We sat down with Zooey Deschanel to talk about her vintage sense of style, the holiday season, upcoming projects, and more.
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Lo-Fi Vibes Editorial
Art of the Snack HYUN
This month, we headed to Koreatown to enjoy a phenomenal Wagyu meal while enjoying a number of dishes for a great night out.
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Food Network NYCWFF
Food Network’s NYC Wine Food Festival presented by Invesco QQQ took place Oct 17 - 20th and we enjoyed all the bites, culinary conversations, and more.
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This month, we made our way to Technica House to combine Fall fashion, vinyls, and sushi together for epic crisp days in the city.
Fall Staycation Marmara Park Ave
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A Fall Staycation is one that lets us enjoy our city and more importanly a specific neighborhood. This month, we headed to The Marmara Park Avenue. 174
We love when worlds collide and this month's cover does just that. Tai Woffinden is a 5x Speedway World Champion and an open format DJ/Producer. We wanted to know more about Speedway racing and how he got into the sport, how he stays in shape for it, his passion for music, and why he became a DJ.
Since signing onto Armada Music, he released Body, a collaboration with Grammy nominated Gabry Ponte and vocalist Yasmin Jane. This was followed up by Feeling Super Naughty with CERES which just dropped recently. With all of this movement, we took some time find out more and to see what we should keep an eye out for.
ATHLEISURE MAG: We're excited to be able to talk with you as your background as an athlete as well as a DJ and a producer is such a great mix! When did you fall in love with being a Speedway Rider?
TAI WOFFINDEN: I first got into Speedway way way back in 2002. I went to my Dad’s mate’s house to ride on their private track and there was a speedway bike tucked away in the corner. I said to my dad at 12 years old, “I wanna try that” so we sold my MX gear and went all in from that day on.
AM: You are a 3X World Champion in this sport. What do you love about racing?
TW: It’s hard to explain but there is a feeling when you’re railing the fence on a nice little dirt line as fast as the bike will go and you’re on the complete limit of what you’re able to do on these bikes and you either make it around the corner or bury it into the wall. There is no better feeling in the world (not that I have found yet anyway) and I chase that feeling every time I race.
AM: Can you tell us about Speedway racing from what the bike is like and what races are like?
TW: They’re a one-of-a-kind motorcy-
cle, built to only go left, 500cc, metha nol-burning bulls with no breaks!
The races are super short and fast averaging about 1min per heat (4 laps). In a Grand Prix, we do 5 heats and the top eight go to the semi-finals and the 1st and 2nd place from each semi qualify for the final. It’s a wild sport! In Poland it’s huge in Warsaw we race in front of 55,000 inside the national stadium.
AM: To optimize yourself as a racer, what kinds of workouts do you do to stay in shape and meet the goals you need to be a champion rider?
TW: I won’t bore you with this too much but 5 days a week strength work, 6 days a week running or cycling, and a good nutritional plan to get through the workload and recovery.
AM: Your season is over this year. Are there any races that you are preparing for in 2025?
TW: Yes, it’s all done now so full focus on 2025 prep. Next year I will race most weekends in Poland, most Mondays and Thursdays in the UK, and some in races in Sweden on Tuesdays. Plus, four qualification rounds for the Grand Prix and possibly the European championship.
AM: What was the first song that you heard that made you fall in love with music?
TW: I can’t remember exactly, but it would have been something my mum had on in the car when I was a kid. My first hook on EDM specifically would have to be the Old EDM. Specifically it would have to be the Old Skitz Mix CDs back in the day.
AM: What led to you becoming a DJ and a producer?
TW: I went to watch Fisher headline his own show in Perth, Western Australia,
and as Fisher was a surfer before he became a DJ, I was just watching him thinking well if he can do that, so can I. So, the week after I started my DJ course with Lab Six.
AM: How would you describe the Tai Woffinden sound?
TW: It’s been varied as I navigate and find my sound, I started out with some Tech House, but I’m a Techno guy so I want to focus on that Mainstage vibe after my first release on Armada Music with Gabry Ponte. But, my current track with CERES and my next single are still slightly different in sound so I’ll continue to play around with it all and see where it takes me.
AM: What would you say are the similarities between racing in front of large crowds and being able to DJ in front of them?
TW: For now, the biggest crowd I’ve played to as a DJ has been 12,000 people at Forestland Festival. It’s hard to say if it’s the same level of intensity as when I race, but from my history, the bigger the crowd, and the more pressure, is exactly where I thrive.
AM: How do you get inspiration for your music?
TW: Same as most people I would guess. Hearing a track I like that sparks an idea, or an individual sound. In the world that we live in today with everything at our fingertips it shouldn’t take too long to be inspired by something.
AM: Tell us about Body and what it was like to collaborate with Gabry Ponte and vocalist Yasmin Jane?
TW: So my A&R at Armada sent over the vocals, I then made a little demo and we sent it to Gabry’s team to shoot our shot. Four days later he said he loved it and wanted to work on it and a week later got it back, we were all stoked with his influence on the production! From my side, one, it was huge to have my first release
to then be a collaborative with Gabry Ponte was just amazing!
AM: Feeling Super Naughty is your latest with CERES - what is the meaning behind this song?
TW: Again, I heard the vocals and just immediately thought there was something about it. The track was a bit more Techno originally, but I was listening to some track at that time from Indira Paganotto and starting to play with that sound myself so that’s how it came to the final song you hear now. I’m super happy with it. I guess the track is just about having a great time!
AM: You were at ADE this month - what was that like?
TW: ADE was wild…it was my first one and I really made the most of it. I met some great people, made lots of new connections, and did a lot of partying. I already can’t wait until next year and hopefully I can get a few DJ sets locked in as well.
AM: You will be at You&Me Fest , a multiday NYE fest in Australia. How excited are you to be performing there?
TW: Yes, I am! I’m super grateful that Bailey and Isaac called me up! I’m in Australia all summer and I’m ready to build my presence in this part of the world so why not kick things off there with the local boys. They’re killing it over here in West Australia, I mean you only have to look at this year’s huge line-up to see!
AM: Who are 3 people that are on your bucket list that you would like to work with?
TW: Timmy Trumpet would be one. We have chatted about a track and getting him on one of my race bikes which would be wild!
Also Maddix for sure. I love his sound. Finally, Will Sparks, I'm just a fan of Will.
I met him in Newcastle UK this year and we chatted for ages backstage. He is a great guy and a beast at what he does. I also love his DJ performances. Anyway, enough fanboying haha!
AM: Do you have any upcoming festivals or tours that we should know about?
TW: Not right now. I’m in the studio and You&Me is my next big one. However, I have an important meeting coming up which I hope brings big opportunities and parties into 2025.
AM: You do a lot of traveling. What are 3 things that you like to have with you when you're on the road?
TW: I'm a simple man! As long as I have my passport, phone and USB, I can do everything I want…
AM: Whether you're racing or hitting the stage, are there routines you do?
TW: Maybe this comes as a surprise, but I have no routines, pre or post events. I literally just live in the moment and enjoy whatever is surrounding me, be it the stage or the racetrack, I soak it all up and enjoy the process.
AM: Are there any upcoming projects that you would like to share?
TW: I have one track that’s just come back from clearance, and I think could be my biggest yet but can’t say much right now. I plan to host my own event again in the UK next year. I threw a oneoff this summer and we sold 12,000 tickets in just 11 days and it was fully soldout which was insane.
My full focus now is on getting ready for the 2025 season ahead.
@twoffinden
PHOTOGRAPHY CREDITS | Front/Back Cover + PG 16 - 21 Tai Woffiden| PG 22 Tai Woffiden Press |
After coming off of a full summer which is filled with food, events, and friends, the Fall continues our ability to enjoy staying outside and thankfully with Football season, it gives us a lot of reasons to enjoy games in the stadium, tailgating outside of it, and even having events in our homes. We caught up with actor Taye Diggs (How Stella Got Her Groove Back, The Best Man franchise, All-American) to talk about what he loves about football season, how he enjoys taking in this season's games, his partnership with Lysol and upcoming projects that we'll want to keep an eye out for!
ATHLEISURE MAG: When did you realize that you wanted to be an actor?
TAYE DIGGS: When I saw my mother on stage, she went from being my mother into this other person that I didn't know in front of all these people watching her. I was so taken aback and impressed, scared, curious. That was all it took.
AM: We're in the midst of football season - from watching game day with friends whether that’s at the game or elsewhere, tailgating, and just having good vibes. What do you love about football season?
TD: I like going over to a pal's house and watching the game and eating various sundry snacks. I like it a lot better now because I don't have to worry about germs as much because I use Lysol® Air Sanitizer. I used to be one of those people that would just glare at people that used to cough - people don't like to be around that. So I don't have to worry as much and I can enjoy the game and the company without worrying about getting sick. I don't like getting colds and it's that simple.
AM: What are your go-to watch party must-haves when you're watching the game and who are you cheering for?
TD: No specific team, I’m with my son and we like players. That's what the young people are into these days, I don't know that I agree with it, but it's not wor th the
argument with my son. So when we watch the players, I make sure that the fridge is stocked and that nobody gets too out of hand. I don't like when fights break out. So people know not to bring that mess into my house.
Lysol Air Sanitizer is another must-have for me during watch parties. It actually sanitizes the air - so I use it before people come over to get my space ready and after they leave to sanitize after all that cheering!
AM: You partnered with Lysol Air Sanitizer - why did you want to work with them and how important is it to have whether at a watch party or the stadium?
TD: Football season is one of my favorite times of year, especially hosting game-day watch parties at-home. But I learned through my partnership with Lysol that cheering for your team can result in viruses and bacteria expelled in the air – shouting can produce up to 100,000 droplets per minute (Source)! That’s why Lysol Air Sanitizer is my game day must-have. It kills 99.9% of airborne viruses and bacteria† to eliminate odors in the air*, so you can protect your home while cheering on your favorite team all season long!
AM: In All American, you played coach Billy Baker, a high school football coach. What did you love about playing this role and how did you look at football after doing this?
TD: I thought I knew a little bit about football before that role and realized that I knew nothing about football. I gained a ridiculous amount of respect for professional athletes because we were exposed to so many and the intelligence that these athletes have that people assume they don't. Which is really, really cool. Getting to understand something that you thought you knew. Being able to yell at all these young people, that's a situation where pre -
tending was really, really fun because that is so far from who I am as a person. Which is one of the reasons why I took the role and it was so much fun because in this career, a lot of times you play characters that are kind of close to you and this one wasn't, and I really had a great time.
AM: You're always working on a number of amazing projects. The first film I remember seeing you in was How Stella Got Her Groove Back and I know that you are working on another project from Terry McMillan, Forever on Lifetime. What do you love about her work? Tell me about Forever.
TD: They're great stories and that's where all of this begins. If you don't have this story, for me, you don't have anything. That's where my interest begins. I've had experiences with her, so it was a no brainer. What was interesting about this film was I got to kind of chronicle how far I've come from How Stella Got Her Groove Back and that was kind of cool. I'm a different actor, the way I approach a role, all of that was different, and I noticed it. So that was cool.
AM: Do you have any other upcoming projects that you would like to share that we should keep an eye out for?
TD: I'm a judge on this new show coming out called Second Chance Stage where it gives performers that had a dream and put their dream by the wayside another chance to pursue this dream. It's very eye opening, it's very emotional. These folks are terribly talented and we were put in the positions to give them more opportunities and it was kind of life altering.
@tayediggsinsta
PHOTOGRAPHY CREDITS | PG 32 Joey Andrew | PG 34 Second Chance Stage/Mag- nolia Network | PG 36 - 38/Taye Diggs Social
For the past few years, we have enjoyed seeing Kamie Crawford on our screens in one of our long time favorite shows, Catfish! It's always fun to watch her dig into their cases, assist those being catfished, and offering a shoulder to cry on as she looks to understand what they are going through. In addition to her role here, she has expanded her TV Personality work in such shows as Are You The One, and she launched her own podcast, Relationsh*t where she talks about various relationships with her guests.
We caught up with Kamie while she was here in NY at a coffeeshop on the UES which felt like the perfect place to talk about her journey, how she engages in self-care, how she navigates this season and boosts her immunity, as well as some of her favorite reality shows.
ATHLEISURE MAG: We have been fans of yours since you were Miss Teen USA in 2010.
KAMIE CRAWFORD: Oh we go way back then. Oh yes, it’s so good to meet you!
AM: So good to meet you and it’s been great to see how you have built your career, and just all the different things that you've done! Did you ever think looking back that you would have been the co-host of Catfish for a number of seasons and doing TV personality, work, and being a voice of women and just all of these different things coming from the Midwest, which I am also from.
KC: I had no idea! So I was born in Cleveland, and as you know, I grew in Maryland, but my roots are still in Cleveland. My grandma still lives there.
I think that when I was younger, I always had it in my spirit that I wanted to do something to make people feel good about themselves. At the time, I thought that I wanted to be a dermatologist so my life was going to look completely different than it does now. But then I realized that I could do that through TV work.
AM: Yeah.
KC: Like, that is what I do on Catfish, it is what I do on my podcast. It’s what I do just in my everyday life. That is something that I strive to do. So, I think that I didn't think that it was going to look like this –
AM: Right
KC: But I knew that my life needed to be in service in some way.
AM: I love that
KC: Thank you!
AM: It's very cool.
You're constantly on the go traveling, where do you enjoy going and how do you stay healthy when you're going from place to place?
KC: Oh, well it is hard because I'm always on a plane and for some reason I always get sick when I travel.
AM: Yup.
KC: So, the good thing is that Mucinex Nightshift is now in my life and I have it as a part of my wellness kit - always with me. It's amazing because you can take it at night, so you can sleep better.
AM: Exactly.
KC: And then have a better morning the next day and be able to Girl Boss your way into things. But you can't Girl Boss when you're not feeling well!
