The brand’s first New York City property, Pendry Manhattan West, which just opened Sept. 2021, brings a little bit of California style to the East Coast, featuring 164 guest rooms including 30 suites; a signature restaurant; a lounge and vibrant open-air terrace bar; and meeting and event space – complementing the defining Manhattan West development that sits directly between the redeveloped Penn Station, Moynihan Train Hall, and the new 7-train station at Hudson Yards.
“New York City is a destination we have had our eyes set on for many years, and Brookfield Properties is the ideal partner to collaborate on Pendry Hotels’ New York City debut,” said Alan J. Fuerstman, founder, chairman and CEO of Montage International. “We look forward to becoming a centerpiece of the community through the hotel’s design, amenities and signature service we will provide at Pendry Manhattan West.”
“The Manhattan West vision of creating a vibrant, 24/7, work-live-play destination comes together with the addition of Pendry Manhattan West to the complex’s expansive list of modern amenities,” said Ric Clark, senior managing partner and chairman, Brookfield Property Group and Brookfield Property Partners. “We are thrilled to partner with Pendry Hotels because of its strong, aspirational, design- and service-centric brand that will deliver a uniquely modern sensibility and help Manhattan West come alive.”
Pendry Manhattan West complements the complex’s 844 residential units; more than six million square feet of custom-designed state-of-the-art class-A office space already being populated by a host of leading media, fashion, sports and technology companies including Accenture, Amazon, Ernst & Young, J.P. Morgan Chase and the National Hockey League. A vibrant urban plaza with landscaped gardens and dynamic street-front retail brings together high-end, experiential shops and innovative culinary concepts, all enlivened with public art and events by Arts Brookfield, Brookfield’s award-winning arts and entertainment program.
Luxurious and ideally situated in the heart of New York City, Pendry Manhattan West is now open. Photo: Pendry Manhattan West’s website.
Pendry Manhattan West features a 24/7, 1,700 square foot Fitness Center and Movement Studio featuring all-new Technogym equipment and Peloton bikes with state-of-the-art features that keep guests on track, even away from home. The Movement Studio offers an intimate space for light stretching, personal yoga and physical activity.
For information and reservations, visit pendry.com.
Mizu, a sushi spot in flatiron, is unpretentious. The dining area is simple, with plenty of tables and a tasteful yet simple aesthetic. Just enough to remind you that you’re here for sushi. In fact, the only standout feature of the restaurant–physically, at least–is their sushi bar, with stool seating and a window where you can see the fish. This focus will be a theme throughout the experience. Mizo understands that no amount of flash or finery can compete with a focus on the essentials.
The chefs at Mizu purchase their fish fresh every morning, as well as scallops, shrimp, and sea urchins on a seasonal basis. Their food is always made-to-order. If you want takeout, we were told, you might have to wait for as long as 20 minutes once you arrive–they don’t like to leave food waiting.
This dedication to freshness and quality at Mizu permeates the menu. Every dish which presents itself fish-forward is full and flavorful. The presentation is stylish but, again, never to the point of distraction. For starters, try the yellowtail carpaccio or the white tuna truffle. The yellowtail comes with jalapeno and yuzu dressing and has a fruity flavor, which is complemented perfectly by the spice. The white tuna truffle is milder and sweeter–it is a don’t-miss for fans of truffle oil.
When you get to the sushi, start with the Flatiron roll: spicy crunchy salmon topped with salmon, avocado, and ikura. It is a delicious example of Mizu’s fish-first sushi at its best. The salmon topping focuses the flavor with the sweet, spice, and crunch, letting them enhance the natural flavor. We ended our meal on the Jurassic roll, another of our favorites. The miso sauce topping the white tuna roll gave it a sweeter, almost dessert-like flavor which we loved.
Mizu says that they don’t compromise on their fish, and Downtown believes it. Try as we might, we weren’t able to taste every roll they have to offer. But we haven’t given up. We’ll be back soon–plus, we heard something about a happy hour. We hope to see you there.
This week, Downtown got to check out the new food and drink menu at Sir Henri Penthouse Rooftop, the Jazz-age speakeasy hidden atop the Hotel Henri. We enjoyed Moet & Chandon champagne, delicious mixed drinks, and fabulous bar food.
