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Culture Dining Entertainment Music

Daniel Dunlow & Russ Kaplan talk The Green Room 42 & more

The Green Room 42 / Photo: Madrid Kuser

The Green Room 42 / Photo: Madrid Kuser

Opened last month in the heart of the Theater District, The Green Room 42 is an immersive 130-seat state-of-the-art entertainment venue. It not only offers audiences the chance to see some of their favorite performers up close and personal, but it also offers a food menu designed by Chef Gabriel Israel of the adjacent restaurant Green Fig. Beyond the food and entertainment, cocktails, craft beer and wine are also offered. Yes, all on the fourth floor of the YOTEL.

Since its Mar. 5 opening, plenty of major Broadway performers have taken to the stage of The Green Room 42. This includes Constantine Maroulis, Lillias White and Alice Ripley. A change of pace from the top stars of the stage, The Green Room 42 also offers a “Bottomless Brunch” on Sundays, featuring the undewear-clad singing duo The Skivvies, dishes from the aforementioned Chef Gabriel and 90 minutes of unlimited prosecco drinks.

Downtown had the pleasure of speaking with Daniel Dunlow, The Green Room 42’s Program Director, and Russ Kaplan, who will be performing at the venue on Apr. 30 at 8:00 PM. More on Russ can be found at www.russkaplanmusic.com, while The Green Room 42 can be visited via www.thegreenroom42.com.

Why was The Green Room 42 launched?

Daniel Dunlow: The Green Room 42’s owner Gil Rubenstein operates all the food and beverage outlets at the YOTEL NYC, including modern Israeli restaurant Green Fig and rooftop lounge Social Drink & Food, which both opened last year. For the final piece of the project, Gil transformed the hotel’s event space into an entertainment venue where guests could watch performances in an up-close and personal setting. Although New York City has a lot of theaters and music venues, he found that there weren’t many intimate rooms that offer Broadway level performances at a wallet-friendly price.

How would you describe the venue to someone who hasn’t yet been there?

The Green Room 42 is a new, funky, urban take on the classic New York cabaret scene. It’s Frank Sinatra meets Sia, which is exactly the aesthetic of the room. As for the business model, it’s centered around value and hospitality. That means just one show a night, spacious seating and no food or beverage minimum ever. Come as you wish and stay for as long as you like — you’re our guest. We pride ourselves on offering a lower ticket cost than anywhere else in town, and all the while paying the acts fairly. It’s all about the experience: great food, drink and creative entertainment. Broadway stars are coming out of the woodwork to perform at this venue, and they’re also flocking in to see the shows; so you never know who’ll you’ll run into in the crowd.

https://www.youtube.com/watch?v=FkmbERlz7pQ

What does the venue name mean? Is the 42 related to the street?

DD: A “green room” is the space in the theater that is between the dressing rooms and the stage. It’s where actors hang out before they go onstage. It’s a place on Broadway where you get to see Simba from The Lion King in full lion costume and makeup, but playing Candy Crush on his phone. That’s exactly what cabaret is to me: It’s a space where the artist is live in front of you, but being a human being and not playing a part. They are comfortable and personable, telling stories, laughing, joking and kidding around. That’s what you get in the green room and at The Green Room 42. As for the “42,” it was added so people knew where to go: 42nd Street.

Do you have a favorite item on the menu? Is there a full menu offered during all shows?

DD: We offer a full menu during every show at The Green Room 42. We have everything from artisan pizza to an unreal schnitzel burger. My personal favorite are the steamed mussels with garlic and white wine sauce that are served for the table to share. They are absolutely addicting. They’re meant to be shared at the table, but if you’re sitting with me, we will not be sharing them — I will be eating them all by myself. (laughs)

What was the first show you booked there?

DD: The first show I booked here was Lillias White, the Broadway legend from The Life, Dreamgirls, Fela! and Hercules. She sold out her Valentine’s Day show here. She’s already returned for a second show with a packed house. While she was signing her first contract, I got the impulse to have her sign two copies just so I could keep a copy of her autograph.

