The Downtown Momentum #1

downtown

Find yourself in the city’s

hottest spots this summer.

JUNE 2014

Discover

Editor-in-Chief Dorothy Robinson

[email protected]

Features EditorPat Healy

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Entertainment EditorTracie Michelle Murphy

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Art DirectorGina Angelotti

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National Circulation Director Joseph Lauletta

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DistributionMary Ann Licata

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Head of Production Matthew [email protected]

Executive Sales Director

Ed [email protected]

Senior Account Executives

Mark [email protected]

Valerie [email protected]

James [email protected]

Tom FrankeTh [email protected]

Connie [email protected]

Gregg [email protected]

Betsy [email protected]

Melissa [email protected]

Andrea [email protected]

Sandra [email protected]

Shari [email protected]

Anne [email protected]

Designer: Kate Th omas

Contributors: Robert Criscola, Meredith Engel, Lasse Emil Kristiansen, Tracie Michelle Murphy, Natalie Shure

Photographer: Miles Dixon

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Welcome

Welcome to the birth of our new magazine, Downtown Momentum — and the rebirth of Lower Manhattan. Th e Financial District is undergoing phenomenal growth, with the opening of One World Trade Center, Th e Visionaire and dozens of new shops and restaurants. Inside you’ll fi nd stories on a few of those places to eat, from classics (O’Hara’s) to your new favorite bite (Ivan Ramen), as well as events, new residences and how to make that

high-rise home once you fi nd it. We hope you enjoy reading about it as much as you enjoy living, working and visiting here.

It’s not that

hard for

a kid in

the city Whether you have a child

or just want to act like one, thereʼs a lot to do.

pages 4-8

inside

Eat some

clams inside

of a giant

clam Chef Mike Price digs into

why this shellfi sh will soon have its day.

page 10

go Beyond

your

common

ramenChef Ivan Orkin dishes on why this noodle is

having its day right now.page 12

Hudson

Square is

getting big

and Bigi Carlo Bigi, that is, and

heʼll introduce you to the tastes of Il Principe.

page 14

The hottest

apartments

in

downtown You can look, but youʼd better not touch, unless

you have millions.page 18

Can you get

down with a

downtown

high-rise? So you got the place,

now you need to decorate with style.

pages 21-22

Quenching the

thirsts of

firefighters

and ceos Itʼs been 30 years of downtown ups and downs for OʼHaraʼs.

pages 16-17

contact us

3

PlayD

owntown Manhattan may have a reputation for luxury shopping and high-stakes fi nance, but the area’s many dynamic neighborhoods are not just for grown-ups. With summer on the horizon, there are more ways than ever to keep kids busy below 14th Street. A bit of sleuthing goes a long way when it comes to helping parents plan exciting family activities that engage multiple generations. »

Find out

how your

family

can take

advantage

of all

Downtown

has to

offer.

Words: Natalie Shure

4

Child’s

“People say they fi nd my Facebook feed exhausting. I’m always doing something fun and interesting with my daughter,” says Raven Snook of Mommy Poppins, a parents’ guide to kid-friendly New York. Th e site’s bloggers collect info and advice about every corner of the city, and Snook says Downtown Manhattan is one of the

best-represented areas. “It really is a family hot spot!”

Th ere are plenty of parks, where it’s easy to connect with other parents. Th e diverse array of restaurants are a perk too: “If you’re raising your kid in Tribeca, you don’t have to feed them chicken fi ngers and fries!” Snook jokes. And for dessert, East Village has some of the best ice cream in the city. Snook recommends Big Gay Ice Cream, where parents can take advantage of the after-school special and pay half-price for kids. »

“people say they

find my Facebook

feed exhausting.

I’m always doing

something fun and

interesting with

my daughter.” Raven Snook

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6

One of the best bets for family activities in lower Manhattan is Tribeca’s Pier 25 in Hudson River Park, where kids can enjoy a playground, mini-golf, a volleyball court and plenty of summer programming. Families can tour the Lilac and the Tug Pegasus, two historic ships that call Pier 25 home.

