THE ART OF THE SNACK | MOON RABBIT

In this month's The Art of the Snack, we head down to our nation's capital in Washington, DC to Moon Rabbit which is known for their fine dining Vietnamese cuisine. We took some time to chat with Chef Kevin Tien to find out about his culinary background, the accolades that he has received as a noted chef, and what we can expect upon our next visit at this restaurant whether we're stopping in for lunch or for dinner. In addition, we wanted to know more about the ambiance of the space as well. Finally, we also look ahead as we're a the beginning of the holiday season to see how we can begin planning to close this year.

ATHLEISURE MAG: Chef Kevin Tien, can you tell us about your culinary background, where you trained, kitchens you worked in and what brought you to Moon Rabbit.

CHEF KEVIN TIEN: My culinary background started when I was a child. My mother worked in Vietnamese Cafes and would bring me to work with her as a child. I wasn't allowed in the dining room, but the chefs took a liking to me and taught me in the kitchen about food. I continued to work in restaurants in college while earning my bachelors degree and graduate degree. I eventually moved to DC to work for amazing chefs such as José Andrés and Aaron Silverman.

AM: You have received a number of accolades that have included a 4X James Beard Foundation SemiFinalist, 2024 JBF Finalist, Food & Wine BNC 2018, Esquire Best New Restaurant 2021, and 2024 New York Times 50 Best Restaurants in America. What does it mean to you to be recognized for your work and craft in this industry?

CHEF KT: As a young chef, I really began the industry as a way to make ends meet. Over time I found a love for it and dedicated all of my time and really immersed myself into food. For a long time I would always want to be like other chefs, but receiving all of these awards and recognition proved to me that there was a space for my type of cuisine that blended my Vietnamese background with Louisiana roots.

AM: What is the meaning behind the name, Moon Rabbit?

CHEF KT: Moon Rabbit refers to a Vietnamese folklore about a Rabbit who sacrificed itself to feed others earning itself a spot on the Moon with the Gods.

AM: What can you tell us about the ambiance of Moon Rabbit and what diners can expect when they come in for their next meal?

CHEF KT: Moon Rabbit offers a fun relaxing atmosphere in a bright contemporary space. You should feel like you are dining in my home and expect big, bold, and familiar flavors. But presenting in unfamiliar ways.

AM: What are the spices and flavors that are indicative of Vietnamese food?

CHEF KT: Vietnamese food has all of the flavor profiles in its dishes. It will always have a balance of sweet, salty, spicy, umami, and acid. I love the use of pepper, star anise, cloves, and cinnamon. Lots of ginger and garlic as well.

AM: Can you tell us your modern approach to making traditional Asian cuisine?

CHEF KT: I have to be careful when using a modern approach because I don't want to end up making something where it would just be considered fusion cuisine. It can happen so easily. We focus on depth of flavors a lot by fermentation, making our own misos, and various cooking techniques to add a lot of flavor into what can be a simple bite.

AM: I like the layout of your menu. For lunch, From the Earth can you tell us about 3 dishes that you suggest that we should enjoy with friends and family?

CHEF KT: Banh Beo, Cai Lan, and Banh Tam Bi Chay. They have such a different flavor profile on each dish, that you get a great taste of what we have to offer.

AM: What are 3 dishes From the Land that you suggest that we should think about?

CHEF KT: Bo La Lot, Nem Nuong, and Bo Luc Lac. These are my favorite dishes to order when dining out at a Vietnamese restaurant.

AM: From the Sea what are 3 that you suggest that we should have in mind?

CHEF KT: Goi Cuon Ca Ngu, Tom Nuong, Ca Kho. They are such great riffs on the traditional dishes.

AM: Can you tell us about the 3 dishes from The Endings for us to end our meal?

CHEF KT: Chef Susan is such a talent that we have here at Moon Rabbit. The three desserts do a great job of showcasing her techniques through my absolute favorite items to get at an Asian pastry shop. Layered soft sponge cake using pandan and tropical fruit, takes on traditional egg tarts from dim sum but with flavors of Cinnamon Toast Crunch, and a fun cream puff that tastes like an Asian banana cream pie.

AM: For dinner, you have the same breakouts that exist in the lunch menu. Are there offerings that are unique to the dinner menu that you can suggest?

CHEF KT: Yes! My favorite items from each section are Goi Cuon (Summer Roll), Canh Chua (Roasted Golden Tile), Chim Cut Chien (Fried Quail and Tomato Rice).

AM: Tell us about Chef's Visit to Vietnam!

CHEF KT: The Chef’s Visit to Vietnam is the best way to enjoy Moon Rabbit. You come in, let us know if you have any dietary restrictions, and we will curate your whole dinner for you. You will get snacks that are rotated often that are off menu, and I will pick some of my favorite items that I am loving at the moment to send throughout dinner. You’ll finish with Chef Susan’s favorite desserts and some extra sweet bites at the end.

AM: What are 3 dessert items that are unique to the dinner menu that we should know about?

CHEF KT: Our Dau Hu (Tofu Cheesecake with Nardello Pepper Jam), Sau Rieng (Durian Mouse with White Chocolate), Rong Bien (Pandan Panna Cotta with Confit Seaweed).

AM: Can you tell us about your cocktails as you have a number of categories that sound like a great journey to sip through.

CHEF KT: The cocktail program is curated by our beverage director Thi Nguyen. We focus on procuring Asian Spirits to build our program, and adding a lot of savory notes throughout.

AM: For those that are interested in beer, wine, or cider, what do you suggest?

CHEF KT: Personally I really like our wine program, because of a great balance between classic and modern/natural styles of wine. I like them both equally, but find myself leaning towards the natural wines on our menu.

AM: Can you tell us about the Thanksgiving Take Home Box which was only available for the holiday?

CHEF KT: We love doing holiday boxes at the restaurant. It's what I would make at home for my family for the holidays. So essentially, you’ll eat like the chef! This Thanksgiving we did an andouille stuffed turkey breast, pho gravy, miso mashed potatoes, pumpkin pie with curried candied cashews, coconut milk creamed spinach, and lots more!

AM: Will there be other boxes for Christmas, NYE, etc?

CHEF KT: We are definitely doing a box for Christmas and are leaning towards a Sichuan Cumin Rubbed Prime Rib.

AM: Will you have a NYE event or other winter holidays that we should know about?

CHEF KT: I think NYE would be the best night for joining Moon Rabbit. We are offering a tasting menu starting at $95 with plenty of add ons for how fancy you want to get. Lots of caviar and bubbles of course.

AM: For those that are interested in private dining, what options exist for those that are looking to book for their own party/events?

CHEF KT: We love doing parties and private events! We make each event unique by doing a custom menu and experience for each guest. No 2 private events are ever the same. You can do our private dining room that seats up to 42 people, or even book the whole restaurant for up to 130 people. And for those that want a extra space, our rooftop has a great view of DC with private bar.

IG @chefkevintien

@moonrabbitdc

PHOTO CREDITS | PG 98 Rey Lopez | PG 100 - 102 + THE 9LIST 9M3NU PG 117 Rachel Paraoan | THE 9LIST 9M3NU PHOTOGRAPHY COURTESY PG 117 Kevin Tien |

Read the NOV ISSUE #107 of Athleisure Mag and see THE ART OF THE SNACK | Moon Rabbit in mag.

BINGELY BOOKS

BAYOU: FEASTING THROUGH THE SEASONS OF A CAJUN LIFE

Artisan

Melissa M. Martin

In Bayou: Feasting Through The Seasons of A Cajun Life James Beard award winning author of Mosquito Supper Club, Chef Melissa M. Martin takes us back to the Louisiana bayou and looks at big and small celebrations that take place in Southern Louisiana. With 100 recipes that include diverse humble ingredients like vegetables as well as shrimp and crab.

These recipes include Carnival Crawfish Boil and Etouffee Ring for the New Year leading to Carnival season. Afterwards, Lent brings fresh foods like Cabbage Slaw and Fried Fish Collars. As you continue into the Summer, it's all about shrimp season. With the Fall, there are boucheries, Cracklins and Back Bone Stew. For the Holidays, enjoy Fried Turkey, Holiday Dressing, and Red Velvet Cake.

CONVIVIR: MODERN MEXICAN CUISINE TO CALIFORNIA'S WINE COUNTRY

Harry N. Abrams

Rogelio Garcia + Andréa Lawson Grey

Michelin-starred Chef Rogelio Garcia brings over 150 recipes for traditional Mexican cuisine with the agricultural and artisanal bounty of California's Napa Valley! In Convivir: Modern Mexican Cuisine in California's Wine Country.

In this cookbook, Chef Garcia takes us to the local farms, ranches, sustainable fisheries and so much more. We also get to learn the technique for making homemade tortillas and tamales! There are modern approaches when it comes to making tacos, tostadas, sopes, and more!

We already have our tastebuds excited to make and enjoy Pork Rib Carnitas and Carrot Tamales with Spicy Carrot Salsa; Wild Mushroom Tacos with Al Pastor Sauce; and Prawn Ceviche with Choclo, Garnet Yams, and Pears.

You will also find variations to make the dishes, wine-pairing suggested, and curated menus for your next meal.

THURAYA: RECIPES FROM OUR FAMILY'S KITCHEN IN JORDAN

Nadeem Mansour

Nadeem Mansour

In Thuraya: Recipes From Our Family's Kitchen in Jordan, you delve into Jordanian and Middle Eastern cuisine with rich flavors that are filled with traditional family-style meals that Nadeem Mansour grew up eating in Amman, Jordan. Recipes include those that are passed down in families. Over 120 of these images are shared through vibrant pictures and are also accompanied by stories. There are small and large dishes that are included to perfectly compliment your meal across dietary cuisines whether you eat meat, are a vegetarian, or are vegan.

These dishes will be perfect to add to your next festivities or when you're looking to have an amazing dinner when you're having friends over for a perfect gathering.

Read the NOV ISSUE #107 of Athleisure Mag and see BINGELY BOOKS in mag.

ATHLEISURE LIST | CASA SOL AT MAXX ROYAL BODRUM RESORT

It's officially time to think about planning our vacations for 2025 and we can see staying at Maxx Royal Bodrum Resort in Mugla, Turkey and eating at Casa Sol which opened in May of 2024.

Casa Sol is a concept collaboration between the resort and the F&B team with Corporate Chef Naoki Katori leading culinary and Shavinraj "Sha" Gopinath along with global consultancy Proof Creative which focuses on the drinks. The design of he bar and restaurant was led by GEO_ID.

This concept is situated just steps from the beach with dazzling views, Casa Sol transforms from a tranquil scene for a quiet breakfast into a relaxed locale for lunch in between dips in the ocean and a sophisticated nightlife venue as the sun goes down and the vibes pick up. The venue is entirely al fresco, with a mix of bar and restaurant seating for all group sizes.

The cuisine at Casa Sol is progressive Latin, merging traditional recipes with original elements to create an eclectic mix of dishes. The Chef de Cuisine José L. Castañeda Neri is an accomplished chef with a passion for innovative, high-end cuisine and has over a decade of experience in luxury hospitality.

For Breakfast, we suggest: Chilaquiles, which are corn chips cooked in a rich molcajete tomato sauce topped with sour cream, white cheese, avocado, cilantro and fried egg. For Lunch: Pescado Zarandeado, which is grilled seabream rubbed with chilies adobo served with citrus micro salad. For Dinner: Blackened Rib Eye, which is ribeye crusted with recado negro served with roasted eggplant puree, broccolini, roasted onion, chiles toreados & tortillas.

Casa Sol’s signature cocktail menu is split into two sections Sun Hats (lighter, more refreshing daytime options) and Shoulder Pads (features slightly more complex, spirit-forward drinks designed to enjoy into the evening), a nod to the 1980s beach town nostalgia felt throughout the offerings.

We suggest their Canta-Trio, a blend of tequila blanco, a citrus trio of grapefruit, lime and orange, agave and a spiced salt rim, The Balmy Cobbler with Pisco, pineapple, balsamic and berry shrub and lemon, and The Runway, a clarified milk punch with aged rum, banana, house-made grenadine, lemon, mixed berries, orange and a house spice mix.

If you're interested in hosting an event at Casa Sol, they offer a range of options from small gatherings to full buyouts. Their team can provide detailed information to tailor it to your needs.

CASA SOL at MAXX ROYAL BODRUM RESORT

Gölköy Mah, 312 Sk No:3, 48400 Bodrum/Muğla, Türkiye

maxxroyal.com

IG @maxxroyalresorts

PHOTO CREDITS | Casa Sol at Maxx Royal Bodrum Resort

Read the NOV ISSUE #107 of Athleisure Mag and see ATHLEISURE LIST | Casa Sol at Maxx Royal Bodrum Resort in mag.

ATHLEISURE LIST | HEARTY & HEALTHY

This month, we hop down to the East Village to Hearty & Healthy which opened this month for those with a wide range of options that are great for guests with diverse dietary preferences (vegans, vegetarians, pescatarians, gluten-free) who want to dine together, along with creative cocktails and mocktails. Chef/partner Eder Hernandez first launched this concept 3 years ago as a pandemic virtual kitchen that has since delivered over 300,000 meals. With such demand for healthier comfort food in the area, he and industry veteran Andee Rosario opened this brick-and-mortar restaurant and bar.

For lunch, we suggest that you try the Signature Harvest Salad with roasted butternut squash, quinoa, apples, avocado, dried cranberries, pumpkin seeds, and kale; Blackened Salmon Salad with avocado, tomatoes, quinoa, feta cheese and lemon vinaigrette; and BLTA Sandwich with smoked crispy bacon, lettuce, tomato, avocado, pickles and chipotle aioli on sourdough.

For dinner, we have our eye on the Black & Blue Salad with 100% certified grass-fed steak over organic mixed greens, tomatoes, avocado, carrots, crumbled blue cheese and Caesar dressing; Seafood Stew with clams, shrimp, scallops and mussels; and vegan baked Spaghetti Squash with house-made marinara, spinach and tofu cream.

Our favorite meal of the week is Brunch and we're thinking about their Hangover Benny with crispy smoked bacon, prosciutto cotto ham, and hollandaise; Chorizo Skillet with scrambled eggs, Mexican chorizo, queso fresco, jalapeño, salsa, guacamole and soft tortillas; and Vegan Pancakes with seasonal berries, blueberry compote and maple syrup.

As we transition into colder weather keep these on your radar: Grandma’s Chicken Pot Pie; braised Short Ribs with mashed potatoes and carrots; fresh pasta with house-made Grass-Fed Beef Bolognese; and vegan Eggplant Pot Pie with basil tomato sauce, mushrooms, quinoa, chickpeas, cashews and tofu cream cheese.

The bar program highlights mezcal, house infusions like jalapeño tequila, spicy cinnamon whiskey, limoncello vodka, and spirit-free cocktails. Creative, aromatic drinks include Sunrise Mezcal with mezcal, ginger syrup, fresh lime and pineapple juice; Tequila Road with tequila blanco, housemade chile morita syrup, fresh lime and grapefruit juices; plus mocktails like Little Miss Pumpkin Spice with pumpkin puree, fresh apple and lemon juices, and cinnamon syrup; and Rosemary Paloma with fresh grapefruit juice, rosemary-infused syrup and lemon off the fun What To Drink When You’re Not Drinking menu.

