ATHLEISURE LIST | HIRAYA

We head to DC to Hiraya with Chef/Owner Paolo Dungca which opened in September 2023 in the city's H Street neighborhood. When dining here, you'll enjoy Filipino cuisine which is described as a balance between salty, sweet, and sour. It is a true melting pot of all cuisines because of their history and experiences.

You'll feel at home as they have two unique experiences in the same building. The downstairs café is an all-day brunch affair, where you can come in and enjoy coffee, Filipino breakfast staples, and french pastries with Asian twists. You can hang out all day, work from home during the week, or come and enjoy weekend brunch. Upstairs, there is an upscale tasting room. They offer an 8-course tasting menu at the chef's counter and a la carte dining options in the dining room - a progressive, Filipono fare. They also have Filipino-inspired cocktails and wine pairings available to accompany each meal.

It was important for Chef Paolo to have a casual spot in the day where you can come in 3-4 times a week! Upstairs, he wanted to have something where you can come in and celebrate your special occasions.

When you're downstairs he suggests the MAKULAY LATTE, or RAINBOW LATTE, featuring the flavors of yellow birthday cake. He also recommends their SILOG BREAKFAST BOWLS (TAPSILOG, TOCILOG, or LONGSILOG). These are very nostalgic from his childhood growing up in the Philippines. Lastly, enjoy one of their unique pastries. They take staple French-American pastries and add their own unique twist to them, for example, their Black Truffle Ensaymada.

The chef’s tasting menu is a fun way for to introduce diners into this heritage. They start off with Filipino dessert staples that are turned into savory courses, and as the menu progresses, it incorporates classic dishes that are reinterpreted in a modern way. They want to challenge the guests' perception on what Filipino food can be. Filipino food is often eaten with rice, but throughout this menu progression no rice is being served with the menu to offer a more unique experience and insight into the culture’s cuisine.

Enjoy Sunset Hour which runs from 3pm-6pm daily at the café.

In the restaurant, 3 dishes on the a la carte menu they suggest includes: the Cassava Cake with Crab fat, Lardo and Ikura, the Pato Tim which is Roasted Duck with Five Spice, Carmelized Plums and Star Anise and the Palabok with Octopus, Pasta Chitarra, and Quail Egg.

In August, they will participate in the RAMW Restaurant Week starting August 12th - 18th. They have also partnered with Resy for their 10 year anniversary starting August 19th - 23rd.

HIRAYA

1250 H Street NE

Washington, DC 20002

hirayadc.com

IG @hirayadc

PHOTO CREDIT | Lair Collective

Read the JUL ISSUE #103 of Athleisure Mag and see ATHLEISURE LIST | Hiraya in mag.

PROSCIUTTO DI CARPEGNA PDO, THE EU GEM HAM

We enjoyed a gala dinner at Manhatta to discover, learn, and enjoy.

Prosciutto Di Carpegna PDO, the EU Gem Ham. We discussed the careful selection and aging process they have, which translated into highly delicate, delicious prosciuitto.

The prosciutto was quite versatile, which we tasted as a stand-alone ingrediant, as well as an element incorporated into other courses, such as the halibut.

If was interesting to hear about their high standards in selection, salting and aging process. We enjoyed the aged prosciutto as a stand-alone appetizer and as part of dishes, both were delicious. The evening ended with a most striking sunset through the window-paneled event room at Manhatta, and like that all of our senses were certainly ignited.

IG @consorzio_carpegna

PHOTOGRAPHY CREDITS | The EU Gem Ham Prosciutto di Carpegna PDO

Read the JUL ISSUE #103 of Athleisure Mag and see PROSCIUTTO DI CARPEGNA PDO, THE EU GEM HAM in mag.

THE 9LIST 9M3NU

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9PLAYLIST | CHEF ALEX MAZZIA

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OUTSTANDING IN THE FIELD ON GOVERNORS ISLAND

We always love an immersive culinary experience where we enjoy great dishes as well as getting to know about an event or focus that will allow us to see the impact of our attendance long after a great meal is enjoyed. We’re excited to share that you have the opportunity to enjoy Outstanding in the Field on Governors Island on Aug 29th at 3pm. Executive Chef Andrew Ayala and Executive Pastry Chef Salvatore Martone from Midtown’s Michelin-starred French Restaurant, Le Jardinier by the Bastion Collection will have a one-of-a-kind meal that is not to be missed! This dinner’s guest oyster farm is Fishers Island Oyster Farm, the guest winery is Hermann J. Weimer Vineyard, and the guest beverage producer is Mountain Valley Spring Water.

We love that there are various components that bring this event together and as you can still get tickets to this event, here is some background. Outstanding in the Field is known as a roving restaurant that takes place in a designated city on a certain date where there are no walls. Many restaurants that we have interviewed within our issues are so proud of how they source their ingredients from purveyors, farmer’s markets etc. Since 1999, this organization arrives with their long tables in fields, orchards, and seashores - this is because this is where the harvested ingredients come from that will be part of your meal. They have done this in 50 US States as well as 24 countries in the world. The ability to truly connect farm to table and to showcase and celebrate those who labor to feed us is important.

PHOTO CREDIT | Adrian Blackwell

PHOTO CREDIT | Adrian Blackwell

In their effort to connect with local chefs, farmers, and artisans to create these unique experiences, it’s no wonder that the chefs of French restaurant, Le Jardinier will be participating this year! Executive Chef Andrew Ayala participated in the Miami ideation this past winter to showcase Florida’s produce and we’re sure that he will find inspiration for what the Northeast provides in the summer and sourcing seafood off the coast and experimenting with peak season ingredients.

The event will kick off with a cocktail hour and then will have a multi-course meal and the Manhattan skyline will serve as a backdrop on Governors Island which is only accessible via ferry. Tickets are still available for $425/pp.

This event is also in partnership with the Billion Oyster Project, an organization that engages local students and youth volunteers to restore New York Harbor’s lost oyster reefs. 

We’re looking forward to attending this event and will have details on it as well as interview with in our AUG ISSUE #104 which drops on Aug 30th.

Read the lastest issue of Athleisure Mag.

BACK TO CHICAGO | THE BEAR

On June 26th 9pm ET, S3 of FX's The Bear released all episodes from this season which is available exclusively on Hulu in the U.S. and on Disney+ in all other territories! We had the pleasure of hearing from portions of the cast about this show that has truly been a phenomenon for those in the culinary industry, enthusiasts and more as we head back to Chicago it deals with the highs and lows of running a restaurant, navigating the industry as well as the complexities that take place FOH, BOH as well as outside of the four walls that they operate in!

The press conference included Executive Producer and Restaurateur Chef Matty Matheson (Craig of the Creek, It's Suppertime!, Workin' Moms), who also plays Neil Fak, Jeremy Alllen White (Shameless, Homecoming, The Iron Claw) who plays Carmy, Ayo Edebiri (Black Mirror, Abbott Elementary, Bottoms) who plays Sydney as well as who directed Episode 6 "Napkins" of this season, Ebon Moss-Bachrach (Girls, The Dropout, Andor) who plays Richie, Abby Elliott (Saturday Night Life, Odd Mom Out, Cheaper By The Dozen) who plays Natalie, Liza Colón-Zayas (In Treatment, Law & Order, Titans) who plays Tina, Lionel Boyce (Loiter Squad, Curb Your Enthusiasm, The Jellies) who plays Marcus, and Ricky Staffieri (Chicago P.D., Better Call Saul, This is Us) who plays Ted Fak.

If you have watched or caught up on the previous seasons of The Bear, we suggest that you watch as there will be light spoilers. In terms of S3 the conversation focuses on the trailer and how it ties into the previous seasons.

PRESS POOL: Matty, in addition to your playing Neil, you are an executive producer and from a menu creation perspective, what are the decisions that are involved in creating those dishes?

CHEF MATTY MATHESON: Yeah, like, Courtney Storer is also a producer, and she handles a lot of the menu development. I work with her and her team and ideation stuff of what Carmy and Syd would be thinking about and how to execute those types of dishes; and create; those types of menus; and who they are and how they would present themselves through a culinary lens. But yeah, a lot of the dishes—you know, we had some really good chefs, and Courtney is amazing at executing and creating that food and bringing that to life. And there were some dishes that were more difficult than others. A lot of the desserts that Lionel and Marcus were creating and storytelling were difficult. Pastry is very - you know, it's a lot of science, a lot of stuff going into that. But overall, I think just trying to make beautiful food and thoughtful food and pushing the envelope.

PP: What was it like cowriting the first episode, what that experience was like, what you brought to the table and also, what it did for you.

CHEF MM: I think a lot of people that have had amazing careers, like Carmy had or chefs in general, have worked under a lot of chefs. And there's little pieces that you grab onto throughout your life, and that's how and what makes you who you are, the good and the bad. And in culinary school, I had this chef that told us this story about how 30 chefs made who he was and told me this story about working under all of these chefs all over Europe and working with chefs and cooks and just learning all of these different trades. And you know, it is a trade. And so, I think picking up these little skills along the way - and you never stop learning - is who you are made of, you know? The people around you. And we kind of wanted to tell a story of what and how Carmy was kind of built in that way.

PP: It seems like Neil's role is increasing with every season and we're seeing more of him. Was this planned from the beginning or did it grow organically out of the way the character interacted with the other characters?

CHEF MM: I’m not too sure. I think they saw that I could remember a couple more lines. And then, I think Chris Storer (Ramy, On The Count of Three, Dickinson) kind of chucked me a couple lines, and then I think we'll keep it moving. But yeah, I don't know. I really don't know. I think happy to be here and then, you know—

JEREMY ALLEN WHITE: I think, yeah, I mean, I think Chris was responding to Matty's work on the show. Matty had never acted before the show, and it turns out he can do it so beautifully and he can be so funny and lovable. And so, I think Chris wanted to work with him more and more. And it's also like I've never seen Chris be more joyful...

EBON MOSS-BACHRACH: Yeah.

AYO EDEBIRI: It's true.

EMB: Yeah.

JAW: ...than when he's directing a scene with Matty and like throwing lines at him. It really is the most excited that I see Chris is working with Matty.

CHEF MM: What Jeremy Allen White said.

ATHLEISURE MAG: Jeremy, we got a taste of Carmy's mentality following the finale and how the walk-in incident impacted him in the trailer. But going into Season 3, how will that experience impact him and his employees at The Bear?

JAW: Yeah, I mean, you know, what happens, I do get out of the walk-in refrigerator and that's good. And then yeah, you know, I think Carmy does what he does, which is he sort of buries himself back into his work and really tries to challenge himself and in doing so, really challenges everybody around him and I think becomes quite challenging to be around, as well. A lot of challenges.

PP: Things were not in a great place between Richie and Carmy when we last saw them. How will their relationship move forward as the season progresses and can they overcome the differences that they have?

EMB: They're great now. They're great. They...

(Laughter.)

AE: Play pickleball on Wednesdays.

EMB: They wake up every morning, go for a jog. You know, a little coffee klatch. No, I mean, you've got to watch, I think, right?

JAW: Yeah. Yeah, yeah, yeah. I mean, yes, Carmy is like continuing to do what he does best, I think, which is like be incredibly avoidant of all the issues that he has going on.

AE: No. What?

JAW: And that's what you'll see, yeah.

AM: Last season Richie got to work at another restaurant which really softened him and informed him a lot. How did that inform you moving forward with the character and into Season 3?

EMB: Season 3 picks up I think not long after Season 2 ends. And I don't know, I think Richie is in a place where he's sort of seen...he's been exposed to maybe a more evolved way of being, and I think he kind of sees a path to head towards. But it's one thing to see the path and it's another thing to walk it. So, I think, like any kind of personal growth, it's forward and back and there's not a kind of clear and one-direction path.

PP: In the Season 3 trailer, Carmy presents Sydney with a partnership agreement. What does this promotion mean for your character and how does Sydney and Carmy's relationship evolve in Season 3?

AE: Well, I think that that's one of the things in the season that we sort of deal with is what it means to Sydney and what that next step would mean for her relationship with Carmy, who's somebody that I think she really has looked up to but now is sort of in the thick of doing business with. And it's I think a lot more chaotic than she might have idealized before they really started working together. So yeah, I think that's sort of something that you'll see.

JAW: Yeah. Yeah, I think for Carmen, he's not the best communicator, but he will often kind of make a sort of grand gesture like that to try and communicate to Syd or the kitchen or whomever. And I think that's his way of kind of reaching out. But oftentimes, I feel like people aren't prepared to sort of receive like - I think he's got a lot going on in his mind all the time, and people aren't always aware of exactly what's going on. And so, yeah, I guess...again, yeah, you'll see obviously how that affects Carmen and Syd's relationship. But I think Carmen's trying to welcome her in a little bit was the point of the partnership agreement, yeah.

PP: What is going on with Tina this season. And then Ayo, would love to hear what it was like directing an episode.

LIZA COLÓN-ZAYAS: What's up with Tina is she is struggling to, you know, be her best and the challenges and wrestling with the demons of her past and you know, white-knuckling.

AE: Yeah, directing was a blast. I really loved it. It's like a dream to get to work with our crew as an actor. And so then, I guess by extension of directing that feeling was only amplified. I was just so impressed and so moved every day. And then, I got to direct some of my favorite actors in the world, and it just felt like a bit of a master class, but also a gift. Like, I was just in the best circumstances of truly just masters of their craft beside me, and I just felt so lucky. I was kind of like this is maybe the best job in the world? Or tied for first place, at least, with the one of acting. Yeah, so it was really wonderful.

