Who is Jack's Wife Freda? Dean and Maya Jankelowitz tell us this, and more.

Jack's Wife Freda, SoHo
Credit: JWF

There are some places you just walk by in Manhattan and the energy from inside just radiates out onto the sidewalk. There is one newcomer to the restaurant scene that is all kinds of special. On a crisp fall day, take a stroll down Lafayette Street in SoHo and you will take pause at Jack's Wife Freda. The jovial downtowners enjoying their bowls of matzo ball soup and munching on some zucchini chips will be hard to miss. Everyone at any time of day is just so happy to snag a seat and be part of the energy that has taken up residence at 224 Lafayette. I had to know who was responsible for such a fantastic addition to the neighborhood. Dean and Maya Jankelowitz are a great team that set out to open a place where there wasn't an attitude, reservations weren't required, and it was just an easy, delicious option. After sparks flew and love ignited between the two restauranteurs, Dean proposed at Cafe Mogador, a lot of other cool stuff happened, and then they opened JWF together. Amazing? Oh, yes. They are truly what New York City is all about - making dreams come true, one amazing meal at a time. More about this delicious couple below. By LAUREN SAIGER

Whole Fish and New York Strip Steak
Credit: Jack's Wife Freda

Q:  Husband/wife duo Dean and Maya – how did you two lovebirds meet?
During quick smoke breaks while working at Balthazar and long shifts staring at one another across the room.

Q:  What was your first meal together?
At Mamoun's Falafel on MacDougal. We sat in a tiny booth and I remember tons of tahini sauce being involved.

Q:  Food trend you wish would go away?
Pretense.

Q:  What is your favorite place to travel together/vacation together?
Tel Aviv, Israel

Q:  What relation does actress Piper Perabo have with the restaurant?
Piper is a dear friend, inspiration, and investor. 

Q:  What was your inspiration when starting Jack's Wife Freda? 
Numinosity (a word that discovered us), engaging in a dream, giving and creating, joining the fabric of downtown culture, food, expression, and our livelihood.

Q:  Tell us about the name – who is Jack's Wife Freda?
Freda being my dear grandmother & Jack who happened to be her husband. But it's more, Jack's Wife Freda is all of us - a feeling, a way we live.

Brunch at Jack's Wife Freda
Photo: JWF

Q:  How did you choose the menu?  What are your favorite items?
The menu reflects what we love to eat - simple, clean, well prepared food, things from our childhoods, taste we acquired on adventures and what we would love to find in a nyc cafe'. 
Maya's favorites: Poached eggs with haloumi, greek salad and whole fish.
Dean's favorites:  Peri-peri chicken, peri-peri chicken, and peri-peri chicken. 

Q:  What are your other favorite local spots in the neighborhood?
Cafe Gitane (242 Mott Streer nr. Prince St.) & Whole Foods (95 East Houston Street nr. Bowery). 

Cocktails & Conversation: Claiborne Fortenberry, Left Bank

The man behind the bar, Claiborne Fortenberry: Left Bank
Credit: Paul Taverna, Eatery Expert

Everywhere in the world, people that enjoy a well-made cocktail and a bartender that knows your name have "a local." A local tends to be a neighborhood place that becomes  familiar and friendly, a place you become a committed patron simply because you love the crowd, the drinks, and most importantly, the bartender. In my experience, the best barkeeps are a masterclass of professionals - they double as your therapist, sounding board, career coach, relationship expert, and seem to provide the perfect liquid elixir for every occasion. Claiborne Fortenberry, the handsome Southerner behind the bar of West Village's Left Bank has all the signs of the real deal: a loyal following, an extensive knowledge of booze, and you will want to watch him shake martinis all day long. Find out more about the man behind the amazing cocktails at Left Bank and stop in, say hi and stay awhile. One thing's for sure - Left Bank could quickly become your local. By JOLEEN ZANUZOSKI

Q: The most important question that is on the mind of many a bar patron - single/married/taken?
I am a very happily married man. For years, I dated every player who got a work visa and came to NYC to break a heart. After 9/11,  I took a break from partying. I got into yoga, etc. It was the first night of Hannukah, and my straight roomate and I said  "To hell with it. Lets go out!" I dragged him to several gay parties. He ditched me. I called a girlfriend and we ended up at Novecento - they used to have fabulous Sunday night parties. I met my husband on the dance floor. After all those international wastes-of-time, a Texan stole my heart and we are about to celebrate eleven years together, five as husbands. Meanwhile, he's a sexy sonofabitch and often at the bar if you want to see for yourself. 

Thyme for Ginger, Left Bank
Credit: Paul Taverna, Eatery Expert

Q: Where are you from and what brought you to New York City?

I grew up in a little town just by the Mississippi River called Tallulah, Louisiana. It was in the middle of nowhere, surrounded by cotton fields. I remember visiting New Orleans and thinking the hotels on lower Canal Street were skyscrapers. I remember the smell of Lucky Dogs - the smells coming out of those hot dog carts paired with the boozy smell of Bourbon Street - I still remember it. 

