Your Weekly Indulgence is a new column highlighting 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!
Chat ‘N Chew is an adorable all-day diner just off of Union Square. They’ve got all the classics, from eggs to matzoh ball soup to grilled cheese and burgers. Their mac and cheese has earned praise and their $27 three-course prix fixe dinner is one of the best deals in town.
But the dish that has us drooling is the french toast. It comes with tons of chocolate chips, toasted pecans, brûlée bananas, and Vermont maple syrup. We definitely recommend adding on the decadent maple-cured bacon. This dish is big enough and rich enough for a crowd so bring your friends and check out Chat ‘N Chew!
Photo by Sarah Strong
Chat ‘N Chew 10 East 16th Street Monday–Friday: 8:00 AM – 10:00 PM Saturday–Sunday: 9:00 AM – 10:00 PM
Vanishing Life is a new band, but its members are hardly new to music or to playing out in New York City. Walter Schreifels has been involved with a lot of influential New York City bands over the past 30-something years, including Rival Schools, Quicksand, Gorilla Biscuits, Youth Of Today, CIV and Walking Concert; he is also a co-owner of Some Records. Autry Fulbright is a member of …And You Will Know Us By The Trail Of Dead. Jamie Miller plays alongside Autry in …Trail Of Dead, besides drumming in Bad Religion and being the guitarist and co-founder of theSTART. Zach Blair, meanwhile, plays in Rise Against.
Surveillance, the debut full-length album from Vanishing Life, will be released through Dine Alone Records on Nov. 11. In support of Surveillance, Vanishing Life will be hitting the road for a week and a half of touring, including a Nov. 13 stop at The Studio at Webster Hall. Downtown caught up with Walter, Autry and Zach for some Q&A, and in the process got some great restaurant picks.
I’ve heard that Walter lives in Germany, I know some of you live in Los Angeles although you’re frequently on tour with your other bands. How many times have all four of you been in the same room?
Zach Blair: Actually, quite a lot considering. We’ve all been really excited to do this and made time for it — although I won’t be taking part in the November tour, dangit.
Walter Schreifels: I lived in Berlin for a few years, I love that city and still have tons of friends there. I kept my apartment there and go back for summers, sublet otherwise. I’m living in Williamsburg, Brooklyn — hipster capital, gentrification ground zero of New York City. Still has a vibe though, lots of great people here, tons of new venues too, lots popping off in Bushwick, Brooklyn too, just a few stops away. We have been in the same room at least 15 to 20 times, maybe more. Each time is very productive and significant, quality over quantity, VERY modern.
Prior to this album being made, had you played with any of the other Vanishing Life members on another project?
Autry Fulbright: Jamie and I have played together ever since he joined …Trail Of Dead nearly six years ago, and have worked on music outside of the band often. I made a short film several years ago following a Trail Of Dead tour with Rival Schools, one of Walter’s bands. I asked him to star in the film and our collaborative relationship began. Touring with Trail was collaborative as we shared the same bus, which is a real world situation, you become family quick. Being in Autry’s movie was a blast, showed me what a creative and prolific artist he is. I like to be around people like that, brings the best out of me.
WS: I’ve been seeing Zack around for years, all over the world. He’s famously nice and a great guitar player, having him join the band was a no-brainer, I looked forward to getting know him better, we got closer fast.
ZB: Nope, and I was so flattered that they asked!
Vanishing Life / Photo: Cecilia Alejandra
What do you remember about the first gig you ever played live in New York? Where was it?
ZB: CBGB! It was 1995 and I was with my band Hagfish, it was a surreal experience. It was pre-Giuliani and it was amazing!
WS: Mine was CBGB, too! Gorilla Biscuits opened for JFA in ’86. I could barely sleep the night before
When playing at Webster Hall, what’s to be expected? Any songs from your other projects besides Vanishing Life?
WS: We’ll most likely do the album, the album is really strong in my view but is meant to be played live, very psyched to let it rip. Vanishing Life is its own free-standing structure it doesn’t need the support of our past resumes. I think people will figure that out soon enough, which might sound cocky. but just a subjective opinion.
Do you have a favorite restaurant in New York?
AF: New York has too many amazing restaurants but among them I am fond of Diner and Marlow & Sons in Williamsburg, where I actually used to work in another life. Great French and New American-style food
WS: My fave for Italian is Adelina’s in Greenpoint, lot of vegan options and amazing wine curation, affordable. My favorite Japanese is Skyway in Bushwick, okonomiyaki done authentic Osaka-style – not a sushi spot, love it.
WS: We’ll be touring in Europe in February on Together Fest with American Nightmare, The Bronx, Trash Talk and I’ll be doing double duty with Youth Of Today, gonna be sick. We’re also looking for more touring in 2017 in the U.S. once we can sync our schedules up.
When not busy with music, how do you like to spend your free time?
WS: I want to be spending my non-touring time with my family, I’m married with an eight-year old daughter, the only activity I find more interesting then music is spending time with them.
ZB: Normal junk. Wife, dog, house. I still play a lot of guitar, though. Actually, I’m never not busy with music, which is a good thing.
