Not everyone should go gluten free, but many people have discovered that consuming an abundance of gluten makes them feel less than their best. But avoiding pizza is the worst! Enter fermented pizza dough – by letting the dough ferment for 24-48 hours and eliminating the sugar that is usually used to quickly activate yeast, the pizza dough has time to ferment and develop flavor with less gluten than the typical dough. Both Biga and Stonebridge Pizza and Salad use this technique along with high quality ingredients for a superior pizza experience.
BigA sits on the corner of Clinton and Houston Streets ready to feed you all the pizza you desire. Chef Giovanni Barbieri attended Italy’s top pizza school and operated restaurants in Italy before brining his extra crunchy pizza to the US. The name BigA comes from the pre-fermented starter used in the dough that gives it its signature flavor and crunch. Barbieri uses Italian stone ground flour and imports toppings for his pies from Italy.
The dough is turned into three different dishes: Tonda, a classic round pie available in traditional or multigrain varieties; Pala, a 20-inch oval pie perfect for sharing; and Biga Crunch, a sandwich made from the same base as the Pala. All of the pies are precooked, then topped and finished to order. We suggest a Sempre Bona Tonda with prosciutto and fresh burrata and a Pala split in two – half Diavola with spicy salami and fior de latte and half Parmigiana Biga Crunch with hand crushed tomato sauce and eggplant. Don’t forget to ask for the house made hot chili oil to top your pick!
Stonebridge Pizza and Salad came to be because the owners invested in hyper-oxygenation technology that resulted in the best tomatoes they’d ever tasted. Many of the ingredients used at Stonebridge come from their hydroponic farm upstate in Schuylerville, NY. By fermenting their dough they are able to achieve a flavorful, light, and crispy crust. The fast casual setting means speed is key, and their pizzas are baked in three to four minutes. Signature pizzas include the Mushroom Fixation with mixed roasted mushrooms and truffle oil; the Spicy Hawaiian with ham, bacon, pineapple, and jalapeño; and the White Pizza with caramelized onions, bacon, arugula, and truffle oil. Make your own options as well as chef crafted salads are also available.
BigA 3 Clinton Street Monday–Friday: 5:00–11:00 PM Saturday–Sunday: 12:00–11:00 PM
Stonebridge Pizza and Salad 16 E 41st Street Monday–Friday: 8:00 AM – 9:00 PM Saturday: 11:00 AM – 7:00 PM Closed Sunday
Rethink Food NYC is doing that thing you’ve always thought should be done – transforming unused food from grocery stores, restaurants, and other sources into ready-to-eat meals that are then delivered to local NYC organizations for distribution. Rethink Food NYC also goes beyond meals by using food as the tool to promote poverty solutions, participate in nutrition education, and convene food policy events. Director of Operations Sarah Munger is only in her late twenties, but she runs the show at this Brooklyn based non-profit that recently raised almost half a million dollars at their gala with Neil Patrick Harris. We talked with Sarah about how she got involved with the organization, what her day-to-day looks like, and how her background in finance helps her now.
Photo by Samantha Keeler/Rethink Food NYC
Downtown: How did you get involved with Rethink Food NYC?
Sarah Munger: I was working in the financial industry but knew that I wanted to pivot and pursue my passion for food justice and sustainability as a career. In the fall of 2017, I read an article in Civil Eats magazine about Rethink’s pilot program and immediately reached out to Matt to get involved! It was exactly the kind of mission I wanted to work towards. The rest was history.
Downtown: What is a typical day like for you at work?
SM: As the Director of Operations, I oversee all daily operations – our culinary program, truck operations, and pick-up/drop-off logistics – as well as our data management, workforce strategy, finance, HR, development, and a few special projects. Wearing multiple hats means every day and week can be pretty different, but involves a mix of reporting, spending time in our kitchen, one-on-ones with my staff, onboarding new donors, organizing weekly logistics, meetings with our various partners, and strategy sessions with our Executive Director.
Downtown: What are some of the obstacles (both legally and logistically) to the operation?
SM: A common challenge I face is explaining to potential donors that donating food is safe and legal – there is zero liability for donating food in good faith and donors are protected under the Good Samaritan laws, as well as Rethink’s indemnification agreements.
Another challenge is simply that this model is a new way of handling excess food and repurposing it into new meals for underserved communities. Food businesses aren’t used to a comprehensive food donation program, so there tends to be an adjustment period when we onboard and educate new partners to help them maximize the amount of food they’re able to donate.
Downtown: How did you background prepare you for this role?
SM: My background in financial services allowed me to develop strong analytical, people management, and client relationship skills. While our Executive Director has a culinary background, I provide an organizational development perspective that has allowed our organization to grow with his vision.
Photo by Samantha Keeler/Rethink Food NYC
Downtown: How did the beer collaboration come to be?