AM: 100%
KC: It's very difficult for me. So that's definitely one tip that I have. The other one is making sure that I'm staying up to date with my vitamins. When my hormones are out of whack, I feel it.
AM: Oh yeah!
KC: I definitely feel it. I feel like newly into as a couple months, like cycle tracking and trying to balance my hormones. So taking the right supplements has been vital for me because you don't realize how many nutrients like you're depleted of. So that's definitely key. And then just like, making sure that I stick to my routines. My workout routine is not just a part of my physical health and well-being, but my mental health and well-being. So while I hate working out just as much as anyone else, I love the way I feel right when I do it. Like I just feel so accomplished.
AM: Yeah
KC: When you finish a workout class and you're like, oh I feel like that you feel good about yourself versus when you like go weeks without doing it - I hate that feeling.
AM: It's the worst feeling. You're like, all right I gotta get it together.
KC: Exactly.
That's why I like living a life with no regrets! It’s part of Mucinex's campaign. So that's what I like to do to make sure that I'm setting myself up right for the week.
AM: Wow.
Tell me about the Living With No Regrets Campaign.
KC: So Mucinex is all about, No Regrets and making sure that you are taking your next Nighshift the minute you feel those symptoms coming up that night. Take that medication so you can wake up the next day and have no regrets because sometimes we'll go through the symptoms and we'll be like “I'll just sleep it off.”
AM: Yeah.
KC: Then you wake up the next day and you feel like you just got hit by a bus! I've been there many times. It's always good and the right decision to set yourself up from that night so that you feel good the next day. But then also the funny thing is that Mr. Mucus, the Mucinex drug is now on Tinder. So if you're swiping and you see him –
AM: Ok –
KC: Make the decision that's best for you. But I went on a date with him today –
AM: Ha!
KC: And it was not great!
AM: Oh
KC: Don't make that regretful decision. Thank you.
AM: So this whole nighttime aspect of this product seems great.
What do you do for your self-care?
KC: Therapy is a part of my self-care. I am in therapy once a week. It's funny though. I've never met my therapist in person, only on Zoom.
AM: Nice.
KC: If we were to cross paths, I don't know what I would do. I think I would give her a huge hug because she's just amazing. So that's a part of my self-care, working out is a part of my self-care. Honestly, some people would say this is not self-care, but Doom Scrolling on TikTok. Sometimes when you're feeling down, you just need a laugh.
AM: I can see that.
KC: TikTok has all the laughs that I need. So I like to do that. But then I also like to spend time off my phone, with my friends, with my family, with my man,
like I want to be out at, you know, a cafe with some chips and some Spinach and Artichoke Dip.
AM: Yes.
KC: Having a juicy conversation. Like that is self-care to me.
AM: That's amazing and well-rounded and nicely balanced. I got stuck in The TikTok of WTF Did I Marry! It was a busy time and at first I was like, what is this and then I remember a number of nights where I was on episode 42 getting all the details!
KC: Oh I saw all of the parts – all of the parts every single one!
AM: I'm still following her. Like what what's your life? Like what's going on?
KC: She's doing amazing!
AM: For sure, her life now got optioned into a show. I'll be watching all of it.
KC: She is doing great! I love her and shout out to Reesa Teesa!
AM: You’re killing it Reesa!
it feels like this time of year, you know, obviously we're in the Fall, but we're looking at the Holiday Season. So there's just a lot of stuff that's going on and then you also have the cold and flu season. So how do we prioritize our health and our wellness routines during this criticla portion of the year?
KC: Well I would say, you know, the change in weather and even the change in time affects everyone. It affects everyone. I don't know anyone who is like absolved from seasonal feelings, whether it's using depression, or just like seasonal sadness, we all go through it. The Holiday Season especially isn't happy and jolly for everybody.
AM: True.
KC: So I think that, you know, when you can spend your time with people that love you and care about you, you should prioritize that? Also making sure that you're not getting sick because then you will really miss out! I have had that. I have had the flu on Christmas one year and it was terrible.
AM: Oh no!
KC: This was before Mucinex’s Nightshift as it didn’t exist then, obviously. But I literally had to go to the hospital on Christmas night.
AM: That’s the worst!
KC: Terrible and that's not what we want. So make sure you're taking care of yourself. I'm sure that you're doing that mind-body and spirit all of it together.
AM: What are foods that you like to eat to boost your immune system? Like, I am always about keeping that immune system as high as I can.
KC: Oh yeah! Supplements, I take a lot of supplements, like I said, you know, balancing my hormones. That's a part of it. As women too, I feel like we're depleted of a lot of nutrients and we don't think about. So like B-12 is important, taking vitamin and making sure that you're getting all those things. Outside of vitamins, there's ways to get vitamins out of your food. Leafy greens have been a part of my life. It feels like a pain to have to consume as many leafy greens as we should -
AM: But that is what it is.
KC: That is what it is.
AM: Your body will thank you later!
KC: Kale is a necessary evil.
AM: I’m a big fan of kale!
KC: And then, you know, vitamin C, making sure that I'm drinking orange juice when I'm not feeling well. Another thing that I realized that helps me is like eliminating any kind of milky substance and I love a nice matcha latte, but when I'm feeling mucusy, anything with milk even if it's not whole milk no bueno. So that's like an elimination thing that I do.
AM: It’s always good to know what you have to navigate when you’re working around your health.
KC: Yeah, a lot of like spicy soups to get that nose going - I like to just drain it out.
AM: That’s always a smart one!
Tell me about your podcast.
KC: Relationsh*t!
AM: Yes!
KC: It's like my baby. It is - I love it. It's a relationship advice podcast. So we air every single Friday and I have different guests on every week to talk about a whole range of relationship topics. We say, we talk about all things relationships, the good, the bad and the straight up shitty. Because sometimes it's like that.
AM: Yeah.
KC: And it doesn't even just have to be romantic relationships. It could be the bad Tinder date that I went on. It could be the relationship that I have with myself, which I think is the most important relationship, sometimes even more important than a romantic relationship. But it could also be like I'm having a co-worker dispute or, you know, I'm having difficulty talking to my parents about coming out or anything and I like to bring on guests who can relate to the topic and, you know, we have celebrities, we have influencers, we have experts, you don't have to come on and like, spill your tea, but if you have something that relates to the topic – you’re more than welcome to share.
AM: I love that.
KC: Yeah. So it's a really nice little corner of my universe that I treasure.
AM: That is amazing!
Now I know you love reality shows, because I enjoy reading your posts when you're watching Love is Blind. Love is Blind is so good and I cannot wait for the last episodes.
KC: Exactly.
AM: And I think I'm going to start watching Love is Blind Habibi because I've heard so many things about it.
KC: Yeah I started that too!
AM: Yeah, I mean I have seen a number of the other global editions. Another fave is The Anonymous which just completed its first season.
KC: What is that?
AM: So The Anonymous is created by Studio Lambert which also does The Traitors, The Circle, Squid Game: The Challenge and Undercover Boss! It’s a social competition and when you’re watching it you can see elements from those shows in this. But basically people are all competing for something and then they go Anonymous and talk shit about someone, basically to get the person out. A lot of the competitors come from Survivor and other shows and they even have Andy King from Fyre Festival, but it’s on USA so you can see it on Peacock as well.
KC: Oh, okay. I’m going to have to watch The Anonymous!
AM: What reality shows are you watching?
KC: Love is Blind is everything and I highly recommend Love is Blind UK also!
AM: Same!
KC: It was so good.
AM: So good!
KC: So good - love that one. Love – Love Is Blind Habibi. Obviously I’m watching that. I love The Golden Bachelor.
AM: Yes!
KC: It's so good.
AM: In the best way possible in that the contestants in the house are just besties!
KC: They’re lika a little community. They are so loving and so sweet. Yeah. Just like, you know, they just are older and like don't care about the nonsense. So I love that. I did not watch this season of Love Island USA but I have been an avid Love Island UK watcher. I binged 6 seasons during the pandemic.
AM: Nice.
KC: I started thinking with an UK accent as it was so deeply ingrained in me. So, I love Love Island in general. I also love RuPaul’s Drag Race. Honestly, I don't think there's a reality show, that I haven't, at least tried once!
And obviously, the shows that I'm on, I love those too!
@kamiecrawford
PHOTOGRAPHY CREDITS | PG 40 - 45 Courtesy Kamie Crawford's IG | PG 46 MTV/Are You The One | PG 48 Joey Andrew |
This time of year, we're enjoying the changing of the leaves, the crisp air, adding a few fun layers, and getting in all the football games possibly from college to pro! Whomever you're cheering for, it's an opportunity to gather with family, friends, and colleagues throughout the week whether you're tailgating or homegating!
We headed over to Chef Eddie Jackson, NFL veteran and host of Food Network shows' Outchef'd and Christmas Cookie Challenge to talk about how we can take our entertaining to the next level when our teams are hitting the field, how we can make it easy on ourselves, his football picks, and of course his upcoming show for the holiday season!
ATHLEISURE MAG: So what was the first dish that made you fall in love with food?
CHEF EDDIE JACKSON: Ooo, so I grew up in a family of chefs. My grandmothers on either sides were chefs. Yeah, and I just remember making biscuits in my grandmother's kitchen when I was like four or five years old.
AM: Well, you know, being an NFL Alum, we know that, you know, a thing or two about playing the game, we know you're watching it and of course what foods pair well with it. You know, whether we're tailgating or at the stadium or we're homegating,how can we make the perfect pairings for our next football game?
CHEF EJ: Well, first off football season is my favorite time of the year. For one, I love football, but two - it's all about tailgating and homeegating. I made a cookbook that's all about homegating recipes, right? And so, I love giving people tips to show them how they can homegate tailgate, like a pro. And in this instance, I've teamed up and partnered up with Bota Box wine to create these delicious pairings, with some recipes. But then also, picking and choosing some of the wines that they have to go with different flavors that I created with the wings that I made for them.
AM: I mean, that's amazing and I love a good wing! I actually have a wing recipe coming out next year in a cookbook.
CHEF EJ: Hold on! You just have a wing recipe?
AM: So it's a compilation. So we've been doing different cookbook recipes where it's always been a number of other chefs that have also participated and this is our third one. I made a very tasty recipe that will be out next year! It’s a very zippy Mezcal Chimichurri wing!
CHEF EJ: Ooo, I see you Kimmie!
AM: I know right? I mean, I know you love a good chicken wing so how can we take our wings to the next level Chef Eddie style?
CHEF EJ: Alright! So I have a few things that I that I've created so the thing about homegating and tailgating is that you want to find different flavor upgrades, but you want to keep things simple, right?
AM: Exactly.
CHEF EJ: So I have some brawts that I've uh braised in some white wine. I have this Bota Box Pinot Grigio that we braise the brats in to kind of cut through some of the fattiness that brats can have. Another upgrade that you can do is like I have a slider recipe, right? So, sliders are simple. Everybody knows how to make a slider. So what we're going to do, is we're going to upgrade it and make a spicy ketchup. And in this instance, I'm making a jerk ketchup.
AM: Oh wow, okay!
CHEF EJ: I lived in Miami for a while and so I kind of fell in love with those jerk spices and jerk flavors. So we're gonna add that to some sliders to upgrade it. And then we get to the the piece de resistance, right? So we have some wings! I have a whole chapter in my book about wings!
Don't do, takeout, you can make wings! Wings are super easy! You can make your
own different sauces and you can control the pairings, you can control the spice and smoky levels to the wings. So I have this wing recipe that's a little bit, smoky a little bit spicy and that's great to pair with something like this Bota Box Revolution, which is a red blend. It's going to cut through some of the greasiness that these wings have, right?
AM: Right.
And why did you want to, you know, partner up with Bota Box?
CHEF EJ: Well, first off. I love the brand. I have boxes of this at my house that they sent me. I thought, ok, this is delicious! Not only that, but I think that Bota Box brand is perfect for tailgating, right? So, no cork screw, it’s easily portable and it has a handle right on top, but not only that in this 3L box, you have 4 bottles of wine. Now, you look like the type of person that loves a little wine right? 4 bottles of wine in one box!
That’s perfect for tailgating, if I don't say something myself. But then it's just a great brand and it’s eco-friendly all these things. I think that, you know, the thing about tailgating is that you want one-handers. So you get you one of these 500ml - you got that in one hand. You got a brawt in the other hand. You know you’re just going back and forth. Take a little sip. Take a little bite of the brawtwurst.
AM: Yup.
CHEF EJ: Perfect for a tailgate and overall, it's just a great company that I fell in love with once I did my research on it. I tasted some of the wines and felt that I could get behind the product and it's been a beautiful pairing. See what I did there?
AM: I caught what you did there! I Love the pairing.
CHEF EJ: It’s been a beautiful pairing ever since.
AM: So what tips do you have for people who are hosting? A lot of times we're so into creating that tailgate or that homegate that maybe we get lost in the kitchen as opposed to watching the game and hanging out with our friends. So what can we do to prep ourselves a little better?
CHEF EJ: So just like on the football field, it's all about preparation and execution. Like I said before, you want to focus on the food and the drink. So you want to keep it simple. So all of my recipes are really simple but I have these really good tricks and things to upgrade it so that you're not spending a lot of time. But then not only that, you take this Bota Box, it's already made for you. We're not spending time making the drinks. All you have to do is just twist it off and pour it. You don't have to worry about a corkscrew. So it's more time that you get to spend watching the game, hanging out with your friends and keeping it simple!
AM: Keeping it simple is always good! So we are in the thick of the football season right now. Who are you cheering for? Who do you predict is going to the Super Bowl?
CHEF EJ: You know, I keep getting this question over and over. I'm a huge football fan, right? My favorite team is the 49ers but we're not looking too good right now. We kind of had an up and down season so far just because of injuries, but this season has been very unique because it's so many teams that are good - that has have never been good.