For those who need an escape, Down-town Manhattan is also a great jumping off

Other upcoming summer highlights include free fi sh-ing classes for kids and art classes led by collaborative teaching artists. A bit farther north at Pier 46, families can catch weekly Friday night River Flicks and picnic while watching free kid-approved movies like “Ghostbusters” and “Groundhog Day.”

point to reach Governor’s Island, which will kick off this summer by opening a brand new 30-acre park. Th e island hosts an im-pressive array of events each summer – vari-ous art festivals and old-fashioned baseball games are especially child-friendly.

Ultimately, New York has more options for family activities than practically any other place on Earth. Many parents, like Snook, wouldn’t trade that for the world. “Any day of the week you can go to the museum or the theater, or try whatever new and interest-ing things are going on. You can just walk out of your house and have a good time.”

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8

Why did you choose to open your restaurant downtown?We have two other restaurants in the neigh-borhood – Market Table on Carmine Street, and my partner has Th e Little Owl on Bedford Street – and this neighborhood has already been very, very good to us. Th e new restaurant is within fi ve blocks of the other restaurants; it’s a corner spot just like the other two restaurants, and it’s a great space. We really, really love this neighborhood. We are kind of downtown guys to begin with. We didn’t have any doubt that it should be downtown. Above 23rd Street is for going to the dentist or the lawyer.

How did you decide on the name?I wanted to put the name of the ingredient we’re celebrating in the name of the restau-rant. I felt that was important. Th ere are lob-ster restaurants, there’s oyster restaurants, but nobody has really been doing a well-done clam restaurant. It’s very, very sustainable, and they are relatively inexpensive, so I can charge a reasonable rate for my dishes. I feel like it’s a fun ingredient. If you can open a

Mike Price is a fan of his new digs.

“I love rhubarb.

I like using rhubarb

in savory dishes.

I’m also a big spring

onion fan.”Price

mussel restaurant, you can certainly open a clam restaurant, because I feel like from a chef’s perspective that they are a class above mussels. You can fry it, you can steam it, you can put it in pasta or on a pizza. You can do a number of things with the clam.

Mike Price opened Th e Clam at the beginning of the year on Hudson Street, and the place has already become quite popular. Th e namesake dish is perfect for spring, and the interior may give you the feeling you’ve been shipwrecked inside a majestic clam. We spoke with Price about his venture.

You certainly do a number of things with the clam, including using it for inspiration on the interior design.We wanted to make this space look like a clam, in a very tasteful way. Th e ceiling is the top of the clamshell. Th at was kind of what we were thinking from a broad design aspect, without it looking weirdly like a clam. Th e ceiling is actually made of mother-

Happy as A Clam

of-pearl, which is made out of oysters and clam shells. Th at’s the one design aspect that really stands out.

What is your favorite thing on the menu?For me I feel like the standout is something that should have been done before, but has never really been done before: It’s the lobster and clam sandwich. It’s half lobster roll and half clam roll on top of each other on a bri-oche bun. [“New York Times” critic] Frank Bruni came in the other night and freaked out over it. I don’t feel like anybody is doing a lobster/clam roll right now, but it’s my favorite dish. Th at’s the one I will order.

What places downtown do you go to yourself?I love sitting in the bar at Annisa [13 Barrow St.]. Th ere’s also a place right down the street from me, and they’ve been doing a really good job. It’s called Piora [430 Hudson St.] Th ey make really delicious pastas. Blue Hill [75 Washington Pl.] is also one of my favorites. And I really love Soto [357 Sixth Ave.] for sushi. It’s delicious!

Words: Lasse Emil Kristiansen

10

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Q&A

Who’s the tougher audience:

Tokyo or New York?I think sophisticated diners are always challenging. New Yorkers are great because I think they r̓e very demanding, but if you do a good job they r̓e very loyal. I take my customers super seriously — they go out of their way to come to your restaurant and I try really hard. I want to make people happy. Iʼve been lucky, people have been very nice to me. New Yorkers and Tokyo people, they r̓e big-city folks who are used to having good stuff and high expectations.

