Read the JUN ISSUE #114 of Athleisure Mag and see #TRIBEGOALS in mag.
Read the JUN ISSUE #114 of Athleisure Mag and see MORINGA BEAUTY in mag.
Read the JUN ISSUE #114 of Athleisure Mag and see THE PICK ME UP in mag.
PHOTO CREDIT | Nana Simelius
In this month’s issue, our front and back cover story is with EDM DJ/Producer Darude who is known for the iconic Sandstorm which debuted 25 years ago! We caught up with him as he is in the midst of his STORM 25 tour which celebrates this song that has had over half a Billion Spotify streams and has been remixed by an array of notable DJs! We talk with him about his passion for music, his creative process, and upcoming projects!
We made our way to Fanatics Fan Fest as a guest of OakleyMeta which debuted their new HSTN with Travis Scott and Tom Brady! You can check out what we saw through our lenses as well as other amazing moments at this sport focused festival which includes Derek Jeter, Alex Rodriguez and more.
The Summer Festival season is always an exciting time and here in NYC, Governors Ball kicks it off for us. This 3-Day festival takes place in Flushing Meadows Corona Park which allows you to immerse yourself in an array of musical genres. We’re recapping our favorite acts that we caught including Tyla, T-Pain, and Benson Boone!
Summer also means that Miami Swim Week kicks off the season. We make our way down to catch some of the best swimwear shows during this year’s Paraiso Miami Swim Week. We share some of our favorite looks from this year’s show!
BCB Brooklyn took place at Industry City and we met a number of spirit and hospitality brands on the trade show floor as well as opening and closing parties to find out more about these brands whether we have known them for years or it’s the first time we became aware of them. We take you through some of the highlights from the show and interview Jackie Williams, EVP of Shows for this industry only tradeshow.
We headed to D.C. to Shilling Canning Co for this month's The Art of the Snack, to find out about Chef Reid Shilling to find out about the heritage of his brand, his restaurant, and how he has partnered with farms and other purveyors to facilitate his menus.
This month's Athleisure List comes from Olada Yoga which opened this month to showcase yoga and pilates in their studio as well as to nourish their community. We also head back here to NYC to introduce you to Wonderland Bar which is the perfect place to enjoy delicious savory bites and imaginative cocktails in this fun lounge in the East Village.
This month's 9PLAYLIST comes from EDM DJ’s Oliver Heldens as well as our cover star, Darude. Our 63MIX ROUTIN3S comes from NBC’s Access Hollywood host, Kit Hoover who shares what she enjoys having, doing and being Morning, Afternoon, and Night. This month we also have a 9CH3F ROUTIN3S from Chef Toraik Chua. Our THE 9LIST 9M3NU comes from Shilling Canning Co’s, Chef Reid Shilling and McNellie’s Group Chef Ben Alexander who share their 9CH3FS with us and A.Kitchen + Bar DC’s Chef Eli Collins who shares his 9B-L-D.
Of course, we have a number of roundups that you can also check out of our must-haves!
Read the JUN ISSUE #114 of Athleisure Mag.
This Summer as we navigate our concerts and music festivals, we’re always looking at what act we should have on our list. Barenaked Ladies is hitting the road with special guests, Sugar Ray and Fastball who are currently touring together and here in NYC, they will be here at Pier 17 at South Street Seaport on Jul 9th on the rooftop. This show will definitely bring us back to our 2000’s era!
Read the latest issue of Athleisure Mag.
We’re looking forward to Major League Pickleball’s NY Tournament presented by Doordash that will take place at Sportime Randall’s Island home of the John McEnroe Tennis Academy from Jul 3rd-6th! This event is hosted by the Brooklyn Pickleball Team and will be the 7th match in a 10 regular season events. There will be a select group of MLP’s 22 pro teams (PREMIER - Brooklyn Pickleball Team, Carolina Hogs, Columbus Sliders, Miami Pickleball Club, New York Hustlers, and Orange Squeeze; CHALLENGER - Bay Area Breakers, California Black Bears, D.C. Pickleball Team, Florida Smash, Las Vegas Night Owls, Nashville Chefs) that will play head-to-head matchups to chase standard points in their journey to qualify for the MLP Playoffs. This event will set the stage for the biggest moment of the city for the MLP Finals which will return to Central Park in July.
Check out their site to see when you’re favorite team is playing as well as the tickets that are available from Ground Pass, Courtside Pass, and VIP Pass which various perks depending on which one you purchase.
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PHOTO CREDIT | NBCU
PHOTO CREDIT | Macy’s
With one of the largest Summer holidays taking place next week, many of us have a number of activities that we will partake in for the 4th of July! Whether it’s a rooftop party, a backyard barbecue, or laying out on the beach - the options are endless! We tend to find ourselves taking in our local fireworks as well as those that are presented via Macy’s 4th of July Fireworks which will be live from the Brooklyn Bridge (that includes fireworks off this iconic bridge and 4 barges that are on the lower East River in the Seaport District)! If you’re watching via broadcast, you can catch them on NBC at 8pm ET (the encore presentation will air on 10pm ET) or stream it on Peacock!
For the 49th edition of this show there will be an array of acts prior to the big show in the sky which will include the Jonas Brothers, Eric Church, Lenny Kravitz, Ava Max, Keke Palmer, and Trisha Yearwood. This year’s event will be hosted by Ariana DeBose and the musical score for the fireworks is created by Ahmir Questlove Thompson and James Poyser.
This year’s show will have more than 80.000 shells, 30 vibrant colors and of course effects that will include state-of-the-art projection mapping on the Brooklyn Bridge. We all have our favorite pyrotechnic effects such as the crackling crown jellyfish, atomic rings, yellow and green sunbursts and so much more! The telecast will also celebrate the upcoming Milano Cortina 2026 Winter Olympic Games as well as the NBA’s return to NBC this Fall.
Clearly, this is a Summer tradition that has been enjoyed since 1976 in terms of Macy’s creating this spectacular event each year! If you are with us in the city, you’ll want to check our public viewing areas where you can see it in person as there is a sponsored lottery for free public viewing tickets. If you have yet to see it in person but are planning ahead to next year, you can begin planning now as it will be in its 50th year.
Read the latest issue of Athleisure Mag.
PHOTO CREDIT | Unsplash/Ray Shrewsberry
Entering your 60s presents a unique opportunity to embrace wellness with intention and wisdom. Most women at this age often discover that focusing on what truly makes them feel strong, mentally sharp, and comfortable in their own skin becomes a priority, redefining what women's fitness means for this stage of life.
The beauty of wellness at this stage lies in its simplicity. You don't need high-impact movements to see real benefits—small, consistent habits tend to create the most meaningful changes. A morning walk in fresh air, a nourishing breakfast prepared with care, or a few minutes of quiet reflection can set a positive tone that carries through the entire day.
Whether you're starting fresh on your wellness journey or looking to maintain momentum with existing healthy habits, these approaches can help you create a sustainable routine that honors where you are in life while supporting where you want to go.
Embracing physical activity can help support healthy aging and improve strength, balance, and mobility. For women over 60, low-impact options like walking or water aerobics are easy on the joints, making them particularly beneficial for those dealing with joint issues. These activities can also support heart health and reduce stiffness without being overly demanding, which is especially important for those managing medical conditions.
Muscle-strengthening activities are also crucial to have in your exercise routine. Light resistance training, yoga, or bodyweight exercises can help maintain muscle mass and keep the body strong and steady. These movements can help support posture, make daily tasks easier, and reduce the risk of injury. Installing a fitness app can help you stay consistent.
Joining a local wellness center is another option. For example, at the Wollongong-based health and wellness clinic SAVVY, their physiotherapists provide holistic, targeted treatment plans that support recovery, prevent injury, and optimize physical outcomes. Professionals and personal trainers help ensure your wellness approach supports your body's current capabilities while working toward your goals.
Mornings can set the tone for everything that follows. Waking up at a regular time and starting the day with light activity, for example, can help the body and mind feel more alert. Some women find that a few minutes of stretching helps loosen stiff muscles and improve circulation, while others prefer stepping outside for a short walk to breathe in fresh air and ease into the morning.
Creating a calming ritual—whether it's practicing deep breathing or simply enjoying a quiet cup of tea—can provide mental clarity before daily responsibilities take over. These morning practices don't need to be long or complex. The key is starting with intention and building a rhythm that feels both consistent and nurturing.
Caring for your mental and emotional well-being is important, too. While strength training and nutrition support the body, small daily practices can help calm the mind and ease emotional tension. Simple habits like journaling, practicing gratitude, or sitting quietly for a few minutes can offer a chance to slow down and refocus.
Building healthy relationships can also strengthen emotional well-being. Regular chats with friends, joining a community group, or participating in an online fitness coach-led class can help reduce loneliness and lift the spirit. These connections offer encouragement and remind women that wellness is easier when it's shared.
Eating well plays a major role in feeling energized and maintaining physical fitness. Meals built around colorful fruits, leafy vegetables, lean proteins, and whole grains provide the essential nutrients needed for strong bones and overall health. These nutrient-dense foods fuel the body while delivering steady energy that lasts throughout the day.
In addition to eating well, staying hydrated is just as vital. As people age, the sense of thirst may become less noticeable, so it helps to be more intentional about fluid intake. Drinking enough water can feel easier when it comes from a mix of sources. Soups, herbal teas, and water-rich foods like cucumbers or oranges can all contribute to daily hydration without adding extra effort.
Stress can take different forms, such as tense muscles, poor sleep, or changes in appetite. Calming activities may offer a simple way to help the body relax and reset, which is a crucial part of staying well. Deep breathing, gardening, or spending time outdoors, for instance, can bring a sense of peace and help quiet the mind.
