PARK Winter2025 Issue with Gianfranco&PaulaSorrentino by PARK

IN REMEMBRANCE

SORRENTINO GIANFRANCO & PAULA

PARK

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TEditor’s Letter

he team at PARK and I hope you have been having a great start to the New Year with all of the exciting things the city has to offe. From Fashion Week descending upon the city to ongoing seasonal festivities, New York knows how to master cozy chic. You can also add some of our favorite dining spots and travel destinations to your list of things to explore as the weather heats up. We also want to pay tribute to a true gentleman, pioneer of New York’s Italian fine dinig scene, and dear friend of PARK, Gianfranco Sorrentino. The founder of famed establishments including Il Gattopardo and The Leopard, Gianfranco introduced the authentic dishes of his native Italian homeland, always prioritizing the freshest ingredients. More than anything, however, he prioritized his staff and onderful family, including wife Puala and their two children. His legacy will always be remembered, especially his dedication to training and inspiring the next generation through his non-profit Guppo Italiano.

In this issue we are excited to introduce you to some of the biggest game-changers in the philanthropic, medical, and art worlds. Founder of The Child Hunger Project, Craig Shawn Williamson had made it his mission to change the lives of children around the globe, while also empowering others to help share in the cause he is so passionate about. Aside from helping to provide food, he also remains committed to restoring hope and creating opportunities for young people to realize their full potential through educational programs. He continues to expand his initiatives, especially through his popular podcast, The Child Hunger Project Podcast. I was also thrilled to sit down with one of Manhattan’s youngest female plastic surgeons, Dr. Bianca Molina, who embodies women’s empowerment in her everyday life as well as in her Fifth

Avenue practice where she helps to restore women’s confidence and bodies hile cementing her status as one of the hottest doctors in Manhattan. Another young mom is also shaking up the art world: meet Lisa Kinzelberg. This Chicago-based artist, whose works are currently on view in exhibitions around the country, debuted her “Cities of the World” series at Art Basel Miami’s SCOPE Art Show. As travel continues to inspire her, life is indeed imitating art.

Join us for a behind-the-scenes tour of No. 14 Verbier at the base of the snowy Montfort Mountain in Switzerland, where apres ski is taken to a whole new level. This posh residence can accommodate up to 28 guests while a team of 15 staff membes ensures your stay is as stylish as possible. We invite you to explore Verbier’s only Michelinstarred restaurant which also doubles as a chalet, La Table d’Adrien. As one of the world’s top ski destinations, plus plenty of happening nightlife, Verbier is a royal approved dream destination.

If you are planning a trip to Tuscany, don’t skip out on a chance to try two-star Michelin cuisine in the food capital of the world at Arnolfo, located in the charming town of Colle di Val d’Elsa. The restaurant serves as a tribute to the famed 14th century architect Arnolfo di Cambio, whose birthplace is nearby. With a kitchen helmed by Chef Gaetano Trovato, visitors will enjoy a symphony of flvors, influenced by Tuscan traditions as well as Sicilian cuisine. A true standout is his farm-fed pigeon dish. The only thing that can come close to the food is the restaurant’s modern building that was constructed in 2022 in honor of their 40th anniversary. Featuring Crete Senesi travertine marbles and a stunning garden, the space offes a postcard frame of the town looking out.

Back in New York, Massara also takes diners on a culinary adventure with the tastes of Southern Italy, specifially focusing on the flvors of the Campania region. Chef Stefano Secchi is no stranger to high-end dining, having served at the Michelin-starred Rezdora previously. Dig into their Cheesemakers Raviolini, a delicate pasta dish filled with urrata imported from Campania.

As always, I want to thank our dedicated team and incredible publisher, Christopher Pape, for bringing the people and places featured in PARK to life. Wherever the season takes you, don’t forget to bring a copy of PARK and tag us on @parkmagazineny!

Julie Sagoskin Editor-in-Chief

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From the Publisher

so very happy to present this issue to you. From fabulous artists who use a canvas, the plate or the human body as their inspiration this issue is all about those that create amazing experiences and visual feasts!

I hope you enjoy as much as we enjoyed putting it together. Thank you for being a loyal reader!

Christopher A. Pape Publisher & Founder

Preeminent surgeons caring for you, their neighbors

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Lisa

KINZELBERG

Finding Perspective

BY JUNE FOX

PHOTOGRAPHY: UDO SPREITZENBARTH

rtist Lisa Kinzelberg’s inspiration lies in the fusion of passion, self-expression, and a lifelong relationship with creativity. From an early age, she found herself captivated by the transformative power of art, beauty, ideas, and culture. These elements have always energized her, shaping a journey that has been as much about self-discovery as it has been about creating meaningful works.

Since her childhood, she demonstrated an uncanny ability to infuse her artistic endeavors with deep emotion.

A“I remember in kindergarten, I painted the ocean on a pillow for Mother’s Day. The water seemed to spread endlessly, like the love I felt for my mom,” she said. While this early talent hinted at a bright future, her path to becoming a professional artist was not linear. Societal expectations and practical concerns, including the ever-present question of how to make a living through art, initially led her down a diffeent path. She pursued a career in business, built a family, and devoted years to raising her children.

But her yearning for creative expression was never quelled. Over time, she found herself returning to art, leaning into the practice that had always brought her joy and clarity. For her, creating art is an act of renewal—a way to reclaim her energy and passion for life. Now fully committed to her craft,she describes the experience of making art akin to finding herself again. “Creating and experiencing art in all its forms, especially the visual arts, fashion and music, has always helped me get to my highest vibration, to being playful and revealing, and to truly express and know myself,” Kinzelberg explained.

The Meaning Behind the Art

At its core, her work is about perspective. She invites viewers to explore multiple interpretations and meanings, creating art that serves as a mirror for self-reflectio. Drawing on her background in philosophy and her interest in cultural thought leaders, she emphasizes the importance of ambiguity in art. “Art has ambiguity, so the viewer assigns meaning,” she explained. “Why that meaning? If you take the time to evaluate how you interpret a work of art, you understand yourself better.” This interplay between artist, artwork, and audience creates a space for introspection and, ultimately, gratitude.

She also aims to evoke a sense of “awe”—a feeling that transcends words and connects individuals. “What is special about art is that it gives us experiences that you feel, yet can’t always put into words. I’m a philosopher and being open and malleable is a

superpower. I want my art to take you on a transformational journey to see our world as one humanity,” she explained.

A Celebration of Place

Kinzelberg’s latest series, “Cities of the World,” is a testament to her fascination with the places we inhabit and the profound emotional resonance they hold. Inspired by her travels, the series captures the unique energy, landscape, and character of cities across the globe. “Each painting has its own energy,” she said. “A city evolves under specific economic, climate, and social pressures, and that’s fascinating to me.” The series also celebrates the deeply personal connections people have to the cities they love, whether as hometowns, travel destinations, or sources of cherished memories.

One of the definig elements of “Cities of the World” is its ability to evoke the emotions tied to travel. She draws inspiration from a plane descending into a new city. “It’s the anticipation, perspective on your own life, and gratitude for the experience and memory. I love the perspective you gain from travel. I want these works to represent what a particular city means to the viewer.”

Milestones and Recognition

She has experienced many rewarding moments in her career, but one standout event was her debut of “Cities of the World” at Art Basel Miami’s SCOPE Art Show. The series received a warm reception, attracting collectors and admirers from diverse backgrounds and geographies. “There is nothing more fulfillig than creating something from your heart, from scratch, and having people ‘get’ it and respond to it,” she refleced. “The ultimate reward for me is when people want to buy my work and live with it in their homes. It’s the greatest acknowledgment of what you’re doing as an artist and a profound vote of confidenc.”

Her work is currently exhibited at the Virgil Catherine Gallery in Hinsdale, Illinois, and the D. Colabella Fine Art Gallery in Ridgefild, Connecticut.

An upcoming two-person show at D. Colabella, starting May 15, will feature her latest additions to the “Cities of the World” series. Additionally, she participates in major art fairs, including Art Basel Miami, and takes on commissioned projects. Many of these commissions are deeply personal, as clients request pieces that celebrate cities tied to signifiant life events, such as where they grew up or where they honeymooned.

A Distinctive Style

Kinzelberg’s artistic style is characterized by its embrace of materiality, layers, and an intentional primitivism. She credits a college printmaking class with shaping her approach, particularly her interest in how materials interact with each other and how they can be harnessed to express their own qualities. “I like layers and seeing the artist’s labor with the material,” she explained. “It gives my work a feeling of history.”

Mistakes and imperfections are not obstacles but opportunities. She embraces “happy accidents” and paints over elements that don’t feel right, guided by instinct rather than overthinking. This process results in pieces that feel organic and alive, with markings and textures that tell a story of creation.

Looking Ahead

As she continues to build her career, she remains driven by her love for art and her desire to connect with others through her work. Whether she is exploring new cities, experimenting with materials, or engaging with collectors, her journey is one of passion, authenticity, and a deep appreciation for the transformative power of creativity.

For those looking to experience her work firsthand, Kinzelberg offes a variety of opportunities to view and collect her pieces. From gallery exhibitions to art fairs and commissioned projects, she continues to make her mark on the art world. P

lisakinzelbergart.com

Max STANIŠIĆ Founder of FRMD

Innovative Digital Art Frames

BY BENNETT MARCUS

A Wide Variety of Artists

FRMD, the digital art frame company, is revolutionizing the way we display artwork in homes, offices galleries, and public spaces. The company has built a fully integrated art-world ecosystem comprising a wide variety of artists and art forms from which subscribers choose via a simple, secure app. They have a personalized approach in which subscribers get a consultation with their art curation team and then get access to a collection prepared by FRMD. The point being that clients can choose the art they want to display.

The real benefit f the service is that users have access to works by artists creating in the rapidly expanding digital art space as well as more traditional visual art forms such as paintings and photography.

CEO & Founder Max Stanišić

With FRMD you can display a standard painting above the sofa, or an animated work – or rotate between the two to suit your mood or to create a different ambianc. The physical frames are beautifully crafted of

wood, and subscriptions offer a ariety of options, from choosing among the 500+ artworks currently available in the fir’s catalog to creating custom pieces with FRMD’s partners. “If we don’t have something you like, we can reach out to other art creators and our content partners and find something for you if we don’t have access to it already,” said founder and CEO Max Stanišić from his office in Dubai

“We created these subscription packages because we have a lot of connections with international artists who are doing digital art, and this was our way to bring their art into our clients’ homes, offices or hels,” Stanišić said. Clients usually buy the frames, but they can also be leased if, say, a subscriber has a short-term lease. Subscriptions cost anywhere from $50 per month to thousands, depending on your needs. “Each month we’ll either prepare some new art for them, create something custom for them, or they can get access to our basic collections, and so on. So it’s the physical product, the frame, plus access to our digital content.”

Professional Curation, Custom Artwork & Upload Your Own Content

FRMD’s approach is tailored to each individual. “We want to create an experience for the clients,” Stanišić explained. On staff is

an art curator based in Switzerland with years of experience managing galleries and staging exhibitions all over the world. Clients would meet with the curator - what they call an “exploration call” – so she can learn their tastes and needs. “She would provide you with some examples, and after she understands your requirements, preferences, the types of artists and other criteria, she’ll prepare something specifially for you.”Another option is a basic subscription in which FRMD selects artwork for you each month, which doesn’t involve this personalized approach. No matter the type of subscription, you control what is displayed at any time using the app. “You can display on your wall whatever you want, and you can upload some of your content if you desire. It doesn’t just have to be what we provide you.”

Set a Schedule

One hotel client with a large frame in its lobby changes the artwork throughout the day on a preset schedule. A certain type of art in the morning automatically switches to something else for the afternoon and something more relaxing in the evening. “It’s all about creating emotions and creating atmospheres in this environment, wherever it is,” Stanišić said.

FRMD also works with galleries and individual artists to digitize their physical

artwork, having a professional photo studio scan the piece, and working with 3D designers and others to produce a digital version. “If you want this still image to become animation, we can animate it for you.”

Communication Tool

Business clients like the option to vary the display quickly, say, for meetings. They also can use the frame as a screen to display their own marketing materials. “It allows them to communicate different mesages for whatever is the agenda.”

Rosewood Hotel; F1

Stanišić, a Croatian national, began working on FRMD two years ago with the original concept to provide frames for NFT owners to display their collections. He and his team quickly realized they needed to also offer atwork, and set about establishing their global network of artists and galleries, and launched the current version in early 2024 in Dubai. Prominent clients include the Rosewood Abu Dhabi hotel, and they’ll have an installation during F1 in Abu Dhabi in December 2024 in collaboration with W Hotels. They’ve exhibited at the Mercedes Benz Center, a concept space in Dubai.

“Hackathon” to Curate New Artists; NYC Office &xhibit

Recently FRMD held a “Hackathon”, an online competition with 17 teams of artists creating projects with the winner getting an exhibition in New York City. Though there was only one winning team, the Hackathon connected FRMD with the other 70 participants whom they are now trying to fit into their collections.

Mriya Gallery in Tribeca

The winner was “Show Me Peace,” an immersive digital VR experience by Ukrainian artists demonstrating the devastation of apocalyptic global events. The exhibit, at Mriya Gallery in Tribeca from November 20-30th, marks the officl opening of FRMD’s office inew York. “We are making our move to New York, our fist outside of this Middle East region,” said Stanišić. P

frmd.io

Anna Avetova & Max Stanišić & Samanta Subic

The Visionary Neo-Pointillist Artist

BY LEXI WOLF

emadar, the award-winning international artist and the creator of Neo-Pointillism, exhibited her latest works at the Red Dot Miami Art Week. The artist, represented by Artifact Projects, displayed two monumental oil paintings: “Souls Connections” (2022) and “Universe Silent Whispers” (2024). These pieces embody her distinctive artistic language, blending classical inspiration with contemporary themes.

A Lasting Legacy Semadar’s name carries profound signifiance, reflectig both her artistic

journey and personal philosophy. Derived from the Song of Songs in the Torah, “Semadar” refers to the bud of a flwer before it blooms—a metaphor for growth, potential, and the continual evolution of her artistry.

Semadar’s creative instincts fist took shape at just 6-years-old. At 14, a transformative moment solidified her destiny. During a school trip to Greece, she visited a museum in Athens and was captivated by the enduring legacy of ancient art. “I was mesmerized,” she recalled. “I said to my professors, ‘These people have been gone for hundreds, thousands of years, and yet we’re talking about them today. I want to be like this. I want my name to live forever.’” Encouraged by her teachers, she nurtured her dream, even as life took her in different directions.

After immigrating to Canada with her family, Semadar pursued studies in journalism, which she enjoyed but never felt completely fulfilled her pasion. It wasn’t until the tragic events of 9/11 that she had the true motivation to uproot her life and follow her passion. She then enrolled in the Academie Arts & Beaux Arts in Paris. This venture proved to be the correct course of action when a professor applauded her, saying “You have the music in you,” and comparing her works to that of a young Leonardo DaVinci.

Fearless Innovation

Semadar’s journey is marked by courage and determination. Her groundbreaking Neo-Pointillism technique emerged not from conventional teachings but from her own fearless pursuit of innovation. “When I embarked on Neo-Pointillism, I was told by some of my professors that only a handful of people might understand what I was doing, but I didn’t care. Even if only one person truly understood my work, I will dare to go further,” she said.

Neo-Pointillism reimagines Impressionist and Post-Impressionist techniques, elevating them with a modern vibrancy. Her works are composed of thousands of meticulously placed brushstrokes, creating dynamic and emotionally resonant compositions. Her

“For content,spiritual I might use violet and yellow. The colors are always chosen to reflect the meaning behind the painting.”

revolutionary contributions to the art world earned her recognition from the “Comitato Scientific” in 2018, and she became the fist living artist featured in the Enciclopedia dell’Arte, a comprehensive volume of artistic evolution housed in over 1,000 museums worldwide.

