New York has it’s very own mobile bike shop. Founded by Jonathan Romero. In 2010 Jonathan moved to Germany and ended up working at his friend’s bike shop.
During a leisurely bike ride along Brooklyn Bridge Park, I noticed this eye-catching truck with German stripes. Contrary to my Italian instincts, I still pulled over to inquire as to their cycling services. I met Jonathan and his partner Anastasiia Chub, a talent in her own right. She manages the day to day operations and creative aspect of the business
I haven’t regretted it!
As an avid cyclist, I’m more than excited to share this business with all New York cyclists, as Jonathan and Anastasiia have been a life saver several times in our short friendship.
Jonathan, learned everything mechanically to do with cycling and quickly learned the cycling industry. “Working in one of Northern Germany’s busiest shops was a fantastic experience. Throughout the years my passion for cycling grew and I knew it was finally time to make this idea come true. I wanted to bring that experience from Germany here to New York”. Cycle Haus was born.
Jonathan Romero
DTM: Tell us your background and where you are from?
CH: I am a native New Yorker. In 2012 I moved to Germany for 3 years and ended up
working in a friend’s bike shop, a friend who turned into family. He taught and showed
me everything mechanically and on the business end of the cycling industry. Working in
one of Northern Germany’s busiest shops was a fantastic experience.
DTM: How long have you been cycling?
CH: I have been cycling since my childhood. My mom used to take me and my friends on
bike rides to Far Rockaway, parks and beaches. I even remember taking my bicycle late
night to go play soccer with my friends at Pier 40 – Fun times.
DTM: When did this idea come to you to create a mobile cycling shop and why?
CH: Throughout the years my passion for cycling grew and I knew it was finally time to make this idea come true. I wanted to bring excellent experience from Germany, here, to New York. After searching for a storefront and realizing that everything is way overpriced,
that our customer base would be limited to a particular area – I thought why not to go
mobile and be able to help as many people as I can.
DTM: What are some of the comments you’re hearing from your current clients?
CH: Our customers love convenience, that they don’t have to get out of their house, carry
bikes to the shop and wait for weeks to pick it up. We get most jobs done on the spot,
while clients spend time with their family or don’t get interrupted at their job. Also, a lot
of customers noticed that we are cheaper than their local bike shop, which I am happy
with since my goal is to bring cycling culture up in New York City closer to how it is in
Europe.
Cycle Haus IG
DTM: What do you want all New Yorkers to know about your business?
CH: We bring a fully equipped bike shop to your door or wherever you are on your bike ride. Now you can have your own support team whether you ride for the breeze, the fitness, the transportation or the suffering of it all – Cycle Haus will be by your side.
DTM: How do we find you or rather how do you find us?
Just Google us. We are always on the go and a lot of times our customers send
“spotted” pictures of the van on the streets to us. That’s funny, this is a small world.
DTM: Are your prices less expensive than going into a brick and mortar cycle shop?
CH: I would say – Yes. We are less expensive than other shops in the New York area, based
on our customers’ feedback.
A)DTM: Do you feel you’re in competition with the cycle shops?
CH: No, I do not. I do not like to look at it as a competition. We are all passionate about
cycling and are always looking to help grow the cycling community. There are more
than 8 million people in the New York City area and a single shop cannot service them
all.
DTM: What other items or services can I purchase from you or is it just for a quick fix?
CH: You can purchase everything from nutritions, bar tape to freshen up your ride, a bicycle to cruise around town and all the way to a cycling support team that will keep your bike running, give you a boost over a hill, fuel you up, so you can ride further, faster and
longer.
DTM: Have you seen an increase or decrease in business since COVID-19?
CH: I have seen an increase in business for sure. I have a lot of calls from essential
workers, many of which understand the risk and do not wish to take public transportation,
that’s why first responders are always my first priorities. Also, sadly to say, I see that
people are stuck at home, can’t get their routine in and are looking for alternative
opportunities – finding their bicycles in their garages stuck for years and trying to get
some exercise in. That is why I get most of the calls today and am working some days
until midnight, trying to squeeze everyone in, to help as many people I can.
Cyclists, when you are on the road no matter where in New York, and you find yourself in need of a bike fix, pick up your phone and dial 516.412.9847.
If you feel the winds of change blowing through NOHO, there’s a good reason. Christina Lucas is back in town.
Downtown was able to grab a quick chat with Christina about her career, vision, and tenacity.