Creative tasks can also offer relief from daily pressures. Engaging in hobbies like painting, writing, or listening to music can shift attention away from worry and encourage a more relaxed state. A few quiet minutes each day can help you feel more grounded and better prepared for the day.
Sleep can affect your energy, mood, and even the body's ability to recover after physical activity. As women age, however, getting consistent rest can become more challenging. That's why building a calming evening routine and following a regular sleep schedule becomes even more critical.
To support this routine, avoid screens before bedtime and choose relaxing activities instead. Gentle options like reading, listening to soft music, or taking a warm bath can signal to the body that it's time to rest.
In addition, keeping the bedroom cool, dark, and quiet can help create an environment that encourages quality sleep. With time, better rest can improve focus, lower stress levels, and greater physical resilience.
Building a wellness routine in your 60s is about creating good habits, supporting your health, and bringing balance to each day. Whether you're walking for strength, eating to nourish your body, or setting time aside to rest and reflect, every choice adds to your overall well-being and helps maintain your passion for life.
With consistency and care, wellness can become something older adults can grow into. Even small changes can lead to more energy, a better mood, and greater confidence in moving through each day.
PHOTO CREDIT | Wimbledon
The tennis season for 2025 continues on and all eyes are turned to Wimbledon which began Jun 23rd and will continue through Jul 13th! We’re looking forward to seeing our favorites hit the court as well as those that will become new favorites as well.
For those of us here in NY, we can enjoy the action by attending The Hill in NY which is in Brooklyn from Jul 11th - Jul 13th. Located on the banks of the East River in Brooklyn Bridge Park, fans have the ability to watch matches for free in an English garden setting - this includes signature floral strawberries and cream as well as tennis! Presented by American Express for opening night, Rita Ora will headline the night. On Sat and Sun, you will catch all of the action on Centre Court via a large screen which will broadcast the ladies’ singles and gentlemen’s doubles finals on Sat and the following day will have the gentlemen’s singles and ladies’ doubles! If you are interested in signing up, make sure to visit The Hill in NY.
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We're thrilled to kick off the Summer season with Chef Esther Choi who graces our cover. We have enjoyed seeing her on a number of shows on Food Network, whether she is participating in culinary competitions or hosting shows. We also enjoy having a great meal at her restaurants whch include Mokbar and GAHM that showcase Korean Cuisine that is filled with flavor and made with love. We wanted to know more about her; how she got into the culinary industry; how she embraced food entertainment; and upcoming projects that she is working on.
We also enjoyed spending time with her at our cover photoshoot at The Maybury in Hudson Yards to showcase some of our favorite must-haves to enjoy as we continue into the upcoming Summer season!
ATHLEISURE MAG: We had the pleasure of chatting with you last month when we first met and you spoke on how you came to falling in love with food. So, we’d like to know what was the first chef that you remember seeing that made you think that being a chef, could be a career?
CHEF ESTHER CHOI: Oh man, that’s a hard one!
AM: We know!
CHEF EC: You know what? I think for me, growing up not in NY which obviously, has a very strong obviously food culture – I grew up in a very, very small town in NJ and there was nothing like that where I grew up. So being in the food industry wasn’t very glamorous, but I grew up watching a lot of chefs on TV. So it was Jamie Oliver (The Great Cookbook Challenge, Jamie's One Pan Wonders, Jamie's Air Fryer Meaals), Bobby Flay (Beat Bobby Flay, Bobby's Triple Threat, BBQ Brawl), or Iron Chef Morimoto (Iron Chef Japan, Iron Chef America, Morimoto's Sushi Master) – these were the role models that I grew up with watching. Even as cheesy as it sounds, even chefs like Rachael Ray (Rachael Ray's Holidays, The Curse, Rachael Ray's Meals in Minutes) or Giada De Laurentiis (Giada in Italy, Giada Entertains, Giada at Home 2.0), these chefs on screen to me, were like real chefs! They were people teaching you how to cook on TV and to me, that was the chef world. I always imagined my career – I mean, back then I didn’t know that I wanted to be a chef. But, I always admired these people who were on TV and I could see a real career path in food. So, I think for someone like me in a small town and I think that this goes for a lot of people in America in general. You watch these screens and these chefs cook and compete and that makes a role model and a career path to have.
AM: Couldn’t agree with you more. Like you, growing up in an area that was not in the city and being able to enjoy the early days of Food Network, I remember countless episodes of watching Chef Morimoto who was our previous cover.
CHEF EC: Oh yeah – yay that’s right!
AM: Right and seeing all of these different chefs at that time, when those shows were on, I didn’t think of it as this career that I know it is now. When you think about culinary and what it can mean for a number of people who are navigating that, it’s a whole other level!
CHEF EC: Totally, exactly!
I mean, now that the food industry has become this idealistic, glamorous thing, for me and a lot of people now, they look up to people. That’s not to say that they didn’t do that back then as well! I feel like that’s what it was.
AM: When did you realize that you wanted to go to Culinary School and where did you go?
CHEF EC: I went to Culinary School in Manhattan at the Institute of Culinary Education (ICE). When I first moved to NY, it was because I knew that I wanted to be in food. That was when I decided that I wanted to have a career in food and I felt that going to culinary school was the fastest track to do that. By that age, I had already graduated college and I felt that I was already late to the game. You hear all of these stories like chefs working in kitchens when they were 15 years old! You hear all of these crazy glamour stories of all these chefs working at such a young age. So for me at 21, I felt like I was late in the game and I felt very rushed to catch up to the rest of the world in culinary. When I went to Culinary School, I realized that it wasn’t like that at all! There were so many people of different age groups, career changes, and even young kids that had just graduated from high school. So it was a very big mix of people in culinary school and I think that it was great to see people from various walks of life decide that they want to pursue food. It seems like a glamorous and passionate kind of career to have. So, when I did go to culinary school, I did quickly realize that there was a whole different world here and everyone has their own different career path.
Culinary School was one of those things that’s like continuing education. You can go at any age and it’s a short program too especially in Manhattan. It’s not like a college, it’s more of a program. You can literally do a whole culinary program and get your degree in 6 months in Manhattan.
AM: Woah!
CHEF EC: Yeah. It was a really good opportunity for me. I did the fast pass program in 6 months of school and I did 6 months of internship.
Yeah and lots of chefs, they didn't even go to culinary school. I know a lot of chefs have opinions about that. For me, it was a great, great thing. I never regret one bit of culinary school. It fast track teaches you everything that you need to know about the careers that you want in culinary. You’re not going to learn all of the skills that you need to know in that short period of time. But you will learn, for me – I didn’t know anything about this industry when I got there. For me, when I first moved to NY and went to culinary school, it was kind of a fast track to figuring out what I wanted to do. You find different careers in food. There are so many different kinds of food careers that you can have an culinary school gives you that perspective and teaches you about what is out there.
AM: That’s really cool.
When did you realize that you wanted to open your own restaurant?
CHEF EC: That dream, I have had for a long time. I have always wanted to be an entrepreneur since I was a kid. I was kind of one of those weird quirky kids who would sell candy on the school bus and I started working at a very young age at 14. I’ve always wanted to have a job and I always liked the idea of making my own money and being very independent. I always knew I wanted to be an entrepreneur and both of my parents were small business owners. I grew up going to their dry cleaners with my parents every day, seeing them run their business and their shops. So for me, I think it was always in me to open my own business or to be an entrepreneur.
Obviously, that solidified when I went moved to NY and went to Culinary School. I knew that I definitely wanted to own my own restaurant one day. So it was a culmination of all of those different things. Not only did I have this ambition to have my own business – I didn’t know it would be my own rant. I think that through having a culinary career later, that’s when I put 2 and 2 together and I knew that that was what I wanted.
AM: For those who have yet to enjoy Korean cuisine, what are the spices and foods that are indicative of it?
CHEF EC: For Korean food, it’s a really special cuisine that is filled with a lot of flavors that are fermented. You’ll find a lot of fermented flavors in Korean food which creates a lot of depth and umami. Things like Kimchi and Gochujang which is a Korean fermented chili paste and there is Doenjang which is fermented bean paste. Of course there is soy sauce and a lot of umami and depth of flavor and I think that that is what makes Korean food so special because there is that aging process because of the fermentation. It’s unlike any other cuisine where it takes a lot of experience. It’s not just a recipe that you can follow, right?
AM: Right!
CHEF EC: Korean food is really about that family taste – in Korean there is a phrase called Son-mat. Son means hand and mat means taste and it literally translates to hand taste which means that every chef or every grandma or every mother has their own flavor in their hands. There is no recipe to it. A lot of Korean food is like that where it’s made with the love that you put into the dish. That’s how my grandma taught me about food.
Growing up with my grandmother in South Jersey, she was the most amazing cook that I know and obviously because my grandma has her special flavors and the way that she creates dishes with local ingredients we had no access to Korean food – she grew her own Korean vegetables. She would take America produce and make it into Korean food. She did crazy things like that and she was ultimately my biggest inspiration and that is what I grew up with. I always thought it was the coolest thing ever and she taught me the way to love food and to express your love through food. It’s not just a family recipe or that she taught me step by step on how to do it. She taught me the way, the culture, and the foundation of where these foods come from. That is the thing. She taught me the philosophy of food. I carry that with me through everything that I do – whether it’s my menus, my recipes, but also the way that I run my business and the way that I treat my family and my friends. It’s a very emotional thing for me to be in food and to share this with other people.
AM: What is that process like for you when it goes into you bringing new items onto your menu? Is that always a major process or do you look to continue tweak various iterations?