From Thought to Canvas

Semadar’s creative process is as intentional as it is organic. Some inspiration stems from her extensive reading of literature and philosophy – she has even learned to read and speak new languages in order to broaden the amount of content she can utilize for her art. Her other artistic muse is nature. “I could be driving and see a tree, and right away I start thinking about creating,” she said. From there, she develops a chromatic palette, selecting colors that align with the painting’s emotional and philosophical themes. “For spiritual content, I might use violet and yellow. The colors are always chosen to reflect the meanig behind the painting,” she explained. Once her sketch and palette are prepared,

the work takes on a life of its own. “When I start to perceive the possibilities, the sky’s the limit,” she said. “My brushes start flwing, and I work continuously, sometimes for a week or more, because the wet-on-wet technique requires the oil paint to remain fresh. If it dries too quickly, the aesthetic changes completely.”

A Legacy of Philanthropy and Education

Beyond her artistic achievements, Semadar is a committed philanthropist. Her works have been donated to support institutions such as St. Justine Hospital, the Montreal Children’s Hospital, and St. Jude’s Children’s Research Hospital. She has also contributed to cancer research initiatives and educational projects, including academic research and publishing endeavors. “I am always learning and teaching, because knowledge is something that nobody can take away,” she said.

The

Soul on the Canvas Semadar’s art is a direct reflection f her inner world. She describes her process as deeply intuitive and emotionally charged: “As an artist, your soul goes on your canvas, so if I’m in a bad mood, I cannot work. My artwork is so positive, so loving, and I always want to transpose joy to the viewer,” she stated.

Semadar’s unwavering dedication to her craft, combined with her fearles approach to innovation, cements her legacy as a true visionary. Her art is more than a visual experience—it is an emotional and intellectual journey that invites viewers to explore profound connections between humanity, nature, and the universe. Attendees at Red Dot Miami Art Week had the opportunity to witness Semadar’s transformative works fisthand, a testament to her enduring influence and trailblazing artistry. To experience her expertise fisthand, Semadar teaches a virtual Art Masterclass with 8 lessons diving into classical art, modern art, neo-pointillism, and more. P

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Dr. MBiancaOLINA

As one of Manhattan’s youngest female plastic surgeons, as well as a devoted wife and mother, Dr. Bianca Molina doesn’t just convey a message of women’s empowerment, she embodies it, both in her practice as well as in her personal life.

BY JULIE SAGOSKIN

Since completing her medical studies, Dr. Bianca Molina has truly made it in Manhattan, not just as a plastic surgeon, but as a devoted wife and mother whose message of women’s empowerment permeates throughout her personal life as well as in her practice.

Her personalized and dedicated care both in and out of the office - asell as her surgical skills, of course - are what continue to separate her in her fild.

Dr. Molina, whose Fifth venue practice has grown mostly due to word of mouth, takes pride in enhancing all parts of the face and body. “As a fully trained surgeon I am interested in utilizing all of my skill set,” said Dr. Molina. It’s been a personal choice as a surgeon to offer a rage of things,” she added.

For this dedicated doctor, the best thing about having her own practice is that she

gets to practice plastic surgery, well, her way - and that is always intertwined with being a strong and confident femle, which translates during her interactions with her patients. Dr. Molina runs her practice with her business partner, Erika Kulka.

“Plastic surgery is such a unique fild, and I appreciate that I can deliver medical services to someone and have control of it and put my

“I’M ABLE TO ALWAYS MAKE SURE MY BRAND CONSISTENTLY COMMUNICATES THE VALUES I HAVE AND SHARE THEM WITH LIKE-MINDED PATIENTS.’’

own brand on the whole experience - it has been awesome to participate in that way,” she said.

“I’m able to always make sure my brand consistently communicates the values I have and share them with like-minded patients. People pick a surgeon based on a brand and I think we’re strong on female empowerment, which includes looking and feeling your best.

I fully support the idea of getting plastic surgery done for the purpose of looking and feeling your best. When a patient and I share these values, it can lead to a meaningful relationship.”

The 38-year-old wife and mother of a 3-year-old and a 1-year-old explained how females comprise only 20 to 25 percent of board-certified plastic sugeons, a statistic

she is hoping to change by being a female in the fild that young women can look up to. She is also proud of how she has continued to expand. “I want to grow in a meaningful way and that entails our network of word of mouth between my amazing family and friends and patients, so we’ve really had that organic type of growth in the initial phases.” After all, her patients are at the center of

everything she does. “It’s about creating and fostering long-term relationships. Being able to make a life-changing impact is what brings me a lot of happiness in my career and is the most fulfillig thing I do. We’re a very boutique practice delivering an individualized experience. I prefer to be small and controlled rather than high volume. It’s easier to give a quality-driven,

personalized, and intimate experience.”

She also knows that there is one thing that is just as important as her skill set - her listening skills. “I have to understand where a patient is coming from so that I can deliver the best results to them.” During the consultation process, she takes the time to get to know her patient’s needs and is always available to discuss a procedure throughout

the journey and even after their surgery to achieve the best bust - or any other type - of results.

This proud surgeon, mom, and New Yorker knew she wanted to be a surgeon even before entering medical school in order to “make changes on the table and deliver a tangible result, and plastic surgery solidified it for me.” While exploring different medial filds during rotations, she also realized that the plastic surgeons around her were exactly the type of people she wanted to emulate: smart, with a high level of integrity, offeing the best surgical results, and fostering amazing relationships with patients. “I was so fortunate to be around people who were amazing mentors, and it was something I wanted to be a part of.”

Her journey to becoming a top plastic surgeon started two decades ago when she fist came to Manhattan in 2004 to attend NYU for undergrad where she majored in psychology. After graduating early and working briefly in healthcare public relations fir, she went on to attend New York Medical College in Westchester County, completing most of her rotations in Manhattan. This was followed by five years of a general surgery residence at Beth Israel in Gramercy and then three years of plastic surgery training at Ohio State. After a brief hiatus, she came back to the city in 2021, just as the city was reopening from COVID, becoming boardcertified y the American Board of Plastic Surgery and opening her own practice. While many plastic surgeons credit their

“SURGICAL PROWESS AND TALENT IS A PHYSICAL SKILL THAT’S PRACTICED. I HAVE TO DELIVER WITH MY HANDS, AND JUST LIKE WHEN I’M IN TRAINING WITH MY BODY, IT’S LIKE TRAINING FOR A SPORT.”

artistic skills with achieving their ideal surgical results, the athletic Dr. Molina instead makes a comparison between her talents in the fild of plastics and her ability on the fild. “Surgical prowess and talent is a physical skill that’s practiced. I have to deliver with my hands, and just like when I’m in training with my body, it’s like training for a sport. I was an Olympic development

player for the state of CT and a collegiate soccer player, so becoming a surgeon was an extension of that identity.

She also notes how people are much more comfortable with the notion of rejuvenating their face and body with some nips and tucks than ever before. Though she has both men and women patients, Dr. Molina has noticed how women have more focused areas. She is especially able to relate to those mothers who are looking for a bit of a “mommy makeover.” “I’m in my late 30s, so it’s nice to kind of have a relationship and understanding with a new mom juggling a career and a family,” she said.

We might live in a world of constantly evolving technologies but Dr. Molina, who always prioritizes her patients’ health, prefers to make sure that any new procedures or medications are safe before recommending them to her patients. “I value the long game for the patient,” she said. She

also doesn’t recommend doing too many procedures at once.

When it comes to choosing the right surgeon for you, according to Dr. Molina, it turns out that enhancing your outside appearance starts with your gut. “If you walk into a plastic surgeon’s office and somethg about the interaction doesn’t sit right with you, don’t brush it off,” she said. She also believes that having a fully trained boardcertified sugeon is super important. “Again, their brand is very important, so make sure that it lines up.”

She might be at the top of her surgery game, but even she still has a ‘pinch me’ moment every time she sees her nameplate on her Fifth venue practice. “It’s been such a dream and full circle moment. It’s very moving.” P

biancamolinamd.com @Biancajmolinamd

Aspen Snow Ball

The Aspen Snow Ball gala on February 8th is the centerpiece of four days of festivities at the famed ski resort in support of the Children’s Oncology Suppot Fund (COSF). Jay Leno will host the evening and Christie Brinkley will be honored with the

Thomas

Pierce

Filmmaker-Philanthropist

BY BENNETT MARCUS

Philanthropic Achievement Award. Chairs, board members, and hosts include Rachel Zoe, who was last year’s honoree, Christina and Ivy Getty, Monica Elias, Keni Silva, Bill and Giuliana Rancic, Brooke Burke, and Kyra Kennedy. Robin Thicke and Swedish songbird Zara Larsson will perform at separate events for guests including actor William Abadie, better known as Antoine, the fragrance house mogul in Emily in Paris, and Real

Housewives’ Kyle Richards and Erin Lichy.

Children’s Hospital Colorado

Held at the St. Regis Aspen, proceeds from this year’s Snow Ball will go to Children’s Hospital Colorado where COSF has established an endowment to fund wellness programs for kids affeced by cancer and the hiring of art and music therapists and child life

service therapists. “It’s an endowment that will provide stability to ensure that children in treatment at the Center for Blood and Cancer Disorders and their siblings have access to these programs in perpetuity,” said COSF founder Thomas Pierce.

Also part of the exclusive weekend is a Kickoff Benfit oncert on Thursday at the Aspen Art Museum, with which COSF has partnered on a

campaign about art therapy and the importance of access to art for children. Friday’s “Saddle Up and Shop” event has ten brands donating 25% of proceeds to COSF, and that evening is a VIP Benefactor Dinner for top supporters. On Sunday, board members Carly and Scott Weber will host a Super Bowl party at ZIGZAG, their new Aspen restaurant.

“Aspen is so enchanting and I wanted to share it with our donors,” Pierce said. “We wanted to create a destination event so we can really get full focus from our donors and build community. And it really is pretty magical when you’re dressed up in black tie in a small ski town.”

GIVING Tuesday

New Yorkers didn’t have to head to the ski slopes to support COSF, whose mission is to fund the development of less toxic therapies for pediatric cancer patients across the U.S.. New Yorkers attended a holiday dinner on Giving Tuesday at private club Coco’s at Collette that featured a performance by Broadway star Michael James Scott. Top New York donors include members of the Rockefeller and Hilton families, along with actors like Thomas Doherty of the Gossip Girl reboot and Karla Sofia Gasco, who is getting Oscar buzz for her performance as a drug lord in the Netflix usical film Emilia Perez “We’ll bring a touch of Aspen, and it’s our officl kickoff vent to the Aspen Snow Ball,” Pierce said. Partygoers included jeweler Kayla Rockefeller and her parents Kimberly and photographer Steven Rockefeller, model and oil heiress Ivy Getty, Candace Bushnell, Author of Sex in the City, Peter Thomas Roth, Adrien Lesser, Isabelle Bscher, Janna Bullock, Ashley Wyndham, heir to Whydamn Hotels, Orange County house wife Keni Silva, Nikki Haskell, and 20 others of that ilk and stripe.

COSF Founded in 2022

With such glamorous events bringing together important donors from across the globe you might be surprised to learn that COSF was founded in 2022. Snow Ball 2025 will be the third iteration of the stellar event.

In January 2022 Pierce hosted a cocktail party at a friend’s home with a small silent auction table of 20 items. “I really wanted to host a gala that year but with the conditions of COVID and the restrictions, we decided to host just a little cocktail of 40 people,” he said. He was able to meet community leaders and share his idea of starting the foundation. That one cocktail event raised $200,000, which funded Snow Ball.

“That covered our deposit for the hotel along with other production costs to get things in motion.”

Chopard got involved as the presenting sponsor, and Farfetch as co-presenting sponsor. Diana Ross was confirmed as headline performer the fist year, and Oscar winner Marcia Gay Harden hosted. “Marcia and I go way back,” Pierce said. “It was a really special time. But it was all bootstrapped with the vision to bring a glamorous event to raise money for these children.”

Spurred to Action by Personal Tragedy

The impetus to found COSF arose from the death of Pierce’s friend, Pamela Johnson, from Hodgkin’s Lymphoma, in her mid-20s. Pierce got involved with Denise Rich’s Gabrielle’s Angel Foundation for Cancer Research, started its Next Generation Circle of Philanthropists, and there learned how to mobilize and lead. He was also on the Next Generation board at UNICEF.

“I THOUGHT WHAT BETTER TIME TO START A FOUNDATION AND HELP THE PROBLEM.”

“I had a passion for children being our future and a passion for helping in the cancer space, and I merged the two after realizing what the data looked like with pediatric cancer and the need for programs to ensure kids have access to childhood activities while in treatment.”

Once COVID hit, he realized that a lot of fundraising programs dependent on live events were at risk. “I thought what better time to start a foundation and help the problem.”

Filmmaker & Philanthropist

Pierce, a filmmker and philanthropist, is executive producer of The Brutalist, in theaters December 20, starring Adrien Brody as a famous Jewish architect from Budapest who escaped the holocaust and came to New York. The film is already getting Oscar buzz and just won Best Film at the New York Critics Circle Awards. As a producer, Pierce is drawn to projects that have a social impact. “We look for projects that could drive a media conversation and shift the minds f its audiences. And you could do that through entertaining content.”

His next fil, The Wizard of the Kremlin with Jude Law playing Vladimir Putin alongside Alicia Vikander, Paul Dano, Jeff rey Wright, and Tom Sturridge, begins shooting in January. P

cosffoundation.org

Thomas Pierce & Lauren Alexandra Thomas & Michael Orcutt & Renée Elizabeth Blythewood

Practically overnight, Jason Goldman has become one of the most in-demand defense attorneys in New York City. How did it happen so fast for the 34-year-old, who now has his own eponymously named practice, The Law Offices of Jason Goldman, that lives on the 35th floor at 37 Madison Avenue in New York City. He’s currently appealing the guilty verdict of Hannah GuttierrezReed, the armorer, convicted in the Alec Baldwin movie shooting case.

The Hustle Behind Goldman

Jason Goldman was lured into the world of criminal defense when he began skipping class at Cardozo Law School to go down to Centre Street to watch the likes of Gerald Shargel and others. He says that he became enthralled with the criminal underworld and the fascination of convincing “12 strangers” to believe his

Jason

Goldman

The Lifeline of Criminal Defense

BY GRACE KATICH

narrative as opposed to the government’s. Upon graduating, Jason was recruited to become a Brooklyn prosecutor, an office kwn for breeding scrappy trial lawyers. Here, he hustled, going desk to desk “in search of the biggest casefile that nobody wanted” and taking it to trial, honing his fundamentals and building his courtroom reputation.

A Practice on Passion

After a few years, Goldman jumped from the DA’s officeo work for Jeff rey Lichtman and then ultimately opened up his own shop. Swifty, he has become the go-to defense lawyer for society fiures and those in the tabloids for all the wrong reasons. He built his name by taking on clients

“from all walks of life and doing right by them.” Given his trajectory, it’s clear he did right by them. The attorney likes to say he represents “all collars” – a single day can include defending an accused murderer and a C-suite executive charged with bank fraud. Goldman says trial lawyering, regardless of the charges, is about “telling a persuasive, emotional and compelling story about an individual.”

After representing former New York Ranger Sean Avery, his fist true breakthrough case came in the matter of Jordan Williams, an individual catapulted into the national limelight following a subway homicide. Referred by an old client, Goldman aggresively took over the case, keeping the media on his side while working to secure a complete dismissal of all charges in a matter of weeks. Asked about his career making case, Goldman says that he considers “the fist time someone needed me” to be his fist big case, but concedes that Williams’ matter “touched upon a bigger conversation around race, homelessness, and politics in the city – I gravitate towards cases which

have a bigger meaning for society outside the four corners of an Indictment.”

