Gluttony Made Good: TASTES Meatpacking District

Lust. Greed. Sloth. Wrath. Envy. Pride.

The six deadly sins. Yes… Six. Would it be considered gluttonous to sample the best dishes from over 21 of the Meatpacking District’s best restaurants in a three-hour time frame? Yes. Sinful? Most definitely not. Like we said, six. 

The 7th Annual Taste of NYC was held on Saturday, September 28, 2014 from 1:00-4:00pm in Gansevoort Plaza. Forget battling the crowds for a reservation; a sea of white tents took over the iconic cobblestoned concourse to showcase small-plates from some of the best restaurants in the Meatpacking District. Amongst the highlights were:

  • Truffle Risotto from Fig & Olive

  • House-made Pork Sausage with Stewed Peppers and Pickled Cherry Peppers from Corsino

  • Agrodolce Short Rib with Stewed Peppers from Doppio

  • Slow Smoked Brisket Slider with Pickled Cucumber & Fresno Chiles from Mighty Quinn’s BBQ

  • Smoked BBQ Lamb Taco with Pickled Onion, Smoked Paprika Yogurt Sauce and Feta Cheese from The Quarter

  • Ravioli alla Salvia from Serafina Meatpacking

  • Fatty Papaya Salad with Chili, Lime and Peanuts from Fatty Crab

  • Polpettine Con Crostino from Zampa

All this for lest the cost of a dinner bill. Through the Tastes NYC site advance ticket pricing sold for $40 tickets for 6 Tastes or $100 tickets for three 6 Tastes tickets. Then of course, there was the pulsd way for $25 tickets for 6 Tastes or $49 tickets for 12 Tastes.

Even better? All proceeds from the event benefit The NYC Lab Middle and High Schools for Collaborative Studies, among the most sought after public schools for grades 6-12 in Manhattan. Tastes NYC provides funding for additional rigorous academic instruction and faculty training such as: Chess, Math, Stock Market and Robotics teams, Model UN, The Lab School newspaper, Design and Development Program, Theater productions and Chorus.

Delicious? Check. Charitable? Double check.

The next Taste will have to wait until 2015, but be sure to dip your spoon into some of Manhattan’s other neighborhoods:

New Taste Upper West Side
Taste of Times Square

Taste of TriBeCa

If this is sinning, we’re clinking forks with the devil. 

By Lily Rouff

Big [Apple] Italy: Osteria del Principe

There are 3,372,512 Italians in the New York metropolitan area. Mama Mia. Clearly there is no shortage of Italian culture in the Big Apple, home to famous Italian-American destinations including Little Italy, Arthur Avenue, Staten Island and Howard Beach. And now, Osteria del Principe.

When the Principe di San Daniele, a family owned, world class prosciutto manufacturer, decided to bring their 60 years of tradition to the United States, they brought with them the typical atmosphere of an Italian osteria; a welcoming and simple restaurant characterized by a large counter, reasonably priced local specialties and great wines. Velato (that’s Italian for voila)! Osteria del Principe was born.

This version of Italian dining is a stark contrast to the boisterous Little Itlay. With dim lighting, furnishings imported from Italy and an attentive, friendly staff, it is a restaurant to leisurely enjoy for hours.

Which should not be hard with Osteria del Principe’s extensive wine list and authentic Italian cuisine. The menu offerings are perfect for every palette, with artisan charcuterie and cheese pairings, homemade gnocchi, fresh pastas, gourmet salads and entrees such as chicken scaloppini in lemon sauce and pan seared salmon.

One word about the dessert menu: Nutella.

Mouthwatering yet? Grab a $79 3 Course Dinner for Two with Wine here.

After dinner, take a walk in Madison Square Park, continue the Italian theme with drinks at rooftop brewery Birreria, or head west on 23rd Street Gotham Comedy Club.

Ciao, bellas.

By Lily Rouff 

Get Up to Go Down [Under]: Burke & Wills

It is a little known fact that Manhattan’s 1 Train travels Down Under.

Hop off the Red Line at 79th Street to find Burke & Wills, an Australian bistro and bar with a focus on seasonal cuisine inspired by the Australian region. The restaurant boasts brunch and dinner menus from Chef Rodrigo Noguera, including daily changing raw bar and rotisserie game meats paired with classic cocktails, wines from the southern hemisphere, and craft beers.