Russ, for someone who hasn’t seen you live before, what should be expected?

Russ Kaplan: “Theatrical Psychedelic Party Jazz.” For this show we’re ransacking the Broadway canon — from both classics and new shows — to find new exciting twists on familiar tunes. It’s mostly instrumental with the occasional stealth vocalist.

Who’s going to be onstage with you?

RK: My band, the massive and massively-awesome Russ Kaplan +7: me on keyboards, Moppa Elliott on bass, Wayan Zoey on drums, Tom Gavin on guitar, Christoph Knoche on reeds, Kyle Saulnier on more reeds, Eric Biondo on trumpet, and Brian Adler sitting in on percussion. Plus of course special guests Justin Guarini and beatboxer Chesney Snow, both from In Transit.

Do you have a favorite song to perform live?

RK: So far, “Poinciana.” We haven’t played these Broadway songs yet, but I’m pretty psyched to jam out on some Phantom; I don’t want to give away which song.

Where was the first live show you ever performed in New York?

RK: First show with my band was at the Douglass Street Music Collective in Brooklyn, at my 29th birthday. First performance of any kind as a New Yorker, at Arlene’s Grocery, beatboxing to “Papa Was A Rolling Stone” at a Motown tribute show.

Russ Kaplan

Russ Kaplan aside, any upcoming shows you’re especially excited for?

DD: I’m really stoked to get Telly Leung in here. He’s such a genuine guy with a love for the arts. I can’t wait to see what he brings to his solo show. Also, there are some shows in the works right now that I can’t yet speak about, but they’ve got me very excited—you’ll hear about them soon.

The Green Room 42 show aside, Russ, what’s coming up for you career-wise?

RK: Lyricist Sara Wordsworth and I are finishing the latest draft of our new musical Minnesota. Hi, producers!

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

DD: Free time? I go see theater, but I consider that research. I’m a huge fan of Broadway. I love seeing current shows, watching YouTube clips of old shows and collecting Broadway memorabilia. Some of my prized possessions are a signed Ethel Merman Gypsy playbill, a signed Mary Martin headshot, Billy Porter’s eyelashes from Kinky Boots, and my hall of Tyne Daly memorabilia — I’m obsessed with Tyne Daly. My apartment is like a museum of Broadway. I recently bought the original grand piano from Don’t Tell Mama, one of New York’s first true cabaret clubs. This is the piano that they had in their club since day one. I played it when I performed my very own first cabaret there five years ago. This piano, which is now in my bedroom, is the piano that all the greats like Liza Minnelli and Bernadette Peters sang on, and shows like RENT and The Last 5 Years were written on this piano late at night in the piano bar. I’m a pianist and composer myself, so I spend some free time tickling the ivories and performing around town. So as for free time, I’d say roughly six hours of my day are spent sleeping, and then the other 18 are for theater stuff.

RK: Hanging with my wife and daughter. Watching BBC nature movies.

What’s the last concert you attended for fun?

RK: The Jayhawks.

DD: I love pianos and I love music, so I obviously love the Piano Man. I went to see Billy Joel at Madison Square Garden again last month. That was my fifth time seeing him. That guy knows how to do it.

Finally, any last words for the kids?

DD: A wise man once told me that there are many different llamas that take you to the top of “Mt. Great Entertainment.”

RK: You don’t want kids following my advice.

Categories
Events Sports

Fox Sports Announces Broadcast Team for 2017 Westminster Dog Show

https://www.youtube.com/watch?v=xrgVW445Nx8

With little more than a month until the world’s top dogs converge upon New York City’s Madison Square Garden to vie for the coveted title of “Best In Show,” FOX Sports has named its team of broadcasters who will present the Westminster Kennel Club Dog Show. Also announced were the announcers calling breed judging on FOX Sports GO and Nat Geo WILD and the Master’s Agility Championship on FS1, combining to make 2017 Westminster Week the most widely covered in the event’s illustrious history.