Regarding courtroom victories, Goldman points to what many don’t see - the late, lonely hours committing a three-hour summation to memory. Still, Goldman exudes a certain level of instinctual confidence once the trial bell rings,” relaying that the jury “looks at how you carry yourself, your persona and your credibility, and in turn they naturally start to find our client credible too, which can make unwinnable cases winnable.”

Empathy is Key

Goldman stresses that he is always humanizing his clients - “a lot of my success is taking a supposed villain of society and implying to a jury, ‘look, you don’t need to have dinner with the guy to findhim not guilty.” At the end of the day, Goldman says, “even those accused of the worst crimes, you go down to their core and they have the same blood running through them, the same emotion and empathy, the same fears and vulnerabilities that we all have.”

Goldman points to another case in his career, that of Rashaun Weaver, a young black kid who stabbed and killed a white college girl in Morningside Park. “Probably my most unpopular client ever.”

Goldman recalls originally reading about the case, naturally thinking that only a cold-blooded individual could commit such a senseless crime. But he did an about face as he learned about Weaver’s impoverished upbringing with a father who kept firearms and dugs in his house. Goldman recalls seeing pictures of a playful 11-year-old Weaver only a year before the crime, in a more nuclear household through a social services program. Weaver’s

smiling face, “learning how to swim and eating an ice cream cone like any normal kid” moved Goldman emotionally. Goldman realized that “had Weaver grown up 20 blocks south, on the Upper East Side, as opposed to his lawless reality in East Harlem,” he simply wouldn’t have committed this crime.

“THIS KID NEVER STOOD A CHANCE. DESPITE THE DEATH THREATS, I’D DEFEND HIM ALL OVER AGAIN.”

“People aren’t predisposed to be criminals,” Goldman says. “Usually, it’s where and how they grew up, who they were surrounded by. This kid never stood a chance. Despite the death threats, I’d defend him all over again.” Weaver pled guilty and was sentenced 14 years to life.

The Lifeline

When asked why he thinks his career has taken off recenty, he reverts right back to his passion. “When I quote a client, they know that it doesn’t just mean they get me 9-5. What kind of retainer would that be? They get me at midnight, on the weekends. I defend them as if it’s a family member.”

Goldman typically carries around twenty cases and another ten or so “situations - people who have problems that need to go away, which the public will never hear about.” His network and his clients have started to tap him for more general legal work, which he has agreed to take on so long as he always “stays in the action” and satisfies his urning desire to defend those being prosecuted by the government. “It’s simply the loneliest chair in the world,” Goldman says. He continues on, “to hear the words ‘not guilty’ while sitting next to someone who is facing a life behind bars is like walking on water.” P

jasongoldmanlaw.com

Too Good to Fact Check

Flying the Skies with Stars, Scotch and Scandal

BY STEPHEN PAYOR

Jeremy Murphy

PHOTO: KIM MYERS

Author Jeremy Murphy’s second book, Too Good to Fact Check: Flying the Skies with Stars, Scotch and Scandal is turning heads, and soon pages, with delicious, never-heard-before anecdotes about the celebrities he flw with around the world as the head of the nowdefunct magazine, Watch! As its editor-inchief, Murphy brought Neil Patrick Harris aboard the Orient-Express train from Venice to Paris; “Good Wife” star Julianna Margulies to the vaunted Hotel du Cap Eden Roc in the

“Veracity

Optional” No One Wants to Confir Too Good to Fact Check

Cote d’Azur; “Mentalist” hottie Simon Baker back home to Sydney; and dozens of other stars to destinations as far as China, South Africa, Chile, even Bora-Bora. Each experience is detailed with self-deprecating humor and farce in the semi-auto biographical tome, out now at Post Hill Press. The stories seem too good to be true, which is the irony: Murphy spent months confirmig each incident with co-writer Sophia Paulmier. What could not be verified was left as a blind iem.

Park talked with Murphy in-depth about

the decadent decade he spent circling the globe with celebrities, and the drain with his liver.

Park: What’s the Warhol connection?

Jeremy: It’s a three-degrees from Kevin Bacon kind of thing. Andy drew the famous banana cover used on the album The Velvet Underground and Nico. My mom grew up with the band’s drummer, Mo Tucker, who I’ve known since I was a kid. Years later, I got hired at Mediaweek to cover local TV, an editor next to my cubicle happened to be a fan. I wanted to impress her so I got Mo to

sign a copy of the album.

Park: Tell us more about the turkey sandwiches and Fran Lebowitz.

Jeremy: It was endearing; I hired her to do a Q&A at a salon we held for advertisers, and the only thing she asked for was a sandwich and ride to and from the event. Despite being known as a curmudgeon, Fran could not have been more agreeable. She gave a great interview, talked with guests after, and even posed for photos. I loved her before. I loved her more after.

Park: What is the craziest story you recount in “Too Good to Fact Check”?

Jeremy (laughing): That’s impossible. There are too many! Setting a hotel room on fire is memorble. Crashing Valentino’s last haute couture show during 2008 Paris Fashion Week is something I’m quite proud of. I hired Patrick Demarchelier to photograph Julianna Margulies, Pauley Perrette (“NCIS”), Beth Behrs (“Two Broke Girls”), the cast of “Blue Bloods,” and Allison Janney and Anna Faris (“Mom”). I even did a surprise interview with Celine Dion at my desk and was amused to hear her compare her career to dipping in a hot tub.

Park: What lessons do you hope readers take from your book?

Jeremy: Don’t fear failure. When an opportunity arises, take it. Have fun, even if you mess up. Life is about taking risks and enjoying the journey. P

jeremy-murphy.com

Jeremy Murphy with Big Bang cast

InHere’s

Who You’re Really Competing Against in the College Admissions Process

—And It’s Not Who You Think

BY HALSTON BROWN

the 2023-2024 application cycle, Harvard, Yale, and UPenn each received over 50,000 applic ations. Given these staggering numbers, it can be easy to feel overwhelmed by the competition. But are you really competing against 50,000+ other students? Not necessarily.

“In reality, students are competing against a small fraction of the overall applicants, but this doesn’t mean that their odds of admission are higher or the competition is less intense,” says Christopher Rim, Founder and CEO of Command Education, a boutique college consulting fi rm. “Understanding how you stack up against the competition—and who the competition actually is—is critical for compiling an application that will catch admissions officers’ eyes.”

According to Rim, if you dream of attending an Ivy League or other top-tier school, this is who you’re really competing against in the admissions process:

Other Applicants with Top GPAs and Test Scores

First and foremost, students interested in applying to Ivy League and other top schools are competing against other quali fied applicants—which is to say, students who score above the 25th percentile for GPA and standardized test scores. A large portion of the applicant pool at top schools is made up of students who fall below this threshold, and top schools use academic benchmarks (such as the academic index) to fi lter out applicants who would not thrive in their rigorous intellectual environment. Once academic requirements are met, the competition intensi fies. Given that the quali fied applicant pool is fi lled with valedictorians

and students who also have perfect GPAs and test scores, having a stellar academic profi le is just the baseline—Rim emphasizes that students should focus on building a distinctive narrative throughout their high school career and showcasing high-level engagement with their passions to stand out from the competition.

Applicants with Similar Backgrounds and Interests

Ivy League admissions officers aim to build diverse classes composed of students with a variety of backgrounds, interests, and academic disciplines. Additionally, institutional priorities like legacy, donor relations, and athletics play a role in admis-

sions decisions. Therefore, applicants are— to a certain extent—competing against other quali fied candidates who share similar experiences, backgrounds, and academic interests. This doesn’t mean that students should apply to obscure majors in the hopes of higher admissions odds. “Admissions officers can detect inauthenticity from a mile away,” Rim says, “so applying to a major without any tangible experience in the field can render you a less competitive applicant, rather than a more competitive one.” If you are concerned about applying to a popular major, rather than changing what you’re applying to study, you should focus on showcasing how your approach to that field is unique.

Classmates Attending Your High School or Other Schools in Your Region

Finally, one of your most direct competitors in the admissions process might be sitting next to you in class. Elite schools seek to diversify their incoming class with respect to both geographic region and the types of secondary institutions students matriculate from. Thus, admissions com-mittees are often mindful of the number of applicants they admit from a given high school. “Horace Mann, Stuyvesant, Riverside STEM, or Phillips Exeter may send dozens of graduates to Ivy League schools each year, but dozens of equally quali fied students from those schools apply and are rejected annually,” says Rim. Students should keep in mind that admissions committees evaluate students’ applications in the context of what was offered at their secondary institution. This means that standing out against your peers requires taking advantage of the most rigorous coursework available at your school, taking on leadership roles in clubs and organizations that align with your passions, and getting creative about how you can catalyze positive change in your school or local community through your speci fic disciplinary focus.

In order to build a compelling and strategic applicant profile, students should be mindful of who they’re up against in the competitive landscape of Ivy League admissions. Every admissions cycle, Command Education’s Senior Mentors equip students to excel in their unique interests, create a compelling personal narrative, and set themselves apart within their speci fic subset of the applicant pool. If you’re ready to set your applicant profile apart from the rest, schedule your free consultation today! P

commandeducation.com

SHAWN WILLIAMSON

THE CHILD HUNGER PROJECT

BY JUNE FOX

PHOTOS BY NICK LEITER MELE

C

CRAIG SHAWN WILLIAMSON, RENOWNED AUTHOR, PHILANTHROPIST,

and veteran CEO, has made it his mission to end childhood hunger through The Child Hunger Project. The inspiration behind this groundbreaking non-profi stemmed from a deep sense of anger and heartbreak, as Williamson was able to bear witness to the devastating effectsof food insecurity. “That visceral response pushed me to create actionable change,” he said. “Along the way, I realized that tackling child hunger is about providing food, but also restoring hope and creating opportunities for vulnerable children to thrive.” Since its inception nine years ago, The Child Hunger Project has already made a profound impact. From designing innovative merchandise to raise awareness and funding, to establishing alliances with global organizations

How You Can Help

Childhood hunger is fueled by poverty and systematic inequalities, leading to a limited access to nutritious food. “Every night, millions of children go to bed hungry, enduring not only the physical toll of malnutrition, but also the emotional and developmental setbacks that jeopardize their futures. Addressing these root causes is essential for creating meaningful, lasting change,” Williamson explained.

The most impactful way to fiht childhood hunger is to become a Hunger Hero. Hunger Heroes are advocates, volunteers, and community leaders who raise awareness, mobilize resources, and drive lasting solutions to combat child hunger in their communities. “This role extends beyond donations, it’s about leading change from the frontlines,” Williamson said.

The Child Hunger Project provides extensive training, resources, and support to help their community of philanthropists take impactful action—whether organizing food drives, engaging in local outreach, or leveraging social media to raise awareness. “Donations are crucial to sustaining our programs, but the true impact comes from taking the next step. By volunteering, advocating, or inspiring others, you can amplify the fiht against child hunger,” Williamson explained.

Innovative Programs

One of Williamson’s most ambitious initiatives took place in Costa Rica, where he not only aided in the fiht

against food insecurity, but also addressed infrastructure challenges like electricity and water costs.“I worked to improve school food programs, ensuring students receive the nutritious meals they need to thrive,” Williamson said. “I even invested my funds to realize these effots, underscoring my dedication to making a meaningful differenc.” His effots did not go unnoticed. In 2017, Costa Rica’s Ministry of Education recognized his work, a testament to how individual commitment can drive systemic change.

But Costa Rica was only the beginning. Under Williamson’s leadership, The Child Hunger Project has launched initiatives such as Plant to Plate and Bingo for Hunger, expanded food distribution programs, and partnered with community organizations to educate families about nutrition. “The Child Hunger Project has become a beacon of hope, demonstrating that dedication and action can drive real progress against childhood hunger,” Williamson said.

The organization has also turned its attention to Liberia, where children face severe food shortages. By applying the same hands-on, sustainable approach, Williamson hopes to make a lasting impact in even more communities.

Compelling Calls to Action

While Williamson has spent years on the front lines of the fiht against hunger, 2024 marked a new chapter with the launch of The Child Hunger Project Podcast.

Recognizing the need to expand his message and engage a broader audience, Williamson created a platform to share updates, insights, and compelling calls to action. “Podcasting gives us a direct line to people who care,” Williamson explained. “We can cut through the noise and speak to supporters, potential donors, and advocates in a way that feels personal. I want listeners to feel like they’re sitting across from me at a table, having a real conversation about how we can end child hunger together.” With the podcast, Williamson aims to do more than inform—he wants to mobilize. His ultimate goal is to transform passive listeners into active participants in the movement.

“Every single person listening has the power to make a differenc,” he said.

The 15-minute episodes provide succinct, yet powerful discussions on a range of critical topics—from child hunger statistics and the psychologybehind donor engagement to grassroots strategies that create real change. But Williamson sees this as only the beginning.

“In 2025, we’re taking the podcast even further,” he shared. “We’re bringing in Hunger Heroes, nonprofi leaders, and advocates who have dedicated their lives to fighting food insecurity. These conversations will be raw, insightful, and solution-driven. We’re not just talking about the problem—we’re showcasing real, actionable ways to solve it.”

With major partnerships forming in the fashion and music industries, The Child Hunger Project is also facilitating collaborations that go beyond traditional fundraising. “People connect with causes in different ways,” Williamson explained. “Some will donate, some will volunteer, and others will engage through the brands, music, and digital content they love. That’s why we’re meeting them where they are—whether that’s through philanthropic fashion, music collaborations, charitable gaming, or AI-generated music projects.”

The Future

Williamson and his team are focused on expanding their reach like never before, forging new partnerships and leveraging innovative strategies to drive awareness, engagement, and funding. “In the beginning, it was just

I WANT LISTENERS TO FEEL LIKE THEY’RE SITTING ACROSS FROM ME AT A TABLE, HAVING A REAL CONVERSATION ABOUT HOW WE CAN END CHILD HUNGER TOGETHER.”

me showing up at a school, seeing a need, and doing whatever I could to help,” Williamson said. “Now, we have an entire movement behind us. It’s humbling, and it’s also a responsibility—because the more we grow, the more children we can reach.”

While growth and innovation are driving forces, Williamson is clear that the core mission remains unchanged: ensuring every child has at least one meal a day. He firmy believes that there is no one-size-fits-ll solution to child hunger. Instead, he envisions an orchestra of solutions—multiple effots working in harmony to create lasting impact. “People always ask, ‘What’s the solution to child hunger?’” he said. “The truth is, there isn’t just one. It’s a thousand different solutions working together—food programs, education, advocacy, partnerships, grassroots initiatives. Each piece plays a role, and when they come together, that’s when we create real, lasting change.”

As The Child Hunger Project moves into this critical phase of growth, Williamson remains steadfast in his belief that ending child hunger is possible—but only if people come together to make it happen. With an army of Hunger Heroes behind him, he’s determined to make sure that no child has to go to bed hungry ever again. P

childhungerproject.com

Gianfranco &Paula

Sorrentino

FAMED RESTAURATEURS KEEPING THE LEGACY OF ITALIAN FOOD ALIVE— AND TASTIER THAN EVER

BY JULIE SAGOSKIN

PHOTOGRAPHED BY UDO SPREITZENBARTH

GGIANFRANCO SORRENTINO, CO-FOUNDER ALONG WITH HIS WIFE, Paula Bolla-Sorrentino and their chef partner, Vito Gnazzo, of the famed restaurant group that is responsible for New York’s most authentic Italian cuisine, doesn’t just serve up gourmet food, he also gives back. Known for his restaurants which are now iconic institutions, including Il Gattopardo and The Leopard at des Artistes, the Naples-born Sorrentino wants to ensure that his legacy lives on—in the freshest way possible.