Photo by Universal Admedia
Fresh off her multi-year world tour with insurance giant AIG –
Christina returns to Manhattan as an executive within Global Claims. It’s a role she’s undeniably suited for, having successfully led hundreds of people and managed multiple business units from Miami to Tokyo to Bulgaria, where she was in charge of over 500 multi-lingual insurance professionals supporting the UK and Western Europe. And everywhere she goes she brings change with her, transforming divisions to deliver groundbreaking results.
Bright and engaging, Christina is naturally drawn to the energy and diversity of life in NoHo. Slipping spur-of-the-moment into a table atAtla, waiting patiently for sushi atUchū, or shopping atDiPalo’s to prepare an impromptu antipasti platter for friends in her home.
Photo by Universal Admedia
When Christina steps out, she’s always dressed for success –
whether she is heading out for tennis, attending an art gallery showing, delivering a keynote address, or discussing global trends with business leaders. “A solid, 90% of what I wear to work is,St. John,” she admits. “But I feel absolutely inspired when I wearAnya Ponorovskaya. I feel like I can do anything.”
Photo by Universal Admedia
Apparently, Christina can do anything she sets her mind to.
Fearless and courageous even at the age of 8, she boarded a jet from Louisville, Kentucky, for Wiesbaden, Germany, to join her mother who was serving in theU.S. Army. “I knew that I wanted to be a global citizen, to be international and see the world,” Christina says. “Now, I’m so glad to be back in Manhattan. It’s the right change for me right now.”
Photo by Universal Admedia
Christina Lucas is Senior Vice President, Global Claims Business Performance atAIG.
She holds a Bachelor of Arts degree in Economics fromGeorgetown University, and a Masters of Information Technology fromAmerican Intercontinental University. She currently lives in Manhattan, speaks five languages, and is passionate about the arts, cooking, and tennis.
Too busy to cook gourmet meals? Too overwhelmed to stick with a diet? Concerned that a diet will mean missing out on great food? For all of these nutritional concerns and more, there is an easy solution in Zone Manhattan, New York City’s longest-running healthy meal delivery service.
In a few words, Zone Manhattan is essentially a diet-to-your-doorstep. The company offers ready-made chef prepared meals, as delivered fresh daily to each customer’s door. Ingredients are purchased daily at the Hunts Point Terminal Market and the New Fulton Fish Market, and every meal is crafted specifically for each individual customer. Dietary needs can be accommodated, whether the customer is gluten-free, paleo, sugar-free, vegan or vegetarian.
Zone Manhattan founder Steve Lindner is a chef by trade and has been in the food and beverage business for more than 30 years. He was schooled at the famed Culinary Institute of America in Hyde Park, New York before working at notable hotspots like Aureole, Aquavit, Sign Of The Dove and An American Place. He was also the proprietor of the Greenwich spot Café Alyss, which he had opened in 2000. Zone Manhattan was launched in 2005, and now delivers to all five boroughs of Manhattan, Westchester, Northern New Jersey, Long Island and Southern Connecticut. Expansion plans are underway to create Zone Los Angeles, Zone San Diego, Zone Miami, as well as Zone Vancouver.
Downtown had the pleasure of speaking with Steve not only about Zone, but life as a chef in both New York and Europe. For more info on all things Zone Manhattan, you can visit www.zonemanhattan.com.
Steve Lindner: Variety, quality, consistency and value. When you say “others,” as far as I know you would have to go to Philly or Boston to find something that compares to Hunts Point. In the Hunts Point area, not only do you have access to some of the freshest fruits and vegetables, you have the whole world of fresh fish and seafood. Yes there are chic micro markets bi-weekly around town. And yes we do frequent those as well to source local produce, but Hunts Point gives us the ability to operate at large volumes and at the highest level of quality on a daily basis.
Where did the idea for Zone Manhattan come from? Had you offer ordered food from restaurants online?
Steve Lindner: Necessity. I needed a job in 2004. So I took my knowledge of the restaurant business and applied it to food delivery. At the time, food delivery was just in its infancy. We didn’t offer online delivery at Café Alyss. We just weren’t tech-savvy enough at that time. We didn’t even have a website.
You studied at the Culinary Institute Of America. How did you wind up working at the Bayerischer hof Munchen in Munich?
Steve Lindner: Yes, I attended the Culinary Institute Of America and shortly after graduating, I traveled to Europe. I was hitchhiking around Europe when I ran out of money and knew of some other culinary graduates that were working in Munich. I was fortunate enough to get a job with them.
Is there anything you miss about living and working in Germany?
Steve Lindner: I enjoyed my time there and loved the culture of Europe, but no, I don’t miss it.