The eclectic space is a blend of sophisticated and homey with an Aussie twist. The imperial-style dining room sits under a glass ceiling. Hello, sunshine. Neutral hues make for a crisp palette, while Australian artwork adds cheeky character (a true necessity for any Australian establishment). Not to mention, attractive Australian staff… They have that, too.

Stop in any Saturday or Sunday for a $39 Bottomless Brunch for Two

For 1.5 hours indulge on your choice of Bloody Mary, Bloody Maria, Screwdriver, Greyhound or the Burke & Wills Mimosa. While they may sound standard, these cocktails are bold and flavorful, some with a unique twist. You’ll never guess where they put the saké. The interesting options continue onto the food menu. Choose two entrées from dishes such as a Pork Belly B.E.L.T., a Grilled Cheese with truffled pecorino, and French Toast doused in Nutella and candied walnuts. 

After brunch, set aside some time to explore the outback known as the Upper West Side. Take in an afternoon independent film at the Lincoln Plaza Cinema, visit the Belvedere Castle in Central Park or brave the lions, tigers and bears at the American Museum of Natural History.

Burke & Wills is also home to The Manhattan Cricket Club. From Tuesday through Saturday after 6pm, the club opens its well-hidden green leather door to members and guests. Revealed is a speakeasy bar that pays homage to gentleman’s clubs of the late 19th and early 20th centuries. After enjoying your first drink off of a thoughtful cocktail menu curated by Greg Seider, you’ll likely start planning to boomerang back (you see what we did there) in the very near future.  

Cheers to a g’day, Mates.

By Lily Rouff 

The Tastier Mile High Club

I joined the mile high club with 55 people and I can still look my father in the eye. 

image

It began at 700pm in a secret location on Manhattan’s Lower East Side. Two red doors opened to a dimly lit Check-In. A cheery, British 50s Air Hostess stood at the desk and provided a personalized boarding pass and retro passport. She gestured toward a curtained doorframe. 

Please enjoy a glass… or two… or three… of Taittinger Champagne in the Departure Lounge. Your flight will depart shortly.

The United Kingdom’s Shuttlecock, Inc. has freshly landed in New York with Mile High. In London, Mile High has reigned as the ultimate pop-up experience, infusing food, drink, design, music and interactive theater for a multi-sensory journey inspired by the golden age of air travel. Each round focuses around a new and unique destination. Past sold-out iterations have included Gothenburg, Beirut, Sicily, Mozambique and Andalucia. With its first New York experience, Mile High introduces Destination: London, running from September 24 through October 4.

Meaning that you, time-crunched New Yorker, can take a flight to London for the evening, minus the actual flight. No airport security, no travel time, and a LOT of food and alcohol. 

image

A tipsy pilot, fabulous co-pilot and coquettish flight attendants make up the in-flight crew. After cocktail hour in the Departure Lounge, guests are called in sections to board their flight to London. Instead of stepping onto a stale airplane, travelers are transported into a dining room of timeless British style and sophistication inspired by the Pall Mall gentlemen’s club in the heart of London’s most posh district. Think brandy and cigars, country pursuits, taxidermy, leather tomes, chesterfields and a touch of British eccentricity. And tongue-in-cheek British humor… or should we say humour.

The menu is a fresh take on British classics crafted by chef Ollie Templeton (on of Shuttlecock’s four Templeton family founders) and Max Pasetti, who have managed to bury the ‘British food is bad’ stereotype through four delicious courses. 

image

The Brits clearly know how to drink, as there is never a empty glass in the house, with unlimited champagne, wine and port.

Once dinner ends, more cheekiness ensues, but let’s keep some things to the imagination.

You deserve a trip. Take yours with Mile High, now boarding here

By Lily Rouff

Unleash Your Inner Artist: Painting Lounge

Walking through the Metropolitan Museum of Art, you spot a fascinating Picasso on the wall. Naturally, your first instinct is to begin plotting a heist.

While you may look amazing in all black, allow us introduce a legal, equally thrilling alternative for taking your favorite masterpiece home. You can still wear the cat suit, if you’d like…

Founded in Spring 2011 by Miami-born artist Kevin Tarasuk, Painting Lounge invites guests to join experienced art instructors in a relaxed, social setting for guided step-by-step painting classes. Unlike other art studios with similar offerings, Painting Lounge’s calendar of classes is akin to a curated art collection from the masters including Vincent Van Gogh, Andy Warhol, Leonardo da Vinci, Claude Monet and many more. Participants book a class based on the featured painting he/she like to bring home, no hijacking required.

So… major works of art, created at your hand. Intimidated much?