As the president and chairman of Gruppo Italiano, a non-profit oganization, Sorrentino and his team strive to promote the Italian culinary culture, from its products to its producers.

“I’m passionate about this because the Italian people aren’t immigrating to America as much as they used to,” said Sorrentino.

The group is also committed to educating future generations by awarding scholarships for students to attend the Culinary Institute of America and study food at NYU. Their restaurants, Il Gattopardo and The Leopard also run the “Beyond The Dish” project, in which a portion of the proceeds are donated to philanthropic causes based on education, research and equality, such as The Italian Welfare League, Weill Cornell, PF das Ruas, NYU, among others.

“It’s time to give back to the community,” he said.

“I’M PASSIONATE ABOUT THIS BECAUSE THE ITALIAN PEOPLE AREN’T IMMIGRATING TO AMERICA AS MUCH AS THEY USED TO.”

Left: Paula and Ginfranco Sorrentino at The Leopard at des Artistes.

Below: The Leopard entrance on West 67th Street.

“The problem we have right now is we desperately need people who understand Italian food. We want to bring Italian people here but we also want to cultivate students. The kids who go to the culinary schools learn about differentcuisines but they don’t learn enough about one particular cuisine. When they come to train in our restaurants, our chef will tell them to forget what they’ve learned in school, and then teach them what they really need to know about Italian cuisine. The quality of ingredients, the techniques, the simplicity of authentic Italian cookery.”

In an effrt to keep the art of Italian cooking alive and thriving—and, most importantly, tasty— Sorrentino offrs internships in his restaurants and organizes winery, cheesemaking and pasta tours. He and his team also host webinars to pass their knowledge down to other restaurateurs.

“We teach them about the simplicity and quality of Italian products and cuisine because if we don’t, it’s going to be disappearing,” he said.

According to Sorrentino, that includes understanding the seasonality of products. His own menus change two to three times a year. “Real Italian cuisine should have just a couple of ingredients. It should be simplistic.”

And nothing goes on the menu if he doesn’t approve it. The entrepreneur also knows that people are at the heart of each and every one of his restaurants.

“To keep the authenticity, we always have the right people on board. These people can teach others what Italian food really is,” he said.

To ensure the utmost quality in all of his restaurants, Sorrentino works with over one hundred vendors, each specializing in various types of products. While he admitted that other cuisines are overtaking Italian restaurants in popularity, he believes that Italian establishments are becoming more sophisticated in terms of service and food.

Since the time he embarked on a career in the restaurant business, his philosophy continues to remain focused on one thing: the customer. “Hospitality is not how you serve the customer, but how you make them feel welcome. We share our passion, and, of course, good food and service in a nice environment is a must.”

Sorrentino has been in the food industry for the past few decades and has also served the stars. Some of his biggest fans include Steve Martin, Stanley Tucci, Kevin Bacon, Jimmy Fallon and Paul McCartney, who has been a customer for 30 years.

He shared how the biggest challenge for Italian restaurants has been bringing in the right products. “It was always about immigrants using local products and then people started coming over and bringing new ideas.”

The biggest transformation he noticed in the Italian food scene was when he fist came to the US in 1984.

After working around Europe, he got a job alongside Mickey Mouse at Epcot in Disney World. He then opened up Bice restaurants in Chicago, LA and New York. He eventually ran the operations at Sette MoMA, the former restaurant situated in the Museum of Modern Art. He certainly won’t forget his fist catering party which took place there for the King of Spain. Since then, he hasn’t strayed too far, with his Il Gattopardo located just across the street.

Each of his current spots showcases Italian food in a different settig. While Il Gattopardo is a more modern masterpiece that is often referred to as “the best kept secret in New York,” The Leopard at des Artistes holds the most history.

Located in the former Cafe de Artistes space, The Leopard at de Artistes is a feast for the eyes as well as the senses. The walls still feature a series of original murals completed from 1900 to 1920 titled Fantasy Scenes with Naked Beauties by Howard Chandler Christy. He recalled how a client once brought his mother in to celebrate her 102nd birthday and explained that she wanted to sit underneath the mural because she was the lady lying in the grass.

It seems that the secret sauce to Sorrentino’s success is him, and, of course, his wife, Paula, who runs the daily operations. “Every year we have done better than the year before except for the year of Covid,” he said.

He’s also here to set the record straight on the fact that dry pasta is not necessarily inferior to fresh pasta.

“It’s a matter of the type of flouryou use. We use different ancient grains without hormones or choleterol. The choice of pasta is dependent on the sauce.

He also wants to impart another piece of wisdom, especially to younger people.

“ We must to teach the new generation to give more importance for food and the quality of ingredients, then to trendy gadgets, iphones and clothes, that will not contribute to our health.” P

theleopardnyc.com

“TO KEEP THE AUTHENTICITY, WE ALWAYS HAVE THE RIGHT PEOPLE ON BOARD. THESE PEOPLE CAN TEACH OTHERS WHAT ITALIAN FOOD REALLY IS.”

Top Photo : One of the delightful 1920s murals in The Leopard main dining room

Above: Chef Partner Vito Gnazzo and Executive Chef Vincenzo Adamo

Left: The Sorrentinos with The Leopard General Manager Tiziano Maiela and Chef Vincenzo Adamo.

Arnolfo

SAVORING A CUISINE WHERE TRADITION, MODERNITY AND ART ENCOUNTER A WELCOMING AND CAREFUL SERVICE

BY RYANN REYNOLDS

NNESTLED IN ITALY’S CRYSTAL CAPITAL, YOU WILL FIND A DREAMY family operated restaurant that will rock your tastebuds and sedate your mind. Arnolfo is located at Viale della Rimembranza 24 in Colle di Val d’Elsa and this two-star Michelin restaurant is a living tribute to the 14th-century architect Arnolfo di Cambio, whose birthplace is nearby. The restaurant’s warm and welcoming atmosphere as well as its delectable seasonal specialties are a direct refletion of the region’s rich culinary tradition. The menu, crafted by Chef Gaetano Trovato, offes a delightful array of dishes full of well-balanced flvors, from sweet and bitter to sharp and crunchy.

Chef Trovato’s dedication to quality is evident in his frequent travels throughout the region to source the finestingredients from the best producers. He creates dishes that honor Tuscan traditions while infusing them with his unique creativity and personality. While some dishes showcase influences from Sicilian cuisine, the chef’s standout favorite is pigeon, a dish that always findsits place on the menu.

Chef Trovato’s journey began in Sicily, but his family’s move to Colle di Val d’Elsa when he was six set the stage for his culinary career. Growing up in a large family, the kitchen was the heart of the home, operating all day and instilling in him a deep appreciation for fineingredients and quality. His passion for gourmet cuisine blossomed as a teenager, driven by a fascination with blending flvors and creating unusual pairings. Trovato’s career took offwith an apprenticeship in Saint-Moritz, followed by formative experiences in Rimini, Turin, Switzerland, and France. Training under culinary legends like Roger Vergé and Gaston Lenôtre, he honed his skills and found his true

vocation. His time with Angelo Paracucchi in Sarzana further refinedhis ability to bring flvors to life.

Since 1982, Trovato has led Arnolfo, the family restaurant, where he creates contemporary Mediterranean cuisine. A standout discovery in his career is the Alba truffle, introduced to him during his military service in Piedmont. This seasonal delicacy, found between November and January, is sourced from Montá and Piobesi and used to elevate dishes like risotto with pecorino and passion fruit.

Arnolfo celebrated its 40th anniversary in 2022 by moving to a stunning new location designed by Gaetano and Giovanni Trovato. This modern structure features a beautiful garden, captivating architecture, and meticulous attention to detail, creating a unique and memorable dining experience. The new space, with its Siena yellow and Crete Senesi travertine marbles, offes breathtaking views of the historic center of Colle di Val d’Elsa.

Chef Trovato’s new kitchen, designed in collaboration with DeManincor, combines style and technologyto enhance sustainability and provide an inspiring environment for both guests and staff. The Trovato brothers’ dedication to exceptional hospitality is evident in every aspect of the new Arnolfo, from its innovative cuisine to

its enchanting setting.

Trovato’s story is a testament to the power of family traditions, a passion for finecuisine, and the pursuit of culinary excellence. At Arnolfo, his contemporary dishes continue to delight and inspire, reflecting his journey from a young apprentice to a master chef.

An example of Chef Gaetano Trovato’s commitment to fresh tasting menus is the Summer 2024 exquisite arrangement of seasonal dishes inspired by the Tuscan Archipelago. The menu features a symphony of flvors, starting with delicate cuttlefih paired with refreshing watermelon and Certaldo onion, followed by amberjack with zucchini flwer and Oscietra caviar. Highlights include pyramid fresh pasta with tiger prawn and raspberry, John Dory with bell pepper and Taggiasa olive, and a delightful dessert of meringue with mulberry and lime. Each dish is meticulously crafted to offera unique culinary experience for €200.

Chef Gaetano Trovato’s Summer 2024 “Vegetable Cubism” tasting menu at Arnolfo is also a celebration of vibrant, seasonal produce. The menu showcases inventive dishes such as tomato with potato and kefi, and a rich caponata with eggplant,Taggiasa olive, and basil. Highlights include tortello filled with sheep ricotta and chanterelle mushrooms,

and a dish featuring duck eggwith zucchini and nasturtium cress. The culinary journey concludes with a tantalizing dessert of apricot, yogurt, mint, chocolate, and coffe. This artful menu is available for €200, offeing a masterful exploration of vegetable-based cuisine. Wine parings are offere with every tasting menu to compliment both the bold and delicate flvors of this culinary journey. Giovanni Trovato, the Restaurant Manager and Head Sommelier at Arnolfo, returned to Colle di Val d’Elsa in 1990 after gaining extensive experience abroad. Joining forces with his brother Gaetano, they embarked on a project rooted in a shared philosophy of hospitality and tradition that has spanned over 30 years. Giovanni believes that drinking well isn’t about rare vintages but about creating harmony between food and drink. His approach, much like Gaetano’s with food, focuses on making customers feel good by offeing personalized advice based on their tastes and preferences.

At Arnolfo, culinary enthusiasts can also explore elevating their skills through high-level cooking classes in a warm and welcoming atmosphere. These classes offermore than just instruction— they promise an extraordinary experience that brings out the inner chef in everyone.

Led by the esteemed Chef Gaetano Trovato, participants are guided step by step through the intricacies of gourmet cooking. Each course features essential techniques like bread and fresh pasta making, ensuring a well-rounded culinary education. Whether you choose a single-day session or a more extended program, you’ll explore every aspect of the kitchen, from appetizers and fist courses to main dishes and advanced cooking techniques. What sets these classes apart is the opportunity to work in a real ‘brigade de cuisine,’ giving participants the authentic experience of a Michelin star chef. Under Chef Trovato’s expert mentorship, you’ll not only learn but also feel the passion and precision that defineArnolfo’s celebrated cuisine. This is more than a cooking class; it’s a chance to immerse yourself in the art of finedining and discover the true essence of culinary excellence. For those who live for culinary adventures or simply wish to experience something truly special, Arnolfo is a must stop for any Italian-cation. Whether it’s for the beautifully presented tasting menus, or a cooking class to master the art of craftig meals from tradition, stopping here will be an experience you won’t forget. P

arnolfo.com

Massara

AN ODE TO CAMPANIA

The most exciting new addition to New York’s dining scene is Massara, an Italian eatery located in the heart of Flatiron. Helmed by Chef Stefano Secchi, known for his work at the Michelin-starred Rezdôra, Massara brings a taste of Southern Italy to NYC with a focus on the flvors and traditions of the Campania region. The name of the establishment itself carries deep cultural signifiance, meaning “matriarch” and “head of the household” in the Campanian dialect.

Respect for Italian Cuisine

Massara’s menu is a testament to Chef Secchi’s deep respect for Italian cuisine, particularly the bold flvors of Campania. Designed for sharing, the menu encourages diners to experience a variety of dishes that highlight fresh, high-quality ingredients sourced both locally and from Italy.

One of the standout dishes is “If Pasta Fredda was Eaten in Amalfi” a unique take on a cold pasta dish featuring thick noodles paired with a puréed tomato-based sauce, shrimp, and sea urchin. Another must-try is the “Cheesemakers Raviolini,” a delicate pasta dish filled with burrata imported from Campania. The dish reflects the regio’s rich

BY JUNE FOX

dairy traditions and the chef’s commitment to authenticity. Other menu highlights include wood-fired pizzas, roasted meats, and vegetable dishes, all prepared with traditional techniques and modern flai.

Massara also offes an Italian infused brunch menu. Diners can enjoy dishes like the “Uova in Purgatorio,” a classic Southern Italian dish of baked eggs in a spicy tomato sauce served with crusty house-made bread, perfect for dipping. For those craving something sweet, the Ricotta Pancakes provide a lighter take on the traditional breakfast staple and are topped with seasonal fruit and drizzled with honey. Complementing the meal is an array of brunch cocktails, including a Limoncello Spritz and an espresso-infused Negroni.

In addition to its signature dishes, Massara offes an impressive selection of wines, which showcases a range of Italian varieties, including reds from Campania’s volcanic soil and whites that complement the restaurant’s seafood offeings. For those who prefer cocktails, the bar program offes a selection of Italian-inspired drinks, including variations on classic Negronis and spritzes infused with citrus and aromatic herbs.

Classic Hospitality

Beyond its food, Massara transports guests to Southern Italy with its warm and inviting ambiance meant to evoke an Italian farmhouse. Complete

with a custom-built wood-burning oven as the centerpiece, the twostory space accommodates up to 105 guests and features a large communal table crafted from the building’s original wooden beams. The attention to detail extends to the restaurant’s service. Guests can expect knowledgeable staff ho are eager to guide them through the menu, offeing recommendations that cater to every diner. Massara also hosts special events and tasting menus. These curated experiences provide diners with the opportunity to explore the nuances of regional Italian cuisine in a carefully crafted setting. Seasonal tasting menus, wine pairing events, and chef-led experiences offer an extra layer of depth to Massara’s dining experience.

Authentic and Innovative

As Massara continues to establish itself in the NYC dining scene, it stands as a testament to the enduring appeal of Italian cuisine. By blending tradition with innovation, it not only pays homage to the flvors of Campania but also sets a new standard for Italian dining in the city. Whether you are savoring a meticulously crafted pasta dish, indulging in a wood-fired piza, or exploring the thoughtfully curated wine list, Massara ensures that every meal is a journey worth taking. P

massara.nyc

BODAI

A NEW VEGETARIAN MULTI-COURSE CONCEPT

RYANN REYNOLDS

Hidden in the heart of Midtown, right within The Randolph House, Bodai Vegetarian Cuisine is shaking up the Chinese dining scene with a well-executed and ambitious, plant-based tasting menu. Helmed by Master Chef Guo Wenjun, who’s got more than 40 years of experience under his belt, Bodai delivers a dining experience that combines tradition, deep flvors, and a serious commitment to sustainability. The name “Bodai” is derived from Sanskrit, symbolizing enlightenment and wisdom—a philosophy that permeates in every aspect of this restaurant. One step into this culinary abode, diners are transported to a serene environment reminiscent of a Qing dynasty retreat. Think traditional bronze bells, classical Chinese melodies, and a striking faux gingko tree with a vibrant yellow canopy to set the stage for an evening of ancient charm.

Bodai offes the only nine-course vegetarian Chinese tasting menu in the U.S., setting the standard for plant-based fine dinig.