Why did you want to open up downtown?Quite honestly, I like the neighborhood. … If you insist on being in a specifi c neighbor-hood, you can sometimes wait a couple of years. I heard about the space on Clinton Street and I really liked it. It had a great backyard, and I thought I could do a cool thing with a counter for people to sit at and that’s what started it all. Danny [Bowien] from Mission Chinese [has] a spot down there, and I was friendly with him. … I sort of treated myself like an outsider a little bit so that I would force myself to work harder and not just say to everybody, “Hey I’m coming from Japan with this great concept, you’re going to like it.” [It was] more like, I was going to create a new concept for New York and work really hard to make people really happy. What businesses do you like in the area?

Ramen king

“Ramen’s a new thing in

New York. It’s just starting

to take off.” Orkin

Visit Orkin at Ivan Ramen (25 Clinton St., 646-678-3859). / DANIEL KRIEGER

Chef Ivan Orkin knows ramen — so well, in fact, that his fan base is in New York and Tokyo. Th e American chef meshed seamlessly into the Japanese dining scene when he became the fi rst American to open a ramen shop in Tokyo (and to wide acclaim, we might add). When he returned to the States, he opened Slurp Shop at Gotham West Market and now, his eponymous Ivan Ramen, on the Lower East Side. We spoke to Orkin a couple of days before his brick-and-mortar Stateside debut.

finds a new castle

job and it’s really reasonable. A lot of times I walk over to Abutzo for a cortado, I still think theirs is the best in town.

Ramen is so trendy right now. Do you worry about competition?You can’t have competition. Th ere’s just not that many [ramen shops]. You wanna see competition? Go to Tokyo — I’m one of 8,000 there. Th ey’re everywhere, eight or 10 on one block, so here in New York we’re more sort of part of a guild. Th ere’s also styles of ramen: Just because you eat at Ivan doesn’t mean you can’t eat at Ippudo. Ev-erybody’s sort of doing their thing. A lot of ramen shops have really great personalities, and that’s true of restaurants — you might have fi ve places you like to get a hamburger.

I don’t believe in competition as a bad thing; it makes you better, it makes you work harder. If competition is what knocks

you out, a lot of times it means you didn’t stay relevant. You gotta work.

What’s diff erent about your new outpost?Downtown is a whole new ball game. We’ll share some of the dishes; but other than that, it’s a totally diff erent restaurant. We’ve added a spicy ramen at Slurp Shop and people seem to like it. I only took one dish off the menu that I sell in Japan.

What’s the secret to eating ramen?It’s hard, it’s a very hot bowl of soup and you want to eat [the noodles] as quickly as you can. If you chew on them it’s harder to eat them effi ciently. Th e longer you take, the soup gets a little mushy. Th ey’re kind of overcooking in that soup. Eating at its peak of freshness is really the way ramen tastes best. I just think it’s more fun to eat it that way.

Words: Meredith Engel

I got to Mission Cantina. All the folks on my block I really like: the new Th elma next door, Pig & Khao, wd~50, Clinton Street Baking Co. Yesterday I went to Taqueria Diana — it’s great. Th ey do an outstanding

12

“I always loved gnocchi,” he says. “Now we serve it at Il Principe with buff alo ricotta and a lemon-butter sauce.”

Bigi says it’s the changes that strengthen the menu, as well as his character: “You gain experience by seeing and doing new things,” he says. “Th ese experiences open your eyes and your mind.”

“[Hudson Square] is going up, it’s on the rise. I believe this is the right food to do here,” says Bigi.

Principe, located on the ground fl oor of the newly opened Hotel Hugo, features indoor and outdoor seating and is currently open for breakfast, lunch and dinner. Bigi also anticipates a brunch menu.

Born and raised in Italy, Bigi was inspired to become a chef at an early age. “My mother owned a pizzeria, so it was kind

The principal of Il Principe

bigi’s advice to

aspiring chefs? Always try new things. “The best thing for any aspiring chef to do is to work with different chefs and learn new things, new techniques,” he says. “This is how you get better.”