CHEF EC: I am always looking to create something new and something fresh. It’s kind of like the curse of being a chef. You can’t just be stagnant and that’s why we love it! It’s the passion and creativity and chefs are artists ultimately. It’s like, honestly the bane of my existence as a business owner, but without that side of me, I’d never even have a business! I love it so much, but it’s also really hard to find inspiration and to be original at the same time. It’s just hard, but I have to find it. I try to find it in my daily life. Whether it’s finding inspiration in the small things – just like going to the Farmer’s Market every week and looking up different produce and looking at what’s new, new trends, and collaborating with other chefs or other artists. They don’t necessarily have to be other chefs. Collaborating with you for example during our shoot on the looks and stuff – that’s part of that process and there is creativity and I try to find inspiration in everything that I do. I can’t just do the same thing every day. That would also be a whole other curse! I’m just cursed in that way – like, I have to create for myself – it’s the only way that I can find inspiration.
AM: What do you look for when it comes to opening a new concept or even locations. Obviously, you have a number of locations here in the city as well as in Vegas. Are you constantly thinking of how you expand that world of Chef Esther Choi?
CHEF EC: Yes! So, I am always looking for opportunities and I think as an entrepreneur and I think that it is a whole other side of things that is separate from being a creative chef. As a business owner, you can’t just be creative all the time or else you will go broke! So my entrepreneurial side is always looking for new opportunities. Saying yes to opportunities and taking risks – you can’t stop taking risks because then you just die as a business owner and your business becomes stagnant. I’m always looking for the next thing and as hard as it is, it’s just chasing every opportunity and seeing what hits. It’s almost a numbers game. I just have to say yes to everything and one of those outcomes will always be a hit. To be honest, as an entrepreneur in order to be successful, you have probably failed that many more times!
AM: That’s right!
CHEF EC: It’s so awful! To succeed once, you have to fail 10 times.
AM: Exactly!
CHEF EC: For me, it’s my life was a failure and then that 1 time, it hit and it put me on the map. It’s always been that way for me. I don’t take failure as a downfall, I take it as a moment to realize, learn and to grow from those mistakes or those failures. To fail, you still have to keep doing it which sucks and it can be so heart wrenching and awful, but what else am I going to do – not do anything?
AM: 100%!
We were talking a bit earlier about the culinary landscape and the nuances that are involved. In addition to being a restaurateur, when did you realize that you wanted to go into TV as well? You have done culinary competitions and it was great to see you on Netflix’s Iron Chef: Quest For An Iron Legend and then hosting Food Network’s 24 in 24: Last Chef Standing. When did you realize that that was something that you also wanted in your portfolio?
CHEF EC: So, before I opened my restaurant, I worked in culinary production. I worked in magazines. You hear about chefs staging in different restaurants all over the world in Europe etc. But for me, I staged in a lot of different production sites. I staged at Saveur Magazine, I was an intern at Food Network and that became a full time position and I actually worked in the test kitchens there for 2 years after my internship. I also worked on a number of TV shows.
AM: Oh wow!
CHEF EC: I did a lot of research before deciding what I ultimately wanted to do. I love the world of food, food styling, production, magazines, and all of that. I really did like it, but it was a little slow paced for me. I really loved actually working in restaurant kitchens and that is what I ultimately ended up choosing in opening up my own spot. The production world and entertainment was a big part of my early chef career and it was a big motivation factor for me as well. Because when you work at the Food Network behind the scenes, you watch these incredible chefs and insanely talented people whether they are on camera or off camera – they were so talented. You’re talking about the 2% of the best in the world in this business. That is what I saw every day and it was such a huge motivation factor for me. If they’re doing it, I can do it too. It wasn’t like admiration like being star stuck – it was more, how can I become that? How can I be Morimoto – how can I be an Iron Chef? Do I want to work with the Iron Chef? No, I want to be the Iron Chef. That was a big inspiration for me in my younger years and that is why I set forth in doing the work, opening my own business, doing my own food, to ultimately go in and be on screens and to inspire other people too. I think that that was the plan for me and the goal to be that one day. I just had to take the steps that I had to take. For me, I did think that I could do it as well. So I just did it. Being around that in my younger years of my career, it made me so ambitious to want that as well since I was around it all the time. I think that it has a big impact on me. So after I opened my own restaurants and all of that, it just came naturally. I was in the entertainment world, I knew the steps that I needed to take to go into that world a bit more and it just naturally happened.
Now, here I am, a host of multiple shows! It actually is really hard and very different being a chef, an entrepreneur, an owner of restaurants – being a host – it’s a whole new playing field for me and it’s a skill that I have to continue to develop. I practice every single day. I don’t think that people realize how tough it is.
AM: It is a different beast. It’s about relatability in addition to having that domain expertise. I’ve done TV lifestyle segments as well as being on HSN selling collaborative designs and it’s a different hat.
CHEF EC: Totally different thing and skill set that has to be learned. Learning a new skill is always exciting for me whether I’m great at it or not – you can still learn! I’m learing.
AM: You never stop learning!
What are some upcoming projects that you have that you feel you can share with us that we can keep an eye out for?
CHEF EC: I think that people know me as a chef, a host, entrepreneur – one thing that I haven’t really succeeded yet on is the CPG world - Consumer Packaged Goods. I have been developing multiple products for years – I mean I try, fail, try, fail and it has been over 5 years since I have been trying to put out a product that is successful. That is a world that I am trying to navigate now. I have been working on an iced tea line.
AM: Refreshing!
CHEF EC: It’s a Korean iced teas all very organic, natural, naturally brewed and not using any chemicals or aspartame or anything like that. It’s very clean and low calorie. All from Jeje Island from Korea. I have been developing the iced tea line for quite awhile now – you can find it at my restaurants.
AM: Definitely want to check that out!
CHEF EC: I’m still not at a point where I can sell it from a big manufacturer. I am working on that.
I also have a sesame oil line that I have been working on it. Sesame Oil is a big part of Korean cuisine and I hope to create more awareness around Sesame Oil - to use it as a cooking oil much like olive oil. I want people to use it a lot more. I have been working on that and of course my Kimchi line – how can I not do that as it is a part of who I am! There are multiple different products that I have been working on and I hope I can get them on the shelves sooner than later.
AM: What do you want your legacy to be whether in general or in this space?
CHEF EC: Oh, that’s a tough one. I want to inspire the younger generation especially as an Asian-American female. I never had a role model to look up to that was like me. I had to kind of find it in myself. I want it to be a lot easier for the younger generation whether it is as a minority or as a female. I want to be a motivation to them to inspire them in their dreams and to be what ever it is that they aspire to be. I don’t want them to think can I do this because I'm not good enough or whatever? That should never be a factor in you accomplishing your dreams. I think I do have a lot of young fans that range from 8-13. That age range has been a big base for me and the amount of people that come up to me and let me know that their kid is a big fan of mine is really special because we are creating young minds. It’s about motivating them and inspiring them. They are the next generation. I really want to inspire them and to be inspired by them!
Every time a kid says that I inspire them and they watch me on TV, and they want to be what I am – that inspires me to want to work harder and to want to do better for myself. I just became a new mom and I want to be great for my little boy and I want him to be proud of me! I think that for me, that is my legacy. I want to inspire and be inspired by that!
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We had a great time having Chef Esther Choi on set with us for her cover shoot as well as finding out more about her world, her career, and upcoming projects. Our shoot includes looks that can be worn in Fitness, Out + About, WFH/Lounge, and Night Out.
FOOD PHILOSOPHY OVER EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION STYLIST + CREATIVE DIRECTOR Kimmie Smith | HMUA Felicia Graham + Toni Ann |
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FOOD PHILOSOPHY COVER EDITORIAL | STYLE CREDITS
FITNESS LOOK | PG 16-27 | NYON New York Yankees Moto Varsity Jacket | TRACKSMITH Van Cortland Singlet | WILSON Midtown Tennis Skirt | STELLA MCCARTNEY Sneak-Elyse Platform Sneakers | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace |
OUT + ABOUT LOOK | PG 28-32, 36 | SHWETAMBARI Balloon Blouse + Neena Maxi Skirt | ANDRE ASSOUS Anouka Espadrille Wedges | AIR AND ANCHOR Here Comes The Sun Necklace Set | KIMMIE VINCENT Beaded Agate Bracelets | SMART GLASS JEWELRY | Cube Gold Ring |
WFH/LOUNGE LOOK | PG 34-35 | SPLITS59 Ashby Rib Tank | SHWETAMBARI Printed Sera Pant | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | VONTELLE Ankara Aviators |
NIGHT OUT LOOK | PG 37-39 | SHWETAMBARI Beaded Top | LE LISI Ribbed Knit Dress | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | LAGOS Caviar Ring | ALEX SOLDIER Tear Drop Silver Earrings | VIRGINS SAINTS & ANGELS Ring | ELLARIA Necklace |
FOOD PHILOSOPHY COVER EDITORIAL | PHOTOGRAPHY CREDITS
SONY Alpha 7R IV, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, FE 50mm F1.4 GM Full-frame Large-aperture G Master Lens, FE 70-200 mm F2.8 GM OSS II Full-frame Telephoto Zoom G Master Lens with Optical SteadyShot, FE 90 mm F2.8 Macro G OSS Full-frame Telephoto Macro Prime G Lens with Optical SteadyShot | SIRUI Dragon Series Bendable RGB Panel Lights Set of 2 of B25R*2 Kit + DJ280 |
Our cover editorial took place at The Maybury in Hudson Yards, which is a great neighborhood that is always filled with options in terms of galleries, eateries, workout centers and more. We took some time to chat with Phil Lavoie, COO of Gotham Organization. He talks with us about the firm, the building, its amenities and more.
ATHLEISURE MAG: Before we delve into The Maybury, tell us about the Gotham Organization and the kinds of projects you’re typically involved in.