Borrowing from the distinct Chinese traditional cooking, each dish is a creative blend of flvor, texture, and presentation— crafted to leave a lasting impression.The meal kicks off with The Life of Enlightenment,” a five-flvor plate that captures the core tastes of Chinese cuisine. Tangy hwthorn jelly brings the sour, while the rich, chewy century egg delivers a hit of spice—setting the stage for what’s to come.

Mushroom enthusiasts will appreciate the “Bodai Buddha Jumps Over the Wall,” a soup featuring a rich broth made from 21 vegetables and mushrooms, showcasing the kitchen’s skill in creating complex flvors.

The “Pan-Seared Boletus with Green Millet” is another standout, with the boletus mushroom seared to a perfect crust, giving it a tender, almost steak-like bite. The green millet adds a subtle earthiness, rounding out the dish.

For something bold, the “Sweet and Sour Vegetarian Riblets” deliver. Crispy tofu skin wraps around juicy Korean pear, all coated in a

glossy sweet-and-tangy auce. It’s not trying to imitate meat—it holds its own as something entirely unique.

Dessert brings the “Nectar of the Gods,” a showstopper plated to resemble an egg inside its shell. Made with yellow peaches, papaya, and silver snow swallow, it’s more about aesthetics than complexity, but it’s light, refreshing, and a fittig way to end the meal.

Throughout the dining experience, guests can enjoy a selection of complimentary teas, with options like hibiscus, blueberry, rose apple, or a unique five-black blend, served in elegant pots and replenished regularly to provide a warm companion throughout the meal.

The service at Bodai is attentive and informative, with servers dressed in traditional robes providing detailed explanations of each dish, including insights into the ingredients and their nutritional benefits, addig an educational aspect to the culinary journey.

With seating limited to 10 guests per session, Bodai offes an intimate and tranquil dining environment. The ambiance is enhanced by a Zen-inspired courtyard featuring blue brick pathways, a waterfall, and a faux pomegranate tree, creating a serene atmosphere ideal for thoughtful conversation or quiet reflectio.

Bodai’s commitment to health-conscious dining is evident in its culinary principles, emphasizing the use of rare, wild, organic, and natural ingredients. The restaurant adheres to cooking methods that are low in oil, fat, sugar, and salt, while being high in fiber and ree from artificil additives, ensuring each dish is both flvorful and nourishing, aligning with the philosophy of “following nature’s way, seasoning with plants, and embracing natural food.”

Bodai Vegetarian Cuisine is more than a place to eat—it’s where bold flvors and plant-based creativity come together. Whether you’re a devoted vegetarian or just curious, expect a meal that surprises, satisfies, and might even change the way you think about meatless dining. P

bodainyc.com

Elegant Affair THE ART OF EXPERIENCES

PRIMIER CATERING COMPANY IN NYC & THE HAMPTONS

BY LYDIA GRAVES

Imagine arriving at an event and being greeted at the door by the scent of sizzling Kobe beef, freshly prepared chicken, and jumbo shrimp. After being cooked on hot rocks, it’s served Nobu style with various delectable Asian-style vegetables. Or picture walking into a mozzarella bar where the cheese is made right in front of all the guests, carved, and accented with a whole array of curated toppings. Or a dessert pairing of Limoncello and lemon macarons, enjoyed best while mingling. These are just a few examples of the limitless and succulent possibilities when the catering company, Elegant Aff airs, is invited to do your event. The company possesses a dedication to creating unique and unforgettable experiences for every event.

Celebrating 30 Years of Extraordindary Service

Elegant Aff airs recently celebrated its 30th anniversary but sprouted its roots when the founder, Andrea Correale, was merely 16. From a young age, she was a jack-of-all-trades, exploring positions like bridal attendant, bartender, Maître d’, and personal assistant. For many weeks, the future entrepreneur worked around 30 hours. That was all until someone asked her to produce a party for an upper-class family’s home. She agreed and stunned them. By the end of the event, guests were asking for her business card. As Correale recalls, “I didn’t have anything. I lived with my parents at the time. So I took a cocktail napkin, wrote down my home number and my name, and started giving them out. And then Elegant Aff airs was born.”

One party at a time, detail by detail, Elegant Aff airs rose. From a desk in her bedroom, Correale continued hosting upscale house parties from clients’ homes and estates, fostering her network and vision. She kept her mind on putting herself and her brand out there, climbing above the radar, now having hosted many noteworthy events for celebrities, including Billie Eilish, Leonardo DiCaprio, Adam Sandler, and Mariah Carey. Elegant Aff airs specializes in various event categories, including, high-end social events, corporate events, weddings, bar and bat mitzvahs, and product launches.

Small Bites

Correale has been curious about entertaining and catering since she was a child. Her mother sought to create unique holiday and celebratory moments through memorable details. Changing the lightbulbs to seasonal colors or putting out themed placemats crafted such immersive moments. Correale recalls those moments and how they inspired her. “That resonated with me. And I realized that

“HAVING HOSTED MANY NOTEWORTHY EVENTS FOR CELEBRITIES, INCLUDING BILLIE EILISH, LEONARDO DICAPRIO, ADAM SANDLER, AND MARIAH CAREY. ELEGANT AFFAIRS SPECIALIZES IN VARIOUS EVENT CATEGORIES.”

catering was not just about food; it was about the art of entertaining, about tantalizing all the senses, making sure you have the right music in the background, that the lighting is right, that the temperature is right, that the flw of the food and the timing of the food is done correctly. Not one is more important than the other.”

Prep Work

Elegant Aff airs has a way of creating customer ease with grace. The process begins with a prospective client’s call. They will offer up the idea that’s been simmering in their mind. An example may be a holiday party with a Bridgeton-esque throughline. The company lets its creativity run wild from the concept and the occasion. Elegant Aff airs produces a stunning proposal with various culinary ideas, photos, and vision boards. Taking the time to discuss the event’s potential possibilities ensures the customer truly understands the concept presented. Following the initial presentation, they do a site inspection, looking over the event site and performing an entire

logistical walkthrough with the client. The client’s comfort and sense of ease are prioritized from the phone call and forward. Elegant Aff airs follows every step to ensure a smooth operation from the planning to the party. The company thrives off f excellence in each and every aspect.

The experience the guests will have from the moment they enter is well outlined and implemented to a tee. All details — parking, coats, an area for gifts, and the food and bar placement — are given thorough thought when designing the plans. The company is known for offeing a cohesive flw to the space and event.

In New York City, Elegant Aff airs works from three locations, and in Glen Cove, Long Island, they have a big commissary and warehouse. It also caters to and plans quite a few weddings at homes, estates, vineyards, and many other venues in the tri-state area. The icing on the cake is their newly opened catering venue in Southampton— 230 Elm. The building features stunning architecture, including high ceilings, large windows, and beautiful woodwork ideal for a wedding or visually stunning event. The fully renovated space includes state-of-the-art lighting and sound systems. Unlike their previous locations, this is an onsite catering venue, broadening their abilities as a full-service catering company.

Chef’s Special

The company and Correale’s story is a testament to how the most successful in business are those who have done all the jobs. The education she developed through versatility has developed a seasoned expert. Elegant Aff airs juxtaposes experience and detail with passion. For the company and its owner alike, the fascination blends with creating an experience that tantalizes the senses and excites the mind. P

elegantaffairscaterers.com

Sarabeth’s greenwich village

A REFINED YET RELAXED DINING EXPERIENCE

RYANN REYNOLDS

On the corner of West Houston Street, Sarabeth’s Greenwich Village is serving up recognizable high-quality dining experiences. Manhattan’s familiar favorite for upscale take on American comfort food, has quickly established itself in the neighborhood’s ever-changing dining scene straddling the line between the Village and SoHo. Think polished yet approachable—perfect for a leisurely brunch, a casual lunch, or even a cozy dinner when you want something familiar but that is done right.

The stylish yet relaxed atmosphere welcomes you with a spacious dining room that balances warmth with a refined touch. The bar, a focal point of the room, is an ideal spot for a quick drink or a full meal, while the rest of the space offes comfortable seating for everything from solo diners to lively groups. Whether you’re by the window watching the city move past or tucked into a quieter corner, the setting makes it easy to settle in and stay a while.

The menu leans into Sarabeth’s signature mix of comfort and quality. Take their tomato soup with a half-grilled cheese—served on a

split pretzel—as a perfect example of how they elevate a simple classic into something a little more special. Burgers, omelets, and seafood dishes, like their perfectly seared scallops, round out the offeings, each one plated with a thoughtful touch. And then there are the baked goods—popovers, muffins, anduttery pastries that remind you why Sarabeth’s made a name for itself in the fist place.

One thing you shouldn’t skip? The Four Flowers Juice—a house favorite that blends fresh fruit into a thick, refreshing drink that’s as much a signature as their legendary brunch. It’s the kind of thing you order once and then find yourself craving the next time you’re nearby.

Service here is sharp and friendly, striking that balance between attentive and easygoing. Whether you’re stopping in for a quick bite or settling in for a full meal, the staff effotlessly ensures your experience feels just right every time.

This newest Sarabeth’s outpost strikes the perfect balance—fresh but familiar, polished but never stuffy, comforting without feeling predictable. It’s the kind of spot that fits ight in while still bringing something new to the table. Whether you’re a longtime f an or just after a solid take on the classics, it’s worth a visit.P

sarabethsrestaurants.com

THE CLUB AT IBIS

7115 EAGLE TERRACE

$4,995,000

Magnificent custom one-of-a-kind estate home on .71-Acre lot located in Ibis’s prestigious Eagle Isle neighborhood and boasting sweeping views of the 12th hole of the Jack Nicklaus-designed Legend Course. This estate is impressive—both from a distance, and up close. The reimagined exterior and landscaping creates world class curb appeal. As you enter and explore the home, you will be impressed by fine craftsmanship and attention to detail. This estate was custom designed, masterfully built, and appointed with luxurious and classic interior finishes.

WINDING BAY

$3,299,000

There has never been an estate home like this to hit the market in Ibis. No expense was spared in reimagining this Kenco-built “Sonoma with Club Room,” optimally situated on one of the most breathtaking water and golf lots in the award-winning Platinum Club, The Club at Ibis. This estate has been fully transformed into an ultra-chic retreat. Overlooking dreamy water and golf views of the Nicklaus-designed Tradition #12, this estate home offers water vistas from the front as well—water on both sides is a luxury few properties can provide. As soon as you enter, it’s apparent you’ve never been in a home quite like this. Fully renovated with serene, contemporary sensibilities this reimagined home overlooks magnificent views and a swoon-worthy pool and yard.

$4,350,000

This Cribb-built custom masterpiece boasts a premium .58-Acre lot with private golf course access and is located within quick walking distance to the world-class amenities at the Club at Ibis. Location, Location, Location! With 200 FEET OF WATER FRONTAGE, this home offers breathtaking golf and lake vistas from numerous vantage points and balances privacy with incredible curb appeal. Its discrete location, nestled in the cul-de-sac, and its elongated private driveway and Romanesque fountain set the tone for the grand scale of this ICONIC IBIS ESTATE.

$2,699,000

Masterfully built by prestigious Ibis builder, Southern Homes, and expertly designed by one of the area’s leading design firms, Decorators Unlimited, this model home impresses at every turn. Dreamy and sophisticated, this palatial estate has been designed to exude warmth and comfort while providing large open rooms, generous bedroom suites, and a premium location on the Jack Nicklaus-designed Legend Course #14. The roof was replaced in 2018 and IMPACT GLASS is featured throughout. With 4BR/4.5BA+Office, this estate offers a FULL THREE CAR GARAGE. Every inch of this home has been expertly designed by the best of the best and executed with world-class artistry. From the moment you enter the double glass Impact Glass doors, you are welcomed to space that envelopes you with luxury and sophistication.

Hortus

FRESH TAKE ON KOREAN DINING

Caving a night out with big flvors and even bigger style? Hortus NYC in NoMad has you covered, serving up modern Asian dishes with serious style. Since 2018, this spot has been perfectly blending flvors and techniques from China, Thailand, and Korea, inspiring a menu that’s bold, unexpected, and outright delicious. It’s the kind of spot that knows how to keep things fresh—

classic flvors, modern twists, and just the right amount of edge.

Located just outside Koreatown, with a view of the historic Marble Collegiate Church, Hortus takes its name from the Latin word for “garden”—a fittig nod to its focus on fresh, seasonal ingredients. At the helm is Executive Chef Youjin Jung, whose impressive résumé includes stints at Babbo, Del Posto, and Osteria Mozza Singapore (shoutout to Nancy Silverton—we love her). Chef Jung seamlessly blends her Korean heritage with refined culinary technique, creating dishes that feel both rooted in tradition and refreshingly modern.

Hortus’ menu is basically a love letter to bold flvors and good vibes. Kick things off with the Hortus Royal Platter, a seafood spread so luxe it practically deserves its own red carpet— lobster tail, shrimp cocktail, and tuna crudo, oh my! The Truffle Dobe is pure comfort food with a fancy twist, packed with truffle, egg olk, and crispy garlic. Feeling adventurous? The Korean Beef Tartare is rich, velvety, and packed with umami goodness. Then there’s the Chili Lobster Noodles and Spicy Duck, bringing just the right amount of heat. And don’t even think about skipping dessert—the Hojicha Tiramisu is a must. Whether you’re here for a casual bite or going all in, this menu makes sure every bite is a good time.

As for the drink menu it delivers the same bold, eclectic style as the food options. Think classic cocktails with a modern twist, plus a killer wine and sake selection to keep things interesting. The Hortus Old Fashioned gives the OG a glow-up with black sugar and plum bitters, while the Yuzu Fizz is straight-up sunshine in a glass. Feeling something smooth? Their on-point sake lineup and the diverse wine list covers all the bases. Whether you’re sipping, swirling, or throwing back a perfectly balanced cocktail, this menu’s got the good stuff

It is safe to say, HORTUS NYC delivers on both taste and flai. Snag a resy on their site and get ready for a dining experience that keeps things stylish, cozy, and seriously delicious. P

hortusnyc.com

RYANN REYNOLDS

Combining the unexpected with the respected. Traditional techniques, gold and gemstones meet vintage Bakelite and other remarkable materials.

Heritage Grand Bakery

RESTAURANT & PIZZA BAR

RYANN REYNOLDS

Heritage Grand Bakery isn’t just a bakery—it’s a whole vibe. Sitting right by Bryant Park, it’s got that old-worldmeets-modern-New-York energy, where the smell of fresh bread practically pulls you in

from the street. And once you’re inside? Good luck leaving without trying everything.

Let’s talk about that bread. This place takes its grains seriously—like, really seriously. None of that mass-produced fluff; we’re talking heritage grains, milled the old-school way, no weird additives, just pure, honest flour that actually tastes like something. Every loaf has that perfect crunch on the outside, soft and flvorful on the inside, and you just know it’s made with actual care.

But Heritage Grand isn’t stopping at bread. The pastries? Ridiculous. The kind of flky, buttery magic that makes you rethink every sad grocery store croissant you’ve ever settled for. And if you’re more of a savory person, their sandwiches and salads hit just as hard—fresh, thoughtfully made, and absolutely worth ditching your usual lunch spot for.

If you’re sticking around, the restaurant side is where the real fun happens. Open kitchen,

wood-fired pizas, chefs doing their thing right in front of you—it’s got that buzzy, casual-butchic atmosphere that makes turns a simple meal into an event. The cocktails go down easy—maybe too easy. Start light, finih strong, or let the bartender take the wheel. Trust they’ve got something to match whatever mood you’re in.