AM: Did you choose the script that you were going to direct or is it just a decision you made with Chris Storer?

AE: I mean, a little bit of both, I guess? Like, he had one in mind. We're lucky enough to read all the episodes as actors beforehand, and we'd been talking about it for a while. And I know that he had one in mind, and I think he and the other producers, like Joanna Calo (The Baby-Sitters Club, Hack, Beef), had talked about it a bit, about how the episodes would be distributed. Because I wasn't the only guest director this season. Our AD, Duccio Fabbri (She Said, The Whale, Native Son), also directed an episode. And so, I think they had in their minds who would go where a little bit. But then we had a conversation, and he was like, "Which scripts are you responding to?" And I was like, "I would literally give you my firstborn child, who does not exist yet, if I could do the Liza episode, because I would love to work with Liza in that way." And then, he was like, "Well, we have nice little parallel thinking." So, yeah.

PP: Grief seems to be kind of a river that runs through the entire connective tissue of the show. And no one has seemed to really deal with their grief related to Mikey's (Jon Bernthal) passing and also, it seems like there might be some grief for Marcus, as well, coming up. Will there be any reckonings with unprocessed grief throughout this season, and what does that mean for the restaurant as a whole?

ABBY ELLIOT: Yeah, I think with Natalie, she's processing her grief and she's about to become a mother. She's pregnant and so, she's grappling with the fact that her brother had this horrible demise and her relationship with her mom and her brother is not in a good place. So, I feel like, yeah, she's dealing with the grief in that way.

AE: Yeah, I feel like a lot of different characters have grief that touched them in different ways in how they're dealing with it. I mean, I think you said it very aptly. That's one of the connecting threads of the show, so I think it's in the process of being dealt with by different characters in different ways in this season.

EMB: I would say that it's even one of the strengths of the show and I think one of the reasons that it's connected with so many people is I think grief is the river that runs through all of us. And it's the one sort of - maybe one of the only common things that we all share in the human experience. And so, yeah, that continues, and everyone deals with it in their own way. Or not, you know.

IG @thebearfx

@mattymatheson

@jeremyallenwhitefinally

@ebonmossbacharach

@ayoedebiri

@lizacolonzayas_lcz

@lilcutieforever

PHOTOGRAPHY COURTESY | FX's The Bear

Read the JUN ISSUE #102 of Athleisure Mag and see BACK TO CHICAGO | The Bear in mag.

THE ART OF THE SNACK | BLU ON THE HUDSON

We always enjoy a culinary experience when we can step outside of the city and look back at it to fully appreciate it when we're back! We make our way across the river to Weehawken, NJ to enjoy a meal at Blu on the Hudson for an upscale experience that will create a number of memories this summer whether it's any day of the week or a holiday!

We caught up with Andrew Christianson General Manager of Operations to find out about this restaurant, its ambiance, and what we should order when we're there with friends and family that we want to impress.

ATHLEISURE MAG: When did Blu on the Hudson open?

ANDREW CHRISTIANSON: Blu on the Hudson opened in January, 2023 and has never looked back. Our opening was a smashing success and a brand, we have done some exciting things in the last year and a half. Our reception by the surrounding community has been incredible.

AM: To bring Blu on the Hudson's 30,000 sq ft concept to life, you partnered with Designer Peggy Leung who has worked on Tokyo DisneySea as well as being the lead designer for TAO Las Vegas. Can you tell us about her background?

AC: Peggy Leung moved to New York, joining Rockwell Group as a Senior Designer. The experience working with this talented group of artists and designers was transformative, allowing her to take her creative visions to the next level. She was introduced to different design processes, from concept to schematic design creation, and was able to collaborate with other artists and designers on a series of high-profile projects. Her experience during this period includes the Radio City Music Hall, the Kodak Theatre and various branding and graphic design projects. In 2004, Peggy joined Studio GAIA as a Senior Designer. Demonstrating her acumen for managing projects and teams through the creative design process, she quickly rose to Studio Leader and was later made Managing Partner of the firm. Peggy was accountable for the successful completion of high-end projects including hotels, casinos, restaurants, lounges, bars and nightclubs in the United States and abroad, providing leadership and expertise on Award-Winning projects.

AM: Blu on the Hudson is a large space. Can you tell me about the ambiance of this property (from lounges, main dining rooms, sushi bar, rooftop event space etc) for those who are coming in with their friends and family?

AC: Blu on the Hudson is a dining destination for all ages. We believe that it is important for us to remain elevated yet approachable, as everyone deserves to feel those luxurious moments in life. Our spaces are as versatile as our clientele.

AM: Tell us about your Executive Chef Juan Carlos "JC" Ortega in terms of his culinary background and kitchens he worked in prior to coming to Blu on the Hudson?

AC: Upon arriving in NYC in 1995, Chef Juan Carlos (JC) Ortega initially took a position in a small Italian restaurant on East 62nd Street. Shortly after, he landed his first job with BR Guest, as line-cook at Blue Water Grill, which was touted as one of top seafood restaurants and dining destinations in NYC. Chef JC impressed both his co-workers and those above him; after rigorous training, he was promoted to Sous Chef and Executive Sous Chef, respectively, at Blue Water Grill.

In 2003, Chef JC took the helm at Ocean Grill, another BR Guest restaurant, as Executive Chef. In 2010, he was also entrusted with the opening of Atlantic Grill West. Chef JC then accepted the position of Executive Chef at Blue Fin, in the flagship W Hotel New York.

Thereafter, Chef JC joined Catch Steak NYC as their new Executive Chef, until he was offered the opportunity to be part of creating the Blu brand in Weehawken, New Jersey. As leader of the Culinary Department, he undertook creating and launching Blu on the Hudson in July, 2022. As the Concept Executive Chef, he is responsible for developing the menu and managing the daily operations of the restaurant’s culinary aspect.

AM: In terms of roles and responsibilities, what does the Executive Chef and Executive Sous Chef focus on at the restaurant?

AC: Our team of chefs focus primarily on culinary excellence; we do not spare expense when it comes to the quality of our product, from beginning to end.

AM: Tell us about your background in hospitality.

AC: I am the General Manager of Operations. Previously I was acting director for Restoration Hardware. I traveled the country and spent much time in their premiere properties and most esteemed projects to align the vision of the brand. I have worked predominantly in fine-dining environments. He previously was the General Manager for James Beard winning, Chef Maria Hines. I worked as a Sommelier and luxury hotel General Manager before joining Blu Hospitality Group.

AM: Tell us about your Raw Bar and Crudo and Haute Caviar program.

AC: We purchase our seafood directly from the Fulton Fish Market and receive deliveries daily. Also, Chef JC and Blu Team members visit the fish supplier, located in the Bronx, to source fresh produce. Our Raw-Bar highlights include Seafood Towers, a seasonal selection of chilled shellfish; Blu’s Signature East Coast Oysters, with tomato vinaigrette, Meyer lemon and cucumber; and Chilled Maine Lobster, with avocado-yuzu aioli and orange dressing. Our Haute Caviar Program is one of our top sellers; last year, we sold 400 oz. of Haute Caviar.

AM: What are 3 appetizers that you suggest that we should start our meal with when enjoying with friends and family?

AC: When starting your meal at Blu on the Hudson, we suggest ordering Bluefin Tuna Tartare, Seafood Tower and Nori Tacos (2 pc), which have a choice of Salmon & Ikura, Bluefin Tuna & Spicy Aioli, Hamachi & Avocado or Japanese A5 Wagyu.

AM: The menu is seafood forward which also includes your steak program and homemade pasta. For entrees, what dishes would you suggest that we should order?

AC: Our Ahi, Hamachi, Salmon, Branzino and Oysters are delivered fresh and never frozen; you cannot go wrong. If you are in the mood for a steak, our Australian Wagyu, quality wise, is the best available outside of Kobe, Japan.

AM: Tell us about your Beverage Director Jeremy Le Blanche from his background as well as places that he worked prior to coming to this restaurant.

AC: Jeremy Le Blanche has had a decade-long career in cocktail creation and has traveled the world from France to Australia to New York. His career, as a beverage director, started at some of the best five-star hotels in Courchevel, the ski capital of the world, nestled in the French Alps.

Before landing in New York, Jeremy spent three years in the United Kingdom working as Head Bartender and Head Mixologist of Meister Bar, at German Gymnasium, London. Jeremy is the Concept & Beverage Director at Blu on the Hudson in Weehawken, where he’s working his creativity to a higher volume, aiming to learn from different perspectives of the business. Jeremy has been featured in Food & Wine.

AM: What are 3 cocktails that you suggest we should have when we come to eat?

AC: We recently launched our Summer Cocktail menu, which features creative twists on classics using the finest Mezcals, Tequilas, Gins and Bourbons. Cocktails, curated by Beverage Director, Jeremy Le Blanche, include The Dual, Blu’s take on an old fashioned; Dragon of the Winds, a sophisticated variation of a classic rum punch; and Don’t Be Shy, Blu’s version of a spritz.

AM: Tell us about your Sommelier Adam Greer, his journey prior to coming to Blu on the Hudson and about the Wine Program that you have.

AC: Adam received a Certification from the Court of Master Sommeliers of America. He worked with Chef John Fraserat's Michelin-starred restaurant, Dovetail, where he developed a sense of how to pair wine with various dishes as the culinary creations on the menu changed daily. Adam's strengths lie firmly in finding smaller producers, family-owned wineries and wines of outstanding value and quality. The wine list features all the major and some minor regions of the world, including Piedmont and Tuscany, Italy; Bordeaux, France; Rioja and Galicia, Spain; and locally The NY Finger Lakes and New Jersey. Adam has been featured in Wine Enthusiast, Taste France, Food & Wine and more.

AM: Tell us about Social Hour.

AC: We offer our Social Hour (also known as happy hour) Monday – Friday from 4 – 6 p.m. where we offer an approachable cost to our specialty cocktails and rotating starters from the kitchen. We have guests that come from NYC to join us multiple times a week.

AM: The Brunch menu for this meal has a number of options! For the perfect brunch pairing what cocktail, entree and side would you suggest that we should have on our next visit?

AC: For brunch, we suggest starting off your meal with Blu’s Seasonal Black Truffle Bloody Mary; guests can substitute tequila or mezcal upon request. Diners who have a sweet tooth may consider ordering Ricotta Stuffed Pancakes, with blueberry compote and organic maple syrup or those with a savory tooth may indulge in Crab Cake Benedict. Truffle French Fries and Crispy Bacon both pair well brunch entrees.

AM: With the phenomenal views that diners will be able to enjoy, what will you do for 4th of July?

AC: Blu on the Hudson will be opened on July 4th, starting at 11 a.m. Details are still being finalized at this time.

AM: For the rooftop, in addition to using it for private events, will it be another space for guests to enjoy prior to or after their reservation?

AC: Our rooftop, which has spectacular views of the Manhattan skyline, is set to open in the fall. It is an all-glass enclosed atrium and perfect for events.

AM: For those coming from NYC, how can they access the restaurant?

AC: There are several ways to get to Blu on the Hudson from NYC. There is an eight-minute ferry that leaves from multiple points around the island that brings people to our front door. An Uber from the city takes 15 minutes with several bus options as well ranging from 15-20 minutes. If you are looking for the best views of New York, guests should dine at Blu.

IG @bluonthehudson

PHOTOGRAPHY COURTESY | Blu on the Hudson

Read the JUN ISSUE #102 of Athleisure Mag and see THE ART OF THE SNACK | Blu on the Hudson in mag.

COOKING FOR CHAMPIONS | CHEF ALEXANDRE MAZZIA

There are so many elements that surround the Olympics, each time the world's best athletes showcase their passion, dedication, and commitment to their sport. With a range of activities that take place, we love finding out more. We had the pleasure to chat with Chef Alexandre Mazzia who is the chef/owner of AM Par Alexandre Mazzia the hottest 3 MICHELIN Star restaurant in Marseille and a former professional basketball player, and he will be one of 3 top French chefs who will be preparing 40,000 meals in the Olympic Village during Paris 2024!

We wanted to find out more about his days as an athlete, his continued love of basketball, how he got into the culinary industry, AM Par, being at the Olympic Games and even being able to take part in running with the Olympic flame as a Torchbearer!

ATHLEISURE MAG: You spent your childhood in the Republic of Congo. What was that like and what about living there shaped the way that you looked at the world?

CHEF ALEXANDRE MAZZIA: I was born in Pointe-Noire in the Congo, at the Clinique des Manguiers. My cooking is neither Congolese nor Marseillaise, but it is inevitably somehow influenced by its environment, with most of the products coming from the Marseillaise environment. It's this Marseillaise and Congolese luminosity that is imprinted.

Spices and chilli are things that are now part of French cuisine that weren't there a few years ago (6-7 years ago). Today, people are a bit more assertive. I leaned on my roots, on the person I was, because it's true that I can't go against who I am. So it was important for me, in a natural way, to transcribe my cooking. And my cooking is described through the roasting, through the chillies, through the spices that are fundamentally who I am.

So, I'd say that my cooking is sparkling, distinctive, sincere, transparent, but yes, it's influenced by my childhood, my entire career, and, above all, by a great intensity.

