She really knows about these tacos because she travels to Mexico a lot and she really knows about good Taco al Pastor. Every restaurant we go to - she only smells it and says, “I don't like the stock, this is not the original,” but somehow I did it with my tacos at Tiny’s.

You know the way that we have the color, how we cook the meat! It's a killer and she loves it!

MG: It's fun. Actually you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.

We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclay Center.

Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?

CHEF CC: Yeah!

MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.

It's fun. Actually, you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.

We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclays Center.

Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?

CHEF CC: Yeah!

MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.

Look, t's fun. I don't think anybody really loves the way that I think of Tiny’s in my mind, but I think it's like a bar and everybody should walk and be like, oh my God, the food's good. It’s kind of under the radar. People are coming in for the games and we're packed for every event.

AM: Yeah, being by Barclays is such a great location.

MG: We only have like 10 tables.

AM: Wow.

MG: 18 bar stools and they're coming in. It just kind of blows you away. This is a very understated route, you know. It’s about the food. We're not all dressed up. We're doing what we like to do.

Being at the Barclays Center, and I’m sure a lot of places have this, but if Justin Timberlake is performing, we have that crowd, when the Liberty is playing we get that crowd and we have such a diversity of people that come to our restaurant and of course being on Flatbush Avenue is diverse by its nature!

You know, price - not everybody can afford to go out and spend on the million dollars. We've been in those restaurants where you're our average check, you know, is $125 per person. That's not everywhere and not everybody can afford to do that.

For some people and it's in New York, money is no object. That's not my customer on Flatbush Avenue. My customer may be going to the Nets. So I gotta make sure that we're providing a value, you know, you got to go in there and say that was worth it or else.

PF: How much is the surf and turf?

MG: That’s the most expensive item on the menu and it’s like $42,

CHEF CC: It’s for 2 people!

AM: Oh okay!

MG: We give you half a two pounds lobster. I know because I just bought them. A 2-lb lobster is $26 so that’s $13, a pound.

How big is the steak that is on there?

CHEF CC: 8oz. We serve it with a side of rice and tortillas.

MG: So that's probably one of our higher food cost items. So the tacos, I like the pork – the Tacos al Pastor is $13 on the menu!

IG @tinyscantina

@cenobiocanalizo

PHOTOGRAPHY CREDITS | Paul Farkas

Read the OCT ISSUE #106 of Athleisure Mag and see New York City Wine Food Festival 2024 in mag.

Featured
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In AM, Food, Oct 2024, Editor Picks Tags New York City Wine Food Festival, Tiny's Cantina, NYCWFF, Invesco QQQ, God's Love We Deliver, Food Network, Southern Glazer, Wine and Spirits, Wine Spectator, Brooklyn Army Terminal, Hampton Water, Bareburger, Johnnie Walker, Jon Bon Jovi, Jesse Bongiovi, Spiked Agua Frescas, Model's, Modelo's, Taqueria Ramirez, Rosa Mexicano, Chef Philippe Chow, Philippe Chow, Nashville, Miami, NYC, Betty Booze, Blake Lively, The Seaport, Lawn Club, Restaurant Yuu, Yuu Shimano, Barclay's, Brooklyn, Michael Kors, Shingo Gokan, Meet Cutes NYC, Chef Michael Voltaggio, Hall des Lumieres, Marcado 28, Bobby's Triple Threat, Bobby, Lee Schrager, South Beach Food and Wine, Voltaggio Brothers Steakhouse, Vulcania, Chef Cenobio, Chef Cenobio Canalizo, Mathew Glazier, Strip House, Monkey Bar, Tilman Fertitta, Landry's, Barclays Center, Justin TImberlake, Taco, Tequila
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9LOOKS | MICHAEL KORS SS23

October 14, 2022

Read the SEP ISSUE #81 of Athleisure Mag and see 9LOOKS | Michael Kors SS23 in mag.

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In 9LOOKS, AM Tags 9LOOKS, Michael Kors, NYFW SS23, NYFW, SS23, Mayne & Co, Beautyblender, Beachwaver
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FW21 | MICHAEL KORS 40TH ANNIVERSARY RUNWAY SHOW

April 27, 2021

Last week, Michael Kors presented his 40th Anniversary Show which included a number of iconic models such as Naomi Campbell, Alek Wek, Helena Christensen and Liya Kebede. In addition, Bella Hadid, Precious Lee and Paloma Elsesser were walking as well. This show took place in the Theatre District as the models who have been known to walk the designer’s show, showcased his collection on 45th street and made their way to the Shubert Theater with Rufus Wainwright performing. COVID-19 protocols were used in creating this production and as the models enjoyed the show, they maintained 6ft distance between one another.

