ATHLEISURE LIST | CUCINA 8 ½

We love a classic NYC experience and you'll find it when you head to Midtown at Cucina 8 ½ opened in 2021 and was formerly the home of Brasserie 8 ½ where you will descend into the restaurant for your next meal. In changing the space over, it was redesigned by fashion designer Cesar Galindo who was inspired by the high fashion crowd of 5th Ave as well as the timeless elegance of Old New York with the sweeping staircase. The interiors combine jewel tones and nature hues that can be seen from open seating as well as tufted booths with curtains that can close for privacy.

The team is excited to have Chef Sam Hazen who has worked at a number of restaurants, and is most known as the Executive Chef for 11 years at TAO where he crafted its menu that highlights the combination of different Asian cuisines. He will revamp Cucina 8 ½’s menu items and add to its extensive offering.

For lunch with family and friends, we suggest 3 appetizers that you should try: Insalata Verde – Gem lettuce, aged ricotta, marcona almonds, Meatballs – whipped ricotta, tomato, basil, constini, and Tonno – tuna tartare, sicilian oil, spicy aioli, fett’unta.

For your entrees for this midday meal, we suggest: Sterling Caviar Omelette – lemon mascarpone, baby greens, caviar, Chicken Milanese – Tuscan potato, arugula, and Grilled Salmone – Olivada, charred trevisano.

For dinner, we suggest their Caesar Salad (prepared table-side), Polpo Alla Griglia – Grilled octopus, celery hearts, sicilian oregano, and Raviolo Al’ Uovo – Farm egg, ricotta, black truffle as options for appetizers.

For your main meal, you should have your eye on the Branzino – Shaved fennel salad, citrus mint, Prime Ribeye for 2 36 OZ – Puttanesca vinaigrette, grilled filone bread, and Chicken Parmesan (served tableside) – bianco di Napoli tomato, basil, fior di latte mozzarella.

To end your meal, think about sharing Orange Olive Oil Cake – Crema Chantilly, Seasonal Selection of Gelato & Sorbet, and Tiramisu – Espresso-soaked lady fingers, mascarpone cream.

These classic cocktails are perfect to pair with your meal whether it's a Negroni, Limoncello Spritz, or a Cosmopolitan.

If you're still thinking about your NYE plans, Cucina 8 ½ will be open for dinner on New Years Eve and will have specials for the night and live music. They will be closed on New Years day.

CUCINA 8 ½

9 W 57th St

NY, NY 10019

cucina812.com

IG @812newyork

PHOTO CREDITS | Liz Clayman

Read the DEC ISSUE #96 of Athleisure Mag and see ATHLEISURE LIST | CUCINA 8 ½ in mag.

THE ART OF THE SNACK | CENTROLINA

This month, our The Art of the Snack takes us to Washington DC where we took a moment with Chef Amy Brandwein a 5X James Beard Award Finalist who is the chef/owner of Centrolina which is known for its Italian dishes that utilize seasonal ingredients as well as having a number of cocktails to complete the experience! We wanted to know more about her background, how she came up with this restaurant that has an Osteria and Mercato, and We see more about upcoming events that you can enjoy there as we transition into the fall.

ATHLEISURE MAG: Chef Amy Brandwein, can you tell us about your culinary journey in terms of where you trained and kitchens that you worked in prior to Centrolina?

CHEF AMY BRANDWEIN: I began my career with Chef Roberto Donna at Galileo. I trained under four Italian chefs there for the next six years, and became the Executive Chef. I then opened Bebo Trattoria with Chef Donna as the Executive Chef (2.5 years) and then moved to The Ritz Carlton hotel to relaunch a restaurant there, Fyve Restaurant (2.5 years). I was hired by BLT Restaurant Group to start an Italian concept Casa Nonna, I opened the restaurant locations in DC and NY.

AM: As the chef/owner of Centrolina, what inspired you to open this restaurant?

CHEF AB: As the chef/owner of Centrolina, what inspired you to open this restaurant? I was inspired to create a dining experience that is a modern and respectful interpretation of authentic Italian cuisine and reflected my cooking and values - using local and fresh ingredients to create exciting, natural Italian dishes.

AM: For those that have yet to enjoy a meal, what is the cuisine that is offered and what are spices and ingredients that are indicative of this cuisine?

CHEF AB: Traditional Italian ingredients include herbs (basil, rosemary, sage), garlic, fruits, citrus, mushrooms, and an expansive variety of fish, game, and meats. Extra virgin olive oil is used extensively as well as parmigiano regiano. We incorporate umami in the form of nonnata di peace, anchovy, colatura.

AM: Before we delve into the offerings, what was the thought behind having an Osteria as well as a Mercato for Centrolina?

CHEF AB: Through the Mercato, I wanted to showcase the beautiful produce and ingredients which spark our creativity and form the basis for the menu at the Osteria. I wanted to highlight our local farmers and create an avenue of access customers to purchase and take home. To aid customers to cook healthy and put a quick meal together using our amazing ingredients - freshly made pasta, sauces, vegetables and sustainable fish. Many customers have told me they shop at the market and try to recreate their meal in the restaurant.

AM: For those that are coming in to dine, what is the ambiance of the restaurant?

CHEF AB: Comfortably modern, relaxing and invigorating. Seasonality is key to the dishes that are available and your menu changes daily.

AM: From a menu planning perspective, what's your process in approaching this?

CHEF AB: I purchase ingredients from our farmers availability every week and then create dishes based on what is on hand in our kitchen. I start with a daily sheet of ingredients, vegetables, fruit, fish and meat, and then I create a menu. We print our menus every day, which enables me to take advantage of new and different ingredients. We rely on seasonally available products. Oftentimes, our creativity takes ordinary ingredients and creating a new way of looking at it. Other times, taking a glut of produce from farmers and foragers to create an interesting dish helps them with their profitability.

AM: You've partnered with DC Urban Greens - why was this important to you and can you tell us a bit about them?

CHEF AB: It is very important to me to support people who are improving access to vegetables in underserved communities and using available land. Urban farming is an important way to help local economies and reduce carbon footprint. The vegetables are harvested nearby and sent right over to us, only 4.7 miles away - many times they are still warm from the sun. DC Urban Greens is led by Tobaris Robinson, a third generation farmer and a DC native. Tobaris owns The farm, which was started as a nonprofit in 2015. DCUG is located in Wards 7&8, an area which is underserved and in need of fresh produce. Tobaris is also connected to other nonprofit hunger groups, such as Dreaming Out Loud and local markets accepting SNAP.

AM: What are 3 appetizers that you suggest that we should order for lunch when we come in with friends and family?

CHEF AB: Verde Salad, Swordfish Carpaccio, and Melanzane (fried eggplant with honey).

AM: For lunch, what are 3 entrees that we should consider?

CHEF AB: Chicken Paillard, Tagliolini with Nduja Butter and Fried Egg, and Roasted Branzino with Confit of Potato and Tomato.

AM: What are 3 wines that you suggest to pair with your lunch?

CHEF AB: Cleto Chiarli Sparkling Rosé. It's fresh, crisp, and dry, and great for patio dining in the summer. Grillo Donna Fugata. It's a mineral, medium body, Sicilian white that pairs perfectly with our seafood and lunch pastas. Barbera Ca Viola is a medium body northern Italian red. Nice fruit and floral notes with hints of plumb and blackberry. It’s a great accompaniment to our home made pastas.

AM: For dinner, what are 3 appetizers that you suggest?

CHEF AB: Yellowtail Crudo with Carrot Yuzu, Crème Brûlée with Chanterelle Mushrooms, and Charred Napa Cabbage with Calabrian Chile.

AM: What are your suggestions for 3 entrees for dinner?

CHEF AB: Right now, Pici Artichoke Cacio e Pepe, Halibut with Corn and Peach, and Squab with Plums.

AM: What are 3 cocktails that we should try?