PHIL LAVOIE: Gotham Organization is a fifth-generation, family-owned real estate development firm with more than 112 years of experience shaping New York City’s skyline and neighborhoods. Driven by a deep-rooted commitment to quality, innovation, and community, we specialize in developing and managing mixed-use properties, encompassing residential, commercial, and institutional spaces.
AM: Hudson Yards is one of our favorite parts of the city, and it’s exciting to feature The Maybury on this cover shoot. What can you share about its design and the architects behind it?
PL: The Maybury makes a bold statement in the heart of Hudson Yards. Designed by the renowned Handel Architects, the building stands out with its sculpted brick-red metal façade and expansive floor-to-ceiling windows, forming a dramatic and modern profile. Inside, the design strikes a more serene note, with high ceilings, luxury finishes, and an inviting palette of natural textures. The result is a harmonious blend of architectural sophistication and warm, understated elegance.
AM: Can you walk us through the amenities at The Maybury, including common areas, wellness spaces, terraces, and more?
PL: The Maybury features over 20,000 square feet of meticulously curated amenities designed to enhance everyday living. Highlights include a 45th-floor cocktail lounge with panoramic skyline views, opening onto sweeping outdoor terraces ideal for entertaining or relaxing. Wellness offerings include a cutting-edge indoor/outdoor fitness center and a yoga studio. Additional conveniences include a 24-hour attended lobby, a secure package room with and exclusive access to Gotham Living concierge services—all designed to deliver comfort, ease, and sophistication.
AM: What kind of community events do you offer for residents?
PL: We believe that true luxury extends beyond beautiful spaces—it's about fostering a sense of belonging. Our thoughtfully curated resident programming encourages meaningful connections through events like “Sip the Sunset,” a DJ-hosted terrace happy hour; “Cardio Power Hour,” an energizing group fitness session; and “Bloom & Brush,” a creative floral painting workshop. These experiences bring neighbors together and activate our spaces with energy and purpose.
AM: Tell us about the GothamCard Perks.
PL: The GothamCard is our exclusive perks program that connects residents with the best New York City has to offer. From priority reservations at top restaurants and discounts at boutique fitness studios to invitations to private events, GothamCard Perks extend the luxury lifestyle beyond the building itself. It’s all about giving residents insider access to curated experiences throughout the city.
AM: When did The Maybury open, and what types of residences are available?
PL: The Maybury opened its doors at the end of 2024 and offers 453 residences, including a mix of studio, one-bedroom, and two-bedroom apartments. Among its offerings is “The Collection” — an exclusive suite of luxury residences spanning floors 35 through 45. These premium homes boast soaring ceilings, high-end condo-level finishes, and breathtaking panoramic views of Manhattan, tailored for those who appreciate exceptional design and elevated living. The building also features 28 Abode by Gotham units—efficiently designed micro-units ranging from 315 to 350 square feet. Each Abode includes built-in Murphy beds, integrated storage, luxury finishes, and generous ceiling heights, combining smart design with refined comfort.
AM: What in-unit features should potential residents know about?
PL: Each residence is designed to condominium-quality standards, featuring quartz countertops, premium panelized appliances, high ceilings, and stunning views of the city and river. Residents also enjoy full access to the building’s extensive amenity package and lifestyle programming.
AM: What services does the concierge offer?
PL: Our full-service concierge is dedicated to making daily life as seamless as possible. From move-in assistance to everyday needs like package management, dog walking, and home care coordination, the concierge is here to support every aspect of our residents’ lifestyles.
AM: Tell us about the Residents App.
PL: The Gotham Properties Residents App puts convenience at residents’ fingertips. It allows users to pay rent, book amenities, RSVP for events, request maintenance, and access exclusive GothamCard perks—all from one easy-to-use platform. It’s designed to enhance connection and simplify life at The Maybury.
AM: What are the benefits of living in Hudson Yards?
PL: Hudson Yards is one of the most dynamic neighborhoods in NYC. Living at The Maybury puts residents steps from world-class dining, luxury shopping, iconic cultural destinations, and green spaces like the High Line and Hudson River Park. The neighborhood is also a hub for leading employers and offers seamless transportation options—making it ideal for professionals.
AM: Can you tell us about the Covenant House partnership and their presence in The Maybury?
PL: Our collaboration with Covenant House—a nonprofit focused on supporting youth facing homelessness—is a vital part of The Maybury’s community mission. Their office that serves as an administrative hub for their international services is located within the building. We’re proud to host and support such an impactful organization and its work in the broader Hudson Yards area.
AM: Are there any upcoming Gotham Organization projects we should know about?
PL: Yes, we’re excited to move forward with Monitor Point, a mixed-use waterfront community in Greenpoint, Brooklyn. In partnership with the MTA, Greenpoint Monitor Museum, and the Department of City Planning, Monitor Point will generate significant civic and community benefits focusing on mixed-income housing, attractive public open space, sustainable design, energy efficiency, employment opportunities, and economic mobility. The development is poised to transform the Greenpoint waterfront into an intergenerational mixed-use income community.
IG @gothamorg
Read the MAY ISSUE #113 of Athleisure Mag and see FOOD PHILOSOPHY | Chef Esther Choi in mag.
A busy day at work can bring a mix of meetings, tasks, and travel. Having the right tools within reach makes things smoother and less stressful. For professionals who are always on the go, choosing what to carry each day can make a big difference.
This article shares helpful everyday items that support organization, comfort, and productivity. These essentials are easy to carry and easy to use. Even someone new to a fast-paced job can benefit from building an effective everyday carry kit.
Let’s take a look at what’s worth packing in your daily bag.
Start with a bag that’s comfortable and holds everything you need. It should have enough space for a laptop, charger, notebook, and other small items. Backpacks are great for comfort, especially if you walk or commute often. Messenger bags or laptop sleeves work well for a cleaner look.
Pick one with pockets to keep things easy to find. Look for sturdy material, and if you’re often outside, a water-resistant bag can protect your things from the weather. The right bag lays the foundation for a well-organized everyday carry kit.
A small folding knife is a helpful tool to carry. It can be used to open boxes, cut string, or handle small tasks during the day. Many people don’t realize how useful it can be until they need it.
In places like Laos, carrying a basic knife is part of everyday life. People often use it for work or chores. A good everyday carry knife is compact, safe, and easy to store. A multi-tool knife is even better because it includes extra features like screwdrivers or bottle openers.
Always check local laws before carrying a knife. Make sure the blade locks safely and is simple to use. Some people prefer belt carry, while others go with pocket carry, depending on comfort and access.
A lightweight laptop or tablet is often part of the job. It should have a strong battery and start up quickly. This helps when working in between meetings or while traveling.
A few extra items can help, too:
● A power bank for charging on the go
● A short charging cable
● A wireless mouse for comfort
● Earbuds for calls or quiet moments
These don’t take up much room but come in handy during a busy day. If your bag has a tech pouch, it’s even easier to turn these into part of your regular pocket carry setup.
Even with apps and laptops, a notebook still has a place. It’s great for jotting down quick thoughts, sketching ideas, or writing a to-do list. You don’t need anything fancy—just something small enough to carry around.
Some people like smart notebooks that let you scan pages and save them on your phone. But a regular pen and paper work just as well when you need to write fast.
It’s easy to forget food and water during a packed schedule. A reusable water bottle can keep you hydrated, especially on long days. It also helps cut down on buying bottled drinks.
Healthy snacks like granola bars, trail mix, or fruit slices give you energy between meals. They fit in your bag and help you avoid junk food when you’re hungry. You can also slide one into a side pouch or jacket pocket as part of your belt carry or quick-access items.
Freshening up during the day can boost your confidence. A few small items can help you stay clean and prepared:
● Hand sanitizer or wipes
● Mints or gum
● Deodorant or face wipes
● A small brush or comb
These items are easy to carry and useful after lunch or before a surprise meeting. Many of them fit neatly in the outer pocket of your bag or even your pocket carry.
Running out of battery can slow you down. That’s why a reliable charger and cable are must-haves. A wall adapter helps when you find an outlet. If you carry several devices, a charger with more than one port can save space.
Keep a small case just for charging tools. That way, they stay organized and easy to grab when needed.
Meeting new people happens often, even in unexpected places. Whether it’s a business event or a casual chat, being able to share your details quickly is useful.
Business cards still work well, but apps and QR codes are also good options. Pick a method you like and keep it ready so you don’t miss chances to connect.
It’s easy to forget your badge or key when you’re rushing. Keep these in the same spot every day. A cardholder or clip inside your bag can help keep things in place.
If you go to different offices or buildings, make sure your setup holds everything you need without digging through your bag.
Minor issues like a headache or small cut can distract you from your work. That’s why a few simple items can be useful:
● Band-aids
● Pain relievers
● Blister pads
● Allergy pills
Keep them in a small pouch so they’re ready when needed. They don’t take up much space and can save your day.
Everyday carry items should help you feel ready and confident. A few small tools can make a busy day easier to manage. They keep you prepared for both planned tasks and surprises.
Think about what your day usually looks like. Then choose items that match your routine. Carry what makes sense for your work style. Over time, you’ll know what to keep and what to skip as your everyday carry kit becomes more refined.
As we close out the month of May, we're looking ahead to June which is filled with a number of events that includes NY's 3-day music festival - Governors Ball (Jun 6th - 8th), Bar Convent Brooklyn a trade 2-day event that showcases the spirits and hospitality (Jun 10th + Jun 11th) as well as the Summer Fancy Food Show (Jun 29th - Jul 1st) - another trade event that allows us to connect and sample foods from brands that are new to market as well as those who we have enjoyed previously.
We have always enjoyed covering Governors Ball as this music festival takes place in NYC that kicks off the Summer in many ways. This festival takes place in Flushing Meadows Corona Park in Queens. What makes this festival unique is that over the course of the 3 days, you have a number of genres of major acts such as Hozier, Olivia Rodrigo, T-Pain, and Benson Boone. But you will also find up and coming artists or those that are on the brink of being names to know that may be new to you!