AM: You graduated with a science degree, but for a time, you were a professional basketball player while you were navigating working in the culinary industry! When did you realize that you wanted to be a chef?

CHEF AM: My journey into the culinary world isn't as straightforward as many might think. Initially, I pursued a science degree, which was a completely different path. Interestingly, during that time, I also had a stint as a professional basketball player. It was a unique period when I was balancing my passion for sports with an emerging interest in the culinary arts. The transition from being on the basketball court to standing behind a kitchen counter wasn't immediate. It evolved over time as I became more immersed in cooking, discovering it as my true calling.

My realization that I wanted to be a chef dawned on me gradually rather than as a sudden epiphany. While playing basketball, I started to explore cooking more seriously. It wasn't just a hobby; it was a passion that kept growing, compelling me to delve deeper into the culinary world. Despite the stark differences between the two fields, I found that both required a similar level of dedication, creativity, and perseverance.

AM: Where did you train and what were some of the kitchens that you worked in prior to opening AM Par Alexandre Mazzia?

CHEF AM: My career path is one that can be called atypical. Immediately after my baccalaureate, I was lucky to attend a cooking school where I learnt the basics of cooking and general knowledge of the Hospitality industry. It gave me a chance to master the practical skills of cooking. After that, I acquired several diplomas and certifications, with a specialisation in pastry, chocolate and candy manufacturing. I got those diplomas while alternating school classes and work. It allowed me to build experience very quickly while discovering a world I felt I belonged to.

From that time on, I started accepting myself more. Since I came from abroad and only arrived in France at the age of 15, in the beginning, I used to be very independent. Cooking allowed me to travel a lot and open up. And then my passion became more than a passion. It became the source of my inspiration and motivation from which I learnt all my knowledge - practical and theoretical. It helped me learn about general culture, people, and Chefs and understand better the different cultures present around the world. Not just on a country level but regionally too. I also got to understand a great deal about “savoir-faire” (know-how) varieties making the base of French cuisine. It allowed me to have a strong knowledge foundation on the matter. As I travelled, I got to discover new flavours and become more aware of the importance of textures in cooking.

AM: How do you define your style of cooking and what influences it?

CHEF AM: My cooking blends spice, smoke, and chilli, linking to my childhood in Pointe-Noir, Congo, to my life in Marseille. My signature spice mix includes galangal, ginger, and cumin, enhancing the flavour and depth of each dish. Smokey aromas from burnt woods like vine shoots and olive tree add complexity, while my knowledge of over 45 types of chillies introduces a dynamic tension and variety in heat and flavour. I wanted this culinary approach to celebrate a fusion of oceanic and smoky elements with a vibrant chilli kick.

AM: You opened AM Par Alexandre Mazzia in 2014 in Marseille. What do you love about Marseille and why did you want to open your own restaurant?

CHEF AM: AM Par Alexandre Mazzia is a glimpse of my soul. It is about discovering myself through my cuisine. There is a wordplay in the name of my restaurant, in all subtlety, is a display of transparency and authenticity. It is a place where I give the best of myself, as I am devoted to its guests.

AM: What does it mean to you to have received your first Michelin star in 2015 after your restaurant was open for a year, your second in 2019, and your third star in 2021 for AM Par Alexandre Mazzia?

CHEF AM: All awards that my restaurant has won are equally important to me. Each award represents a recognition of our hard work, dedication, and commitment to providing the best dining experience to our guests. The awards have also motivated my team to perform at their best and maintain the high standards that we have set for ourselves.

There's no real success here. It's just a continuation of work that's been going on for many years. And I think that the way of looking at things was a bit different before, or the way of operating was different before. Today it's part of a collective vision, in other words, we've opened doors. We've given the keys to a way of working, but also to a totally personal way of operating.

I'd say that success is the fact of being, of doing just what you are with complete transparency, but with passion. It's a unique cuisine, my cuisine. It's so personal that I don't think anyone else can do it. So that's why people from all over the world want to discover it, why we've won all these awards, and why these awards represent our know-how.

AM: For those that have yet to dine at your restaurant, tell us about the ambiance that we can expect when we walk through the doors?

CHEF AM: At our restaurant, we offer a unique and memorable experience with 8 tables that seat up to 22 people and a team of 26 dedicated individuals. Our cuisine is "transversal," bringing together the best of local produce from fishermen, farmers, and tableware designers. Our dishes are created using a personal "alphabet of taste" developed from my own experiences. It is an extraordinary experience that many guests have never experienced before.

AM: You believe in the Triangle of Tastes - tell us more about this and how it weaves into your dishes.

CHEF AM: My cooking blends spice, smoke, and chilli, linking to my childhood in Pointe-Noir, Congo, to my life in Marseille. My signature spice mix includes galangal, ginger, and cumin, enhancing the flavour and depth of each dish. Smoky aromas from burnt woods like vine shoots and olive tree add complexity, while my knowledge of over 45 types of chillies introduces a dynamic tension and variety in heat and flavour. I wanted this culinary approach to celebrate a fusion of oceanic and smoky elements with a vibrant chilli kick.

AM: You are 1 of 3 French Chefs that will be catering the Paris 2024 Olympic Games - this is such an honor, but as someone who has been an athlete, what does it mean to you to be able to serve your country and the world in this way?

CHEF AM: I think it's a source of pride, pride for me, for my family, pride for the people, to represent France for the duration of the Olympic Games. It's a way of showcasing expertise, a signature, and a career. I think that I'm always thinking of people transmitting everything that I've done, which showcases a whole range of skills that are, I would say, quite simply unique.

AM: How long have you been planning what you will make and can you tell us some of the items that you plan on cooking? When it comes to meeting the neuro-nutritional challenge of feeding athletes, what have you been keeping in mind?

CHEF AM: I'm first and foremost a chef, so our unique know-how is our ability to adapt. We adapt on a daily basis, we're there to serve our customers, it's our daily job to adapt to the allergies of diners who don't eat this or that product. But beyond that, when they came looking for me to take part in the Olympic Games, of course, I knew very well that I was going to be working for the athletes, so I needed all my work over the years with the nutritionist, sports doctor, physical trainer, mental trainer and a certain federation of different disciplines so that I could have as many skills as possible to satisfy the demands I was going to have. So it's true that I worked for the athletes. It wasn't necessarily more complicated. All I had to do was concentrate on the tastes and flavours and simply be myself, just as I am in my everyday life. What I think and what the OCOG and Sodexo Live! wanted to achieve was to find someone who represented their region and, above all, who had a sporting background and who was bound to be able to adapt in a simple way. It's about putting our expertise at the service of athletes, for their performance and recovery. It also means playing for a team, playing for the "Olympic Games" that are taking place in France.

IG @alexandremazzia

@jeuolympiques

@paris2024

PHOTOGRAPHY COURTESY | Chef Alexandre Mazzia

Read the JUN ISSUE #102 of Athleisure Mag and see COOKING FOR CHAMPIONS | Chef Alexandre Mazzia in mag.

ATHLEISURE LIST | JUICE GENERATION

Earlier this month, we headed over to Juice Generation for the launch of Juiced Gelato! For those who have yet to enjoy cold-pressed juices at their locations or when they are shipped to you, we'll fill you in!

Juice Generation was founded by Eric Helms in 1999 with a goal to make fresh raw juices available to NYers as an accessible options for whatever our lifestyles were and dietary backgrounds.

The brand continued to grow by offering cold-pressed juices, smoothies, and açaí bowls. Over the years they have grown their locations and they ship nationwide.

They are known for their Get Ur Green On, Supe Dupa Greens, Celery, Watermelon Dragon, Carrot Apple Ginger, Citrus Super C, and Spicy Lemon cold pressed juices, they fuel your body with essential nutrients that are low in sugar. These have been drinks that we have oscilated between on a number of visits.

This month, they launched Juiced Gelato which takes their organic, cold-pressed juices to the next level to have them in a gelato format! Not only is it great for the hot weather that we have been enjoying, but the nutrients are next level! Currently, this gelato is available in their Williamsburg location in Brooklyn as well as in the Meatpacking District in NYC. When you're enjoying your scoops, you can have it in a cup or in a cone. This cone is 100% plant-based and is known as the world's first-ever cold-pressed cone. It's made from upcycled organic juice pulp. It's crispy, wholesome, gluten-free and hand-crafted specifically for Juiced Gelato.

On the night of the launch we were able to enjoy the range of gelatos along with champagne. We love that the range is low sugar, sweetened by agave and has no dairy. Here are our 3 favorites:

Supa Dupa Greens has a tangy taste of green apple and every shade of green. It includes only 4 grams of added sugar per serving.

Celery is energizing with light and zesty lemon. There are only 5 grams of added sugar per serving.

Spicy Lemon bursts with tart and tingling lemon-ginger-cayenne refreshment. It has 6 grams of added sugar per serving.

Keep your eye out for when you can get this gelato shipped to you!

JUICE GENERATION

JUICED GELATO

350 W 14th St

NY, NY 10014

JUICED GELATO

210 Bedford Ave

Brooklyn, NY 11249

juicegeneration.com

IG @juicegeneration

PHOTO CREDIT | Juice Generation

Read the JUN ISSUE #102 of Athleisure Mag and see ATHLEISURE LIST | Juice Generation in mag.

BCB 2024

On Jun 10th to Jun 11th, the Athleisure Mag team had the pleasure of spending 2 days in Brooklyn to enjoy Bar Convent Brooklyn which included hitting the tradeshow floor of this industry event in order to our tried and true brands as well as new brands. It's also an amazing time to meet up with others from the spirit and hospitality industries whether you're onsite or a number of events that took place during the day and night. Although it would be impossible to give you a play-by-play of all of the things that we took part in, we did want to highlight moments and brands that we engaged with during this show in addition to what you may have seen on our IG @AthleisureMag. If you want to know more about the backstory of this show, why it was created, its aims and more, we suggest that you revisit our interview in the MAY ISSUE #101 with Jackie Williams the VP of Events at BCB!

The night before the official kickoff event, we headed to Hawksmoor, a noted steakhouse to take part in the Martini (Fords Gin) X Manhattan (Woodford Reserve) event which allowed guests to enjoy drinks that were created by mixologists from the restaurant as well as noted guest bartenders Holly Graham of Tokyo Confidential and Ramsey Musk of Accomplice Bar. In the battle between gin and bourbon, everyone wins and there were great oysters to keep the vibe going and to prepare us for the next 2 days of drinks!

On the first day of the show, it was all about learning the lay of the land as this show was at Industry City and takes up a number of buildings as well as courtyards which allows you to have a lot of options whether you're sitting and taking a break or just want to have a moment. It's always fun to see how brands like Hendrick's Gin and Campari create amazing spaces that really show you their brand while also having the ability to meet new brands that are navigating the space. We enjoyed Juliette Peach Liqueur which was a refreshing sip that could be enjoyed alone, but was even better when it was paired with champagne to give it a bubbly feel. On a hot day, this is something that is simple to make and easy to drink while looking elegant!

This year, there were a number of Mezcals and Tequilas to enjoy! We spent some time with the team at Cierto and sampled their range of tequilas. We were initially drawn into their faceted shaped bottles which reminded us of a diamond, but their Blanco was incredibly smooth and one that we will enjoy sipping for quite some time (along with their full line of tequilas). It's always worth trying something completely new and realizing that it must have a place on your bar cart!

We were feeling the speakeasy vibes of Templeton Midnight Rye Whiskey as we loved hearing about its history and in addition to sampling it, we were excited to have our bottle engraved which is another flex that you can enjoy as you build your bar cart or bar top depending on how you store your favorites.

We spent a large part of the day at the show and our list could go on when it comes to what we sampled, but this show is also great as there are additional events that take place throughout Brooklyn as well as in Manhattan. We made 2 stops, the first was iichiko's Summer Party at Bar Goto Niban. This event allowed us to head to this super cute and intimate bar and to enjoy shochu cocktails that were paried with Japanese bites! In addition, there was shaved ice (literally looked like cotton candy) that also had shochu in it from Kuramoto Ice. This was offered at their booth at the show; however, we hadn't seen it and made a note to swing by the next day, but were pleased to be able to try it in this setting.

We walked about 10mins away and found ourselves at Leyenda bar which had Diplomático Rum being served as well as tacos and other tasty bites. We enjoyed hanging out here at this James Beard nominated bar which is co-owned by Julie Reiner and Ivy Mix. It was a fun night and although we could have stayed awhile longer, we wanted to make our way back into the city for Industry Icons at Great Jones Distilling Co which is the first distillery since Prohibition. With guest bartenders making phenomenal drinks, the ability to see this beautiful space with a stunning bar as well as great bites, it was a mix between a low key meets vibrant night to prepare us for the next day of events that we would participate in.

It's worth noting that for this year's show we liked the food trucks that were available which was definitely a great way to keep your energy up and STUF'D had the perfect combo of fries and a rib eye sandwhich which was much needed and enjoyed in the courtyard.

On the second and last day of this show, the goal was to continue to sample brands throughout the space as well as to connect with those that we had made appointments with. Our appointment and Guided Tasting with Silent Pool Gin was an immersive experience to learn about the English town that makes the gin; why its location makes the gin; what it is; and being able to learn how the different components come together for a well balanced drink!

