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 | AMIGO BY NAI

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

IG @RubenBoilsOctopus

@NaiTapas

@AmigoNYC

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

HERMOZA LAUNCH @ GILLIGAN'S SOHO GRAND HOTEL

We headed to Hermoza’s launch a few days ago to see swimsuits that literally have a something for everyone from dynamic prints. one pieces, slimming appearance and more. The event took place at Gilligan’s at Soho Grand Hotel and included great bites (beet tacos) and watermelon cocktails that put you in a resort mindset!

Read the latest issue of Athleisure Mag.

COCHON555 2018

Catch up on last year's Cochon555 2017 which we were proud media sponsors of

For the second year in a row, Athleisure Mag is honored to have been the media sponsors of Cochon555 when it arrived in NYC earlier this month! This fun competition pairs 5 chefs x 5 heritage pig farmers x 5 wineries/cocktails to create a series of dishes for attendees to enjoy.
In addition to NYC, there are a number of other cities to participate and when the chef is crowned, they represent their city in the ultimate showdown!

We chatted with one of the participating chefs, Chef Fabian Gallardo of La Esquina. We wanted to know why he participated this year, the importance of Cochon555 and of course to get the scoop on his eateries.

ATHLEISURE MAG: What are some of your favorite things about this competitive event?

CHEF FABIAN GALLARDO: I like that it helps farmers promote their amazing product.

AM: Do you regularly compete in food competitions?

CFG: Yes, Dan's Montaco, Cochon555, LA Food and Wine - that's not a competition event, but it's a lot of fun.

AM: For Cochon555, how did you decide what to prepare and what strategy goes into making these selections for New Pork City?

CFG: I utilize as much as I could to use all of the pork. I like to bring the pork's natural flavors.

AM: How important are competitive events such as Cochon555 and accompanying charities such as Piggy Bank for the culinary community and heritage breed pigs?

CFG: It's really important because as chefs, we can be ambassadors and promoters of heritage breed pigs. Great quality translates on a great final product.

AM: Do you have any personal messages about sourcing foods and products responsibly?

CFG: If you source the food from the farmer or breeder, they will help you out by giving you tips on what is becoming on season or what is on point at their farms.

AM: What inspired you to become a chef?

CFG: I like to learn about different cultures through their food.

AM: We've seen La Esquina's numerous locations as we're always looking for great places to get a taco! Are there any off-menu secrets our readers would love to know about?

CFG: We keep some specials at the brasserie, but the one that you should get off the menu is the Cochinita Pibil.

AM: What was the inspiration behind creating La Esquina and should we keep our eye open for additional locations?

CFG: The inspiration behind La Esquina was Urban Mexican Street Food. Whilst Mexico is very often associated with beautiful beaches, stunning views of paradise and tropical vibes, there is
that other side of Mexico, the grungy rock and roll Mexico City. No sombreros or gabanes here! Just pure leather and electric guitar, but with a Mexican twist. La Esquina has opened up two
new locations in just under a year and a half and there's no stopping us. Stay tuned!

But I think that Chicago is one of the greatest cities in the world. We have world class museums, the lakefront is spectacular and we live across the street from one of the greatest beaches that you could ask for – 6 months a year and then food! We own a handful of restaurants there.

“Our flagship location is made up of several different restaurants. Our famous store front is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie.”

— CHEF FABIAN GALLARDO

AM: What is the difference between the Flagship and the Taquerias?

CFG: Our flagship location is actually made up of several different restaurants. Our famous storefront is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie. The Taquerias around the city are outposts of our famous storefront. Midtown, Upper East Side and Brooklyn have a lot of the same delicious food; tacos, quesadillas, tortas and basic sides, but they have a more causal atmosphere, and they also have drink specials! The Cafe is the comfortable in between which contains a couple of more additions to the menu. The Brasserie is strictly fine dining, with a rustic and cozy feel. While it contains some of the items on the taqueria menu, there are slight alterations adding an extra touch to our most well known recipes. You are just going to have to try them all!

AM: What are some of your favorite things to eat and drink personally?

CFG: Tacos obviously! I love French food, Italian food, Thai food and Alta California Cuisine.