Painting Lounge obliterates inhibitions. Classes are designed with beginners in mind; no previous drawing or painting experience required. Each workspace is fully equipped with an easel, a 16” x 20” canvas, acrylic paint, brushes and an apron. Canvases usually come with pre-sketched images so that painting can begin immediately. 

image

Instructors take a hands on approach, covering basic techniques, providing guided direction and walking around to answer questions. However, there are no “rights” or “wrongs”; artistic freedom is encouraged and students can take liberties with their works. Painting Lounge guarantees that from the most novice to the most seasoned of artistic skill sets, everyone will leave with a beautiful work of art. Bye, bye reservations…

The BYOB alcohol helps, too.

Pricing for classes varies based on time allotment, from $50.00/seat to $65.00/seat. Grab a pulsd deal for 50% off to score a $25 2 hour painting workshop.

Here’s what you’ll need to know before hitting the canvas:

  • Book in advance. Classes fill up quickly, especially for the more popular paintings.

  • Bring your friends. Painting Lounge is social. Don’t be the loner who seems likely to cut off his/her own ear.

  • Arrive on time. Fellow classmates do not appreciate repeating steps from the start for latecomers.

  • Take creative freedoms. This painting is the window to your soul… kind of.

  • Relax and enjoy the process. The class is designed to be a fun, social and rewarding experience.

  • Want to BYOB? Head to the Manhattan Studio. The Brooklyn Studio is still working on its liquor license.

  • Look your best. Instructors will walk around taking the obligatory “Look Mom” photos of artists and their paintings to be posted to the Painting Lounge Facebook page. Remember, paint may get on your clothing.

  • Make creativity romantic. Bring a date and paint a dual canvas painting (two canvases that encompass one piece of art). 

image

And there you have it… you can call off the heist. Just stay away from the Jewels by JAR exhibit; we can’t help you there. 

By Lily Rouff

Food For Guerillas: PlaceInvaders

The email arrives at 11:00pm on Friday night.

Tomorrow’s event starts at 5:30pm sharp, please do not be early or late. Tell the doorman you are visiting apartment 6B*, and quietly take the elevator to floor 6. Please do not mention PlaceInvaders to anyone.

At 5:25pm on Saturday, three groups of strangers stand on a quiet street corner of the Upper East Side, cautiously eyeing one another. The invasion is about to begin.

There is an uneasy excitement amongst guests in the elevator ride up to the 6th floor; no one is quite sure of what to expect. When the door to 6B opens, two smiling hosts in matching aprons (a nod to the 70s arcade game and French Urban Artist, Invader) welcome everyone with mango and tequila cocktails. 

@PlaceInvaders

Guests begin to introduce themselves and explore the 2-bedroom apartment; travel books from around the globe line the shelves, photos of the attractive 20-something residents are displayed on counter tops and a teal-walled bedroom boldly sits off to the corner. An announcement is made that the roof will be the next stop before dinner.

There is an interesting situation up there.

The party has begun. 

PlaceInvaders, run by Katie Smith-Adair and Hagan Blount, secretly takes over unique New York City apartments to host guerilla-style, intimate dinner parties. With the residents out of the picture, the two chefs serve attendees endless cocktails and wine alongside a five-course meal.

Each apartment is hand-selected due to its unusual offering. This particular Saturday is no exception. While 6B itself is fairly normal, the roof is certainly not. Guests are escorted up in silence (no speaking in the hallways so that other tenants of the building do not catch on) to enjoy views of an overcast Manhattan and drinks in an eerie, abandoned, candlelit penthouse that appears to have been lacking inhabitants since the early 70s.  

@PlaceInvaders 

While the secrets behind PlaceInvader’s location scouting cannot be disclosed, their process ensures that every event is a new adventure. Past venues have included David Barton’s home, which is similar to his gyms (think red walls, skeleton chairs, and other unique décor). Another recent dinner was hosted in a tiny West Village studio in which three well-known graffiti artists collaborated to create a space with minimal furnishings, dominated by art.

The food is as noteworthy as the locations.  

Katie and Hagan are untrained chefs, but their food is anything but amateur. During this round, the dinner served incorporates cheeses purchased from three separate specialty cheese stores and beef seared in bacon fat (because just being drenched in butter wine sauce wasn’t quite indulgent enough). These two have a true passion for what they are doing. Each event introduces a new menu, with a few key items kept in rotation. The idea is to acquaint guests to unconventional cuisines such as grilled Sriracha oysters, David Chang’s Bo Ssam recipe and avocado popsicles.