One of the our favorite parts of the day was to step into a session with Jaime Salas Proximo Spirits Head of Advocacy Agave. We had a deep dive into Cristalino Tequilas (one of them being a Mezcal which was an added treat). This sampling seminar was a great opportunity to be able to get to know more about each of the 8 tequilas that were being shared from the portfolio, to learn more about the terroir, and to train our paletes so that we could identify what tasting notes were involved. We have had the pleasure of talking tequila with Jaime so we knew it would be a great and thoughtful session. We also had the opportunity to swing by their booth prior to this tasting in order to get a preview of what we would be enjoying at the Liquid Lounge!

Overall, the 2 days, the booths, and the parties/events really allowed you to connect next with this diverse community through sips whether you were focused on vodka, gin, mezcal, whiskeys, rum, canned spirits, innovations in non-alcoholic offerings and more!

The ability to learn and sip at your own pace and to be able to share your passion and knowledge with other enthusiasts across the industry is always a good time! With our last sips on the way out, it was everything that we expected it to be and of course, we're already excited for getting ready for next year as you know it'll involve a number of our favorite brands that may or may not be presenting a new product; the opportunity to try various cocktails and to chat with those brands about the beverages; and of course seeing things that are new to you or are completely brand new to the market!

IG @barconventbrooklyn

PHOTO CREDITS | Bar Convent Brooklyn

Read the JUN ISSUE #102 of Athleisure Mag and see BCB 2024 in mag.

WELCOME TO TANQUERAY FANCY HOUR

Sometimes you want to go out whether solo or with friends and enjoy a classic - a martini and fries. We think this is such a nice blend and is the perfect meal when you’re not looking for something heavy but you want that unctuous blend of flavors that provide you comfort while feeling well - fancy! We headed to The Wilson here in NYC to partake in this and you can too! Tanqueray Gin and Opentable have partnered with one another so that you can go to select eateries in NY and Miami to get the perfect pairing of a martini and fries from Jun 5th to Jul 31st. Of course, we had a great day as it happened to be in the midst of yet another heat wave and a busy day. We wanted to know more about Fancy Hour as well as Tanqueray the brand. We took some time with Christina Choi, Senior Vice President of Gin, Tequila, and Breakout Growth Brands at DIAGEO North America to find out more.

ATHLEISURE MAG: Before we delve into Fancy Hour. Can you give us some background on the ingredients that make up this classic gin?

CHRISTINA CHOI: Tanqueray’s iconic recipe, unchanged since the 1800’s and rigorous selection process of four botanicals, is what sets it apart from other gins. London Dry is the hallmark of the Tanqueray portfolio, known globally as the quintessential, classic gin. Distilled with the perfect balance of just four botanicals, Tanqueray London Dry gin has a sophisticated rich and sensationally smooth taste. It’s one of the most awarded gins in the world - winning the San Francisco World Spirits Competition Platinum Medal for the past two years and a 7-time winner of the bartender's choice by Drinks International.

Tanqueray was one of the early pioneers to curate a more approachable fresh, western, dry style of gin with the introduction of Tanqueray No. TEN - crowned “Best White Spirit” for three consecutive years at the San Francisco World Spirits Competition, which helped lead it to ultimately become the first white spirit to ever be retired to the San Francisco Spirits Hall of Fame. Distilled in a small batch two-step distillation process, Tanqueray No. TEN is made with whole citrus fruits to capture its ‘citrus heart,’ which includes grapefruit, limes and oranges which is then added to the base of Tanqueray’s classic blend of juniper, coriander, angelica, licorice, and chamomile flower. The ‘citrus heart’ is crafted through a minute copper still, ‘Tiny TEN,’ giving the product its name, and then added with other botanicals into ‘Old Tom,’ the over 250-year-old still. The result is a beautifully crisp and iconic gin crafted to make cocktails bloom.

Tanqueray also has two variants of its trademark portfolio within the growing flavored gin category: Tanqueray Rangpur and Tanqueray Sevilla Orange. Tanqueray Rangpur is the perfectly balanced taste of Tanqueray London Dry Gin with a citrus zest. Made with real Rangpur limes, ginger and bay leaves in addition to Tanqueray’s base of four botanicals used during distillation, the result is a subtle and refreshing taste with a satisfying smooth finish. Introduced to the portfolio during the summer of 2021, Tanqueray Sevilla Orange tastes like sunshine in a glass. It is uniquely distilled, made with the delicious flavor of Sevilla Oranges and other fine botanicals that results in a bright, orange-forward taste.

AM: Why does that first drink set the tone of the night, when was the martini created, and why is the gin martini such a go-to?

CC: Tanqueray is the classic choice for any gin-based cocktail and sets the standard for a bold night ahead. In recent months, we’ve seen restaurant-goers begin their night with the beloved martini and fries duo as the pairing continues to emerge on bar tops nationwide. ‘Fancy Hour’ reservations claim this moment for Tanqueray and bring the experience to life with an elevated Tanqueray twist, presenting personalized tableside service with impeccably crafted Tanqueray martinis perfectly tailored to guests' preferences.

In its simplest form the martini is gin and vermouth lending itself to countless variations.

The exact origins of the cocktail aren’t clear, but it dates back to the late 19th century and believed to have evolved from the Martinez - a mix of gin, sweet vermouth, maraschino liqueur, and bitters. ‘Fancy Hour’ invites cocktail enthusiasts to elevate the occasion with a classic Tanqueray martini.

AM: Why did you want to have a Fancy Hour and partner with OpenTable and to run it from Jun 5th - Jul 31st?

CC: National Martini Day falls on June 19th and we thought the iconic cocktail deserved more than just a one-day celebration. In partnership with OpenTable, we were able to take National Martini Day and extend the celebration beyond just a day, highlighting the Tanqueray martini and showcasing how it sets the tone for your night.

Through the end of the month, drinkers 21+ can book a ‘Fancy Hour’ reservation at participating bars and restaurants in New York City, Boston, and Miami through OpenTable.

AM: People can look at participating restaurants here in NY, Boston, and Miami that are part of Fancy Hour, will there be restaurants and/or cities added throughout this promotional event?

CC: The partnership with OpenTable kicked off ‘Fancy Hour’ occasions, introducing a new way to enjoy Tanqueray. We will continue to bring experiences that appreciate the artistry of cocktails made with Tanqueray to cocktail lovers through future initiatives.

AM: For those that may not be able to get out to enjoy this promotion, how can they create a Fancy Hour at home with friends and family?

CC: There are two key components to enjoying 'Fancy Hour' at home with friends and family – remembering that ‘Fancy Hour’ can be defined on your own terms with a perfectly chilled Tanqueray martini.

Just because martinis and fries are taking over bar tops nationwide does not mean ‘Fancy Hour’ must be solely experienced at local restaurants. With just three ingredients, martinis are relatively easy to recreate at home and we hope ‘Fancy Hour’ inspires drinkers to become their own at-home mixologist. Whether hosting a movie night or a dinner party, with a Tanqueray martini in hand and whatever makes them feel fancy.

AM: Will there be other iterations of Fancy Hour after this particular activation?

CC: We will continue to inspire cocktail lovers to start their night with Tanqueray, setting the tone for the night.

AM: For Tanqueray enthusiasts, what is the difference between No. TEN and London Dry Gin?

CC: Tanqueray No. TEN is the ultra-premium gin in the Tanqueray portfolio. It is a Western Style Gin which means it deviates from the classic London Dry style by utilizing more citrus notes and putting less emphasis on the juniper. Tanqueray London Dry gin is a simple recipe of four botanicals - juniper, coriander, angelica and licorice - picked at the peak of their freshness.

Tanqueray No. TEN is citrus forward, crafted using whole fresh fruits in the distillation process. In addition to juniper, botanicals include coriander, chamomile flowers, white grapefruit, lime and orange, with grapefruit as the lead citrus flavor in Tanqueray No. TEN and what gives the variant its distinctive profile.

Read the latest issue of Athleisure Mag.

THE ART OF THE SNACK | HERITAGE GRAND BAKERY, HERITAGE GRAND RESTAURANT AND PIZZA BAR

Bryant Park has also been a neighborhood that we have enjoyed having power lunches and dinners as well as having amazing views of library and the large greenspace! In this month's The Art of the Snack, we head over to this storied area to pop into Heritage Grand Bakery, Heritage Grand Restaurant and Pizza Bar!

We love that whether you're looking for a bakery that allows you to get great to-go items for breakfast and lunch whether you're heading back to the office or eating in the park. In addition, there is a stunning restaurant that is perfect for breakfast, lunch, dinner, and happy hour. We took some time to sit down to talk with Managing Partner, Lou Ramirez to find out more about these spaces, what is offered, and what we should think about ordering on our next visit!

ATHLEISURE MAG: Before we delve into Heritage Grand Bakery, Grand Restaurant and Pizza Bar, Please tell me about Lou Ramirez's background as he has been part of some of our favorites including Fig & Olive!

LOU RAMIREZ: My experience in the hospitality world began as a manager at BR Guest Hospitality Group. I then advanced to Director of Food and Beverage at Boutique Hotels & Resorts. Leveraging my expertise, I became Director of Operations at Le Pain Quotidien, successfully launching 18 locations in NYC and LA. This success led me to Fig & Olive, a concept I started with the founder, opening 3 locations in the city.

Subsequently, I co-founded Maison Kayser with Eric Kayser, overseeing the construction of over a dozen stores. Returning to Le Pain Quotidien as the President and Head of US Operations, I played a key role in reinventing their brand image. Drawing on my experience in hospitality and deep knowledge, I founded Nicloubella Management, an entrepreneurial consulting company created to assist established overseas companies looking to break into the US marketplace.

AM: It seems like there are 2 concepts with the bakery as well as the restaurant. Can you tell us about how the concept came about and why you wanted to have a bakery and a restaurant?

LR: I founded Heritage Grand with my partners, Luc Boulet and Alex Garese. Luc is a renowned master baker from France, coming from a lineage of 4 generations of bakers. Alex is the founder of the acclaimed Wolkonsky Bakery, making us all seasoned veterans in the world of bread and pastry. Our vision was to open a bakery and restaurant showcasing our Ancient Grains which are milled in-house.

AM: In looking at the bakery, can you speak to the decision to focus on health-conscious baking and cooking techniques, Ancient Grains and Artisanal Milling Techniques?

LR: We are very passionate about health-conscious and environmentally friendly foods and preparation techniques. We believe “you are what you eat," what you put into your body is what you get out of it. Natural, artisanal foods nourish our minds and bodies and energize our spirit, and that’s the effect we’d like to leave on our guests.

AM: What are the health benefits to cultivating the grains in this way?

LR: Our grains contain an accentuated value in lipids and carotenes, which give the bread a beautiful cream color and signature aroma, as well as making it optimal for baking and pastry making. Health benefits include ease of digestibility, high nutritional value, and low allergenic potential.

AM: Focusing on Heritage Grand Bakery, there is quite an extensive offering from coffees, teas, pressed juices etc. What are 3 coffees cold or hot that you suggest as we head into the summer months?

LR: At Heritage Grand, we use a highly dynamized water filtration system, essentially mirroring water’s natural journey through the mountains using motion, magnetism, and natural minerals. This results in energized water with improved taste and texture, as well as better hydration. We use this water as the foundation for all of our brewed beverages. 3 coffees we’d recommend as the weather warms are our signature Roast Heritage Drip Coffee, our house blend made with different coffee blends from across the globe, the Iced Red-Eye, a double shot of our specialty roast espresso poured over our signature coffee blend served on ice, and our Finca Bernina Red Honey Geisha poured over coffee from Costa Rica.

AM: What are 3 teas, hot or cold that you suggest that we should have in mind when visiting?

LR: Our Hot and Cold teas are sourced from historic tea-growing regions in dirrect collaboration with the farmers. I would recommend the Chai Latte, a spiced latte made with chai spices; Matcha Latte and Tieguanyin Oolong Tea made with oolong tea from China.

AM: On your BAKERY menu, you have a selection of Viennoiseries. What does Viennoiseries mean and what are 3 that we should try on our next visit?

LR: Viennoiseries are breakfast pastries typically modeled after the style of pastry that originated in Vienna, Austria. Executive Head Pastry Chef Damien Herrgott expertly creates the viennoiseries and pastries, and while all delicious, we’d recommend Pistachio Cruffin, muffin-shaped croissant dough filled with pistachio pastry cream; Plie au Chocolat, buttery, flaky croissant dough folded and filled with vanilla pastry cream and dark chocolate chips; Apricot Danish, croissant dough filled with a mixture of pastry cream and apricots.

AM: The Bakery menu also has Muffins/Cruffins/Baked Goods! What is a Cruffin and what are 3 that you suggest that we should have?

LR: Inspired by the French brioche pastry, a cruffin is the hybrid of a croissant and muffin. We’d suggest our Chocolate, Vanilla, and Pistachio Cruffins, muffin-shaped croissant dough filled with chocolate, vanilla, and pistachio pastry creams.

AM: What are 3 pastries that you suggest for breakfast?

LR: In our Restautant we just started weekend Brunch and have several classics but in our Bakery, Our Egg Sandwiches and vienoisseriie are really the best sellers for breakfast, like the Lemon Raspberry Danish, Croissant, and Pain au Chocolate. But for those with a particular sweet tooth, perhaps our Espresso Tart to start your day with a kick; Coffee Ganache and Coffee-Soaked Lady Fingers, topped with espresso Cremieux and white chocolate coffee glaze. Next, the Montebello, a decadent way to get your fruits in early in the day, pistachio almond hazelnut cake topped with pistachio mouse, fresh raspberries, and chopped pistachios; Ispahan, a colorful and vibrant rose-colored raspberry macaron filled with rose buttercream and chopped lychee with fresh raspberries and garnished with a rose petal.

