Tag: Coney Island

Summer Date Ideas in New York City 2021

Post author By Samantha Doria
Post date July 27, 2021

It’s about to get romantic

Have you been searching for some new summer date ideas in New York City? Well, we’ve got you covered! Here are our picks for romantic summer dates in New York City.

Coney Island

For a fun-filled day with your significant other, visit Coney Island. Complete with rides, a beach, and shops, there are fun activities that all couples will enjoy. Also, while you’re here be sure to visit Nathan’s Hotdogs. Founded in 1916, the original Nathan’s Hotdogs is on Surf Avenue in Coney Island. These all-beef hotdogs have built a reputation, making them a famous staple of the Coney Island experience. A trip to Coney Island is the perfect date for a sunny summer day.

Classic Harbor Line Cruises

How about a late-night cruise on the Hudson River? With Classic Harbor Line, you can go on relaxing cruises while enjoying the beautiful sights of the city including the Statue of Liberty, One World Trade Center, and Ellis Island. One of our favorite tours is the Jazz Cruise, a 1.5-hour cruise complete with live, talented jazz musicians. This cruise is aboard the Manhattan, a stunning 1920s style yacht. A night on the water with Classic Harbor Line is most definitely a night to remember.

Museum of Modern Art

Otherwise known as the MoMA, this popular museum is the perfect summer date to escape the heat. Featuring modern and contemporary art, the MoMA is open from 10:30 am-5:30 pm Sunday-Friday and Saturday 10:30 am-7:00 pm. Admission is $25 for adults, $18 for seniors, and $14 for full-time students with ID.

Rooftop Reds

Calling all wine-loving couples: Rooftop Reds is the perfect date for you! Located on 299 Sands Street, Building 275, Brooklyn, Rooftop Reds is the world’s first rooftop vineyard. This vineyard makes around 20-25 cases of wine every year. This is a romantic rooftop date you won’t want to miss this summer.

Brooklyn Botanic Garden

For a romantic escape into nature in the heart of Brooklyn, plan a date at the Brooklyn Botanic Garden! This 52-acre garden was founded in 1910. The Brooklyn Botanical Garden has over 14,000 taxa of plants. Admission is $18 each for adults and $12 for seniors 65 and up and for students with IDs.

Tokyo Record Bar

If you and your significant other are looking for a unique date in the city, you definitely should check out Tokyo Record Bar. Tokyo Record Bar describes itself as “an underground listening room dedicated to quality and obsession through music, food, and booze.” In order to enter this lounge, you need to walk through Air’s Champagne Parlor.

Tokyo Record Bar does two seatings a night, Monday through Saturday. Once seated, guests are given a song list and a drink menu. Tokyo Record Bar has a large variety of genres of music so everyone can find something they like. The song requests are handed to the DJ who then will then make the playlist for the night and sometimes add some more songs of their choice. Guests will also receive a seven-course tasting menu, complete with various traditional Japanese snacks and food. To experience a taste of Japan from New York City, Tokyo Record Bar is the perfect date.

Dreamland Roller Rink

For a summer date that will send you back to the age of disco, visit Dreamland Roller Rink with your significant other! This themed roller skating rink encourages visitors to journey to the past by coming in retro costumes. MCs and DJs will narrate this spectacular night of disco. Dreamland Roller Rink also hosts themed parties, so that each visit is unique. Dreamland Roller Rink is a must-visit this summer for a unique and unforgettable date night.

Jetty Jumpers Jet Ski Tours

If you and your significant other are looking for some adventurous summer date ideas, you should definitely check out Jetty Jumpers’ jet ski tours. These exciting tours are about three hours long. While jet skiing, you will see some of New York City’s most prominent landmarks such as the Statue of Liberty, the Brooklyn Bridge, Ellis Island, the Freedom Tower, and more. This is the perfect date for adventurous couples who want a day out on the water.