I remember coming to New York City for the first time on a theatre trip and smelling those same smells of Bourbon Street - the hot dogs and the booze - coming out of the bars here, but multiplied by a thousand. I snuck out one night and went around the Village and I just knew I was going to live in New York. I felt like I "secreted" it. I don't understand people that complain about how much New York has changed - it's been almost sixteen years, and I love New York for changing, but still staying true to itself. I love it. 

Q: How long have you been working as a bartender? Tell us about your first experience behind the bar.
I have been bartending for over 15 years. I grew up in a cocktail culture. My parents threw fabulous parties. They still do, and always keep a thoroughly stocked bar. I learned early how to make drinks the way all my parents' friends liked them and they always complimented me. I do remember making them with a heavy pour and hearing them say "Oh, not so much!" but then not asking for any change for round two! I believe in being able to taste the liquor. That is a philosophy I developed very early and one to which I abide, with the exception of vodka drinks. Nobody wants to taste vodka!

Screaming Rita, Left Bank
Credit: Paul Taverna, Eatery Expert

Q: Do you remember your first really great cocktail? 

My first great cocktail was (for shame) a dirty gin martini. I was at a place just off the Louisiana State University campus in Baton Rouge called Swanky's. Back in 1993, the drinking age was 18.  I thought I was very sophisticated and that the joint was just divine. Looking back, it was a dump. The next night, I went to my regular watering hole and asked for the same thing, only to meet a blank stare. I instructed the bartender on the ingredients and received a plastic cup full of ice, gin, and a generous dose of muffuletta olive salad mix. I drank half and then asked for a beer. That is the night I learned that a bartender has to give a damn- and that a place called "The Library Bar" that has a pool table, a juke box, and dart boards really specializes in keeping it simple. Ask the bartender what they do best and you'll be happy. 

Q: What is the most ridiculous trend in cocktails right now that you wish would go away? 

Ice! Last year when i was at another restaurant a regular who owned a bar asked me to work for him. I went in to feel things out and his co-owner took me through the rounds of their cocktail list. He not only showed me the different types of ice to use for each drink, but demonstrated a method to shake each one. I looked at him with his pomaded mustache, vest, and jeans rolled high above the ankles and thought, "This is just total bullshit." Notice I don't say cocktail. Really, most people just want a damn drink. And I promise you, I'll make you the best damn drink you have ever had with my one type of ice.

Q: Who is your most memorable regular customer? 

I have had many! Right now, I am in love with Miss Maggie Burkvist who comes in almost everyday. She moved to the US from Great Britain in the early 1950s and has lived on Bank Street ever since. She worked at McCann Erickson during the Mad Men days and was photo editor at the New York Times for twenty years. She still works freelance for the Times, as well as the neighborhood paper. She can tell you about Great Britain when Chamberlain was Prime Minister or about Ginsberg and his lover, or about what happened just last night that you didn't know. If she does not come in then I feel bereft. Everybody makes friends with Maggie, and other regulars ask me,"Did I miss Maggie?!"

Q: Favorite restaurant in Manhattan?
Chez Napoleaon. It's such a lovely place that has been around since 1960. It's on 50th street, just on the corner of Ninth Avenue. I read an article in the New York Times years ago when people in New York were boycotting French restaurants because they didn't like France's criticism of the United States invading Iraq. This restaurant was in danger of going out of business and I have continued to patronize this place ever since. The owner, Marguerite Bruno, is in her eighties and still in the kitchen. The servers have been there for thirty-something years, and it's classic French fare. You feel like you're in Bordeaux - they have everything from wonderful apertifs to fabulous after-dinner Armagnacs and Calvados and Cognacs. It's a joy to have dinner there and I usually go on my birthday or during the holiday time. It's a gem to be discovered - many people know it and you should, too. 

Q: What is always in your liquor cabinet at home?

I always, always have Jack Daniels. I promise you, I can fix it in a way that you will like it.

Mannahatta, Left Bank
Credit: Paul Taverna, Eatery Expert

Q: What is your go-to drink as summer transitions into fall? Any favorites for Autumn?

Last Autumn, I created a drink called the "Mannahatta". It was created with what I thought were seasonal spices like cloves, star anise, etc. Well it was such a hit that we kept it on for spring and summer, changing the description from "Autumnal spice" to "spiced citrus" or something like that. It is a bourbon based drink and carries my beloved Peychaud's Bitters. I take a fresh straw and test every drink I send out, and every time I test this drink, I say out loud, "Damn!" I have never gotten a single complaint. It is truly a drink for all seasons and I am very proud of it. 

Q: What drinks are you making us today? 

Screaming Rita: A  jalapeno-infused margarita - it's beautifully balanced with salt, sweet, sour, and spicy flavors. That's also every quality I think a person needs to have. 

Thyme for Ginger: A homemade lemonade - we use fresh grated ginger which infuses the vodka. The other night I made forty of them and I tell ya, I can only get mad at myself when I have to start muddling all the lemon. 

Mannahatta: Essentially a Bourbon cocktail. I always love to have a Bourbon anything. 