CHEF AB: Gin Basil Smash. It’s made with gin, home made basil simple syrup and fresh lemon. Fresh, citrusy, bright and herbaceous.

Chefs Negroni. A secret recipe for the perfect Negroni, simple and classic Italian derby.

Basil Hayden bourbon, freshly squeeze grapefruit, Campari and a splash of brown sugar. A great balance of tart, bitter and sweet for our bourbon lovers.

AM: From the Mercado, what are 3 items that are a must-have to purchase for those that have enjoyed eating their favorite dishes in the restaurant?

CHEF AB: Fresh Pasta, Nonnata di Pesce, and White Bolognese Ragu.

AM: The restaurant is a leader in the James Beard Award Smart Catch program. Can you tell us more about this program and why you wanted to be involved?

CHEF AB: Smart Catch is a program that provides information to Chefs on what fish is sustainable and then rates their purchasing on these standards. Invoices are submitted to the program for review and feedback. I wanted to ensure that we as Chefs are making responsible choices and to ensure the viability of our fish species. Chefs should be leading the way to drive consumers and our suppliers to rely on sustainable readily available seafood choices, for the continuation of species and to reduce the carbon footprint. My family spends summers on the Great Lakes so it has always been my priority to protect our waters and the habitat.

AM: Tell us about the private dining options!

CHEF AB: We have various private dining options at Centrolina. We have our private wine room which accommodates up to 10 people. Our private chefs salon can fit up to 28 people and has a private kitchen as well. Centrolina can also be privately booked for lunch or dinner buyouts.

AM: Tell us about Piccolina and for those swinging by for Happy Hour, what is a cocktail/wine and 2 dishes/appetizers that you would suggest for our next visit?

CHEF AB: Piccolina, our second restaurant, opened in 2019. it's an Italian style casual restaurant that offers everything from breakfast to dinner. It's main feature is the wood fire oven which allows us to make delicious Italian style pizza, that pairs with one of our signature spritz. Happy hour starts at 3pm and ends at 6pm. Standout items are our Mezzaluna Pizza (translates to half moon as it's shaped as a crescent moon), and pairs great with a Italicus Bergamotto Spritz. The pizza and spritz happy hour combination is available for only $18. Another happy hour must try is our Piccolina Piatto Misto, a mix of delicious snacks to enjoy with a glass of Italian wine.

AM: Are there any events coming up whether at Centrolina or Piccolina that you would like to share with us whether it's for the remaining summer, fall, or holiday season?

CHEF AB: Our Chefs Table with Amy and Friends Series was created to foster collaboration and partnership between chefs in DC. The dinners include a four-course meal, held at Centrolina in the exclusive Chef's Salon. A portion of the proceeds from the dinners go to a charity of the guest chef’s choosing. Upcoming Chefs Table guests for September and October include Scott Drewno (9/13), Jerome Grant (9/27), Chris Morgan (10/5) and Joan Nathan (10/24). Tickets available on Resy for $175/pp. For the holidays, we are excited to offer Thanksgiving to Go, Christmas Eve Feast of the Seven Fishes, and holiday food including luxury pasta kits and Christmas cookie tins.

IG @centrolinadc

@piccolinadc

PHOTOGRAPHY COURTESY | Centrolina

Read the AUG ISSUE #92 of Athleisure Mag and see THE ART OF THE SNACK | Centrolina in mag.

THE ART OF THE SNACK | VINEAPPLE CAFE

We're heading to Brooklyn where we found out about Vineapple Cafe, a coffee shop that was beloved by Aubrie Therrien and Zac Rubin who enjoyed the vibe. When it closed, they stepped in to become the new co-owners to ensure that the neighborhood still had a destination to enjoy. They imagined how Vineapple could be more than what it was known as so that the community could still come together.

ATHLEISURE MAG: Tell me about Vineapple Cafe prior to when you took ownership of it. What was it about the original that drew you to it and what made you want to revive it?

AUBRIE THERRIEN: Vineapple was a neighborhood coffee shop that we frequented daily and the neighborhood really loved. Before that, it also had many other iterations as a steak house, a Mexican restaurant, and a gay nightclub. When we moved to the neighborhood, we would always wonder what Vineapple would be like if it had a great bar and an enoteca-like food menu. We joked that we would at least eat there 2-3 times a week. So one day, when we saw that Vineapple had suddenly closed, we not only jumped at the chance to revive this little cafe that the neighborhood relied on, but also turn it into something we had always hoped it could be.

AM: As you’re co-owners of Vineapple Cafe, what is your background in the culinary space?

AT: I’ve worked as a server and bartender at a variety of restaurants throughout the City for about 10 years, helping some open and also at other well-established places. My family also owned a restaurant in Little Italy for 75 years called Giambones. Cooking and eating is a huge part of my family and heritage.

Zac is a lover of good food and wine and an entrepreneur in the city who opened a cafe in his soccer stores a few years ago and caught the restaurateur bug.

AM: What was it like launching the concept right before the pandemic and navigating the process of renovating and opening during this time?

AT: It was both exciting and scary at the same time. We took over the restaurant in February 2020 and then the world completely changed in March 2020, right before we were going to try to reopen. We took that time to really reflect on the place we were trying to create and also worked on recipes and making the place beautiful with the help of our friends and family. We opened in phases starting in June 2020, with a shower curtain covering areas that were still being renovated. The neighborhood was so kind and patient with us and with us every step of the way.

AM: The kitchen is helmed by Executive Chef Joel Mendia, can you tell us about his culinary background, where he trained and how he came to Vineapple Cafe?

AT: Joel is a really wonderful person to work with and he has been with us, in many different roles, since the very beginning. He has trained in several kitchens in the city under the helm of some really fabulous chefs, with a focus on Italian foods, most notably Café Lalo and Café Falai.

AM: How would you define the cuisine that people can enjoy here whether they are coming to dine?

AT: Vineapple is an Italian-Leaning restaurant, featuring both old world favorites and New American Cuisine with some personal twists from our Chef and our family.

AM: What is the ambiance of Vineapple Cafe as I know you have a patio, garden and indoor seating.

AT: Vineapple is a neighborhood café with a casual, cozy and inviting vibe. We have a great mix of local regulars and visitors joining us from all over the world.

Our staff works hard to make them feel immediately at home.

AM: What are 3 dishes you suggest for those that are coming for breakfast?

AT: Our most popular item is our Breakfast Burrito. It’s massive, stuffed to the brim with all your favorite fixings, and comes with a side of our amazing roasted potato wedges. Our Breakfast Sandwich isn’t your run-of-the-mill breakfast sandwich! Farm fresh eggs are prepared with our house-made tomato jam, asiago cheese, and arugula, for an incredible start to your morning with just the right pairing of sweet and savory. Our Avocado Toast goes above and beyond the expected, with an obscene amount of Avocado, everything spice, and housemade pickles, rounded out with Caputo’s Olive Bread, it is literally the best avocado toast I have ever had.

AM: What are dishes for lunch that you suggest for those stopping by?

AT: Our Warm Vegetable Farro Bowl is a hearty, delicious, nutritious meal, it’s especially wonderful if you add our roasted chicken or a poached egg. The Prosciutto and Mozzarella Panini with our House-Made Tomato Jam is an absolute show stopper, and one of our best selling lunch items. The Kale, Apple, & Goat Cheese Salad is the perfect afternoon bite. Great as a starter, but excellent as a mid-day meal.

AM: You have a new dinner menu that we want to explore. What are 3 appetizers that friends and family can enjoy to start their meal?

AT: Our house charcuterie board is not to be missed! We call it The Big Board because it’s simply sprawling! Mama’s Prosciutto Bread is a family recipe held near and dear to us, a delicious combination of homemade bread, aged prosciutto and basil with gooey mozzarella cheese. Our Burrata with Roasted Beet Puree is both beautiful to see, and delightful to eat. The perfect table starter.

AM: What are 3 entrees that you would like to tell us about that we should enjoy?