Your credits as a chef also include Aureole, Aquavit, Sign Of The Dove, and An American Place. Is being a chef in New York especially different than elsewhere?
Steve Lindner: Yes, the level of competition is on steroids here. There is an energy that exists in New York City that doesn’t exist elsewhere. Now, I believe the culinary competition and quality is at a very high level from coast to coast. However, in this industry, that is constantly evolving with new technology and innovations, New York City still stands out as the culinary mecca of the world.
You also owned Café Alyss some years back. Is there anything you miss about owning and operating a restaurant?
Steve Lindner: Sure, direct contact with the customers, and the energy and excitement of the restaurant business. And then I realize I have to pay bills and don’t miss it as all.
Beyond picking out the food every day, what’s a typical day like for you in running Zone Manhattan? How much time are you actually in a kitchen?
Steve Lindner: After 12 years in business and continual growth, I oversee all aspects of the business. Yes, I am directly involved with the selection and quality control of the food and meals, but I also have loyal and reliable chefs and staff to oversee the production.
Steve Lindner: I love our rack of lamb and lobster dishes and what we do with salmon is amazing. It all relies on the quality and freshness of the produce we select every day. I thinks what we do is the simplest form of cooking. We are selecting the highest quality product and extracting the most flavor from the fish, meat, vegetables and fruit without using salt, sugar and fat.
Is it true that Zone plans on expanding beyond New York City?
Steve Lindner: Yes, growth to other markets is always the goal.
When not busy with Zone Manhattan, how do you like to spend your free time?
Steve Lindner: I love to ski, sail and I am a “car guy.”
Aside from Zone, do you have a favorite restaurant in New York?
Steve Lindner: The restaurant scene in New York City is in constant flux. To pick one to be my favorite would be a crime. My tastes change like the weather. One day I am feeling a pork taco from Taco Primo from Chelsea Market or Crispy Chicken Sandwich from FUKU and the next it may be high end from Gabriel Kreuther. One thing is for sure is next year it will be different. The only thing that doesn’t change is the level of quality.
Do you have tickets to any upcoming concerts or events?
Steve Lindner: My wife Alyssa loves the shows and I love the restaurants in the area. A Bronx Tale is the next show on our list and we will be eating at Aureole.
In most cases, a New York City hotel is not just there for hosting overnight guests. Plenty of New York’s hotels have top-tier restaurants, great live music options, and/or worthwhile shopping. With more and more boutique hotels popping up in New York in recent years, there is no shortage of hotels to look into for an entertaining evening stop-by.
Downtown caught up with representatives from three recommended New York City hotels:
Adam Leonti is the Executive Chef of Harvey at The Williamsburg Hotel. Located in prime North Brooklyn, The Williamsburg Hotel features 150 rooms encased in brick, glass, and Corten steel. It was designed by Michaelis Boyd Studio, which helmed Barbington House UK and SoHo House Berlin.
Luis Febus is the Director of Food & Beverage at Marmara Hotels. The Marmara Park Avenue is set in a 21-story building which dates back to 1927. The hotel includes 128 suites and guestrooms, each featuring a fully-equipped kitchen with stainless steel appliances. Its OneOneFour Lounge features a 14-foot fireplace.
Christopher Engel is the Executive Chef of The Knickerbocker. The first luxury hotel atop Times Square, The Knickerbocker is a Leading Hotel Of The World. Its St. Cloud Rooftop has both indoor and outdoor seating and is related to an on-going Après Ski initiative.
Marmara Hotels’ Luis Febus: Bayard’s on Hanover Square.
The Knickerbocker’s Christopher Engel: I have always dreamed of being a chef. I started at the age of 13, working three or four times a week after school in a little restaurant in Wilhelmsdorf, Germany called Taunushof. The first real restaurant I worked at after getting my culinary degree was at the Michelin-starred restaurant Tiger Palast in Frankfurt, Germany. Tiger Palast is one of Germany’s best restaurants, and the Executive Chef Martin Göschel is one of the most important people I’ve met during my career.
What is your favorite item on the menu there?
The Williamsburg Hotel’s Adam Leonti: My favorite thing on the menu back at Italian Heritage Center was the Roasted Chicken with Rosemary and Lemon. At my upcoming restaurant, Harvey at The Williamsburg Hotel, I love all the freshly milled pastas.
Marmara Hotels’ Luis Febus: The Curry was always my favorite, Everything from Arctic Char to Tasmanian Sea Trout was featured.