Find Carlo Bigi at Il Principe (525 Greenwich St., 212-608-1211). / HOTEL HUGO

Carlo Bigi, formerly a chef at Sant Ambroeus and Casa Lever, is now the executive chef at Il Principe, an upscale Italian restaurant that opened in April in Hudson Square. Hudson where? Th is Lower-Manhattan neighborhood, also known as West SoHo, is bounded by West Houston Street to the north, Canal Street to the south, Sixth Avenue to the east and the Hudson River to the west.

tip

of a family thing,” he says “I really liked to work in the kitchen, give orders. Th is was a great job for me.”

As the executive chef, Bigi decided to infuse both local and imported fl avors in his dishes, which can be experienced in dishes like eggplant parmesan, Fusilli de Farro (homemade farro fusilli, broccoli rabe and lamb ragout) and Salmone con Insalata di Panzanella (Scottish salmon, cucumber, tomatoes, croutons and pickled red onion salad).

One of the dishes Bigi says he is most proud of at Il Principe is the gnocchi, a food he has been fond of since childhood.

Words: Robert Criscola

14

30 years

in FiDi:

O'Hara's

Tell us about managing a restaurant in the Financial District for 30 years.We’ve been here since 1983, and we’ve had our ups and downs. In 1993 there was a fi re upstairs that gutted the building. We had to redo everything inside. After 9/11, we were devastated again, we were closed for six

months. On April 1, [2002], we were able to reopen. Th ere was nobody down in the area at that time. But the tourists made a point of coming, our regulars went out of their way. It was steadily getting better, and then the [2008] recession hit. Back to square one. About two and a half years ago, they opened

up the 9/11 Memorial. Business fi nally changed for the better for us.

What was the area like when you opened?In ’83 the district was full of bars, all doing business. Back then everybody drank at lunch. And it wasn’t beer. Vodka, scotch — that’s what they’d drink all day long. In ’87, after the crash on Wall Street, that’s when everything really started to change. Now people don’t drink that much; those days are gone. So the tourists are drinking, but the regulars are having a sandwich and soda.

How is business diff erent since 9/11?Basically it was an all-Wall Street crowd, there weren’t any tourists. After 9/11 things started to come around: It was a mix of tourists and business people. Now the tourist crowd is about 60 percent of the business. So things changed completely since then.

How do you feel about the new hotel lounges and upscale bars opening now?It’s not a choice between, “Are we going to O’Hara’s or Morton’s [Steakhouse]?” It’s two completely diff erent animals, so it’s not getting in the way of business. It’s helping bring more people into the area, giving them more options. We’re friendly with all the hotels; they come in after work. People come to them at the concierge, and they say, “O’Hara’s is open, you can watch the game over there.”

Tell me about your regulars — the ones who’ve been coming here for years.It’s nice. Th ere are people that come back to this place four days a week. Th ey feel comfortable. It’s like having an outside fam-ily. Th ey come in and hang out and watch sports for an hour, then get back to work.

Now there are a lot of apartment buildings that weren’t here before.I guess it was in ’95 they changed the law where you can use residential and com-

mercial in the same space, so they were able to put apartments in these old buildings. It’s amazing how many people live down here now. Th is would be the last place I would want to live right now, with the amount of construction going on and all the tourists. I’d lose my mind.

Is business better for you, now that the eff ects of the recession are waning?Tell that to the people who aren’t working!

Though the city has changed dramatically since O’Hara’s opened its doors to FiDi in 1983, the Irish pub and “fi refi ghter bar” (affi liated with the station next door) stays constant. Mike Keane, the longest-serving of the three managers who operate the local watering hole today, has been there

since the beginning and represents the venue’s stalwart commitment to service. Th rough the nation’s greatest tragedy, multiple stock market crashes and changing neighborhood demographics, he credits O’Hara’s longevity to one thing: “You still have to eat,” he says.

Words: Tracie Michelle Murphy

OʼHaraʼs is located at 120 Cedar St.MILES DIXON, METRO

“So many families

that come down to

the memorial come

in with their kids

and their parents.