SM: The Rethink Beer was born out of the desire to demonstrate that exciting high-quality products can be created using excess ingredients and can act as a new form of fundraising for Rethink. We have a long-standing partnership with The NoMad, who donated the excess citrus rinds for the beer, and were introduced to Jeppe at Evil Twin who’s always excited to be innovative in his approaches. The beer was created using the spent grain from a prior batch in the style of what’s known as a small beer and the NoMad citrus. It was a huge success, and we’re looking forward to more beers and products to come.
Downtown: What are you most excited about for future with Rethink Food NYC?
SM: We’ve grown rapidly in the past year, and we’re only just getting started! In addition to increasing the number of meals we’re able to serve on a daily basis, I’m looking forward to innovative partnerships and collaborations with other food organizations, foundations, and businesses. I believe strongly in working together across businesses, industries, and communities to solve problems and enact change, and we’re so excited to expand our reach. There’s no better time to get involved—and I urge all New Yorkers to learn more about our work at RethinkFood.NYC.
Cozy fireplaces have given way to sidewalk seating, but we’re taking it a step further with these rooftop bars. Stop by for a drink, stay for a snack, and come back again for the view!
This stunning rooftop bar has both indoor and outdoor seating and unobstructed views of the iconic Empire State Building and the streets of Manhattan’s historic Garment District. With an extensive list of signature, seasonal cocktails, NY classics, and a speciality “mocktail” list paired with a simple but delicious food menu, Refinery Rooftop offers guests the ultimate outdoor dining experience during the warm weather. As part of the I Give A Sip campaign, this spring Refinery Rooftop features the signature Spring Freezer cocktail made with Tito’s Vodka, elderflower, raspberry, lemon, topped with prosecco. From every signature cocktail sold, $1 will go towards the Red Nose Foundation to support children’s education and development around the world. 63 W 38th Street.
Zip up to the 15th floor of the Mondrian Park Avenue hotel for impressive views of the city. This spring, The Mondrian Terrace is transforming to the Rosé Terrace, aosé lover’s paradise, lavishly decorated and totally dedicated to everyone’s favorite pink wine. Pose for photos in front of the flower wall or the rosé tower as you sip on refreshing glasses of rosé or specialty cocktails, and take in the breathtaking views of the sun setting over the Manhattan skyline. To kick off the season, Rosé Terrace is hosting a launch party on Friday, March 17th from 5-8pm. Each $60 ticket includes bottomless pours of rosé and rosé specialty cocktails, live DJ, photo booth, and exclusive access to “la vie en rose” overlooking Park Avenue South and East 30th Street. 444 Park Avenue South.
Back for its second season, The Rooftop + Pool is an urban oasis with cabanas, daybeds, poolside snacks from executive chef Nicolas Caicedo, and creative cocktails (and a full-service bar) curated by beverage director Rael Petit. New on the menu this year is the Coco Frosé, a frozen cocktail made with refreshing coconut and rosé. This summer, The Rooftop will also offer morning yoga classes in partnership with SYNCSTUDIO and reggae nights on Wednesdays as a part of the property’s ongoing “Ilegal Mezcal Music Series.” 96 Wythe Avenue.
Hidden atop Pier 17, R17 offers an elevated beverage menu and small plates year round. For the spring and summer, the rooftop patios and lounges hold over 250 guests and offer spectacular views of the Brooklyn Bridge, lower Manhattan skyline, and East River. The bar’s patio opens in late May and is ideal for imbibing in the sunshine! 89 South Street.
Our favorite place for a group brunch just happens to be a rooftop on the westside. Spring brunch features 90 minutes of unlimited brunch cocktails for $25. Sip on La Guayabana made of Cachaça, guava puree, grapefruit juice, lemon juice, and agave nectar or a prickly pear margarita while dining on tres leeches French toast or breakfast enchiladas. 605 W 48th Street.
The seasonal rooftop cocktail bar and garden oasis, Roof at Park South is officially open for the spring, summer, and fall above the Park South Hotel in New York City. The venue is known for its quintessential summer cocktails paired with a delicious bar menu created by James Beard Award Winning Chef Tim Cushman. Views of the Chrysler and Empire State buildings are the perfect pairing for frozen cocktails, falafel fritters, and wagyu burgers. 125 E 27th Street.
NYC’s beloved Supercraft beer hall and restaurant Clinton Hall is about to reach new heights with the opening of Clinton Hall Rooftop Beer Garden at the POD Brooklyn Hotel on May 17, 2019. The new venue will be Clinton Hall’s sixth across Manhattan, Brooklyn, and the Bronx and it will also be Brooklyn’s only solar-powered rooftop beer garden. The rooftop will offer communal seating for up to 125 guests and will be open Thursday through Sunday from mid-May till Labor Day. Over 100 solar panels will supply power and recycle energy across the rooftop, hotel, and courtyard beer garden, making Clinton Hall’s Rooftop Beer Garden the greenest rooftop bar in the borough.247 Metropolitan Avenue.
