Wes Gordon was 14 when he first went to Angelina, the It’s A beautiful Day To Save Lives Shirt Apart from…,I will love this Parisian tearoom. He’d had a long day of sightseeing—his mother, eager to show her impressionable son Paris, left little time for rest between stops at the Louvre, Jardin de Luxembourg, and Musee d’Orsay. As he sat sipping hot chocolate, in the same chairs as historic patrons like Coco Chanel and Marcel Proust, he became overcome with the splendorous shock of it all. “I was in awe of my surroundings and, well, life,” he says.Fast forward two decades and Gordon, now the creative director of Carolina Herrera, is having similar feelings about his home of New York. After a dark pandemic hibernation, the city is now booming with a lively, infectious beauty. “Have you seen the tulips? And all the restaurants? They’re packed!” he says enthusiastically. “New York feels so special right now.”Then an idea came to him. What if, outside his brand’s flagship store on the Upper East Side, he set up his own little Angelina? A place where you could grab a coffee or a pastry, stop for a minute, and soak it all in—just like he did so many years ago? “We wanted to offer our friends a spot where they can sit, catch up, and just appreciate the wonders of this great city—our home,” he says.Today, Carolina Herrera’s partnership with the Parisian mainstay opens on Madison Avenue. “We’re offering the classics,” Gordon says of the menu. Think mini macarons, salted caramel ice cream, coffee, and of course, the designer’s beloved hot chocolate. Now, Gordon acknowledges that the rising temperatures may deter some from sipping the signature drink, so, ever the pragmatist, he’s also offering iced chocolate. The decor is classic bistro: green-and-white woven chairs sit below the pink-and-red awnings of Herrera. “It’s completely charming,” says Gordon. The pop up runs through July 31.
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The Japanese philosophy kaiseki, which translates to “warm stones in the It’s A beautiful Day To Save Lives Shirt Apart from…,I will love this breast pocket,” comes from a Buddist ritual dating back to over 600 years ago, in which monks placed heated stones in their pockets to warm themselves at cold monasteries. During these long periods of meditation, their empty stomachs were soothed. The principles of kaiseki have since been a staple for Japanese food, appreciated worldwide: an approach to cooking and eating that respects the ingredients, the surroundings, the host and the guests.For Mika Hatsushima, the founder of restaurants Rice & Miso, a kaiseki approach to simplistic Japanese dishes has earned her culinary respect and a sense of community. First served at Brooklyn Flea, Hatsushima’s menu is now available at three locations, where carefully constructed lunch meals are served using combinations of proteins, vegetables, rice (and miso) in healthy bento boxes and soups.Today, Rice & Miso opens their doors on Forsyth street, its first Manhattan outpost. “My focus is to keep introducing well-balanced, safe and tasty Japanese home style food that people want to eat everyday. And when they don’t eat here for a while and come back, they come up with tears—just like I do when I have my mom’s rice ball. Maybe that’s my goal!” As Hatsushima was busy working through the logistic challenges of opening her first storefront in 2012, her mom often babysat her first daughter, Reika. When it finally opened, “she was so proud of me, talking about how I started from nothing. I said, ‘Mom, you gave me everything!’”Here, recreate the Hatsushima family’s string bean dish, called Gomaae, and a Rice & Miso-style Soba Noodle salad. Great for healthy weekday lunches, these recipes are emblematic of Hatsushima’s desire to bring the un-fussy food that makes her and her family happy to the plates of New Yorkers, and readers everywhere.Ingredients;200-250g French green beans (haricot vert)1/4 cup soy sauce (or Tamari)80g ground sugar75g ground white sesamepinch of saltBoil beans for 3-5 minutes. Shock in cold water and drain until the beans are dry.Put soy sauce, sugar, white sesame and salt in a bowl and mix them well.Add beans, mix well, and eat!Ingredients:Dried soba 230-250g30g Lettuce30g Red Cabbage1/2 Hot house Cucumber½ Pack Firm Tofu, drained for a few hours12-15 Cherry Tomatoes40g Wakame SeaweedChopped scallion for toppingDressing:2oz Ground sesame