Left Bank Bloody Mary
Credit: Paul Taverna, Eatery Expert

Left Bank Bloody Mary: A recipe that was inspired by the Bloody Mary they make at my parent's country club in Louisiana - it's so good that the country club actually sells the Bloody Mary mix to its members. Every time I go home and tell my mom she makes the best Bloody Marys, her reply is "Aw, hell, that's from the club." I put my spin on it, and we call it the Left Bank Bloody Mary. 

Q: Can you share with us a recipe to one of your favorite cocktails that has a classic "Claiborne" spin on it?

The Sazerac is a classic cocktail and the official cocktail of New Orleans. Essentially, it's rye whiskey and absinthe. I have many customers that come in that say my take on the Sazerac is the best they have ever had. I keep it classic, but have a special way I do it.  

1. Fill a rocks glass with ice

2. Pour a 1/4 inch of absinthe over ice and let it chill.

3. Fill a tumbler with ice and pour 5oz of rye whiskey over ice. [Claiborne uses Bulleit Rye Whiskey.]

4. Pour a small amount of simple syrup into the glass until it fills the base.

5. Add a few dashes of Peychaud's Bitters and mix into the simple syrup until the color turns golden orange and an inch of the ice has melted - that's how you know the mixture is cold enough. 

6. Dump your rocks glass out and take a beautiful, big lemon twist  and gently squeeze the twist so the oils coat the glass. It's very important to remember this element because the aromatics coat the glass.
7. Pour the mix into the glass. 

Kid Goat Capricci, Left Bank
Credit: Left Bank Manhattan

Q: What is your favorite dish on the menu at Left Bank? 

The Kid Goat Capricci - it's a spiral, delicate pasta dish that's  made with a kid goat ragu. The one thing I love about working here is everything is from local farms, we butcher everything in-house and it's so fresh. The owners have great relationships with local farmers and the menu is constantly changing based on what's at the market and seasonally available. It's amazing to walk downstairs and see a skinned baby goat - I just say to myself "Bless its little heart, but it's going to be delicious!"

Q: Favorite place to grab a drink and a bite to eat in Manhattan? Who is mixing up the best cocktails, besides you? 

Annisa. It's Chef Anita Lo's restaurant and has been voted by many as one of the best restaurants in Manhattan. It's so charming. They have an exquisite cocktail program there - it's unpretentious and their drinks are delicious. Simone is the best bartender and she works there Monday and Tuesday nights and is absolutely fabulous - she is such a pleasure to be around and she will crack you up! There are about five or six seats at the bar and they offer their amazing tasting menu at the bar - it's divine if you want to treat yourself. Make sure to ask for Simone. 

Crave Worthy: Sheep's Milk Ricotta Gnudi, The Spotted Pig

The change of season is really starting to effect my savory taste buds. Only one thing is on the agenda tonight - the gnudi at The Spotted Pig.  Don't confuse gnudi with gnocchi because they are two different things. First of all, gnudi, when translated in Italian means "naked." Gnocchi means...gnocchi. Second, there is far less flour in gnudi which makes it light and pillowy and simply delightful. The basil pesto that Chef April Bloomfield throws in doesn't hurt the gnudi cause, either. I'm a gnudi lovah, what can I say?

If there was ever a sexy Italian dish to eat in an English gastropub on a West Village corner, this would be it. Try to snag a dimly lit booth and get your gnudi on.

The Spotted Pig 314 West 11th Street nr. Greenwich St. 

The Best of the East: Guide to the East Village

The East Village is my absolute favorite place to dine. Or maybe it's because on every other corner, there's a new restaurant to explore. Here are 25 restaurants that I can't live without and I think you'll agree. Whether you are looking for a romantic drink or good ol' fried chicken, here ya go. by Lauren Saiger

Angel's Share 8 Stuyvesant Street nr. 9th St., 2nd Floor Great for ROMANTIC DRINKS
Located on the 2nd floor of a casual Japanese restaurant, you'd never know that the perfect date place was just steps away. The key is to look for the large wooden door which marks the entrance. They like to keep it cozy, so don't plan on going here if your party is bigger than four. The mixologists are serious - the lychee martini is a must-try. Need the ideal date spot in the EV? Well, here ya go.

Apple Pie, Back Forty
Credit: Back Forty

Back Forty 190 Avenue B. nr. 12th St.
Great for a CASUAL & FUN DINNER
My favorite part about this restaurant is you know you are eating only the freshest and most delicious ingredients and it just makes you feel oooo oooo gooood! The menu is inspired by the local greenmarkets so you will notice that the menu changes to reflect the seasons. Another Peter Hoffman winner! A must-try cocktail that is always in our must-try arsenal? The Red and Black - fresh strawberries, tequila, house-made black pepper seltzer, and a sugar, salt and pepper rim.