AT: The Hanger Steak is fantastic and always cooked to perfection. We change the dish seasonally to include the freshest local vegetables. The Brown Butter Chicken is the most perfect winter chicken dish of all time. The warm peppery crust is simply to die for. The Cacio y Pepe Mac and Cheese is also a really iconic dish, served in a cast iron skillet. It comes bubbly with a breadcrumb top and is just really satisfying.

AM: To end the meal, what are 3 desserts that we should have on our radar?

AT: Chef Joel makes the best House-Made Tiramisu of all time! I’ve never tasted anything like it. Our Apple Pie Bread Pudding is a delectable sweet bite. Perfect for sharing at the end of your meal. Our Affogato uses the freshest Devocion Espresso with incredible gelato from local purveyor, Dolce Brooklyn. I would suggest ending your meal with an after

dinner beverage too, like a hot Amaro Caldo or a signature Espresso Martini.

AM: We have heard that you have a great beverage program and that you brought on Jennifer Sandella as the Bar Director as well as the General Manager. Can you tell us about her background as well as 3 crafted cocktails that she has created that we should try?

AT: Jennifer is a Brooklyn Heights local and has a true love and passion for crafting amazing experiences for our guests. She’s been creating cocktails for over a decade and also has a background in the theatre. She suggests you try the Bird of Passage, a refreshingly floral combination of Gin and Amaro, the Brooklyn Heights for a strong dram on a chilly evening, or the Golden Harvest made with passionfruit and mezcal, which is delicious, easy to drink, and perfect for any day of the week.

AM: It seems like those who come to Vineapple Cafe has a number of options whether patrons are interested in a café vibe, a bar or a restaurant. Did that influence how you approached the décor in terms of its vibe?

AT: We wanted to make sure the folks who loved the coziness of the old Vineapple still had that same vibe at Vineapple 2.0 while also adding some hints of sophistication and that brooklyn-enoteca ambiance that would translate to dinner. In addition to beautifying some of our outdoor spaces, we just wanted to create an unpretentious space where everyone can feel welcome; and of course, filled with hidden pineapples everywhere.

AM: In addition to food, you have live music and trivia nights. Can you tell us about these offerings?

AT: Yes! We are doing a weekly Trivia night on Tuesday that is so fun and a nice thing to do in the neighborhood. We give out prizes to the winning team and offer some food and drink specials. It’s VERY popular so if you are interested, definitely make a reservation. Our live music on Sunday is also popular and just a lovely way to end a weekend - relaxing with a bottle of wine, some homemade lasagna and jazz twists on some contemporary songs. On live jazz night we also offer 50% off bottles of wine.

AM: You also have non-profit nights. Can you tell me more about this and why you wanted to do this? What organizations have you partnered with?

AT: Giving back to the community is really important to Zac and I. He is involved with several nonprofits and when I’m not at Vineapple, I’m also the executive director of two Brooklyn based community organizations. When we reinvented Vineapple, we wanted to ensure that the community was part of that equation. One way that we give back is to host nonprofit nights for our local partners. We call them our "Eat Out for Nonprofits" nights, and 20% of all dinner revenue is donated to the nonprofit of the evening. The nonprofit can also use that evening to host an event, invite folks interested in learning more about the program, put information out for guests or a QR code for donations or use the projector to showcase their program. Recently, we’ve partnered with Horizons Brooklyn, Launch Expeditionary School, and local middle school PS915. If a local nonprofit is interested in partnering with us for a Dine Out night, they just have to get in touch!

AM: As we get closer to the spring and summer, are there special events that you will have at Vineapple Cafe that we should keep an eye out for?

AT: Mother’s Day is just around the corner and we will be hosting a special brunch for all the Mama’s out there. Our menu is seasonal, so we will be bringing some spring and summertime special goodies back starting in April. And summertime Happy Hour in our garden is as close to an evening of magic as one can get in NYC. Keep an eye out for fireflies!

IG @vineapple71

PHOTOS COURTESY | Vineapple Cafe

Read the FEB ISSUE #74 of Athleisure Mag and see THE ART OF THE SNACK | Vineapple Cafe in mag.

ATHLEISURE LIST | ONE19 WINE BAR + FOOD

The Lower East Side has a number of gems and we like the idea of uncovering a new find. One19 Wine Bar + Food is not only in the LES but is located speakeasy style behind a storefront at 119 Essex Street. Guests enter the store which is currently a deli and go to the back through the curtain where a 28 seat bar room (12 chairs wrap around a L-shaped bar) welcomes you.

Industry veterans Chef/Co-owner Matt Rojas (Rouge et Blanc, Eleven Madison Park) and Sommelier Gianni Cavicchi (Nice Matin), helm this new spot that is focused on Italian wines and Italian-inspired small plates.

They encourage and offer affordable wine at this destination which explores lesser-known grapes. Their wine on tap program offers an environmentally-friendly way to enjoy it with collapsible kegs which are recyclable and have a lower carbon footprint than bottles.

Sommelier Gianni utilizes his Italian heritage to create a list of wines that showcase smaller producers and lesser-known grape varietals that reflect the diverse terroirs of Italy. Most of the wines are organic, natural or biodynamic and you'll find that nothing on the list is more than $70.

You won't find Chardonnay, Sauvignon Blanc and Merlot; however there are unknown and ancient varieties like Albana from Emila-Romagna, Trebbiano Spoletino from Spoleto in Umbria and Forastera and Biancolella from the island of Ischia to name a few.

We suggest the Freshest Flight in the City that features 4 wines on tap including three from the organically farming Emilia-Romagna producer Tre Monti: Frizzante (Pignoletto), Orange (Albana) and Rubicone (Sangiovese), along with Rooftop Reds Traminette from the Finger Lakes. Rooftop Reds will be the only non-Italian producer on the wine list. Guests will be able to scan a QR code on the table for detailed information about the wines.

Chef Matt serves Italian-inspired small plates with a New York twist. We suggest 3 dishes to pair with your wine: Pepperoni French Bread Pizza with roasted chilis and fontina; Fresh Burrata with smoked cherry tomatoes and pea pesto and a shareable Cheese & Meat Plate with Ricotta, Alisios and Castelrosso cheeses, Finocchiona Salami, Prosciutto Cotto, Speck, pickles and grilled bread.

ONE19 WINE BAR + FOOD

119 Essex St

New York, NY 10002

one19winebar.com

IG @one19winebar

PHOTO CREDITS | Jose Marquez

Read the DEC ISSUE #72 of Athleisure Mag and see Athleisure List | ONE19 Wine Bar + Food in mag.

THE ART OF THE SNACK | VIA VAI

WHEN IT'S TIME FOR COMFORT

This month's The Art of the Snack takes us to Astoria Queens to VIA VAI which is known for their Italian cuisine. We had to find out about a number of their signature dishes, cocktails and more. We sat down with chef and owner, Antonio Morichini to give us the inside scoop.

ATHLEISURE MAG: Tell us about your culinary background and how you came up with the idea of opening Via Vai in Astoria?

ANTONIO MORICHINI: After cooking at home my entire life and realizing my passion was in creating wonderful meals that satisfied family and friends alike, I decided to change my career and attend culinary school in Italy, in the Piedmont region in the north, the home of truffles and Barolo wine. From there I began my culinary journey back to Rome, after working at a seaside town in Liguria where fisherman would row up to the restaurant with their freshest catch of the day, then on to Venice and Brescia where I attended several advanced training courses at the prestigious professional-level culinary institute, delving deeper into a variety of Italian culinary techniques. Upon returning to Rome, I started working with Chef Angelo Troiani at the Michelin-starred Il Convivio Troiani, near the Piazza Navona, Chef Cristina Bowerman, where I helped her open and run the Michelin-starred Glass Hostaria for several years, and with Chef Giulio Terrinoni at the Michelin starred, all fish restaurant, Acquolina. When my wife and I decided to move to the New York, I began working as Executive Chef for several restaurants in Manhattan, Brooklyn and Westchester, but the desire to open my own place, to express my culinary soul in its fullest, led me to open VIA VAI in Astoria in 2014.