Westminster Kennel Club Director of Communications Gail Miller Bisher provides expert analysis of the breeds alongside FOX Sports veteran announcer Chris Myers during the Westminster Kennel Club Dog Show on Monday and Tuesday, Feb. 13 and 14 on FS1. Bisher brings to the telecast more than 30 years of experience in the dog world as a handler, writer and spokesperson. An AKC-licensed conformation judge, her background spans conformation, obedience and earthdog trial competitions. Myers has been a member of the FOX Sports family since 1998 and has called NFL, NASCAR, MLB and more for the network; this February, he will be part of FOX Sports’ Super Bowl coverage for the fifth time in his career.

Also contributing to FS1’s inaugural coverage of the Westminster Kennel Club Dog Show are social media and backstage correspondent Katie Nolan, backstage reporter Karyn Bryant, and host Jenny Taft. Nolan — host of the Emmy Award-winning original program Garbage Time With Katie Nolan — will be backstage with the dogs and their handlers as they get ready for their moment in the spotlight and monitors what’s trending on social media. Bryant is also backstage and interviews the winners, while Taft sets the scene for viewers leading up to the action on the arena floor.

Play-by-play announcer Justin Kutcher, analyst Terry Simons and reporter Jennifer Hale will return to call the Master’s Agility Championship at Westminster. Kutcher will be joined by Paula Nykiel and Jason Hoke to announce breed judging at Piers 92 and 94, while Rachel Bonnetta serves as a FOX Sports Digital correspondent during breed, group and Best in Show judging. Nykiel and Hoke are both accomplished judges whose credentials include Hoke’s appointment as Toy Group judge at the 140th Annual Westminster Kennel Club Dog Show and Nykiel’s position as Sporting Group judge at this year’s event.

For more information, including biographies and photography, please visit www.foxsports.com.

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Culture Entertainment Music

Yoshiki on his Jan. 12 & 13 Carnegie Hall shows, his love of New York, X Japan’s future & more

Yoshiki

Yoshiki
Yoshiki

Yoshiki Hayashi — better known around the world under the single name Yoshiki — has been a superstar in his native Japan for decades. As the co-founder of the hard rock band X Japan, he has reportedly sold over 30 million albums. He has sold millions more albums as a solo artist and producer, also having crossed over into the classical world as a composer. The journey of Yoshiki and his bandmates was recently chronicled in the documentary We Are X, as shown at Sundance and the 2016 SXSW Film Festival; the producers behind the film also helmed the award-winning Searching For Sugar Man.

On Jan. 12 and 13, Yoshiki will be performing two shows alongside the Tokyo Philharmonic Orchestra at Carnegie Hall’s Stern Auditorium/Perelman Stage. In advance of these Carnegie Hall performances, Yoshiki caught up with Downtown for some Q&A. More on the Los Angeles-based Yoshiki can be found at www.yoshiki.net, while the legendary drummer and pianist can be followed on Twitter via @YoshikiOfficial. X Japan tour dates — which will likely include a return to New York in the near-future — are posted at www.xjapan.com.

You will be performing two shows at Carnegie Hall this week. Have you ever attended a performance there before?

Yoshiki: No I haven’t. This will be my first time, as I have never been even though when I lived in New York I actually lived next to Carnegie Hall.

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

Y: The first concert I played was at was at a place called Roseland Ballroom. And then about three years ago, I played at Madison Square Garden. The shows at the Roseland and Madison Square Garden were some of the best shows we ever played. All the shows we play in New York are historical. Hopefully the shows at Carnegie Hall will be some of the best shows as well.

Do you have a favorite restaurant in New York?

Y: Well, I live in Los Angeles, but when I travel to New York, Nobu is one of my favorites.

I had the pleasure of attending the SiriusXM launch party of Yoshiki Radio a few years back. Was doing a radio show an enjoyable experience for you?

Y: That was a lot of fun! When we have our new album come out, I will do something like that again.

After this Carnegie Hall show has wrapped, what is ahead for you?

Y: It will be London! X Japan will be playing at Wembley Arena.