For those unacquainted, the swank 18-story-high Sir Henri is an intimate date spot perfect for celebrations or after-dinner drinks. It is open year-round to guests, locals, and visitors, with retractable glass windows that can pull back in warm weather to reveal balcony seating. Its old-school aesthetic–all wood, glass, and mirrors–hides nooks and alcoves for privacy while keeping larger, open areas for groups. The view is expansive, showing off downtown manhattan and One World Trade.
The mixed drink menu is a long list of jazz-themed puns. Pun quality may vary, but the drinks themselves are solid. The Margarethra Franklin was a classic with a kick, and the Cold Porter was a deceptively sweet scotch drink. For the most part, the drinks were well-balanced, and everything we saw came with a beautiful presentation.
We tried the shrimp tacos, chicken wings, sliders, and a trio of dips with warm pita bread. The focus, far and beyond, should be on the wings and tacos. Not that there is anything wrong with the sliders or dips. The spicy mayo, for example, went a long way in flavoring the sliders, but otherwise they were…well, they were sliders. They were palm-sized, simple, beef patty–you know the type. The dips and pita were the same: tasty, but not unique.
The barbecue wings were a standout addition. They were deliciously smoky and tangy without being messy. There are plenty of places where messy wings are fine, but Sir Henri isn’t the place to get sauce on your sleeve. And then the shrimp tacos. The tacos were substantial, juicy, flavorful–the opposite of everything that’s ever disappointed you about a shrimp taco in the past. I had to do a double-take.
Sir Henri is your place if you’re looking for post-dinner drinks or an upscale hangout. They have great drinks, great food, and a great view of the city. I’m convinced that the puns make the drinks taste even better, but I’ll leave that for you to decide.
Times Square rocked with thousands of partygoers on Sunday evening, as New Yorkers, Israelis, and tourists from around the world came together to celebrate Israel’s 70th anniversary.
Headed by Israel’s Ministry of Culture and Sport, and the Consulate General of Israel in New York, the enormous block party began at 8:00 pm with a countdown in the timeless style of New Year’s Eve parties in the square.
The beat dropped, and the party raged!
Performances by Israeli Broadway star Shiri Maimon and DJ Omri Anghel took control of the rest of the evening. Crowd favorites included hits by Omer Adam, Moshe Peretz, and Israel’s Eurovision champion Netta blasting out from the heart of the city.
Along with Maimon and Anghel on stage were Israel’s Minister for Culture and Sport Miri Regev; Israel’s Consul General to New York, Ambassador Dani Dayan; and MKs who had joined a delegation for to New York.
TIMES SQUARE CELEBRATES ISRAEL
Excitingly, Sunday night’s event marks the first time a foreign country has held a celebration in the iconic plaza. The atmosphere lived up to the best block parties Israel has to offer.
The famous screens surrounding the partygoers broadcasted spectacular images of Israel’s “History of Innovation” for much of the evening, sharing the Jewish state’s progress and prowess in science and technology. The screens also showed highlights of Israel’s stunning scenery and cultural and religious depth.
Also, the crowd watched video welcomes from celebrities such as Michael Douglas and Mayim Bialik; political leaders including Senator Chuck Schumer, Governor Andrew Cuomo, and Mayor Bill de Blasio also wished the crowds “Mazal Tov”.
Preceding the party, a VIP reception was held in the Renaissance Hotel overlooking the square. Minister Regev and Ambassador Dayan hosted the evening. National anthems were performed by Gloria Gaynor and Shiri Maimon, who sang the Star-Spangled Banner and Hatikvah respectively.
SPECIAL QUOTES OF THE NIGHT
Minister for Culture and Sport, Miri Regev: “Tonight, we painted Times Square in blue and white. It was exciting to see thousands of Israelis, tourists, and locals dancing and singing Israeli music together. I would like to thank the American leadership and people for their unqualified support for the State of Israel. We have again demonstrated our strong relationship with the United States.”
Consul General of Israel in New York, Ambassador Dani Dayan: “Israel and the United States have the strongest partnership in the world, and tonight we marked it in an unprecedented way…. I am proud that we marked our country’s special birthday with so many close friends and supporters, coming from every walk of life here in New York.”