Wine bar, Bar Veloce
Credit: Bar Veloce 

Bar Veloce 175 Second Avenue nr. 11th St. Great for a FIRST DATE
Not too loud, not too quiet. Not too stuffy, not too casual. This place is the perfect place for a "getting to know you" first date spot. The space is charming with bar seats as well as high top tables.  If it's going well, you can take it to the next level by grabbing a menu and trying some of their delish Italian tapas and paninis. If it's not going so well, gulp the rest of your divine chilled Lambrusco and run!

Cafe Cortadito 210 East 3rd Street nr. Ave. B. Great for an ALL YOU CAN DRINK BRUNCH
For $22.95, you'll enjoy a brunch entree like the Torrejas (French toast with seasonal fruit) as well as AYCD sangria and mimosas. It's definitely a bargain, but a truly delicious one at that! No boring herb omlettes and lackluster waffles here - it's full of flavor and the crowd is always a caliente, too!

Pabellón arepa, Caracas Arepas Bar
Photo: Caracas Arepas

Caracas Arepas Bar 93 East 7th St. nr. First Ave. Great for GLUTEN FREE OPTIONS
Arepas - Venezuelan corn patties deliciously toasted on the outside and filled with some deliciousness like meat, cheese, or veggies. My personal favorite is the De Pabellón - shredded beef, black beans, white salty cheese, and sweet plantains - ok, now I'm salivating! And guess what, everything on the menu is gluten-free so all you celiacs - get cha' corn patty on!

Caravan of Dreams 405 East 6th Street nr. First Ave.
Great for a VEGAN/VEGETARIAN FEAST This vegetarian caravan is the kind of place you will want to dine and stay for a while rather than bolt in and out for your fix of veggie fare. It's dimly lit, they serve huge portions, and have a great organic wine list. I'm sure Russell Simmons would agree as he can be seen often dining in its dark corners on the regular.

ChikaLicious 203 East 10th Street nr. Second Ave.
Great for DESSERT DATES
Yes, it's super narrow and there are about ten seats but if you are lucky enough to grab a spot, you will be pleasantly surprised by the insanely creative Japanese-inspired desserts that always draw a crowd. They offer a prix fixe menu for $16 that includes decadent options like the mocha and hazelnut trifle with white coffee ice cream. Want to add a wine pairing? It's only an additional $8. They don't take reservations, but it's a dining experience worth the wait!

The Piggie, DBGB Kitchen & Bar
Credit: DBGB

DBGB 299 Bowery nr. Houston St.
Great for a BURGER & ICE CREAM
Daniel Boulud's casual eatery downtown is a great option if you want a little Boulud but don't want the white tablecloth experience. They've got a very diverse menu, but their burgers and ice cream sundaes steal the show. Order The Piggie - 6 ounces of ground beef topped with their house-made BBQ pulled pork, jalapeno mayonnaise, Boston lettuce on a fluffy cheddar bun. If you can handle it, go for a ice-cream sundae for dessert. Chef Boulud - I never knew you were such a glutton!

Degustation Wine & Tasting Bar 239 East 5th St. nr. Second Ave. Great for a TASTING MENU
Don't you love that feeling when you get a deal on something that is so quality, it really should never be offered as a bargain? The first step is to call and make a reservation as they have a very limited number of reservations. Then sit back, relax and enjoy as you watch the chefs at work. $55 for a 5- course dinner menu, or if you're feeling extra indulgent, opt for 10 courses for $80.

Desnuda 122 East 7th Street nr. Ave. A Great for SEAFOOD LOVERS
There are just a handful of seats at their very intimate bar, but if you're lucky enough to snag a seat, you won't want to leave. They serve some great ceviche and have a stellar wine list. The bartenders are at the ready to provide perfect pairing options. It's a perfect option for a romantic date to feast on some creatures of the sea and sip on quality vino.

Edi & The Wolf
Credit: Edit & the Wolf

Edi & The Wolf 102 Avenue C at 7th St.
Great for GIRL'S NIGHT OUT
If you're tired of the same old, same old with your best gal pals, give this trendy Austrian haunt on for size. The decor is rustic and fun,  but the main draw is the food. Begin with a yummy cheese plate and definitely opt for the schnitzel and the flat bread pizza. Girls night, redefined. If weather permits, sip on a seasonal cocktail from their extensive list in "The Wolf's" secret garden.

Boneless chicken wings, Exchange Alley
Photo: Exchange Alley 

Exchange Alley 424 East 9th St. nr. First Ave. 
Great for SOMETHING NEW IN THE NEIGHBORHOOD Chef Paul Gerard's roots trace back to the time he spent in New Orleans cooking with James Beard nominee, John Harris (Lillette).  It may be in New York City, but the flavors of good ol' N'awlins are present in every bite of Chef Paul's cooking! Must-try dishes that evoke true Southern flavor: Jambalaya balls in dirty gravy, red snapper with yellow tomatoes, and the Big East BBQ shrimp.
 
Graffiti 224 East 10th St. nr. Second Ave. 
Great for an INTIMATE DINNER 
We are huge fans of Chef Jehangir Mehta and it all started here at Graffiti. The super cozy restaurant will serve up some of the most flavorful dishes you've had in some time. You'll enjoy the amazing Indian-inspired dishes that come out the kitchen where he cooks on hot pans.  It's truly an art.  Make sure to order his signature drink, a lychee-prosecco cocktail.