HEARTY & HEALTHY

103 1st Ave

NY, NY10009

heartyandhealthynyc.com

IG @heartyandhealthynyc

PHOTO CREDIT | Michael Tulipan

Read the NOV ISSUE #107 of Athleisure Mag and see ATHLEISURE LIST | Hearty & Healthy in mag.

9CH3F ROUTIN3S | CHEF ALEXANDRE MAZZIA

Read the NOV ISSUE #107 of Athleisure Mag and see 9CH3F ROUTIN3S | Chef Alexandre Mazzia in mag.

THE 9LIST 9M3NU

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9PLAYLIST | CHEF MICHAEL VOLTAGGIO

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NEW YORK CITY WINE FOOD FESTIVAL 2024

We had a great time last year covering the Food Network NYC Wine Food Festival presented by Capitol One. So of course we were looking forward to attending again this year for the NYCWFF presented by Invesco QQQ which had a wide array of events taking place in Manhattan as well as Brooklyn for the first time! Over the 4 days from Oct 17th - 20th, we enjoyed a number of events along with attendees that had access to Grand Tastings, culinary demos, pier parties, dining experiences, walk-around tastings, cocktail parties, live entertainment, lunches, brunches, and master classes.

All of these festivities and good vibes supports God's Love We Deliver which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves. To support the health of their clients, they provide ongoing nutrition assessment, education, and counseling. They serve people in need and their children and caregivers. To date, NYCWFF has raised $14.8 million to this essential cause!

There's nothing like interacting with your favorite Food Network stars, chefs at restaurants that have been your faves or new to be faves, culinary personalities, wine and spirit brands, restaurant groups, purveyors and culinary enthusiasts! There were laughs, surprises, discoveries and so much more!

SOUTHERN GLAZER'S WINE & SPIRITS TRADE DAY Hosted by Wine Spectator at Grand Tasting - Trade Day

We started our coverage with one of our favorite events that we attended last year, Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator at Grand Tasting - Trade Day which was held at Invesco QQQ Campus located at Brooklyn Army Terminal.

Heading into this event, we knew that we were looking forward to vendors that we had enjoyed last year including Bareburger, Johnnie Walker, and Hampton Water which is owned by Jon Bon Jovi and his son, Jesse Bongiovi to name a few!

One of our favorite bites of the day took place in the center of the action at Modelo's tent, who paired their Spiked Agua Frescas with tacos by Taqueria Ramírez who is based in Greenpoint, Brooklyn.

We also enjoyed swinging by Rosa Mexicano's booth as they had a fantastic pairing of Elote as well as a savory taco. We've had the pleasure of enjoying Happy Hour, lunch and dinner at this restaurant and it was great to see them getting in on the culinary fun!

We even swung by Food Network's large booth that served up a number of cocktals which was the perfect way to enjoy our dishes from Rosa Mexicano.

Last year, we had the pleasure of interviewing Chef Philippe Chow of Philippe Chow and as he participated again this year, we wanted to see what he was up to, why he was there this year, and to hear about his upcoming restaurant openings in Nashville as well as in Miami!

ATHLEISURE MAG: It was such a pleasure to interview you last year at this show. So I'm glad to see you again. Why did you want to come back to be at this festival today?

CHEF PHILIPPE CHOW: Last year was a success and I want more people to know who we are!

AM: Oh, amazing and what are you serving this year that everyone's getting to enjoy?

CHEF PC: Chicken Satay is my favorite!

AM: That’s great, I enjoyed it last year and am so glad that it is here as well!

When you're creating the menu for your restaurant what are the processes you go through to decide what will be on the menu?

CHEF PC: Every time I work on making new dishes, if I like it, it’s going to be something that will be on the menu!

AM: We know that Chicken Satay is your favorite dish! Are there two other dishes that you love having at the restaurant as well?

CHEF PC: Oh well, Peking Duck and another one is the Wagyu Beef Dumplings. That’s a new dish and it’s really good!

AM: Well obviously, we know the two restaurants that you have here in New York and the one that's in DC, but you're opening up one in Nashville as well as Miami! Are you excited about that? Why did you want to go to those two cities?

CHEF PC: I’m so happy! Those are 2 of my favorite cities!

AM: Oh wow! Well it’s always fun to catch up with you and we can’t wait until we dine again at your restaurant in the city and we’ll have to check out your new ones as well!

CHEF PC: Of course, we’re happy to have you!

IG @philippechow

THE BETTY BOOZE HARVEST HAPPY HOUR Hosted by Blake Lively

At the Betty Booze Harvest Happy Hour by Blake Lively (Gossip Girl, The Age of Adeline, It Ends With Us) attendees made their way to The Seaport at the Lawn Club to enjoy sparkling cocktails and of course to have great bites by a curated group of chefs. One of the restaurants that participated was Restaurant Yuu which is located in Brooklyn. Chef/Owner, Yuu Shimano talked with us about being at the event and what we can expect when we head to his restaurant this Fall.

AM: Why did you want to participate in this year's Food Network NYC Wine Food Festival?

CHEF YUU SHIMANO: The New York Food and Wine Festival is an important event for our industry. I also wanted to participate because it was for a good cause - God’s Love We Deliver, which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves.

AM: Tell us about the event that you were part of!

CHEF YS: Blake Lively and surprise guest Michael Kors hosted the Happy Hour event. It showcased the launch of Blake Lively’s Betty Booze’s gourmet cocktails, handcrafted by Lively herself.

It took place at the Lawn Club where guests could play lawn games and socialize and try Blake’s new product.

AM: What did you serve guests?

CHEF YS: I prepared a very French dish, which was a Corn Consommé with Duck Confit.

AM: What can guests expect when they come to Restaurant Yuu?

CHEF YS: Upon arrival, Guests are seated at a beautiful L-shaped 19-seat tasting counter; a carefully curated collection of classical and jazz music plays as the curtain opens, the lights go up, and a row of chefs inside a kitchen is revealed. I personally greet each guest then with the clap of my hands, my team members scramble to their positions for the show to begin. This is our way of welcoming guests and making them feel special. It is high-level while having fun with fine dining.

AM: As we're in the fall and looking forward to the holiday season, are there any events that are going on that we should keep an eye out for?

CHEF YS: We have an exciting event coming up on November 27th. We’re thrilled to welcome renowned Japanese bartender, Shingo Gokan for a special collaboration. Guests can look forward to a unique dining experience featuring a curated menu with exquisite cocktail pairings designed by Shingo for each course.

IG @restaurant_yuunyc

MEET CUTES NYC PRESENTS TACOS & TEQUILA HOSTED BY MICHAEL VOLTAGGIO PART OF THE PERDUE EVENT SERIES

We continued from the events earlier in the day to Wall Street at night for Meet Cutes NYC presents Tacos & Tequila Hosted by Chef Michael Voltaggio part of the PERDUE Event Series at Hall des Lumières. This is one of the later events on the schedule and perfect to enjoy on a Friday night! Knowing that we would be able to enjoy some of the best tacos in Manhattan and Brooklyn as well as an array of tequila and mezcal brands as well!

Chef Michael Voltaggio was the host for the night and he also launched his brand new tequila at the event, Marcado 28. Last year we had the pleasure of having him for our JUL ISSUE #91 cover, so it was great to catch up with him to find out about his participation in this year's festival, this tequila, and upcoming projects!

ATHLEISURE MAG: We enjoyed having you as our cover last year and it's great to see you at Tacos & Tequila! Before we delve into why you're at this event, we enjoyed the latest season of Bobby's Triple Threat. What do you love about this show and do you have a favorite episode from this season?

CHEF MICHAEL VOLTAGGIO: Bobby has created something very special with triple threat. We function as a team and he’s the best coach we could ask for. My favorite thing is the individual cooking POV’s that each chef challenger brings to the competition. Win or lose, we learn from every chef that walks into the club.

AM: You're hosting Tacos and Tequila! Why do you enjoy participating at Food Network NYC Wine Food Festival?

CHEF MV: Lee Schrager has been putting on both South Beach Food and Wine and New York Food and Wine for many years. As our industry continues to evolve, so does the festival year after year. I get excited every year to see what events we get to host and or be a part of. It’s always fun to reconnect with my peers twice a year as well as have the opportunity to eat, drink and party with all the fans.

AM: You just launched and debuted Marcado 28 today at Tacos & Tequila! Why did you want to partner in this tequila and how did this come about?

CHEF MV: I look at every project as an opportunity to learn something new. My goal is always to absorb as much information as I can, and the reward is getting to share this information and these experiences with as many people as possible. With Marcado 28, I was given an opportunity to learn everything from building a unique brand, to the history and production of tequila with a family that’s been doing it for generations. This is bigger than just a new spirit, it’s the spirit behind the spirit that I’m excited about. It’s the authenticity and commitment to creating something special that attracted me to this project and every partner involved has contributed their passion and expertise to create a tequila for everyone.

AM: You also worked with 2 tattoo artists to create the art for the labels. Why is this tequila also a love letter to tattoo culture and why is someone's tattoo story so important?

CHEF MV: More about the love letter of defiance. We all have something defiant about our personal stories and this is not to be dismissive of those stories, but rather embrace and share them in a communal and positive light, while having some fun.

AM: It's always fun to see what you're up to with your restaurants Voltaggio Brothers Steakhouse and Vulcania! Is there anything that we should keep an eye out for?

CHEF MV: My brother, Bryan and I are currently working on a new project in our hometown of Frederick, MD.

IG @mvoltaggio

@marcado28tequila

After chatting with Michael, we navigated a number of the restaurants participating, we also took in the immersive space that continued to change with digital art throughout the night which made you feel like you were in an art gallery.

We took some time to talk with Tiny's Cantina with a fun conversation with Chef Cenobio Canalizo and Mathew Glazier, President of the GlazierWorks which is a restaurant group that includes this property as well as iconic eateries including Michael Jordan's The Steak House in Grand Central Terminal, Strip House, and Monkey Bar to name a few.

We talk about Chef Cenobio's culinary journey, Tiny's Cantina, the flavors of Mexico, and why they wanted to participate this year at the NYCWFF.

AM: Chef Cenobio, what was the first dish that made you fall in love with food?

CHEF CENOBIO CANALIZO: Ooo that’s a question!

MATHEW GLAZIER: I want to hear this because I'm learning about you!

CHEF CC: No, no.

MG: We've worked together for 28 years.

AM: Ok, that’s a long time!

MG: That’s a question that I don't even know the answer to!

CHEF CC: Well, the first time, which I think I did was make homemade tortillas.

AM: Ooo

CHEF CC: Yes. In Mexico when I was eight years old.

That's the first that I learned. It was making tortillas and that's when I started cooking.

AM: Wow. And what was yours?

MG: It was probably pizza! I’m from NY so it probably has to be pizza! I remember when pizza was a lot less expensive then it is now.

CHEF CC: You know what’s crazy? So my partners, we come from Mexico and they used to go like out of state selling flowers, right? So one day I stayed with all my brothers and they said that I had to make the tortillas and I was like really? So I did it.

MG: They were much more authentic.

CHEF CC: The funny part is I got some avocados and there were 3 of them and that’s not enough for my older brothers. So what I did was chop the avocados and I made some guacamole and I added some water and I made some soup avocado! It was so good and you’re dipping the tortilla it was so good!

MG: He’s so creative!

AM: Tell us about your culinary background and how did you come to Tiny’s Cantina?

CHEF CC: Everybody asks me like, what school and where I came from and my answer is I learned in the kitchen. So, every restaurant I worked in, I learned from there! When I started working, I was a dishwasher in 1994.

AM: Wow!

CHEF CC: In 1995, like, I moved to the kitchen and I started learning like everything, like from scratch. Desserts, pantry, grill and all the way to chef!

MG: We actually do kind of the same thing now with the guys we have and it’s actually interesting to watch. It's not lost on him, you know his path and a lot of guys or women, you know, you start in the kitchen and you start from the beginning and, you know, it's a craft. You gotta learn like the right way. And it's very interesting for me to watch. I think if somebody, we just gave a raise to last week, he started as a porter and then he went to the line and now, he earned that position and, you know, hopefully God bless, you know, he becomes whatever he wants to be.

AM: That’s amazing!

MG: I don't think it's a unique story to us. It’s kind of still what's special about kitchens. But he kind of skipped over the fact that he had 2 Stars from the New York Times for the steakhouse.

AM: Which is amazing!

MG: We had a restaurant called Strip House and you're not old enough to remember working at a restaurant, called, Arizona 206, which was before that. I'm speaking for you so that I can give the concise version.

But then you also had, you know, Mike, who's the Head Chef of Michael Jordan Steakhouse Grand Central and then we, we actually sold a bunch of our restaurants to Tilman Fertitta CEO/Owner of Landry's.

And then we ended up doing a barbecue restaurant in Brooklyn. So that wasn't his craft, and then he turned it into his craft. He's the guy who smokes the meat. It's a labor of love because there's no shortcuts and then in 2021 right next to Morgan's there was a small restaurant which is literally why it's called Tiny’s. Some people insult me and say those are Tiny’s because I'm a big guy. No, it's Tiny's because the restaurant's small and I was speaking for him but you know we've known each other for a very long time. This is the opportunity for him to do like you make the ham tortillas and to make the things he's talking about, make his stuff that, you know, that he learned when he was younger, which is kind of kind of cool!

AM: Wow!

MG: He does the hard work. I'm the pretty face. But next year I do the hard work and he's the pretty face.

AM: Plot twist!

MG: We do odd and even years.

AM: Well, why did you guys want to be at this event? I mean, I love tacos, love tequila and mezcal. So why did you guys want to do it?

CHEF CC: I mean, I think this event is great. It's a great opportunity for the restaurant and for my company. To bring it in this event, it’s not just 100 people, it’s a lot of people! They’re going to be able to know about the restaurant a little bit more. Tiny’s Cantina, it's a small place next to the Barclays Center in Brooklyn. So we want to spread the name and for people to try our food and to know more about our authentic Mexican food.

AM: Why did you want to do it?

MG: We have a Mexican restaurant and it's a Mexican restaurant event! No seriously, we've done it for years with different restaurants, you know, we have done barbecue. There are so many events that this festival has! This one's one of the fun ones! It’s late at night and it's a different type of atmosphere. I think you can take the food seriously without being too serious about it. When I look around at those who are participating, they're fabulous, and we’re people coming together and in a way providing the festival goers who are customers to let them have a good time. Let them get exposed to some restaurants! This year, they're focusing on Brooklyn, which is great.

AM: So great.

MG: So we're two Brooklyn restaurants right here and you know it's exposure. You know we've been playing in the barbecue world for a while. We have been doing these barbecue competitions for awhile and this event is special. Tonight’s event has a little bit of a party vibe and hopefully, everybody has a good time! We have a great space up here!

AM: So what are we eating tonight? What are you guys serving?

MG: I'll give the terrible English version – Birria De Res which we debated what does Birria De Res mean. If you want to hear where that came from –

AM: I would love to.

MG: So I was like, what does Birria De Res mean and he’s like beef. So I said, what the De Res part? And he was like beef. So, you gotta take it out of context. So how long do you roast the beef on the bone for?