In attendance were elected officials, leaders of the Jewish community, and significant figures from the worlds of academics, business, and media.
SPECIAL GUESTS
Guests included: Congressman Jerry Nadler (D-NY), NY Assemblyman and Co-Chair of the Democratic National Committee Michael Blake, Manhattan Borough President Gale Brewer, Jewish Community Relations Council CEO Rabbi Michael Miller, and American Jewish Coalition CEO David Harris.
On May 3rd, 2018, Chef Michael White was honored at Project Sunshine’s 15th Annual Benefit at Cipriani’s 42nd Street This evening’s fundraiser raised over $1mm. Project Sunshine recruits and trains volunteers to deliver programs that promote creative expression, socialization, and intellectual stimulation to children facing medical challenges in 175 cities across the US and in 4 international satellite locations.
The evening was hosted by Sesame Street actor, Emilio Delgado, who was joined by former cast mates Roscoe Orman, Bob McGrath and Sonia Manzano for a live rendition of Bienvenidos to open the evening.
Later into the programing guests were treated to an intimate set by Grammy nominated Singer-Songwriter Tori Kelly, who performed an acoustic version of Don’t You Worry ‘Bout A Thing.
This year’s honorees included Stella Li, President of BYD Motors Inc., recipient of the Business Leadership Award and Chef Michael White, Head Chef & Co-Owner of Altamarea Group, recipient of the Visionary Award. “This year Project Sunshine is excited to honor Chef Michael White, an outstanding culinary talent. We celebrate his work to encourage pediatric patients and their families to make healthy food choices through Project Sunshine’s “Better Bites” program,” said Joe Weilgus, Project Sunshine Founder. “We are equally thrilled to award Stella Li for her commitment to being an architect of the Project Sunshine Healthy Living A.B.C.’s program.May her dedication to building a cleaner, healthier, and brighter, world be an example to us all.”
In addition to a silent auction, the night included live bidding conducted by C. Hugh Hildesley of Sotheby’s, on items such as a Chinatown foodie tour hosted by Andrew Zimmern and two private dinners for 12 at Michael White’s restaurant Vaucluse. ChefWhite personally auctioned off the two dinners, raising over $25,000 for the organization.
As the recipient of the Visionary Award, Chef White is a talented and honorable chef. He works with Project Sunshine in order to help guide pediatric patients and their families to making healthier food choices. We thought our readers would love to get to know Chef White a bit better through a little Q&A:
Chef Michael White IG
First, congratulations on being honored. Tell our readers why being honored was so special for you?
It was so special to be honored by such an amazing organization. As a father, I cannot imagine what these families are going through on a daily basis. What Project Sunshine does is truly remarkable and to have them welcome myself and my team at Altamarea Group was truly a privilege and an honor.
Share your involvement with Project Sunshine and when you first started, and why you chose this particular charity?
Joe Weilgus, the founder of Project Sunshine, has been a longtime, dedicated patron of many of my restaurants. Through the years, Altamarea Group has made a number of donations in support of Project Sunshine. However, this year, we came together to build upon the idea of having AMG contribute to the “Better Bites Program.” We are working to start a program in which we will have caretakers learn from our very own chefs in our restaurant kitchens, some of the basics of creating a healthy, affordable meal for their families.
Other than you being honored, what was the highlight of this wonderful evening?
I think the highlight for me would be seeing all of the folks who came out in support of Project Sunshine. The ability to have my wife Giovanna and the Altamarea Group team with me as I went up to accept the award and assist with the auction prizes was really such a wonderful experience.
DTM: Being involved in charities is important. What can you share with our readers who want to get started but do not know the first step?
Chef Michael White: Get out there. Get involved. It is really about making that initial connection with the people you are helping. When I volunteered with Project Sunshine at Brooklyn Hospital this past winter and first spoke with a little boy named Lucas, there was an immediate connection. I was able to see within those first few moments that what I was doing was so important, for him and that made it all worthwhile.
DTM: We love that you help educate families on choosing better when it comes to their food. What can parents do who may not have the luxury of purchasing that healthier snack/food for their child?