With phenomenal music scheduled, it's also a great time to take in activations that are available as well as food and beverage vendors that give a depth of variety across dietary lifestyles. It's one of those events that you definitely feel the music community and there a number of memories that are built during this time of year. Last year [Editor's Note: you can check our our pre and post coverage], we enjoyed SZA who was the final act for this festival and we were mesmerized with her performance. We can't wait to see this year's acts and in our JUN ISSUE #114, we will share with you what we saw and will also share interviews with you as well.
IG @govballnyc
PHOTOGRAPHY CREDITS | Governors Ball/Paigge Warton
Read the MAY ISSUE #113 of Athleisure Mag and see GOV BALL 2025 in mag.
We always look forward to making our way to Brooklyn for Bar Convent Brooklyn [Editor's Note: Check out our pre and post coverage from last year] which takes place at Industry City where we are able to sample an array of spirit brands on Jun 10th and Jun 11th. This trade/industry event brings the spirit and hospitality industry together within their tradeshow format as well as a number of parties, educational seminars, tastings and so much more!
Over the past few years, we have truly enjoyed getting to know about a number of brands, meeting creators of various spirits, and of course meeting mixologists who create craft cocktails at some of the world's best bars. Next month, we will share events we attended in Brooklyn as well as in the city and conversations, 1-on-1 tastings, spirits and more that took place over this jammed 2-day period.
PHOTOGRAPHY CREDITS | Bar Convent Brooklyn
Read the JUN ISSUE #113 of Athleisure Mag and see BAR CONVENT BROOKLYN in mag.
Sometimes, you want to connect with your friends and family and have beverages on hand that allow you seamlessly enjoy yourself without having to create a cocktail. Cutwater allows you to have a variety of quality drinks that you can enjoy out of the can and should you use choose to play bartender, they become great bases that can be added upon! We have enjoyed drinking these canned cocktails as well as attending a recent dinner where we got to explore the flavors as well as how they pair well with other dishes. We took some time to sit down with
Gwen Conley, Cutwater's Head of Innovation and Global Expansion to see more abu tthe brand, what her role is, how they decide the beverages that we enjoy from season to season and more!
ATHLEISURE MAG: Can you tell me about your background and how you came to Cutwater?
GWEN CONLEY: You could say my career’s been a bit of a wild ride—in the best way. I started out with a biology degree, a chemistry minor, and some master’s work in botany, thinking I’d end up in a lab or a classroom. And I did—for a while. I’ve been a biology teacher, an environmental chemist, a microbiologist, and even led a flavor panel at Ball Corporation. Eventually, all roads led to Cutwater, where I first came on board as Director of Quality and Innovation. Now, I’m Head of Innovation and Global Expansion, which basically means I get to dream up new spirits and canned cocktails, explore global markets, and make sure everything we put out reflects the best of what we can do. Along the way, I’ve judged at the World Beer Cup and GABF, and I teach sensory, microbiology, and beer & food pairing courses at UCSD and the American Brewer’s Guild. I even co-authored Beer Pairing: The Essential Guide from the Pairing Pros. At the end of the day, I just really love what I do—and I’m always chasing the next flavor, the next idea, the next adventure.
AM: What is the Head of Innovation and what does this role entail?
GC: As Head of Innovation & Global Expansion at Cutwater, I wear a few different hats—all focused on driving growth and pushing creative boundaries. On the innovation side, I lead the process of bringing new products to life, from concept to shelf. That includes creating unique canned cocktail formulations, managing sensory programs like food pairings and tastings, and overseeing flavor education initiatives. So far, I’ve helped bring more than 25 canned cocktails to life, alongside over 20 core spirits developed by Yuseff, me, and the team—with quality and creativity always front and center.
I work with our distributors and retail partners to help bring Cutwater to new markets, and I collaborate closely with marketing to make sure the story we tell emulates the product inside the
can. I also helped build our quality lab from the ground up and lead a team focused on constant improvement. At the heart of it all is a love for great flavor, thoughtful innovation, and making products we’re proud to stand behind.
AM: Tell me about the Tasting Room & Kitchen.
GC: Cutwater’s Tasting Room & Kitchen is home to our distillery and award-winning spirits portfolio, which includes whiskey, vodka, gin, rum, tequila, and liqueurs—some of which are featured in our canned cocktails. Since opening in 2017, we’ve become one of San Diego’s top distilleries and a go-to destination for both locals and visitors.
It’s not just a place to sample our lineup—it’s also a hub for innovation. We often test new product ideas here before launching them on a national scale. Throughout the year, we host seasonal events with curated food and drink menus to help guests celebrate in true Cutwater style.
AM: From start to finish, what is involved and what is the timeline regarding bringing a new flavor like Spicy Mango Margarita?
GC: Every new Cutwater cocktail starts with a spark of curiosity—what’s trending in the beverage world? What are our fans craving? Where’s the white space for something that hasn’t been canned before? From there, we get to work, experimenting with ingredients and dialing in the flavor until we’ve got something we’re excited about.
Next, we take it to the real test: our Tasting Room & Kitchen. It’s where we serve up these early concepts and listen closely to guest feedback. That input helps us refine the recipe and decide whether it’s ready for a bigger stage. If it makes the cut, the cocktail moves into final production and gets packaged for distribution—sometimes starting local, other times rolling out nationwide.
AM: We enjoy your Ranch Water Lime, Strawberry White Russian, and Whiskey Sour. What are your 3 go-to cocktails that you like from this line that we should have in mind?
GC: That would be like choosing a favorite family member! Right now, I will say that I am really loving our new Spring & Summer launches– Spicy Mango Margarita, Lemon Drop Martini, and Gin Collins – they are perfect for summer sipping and make hosting your friends and family a breeze.
Now, I can get creative with how to personalize the cocktails at home with fun garnishes like an umbrella!
AM: Why do you think that the canned cocktail market is so hot?
GC: People’s lives are full—and when it’s time to unwind or get together with friends, most 21+ drinkers don’t want to play bartender or buy a bunch of ingredients they’ll use once. Canned cocktails offer an easy, consistent option that still feels like a treat. When they’re made right—with real spirits, real ingredients, and real attention to flavor—they’re more than just convenient. That’s what we focus on at Cutwater: making sure what’s in the can actually delivers, every time.
AM: We have yet to try your Spicy Bloody Mary and you guys are always introducing new flavors - how do you decide what stays in the ongoing line versus those that are brought in and out?
GC: It’s a mix between art and science. We look at what is performing well now, but also forecast what we think will be popular in future to try and strike the right balance.
AM: Are there any new launches that you can share with us?
GC: We’re always exploring new ideas and listening to feedback from our fans. Innovation is in our DNA, and we love surprising people with fresh takes on classic cocktails. Be sure to follow us on social (@cutwaterspirits) for the latest updates—you never know when your new favorite might launch next!
PHOTOGRAPHY CREDITS | Cutwater
Read the MAY ISSUE #113 of Athleisure Mag and see IN THE SIP in mag.
Renovations aren't restricted to a time of year, you're either wrapping up one that started in the Spring or you're thinking of one you want to take on before the fall/winter holidays. We took some time to sit down with Keith Bynum of HGTV's Bargain Block who knows about the power of changing things up in your home. We wanted to find out how he got into this career, becoming a TV personality, his partnership with American Standard, a giveaway they have which can take your home to the next level, and what we should keep in mind when we begin thinking about upgrading our home!
ATHLEISURE MAG: What led you to working in home renovation and design?
KEITH BYNUM: Both of my parents were teachers, and each year we expanded our home, which sparked my passion for home improvement projects from a young age. As I got older, I discovered a deeper interest in the home renovation space.
AM: How did your work in this area bring you to HGTV?
KB: I was featured on an episode of Tiny House Paradise back in Colorado. After that, I heard from an interested producer, but it was a few years later before I really considered the idea of a show. By then we had moved to Detroit and started flipping homes here, so that’s how the idea for Bargain Block became a reality.
AM: What do you enjoy renovating?
KB: Everything! I love a challenge, whether it’s improving a floor plan for more functional living or a design challenge that turns a house into a home. Right now, we are doing some really fun client projects that have some beautiful custom millwork. I always enjoy working with wood and natural products, they just bring so much warmth to a space, and I can really maximize the space with custom build outs.
AM: When it comes to renovating, is there a checklist or things that should be kept in mind when you're thinking about taking on this journey?
KB: When it comes to renovating, I always recommend starting by thinking about how you actually live in the space day to day. Does the layout make sense? Do your fixtures support your lifestyle? The best designs don’t just look good—they work hard for you and your family.
Budget is obviously a very important element, as well. You want to have a plan in place before you begin so that you take on the right scope of work to fit both your needs and your budget.
From there, focus on timeless elements that balance both form and function. For me, it’s not about chasing trends–it’s about choosing pieces that will stand the test of time. That’s why I turn to trusted brands like American Standard. Their products are designed with real life in mind—especially for busy households that want spaces to be both beautiful and built to last.
AM: What are things to avoid when you are in the renovation process?
KB: Scope creep is really common but can sideline a project if you take on too much. Try to define what the project is and stick to that scope of work. So much of a good design is in the details and quality and taking on too much will compromise those elements.
AM: We spend a lot of time in our kitchens and bathrooms, what are elements that are worth spending more money on and what can be items that we can spend less of our budget on while still making a maximum impact?
KB: We spend so much time in our kitchens and bathrooms, and these are the rooms that work the hardest in a home. That’s why I always say: you don’t need a full renovation to make a big impact. Small, thoughtful upgrades can go a long way. A fresh coat of paint, peel-and-stick wallpaper, or swapping out hardware and fixtures can instantly elevate the space without blowing your budget.