AM: Do you listen to music when cooking and hosting? What are some of your favorites on your playlist?

CFG: Yes! When I am prepping food, I enjoy listening to Sigur Ros and Bob Marley. While I entertain it's Rock & Roll, 60's, 70's and 80's.

AM: Who are some of the chefs and restaurant that have inspired you?

CFG: Chef Walter Manzke, he is my mentor. He gave me the opportunity to run one of his restaurants and I learned a lot from him. He will always push you to be better every day. Restaurants that inspired me are Republique, Carlos Salgado's Taco Maria (any Taco Lover
should go there), Rays Garcia's Broken Spanish and Jesse Gomez and Jose Acevedo's Mercado, Jeremy's Fox Rustic Canyon. There are some more, but I will list two pages haha.

AM: How do you give of your time? Do you have charities/philanthropies that you participate in?

CFG: We like to give back to the community and we try to do one or two charity events per month. On Feb 10th, we will be at Our Town's Art of Food at Sotheby's.

Read more from the Feb Issue and see Cochon555 2018 in mag.

BINGELY BOOKS

THE COCKTAIL GALAXY
St Martin's Griffin
Andy Heidel

There's always an excuse to celebrate
something! A new job, engagement, friends coming over and beyond. It encourages you to step up your game when people come over or if you tend to be the default bartender.

Just imagine at your next viewing party for X-Men, Agents of Shield and create beverages that merge nerd culture and
cocktails together! Not only are there a number of drinks that are offered, but it is authored and tested by Andy Heidel (he is
known for his Doctor Who Bar), the owner of The Way Station in Brooklyn, NY, a bar and music venue.

This is a fun gift and staple to have by your bar cart and will serve as a great conversation starter/ice breaker.

POWER FOOD ON THE GO
Fair Winds Press
Rens Kroes

What is the relationship between Power Food and Power Foodies? Well, Power Foodies are people that are constantly on the go from work, working out, meeting
with friends etc. In order to continue this pace in a healthy way, Rens has created a book filled with healthy options that allow you to do meal prep and to avoid having to go to other options like eateries, food trucks
etc, that can be time consuming, unhealthy or even just a waste of money/taste.

Those who are fans of Rens' approach to Power Foods will love that she has included
her focus on preparing, preserving and easily taking items along. With a number of options available, you may find that you start a trend amongst your friends to do the same.

DRINK VERMONT: BEER, WINE, AND SPIRITS OF THE GREEN MOUNTAIN STATE
Skyhorse Publishing: Brdbk Edition
Liza Gershman

Reading definitely transforms the mind! When we thought of the state of Vermont,
we thought about maple syrup as well as snowboarding but after reading Liza's book, we now know that this state is a destination for Beer, WIne and Spirits!

With 18 distilleries, nearly 50 breweries, and a dozen wineries - there are a number of drinks to enjoy year around that include hard apple cider, whiskey, and more. The book navigates what the state has to offer and introduces you to brands that you'll want to enjoy when you're in the area or perhaps
find at your local store.

We suggest that this is a giftable book as it's a bit of beverage tourism that you'll want to have handy when you make the journey or just for those that like being in the know of what regions have to offer.

Read more from the Nov Issue and see Bingely Books in mag.

THE ART OF THE SNACK | BLOODY MARYS

The perfect brunch beverage for a great weekend is the classic Bloody Mary, and of course the only way to improve on this tomato, vodka and seasoned drink is to kick it up with garnishes and seasonings that you may not have thought of to add more zip! If you're in NYC, the 21 Club is a must to enjoy this cocktail. In this month's The Art of the Snack we share a few variations to keep on your drink list.

COURTESY | 21 Club

The British Bloody Mary is a classic with the addition of English Mustard, your hot sauce of choice and of course garnished with a cucumber to add a bit of a refreshing element to this cocktail.

COURTESY | Tesco Real Food

Spicy Sriracha Bloody Mary's is the perfect way to cap off your weekend as this classic not only has sriracha but pineapple juice as well!  

COURTESY | Oh Little Foxes
 

The Chipotle Bloody Mary from The Pioneer Woman has a warm smoky taste that includes fun garnishes.