The Knickerbocker’s Christopher Engel: The restaurant has since closed, but one of Chef Martin’s signature dishes — and by far my favorite dish — was his Focaccia Wrapped Pauillac Lamb Loin with Eggplant and Gremolata. It was truly a perfectly-balanced and memorable dish!
The Marmara Park Avenue
Where’s the best place to keep warm in your establishment?
The Williamsburg Hotel’s Adam Leonti: The best place to keep warm at Harvey is by the wood oven.
Marmara Hotels’ Luis Febus: Right by one of the chic fireplaces in our OneOneFour Lounge.
The Knickerbocker’s Christopher Engel: The St. Cloud rooftop bar and lounge has transformed its indoor Club Room into Après at The Knick — an Alpine lodge — creating a cozy respite from the winter weather and providing guests with the opportunity to experience an urban retreat within its four walls. A special crafted menu includes cold weather-inspired favorites from Chef Charlie Palmer and myself, along with exclusive cocktails from Resident Cocktail Curator, Eben Klemm. Après at The Knick will transport guests from the cold New York winter to a plush European ski lodge. A custom-designed White Birch arch bids guests to enter and cozy up with faux fur rugs, throws and pillows, surrounded by faux pine trees for an intimate ambiance.
What is coming up for your establishment in the near-future?
The Williamsburg Hotel’s Adam Leonti: Harvey will be a grain and vegetable-focused restaurant, located on the hotel’s lobby level. Building upon the success of the recent pop-up, Brooklyn Bread Lab, I plan to focus on freshly milled grains for pastas, breads and pastries. A special daily selection of local meat and fish will continue the agricultural story from the lab. Harvey will also provide room service for guests and I plan to sell to-go flour and bread from the hotel’s bar.
Marmara Hotels’ Luis Febus: We’re teaming up with Cocktail Master Johnny Swet to create our seasonal, exclusive cocktail Program, and Joe Ginsberg will be furnishing our lounge and bar.
The Knickerbocker’s Christopher Engel: Après at The Knick is now open for the ski season and will close at the end of March. The Knickerbocker is also offering an over-the-top Valentine’s Day package. For $10,000, two guests can enjoy a romantic one-night stay in the hotel’s most luxurious suite, the Caruso Suite. They will be greeted with champagne, chocolate covered strawberries, and a bouquet of roses. For her, an in-suite blow-out with the hotel’s beauty team, NOMI Beauty, and an expert lingerie fitting will be arranged, and for him, a luxurious hot-towel shave. The couple will also be treated to dinner curated by Chef Charlie and myself in-suite, and breakfast in bed the following morning.
High Tea at the Williamsburg Hotel
When not busy with work, how do you like to spend your free time?
The Williamsburg Hotel’s Adam Leonti: I usually spend my free time swimming.
Marmara Hotels’ Luis Febus: In the kitchen — I’m a chef at heart! When time permits, I love taking cooking classes and spending the day creating “edible art.”
The Knickerbocker’s Christopher Engel: During my free time, I like to spend time with my girlfriend. We like to do fun activities such as fishing, and go-kart racing, but sometimes we just stay at home. My favorite time of year is when I travel to Norway on a fishing trip with my brothers.
Other than your own, what is your favorite restaurant in New York?
Marmara Hotels’ Luis Febus: Ahh, it’s a toss-up between Café Boulud and Il Pesce at Eataly Flatiron.
The Knickerbocker’s Christopher Engel: Easy question, quick answer: Restaurant Bâtard in TriBeCa.
Finally, any last words for the kids?
Marmara Hotels’ Luis Febus: “Learn compassion. We start life with a very selfish outlook — we want what we want. But compassion is about realizing we are no more important than everyone else, and we aren’t at the center of the universe. Someone annoys you? Get outside of your little shell, and try to see how their day is going. How can you help them be less angry, less in pain?” –Leo Babauta
The Knickerbocker’s Christopher Engel: Be passionate for what you’re doing and try to show what makes you special. Take risks, and when you fail you will only come back better and stronger. And one last “German thing,” since we are known for our punctuality, early is on-time, on-time is late — always be on-time and show your greatest effort!
Established in New York City in 1987, L.A. Burdick Chocolate was largely-inspired by travel to France and Switzerland by founder Larry Burdick. He and wife Paula — a graduate of the Fashion Institute Of Technology — co-founded the company, as known for both its pure chocolate and its hand-made delicacies. Beyond its online and mail-order offerings, L.A. Burdick now has stores in New York, Boston, nearby Cambridge, and Walpole, New Hampshire; its New York operations are now run out of SoHo on 156 Prince Street.