AM: What are 3 G&G Sandwiches that you would suggest when you're heading over to Bryant Park to enjoy an outdoor lunch?

LR: A refreshing Caprese Sandwich on a savory olive roll to beat the heat, French baguette with fresh mozzarella, tomato, fresh basil pine and pesto; Tunisian Niçoise Sandwich, tuna salad mix, hard-boiled egg, red pepper, arugula, and olives on Pan Bagnat bun; our classic Pariseinne with ham gruyere butter and cornichon on a fresh baguette.

AM: What are 3 Savory options from the Restaurant that you suggest?

LR: Branzino topped with pistachio chermoula, served with a side of haricot vert and charred lemon, Ancient Grains Spaghetti—a vegetarian option— population wheat pasta with roasted mushroom and garlic, sprinkled with rich Parmigiano. Pizzas and flatbreads, Moroccan Spiced Lamb Flatbread, spiced ground lamb, pickled shallots, and a drizzle of citrus labneh on a thin, crisp flatbread made from 100% Ancient Grain population wheat

AM: You have a number of breads that you offer that people can purchase, what are 3 that are perfect to bring when you're thinking of bringing it to a dinner atsomeone's home?

LR: Our Executive Head Baker Mark Fiorentino (formerly of Daniel, Café Boulud), along with his dedicated team of bakers arrive throughout the night to mill the wheat, mix and roll the dough, and craft the fresh bread every morning. We’d recommend Hudson Valley Sourdough, naturally leavened sourdough bread made with locally grown and milled flour; Our Proprietary Population Wheat, 17 ancient grain varieties of wheat are blended to create the whole wheat; Spelt Bread, made with 100% spelt flour milled exclusively on-site.

AM: Tell us about the culinary journey of Executive Chef Steve Pereyda from where he trained and kitchens he worked in prior to coming to Heritage Restaurant and Pizza Bar.

LR: Our newly appointed Executive Chef Steve Pereyda is a distinguished graduate of Texas Culinary Academy, He began his culinary journey at Los Angeles’s Michelin-starred Hatfield, under Chef Quinn Hatfield, moving on to The Baazar by José Andrés in Beverly Hills, before relocating to to NYC and ascending to Sous Chef at Aureole Restaurant, Chef Charlie Palmer’s iconic flagship restaurant in NYC, renowned for its 13 Michelin stars and two James Beard awards. Under the guidance of Chef Palmer, Chef Pereyda honed his skills in New American cuisine, before moving on to the Michelin-starred Rouge Tomate. Once Rouge Tomate shuttered in 2018, Pereyda assisted in opening Mercado Little Spain by José Andrés, as well as AperiBar with Charlie Palmer.

AM: It truly feels that Heritage has options that take you from Breakfast, Lunch, and Dinner! You also have one of our favorite meals of the week, Brunch. What are 3 brunch dishes that we can enjoy with friends and family?

LR: Polenta Soufflé Toast with mushroom; creamy polenta with fried eggs, mushroom bechamel, and parmigiano; Moroccan Lamb Burger, lamb merguez, harissa aioli, peppers and onions on a homemade brioche bun and served with za’atar fries; Thin crust Diavola pizza with spicy soppressata, fior di latte, tomato, and drizzled with chili oil.

AM: What are 3 dishes that are perfect to enjoy for lunch?

LR: Ancient Grains Salad--a vegan option--arugula, cherry tomato, apple, shallots, toasted seeds, and topped with feta, drizzled with lemon vinaigrette; Crispy Skin Salmon—a gluten-free option—salmon with fennel and piquillo pepper, served with a bed of couscous and charred lemon; Clam Pie, fresh littleneck clams with oregano, garlic, white wine, lemon, chili, pecorino, and breadcrumbs.

AM: Tell us about Happy Hour!

LR: Happy Hour is served on weekdays from 3 p.m. – 6 p.m., for dine-in customers only. Specials include $10 Neapolitan or thin crust Margherita pizza, $10 glasses of red, white, and rosé wines, as well as $10 signature craft cocktails.

AM: What are 3 dishes that we should have in mind for dinner?

LR: Grilled Hanger Steak served with a generous portion of za’atar fries, persillade, and arugula with lemon vinaigrette; Wild Mushroom Thin Crust Pizza, with oyster mushrooms, pickled shallot, caciocavallo, and pecorino; Tagliatielle Veal Ragu, braised veal, cipollini, mushroom, pecorino toscano, with population wheat breadcrumbs

AM: What are 3 cocktails that we can enjoy for the Summer?

LR: The refreshing Mezcal Paloma, a blend of union mezcal, Giffard pamplemousse, grapefruit, agave, and lime; The Raspberry Flamenco, a mix of Tanqueray Seville gin, raspberry, egg white, and lemon; the Cucumber Basil Gimlet; ALB vodka, cucumber, agave, and lime.

AM: Tell us about the ambiance and design of both spaces that are located in this historic Bryant Park neighborhood!

LR: The interior design of the restaurant and bakery, by Patricia Joseph in collaboration with Silvia Zofio of SZprojects, seamlessly flow into one another, drawing inspiration from ancient Mediterranean ruins unearthed in the heart of NYC. Anchoring the dining room are two large wood-burning ovens named Patience and Fortitude, after the marble lions that watch over the historic New York Public Library and Bryant Park, across the street from the restaurant. The walls are designed with stone shaved from a mountain to give it a grotto feel, complemented by accents of creamy white Venetian plaster and a soothing glow from soft white light, curated by award-winning lighting designer Herve Descotts L’Observatoire. The dining room is adorned with custom-made banquettes, chairs, and tables designed to evoke the restaurant's Mediterranean feel. Additionally, the private event space on the mezzanine level is ideal for hosting private gatherings, corporate meetings, celebrations, televised sports events or award shows, rehearsal dinners, baby showers, and more.

AM: Are there any special events taking place that you would like to share that are taking place this summer?

LR: Our Private event space is always buzzing with celebrations, parties, corporate power events, sports viewings, showers, and we will start creating culinary social experiences in the fall like pizza or pasta making classes.

IG @heritagegrandbakery

PHOTOGRAPHY COURTESY | Heritage Grand Bakery, Restaurant and Pizza Bar

Read the MAY ISSUE #101 of Athleisure Mag and see THE ART OF THE SNACK | Heritage Grand Bakery, Heritage Grand Restaurant and Pizza Bar in mag.

ATHLEISURE LIST | HOT BONES

When you're in Detroit, head to HOT BONES which opened December 2023. HOT BONES' speaks to:

• Hot yoga and pilates classes which range from 85-100F, using an advanced infrared heating system, that heats the body from the inside. They believe that their community deserves the benefit of both modalities without multuple memberships. For Pilates, they offer HIIT Pilates and a Sculpt Pilates class, For Yoga, they have Sculpt Yoga (with weights), Power Yoga, Slow Flow Yoga, and Restorative Yoga.

• Hot bone broth is made and sold in small batches of beef and chicken bone broth made from organic bones that simmer for 48 hours.

• Hot architectural bones, as the studio is located in an adaptive reuse building with beautiful historic architectural bones.

• Hot Bones, believes that every person, despite ethnicity, body type, and socio-economic background, is made from the same bones.

For centuries, bone broth has been a foundation for health, immunity and healing in most cultures — ramen, pho, matzo ball soup, brodo, and chicken noodle soup to name a few. Bone broth is beneficial for:

• Recovery and athletic performance: Post-workout recovery that replenishes essential nutrients and promotes muscle repair and growth.

• Joint and bone strength: Collagen to strengthen bones, reduce joint pain, and improve mobility.

• Electrolytes & other nutrients: Nutritional powerhouse, containing essential vitamins, minerals, and amino acids such as glycine and proline to support a healthy immune system and overall well-being.

• Detoxification and immunity boost: Rich nutrients boost the immune system, assisting the body in fighting off illnesses and infections.

• Improved sleep: Amino acid glycine has a calming effect on the body to improve sleep quality.

• Social connection: Opportunity to connect with friends after class when endorphins are released to reduce stress and improve mood. Before and after classes, people often meet in the lobby or outdoor patio to connect while sipping on a cup of bone broth. The studio is thoughtfully designed to feel like an extension of a curated home and has a collection of print publications from the local magazine store.

While at the studio, enjoy all necessary equipment, including mats, towels, weights, resistance brands, and balls at no cost for each guest.

HOT BONES

2895 E Grand Blvd,

Detroit MI 48202

hotbonesdetroit.com

IG @hotbonesdetroit

PHOTO CREDIT | Christina Stoever

Read the MAY ISSUE #102 of Athleisure Mag and see ATHLEISURE LIST | Hot Bones in mag.

A&W ROOT BEER FLOATS FOR LIFE FOR CENTENARIANS+

 This year, A&W Restaurants is celebrating their 105th Birthday and they are doing it with Granfluencer, Baddiewinkle along with a great deal for one of the greatest generations. One of America’s oldest franchises starting this month will give anyone over 100 years old a free Root Beer Float for life! When we think about A&W we think of their hotdogs, floats, being outside and enjoying this combo together whether you’re with friends or family and a great sense of nostalgia!

On Jun 20th, 1919 Roy W Allen co-founded and opened his first restaurant in Lodi, California during a homecoming celebration for WWI veterans. All of these years later, the iconic floats continue to be used and enjoyed in their frosty glass mugs. In addition, the brand supports military veterans in its ongoing work with Disabled American Veterans. These free floats for life for centurians represent over 108,000 people in the US and the brand wants to support this generation of people. The brand partnered with 2 people of this group who are both WWII veterans 104 year old Hazel Calloway and 100 year old Glendell Bennett. By partnering with Baddiewinkle who is 95, they can continue to spread their message through her millions of social media as she shows how her personal style and love for life is something that she embraces to the fullest!

Although this social influencer is not of age to partake in this lifetime promotion, those who are qualifying customers can visit any A&W franchise with identification in order to have their Root Beer Float! For those who are over 13 and not 100, you can get a free Root Beer Float every year on your birthday. Of course as we continue to navigate Summer energy, you can enjoy great classics including burgers and cheese curds by joining Rooty’s Mug Club.

THE 9LIST 9M3NU

Read the MAY ISSUE #94 of Athleisure Mag and see THE 9LIST | 9M3NU in mag.

PRE-COVERAGE BAR CONVENT BROOKLYN

We go to a number of events throughout the year that involve an array of product and brand launches. It's always great to see what is coming out and those that are involved behind those brands. Bar Convent Brooklyn is in its 6th year and is for the industry professionals from bar and restaurant owners, mixologists, educators, and more to come together. We have the opportunity to to meet brands new and old as well as to try brands. Whether you're hitting the show floor, the Main Stages for education, parties, and more this event really does celebrate the community and you leave wuth a bigger understanding of spirits as well as seeing trends that you'll notice when you're at your favorite spot.

We wanted to sit down to find out more about this event, why it's located in Brooklyn, what it takes to put on this 2 Day event that takes place June 11th and 12th at Industry City and more. We talked with event industry veteran, Jackie Willuams, Event Vice President of RX (the organization that puts on trade events of this nature) to have these questions and more answered!

ATHLEISURE MAG: It’s always great to go to industry events and there are some that we have gone to that we have seen it from its debut season forward! When BCB launched in 2018, we headed to Greenpoint to check out the vendors, programming, education, and parties that took place and then we came back again in that neighborhood in 2019. Now in it’s 6th year, we’re looking forward to attending again in Industry City. So it’s amazing to see how it’s progressed over the 6 years that it has been in existence!

JACKIE WILLIAMS: Yeah, it’s pretty crazy! The fact that it has been 6 years and yet it’s only been 6 years, it’s just you blink and it’s gone!

AM: Before we delve into talking about BCB and this year’s events, I’d love to know about your background and how you came into BCB.

JW: For sure! How did I come to BCB? Well, I’ve worked in the tradeshow world for 18 years. I have been at RX for just over 15 years. I started out in Marketing, I have worked at a ton of our events from jewelry to security, to publishing, and then I ran marketing for all of our consumer events for awhile. And then, when the opportunity came up for BCB, I said, yes sign me up! I was running a different event at the time and the event I was running was the exact same dates as BCB so I would see the pictures online and I was in Manhattan and BCB was in Greenpoint at that time and I was like, man, I want to be able to check that out! I think that this will be my year 4 of running it in Brooklyn and I said, yes absolutely! This is amazing and I was so excited to be part of it. Since then, it has been such a good old time in trying to do a groovy event and keep growing to support the industry. It has been amazing.

AM: We love hearing that story and hearing about your time with RX. We’ve been from the fashion and accessories side attending the JCK shows for as long as I can remember!

JW: Oh yeah! I used to work on the JCK portfolio for a little while.

It’s such a small world in terms of how it all just comes together and is full circle. I used to help out with Agenda and a couple of the other events that we did.

AM: You’re known as someone who does these large scale events. What is your role as an Events Vice President as I know you must have 80 hands going!

JW: I have a lot going on. As the Events Vice President, I do a little bit of everything. I oversee the strategy down to the execution I do have a large team and they are excellent at what they do, right? We have a Registration Manager, a couple of Operation Managers, a Marketing team, and it’s about keeping it together and organized and being able to function as a well run machine. So there is a lot going on and there is a lot going on in my brain at all times. My notebooks are always constantly full. It’s a little bit of everything that I touch.