Color Factory

The Color Factory is the perfect date for couples looking for a unique experience and a lot of photo opportunities. The Color Factory is an art exhibit that revolves around the beauty and varying palettes of color. Each room is a different experience of color and encourages guests to embrace their imagination and creativity. The Color Factory is an experience unlike any other, the perfect date to escape into air conditioning. In addition, all summer you can visit Eataly Downtown and Color Factory’s collaboration.

Bryant Park Movie Nights

Image from the Bryant Park Corporation Website

Bryant Park movie nights are back this summer, the perfect romantic date under the stars. Admission to these movies, are free. The concession stands open at 5:00 pm and the movie starts at sundown. The movie schedule can be found on the Bryant Park website. If you and your significant other are movie buffs looking for a romantic movie night, be sure to check out Bryant Park movie nights this summer.

For more New York City date ideas, click here

Tags adventure, Brooklyn, Bryant Park, city life, Coney Island, Date night, dates, Downtown, eat, food, Italian color, jet ski, manhattan, MoMA, movies, New York, NYC, romance, rooftop, sail, statue of liberty, water way nyc, yacht

Culture Entertainment Music

Mac Sabbath to headline Le Poisson Rouge on Mar. 29

Post author By Downtown Magazine
Post date March 28, 2017

Based out of Los Angeles — and supposedly originally from Outer Space — Mac Sabbath is a mash-up of fast food and the assumed originators of heavy metal, Black Sabbath. Part of a “dinner rock revolution,” Mac Sabbath is certain to entertain hard rock fans and pop culture devotees alike. The group’s live show offers as much aurally as it does visually, full of one-of-a-kind props and also the songs that first made Ozzy Osbourne a big deal in the 1970s.

On Mar. 29, as part of the Mockstrosity Tour 2017, Mac Sabbath will be making an area appearance at Le Poisson Rouge; one night earlier they can be seen at Montclair’s Wellmont Theater. The tour also features the world’s only heavy metal mariachi band, Metalachi, and the Ned Flanders-themed Okilly Dokilly. Just in time for the tour, Mac Sabbath has released a coloring book, which includes a 7″ featuring the band’s first studio recording.

Downtown had the pleasure of speaking with Mac Sabbath manager Mike Odd, who handles vocalist Ronald Osbourne, guitarist Slayer MacCheeze, bassist Grimalice and drummer The Catburglar. Thankfully Mike keeps the intergalactic quartet in check. Visit www.officialmacsabbath.com for more info.

What do you remember about the first gig you ever played in New York City?

Mike Odd: The first time was The Knitting Factory in Brooklyn. I remember wondering if anyone would show up as it was a new market for us at the time and then by the time I got to the venue there was a big line outside and I was so grateful. Came to find out it was totally sold-out and that was a line of people that were not even going to be able to get in! It was a real shock to me. Speaking of shocks, we went to Coney Island the next day and Grimalice could barely fit in the pretzel car at the spook house. Once Slayer MacCheeze and three carnies and I squeezed him in with a crow bar and a stick of butter, he was on his way. I have this clear picture of him emerging on the other side terrified and sweating. If there is one thing I have learned about carnival spook houses, it’s that the less money they spend on the outside the more they spend on the inside, so always pick the one that looks worse!

Do you have a favorite song in your set to perform live?

Mike Odd: Well, I am just the manager Of Mac Sabbath. They don’t do interviews. We are talking about mutated creatures with time travel disorders so this would not end up making sense if you were talking to them, but one of my favorite songs is “Organic Funeral.” In the words of Ronald Osbourne, “It’s about the death of real food.” I find it to be the most informative about fast food. If you look up some of the chemicals mentioned in this song and the common use of them is American culture, it’s quite alarming. It’s speaks for itself. [Editor’s Note: The song can be heard here.]

https://www.youtube.com/watch?v=gDYTgQymbgw

Do you have any original or non-metal music projects going on besides this one?