Might we see another U.S. tour from X-Japan in the near-future?

Y: We have a new album coming out so I think yes.

Have you ever encountered any members of the U.S. band X in your travels?

J: Actually, I ran into the vocalist Exene a few years ago and we talked about touring together — X and X Japan. I love X but I didn’t know about X until I came to America.

When not busy being a global superstar, how do you like to spend your free time?

Y: I don’t think I am a superstar, just a musician. I don’t really have free time, but when I think about it I’ve been playing piano.

Is there something you wish more people knew about you?

Y: I want people to know me for my music. X Japan hasn’t really released an album in over 20 years.

What was your favorite album of 2016?

Y: Probably something that was loud metal. Metallica!

Categories
Dining

Mochidoki founder Ken Gordon talks mochi, music, ice cream & more

ClassicsBox copy

While ice cream is a universally-loved treat, mochi ice cream is not something that everyone is familiar with. And that is a shame, given the wonderful taste and texture that the frozen dessert of Japanese origin offers. Mochidoki was founded by Union Square area resident Ken Gordon in 2014, bringing mochi ice cream to New York City and beyond. Mochidoki’s desserts are not only for sale through www.mochidoki.com, but they can also be found in restaurants and in retail spaces throughout Manhattan; the brand recently presented a pop-up store in SoHo’s Broadway Market Co.

Beyond offering unique flavors, what separates Mochidoki from other companies is that its products are free of artificial sweetners and colors, in addition to being gluten-free and kosher. Downtown caught up with Ken to learn more about his company. Mochidoki can be followed on Facebook, Twitter, Pinterest and Instagram.

Mochidoki's Ken Gordon
Mochidoki’s Ken Gordon

Is Mochidoki your first venture into the food world?

Ken Gordon: I worked in finance for much of career, at UBS and Morgan Stanley. This is my first foray in the food business.

Where did the idea for Mochidoki come from?

KG: After trying mochi ice cream a few times, I noticed slight differences in the various brands of mochi, specifically with the skin and texture. For example, some of the mochi were light and soft to bite, while others were denser. I wondered why there weren’t flavor options beyond the traditional matcha, red bean and vanilla, since there are endless options for regular ice cream. I immediately began to think about creative flavors and additions like incorporating chips, fruit bits or nuts to create another dimension to an already unique traditional dessert. The concept really appealed to me and I decided to embark in the world of mochi ice cream making!

I envisioned Mochidoki as pushing the envelope for interesting flavors, textures and colors, without sacrificing the quality of ingredients. Fortunately, we have been able to do so without popular additives used by other companies, that can be harmful to your health. Ultimately, our goal is to make mochi a new blockbuster ice cream category that is both stylish and relevant for today’s adventurous consumers.

As the founder of Mochidoki, what is a typical day for you like? Are you in the kitchen much?

KG: I would love to be in the kitchen every day exploring new flavor options, but as the founder of a new business, I typically spend my days seeking out potential new restaurant customers, in addition to building our growing online retail business. We are also focused searching for possible retail locations in the city, as our pop-up ventures have proven very successful. However, I am at our facility frequently through the week and work with our team to develop new flavor combinations and collections — I definitely have my fair share of mochi tastings!

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Do you remember the first time you ever had mochi ice cream?

KG: Of course! It was on my birthday at a restaurant here in New York City in 2011. I remember biting into this handheld delight and experiencing the combination of green tea ice cream and the “mochi,” which was unfamiliar to me at that time, but it had a uniquely chewy texture that slowly melted away with the ice cream. I loved it, but I could see why it would have limited appeal compared to regular ice cream. I wanted to change that.

So what makes your brand different from most mochi ice cream?

KG: We spent a tremendous amount of time developing the perfect recipe for what I believe is the best quality mochi ice cream on the market. One that is vibrant, soft yet chewy, melts in your mouth and true to its Japanese origins. We create indulgent and adventurous flavors — Toasted Coconut, Mochacchino Chip, Passionfruit, Yuzu Mojito, Spicy Chocolate and more. We combine premium mochi with natural, high-quality ingredients and have an inquisitive approach to flavor profiles. That recipes makes for a collection of mochi ice cream that is exciting and intriguing to our many customers. I love seeing that “kid in a candy shop” look people get when they see the variety of flavors we offer and struggle to decide which ones they want to try. We say, “Try them all!”