AF: I really don’t have any free time as I work for a music managing company when I’m not playing music, handling tour logistics for artists like Flying Lotus and Thundercat.
Finally, any last words for the kids?
WS: Don’t worry about staying in school so much, it’s overrated, overpriced and you’re actually being just indoctrinated most of the time. Educate yourself, believe in yourself, do what you say you’re gonna do, build trust, take care of your friends, your family, don’t believe the hype.
Soup is generally associated with colder weather, whether it’s chicken noodle soup to eliminate your cold or some chowder to warm up and get comfortable. But FAWEN is out to change that with its healthy, drinkable soups. The New York-based brand — which launched in our market on Oct. 14 — currently offers three flavors: Beet & Cabbage, Broccoli & Cauliflower, and Sweet Potato & Red Lentil. All three of FAWEN’s offerings are organic, vegan, and ready-to-drink, beyond coming in colorful, fully-recyclable packaging.
Downtown caught up with Fabio Fossati and Amanda Bowen from FAWEN for some Q&A. Like their company, Fabio and Amanda live healthy and clean while aiming to give back. More on FAWEN can be found at www.fawensoup.com.
FAWEN’s Amanda Bowen & Fabio Fossati
Where did the idea for ready-to-drink soups come from?
Fabio Fossati: The FAWEN recipes were created by Amanda in her kitchen. We got the idea to create a ready-to-drink soup collection after Amanda decided to enjoy one of her soup recipes straight from the refrigerator one day. She loved that it tasted so refreshing served cold, and couldn’t drink it fast enough. We realized that bottling her healthy recipes would be a great way to offer people a delicious, and convenient power snack that they could enjoy straight off the shelf.
Amanda Bowen: Packed with pure plant energy and whole-food fiber, FAWEN drinkable soups provide extraordinary nutrition derived from organic and vegan superfoods like beets, purple cabbage, cauliflower, broccoli and sweet potato. On average, FAWEN contains 73% less sugar per serving than competing products such as cold-press vegetable juices and fruit and vegetable blended smoothies. It’s the perfect snack to refuel in between meals or after a workout. The product is available nationally online at www.fawensoup.com.
How long do the soups keep for? Do they need to be refrigerated?
FF: FAWEN does not need to be refrigerated if unopened. Our state of the art packaging technology keeps the soup fresh for up to six months. We do not use any preservatives or additives.
The tetrapaks are very colorful. Who produced the artwork for them?
AB: We worked with the amazing creative team at Franklin 11 to develop our branding, including the artwork for the tetrapaks.
FF: If we had to pick a favorite, it would be FAWEN Broccoli and Cauliflower with Turmeric — it was the first recipe Amanda created, so perhaps we have a special attachment to this flavor.
Prior to launching this product line, where was your favorite soup spot?
AB: I’ve always been passionate about cooking and experimenting with healthy foods and creating my own recipes that are not only delicious, but offer maximum nutrition and healing benefits. So my favorite “soup place” was always my own kitchen.
FF: I grew in my family’s food business, and have an appreciation for cooking at home. Amanda’s soup are so delicious and different than anything I can find when I go out, so her creations will always fall at the top of my list of favorites!
AB: Yes, we do! Right now, we’re just excited about launching the first three FAWEN flavors. We’ll look forward to sharing news with you in the future.
What are you hoping to accomplish with the brand? Are there plans to make anything besides soup in the future?
FF: FAWEN is about enjoying life and being kind to our planet. From choosing whole, organic vegetables, to simple cooking that keeps FAWEN fresh without the need for artificial additives or preservatives, to the eco-friendly recyclable packaging, our goal is to do good for ourselves, each other, and the planet. It’s that simple! As far as our future plans, we are going to be focusing on soup for now, but are definitely planning to expand the collection with new flavors!
You two are New Yorkers. Is the soup also produced in New York?
AB: Our soups are produced in California. Our ingredients are picked from organic farm in California at the peak of seasonal harvest, and bottled within 24 hours to maintain the utmost freshness.
When not busy with FAWEN, how do you like to spend your free time?
AB: We love to enjoy the outdoors, taking walks and hikes and weekend roadtrips, and spending time with our dogs, Oscar and Scout.
Do you have a favorite restaurant in New York?
FF: There are so many amazing restaurants in New York. We love trying new restaurants allover the city. Two of our favorites are Diner in Brooklyn and Angelica Kitchen.
Are there any upcoming concerts or events that you’re looking forward to attending this Fall?
Stemming from Cuba’s famous ice cream factory and famous ballet, Coppelia, brings its intimate Latin American cuisine to Downtown’s elite.
Coppelia serves a variety of dishes from Mexico, Peru, Cuba, and the Dominican Republic to American cuisines with Latin recreations. The 24-hour diner located in Chelsea serves an option of breakfast, appetizers, snacks, burgers and sandwiches, its main entrees, and drinks all day.
Amongst its diverse menu, here are some must-haves from each course recommended by Downtown.
Breakfast: The homemade pancakes stood out the most. It offers customers a choice of three blue cornmeal or buttermilk pancakes for breakfast. Their fluffy blue cornmeal pancakes are identical in taste to America’s whole wheat pancakes. It’s served with warm, delicate fresh fruit and sugar on top, so you can be generous with the syrup and still enjoy.