COURTESY | Chipotle Bloody Mary

Read more from the Oct Issue and see The Art of the Snack | Bloody Mary's in mag.

ATHLEISURE LIST | Premier57

Manhattan's East meets West Spa Country Club, Premier57 reopened their doors in May of this year with Steven Chon as its CEO. Guests can enjoy a full day's access to hydrotherapy Bade pools, six unique sauna rooms, resting lounges, water lounges and baths. One of the most popular treatments offered are its Korean Body Scrubs.

Based in traditional Korean practices, the exfoliating process uses textured gloves to remove dead skin. It not only removes the dead skin to a new level, dirt, oil it also improves circulation,
tones the skin, stimulates the Lymphatic System and aids in clearing your mind. Treatment requires hot tub soaking prior to service.

In addition to this method, guests can enjoy an array of treatments that include an assortment of facials, body treatments/wraps, massages (as well as those that focus on Asian remedies),
HAMMAM and more.

In addition, there are a number of sauna rooms that you can select that are not only ornately decorated but fit various themes such as infrared, igloo, Himalayan salt rooms, Loess clay and a
gold sauna.

Guests are able to access their lockers as well as to add treatments and amenities to their day via their electronic band which allows for a seamless experience. In addition, as is tradition in
Asian bath houses the space is to be enjoyed without wearing shoes and a robe is also provided upon entrance. Although you can make reservations to enjoy Premier57, it is not required.

In between treatments, guests can also access, relaxation lounges as well as a number of options for food and beverage. Premier57 has an Aqua Bar (perfect to enjoy cocktails as you relax), Cafe Bistro (food to be enjoyed by a number of palettes) and Asian Cuisine (if you're looking to have Korean dishes - you will find them here).

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PREMIER57
115 E. 58th St (Btwn Lexington/Park Ave) NY, NY 10022

Read more from the July Issue and see Athleisure List Premier57 in mag.

VALENTINE'S DAY | SUITE MOMENTS AT THE FAIRMONT HOTEL IN DC

When it comes to Valentine's Day, it's the perfect day to be extra loving to one another (not to say that you don't always show your love). Take dinner and a movie to the next level by making your way to Fairmont Washington, D.C., in Georgetown. This hotel recently completed a $27 million renovation to their property for their guest rooms, suites, lobby and courtyard. Our Co-Founder and Style Director, Kimmie has been a fan of this hotel for a number of years - this past weekend she spent 24 Hours in Washington D.C. and of course stayed at this hotel which you can read more about here. There is nothing like coming to this historic city and being tucked away in the neighborhood of Georgetown. 

Find out how our Style Director spent 24 Hours In Georgetown at the Fairmont D.C.

SUITE MOMENTS PACKAGE

This Valentine's Weekend, this hotel is offering their Suite Moments Package which includes breakfast for two and a complimentary Fairmont Classic Perfect Cocktail in the stunning lobby lounge - which is classically romantic! Your suite will receive 10% off of the daily rate starting at $368 per night. For reservations, call 202.429.2400 (or toll free at 866.540.4505)

VALENTINE'S ROMANCE PACKAGE IN THE Lobby Bar & Lounge:

Whether you're staying at the hotel or not, you can enjoy this romance package for two which is $135++

• 1 Btl. Of Moet & Chandon Imperial Champagne
• 1 dz. Oysters
• Platter of Chocolate Covered Strawberries & Truffles

VALENTINE'S OFFERINGS IN THE LOBBY BAR & LOUNGE:

The perfect cocktails are those that you can share with your significant other. Fairmont D.C., has a His & Her Valentine's Day cocktail that is $15 each. For her, Cupid's Arrow has Grey Goose Le Citron, Tuaca, Fresh Raspberries, and Fresh Lemon. For him, the Gentleman's Elixir has Gentleman Jack, Honey Syrup, Fresh Lemon, Angostura Bitters, and Orange Peel. 

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The newly renovated lobby at the Fairmont Washington D.C., in Georgetown

FAIRMONT WASHINGTON, D.C., GEORGETOWN

2401 M Street, NW

Washington, D.C., 20037

Read more the Jan issue here.