CHEF CC: Ok so let me just explain a little about how we do it in the restaurant. So at the restaurant, basically we serve it with some consume and some marrow bones. Here, we serve it with some onions and cilantro. I braise the beef for 4-5 hours, I cover it and do not open it and you leave the whole piece of meat inside and that's the way how we cook it.

MG: I’m still trying to understand.

CHEF CC: Well basically Birria, you can do it with different meats. You can do it with lamb, or any kind. So the Res is the type of meat and that’s what we say in Spanish. So Birria is the Res and the Res is beef. That's what we're serving tonight with the 3 different sauces.

AM: Yum!

CHEF CC: We have avocado, which this one is mild. Medium is pumpkin and Chile de Arlo which is smooth and spicy!

MG: We did this event last year and throughout the whole event I was going, Pumpkin, but it's not seasonal. So we actually do it all year round.

AM: When we come to the restaurant, what are 3 dishes that we should eat and both of you need to share your picks!

MG: You give two and I'll give one.

AM: Okay!

MG: Because you're the chef and as I said, I’m the pretty face!

CHEF CC: Number one.

AM: Okay.

CHEF CC: Number one, do you want to start with an appetizers? If you want to start with an appetizer, we have a great Guacamole Tropicale. Why is it Guacamole Tropical? It’s because we we garnish with some mango, grilled pineapple, and pumpkin seeds.

For an entrée, I have a bunch of dishes but try the Birria Tacos it’s just special. It has that flavor with that Romero and the tacos that way that we do it with the tortillas, you need to try that. That's number two. My other entree try the Fajita! The Fajita has that smell and that flavor. When you bring it to the dining room with that smell and you have the aroma with the herbs.

MG: It's great. Our restaurant is so small when you sell one, people just keep purchasing it!

CHEF CC: We do shrimp, steak, and chicken.

Now the new one we have is a fajita and is a surf and turf we do it with lobster and steak for 2.

MG: My favorite is actually the least expensive Taco on the menu which is a popular thing to say. Well you know what it is?

CHEF CC: Yes, the Chicken Tinga!

MG: No!

CHEF CC: Which one?

MG: Taco al Pastor!

AM: Yes! I love Taco al Pastor!

MG: You know why? Because what he does to make these tacos, you should explain the culinary side of it.

CHEF CC: So the Tacos al Pastor, I started doing a little bit and you know, my daughter, she really knows, she's 16 years old. She really knows about these tacos because she travels to Mexico a lot and she really knows about good Taco al Pastor. Every restaurant we go to - she only smells it and says, “I don't like the stock, this is not the original,” but somehow I did it with my tacos at Tiny’s.

You know the way that we have the color, how we cook the meat! It's a killer and she loves it!

MG: It's fun. Actually you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.

We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclay Center.

Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?

CHEF CC: Yeah!

MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.

It's fun. Actually, you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.

We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclays Center.

Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?

CHEF CC: Yeah!

MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.

Look, t's fun. I don't think anybody really loves the way that I think of Tiny’s in my mind, but I think it's like a bar and everybody should walk and be like, oh my God, the food's good. It’s kind of under the radar. People are coming in for the games and we're packed for every event.

AM: Yeah, being by Barclays is such a great location.

MG: We only have like 10 tables.

AM: Wow.

MG: 18 bar stools and they're coming in. It just kind of blows you away. This is a very understated route, you know. It’s about the food. We're not all dressed up. We're doing what we like to do.

Being at the Barclays Center, and I’m sure a lot of places have this, but if Justin Timberlake is performing, we have that crowd, when the Liberty is playing we get that crowd and we have such a diversity of people that come to our restaurant and of course being on Flatbush Avenue is diverse by its nature!

You know, price - not everybody can afford to go out and spend on the million dollars. We've been in those restaurants where you're our average check, you know, is $125 per person. That's not everywhere and not everybody can afford to do that.

For some people and it's in New York, money is no object. That's not my customer on Flatbush Avenue. My customer may be going to the Nets. So I gotta make sure that we're providing a value, you know, you got to go in there and say that was worth it or else.

PF: How much is the surf and turf?

MG: That’s the most expensive item on the menu and it’s like $42,

CHEF CC: It’s for 2 people!

AM: Oh okay!

MG: We give you half a two pounds lobster. I know because I just bought them. A 2-lb lobster is $26 so that’s $13, a pound.

How big is the steak that is on there?

CHEF CC: 8oz. We serve it with a side of rice and tortillas.

MG: So that's probably one of our higher food cost items. So the tacos, I like the pork – the Tacos al Pastor is $13 on the menu!

IG @tinyscantina

@cenobiocanalizo

PHOTOGRAPHY CREDITS | Paul Farkas

Read the OCT ISSUE #106 of Athleisure Mag and see New York City Wine Food Festival 2024 in mag.

YOUR NEXT HOMEGATE | CHEF EDDIE JACKSON

This time of year, we're enjoying the changing of the leaves, the crisp air, adding a few fun layers, and getting in all the football games possibly from college to pro! Whomever you're cheering for, it's an opportunity to gather with family, friends, and colleagues throughout the week whether you're tailgating or homegating!

We headed over to Chef Eddie Jackson, NFL veteran and host of Food Network shows' Outchef'd and Christmas Cookie Challenge to talk about how we can take our entertaining to the next level when our teams are hitting the field, how we can make it easy on ourselves, his football picks, and of course his upcoming show for the holiday season!

ATHLEISURE MAG: So what was the first dish that made you fall in love with food?

CHEF EDDIE JACKSON: Ooo, so I grew up in a family of chefs. My grandmothers on either sides were chefs. Yeah, and I just remember making biscuits in my grandmother's kitchen when I was like four or five years old.

AM: Well, you know, being an NFL Alum, we know that, you know, a thing or two about playing the game, we know you're watching it and of course what foods pair well with it. You know, whether we're tailgating or at the stadium or we're homegating, how can we make the perfect pairings for our next football game?

CHEF EJ: Well, first off football season is my favorite time of the year. For one, I love football, but two - it's all about tailgating and homegating. I made a cookbook that's all about homegating recipes, right? And so, I love giving people tips to show them how they can homegate tailgate, like a pro. And in this instance, I've teamed up and partnered up with Bota Box wine to create these delicious pairings, with some recipes. But then also, picking and choosing some of the wines that they have to go with different flavors that I created with the wings that I made for them.

AM: I mean, that's amazing and I love a good wing! I actually have a wing recipe coming out next year in a cookbook.

CHEF EJ: Hold on! You just have a wing recipe?

AM: So it's a compilation. So we've been doing different cookbook recipes where it's always been a number of other chefs that have also participated and this is our third one. I made a very tasty recipe that will be out next year! It’s a very zippy Mezcal Chimichurri wing!

CHEF EJ: Ooo, I see you Kimmie!

AM: I know right? I mean, I know you love a good chicken wing so how can we take our wings to the next level Chef Eddie style?

CHEF EJ: Alright! So I have a few things that I that I've created so the thing about homegating and tailgating is that you want to find different flavor upgrades, but you want to keep things simple, right?

AM: Exactly.

CHEF EJ: So I have some brawts that I've uh braised in some white wine. I have this Bota Box Pinot Grigio that we braise the brats in to kind of cut through some of the fattiness that brats can have. Another upgrade that you can do is like I have a slider recipe, right? So, sliders are simple. Everybody knows how to make a slider. So what we're going to do, is we're going to upgrade it and make a spicy ketchup. And in this instance, I'm making a jerk ketchup.

AM: Oh wow, okay!

CHEF EJ: I lived in Miami for a while and so I kind of fell in love with those jerk spices and jerk flavors. So we're gonna add that to some sliders to upgrade it. And then we get to the the piece de resistance, right? So we have some wings! I have a whole chapter in my book about wings!

Don't do, takeout, you can make wings! Wings are super easy! You can make your own different sauces and you can control the pairings, you can control the spice and smoky levels to the wings. So I have this wing recipe that's a little bit, smoky a little bit spicy and that's great to pair with something like this Bota Box Revolution, which is a red blend. It's going to cut through some of the greasiness that these wings have, right?

AM: Right.

And why did you want to, you know, partner up with Bota Box?

CHEF EJ: Well, first off. I love the brand. I have boxes of this at my house that they sent me. I thought, ok, this is delicious! Not only that, but I think that Bota Box brand is perfect for tailgating, right? So, no cork screw, it’s easily portable and it has a handle right on top, but not only that in this 3L box, you have 4 bottles of wine. Now, you look like the type of person that loves a little wine right? 4 bottles of wine in one box!

That’s perfect for tailgating, if I don't say something myself. But then it's just a great brand and it’s eco-friendly all these things. I think that, you know, the thing about tailgating is that you want one-handers. So you get you one of these 500ml - you got that in one hand. You got a brawt in the other hand. You know you’re just going back and forth. Take a little sip. Take a little bite of the bratwurst.

AM: Yup.

CHEF EJ: Perfect for a tailgate and overall, it's just a great company that I fell in love with once I did my research on it. I tasted some of the wines and felt that I could get behind the product and it's been a beautiful pairing. See what I did there?

AM: I caught what you did there! I Love the pairing.

CHEF EJ: It’s been a beautiful pairing ever since.

AM: So what tips do you have for people who are hosting? A lot of times we're so into creating that tailgate or that homegate that maybe we get lost in the kitchen as opposed to watching the game and hanging out with our friends. So what can we do to prep ourselves a little better?

CHEF EJ: So just like on the football field, it's all about preparation and execution. Like I said before, you want to focus on the food and the drink. So you want to keep it simple. So all of my recipes are really simple but I have these really good tricks and things to upgrade it so that you're not spending a lot of time. But then not only that, you take this Bota Box, it's already made for you. We're not spending time making the drinks. All you have to do is just twist it off and pour it. You don't have to worry about a corkscrew. So it's more time that you get to spend watching the game, hanging out with your friends and keeping it simple!

AM: Keeping it simple is always good! So we are in the thick of the football season right now. Who are you cheering for? Who do you predict is going to the Super Bowl?

CHEF EJ: You know, I keep getting this question over and over. I'm a huge football fan, right? My favorite team is the 49ers but we're not looking too good right now. We kind of had an up and down season so far just because of injuries, but this season has been very unique because it's so many teams that are good - that has have never been good.

AM: 100%

CHEF EJ: Detroit Lions are really good. In the last couple of years, I’m like, where did they come from? They've been terrible for so long! So now all of a sudden, they’re really good! So I think that the Detroit Lions have a great chance of making it to the Super Bowl. Baltimore Ravens have a great chance to make it to the Super Bowl. Of course, the Kansas City Chiefs. You also have Buffalo. The Buffalo Bills are really good! Let's not forget about the Vikings and how good they're doing right now. So, it's just so many teams that are just killing it, this season. I mean, I'm really excited because, you know, it's kind of like, in basketball you get tired of seeing the Golden State Warriors every year.

I want to see a new team this year kind of shine and so, that's why I'm excited about this season.

AM: Well, we just came off of covering the Food Network NYC Wine Food Festival over the past four days. So it's been a hectic few days. It’s always great seeing you on Outchef’d or the Christmas Cookie Challenge. Are there any upcoming programs that we should be keeping an eye out for from you?

CHEF EJ: Yeah, so actually the Christmas Cookie Challenge is going to start up in a in a couple weeks now because believe it or not, we are getting into the holiday season. I can't believe that!

AM: I know right, this is the season!

CHEF EJ: I know! I also saw in a shopping strip that they had Christmas lights out a couple of days ago!

AM: I saw a Christmas commercial last night and heard Christmas music and I'm like, wait that's too soon! You at least have to wait until Halloween is over!

CHEF EJ: So that'll be coming out in a couple of weeks and, you know it’s the holiday time once Christmas Cookie Challenge comes on! We’re going into our 8th season. So once that starts to play that's when I know it's it's the holiday time!

AM: Are there other projects you have going on outside of TV that you would like for us to know about?

CHEF EJ: I mean, I stay busy. I have two young kids. I'm always busy. I woke up in the middle of the night and I was like, you know what? I'm ready to write my second cookbook.

AM: Alright now!

CHEF EJ: I'm gonna start working on my second cookbook and maybe Homegate Like a Pro 2.0, you know what I mean?

AM: For sure!

CHEF EJ: So maybe I will have a whole section in there with wine pairings. I don’t know.

AM: Nice, we’re here for the elevation!

IG @chefeddiejackson

PHOTOGRAPHY COURTESY | PG 55 Food Network/Christmas Cookie Challenge | PG 56 Outchef'd | PG 58 Bota Box |

Read the OCT ISSUE #106 of Athleisure Mag and see YOUR NEXT HOMEGATE | Chef Eddie Jackson in mag,

THE ART OF THE SNACK | HYUN + THE HYUN

We kicked off a fantastic 4 day period of culinary must haves at the Food Network New York City Wine Festival and the night before these activities, we made our way to HYUN. Owned and founded by Jae Kim, this upscale Korean barbecue restaurant located in Koreatown will definitely take your love and appreciation to Wagyu to the next level!

It's an experience that's not to be missed with each table having electric grills as meats are made in front of you. We enjoyed sitting in one of their private dining booths. It's also fun to share your dishes with your party. We wanted to know more about HYUN as well as THE HYUN which it also owns, the first butcher shop in the US that sells Wagyu beef! We caught up with Jae himself to find out more!

ATHLEISURE MAG: Before we delve into HYUN, can you tell us about being the founder, your background, what led you to creating the restaurant and what the ethos is behind this eatery.

JAE KIM: I moved to New York City, from Korea, around seven years ago to complete my doctoral degree. When I became homesick for my native cuisine, the idea of HYUN was born, a place to showcase my homeland’s traditional, time-honed Korean flavors.

AM: What can guests expect when they come to HYUN when they're dining with friends and family in terms of the ambiance/decor of the restaurant?

JK: HYUN features a minimalist Japanese Zen design. The front room has sizeable black barbecue tables accented with slate grey booths and beyond the main dining room, there are four private dining booths, each seats up to four, and one larger space seats up to eight. Slatted wooden doors then enclose each for a more immersive and exclusive dining experience.

As part of the restaurant experience, guests are assigned a personalized server that provides one-on-one service

AM: We're looking forward to our upcoming Media Tasting at HYUN and we know that we will enjoy the HYUN-makase. Can you tell us about this?

JK: I have streamlined the HYUN-makase, to a new three-course barbeque tasting menu of wagyu beef cuts priced at $159 per person.

The HYUN-makase features 12 daily cuts of beef from my proprietary wagyu butcher shop, THE HYUN Premium Butcher Shop, including: short rib, known for its juiciness; chuck short rib and tri rib, aromatic and beefy in flavor; ribeye, prime-cut that is rich and buttery; striploin, prized for its balance of tender Japanese wagyu beef protein and aroma of beef marbling; filet mignon, prime-cut known for its tenderness; rib caps, rich in intramuscular fat and marbling; ribeye cap, tender and delicate texture; chuck flap and flap tail, intensely beefy flavor; and two premium cuts, culotte and culotte body, deep in color and flavorful in texture. The selection changes daily depending on meat cut availability each day. Each cut is then flawlessly presented on a bamboo Hinoki tray, prepared, cut, and cooked by the server.

They are followed by the next course of Marinated Wagyu (portioned based on party size), short rib with a 48-hour marination consisting of Korean seasoning, sugar, honey, Korean apples and pears, served with grilled onions. Guests can indulge in an encore course of three of the customer’s favorite cuts.