Do you have a favorite of the Mochidoki flavors?

KG: What a difficult question to answer! It mostly varies by day as we have so many flavors, and I tend to go along with the seasons. Right now the Spicy Chocolate, part of our holiday collection, is at the top of my list — but that changes every few weeks. If I had to choose my personal favorite though, it would probably be our Mandarin Orange Cream, the nostalgia that flavor carries, with our Asian twist, is irreplaceable.

Classics

I recently had the pleasure of tasting your Spicy Chocolate and Egg Nog ice cream. Do you have other flavors in development?

KG: We’re always working on new flavors with our culinary advisor, Chef Michael Laskonis, but we like to keep details mum until they are ready for the public. We’ll be sure to let you know once they are officially in the works!

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

KG: It’s a new business, I’m ALWAYS busy with Mochidoki. But if I get a chance to relax, I typically spend my time with my wife and our new puppy Bubalah. We also frequently travel to our second home in the Hamptons. Another favorite of ours is throwing dinner parties of 10 to 20 friends — sometimes we even let them try new flavors to see how they like them!

What is your favorite restaurant in Manhattan?

KG: I like new concepts, especially Asian sphere. I also like hearty foods, the cultural classics: Italian, French, Greek…Manhattan always has incredible emerging restaurants, so it is really hard to pick a favorite.

Do you have tickets to any upcoming events or concerts?

KG: I love colors, color combinations, psychedelic light shows, instrumental music, anything far out there — much like our mochi! I like bands like The Grateful Dead or any type of jam band. I have tickets for Phish at the end of December at MSG which I am really looking forward to.

Finally, Ken, any last words for the kids?

KG: Remember kids, we’re here on this planet for a good time, not a long time. Eat Mochidoki while you can!

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Culture Entertainment Music

Derek Oliver talks Rock Candy Records, New York City, London & more

rockcandy-logo2014
Derek Oliver began his A&R career with Atlantic Records in the late 1980s. He became Vice President of A&R at Atco Records shortly after and then Senior Vice President of A&R at Elektra Records. His next destination was Roadrunner Records’ A&R department. Notable artists that Derek signed and/or worked with include Pantera, Dream Theater, Mötley Crüe, Metallica, AC/DC, Bad Company, The Cult, and Better Than Ezra.

After leaving Roadrunner in 2007, Derek launched his own record label, Rock Candy Records. While most labels aim to discover new talent, Derek takes a different sort of path with Rock Candy, reissuing titles from other record companies that have since gone out of print. In turn, he has released hundreds of albums, including work from Sammy Hagar, Rick Springfield, Survivor, Quiet Riot, Damn Yankees, Ratt, The Babys, and REO Speedwagon. Upcoming releases include music from Mahogany Rush, Alannah Myles, Dokken, and Bad English.

Downtown caught up with Derek to learn about his music industry journey, which included plenty of years in New York. Rock Candy Records can be visited online at www.rockcandyrecords.com and followed via Facebook.

You worked in A&R at Atco Records, a New York-based label. Is there anything you miss about living and working in New York?

DO: All I miss are my friends and colleagues. New York and London share the same manic pace so the difference is minimal.

Do you have a favorite restaurant in New York?

DO: That would be Gramercy Tavern.

What about a favorite concert venue here?

DO: It would have to be MSG or the Beacon, of course.

Is there a signing from your Atco days that you are most proud of?

DO: All of them were very precious to me. Of the ones that hit big, I’d say Pantera and Dream Theater. Of the ones that got away, they would be the Mother Station and Jamie Kyle.

What led you to decide to move back to England? Did Rock Candy factor into that?