Starters: Coppelia adds an unique touch to the American chicken wings with blue cheese. Their Alitas 100 Fuegas is chocolate-chipotle glazed wings offers a sweets and spicy. The chocolate flavor is very light and the spice is enough for everyone to still enjoy. This dish is also served with Jimaca, Mexican potatoes.
Sandwiches and burgers: The Cubano, a Cuban sandwich for the pork lovers filled with shredded roast pork, ham, swiss cheese, pickles, mustard chipotle mayo, and served with Yuca potatoes on the side and Chimurri sauce. The sandwich is very filling, and is not too heavy, however, we would recommend adding the Chimurri sauce for an extra kick of flavor. The Yuca is starchy like potato wedge, and eating it with the Chimurri sauce gives it an extra kick of flavor.
Main Entree: The Mexican recipe, Chuleta, served as one of Downtown’s favorite. The main course came with fresh juicy kale, a tender pork chop marinated in Adobo, and sweet peaches to add a salty and sweet dish to the menu.
In addition to being able to eat a dish from four different Caribbean islands, the customer service was great. As soon as you walk through the door, you are greeted and seated, and there is a fully stocked bar with red and white wine and your choice of vodka. Although Coppelia is a diner, it’s still a perfect place to grab a brunch, meet up with an old friend, or perhaps even have a dinner date.
International event coordinator, Sandy Safi has had her hands full over the years.
She has lived and worked in over 15 countries and as co-founder of Diner en Blanc International, she has seen countless beautiful and historic locations around the world. Safi is certified in sustainable events, theater, concerts, and cirque and is now Partner & Director of Development at Dîner en Blanc International. Originally from Canada, Safi obtained her education at Concordia University. We were lucky enough to speak with the revolutionary creator in New York City at the August 2014 Dîner en Blanc in Battery Park. Check out our exclusive interview with her here!
Sandy Safi, co-founder of Dîner En Blanc during the New York City stop. Credit: Blair Kwon
What inspired the idea of the Diner en Blanc event?
In the summer of 1988, François Pasquier had just returned to Paris after a few years abroad and held a dinner party to reconnect with friends. So many wished to attend that he asked them to convene at Bois de Boulogne dressed in white, so as to recognize one another. Each attendee was also asked to bring a friend. The evening was such a hit that guests wanted more friends to join in the following year and thus was born the concept of Dîner en Blanc®. Aymeric Pasquier and Sandy Safi then came together in 2011 to create Dîner en Bland International, a Dîner en Blanc® organization that would promote the history and philosophy of this event through hosts worldwide, and create an international network of diners and Dîner en Blanc® enthusiasts.
Why do you find that people want to participate in these events?
There is no other event in the world that inspires friendship, elegance, creativity, and a sense of sharing. The Dîner en Blanc is unique, spontaneous, and magical as it invites guests to experience an intimate diner with so many people they don’t know. For one evening, friends and friends of friends, foodies, and fashion and cultural enthusiasts, all dressed in white, will gather in one location, kept secret until the last minute, to picnic and dance under the stars. Guests have the opportunity to reclaim, for one evening, a part of their heritage by promoting it through their simple presence and elegance.
What are the benefits of events like this? For the individual? And for the city?
Le Dîner en Blanc promotes friendship, sharing, creativity, heritage, and the coming together of a community. Each guest feels they are a part of a community that shares similar values. What is special about this evening is to see the conviviality that guests express not only to their friends but to everyone who is present.
Dîner en Blanc also valorizes the importance of a community. Le Dîner en Blanc reminds us how strong a community can be and how much they can accomplish when it comes together. This has a tremendous impact on the image of a city as le Dîner en Blanc reflects this strength of its community.
On a different level, Le Dîner en Blanc promotes the beauty of a city as the location the local organizers choose to host the guest is either iconic, scenic, or historic. Through our international event network, we are sharing these beautiful spaces representing each city.
Have you noticed people traveling specifically for these events after attending it once at a certain location?
Absolutely. We have guests who experienced the event in Montreal, attend the DEB in New York, and other guests attend the event in Paris.
We are working on establishing a global network that encourages guests from one city to attend an event in another. Promoting tourism and traveling while enjoying an evening with like-minded people from various backgrounds are also elements that le Dîner en Blanc wishes to develop.
What other types of events do you organize?
At the moment, we are focused on Dîner en Blanc.
What criteria go into consideration when choosing the location for these events?
It must be an outdoor location that is scenic, historic, and essentially reflective of the beauty of the city. In addition, it should be centrally located as guests like to interact with to be passersby and intrigue their curiosity.
Have you ever thought about cheating on the Diner en Blanc by doing an event in another color like black?
No never. Although white is as elegant as black, it is the color of peace and happiness. And the values of Dîner en Blanc are reflected through this color.
What can you tell us about the next Diner en Blanc: location, date, any special surprise?
It’s a surprise. My lips are sealed.
-Lauren Price
Battery Park set the stage for New York’s 2014 Dîner en Blanc Credit: Blair Kwon