AM: What are the sauces and salts that can be paired with our Wagyu as we enjoy our meal?

JK: HYUN offers a selection of house-made salts to accompany the Wagyu, such as: truffle, cabernet, or wasabi-flavored salt, as well as Ssamjang, a red chili paste sauce.

AM: To enhance our mains, what are 3 sides that you suggest?

JK: I recommend the Sot-bap, pot-cooked rice topped with sea urchin (Uni) and fresh truffle; South Korean Imsil cheese great for cooking on the grill; Uni, fresh sea urchin from Hokkaido, Japan, served atop either rib eye or tenderloin and Gamtae seaweed from Korea; Naeng-Myun, Arrowroot noodles in cold wagyu broth with pickled radish and assorted vegetables.

AM: What are 3 cocktails that you think we should consider trying to enjoy with our dinner?

JK: I recommend our Signature Cocktails which feature the Bori Highball, Toki Whisky, Korean barely tea and soda; and From Jeju, Hendrick’s Gin, Korean tangerine tea and hallabong. Non-alcoholic beverages: Hallabog-Ade, preserved hallabong, citrus and soda

AM: What are 3 desserts that you suggest that we can share with friends and family?

JK: Our dessert menu concludes the luxurious meal with Bingsu, a green-tea-flavored Korean shaved ice dessert; Hojicha Ice Cream, a house-made roasted green-tea-flavored ice cream; and house-made Shiso Sorbet.

AM: We are firmly in the fall and looking forward to the long holiday season up ahead. Are there any specials, offers, or events such as NYE coming up that you would like for our readers to know about as they plan ahead?

JK: We offer a premium gift set package of wagyu at our butcher shop, THE HYUN. This is perfect for gifting this holiday season. We plan to use this for various promotions, and we are considering various options/events depending on the characteristics of each holiday, so stay tuned for more details.

AM: Tell us about THE HYUN, the first premium Japanese Wagyu Butcher Shop in the US that is located in Gramercy Park.

JK: THE HYUN Premium Butcher Shop is the first premium Japanese Wagyu butcher to import prized whole boneless cattle and butcher on-site. The first floor is a retail shop with three refrigerated glass cases showcasing over 50 premium A-5 Wagyu beef cuts. All cuts are carefully labeled and beautifully packaged. Each cut comes with a step-by-step cooking guide, custom designed insulated bag, and linen covered ice packs. Below the shop is a 2,000-square-foot space that houses the wholesale butchering operation. This area features state-of-the-art freezers for storing cattle and dedicated butcher stalls where the wagyu beef experts skillfully butcher and package the meat using their proprietary vacuum packing system. This innovative packaging allows the steaks to remain refrigerated for up to three weeks after shipping.

AM: Tell us about the design and aesthetic of this shop.

JK: Nestled in the heart of Gramercy Park, the shop is a testament to Japan’s minimalist aesthetic. Its design, reminiscent of a luxury atelier, perfectly blends elegance and functionality. Two stone cubes at the entrance resemble butcher blocks, with long, cleverly designed refrigerated glass cases showcasing over 50 premium A-5 Wagyu beef cuts. All cuts are carefully labeled, beautifully packaged, and vacuumed sealed using THE HYUN’s exclusive vacuum seal for freshness.

AM: In terms of of the premium Wagyu that is offered at THE HYUN, can you tell us anything about how you source the offerings that come from the prefecture which are made available here whether you're walking in the shop or receiving a shipment?

JK: The Beef Cut selections: I collaborate closely with cattle farmers from various Japanese prefectures, such a Hokkaido and Kagoshima. Each month, a new region is featured. This rotating partnership ensures that Jae can offer the highest quality products to his clientele at the most approachable price points.

Top primal and secondary cuts are sold in ½ pound portions priced at $38.00 to $68.00. The full menu can be viewed here.

AM: With the holiday season coming up and people thinking about their gifting options, can you tell us about the packaging which we hear is beautiful and is perfect for a busy shopping season ahead!

JK: At the heart of the shop, on an elegant extended counter, is THE HYUN Collection. Here, customers transform from shoppers to curators of their culinary experiences for gifting. They can handpick their favorite cuts, and which are then placed in wooden box sets of three or six, then beautifully wrapped in Bojagi—a traditional Korean gift wrapping using colorful silk fabrics—and embellished with decorative tassels. This creates the perfect gift for any occasion.

AM: For those living in the city, are they able to have same day delivery?

JK: Yes, same day local delivery is available via the website, Uber Eats, Instacart, and Mercato, with national overnight shipping coming soon.

IG @hyun_nyc

PHOTOGRAPHY COURTESY | HYUN

Read the OCT ISSUE #106 of Athleisure Mag and see THE ART OF THE SNACK | HYUN + THE HYUN in mag.

FALL STAYCATION | THE MARMARA PARK AVENUE

We love when we hit the Fall and one of the reasons in addition to football and the start of basketball season is that there are so many activities that take place and it always gets us thinking about a proper Fall Staycation! Since we covered the Food Network NYC Wine Food Festival presented by Invesco QQQ as well as New York Comic Con, we partnered with The Marmara Park Avenue hotel to stay for a few nights!

In addition to being blown away by our epic 2 level suite, we loved that we were in the thick of Midtown East and were able to navigate everywhere we needed to go while being able to relax in style and to enjoy premium luxurious amenities. We wanted to share more about this hotel and took a few moments with Mina Isa, Executive Assistant to the COO of this property to find out more about the portfolio of hotels by The Marmara and to delve into why this hotel will definitely be on our list for a future visit and should be for you whether you're planning a staycation, a night out, a vacation, or organizing a business meeting for your company!

We stayed in room 1801 and loved not only the views of the Empire State Building as well as the Chrysler Building, but also having 2 floors, as well as the stunning space which we enjoyed relaxing in. Can you tell us what room we stayed in in terms of the above categories and provide more details about this?

ATHLEISURE MAG: Can you tell us a bit about The Marmara as a hotel group as you have locations around the world. What is the ethos of the properties that you have?

MINA ISA: The Marmara Group besides, The Marmara Park Avenue, owns three full service hotels in Istanbul along with a historical venue on the Bosphorus, Esma Sultan, one high end luxury resort in Bodrum and another five star hotel in Antalya. Marmara group operates each of its hotels with a unique signature under a core experience concept. Each property maintains its individual identity while incorporating the Marmara standard of excellence and service within a comfortable welcoming environment invoking a home like atmosphere. While most of the hotels competes with third parties owners and managed by branded management companies, The Marmara prides itself on providing a superior level of service with the pride of a true owner operator.

AM: We had the pleasure of attending your Derby party earlier this year and we enjoyed staying in your suite during the Food Network NYC Wine Food Festival. When did The Marmara Park Avenue hotel open?

MI: The soft opening was in August 2016 . It took us quite some time to settle in so we consider 2017 our first year.

AM: Tell us about the design of this boutique hotel. The lobby is upscale and yet has cozy elements with pieces that are included that have an intimate vibe as well. We'd love to know about the thoughts behind the design as well as about the designer, Joe Ginsberg.

MI: The Marmara Park Avenue, a 128-key artisanal boutique hotel in the heart of Manhattan, is one of the most recent projects by designer Joe Ginsberg. All of the distinct architectural components and sculptural focal points in the Marmara Park Avenue hotel amass influences and techniques from the past, reimagined in a contemporary style, combining historic details with chic elegance. The lobby’s artisanal features are handcrafted and fabricated by the designer and his team.

EXTERIOR

The facade of The Marmara Park Avenue is clad in black riveted iron creating an industrial, yet elegant entrance in contrast to the illustrious brighter lobby.

ENTRANCE

The main lobby is accessed through a jewel-box atrium, consisting of a blackened steel frame featuring 700 panes of prismatic, faceted glass and a paved walkway, the concept of bringing the outside in. This conservatory serves as an intimate and tranquil oasis, bringing the outdoors inside. The atrium is lit by a cast-bronze and hand blown glass pendant light, its design mimicking the atrium. A hand forged bronze diamond patterned door, consisting of 750 individual panels opens into the lobby.

CONCIERGE

Upon arrival, the hotel guests are greeted at a monolithic pair of sculptural, cast limestone concierge desks, each weighing 900lbs. The custom bronze detail of the single leg evokes a pirates “peg” leg.

The seamless concrete floor is punctuated by an inlaid brass motive pattern throughout the lobby, the original design inspired by Kings and Queens.

MAIN LOBBY

A curvaceous, mirrored, stainless steel column fireplace takes center stage separating the lounge from the bar. This massive “glam” sculpture is supported by the demure nature of its surrounds. The suspended abacus is designed for interaction, its’ tactile bird shaped beads invite you to spin and play. Other carved woodland creatures beside the fireplace bring a playful sense of nature and whimsy to the space. All were hand carved and dipped in concrete and buried in the woods for 6 months, giving them life to take flight. Seven applications of seamless Carrera marble and limestone, burnished to a high gloss, cover the walls. A limestone relief wall clock sports custom bronze hands. The basket weave patterned, lime-etched reclaimed wood ceiling adds a warm, rustic tone in contrast to the cool, polished nature of the lobby.

LIBRARY

The rich walnut bookshelves in the library offer a grand sense of “Totem” while reading in this quiet space and relaxing at the monolithic fireplace. Guests can contemplate the relief pattern on the large fireplace wall, which reinterprets the story of extraterrestrial travel in a contemporary way. A diminutive, hand-carved owl watches over you from its prudent perch.

LOBBY FURNISHINGS

Gem-toned accents and rich textures add tactile contrast against a neutral palette in the lobby. Neoclassical inspired sofas line the front wall in a refined yet relaxed aesthetic. The hand-beaded linen drapes feature a custom embroidered bird pattern border. The lush and inviting embroidered quilted banquette in the bar area is upholstered in a quilted leather, inspired by the Matador’ Bullfighter costume. A lit stone water feature functions as a central accent table, reiterating the tranquil natural essence of the grand lobby. Original artwork, Don’t Forget Your Umbrella, by Joe Ginsberg is featured in the lobby.

The seamless cast glass side tables, wooden ottomans, low benches, metal barstools and coffee table were all custom designed and handmade by the designer and his team. The prismatic kaleidoscope glass pattern on the two-tiered oval coffee table creates a conversation piece. The barstool design refers back to a traditional era in New York hospitality, while the glass side tables add a contemporary feel.

WINE BAR

Glass vessels were hand-blown as homage to the Marmara Vineyard conveying Mediterranean charm. The illuminated silver glass walls at the wine bar reflect light in contrast to the dark walnut used in the bar. The custom brass ribbon pendant over the bar spans 10 feet and suspends as an architectural halo over the bar.

The hallways on the ground level features monochromatic lacquer panels, concealed storage, and custom brass sliding doors with bronze hued glass. Four distinctive jewel toned glass public restrooms are concealed behind lacquered panels. Antique mirrored ceilings create height and illusion throughout the corridors, elevator foyer and business center.

ELEVATORS AND CORIDOR

The acid-etched, blackened steel plaid panels of the elevator interiors are Burberry inspired. The wood veneer corridor panels are a contemporary nod to the Chrysler Building. The custom corridor carpet is an abstract rendition of the city streets. Dark and elegant corridors are lit by custom, hand-blown, glass pendant lights and laser cut steel room numbers identify rooms and suites.

GUEST SUITE LIVING ROOMS

Custom details are the focal points in the guestrooms. A photograph by Joe Ginsberg of the Third Avenue Bridge, restored in the past by the Marmara group owners, was used to create an intricate Mylar wall covering graphic in the guestroom entry foyers. Selected works from Joe Ginsberg’s fine art collection are featured in the suites. All rooms include custom, hand tufted rugs, inspired by original Joe Ginsberg watercolors.

GUEST SUITE BEDROOM

Joe Ginsberg’s classic style offers the creative atmosphere that hotel guests seek. The beds were designed exclusively for the hotel, with an upholstered base, velvet drawer inserts and attached custom side lamps. On the floor, a lattice wall-to-wall carpet complements the artisanal furnishings designed for the bedrooms.

GUEST SUITE BATHROOM

The marble details in the guest bathrooms make a floor to ceiling statement with the deco inspired geometric chevron pattern and the marble and polished stainless steel vanities. High-end fixtures were specified in a polished nickel finish. Open linen closets in dark wood with antique mirror backing add refined style while providing additional storage.

LUXURY PENTHOUSE

A luxurious palette of grays and neutrals bring understated elegance into the penthouse quarters with modern furnishings, traditional accents and contemporary fine art.

Expansive glass and Scavolini kitchens, uniquely designed stone baths, travertine floors in living rooms and terraces with sweeping city views make the penthouses at The Marmara Park Avenue the place to be.

AM: Tell us about the Tuti Lounge and Bar as we know it serves Breakfast, Lunch, and Dinner.

MI: The main food and beverage outlets in all the other Marmara Hotels’ are called “Tuti” so we also use that cute name for ours.

AM: We enjoyed attending your Derby party earlier this year which was held at the Balcon Rooftop Bar. Tell us about this space and what are 3 Fall oriented cocktails that you suggest that we should enjoy while there?

MI: The rooftop is closed for the season – will reopen in May.

3 cocktails that you cold enjoy during the season: Paloma, Lola and Misunderstood

AM: One of the best parts about staying at a hotel is to enjoy the amenities that are available and your wellness portfolio is one worth noting. Tell us about the pool, your Turkish Hammam, and the gym!

MI: GYM

The gym is accessible with your room key 24 hours.

POOL

Size of saltwater pool – W10.66 x L45 x Deep 4feet

AM: For those looking for spa treatments, what do you offer and can they be in-room?

MI: Yes, we offer in-room massage service with charge of $20.

SPA MENU

Experience varieties such as Deep Tissue-, Sports, Swedish or Prenatal massage and receive the pampering you truly deserve. In-Room service is available when suitable.

• Deep Tissue Massage (60 minutes & 90 minutes)

• Aromatherapy Massage (60 minutes & 90 minutes)

• Traditional Hammam Ritual (45 minutes)

• Classic Swedish Massage (90 minutes)

• Prenatal Massage (60 minutes & 90 minutes)

• Sports Massage (60 minutes & 90 minutes)

AM: Tell us about your membership option. I assume that this is something that those who are visiting (but not staying at the hotel can do) or those who live in the city can use?

MI: MEMBERSHIP

Members of the Wellness Center at The Marmara Park Avenue have access to our indoor pool and other fitness facilities. Currently we offer a daily pass or a monthly membership.

DAY PASS $80

• Indoor pool daily between 7am - 9pm

• Use of the gym, experience shower

• Access to Turkish Hammam

• 10% discount on Tuti Lounge & Bar

MONTHLY MEMBERSHIP $275

• Indoor pool every day between 7am - 9pm

• Use of the gym, experience shower

• Access to Turkish Hammam

• Bringing a guest to the Wellness once a month

• 20% discount on Tuti Lounge & Bar

AM: Tell us about the hotel rooms that you have for guests who are staying on property as you have Rooms, Suites, Residences, and the Penthouse.

MI: During the programming of the building we wanted to keep the original layouts as much as possible thus many different sizes and different layout units. There are 3 Penthouses (the main entrance to them being on 18th floor) Each one has been decorated differently than each other and the rest of the other units.