AM: 100%
CHEF EJ: Detroit Lions are really good. In the last couple of years, I’m like, where did they come from? They've been terrible for so long! So now all of a sudden, they’re really good! So I think that the Detroit Lions have a great chance of making it to the Super Bowl. Baltimore Ravens have a great chance to make it to the Super Bowl. Of course, the Kansas City Chiefs. You also have Buffalo. The Buffalo Bills are really good! Let's not forget about the
Vikings and how good they're doing right now. So, it's just so many teams that are just killing it, this season. I mean, I'm really excited because, you know, it's kind of like, in basketball you get tired of seeing the Golden State Warriors every year.
I want to see a new team this year kind of shine and so, that's why I'm excited about this season.
AM: Well, we just came off of covering the Food Network NYC Wine Food Festival over the past four days. So it's been a hectic few days. It’s always great seeing you on Outchef’d or the Christmas Cookie Challenge. Are there any upcoming programs that we should be keeping an eye out for from you?
CHEF EJ: Yeah, so actually the Christmas Cookie Challenge is going to start up in a in a couple weeks now because believe it or not, we are getting into the holiday season. I can't believe that!
AM: I know right, this is the season!
CHEF EJ: I know! I also saw in a shopping strip that they had Christmas lights out a couple of days ago!
AM: I saw a Christmas commercial last night and heard Christmas music and I'm like, wait that's too soon! You at least have to wait until Halloween is over!
CHEF EJ: So that'll be coming out in a couple of weeks and, you know it’s the holiday time once Christmas Cookie Challenge comes on! We’re going into our 8th season. So once that starts to play that's when I know it's it's the holiday time!
AM: Are there other projects you have going on outside of TV that you would like for us to know about?
CHEF EJ: I mean, I stay busy. I have two young kids. I'm always busy. I woke up in the middle of the night and I was like, you know what? I'm ready to write my second cookbook.
AM: Alright now!
CHEF EJ: I'm gonna start working on my second cookbook and maybe Homegate Like a Pro 2.0, you know what I mean?
AM: For sure!
CHEF EJ: So maybe I will have a whole section in there with wine pairings. I don’t know.
AM: Nice, we’re here for the elevation! @chefeddiejackson
Whether you have enjoyed seeing her on New Girl, Elf, or even the Trolls franchise, Zooey Deschanel is one of our faves who always has such a light hearted nature about her and a great sense of style. Earlier this year, she partnered with Vera Bradley to become the fave of their campaigns. We took a moment to talk with her about her love of vintage style, pieces she's drawn to, what she loves about the Holiday Season, and what she has coming up that we can't wait to see!
ATHLEISURE MAG: Earlier this year, it was announced that you had partnered with Vera Bradley which is amazing. I grew up with the brand. I’m originally from Indiana which is where this is based and of course, I’m in NY now, so it’s cool to see how much the brand has evolved since I first connecting it with so many years ago.
What do you love about this brand, why did you want to partner with them and what are 3 bags from the Holiday collection that you are excited about?
ZOOEY DESCHANEL: I love this brand going back to the quilted bags which they still have! There’s so many beautiful patterns and I have always liked that kind of vibe. But now they have so much variety! They have bags for basically every aspect of your day, your week, and your month!
So I really wanted to partner with them because they were doing a big rebrand and kind of bringing an aspect into their catalog that was a little bit more high end and kind of fancier and a little more fashion forward so I kind of liked the idea that they were expanding their repertoire. Their design team is fantastic and I’m excited to show everybody what’s on offer.
I actually have a bunch of bags here that I can show you!
This is one of my favorite bags!
AM: That’s pretty cute!
ZD: This is the Heritage Bear Crossbody
in Goji Berry Red Leather! I just really connect with this for obvious reasons!
Another bag that I really like is this velvet bag which is for holiday, the Astoria Shoulder Bag in Sea Moss Velvet. These are all holiday and it has a very beautiful chain and it’s big so you can fit a lot of stuff. It’s also great for evening and I think it can go great for daytime as well.
This is very me, it’s a mini tote bag –Mini Hathaway Tote in Bossanova Bold Sequin Leather. It’s a great size, it’s not too big and you can fit a lot of things in there. These straps are called friendship straps I think.
AM: Oh that’s cute!
ZD: You can make it a crossbody if you want. It’s a tote and you can take off the straps and can make it to your liking. One of the things that I like most about Vera Bradley is that almost all of the bags have a lot of compartments that are very practical.
One thing that was funny was that I was in kind of like a few years ago, I was in a fancy bag store. I noticed that none of the bags had compartments! None of them had zippers and I was so shocked about it! They were like, “oh, it’s really expensive to put those things in.” This shocked me because these bags were really expensive! They retail for more than a Vera Bradley bag and their bags have all kinds of zippers.
I mean, not every single one has it but, let’s say a more practical bag like a travel one that they have – it has tons of places where you can put all kinds of things so that you can stay organized. I mean, I’m a mom, we have to be organized!
AM: 100%
You did a photoshoot with your stylist, Ib Nasser where you combined Miu Miu
and vintage pieces in it along with the brand. Tell us more about this.
ZD: Actually my stylist, who is right here – we both have a passion for vintage clothes that are very – fashion history is a passion of mine. I have always collected vintage. So that was definitely going to be part of it because it’s like the things that we buy has to fit into our aesthetic and all of the things that we have collected. It’s really a nice way to express your style and also, we kind of – a lot of the things that we buy, we also tailor a lot and reimagine as well.
AM: Which is really smart as fit is everything!
What do you love about the holiday season? I loved you in Elf, I loved that movie which is such a great one to watch during the holidays. So what do you love about it?
ZD: You know, Christmas, Thanksgiving, the holidays in general – the season! It’s always been one of my favorite times of year since I was a little kid. I kind of like when it gets colder and I love decorating a house for Christmas. I love spending time with my family most of all of course, Nothing beats a Christmas morning for me. I love it so much.
I like watching old movies. Last year we watched Meet Me in St. Louis on Christmas and I just love Christmas carols! I love the whole holiday vibe.
AM: Around now is when I start thinking about shopping for the holidays so that I’m not pushed to the last minute to do it. How do you tackle that as it is a whole project in and of itself!
ZD: It is really hard! I love to give gifts and it kind of makes it more stressful for me. I think that I care too much sometimes about it! I want to make sure that people really like what I get them. So sometimes, I will be late in giving gifts because it will take me forever to find the perfect gift. It is really helpful if I know of a place that
has really cool stuff. You know, one stop shopping! That’s actually and not to bring it back to Vera Bradley, but it’s one of the things that I like as they have travel things, they have stocking stuffers, suitcases, they have all of the beautiful evening bags, they have everyday bags, and it’s a lot in one place! That’s a key thing for me! Some years, I will be in a mode where I will do work gifts. It’s one thing that I know that everyone will like. But if you can order a lot of stuff from one site, or go to one store – that is always great!
AM: You have to save time!
ZD: Exactly, you have to save time!
AM: I’m sure that you’re always hosting friends and family during the holiday season. Do you have go-to items that you like to have such as certain types of snacks or drinks just so that it makes things easy especially for impromptu celebrations that take place?
ZD: Yeah, I always have a lot of snacks on hand at my house. I always have a ton of crackers and nuts in my pantry. But if I am having people over, I usually do a nice cheese plate because that is always great. Cookies are always popular and then sometimes I like to have a bit of food delivery. So there are places that will have cheese plates delivered and that’s pretty nice!
AM: It’s nice homey ta-da touch delivered!
ZD: Of course! You can always think about having these in your freezer –there are bakeries that make the unbaked cookies or even in the grocery store. You can keep them in the freezer and then when you want them, you can just bake them and then you have fresh cookies when people come. I had some croissants like that that were from a bakery – they were raw and then you just put them right in the oven!
oven! And then people are like, “oh my God, did you bake this?”
AM: It’s like – um yeah!
ZD: I mean, I did bake it! But I did none of the other work though!
AM: Exactly!
Are there any upcoming projects coming up that you have that we can share with our readers?
ZD: I have a movie coming out next year! I’m not sure what it’s called, it had a working title Merv – I’m not sure if that will be the final title. It’s for Amazon, it’s a rom-com. It’s such a cute movie, I’m really excited about it and I think that that will be really good. That’s with Charlie Cox and it will come out end of next year.
@zooeydeschanel
PHOTOS COURTESY | Vera Bradley
We've always been a proponent of the power of creativity. When it comes together, there's somethng about being able to explore ideas and being in inspirational environments that allows concepts to grow!
When we heard about TECHNICA HOUSE , this creative space piqued our interest as this vinyl listening lounge is an impressive showroom space that allows you to know more about Audio-Technica's headphones and speakers, has a space to create podcasts, is a working office, and also has innovated automation machines by AUTEC to make sushi!
After hearing about this space, we decided that it would be the perfect location for our Lo-Fi Vibes Editorial which is Fall forward with easy styles that can be worn when you're taking in your latest music find, working on your next project, collaborating with those that are like minded and being able to enjoy wherever the day takes you!
LO-FI VIBES EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION
STYLIST + CREATIVE DIRECTOR Kimmie Smith | MUA Sang Le | MODEL Olivia Picchione + Ben Simic |
@pvfarkas
@shes.kimmie
@sang_theglaminator
@oliviapicchione
@lilboochie
LO-FI VIBES EDITORIAL | STYLE CREDITS
LOOK I PG 76 - 86 | OLIVIA - MICHAEL KORS
Ribbed Knit Cropped Tank Top + Chocolate
Burnished Leather Skirt | LAGOS Pink Caviar BCRF Ceramic Beaded Bracelet 9mm + Pink Caviar Single Station Diamond Caviar Bracelet 9mm | AIR & ANCHOR Set in Stone Necklace Set 18" - Tiger Eye | BEN - COLMAR Down Jacket with Envelopping Colar | White Tank | MAVI James Skinny | LAGOS Caviar Beaded Chain Necklace 12mm + Twist Curb Chain Bracelet 12mm |
LOOK II | PG 88 - 89 | OLIVIA - ATHLEI -
SUREVERSE Bomber Jacket | SPLITS59
Ashby Rib Crop + Theo Rib Short | LULU FROST Plaza Rectangle Link
Necklace Base - Gold + Plaza Letter K Charm | PRINCE TENNIS Sneakers | MZ
Unwritten Love Knit Pants - Green | PONO BY JOAN GOODMAN Sea Chain
Necklace - Hawaii | BEN - LX3 Olive Track Jacket + Olive Track Pants | PSYCHO BUNNY Graphic Tee |
LOOK IV | PG 106 - 111 | OLIVIA - ATHLEISUREVERSE Varsity Jacket | MI -
CHAEL KORS Cropped Tank + Colby
Extra-Small Burnished Leather Shoulder Bag | TOMMY HILFIGER Wide Leg
Jean | AIR & ANCHOR Double Standard Necklace with Cuff Keeper, Putting it in Writing - A + M | BEN - | LX3
Oversized Cream Hoodie | MAVI Jake Slim Leg | LAGOS Caviar Beaded Chain
Necklace 12mm + Twist Curb Chain
Bracelet 12mm | NIKE Air Jordan |
LO-FI VIBES EDITORIAL | PHOTOGRAPHY CREDITS
| SONY Alpha A7R V, FE 50mm F/1.2 GM , FE 24-70mm F2.8 GM II , FE 70-200mm F2.8 GM II , FE 90mm F2.8 Macro G OSS + HVL-F45RM Wireless Radio Flash |
We enjoyed shooting our Lo-Fi Vibed Editorial at TECHNICA HOUSE and we wanted to find out more about this space which recently opened, what they offer in this creative destination, and how you can get to know more about them. We took some time to chat with Takayuki Tanaka, the CEO of TECHNICA HOUSE to find out this and more.
ATHLEISURE MAG: You just launched TECHNICA HOUSE New York earlier this
month. This space is above SUSHIDELIC which we covered last month in The Art of the Snack. Tell us about the Japanese technology companies AUTEC and Audio-Technica that came together for this space.
TAKAYUKI TANAKA: TECHNICA HOUSE is a unique collaboration between two iconic Japanese technology companies, AUTEC and Audio-Technica, both bring their expertise, heritage, and commitment to fostering the next generation of creators into this space.
AUTEC is known for its innovative sushi robots, designed to deliver chef-quality sushi with unmatched efficiency. By merging tradition with advanced automation, AUTEC empowers chefs to maintain the authenticity of Japanese cuisine while optimizing operations. Their focus on culinary technology has revolutionized the food service industry and created new opportunities for emerging culinary creators to innovate.
Audio-Technica, a global leader in high-fidelity audio equipment, has a long history of supporting artistic and creative communities. Their expertise in sound technology elevates the experience at TECHNICA HOUSE, offering an immersive auditory environment. Audio-Technica's involvement speaks to its dedication to fostering creativity through sound, empowering emerging creators in music and art.
Together, TECHNICA HOUSE celebrates Japanese heritage while providing a collaborative space where food, music, fashion, and art converge. This venture is designed to nurture creativity and inspire the next generation of innovators, offering a unique platform for emerging creators to explore new possibilities and ideas.
AM: It seems that TECHNICA HOUSE - New York merges food, music, fashion, and art together. Why was it important for you to have these elements in one place?
TT: Merging food, music, fashion, and art
at TECHNICA HOUSE was a natural progression of our vision to create a dynamic space where creativity and cultural expression thrive. Each of these elements speaks to the core of human connection and emotion. Food brings people together and is a universal language; music is the heartbeat of culture, evoking powerful emotions; fashion reflects individuality and artistic expression; and art gives form to imagination and ideas.