AM: What can guests expect when they come to dine at VIA VAI?

AM: Our goal is to make our guests feel as though they were transported to Italy and are savoring the ambiance and flavors of my homeland. Guests can expect to be welcomed and enjoy their meals in a casual manner, with a balanced variety of dishes that remain one step ahead of tradition and a step behind innovation. We only serve Italian wines as they come from the same earth as many of our ingredients and marry with the dishes that are inspired by the tradition of the place where the vines grow.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

AM: I am inspired by my instincts and senses when handling ingredients. I envision in my mind and on my palate the flavors that I would like to taste in my mouth and express on the plate at the end of the cooking process. It is a sort of coming home for the ingredient -- I never bury the main ingredient but rather work around it, to exalt its features and its flavors. This is very central to true Italian cuisine and to my philosophy.

AM: What are 3 signature dishes that you suggest?

AM: That's a hard question, yet simple as well. Each of our pastas are stand outs, from the more light bodied -- such as our shrimp ravioli with orange zest and thyme, our tagliolini al branzino with olives, capers, cherry tomatoes and basil, or our black ink tagliolini with shrimp, fresh mint, asparagus and pecorino cheese – to our more full bodied options, such as bucatini all’amatriciana or spaghetti carbonara. I would highlight the Roman pastas in particular as those are the ones that I grew up eating and that formed me as a chef, but of course I have refined them with the development of my skills. What I would call my other "signature" dish, is a simple freshly caught branzino, baked in our pasta dough that steams that fish and imbues it with the herbs and lemon that it is baked with; it is finished with exceptional EVOO from the Sabina region of northern Lazio. My third signature dish, that is by far our top seller, are our all-beef meatballs; they are served with our tomato sauce that enhances, rather than buries, the flavor of the meatballs.

AM: What are 3 wines that you suggest?

AM: The wines usually depend of the dishes being eaten. My favorite wines from our wine list, are: Sagrantino, from the Umbria region, a wine that is not very well known in the US but a very well-known mid-level cost wine in Italy. It reminds me of our travels in that region, one of my favorite in all of Italy. The wine is full bodied and pairs well red meats and more robust pasta.

Soave, from the Veneto region. It is crisp, and is wonderful with fish, including our branzino baked in pizza dough.

Gewürztraminer, a medium-full bodied aromatic white wine from Alto-Adige, a mountainous region in northeast Italy.

AM: Right now, we’re in a situation where the community is coming together as we navigate staying indoors and although we are unable to come into restaurant to dine, you still offer delivery and curbside pickup – can you tell us more about this?

AM: Thanks for this question. We are all suffering and have had to limit our staffing because of the situation, but are offering our staff the ability to pick up food from us to get them through this difficult period. We are doing what we can to bring the pleasure of good food to our home-bound guests. We are open every day from 1-8pm, and offer curb side pickup and delivery. Curbside pick up has no minimum. Both direct orders and curbside pick up the order will receive a free dessert (pannacotta). We are available by phone at (347) 612-4334 and our limited menu can be found on their website here: https://www.viavai-ny.com

PHOTO COURTESY | Anna Frumenti

IG @VIAVAINYC

Read the March Issue of Athleisure Mag and see The Art of the Snack | Via Vai in mag.

THE ART OF THE SNACK | GNOCCO

FOR THE TASTE OF HOME

We headed to the East Village to Gnocco which was started 20 years ago by Gian Luca Giovanetti who has created a menu of sweet and savory dishes that come from his favorite foods and recipes of his home in Modena, Italy. We enjoyed hearing the stories that these meals came from as well as how he identifies with the East Village. We were introduced to a menu that had wine pairings associated with signature dishes, a restaurant that had an array of areas that allowed you to enjoy your meal in environments that fit your mood and of course we left full with an appreciation of his Italian cuisine.

ATHLEISURE MAG: Tell us about your culinary background and how you came up with the idea of opening Gnocco in the East Village?

GIAN LUCA GIOVANETTI: My culinary experience started in Modena, Italy in my own restaurant where I ran the kitchen solo for several years. I came up with the idea of opening Gnocco because I was sure that the formula I had was a winner and it would work well for a larger city and audience. I shot for the moon, fell in love with New York City, and knew it was the place for my restaurant. The East Village was the only neighborhood we could afford back then because it was up and coming but it turned into the perfect spot for Gnocco.

AM: What can guests expect when they come to dine at Gnocco?

GLG: Guests who visit can expect, authentic Emilia-Romagna food in a casual, neighborhood favorite and go-to spot. We serve the best of Italian comfort food and stick to our motto of moderate prices and offerings that appeal to everybody especially the local crowd. The recipes mirror the true tastes of Italy and the atmosphere makes our guests feel at home.

AM: We love that there are different areas that one can enjoy, can you share these 3 spaces with us?

GLG: The front room of the restaurant features a pizzeria that guests must enter through and our front dining room. The front room offers views of 10th Street, Tompkins Square Park and is decorated with the work of local photographers and East Village artists. The main room or veranda faces our outdoor garden and in the summertime, the double doors open merging the two rooms giving an outdoor dinner feel. Our garden is enclosed all year round and includes air conditioning and heat for the wintertime. The space is lush with plants, lights, and decorations giving the room an intimate and cozy feeling at night. On top of the enclosure is a cherry tree that will surprise guests in the spring with the occasional “plunk” of falling fruit. AM: When creating this menu, can you tell us about where the inspiration for your dishes came from? GLG: The inspiration for the plates at Gnocco comes from my childhood. My goal when opening the restaurant was to replicate the exact tastes of my home in Italy. In this way, we pay homage to the culinary tradition by perfectly recreating the flavors and experiences of true Italian cuisine. For example, our namesake dish, Gnocco, is an afterschool snack from Italy made from lightly fried bread and Italian cold cuts – it’s the perfect symbol of time-honored tradition and authentic Italian flavor.

AM: We enjoyed a number of the dishes with suggested wine pairings at Gnocco, what are 3 signature dishes that you suggest that we should enjoy on our next visit?

GLG: Gnocco (A unique specialty) – Homemade deep-fried dough with a selection of typical northern Italian cold cuts.

Tartufata Pizza – A mouthwatering pie made with fresh mozzarella, truffle sauce, mushrooms and Speck.

Maialino Al Latte - Oven roasted pork loin, slow cooked in a milk sauce with rosemary and garlic served with mashed potatoes and sautéed spinach.

AM: What are 3 cocktails that you suggest we should have when visiting?

GLG: Juicy Secrets – Gin, lemon juice, pineapple juice, honey ginger syrup, and turmeric.

Gian’s Dilemma – Mezcal, grapefruit juice, simple syrup and jalapeño with Himalayan salt and a cayenne pepper rim.

Royal Degenerale – Early grey infused vodka, lime juice, and honey ginger syrup.

AM: In addition to the restaurant, you have created a sense of community. We enjoyed hearing about how you are teaching children in the area to grow their own food, making pasta and more. Please share these programs and how you continue to make yourself a fixture in the community.

GLG: Gnocco enjoys hosting local school groups for activities like growing their own food and pizza/pasta making classes to help enrich their traditional education with culinary arts and traditions. We pride ourselves on being active in the community.

As a 20-year-old mainstay of the East Village, the community is very important to us. We always participate in events that allow us to contribute and lift up our neighbors. Some of these initiatives include Slice Out Hunger, a pizza-related charity that supports American hunger relief and prevention initiatives through pizza-related events and campaigns as well as the Art Loisaida Foundation, an artistic non-profit for the Lower East Side that seeks to expand the venues for local artists and provide more opportunities for artists in the community.

IG @GnoccoNY

Read the Feb Issue of Athleisure Mag and see The Art of the Snack | Gnocco in mag.