DO: I felt that I’d run out of track in New York City and there were mitigating circumstances personally that assisted the transition. Rock Candy was always in the back of my mind so yes, in all fairness it was a contributing factor.

What was the first album put out by Rock Candy?

DO: That would be Riot Narita — CANDY001. Oddly, nobody had reissued that record previously. It was a top seller for Rock Candy.

How many titles has Rock Candy put out at this point? Seems like there have been hundreds of releases…

DO: We’re up at about 325 with many more in the pipeline. 2017 will be a great year what with the U.S. expansion and some other projects in the pipeline.

As a reissue label, I’m assuming there’s criteria for what you put out to have had some success beyond being great music. Are there still a lot of titles left to reissue?

DO: If I live to be 150, I still won’t have enough years in me to reach the point where there is nothing left to reissue. There are so many great records in my collection that crashed and burnt and remain hidden from the masses. My mission in life is to shine a spotlight on every single one of them.

Rock Candy has released vinyl titles for the band Angel, but I’m not aware of Rock Candy putting out too many other vinyl releases. What is it about the band Angel that drew you to them?

DO: Angel were a unique band with a brilliant catalogue. They should have been massively-popular but they never broke through despite having everything in place, including an amazing look. Truly one of the greatest loses to mankind as far as I’m concerned.

Rock Candy started up a North American operation back in October. Does that mean that there’s an office in New York? Or you just have a distributor here?

DO: No office. I have consultants and the distributor RED handles all the nuts and bolts. Staying lean and mean is very much the way forward in this day and age.

What’s coming up for Rock Candy in the coming months? Any new releases or merchandise you can talk about?

DO: Well, we are scheduling releases from a number of class acts including Mahogany Rush, Warrant, 707, Creed, Valentine, D’Molls, Alannah Myles, Malice, Shaw Blades, Dokken, REX, Bad English, Bang Tango, King Kobra and a host of others.

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

DO: I don’t have any free time. Rock Candy is my life. Building the brand is my main concern. I have no other interests.

Rock Candy aside, do you have a favorite new release of 2016?

DO: New music is pretty much a waste of space. The frontline business, as I knew it, is over — anyone can record in their bedroom and release the tracks online. The majesty and mystery of creating and unleashing new music has been drained to the point where anything that is good is hailed by internet trolls as the second coming. I have no interest in joining in with the great unwashed.

Frankly, I grew up listening to some of the greatest rock music of all time — Little Feat, Steely Dan, Kansas…even the hair-metal was incredible. Early Mötley Crüe, Dokken, Scorpions, Iron Maiden, Judas Priest. They were artists to celebrate. It was a time when great music rose to the top by virtue of originality rather than through digital marketing campaigns.

Finally, Derek, any last words for the kids?

DO: Make every day count and listen to every piece of pre-internet age music you can possible find.

Categories
Dining

Andrew Schnipper Latke Burger

 

Photo courtesy of Schnippers
Photo courtesy of Schnippers

Founded by Andrew and Jonathan Schnipper, Schnippers was launched after the brothers sold Hale & Hearty Soups — which they founded — in 2006. Schnippers started with a single location in the New York Times Building at 41st & 8th. Now, Schnippers has five locations in Manhattan, the latest of which opened in TriBeCa.

While there are many quick-serve establishments in Manhattan where someone can get a great burger, one thing that sets Schnippers apart from its competitors that its menu also includes healthier fare. Schnippers has salads, fruit salad, and even some gluten-free fare. But this time of year, when indulging isn’t so taboo, it must be noted that Schnippers has a Latke Burger ready for the holiday season. Undoubtedly that would go well with a handcrafted milkshake; Schnippers uses Gifford’s Family premium hard ice cream for its shakes.

Downtown had the pleasure of conducting Q&A with Andrew Schnipper, ultimately learning more about Schnippers’ past, present and future. More info on the family-owned Schnippers can be found at www.schnippers.com, and as noted by Andrew — a graduate of Tufts — menu items and other updates can be found on the company’s Instagram.

https://www.youtube.com/watch?v=2c-Yx0z0ACk

Schnippers recently opened its fifth location. Was it always the plan to have multiple locations?