We have a nice mix

of everything. We

have a guy in a suit

talking to a guy

from Minnesota and

a construction guy,” Keane

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Q&A: Pouring Ribbons

Revelers with a taste for unusual cocktails have a sea of options downtown, with haunts like the Financial Districtʼs Dead Rabbit and East Villageʼs Booker & Dax. But no spot piques your curiosity quite like Alphabet Cityʼs Pouring Ribbons, whose ultra-creative and ever-changing menu always conjures that “so offbeat youʼve gotta try it” intrigue without sacrifi cing good taste. One of the owners, Joaquin Simo, says the fi rst thing she thinks of when creating a new drink is balance: “You have to imagine how a full tray of cock-tails will look on a six-top,” she says. “You donʼt want too many in tall column glasses or cocktail glasses, or too many pink drinks or green drinks.”

What’s the weirdest ingredient you’ve used in a drink? Our masala pumpkin syrup took a bit of explaining. Two years ago in the fall, we noticed that everyone wants a pumpkin drink. But the problem is that pumpkin drinks always end up tasting like boozy pumpkin pie. And I’ve already done it, and I’m bored by it. So I started thinking about other times I’ve enjoyed pumpkin before, and my favorite was in an Indian curry. So I cooked a curry spice blend into pumpkin puree, strained it, added sugar and eventually spiked that with a whiskey sour. It had that familiar pumpkin fl avor, but everything else was much more exotic. Words: Natalie Shure

Th e drinks at Pouring Ribbons all have quirky names. How do you come up with them? After having to come up with so many drink names, I have a delightful cheat – I name them after race horses. Th eir names are always short and catchy.

What kind of experience are people in for when they head to Pouring Ribbons? If you come in on a Tuesday, it will be a dif-ferent vibe than if you come in on a Friday. We want to make sure you can come in on a fi rst date, with a big group of college friends or with your parents.

What do you like drinking best? I’m a tireless advocate for sherry! It’s just so immensely satisfying.

nightlife

... You still have to eat. You might not go out as many times, but you’re still gonna go out and have a drink or two. You won’t go to an upscale place for that $50 steak and $12 martini. So it doesn’t impact us as much as it does those upscale places where people don’t feel right at all.

What do you see for this neighborhood in the next fi ve years?I think it’s just going to get better when there’s less construction that goes on and more buildings that open up. It’s been going on a while, but they say it’s going to be unbelievable when it’s done.

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17

18

The Visionaire

70 Little West Street, Battery Park City. Th is sleek, curved-front building features fl oor-to-ceiling windows with skyline views, as well as fi tness studios, rooftop gardens and a communal entertainment area. But its best amenity may be the neighborhood surrounding it: “Battery Park City is about 40 percent park land,” Culliney says. “Th e folks who live down there love how much of it is parks and ball fi elds. Th at’s not a building-level amenity, but it’s so important to the residents.”

One Jackson Square

122 Greenwich Ave., West Village. “Sensational-looking inside and out, this knock-out structure is the best modern building in Greenwich Village,” Horsley raves in a review. Th e units include high ceilings and wine coolers, and the building features valet parking and spa treatments.

66 East 11th St.

Greenwich Village. While most people may be

The Visionaire

One Jackson Square

66 East 11th Street. / CITY REALTY

56 Leonard St.Cipriani Residences

Putting money down

priced out of this ultra exclusive building Leonardo DiCaprio just bought into, Hors-ley points out that the building leads the pack in ecological amenities, which are often overlooked. “Environmental friendliness isn’t often too visible, but people do care about it.” Th is property includes vitamin C-infused water and fi ltered air.

56 Leonard St.

Tribeca. Th is building creatively divvies up outdoor space among its residents. “Th ey’ve designed this building so it looks like a Jenga tower,” Culliney says. “Th e goal is to give each unit individual outdoor space.” It also boasts an event space, a children’s playroom, a pool and a business center.