Combining these elements in one space fosters a platform where creators from diverse backgrounds and industries can collaborate, share ideas, and inspire each other. TECHINICA HOUSE is more than just a venue—it's a movement that encourages innovation and exploration across disciplines. We wanted to create a tradition can fuel modern creativity, and emerging creators as well as established creators as well push the boundaries of what's possible in a collaborative environment. This holistic approach creates a vibrant atmosphere that invites people to be part of something bigger, sparking new ideas and connections.
AM: In terms of the concept of TECHNICA HOUSE, are there others in addition to the one in New York and if not, do you plan on having other locations?
TT: At present, the joint venture TECHNICA HOUSE in New York City is our sole location. While our primary focus is on establishing a thriving community here, we have aspirations to expand TECHNICA HOUSE to other cities across the United States and around the world. By doing so, we aim to celebrate and support emerging creators in various regions.
AM: Can you tell us about who designed the space and what visitors can expect to see when they are entering this space?
TT: The space was designed by Yoshi-
yuki Morii of Cafe Co, incorporating the aesthetics and heritage of both AUTEC and Audio-Technica. At TECHNICA HOUSE NY, visitors can immerse themselves in a state-of-the-art listening experience featuring top-tier Audio-Technica analog audio equipment to listen to the 2000 vinyl records collection. The space includes a fully equipped conference room, a dedicated podcast studio, and an AUTEC sushi counter where chefs showcase cutting-edge robotic sushi-making technology.
AM: You have over 2,000 records here. How do you go about acquiring them, are their genres that you tend to focus on?
TT: Our record collection has come from various sources, both local and international. Many were donated by Audio-Technica staff members, discovered at local thrift shops and secondhand record stores, or sought out by company leadership. Some of our favorites are the Japanese pressings of classic American albums.
AM: What can we do in this listening lounge which also allows us to hear music on your headphones as well as your speakers?
TT: We have a variety of headphones and turntables on display, like our colorful Sound Burger and our pro-grade Highend AT-LP7. Visitors are welcome to hook up a pair of M50x headphones to any of our turntables and enjoy a listening experience. We also have a pair of our newly released AT-SP3x Bluetooth Speakers if they're listening with friends.
AM: Can you tell us about the equipment that is available there?
TT: AUTEC’s food-focused experience at TECHNICA HOUSE highlights the latest innovations in sushi-making technology. On display are cutting-edge sushi robots, in cluding ASM895A The Rice Sheet Maker for sushi rolls, ASM260A The Sushi Roll Cutter, ASM410A The Nigiri Sushi Rice
Ball Maker, and ASM575A The Handheld Onigiri Rice and Rice Ball Maker, showcasing the precision and efficiency that define modern culinary automation. One of our goals is for chefs to visit this space to tap into their creativity and explore the potential of integrating these robots into their culinary processes.
TECHNICA HOUSE displays a wide variety of Audio-Technica products: from highend turntables to limited edition headphones and microphones, to a collection of artistic signed A-T gear. We prominently feature the NARUKA MI Headphone Amplifier, a premium piece of audio technology built from kurogaki wood. Very few of these exist in the United States. We welcome guests to pull a record off the wall and enjoy the listening experience at our space.
AM: As Audio-Technica continues to create new products, will they find their way into TECHNICA HOUSE - New York? Will there always be someone on site that will be able to walk you through products?
TT: While TECHNICA HOUSE is currently open to the general public for select events and collaborations, we're actively working to expand our accessibility. Stay tuned for updates on future openings and opportunities for general visitors to experience our space.
AUTEC and Audio-Technica staff are regularly at TECHNICA HOUSE and are available to schedule visits for those genuinely interested in the space. While we're happy to arrange appointments, we may only sometimes be able to accommodate every request due to the nature of the space. We appreciate the understanding of those wishing to explore this creative hub.
AM: Tell us about the podcast studio and the conference room.
TT: The podcast studio is a little respite from the noise of a bustling Soho. It's an isolated studio space, acoustically treat-
ed from floor to ceiling. We are recording original podcasts and digital content in the space and are beginning to bring outside creators in to use the space for their content creation.
Our debut series, AT Sometime, Somewhere, features artists and creatives from New York City telling stories of their ambitions, failures, successes, and the moments that helped them find their voices. We look forward to future series featuring an even wider variety of artists, stories, and topics.
AT-ONE Studio is designed to make production as simple as possible. On top of that, it's built for comfort. Recording in the studio is like chatting in a high-end living room with your friends.
AT-ONE Studio is for both Audio-Technica podcast projects and outside artists and organizations who want to rent time in the space. We'll be introducing a rental fee menu soon. If you're interested in collaborating on a project with A-T or using the studio to produce a personal project, give us a ring through the TECHNICA HOUSE website.
The conference room is available for meetings of all types, and it features a large Frame-style television connected to a hidef camera for remote meetings, plus an Audio-Technica ceiling array beamforming microphone - the ATND1061.
AM: You also have a sushi counter along with robotic sushi making technology. What kinds of sushi do these machines make?
TT: AUTEC's sushi robots are designed to assist in various aspects of sushi-making rather than creating a complete sushi dish. These machines automate essential tasks like mixing and seasoning rice, forming rice sheets for rolls, shaping rice balls for nigiri, and cutting rolls with speed and precision. By handling these repetitive tasks, our robots enable chefs to focus on their creativity and the artistry of sushi,
all while ensuring consistent, high-quality production.
AM: When is this space open to the general public and how do they go about reserving a time to come in?
TT: Currently, TECHNICA HOUSE is not fully open to the general public, as our primary focus is hosting select events and collaborations. If you're interested in exploring partnerships or attending a specific event, we encourage you to reach out through the contact information provided on our website. While we may not always be able to accommodate all requests, we're happy to consider inquiries related to our mission and space. In the near future, we plan to expand access to general inquiries and reservations.
AM: What kinds of events will be offered here and do you have anything coming up for the fall and/or holiday season?
TT: We're currently crafting our event calendar, which will include a variety of engaging activities for the community to participate in at TECHNICA HOUSE. Stay tuned for exciting announcements to come.
AM: How will you reach out to creatives to come to this space?
TT: We're building a strong community at TECHNICA HOUSE by leveraging our existing network of creators and brands with whom we've built relationships. Our organic approach allows us to grow with emerging creators through word of mouth, meaningful collaborations, and increased visibility across various channels. We'll continue to foster this community through engaging activations such as open houses and events to connect with potential collaborators.
@technicahousenyc
THEARTOF THESNACK: HYUN+ THEHYUN
We kicked off a fantastic 4 day period of culinary must haves at the Food Network New York City Wine Festival and the night before these activities, we made our way to HYUN. Owned and founded by Jae Kim, this upscale Korean barbecue restaurant located in Koreatown will definitely take your love and appreciation to Wagyu to the next level!
It's an experience that's not to be missed with each table having electric grills as meats are made in front of you. We enjoyed sitting in one of their private dining booths. It's also fun to share your dishes with your party. We wanted to know more about HYUN as well as THE HYUN which it also owns, the first butcher shop in the US that sells Wagyu beef! We caught up with Jae himself to find out more!
ATHLEISURE MAG: Before we delve into HYUN, can you tell us about being the founder, your background, what led you to creating the restaurant and what the ethos is behind this eatery.
JAE KIM: I moved to New York City, from Korea, around seven years ago to complete my doctoral degree. When I became homesick for my native cuisine, the idea of HYUN was born, a place to showcase my homeland’s traditional, time-honed Korean flavors.
AM: What can guests expect when they come to HYUN when they're dining with friends and family in terms of the ambiance/decor of the restaurant?
JK: HYUN features a minimalist Japanese Zen design. The front room has sizeable black barbecue tables accented with slate grey booths and beyond the main dining room, there are four private dining booths, each seats up to four, and one larger space seats up to eight. Slatted wooden doors then enclose each for a more immersive and exclusive dining experience.
As part of the restaurant experience, guests are assigned a personalized server
that provides one-on-one service throughout the meal. The grilling begins with traditional Korean cast iron pans and an electric induction grill rather than gas, which not only exudes less smoke but also reduces the grilling time and enriches the flavor of the Wagyu.
AM: What does it mean to you to be Michelin-recognized?
JK: For us it’s exciting to be one of the only Korean BBQ restaurants that are Michelin recognized in NYC. It represents not only the hard work and dedication of our entire team but also our commitment to excellence in offering the highest quality product to our customers.
AM: Can you tell our readers what Wagyu is, what A5 means and the kinds that you offer as you offer Japanese Wagyu?
JK: Wagyu is a high-quality beef originating from Japan, renowned for its rich marbling, tenderness, and flavor. The A5 grade represents the pinnacle of Wagyu quality, specifically within the Japanese grading system. An A5 rating indicates the highest yield and superior marbling, color, texture, and overall quality. This Wagyu is what we offer in our restaurant and butcher shop.
AM: Tell us about Korean BBQ culture.
JK: Korean barbecue is a lively culinary tradition where various meats are grilled at the table, fostering a sense of community among family, friends, or coworkers. Different grill pans are used to enhance flavor and texture, while diners enjoy a variety of banchan—side dishes that include fresh ssam vegetables, pickled vegetables, and green onion salad.
To elevate the meal, sauces like ssamjang are offered for dipping. This interactive dining experience not only showcases delicious flavors but also reflects the warmth and hospitality of Korean culture.
AM: We're looking forward to our upcoming Media Tasting at HYUN and we know that we will enjoy the HYUN-makase. Can you tell us about this?
JK: I have streamlined the HYUN-makase, to a new three-course barbeque tasting menu of wagyu beef cuts priced at $159 per person.
The HYUN-makase features 12 daily cuts of beef from my proprietary wagyu butcher shop, THE HYUN Premium Butcher Shop, including: short rib, known for its juiciness; chuck short rib and tri rib, aromatic and beefy in flavor; ribeye, prime-cut that is rich and buttery; striploin, prized for its balance of tender Japanese wagyu beef protein and aroma of beef marbling; filet mignon, prime-cut known for its tenderness; rib caps, rich in intramuscular fat and marbling; ribeye cap, tender and delicate texture; chuck flap and flap tail, intensely beefy flavor; and two premium cuts, culotte and culotte body, deep in color and flavorful in texture. The selection changes daily depending on meat cut availability each day. Each cut is then flawlessly presented on a bamboo Hinoki tray, prepared, cut, and cooked by the server.
They are followed by the next course of Marinated Wagyu (portioned based on party size), short rib with a 48-hour marination consisting of Korean seasoning, sugar, honey, Korean apples and pears, served with grilled onions. Guests can indulge in an encore course of three of the customer’s favorite cuts.
AM: What are the sauces and salts that can be paired with our Wagyu as we enjoy our meal?
JK: HYUN offers a selection of housemade salts to accompany the Wagyu, such as: truffle, cabernet, or wasabi-flavored salt, as well as Ssamjang, a red chili paste sauce.
AM: To enhance our mains, what are 3 sides that you suggest?
JK: I recommend the Sot-bap, potcooked rice topped with sea urchin (Uni) and fresh truffle; South Korean Imsil cheese great for cooking on the grill; Uni, fresh sea urchin from Hokkaido, Japan, served atop either rib eye or tenderloin and Gamtae seaweed from Korea; Naeng-Myun, Arrowroot noodles in cold wagyu broth with pickled radish and assorted vegetables.
AM: What are 3 cocktails that you think we should consider trying to enjoy with our dinner?
JK: I recommend our Signature Cocktails which feature the Bori Highball, Toki Whisky, Korean barely tea and soda; and From Jeju, Hendrick’s Gin, Korean tangerine tea and hallabong. Non-alcoholic beverages: Hallabog-Ade, preserved hallabong, citrus and soda
AM: What are 3 desserts that you suggest that we can share with friends and family?
JK: Our dessert menu concludes the luxurious meal with Bingsu, a green-tea-flavored Korean shaved ice dessert; Hojicha Ice Cream, a house-made roasted greentea-flavored ice cream; and house-made Shiso Sorbet.
AM: We are firmly in the fall and looking forward to the long holiday season up ahead. Are there any specials, offers, or events such as NYE coming up that you would like for our readers to know about as they plan ahead?
JK: We offer a premium gift set package of wagyu at our butcher shop, THE HYUN. This is perfect for gifting this holiday season. We plan to use this for various promotions, and we are considering various options/events depending on the characteristics of each holiday, so stay tuned for more details.
AM: Tell us about THE HYUN, the first premium Japanese Wagyu Butcher Shop in the US that is located in Gramercy
JK: THE HYUN Premium Butcher Shop is the first premium Japanese Wagyu butcher to import prized whole boneless cattle and butcher on-site. The first floor is a retail shop with three refrigerated glass cases showcasing over 50 premium A-5 Wagyu beef cuts. All cuts are carefully labeled and beautifully packaged. Each cut comes with a step-by-step cooking guide, custom designed insulated bag, and linen covered ice packs. Below the shop is a 2,000-square-foot space that houses the wholesale butchering operation. This area features state-of-the-art freezers for storing cattle and dedicated butcher stalls where the wagyu beef experts skillfully butcher and package the meat using their proprietary vacuum packing system. This innovative packaging allows the steaks to remain refrigerated for up to three weeks after shipping.
AM: Tell us about the design and aesthetic of this shop.
JK: Nestled in the heart of Gramercy Park, the shop is a testament to Japan’s minimalist aesthetic. Its design, reminiscent of a luxury atelier, perfectly blends elegance and functionality. Two stone cubes at the entrance resemble butcher blocks, with long, cleverly designed refrigerated glass cases showcasing over 50 premium A-5 Wagyu beef cuts. All cuts are carefully labeled, beautifully packaged, and vacuumed sealed using THE HYUN’s exclusive vacuum seal for freshness.
PHOTOGRAPHY COURTESY | HYUN Park.
AM: In terms of of the premium Wagyu that is offered at THE HYUN, can you tell us anything about how you source the offerings that come from the prefecture which are made available here whether you're walking in the shop or receiving a shipment?