Mike Odd: Outside of managing Mac Sabbath I do perform in my own band Rosemary’s Billygoat. I’ve been delivering my own brand of theatrical monster horror rock for over a quarter of a century. This is why Ronald picked me for this strange task. You can check out our little “Hobbit” video if you like and our new record Psychobillygoat should be out later this year.

What’s coming up for you after this tour wraps?

Mike Odd: Sleep, lots of sleep.

What do you like doing when not busy with music?

Mike Odd: I am an old-time horror fanatic. I love the black and white universal monsters mainly. I have a lot of friends in the horror scene as I have a horror-themed belt buckle company called Monster Buckles and I do some horror hosting under the name “Doctor Odd,” so really what I would like to do next is to collaborate with some of these folks and take a crack at making an old fashioned type of horror film. A friend of mine, Gris Grimly, made a film called Cannibal Flesh Riot. This is my favorite short film of all-time and pays tribute to these films in a new way that no one is doing. I find it so inspirational and would love to get involved with something like that.

https://www.youtube.com/watch?v=L-_xfAAtZHA

Is there a restaurant or attraction you hope to get to while you’re in New York?

Mike Odd: Well. I looooooove Jekyll and Hyde’s. The one with the multiple levels and floor show. It’s worth waiting and sitting down at a table and having time to walk each floor and see all mechanical monsters and spooky fare they have to offer. I have must admit to having uncontrollable fits of laughter there!

Finally, any last words for the kids?

Mike Odd: I have more than words for the kids! As a matter of fact, I’m proud to say Mac Sabbath’s first release is a COLORING BOOK! Chock full of Mac Monster madness, mazes and activities! During the Mockstrosity tour, only available at the shows!

https://www.youtube.com/watch?v=HZc6mJL057s

Culture Entertainment Music

Matt Sorum on Kings Of Chaos’ Dec. 21 show at Irving Plaza, Guns N’ Roses & more

Post author By Downtown Magazine
Post date December 14, 2016

Matt Sorum holds the distinction of being the drummer in “one of the coolest rock bands out there” in three different decades. In the 1980s, Matt drummed for The Cult, which led him to joining Guns N’ Roses in the early 1990s. In the 2000s, Matt formed Velvet Revolver with Stone Temple Pilots frontman Scott Weiland, guitarist Dave Kushner and some of his GNR bandmates. And this does not factor in Matt’s work with Poe or Tori Amos, his touring with Alice Cooper and Johnny Depp in The Hollywood Vampires, his work with Motorhead, or his role as leader of Kings Of Chaos.

A true all-star rock band, Kings Of Chaos also features members of ZZ Top, Linkin Park, Slipknot, Cheap Trick, STP and Billy Idol’s band. While the touring lineup of Kings Of Chaos may change from tour to tour — its original run, which took place at soccer stadiums in South America, included Guns N’ Roses’ Duff McKagan and KISS’ Gene Simmons — the fact that KOC plays rock anthems is the constant. This month, KOC will hit the New York area for a trio of pre-Christmas gigs: Dec. 17 at Montclair’s Wellmont Theater, Dec. 18 at Long Island’s The Paramount, and Dec. 21 at Irving Plaza.

Downtown caught up with Matt Sorum by phone to not only talk about Kings Of Chaos, but also where his entrepreneurial spirit comes from. Matt can be followed on Twitter via @MattSorum and visited online at www.mattsorum.tv.

I had the chance to see you at Coney Island do the Hollywood Vampires show last summer. What’s the status of that band?

Matt Sorum: I’ve heard rumblings that some stuff is gonna happen. It’s really quite based on scheduling, you know? We’re waiting on Johnny Depp. I’m not sure what my scene will be until they call me, because they haven’t called me yet, so right now nothing’s on the book.

Some of the members of Kings Of Chaos are the same as Hollywood Vampires. Are any of the same songs performed by both bands?

MS: We started doing “Ace Of Spades” [by Motorhead] and I sing it…I did a month with Motorhead as drummer…So people get to hear that, that’s pretty interesting.