AM: We can only imagine.

What is an average week like in terms of getting this event together. What is it like when you’re a year out planning the next event, what’s in that month, and what’s that week of life?

JW: Yeah, so – one of the things that I love about doing events is that we don't do the same thing everyday and we don’t do the same thing every week which kind of makes it exciting!

So we actually start more than a year before the next event.

AM: Really?

JW: Yeah, so right now, we’re pretty far down on the logistical side of 2025, we have our dates, we’re finalizing our floorplan, setting up our systems so we’re ready to sell booth space for 2025. We’re working on what our event creative for ’25 is going to look like and we’re zhuzhing it up for what it’s going to look like then.

Immediately following the event is when we get into strategy. We’re looking at the post event surveys that we sent out, doing group conversations with our vendors and our partners, and internally we talk about what we can improve upon. We talk about what went well and we always want to continue to do what we went well on. We also look at where we fell short. How can we come together collectively and make the event better? Whether the registration line was too long and we needed to add more tables – we need to increase our registration space or if people want to see more food offerings – how can we get some more food trucks into the mix? Those kinds of things, every single survey, I read every single word of it. So do a lot of the other members of our team as well. So that year out, we’re looking at diving in to see how we can improve on those things. We continue that as we start selling, hitting the road and talking to customers.

I would say at 4 months out, that’s when things get really crazy! That’s because that is when registration is opening and we’re trying to get all of the logistics for the exhibitor manual, move in time, compliance information, the Certificate of Insurance they need. At this point, it's about finalizing all of the education.

As we get closer, it’s about answering all of the questions whether it’s a customer or someone internal coming up with new ideas or experiences. Right now we’re about a month out and I don’t really sleep much at this point! I just want to be there for our customers and the ramp up to the event and to support our internal team. At this point, I’m just trying to get through all of those emails and phone calls.

A week out, we get to the event and we start building it up from laying down the turf, marking the floorplan, building the registration tent, working with our General Contractor on when we will accept freight, when the floral goes out – our production schedule is an Event Planner’s dream. It’s long, color coordinated, very detailed, but I have an amazing team to help and they are the ones that really deserve all of the credit for their hard work.

AM: Wow it’s intense!

Why was this show created and what was the decision to have it in Brooklyn?

JW: BCB started in Berlin many years ago and it was very small and a couple of bartenders and brands got together and Bar Convent Berlin has really grown to be the largest international beverage event which is amazing. If you haven’ gone, I suggest you do!

AM: It has been on our list.

JW: It’s a very impressive event! So we brought BCB to Brooklyn in 2018. We were working with our counterparts in Berlin to see if this made sense. Do people want this? We had those conversations with our brands and the exhibitors. We spent a lot of time talking with bartenders, owners, influencers, and navigated the landscape of the bar and bev scene in the US. Brooklyn felt like a natural fit, right? NY is an easy place to get to in terms of the States and globally as well. The heart and soul of Brooklyn, the creativity and the culture that is Brooklyn made it make sense for it to be in Brooklyn. So that's where it landed. We were at the Brooklyn Expo Center in 2018 to 2021 which was our last event there and then we moved to Industry City in 2022 and this was just an amazing place! We have been able to grow and connect with the folks that have their businesses there and it’s been a cool vibe!

AM: We’re excited as attending the first 2 years left such an amazing impression. So we can’t wait to check it out this year!

Last Dec, we did an interview with Lynnette Marrero who we know is your Head Educator at BCB.

JW: Oh I love Lynnette! She is amazing!

AM: It was so exciting to be able to talk with her as she’s such an OG in the space and we talked about a number of the places she worked at which was a bit of nostalgia for us as we were going to those spots so it’s interesting how things happen within a period of time.

In her interview in addition to other projects she is involved in, she really drove home the education component of BCB. What are the different things that take place that attendees should be aware of?

JW: For education, we have 4 different stages and they run all day, both days of the event. Our Main Stage is curated by our Education Committee which Lynnette is our Head of Communication, there are 14 sessions on our Main Stage over the course of the 2 days. 13 of them come with your badge and are free and is first-come-first-serve. The 14th one focuses on leadership and that is our Lunch & Learn. That happens on Wed, Alison Anne is hosting that session and it is a separately paid ticket. With that comes access to the session, lunch, as well as gift bags. So we’re really excited to introduce that this year.

We then have 2 other stages called our Liquid Lounges. These are really our brand stages where our brands get up and speak on different topics. But it allows our visitors to have an opportunity to sample. So as XY exhibitor is up there talking about their product, you will get a sample of up to 6 products that you can taste, smell, and see as they’re speaking. So it’s like being able to put liquid to lips during the education. Our last stage is Park Street University which our partners at Park Street, they curate it, they run it, and that stage is located in Building 8 on the 2nd floor and again it runs both days and those sessions are really geared towards the brands, exhibitors, and marketing. So that’s awesome in terms of education.

But we do have other activations that are going on throughout the course of the 2 days. William Grant and Sons is sponsoring our Opening Night Party on Tues night. We have our Welcome Cocktails so as soon as you walk in, Zamora Brand is sponsoring that so that’s the first opportunity once you get through registration. We have our courtyard bars and our new bar on 34th Street. For the 1st time we are also doing an event from 5-7 on Tues that will be located on 34th Street and it’s the BCB Street Party so we will have some live music. There will be some entertainment and an opportunity to sample, mingle, and network with other visitors on Tues.

AM: That is exciting and what a full calendar over those 2 days!

What are 3 events that you’re excited about or 3 events taking place over the 2 days that we should highlight?

JW: So I’m really excited for the Street Party! I think that it’s going to be really cool and different. Who doesn’t love live music and this event will be on Tues from 5-7 and it will feature music and lawn games and a variety of other entertainment! But it’s really about the connections and being able to network.

We have also added the Writer’s Block for the 2024 event. So we will feature 15 or so writer’s over the course of the 2 days and this will be happening in Building 8 on the 2nd floor as well. This will be a unique platform for industry writers to showcase and promote their latest publications as well as to engage with the visitors and to be able to meet and greet, sign and sell their books. It is just a dedicated space to offer an additional experience to the authors and the visitors.

I’m really excited for Alison Anne’s session and I hope that I can make that one as the topic seems amazing! It will be apropos to many of our visitors!

But one of my favorite things is just to be on that show floor! I love being able to see those brands that we know and love to see what their booth is going to look like and what the products will be. I also want to see the new brands and the new launches that are coming out. There are some new products that will be debuting at BCB this year and I am really excited for those! We do have an area called the Emerging Brands Pavilion. It’s an area of 27 brands and they are really first time exhibitors to BCB and they’re new and up and coming. It’s an amazing little area to sample and talk with these brand owners.

AM: That’s one of the best parts is to sample a brand that is starting out! I think it was in 2019, there was a gin brand that was based in Japan and it was a matcha gin. It tasted phenomenal and we got to speak with the owners and I was blown away to be able to learn about them as well as to our favorites that we have enjoyed for years. It’s also fun to see something launch somewhere and then to see it over the next few years in terms of how they have grown.

What are the challenges for you guys in putting on this kind of an event?

JW: There is always a logistical hurdle that we need to find a solution for. Another hurdle is that we always want to do better. We want to put an event together where people have success. We want to do the best that we can for each of those brands. Making sure that we’re communicating things in the best way that we can in the right way so that we can get folks to understand everything that we have going on and that they can get the most out of it. We want them to keep coming back and to continue to foster those connections that they have made. We’re always thinking about how we as BCB can continue assisting in making sure that they feel that they are able to make those connections whether that’s their individual brand or the large scale brand that they work for.

AM: For a brand that has never participated, how do they go about being part of BCB in the future as an exhibitor? Is there a qualification process?

JW: Every part of BCB is qualified. So we actually make sure that all of our visitors are part of the Bar and Beverage community. So we look at every single individual to make sure that they are coming and are a good fit for the event as well as the exhibitors naturally. The best thing to do is to use the form on our site that focuses on those interested in exhibiting. Someone from our Sales Team will get that and follow up with a few conversations. There is a form to fill out after those conversations. I’m also very available and my contact information is at the top of the website and I answer every email that I get so I’m happy to direct them to the right place. But they can come to our website to begin those conversations with us.

AM: BCB takes place over the 2 days, but are there things that you do throughout the year that is not just the tradeshow component?

JW: We go see our customers and we participate at the other BCB’s – there’s Berlin, São Paulo, and Singapore – there are 4 of us. So we do that and we can always pop up in other locations whether that at another event, someone’s office, or a bar!

IG @barconventbrooklyn

PHOTOGRAPHY CREDITS | Bar Convent Brooklyn

Read the MAY ISSUE #102 of Athleisure Mag and see Pre-Coverage Bar Convent Brooklyn in mag.

TELL 'EM | JEREMIH

We're always looking to our playlists to set the mood and even more so when we continue to transition from the Spring to the Summer! We're excited that our 100th issue is covered by Singer/songwriter, rapper, and record producer, Jeremih. This musician also is well versed in playing the saxaphone, several percussion instruments such as congas and timbales, and piano/keyboards.

In 2009, his debut single Birthday Sex dropped and in addition to being a song that we enjoyed hearing, it came to #4 on Billboard's Hot 100 chart. After its release he continued to create hits with his 2010 single, Down on Me (featuring 50 Cent), and this single enjoyed successes that included sextuple platinum certification by the Recording Industry Association of America (RIAA). Don't Tell 'Em (featuring YG) was a 2014 single that was his 3rd top-ten hit on the Billboard Hot 100. He also continued releasing more singles with Oui and Planez (featuring J. Cole) with both receiving quintuple platinum certification by RIAA.

He also formed the duo MihTy with Ty Dolla Sign in 2018 where they had a collaborative album that was released in 2018. He has worked with a number of artists including 50 Cent, DJ Khaled, Ty Dolla Sign, YG, J. Cole, Flo Rida, Big Sean, Future, Lil Wayne, Fabolous, Chris Brown, French Montana, Wiz Khalifa, and more. He has also written songs for Kanye West, and Nicki Minaj.

His work has received additional recognition from winning an iHeartRadio Music Awards in 2015 for Hip Hop/R&B Song of the Year, 2X Nominee for Billboard Music Awards for Top R&B Song, Grammy Nominated for Best R&B Performance, and being Nominated for the American Music Awards R&B Breakout Artist to name a few.

We have enjoyed listening to Late Nights: The Album (Slowed Down) as well as seeing him on 50 Cent's The Final Lap Tour and as he is always working on projects, collaborations, features, we enjoyed seeing him play Elijah Linden in S1 of Power Book IV: Force.

We wanted to know more about how he was introduced to music, talking about the success of his single Birthday Sex, how he became involved in Birthday Sex Wine, and more.

ATHELEISURE MAG: From a young age you cultivated being a musician by learning how to play the drums, saxophone, percussion instruments, and piano/keyboards! What is it that you love about playing those instruments and incorporating them into your music?

JEREMIH: My primary choice of instruments currently is playing the keys and drums. Playing instruments is like speaking a different language of emotion. Each instrument carries its own unique tone and character, allowing me to express myself in diverse ways. Incorporating them into my music adds layers of richness and authenticity, creating a deeper connection with the audience.

AM: Your debut single, Birthday Sex, peaked at #4 on Billboard's Hot 100. What did it feel like to have all the successes that were associated with that song?

J: It was an incredible moment of validation and gratitude. Birthday Sex continues to resonate with so many people, and seeing it climb the charts was surreal. It was a testament to the hard work and dedication I had put into my craft.

AM: How did Birthday Sex Wine come about and why did you want to get into the wine industry?

J: For the past few years, white wine has been my drink of choice. Birthday Sex Wine was born out of a desire to create something special that would enhance celebrations and memorable moments. I've always been intrigued by the wine industry and saw an opportunity to blend my passion for music with the art of winemaking. It's a way to share joy and elevate experiences through a unique product that reflects my personality and style.

AM: In creating this wine, how much was your involvement?

J: I was all in on the process, from choosing the perfect blend of grapes to the look and feel of the label. My respect for winemaking came from hanging with winemaker Russell Bevan, who is known for an impressive collection of over fifteen 100-point wines. We spent time together in Napa developing the taste profile and educating me on the process of winemaking.

We wanted to know more about Birthday Sex Wine as Russell Bevan who is known as one of Nappa Valley's most acclaimed winemakers. We wanted to find out where his passion for wine came from, his successful wine company, how he came to Birthday Sex Wine and more.

ATHLEISURE MAG: When did you realize that you had a passion for wine?

RUSSELL BEVAN: I have had an intimate relationship with wine most of my life. Even as a child, I asked if I could go back for seconds during mass. For my whole life, wine has captivated my pallet and mind.

AM: Prior to launching your own wine companies, can you tell us about your background in this industry?

RB: I wrote a wine column through the Minneapolis Star Tribune and worked for the Gallo Winery doing sales while in college.

AM: How did Birthday Sex Wine come about?

RB: Jeremih and I met at a friend's house (Rob Ellin) and started talking about our mutual love affair with wine and that seed has grown into Birthday Sex.

AM: Can you walk us through the process of what it is like to create a wine? Where do you start?