Hearth 403 East 12th St. nr. Second Ave. Great for a SPECIAL OCCASION
This seasonal new American restaurant is love at first bite. The menu changes daily depending on what is in season and they get most of their food from local farmers that sell their pickings the Union Square Greenmarket. The gnocchi will melt in your mouth and the ricotta meatballs is a must-try. For dessert, there's always a seasonal doughnut on the menu that makes my heart go pitter-pat. I can't wait to see what's in store for the fall season! Pumpkin ravioli, anyone?

Shiromaru Hakata Classic Ramen, Ippudo
Credit: Ippudo NY, Inc.

Ippudo 65 Fourth Avenue nr. 10th St.
Great for RAMEN & PORK BUNS
They spin and shape seven different types of ramen in-house and it's what has made this Japanese noodle house notorious around town. Make sure to order the pork buns to start. The pork is perfectly roasted and the bun fluffy and delicious! Favorite ramen on the menu? The Shiromaru Hakata - silky pork noodles, topped with pork loin chashu, sesame mushrooms, memma, red pickled ginger and scallions.

Kanoyama 175 Second Avenue nr. 11th St.
Great for SUSHI One of my favorite sushi restaurants in NYC. They serve the freshest fish around, the service is fantastic, and you always leave happy and satiated which isn't the case in some NYC overpriced sushi meccas. My all time favorite is the Omakase or Chef's Special. This isn't for you if you're on a tight budget, but worth the splurge every once in a while.

Lil' Frankies 19 First Avenue nr. 1st St. Great for a BIRTHDAY DINNER ON A BUDGET
Lil' Frankies is amazing for groups. The best table in the house is the large round table that can accommodate up to 15 people. The food is great and the best part is the quality of food for the price. When all is said and done after you've guzzled your fair share of vino and chowed down on pasta and chicken parm, you can usually keep the bill to $50 each. Happy Birthday!

Luzzo's 213 First Avenue nr. 13th St.
Great for a PIZZA PARTY
Coal burning ovens only generate the best pizza on earth and here's proof. I'm always so amazed at how much I can eat here. The thin crust pizza with the perfect amount of sauce and cheese is heaven.  Great for big groups and plenty of hearty pizza and pasta options for everyone.

Max 51 Avenue B nr. 4th St.
Great for PASTA
They have some of the best rustic Italian food around for prices that won't break the bank. The ambiance is cozy and they have a great wine selection as well. Make sure to order one of their pastas, served in a large homestyle bowl.  My favorite is their gnocchi alla Sorentina. 

Paprika 110 St. Marks Street nr. First Ave.
Great for BRUNCH
They've got an incredible brunch special for $12 which includes a mimosa or bellini and a coffee. Not the best for a big group as it's pretty close quarters but ideal for two to four people. Try the green eggs - they are out of this world!

PDT 113 St. Marks St. nr. First Ave.
Great for ENTERTAINING VISITORS TO NYC Please Don't Tell...just kidding. The secret is out because this place is too good to keep under wraps. It's a really fun and truly a hidden speakeasy. The only way to enter is through Crif Dogs tucked behind an English telephone booth. The drinks are strong and my favorite is their Old Fashioned. Bring visitors here for a quality cocktail experience that is as Prohibition-esque as it comes.

Porsena 21-23 East 7th Street nr. Third Ave. 
Best DINNER WITH THE PARENTS
My favorite little Italian restaurant in the entire city, Chef Sara Jenkins knows her food - she should since she grew up on an olive farm in Tuscany! The lasagna al forno and green bean salad are must try dishes, and the wine list is top notch. And as if that wasn't enough, save room for the delicious desserts! Reservations are highly recommended as it is a very small, cozy space.

Pylos 128 East 7th St. nr. Ave. A
Great for GREEK food There are clay pots hanging from the ceiling reminding me of one of my favorite restaurants in Mykonos. As you are transported to your favorite Grecian enclave, enjoy the menu of rustic favorites like artichoke heart moussaka, grape leaves stuffed with rice and veal and grilled octopus. Opa!

Pork and Peaches, The Redhead
Credit: The Redhead

The Redhead 349 East 13th Street nr. First Ave. Great for FRIED CHICKEN
The buttermilk fried chicken, gravy and potatoes are truly incredible. Begin by munching on the homemade bacon peanut brittles and continue to savor every bite of the incredibly executed comfort food like the grilled peaches and pork belly. If you can save room for dessert, make sure to try the strawberry shortcake. Regardless, they will give you a homemade cookie with the check to remember them by. Such a gem!

Toucan & The Lion 342 East 6th St. nr First Ave.
Great for DINNER & DRINKS
This is a newcomer and it's getting a lot of buzz so book immediately if you're planning on taking part! It's an Asian gastropub and boy is the food yummy! Our favorite menu standard is the burger - apple wood smoked bacon, cashew nut butter, and fried pickles. This place is COZY - meaning if you like you're space, go elsewhere. You will be dining on top of your new friends - the table next to you. 