Rooms & Suites are for short term stays with standard hotel room amenities such as minibar or kitchenette.

Residences are for stays for more than 30 days, they come with full kitchens- some even has kitchen islands and in room washer and dryer – like home away from home.

AM: Can you provide the options within the Residences and what kind of guests does this appeal to?

MI: The residences that we offer are the Junior Residence, Classic Residence, Deluxe Residence, Premium Residence, & Two Bedroom Residence. This mainly appeals to guests that need an accommodation for a few months as they are either, an intern in New York, visiting for medical reasons, their house is under construction/renovation, or if they are actors/actresses they would need a longterm accommodation until their show is doen shooting.

AM: What room amenities do you provide?

MI: AMENITIES

We have pillow top mattresses with 400 thread count and hypoallergenic bedding. Our suites with fully equipped kitchens have Fisher & Paykel appliances. Studio Suites have Wet Bars. Extended Stay accommodations have a washer/dryer. ADA Rooms are equipped with roll in showers with grab bars and tub seats. There are mobility-accessible doors with at least 32 inches of clear door width. Televisions have closed captioning for the hearing impaired. There are bathrobes in each room. Kid friendly suites are also available. iPads are in each room as well as desks with an electrical outlet. Individual Climate Control is also available. You'll find an iron and ironing board. All suites are non-smoking. Turn Down Service is available upon request and we are pet friendly. We have 120 AC, a cocktail lounge with light fare, a 24-hour front desk along with 24-hour security. There are banquet facilities, bell staff/porter, bilingual staff, and boarding pass print-outs available. You can enjoy a buffet breakfast, carryout breakfast, we have a business service area, child programs, children are welcome, complimentary newspaper in lobby, conference facilities, direct dial telephones, connecting rooms, communal bar area, and a concierge desk. We have a doctor on call, dry cleaning, a gym to exercise in, express check-in/express check-out, a family plan, elevators, we are fire safety compliant as well. You have access to free high speed internet, grocery shopping sevices that are available and full service housekeeping that is daily and weekly.

You can also enjoy hair dryers, handicap rooms, heated pools, indoor pools, laundry/valet service, lobby coffee service, massage services, kitchenettes, pet amenities are also availables, there are even pet-sitting services.

For our residences and lease guests - the residences are all fully furnished apartments, that provide full kitchens and washer & dryers. Aside from that, we offer 24/7 staff, once a week housekeeping, and room service from 7:00 AM – 11:30 PM. Access to the Wellness Center, featuring a subterranean pool, authentic Turkish Hammam, and 24/7 fitness center. 2 complimentary bottles of water, In-room Nespresso coffee and tea selection, Bathrobes and slippers, Enhanced Wi-Fi access for all your devices, Smart TV connectivity, In-room iPad, with access to nearly every amenity the room, hotel, and neighborhood can offer.

AM: For meeting spaces at this property, what can you tell us about this for those that may be looking to book a sales meeting, product/brand launch, or a party?

MI: In regards to meetings spaces, we offer two spaces referred to The Nook, & Lexington. Each of the spaces provide a distinct feel and functionality. The Nook can accommodate up to 8-10 guests, whereas Lexington can accommodate up to 25-28 guests (depending on the seating). We are able to provide a breakfast buffet, lunch buffet, coffee/snack break, or even a dinner buffet. We also have an audio-visual packaging where our on-site IT manager and team is available to assist with any presentation set-up required for the next meeting or event. Capabilities include microphones, video recording, built in monitors, speakers, and PowerPoint Presentations. For meetings we have a total of 926 square feet of space to accommodate a request. We have hosted multiple meetings in our spaces when it comes to corporate private meetings, tradeshows, and delegations during UNGA. In regards to events, we are able to host private events in our Balcon Rooftop (open seasonally), and our Tuti Bar & Lounge. These spaces are mainly used for cocktail reception style parties where we provide an open bar package, with passed hors d'oeuvres.Our premium liquor & cocktails from our bartenders with passed hors d'oeuvres from our world class chef will set the scene for your event. Our staff is dedicated to the guest’s total comfort and convenience. We provide 1,000 square feet per event space. We have hosted multiple engagement parties, tradeshows, and private corporate events in our event spaces.

AM: We love how accessible this hotel is as you can comfortable walk to Midtown, the 6 train is nearby to make it easy to go uptown and downtown. What can you tell us about this neighborhood?

MI: You can see everything close by on our site at Explore New York City.

AM: What are 3 things that you suggest that guests who are visiting out of town on vacation can do that are near the hotel?

MI: I recommend our guests explore our website, where they can discover more about our offerings and even check out a map of New York - atNeighborhoods To Explore and Best Things To Do.

AM: For those that are here on business, what are 3 things that they can enjoy?

MI: The first thing they can definitely enjoy is our complimentary Apple computers available in our Lobby Lounge. They also can enjoy our high speed WiFi and can provide a complimentary usage of one of our meeting spaces. Lastly, after a long day of conducting business, step inside to our Turkish Hammam and fully immerse in the relaxing heated marble room.

AM: For those who are here for a staycation, what are 3 things that you suggest that can be enjoyed in the neighborhood?

MI: Our blog articles are a great resource for those looking to explore and learn about New York and its neighborhoods, including dining, parks, museums, and more at Quick Trips and Free Things to Do.

AM: Thinking ahead to the Holiday season, are there any special events that are coming up that we should know about?

MI: We do special offers during the holiday season.

Autumn in the City invites you to experience the stunning fall foliage of New York City with our Fall Getaway Package. Enjoy discounts of up to 30% off your stay—save 20% for three nights, 25% for four nights, and 30% for five or more nights. Relax with a late checkout at 1:00 PM and consider a suite upgrade for an additional 10% off. Book now through November 15, 2024, for stays until February 28, 2025.

Romance in the City is the perfect package for couples looking to reconnect in the heart of New York. Indulge in a spacious one-bedroom suite with stunning city views and choose between a daily continental breakfast or a relaxing 30-minute Turkish hamam experience. Arrive to a complimentary bottle of champagne and chocolate-covered strawberries, and enjoy the luxury of a late checkout at 1:00 PM. Book your romantic getaway today and create unforgettable memories.

Celebrate New Year's Eve with A Night to Remember, our exclusive package featuring luxurious accommodations with guaranteed views of the Empire State Building. Enjoy festive amenities, including a selection of Christmas cookies and a bottle of champagne, along with a beautifully decorated in-room Christmas tree. Book by December 1, 2024, for stays between December 15, 2024, and January 2, 2025, as availability is limited.

Escape the everyday with our Weekend Retreat package, offering a luxurious two-night stay at The Marmara Park Avenue. Enjoy complimentary parking for stays that include Sunday, makign it the perfect opportunity to unwind and relax. Available every weekend in November, this getaway is calling your name!

IG @marmaranyc

PHOTOS COURTESY | The Marmara Park Ave

Read the OCT ISSUE #106 of Athleisure Mag and see FALL STAYCATION | The Marmara Park Avenue in mag.

COME AS YOU ARE | HOLLY GRAHAM

It's always fun when we attend events as we get the chance to see people and brands that we're aware of as well as those that are new to us! It's even better when you meet someone and do a quick IG search and realize that they're a badass! That's what we found out during Bar Convent Brooklyn at one of the events we attended when we met Bartender and founder of Tokyo Confidential, Holly Graham! She participated in a challenge where we enjoyed sampling her cocktails and we learned that her bar is in Tokyo! Fast forward to a few weeks ago and we reconnected. We wanted to know more about her mixology background, why she created Tokyo Confidential, and what we can expect when we want to have a great night out!

ATHLEISURE MAG: We had the pleasure to watch you rock it during Bar Convent Brooklyn in the battle of gin and bourbon at Hawksmoor which is how we became aware of Tokyo Confidential! Tell us about the founders of Tokyo Confidential and about their background, where they trained etc prior to coming to Tokyo Confidential.

HOLLY GRAHAM: Glad you were able to make it down for that event - definitely a fun one! Before Tokyo Confidential, which is my first bar concept, I had worked in all different facets of the industry. I’ve worked in hospitality on and off throughout my life, starting off running plates in a London greasy spoon aged 13 and bartending while at university. I started really getting into the spirits and cocktail world when I took the role of Food and Drink Editor at Time Out Hong Kong. As I discovered more about the industry through my writing, I realized how much more I could learn by stepping behind the bar and started working at The Old Man Hong Kong which took the number one spot on Asia’s 50 Best Bars 2019. I then went on to serve as Managing Editor of DRINK Magazine, Asia's leading bar industry platform, and wrote a book called Cocktails of Asia, which shares the recipes, stories and history behind the cocktails, bars and people that define the region.

I’ve always prided myself on being a well-rounded cocktail and spirits expert, and currently sit on the Spirited Awards committee for Tales of the Cocktail, and previously served on Tales’ education committee for four years, as well as judging several renowned spirit and cocktail competitions.

AM: What led to the creation of Tokyo Confidential and when did it open?

HG: While I was still living in Hong Kong, I was approached by my now business partner about the possibility of opening a bar in Tokyo and I jumped at the opportunity. I was raised on classic Godzilla movies and have travelled to Japan a fair bit over the last decade, so I’ve really fallen in love with the country and was excited for the opportunity to really immerse myself in the scene here. We officially opened in October 2023.

AM: What is the meaning behind the name?

HG: The name was mostly inspired by Tokyo Tower, the iconic landmark on full display from the bar’s balcony and rooftop space, which has served as a beacon of communication for the city. It just came to me in a eureka moment and stuck. We were discussing the idea of wanting to be unlike the quieter style of Japanese cocktail bar and wanting to lean into a more hedonistic, convivial space. This evoked the idea of people being their true selves when they’re in our bar and a “what happens at Tokyo Confidential stays at Tokyo Confidential” atmosphere, so the name just felt fitting. We wanted to offer somewhere people could feel safe and comfortable to connect and communicate with old friends, new friends and our team. Our tagline is pull up, fess up, a nod to the idea that guests can share their secrets and let loose without worries about the outside world.

AM: You have been recognized as well as won awards! What are you the most proud of?

HG: Every single award we have won and will potentially win is equally important. I’m proud of all of them because they’re a testament to the team’s hard work and dedication to hospitality. Sometimes it’s really hard to see the wood from the trees when you’re in the thick of it, and these moments are beacons that light the way, especially in darker times when you question if it’s worth it.

AM: What is the ambiance of Tokyo Confidential?

HG: As mentioned before, “what happens at Tokyo Confidential stays at Tokyo Confidential” is what we’re going for. We’re a bit louder and rowdier than your average cocktail bar in Tokyo, but we still keep the vibes immaculate while having fun. We’ve always strived to create the atmosphere of a house party – that intimate but casual feeling with a very eclectic playlist. Most importantly, we’re friendly and welcoming to all people from all walks of life. Come as you are.

AM: Tell us about the space as it seems cozy and you have an amazing view and outdoor space as well!

HG: I always say that Tokyo Confidential would have been exactly the same whether it was in a basement or without our view. This isn’t to do our view a disservice, but it isn’t what we’re hinging our bets on. My business partner had already found the space and we’re very grateful that we have this bonus bolt of commanding orange and white which is without a doubt the most iconic structure in Tokyo, but the interior would’ve worked anywhere, and that’s what’s important. We often call ourselves a “house of high contrast” - the aesthetics of our interior space are traditionally Japanese with sleek wood, punctuated with pops of colour and character through art and other trinkets such as my personal lucky cat collection. Our most striking feature is our reverse horseshoe shaped bar top, which invites communication by having no barriers and allowing guests to sit either side and alongside each other, while remaining eye level with the bar station, allowing them to watch the bartenders at work. We wanted to remove that feeling of a barrier between staff and the guests and this shape allows that, channelling energy to the main bar station. The bar is also cut from 300 year old reclaimed Tori gate wood, which just gives the space a warm energy, contrasted with downright silly shit, like our custom made giant Godzilla drink dispenser.

AM: We love Tokyo and have had a few fun nights out there - what district is it in?

HG: TC is in Azabujuban, and the Azabu neighbourhood itself has some fantastic spots like Bar Qwang, Ferri’s and El Fujiyama, and very close to Roppongi which is popular for a night out. It’s a good mix of residential and commercial with shops, restaurants and bars.

AM: If we were coming over with friends, what are 3 cocktails that you suggest?

HG: Sayonara Mr Spalding – a spicy strawberry boulevardier served out of a 3D printed baseball for the taste and theatre of the presentation. The Glizztini is another sure-fire win for presentation and amazing taste – we actually made a Martini taste like a hotdog and I may be biassed but it’s VERY good. The Katsuo Isono is a must for its refreshing profile and a blend of some great Japanese ingredients.

AM: Can you tell us about your sake and beer selections?

HG: Beer isn’t a big focus of ours, however my head bartender Waka and I are currently working with a brewery to create our own sake blend and will be installing sake dispensers with custom sake cups in the venue later in the year. We’re also selecting a few other sakes from the brewery so will definitely be expanding our collection.

AM: In terms of pairing a drink with a few bites, what are 3 dishes that you suggest that we can share?

HG: Well we serve hotdogs and have a hot dog inspired Martini dubbed the Glizztini so that’s a match made in heaven. Also our addictive popcorn pairs perfectly with our other food inspired cocktail Karagarita – a fried chicken flavoured Margarita twist.

AM: As the holiday season will be upon us, are there any events that we should know about - especially NYE?

HG: We’ll be throwing our first Halloween party “Dead Disco” on 31st October with disco tunes and Waka’s tattoo artist friend painting faces for the occasion. On November 14th we’ll be celebrating our one year anniversary with our dear friend Lorenzo Antinori of Bar Leone, who recently smashed records by being the first ever bar in the history of 50 Best Bars to debut at number one, where they took the top spot on Asia’s 50 Best Bars 2024. We’ll be doing a full takeover with Leone food, tunes, vibes…everything. As for NYE, last year we’d only been open just under 3 months so kept it casual; house party vibes, pulled the chairs out, free flow in solo cups and disco tunes (again, we love a bit of disco for special events!) so will probably keep it casual and come as you are!

IG @hollygrahamdrinks

@tokyoconfidentialbar

PHOTOGRAPHY CREDITS | Tokyo Confidential

Read the OCT ISSUE #106 of Athleisure Mag and see COME AS YOU ARE | Holly Graham in mag.

ATHLEISURE LIST | CEDROS

Cedros is a diverse group of individuals who share a common background of growing up abroad, with many of them having spent significant time in the US. This international upbringing has shaped their unique perspective and fostered their passion for both food and exceptional hospitality. Fluent in both Japanese and English, it allows them to seamlessly connect with a wide range of guests. United by a shared dedication to delivering the highest level of service, they strive to create memorable dining experiences that reflect their commitment to quality and care.

Their journey back to Tokyo after growing up in San Francisco was driven by a desire to reconnect with their roots and to immerse themselves in the food culture of Japan. Beyond the ingredients and techniques, the dedication and passion that people have in tTokyo, felt like the perfect place for them to grow, evolve, and challenge themselves in the ever-evolving culinary landscape. It’s here that they found a new home, and a community that shares their love for exceptional cuisine and service.