JK: The Beef Cut selections: I collaborate closely with cattle farmers from various Japanese prefectures, such a Hokkaido and Kagoshima. Each month, a new region is featured. This rotating partnership
ship ensures that Jae can offer the highest quality products to his clientele at the most approachable price points.
Top primal and secondary cuts are sold in ½ pound portions priced at $38.00 to $68.00. The full menu can be viewed here.
AM: With the holiday season coming up and people thinking about their gifting options, can you tell us about the packaging which we hear is beautiful and is perfect for a busy shopping season ahead!
JK: At the heart of the shop, on an elegant extended counter, is THE HYUN Collection. Here, customers transform from shoppers to curators of their culinary experiences for gifting. They can handpick their favorite cuts, and which are then placed in wooden box sets of three or six, then beautifully wrapped in Bojagi—a traditional Korean gift wrapping using colorful silk fabrics—and embellished with decorative tassels. This creates the perfect gift for any occasion.
AM: For those living in the city, are they able to have same day delivery?
JK: Yes, same day local delivery is available via the website, Uber Eats, Instacart, and Mercato, with national overnight shipping coming soon.
We had a great time last year covering the Food Network NYC Wine Food Festival presented by Capitol One. So of course we were looking forward to attending again this year for the NYCWFF presented by Invesco QQQ which had a wide array of events taking place in Manhattan as well as Brooklyn for the first time! Over the 4 days from Oct 17th - 20th, we enjoyed a number of events along with attendees that had access to Grand Tastings, culinary demos, pier parties, dining experiences, walk-around tastings, cocktail parties, live entertainment, lunches, brunches, and master classes.
All of these festivities and good vibes supports God's Love We Deliver which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves. To support the health of their clients, they provide ongoing nutrition assessment, education, and counseling. They serve people in need and their children and caregivers. To date, NYCWFF has raised $14.8 million to this essential cause!
There's nothing like interacting with your favorite Food Network stars, chefs at restaurants that have been your faves or new to be faves, culinary personalities, wine and spirit brands, restaurant groups, purveyors and culinary enthusiasts! There were laughs, surprises, discoveries and so much more!
SOUTHERN GLAZER'S WINE & SPIRITS
TRADE DAY Hosted by Wine Spectator at Grand Tasting - Trade Day
We started our coverage with one of our favorite events that we attended last year, Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator at Grand Tasting - Trade Day which was held at Invesco QQQ Campus located at Brooklyn Army Terminal.
Heading into this event, we knew that we were looking forward to vendors that we had enjoyed last year including Bareburger, Johnnie Walker, and Hampton Water
which is owned by Jon Bon Jovi and his son, Jesse Bongiovi to name a few!
One of our favorite bites of the day took place in the center of the action at Modelo's tent, who paired their Spiked Agua Frescas with tacos by Taqueria Ramírez who is based in Greenpoint, Brooklyn.
We also enjoyed swinging by Rosa Mexicano's booth as they had a fantastic pairing of Elote as well as a savory taco. We've had the pleasure of enjoying Happy Hour, lunch and dinner at this restaurant and it was great to see them getting in on the culinary fun! name a few!
We even swung by Food Network's large booth that served up a number of cocktals which was the perfect way to enjoy our dishes from Rosa Mexicano.
Last year, we had the pleasure of interviewing Chef Philippe Chow of Philippe Chow and as he participated again this year, we wanted to see what he was up to, why he was there this year, and to hear about his upcoming restaurant openings in Nashville as well as in Miami!
ATHLEISURE MAG: It was such a pleasure to interview you last year at this show. So I'm glad to see you again. Why did you want to come back to be at this festival today?
CHEF PHILIPPE CHOW: Last year was a success and I wants more people to know who we are!
AM: Oh, amazing and what are you serving this year that everyone's getting to enjoy?
CHEF PC: Chicken Satay is my favorite!
AM: That’s great, I enjoyed it last year and am so glad that it is here as well!
When you're creating the menu for your restaurant what are the processes you go through to decide what will be on the menu?
CHEF PC: Every time I work on making new dishes, if I like it, it’s going to be something that will be on the menu!
AM: We know that Chicken Satay is your favorite dish! Are there two other dishes that you love having at the restaurant as well?
CHEF PC: Oh well, Peking Duck and another one is the Wagyu Beef Dumplings. That’s a new dish and it’s really good!
AM: Well obviously, we know the two restaurants that you have here in New York and the one that's in DC, but you're opening up one in Nashville as well as Miami! Are you excited about that? Why did you want to go to those two cities?
CHEF PC: I’m so happy! Those are 2 of my favorite cities!
AM: Oh wow! Well it’s always fun to catch up with you and we can’t wait until we dine again at your restaurant in the city and we’ll have to check out your new ones as well!
CHEF PC: Of course, we’re happy to have you!
@philippechow
THE BETTY BOOZE HARVEST HAPPY HOUR Hosted by Blake Lively
At the Betty Booze Harvest Happy Hour by Blake Lively (Gossip Girl, The Age of Adeline, It Ends With Us) attendees made their way to The Seaport at the Lawn Club to enjoy sparkling cocktails and of course to have great bites by a curated group of chefs. One of the resturants that participated was Restaurant Yuu which is located in Brooklyn. Chef/Owner, Yuu Shimano talked with us about being at the event and what we can expect when we head to his restaurant this Fall.
AM: Why did you want to participate in this year's Food Network NYC Wine Food Festival?
CHEF YUU SHIMANO: The New York Food and Wine Festival is an important event for our industry. I also wanted to participate because it was for a good cause - God’s Love We Deliver, which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves.
AM: Tell us about the event that you were part of!
CHEF YS: Blake Lively and surprise guest Michael Kors hosted the Happy Hour event. It showcased the launch of Blake Lively’s Betty Booze’s gourmet cocktails, handcrafted by Lively herself.
It took place at the Lawn Club where guests could play lawn games and socialize and try Blake’s new product.
AM: What did you serve guests?
CHEF YS: I prepared a very French dish, which was a Corn Consommé with Duck Confit.
AM: What can guests expect when they come to Restaurant Yuu?
CHEF YS: Upon arrival, Guests are seated at a beautiful L-shaped 19-seat tasting counter; a carefully curated collection of classical and jazz music plays as the curtain opens, the lights go up, and a row of chefs inside a kitchen is revealed. I personally greet each guest then with the clap of my hands, my team members scramble to their positions for the show to begin. This is our way of welcoming guests and making them feel special. It is high-level while having fun with fine dining.
AM: As we're in the fall and looking forward to the holiday season, are there any events that are going on that we should keep an eye out for?
CHEF YS: We have an exciting event coming up on November 27th. We’re thrilled to welcome renowned Japanese
bartender, Shingo Gokan for a special collaboration. Guests can look forward to a unique dining experience featuring a curated menu with exquisite cocktail pairings designed by Shingo for each course.
@restaurant_yuunyc
MEET CUTES NYC PRESENTS TACOS & TEQUILA HOSTED BY MICHAEL VOLTAGGIO PART OF THE PERDUE EVENT SERIES
We continued from the events earlier in the day to Wall Street at night for Meet Cutes NYC presents Tacos & Tequila Hosted by Chef Michael Voltaggio part of the PERDUE Event Series at Hall des Lumières. This is one of the later events on the schedule and perfect to enjoy on a Friday night! Knowing that we would be able to enjoy some of the best tacos in Manhattan and Brooklyn as well as an array of tequila and mezcal brands as well!
Chef Michael Voltaggio was the host for the night and he also launched his brand new tequila at the event, Marcado 28. Last year we had the pleasure of having him for our JUL ISSUE #91 cover, so it was great to catch up with him to find out about his participation in this year's festival, this tequila, and upcoming projects!
ATHLEISURE MAG: We enjoyed having you as our cover last year and it's great to see you at Tacos & Tequila! Before we delve into why you're at this event, we enjoyed the latest season of Bobby's Triple Threat . What do you love about this show and do you have a favorite episode from this season?
CHEF MICHAEL VOLTAGGIO: Bobby has created something very special with triple threat. We function as a team and he’s the best coach we could ask for. My favorite thing is the individual cooking POV’s that each chef challenger brings to the competition. Win or lose, we learn from every chef that walks into the club.
AM: You're hosting Tacos and Tequila! Why do you enjoy participating at Food Net-
work NYC Wine Food Festival?
CHEF MV: Lee Schrager has been putting on both South Beach Food and Wine and New York Food and Wine for many years. As our industry continues to evolve, so does the festival year after year. I get excited every year to see what events we get to host and or be a part of. It’s always fun to reconnect with my peers twice a year as well as have the opportunity to eat, drink and party with all the fans.
AM: You just launched and debuted Marcado 28 today at Tacos & Tequila! Why did you want to partner in this tequila and how did this come about?
CHEF MV: I look at every project as an opportunity to learn something new. My goal is always to absorb as much information as I can, and the reward is getting to share this information and these experiences with as many people as possible. With Marcado 28, I was given an opportunity to learn everything from building a unique brand, to the history and production of tequila with a family that’s been doing it for generations. This is bigger than just a new spirit, it’s the spirit behind the spirit that I’m excited about. It’s the authenticity and commitment to creating something special that attracted me to this project and every partner involved has contributed their passion and expertise to create a tequila for everyone.
AM: You also worked with 2 tattoo artists to create the art for the labels. Why is this tequila also a love letter to tattoo culture and why is someone's tattoo story so important?
CHEF MV: More about the love letter of defiance. We all have something defiant about our personal stories and this is not to be dismissive of those stories, but rather embrace and share them in a communal and positive light, while having some fun.
AM: It's always fun to see what you're up to with your restaurants Voltaggio Brothers Steakhouse and Vulcania! Is there anything that we should keep an eye out for?
CHEF MV: My brother, Bryan and I are currently working on a new project in our hometown of Frederick, MD.
@mvoltaggio
@marcado28tequila
After chatting with Michael, we navigated a number of the restaurants participating, we also took in the immersive space that continued to change with digital art throughout the night which made you feel like you were in an art gallery.
We took some time to talk with Tiny's Cantina with a fun conversation with Chef Cenobio Canalizo and Mathew Glazier, President of the GlazierWorks which is a restaurant group that includes this property as well as iconic eateries including Michael Jordan's The Steak House in Grand Central Terminal, Strip House, and Monkey Bar to name a few.
We talk about Chef Cenobio's culinary journey, Tiny's Cantina, the flavors of Mexico, and why they wanted to participate this year at the NYCWFF.
AM: Chef Cenobio, what was the first dish that made you fall in love with food?
CHEF CENOBIO CANALIZO: Ooo that’s a question!
MATHEW GLAZIER: I want to hear this because I'm learning about you!
CHEF CC: No, no.
MG: We've worked together for 28 years.
AM: Ok, that’s a long time!
MG: That’s a question that I don't even know the answer to!
CHEF CC: Well, the first time, which I think
I did was make homemade tortillas.
AM: Ooo
CHEF CC: Yes. In Mexico when I was eight years old.
That's the first that I learned. It was making tortillas and that's when I started cooking.
AM: Wow. And what was yours?
MG: It was probably pizza! I’m from NY so it probably has to be pizza! I remember when pizza was a lot less expensive then it is now.
CHEF CC: You know what’s crazy? So my partners, we come from Mexico and they used to go like out of state selling flowers, right? So one day I stayed with all my brothers and they said that I had to make the tortillas and I was like really? So I did it.
MG: They were much more authentic.
CHEF CC: The funny part is I got some avocados and there were 3 of them and that’s not enough for my older brothers. So what I did was chop the avocados and I made some guacamole and I added some water and I made some soup avocado! It was so good and you’re dipping the tortilla it was so good!
MG: He’s so creative!
AM: Tell us about your culinary background and how did you come to Tiny’s Cantina?
CHEF CC: Everybody asks me like, what school and where I came from and my answer is I learned in the kitchen. So, every restaurant I worked in, I learned from there! When I started working, I was a dishwasher in 1994.
AM: Wow!
CHEF CC: In 1995, like, I moved to the
kitchen and I started learning like everything, like from scratch. Desserts, pantry, grill and all the way to chef!
MG: We actually do kind of the same thing now with the guys we have and it’s actually interesting to watch. It's not lost on him, you know his path and a lot of guys or women, you know, you start in the kitchen and you start from the beginning and, you know, it's a craft. You gotta learn like the right way. And it's very interesting for me to watch. I think if somebody, we just gave a raise to last week, he started as a porter and then he went to the line and now, he earned that position and, you know, hopefully God bless, you know, he becomes whatever he wants to be.
AM: That’s amazing!
MG: I don't think it's a unique story to us. It’s kind of still what's special about kitchens. But he kind of skipped over the fact that he had 2 Stars from the New York Times for the steakhouse.
AM: Which is amazing!
MG: We had a restaurant called Strip House and you're not old enough to remember working at a restaurant, called, Arizona 206, which was before that. I'm speaking for you so that I can give the concise version.
MG: But then you also had, you know, Mike, who's the Head Chef of Michael Jordan Steakhouse Grand Central and then we, we actually sold a bunch of our restaurants to Tilman Fertitta CEO/Owner of Landry's.
And then we ended up doing a barbecue restaurant in Brooklyn. So that wasn't his craft, and then he turned it into his craft. He's the guy who smokes the meat. It's a labor of love because there's no shortcuts and then in 2021 right next to Morgan's there was a small restaurant which is literally why it's called Tiny’s. Some people insult me and say those are Tiny’s because I'm a big guy. No, it's Tiny's becayse the
restaurant's small and I was speaking for him but you know we've known each other for a very long time. This is the opportunity for him to do like you make the ham tortillas and to make the things he's talking about, make his stuff that, you know, that he learned when he was younger, which is kind of kind of cool!
AM: Wow!