Crave Worthy: Chongqing Chicken Wings, Mission Chinese Food

Spicy Chicken Wings, Mission Chinese Food
Photo: J. Zanuzoski, Eatery Expert

Sometimes I just feel a little caliente and crave the spiciest of cuisines around. Indian just won't do this time and I'm fresh out of cinnamon bears. It's Szechuan time. When Mission Chinese Food's Danny Bowien warns that there is "explosive chili" involved, he isn't kidding. Oh, and the added crispy beef tripe just for some extra savory goodness doesn't hurt either. Just make sure to have a pitcher of H2O handy.

Of course, I'm craving a dish that is only available at MCF and guess what? They are the only restaurant in the world closed on Wednesdays. City that never sleeps, my foot. JZ

Mission Chinese Food 154 Orchard Street nr. Rivington St. 

Where the Most Fashionable New Yorkers Love to Eat

The beginning of September means so many things to so many people. The pumpkin-spiced everything returns to menus everywhere, new sky-high boots purchases start racking up the AMEX bill, the crisp fall air begins to fill the city, and the subway begins to smell a little less disgusting. For many New Yorkers, the beginning of September only means one thing - FASHION WEEK. Yes, Mercedes-Benz Fashion Week is already in high gear, ending Wednesday in Lincoln Center. Even though you might soon be covering up with a huge infinity scarf and some driving gloves, designers will be debuting their warm-weather show stoppers like this little number.

You have to wonder between the shows and the fittings and pop-up everything, where are the most fashionable New Yorkers dining on the regular? We asked a few of our favorites where they love to eat and why these haunts are always in fashion. by Joleen Zanuzoski

Brendan Monaghan, Associate Publisher: GQ
To live one of the most glamorous lives surrounded by the most glamourous friends comes effortlessly to Monaghan who can be seen strutting around town in showstopping outfits, bow ties and a monogrammed accessory or two. He has been going to Il Cantinori for 18 years "usually two to four times a week" and due to his larger than life persona and the fact he is the definition of a regular, the restaurant has christened a dish after him - the Pollo alla Brendan. He's also a huge fan of the whole wheat spaghetti with crumbled sausage and peas. "I love Il Cantinori for so many reasons: Domenico is the best waiter and I will only sit at his table. There is always a diverse crowd - anyone from Anna Wintour to Jennifer Aniston - but you don't need to be a celebrity to be treated like one." Besides the ambiance, Monaghan raves about the food, noting "they will make you anything you want, [even] if it's not on the menu [and] they will never rush you." What Monaghan can be found sipping on between bites of his namesake chicken? "They make a mean margarita - made with Splenda, not sugar, if you ask." Why do we have a feeling if we ask for anything we want and we're not Brendan Monaghan, it might not go over so successfully? Il Cantinori 32 East 10th Street nr. University Pl. 

Mia Moretti, DJ
Not only is she one of the most sought-after DJs around, she recently made her design debut with an amazing jazz-inspired collection in collaboration with Pencey. When she isn't being super hawt in videos like this, she can be found sipping on sake at Izakaya 10 in Chelsea, usually in a party dress as she's always stopping in after DJing an event. What is her favorite item on the menu after a hard night's work at the turntable? "I love the Yamaimo Wrap - it's a thin slice of mountain potato served over a piece of dried seaweed with a ume (plum) and shiso (mint)." Who doesn't love a good mountain potato? We'll have whatever Mia's having - not only are her beats perfection, so is her choice of late-night eats. Rhyming! Izakaya 10, 207 Tenth Avenue nr. 23rd St. 

Andrew Mukamal, Fashion Stylist & Host of Today's Look
It's pretty much a given that Andrew Mukamal will be spotted by Bill Cunningham and end up in the NYT's Sunday Styles in something neon, with animals on it, all black, or studded. It's really a toss-up, but he never fails to be donning the latest in fashion. Mukamal can be found at Brooklyn Diner wearing Today's Look, whatever that may be, and says he "sits in the booth I see Jerry Seinfeld sit in several mornings every week. He's a GOD." His dish du jour? "The chicken club is UNREAL, but so is the mac n' cheese, chicken parm, chinese chicken salad, and the chicken noodle soup. Oh, and always start with the pigs n' a blanket or fried mozzarella - they'll blow you away!" Brooklyn Diner 212 West 57th Street nr. Seventh Ave. 

Katrina Szish, TV personality
Szish has one of the most exciting jobs on TV. As a regular TV host and correspondent, appearing on shows like The Wendy Williams Show, Good Afternoon America, Inside Edition & Showbiz Tonight and a regular on the approaching award's season red carpet, Szish makes dressing up and talking to celebs about what they're wearing seem effortless. Based in New York, she loves to stop into the West Village's Corner Bistro, usually clad in boyfriend jeans, a plaid shirt, military jacket and YSL platform wedge booties. Why she loves Corner Bistro so much? "They have the best bartender in NYC - Red - who automatically plays [Neil Young's] Cinnamon Girl on the jukebox when I walk in. Plus, I met my husband there." Her go-to burger order? "Cheeseburger, rare, no onions." She even makes a cheeseburger look chic! Corner Bistro 331 West 4th Street nr. Jane St.  