Cedros has a Californian vibe, where vintage skateboards and custom décor create a unique atmosphere. A standout feature is a stunning tuna sculpture, meticulously crafted from metal scraps by a local Japanese artist, adding a touch of artistry to the room. The walls, painted in soothing seafoam green, are complemented by exposed brick and carefully placed tiles, enhancing the maritime-inspired theme. An eye-catching hand-painted octopus graces one of the brick walls, while antique maritime treasures are thoughtfully scattered throughout the restaurant, completing the relaxed coastal feel.

They offer two distinct seasonal tasting menus: The Petite, featuring five expertly crafted courses, and The Signature, showcasing seven courses for a more immersive experience. Each menu is thoughtfully curated to highlight the finest fish and produce that Japan has to offer, ensuring a fresh and authentic culinary journey. Their course selections evolve almost daily, adapting to the freshest ingredients available at the market, allowing them to consistently serve the best of the season with every visit.

3 cocktails we suggest are the Wasabi Gin Tonic, Yuzu Vodka Lime Soda, and the classic Japanese Whisky Highball. Their cocktail program is inspired by Japanese flavors, perfectly complementing our cuisine. Three standout cocktails that pair exceptionally well with our dishes are the Wasabi Gin Tonic, Yuzu Vodka Lime Soda, and the classic Japanese Whisky Highball. Each drink is thoughtfully crafted to enhance the dining experience with a unique blend of refreshing and bold flavors.

CEDROS

Japan, 150-0021 Tokyo, Shibuya City, Ebisunishi, 1 Chome−32−3

cedros.jp

IG @cedrostokyo

PHOTO CREDIT | Cedros

Read the OCT ISSUE #106 of Athleisure Mag and see ATHLEISURE LIST | Cedros in mag.

BINGELY BOOKS

BANCHAN: 60 KOREAN AMERICAN RECIPES FOR DELICIOUS SHAREABLE DISHES

Chronic Books

Caroline Choe

We enjoy a number of dishes and when you're able to make them at home, you can create your own feast! In Banchan: 60 Korean American Recipes for Delicious Shareable Sides, we know that all of our favorite bites will be in this book! Caroline Choe includes recipes that include Smoky Gochujang Chicken Salad, Hobakjeon (Zucchini Pancakes), and Pa Muchim (Shaved Onion Salad). Of course, you can never have too much Kimchi! We can't wait to try Kimchi Mac & Cheese or even her Creamy Kimchi Bacon Dip!

This book will let you know how to make Modern Korean dishes while learning about the backstory about them from a first-generation experience!

LIFE'S TOO SHORT TO STUFF A MUSHROOM

Carnival

Prue Leith

We have enjoyed watching Prue Leith a South African restaurateur, TV Presenter/Broadcaster, cookbook author, novelist and Co-Host/Judge of The Great British Baking Show! She knows her flavors, can tell you about a composition of a dish, and it's great to see when she is taken by surprise when the bakers on the show put ingredients together in an unexpected way.

In Life's Too Short to Stuff A Mushroom: Really Good Food Without the Fuss, she breaks down her recipes for those new to cooking, home cooks, and those that are advanced. We're interested in making her Chicory, Pear Hazelnut and Goat's Cheese Salad; Gunpowder Steak with Coriander Chutney, and Herbed Salmon Parcels.

Without a doubt, there are a number of items that we can make when it comes to the change in weather that's upon us! We'll defintiely find a number of dishes to shake up what we make in our rotation.

HOKUSAI

Taschen

Andreas Marks

Hokusai is noted to have painted his first picture at the age of 6 and when he dies at the age of 89, he has his designs for illustrated books which was published posthumously. In Hokusai, this edition spans that artists' creative sphases! It even includes 1,300 designs that were made in the final years under the name Manji.

Known as Japan's most famous artist, Hokisai is known as a recognized figure of the Edo period.

This coffee table book is one that you will want to enjoy flipping though with the beautiful artwork! It's a conversation piece that those who come by to visit can also enjoy.

Read the OCT ISSUE #106 of Athleisure Mag and see BINGELY BOOKS in mag.

9CH3F ROUTIN3S | CHEF EDDIE JACKSON

Read the OCT ISSUE #106 of Athleisure Mag and see 9CH3FS ROUTIN3S | Chef Eddie Jackson in mag.

THE 9LIST 9M3NU

Read the OCT ISSUE #106 of Athleisure Mag and see THE 9LIST 9M3NU in mag.

FAITH, FAMILY, FOOD CHEF AARTI SEQUEIRA

This month, We're making the transition from the Summer to the Fall. We're thinking about all the things that this season is perfect for from still being able to enjoy being outdoors with a few layers, the crispness that begins to encompass the air, a number of fun festivals, apple/pumpkin picking, and so much more! The last few months have involved being out and about with friends and family, and of course the upcoming holiday season.

This sense of community and coming together with food is something that Chef Aarti Sequeira embodies. We've had the pleasure of interviewing her in our NOV ISSUE #71 a few years ago when her My Family Recipe Journal was released. At that time we talked about how she came to food, being a chef, Food Network's Halloween Wars, and more.

This month, we caught up with her to talk about her latest cookbook that came out last year - UNWIND: A Devotional Cookbook For The Harried and Hungry, food festivals that she is participated in and why she likes being involved, hosting Halloween Wars, why she likes being part of the Food Network family and more!

ATHLEISURE MAG: It was so great chatting with you a few years ago where we talked about how you got into food, your food journey and everything that led up to the Family Recipe Journal that you dropped as at that time, you were a few days out from dropping that book!

So before we talk about things that have gone on since that book and things that are coming up, we’d love to know if you remember the dish that you had that made you first fall in love with food?

CHEF AARTI SEQUEIRA: Oh wow! I mean, I don't remember doing this because I was just a baby but my mum, my most vivid memory of me with food is that she would be making dinner and she would just you know pick me up and put me on the counter next to her chopping board and she would just be slicing onions, garlic and ginger and she'd look away for a second. And you know, with my little like you know how babies don't have like knuckles, right?

AM: Right!

CHEF AS: They just have dimples. It’s just those teeny, tiny dimples in a fist and I'd grab the onions and I was just shoving them in my mouth!

AM: Oh!

CHEF AS: She couldn't, she couldn't believe it and I liked it! It’s ironic because I hate raw onions now.

AM: Right!

CHEF AS: But I loved it back then, and I think that, you know, just from then on that the kitchen is just always where I've wanted to be and there's always been food in my mouth haha.

AM: Which is a good thing! I feel like if people were less hangry, that things might be better!

CHEF AS: Well that is true!

AM: Well, when we last chatted you were like a couple of days out actually from the My Family Recipe Journal, but since that conversation in talking with you, you also have released UNWIND: A Devotional Cookbook For The Harried and Hungry. Can you tell us a bit about the book, why you wanted to create it, and what can we expect when we're reading this?

CHEF AS: Yeah, I really created it for people like me and maybe people who are not like me, but anyone who experiences that sort of 4:30pm/5:30pm salt in the wound?

AM: Yes!

CHEF AS: You’ve had a full day and you've been all things to all people and then you’re like, “and now I’ve got to make dinner?”

AM: Right!

CHEF AS: Are you kidding? And it feels you know, it’s the last thing usually between you and bed.

AM: Yeah.

CHEF AS: Haha or you and crappy television, you know what I mean?

AM: Exactly!

CHEF AS: It’s the last hump that you have to get over. And I just found myself taking this thing that had once been my joy and once been my Sanctuary and starting to resent. It was like I started to phone it in and that's not right because you know, I have children now!

AM: Right!

CHEF AS: I didn't want to be giving them or serving them resentment at the dinner table.

AM: Of course!

CHEF AS: So, one of the things that I remembered is that there was this woman that owned an Indian grocery store in LA. and when I had to talked to her about cooking, she had mentioned that she had always prayed before she cooked and that was such a light bulb moment for me! She's Hindu, and I'm Christian. and I just remember going, well if she's doing it - why am I not doing it, you know?

AM: Mmm

CHEF AS: So I did start praying before I cooked and I just found that it opened up a passageway, like a spiritual passageway that took this very mundane chore. This thing that I resented and helped me see it as a moment of sacred connection and it redeemed it, right? And what I found was that in what started off like, "oh Lord, please let this dish turn out right or okay,” you know what I mean? Or let the kids like it or not have anything fall on floor – turned into…

“You know, one of the reasons I'm really upset right now, Jesus is that I'm really feeling discouraged that I didn't get that job that I wanted.”

AM: Right.

CHEF AS: Or, “I'm really scared about this thing that's happening in my family or any number of things.” And so, while I was cooking, that's when that conversation was happening. And I found that there was so much healing.

AM: Yup.

CHEF AS: That healing that was happening through that whole process was amazing. And I was like, well, if it works for me, I would like to be the sort of guide that says, “hey guys, this can work for you too.” This can be a moment, a half hour, 45 minutes in the day, where okay, maybe you didn't have your quiet time today, or maybe you did, and you need another one. This can be It. And I think the lesson that I learned from that is that, you mentioned it! You know, so often when we're walking into the kitchen at that hour, we are tired and we are hungry and we are hangry. And that's when quite often we are in that space. So, if we can get into the practice of turning our eyes towards heaven, when we are at our worst in the kitchen, then we will do that when we are at our worst in the car, in a meeting, doing laundry, talking to someone that's very triggering.

AM: Oh yes!

CHEF AS: All of this stuff, it just builds up muscle in us. So, I now have learned after that experience and after writing UNWIND that how you show up in the kitchen and how you come out of that kitchen, is great practice for how you show up and leave every situation in your life.

AM: That really resonates because a lot of times when there's projects being worked on whether it's a series of business meetings or calls I need to make I'll do a prayer before.

CHEF AS: Yes!

AM: It could be a project or anything I’m doing where I need that reset, it allows my mind to take a pause a beat and then to almost get closer to certain things that maybe have nothing to do with what's going on. But you're able to kind of like categorize it and you just come out a lot better of a person versus me just running out and being like argh!!!

CHEF AS: It is good to sort of slow down. You know, I think a lot of people say, get present. And for me, getting present with myself is just not enough because myself is the problem. So I need to get present with God. That is the one that's going to pull me out of myself and actually fix it.

AM: That's true. That's very true. And, you know, do you find that, because I find that the books that you've done, it is so personal because you are talking about, you know, getting in touch with yourself, getting in touch with God, getting into a better place. Is it is it more difficult to have these books that have a cookbook component as well as this other inspirational component too? Do you feel the process in writing it is longer? Do you feel that you get, you know what I mean - like, because you're doing two different components putting it together. It's beautiful, and seamless, but I know a lot of times if I'm writing something that comes from more of a personal place in my heart, I'm gonna grapple with that for like 80 more hours.

CHEF AS: Yeah, 100%. I mean, I think writing a cookbook is a much more difficult process than I imagined. I think before I kind of got into this world, I was like, oh, well, you know, you just write your recipes and blah blah.

AM: Right!

CHEF AS: But then once it becomes your way of life, at least for me, you know, I'm super critical.

AM: Yeah, same.

CHEF AS: Super critical of myself and so I'm questioning every instinct, every idea, every finished product. Wondering if it's good enough, wondering, if I've written it well, wondering - you know saying the worst things to myself. And so, then couple that with trying to be an ambassador for God.

AM: Right.

CHEF AS: There is always like, there is so much room for failure. I did find it to be a really, really difficult process. We also did it so quickly. We did the whole thing in about 6 or 7 months.

AM: Whoa!

CHEF AS: You know, most people take like a year or 2 years because, you know, some of the people that I'm seeing putting cookbooks out, they're like, “you know, this has been the past 2 or 3 years of my life,” and I'm like, oh my God! You know, I don't know what's worse. Like I don't know if it's worse to live with something for 3 years and live with that kind of pressure for three years.

AM: Exactly.

CHEF AS: Am I a marathon runner or am I a sprinter? I think I've always been a sprinter.

AM: Yup.

CHEF AS: So I think that God kind of knew, you know, what kind of project it needed to be for me. But yeah, I mean, I think I even posted on my social media about how difficult it was that like the process of creativity was not like - was not like a scene from Ratatouille and it has never been for me. It's never been - it's very rarely a moment of like the muse, you know, and going to bed where it’s saying, “hey, why don't you pull tamarind and ginger together and build ribs,” like it’s very rare that that happens. A lot of it is full on. It feels like you're working out, you are throwing weights around picking them back up again, throwing them down again that was the process for me and getting to write that book meant that I had to employ 2 very different parts of my brain and try to make them make sense. But it was also a great challenge, like, I really enjoyed it and I sort of felt like this idea for me felt like a download from heaven and so I was like at this moment in time, I'm the only person that is doing this. So I have to believe that I am also being totally equipped to do it. I have to thank my husband who helped me so much because he loves words and he loves the Bible and so it's really helpful to have him at my side literally for some of them like writing portions of it and then me being able to then put it in my own words. He was like such a such a rock to me.

AM: That's amazing!

Are you already thinking about that next cookbook? I mean, you've already done, you know, these last two. I mean, I know you had one before obviously, but you know, that's so quick between the recipe book. Now it's UNWIND! Is there something in the future that you're kind of sketching out?

CHEF AS: I don't know, you know, I think cookbooks are so hard because frankly there are just so many of them and it's hard to capture people's attention in between. I mean, I'd love to write another one, but I think I also would like some time to really fine tune you know, where is my cooking at this point? What is it that excites me. And what you know? I just feel a little bit all over the place because my career has really, has really taken off it feels like this year.

AM: Yeah.

CHEF AS: I’m traveling, so much of that. I'm probably cooking for other people more than I'm cooking for my family.

AM: Wow.

CHEF AS: And yeah. And so, I want to get back to cooking for my family because I feel like that's like truly the essence of who I am or who I want to be. And so, I'm open to it, of course, and I'm open to even doing another one because I, I do think that I'm proud of it. I really, I'm really proud of it. And even, you know, and every time, just even the other day, someone sent me a photo of one of the recipes that they made and the fact that they were doing it in their small group and they were going through the devotions together. I mean, it just is like so meaningful to me more meaningful than anything else I've worked on, because yes, they're making the recipes, but they're also reading the words that I wrote and reflecting and when I read the words that I wrote, I'm so very convinced that I was not the one that was writing them because I don't recognize it!

AM: Haha right!

CHEF AS: You know, I'm a little nervous to go through that whole process again because, frankly, it was really rough. But when I look at it and I look at the fruit of it, I'm like, well, I mean, hi, I get to partner with God again and that’s kind of amazing.

AM: One thing I love when I'm looking at your IG, I love your Monday Motivations. I think they're so amazing.

CHEF AS: Oh thank you!

AM: And as we are dropping on Monday, do you have a Monday Motivation for us that we can share with our readers?

CHEF AS: Ooo. What have I been toggling in my mind? I think the message that I feel like keeps coming up is - if God is knocking on the door, he's kind of yelling through the door at you.

AM: Ha! I feel that one!

CHEF AS: Which is kind of, “are you more interested in what I can do through you or are you more interested in spending time with Me?”

AM: Ooo ...

CHEF AS: Because I have to say, I took inspiration from someone who posted it online - that concept, at least. But I have been feeling it -

AM: Yeah.

CHEF AS: You know what I mean?

AM: Yeah.

CHEF AS: The first one is about me.

AM: Yup.