ATHLEISURE LIST | CAFFE NAPOLI + NAPOLI PASTRY CO

When you make your way to Little Italy, we suggest that you make a plan to head to Caffe Napoli. This institution was established by Mama Anna Silvestri and family in 1972, Caffe Napoli introduced the sidewalk cafe in Little Italy. What started as a modest cafe matured into a full dining establishment catering to New Yorkers and tourists from all over the world.

Napoli Pastry was created by Louis Fontana (who’s grandmother Mama Anna founded Caffe Napoli) to bring back what originally started Caffe Napoli - pastries and coffee. The pastry and dessert recipes have been passed down from 4 generations, satisfying customers from all over the world.

When it comes to 3 signature dishes that you should have when you have a meal here, we suggest the Linguine (seafood over linguine), Veal Osso Buco (veal shank tenderized on the bone with a jus reduction with homemade Gnocchi on the side) and Lobster Ravioli (stuffed with ricotta and lobster in a pink sauce with asparagus and shrimp).

Clearly, you can’t leave without having one of their cannolis. They have 7 different types of cannolis that have been with them over the past 47 years (Classic, Chocolate, Half and Half, Strawberry, Chocolate Strawberry, Pistachio, and Cappuccino flavored). There are also seasonal ones based on what the season calls for such as Pumpkin for the fall and they even make them for special events! Also there have a pink and blue for baby showers. In addition, Napoli Pastry has homemade tiramisu and their chocolate mousse.

Although we're near the end of the holiday season, as you think about Valentine's day, we suggest their Chocolate Strawberry Cannoli, Chocolate Covered Strawberries, and Strawberry Cheesecake.

If you're still thinking about what you'd like to eat over the holidays, they have an extensive menu and there are always specials. In addition, for your catering needs, visit the website as people like Antipasti Di Casa which has a little of everything cold cuts and cheese-wise. Pastas are always a favorite and people love our Spaghetti and Meatballs and our Lasagna.

CAFFE NAPOLI + NAPOLI PASTRY CO

119 Hester St

NY, NY 10013

www.caffenapolinyc.com

www.napolipastry.com

IG @caffenapolinyc

@napoli_pastry

Read the Dec Issue of Athleisure Mag and see Athleisure List | Caffe Napoli + Napoli Pastry Co in mag.

THE ART OF THE SNACK | FOR THE PESCATARIAN + VEGETARIANS

We're in the thick of the summer and we enjoyed a phenomenal tasting in the West Village's Osteria 57, a rustic Italian restaurant whose menu consists of savory dishes that are created with fish and vegetables. In addition to a truly satisfying meal, they also had a fantastic wine selection. After finishing this 6-course meal, we sat down with Executive Chef Riccardo Orfino to find out more about his culinary journey, dishes at the restaurant and more.

ATHLEISURE MAG: Tell us about your culinary background in terms of where you studied and previous restaurants you worked in.

CHEF RICCARDO ORFINO: I went to a culinary school in Italy, where I studied for 5 years. After completing my studies, I had the chance to go to Milan and work for 2 Michelin Stars restaurant Il Luogo di Aimo and Nadia. With its 50 years of history, this was definitely one of the most important experiences in my formation. In 2015, I moved to New York and began working as Chef de Cuisine at Osteria della Pace, at Eataly Downtown. After 2 years, I decided to embark in a new adventure and moved to La Pecora Bianca restaurant, where I was Executive Sous Chef until April 2019 when I started at Osteria 57 as Executive Chef.

AM: How would you define your style of cooking?

CHEF RO: I would define my style of cooking as new Italian seasonal food. When I cook, I follow the coastal cuisine approach, which is based on the concept of simplicity: working with fresh flavors to let the simplicity of the ingredients to fully come out. Lastly, I really love to use a lot of herbs when I prepare a dish.

AM: When did Osteria 57 open and as Executive Chef, what is your role there?

CHEF RO: Osteria 57 opened its doors in September 2017 and I joined in April 2019. My role here as Executive Chef goes beyond “just” cooking. It also includes supervising all back of house operations, such as coming up with the menus, working with and directing the staff, dealing with orders …and working closely with Emanuele Nigro, of course. Hands-on on everything!

AM: Tell us about Osteria 57’s menu and why the menu is focused on seafood and vegetables?

CHEF RO: Osteria 57 is a vegetarian and pescatarian restaurant. We love to use seasonal ingredients, and we try to stay as much local as possible. I embraced the restaurant’s philosophy of fresh ingredients and not offering meat, as I believe in a kitchen that works beyond animal products “created” in farms, and that is oriented in using healthy produces. Furthermore, I very much enjoy cooking with vegetable and fish; it is different from my previous experiences and therefore it allows to use my creativity more.

AM: What are 3 signature dishes from Osteria57?

CHEF RO: Crispy Cauliflower with Paprika aioli, Paccheri Pomodoro with Burrata Cheese and Basil and Linguine with Vongole and Bottarga.

AM: What are 3 ingredients that you use in a number of the dishes that are your favorite?

CHEF RO: I would say, definitely tomatoes when in season, basil and extra virgin olive oil.

PHOTOS COURTESY | OSTERIA 57 @Osteria57

Read the June Issue of Athleisure Mag and see The Art of the Snack | For the Pescatarian + Vegetarians in mag.

THE ART OF THE SNACK | ELEVATED ITALIAN FARE

In this month's The Art of the Snack we head to the award winning TREVI Italian Restaurant (Morton Restaurant Group) at The Forum Shops at Caesars Palace in Las Vegas, which is known for their Italian menu that has a traditional menu, along with a few unexpected twists that their guests enjoy. We talked with their Executive Chef, Jose Navarro about his culinary background, his role at the restaurant and what dishes and cocktails we should enjoy there.

ATHLEISURE MAG: You’re the Executive Chef of TREVI. Tell us what your culinary background was prior to coming to the restaurant as well as what your role as an Executive Chef is at TREVI?

EXECUTIVE CHEF JOSE NAVARRO: My culinary background has been pretty diverse. I started off in my serious cooking journey at Palace Court (now closed), where I spent two years learning the classics, as well as nouvelle French culinary techniques. My earlier Italian culinary education came under Chef Paul Bartolotta, where an emphasis on fresh ingredients and classic Italian preparations was the focus. Prior to TREVI, I was in the steakhouse wheel house. I was the Executive Sous Chef at Morels in the Palazzo, Executive Chef at Beso -Eva Longoria's Restaurant, and Chef d' Cuisine at SHe by Morton’s.

In my role as Executive Chef at TREVI, I'm responsible for the seasonal menu, where the focus is to source quality ingredients and prepare them in a way that showcases the season. Additionally, I am responsible for the training of Sous Chefs, but most importantly, training the cooks whom will be making the dishes day in and day out. In addition to the core menu, I'm also responsible for crafting a Vegan Menu, which is a personal passion as I have a lot of respect for vegetables, and this is a great platform to showcase both.

AM: For those who have yet to attend TREVI, what can one expect in terms of the ambiance, dishes, etc?

EC JN: Our menu is peppered with classic Italian-American dishes, with a modern theme, focused on seasonality and quality. The food is approachable, with a touch of comfort. There is also a focus on ingredients that typically would not be on a neighborhood restaurant, like our Short Rib Ravioli with foie gras sauce, as an example.

AM: What are signature dishes that we should know about at TREVI?

EC JN: In reference to our "signature" dishes, they really change from season to season, and even week to week. It's here where the creative legs are stretched a little, and future menu items are developed. As a rule of thumb, I recommend trying the kitchen's special for the night.

AM: What are 3 signature cocktails available at TREVI?

EC JN: Tuscan Dream, which is a spin on the classic Negroni; made with sweet vermouth, Millet Bitters and Vietti Moscato. Aperol pear spritz, a modern twist on a very classic cocktail found in Italy. Made with Aperol, St. George Pear liqueur, St. George vodka, and sparkling wine. And of course our, a must try, the TREVI Bellini. A frozen blend of peach nectar, Peach Schnapps, rum and sparkling wine.