As for the dinner menu, it flits, it tempts, and it absolutely delivers. Think crispy, golden-fried bites that practically beg for a dunk in something tangy, fresh seafood that tastes like it just clocked out of the ocean, and pastas so good they might ruin all others for you. The wood-fired pizas? Absolute scenestealers, with those perfectly blistered crusts and toppings that mean business. Also don’t overlook the sandwiches—stacked, saucy, and impossible to eat neatly (which is exactly how they should be). If you’re here for a quick bite or a full-on feast, you can count on packed flvor and yummy bites.

Bottom line? Heritage Grand Bakery is one of those spots that does it all—breads, pastries, full-on meals, killer drinks—and does it with serious style. Whether you’re swinging by for a morning pastry, a pizza night, or just a perfectly made cappuccino, it’s a place that makes food feel like a little luxury. P

heritagegrandbakery.com

Leitao

AUTHENTIC PORTUGUESE CUISINE

BY RYANN REYNOLDS

In a city packed with culinary diversity, Leitao brings something rare to the table. Bold, rustic Portuguese flvors with a NYC edge. The combo just works. This is a place where the food does the talking, and trust, you’ll want to listen.

Leitão doesn’t need to scream for attention. It just owns the room. The space is warm, the mood is set, and the night could go in any direction. It’s a spot where Portuguese wine flws, conversations linger, and every dish feels like it was made with a little extra love. Whether you’re on a date, catching up with friends, or just here for the food (as you should be), it nails that sweet spot. Elevated, but never trying too hard.

Leitão’s menu is all about deep, soulful flvors that feel both comforting and effotlessly refined. Stat with Pão com Chouriço. Freshly baked bread packed with smoky, spicy Portuguese chorizo. The kind of appetizer you rip apart with your hands, no hesitation, no regrets. Then, go straight for the star of the show. Leitao Assado. This roasted suckling pig is everything. Crispy skin, juicy meat, and unapologetically rich. Every bite hit that perfect

balance of crunch and melt-in-your-mouth tenderness, with house-made sauces that make stopping impossible.

Seafood lovers, Bacalhau à Brás is calling. Salt cod, onions, potatoes, and eggs come together in a golden, tangled masterpiece. Briny, buttery, and so satisfying it sneaks up on you. If you’re feeling extra indulgent, Arroz de Pato delivers. Duck confit, choizo, and rice crisped up just right. Rustic, rich, and packed with deep, savory flavor.

A meal like this deserves a proper drink, and Leitao’s wine list doesn’t play around. Expect an impeccable lineup of Portuguese wines beyond the usual suspects, each handpicked to complement the food. Not sure where to start? Trust the staff. They know their pairings. Cocktail-wise, expect simple but thoughtful twists on classics, with flvors that nod to Portugal. Think citrus, spices, and just enough kick to keep things interesting.

For a Lisbon moment in NYC, don’t miss Leitao’s Fado Nights. A four-course feast by Chef Nuno Sousa, paired with incredible Portuguese wines, all set to the raw, haunting beauty of live Fado. The cellar is intimate, the music is full of soul, and the only rule is silence while the songs pour out. Expect bold, soulful dishes served at communal tables where strangers turn into part of the experience. It’s music, food, and wine coming together in a way that just hits different. If you haven’t felt saudade before, you will. P

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TY Bar

A STYLISH, SOARING SPACE DESIGNED WITH ART DECO INSPIRATION

RYANN REYNOLDS

In a city that never stops, TY Bar at the Four Seasons New York offes a rare moment to pause. It’s a place where time slows down just enough for you to savor a perfect drink in an atmosphere that oozes effotless luxury. This isn’t your average hotel bar. It’s a scene. A mood.

A place that perfectly marries polished wood, sleek leather and warm lighting to set the tone for a night that can be as laid-back or as lively as you desire.

TY Bar walks a thin line between classic and contemporary while still delivering beloved old-school New York charm without feeling dated. The space is grand yet inviting, with high ceilings and a glow that makes everyone look just a little more attractive, you know the vibe.

It’s the kind of bar where power players sip rare scotch, couples melt into candlelit corners, and seasoned travelers kick back with a cocktail that’s all about precision. The energy hifts seamlesly throughout the day. Afternoons are mellow, perfect for a quiet drink or a meeting with top-tier service. As night falls, the buzz picks up just enough. Glasses clink, conversations flw, and the energy lands right where it should, it is that ideal vibe of lively but never overwhelming.

The fluff-less drink menu is all about expert craftsmanhip. The signature Old Fashioned is a must, made with hand-carved ice and the kind of precision that turns a simple drink into an experience. The Manhattan? Flawless. Stirred just right, served in the perfect glass, and exactly what you want it to be. If you’re after something lighter, the gin-based TY Breeze is crisp, citrusy, and refreshing. The Smoked Negroni leans bold and aromatic, with just the right amount of depth. Whiskey aficionads, you’re in good hands. TY Bar’s selection of rare single malts and hard-tofind bourbons mkes it a dream for collectors and casual sippers alike.

A great cocktail bar needs food that matches the mood, and TY Bar delivers. A TY Manhattan perfectly accompanies their Oysters Rockefeller or a buttery Beef Wellington. For a little indulgence, the Three Martini Lunch serves dry, dirty, and espresso martinis side by side, best paired with Steak “Diane” Tartare or Warmed Gougères. Feeling extra? The 5th Avenue Cosmo and Hampton’s Iced Tea bring a luxe spin to the classics and are best enjoyed with 57th Street Sliders. At TY Bar, every sip and bite are a statement.

In a city overflwing with cocktail bars, sometimes all you need is the right drink in the right place. TY Bar is exactly that.P

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Cora

A NEW-AMERICAN WINE BAR AND RESTAURANT

RYANN REYNOLDS

Wander down Cornelia Street in the West Village and you’ll find ora, NYC’s buzziest wine bar. Opened in September 2024, it’s the latest venture from the team behind Figure Eight, its culinary nextdoor neighbor. Every detail of this concept, from the carefully curated wine list to the seasonally driven food menu, comes together in a space that feels intimate yet grand. Cora’s wine program is driven by Emmeline Zhao, Managing Partner and Sommelier, whose love for North American wines shines through in every pour. The list features nearly 20 wines by the glass, spotlighting producers from the U.S., Canada, and Mexico, with a special nod to women, BIPOC, and sustainable winemakers. The lineup feels fresh, mindful, and full of personality. Every glass has a story to tell. Maybe it’s a bold, unexpected red from the Finger Lakes or a bright or a biodynamic white from Valle de Guadalupe of Baja. Either way,

you’re in for something interesting. The wine list isn’t the only star here, Executive Chef Joseph Bliffe’s menu is just as thoughtfully curated, built around peak-season ingredients and the kind of dishes that make you want to order one of everything. It’s refined

without the fuss, comforting but far from boring. Sunflwer Pull-Apart Rolls with cultured butter kick things off on xactly the right note, while the Beef Tartare, bright with salsa verde and topped with a glossy cured yolk, is an easy favorite. Larger plates like the Berkshire Collar with sour cabbage offer richness and depth. Pastry Chef Jung Hyun “Janice” Sung delivers desserts that surprise and delight. Janice plays with flvors like a magician, Beetroot Hibiscus Sorbet with chocolate rye crunch is proof, an earthy, sweet, and tasty illusion.

The space itself? Small, but in that perfectly designed, every-detail-matters way. A sleek terrazzo bar with just seven seats, a few well-placed tables, and a heated backyard patio that makes lingering over wine a year-round sport. It’s intimate without feeling cramped, a spot that invites long conversations over great wine rather than rushed meals.

Reservations are a good idea, especially for the dining room and garden, but bar seats are kept open for walk-ins, making it just as ideal for a spontaneous glass of wine as it is for a carefully planned night out. Stop by for a quick glass or stay for a full meal, Cora nails that rare balance of polish and ease, making it one of the city’s most exciting wine bars. P

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TRATTORIA One Fifth

A BUSTLING ITALIAN RESTAURANT AND BAR

Trattoria One Fifth in Greewich Village is fast becoming a local’s favorite for authentic Italian cuisine in Manhattan. From the moment you step inside, it just feels right. The energy is lvely but effotless—the kind of place that makes any meal feel like an occasion without overdoing it. The warm hospitality paired with a sharp creative menu makes it a place you’d want to visit, and then immediately plan to return.

The dining room pulses with an energetic vibe; a mix of locals and visitors drawn in by the

food and the effotless ambiance. It’s a place where conversation flws. And the staff knws the menu inside and out ready with spot-on recommendations, whether it’s a standout pasta or a must-try from the cocktail list.

The cocktails here set the tone right away— expertly crafted, smooth, and balanced. Think martinis so perfect they’d make James Bond take notes. The exciting Amaro menu features the finest slections of Amari from all 20 regions of Italy, including rare and bold vintages. As many insiders’ wine and spirit enthusiast know, amaro’s current popularity is putting this herbal liquor in a hot spotlight. As for the restaurant’s wine program, a Wine Spectator “Best of Award of Excellence” winner, the menu showcases 400+ selections from legendary and rising Italian and American producers.

The chef’s menu strikes a balance between tradition and creativity, delivering bold flvors with a modern edge. Alongside beautifully plated dishes, guests can find unxpected options like a whole pig roast—just one of the many ways the kitchen keeps things exciting.

If there’s one thing to note, portions here lean on the smaller side, but what they lack in size, they more than make up for in unrivaled flvor and quality. Each bite is intentional, packed with rich flvors that linger just long enough to make you want more. And if you’re someone who appreciates a well-thought-out cocktail program, this place delivers with innovative sips that pair seamlessly with the menu.

Just steps from Washington Square Park, One Fifth is an easy choic, whether you’re in the neighborhood or making a night of it. It’s more than just great food—it’s the kind of dining experience that stays with you. Perfect for a casual dinner with friends or a date night that needs a little something extra. The kind of place you’ll want to return to. Saluti! P

onefifthnyc.com

RYANN REYNOLDS

BondST has been a long-time staple of the NYC dining scene, its well-known NoHo location is celebrated for its moody, stylish atmosphere and next level takes on Japanese cuisine. The beloved restaurant is now brining it same upscale cool vibe to Hudson Yards, keeping all the downtown swagger while adding just the right amount of polish. The new outpost is the perfect mix of elevated dining and laid-back energy ideal for sushi lovers, scene-stealers, and anyone who appreciates Japanese flvors with a modern twist.

One step into BondSt Hudson, you know you’re not in just any sushi spot. The new location takes all the best parts of its downtown flgship— warm wood, plush seating, and a low-lit, intimate atmosphere, and plants it in the middle of NYC’s newest hotspot. The vibe hits just right, lively but never too much. Perfect for a power lunch, a date, or kicking off a big niht.

BondST

A ONE OF A KIND JAPANESE BRUNCH EXPERIENCE IN NYC

RYANN REYNOLDS

PHOTOS: COURTESY OF SEAN LITCHFIELD + JEFFREY BEERS INTERNATIONAL

Hudson Yards is packed with grand, showy restaurants, but BondST keeps it cool. The open sushi bar adds a little action, where executive Chef Brett Singer and his team expertly craft ech bite with precision. It’s the kind of place where every detail feels intentional, never forced.

Beef Tataki, imagine thinly sliced, perfectly marbled, and kissed with ponzu. If the robata grill’s calling, the Miso Black Cod is buttery, caramelized perfection, and the Lamb Chops with Yuzu Kosho? Smoky, juicy, with a bold citrus punch.

BondST Hudson Yards nails that signature twist on Japanese classics. Expect elegant crudos, inventive sushi rolls, and robata dishes that bring the heat. The Tuna Tartare Crispy Rice? A must try. Think golden, crunchy rice topped with silky tuna and a hit of spicy aioli. The Yellowtail Jalapeño is all about balance— bright, citrusy, with just the right kick. Sushi lovers will easily find culinay happiness, from the Omakase Nigiri to the luxe Trufflecallop Roll, where sweet scallops meet deep, earthy truffle. Feeling indulgent? Go for the Wagyu

What’s a meal at BondST without a perfectly paired drink? The cocktails are just as creative as the food, with a mix of Japanese flvors and modern mixology. The Yuzu Basil Martini is fresh, bright, and pairs beautifully with sushi, while the Matcha Highball brings an earthy, refreshing twist to a classic. Sake lovers, you’re covered. Crisp, dry, florl, full-bodied— whatever you’re into. Not sure? The staff will steer you right.

BondST Hudson Yards proves that growing doesn’t mean losing your edge. It brings all the creativity, quality, and cool factor that made the downtown location a staple, while seamlessly fittig into its new high-energy neihborhood. Whether you’re here for an omakase moment, a few drinks, and bites, or just the best crispy rice in the city, BondST delivers. In a neighborhood full of hyped-up restaurants, this one actually earns its buzz. P

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Motel Morris

AMERICAN BISTRO & BAR IN THE HEART OF CHELSEA

Motel Morris isn’t just another Chelsea hotspot—it feels effotlessly cool without trying too hard. Retro vibes, polished but laid-back energy, and comfort food with a twist make it the kind of place that fits ay mood. Brunch, dinner, or just a killer cocktail—you’ll leave happy and already planning round two.

The vibe? Funky meets refined. Think vintage motel charm, playful wallpaper, warm lighting, and a touch of Wes Anderson whimsy. And the bathroom? Pure ‘90s grandma-inBoca realness—kitschy, nostalgic, and weirdly comforting. Whether you’re in jeans or dressed to impress, it just works.

Motel Morris nails elevated comfort food with top-tier ingredients and just the right twist. Start with marinated olives, housepickled veggies, or icotta with herb oil before diving into salads that go beyond basic—like the Baby Kale with apples and anchovy vinaigrette or the Farro Verde with roasted squash and caramelized onions. The Fully Loaded Wedge brings bacon and blue cheese nostalgia, while sandwiches hold their own,

from the Portobello Panini to the spicy Roast Turkey. Craving cozy? The Winter Squash Soup with ginger and crème fraîche or the Chicken and Veggie oup with lime do the trick. And if you want a little of everything, the ½ sandwich and soup combo is always a solid move. Comfort food but make it fresh.

Drinks at Motel Morris aren’t just a sidekick—they’re the life of the party. Whether you’re in the mood for a crisp Albariño, a flity Provence rosé, or a brooding Nebbiolo, the

wine list brings the kind of effotless charm that makes you want to stay for just one more glass. Cocktails? Absolute showstoppers. The Bella Nocino takes the espresso martini trend and cranks it up with autumn spice and coffee granita, while the Drive Inn gets a little wild with duck fat–washed rye (yes, you read that right). And if you’re going zero-proof, they’ve got you covered with kombucha, phony Negronis, and a Weekend Retreat that somehow makes green tea taste like a vacation. Whatever your vibe, there’s a perfect pour waiting for you.

And then there’s the service— Spot-on— friendly, never clingy, and always on it. No matter if you’re a regular or a fist-timer, they make you feel like you belong. Motel Morris isn’t just about good looks; the food delivers, the drinks hit, and the vibe is effotlessly fun. Pop in for a bite, linger over dinner, or just grab a drink—you’ll probably end up staying longer than planned. Chelsea or not, it’s worth the trip. You’ll leave full, happy, and already plotting your return.P

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RYANN REYNOLDS

Depart to Jalisco’s most popular seaside city without leaving the LES by experiencing the flvors of Vallarta Tropical! This New York City escape is a vibrant Mexican seafood restaurant that brings the coastal flvors of Puerto Vallarta to the city. The restaurant’s ambiance is a delightful blend of laid-back charm with playful elements that feel familiar of a 1950s Mexican Tiki bar, featuring thatched ceilings and a Hollywood worthy Cantiki ambiance.

The menu, curated by Executive Chef Manuel Quintero, a self-taught culinary virtuoso, celebrates coastal Mexican cuisine. Highlights include the Aguachile de Mango, where shrimp meets the tangy weetness of mango and citrus, and the Chile Relleno de Seafood, a poblano pepper stuffed o perfection with shrimp, crab, octopus, and Oaxaca cheese. Each dish reflects the vibrant flvors of Puerto Vallarta and is elevated by artful presentation.