MG: He does the hard work. I'm the pretty face. But next year I do the hard work and he's the pretty face.
AM: Plot twist!
MG: We do odd and even years.
AM: Well, why did you guys want to be at this event? I mean, I love tacos, love tequila and mezcal. So why did you guys want to do it?
CHEF CC: I mean, I think this event is great. It's a great opportunity for the restaurant and for my company. To bring it in this event, it’s not just 100 people, it’s a lot of people! They’re going to be able to know about the restaurant a little bit more. Tiny’s Cantina, it's a small place next to the Barclays Center in Brooklyn. So we want to spread the name and for people to try our food and to know more about our authentic Mexican food.
AM: Why did you want to do it?
MG: We have a Mexican restaurant and it's a Mexican restaurant event! No seriously, we've done it for years with different restaurants, you know, we have done barbecue. There are so many events that this festival has! This one's one of the fun ones! It’s late at night and it's a different type of atmosphere. I think you can take the food seriously without being too serious about it. When I look around at those who are participating, they're fabulous, and we’re people coming together and in a way providing the festival goers who are customers to let
them have a good time. Let them get exposed to some restaurants! This year, they're focusing on Brooklyn, which is great.
AM: So great.
MG: So we're two Brooklyn restaurants right here and you know it's exposure. You know we we've been playing in the barbecue world for a while. We have been doing these barbecue competitions for awhile and this event is special. Tonight’s event has a little bit of a party vibe and hopefully, everybody has a good time! We have a great space up here!
AM: So what are we eating tonight? What are you guys serving?
MG: I'll give the terrible English version – Birria De Res which we debated what does Birria De Res mean. If you want to hear where that came from –
AM: I would love to.
MG: So I was like, what does Birria De Res mean and he’s like beef. So I said, what the De Res part? And he was like beef. So, you gotta take it out of context. So how long do you roast the beef on the bone for?
CHEF CC: Ok so let me just explain a little about how we do it in the restaurant. So at the restaurant, basically we serve it with some consume and some marrow bones. Here, we serve it with some onions and cilantro. I braise the beef for 4-5 hours, I cover it and do not open it and you leave the whole piece of meat inside and that's the way how we cook it.
MG: I’m still trying to understand.
CHEF CC: Well basically Birria, you can do it with different meats. You can do it with lamb, or any kind. So the Res is the type of meat and that’s what we say in Spanish. So Birria is the Res and the Res is beef. That's what we're serving tonight with the 3 different sauces.
AM: Yum!
CHEF CC: We have avocado, which this one is mild. Medium is pumpkin and Chile de Arlo which is smooth and spicy!
MG: We did this event last year and throughout the whole event I was going, Pumpkin, but it's not seasonal. So we actually do it all year round.
AM: When we come to the restaurant, what are 3 dishes that we should eat and both of you need to share your picks!
MG: You give two and I'll give one.
AM: Okay!
MG: Because you're the chef and as I said, I’m the pretty face!
CHEF CC: Number one.
AM: Okay.
CHEF CC: Number one, do you want to start with an appetizers? If you want to start with an appetizer, we have a great Guacamole Tropicale. Why is it Guacamole Tropical? It’s because we we garnish with some mango, grilled pineapple, and pumpkin seeds.
For an entrée, I have a bunch of dishes but try the Birria Tacos it’s just special. It has that flavor with that Romero and the tacos that way that we do it with the tortillas, you need to try that. That's number two. My other entree try the Fajita! The Fajita has that smell and that flavor. When you bring it to the dining room with that smell and you have the aroma with the herbs.
MG: It's great. Our restaurant is so small when you sell one, people just keep purchasing it!
CHEF CC: We do shrimp, steak, and chicken.
Now the new one we have is a fajita and
is a surf and turf we do it with lobster and steak for 2.
MG: My favorite is actually the least expensive Taco on the menu which is a popular thing to say. Well you know what it is?
CHEF CC: Yes, the Chicken Tinga!
MG: No!
CHEF CC: Which one?
MG: Taco al Pastor!
AM: Yes! I love Taco al Pastor!
MG: You know why? Because what he does to make these tacos, you should explain the culinary side of it.
CHEF CC: So the Tacos al Pastor, I started doing a little bit and you know, my daughter, she really knows, she's 16 years old. She really knows about these tacos because she travels to Mexico a lot and she really knows about good Taco al Pastor. Every restaurant we go to - she only smells it and says, “I don't like the stock, this is not the original,” but somehow I did it with my tacos at Tiny’s.
You know the way that we have the color, how we cook the meat! It's a killer and she loves it!
MG: It's fun. Actually you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.
We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclay Center.
Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?
CHEF CC: Yeah!
MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.
MG: It's fun. Actually you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.
We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclays Center.
Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving
ourselves crazy, right?
CHEF CC: Yeah!
MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.
Look, t's fun. I don't think anybody really loves the way that I think of Tiny’s in my mind, but I think it's like a bar and everybody should walk and be like, oh my God, the food's good. It’s kind of under the radar. People are coming in for the games and we're packed for every event.
AM: Yeah, being by Barclays is such a great location.
MG: We only have like 10 tables.
AM: Wow.
MG: 18 bar stools and they're coming in. It just kind of blows you away. This is a very understated route, you know. It’s about the food. We're not all dressed up. We're doing what we like to do.
Being at the Barclays Center, and I’m sure a lot of places have this, but if Justin Timberlake is performing, we have that crowd, when the Liberty is playing we get that crowd and we have such a diversity of people that come to our restaurant and of course being on Flatbush Avenue is diverse by its nature!
You know, price - not everybody can afford to go out and spend on the million dollars. We've been in those restaurants where you're our average check, you know, is $125 per person. That's not everywhere and not everybody can afford to do that.
For some people and it's in New York, money is no object. That's not my customer on Flatbush Avenue. My customer may be going to the Nets. So I gotta make sure
that we're providing a value, you know, you got to go in there and say that was worth it or else.
PF: How much is the surf and turf?
MG: That’s the most expensive item on the menu and it’s like $42,
CHEF CC: It’s for 2 people!
AM: Oh okay!
MG: We give you half a two pounds lobster. I know because I just bought them. A 2-lb lobster is $26 so that’s $13, a pound.
How big is the steak that is on there?
CHEF CC: 8oz. We serve it with a side of rice and tortillas.
MG: So that's probably one of our higher food cost items. So the tacos, I like the pork – the Tacos al Pastor is $13 on the menu!
PHOTOGRAPHY CREDITS | Paul Farkas
We love when we hit the Fall and one of the reasons in addition to football and the start of basketball season is that there are so many activities that take place and it always gets us thinking about a proper Fall Staycation! Since we covered the Food Network NYC Wine Food Festival presented by Invesco QQQ as well as New York Comic Con, we partnered with The Marmara Park Avenue hotel to stay for a few nights!
In addition to being blown away by our epic 2 level suite, we loved that we were in the thick of Midtown East and were able to navigate everywhere we needed to go while being able to relax in style and to enjoy premium luxurious amenities. We wanted to share more about this hotel and took a few moments with Mina Isa, Executive Assistant to the COO of this property to find out more about the portfolio of hotels by The Marmara and to delve into why this hotel will definitely be on our list for a future visit and should be for you whether you're planning a staycation, a night out, a vacation, or organizing a business meeting for your company!
We stayed in room 1801 and loved not only the views of the Empire State Building as well as the Chrysler Building, but also having 2 floors, as well as the stunning space which we enjoyed relaxing in. Can you tell us what room we stayed in in terms of the above categories and provide more details about this?
ATHLEISURE MAG: Can you tell us a bit about The Marmara as a hotel group as you have locations around the world. What is the ethos of the properties that you have?
MINA ISA: The Marmara Group besides, The Marmara Park Avenue, owns three full service hotels in Istanbul along with a historical venue on the Bosphorus, Esma Sultan, one high end luxury resort in Bodrum and another five star hotel in Antalya. Marmara group operates each of its hotels with a unique signature under a core experience concept. Each property maintains its individual identity while incorporating the Marmara standard of ex-
cellence and service within a comfortable welcoming environment invoking a home like atmosphere. While most of the hotels competes with third parties owners and managed by branded management companies, The Marmara prides itself on providing a superior level of service with the pride of a true owner operator.
AM: We had the pleasure of attending your Derby party earlier this year and we enjoyed staying in your suite during the Food Network NYC Wine Food Festival. When did The Marmara Park Avenue hotel open?
MI: The soft opening was in August 2016 . It took us quite some time to settle in so we consider 2017 our first year.
AM: Tell us about the design of this boutique hotel. The lobby is upscale and yet has cozy elements with pieces that are included that have an intimate vibe as well. We'd love to know about the thoughts behind the design as well as about the designer, Joe Ginsberg.
MI: The Marmara Park Avenue, a 128-key artisanal boutique hotel in the heart of Manhattan, is one of the most recent projects by designer Joe Ginsberg. All of the distinct architectural components and sculptural focal points in the Marmara Park Avenue hotel amass influences and techniques from the past, reimagined in a contemporary style, combining historic details with chic elegance. The lobby’s artisanal features are handcrafted and fabricated by the designer and his team.
EXTERIOR
The facade of The Marmara Park Avenue is clad in black riveted iron creating an industrial, yet elegant entrance in contrast to the illustrious brighter lobby.
ENTRANCE
The main lobby is accessed through a jewel-box atrium, consisting of a blackened steel frame featuring 700 panes of prismatic, faceted glass and a paved walkway, the concept of bringing the outside in. This conservatory serves as an intimate and tranquil oasis, bringing the outdoors inside. The atrium is lit by a cast-bronze and hand blown glass pendant light, its design mimicking the atrium. A hand forged bronze diamond patterned door, consisting of 750 individual panels opens into the lobby.
CONCIERGE
Upon arrival, the hotel guests are greeted at a monolithic pair of sculptural, cast limestone concierge desks, each weighing 900lbs. The custom bronze detail of the single leg evokes a pirates “peg” leg. The seamless concrete floor is punctuated by an inlaid brass motive pattern throughout the lobby, the original design inspired by Kings and Queens.
MAIN LOBBY
A curvaceous, mirrored, stainless steel column fireplace takes center stage separating the lounge from the bar. This massive “glam” sculpture is supported by the demure nature of its surrounds. The suspended abacus is designed for interaction, its’ tactile bird shaped beads invite you to spin and play. Other carved woodland creatures beside the fireplace bring a playful sense of nature and whimsy to the space. All were hand carved and dipped in concrete and buried in the woods for 6 months, giving them life to take flight. Seven applications of seamless Carrera marble and limestone, burnished to a high gloss, cover the walls. A limestone relief wall clock sports custom bronze hands. The basket weave patterned, lime-etched reclaimed wood ceiling adds a warm, rustic tone in contrast to the cool, polished nature of the lobby.
LIBRARY
The rich walnut bookshelves in the library
offer a grand sense of “Totem” while reading in this quiet space and relaxing at the monolithic fireplace. Guests can contemplate the relief pattern on the large fireplace wall, which reinterprets the story of extraterrestrial travel in a contemporary way. A diminutive, handcarved owl watches over you from its prudent perch.
LOBBY FURNISHINGS
Gem-toned accents and rich textures add tactile contrast against a neutral palette in the lobby. Neoclassical inspired sofas line the front wall in a refined yet relaxed aesthetic. The hand-beaded linen drapes feature a custom embroidered bird pattern border. The lush and inviting embroidered quilted banquette in the bar area is upholstered in a quilted leather, inspired by the Matador’ Bullfighter costume. A lit stone water feature functions as a central accent table, reiterating the tranquil natural essence of the grand lobby. Original artwork, Don’t Forget Your Umbrella, by Joe Ginsberg is featured in the lobby.
The seamless cast glass side tables, wooden ottomans, low benches, metal barstools and coffee table were all custom designed and handmade by the designer and his team. The prismatic kaleidoscope glass pattern on the twotiered oval coffee table creates a conversation piece. The barstool design refers back to a traditional era in New York hospitality, while the glass side tables add a contemporary feel.
WINE BAR
Glass vessels were hand-blown as homage to the Marmara Vineyard conveying Mediterranean charm. The illuminated silver glass walls at the wine bar reflect light in contrast to the dark walnut used in the bar. The custom brass ribbon pendant over the bar spans 10 feet and suspends as an architectural halo over the bar.
The hallways on the ground level features monochromatic lacquer panels, concealed storage, and custom brass sliding doors with bronze hued glass. Four distinctive jewel toned glass public restrooms are concealed behind lacquered panels. Antique mirrored ceilings create height and illusion throughout the corridors, elevator foyer and business center.
ELEVATORS AND CORIDOR
The acid-etched, blackened steel plaid panels of the elevator interiors are Burberry inspired. The wood veneer corridor panels are a contemporary nod to the Chrysler Building. The custom corridor carpet is an abstract rendition of the city streets. Dark and elegant corridors are lit by custom, hand-blown, glass pendant lights and laser cut steel room numbers identify rooms and suites.
GUEST SUITE LIVING ROOMS
Custom details are the focal points in the guestrooms. A photograph by Joe Ginsberg of the Third Avenue Bridge, restored in the past by the Marmara group owners, was used to create an intricate Mylar wall covering graphic in the guestroom entry foyers. Selected works from Joe Ginsberg’s fine art collection are featured in the suites. All rooms include custom, hand tufted rugs, inspired by original Joe Ginsberg watercolors.
GUEST SUITE BEDROOM
Joe Ginsberg’s classic style offers the creative atmosphere that hotel guests seek. The beds were designed exclusively for the hotel, with an upholstered base, velvet drawer inserts and attached custom side lamps. On the floor, a lattice wall-towall carpet complements the artisanal furnishings designed for the bedrooms.