Chantal Chadwick, Co-Owner: End of Century
The Lower East Side is known for some of the best restaurants in Manhattan but it's also becoming a great neighborhood for amazing shopping. Chadwick's End of Century not only houses amazing accessories and downtown chic fashion, it doubles as a gallery, showcasing local artists. If you don't recognize Chadwick from your recent visit to EOC, you might on Bravo's Gallery Girls, where Chadwick can be seen dining out, doing downward dog and on the arm of her cutie pie boyfriend, Spencer. Where she grabs a bite between filming and sourcing amazing baubles for EOC?" Right next door at Zoe. "The food and cocktails are some of the most inventive in NYC and consistently executed with attention to detail. I love the whole grilled wild Dorade with lemon and mustard seed grapes." Chadwick can be seen sipping on an Alaska cocktail while wearing something amazing from EOC - "most likely a dress by Samantha Pleet and a Martine Ali stone cuff." Zoë  Restaurant 245 Eldridge Street nr. Stanton St. 

Paul Johnson Calderon, Director of Social Media: MyDROBE.com, Owner/Designer: Mauvais Garçons Calderon is so much more than a white-haired socialite or a hot boy in a bow-tie. Recently, he's part of a team that launched MyDrobe, an interactive website and app that "seamlessly brings a user's existing wardrobe online to act as a virtual personal shopper and stylist." When not virtually creating wardrobe options, he is designing his signature a-mazing bow-ties under his label, Mauvais Garçon. When not designing, socializing and styling, he can be seen sipping on the Mykonos Mule and savoring a lobster roll at The Grey Lady. "There's truly nothing like it in the city. A taste of New England in the heart of the LES. I couldn't possibly ask for anything more reminiscent of home - I love it!" Usually clad in a preppy-punk ensemble, he can be seen dining in a Ralph Lauren Oxford with one of his Mauvais Garçons bow ties, a needle point belt (J. McLaughlin), Nantucket reds, and black deerskin Minnetonka moccasins or Doc Martens. Luckily, he has MyDROBE to organize his yin and yang style. The Grey Lady 77 Delancey Street nr. Allen St.

Leandra Medine, Founder of The Man Repeller
If you are known to rock harem pants or sleeves of bangles and chains aka "an arm party," most likely you are following the amazing stylings of The Man Repeller - Leandra Medine. This recently married fashionista managed to do just the opposite of repel one lucky fella and in between authoring her blog, starring in Uniqlo's new campaign and styling window displays for Maje in SoHo, she loves to stop into Jack's Wife Freda and Cafe Cluny for sustenance. "I love the tuna burger at Cluny and the tuna salad at Freda - I'm very into Mercury," says Medine. She also speaks highly of the friendly waitstaff and abundance of good wine. What she's most likely sporting while savoring her Mecury-fueld meal? "Ripped jeans and sneakers." Jack's Wife Freda 224 Lafayette Street nr. Spring St; Cafe Cluny 284 West 12th Street nr. West 4th St. 

Kristian Laliberte, Senior Editor: Refinery 29
This New England native has made a name for himself around the streets of NYC as a serious fashion-forward man about town. Not only does Laliberte's reporting uncover the best Instagram accounts to follow, the best fashion week invitations, and what Sean Avery's apartment looks like, he's also known to shop eBay from time to time and is a huge fan of ABC's Revenge (who isn't?! We need to know who died on that plane!) His favorite dining haunt? Indochine in NoHo, always sticking to his usual order of the spicy chicken and the Lychee martini. "[Indochine's] wallpaper is just instantaneously glamorous. The whole vibe is very old school sexy. You can have an intimate conversation in one of the booths, but there's always someone there you haven't seen in five years to catch up with. Also, it's a great date place because the lighting makes you look two points hotter." Everyone - take note of that hot tip! What Laliberte is usually sporting in one of Indochine's dimly lit booth? "Nudie jeans, a slim-fit white button down shirt, blazers and boots." Indochine 430 Lafayette Street nr. Astor Pl. 

Hitha Palepu, Founder of Portavi Company and Hitha On The Go
Basically, Hitha does it all. She travels internationally half of the year for work and when not traveling she is helping other people travel in the most stylish way possible. Palepu's Portavi Company will help you pack your carry-on with the bare essentials, but will not compromise fashion in the process. Where has she been all my life?! No more oversize baggage fees because I need to fit in just one more pair of boots - she has solved the overpacking problem that most fashionistas on the go are known for. When she has a spare moment to stay grounded in NYC, she loves 44 and X in Hell's Kitchen. "I love the seasonal menu, the superb service, and the fact that it's a mere 4 blocks from my apartment. While my husband is sick of the restaurant being my go-to request, my father always wants to go whenever he's in town.  The first time I ever went there, we were celebrating the start of my husband's new job. I had the pistachio-crusted lemon sole, an evening special that I ask if it's available every time I go." If the lemon sole isn't available, she loves the Mediterranean chopped salad with a fish - "the salmon and halibut are standing favorites." For dessert, she highly recommends the peanut butter mouse tart. The perfect outfit to wear to 44 and X? "I fall back on a standby casual-chic outfit - a flowy dress and strappy sandals in the summer, or tailored slacks and a loose (or peplum!) blouse. The blouse must always accomadate the inevitable food baby. And flats, always."  44 and X 622 Tenth Avenue nr. 44th St. 