CHEF AS: And the second one is about God.

AM: It's about Him. Yeah, you gave me goosebumps because I yeah, I thought about something very similar to that, a couple months ago, and I was like, well am I really trying to do that because I want to amplify Him or am I trying to do it so I can boost myself up? Like wow, yeah.

CHEF AS: Yeah, it hurts. So I did not like it.

AM: 100%

CHEF AS: When I saw it on IG and I still don't, but I think that's the point. I think that it's –

AM: It’s uncomfortable -

CHEF AS: It’s uncomfortable and I think those of us who are sort of our own turbines, who are in that sort of entrepreneurial space, it becomes a lot about me and what can I do? What can I accomplish and what's the next thing to build? How do I build on what I've already built? All that stuff and so then we try to kind of loop God into it saying, “you know use me for whatever it is that you want,” but you know intrinsically, we're like yeah we want to get some action, right?

AM: Right.

CHEF AS: You want to rustle up some action. And I think, especially for me, like I'm not really good at sitting very quietly.

AM: Same

CHEF AS: Or sitting in a posture of listening or just being or just any of those things.

AM: It's a good reminder.

CHEF AS: Yeah, that would be my Monday Motivation is just go sit and do nothing for a minute.

AM: Yeah, wow. Yeah.

CHEF AS: Haha I know!

AM: Well, you are always traveling! You were just on an amazing trip in Peru with some of our faves who have previously been in our issues - Chef Duff Goldman, Chef Fariyal Abdullahi who was our AUG ISSUE #104 cover, and Chef Marcel Vigneron. I love an immersive trip and it seemed like you guys got to combine your culinary knowledge along with those that were indigenous to the area and people, as well as to be part of some amazing cultural activities!

Right now your IG has a number of food festivals you’ve been at as well as those that are coming up! We are looking forward to the Food Network NYC Wine Food Festival that takes place mid Oct. and I know that you’re not involved in that one, but Iove being able to go to festivals like this. What do you love about participating in food festival and can you tell me more about the Del Mar Wine + Food Festival that is next month? I mean that Spice Girls Dinner seems pretty amazing.

CHEF AS: Yeah, food festivals are so fun because it's sort of like, you know, that everybody there is one of you, you know what I mean?

AM: Yup!

CHEF AS: Like, these are people that love food and love food television and love to celebrate and love to gather!

AM: Yes!

CHEF AS: The Gathering thing to me has really been feeling more and more important. I think because we have so many years of not gathering.

AM: Yeah that was tough!

CHEF AS: I heard once I was listening to a podcast and I'm not saying I've ever read Alexis de Tocqueville, but I guess when he visited America he was like, “the thing that's very interesting about Americans is that they love to gather.”

AM: Facts!

CHEF AS: They will find any reason to gather and so when we weren't gathering, it was like one of the most un-American things that we could have done.

AM: Yeah.

CHEF AS: So I think that's one of the things that I have come to really appreciate about food festivals is we're all together. We're breaking bread, we're maybe having a couple cocktails.

AM: Yes!

CHEF AS: You sort of feel like, this is who we are. This is the essence of our humanity, the essence of our identity as a people, you know? It's a very unifying moment. I think, especially for people who are creating content, whether it's, you know, on traditional streams, or on social media streams, or YouTube or whatever it is, you know, it kind of goes out into the ether and even if you get likes, yes, you get some sort of feedback, but to see the actual faces! To sort of interact with the actual spirits of people who were like, “I saw when you did that thing.” Oh, it feels real and it feels really gratifying in that moment, selfishly. And it feels very encouraging, honestly - to say, okay, I'm on the right path, I'm going to keep going because it can feel like a very isolating experience.

You know, basically, like I remember when Twitter came along we were all like, oh, doesn't it sort of feel like there's one million people and each of them has a megaphone and they're all yelling? So no one's listening to each other and so sometimes things like food festivals can be so gratifying because here are the people that have been listening!

AM: 100%

CHEF AS: You can see, you can then engage like, oh this is what touches people. And this is what people find necessary. And this is what sort of they find unique about when they come to my corner of IG and it can help sort of fine tune your voice.

AM: Exactly!

Tell me about the Spice Girls Dinner at the Del Mar Food Festival!

CHEF AS: Yeah, I'm excited about Del Mar because not only because it's a very beautiful food festival, this whole thing was spearheaded by Troy Johnson and his wife, Claire Johnson and you know I've known Troy forever for like decades through Guy's Grocery Games.

AM: Ok!

CHEF AS: No, no it’s not been that long! So this is the, you know, they already have babies, but this is another baby of theirs. They're really putting their money where their mouths are and trying to encourage the same thing, the sense of community and gathering, and celebration, and celebrating chefs who are, you know, taking risks in the kitchen and so, I'm really excited to go see people, but also support people who are risking it all you know.

AM: Wow.

CHEF AS: Like Troy and Claire, I think our dinner is going to be so interesting because I love Claudia Sandoval (winner of MasterChef S6, Judge on MasterChef Latinos, Host of Taste of the Border on Discovery+). I love the way she cooks. She has a really strong connection to where she comes from and in a way that I love because she sometimes will take the humblest of dishes, like, her grandmother's beans and she won't change it all that much. She will present it just like that because she's like they're actually good enough. That's very inspiring to me because there's, you know, a lot of the food that we all grew up with, it's not restaurant food.

AM: Correct.

CHEF AS: It's home food. I'm trying to figure out a way to gussy that up so that it looks pretty in an Instagram photo sometimes can feel very difficult!

AM: Daunting, yeah.

CHEF AS: So I I think that it's, I think it's really, it's been very inspiring to me to go, no, the dal, just the way it is. The dal just the way I grew up with is enough and good enough! So, I'm really excited to see where our spice palettes cross over, compliment each other, and contrast with each other. I think it's going to be a really fun dinner and I'm really excited also for the wine pairing because Neeta Mittal, owner of LXV Wines - she's Indian and so she's got a particular palette when she's looking at wines because she's going well, what wine will play well, with these spices - will amplify them and vice versa. So, I think it's gonna be a really interesting unique dinner in that way.

I'm relatively new to this circuit you know, compared to some people that have been doing it for a while and so you're only honestly, you're only as good as the organizers of the festival. It is such a beast to organize these things. There's always something that you didn't think about.

AM: Right, for sure.

CHEF AS: So that's a huge factor to me! I want to be at a festival where we’re all you know, you do your job, I do my job, but we do our job so that we can support each other and make each other look good. That's, you know, that's one of the big things.

AM: That's amazing.

CHEF AS: I love going to festivals where there's a lot of great food on display, you know, especially a lot of adventurous food because I'm like, oh, the people that are going to show up here are going to be willing to try things that, you know, they've maybe never tried before.

I just did the Ilani Wine and Food Festival at the Ilani Resort just outside of Portland. That one was so amazing because even though you know this festival's been going on forever, I made these Jackfruit Sliders with a date barbecue sauce. That was a two for two in terms of things that people haven't tried before. People were so willing like, when you know, I remember someone came over and they were like, “your pulled pork was amazing.” I was like, “that was jackfruit!” So I love going to festivals where I can bring something that someone hasn't had before. Not just for the the purpose of maybe trying something new but, then also that people go home and they're like, I'm going to buy that and I'm gonna work that into my meal plan, or whatever it is. You know, that's just like I want to be of service, and that's really helpful but I love festivals like that where I can be of service.

AM: I think that that’s amazing. And I saw those pictures of the Jackfruit Sliders. And I was just like, whoa, I've had jackfruit but never thought about barbecue sauce and dates – but ok!

CHEF AS: Yeah, well, you know, I had the barbecue sauce ready to go. I had that idea. I was just trying to think because I didn’t think that I was gonna have the time or the energy to like slow cook a ton of pork.

AM: Right.

CHEF AS: So then it was like, what about, you know, I think actually I was talking to Damaris Phillips (2013 winner of Food Network Star, Guy’s Grocery Games Judge, author of Southern Girl Meets Vegetarian Boy) about it and then we came up with that idea together, so that was super helpful.

AM: Love that! Ok, so Halloween Wars. I mean, first of all, I can't even believe that we're sitting in the fall.

CHEF AS: Yeah!

AM: It's rainy here in New York today and I'm like, wait, the holiday season is around the corner. I always know it's around the corner because I see the promos for Halloween Wars.

CHEF AS: Ha ha! I know! It’s all a long slippery slope from there!

AM: Yup! So what are you excited about for this season? I always look forward to the different things and I'm always amazed at how grotesque in the best way possible that some of the things end up being, I'm like, oh my God, who does that? I'm so scared! But at the same time, the baking capabilities and dedication to craft is next level when they’re on the clock!

CHEF AS: This season is so great because each of the teams is helmed by an All-Star. So each of these people have won before, they know what it feels like and they know what it takes. So, they’re kind of acting like team leaders to their teammates. There's a lot to, you know, you whenever you go into competition, you don't cook, carve, sculpt the way that you do –

AM: Exactly.

CHEF AS: At your bakery or at your place, you know? You've got to, you've got to do it in a way that is a work smarter not harder kind of mindset.

AM: Yeah.

CHEF AS: And yet, you're still going for perfection as possible. So that's why this season is so great because and that's why that from day one like the displays were already almost like finale level.

AM: Ooo.

CHEF AS: Perfect, right?

AM: Yeah -

CHEF AS: You had these people who are veterans informing the entire process. So that's what's so great about this season.

AM: That is so exciting!

Tyler Florence’s, The Great Food Truck Race is one of my favorite shows. So, seeing you on the finale, this last season, I was like, wait, there's Aarti!

CHEF AS: Ahhh. Yeah, the food was legitimately awesome! You know, sometimes it's like you know with competition you have a lot of grace because things are not gonna - you just don't have the same amount of time that you would at home or in a restaurant. So I was so impressed, every bite that I took, I was like this tastes completely dialed in. It was amazing. It was truly amazing.

AM: Well, are there any other shows coming up that we should keep an eye out for because I always love when I see you at, like, Tournament of Champions or you're on Guys Grocery Games. And I'm like, this lady is working.

CHEF AS: I'm trying to work. I am trying to work. I just got something and I don't think they've announced it yet.

AM: Okay.

CHEF AS: That's going to be super exciting!

AM: Amazing.

CHEF AS: Thank you! And then you know, all the usual like Grocery Games and all that kind of stuff is still coming down the pipe. Yeah, it's just always such a privilege to be part of the part of the family over at Food Network. Whenever we get to see people, you know, you get the sense that that Food Network is on all day.

AM: Exactly.

CHEF AS: For some people, you know what I mean? It's just very cool that even if I'm not currently shooting something and they turn it on, more than likely one of us is on there. You know? It feels really intimate to be in people's homes that way, and I think that that's how they feel about us, you know, based on the reactions we get. So it's really such a privilege.

AM: I love that and are there just any upcoming projects In general that you would like to share to get out there or or, you know, just things that you have going on?

CHEF AS: Yeah. I mean, one of the most exciting things that's coming up in the short term is that I'm expanding my line with QVC.

AM: That’s amazing!

CHEF AS: Yeah, really amazing! It's such a huge community to be able to dive into and QVC has been so generous and so sweet with me to sort of pull me into the fold and say, hey what do you think about doing this? And here are the kinds of things that our people love and how would you put your own spin on it. And so, you know, it's a select few people that get to do that and I was really hopeful when we started the line last year that we would get to do this, and It has expanded exponentially and some of the things that we've got in the line, I use on a daily basis. They're unbelievably good quality, you know, I really wanted to make sure that it would be something I would use and it's just really exciting, so I think that's going to launch at the end of October.

AM: Congratulations on the continued success of your line with them and I’ve seen the cute kitchenware!

That's so exciting. Yay!

CHEF AS: Yeah!

AM: I just love that every time I see you on shows, you just have such a love and zest for food, and like you're talking about community and people coming together! What do you want your legacy, you know, to be in terms of the imprint that you've left on all of these different things that you're doing and whatever ends up being in the future - that may not be happening at this moment?

CHEF AS: Gosh. Well, I mean, the most important thing to me obviously is my family, right? And just for my girls to know that I did the best I could to balance these two parts of my life. But that they were always way more important than anything else, you know, for them and my husband to know that.

But outside of the home, I guess that I want people when they think of me to think of someone – who really valued coming around a table. Like, I really think that there are so many things that are coming in to distract us from connection with each other, you know, phones and social media. And I know there's been a lot of discussion and study recently on, you know, the impact of phones on kids.

AM: Yes.

CHEF AS: And teenagers. And what that does to the family and I really think that something as simple as sitting around the table and having dinner as many nights as possible is one of the most powerful things that we can do to combat that. Like so that would be probably part of my legacy. Then the other part is that, so often when I'm competing and doing things like that, I'm doing stuff that I feel completely out of my depths doing.

AM: I feel that.

CHEF AS: I'm, you know, like just recently I got booked for a bunch of things and it made me so scared. I was like crying in a fetal position.

AM: Oh no!

CHEF AS: It was bad because I was like, I cannot do this. I don't know how I'm gonna fail like. That has no matter how many times I do it, it just feels like it's something that I'm constantly fighting and I don't think I'm the only one.

AM: Nope!

CHEF AS: So I suppose part of my legacy, I hope these are very big words. It's just that, I was loud about feeling unequipped to do things, but doing them anyway!

AM: Which is huge! I tell people all the time, I’m always in my head, mulling over things and nervous before I do something. Even if it's like a million times, whatever, because everything is a little bit different and you just, I don't know, it's a thing, but I was like, if I feel that shaky about it, I have to kind of tell myself that you feel shaky because you want to do so well, and you care so much about what it represents for myself and what it is for the other people involved. So I try to turn it, although I'll still sit there and be like, I gotta run to the bathroom. This is crazy, but in the end, it does end up being lovely.

CHEF AS: Yeah, I think that there's the sense of like, if it isn't going easily, then you must be doing something wrong or you must be in the wrong place. Yeah, you must have made the wrong decision and I think that as I mean I'm 46 now. So hopefully it'll stick this year …

AM: It hasn’t yet, but it’s tough.

CHEF AS: Yeah, hopefully, but you know for the first time this year, I was like, after I had my little fetal position breakdown. I was like wait. Why don't I ever say to myself, “yes, I don't know how to do these things. I feel completely out of my depth. But the second half of that is, I'll figure it out.”

AM: Yeah.

CHEF AS: Yeah, figure it out. Just saying that has started to change things where I'm like, okay, you know, it may not go smoothly and it may not go off without a hitch.

AM: Right.

CHEF AS: But, I will figure it out. You know what I mean? It doesn’t have to go perfectly. I'll land something out of there. And that has felt very empowering actually. I think that just saying that to ourselves can be very edifying.

AM: 100% I like that. I will try to remember that the next freakout that happens.

CHEF AS: I will figure it out!

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PHOTOGRAPHY CREDITS | FRONT/BACK COVER, PG 16 - 22 Rowan Daly | PG 25, 26 + 38 Food Network |

Read the SEP ISSUE #105 of Athleisure Mag and see FAITH, FAMILY, FOOD | Chef Aarti Sequeira in mag.

