This article is part of a guide New York From FT Globetrotter
I moved to London 17 years ago, but New York will always be a part of me. I spent my formative years in the Big Apple before moving to Manhattan for college. And I learned as much outside of the classroom as I did doing the coursework. I marveled at masterpieces at museums, strolled through Central Park, and danced all night in trendy nightclubs. But the most fun was eating and drinking in the city that never sleeps.
There’s always something new to discover in NYC. That’s why I come back for both work and fun. One of my favorite spots so far is the Underground Jazz Club at Midtown’s new Aman Hotel, which opened in August of this year. At a secret back door, guests are scrutinized by bouncers before being escorted by elevator to an enchanting sophisticated cavern with dim honey-colored lighting, sultry live jazz and comfortable banquets. A state-of-the-art Meyer Sound Constellation system provides excellent acoustics. Acoustic perfection is best enjoyed with one of the bar’s signature cocktails, named after the luxury brand’s global outpost. We recommend the Alpina, a sexier version of the Negroni. Delicately enhanced with fragrant sprigs of nepitella. This is a tangy herb with notes of oregano and basil.
Aman’s Midtown New York outpost. . .
. . with a sophisticated underground jazz club © Aman/Robert Rieger (2)
Also new to the scene is Jōji, part of chef and restaurateur Daniel Boulud’s empire. Omakase An experience in the basement of an unremarkable office building across from Grand Central Station. His 10-seat restaurant (there’s also a private his dining room for eight), with its immaculate blond cedarwood counters, is helmed by executive his chef Georges Rouen, serving elegant panache and slightly relaxed exquisiteness. We serve sushi dinner. humor.
Daniel Boulud’s Jōji takes the omakase experience more casually © Eric Vitale
“Heavenly sushi”: Joe raves about George’s “perfect rice preparation” © Thomas Schauer
Omakase The diet can be strict and religious in nature, but at Jōji, Ruan takes a more informal approach. Most of the fish is sourced from Japan and is very fresh. But what really sets the meal apart is the perfect rice preparation. Each little pile is squashed just enough to hold together, yet expertly retains the integrity of each grain. Combining all these elements makes for the best sushi. Full omakase includes 5 ample appetizers and 15 pieces.
Aside from trying hot new places, I always make time to revisit old favorites. is. Their thin-crust baked Margherita pizza is legendary — crunchy, light and satisfying — and I usually order the clam capellini. Working front of house, Elena moves gracefully from table to table. She knows most of the regulars by her name and makes even her first time guests feel like her family. She can dine indoors or in the heated garden.
Resistance is futile: bacon, eggs and cheese numbers . . .
. . . H&H bagels, the go-to shop for juice from school days
When it comes to true old favorites, no trip to New York is ever complete without satisfying a few nostalgic cravings.
The first is a chewy, hot, crusty “everything” bagel topped with schmear (cream cheese), lox, and tomato and red onion slices. H&H Bagels is a store I used to go to when I was a student and luckily he’s reopened on the Upper West Side after being closed for over a decade. The new location is shinier than the original, and you can also get black-and-white cookies and bags of authentic Rugalak.
My second serious craving in New York is Chinese American food.Classic dishes like egg rolls, chicken and broccoli mosh Pork is unheard of outside the United States. For these plates, I tend to go old school and veer towards greasy standbys such as Empire Szechuan. (Eating inside is pretty uninspiring.) What’s an egg roll? Think of it as a more filling version of spring rolls. Shredded cabbage encrusted with fluorescent red pork is eaten by hand and lavishly dipped in sweet and sour duck sauce. It’s one of my favorite comfort foods (and an ideal hangover cure).
“Thin Crust Establishment Since 1987”: Two Boots Pizzeria © Kate Previte
Two Boots’ Vegan Cleopatra Jones Pizza
Finally, you can’t leave the city without eating some delicious pizza. I’ve been loyal to his thin-dough establishment, Two Boots, since 1987. Here, the bottom of the dough is sprinkled with mixed cornmeal to give it an extra crunch. With a tangy tomato sauce and gooey mozzarella cheese spread on top, this is one of Empire City’s most satisfying bites. Like many locals, I usually fold a slice in half and eat it while walking up the block. It’s just the state of mind in New York.
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