Chef Michael White: I always tend to think about what goes into the food. Fresh is always best but we know that sometimes, the freshest vegetables and fruits may not be the most affordable. Therefore, I recommend frozen vegetables or fruits. There are still many nutrients and vitamins, even if they are frozen.
DTM What can we do as a nation to help combat the higher cost of healthier foods?
Education is key. Informing consumers that healthy eating doesn’t need to come at a top expense. Look for products that are in season and in abundance helps drives down cost.
When you live in a space that a garden is an option, plant fruits and vegetables together with your family that you like will use and grow well in the area.
Also important is to look for ways to use every part of an ingredient. For example, bones and shells for stocks, cheese rinds for a richer flavor, stems, and frowns, for additional flavor.
Never let anything spoil. Freeze your dishes made in large quantity, find creative ways to integrate leftover bread, juicing fruits and vegetables that might be close to turning.
DTM: Chef Michael White, you are truly an extraordinary chef. What was it which pushed you towards the culinary world?
Chef Michael White: I always loved to eat and had a passion for trying bold foods and flavors. My father was and is a very avid cook. As I grew up, I began helping him in the kitchen more and more. We would watch Good Morning America together back when Wolfgang Puck would do cooking demonstrations on Fridays. However, it was when I watched Great Chefs that made me realize I wanted a life in a professional kitchen. This led to me moving to Chicago and while working at Spiaggia, experiencing real Italian food for the first time. It changed my life and led me on the path I continue on today.
DTM: What dish is it that your family requests from you at home?
Chef Michael White: A Sunday Sauce is always very common in my house. There is nothing quite like a bowl of fresh pasta with fresh tomato sauce. My daughter Francesca is a huge fan!
DTM: With Altamarea, a world-renowned restaurant group, each restaurant’s cuisine is as superb as the other. Which restaurant is your favorite and why? (getting hungry just thinking about your cuisine!)
Chef Michael White: If I am being honest, I really love all of the restaurants equally, but for different reasons. For example, where Marea and Ai Fiori are fine dinings, Osteria Morini and Nicoletta are more casual. We are able to deliver excellent food, service and great experiences at every end of the spectrum. It isn’t possible to choose just one!
If you are a foodie like most New Yorker’s then you know good food and many great chefs. However, there’s only a handful who stand out, when we think of giving.
Who would have ever thought that one of Theatre Row’s hottest plays would feature solely a purple puppet and a spotlight? Randy Writes a Novel is currently finishing up its last few weeks in NYC, and I had the privilege of attending this past Sunday. This play was certainly not what I expected it to be, and although this type of show is not my usual cup of tea, I did enjoy this show. The show features Randy, a Muppet, Avenue Q like a puppet, sitting at a desk with his novel titled Walk to Skye, which he’s currently working on. Throughout the 75 minute show, he intends to read his novel to the audience, but he always gets distracted right before he starts to read it.
Perhaps the most unique feature of this show is that while it is comedic, it is filled with deeper meanings and messages. In discussing his novel in the works, Randy raises questions like: is art still art if it’s not witnessed or appreciated? And, why are we so satisfied at the end of novels, but so disappointed when we find out that a story we were just told was made up? Randy also discusses our legacies, and the impact we have during our “blip of time” here on Earth. It’s also quite educational (I, unexpectedly, left the show loads of new knowledge regarding the lives of Ernest Hemingway and Harper Lee). This show makes you laugh but makes you think, too.
The atmosphere was casual and intimate. Randy encourages the audience to hoot and holler, take photos, and relax (something you might find harder to do in a formal Broadway setting!). My one criticism would be that Randy engages with the audience members and asks them questions about their lives; perhaps some people would feel quite uncomfortable or unprepared to participate. Overall, though, Randy did a great job at making the audience feel at home.
I will say, though, that the humor of this show might not be for everyone. The show does contain vulgar language and the comedy is quite dark at times. If you’re looking for a light-hearted, innocent comedy, this show isn’t for you. If you like comedies which are on the darker side, with an essence of seriousness and deeper meaning, I would highly recommend this show to you.
Randy Writes a Novel is unique and entertaining; you won’t want to miss it. Go see it while you still can, Downtowners, and let us know what you thought!