That said, there are a few areas where it is worth spending a little more. In the bathroom, people often overlook the toilet—but it’s something you use every single day. The Champion Toilet from American Standard is one of my go-tos because it’s powerful, reliable, and virtually clog-free, so you never have to worry about a surprise clog disrupting your routine. It’s one of those upgrades you’ll appreciate more than you’d expect.
In the kitchen, I recommend investing in a high-quality faucet. The American Standard Studio S Dual-Spray Kitchen Faucet is one of my favorites—it combines sleek design with functionality which is perfect for busy households and keeps things cleaner, especially when you're cooking. It’s a game-changer you’ll use constantly.
So, splurge where it counts—on the pieces you interact with every day—and be creative with the rest. That’s how you get the most impact for your investment.
AM: We also spend significant time in our home office. What are some tips that you have in making this space one that we want to work from?
KB: I love designing home offices that have a ton of natural light and warm elements like moody paint colors, built in desks and shelving, and thoughtful storage. An office that’s warm and inviting (and tidy) is the perfect inspiration to get to work!
AM: You have partnered with American Standard - why is this synergistic and what does this partnership look like?
KB: In my work, I focus on creating stylish
ish and convenient spaces that reflect real-life needs – and that is exactly what American Standard has been doing for 150 years. Their high-quality fixtures make it so simple to integrate personality and functionality into any home.
As a home renovation expert, I know how tough it can be to achieve the dream of homeownership and American Standard does too. In recognition of the obstacles that can stand in the way of home ownership, and as a token of appreciation to those who have turned to American Standard, the brand introduced the 150th Down Payment Contest – where a total of $150K will be awarded in down payment assistance to help 10 individuals take the next step toward homeownership. Visit americanstandard.dja.com/story to learn more on how to enter!
AM: What are some upcoming projects that you can tell us about?
KB: I’m excited to be teaming up with American Standard to celebrate their 150th anniversary. As part of the celebration, they’ve launched the 150th Down Payment Contest, offering $150,000 in assistance to help 10 individuals take the next step toward homeownership—an initiative I’m incredibly proud to support.
No announcements for Bargain Block right now but keep on the lookout!
Follow me on Instagram to keep up with all that is happening, HERE, and check out all the details on the American Standard giveaway at americanstandard-us.com.
IG @keithbynum_
PHOTOGRAPHY CREDITS | Keith Bynum
Read the MAY ISSUE #113 of Athleisure Mag and see RENO TIME | Keith Bynum in mag.
We've all enjoyed a number of our favorite shows that recently wrapped from their fall premiers and we're now in the Summer portion of the season with an array of shows to watch. One of those shows is NBC's America Ninja Warriors which will kick off S17 on Jun 2nd at 8pm ET. Hosted by Zuri Hall, we wanted to catch up with her to talk about her career as a journalist and host. You can see her on the network's daily celebrity show Access Hollywood, E! Live From the Red Carpet as well as Miss USA and Miss Universe competition shows. We wanted to talk with her about her work, Awards Season, and how she navigates the balance between a career and mental health.
ATHLEISURE MAG: It is so great to chat with you again as we spoke a few years ago.
ZURI HALL: Oh I remember you!
AM: Great – well I love that we’re fellow Midwest girls, attended Big Ten universities -
ZH: Big Ten all day baby – let’s go!
AM: Exactly! It’s so phenomenal to see how you continue to navigate through your career and I always love your IG feed as the outfits are always on point. What you wore recently to the Met Gala, Bishme is a genius and we had the pleasure of attending his NYFW show a few seasons back – your look was truly a moment.
ZH: He’s so good, right? He is always the sweetest soul too. He is so humble but his talent!
AM: It’s next level without question and of course, you killed it again which is never a question.
ZH: I mean, he did take it to the next level!
AM: Without a doubt, but then there is also the Zuri factor – you know how to wear a look!
ZH: Thank you!
AM: I’m glad we’re able to connect again and to talk about all the things that you have going on.
ZH: Thank you and I’m glad we get to chat again.
AM: When you look back at your career and all of the things that you have been able to do at this point, did you think that you would be in this space that you are in right now?
ZH: Honestly, yeah – it was always kind of the vision! I mean, I know that some people are always tempted to demure and say that they don’t know how they got where they are. But I kind of meticulously planned and worked towards getting here since I was a kid. Honestly, I always knew that I wanted to be in Hollywood and in entertainment and I knew that at the age of 6 or 7. In Junior High, that is when I aggressively pursued it. Every choice that I made outside of academics was to kind of lay down the foundation for the future career. All the activities I chose from theater workshops, trying to get a commercial agent from Toledo, Ohio – so this was always the plan. But I think that this is what leaves me also humbled and in awe of what God can do. Because for better or for worse and with all of the ups and downs, being this little girl from Toledo to make it to where I am and to live this life that I have always dreamed of against all odds, I am very very blessed.
AM: I enjoy Access Hollywood and watching it when I’m traveling or prepping for a project. What do you enjoy about being part of this show?
ZH: Ooo Access Hollywood what I can say that I love and appreciate most is that they are family now! I love my co-hosts, I love our team, our Executive Producer Mike is incredible, and there is a team of Supervising Producers. Everyone is just on board with the vision and we all work together not to just make the show work, but to support one another in each person’s personal endeavors and our personal ventures, as well as professionally. It feels like an environment where everyone wants to see everyone win. It feels good to wake up every day and to go to work and I know that everyone doesn’t always get that lucky and I haven’t always worked in places where I could say that. That’s a big blessing and I take a lot of pride in the fact that we center around celebrity news and entertainment news, but we very much so pride ourselves on being seen as friends to people that we speak to – so it’s very welcoming and warm – a safe space.
AM: That’s what I love about it!
ZH: That’s what I love about it too! I couldn’t do it otherwise.
AM: What is your process in terms of preparing for interviews like this? How do you make sure that you are getting out those conversations that you are looking to achieve?
ZH: You know when I am going in to do interviews like this, we have incredible producers that do research on the front end. I’m talking about that we have so many people on any given week and it’s a lot to keep up with. Our producers, they cover us. They give us the help that we need to have.
What I most pride myself on is really prioritizing thoughtful questions and thoughtful conversations. I want people to feel safe in talking with me. I said this on a podcast recently with a dear friend of mine who has a podcast called Why Not Me with Mike Jackson from Get Lifted Productions. I was saying that I have always prided myself on not being a gotcha journalist and after 10 years in Hollywood – 10 years at NBC Universal, I’ve started to feel the dividends. I have a rapport with all of these incredible actors and musicians. They know me and they see me. They come and they want to talk because they know it's a safe place where they will be able to say what they need to say and they can trust that it won’t be taken out of context. They are comfortable and funny enough, they may even share more because they are comfortable to share. Joining Live from E! as the Red Carpet host, from my first season ever, one of the biggest things has been the way that I have asked the question around fashion. Everyone has said, “oh, we notice that you ask how do you feel in this look or how are you feeling in this look,“ and I think that that just speaks to my approach. I think fashion can be feelings and it can be hard to get in touch with my feelings over the years, so I try to bring that to my interviews. That is what I try to bring in – the emotions, the heart, and I hope that whoever is speaking with me that they feel the connection with me and I trust that it will allow the viewer to connect with them so much more. I just look at myself as hopefully a safe platform or vessel as a way for them to be able to share their message or their story.
AM: I mean watching you there is always warmth and authenticity, and a genuine curiosity to your style as a journalist. Regardless of whether you’re on the red carpet doing an interview, or being on Access Hollywood, and then you have American Ninja Warrior which I love that show! It’s back for another season – how did you get attached to it and what was it about this show that you wanted to take this on within your portfolio?
ZH: I can’t believe – you know I’m getting up there when I have to say, what year is this for me on this show? We had the regular seasons and then we had the COVID years and so it throws it off because we batched 2 seasons. There was a lot going on then, okay?
AM: You made it work!
ZH: Right? I will never forget my first season, my rookie year I was over at E! News. I think that I had just turned 30 and it was a new chapter in my life. This was the biggest show that I had ever gotten to this point. When I got the call that I got the position, I knew that my life was going to change and I don’t say that to be dramatic – I just felt it and it absolutely has. The reason that I was most excited to sign on to American Ninja Warrior, the show is just fun, it’s awesome, it’s big, and it’s buzzy. These athletes are incredible with what they do and I have always watched in awe. So to now realize that I was going to be part of it, it was just really humbling and exciting. Then, when I got into the show, I fell in love with the community of ninjas so quickly and I really prioritized building friendship with them on the sidelines even when the cameras were not rolling. Interacting with them on social and on IG all year around and not just when we are filming. We built that trust with one another so quickly. The biggest compliment that any one of the ninjas can give me is when they get to the sideline and they say, “Oh my gosh, I have been dreaming of getting to the sideline when I finally get to interview you,” because it just means that they finally got to run through the course. So for me to be part of the ninja experience and for them to be just a kid at one time and now they’re old enough to compete and finally they get to compete, and then they get what they say is their “Zuri interview” that really means something to me. I’m usually the first person that they talk to after they hit a buzzer and they’re excited or go down early or their run ends in a way that they hadn’t hoped for and they’re devastated. Sometimes, there are a lot of tears. I take a lot of pride and responsibility in being able to show up for them emotionally or in whatever way they need – whether it’s a hug or a, “I hope I see you next year” so they have that encouragement and don’t quit or give up. Sometimes it’s let bring the family in ASAP because you need your mama right now. I just take pride in being that emotional support on the sideline for the ninjas. That’s my favorite part.