THE ART OF THE SNACK | SUSHIDELIC

This month's The Art of the Snack takes us to SoHo after the first night of NYFW SS25. After taking in a series of shows throughout the day and early evening, we were ready to continue a bit of drama during dinner! We found ourselves at SUSHIDELIC which was a feast for the eyes as well as the tastebuds. We were transported to Tokyo, Kawaii, and interactive eating. After enjoying an epic omakase meal experience, we sat down with this restaurant's General Manager, Esmeralda Syku to find out about the art within its 4 walls, characters, what you can expect to enjoy when you're dining in, and of course the power of Kawaii that is infused throughout your meal here!

ATHLEISURE MAG: We had the pleasure of dining at SUSHIDELIC to kick off our first night of Fashion Week of the SS25 season and it was amazing to see the decor, the vibe, the sounds, and more. Tell us about the joint venture between AUTEC and Asobi Systems that came together to create this restaurant.

ESMERALDA SYKU: The joint venture between AUTEC and Asobi Systems was instrumental in bringing this vibrant restaurant to life. AUTEC, known for its innovative approach to sushi, introduces a fresh perspective on sushi-making that emphasizes creativity and quality. Meanwhile, Asobi Systems, recognized for its creative flair in entertainment and design.

AM: We love Kawaii as we got to experience it when we were in Tokyo and love how it is presented in the restaurant. For readers who are not familiar, what is Kawaii and what is the Kawaii experience that guests can enjoy when they come in to dine?

ES: Kawaii is the definition of cuteness, but it can resonate differently with everyone. When guests dine with us, they can expect to embark on a delightful culinary journey where our Executive Chef, Reina Tange, artfully combines unexpected colors and flavors, creating unique and playful dishes. It’s not just about the food; it’s about immersing yourself in a joyful, whimsical atmosphere that sparks happiness and nostalgia. Each meal becomes a celebration of creativity and cuteness, ensuring an unforgettable experience for everyone!

AM: We had the pleasure of meeting Sebastian Masuda who is known as the Godfather of Kawaii and was responsible for Kawaii Monster Cafe in Tokyo. We know that he created the stunning art that is at SUSHIDELIC, can you share more about the pieces that people can see when they come in?

ES: As you enter, you'll be greeted by stunning art pieces that reflect Masuda's signature style. The suspended, colorful lipstick lights create a playful ambiance, setting the tone for a delightful dining experience. Center stage, you’ll find three charming and curiosity-provoking cats, each sporting a playful expression that invites interaction and adds a whimsical touch. The rotating conveyor belt is a highlight, showcasing an array of artistic creations, from purses and shoes to a playful cat enjoying sushi.

AM: Tell us about the Delic Cats as we loved being greeted by them and how they correspond with the 3 cat sculptures that are suspended from the ceiling.

ES: We have Delic cats, each with their own, personality and spunk: Tipsy, Lovely, Sassy.

AM: We ate at the sushi bar which was great to enjoy watching the DJ, seeing the art on the conveyor belt and being at the center of the action! What can you tell us about the design aesthetic of the space?

ES: Everything in SUSHIDELIC is custom made and was designed by visionary artist, also known as the “Godfather of Kawaii”, Sebastian Masuda.

AM: Can you tell us about where Chef Reina Tange trained, schools she attended, restaurants she worked in before coming came to SUSHIDELIC?

ES: Chef Reina Tange was born and raised in Tokyo and has worked in prestigious hotels and resorts. Chef Reina Tange’s culinary journey started at her family’s restaurant, Sokodo-so, on Hachijojima, a subtropical island off the coast of Tokyo. She then pursued culinary arts studies at the Japan Culinary Arts College. Reina’s passion for food led her to Italy, where she attended the University of Foreigners in Perugia and gained experience working in local restaurants. After returning to Japan, she worked at the prestigious Bvlgari Hotels and Resorts in Ginza, Tokyo, where she honed her customer service and operations skills.

AM: What is the menu design process in terms of deciding what you would like to include on the menu?

ES: A lot of thought and creativity goes into our menus. Each item is carefully curated by Chef Reina Tange, drawing from her extensive experience and inspired by Sebastian Masuda’s artistic vision. The process involves selecting unique flavor combinations, prioritizing vibrant presentation, and incorporating seasonal ingredients to create a delightful Kawaii dining experience.

AM: We enjoyed the Pure Imagination six-course omakase! Can you tell us about this as well as the Painter's Palette?

ES: Currently, our Omakase style menu, PURE Imagination, features 5 courses – each course is a piece of art that bursts in your mouth, full of flavor - from the savory and sweet 1st course, which is the Hokkaido Scallop Macaron to the carousal wheel, giving the guest the opportunity to try our various delic rolls and nigiri. Our sauce palette is like a painters palette and we encourage guests to create their own journey and dabble into our different sauces to create a variety of flavors. Our. Sauce palette includes: Spicy Mayo, Wasabi, Carrot Ginger, Ponzu Mayo, Black Sesame and Yuzu.

AM: For those that opt to enjoy their menu a la carte, what are 3 appetizers that you suggest that we should enjoy when we come in for dinner?

ES: When delighting in our A la carte menu, we encourage guests to try these dishes: Tuna & Crab Croquette with soy marinated tuna, Chicken Kaarage and Fried Gyoza.

AM: From the Delic Rolls, what are 3 rolls that we should enjoy?

ES: Rolls we recommend include: Special Salmon Roll, Aburi Salmon and Wagu Uni Roll.

AM: Tell us about the Tokyo Signature portion of the menu and what are 3 items you suggest that we can enjoy with family and friends?

ES: Our Tokyo Signature portion of the menu are items inspired straight from Tokyo that are currently popular and our recommendations include: Poke Avocado Sushi Burger (hamburger style with a crispy rice bun filled with flavorful Poke Avocado), Delic Fries (loaded with flavor from Bonito Flakes, Salmon Roe & Fried Garlic), and Minced Pork Katsu Ball (with a curry sauce).

AM: Tell us about the Sushi Tower Deluxe?

ES: Our Sushi Tower is a tasting of all of our favorites! From our specialty Delic Rolls to fresh sashimi and mini cups of our popular Chirashi Parfait.

AM: From Tokyo Sweetness, what are 3 dishes that you suggest that we should think about?

ES: Our favorites include the Lost Red High Heel, a delightful chocolate and hazelnut cake adorned with an edible red high heel, and the Jiggly Lips Panna Cotta, which adds a playful twist to a classic dessert. Don’t miss the Harajuku Parfait, a creative mixture of desserts from the chef's imagination, presented with flair for a truly whimsical experience!

AM: Tell us about Sushi Sundays.

ES: Sushi Sundays is the perfect day to gather with friends and family to enjoy delicious sushi in a vibrant atmosphere. It’s a time to relax, share great food, and create lasting memories. Whether you're a sushi aficionado or trying it for the first time, there’s something for everyone to savor. Join us for a fun-filled Sunday where you can indulge in our creatively crafted sushi rollsand delightful sides, all while soaking in the Kawaii ambiance!

AM: You are open for lunch as well. Are there any dishes that are specific to the lunch menu only?

ES: Lunch at SUSHIDELIC is all about fun and relaxation! Join us to enjoy our enticing lunch specials, which feature a selection of salads, soups, and various sushi rolls. Be sure to try our Rolling-to-Lunch special, perfect for those looking for a quick yet delicious bite. Or indulge in the Sushi-Go-Round, which offers a delightful variety of sushi rolls to share and savor. It’s a great way to enjoy a leisurely meal with friends or take a break from your day.

AM: Cocktails are always our favorite part of the meal! What are 3 that you suggest that we should try?

ES: Lovely in Pink (named after our Delic Cat Lovely), Tipsy Sake-Tini (named after Delic Cat Tipsy), Sugar Plum Spritz.

AM: Does SUSHIDELIC change its menu throughout the year and if so, can you tell us about what we should expect for the Fall?

ES: Yes, we do change our menu seasonally! This fall, we’re excited to revamp both our PURE Imagination and à la carte menus, introducing a variety of delicious new dishes that capture the essence of the season. From cozy flavors to vibrant ingredients, our new offerings will celebrate autumn’s bounty. Stay tuned for the launch of our refreshed menu, coming mid-October—we can’t wait for you to try the new delights!

AM: Are there any upcoming events that you can tell us about that we should mark our calendars for or what we can anticipate for the upcoming holiday season such as New Years Eve?

ES: Join us for our spooktacular Halloween festivities, where our beloved Delic cats will transform into playful Zombie cats, adding a fun twist to the celebration! And that’s not all—stay tuned for exciting updates about our New Year’s Eve celebrations, where we’ll ring in the new year with style, delicious food, and unforgettable experiences. You won’t want to miss it!

AM: In addition to the sushi bar seating, you also have tables, what can you tell us about those looking to do group dinners or special events?

ES: For large groups, we highly recommend table seating, allowing you to relax and enjoy meaningful conversations with your friends while immersing yourselves in the vibrant atmosphere. This arrangement fosters a communal dining experience, perfect for sharing delicious dishes and creating lasting memories together. Whether you’re celebrating a special occasion or just enjoying a night out, our table seating enhances the experience, making it even more enjoyable!

IG @sushidelic.nyc

PHOTOGRAPHY CREDITS | PG 100 SUSHIDELIC| PG 102 - 113 Paul Farkas |

Read the SEP ISSUE #105 of Athleisure Mag and see THE ART OF THE SNACK | SUSHIDELIC in mag.

ATHLEISURE LIST | HARBOR BURGER SHACK

We hear that there's so much to look forward to this Fall in Kittery, Maine. You can take in the Taste of Kittery, filled with the town’s culinary delights. For beer enthusiasts, the nearby NH Brewfest provides a fantastic opportunity to savor fresh brews while enjoying the crisp fall air. You can also enjoy apple picking, corn mazes, and the Fall foilage!

Harbor Burger Shack opened June 15th, 2024 and has become a hotspot for locals and tourists. The owners wanted to create a family-friendly space that is both affordably priced for those in the area. Their focus remains on serving our guests the highest quality fresh ingredients.

They reimagine the classic 1950s roadside diner in a spacious 4,500-square-foot setting that features a 90-seat restaurant and a charming country store. The nostalgic atmosphere is enhanced by vintage advertising posters, original neon signs, and classic Americana decor.

A striking 1932 firetruck marks the entrance, setting the tone for the retro aesthetic. Inside, you'll find teal blue walls, red and white tiles, and mustard yellow hanging lights that create a warm and inviting ambiance. The space featurs high ceilings, upcycled exposed wood beams, and a large fireplace with their mascot proudly displayed above the mantel.

They recommend that we should try the Classic Harbor Burger, topped with American cheese, lettuce, tomato, pickle, and the house signature, Wicked Harbor Sauce; Aye Aye Smokehouse Bacon Burger, loaded with crispy bacon, American cheese, lettuce, tomato, pickle, and finished with Moxie BBQ sauce; and the New Beef n Reef Lobster Burger which features a house-made lobster cake—a New England twist on the classic Maryland crab cake—crafted from fresh-shucked Maine lobster. It's paired with a juicy 6 oz Angus beef patty, topped with crisp lettuce, tomato, onion, and house-made Wicked Harbor Sauce. All the sauces are made in-house, and meat blends are sourced from a local butcher; brioche buns breads are also sourced locally.

Their Fries & Sides are the perfect accompaniment and consist of Classic Crinkle-Cut Fries, Loaded Fries with bacon bits, cheese sauce, and ranch drizzle, Fried Pickle Chips, Sweet Potato Tots, and Chili Cheese Fries with chili, cheese sauce, and bacon bits.

An alternative to their burgers include their Crispy Chicken Sandwich, the Cheesy Chili Dog, and the Fried Fish Burger.

While they have a variety of classic and creative shakes, including timeless favorites like Vanilla, Chocolate, and Strawberry, they also offer a more playful Shake section including: Shack the Cereal, Chocolate Whoopie Pie, and Strawberry Shortcake.

HARBOR BURGER SHACK

355 US-1

Kittery, ME 03904

harborburgershack.com

IG @harborburgershack

PHOTO CREDITS | Harbor Burger Shack

Read the SEP ISSUE #105 of Athleisure Mag and see ATHLEISURE LIST | Harbor Burger Shack in mag.

ATHLEISURE LIST | L'ANTICA PIZZERIA DA MICHELE

L’Antica Pizzeria da Michele traces its roots back to 1870 in Naples, Italy, and remains a symbol of authentic Neapolitan pizza to this day. The family-run pizzeria is dedicated to perfecting their craft, and continuing the legacy of the founding family. It is referred to as the Sacred Temple of Pizza and is a pilgrimage site for pizza enthusiasts.

Their US restaurants are designed and conceptualized to create a welcoming, home-like ambiance, where guests can savor wine and pizza at their leisure.

Owner/Restaurateur Francesco Zimone was born and raised in Naples, Italy and grew up dining at the 154-year-old pizzeria with his father. He moved to the US in 2002 and was a Financial Analyst for Lionsgate Films and then joined Universal Pictures to work with film producer Dino De Laurentiis (Giada De Laurentiis' father). He would later become the West Coast Italian food ambassador for Academia Barilla which fueled his dream of owning his own restaurants. He opened the first U.S. outpost of L’Antica Pizzeria da Michele in Hollywood in 2019.

When dining with friends and family, three must-try appetizers are the Gnocco Fritto, which has deep-fried pizza dough, creamy burrata, prosciutto, and arugula; the Meatballs, have Aspen Ridge beef, rich tomato sauce, freshly grated Parmigiano and served with crostino; and the Calamari with sliced zucchini, shrimp, and fennel, all perfectly paired with a zesty homemade arrabbiata sauce.

Salads that we have our eye on include their L’antica Caesar with Romaine, Radicchio, Capers, Parmigiano, Breadcrumb, Caesar-Anchovy Dressing; the Caprese Salad with Heirloom Tomato, Buffalo Mozzarella, Basil, Extra Virgin Olive Oil, Salt, Black Pepper; and the Carciofi Salad with Castelvetrano Radicchio, Artichokes, Pistachio, Pecorino Romano, Lemon Dressing.

When it comes to pizza, we recommend the classic Margherita with Tomato, Fior di Latte, Pecorino and Basil; the Diavola with Tomato, Fior di Latte, Pecorino, Basil and Spicy Salame—a fan favorite; and L'antica standout, the Truffle Pizza with Double Fior di Latte, Pecorino, Basil and Shaved Truffle.

We suggest adding Truffle Fries topped with Parmigiano and Shaved Black Truffle! Pair it with the classic Italian cocktail with a twist: the Alpine Spritz made with Alpe Amaro, Giffard Pamplemousse, Prosecco, Grapefruit, finished with sparkling water. Enjoy their Tiramisu—coffee soaked sponge, marsala cream and cocoa.

For brunch enjoy Italian classics such as their iconic Italian Omelette, Ricotta Bruschetta, Pizza Carbonara, and the Frittata Dell’orto. Pair with a refreshing La Primavera with Stray Dog gin, aperol, lime, foam, chartreuse mist.

L'ANTICA PIZZERIA DA MICHELE

81 Greenwich Ave

NY, NY 10014

Check out additional locations at damicheleusa.com

IG @damichelenyc

PHOTO CREDIT | L'anitca Pizzeria Da Michele

Read the SEP ISSUE #105 of Athleisure Mag and see ATHLEISURE LIST | L’Antica Pizzeria da Michele in mag.