GUEST SUITE BATHROOM
The marble details in the guest bathrooms make a floor to ceiling statement with the deco inspired geometric chevron pattern
and the marble and polished stainless steel vanities. High-end fixtures were specified in a polished nickel finish. Open linen closets in dark wood with antique mirror backing add refined style while providing additional storage.
LUXURY PENTHOUSE
A luxurious palette of grays and neutrals bring understated elegance into the penthouse quarters with modern furnishings, traditional accents and contemporary fine art.
Expansive glass and Scavolini kitchens, uniquely designed stone baths, travertine floors in living rooms and terraces with sweeping city views make the penthouses at The Marmara Park Avenue the place to be.
AM: Tell us about the Tuti Lounge and Bar as we know it serves Breakfast, Lunch, and Dinner.
MI: The main food and beverage outlets in all the other Marmara Hotels’ are called “Tuti” so we also use that cute name for ours.
AM: We enjoyed attending your Derby party earlier this year which was held at the Balcon Rooftop Bar. Tell us about this space and what are 3 Fall oriented cocktails that you suggest that we should enjoy while there?
MI: The rooftop is closed for the season – will reopen in May.
3 cocktails that you cold enjoy during the season: Paloma, Lola and Misunderstood
AM: One of the best parts about staying at a hotel is to enjoy the amenities that are available and your wellness portfolio is one worth noting. Tell us about the pool, your Turkish Hammam, and the gym!
MI: GYM
The gym is accessible with your room key 24 hours.
POOL
Size of saltwater pool – W10.66 x L45 x Deep 4feet
AM: For those looking for spa treatments, what do you offer and can they be in-room?
MI: Yes, we offer in-room massage service with charge of $20.
SPA MENU
Experience varieties such as Deep Tissue-, Sports, Swedish or Prenatal massage and receive the pampering you truly deserve. In-Room service is available when suitable.
• Deep Tissue Massage (60 minutes & 90 minutes)
• Aromatherapy Massage (60 minutes & 90 minutes)
• Traditional Hammam Ritual (45 minutes)
• Classic Swedish Massage (90 minutes)
• Prenatal Massage (60 minutes & 90 minutes)
• Sports Massage (60 minutes & 90 minutes)
AM: Tell us about your membership option. I assume that this is something that those who are visiting (but not staying at the hotel can do) or those who live in the city can use?
MI: MEMBERSHIP
Members of the Wellness Center at The Marmara Park Avenue have access to our indoor pool and other fitness facilities. Currently we offer a daily pass or a monthly membership.
DAY PASS $80
• Indoor pool daily between 7am - 9pm
• Use of the gym, experience shower
• Access to Turkish Hammam
• 10% discount on Tuti Lounge & Bar
MONTHLY MEMBERSHIP $275
• Indoor pool every day between 7am9pm
• Use of the gym, experience shower
• Access to Turkish Hammam
• Bringing a guest to the Wellness once a month
• 20% discount on Tuti Lounge & Bar
AM: Tell us about the hotel rooms that you have for guests who are staying on property as you have Rooms, Suites, Residences, and the Penthouse.
MI: During the programming of the building we wanted to keep the original layouts as much as possible thus many different sizes and different layout units. There are 3 Penthouses (the main entrance to them being on 18th floor) Each one has been decorated differently than each other and the rest of the other units.
Rooms & Suites are for short term stays with standard hotel room amenities such as minibar or kitchenette.
Residences are for stays for more than 30 days, they come with full kitchenssome even has kitchen islands and in room washer and dryer – like home away from home.
AM: Can you provide the options within the Residences and what kind of guests does this appeal to?
MI: The residences that we offer are the Junior Residence, Classic Residence, Deluxe Residence, Premium Residence, & Two Bedroom Residence. This mainly appeals to guests that need an accommodation for a few months as they are either, an intern in New York, visiting for medical reasons, their house is under construction/renovation, or if they are actors/actresses they would need a longterm accommodation until their show is doen shooting.
AM: What room amenities do you pro -
MI: AMENITIES
We have pillow top mattresses with 400 thread count and hypoallergenic bedding. Our suites with fully equipped kitchens have Fisher & Paykel appliances. Studio Suites have Wet Bars. Extended Stay accommodations have a washer/dryer. ADA Rooms are equipped with roll in showers with grab bars and tub seats. There are mobility-accessible doors with at least 32 inches of clear door width. Televisions have closed captioning for the hearing impaired. There are bathrobes in each room. Kid friendly suites are also available. iPads are in each room as well as desks with an electrical outlet. Individual Climate Control is also available. You'll find an iron and ironing board. All suites are non-smoking. Turn Down Service is available upon request and we are pet friendly. We have 120 AC, a cocktail lounge with light fare, a 24-hour front desk along with 24-hour security. There are banquet facilities, bell staff/porter, bilingual staff, and boarding pass print-outs available. You can enjoy a buffet breakfast, carryout breakfast, we have a business service area, child programs, children are welcome, complimentary newspaper in lobby, conference facilities, direct dial telephones, connecting rooms, communal bar area, and a concierge desk. We have a doctor on call, dry cleaning, a gym to exercise in, express check-in/express check-out, a family plan, elevators, we are fire safety compliant as well. You have access to free high speed internet, grocery shopping sevices that are available and full service housekeeping that is daily and weekly.
You can also enjoy hair dryers, handicap rooms, heated pools, indoor pools, laundry/valet service, lobby coffee service, massage services, kitchenettes, pet amenities are also availables, there are even pet-sitting services.
For our residences and lease guests - the residences are all fully furnished apartments, that provide full kitchens and
washer & dryers. Aside from that, we offer 24/7 staff, once a week housekeeping, and room service from 7:00 AM – 11:30 PM. Access to the Wellness Center, featuring a subterranean pool, authentic Turkish Hammam, and 24/7 fitness center. 2 complimentary bottles of water, In-room Nespresso coffee and tea selection, Bathrobes and slippers, Enhanced Wi-Fi access for all your devices, Smart TV connectivity, In-room iPad, with access to nearly every amenity the room, hotel, and neighborhood can offer.
AM: For meeting spaces at this property, what can you tell us about this for those that may be looking to book a sales meeting, product/brand launch, or a party?
MI: In regards to meetings spaces, we offer two spaces referred to The Nook, & Lexington. Each of the spaces provide a distinct feel and functionality. The Nook can accommodate up to 8-10 guests, whereas Lexington can accommodate up to 25-28 guests (depending on the seating). We are able to provide a breakfast buffet, lunch buffet, coffee/ snack break, or even a dinner buffet. We also have an audio-visual packaging where our on-site IT manager and team is available to assist with any presentation set-up required for the next meeting or event. Capabilities include microphones, video recording, built in monitors, speakers, and PowerPoint Presentations. For meetings we have a total of 926 square feet of space to accommodate a request. We have hosted multiple meetings in our spaces when it comes to corporate private meetings, tradeshows, and delegations during UNGA. In regards to events, we are able to host private events in our Balcon Rooftop (open seasonally), and our Tuti Bar & Lounge. These spaces are mainly used for cocktail reception style parties where we provide an open bar package, with passed hors d'oeuvres.Our premium liquor & cocktails from our bartenders with passed hors d'oeuvres from our world class chef will set the scene for
your event. Our staff is dedicated to the guest’s total comfort and convenience. We provide 1,000 square feet per event space. We have hosted multiple engagement parties, tradeshows, and private corporate events in our event spaces.
AM: We love how accessible this hotel is as you can comfortable walk to Midtown, the 6 train is nearby to make it easy to go uptown and downtown. What can you tell us about this neighborhood?
MI: You can see everything close by on our site at Explore New York City.
AM: What are 3 things that you suggest that guests who are visiting out of town on vacation can do that are near the hotel?
MI: I recommend our guests explore our website, where they can discover more about our offerings and even check out a map of New York -atNeighborhoods To Explore and Best Things To Do.
AM: For those that are here on business, what are 3 things that they can enjoy?
MI: The first thing they can definitely enjoy is our complimentary Apple computers available in our Lobby Lounge. They also can enjoy our high speed WiFi and can provide a complimentary usage of one of our meeting spaces. Lastly, after a long day of conducting business, step inside to our Turkish Hammam and fully immerse in the relaxing heated marble room.
AM: For those who are here for a staycation, what are 3 things that you suggest that can be enjoyed in the neighborhood?
Our blog articles are a great resource for those looking to explore and learn about New York and its neighborhoods, including dining, parks, museums, and more at Quick Trips and Free Things to Do.
AM: Thinking ahead to the Holiday season, are there any special events that are coming up that we should know about?
MI: We do special offers during the holiday season.
Autumn in the City invites you to experience the stunning fall foliage of New York City with our Fall Getaway Package. Enjoy discounts of up to 30% off your stay—save 20% for three nights, 25% for four nights, and 30% for five or more nights. Relax with a late checkout at 1:00 PM and consider a suite upgrade for an additional 10% off. Book now through November 15, 2024, for stays until February 28, 2025.
Romance in the City is the perfect package for couples looking to reconnect in the heart of New York. Indulge in a spacious one-bedroom suite with stunning city views and choose between a daily continental breakfast or a relaxing 30-minute Turkish hamam experience. Arrive to a complimentary bottle of champagne and chocolate-covered strawberries, and enjoy the luxury of a late checkout at 1:00 PM. Book your romantic getaway today and create unforgettable memories.
Celebrate New Year's Eve with A Night to Remember, our exclusive package featuring luxurious accommodations with guaranteed views of the Empire State Building. Enjoy festive amenities, including a selection of Christmas cookies and a bottle of champagne, along with a beautifully decorated in-room Christmas tree. Book by Decem ber 1, 2024, for stays between December 15, 2024, and January 2, 2025, as availability is limited.
Escape the everyday with our Weekend Retreat package, offering a luxurious two-night stay at The Marmara Park Avenue. Enjoy complimentary parking for stays that include Sunday, makign it the perfect opportunity to unwind and relax. Available every weekend in November, this getaway is calling your name!
@marmaranyc
PHOTOS COURTESY | The Marmara Park
This month, Athleisure Mag also hit New York Comic Con which took place Oct 17th - 20th. We enjoyed navigating the booths and experiences at the Javits Center, hearing about new series and movies that we can't wait to attend those press junkets that will begin over the next few months!
In addition to navigating the show floor, costumes, and large exhibits, we also sat in on a panel of Apple TV+'s Shrinking. To hear the cast share that the show has been greenlit for a 3rd season, to share a few minutes from an upcoming episode, and to just listen to them chat about this incredible show was a lot fun to listen to.
Other panels of interest included HBO's The Penguin, HBO's Dune Prophecy, STARZ's Outlander, and Prime Video's Cross. It was just as much fun to watch enthusiasts of the shows as they listened to the cast share their experiences and thoughts, how they truly enjoy being able to get to know more about these programs and to meet those that are involved.
We're defintiely looking forward to next year as it's a great opportunity to enjoy programs that have an avid and engaged fan base as well as to check in with some of the best prestige TV shows! For those planning ahead, mark your calendars for Oct 9-12th in 2025!
@newyorkcomiccon
PHOTOGRAPHY CREDITS | PG 186 + 190 Kimmie Smith | PG 188 The Penguin Panel + PG 192 Outlander Panel Craig Barritt/ Getty Images for ReedPop |
It's always fun when we attend events as we get the chance to see people and brands that we're aware of as well as those that are new to us! It's even better when you meet someone and do a quick IG search and realize that they're a badass! That's what we found out during Bar Convent Brooklyn at one of the events we attended when we met Bartender and founder of Tokyo Confidential, Holly Graham! She participated in a challenge where we enjoyed sampling her cocktails and we learned that her bar is in Tokyo! Fast forward to a few weeks ago and we reconnected. We wanted to know more about her mixology background, why she created Tokyo Confidential, and what we can expect when we want to have a great night out!
ATHLEISURE MAG: We had the pleasure to watch you rock it during Bar Convent Brooklyn in the battle of gin and bourbon at Hawksmoor which is how we became aware of Tokyo Confidential! Tell us about the founders of Tokyo Confidential and about their background, where they trained etc prior to coming to Tokyo Confidential.
HOLLY GRAHAM: Glad you were able to make it down for that event - definitely a fun one! Before Tokyo Confidential, which is my first bar concept, I had worked in all different facets of the industry. I’ve worked in hospitality on and off throughout my life, starting off running plates in a London greasy spoon aged 13 and bartending while at university. I started really getting into the spirits and cocktail world when I took the role of Food and Drink Editor at Time Out Hong Kong. As I discovered more about the industry through my writing, I realized how much more I could learn by stepping behind the bar and started working at The Old Man Hong Kong which took the number one spot on Asia’s 50 Best Bars 2019. I then went on to serve as Managing Editor of DRINK Magazine, Asia's leading bar industry platform, and wrote a book called Cocktails of Asia, which shares the recipes, stories and history behind the cocktails, bars and people that define the region.
I’ve always prided myself on being a well-rounded cocktail and spirits expert, and currently sit on the Spirited Awards committee for Tales of the Cocktail, and previously served on Tales’ education committee for four years, as well as judging several renowned spirit and cocktail competitions.
AM: What led to the creation of Tokyo Confidential and when did it open?
HG: While I was still living in Hong Kong, I was approached by my now business partner about the possibility of opening a bar in Tokyo and I jumped at the opportunity. I was raised on classic Godzilla movies and have travelled to Japan a fair bit over the last decade, so I’ve really fallen in love with the country and was excited for the opportunity to really immerse myself in the scene here. We officially opened in October 2023.
AM: What is the meaning behind the name?