RB: Everything starts with mother nature -- the soil microclimate we grow the grapes in and the growing season. We are the caretakers of what she gives us with this project. Our goal is to craft something that has delicious, pure flavors and a seductive mouthfeel.

AM: This wine is a Naked Chardonnay, do you foresee that there will be other varieties under this brand?

RB: The door is always open, Jeremih and I just have to find enough time together to taste wines that inspire us.

AM: Outside of Birthday Sex Wine, are there other wines that you're creating that will be launching that we should keep an eye out for?

RB: Adversity Cellars! Massively concentrated Cabernets with lush textures and pure fruit flavors.

IG @jeremih

@birthdaysexwine

@adversitycellars

PHOTOGRAPHY COURTESY | PG 16 - 21, 9PLAYLIST PG 22 + 23, 9DRIP PG 24 - 27 | Jeremih

Read the APR ISSUE #100 of Athleisure Mag and see TELL ‘EM | Jeremih in mag.

IN THE KNOW | MICHELIN GUIDE

When we're thinking of where to eat and to stay, we're always looking for superb recommendations! The MICHELIN Guide is one of the most revered resources when it comes to finding a number of restaurants and hotels that you can enjoy in your desired city whether you're a local or traveling! We were honored to chat with them to know more about how this Guide from 1900 began in France; evolved; the criteria for restaurants and hotels that are included; who their Inspectors are; and the difference between being recognized versus receiving Stars and Keys!

We're so pleased that we got to find out this and more from the incredible team at MICHELIN who values the importance of focusing on your customer and seamlessly sends their teams in to evaluate the hard work that is done by restaurants and hotels that could be given honors.

ATHLEISURE MAG: The MICHELIN Guide was created in the 1900's. What is the correlation between MICHELIN Tires and the creation/purpose of this Guide?

MICHELIN: The story of the MICHELIN Guide began in 1900. At that time, before it became the international benchmark for restaurant and hotel guides, it was a 400-page guidebook containing practical information for travelers. It was given to motorists free of charge; its aim being to facilitate their travels and develop mobility. It started in Clermont-Ferrand in central France in 1889, when brothers Andre and Edourard Michelin founded their eponymous tire company, fuelled by a grand vision for the French automobile industry at a time when there were fewer than 3,000 cars in the country.

In order to help motorists develop their trips – thereby boosting car sales and in turn, tire sales – the Michelin brothers produced a small guide filled with information for travelers such as maps, information on how to change a tire, where to fill up on petrol, and for those looking for a respite from the adventures of the day, a listing of places to eat and to stay for the night!

For 2 decades, this information was available at no cost! That was until Andre Michelin arrived at a tire shop to see his beloved guides being used to prop up a workbench. Based on the principle that “man only truly respects what he pays for,” a brand new MICHELIN Guide was launched in 1920 and sold for 7 francs.

For the first time, it included a list of hotels in Paris, lists of restaurants according to specific categories, as well as the abandonment of paid-for advertisements in the guide. The brothers also recruited a team of mystery diners, now called restaurant inspectors as we know them today, to visit and review restaurants anonymously.

In 1926, the guide awarded stars for fine dining establishments and they were initially marked with a single star. In 1931, the hierarchy of zero, one, two, and three stars were introduced and in 1936, the criteria for the starred rankings were published.

The MICHELIN Guides now rate over 30,000 establishments in over 30 territories across three continents and more than 30 million MICHELIN Guides have been sold worldwide since. Due to the foresight of the founding Michelin brothers, the company maintains its mission and relevancy that it has had since 1900 to make driving, tourism, and the search for unforgettable experiences available to all.

AM: Can you tell us about the MICHELIN Guide Inspectors and what are the qualities or background that you look for in terms of finding those individuals who contribute to the Guide?

M: These former hospitality professionals all have at least 10 years of experience, which ensures that they have a precise and technical knowledge of the field. They also receive two years of training in the MICHELIN Guide’s methodology, which is based on objective and universally deployable criteria.

The team, which includes local and international inspectors, are fully capable of evolving in international gastronomic scenes and finding the best talents. MICHELIN Guide Inspectors enjoy complete independence in choosing the restaurants they visit. Only their knowledge of the local gastronomic scene – through research, monitoring and documentation – enable them to find their way around.

No one can tell the difference between a regular customer and a Guide Inspector. Their identity, when they are visiting, and where they are all kept secret. They pay their own bills, just as any other restaurant-goer.

Consistency is very important when awarding MICHELIN Stars, so we need to be sure that the customers will receive the same high standard of cooking whenever they visit. Various Inspectors will visit throughout the seasons: for lunch as well as for dinner, both at the weekend and during the week. We try to eat as many dishes as possible over the course of the year, as we do need to try as much of the chef’s food as we can. We have to be sure that all the dishes that come out of the kitchen are of a consistently high standard. Sometimes we eat alone, sometimes in pairs, and occasionally even as a group. Once several inspectors have eaten at a restaurant, they can discuss their experiences as a team in order to make a final decision.

AM: Do the Inspectors work throughout the year to visit restaurants and hotels around the world?

M: Yes, the MICHELIN Guide selection is provided annually, based on the anonymous and independent dining & travel experiences of the inspection team, and they are re-evaluated each year.

AM: In looking at the US, The MICHELIN North American Guide first launched in 2005 starting with New York, Chicago debuted in 2011, Washington DC followed in 2017, California started with San Francisco in 2008 and it was statewide in 2019, in 2022 Miami/Orlando/Tampa, FL launched, Toronto joined in 2022 along with Vancouver, and both Colorado and Atlanta launched last year! How do cities in the US that have yet to be included go about getting MICHELIN's attention for their restaurants and hotels to be considered for inclusion?

M: The MICHELIN Guide inspection team is always evaluating new destinations for the Guide, around the world. MICHELIN decides whether to have its anonymous inspectors conduct a destination assessment. Once all the conditions are present to highlight the quality of the culinary scene in a given city, region or country, the MICHELIN Guide begins its process. Only the inspectors, based on their expert research, choose destinations.

AM: We have had the pleasure of interviewing a number of chefs that have received MICHELIN stars. Can you tell us about what each star means and what the criteria is?

M: A MICHELIN Star is awarded to restaurants offering outstanding cooking.Any restaurant of any style and cuisine type can qualify for a Star. We take into account 5 universal criteria: the quality of ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef as expressed through the cuisine and, just as importantly, consistency both across the entire menu and over time.

One MICHELIN Star is awarded to restaurants using top quality ingredients, where dishes with distinct flavors are prepared to a consistently high standard.

Two MICHELIN Stars are awarded when the personality and talent of the chef are evident in their expertly crafted dishes; their food is refined and inspired.

Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.

If the restaurant is currently in the MICHELIN Guide then they don’t need to apply for a Star, as all restaurants in the guide are re-assessed regularly. If we feel that the cooking at a restaurant is no longer at the same level that it was, then we would not re-award the Star the following year. Any restaurant can ask us to consider them for inclusion in the MICHELIN Guide and we love receiving recommendations from our readers too.

AM: We know that the first star came in 1926 and between 1931 and 1933 there is the 3-star system. Do you think that there will be a point where an additional star may be added to the system?

M: At this time, we don’t have news to share about the star system being extended.

AM: We talked about the MICHELIN Star. What is the difference between a Green Star and a Bib Gourmands?

M: The Green Star is our newest award. It was introduced to the MICHELIN Guide France in 2020 and is now featured in every country covered by the MICHELIN Guide. It is awarded to restaurants that are role models when it comes to sustainable gastronomy.

The Bib Gourmand is our award for great value, and highlights simple yet skillful cooking at an affordable price. (But we should also say that we are looking for a high standard of cooking just for a restaurant to be recommended in the MICHELIN Guide).

AM: Why do MICHELIN Guides have different times that they are awarded in terms of destination?

M: The MICHELIN Guide distinctions are awarded annually for each destination. The selections are revealed at different times throughout the year based on event planning, which is done in partnership with MICHELIN and the destination marketing organization.

AM: What advice would you give to a young chef?

M: There are three things:

• Great cooking starts with great ingredients, so use the best produce you can find – whether that’s a tomato or a chicken.

• Take pleasure in cooking for your customers, rather than cooking to try and win awards.

• Eat out as much as you can, but also eat your own dishes – sometimes it’s not until you’re halfway through a dish that you realize it’s not quite right.

AM: The MICHELIN Key is a new distinction that is available to hotels! Can you tell us more about this and on Apr 8th the first Keys were announced for hotels in Paris, when will they be announced for other guides like those in the US?

M: The latest addition to the MICHELIN Guide accolades is the MICHELIN Keys which highlights establishments in the Guide’s hotel selection offering the most exceptional stays. The first selection of MICHELIN Keys were awarded in France with a selection team that is based on anonymous stays or visits, independent of existing labels, tourism stars, and pre-established quotas. The MICHELIN Keys are becoming a new international benchmark for travelers helping them to find accommodations that stand out for their unique hospitality concept, distinctive character, warm welcome and very high level of service. These hotels can be booked on its digital platforms.

In this very first list, 189 hotels and ac commodations, among some 600 establishments already recommended by the MICHELIN Guide France, are honored with 24 Three MICHELIN Keys, 38 Two MICHELIN Keys and 127 One MICHELIN Keys.

Just like the famous Stars, that, in the MICHELIN Guide restaurant selection, indicate establishments offering the best culinary experiences, the Keys reveal accommodations in the Guide’s hotel selection that offer the most outstanding stays. They are a new benchmark for travelers, qualifying the experiences in broad terms, rather than focusing solely on amenities.

One MICHELIN Key: A Very Special Stay – This is a true gem with its own character and personality. It may break the mold, offer something different or simply be one of the best of its type. Service always goes the extra mile and it provides so much more than similarly priced establishments.

Two MICHELIN Keys: An Excellent Stay – Somewhere truly unique and exceptional in every way, where a memorable experience is always guaranteed. A hotel of character, personality and charm that’s run with obvious pride and considerable care. Eye-catching design or architecture, and a real sense of the locale make this an exceptional place to stay.

Three MICHELIN Keys: An Extraordinary Stay – It’s all about astonishment and indulgence here – this is the ultimate in comfort and service, style and elegance. It is one of the world’s most remarkable and extraordinary hotels and a destination in itself for that trip of a lifetime. All the elements of truly great hospitality are here to ensure any stay will stay long in the memory and hearts.

France is the first country to unveil its honorees of 189 establishments. After France, the MICHELIN Keys were announced on Apr 24th for the United States (Atlanta, California, Chicago, Colorado, Florida, New York, and Washington DC.) Spain followed on Apr 29th, following with Italy on May 7th, and Japan on Jul 4th.

AM: You can also book hotels through the MICHELIN Guide, why should we do this here when we are organizing our next trip?

M: All of the MICHELIN Guide hotel recommendations can be found free of charge on the MICHELIN Guide website and app. On these digital platforms, all of the recommended hotels can be booked at the best available rate. To assist travelers throughout their stay, the MICHELIN Guide also provides a concierge service offered by a team of travel experts, employed by the MICHELIN Guide.

AM: Last fall, there was a MICHELIN Guide Ceremony that took place in Tribeca for New York, Chicago, and Washington DC to celebrate restaurants and professionals on one night! Chefs were invited to see if they received a Star. Will there be a ceremony this year that is like this?

M: The MICHELIN Guide selections are awarded annually for each destination. We don’t have news to share on the the format of the ceremonies for New York, DC or Chicago at this time for 2024.

AM: The MICHELIN Guide App is really informative in terms of seeing those restaurants that have varying distinctions or simply being recognized/listed, having access to articles, being able to book hotels/connect to restaurants etc. As we continue to navigate 2024, will there be additional offerings on the app for users to be able to enjoy or utilize?

M: You can stay tuned to our website guide.michelin.com for information about any new features regarding the apps. Updates will also periodically be available via the app store as they are released.

IG @michelinguide

PHOTOGRAPHY COURTESY | PG 114 One White Street/Gary He | PG 116 MICHELIN

Read the APR ISUE #100 of Athleisure Mag and see IN THE KNOW | MICHELIN GUIDE in mag.

THE ART OF THE SNACK | CASA BOND

As we continue to navigate the Spring and get closer to the warmer Summer months, the art of going out and enjoying wearing less layers and having meals with initmate and large groups becomes more of an event! We want to celebrate the little and the large moments around the table with a great meal.

We enjoyed having an epic meal at Casa Bond located in NoHo which took our tastes to the next level with dishes that are filled with heritage and passion. We sat down with Managing Partner, Luis Villanueva to find out more about this fine dining Mexican cuisine, the ambiance of the restaurant, and what we should have our eye on in their menu.

ATHLEISURE MAG: We thoroughly enjoyed having dinner at Casa Bond and love the Tulum Vibe at this chic restaurant on Bowery. What is it about Tulum that you wanted to bring to this restaurant?

LUIS VILLANUEVA: At Casa Bond, we aim to transport guests to the spirited atmosphere of Tulum right in the heart of Noho. Inspired by the vibrant Tuluminati lifestyle, our concept embodies youthful vitality, artistic creativity, and Bohemian chic. Our goal is to offer a unique and creative flavor experience that captures the essence of refined Mexican cuisine.

AM: We've had the pleasure of vacationing in Riviera Maya, Cancun, and Tulum, and love the food of this region but for those who are not familiar with the Mexican Riviera, what are the regional dishes that are indicative of this area.