PHOTO CREDIT | TREVI

IG @TREVIlv

Read the March Issue of Athleisure Mag and see The Art of the Snack | Elevated Italian Fare in mag.

BINGELY BOOKS

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JUST ADD SAUCE
America's Test Kitchen

We've been fans of America's Test Kitchen for a about a year now! You may know them from their TV show and now you can recreate their meals. In this cookbook, they focus on over 175 modern sauces as this is one of the essential and most creative elements of any meal!

These sauces include those for vegetables, drizzling on steak, curries, and stir-frying noodles. With just a few of these elements, your dishes will take on new flavors and interest in your meals.

With the power of creating these simple
sauces, there are also 100 recipes that you can pair them with. Sauces include dressings for salad, herb sauces, Teriyaki Stir-Fry sauces, molés, relishes, yogurt sauces, curries and more.

A home cook's must, this cookbook will bring a new life to preparing fresh made
meals or even giving leftovers a twist that makes it a favorite dish for a second night in a row!

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RECIPES FROM AN ITALIAN BUTCHER
Phaidon
The Silver Spoon Kitchen

We're in that time of year where comfort food is very much so on our minds as we continue through the winter and get teased with spring (and sometimes summer)
weather. The team at The Silver Spoon Kitchen shares an array of savory and authentic dishes that ensure that you will be able to make a number of mouth watering
Italian meat dishes that are perfect for roastng, stewing and braising no matter the occassion.

Not only will you enjoy being introduced to new dishes, but with over 150 illustrations, you're also taken on a tour of Italy as well. Your vegetarian friends don't need to feel left out as in addition to meat focused dishes, there are side dishes that are veggie based which become the perfect pairing for any meal. This book also includes tips that focus on American, British and Italian cuts of meat.

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CLODAGH LIFE-ENHANCING DESIGN
G Arts
Clodagh

Clodagh is known for her timeless and responsible design. She has helmed a number of award-winning, commercial and residential projects, including Miraval Resort and Spas, W Hotels, and Equinox Fitness Clubs.

A Clodagh designed space is a serene and indulgent experience. Her design aesthetic is based in that although clutter undermines serenity; however, minimalism shouldn't be self-denying. Ultimately, her style can be defined as "life-enhancing minimalism".

As a believer in integrative medicine, she embraces both ancient and cutting edge methods in an effort to comfort not only the body but also the soul. Her design practice incorporates Feng Shui (she is an early adopter). In addition, she includes chromatherapy and biophilia into her projects as she believes that good design supports well-being and transforms people's
lives.

With international acclaim, Clodagh Design projects and products are illustrated to showcase her life's work.

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Read more from the Feb Issue and see Bingely Books in mag.

READY ON SET WITH FABIANA PASCALI

If you haven't watched FX's American Crime Story: The Assassination of Gianni Versace, now may be the time as there are a number of our favorite actors in this Ryan Murphy series. We caught up with Fabiana Pascali who plays the role of the Female Senior Designer to the house of Versace. Fabiana had some common ground with the great designer, shares how she prepared for her role, let's us in on her favorite spots as well as what it's like to be Creative Director of her line, Thinking Panties! Continue reading to find out about this dynamic show and make sure to catch up on this series as we find ourselves talking about it to a number of our friends who are looking for a new show to embrace.

ATHLEISURE MAG: How did you get into acting and what was the moment that took place that made you realize it was for you?

FABIANA PASCALI: As a child, I was quite the creative extrovert. It was always easy for me to get into character and give my family fictional performances. During middle school and high school, I was always involved in theatre. It was only after quitting dentistry school at 19 that I got offered to audition in an all-girls music group. I made the cut and joined the group! It was then I knew showbiz would be part of my life.

AM: Tell us about shows/movies that you have been in?

FP: Most of my career is based in hosting and commercial work, with shows airing at to local, national, and international community. I’ve had the pleasure of more than twenty years doing
what I love.

AM: You are currently in American Crime Story: The Assassination of Gianni Versace where you play the role of “Female Senior Designer” that worked with Gianni in the House of Versace, and who was also one of the right hands of Donatella! How did this part get offered to you, what was the process of getting this part and how did you prepare for this role?

FP: My theatrical agent, Jaime Ferrar, called saying he had a high-profile audition I should read for. Casting was looking someone to play an Italian designer. That’s all we knew. I had no idea what show it was or what it was about, let alone who were the actors involved! Looking back, the secrecy surrounding the audition was tight!

Preparing for the role was a bit different, given I knew little about the character or what I was reading for. I rehearsed, read the description of the character, and dressed by my gut instinct.

AM: In playing this character, you already had connections to the subject matter as you are a Creative Director of Thinking Panties, you're half Italian and your husband came from the same province as Gianni - how did that assist you in taking on this character?

FP: As you said there a number of commonalities with my character. When I booked the job and learned more about the character, I laughed because who they were describing was me! Speaking Italian didn’t hurt either! It gave me an insight into how to best approach the character. It’s much easier to bring a character to life when you can get inside their head!

AM: Tell us what it was like to film this TV show especially working beside Penelope Cruz, Ricky Martin and Edgar Ramirez?

FP: It was a phenomenal experience to be part of a series of this magnitude. What can I say?! Seeing my name on the call sheet along these giants makes one feel accomplished!

Most of my scenes were alongside Penelope [Cruz], who plays the role of ‘Donatella Versace’, which was a bit humbling. When Ricky [Martin] was playing ‘Antonio D’Amico’ (lover to Gianni Versace), he completely blew me away! All of them are completely cool-headed professionals that were an absolute pleasure to work with and learn from!

AM: Were you a fan of Versace prior to coming into this program and how was it to be immersed within this opulent world?

FP: Absolutely! I have always been a huge fan of Versace!

AM: The world of Versace is a different lifestyle than most everyone experiences.

FP: The fashion world is worlds away from everyday life. The life of Versace, the man and the brand, is an experience onto itself. You’re taking a world that’s in the limelight yet veiled from
prying eyes, then translating that into a show. In a way, it’s imitation of Versace. Talk about poetic.

AM: Tell us about Thinking Panties!

FP: I founded Thinking Panties in 2011 as a line of underwear with a fun concept for the creative type who wants to personalize everything. All you need is a marker and your imagination! The
idea was to give someone’s inner artist a chance to flourish and even be a fun gift to give someone.

You can find get a pair direct from www.thinkingpanties.com

AM: Where are your favorite spots to work out, grab a drink and eat and to shop in LA?

FP: I enjoy hiking in the mountains, with some go-to trails in the Arroyo Seco between LA and Pasadena, as well as those in Hollywood and Griffith Park. I love the feeling of releasing endorphins, breathing fresh air, and enjoying the warmth of sunrays touching my skin.

When it comes to the restaurant experience, I’m pretty biased (lol). Of course, I prefer Italian and Argentinean foods. If you’re going out for Italian, try Bestia in the Arts District, Terroni in Downtown, Eatalian in Culver City. For Argentinean, Carlitos Gardel near West Hollywood, Malbec and 1810 Argentinean in Pasadena.

To grab a drink I head over to visit my cousin Guillermo Zapata, owner of SUR Restaurant & Lounge, in West Hollywood.

Where do I shop? Everywhere, really! I always find great pieces of wardrobe at Anthropologie and Free People. There are a bunch of different boutiques and department stores around town I frequent. There are just too many to list!

AM: What is your personal style when you're running around LA, heading out to brunch and when you're heading out to meet your agent/go on a casting/do a table read?

FP: I love wearing a good pair of jeans and nice t-shirts/blouse with a leather jacket on top. Depending on the occasion, I’ll throw on boots, pumps, or Converse. I keep my color palette fairly neutral.

AM: What projects do you have coming up that you can tell us about?