Andrew Schnipper: When my brother Jonathan and I opened our first Schnippers location in The New York Times Building in 2009, we were cautiously optimistic that our “feel good food” would catch on. We had been successful at expanding Hale & Hearty Soups previously, and hoped that hard work and good luck would be in our favor again. With that said, the restaurant industry in New York is tough — and getting tougher — so we never took anything for granted. We’re thankful to have five busy outposts of Schnippers and look forward to continued, thoughtful expansion.

Was Schnippers always going to be the name of the restaurant?

AS: It actually wasn’t our first choice! We spent several months coming up with potential names for the restaurant, but we just couldn’t think of anything that we liked better. As it’s a real family-owned restaurant, friends kept encouraging us to name it Schnippers, and it stuck!

How did you and your brother realize that you were going to go into business together? Has anyone else in your lineage worked within the food world?

AS: My brother and I are different in almost every way, but when it comes to food, we’ve always seen eye to eye. Our family was not in the restaurant business, but our mother always cared about what she put on the table. She would bring us to the butcher shop to get the best cuts of meat to make our favorite childhood dish: sloppy joes. We serve an updated, elevated version of her recipe at Schnippers.

Jonathan and I have been business partners since 1995 — our differences are complementary and it just works. I couldn’t imagine doing this with anyone else.

 

Andrew & Jonathan Schnipper / Photo: Schnippers
Andrew & Jonathan Schnipper / Photo: Schnippers

If all went as planned, is there hope to expand further in Manhattan in the future? Move into other cities?

AS: For now, we’re perfectly content in Manhattan. Never say never, though!

Hale & Hearty Soups, which you co-founded, is not only known for its restaurants but for having store-sold products. Are there plans for Schnippers to also do that?

AS: Not at the moment.

Both Schnippers and Hale & Hearty are known as “fast-casual” restaurants. What inspired that concept? I mean, it seems like more restaurants in Manhattan are of that style these days than not.

AS: When we launched Hale & Hearty in 1995, fast casual wasn’t a trend yet — there were hardly any places in New York to go for high-quality, healthy and delicious meals that were also quick and easy to eat on the go. People in New York are incredibly busy and it has always been our goal, at both Hale & Hearty and Schnippers, to fit seamlessly into their daily routines. We’re glad to see that the trend has caught on.

What sets Schnippers apart from other concepts is that we truly have something for everyone, whether that means a burger before a Broadway show, a nutritious salad for lunch during the workweek, or an indulgent feast of fries and milkshakes on a Saturday afternoon with your kids — we’ve got you covered!

What is your favorite item on the Schnippers menu?

AS: I love our chicken fingers; honestly I think they’re the best in the city. They’re also unintentionally gluten-free.

New TriBeCa location aside, anything new or exciting coming up for Schnippers? New menu items?

AS: We’ve started rolling out special menu items every week at our 23rd Street location. We’re also offering a special Latke Burger for the holiday season. You can follow our Instagram for details about both.

Schnippers aside, what is your favorite restaurant in Manhattan?

AS: I’m a big fan of the Polo Bar.

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

AS: I spend most of my free time with my family; my wife Andrea and our two daughters Isabel and Julia. Although they are the center of my world, my golden retriever Tucker is right in there, too. I enjoy spending hours in Central Park with him and the kids. I also enjoy biking, hiking, and experiencing the great outdoors just about anywhere.

Any upcoming concerts or events you have tickets for in Manhattan?

AS: Unfortunately not at the moment, but I want to try and take my kids to see Jingle Ball next week. I love seeing Billy Joel at the Garden whenever I can. I MUST see Hamilton one of these days; Lin-Manuel Miranda has been to Schnippers on 8th Avenue a few times, but I unfortunately missed him.

Finally, Andrew, any last words for the kids?

AS: Find what you are passionate about and go for it. Be healthy, but remember that eating what makes you happy is just as important as eating healthy. Balance is critical but always eat what makes you feel good.