Conversations flow easily amongst the guests, who include writers, an au pair from New Zealand, financiers, a Russian model and a celebrity assistant. Everyone is encouraged to instagram pictures from the evening, but tagging the location is out of the question. This is an invasion, after all. 

Guests leave full, merry and with a sense of accomplishment likely akin to James Bond.

Care to get your 007 on? PlaceInvaders is accepting applications for future dinners and brunches here. Pricing varies.

*Location details have been changed to ensure confidentiality. 

By Lily Rouff

Lord of the Local Chefs: Jimmy Carbone

While lacking the pig head on a stick, Karma Food Projects’ September 6thPig Island in Red Hook, Brooklyn served up hogs in nearly every other form.

In its fifth year, the all-things-pork celebration pulled in 25 local NYC chefs to create dishes emphasizing nose-to-tail cooking of 25 large pigs from the Battenkill River Valley’s Flying Pigs Farm. The concept behind the day is simple: purchase pigs from local farms to support New York-based farmers, hand them over to talented, professional New York chefs to cook up creative tasting portions, and offer guests all-inclusive VIP tickets. As the saying goes, “you are what you eat,” but if being a pig tastes this good, then oink oink.

Highlights amongst this year’s chefs and dishes included: 

  • Michael Jenkins (Butter) with Chorizo Tacos with Watermelon and Serrano Chile Sauce
  • Katy Spark and Adam Shepherd (Tavern on the Green) with Glazed Pork Belly on Chilled Ramen
  • Ben Schneider (The Good Fork) and St. John Frizell (Fort Defiance) with Pit-Roasted Whole “Merpig” (aka a roast pig wrapped in seaweed)
  • Thomas Perone (The Pig Guy NYC) with Italian Spring Rolls with Roast Pork, Broccoli Rabe and Provolone-Horseradish Mayo and Pork Sliders with Lime Chimmichurri
  • Davide Navarro (Jimmy’s No. 43) with Cochinita Pibil, a traditional Mexican slow-roasted pork dish from the Yucatán Península
  • Jon Bratton (NYC Hot Sauce) and Justin Brunwasser (Friedman’s Lunch) with Pork Belly Lettuce Cups finished with Peach Chutney, “Hog’s Head” Cheese, Pork Skin Crackle and NYC Hot Sauce

Topped off with unlimited Craft Beer from Barrier Brewing, Singlecut Beersmiths, and Sixpoint Craft Ales, NYC State Wine, Hard Ciders from the Hudson Valley and live music and patrons were as happy as a pig in… you see where we’re going with this. 

Missed the event?

Fortunately for you, Jimmy Carbone, the man behind the swine-genius, is an NYC-based restaurateur with twenty years of culinary experience under his belt, and a whole lot to offer outside of Pig Island. Creator of Food Karma Projects (creative producers of specialty food and craft beverage events throughout the New York area) and owner of Jimmy’s No. 43 (a Craft Beer Pub and Kitchen in Manhattan’s East Village) Jimmy is on a mission to bring sustainable, locally driven culinary masterpieces to the people of New York. Not only do Jimmy’s endeavors give to New Yorkers taste buds, they also grant chefs a chance to break through by showcasing their talents AND benefit non-profit community groups. In other words, all hail the man who has made charitable eats a thing.

Get in on the daily action and join Jimmy’s No. 43 for pop up kitchens, classes, prix fixe dinners and guided tastings by emailing here: foodkarma@gmail.com

Be sure to follow Jimmy during Cider Week NYC for cider-centric events including CiderfeAst, an indoor/outdoor expo featuring 20 different cider makes and grilled bites to pair.

Keep in mind Jimmy’s tips to getting the most out of culinary-tasting experiences:

  1. Arrive early to any event with food. It will run out.
  2. All you can drink is fun, but let the food drive the day. In other words, don’t fill up on beer.
  3. Events are rain or shine, so bring a poncho… your hands will be too full with food to juggle an umbrella. 

And if you can’t wait for Pig Island 2015, bring home the bacon with Carbone’s e-book, I Like Pig: The Pig Island Cookbook, with pork recipes to perfect in your kitchen, releasing later this month. 

By Lily Rouff

Long Live the Queen, of NYC Nightlife: Queen of the Night

Psst. Pass this note to Talia. 

In a darkened hallway of the Diamond Horseshoe, in the Paramount Hotel, a scantily clad bellboy slips a folded paper to a guest, whispers instructions and disappears. Another bellboy approaches two female guests with a tray of hors d’oeuvres and slyly coos with a smile.