Pro tip? Save room for dessert. The Tres Leches Pulque is a boozy, cinnamonkissed dream. The Jericalla is a creamy corn custard that tastes magical. The Mexican Flan drips with caramel and berries, while Chocoflan lyers rich chocolate cake with silky vanilla custard. And of course, cannot forget the Churros. They’re crispy, golden perfection served with gooey cajeta.

Complementing the culinary offeings is an inventive cocktail program led by mixologist Alex Valencia. Sip on the Tiki Tepache, made with house-fermented pineapple skin and Jalisco rum, or the playful Bartender Breakfast, a cheeky nod to morning indulgence featuring Mexican whiskey and a garnish of Froot Loops. The libations serve as inspiration for story telling as they are served in custom-made ceramic mugs from Mexico that are as Instagrammable as they are delightful.

Beyond the food and drinks, Vallarta Tropical stands as a testament to the power of entrepreneurship, creativity, and community.

Vallerta Tropical

A TASTE OF PUERTO VALLARTA WITH A TIKI TWIST

RYANN REYNOLDS

Owners Alex Valencia, Rigoberto Cervantes, and Rafael Cervantes have poured their passion and purpose into this endeavor, using Vallarta Tropical to inspire fellow immigrants.

Their mantra? If we can make it happen, so can you. It’s an empowering message, delivered with incredible food, knockout cocktails, and a deep-rooted sense of community. It’s a statement delivered through the heart of the restaurant’s core values.

Vallarta Tropical is the example of what happens when entrepreneurship, creativity, and community come together. It is a must-visit destination. Whether you’re craving bold flvors, innovative drinks, or just a little slice of paradise in the heart of New York City, Vallarta Tropical is making it happen. Bring your appetite, bring your friends, and let the warmth of Puerto Vallarta wash over you. P

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Finding Sendo feels like stumbling onto a secret—no flahy signs, no gimmicks.

Just a quiet entrance, a narrow staircase, and then, suddenly, you’re in. The space is sleek and minimalist, all dark walnut wood and black marble, channeling the intimate sushi counters of Tokyo. It’s calm, precise, and effotless—a sharp contrast to the chaos of the city below.

Right in the middle of NYC’s bustle, Sendo quietly delivers a taste of Tokyo at 876 6th Avenue. Tucked upstairs on the second floo, it’s a sushi spot that blends the precision of omakase with the ease of fast-casual dining. The focus? Quality, craftsmanhip, and omotenashi—that effotless, deeply ingrained Japanese hospitality. Whether you’re a sushi purist or just after something incredibly fresh, Sendo keeps it real: authentic, approachable, and seriously good.

Sendo proves that top-tier sushi doesn’t have to drain your wallet. The menu is refreshingly simple, offeing three sushi sets priced between

Sendo nyc

A REIMAGINED SUSHI EXPERIENCE

RYANN REYNOLDS

$32 and $47. The most loaded option gets you nine pieces of nigiri, three hand rolls, and a mini kaisendon packed with chopped toro. Expect buttery scallops, rich toro, and perfectly seasoned Hokkaido rice—each bite designed to let the ingredients shine.

If you’re all about variety, the hand roll sets have you covered—starting at $18 for three rolls and topping out at $28 for six. You can also go à la carte with extras like unagi hand rolls and nigiri, making it easy to customize your meal. Bonus: the menu is almost entirely gluten-free

(except for the unagi), so it works for a range of diets without sacrificig flvor.

Sendo takes a page from Tokyo’s standing sushi counters—quick, efficient, and straht to the good stuff. No reservations, no long waits—just top-tier sushi, ready in under 30 minutes. Perfect for a power lunch or a laidback dinner that doesn’t drag. And with chefs trained at heavy-hitters like Sushi Nakazawa and Sushi Ginza Onodera, you can bet every bite is crafted with serious skill and precision.

Sendo doesn’t just talk about authenticity— they put in the work. After six months of testing, they landed on a silky short-grain rice from Hokkaido, paired with a custom-blended vinegar that hits just right. Their fih? Flown in straight from Tokyo’s Toyosu market. And the sauces? Small-batch, aged with Japanese kelp and citrus for that extra depth of flvor. Every detail is dialed in, making each bite feel like a true taste of Tokyo. P

sendo.nyc

Dilli Dilli

A FOOD TALE OF TWO CITIES -

OLD DELHI & NEW DELHI

RYANN REYNOLDS

Dreaming of traveling the streets of Delhi yet don’t have the time to leave NYC?

Dilli Dilli awaits you. Located in the heart of the Theatre District, this restaurant marries the old heritage of Dehli with the modern diversity of New York. It’s the kind of place that makes you rethink everything you thought you knew about Indian food in New York. Think bold, authentic flvors that will transport you to India.

Dilli Dilli is a love letter to Delhi, capturing the city’s rich culture, history and showcasing its reputation for authentic food and fine fashion. The menu here is the labor of two powerhouse chefs, Gaurav Anand and Vipul Gupta. Anand’s dominance in NYC’s Indian dining scene with Bhatti Indian Grill meets Gupta’s impressive pedigree, shaped by his time in India’s legendary kitchens at Bukhara and Dum Pukht. Together, they’ve created a menu that feels like a memoir of Delhi’s food scene. Every dish packed with history, nostalgia, and the unmistakable flvors of home.

It all starts with the street snacks, the kind you’d find rom a chaat vendor in Old Delhi, only leveled up. The Fateh Ki Kachori is a crispy, cumin-scented pastry filled with ellow peas and a pop of lime, while the Natraj Bhalla,

a lentil dumpling drenched in sweet yogurt and black masala, is a perfect balance of flvors.

Then there’s the kind of food that keeps Delhi running: butter chicken, but not just any butter chicken. Their Pandara Road Butter Chicken is smoky, saucy, and rich in all the right ways. The Saagwala Paneer, made with fresh spinach and house-made paneer, is pure comfort, while the tandoor section brings serious heat with dishes

like Seekh Mirza Ghalib, a spiced lamb shoulder kebab served with a pomegranate chutney that adds just the right amount of sweetness.

As for drinks? The cocktail program led by Jeremy Le Blanche, is as bold as the food, infused with the flvors of India’s spice markets. The India Gate Voyage playfully blends saff ron-infused vodka with amaretto and kombucha. Then there’s the Golden Hour, a mix of cardamom-infused tequila, turmeric, and Aperol; think earthy, citrusy, and way too easy to drink.

The decor ties it all together. It’s vibrant and theatrical, with velvet, warm brass tones, and bursts of color that feel just as lively as the streets of Delhi. The upstairs private dining space, decked out with custom Indian artwork, is perfect for those nights when you want to gather a group and go all in.

Open daily from 5:00 PM to 10:30 PM, Dilli Dilli and reservations are encouraged. P

dilli-dilli.com

Oh! Calcutta

TRADITIONAL INDIAN CUISINE IN LONG ISLAND CITY

RYANN REYNOLDS

Craving something bold, warm, and unapologetically spiced? Oh! Calcutta of Long Island City is the perfect place to get your fi. Sitting on Jackson Ave, Oh!Calcutta is a celebration of Indian spices and techniques and feels like a full on flvor party. Locals swear by it and visitors get hooked planning trips just to return.

The chefs here know their way around a spice rack. Every dish is made to impress. They are packed with fresh ingredients that are layered with flvors that don’t hold back. You’ll find the bloved classics along with a few surprises that keep things spicy. It’s the kind of menu that makes you stare at it for a while, torn between ordering a classic or choosing a wild card.

Start off with somethig crispy and golden, like the samosas. Crackly on the outside, stuffed with spiced potaoes and peas, and made even better with a dunk in tamarind chutney. The chicken tikka is another solid move, grilled just right with smoky, charred edges that make you want to keep reaching for another bite. Then there’s the biryani, and let’s be clear, this is not your typical North

American-style dum biryani. This is Calcuttastyle, which means it’s saucier, bolder, and honestly, kind of a show-off in the best ay. The lamb is falling-apart tender. The basmati rice is so deeply infused with spices it feels like it went to culinary school. Every bite is layered, rich,

and just makes sense.

Vegetarians will thrive here. The paneer butter masala is exactly what it needs to be, rich, creamy, and strikes the perfect balance between sweet, tangy, and the right amount of heat. The chana masala? A full-on flvor bomb. It’s rich, deeply spiced, and so hearty it practically gives you a hug. As for the portions, let’s just say you won’t be leaving hungry. Every plate is stacked and satisfying in the best way possible.

Beyond the food, the whole vibe is spot on. Warm, lively, and casual enough to make you feel at home, but still polished enough to feel like a proper night out. The staff is riendly, excited about the food, and more than happy to help you navigate the menu.

If you’re ready to eat, Oh! Calcutta is open every day from lunch through dinner. Whether you frequently consume Indian cuisine or just getting your fist taste, this place delivers the kind of meal that lingers in your mind leaving you desiring to come back. Go hungry, bring friends and let the spices do their thing. P

ohcalcuttanyc.com

Verbier Chalet Bliss in

Powder Days & Starry Nights

BY ALEX SAVELIEV

Flying down a mountain at 30 miles an hour with icecold wind rushing in your face may sound like a nightmare to some - and like heaven to others. If you are among the latter, a winter vacation in Verbierhailed as “one of the premier ‘off-piste’ and apres-ski resorts in the Alps” - may just be your ticket to paradise. Europe offes no shortage of options for a dream ski vacation, but there is one reason why most European royals and celebrities flock to Verbier - and it’s the chalets.

These magnificent architectural gems have propelled the area to prominence, blending seamlessly with the dynamic terrain and offeing the ultimate luxury experience with unparalleled privacy. Designed for groups or individuals seeking a premium experience, they include remarkable options like Richard Branson’s The Lodge and Chalet Bellaiuva. However, one chalet is an obvious choice whether you are a royal or just want to feel like one: No. 14 Verbier.

The spa at No.14 Verbier

No. 14 Verbier, LE DIENIER CRIS OF CHALETS PHOTO

Montfort Mountain

Located in a quiet area at the base of the Montfort mountain, this stylish modern residence may not look like a castle on the outside, but the world of luxury that awaits inside well compensates for the unpretentious fist impression. No. 14

Verbier can accommodate up to 28 guests - but whether you are 28 friends traveling together or a comfort-loving party of two, a team of 15 staffmembers caters to your every whim. A private chef will delight your senses with a personally curated breakfast and dinner menu; a driver will be on standby to take you anywhere within the ski area; and a spa treatment can be booked at any time within the chalet’s designated private spa area. You can even request a personal off-

piste guide to accompany you on the slopes - which is well worth doing, considering that Verbier is the largest linked ski area in Switzerland, spanning 410 kilometers of ski runs accessible by more than 100 ski lifts.

In ski parlance, “off-piste” simply means off-trail, referring to skiing on unmarked and ungroomed terrain, often on untouched powder snow. And if you are not the type to follow directions (at least not all of the time), you’ll appreciate that Verbier is the final stop on the FreeRide World Tour, where the world’s most daring skiers test their limits by going off-piste.

But you don’t have to be a world freeride champion to enjoy the magic Verbier’s off-piste skiing. In fact, if you ski at all, this is an experience to be had at least once in your lifetime. Like flating on a cloud, gliding on fresh powder through an unmarked open fild opens something inside you. It is as close to flying as one can get without leaving the ground. A magnum opus for most skiers, it is a feeling like no other - and if you are in Verbier, it is an absolute must. And, whether you are a seasoned pro or a novice just at the beginning of your skiing adventure, there is no shortage of options to explore. Verbier is one of the four major mountain areas linked by hundreds of well marked trails of all levels, accessible by one ski lift ticket.

Invigorating crisp mountain air, snowcapped peaks, and the clear blue sky as a perfect backdrop to the beauty and the majesty of the Swiss Alps - this alone is enough to call Verbier a skier’s paradise; but it’s not the only reason why World Ski Awards chose it for the past two years as “The world’s best ski resort.” Its apres-ski is an institution unto itself, attracting cosmopolitan clientele of all ages from all across Europe and beyond. Eating is serious business in Verbier - and, whether

The stunning view at No.14 Verbier

La Table d’Adrien Cusine

PHOTO BY VERBIER

you find yourself yearning for sustenance after an exhilarating day of skiing or wish to take a well-deserved mid-ski break, Verbier has got you covered.

If you miss your chalet while on the slopes, don’t despair - there are plenty of chalets on the mountains! Nestled amidst the snowy peaks, these hidden gems serve as perfect pit-stops with a view. Chez Danny serves classic Swiss cuisine with a contemporary twist. Oven-roasted local Raclette and mouthwatering ham on a fresh baked baguette with a glass of Petite Arvine will deliver most into a gastronomic heaven. If you are in the mood for lighter fare, opt for lemon meringue cheesecake or their signature ganache au chocolat with pear brandy sorbet. Whatever you choose, crackling fireplaces, cozy fur-covered chairs and friendly, impeccable service will make for a perfect sanctuary from which to enjoy the breathtaking view before heading out into the snow.

For an upscale dining experience at the base, head to Verbier’s only Michelin-starred restaurant - also a chalet - La Table d’Adrien. Chef Sebastiano Lombardi brings flavors from his hometown of Puglia to the inventive Italian cuisine menu he serves with meticulous attention to detail. Highest quality ingredients, high-flying creativity and insightful winefood pairings serve as a perfect culmination to a perfect day in paradise. Concealed by a secret door behind the bar, Le Vingt Deux offes an entirely different,and a very intimate dining experience. This Michelin-guide eatery specializes in classic Swiss European cuisine. Chef Thomas Vada creates his magic alone from an open kitchen, while Thibault, the owner, welcomes a handpicked group of 15 guests who were smart enough to book their dinner well in advance. And, if you’re in the mood for something more interactive and entertaining, you may want to join the revelers at Verbier’s other Michelinguide restaurant, EatHola Tapas Bar. Its two Michelin star-decorated culinary director Sergi Arola is known as the “rock star Chef” - and the tapas he creates in front of the starry-eyed diners

confirm the reutation.

Ultimately, what makes Verbier one of the world’s top ski destinations are the people who go there - and the only way to experience it is to go there yourself. And, whether you find ourself

dancing to a live DJ on the 1,000-person panoramic terrace at Le Mouton Noir - or lose yourself at the iconic Farm Club, Verbier’s definitve place to “see and be seen” - one thing is for sure: this is a ski vacation you won’t soon forget. And who knows - you might even run into a royal or two. P

no14verbier.com

La Table d’Adrien Interior

Comfort and style in a No.14 Verbier room

Battery powered muscle for clearing leaves quickly & quietly Supremely Powerful

BY RYANN REYNOLDS

When it comes to top-tier outdoor power equipment, STIHL stands in a class of its own. Known for its precision-engineered chainsaws, trimmers, blowers, and pro-grade tools, this German brand has built a reputation on innovation, durability, and performance. It is the go-to choice for forestry pros, landscapers, and farmers, as well as homeowners who refuse to settle for anything less than the best.

Since 1926, STIHL has been setting the gold standard, from inventing the fist electric chainsaw to pioneering fuel-injection and next-generation battery technology Landscapers, loggers, and farmers swear by it, and so do homeowners who refuse to mess around with second-rate tools. And if you have ever caught the STIHL TIMBERSPORTS® Series where world-class lumberjacks go head-to-head in jaw-dropping feats of strength, you already know STIHL does not just build tools. It builds legends.