Chefs wEE Love: Ben Lee, Nicoletta

 Ben Lee, Executive Chef
Photo: A. Medvin, Eatery Expert

He's 33, he is a protégé of Michael White's school of Marea culinary madness, and he makes a delicious pizza pie. He's Ben Lee, the Executive Chef of the new East Village hot spot Nicoletta. It's all about the up-and-comers these days in the NYC restaurant scene and Lee is definitely one to keep your eye on. Not only does he know how to throw that dough around with the greatest of ease, he's a really nice guy too. I sat down with Chef Lee over a delicious Salsiccia pie to discuss his favorite pizza, learning Italian cuisine in Italy and where he loves to get the best Korean food in NYC. by Joleen Zanuzoski

Q: What is your background? You don't look like the typical pizzaiolo we're used to seeing around these parts! 
I'm Korean-American. My parent's immigrated to the United States from South Korea and we lived in Chicago for a while. 

Credit: A. Medvin, Eatery Expert

Q: Oh - I love Chicago. Any great deep-dish recommendations? 
I remember really liking Lou Mainati's. It's been years since I've been there.

Q: Any great Korean restaurant recommendations since you grew up with the real deal right at home? 
Han Bat (35 West 35th nr. 6th Ave.) in Koreatown is great - I love the scallion pancake and you can add seafood and other things, but I just like it the simple way. It's basically Korea's take on the pizza. 

Q: Where do you live in NYC and what are your favorite places to eat in your hood?
I have lived in Astoria for the past three years and I really enjoy HinoMaru for Japanese (33-18 Ditmars Blvd nr. 35th St.) and Los Amigos (2273 31st Street nr. Newtown Ave.) for Mexican.

Q:What was it like working under Michael White at Marea? Must have been a-mazing! 
I still learn so much from Chef [Michael White]. He always says "This is a marathon, not a sprint" and emphasizes that patience is key for a chef. Also, he has taught me about tenacity and to always keep going, despite setbacks. He is a genius and knows what he is doing and most importantly knows good food. 

Q: You lived and worked in Italy to learn more about Italian cooking. Tell me more! 
It was an amazingly educational experience. I was living in this northern Italian town called Bergamo in the Lombardy region. It was great to learn from [the source] about Italian cooking and ingredients. 

Photo: A. Medvin, Eatery Expert

Q: What is the secret to making really great pizza?
Don't rush the dough and don't load on tons of ingredients. Keep it simple and you will get a really delicious result.

Q: What are you cooking when you're not making pizzas?
I honestly cook a lot of Italian food all the time. I cook at home a lot and have been making a lot of handmade, egg-based pastas. I love to make fettucine and tagliolini and mix in some nice tomatoes, good extra virgin olive oil and other fresh, seasonal ingredients. Keeping it simple is what I like best - it gives tribute to the ingredients. 

Q: Nicoletta has some really inventive pizzas on the menu with some seasonal options.  Will the specialty pizzas change with the seasons? 

Salsiccia pizza, Nicoletta
Credit: A. Medvin, Eatery Expert

Definitely. I try to use the Union Square Greenmarket as much as possible and find ingredients that pair well with the Wisconsin staples we will always use. I just got some really great heirloom tomatoes and corn from New Jersey at the market. They are both really in season now so we are showcasing them in the Estiva. It's a great, summery pie. Also the Fior di Zucca is topped with zucchini blossoms and grated summer squash - both awesome seasonal items. 

Q: What do you like to drink with your pizza? 
It depends. Right now I love pairing the seasonal pizzas with a nice prosecco or rosé. In the winter with a heavier, meaty pie I definitely like a nice red like a Barolo. Anything with sausage and a Barolo is awesome to me.

Q: A group of your friends are coming to Nicoletta for a feast. What are you going to serve them from start to finish? 

Photo: A. Medvin, Eatery Expert

I would begin with the suppli' (risotto, mozzarella, pork ragu) and buffalo mozzarella that features the summer corn from our assaggunu e sfizi ("small bites") menu. Also, the polpette (meatballs) are a must try. Chef [Michael White's] casarecci pasta is a great seasonal pasta dish to share before the pizza. It includes the summer corn and squash so it's great for the end of summer. For the pizzas, I love the spicy Salciccia pie - it has great Wisconsin mozzarella, fennel sausage which is Chef's [Michael White] recipe, calabrian chiles, broccoli rabe, tomatoes and garlic. It's perfect for people that like a little heat in their pie. Also the calabrese pizza is definitely meant for the meat-lovers.