Have you tried my balls?  

Welcome to Queen of the Night, an immersive-theater dinner show loosely based on Shakespeare’s “The Magic Flute.” Produced by some of the creative minds behind The Box and Sleep No More, Queen of the Night embraces the same seductive and mysterious ambience, aiming to remove guests far from their comfort zone. The rules? Say yes to everything. 

Upon arrival, guests are encouraged to explore every room of the theater and interact with as many bellboys, or cast members, as possible, before taking their seats for the performance. Amongst these rooms, guests can find a cheetah decadently draped in jewels, a secret bar, acrobatic performers, intimate interactions and hushed conversation between actors and of course, the centerpiece to the entire space, the Queen. Masked and standing on stage, overlooking the main room, the Queen watches as the crowd mingles at the bar.

image

For pulsd ticket-holders, flirtatious bartenders serve unlimited beer, wine and Mad Distillery cocktails, including the bourbon-based Willing Gentleman and vodka-based Queen’s Bush. 

The show commences as guests are ushered to large, group dinner tables surrounding the stage. What to expect during the performance? A Queen, virgin, handsome suitors, knives, whips, dancing, contortionists, aerial artistry, and acrobatics… but that’s just a teaser… here’s what you’ll need to know: 

1. Dress to please the Queen.

Rumor has it that Queen Elizabeth frowns upon Kate Middleton’s rising hemlines. Our Queen encourages sequined hot pants. Be sure to stand out in the crowd, just remember, no denim or tee shirts. 

2. Don’t be shy.

The audience is as much a part of Queen of the Night as the cast; guests are called on stage to participate in exhilarating, and sometimes unusual, theatrics.

3. Germophobes need not apply.

Lingering touches and endless flirtations are only the start…

4. Bartering is a must.

Each table will receive one of the following: birdcages filled with lobster, full suckling pigs or carving boards topped with short rib and bone marrow. Grab a plate, head to neighboring tables, and start trading. EVERYTHING is a must try. But save room for dessert. Ever wanted to be spoon-fed? Let’s leave it at that…

5. Prepare to hobnob.

Then after the show it’s the after party, a nightlife experience like no other. Think more guests, mingling actors, body painting, tarot card readings, dancing, drinking… This sexy setting more than lends to conversation with strangers… It’s the perfect environment to make friends, trade business cards, forge new romances…

Intrigued? Start passing notes here.

By Lily Rouff 

The Concrete Jungle’s Secret Cocktail Safari Guide: Alex Ott

Sophisticated. Cultured. Intelligent. Creative. Authentic. Enigmatic. 

In the heart of Times Square, these descriptors are not the norm, making Alex Ott’s 42nd Street apartment-turned-cocktail lab quite the exception. 

Alex has been quietly offering Secret Cocktail Safaris in New York, beginning in his lab, over the last few months. His intimate rendezvous grant guests access to a hidden and exclusive underground nightlife of Geisha bars, jazz clubs and late night establishments with five-star quality dining. Past guests include Brad Pitt, Alan Cumming and Susan Sarandon…

So how do you get in? Shoot him an email and hope to catch his eye. And pass a background check.

Seriously.

Of course, this is for good measure. Alex’s cocktail-lab doubles as a cultural museum, with artifacts ranging from a 500-year-old German book (which he found buried in the walls of his parents’ home), a 200-year-old bottle of gin (for female pains, AKA the original PMS cure), and an Indian camel bone art piece, painted with squirrel hair. After Alex’s moon rock, a gift from NASA (Alex creates drinks for them for space travel… in SPACE, you know, no big deal), went missing after a night of hosting, it was apt time he start guarding his treasure. 

The man behind the goods? For one, he is a studied biochemist and seasoned mixologist. His merits, which are many, include the following: 

  1. Creator of 300 cocktail menus for restaurants and events around the globe, including New York’s SushiSamba, an $80 Million Indian Royal Wedding and The Oscars.
  2. Successful storyboard designer for blockbuster films such as The Beach.
  3. Perfumer for Tom Ford Fragrances.
  4. Guest star on an episode of HBO’s Sex and the City, as himself.
  5. Star and developer of a CNN libation-induced-healing inspired travel show, which is currently in production.
  6. Teacher of a class at Ivy League institution, Columbia University.
  7. Author of a Wine & Spirits book, DR COCKTAIL: 50 Spirited Infusions to Stimulate the Mind & Body
  8. Consultant for major spirits brands, including Svedka Vodka and Möet Hennessy.
  9. Engineer of a hangover prevention drink, MERCY.
  10. Master of homeopathic and flavor-pairing spirit infusions that will leave the drinker without a hangover in the morning. 