HG: The name was mostly inspired by Tokyo Tower, the iconic landmark on full display from the bar’s balcony and rooftop space, which has served as a beacon of communication for the city. It just came to me in a eureka moment and stuck. We were discussing the idea of wanting to be unlike the quieter style of Japanese cocktail bar and wanting to lean into a more hedonistic, convivial space. This evoked the idea of people being their true selves when they’re in our bar and a “what happens at Tokyo Confidential stays at Tokyo Confidential” atmosphere, so the name just felt fitting. We wanted to offer somewhere people could feel safe and comfortable to connect and communicate with old friends, new friends and our team. Our tagline is pull up, fess up, a nod to the idea that guests can share their secrets and let loose without worries about the outside world.
AM: You have been recognized as well as won awards! What are you the most
proud of?
HG: Every single award we have won and will potentially win is equally important. I’m proud of all of them because they’re a testament to the team’s hard work and dedication to hospitality. Sometimes it’s really hard to see the wood from the trees when you’re in the thick of it, and these moments are beacons that light the way, especially in darker times when you question if it’s worth it.
AM: What is the ambiance of Tokyo Confidential?
HG: As mentioned before, “what happens at Tokyo Confidential stays at Tokyo Confidential” is what we’re going for. We’re a bit louder and rowdier than your average cocktail bar in Tokyo, but we still keep the vibes immaculate while having fun. We’ve always strived to create the atmosphere of a house party – that intimate but casual feeling with a very eclectic playlist. Most importantly, we’re friendly and welcoming to all people from all walks of life. Come as you are.
AM: Tell us about the space as it seems cozy and you have an amazing view and outdoor space as well!
HG: I always say that Tokyo Confidential would have been exactly the same whether it was in a basement or without our view. This isn’t to do our view a disservice, but it isn’t what we’re hinging our bets on. My business partner had already found the space and we’re very grateful that we have this bonus bolt of commanding orange and white which is without a doubt the most iconic structure in Tokyo, but the interior would’ve worked anywhere, and that’s what’s important. We often call ourselves a “house of high contrast” - the aesthetics of our interior space are traditionally Japanese with sleek wood, punctuated with pops of colour and character through art and other trinkets such as my personal lucky cat collection. Our most striking feature is our reverse horseshoe shaped bar top, which invites com -
munication by having no barriers and allowing guests to sit either side and alongside each other, while remaining eye level with the bar station, allowing them to watch the bartenders at work. We wanted to remove that feeling of a barrier between staff and the guests and this shape allows that, channelling energy to the main bar station. The bar is also cut from 300 year old reclaimed Tori gate wood, which just gives the space a warm energy, contrasted with downright silly shit, like our custom made giant Godzilla drink dispenser.
AM: We love Tokyo and have had a few fun nights out there - what district is it in?
HG: TC is in Azabujuban, and the Azabu neighbourhood itself has some fantastic spots like Bar Qwang, Ferri’s and El Fujiyama, and very close to Roppongi which is popular for a night out. It’s a good mix of residential and commercial with shops, restaurants and bars.
AM: If we were coming over with friends, what are 3 cocktails that you suggest?
HG: Sayonara Mr Spalding – a spicy strawberry boulevardier served out of a 3D printed baseball for the taste and theatre of the presentation. The Glizztini is another sure-fire win for presentation and amazing taste – we actually made a Martini taste like a hotdog and I may be biassed but it’s VERY good. The Katsuo Isono is a must for its refreshing profile and a blend of some great Japanese ingredients.
AM: Can you tell us about your sake and beer selections?
HG: Beer isn’t a big focus of ours, however my head bartender Waka and I are currently working with a brewery to create our own sake blend and will be installing sake dispensers with custom sake cups in the venue later in the year. We’re also selecting a few other sakes from the brewery so will definitely be
expanding our collection.
AM: In terms of pairing a drink with a few bites, what are 3 dishes that you suggest that we can share?
HG: Well we serve hotdogs and have a hot dog inspired Martini dubbed the Glizztini so that’s a match made in heaven. Also our addictive popcorn pairs perfectly with our other food inspired cocktail Karagarita – a fried chicken flavoured Margarita twist.
AM: As the holiday season will be upon us, are there any events that we should know about - especially NYE?
HG: We’ll be throwing our first Halloween party “Dead Disco” on 31st October with disco tunes and Waka’s tattoo artist friend painting faces for the occasion. On November 14th we’ll be celebrating our one year anniversary with our dear friend Lorenzo Antinori of Bar Leone, who recently smashed records by being the first ever bar in the history of 50 Best Bars to debut at number one, where they took the top spot on Asia’s 50 Best Bars 2024. We’ll be doing a full takeover with Leone food, tunes, vibes…everything. As for NYE, last year we’d only been open just under 3 months so kept it casual; house party vibes, pulled the chairs out, free flow in solo cups and disco tunes (again, we love a bit of disco for special events!) so will probably keep it casual and come as you are!
PHOTOGRAPHY CREDITS | Tokyo Confidential
ATHLEISURE LIST: Longboat Key, Florida
THE ST REGIS LONGBOAT
KEY RESORT
There's nothing like taking a much needed vacation in the Fall! The St. Regis Longboat Key Resort is a stunning gem on Florida's Gulf Coast. The best part about a vacation is decadence and relaxation which is offered here with the brand's first-ever Pool Butler which is a personalized service that has a dedicated person who dives in and out of the pool to ensure you have everything that you need! The property sits on 18 acres of pristine white sand beachfront and has access to 800 feet of private beach! You'll want to spend time at The Pools which has a number of swimming pools, luxury loungers, and personal cabanas which allow you to have tranquility as well as privacy. You can also enjoy their ja -
cuzzi, a Winding River and in the adult-only section, the Serenity Pool is a relaxing retreat with a cascading waterfall.
Their secluded Grotto is an oasis complete with jacuzzi jets and personalized champagne service at the touch of a button. Guests can swim and interact with marine live at the Under the Sea Lagoon which is a 500,000 gallon habitat that has stingrays, local reef fish, and 2 Aldabra tortoises. You can learn even more with the property's resident marine biologists.
Throughout the property, luxury French designer brand, Vilebrequin not only has a boutique on property,
which opened this fall - they have created an immersive outdoor experince with their branded cabanas, beach games, and more!
This property has 168 guest rooms and 26 suites that have stunning ocean views, luxurious rainfall showers, freestanding bathtubs, and spacious walkin closets!
The Presidential Suite is 3,431 sqft that boasts a private terrace with a panoramic view of the Gulf of Mexico. Staying in this suite gives you access to the St. Regis Butler Service.
Guests can enjoy a vibrant culinary experience with 7 distinct dining venues!
We love a spa moment and the St. Regis Spa is a 20,000 sqft beach front retreat. There are 14 treatment rooms and a hydrothermal area. There is a Finnish sauns and in partnership with La Mer, the spa offers guests the ultimate package with the Genaissance de
La Mer Facial —a luxurious 90-minute treatment that targets all visible signs of aging through expert massage and stimulating drainage techniques, for skin that looks smoother, plumper, more radiant, and energized. The spa features a one-of-a-kind outdoor vitality pool with six specialized hydrotherapy pods overlooking the Gulf of Mexico.
THE ST. REGIS LONGBOAT KEY RESORT
1601 Gulf of Mexico Dr, Longboat Key, FL 34228
marriott.com
@stregislongboatkey
PHOTO CREDITS | The St. Regis Longboat Key
ATHLEISURE LIST: Tokyo, Japan
CEDROS
Cedros is a diverse group of individuals who share a common background of growing up abroad, with many of them having spent significant time in the US. This international upbringing has shaped their unique perspective and fostered their passion for both food and exceptional hospitality. Fluent in both Japanese and English, it allows them to seamlessly connect with a wide range of guests. United by a shared dedication to delivering the highest level of service, they strive to create memorable dining experiences that reflect their commitment to quality and care.
Their journey back to Tokyo after growing up in San Francisco was driven by a desire to reconnect with their roots and to immerse themselves in the food culture of Japan. Beyond the ingredients and techniques, the dedication and passion that people have in
Tokyo, felt like the perfect place for them to grow, evolve, and challenge themselves in the ever-evolving culinary landscape. It’s here that they found a new home, and a community that shares their love for exceptional cuisine and service.
Cedros has a Californian vibe, where vintage skateboards and custom décor create a unique atmosphere. A standout feature is a stunning tuna sculpture, meticulously crafted from metal scraps by a local Japanese artist, adding a touch of artistry to the room. The walls, painted in soothing seafoam green, are complemented by exposed brick and carefully placed tiles, enhancing the maritime-inspired theme. An eye-catching hand-painted octopus graces one of the brick walls, while antique maritime treasures are thoughtfully scattered throughout the restaurant, completing the re -
staurant, completing the relaxed coastal feel.
They offer two distinct seasonal tasting menus: The Petite, featuring five expertly crafted courses, and The Signature, showcasing seven courses for a more immersive experience. Each menu is thoughtfully curated to highlight the finest fish and produce that Japan has to offer, ensuring a fresh and authentic culinary journey. Their course selections evolve almost daily, adapting to the freshest ingredients available at the market, allowing them to consistently serve the best of the season with every visit.
3 cocktails we suggest are the Wasabi Gin Tonic, Yuzu Vodka Lime Soda, and the classic Japanese Whisky Highball. Their cocktail program is inspired by Japanese flavors, perfectly comple -
menting our cuisine. Three standout cocktails that pair exceptionally well with our dishes are the Wasabi Gin Tonic, Yuzu Vodka Lime Soda, and the classic Japanese Whisky Highball. Each drink is thoughtfully crafted to enhance the dining experience with a unique blend of refreshing and bold flavors.
CEDROS
Japan, 150-0021 Tokyo, Shibuya City, Ebisunishi, 1 Chome−32−3
cedros.jp
@cedrostokyo
PHOTO CREDIT | Cedros
Stay connected and follow us across our social channels on @AthleisureMag!
Bingely Books
BANCHAN: 60 KOREAN
AMERICAN RECIPES FOR DELICIOUS SHAREABLE
Chronic Books
Caroline Choe
DISHES
We enjoy a number of dishes and when you're able to make them at home, you can create your own feast! In Banchan: 60 Korean American Recipes for Delicious Shareable Sides, we know that all of our favorite bites will be in this book! Caroline Choe includes recipes that include Smoky Gochujang Chicken Salad, Hobak-
jeon (Zucchini Pancakes), and Pa Muchim (Shaved Onion Salad). Of course, you can never have too much Kimchi! We can't wait to try Kimchi Mac & Cheese or even her Creamy Kimchi Bacon Dip!
This book will let you know how to make Modern Korean dishes while learning about the backstory about them from a first-generation experience!
LIFE'S TOO SHORT TO STUFF A MUSHROOM
Carnival Prue Leith
We have enjoyed watching Prue Leith a South African restaurateur, TV Presenter/Broadcaster, cookbook author, novelist and Co-Host/Judge of The Great British Bake Off! She knows her flavors, can tell you about a composition of a dish, and it's great to see when she is taken by surprise when the bakers on the show put ingredients together in an unexpected way.
In Life's Too Short to Stuff A Mushroom: Really Good Food Without the Fuss, she breaks down her recipes for those new to cooking, home cooks, and those that are advanced. We're interested in making her Chicory, Pear Hazelnut and Goat's Cheese Salad; Gunpowder Steak with Coriander Chutney, and Herbed Salmon Par-
cels.
Without a doubt, there are a number of items that we can make when it comes to the change in weather that's upon us! We'll defintiely find a number of dishes to shake up what we make in our rotation.
HOKUSAI
Taschen Andreas Marks
Hokusai is noted to have painted his first picture at the age of 6 and when he dies at the age of 89, he has his designs for illustrated books which was published posthumously. In Hokusai, this edition spans that artists' creative sphases! It even includes 1,300 designs that were made in the final years under the name Manji.
Known as Japan's most famous artist, Hokisai is known as a recognized figure of the Edo period.
This coffee table book is one that you will want to enjoy flipping though with the beautiful artwork! It's a conversation piece that those who come by to visit can also enjoy.
Bingely Streaming
WOMAN OF THE HOUR
Netflix Original
Netflix
In Woman of the Hour, this Netflix movie shares the true crime story of serial killer of Rodney Alcala (Daniel Zovatto) who appeared on The Dating Game in 1978 in the midst of a killing spree that he did across the country! We're introduced to those who were his victims, those related to vic-
tims and a potential victim, Cheryl Bradshaw (Anna Kendrick who also directs this true story). We meet Cheryl, a strugglinhg actress whose agent suggests that she appears on the show so that she could potentially book jobs.
As she interacts with her 3 possible suitors, we realize through flashbacks that Rodney has already murdered 5 people prior to taping the show. Even one of the fellow contestants realizes that something is off by him and when he realizes that she selects the serial killer for a potential date, he lets her know that she needs to be careful!
This movie depicts Rodney's life and what happened to him prior to the show and after.
LA MÁQUINA
Hulu Original
Hulu
We've enjoyed watching Hulu's La Máquina which follows a noted boxer, Esteban (Gael Garcia Bernal) who is towards the end of a phenomenal boxing career; however, time has started to take its toll on him as he continues to fight. Although he is looking to retire and to do the next phase of his life, his friend and manager, Andy (Diego Luna) always finds ways to keep him fighting and to secure his title.
He realizes that just when he is looking to end his career on a high note, there are a lot of entanglements involved in the last fight as
well as an underworld that makes him see everything that he has done, accomplished, and been involved within in a new light!
While he figures that out, he also sees the possibilities of another life that could include a new love, a new focus on his health and whatever comes next.
CANDYMAN: THE TRUE STORY BEHIND THE BATHROOM MIRROR MURDER
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Growing up, there was a horror movie called Candyman that focused on murders that took place in a public housing development based on urban folklore and legends.
In Candyman: The True Story Behind the Bathroom Mirror Murder, this in -
vestigative podcast reveals that the inspiration of the movie comes from a very real murder that took place in a Chicago housing project. It looks at the strange events that took place around her death. The podcast looks at the racial injustice, housing inequalities and mental health issues that surrounded this case.