AM: It’s crazy because we had Jessie Graff as a cover a few years back for our AUG ISSUE #20 in 2017 and to have her styled in couture gowns and doing stunts – it’s not something that I will forget for a very long time. I mean what is life and that’s why I love this show as she was doing things I could never do, but you can see the training, athleticism, art, creativity, and pride!
ZH: Yeah! That’s incredible! I love Jessie. She’s the OG for real – for real!
AM: Exactly!
ZH: What’s so cool about the show is how it is a springboard for people’s careers! People have Ninja Gyms across the country. Jessie is in Hollywood doing all of these incredible stunts and stunt work on Wonder Woman and other big blockbuster films! Ninja really does launch people into the next chapter of their careers.
AM: It truly is special!
What can we expect from this season?
ZH: This season is S17! It’s super special because it’s premiering on my birthday! So if you want to celebrate with me, you guys need to tune in on Mon Jun 2nd on 8pm Eastern on NBC of course and you can see it the next day streaming on Peacock. I think that the biggest thing that I am excited about for this year, it’s all taking place in Vegas. Normally, you would see us in different cities across the country which is really special. But for the first time ever, we’re doing qualifiers, semi-finals and national finals all in Vegas which I
think is really interesting too because it allowed for the Ninjas to have this adult summer camp! We all descended upon Las Vegas to create this magic in this chunk of time. For all of the Ninjas, the production team, us as the hosts – we were all there together for all of that. It was really fun and beautiful and allowed us to buid this sort of momentum and spirit. We didn’t have this starting/stopping and new city cycle as in previous seasons. So that was really cool and also, the finals are nuts! We’re doing the side-by-side races and the head-to-head races and there is a new bracket style tournament for this season as well. That’s what’s going to determine the Ninja Warrior Champion right? So I think that the bracket style is really kind of like raising the stakes. It’s feeling very – Ninja Warrior is a sport and as each season progresses, you can see it coming together in a way that you could see where this has come to head to the 2028 Summer Games [Editor’s Note: For LA28, a Ninja Warrior-style obstacle course will be part of the Summer Games making their debut in the Modern Pentathlon portion of the program]. It’s true athleticism and it’s going to be fun to watch. It’s going to be a different viewing experience then what fans have seen before. The stakes are crazy high and to think that some of our Ninjas could be winning gold medals someday because of the Olympics play, it’s bigger than ever!
AM: That is amazing and then once again, you have such a medley of things that you do. I have enjoyed seeing you at the pageants as a host. That is such an amazing world and I started to know more about it when I had the opportunity to style Miss America 2019 Nia Franklin as well as Miss Ecuador Universe 2018 Virginia Limongis for projects. Seeing you on that platform was yet another level. What do you like about being involved in those shows?
ZH: That is such a great question! What do I love about being part of those shows? I love the pageantry, the poise, I love glam of it all. I love a little glam moment. I am so night and day as the Gemini that I am. What’s great, is that I can only fully appreciate hosting a show like Miss Universe of Miss USA because I get to pull up in my sneakers and my jeans and host a show like America Ninja Warrior. I need both. Because I very much so live in sneakers and jeans, but in that 15%, I’m going to give you glam ok?
Miss USA and Miss Universe has been a great opportunity for me to be able to do that! The women are just so brilliant and just so beautiful – the least beautiful thing about them is how they look which is saying a lot because those women are stunning. They are so smart, they have incredible human interests, from philanthropy, to non-profit causes, to raising awareness on Mental Health or children living in poverty. I am just so inspired by them and that competition is not easy – those competitions are a grind! I have so much respect for the pageant world and that is something that I have come to after hosting this show. I didn’t grow up in pageants and now I have such an appreciation and respect for it. So it’s really fun and it’s really fun to play dress up on a superficial level too! It’s just wearing those gowns, those sequins, more, is more and nothing is too much in a space like that. It’s a lot of fun.
AM: When you’re doing the red carpets, we just came off of Awards Season, it’s a big run and this year it was compounded with the LA fires – I can’t even imagine the navigation around that. How do you approach that hectic time of the year?
ZH: Ooo Awards Season! I approach Awards Season with a lot of intention and a lot of calm before the storm. I intentionally carve out a lot of calm leading up to Awards Season because I know after the clock hits midnight, it’s a New Year and we’re hitting the ground running with the Golden Globes and it’s not going to stop running until after the Academy Awards. That is 3 months of grind for me.
This year as I mentioned, stepping into this new position – in the main position for Live from the Red Carpet on E! and the carpet specials, I took it all the more seriously! I have always taken it seriously. It’s really about the holidays for me being about rest, it’s research, I’m celebrating Christmas, I’m celebrating New Years Eve, but I have a research packet as thick as a Bible with all of the films, the nominees, the categories, the storylines we’re following throughout the season and doing that research ahead of time allows me to step into the New Year locked and loaded - I'm ready. I make time for meditation and prayer every show day, all week long, all Awards Season. It’s important for me to have those moments so that I can recharge and I can fill my cup because you give a lot on those show days. You’re live sometimes 3 hours – 3 and a half hours straight! It’s non-stop so just taking care of my mental, spiritual, and physical health before the in between time is how I get through a season like that!
AM: Oh wow! Well you always do it so well as you always look great on the carpet and the questions and engagement that you have makes those conversations enjoyable to watch.
ZH: Thank you – I’m trying!
AM: Going back to Met Gala, I loved your outfit, Bishme is always taking it to the next level and what he created for you was something to see. What was that process like in terms of getting dressed? Were you working weeks or months in advance?
ZH: No! You know what was so crazy? He is so talented that we met probably a couple of weeks out from Met Gala.
AM: Oh wow!
ZH: Yes for the first time. I’m so busy, he is so busy, everyone just has so many things going on. I couldn’t even mentally pivot to Met Gala until the last thing was done. If Grammys is coming up, I’m like, don’t ask me about the Oscars until after I get through Grammys. Don’t ask me about Grammys until after I get through Globes. I literally have to take it a step at a time or I would go crazy.
AM: Oh yeah!
ZH: So Met Gala, I couldn’t think about mentally from a fashion perspective until probably Aprilish because I had to get through Oscars and I had a few things going on in the office. So I meet with him and he shows me these sketches and pulls out these fabric swatches and I am immediately blown away. He is crazy talented. We landed on a sketch that felt right. For me, I just can’t think about the fashion statement which I absolutely want to make, but it also has to be practical because I’m working. I’m not just going in hanging around and partying. I have to stand on a red carpet in a really tight space for up to 4 hours. For the Met Gala, I was in that dress and in those heels standing for the most part for 6 hours. We have to get there so early before the gridlock so it has to be practical and it also has to be fashionable because I love a moment.
It was kind of funny because Bishme, we had our first fitting a week and a half out. Then it was probably 2 or 3 days ahead of the Met Gala that we had a fitting and he literally brought some fabric and I was like, “ok, let’s see how this goes.” He made a dress out of thin air with a piece of fabric – I think it is called muslin.
By the end of that 15-20 mins fitting, I was low key wearing a dress. Him and my stylist were laughing because he is used to that Project Runway life. He was not stressed and we were like, Met Gala is in 2 days” and he was like, “I got this. Say less.” We had that final fitting and he finished the gown within 3 or 4 days. It was a perfect fit. It was better than anything ever and people loved it.
It was a total hit. He works so well under pressure. It was a super fast process and extremely efficient and only someone as talented as him could pull something off like that. I was just grateful to wear his design because he had great vision.
AM: This year's theme was amazing. What were 3 looks that you enjoyed seeing on the carpet?
ZH: The theme was incredible Super Fine Tailoring Black Style and I loved that it was a celebration of Black Dandyism because I am really big on joy and I think that the Met Gala night really exemplified that. My 3 favorite looks – I loved Diana Ross’ (The Wiz, Mahogany, Lady Sings the Blues) entrance. To be there watching that happen and for her making us remember what it is like to have one of those divas in the best way possible entrance – it was like yesss – you are giving the people what they need right now!
Her look was incredible and I loved her daughter’s look – Tracee Ellis Ross (Girlfriends, Black-ish, American Fiction). She is such a style maven and she gets it from her momma.
AM: Yup.
ZH: I love that she raids her mom’s closet and she calls it shopping. Tracee’s look was fun.
Zendaya (Euphoria, Dune franchise, Challengers) always gets it right. I loved the tailored suit and sort of the minimalist silhouette with that beautiful gorgeous fedora – that hat that she wore.
The fellas brought it too – A$AP Rocky as a Co-Chair was incredible and he has always had such awesome style and of course with Rihanna to pull up and with the baby bump as the final arrival on the Met Gala Red Carpet! She said that A$AP brought the umbrellas and she brought the +1 – the baby to the party. She looked great!
I loved Ciara, her in LaQuan Smith looked gorgeous. Her and Russell Wilson being able to walk this Red Carpet for the first time ever because he’s usually occupied at that time. So to see them walk that for the first time together was special especially since he is playing for the Giants now. There were so many really fun looks that was enjoyable to see.
AM: With all the worlds that you’re involved in – how do you make sure that you don’t have burnout? We love what we do, we’re immersed in what we do, but I mean – you need a breath. How do you get that balance?
ZH: For me, it’s something that we have heard before, but I have only recently appreciated it in the last few years in what it means and taking it to heart. My no’s are just as important if not more important than my yeses. I used to say yes to everything. You kind of have to have that chapter of grinding it out and saying yes to everything as you never know what opportunity is going to open that next door. But then you get to a point in your life hopefully where you look up and say, there is a lot going on and I need to get more intentional with my yeses. If I can’t show up with a full cup at max capacity for the things that I have said yes to, do I want to show up? I want to show up fully and I deserve to experience this thing fully and also the people who have asked me to be part of it, they deserve the best of me if I say yes. So it is less yeses but they are hell yeses! So, the ones I am really excited about that I can show up for fully means that there were no’s that had to be said. I have to be ok with potentially disappointing some one who would have hoped that I could do a thing. But I can say next time – it’s not no forever it’s just I can’t right now and I am honoring where I am at my max capacity bucket.