I read that you guys were hoping to put together some EPs that will include some original music, is that something that still might happen.

MS: Oh yeah, I’m definitely pushing it in the direction of having original music that we could play live…and put it on the radio. I definitely want to really invent this into a proper group that records its own material, but I’m kind of organically letting that happen…I’m the leader in the band. I put together all the touring, hotel, airfares and all that stuff…I’d love to record some music next year, get some stuff on the radio and play it out.

You’ve always been at the center of projects at least for the past 20 years, in terms of organizing, putting people together, and you mentioned that you do a lot of managerial work for Kings Of Chaos. Did you ever ponder working in the A&R world?

MS: (laughs) Yeah, I actually have my own record label now. I’m putting out an artist next year. People come up to me and give me CD’s all the time and ask me to listen to their music…I mean, when I hear a great song, I’m like, “That song, it could be a hit.” But then there’s like, “What’s a hit?”…I have been doing some consulting for a couple of tech companies. My life is changing in a way that definitely, it’s more business-oriented. You know I still play music, but I have to put on that business cap, which is okay, I like it, it’s exciting…Then with Kings Of Chaos, I gotta get all these different musicians from Point A to Point B…It’s a lot of challenges theoretically, but when it all comes together, it’s great and everybody has a great time. So yeah, I like that kinda work. I could do that, yeah

When did you first become business-minded, I think most people just think of you as just a touring drummer up until probably Velvet Revolver happened.

MS: I gotta say it probably really kicked in around after Guns N’ Roses in ’96 when I left. I became more of a producer. I had a Top 40 single with an artist, Poe. I started producing music, I started doing music for films, so what happened was I actually diversified because I had to as a survival technique…In ’96, when the band broke up, I actually didn’t know where my career was headed. I was like, “Wow, I was just in the biggest band in the world, now I’m not. What’s going to happen next?” It was a weird time, so I started even thinking how was I going to get to a band again…It was really a survival thing like, “How am I going to make a living? How am I going to continue in music?”…That really kind of moved me up till when I got involved with Velvet Revolver. I really put on one of the leadership cap in that band, I was an equal partner.

I said this in my last interview. I said people ask me, “Why aren’t you in Guns N’ Roses?” I said, “Well, I wasn’t a partner in the group, I was a member of the group”…Partners own the name and they own the brand and the band. As a member you get paid separately, so I was a partner in Velvet Revolver and owned the company…I realized, “Well, I could help steer this vehicle,” when we made decisions we made them together, and sure I like the way that felt and we had success. We won a Grammy, we looked certain ways in the videos we had done, I was very involved in all of that, so I’m always a forward thinker. I like to think forward, I don’t like to go back, I like to move…I want to stay current, and obviously this band that I have is a mixture of classic heritage and a current band…It’s like being rejuvenated, it’s like a different feel, so that’s kind of my thing when it comes to music, business, the environment, fashion, everything, I’m always moving.

Does all the focus on Kings Of Chaos mean that there won’t be a follow-up to your last solo album Stratosphere anytime soon?

MS: No, I will do it. I have my own studio. It’s a kind of tough thing to do, it’s about writing a song and I started dabbling with songs. I put a lot of stuff in my iPhone and I’ve got to be careful not to lose it like Kirk Hammett (laughs), but I’ve got tons of ideas in there. Then what happens is I gotta sit down and figure out where am I going to go write the music, because last when I wrote Stratosphere, I took off for like two weeks by myself…I sat by myself and wrote songs and there was no one around. And then I went to the beach for about a week and I came out of that with an album, and I had all the words written and I really focused and…I went to the studio and produced it. I’ve got to take that time period again and to be alone and write the music.

There was a time and place for it but everything sounds great for you now. So in closing, Matt, any last words for the kids?