Beyond the quality of its ingredients, one of Burdick’s trademarks is its seasonal and limited-edition items. Not only does L.A. Burdick have specialty chocolates available for Christmas, Hanukkah, New Year’s Eve and Valentine’s Day, but such is also made special for St. Patrick’s Day, Halloween, Thanksgiving and the birthday of Robert Burns each year. More about this was uncovered via Q&A with Michael Klug, Burdick’s Head Chocolatier, and Cathy Watson, the brand’s Chief Operating Officer.
How does your new store in SoHo compare to other L.A. Burdick locations?
Cathy Watson: The new location is set up with the same structure as our other locations. It is a bit more compact as it is the smallest square foot store, but it gives us the opportunity to focus on the chocolates. After all, that is who we are.
Michael Klug: All of our store locations have the same flair of old-world Europe, with warm wooden tones on our displays and a welcoming feeling that I would best describe as “ cozy comfort.” However, our Boston location is our largest store with a very generous display of chocolate products and extensive seating capacity. Our Cambridge location is a favorite institution among college students around Harvard Square. The seating and display is more limited.
The SoHo location is our smallest store location, but reflects the same style as all our other stores. Walpole, where we are headquartered, is similar in size than our Cambridge store, with a little larger display option for products. We also have in Walpole our largest loose bonbon display. The café in Walpole shares its store with a local restaurant/bistro that is similar in furnishing style, but does not belong to our company.
To you, what makes L.A. Burdick different from other chocolatiers?
CW: Integrity. Love. Passion. All the ingredients necessary to stay true to who we are and the commitment to continue to give the customers the freshest, highest-quality product consistently for 30 years.
MK: This is a very wide question, and all other chocolatiers are so different from each other in the first place. We stand out by having an extremely strict commitment to freshness; we give our fresh bonbon assortments a shelf life of two weeks. We don’t use any preservatives, artificial ingredients, food colorings or molds. All of our chocolates are very detailed, garnished, are truly handmade and we use only highest-quality ingredients. Our signature chocolate mouse is present in each bonbon assortment and gives our exquisite elegant look a unique charming touch, that separates us easy from all other chocolatiers.
In addition, we focus on the chocolate flavors in our creations and have them being paired with their individual seasonings but not dominated. You will always be able to taste the finesse of the chocolate that is used in our Fig, Raspberry and Ginger bonbons, for example. At last, our hot drinking chocolate stands out as one of the most decadent, rich, complex hot beverages that can be found.
Where are your chocolates sourced from? Or is that a secret?
MK: We source our chocolate from Central and South America, the Caribbean Islands and Madagascar. We only source chocolate that meets our highest criteria, where we want to taste the quality of the cocoa upfront and not the sugar profile that is added to the cocoa. This is a wide problem with mediocre chocolate, that even in a high cocoa percentage chocolate the sugar flavor can be upfront the cocoa flavor. It is due, in these cases .to the large particle size of the sugar crystals.
Do you have a favorite product from L.A. Burdick?
CW: That is difficult, I don’t believe I do. I have many favorites, and depending on how I am feeling will depend on what I may choose.
MK: I personally love the single-source chocolate bars and our chocolate assortment boxes the most. The variety of different creations in the boxes offer me a quick satisfaction for every type of chocolate mood I am currently in.
Are there any holiday-specific products being offered by L.A. Burdick?
CW: Yes, we make handmade chocolate snowmen. They come in a wood box of nine, tied with ice blue French-wired ribbon and handstamped with a silver wax seal.
MK: We have for every holiday a large selection of chocolates. Right now we offer chocolate snowmen, German Christmas Stollen, tuxedo penguins for New Year’s, Hanukkah decorated wood boxes for chocolate assortments and chocolate mice assortments. January, we celebrate Robert Burns’ birthday with a wonderful single scotch whisky assortment. We have a special Asian-inspired chocolate assortment for Lunar New Year. Valentine’s-themed chocolate boxes, which included handcut chocolate heart bonbons. Easter chocolates in a very large variety…Mother’s Day features our chocolate bees and a 10-flavored fruity, floral spring bonbon assortment. Hand-dipped chocolate Elephants from April to August to support the David Sheldrick Wildlife Trust. Halloween-based chocolates with chocolate ghosts, bats and chocolate assortments presented in a coffin box. Thanksgiving, we do handmade chocolate turkeys.
How do the current offerings of L.A. Burdick compare to what the store sold decades ago?