Cipriani Residences

55 Wall Street, Financial District. “Th ese are super deluxe small apartments,” Horsley says. “Th ey’ve got every facility in the world.” Th e long list of amenities includes an on-site restaurant, dry cleaning, pet sitting, a salon, a reading room, a tanning booth and shop-ping options.

From the newest transplants to lifelong New Yorkers, it’s easy to be surprised by life in Downtown Manhattan. Just ask agents Pete Culliney and Carter Horsley of CityRealty, who make a living out of helping clients start new lives in some of the most exciting neighborhoods in

the city. Culliney and Horsley share a few buzz-worthy buildings that give residents new ways to call NYC home.

Words: Natalie Shure

in downtown

Located in the heart of the financial district, Stone Street Tavern offers a cozy, charming alternative to the traditional Wall Street steaks and suits.

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Are you having trouble staying undetectable?

As an interior designer at the Manhattan fi rm Gloss NY, Saruul Herz gives homes practical cosmetic overhauls that fi t her clients’ tastes and lifestyles. Although designing an individual living space is a highly personal process, Herz’s years of experience revamping downtown high-rises has given her insight about what to consider before redesigning these special spaces. >>

Words: Natalie Shure

An interior

designer

tells

us how

to bring

out the

best in a

downtown

apartment.

high-rise

21

how to make a

feel like home

What’s the most important thing to keep in mind when designing for a high-rise space? In high-rises, people feel their walls are a little too thin – you can hear your neigh-bors’ conversations. Cork wallpaper helps with these external noises. Th ere’s some great stuff out there. Second, I always want to make sure windows have UV protection, especially the ones facing south. If you don’t have a UV-protective fi lm over the window, you could damage your furniture or even your skin.

How can New Yorkers maximize a small space?Most walls aren’t sturdy enough to hold good shelving, so I recommend free-standing shelves that can be stacked up to the ceiling. Opine Chianti makes some beautiful ones out of metal. Texture also adds character to a room without overcrowding it – look for lots of texture in fabrics and wall coverings.

How do you get inspired when you design a room?People overthink these things! Inspiration can be very simple – a piece of material, or just something you’re interested in and want to have fun with. It could be right in front of your eyes. People tend to think inspiration is hiding somewhere else. Just stick with a base idea, and work your way around it.

Inspiration can be as simple or complicated as you wish.

What’s the best way to make a quick change to a room? Start by painting one wall. Or even simpler – if you have an old chair you love and want to update, putting a new blanket over it could make it a brand new piece. Th ose are a few simple things that can start a whole new project.

What does it mean to build a design around a client’s personality?I try to bring out their character. I don’t pay attention to the building’s exterior – the people living inside are very important. What are they comfortable with? Do they like throwing dinner parties? Do they want an exercise room, or a corner to read in? I’m not just going to bring in any furniture that fi lls the space. I need to know what these people do every day. When they come

“The one thing you don’t

want to do in these modern

buildings is ruffles.”Herz

Cork wallpaper helps absorb sound.

home from work, where do they want to put their coat and bags? Where will they store their shoes?

What common mistakes can people avoid?Be careful selecting furniture. You don’t want to go out and buy something only to see the same exact thing at a friend’s home. Th at happens a lot, especially with pieces from big box stores.

In downtown high-rise design, is anything off limits? Th e one thing you don’t want to do with these modern buildings is ruffl es. Please, don’t do ruffl es. If you have a beautiful cottage somewhere in the country then yes, absolutely. But they’re just not city living style.

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File No. CD 86-0354. Equal Housing Opportunity

The Printing House — the iconic loft building that anchors the West Village — has been reimagined by workshop/apd

as luxuriously modern one- to four-bedroom condominium residences, including two newly built townhouses on a lush private

mews. Sales Center and spectacularly conceived models, including a breathtaking new design by Scott Sanders, located at

421 Hudson Street, New York, NY 10014. Sunday Open House: 2–4pm

Newly released one-bedrooms from $2,145,000 now available

OV E R   70 %   S O L D

212.675.0421 printinghousewestvillage.com

A Signature EditionInterior design by Scott Sanders, LLC.