Yes, that last one reads correctly. Drink ten cocktails with Alex, mix multiple spirits, indulge in a late night, and see the sunlight the next day without a hangover.

Alex Ott, unbelievably, becomes increasingly more interesting in person; welcoming, vibrant, friendly, interesting, cultured and passionate, there is never a lag in conversation. Born in Germany and raised in Kenya, Alex has called New York his home for fifteen years, after making a few “pit stops” in Paris, France and Sydney, Australia (he’s also a surfer). He’s a well-traveled intellect with an adventurous spirit and an appetite for a well-lived, health-conscious life.

In a city of tour guides run amok… Alex stands out. Not only does he expose guests to a side of New York unseen by most, he will charismatically entrance an evening into a unique experience only available through Alex. Simply put, he is the experience. And his libations… There’s that, too.

You in? Of course you are. Let your fingers do the talking: alexott73@gmail.com

By Lily Rouff

Cool New Yorkers: Erik Kimel and Sloane Wimberly of Harry’s

If you’re a guy (or know a guy) with the ability to grow hair on his chin, you have probably heard of Harry’s. At the very least, you’ve probably encountered a Harry’s shave.

image

Harry’s is the relatively new SoHo-based shaving startup that’s revolutionizing the world of men’s facial hair management.

They’re providing men all over the USA (and Canada, because they give us maple syrup - so, you know, fair is fair) with a really close, smooth shave at an everyman price point. And they’re doing it with pizzaz.

image

Oh, so now you know Harry’s! Their ads, emphasizing their commitment to providing a close shave any time, any where, are consistently quirky but clever.

Best of all, that style carries over to their NYC manifestation - Harry’s Corner Shop at 64 MacDougal Street in SoHo.

image

There’s the old school barbershop vibe, but with a Harry’s twist.

image

But much more interesting is what goes on inside. I sat down with Harry’s Director of Brand Activations, Erik Kimel, and PR Manager, Sloane Wimberly.

image

Like the company, they’re young and friendly (and clean shaven, though that only applies to Kimel).

Kimel and Wimberly both joined the company around a year ago, within a few months of its launch, and are in the barbershop frequently. They work in the Harry’s office, just a few blocks over, and Kimel makes a point of stopping by at least once a day.

After all, he joined the Harry’s team for “the ability to have such direct interaction with customers.”

Everything they do is about creating “exceptional experiences” for their customers, beginning with the care they took in developing their high quality razors.

image

The hardest step in bringing Harry’s to life was making the razors, said Wimberly. It was a “really high barrier” to overcome, because an ideal razor blade must be very strong at the base and very sharp at the tip. “We realized how hard it is to manufacture great blades.”

After literally looking all around the world, Andy Katz-Mayfield and Jeff Raider, Harry’s founders, found the perfect blade in Germany.

They just knew the moment that they tried the razors that they had found the perfect partner and, a little over six months ago, purchased the approximately centenarian German razor blade factory.

But enough with the backstory - the Harry’s team is as cool as their product.

image

Kimel’s favorite razor is Harry’s orange Truman razor (it comes in three other colors, or there’s the chrome Winston) with their signature 5 blade head.

They both know everyone on the team, now of almost 60 employees, and enjoy hanging out together a lot.

A LOT.

There are Team Lunch Thursdays, Team Breakfast Tuesdays, occasional happy hours around NYC, and informal hangouts after work on Fridays. Kimel and Wimberly agree that their favorite event thus far was team karaoke.

Everyone has “such diverse skills during the workday and it’s fun to see people doing something else,” said Wimberly. “We also have some talented singers,” she added.

So there you have it! Harry’s is defined by its high quality product, customer focus, friendly team - and good singers.

When not working, Wimberly enjoys dining at Navy, a new restaurant on Sullivan Street that she recommends for coffee meetings, lunch, or dinner. Her favorite SoHo shopping is “anywhere on Broadway - when it’s not crazy.” 

Good luck with that on a Saturday afternoon.

Kimel likes pretty much everything about SoHo, as evidenced by his choice to live “a block away” from the Harry’s Corner Shop, which is itself not far from Harry’s office. 

Maybe he just needs that regular straight shave service.

image