The STIHL TIMBERSPORTS® events are the ultimate test of strength, skill, and precision in the world of competitive lumberjack sports. Since its debut in 1985, it has grown into a global phenomenon, attracting top athletes who compete in a series of high-intensity events using axes, crosscut saws, and powerful chainsaws. The

competition includes six signature disciplines, from the lightning-fast stock saw race to the sheer power of the hot saw event, where custom-built chainsaws tear through logs in seconds. With national and international championships held across 27 countries, the sport continues to push the limits of what elite lumberjacks can achieve.

The men’s, women’s, and rookie divisions each showcase a unique blend of strength, precision, and competitive spirit, with every athlete proving their mastery in the sport.

STIHL’s top-rated products reflect the strength, skill and precision from its competitive lumber jack athletes. These products have garnered exceptional reviews from users, reflectig the brand’s commitment to quality and performance. For instance, the MS 261 chainsaw is praised for its optimized power-to-weight ratio and professional-grade performance, making it a favorite among professionals. Homeowners appreciate the MS 251 WOOD BOSS® for its fuel efficiency and usefriendly design, ideal for tasks like felling small trees and cutting firwood. The MS 180 chainsaw is noted for its reliability and light-duty capabilities, making it suitable for various yard tasks. These positive reviews highlight STIHL’s dedication to engineering durable and efficientools that meet the diverse needs of its users

Every STIHL product is engineered for efficiency and easef use, think high-powered

gas chainsaw built for falling trees or a battery-operated blower designed for low-maintenance yard work. The brand has led the charge in battery innovation, giving users the performance of gas-powered tools without the hassle of fuel mixing, exhaust fumes, or engine maintenance.

Take the STIHL BGA 86 blower for example. With air speeds of up to 154 mph and a max air volume of 459 CFM, it handles everything from dry leaves to stubborn wet debris with ease. Weighing just 6.2 lbs without the battery, it is built for comfort and control with a rubberized handle and adjustable blower tube so you are not hunched over while you work.

With a noise level of just 59 dB(A), it is one of the quietest high-powered blowers available, meaning you can clear your yard without waking up the neighborhood. No ear protection needed, no complaints, no angry HOA, just quiet, powerful performance whenever you need it.

If you are ready to leave your old blower in the dust and branch out to something more powerful, the STIHL BGA 86 is the upgrade you did not know you needed. No gas, no stress, just pure battery-powered muscle that blows past the competition. It is sleek, efficient, and werful, and is tree-mendoulsy mind blowing. P

stihlusa.com

Smart & Self Cleaning

The kind of luxury your cat deserves

BY RYANN REYNOLDS

If you’re still scooping litter like it’s the dark ages, it’s time for a serious upgrade. The Neakasa M1 SelfCleaning Litter Box is the kind of luxury your cat deserves and, let’s be honest, the kind of convenience you deserve. This litter box is a meow-sterpiece of modern feline luxury. A self-cleaning, stink-busting, app-controlled kitty throne fit for the tue ruler of your home.

This magical machine does the dirty work for you, scooping out the clumps and tucking them away in a sealed bin so you never have to deal with them. No loud, clunky noises to startle your precious furball mid-squat, no mess, no stress… just a perpetually clean, fresh litter box. And let’s talk about the real win here: the built-in deodorizer. Gone are the days of your home announcing “a cat lives here” before anyone even sees your fluffy roommate. Now, your space smells like your space, not an unfortunate mix of litter and regret. Some self-cleaning litter boxes are too small, but not this one. The Neakasa M1 is big enough for even the chunkiest cats. No tight fits, no mid-squat panic, just a comfy, clean space they’ll actually use.

And yes, it has an app. Because of course it does. We are living in the future, after all. You can monitor cleaning cycles, track how often your cat is going (which is great for spotting health issues), and even control the settings remotely. If you’re traveling or just don’t feel like checking on the box constantly, it’s one less thing to worry about. And speaking of worry, the safety sensors make sure your cat is never in any danger. The built-in safety system makes sure there are no sudden movements or glitches while your cat is inside. Just a smart, reliable setup that cleans at the right time and waits when it should.

Sure, it’s a bit of an investment, but think about what you’re gaining. No more daily scooping. No more mystery odors creeping into your living space. No more coming home from a long day to realize the litter box situation has reached critical levels. It’s an easy, seamless way to keep your cat’s space clean and your home fresh without liftig a figer. The only thing you must do is occasionally empty the waste bin, which is basically the bare minimum. If you’re ready to ditch the scooping, the stink, and the stress visit neakasa.com. P

neakasa.com

Holiday Fete’s James Franco, Cornelia Guest, Peter Marino, Anna Wintour, Blaine Trump, Sam Smith, Princess Yasmin Aga Khan, Doubles, Henry Street & Aphrodise

ouri

BY R.COURI HAY

James Franco & Galerie Gmurzynska Academy Award nominated actor

James Franco, 46, has returned to his visual roots to create a new show of collages called “Hollywood is Hell” at Isabelle Bscher’s Galerie Gmurzynska in Zurich. The show, two years in the making, consists of 28 shocking canvases and objets d’art appearing as destroyed posters on the street walls of some dirty area in LA. Franco says “These collages represent a portrait of Los Angeles during Covid. The streets were empty, the posters damaged on the walls… It was sort of an almost post-apocalyptic atmosphere. I lived at that time near the Hollywood cemetery, where so many stars are buried, and I was walking there. Dreamland had become for me a wasteland.” The exhibition can also be viewed on the gallery’s website, gmurzynska.com

CFranco, who will be in Zurich for the opening, told me “We are in a world that is saturated with different forms f media; we spend half our lives engaged with different forms of social media, entertainment media, and work-related media. Television, movies, video games, and the Internet have woven themselves into the fabric of our lives; their influence has helped shape

who we are.” The star who has won two Golden Globes for his role in The Disaster Artist and as James Dean has appeared in nearly 100 films and seies since he was 16 and has a PhD in English from Yale.

This is not Franco’s fist show, he had an exhibit at MOCA Los Angeles called Rebel in 2012, with Paul McCarthy, Douglas Gordon, and Ed Ruscha as well as shows at the Pace and Gagosian galleries. For his new show, Franco revisited works he had made when he was twenty and intervened in them today. “Collaging all those different mediums and forms of expression: this is my way.” he said adding “I started to make collages of new canvases on old canvases, then I repaint over them, so it becomes a kind of collage of my younger self with the new self. But the younger self was also in a way a product of Hollywood, when I was mostly an actor. So it is really my young actor self being sort of repurposed and put into the collages.”

Bscher told me “This exhibition works as a kind of mirror of the artist-actor’s permanent quest for authenticity.”

Chateau Vaux-leVicomte Famed architect Peter

Marino — who redesigned Tiff any’s on Fifth venue —, billionaires Christine and Stephen Schwarzman, and Louis Vuitton’s chairman Pietro Beccari hosted a black tie ball at the Chateau Vaux-le-Vicomte outside of Paris. Countess Patrice de Vogüé, who owns the 17th century estate — which was the inspiration for Louis the 14th’s Versailles — welcomed two hundred of the jet set including shoe designer Christian Louboutin in a red fez, jeweler Paloma Picasso, Tom Ford designer Haider Ackermann, actresses Marisa Berenson and Cornelia Guest, Isabelle Marino, Susan Gutfreund, Eugenia Bullock, and architect Norman Foster. The evening raised over 1.6 million to help restore the Chateau’s vaux-le-

Sarah Jessica Parker, Meg Thee Stallion, Cole Escola, and Pat Costello were among the honorees at the God’s Love We Deliver (GLWD) Gold Heart

Meg Thee Stallion

Photo Getty Images

PHOTO

BY PATRICK MCMULLAN

& R.Couri Hay

Photo Luc Castel

Franco Photo PMC

Bscher Photo: PMC

Cornelia Guest Photo Luc Castel

Awards at the Cathedral Church of St. John the Divine. The organization is NYC’s only nonprofit prvider of medically tailored meals for individuals living with severe illness. Remarks were made by Kristin Chenoweth, GLWD Love CEO David Ludwigson, and Michael Kors whose event co-chairs included Wintour, Blaine Trump, and John Idol. The evening concluded with a performance by Sam Smith who said “I never turn down a request to sing from three people my Mom, Dad and Anna.” Leading the applause were Kristin Davis, Cynthia Nixon, Chloe Fineman, Zoey Deutch, Huma Abedin, and Luann De Lesseps. The event raised over 4 million dollars. glwd.org

Rita Hayworth Gala & Alzheimer’s Association

The late Hollywood goddess Rita Hayworth was remembered by her daughter Princess Yasmin Aga Khan when she hosted the 40th anniversary of The Alzheimer’s Association’s Imagine Benefit. My fiht against Alzheimer’s began in 1981 when I became a caregiver for my mother when she was diagnosed with earlyonset Alzheimer’s disease. I knew at that moment that this would become my life’s work.”

Tony winner Leslie Odom Jr. sang “The Room Where It Happens” from Hamilton. The benefit raised over $1.2 million adding to the $90 million that has been raised since the Association’s inception in 1984 for care and research into Alzheimer’s. alz.org.

The Art Show & Henry Street Settlement

Agnes Gund, Beth Rudin DeWoody, Liliana Cavendish, interior designer TC Chou, and Yvonne Force Villareal led the way to the opening of the Art Show at the Park Avenue

Amory that benefied the Henry Street Settlement.

Over one million dollars was raised to provide vital social services

to 50 thousand New Yorkers in need of shelter, education, and art programs. The Show has raised more than $38 million for the organization since 1989. Also in the mix was Galerie Gmurzynska’s Mathias Rastorfer as well as Adam Lindemann, who had a booth for his gallery Venus Over Manhattan which featured a solo

Bar in London. After the fete the Ross’s went on to be the guests of the Duke of Marlborough and his sister, Lady Henrietta Spencer - Churchill at Blenheim Castle. Ross then flw to California for a book signing at the Nixon Foundation where he talked about how a Trump administration would differfrom a Harris

Laurence Graff, Emilia and Pepe Fanjul, Lady Lynne Rothschild with her beau, Lord Saatchi and Lord William and Lady Annabel Astor were among the guests at Hillary and Wilbur Ross’s dinner celebrating the English launch of his book Risks and Returns at Harry’s

Gert + Giesela Pseudonymous photographers Gert and Gisela (G+G) made their NYC debut with the eponymously named exhibition at Alfred González’s Gallery 71. Through artistic doublenude portraits, the exhibition shed light on the themes of connection, beauty, and female empowerment.

“Germany’s culture of nudity as something supportive of physical, mental, and spiritual health is not always easily understood by a U.S. audience,” Gisela says.

“By inviting the viewer to consider what might at fist be surprising or even shocking about each photograph, we are hoping to start conversations about expectations that we typically hold about both society and ourselves.” gallery71. com

Larry David, Susie Essman & Aphrodise Vin Diesel, Tina Fey, and Steve Carell are among the dozens of stars scheduled to be in scenes with Frank Schilling and Gabi Petrylaite’s new sparkling rosé Aphrodise from Greece. The couple’s bubbly has become such a hit in Hollywood and New York that it’s being featured in over 50 shows on Netfli, Hulu, Prime, and Apple TV — including the latest season of Curb Your Enthusiasm with Larry David and Susie Essman. Petrylaite said, “Whether they’re at a bar, a dinner party, or if it’s a romantic scene between a couple, and they share a glass, we’ll have a lot of these moments in big TV and film prouctions. It’s very flatering and exciting to see how much Hollywood loves Aphrodise.”

Join me on the following pages for a look back at the season’s best parties.

Cole Escola & Anna Wintour Photo Getty Images

Wir Feiern We Celebrate Mardi Gras

Photo Gert + Gisela

Kristin Davis Photo PMC

Kathy Prounis & TC Chou

Photo PMC

Frank Schilling & Gabi Petrylaite

Photo PMC

Hillary Geary Ross & Wilbur Ross

Photo Madison Voelkel

Brianna Bardhi & Peter Thomas Roth Photo Getty Images

THE SOCIETY OF MEMORIAL SLOAN KETTERING’S FALL PARTY

The Story

Mercedes de Guardiola, Marcella and Gregg ymowitz, Eugenia Bullock, Oliver Young, Alice Berman, Liddy Berman, David Chines, Rebecca Cohen and Todd Cohen, and Liza Fefferma, led the perfumed pack to The Society of Memorial Sloan Kettering Cancer Center’s Associates Fall Party at the Plaza Hotel. This year’s ball supported the Society’s pediatric fundraising initiative, the MSK Kids Wellness Initiative, which is dedicated to mental wellness care. MSK’s assistant attending psychologist, Marie Barnett, PhD, said, “We are focusing on accessibility, action, and impact on mental wellness—this initiative brings the o invisible and intangible aspects of children’s mental health to the forefront.” Prada sponsored the black tie fall fete for the second year in a row. Partygoers enjoyed cocktails, dinner, and dancing to mixes by DJ Twilo. The night’s chairs and junior chairs were Serena Miniter, Melissa Crandall, Barkley Hickox, Mercedes de Guardiola, Joanna Jagoda Roche,

Muffie Potter

Janna Bullock & R. Couri Hay

PEPPERMINT BARK & BRUNCH

The Story

Designer Andrea Stark, Adrien Arpel, Lois Pope, Farley Rentschler, Diana Retzer, and Tri County Animal Rescue’s founder Suzi Goldsmith (TCAR) hosted their 10th Annual Peppermint Bark & Brunch at the Trump International in Palm Beach. Proceeds supported the organization’s lifesaving effots. “This past year has been such a difficultear for all animal rescues! Tri County Animal Rescue has provided rescue missions to so many dogs left at the border, dogs abandoned during Hurricane Helene and Milton, as well as rescuing dogs to try to close puppy mills, partnering with Big Dog Ranch in many rescue missions,” Stark said. Pooches and partygoers enjoyed a brunch, with the pups getting their own doggie uffet, coctails, live music, shopping, photo ops, and raffles TCAR is a nonprofit no-ill rescue animal rescue organization that promises to provide a safe haven for animals in need. Goldsmith’s motto for TCAR is “RESCUE is our Mission, REHABILITATION is

Chrissy Oakes

Diana

Max & Joan Schapiro & Jared Seligman with

Sia & Andrea & Daria Stark

CHILDREN’S ONCOLOGY SUPPORT FUND SNOW BALL KICKOFF

The Story

Ivy Getty, 29, the recently divorced model and oil heiress who is the great-granddaughter of J.Paul Getty who in 1966 was the richest man in the world, Kayla, Kimberly and Steven Rockefeller whose grandfather was Vice President Nelson Rockefeller, the Real Life Carrie Bradshaw Candace Bushnell, model Keni Silva the Real Housewife of Orange County star who is currently dating Bella and Gigi Hadid’s father Mohamed Hadid and skincare mogul Peter Thomas Roth celebrated Giving Tuesday at the Children’s Oncology Suppot Fund Dinner at Coco’s at Colette. The event was hosted by COSF Founder Thomas Pierce and media executive and board member Monica Elias. The 32-person dinner included a performance of “Dance of the Sugarplum Fairy” by young ballerinas from the Joff rey Ballet School starring ABT’s Crystal Huang in a costume by Dennis Basso; all courtesy of Youth America Grand Prix, the world’s largest ballet scholarship program. Michael James Scott who plays the genie in Aladdin sang Christmas songs. COSF is hosting their signature event in Colorado called the Aspen Snow Ball where Robin Thicke will perform at the Aspen Art Museum and Swedish Songbird Zara Larsson at their gala at the St. Regis Hotel as part of the festivities from February 5th to the 9th. Other guests included plastic surgeon Dr. Shirley Madhere and jeweler Julian Polak. aspensnowball.com

Kimberly Rockefeller & Steven Rockefeller

Michael Orcutt & Julian Polak &

Monica Elias & Thomas Pierce

Candace Bushnell