ATHLEISURE BEAUTY

MAI COUTURE

SWEAT COSMETICS

MILK MAKEUP

| MAI COUTURE Blush Papier | SWEAT COSMETICS Skin Balancing Cleansing Wipes | MILK MAKEUP Eye Marker |

See more from the Sept Issue

STEP OUT FOR A DRINK

Spring means that being outside is a given. Any excuse/reason is welcome. To toast this, we put together three looks for after work drinks, impromptu poolside and post brunch beverages with our friend Rachel Sheen, who is in Marvel’s new movie, Deadpool.

We shot our brunch and after work looks at JIMMY Soho which sits atop the James Hotel and we’re sure these looks will find their way into your rotation.

| PHOTOGRAPHY Steve Zak | WARDROBE STYLIST Kimmie Smith/Accessory2 | MUA/HAIR STYLIST Christina Padilla |

ATHLEISURE MAG: What is the aesthetic/vibe of the JIMMY at the James Hotel?

JIMMY SOHO: JIMMY is a grown up, stylish, fun and unpretentious cocktail lounge that has indoor/outdoor capacity. We’re not a dance club although often people are bopping their heads to our DJs (THUR/FRI/SAT night and SAT/SUN afternoons in summer). We’re 18 floors above Soho/Tribeca with nearly 360 views of the city. JIMMY is a fairly intimate space, holding about 100 indoors with room for another 75 outside
in good weather. The vibe is for conversation and socializing, whether that’s after work or post-dinner.

AM: Since JIMMY lounge is a rooftop, what areas are guests able to enjoy now that spring is on its way?

JS: Our roof area is always open for people to step outside but right now people are more focused on staying cozy inside, sitting on couches by the floor-to-ceiling windows, grooving to some great music, and catching up with friends or making new ones.

AM: JIMMY Soho just had an Oscars party, what other events do you have coming up that we should place into our calendars?

JS: We always do Super Bowl and Oscar parties. The next afternoon we’ll have a special gathering will be for The Kentucky Derby. And we open
our afternoon pool-deck parties on May 21, which is when we start opening at 3pm on weekends with afternoon DJs. We’ll also be showing the Olympics this summer both out by the pool and indoors.

AM: What is the signature drink of JIMMY lounge and what are some of the favorite dishes that are enjoyed by guests?

JS: We don’t have one signature cocktail, but we have two cocktails since we have opened that we can’t take off the menu, the Legal
in Vermont-which is Bourbon, Maple, Cinnamon and Shisho over a cinnamon bark ice block, and the other one is The Grapes of Wrath-Vodka,
muddled Grapes and Cucumbers with Elderflower syrup and seltzer.

In terms of dishes the most popular are: Cheeseburger Sliders w/ Jalapeño & Parmesan Fries, Artichoke Flatbread w/ Garlic Ricotta & Fresh Basil
and Falafel Bites w/ Cucumber, Mint & Tzatziki. 

AM: Who are the creators of JIMMY lounge and what are their backgrounds in terms of the culinary and nightlife/mixology scene?

JS: JIMMY was developed by David Rabin and Johnny Swet. David was a founder of Lotus and other well-known nightspots, and is now a partner in Cafe Clover, The Lambs Club, The Skylark and JIMMY. Johnny Swet worked at many of the most iconic spots in NY like Bowery Bar and Pastis before opening his own places, Hotel Griffou and Rogue and Canon. He’s also the cocktail consultant for the Dream Hotel, Cafe Clover, The Skylark and JIMMY, and several other prominent NYC venues. 

AM: What makes JIMMY lounge distinctive in the nightlife scene?

JS: JIMMY is nightlife for people who are either “over” going to big clubs with EDM where they can’t hear themselves speak, or for groups to
gather for a cocktail or two before they head out for a real late-nighter. It’s also the ideal spot to spend a spring/summer weekend afternoon, sipping a cocktail out by the pool. In that way, it’s kind of “day-life”.

PHOTOGRAPHY COURTESY | JIMMY

JIMMY LOUNGE 15 Thompson St NY, NY 10013