MS: Well hey, I just want them to come out and see our rock and roll show, because you’re going to dig it. It’s non-stop hits…It’s going to be a good time, great people on-stage and hope you come check it out. Go to www.kingsofchaosband.com, you can get tickets on there or go to Ticketmaster. Come rock with us, it’s a celebration. It’s right before Christmas, so what better way to go ho-ho-ho? It’s a Christmas present for your holiday season.

Dining Featured

Q&A with The Eddy & Wallflower’s expert bartenders

Post author By Downtown Magazine
Post date December 9, 2016

The Eddy and Wallflower — sister restaurants in Greenwich Village — both recently launched new cocktail hours and bar menus. Wallflower now serves its “Punch, Classics & The Burger” menu daily from 5:30 PM to 6:30 PM, while The Eddy’s “Classic Cocktail Hour” launched on Oct. 21 with the same hours. Both The Eddy (located in the East Village) and Wallflower (located in the West Village) are also open on Christmas Eve and New Year’s Eve. Eddy chef Brendan McHale has an $85 five-course tasting menu planned for Christmas Eve and a $95 six-course tasting menu for New Year’s Eve, while Ezra Lewis at Wallflower has an $85 five-course meal ready for Christmas and an $80 four-course on New Year’s.

Downtown had the pleasure of speaking with the head bartenders of both The Eddy and Wallflower. James Lomardino spoke on behalf of Wallflower. Luis Hernandez represented The Eddy. Both James and Luis offered up great answers that offered insight into life as a craft-conscious bartender, while also sharing some recommendations inside and outside of their establishments.

More info on The Eddy can be found at www.theeddynyc.com, while all things Wallflower are online at www.wallflowernyc.com.

Wallflower head bartender James Lombardino — Wallflower’s James Lombardino

How would you describe your establishment to someone who hasn’t yet been there?

James Lomardino: Wallflower wears its name well. It’s the secret spot that has been there all along, waiting for you to discover it. We serve French-American fare alongside a carefully curated wine list and a cocktail program that is interesting and far from pretentious. We have a small, succinct menu and our chef, sommelier and myself work hard to ensure every inch of our tiny space is utilized to an extreme degree. Come for cocktails at the bar before dinner — no matter what you like to drink, there will be something exciting for you to try.

Luis Hernandez: We are a restaurant, from cocktail bar to kitchen, that focuses on the freshness of product and seasonality.

What is your favorite item on the menu there?

JL: Cocktail-wise, I’m really excited about the Root Down. It’s a killer drink at Wallflower — Linie Aquavit and fresh carrot juice work together beautifully in this drink. Food-wise, the tasting menu is where it’s at; we call it, Let Us Cook For You. Let the kitchen send out dishes to you the way they would a good friend or other industry professional. Sit back, relax and let the food roll out. They do not mess around!

LH: From the kitchen, it has to be the chicken liver pate with miche toast and Concord grape. It’s a very old-school preparation and an example of what a traditional pate is.

The Eddy's head bartender Luis Hernandez — The Eddy’s Luis Hernandez / Photo: Erin Kestenbaum

Any specials or events coming up there?

JL: We have recently started a cocktail and bar food menu from 5:30 PM to 7:00 PM for our neighborhood regulars and the after work crowd. We offer French 75s, Sidecars, and a punch that our bartenders create for the day. We have definitely made some new fans of the Sidecar.

LH: We just started a new happy hour menu that focuses on classic cocktails and some modifications. We also make it a focus to show the versatility of certain spirit categories and how they fit into classics and out of them as well.

What do you like most about your job?

JL: Honestly, just making people have a relaxed, good time. I am also a person who enjoys going out to bars and restaurants, so I work largely with empathy and intuition. I think, “What would I want my experience to be like?” Then I aim for that.

LH: I have the ability to create, teach, learn, and innovate at this bar. It’s great to have the chance to match the cocktails to the food and ensure harmony between the two. Having a kitchen that works at such a high seasonal level makes it easy for me to be seasonal as well and allows for imagination through the restriction of seasonality.