FP: I’m currently focused on new design projects. A big part of me is always coming up with ideas in my design studio and seeing where it naturally progresses. There’s some hearsay on going back to TV hosting, which I would love to do.

AM: What ways do you give back to the community or provide philanthropy?

FP: For every pair of Thinking Panties purchased, I give another pair to women in need. Much like Tom’s shoes, who matches a pair for every pair purchased. I provide these to local shelters,
women’s organizations, and missions.

I also donate monthly to institutions such as St. Judes Children’s Hospital, Food for the Poor, Wounded Warriors, and Operation Smile.

I believe just a little help given with love can make a difference. If we all did a little, it would add up to a big change!

Read more from the Feb Issue and see Ready On Set with Fabiana Pascali in mag.

NERVO YORK

We end our year the way we began it - with NERVO, but this time, in addition to our interview, we hung out with them right before their Lavo NYC show to shoot the International EDM DJ duo. Liv and Mim have been traveling, DJing around the world, releasing new  music and continuing to connect with their fans.

We brought them to Grammy winner and music icon, Desmond Child's home (we have an exclusive interview with Desmond following this interview), which was the perfect location for this shoot. We talked with them about what they're up to, who they've been working with, where they'd like to perform, their upcoming show for NYE at the W in Miami and what festivals you'll see them in during 2018.

ATHLEISURE MAG: We kicked off the year with an interview with you ladies and it's only fitting that we close it with you as well as you're gracing our Dec cover - what has been a snapshot of this year from what you were up to personally, musically, - whatever you wish to share.

NERVO: We have had a year of absolute madness. Lots of great things going on that we just need to pinch ourselves sometimes. We also are just doing our best to keep our heads above water and enjoy the little moments you know… We think all touring artists or just busy people, in general, are the same. There’s a lot of pressure mixed with a lot of adrenaline filled moments. It can be a lot sometimes!

AM: You ladies are multiple threats as you're DJ's, producers, songwriters, composers, models, brand ambassadors, etc., so it was only fitting to have you shoot in Desmond Child's home
- can you share some of your projects that you did this year or next year?

N: Tell us about it - Desmond Child is a total legend. What an honour to be shooting in his home! Love how we decked his house out.

So… We released a bunch of music this year, including a few collabs - one with New York based band Sofi Tukker and some others with more dance artists like DVBBS and Danny Avila, Oh, and then there’s the collab we wrote with Cheif Keef which was pretty special! We have been touring mainly Europe for the summer, but we also have our residency at Omnia in Las Vegas, which gets us over to The USA about 16 times a year.

We have a bunch of new songs in the works which we are focusing in on now. Quarters 4 and 1 are always for making new music and that means touring a bit less.

AM: What's the process like when you're creating your music and how is it different when you're creating something for another artist?

N: We’re more relaxed when we make music for others or even for a collaboration. Something about it being less pressure. When it’s your own record suddenly you feel like people are going
to hate on you if they don’t like it. It’s a part time job blocking out that noise!

AM: How do you go about finding inspiration for upcoming projects?

N: We are constantly inspired. To be honest we don’t have enough time to not be inspired. We have so many unfinished ideas that we just need an extra 2 days a week to finish. We must be
ADHD or something.

AM: What is a NERVO Christmas like - do you make it home to Australia for the holiday, do you guys cook and what gifts are you looking for this year?

N: It’s pretty low key and is the same every year. We have a huge lunch in our family home in Melbourne, then we all go to our Aunty Mary and Uncle Max’s home for more food, and then we
eventually pass out around 10pm with belly’s so full that we couldn’t dream of eating dinner! Leftovers are eaten for the next 4 days or so. We are Italian/Australian so there’s always SO
much food!

AM: This NYE, where are you playing and what about 2018 makes you excited to ring it in?

N: We are playing Miamiiiiiii! At the W Hotel. We can’t wait!! Miami is just the best for New Year's Eve. We think we might hang around a few days and have some beach time and Cuban food.

AM: What's on your playlist at the moment that gets you up and moving?

N: Massively inspired by what Jax Jones is doing at the moment. Sampling Booka Shade and flipping it into a 2017 anthem! Go JJ!

AM: Where are some festivals/cities that you'll be hitting this year that we can expect to see you performing at?

N: We are playing Tomorrowland in Belgium again. Always a yearly highlight! We are also playing Creamfields in South America. And of course, everyone can catch us at Ushuaia in Ibiza and Omnia/Hakkassan in The USA for our residencies.

AM: What is a gig that you would like to do ie. Super Bowl Half Time show, that you have yet to be asked to do but want to check off your bucket list?

N: Probably Coachella. It’s such a great festival and one of the only ones we have never been asked to play at. We don't think they like us. ha! Maybe we're too bubbly or mainstream or
something... We dunno. But we have been to the festival and it's such a great vibe. Always perfect weather.

AM: You're rocking a lot of fun styles throughout our Dec cover shoot, but what is your personal style when you head out to play a set for NYE versus when you're hanging out?

N: We like to dress things up when we play a gig. We love body suits, lycra, face jewels, creepers, teased up hair, more is more. When we are hanging out we’re a lot more chilled and casual - for example we are loving the Fenty clothes that we wore in the shoot for our travel/studio days!

AM: You guys travel a lot, what are your 3 musts that you take with you no matter what city you're rocking in to feel like you're at home?

N: Iijin snake skin silver and gold shoes (for Liv), Hairspray (for Mim), and our laptops (for both of us).

AM: The Winter Olympics are coming up and we're fans of curling, what teams/sports are you cheering for?

N: Ooohh we’ll have to check it out!! We do love to ski so that’s something we would like to watch. Does Australia even have a team? If Australia is competing then we would have to go for
them but if they don’t then we would go for Italy because that is where our parents were born :).

NERVO YORK CREDITS

COVER + PG 14 | FENTY X PUMA Blocked Track Jacket + Blocked Taped Track Pant | OUTDOOR VOICES Sport Bra | FENTY X PUMA AnkleStrap Sneaker | FENTY X PUMA Monday Cap | FRAME Le Original Patch Jacket |

FENTY X PUMA Hooded Zip Front Leotard | FENTY X PUMA Printed Bra | RUBEN GALARRETA Legging Harness |

PG 16 | BLACK MILK Fatale Dress | LAGOS JEWELRY Black Beaded Caviar Bracelet | ARTISTS' OWN Wrapped Bracelet, Charm Bracelet, Watch + Hat |

PG 19 | MCM Shearling Bag | ARTISTS' OWN Bra, Shorts + Scarf |

PG 20 | SPLENDID Racerback Turtleneck Sport Bra | ELIZABETH ACKERMAN Palazzo Palm Pants | DIANA ROSH FUR Olive + Blue Fur Coat | LOVE KNITZ Hat |

PG 21 | DIANA ROSH FUR Multicolor Coat | HAT ATTACK Arm Warmers | MIRA RAE Velvet Leggings | MCM Shearling Hat |

PG 22 | ROMPLY Blush Wrap Romper | HAT ATTACK Hat | LAGOS JEWELRY Ring | ARTISTS' OWN Bra |

PG 25 | ROMPLY Navy/Gold Tapestry Romper | NINA JEWELRY Swarovski Bangle | MCM Polke Backpack in Starry Eyed Bunny | ARTISTS' OWN Marcher Jacket |

Athleisure Mag readers know that a number of our shoots take place in luxury apartments that have yet to be released to the public or are being sold. We tend to maintain the privacy of the homeowners; however, this shoot was perfectly aligned as it took place at Grammy-winning and Emmy-nominated songwriter/producer Desmond Child's home!