The show commemorates 40 years of his fashion while also being an homage to the city of New York and sharing iconic places such as Sardi’s the designers favorite pre-theater restaurant. In place of the portraits that line the walls there, they Zoomed in personalities such as Billy Porter, Chita Rivera and Bette Midler, who are known to have their pictures there. They encouraged people to donate to The Actors Fund which employees over 40,000 people by providing a safety net to those who work across theater, dance, opera, music, film, television, and radio during the pandemic.

Read the latest issue of Athleisure Mag.

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FW21 | MICHAEL KORS 40TH ANNIVERSARY RUNWAY SHOW
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STYLE FILES | FW21
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In FW21, Womenswear, AM Tags Michael Kors, 40th Anniversary, Runway Show
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STYLE FILES | SS21

November 7, 2020

Read the latest Oct Issue #58 of Athleisure Mag or see Style Files | SS21 in mag.

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In Oct 2020, Style Files, SS21, AM Tags Style Files, SS21, Coconu, Bausch + Lomb, Lumify, Dr. Dennis Gross, Michael Kors
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IN OUR BAG | WHEN THE BALL DROPS

December 30, 2017

When the ball drops you just need your basic necessities as the night moves fast and you want to fit everything you need in your clutch to be ready for the debut of 2018 and the first great moments of the new year.

| DIRTY LITTLE SECRET Spiced Latte Lip Gloss | MICHAEL KORS Wonderlust Eau de Parfum
Rollerball | JUDITH LEIBER Grid Cube | GOODY® Ouchless® Rubberband Elastics | BOBBI BROWN Lip Balm SPF 15 | BOSCIA Green Tea Blotting Linens |

Read more from the Dec Issue and see In Our Bag | When the Ball Drops in mag.

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In Beauty, Dec 2017, Fashion, floral, Gift Guide, Lifestyle, Magazine, Style Tags In Our Bag, When the Ball Drops, NYE, Michael Kors, roller ball, DLS, lip gloss, Dirty Little Secret, Judith Leiber, clutch, grid cube, Goody, Boscia, Bobbi Brown, rubberband, elastics, linens, blotting linens, green tea, Lip Balm, SPF
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#TribeGoals

March 12, 2017
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Read more from the Feb Issue as well as see #TribeGoals in mag

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In #Athspo, #AthTribe, #TribeGoals, Fashion, Feb 2017, Fitness, Lifestyle, Magazine, Style, Wellness, Womens Tags #TribeGoals, #Athspo, Michael Kors, New Balance, J. Crew, New Balance X J. Crew, Salne Soothers, Etymotic, cycling
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NYFW FW17 | Michael Kors

February 22, 2017

The wearable looks featured in Michael Kors' NYFW show present a number of looks that can be layered in a myriad of ways to take it from desk to dinner and beyond. There are a number of pieces that fit within the Athleisure style as it's comfortable pieces that work great for a transitional way of living. Check out some of our favorites above! 

PHOTO COURTESY Yannis Vlamos / Indigital.tv

Featured NYFW FW17
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In Fashion, Fashion Week, Lifestyle, NYFW, NYFW FW17, Style, Womens Tags Michael Kors, NYFW, NYFW FW17, FW17, athleisure style, style, fashion
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THE MORNING AFTER | GOLDEN GLOBES STYLE: BLACK + WHITE

January 9, 2017

Black, White and the combination of the two were worn on last night's red carpet by presenters, nominees and winners. Our favorite standouts are above! We will update more information on each one's look.

Check out more celebrities, their interviews, and more!

| HEIDI KLUM J. MENDEL Dress | JANELLE MONAE ARMANI PRIVE Dress JIMMY CHOO Shoes | JULIA LOUIS-DREYFUS IN EDITION BY GEORGES CHAKRA Dress | SIENNA MILLER MICHAEL KORS Dress |

| Pictures courtesy of Frazer Harrison/Getty Images | REX Shutterstock (bottom left) |

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In Awards Season, Beauty, Celebrity, Fashion, Style, TV Show, Womens Tags Heidi Klum, Janelle Monae, Julia Louis Dreyfus, Sienne Miller, Golden Globes, Awards Season, Michael Kors, In Edition by Georges Chakra, Armani Prive, J. Mendel
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