What is your drink of choice?

JL: It depends on the time of day! I enjoy most spirits, beer and wine, and the more I taste and try new things, the more I realize there is a time and place for everything. With that being said, if you put some sort of Rum Swizzle in front of me, I’ll be thrilled.

LH: I am not drinking alcohol anymore, so it’s tea. The versatility of tea cannot be understated. It’s an ancient drink that I hope will garner more adoration in Western culture.

Your establishment aside, what is your favorite restaurant in New York?

JL: This is a tough one. As New Yorkers we have an infinite number of options. It’s starting to get cold here, so there is nothing more soothing than a big bowl of ramen from Chuko.

LH: Without a doubt it has to be Raku, right next to us. All the food is great without any pretension, delicious, fast, warming and affordable. Definitely worth a visit.

The Eddy's I'm Sorry Ms. Kahlo / Photo: Asia Coladner — The Eddy’s I’m Sorry Ms. Kahlo / Photo: Asia Coladner

What is the first bar or restaurant you ever held a job at?

JL: Rue B., many years ago in Alphabet City in New York. Cocktails there may have not been ground-breaking at the time, but they gave me the chance to learn how to work in a busy and lively environment.

LH: Ciro and Sal’s in Provincetown, Massachusetts. It’s as old-school as it gets, looks like an old Italian cellar — intimate and great for a date!

When not busy with work, how do you like to spend your free time?

JL: All summer long, I ride my bike down to Coney Island to watch the Brooklyn Cyclones play. It’s a blast.

LH: The little time I have off I always spend with my wife. We like to go out to eat, go to museums or anything else interesting in the city. If I am not out with my wife, I am either playing basketball or reading comic books and manga.

Dining

Chef Thomas Perone on New York City, Citi Field and his new restaurant Primal Cut

Post author By Downtown Magazine
Post date October 24, 2016

A native of Brooklyn, celebrity chef Thomas Perone has accomplished an unbelievable amount since graduating from the Institute of Culinary Education in 2004. Within those 12 years since his graduation, Chef Thomas has opened food spots inside Citi Field, MCU Park and the Barclays Center. Outside of the arena world, 2016 brought the launch of Chef Thomas’ latest restaurant, Primal Cut. A fresh steakhouse concept in Manhattan, Primal Cut is a collaboration with the S Hospitality Group.

Chef Thomas spoke to Downtown about all of his locations. A highlight of the Q&A was his “last words,” which offer a lot of insight into the life of both a chef and a restauranteur. Chef Thomas Perone can be followed on Twitter via @ThomasJPerone and on Instagram as @ChefThomasPerone.

1511413_1657273131199740_3832664126989593072_n

How would you describe Primal Cut to someone that hasn’t yet seen photos or been there?

Chef Thomas Perone: I would describe Primal Cut as a classic restaurant with a very modern feel. The attention to detail that went into designing the space shows. Old-school wooden finishes, Italian wall paper, marble finishes, with a modern approach to architecture. And the menu reflects that same idea. Guests will find all the staples they look for in a delicious steakhouse diner, but will be pleasantly-surprised when they find many more unique offerings, resulting in an elevated steakhouse experience.

Do you have a favorite item on the Primal Cut menu?

CTP: My favorite menu item is definitely our Dry Aged Cowboy Ribeye. It is dry aged for 21 days and the marbleization in this particular cut makes for an outstanding flavor. We also do a spiced rub version with toasted garlic chips that seems to be a fan favorite.

A lot of people first learned about you through Pig Guy NYC, which is found in Citi Field. How did the opportunity to have a stand in Citi Field come about?

CTP: Pig Guy NYC was first made popular in the tri-state area because of the Boomer and Carton Show on WFAN. Back in October 2013 I did a pig roast for a Giants game at MetLife [Stadium]. In the days leading up to the pig roast, it was talked about constantly on the show. Pig Guy NYC really became an overnight sensation. Our Bacon on a Stick was first served at MCU Park in Coney Island where the Brooklyn Cyclones play. The success at the minor league level opened the doors to the major league.