I think carving out slow moments is really important on the day-to-day. I like counting down to a vacation. I have been counting down by the way to a non existent vacation in my head since Jan 1st! There is no trip booked, no flights, but I’m like, “I can’t wait to get to that beach,” and my dog is looking at me like what beach?
AM: You mean beach at home haha!
ZH: Haha – the living room, basement – what are we talking about?
But, having those slow moments to look forward to on any even given day – even if I have a 20mins coffee break that I carved out for myself with my favorite Lavender Latte at 3 o’clock. That is a slow moment. It’s a gift to myself. A massage that I booked for myself after a long day. That’s a moment and that’s a gift to myself. I think it is important to give ourselves small little gifts so that we have earned small wins. It doesn’t have to be a big thing or a long weekend away. It can be 10mins to yourself with the lights off and if you have kids, your spouse is like – I got them. I will take them upstairs and lock them away for 15mins. You just sit in the dark if that is what you need.
AM: What do you want your legacy to be? You have done so much and such a beacon for people. I think about when I was growing up, I didn’t have a lot of people I could think of except for Oprah – there weren’t other people like that out there. But we live in a time where those coming up have Zuri’s and others that they can look towards.
ZH: Wow, oh man. Well first of all, thank you for saying that. To hear, we have the Zuri’s is kind of a moment. I haven’t been able to wrap my mind around fully – you kind of left me speechless with that one. That means a lot just because, what do I want my legacy to be? I want for people to feel good and I want people to be unapologetic about prioritizing feeling good. I want people to feel good at work, I want people to feel good in their home and personal lives. I think why I bring that into the legacy conversation is because I work really hard and for a long time, all I did was work. My career was everything and to be quite frank, that wasn’t healthy. I realized I needed to build up the other pillars of my life because if 1 pillar shook and it was the career and that’s the only pillar – my world was shaking, my home was shaking – there was no foundation. A part of my legacy is that I want other people to say when I watched her I felt inspired and I felt entertained. I also felt that I was given permission or really encouragement to feel good in my life to take time and to prioritize myself. Even if it is just because they see me having the career that I have and then seeing me have the kinds of conversations that I have around mental health and spiritual wellness and how important it is to make rest, to avoid burnout it’s important. Seeing me crush it in my career maybe that is what someone came to see, but then realizing how I am doing it – I very much so want to make sure that that is part of my legacy.
If I can inspire even one little girl, little boy or one kid – who looks at me and sees a trajectory that they would like to follow, that is really special. I have a mom who DM’d me a couple of months ago and I have had moms reach out to me in the last few years. She let me know that she named her daughter after me. I thought it was incredible and it was so nice to hear. But then I was like, “how old is your daughter?” She’s like 6 and I’m like, “dang, I haven’t been around that long!” I’m old now! How do I have a 6 year old Zuri running around? It’s special and at the end of the day, I hope that my legacy and the biggest part of it is that people can look and see that I really enjoyed this life that I lived and that I rode it until the wheels fell off. She wasn’t just having a career that was incredible, but I get the sneaking suspicion that she really enjoyed it fully!
IG @zurihall
PHOTOS COURTESY | PG 76 - 79 Matt Sayles | PG 80 IG/Zuri Hall |
Read the MAY ISSUE #113 of Athleisure Mag and see STARCHAT WITH Zuri Hall in mag.
We're always looking for great places to grab a bite. When we find places that allow us to pop in for Breakfast, Lunch, and Dinner, we know this is one that will be top of mind as we navigate our day. In this month's The Art of the Snack, we head to DC and talk with the team of a.kitchen+bar DC to find out more about what we should enjoy when we're in the neighborhood. We talk with the Founder/Co-Owner of High Street Hospitality Group - Ellen Yin, Chef Eli Collins, and Bar Director Harry Jamison.
ATHLEISURE MAG: Before we talk about A.Kitchen and Bar DC, tell us about High Street Hospitality Group.
ELLEN YIN: High Street Hospitality Group is a celebrated Philadelphia-based restaurant group founded by James Beard Award winner Ellen Yin. The group includes acclaimed restaurants like Fork, High Street, High Street Bakery, a.kitchen+bar, and a.kitchen+bar D.C. — all known for seasonal, locally sourced cuisine. Ellen has been recognized nationally for her contributions to the culinary world, including receiving the 2023 James Beard "Outstanding Restaurateur" award. The group emphasizes sustainability, inclusivity, and regional ingredients while actively supporting local farmers and community initiatives.
AM: Can you tell me more about yourself as well as your culinary journey in terms of where you trained, kitchens you worked in etc.
CHEF ELI COLLINS: I've been part of the High Street Hospitality Group since 2017. After studying art abroad, I spent time traveling and working up and down the East Coast, eventually landing in New York City. There, I had the incredible opportunity to work for Chef Daniel Boulud at his Michelin-starred restaurant, Daniel, and later served as Executive Chef at DBGB Kitchen, his more casual brasserie.
At a.kitchen, I’ve focused on crafting a menu driven by seasonality and a deep love for prime ingredients - something that earned us Three Bells from Philadelphia Inquirer critic Craig LaBan, who highlighted our “compelling French flair.” a.kitchen Philadelphia has been honored as one of Wine Enthusiast’s Top 100 Wine Restaurants in America, received Wine Spectator’s Award of Excellence in 2020 and 2022, and was named a James Beard Foundation semifinalist for Outstanding Wine Program in 2022. I was also humbled to be named Philadelphia Magazine’s Best of Philly 2022 Chef.
AM: As you are based in Philadelphia, why did you want to open this restaurant in DC?
EY: For the past 10 years one of our most proud restaurants is a.kitchen + bar which has been recognized for its amazing wine and beverage programs as well as seasonal cooking by Chef Eli Collins. A.kitchen + bar is a neighborhood restaurant that happens to be in AKA Rittenhouse Square, a luxury hotel property by AKA Hotels, our hotel partner. When they mentioned their expansion to a new property in Washington DC and we had the opportunity to spend time in the West End, we fell in love with the property that has a storied past. Part of what attracted us was the conversion of a gorgeous terrace that would add beautiful light to the space; but the major reason was because the hospitality community in DC is so cohesive, collaborative and is quickly establishing itself as one of the most exciting dining destinations in the country.
AM: You have been open since last Fall. What can guests expect in terms of the ambiance of this restaurant?
EY: The restaurant which was designed by Gensler’s DC office right on K Street, is full of natural light from New Hampshire Street, and from the bar area, a view of our gorgeous terrace. A modern sophisticated, but casual atmosphere allows for diners to feel comfortable whether they are grabbing a quick bite or having a more luxurious meal. Modern art adorns the walls and plants are present giving the space a natural feel.
The ambiance at a.kitchen+bar D.C. blends urban sophistication with understated warmth. It takes inspiration from its Philadelphia counterpart, the space welcomes guests with sunlit interiors and a thoughtfully layered aesthetic. Light ash banquettes and polished concrete floors lend a sense of modern calm, while blackened wood furnishings, dark marble counters, and bronze metal accents add depth and contrast. Abstract photographic prints punctuate the walls, adding an artistic edge to the 60-seat dining room and adjacent 40-seat bar and lounge.
AM: What kind of cuisine is offered here?
EY: We offer American small plates— Breakfast, Lunch and Dinner!
AM: For those coming in for Breakfast, what are 3 dishes you suggest that we should have in mind?
CHEF EC: Cornmeal Pancakes, French Omelet, and Steelhead Trout Lox.
AM: For Lunch, what are 3 dishes that we should enjoy when coming in with friends and family?
CHEF EC: Chickpea Panisse, Bluefin Tuna, and Potato Gnocchi.
AM: Of course for Dinner, are there items that we should have in mind that we can enjoy?
CHEF EC: Crispy Oyster Mushrooms, Rockfish + Clams, and Roasted Cauliflower.
AM: Brunch is our favorite meal of the week. What are 3 dishes that we should think about for this portion of the menu?
CHEF EC: Badger Flame Beets, Biscuits + Gravy, and Croque Monsieur.
AM: We love Golden Hour - what are 3 bites that we should order and what would the wine/cocktail pairing be for this?
CHEF EC: Deviled Eggs — MELON DE BOURGOGNE, LA BREGEONNETTE, MUSCADET SEVRE-ET-MAINE, LOIRE VALLEY 2022; Smoked Chicken Wings — Naked & Notorious; and Cheeseburger — CABERNET FRANC, CHAT. DU HUREAU, SAUMUR-CHAMPIGNY, LOIRE VALLEY 2022.
AM: In terms of cocktails in general, what are 3 for the Summer that we should have in mind?
HARRY JAMISON: A spritz of any kind (Aperol + Hugo come to mind), Tiki drinks (Junglebird or Mai Tai!), and Margaritas on the rocks.
AM: The Summer is about celebrating, whether they are large holidays or those that are personal to us. Are there any events taking place that we should know about to put on our calendar?
EY: This summer, we're hosting our a.BBQ series, where we're partnering with well-loved chefs around the city for a night of grilling on our terrace to benefit Southern Smoke Foundation, a non-profit that supports F&B workers in crisis by providing emergency relief funding and access to mental health services. Save the date for our first one, June 26 with Chef Chris Morgan from Joon!
PHOTO CREDITS | A.Kitchen and Bar DC
Read the MAY ISSUE #113 of Athleisure Mag and see THE ART OF THE SNACK | a.kitchen + bar D.C. in mag.