He is one of the most accomplished hit-makers, having written and produced more than eighty Billboard Top 40 hits spanning five decades including "Livin' On A Prayer”, “You Give Love A Bad Name”, “I Was Made For Lovin' You”, “Dude Looks Like A Lady”, “Livin’ La Vida Loca,” and “Waking Up In Vegas.” From Aerosmith to Zedd, his genre-defying collaborations also include Bon Jovi, KISS, Motley Crew, Joan Jett, Cher, Michael Bolton, Cyndi Lauper, Ricky Martin, Christina Aguilera, Kelly Clarkson, Carrie Underwood, Garth Brooks, Meat Loaf, Selena Gomez, Katy Perry, Sia, Mickey Mouse and Kermit the Frog, selling over 500 million records worldwide as well as downloads, YouTube views and streaming plays already in the billions. His upcoming autobiography LIVIN' ON A PRAYER: BIG SONGS BIG LIFE with David Ritz is scheduled for release the Fall 2018. Desmond Child was inducted into the Songwriters Hall of Fame in 2008 and serves on its Board of Directors as well as the Board of ASCAP. In 2012 he co-founded the Latin Songwriters Hall of Fame and serves as its Chairman/CEO. He is also Chairman of The Fountains of Musica Foundation, who’s mission is to complete Alan LeQuire's aquatic bronze masterpiece MUSICA located at the entrance to Nashville’s Music Row.

ATHLEISURE MAG: It was an honor to shoot in your beautiful home and NERVO was very excited to see that they were in your apartment. Please share with our readers about how you got into the music business and whom you have worked with.

DESMOND CHILD: My beautiful mother, the late Cuban poet and Bolero composer Elena Casals, was always writing her romantic and soulful songs at her old upright piano on the dairy farm in Hawthorn, Florida, where I was born in 1953. At that time, I didn’t know that most people don’t write songs as a natural expression of the ups and downs of ordinary life. I would sit on my mother's lap at the piano and bang out long unrepeatable classical sounding improvisations. As soon as I could sit upright, she would make me play for her bohemian friends sitting around on the floor smoking and drinking during the Mad Men era when that was actually still good for you.

Not being able to afford a gift, I wrote my first official pop song titled “Birthday Blues” at the age of 15 in 1968 as a birthday tribute to a beautiful girl I was trying to impress named Laura
Stern. After that, I never looked back and kept writing songs all the way into the Songwriters Hall of Fame, where I was inducted into in 2008. That only took 40 years. ;)

ATHLEISURE MAG: Your home is awesome and there were so many elements that were amazing, but we all enjoyed your piano - when did you decide that you would have these notable talents sign your piano, and are there signatures that you have yet to get, but still
want to have in there?

DC: It was a random day, and I was walking down 57th Street, and when I got to the Steinway showroom, I looked through the window and saw this gorgeous Steinway D lit up like it was on a stage. I went in, sat down at it, and it seemed to just play itself. I ended up buying it on the spot, but I had to put it in storage for 2 years while my apartment was being renovated. When the time finally came to move-in the piano, I had to hire a crane to lift it up on its side in a massive wooden crate and slip it through the living room window.

It was an incredible feat that tied up Fifth Avenue traffic and pissed-off a lot of people.

As soon as I started doing writing sessions with top stars or important visitors, I would ask them to write their names in the piano along with the date. It started to get crowded in there and some names are completely unrecognizable, so I guess I will have to create a map of the stars to keep track of them all.

These are the names I would love to have in the piano: Joni Mitchell, Sir Elton John, Aretha Franklin, Jennifer Hudson, Sade, Imogen Heap, Paul Stanley & Gene Simmons, Beyonce & Jay Z, Steven Tyler, and Joe Perry.

AM: Are there projects that you are working on that you can share with us?

DC: I am just putting the finishing touches on my auto-biography - LIVIN' ON A PRAYER: BIG SONGS BIG LIFE with David Ritz. I hope to release in the fall of 2018.

AM: What is currently on your playlist?

DC: I only play two records ever… AMOROSO by Jaoa Gilberto, produced by my dear late friend Tommy LiPuma, and Sade’s epic LOVE DELUX. Over the past 5 years I’ve added Concha Buika’s
rare but exquisite albums. Any other music I hear is by accident.

AM: With New Years Eve just around the corner, what's the perfect playlist that we should be creating to celebrate the end of 2017 and the start of 2018?

DC: Any of Amy Grants 5 Christmas albums. Amy is my husband Curtis’ favorite artist of all time…. It just ain’t Christmas without Amy Grant.

We enjoyed finding out more about Desmond Child and his home which is currently on the market. We sat down with Louise Phillips Forbes of Halstead properties to find out more about 1215 Fifth Avenue #8CD as well as the neighborhood it resides in.

ATHLEISURE MAG: There are so many great aspects to this apartment, from its layout to the INCREDIBLE views of Central Park - what can you tell us about this property?

LOUISE PHILIPS FORBES: What’s not to envy in this exceptional home?! It’s a full-floor combination apartment with panoramic views of Central Park that are breathtaking year-round, and an abundance of custom designer details like art-deco moldings and Venetian plaster walls. The grand and expansive formal living room is an entertainer’s dream with four large picture windows (manufactured by Hope's) facing west, high-beamed ceilings and a statuesque
wood-burning fireplace. Plus, the spectacular views carry through to the formal dining room. A peaceful retreat, the master suite also showcases the Central Park views and features superbly crafted built-ins and an oversized walk-in closet that resembles a luxury boutique. You can escape to the spa in the elegant Vitrolite tile and Terrazzo master bathroom with a deep soaking tub, double sink vanity, walk-in steam shower, and heated floors. But it's the park views that will transport you to another world. A culinary delight, the eat-in chef's kitchen is the heart of the home with an open design that includes a substantial casual dining/living and media area. Kitchen highlights are the sophisticated Terrazzo countertops, abundance of pantry storage cabinets, and high-end appliances. A coveted laundry room holds the side-by-side and full-size Miele washer and Asko dryer with a sink and storage. To top it off, there is a new state-of-the-art Lutron lighting system and Crestron integrated surround audio system with built-in
speakers all through the apartment. Two oversized bedrooms and a second full bathroom complete the home with through-wall AC's in every room and great closets throughout. It’s pretty close to perfect!

AM: What amenities are offered in this building for residents?

LFP: A pre-war treasure, the Brisbane House at 1215 Fifth Avenue was developed and built in 1928 by distinguished journalist and columnist for Hearst newspapers, Arthur Brisbane, and designed by the renowned architectural firm Schultze & Weaver. The beautiful 16-story limestone-and-caramel-brick building boasts an elegant lobby and full-service amenities, including 24-hour doorman, live-in superintendent, private courtyard, fitness area, central
laundry room, personal storage, bike storage, and pet-friendly attitude.

AM: Tell us about the neighborhood that is directly around this building and what neighborhood is this considered?

LFP: A premier residence nestled near Carnegie Hill, this elegant gem is conveniently located across from Central Park and along Museum Mile with easy access to world-class exhibits at the Metropolitan Museum of Art, the Frank Lloyd Wright-designed Guggenheim Museum, and the Cooper Hewitt Smithsonian Design Museum, among others. Fifth Avenue and Madison Avenue
beckon with high-end boutique shopping and fine art galleries, plus there is an abundance of distinguished restaurants, charming cafes, gourmet grocers, supermarkets, Equinox Fitness
Club, the 92nd Street Y, and many popular retail destinations.

AM: For those that are interested in purchasing this unit, how can they find out more information?

LFP: It would be very easy to call this stunning apartment home given the grandeur of the rooms, designer details throughout, and abundance of Central Park views! To schedule an appointment, simply contact me directly and I will be happy to give you a private tour and discuss the purchasing details. You can reach me via email at lphillips@halstead.com or at 212-381-3329.

AM: Where can readers find out about additional properties that you represent?

LFP: Visit my website and click on the tab for “My Listings”. You can view pictures, 3D floor plans, and videos along with detailed descriptions of each property I’m working with from
downtown to uptown. The available homes range from a three-bedroom loft apartment in Tribeca to a 6-story grand townhouse on the Upper East Side.

Read more from the Dec Issue and see NERVO YORK in mag.