Chef Thomas with UFC legend George St-Pierre

Another spot of yours, Thomas’ Greek Kitchen, is tied to sports as it serves at the Barclays Center. Are you a big sports fan?

CTP: I’m a moderate sports fan, but a fanatic when it comes to baseball. Growing up my brother Gary’s love for baseball rubbed off on me. He works for the Mets and I work with the Mets. But shhh, I love the Yankees.

Was there any hesitation about opening up Primal Cut in its current location? Or fear of what connoisseurs of fine steak may think?

CTP: No hesitation at all, my biggest concern is putting the best product on the plate day in and day out. Our affiliation with Sapphire only fuels me more and more to be the best possible chef I can be. Beyond the gentlemen club stigma, Sapphire is very successful at what they do. I’m proud to work with the team and to be a part of the growth of the company. It’s only fitting that the best gentlemen’s club in New York City should have a steakhouse that can cater to its high-end clientele.

Ultimately, Primal Cut, Pig Guy NYC and Thomas’ Greek Kitchen all serve very different cuisines. Is that intentional?

CTP: No, it’s not intentional, I just love to cook. I have learned how to tie all of these concepts together through my recipes as well. I think as a chef having range is very important.

Do you hope to open up even more restaurants? Write cookbooks? Are there goals that you have as a chef?

CTP: I would love to open more restaurants, write cookbooks, and travel the world to different culinary destinations with my family. I have learned that looking too far ahead makes you lose sight of what is right in front of you. I have been presented a great opportunity with Primal Cut. Once we are recognized as an elite steakhouse in New York City, I can then look at what is next.

These days, how much of your time is spent in the kitchen versus in meetings and handling business?

CTP: We are in the process of building a brand, so I am in the kitchen for five to six days a week. Meetings happen right before service, or even during service. Most of my business is handled between 5:00 PM and 7:00 PM.

How do you manage to stay so organized? Are you reliant on iCal or Google Calendar? Do you have staff to keep you organized?

CTP: I am very lucky to have an amazing support system with seasoned managers and a very supportive boss. The hardest part of being a chef is becoming business-minded as well, so I — like everybody else in the world — definitely rely on my phone. I have my calendar setup with alerts constantly.

Recent Primal Cut opening aside, what else have you been working on?

CTP: We are planning to open another location in the future that will feature a spin-off concept, so recipe testing, execution, and development are my primary concentrations right now.

When not busy with the food world, how do you like to spend your free time?

CTP: Spending time with my wife Molly and daughter Cali is by far most important when I have free time.

Do you have a favorite restaurant beyond what you’re involved with? Or do you generally eat at home when not working?

CTP: I have two favorite restaurants: Barbuto and Forgione’s. I have closely followed both Jonathan Waxman’s and Marc Forgione’s career, and really identify with Waxman because of our very similar approach.

Finally, Chef Thomas, any last words for the kids?

CTP: When coming out of culinary school, remember that you are not a chef. You will not get paid a lot, nor will you have much of a social life. Your career will only go as far as your attitude takes it. Show up to work early every day, focus on the positives, and grow as a cook. It is easy to get blinded by all that’s out there, take it from somebody who knows firsthand. Lastly, if you are cooking without passion, please reconsider this field. Without passion it is just ingredients on a plate, cook with love and instill that in everybody you come across.

Events Featured Lifestyle Music

Andrew W.K. to headline in Brooklyn on Nov. 20

Post author By Downtown Magazine
Post date September 27, 2016

When Andrew W.K. put out his first album for Island Records in 2001, a lot of people were confused. After all, I Get Wet featured a unique hybrid of heavy metal guitars, chant-along stadium-style choruses, dance music electronics, and Tony Robbins-style positivity. While no one truly knew how to classify what Andrew W.K. did on that landmark release, he made an immediate splash with hit singles like “Party Hard,” “It’s Time To Party,” and “We Want Fun.”