LV: In the Riviera Maya, Cancun, and Tulum regions, two iconic dishes that showcase the essence of the area's cuisine are Cochinita Pibil and Panuchos. Cochinita Pibil is a traditional Mayan dish featuring slow-roasted pork marinated in citrus and achiote, while Panuchos are crispy tortillas filled with refried beans and topped with various savory ingredients.

These dishes encapsulate the rich flavors and culinary heritage of the Mexican Riviera, offering a delightful taste of the region's cuisine.

AM: What are the spices and ingredients that are common in this?

LV: In the Riviera Maya, Cancun, and Tulum regions, Achiote is a key ingredient in Cochinita Pibil, contributing to its distinctive and unique flavor. Additionally, common spices and ingredients in this area include oregano, black pepper, and sage. These ingredients are integral to the region's culinary heritage, infusing dishes with rich, vibrant flavors that are characteristic of the area.

AM: When did Casa Bond launch?

LV: We officially launched Casa Bond NoHo on November 1st 2023.

AM: For those who are coming into Casa Bond, what can they expect from the ambiance as there is a sense of being in a luxury residential home that just so happens to be a restaurant.

LV: Inspired by the Tuluminati lifestyle, Interior Designer-Creative Director Michael Arguello crafted the concept at Casa Bond to embody youthful exuberance, artistic expression, and Bohemian chic style. Guests can expect an ambiance evocative of an exclusive private dinner party, blending Michael's expertise in luxury residential design with hospitality to create a unique atmosphere resembling a lavish home-turned-restaurant. This intentional design ensures that our guests feel comfortable, welcomed, and at home.

AM: Who are the owners and the managing partner of Casa Bond and what are their backgrounds in terms of where they trained and kitchens/restaurants they worked in prior to coming here?

LV: Executive Chef-Owner Rodrigo Abrajan, of Casa Bond, first achieved neighborhood acclaim with El Paso Taqueria in Harlem. He began his culinary journey with a humble taco pushcart in 1993 on the corner of Third Avenue and East 104th Street, which eventually grew into a full-service restaurant with three locations. El Paso was perennially lauded as one of the best restaurants in East Harlem by the media and locals alike.

Growing up in central Mexico, as the Beverage Director-Managing Partner I honed my skill for blending diverse flavors and aromas from a young age, learning family recipes and kitchen traditions. Moving to New York at 18, I pursued my passion for mixology while working my way up through various roles in restaurant kitchens, simultaneously studying Hospitality Management and English. My journey led me to roles at Havana Alma de Cuba and Cuba in Greenwich Village, where I crafted cocktail menus deeply rooted in Latin flavors. As Beverage Manager at La Pulperia (FEB ISSUE #86), I developed menus reflecting the cuisines of Latin America. Joining Casa Bond in November 2023 as Managing Partner and Mixologist, I fulfilled my dream of connecting with diners through mixology, enhancing their experience with refined Mexican fare.

AM: What are 3 dishes from the To Share portion of the many that we should consider when we come in for dinner?

LV: Among our enticing selections for sharing from the entrées section of the menu are the Cochinita Pibil, Mixiote de Cordero (lamb shank), and Prime Bone-in Rib Eye. Each dish is served with an accompaniment of rice, esquites, and freshly hand-pressed tortillas, making them perfect to share with friends and loved ones.

AM: From the Ceviche & More, what are 3 dishes that you suggest that we should enjoy with friends and family?

LV: A must-try from the Ceviche & More section, is our Aguachile. We also highly recommend the Ribeye Tiraditon for those who want a little heat, and the Lobster Ceviche for those who seek sweet, tropical flavors.

AM: We love tacos and we have to say that the Gobernador was everything that we could imagine. What are 3 that you suggest that we should consider?

LV: We're delighted to hear you enjoyed the Gobernador Taco! It is one of our most popular menu items. So, of course, we highly recommend your readers try it as well.

In addition to that, we highly recommend trying our Baja Fish Taco, which is equally delightful. Additionally, we suggest trying our weekly taco specials. This week, we featured a Soft-Shell Crab Taco, prepared with pan-seared soft-shell crab, and jicama-chayote coleslaw, habanero aioli, and served in a blue corn tortilla.

AM: Tell us about the Entrees and what are 3 that should be on our list?

LV: Highlights of the Entree selection are: Duck Confit served in the house signature mole made from 24 ingredients including pumpkin, sesame, and sunflower seeds ground to a paste with white chocolate, hoja santa, and pine nuts; Cochinita Pibil, pork shoulder wrapped in banana leaf with achiote paste, habanero, and chile tatemado; and Pescado Zarandeado, a broiled butterflied branzino marinated in annatto-guajillo, served with hand-pressed tortillas.

AM: For the sides, what are 3 that we should have to share at our next meal?

LV: For Sides, we recommend the Esquites, Mexican street corn salad with chile piquín, Jicama Salad, mixed gem lettuce, carrots, cucumber, and tossed in poblano vinaigrette, and the Grilled White Asparagus.

AM: It's always great to end the meal with desserts can you tell us about your Dessert Chefs, their culinary backgrounds and kitchens they worked in prior to coming to this restaurant?

LV: Molecular Dessert Chefs Erica Huertas and Daniella Castro both were born in Colombia, where they grew up and honed their passion for pastries and desserts while working in their families’ bakeries. Here, they not only developed their technical skills but also cultivated a deep appreciation for the craft.

Their journey led them to the United States, where they pursued their dream of establishing their own pastry and dessert business. During the pandemic, they dedicated themselves to enhancing their skills, focusing on mastering entrements—elaborate, multi-layered French desserts featuring a sponge cake base, mousse filling, and layers of creams, jellies, and compotes.

Drawing on their upbringing and newly acquired expertise, Erica and Daniella launched America Entremets. This bakery specializes in creating visually stunning and intricately designed entremets, offering their creations to restaurants, like Casa Bond, and private customers alike.

AM: Tell us about the desserts, the Tres Leches in a geometric shape was beyond expectations!

LV: The dessert selection features a twist on Traditional Mexican pastries. Molecular Dessert Chefs Erica Huertas and Daniella Castro have created a trifecta of fun-sized desserts that come in beautiful shapes and colors.

The presentation of the Tres Leches was designed to mirror the geometric, diamond-shaped glass chandeliers in our dining room that were selected by Interior Designer-Creative Director Michael Arguello. This seamless collaboration between our culinary team and design visionaries elevates the dining experience, ensuring a harmonious and refined ambiance that complements the meal.

AM: We had the pleasure of meeting you and enjoying your selections first hand. Can you tell us about the Beverage Program that is offered?

LV: Our cocktail program is a testament to my creation of classic and innovative cocktails by uniting the perfect balance of spirits and liqueurs.

The Couture is made with McQueen Gin, Colt 43, and Luxardo. When mixing McQueen gin with the fresh lemon juice, the cocktail changes color from purple to pink. The Deluxe Margherita is made with Casa de Dragones silver tequila, made by the first woman-owned distillery in Mexico, Cointreau, fresh lime juice, and agave nectar. The Señor Bond is a play on the Old Fashioned, using Woodford Reserve bourbon, aromatic bitters, smoked maple, and Amarena cherries.

AM: What are 3 tequila cocktails that you suggest we should keep in mind?

LV: For those who want a classic tequila drink, you cannot go wrong with our Deluxe Margherita, made with Casa de Dragones silver tequila, Cointreau, fresh lime juice, and agave nectar. For those who want something sweet and tropical, we recommend the Bond•ing Cocktail, a delicious fusion of Del Maguey Mezcal, Herradura Silver Tequila, Malibu rum, passion fruit, and pomegranate juice. And finally, for the tequila enthusiast, we recommend the XXVII Karat Cocktail, made with Herradura Legend, Grand Marnier Cuvée Louis-Alexandre, yuzu, and local honey.

AM: We enjoy Mezcal and had the pleasure of enjoying these cocktails - what are 3 that you suggest?

LV: We also highly recommend trying the Couture, made with McQueen Gin, Colt 43, and Luxardo. When mixing McQueen gin with the fresh lemon juice, the cocktail changes color from purple to pink. The Señor Bond is a play on the Old Fashioned, using Woodford Reserve bourbon, aromatic bitters, smoked maple, and Amarena cherries. And, the Downtown, a mélange of grapefruit, pineapple, orange, Meyer lemons, lime, and Pisco Liquor, making for a sweet cocktail that complements the spicier dishes.

AM: You have a Beverage cart that has 15 premium tequilas, can you tell us more about this?

LV: We take pride in showcasing the latest and finest tequilas to our guests. To that end, we feature a display cart housing our top-tier premium selections, including renowned brands such as Clase Azul, Don Julio 1942, Esperanto Extra Añejo, Maestro Dobel 50 Cristalino, and Herradura Legend, among others. This curated collection offers a diverse array of exceptional and exquisite tequilas for our guests to enjoy.

AM: Tell us about Bonding Hour!

LV: Bonding Hour reimagines the classic happy hour experience, running Monday through Friday from 5 to 7 PM at the bar and front tables. Featuring specially priced cocktails and small plates, guests can indulge in handcrafted drinks made with premium liquor for $9, including our signature margarita, espresso martini, and coconut mojito, alongside delicious bites. Outdoor seating is also available on our sidewalk café, weather permitting.

AM: We love a great brunch, what can you tell us about this portion of the menu when we come in with friends and family?

LV: Executive Chef-Owner Rodrigo Abrajan has designed the brunch menu with a focus on the best seafood dishes from the Mexican coast and put his twist on classic American breakfast items.

Brunch highlights include: Benedictinos: blue corn masa memelita (masa cakes), Cochinita Pibil, poached eggs, and habanero hollandaise sauce, Hamburguesa Blue Demon: 8 oz. prime sirloin, brioche bun, caramelized onions, and blue cheese, served with wedge fries, and Chilaquiles Verde: crispy corn tortilla smeared in a green tomatillo sauce, topped with onions sour cream, and queso fresco with choice of eggs, steak, or shrimp.

For those looking to elevate their Tulum-inspired experience, Casa Bond offers live DJ sets on Sundays from 1 p.m. to 4 p.m. in collaboration with Housematic Entertainment, which has specially curated a selection of deep house beats infused with Tulum vibes.

Brunch is available on Saturdays and Sundays from 12 p.m. to 4 p.m. and outdoor seating will be offered, weather permitting.

IG @casabondnoho

PHOTOGRAPHY COURTESY | Casa Bond

Read the APR ISSUE #100 of Athleisure Mag and see THE ART OF THE SNACK | Casa Bond in mag.

ATHLEISURE LIST | SAVTA

A longtime Los Angeles resident, Vincent Benoliel is bringing his West Coast flair in the kitchen to New York with Savta, his California-inspired restaurant located in Greenwich Village. It is his second project in NYC following the opening of Pasta Corner (shared in the SEP ISSUE #93 2023 of Athleisure List) in the summer of 2023 with friend French pop star Matt Pokora. Vincent owns another branch of Pasta Corner in LA, along with his bakery there, Michelina. The inspiration behind Savta (meaning grandmother in Hebrew) is Vincent’s grandmother Lisou Dahan, who ran two restaurants in the south of France and first taught Vincent about cooking.

The decor and ambiance at Savta is very Greenwich Village and cozy with exposed brick and inviting wood line the intimate space that features a welcoming outdoor back garden that is heated during cooler months. There is a long bar that leads to the dining room and garden filled with plants.

Savta is offering lunch from 12-5pm Wednesdays - Fridays. We suggest these 3 dishes for your next meal here: The sandwiches on pizza dough have been a smash hit for lunch at Savta. Don't miss the Parma Affair with grilled chicken, prosciutto, burrata, pesto and basil; Skirt Steak with chimichurri and a spinach salad with shaved parmesan cheese; and the Mushroom Toast with creme fraiche and thyme.

Dinner is from 5pm Wednesday through Sunday, with pizza and drinks served until late on Fridays (1am) and Saturdays (2am). The dinner menu is already packed with favorites like the Sauteed Corn with feta cheese, cilantro and a yogurt sauce; Spianata Pizza with piccante calabrese salumi, grilled peppers and fior di latte cheese; and the Dry-aged Ribeye with hand cut fries. Vincent also recommends trying a new dish, the Sea Bass with mint tzatziki and roasted pumpkin seeds.

Brunch is on the weekend from 11am-4pm. It's been a favorite on Bleecker Street since its opening weekend. We suggest the Eggs Benedict with smoked salmon on a homemade croissant; the Japanese Eggplant with agrodolce, tahini, sumac and cherry tomatoes; and new to the menu is the Bleecker Street Hot Dog — two beef sausages on pizza dough bread served with onions, mustard, ketchup and sweet relish.

They offer wines from California, Italy and France, including prosecco on tap, plus beer. Some low ABV cocktails Vincent recommends include the Bleecker Mule (the house take on a Moscow Mule), Espresso Martini and Passion Margarita with passion fruit puree and a black-salt rim.

If you're swinging by for Happy Hour, it takes place from 5pm - 7pm Wednesday through Friday. You can enjoy a glass of Pinot Grigio or Malbec for $9, a glass of Prosecco for $11, and a Bleecker Mule for $14.

SAVTA

259 Bleecker St

NY, NY 10014

savtanyc.com

IG @savtanyc

PHOTO CREDITS | Francesco Sapienza

Read the APR ISSUE #100 of Athleisure Mag and see ATHLEISURE LIST | Savta in mag.