Situated up on top of the Sanctuary Hotel, far away from all the hustle and bustle of Midtown down below, is a year round fully enclosed and elevated oasis. Haven is surrounded by breathtaking views of Manhattan and offers guests delicious food and craft cocktails. Whether you’re in the mood to frolic in the sun with a cold cocktail or you want to party with a bunch of friends in the city that never sleeps, Haven Rooftop is a chic and festive restaurant and bar that offers a DJ, flat screen TVs, and a night to remember. 132 W 47th Street.
Set thirty stories up in the heart of Times Square South, The Skylark delivers a classically-styled cocktail lounge with expansive panoramic views of the Hudson River, Hudson Yards, Times Square, The Empire State Building, and the best of Midtown Manhattan. The swanky, multi-story, open-air rooftop bar and lounge features mixologist designed cocktails and delicious light bites that will keep you drinking and snacking all through the night. 200 W 39th Street.
Your Weekly Indulgence highlights the most luxurious dishes New York has to offer. Use the hashtag #ywidowntown and tag us @downtownmagnyc on Instagram to let us know how you’re indulging!
There’s no way you haven’t walked by Olio e Piú, which stands out with its green facade covered in vines on the corner of Sixth and Greenwich Avenues. The authentic trattoria features the cooking of corporate executive chef Dominick Pepe and new executive chef Pedro Cruz and focuses on vibrant Italian flavors. Another great reason to visit is the recently introduced breakfast service that includes eggs Benedict with prosciutto and an omelette with Parma ham.
On a menu filled with pizza, pasta, and beautifully cooked proteins, it’s hard to pick something that isn’t indulgent (okay, they have salad, too). The Fettuccine con Astice Diavolo pairs half of a perfectly cooked lobster with homemade pasta, a spicy tomato sauce, and tons of fresh basil. There’s nothing like a lobster coming to the table in its shell, and pairing that with fresh pasta elevates it even more. The spicy tomato sauce features whole cherry tomatoes bursting with brightness to keep the dish from being too heavy. Be sure to add Olio e Piú to your list for the next time you’re craving pasta!
Photo by Cali Zimmerman
Olio e Piú 3 Greenwich Avenue Monday–Thursday: 8:00 AM – 12:00 AM Friday: 8:00 AM – 1:00 AM Saturday: 10:00 AM – 1:00 AM Sunday: 10:00 AM – 11:00 PM
Who better to be the first guest chef at Sushi on Jones than Chef Yuki Chidui of Japan’s Nadeshico Sushi, the only all-female sushi counter and restaurant in Akihabara, Tokyo. Chef Chidui will be offering a limited time 12-course menu inspired by her favorite subject, outer space, with each course named after a celestial body or theme. Chef Chidui started in the kitchen at a young age and endured common industry hardships as well as sex based discrimination. Instead of giving up, Chef Chidui decided to empower other women and speak out against industry injustice.
Highlights from her pop-up menu include Earth: Botenebi shrimp, yam, uni, and marinated blue seaweed; Jupiter: Hotate, honeycomb, and Daikon radish; and Venus: Toasted Kinmedai skin, cherry salt, and raw yuba fry. On Friday, May 17 and Saturday, May 18, Chef Chidui will be serving lunch at the Bowery Market location from 12:00–3:30 PM and dinner at the West 10th Street location from 5:00–10:30 PM.
Photo by Daniel Krieger
Sushi on Jones Bowery Market: 348 Bowery Street W 10th Street: 210 W 10th Street
One of our favorite Aussie spots is back with a new location right on the water in the American Copper Building in Murray Hill. The second Hole in the Wall has giant, 28-foot glass walls with views out to the east river, an industrial yet inviting vibe, and delicious food and drink at all hours. There is ample outdoor seating for the warmer months, and they have also partnered with JDS Developments for the rooftop, members-only event area The Sentry.
Restauranteur Barry Dry, who hails from Perth and originally moved to New York for a career in finance, is excited to expand Hole in the Wall into dinner service. Executive Chef Brent Hudson is still in the kitchen preparing the Asian inflected Australian cuisine he is known for.
The all-day brunch menu includes house made vegemite toast, egg sandwiches, jalapeño sweet corn fritters, green tea soba noodle salad, and a burger. The upscale dinner menu features everything from oysters and sashimi to roti with garlic sambal, burrata on charred sourdough, vegan bolognese, wagyu sirloin, and even a fancy chicken cutlet and fries. Don’t miss the inventive cocktails like the cucumber margarita and rosemary old fashioned!
Hole in the Wall 626 1st Avenue 7:00 AM – 12:00 AM Daily