A second career as a TV personality took off for Andrew in 2004 with the MTV series Your Friend, Andrew W.K., which led to appearances on plenty of other Viacom programming. This ultimately led to him hosting four seasons of the Cartoon Network’s Destroy Build Destroy. Somewhere in between those two shows, Andrew became an in-demand motivational speaker, leading many to initially discover him as an on-air personality rather than as a musician. He also was one of the partners of the popular venue Santos Party House, which had a strong run from 2008 through May of this year.

Andrew W.K. is staying active as ever in the fourth quarter of 2016, embarking on the Power of Partying Tour, which takes him through all 50 states of our country. His New York stop will be at the Music Hall of Williamsburg on Nov. 20. Andrew spoke with Downtown about that November appearance and plenty more.

For more information on Andrew W.K., click on over to www.andrewwk.com and/or follow him via Twitter and Facebook.

You are most associated with the word “party.” Has your definition of what a “party” is changed over the years?

Andrew W.K.: The main quality that first drew me to the word “party” was that its definition was very pure and almost inherent, it almost didn’t even need to be defined more than “to celebrate a specific event, occurrence, or phenomenon.” In the most expansive and specific way, the event/occurrence/phenomenon that I’m celebrating is being alive. So that’s what partying is to me — deciding to be in a constant celebratory state about life, even when it’s hard or painful or there doesn’t seem to be anything worth celebrating.

It seems like most people understand this idea of a “party mindset,” this party approach to daily life. I like that I don’t have to explain it — in order for someone to have their own version of partying, all they have to do is party. The word “party” communicated a sort of basic visceral power and clarity, while at the same time not necessarily offering too many instructions on how exactly to party. That’s why it’s appealing, because it is synonymous with freedom. It’s really the celebration of freedom. It’s the active expression of gratitude for all those most essential qualities life comes with.

What do you remember about the first gig you ever played in New York?

A.W.K.: I remember a great deal about it. It was in a storefront venue on the Lower East Side that is no longer in business. I believe it was called The Artnet. I had some friends playing there who were visiting New York from Michigan. They invited me to play too. I set up my keyboard and my drum machine and played some early versions of some of the songs from my first album. I think there were about 13 people there. I remember there was also a swing made out of a piece of chain hanging from the ceiling. I’m pretty sure there is a video of it on the computer somewhere.

What should we expect from your upcoming appearance at the Music Hall of Williamsburg?

A.W.K.: Well, people should not expect music, so I guess the venue’s name is a little inappropriate for my event! I’m giving a extemporaneous lecture on the power of partying, and then opening the floor to a free-form Q&A discussion on life. This event in Brooklyn is part of my 50 state U.S. speaking tour, and it informally marks my 10-year anniversary as a motivational speaker. My first ever lecture was in 2006 at New York University’s Skirball Center.

Do you have any plans to perform live music in New York anytime soon?

A.W.K.: I’m currently recording my new album and I look forward to doing an eventual world tour for that. In the meantime, my band and I continue to perform concerts here and there. We played in New York City a couple months ago, at Coney Island, and I had played another show a few months before that. I imagine I will play another New York City concert in a few more months. It’s always on the horizon.

When not busy with your career, how do you like to spend your free time?

A.W.K.: Partying.

Finally, Andrew, any last words for the kids?

A.W.K.: I don’t like referring to people as “kids.” I remember adults calling me a kid and it always seemed “off” and meant to be belittling somehow. I guess I was smaller and younger than they were, so maybe they thought less of me and other children. I often hear people describing audience members as “kids,, but sometimes the audience is older than they are. Maybe it’s meant to be complimentary, because youth is seen as being a prized attribute, but of course even children are still people. My last words for any human being who might be reading this is: stay strong, never let down, and party hard.