CW: The offerings are still to this day made the same way, and we have many of the same offerings, chocolate mice included. Michael has created other bonbons over the years to add to the collection, as well as creating specialty assortments for holidays…Other whimsicals have been added throughout the years. Snowmen, bunnies, ghosts…
MK: We always create new chocolate bonbons and products, but our style of how they are made and what characteristics dominate them is unchanged. We always look for very thin-shelled handmade chocolate products but our variety is more than doubled of what we did 20 years ago. Some products are still the same, like our classic mice and some of our bonbon like the Baton Framboise, Brazilia and Richelieu. But the variety offers so many options that were still not available back then like, turkeys, snowmen, special seasonal assortments, pate de fruit plain and chocolate covered and many many more.
New store aside, what is coming up for L.A. Burdick?
CW: We will continue to grow the company by putting in new stores in strategic locations, also continue to grow our mail-order business. In this business, when you talk about what is coming up, it’s really about continuing to source and making sure you are always getting the best ingredients. From the use of local farms for our cream and butter, to knowing where the beans come from that create the couverture used for our bonbons. There are so many companies that begin taking shortcuts to show a better profit, and we have to continually be certain that the products and ingredients that we purchase are always the best and will not allow ourselves to purchase anything but. This would mean, changing vendors if the vendor cuts corners.
MK: We will be expanding our retail program to Chicago this coming year, celebrating our 30th anniversary with the presentation of some special bonbons and drinks. Probably adding some more single-source options if we find cocoa sources that meet our standards.
Have you always been passionate about chocolate? Where did you work before L.A. Burdick?
CW: I have always had a sweet tooth — it is my downfall — and I have always loved business. So for me, this was a match made in heaven. I was in the restaurant business for many years before coming to Burdick’s. In fact, I bought a restaurant when I turned 21 instead of going to school. I taught myself how to be successful with a lot of hard work early on.
MK: I was passionate about food since my teens and so fascinated with it that in my early 20s gave up law school in Germany and did a formal education in the German cooking apprentice program. I was fortunate to learn 3 years in two-star Michelin restaurant in Cologne. From there I worked as a cook and pastry assistant under Eckart Witzigmann in Munich — if you Google him that will easy tell how special that experience was for me — and then was the pastry chef for Dieter Mueller’s restaurant in Bergisch Gladbach, which also achieved 3-star Michelin.
I moved to New York in 1993 and was pastry chef of Lespinasse under Gray Kunz and pastry Chef of Chanterelle under David Waltuck in 1997. After working for two years at The Mark Hotel in New York, I became Head Chocolatier at L.A. Burdick Handmade Chocolates in 2002. So my passion for food and chocolate goes hand in hand, but my base from savory food in my early years in the gastronomic world I consider my strongest asset as a Chocolatier. I always see our product as a delicacy and food product, and not as candy .
When not busy with work, how do you like to spend your free time?
CW: Hmm…This can sometimes be a problem because I am tied so closely with my position. But I love to travel, go antiquing, and just sit and look out at the ocean. Something low-key and calming.
MK: I always like to travel and taste the food of the world. Sadly that doesn’t happen too often, but cooking at home, enjoying fantastic wines especially reds from Bordeaux, Burgundy, Rhone, Piedmont and whites from Germany, Loire, Alsace and Austria. I also enjoy fly fishing and classical music. But most of my time is occupied with my family life — my wife Ann-Michele and son Valentin.
Any upcoming concerts or events for you?
CW: Personally? Unfortunately this time of year comes with no plans except a huge family gathering at my house Christmas Eve. I have had it for the past 15 years ever since my dad passed. I don’t have any concerts or events scheduled, I begin thinking of those things in the spring.
Do you have a favorite restaurant in New York?
CW: I personally don’t. When I am there, it is all business and I step out to grab a bite. But I love it when I go with Michael, because he is such a foodie that he always has a great place to go.
MK: I have to say since living in Walpole, New Hampshire since 2002, my exposure to the New York restaurant scene is limited. But I do love my dear friend Anita Lo’s Annisa very much. Also for casual great Germanic/Austrian fare, Erwin Schroettner’s Café Katja, the only place were you get great white asparagus when in season.
Finally, any last words for the kids?
CW: Children that are introduced to our chocolate at a young age learn about “real” chocolate. I know a few that have grown to become chocolate snobs and will not eat any other chocolate. It gives them a taste of a high quality product. They love the mice, penguins and snowmen!
MK: Good chocolate is not about cocoa percentage, only about great cocoa.
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.
