Tag: Owner

Love for a NYC Chef and Restaurant

Post author By Grace Capobianco
Post date October 29, 2020

One of our long time client’s and restauranteur Chef Jemiko owner of Senza Gluten restaurant and his famous GF bakery experienced something like we have never seen before.

He made the announcement on social media that he would be closing his doors, like many owners he hung on for as long as he could, just after he made the announcement to close, the announcement for the city was announced the opening of indoor dining.

From the time Chef made the first announcement on September 23, 2020, to the very next day September 24th, his second announcement that they will remain open they received letters, email, social media DM’s from all over the US and the World, asking what they as huge fans and loyal patrons could do to help Chef to keep his restaurant open.

Chef and his family were shocked to see the outpouring from patrons, when I heard about his uplifting story, I just had to share this with our readers.

Humanity and Grace are not dead!

We had the pleasure of sitting down with Chef Jemiko, for a little one on one. (oh yes, I did have some of my favorite dishes during this interview)

DTM: How has Covid affected your business?

Chef: “Like so many New York City restaurants, we’ve been very affected by the pandemic. We’ve seen diminished capacity numbers, so many more New Yorkers staying home, less out-of-town visitors, sourcing difficulties and delays, and more. To adapt, we installed relaxing and cozy outdoor seating areas at both Senza Gluten Restaurant and Senza Gluten Cafe & Bakery and launched our first-ever online store, which ships nationwide, in order to reach more of our loyal customers across the country. We’re so grateful for the support of our community, who continue to visit us and order online so that we can keep our doors open.”

DTM: Do you feel the city handled the closing and struggles throughout the restaurant industry?

Chef: “This year has been very challenging for restaurants, but we know that the city has been working hard to help small businesses recover. Even more meaningful than the government’s efforts has been the support of our fans. When we announced we may have to close Senza Gluten Restaurant, customers flooded our social media, emails, and phone lines with words of love, their favorite memories from Senza, and offerings to help. We believe that our community deserves all the credit for Senza Gluten being able to stay open and busy during this difficult time.”

DTM: You are one of the most famous GF restaurants and bakeries in NY, how does that feel?

Chef: “It feels very rewarding to bring joy to people through food— that’s what I’ve always loved the most about cooking. I love being able to reimagine comforting Italian classics so that anyone can enjoy them worry-free, no matter their dietary restrictions or allergies. I have several friends with Celiac disease, and I have seen first-hand the difficulties that they experience while dining out at restaurants. Before I opened Senza Gluten, I would cook gluten-free versions of my friends’ favorite dishes, and seeing the spark of joy on their faces was incredibly gratifying. This is what inspired me to open a gluten-free restaurant, in particular; allergy-safe cooking lends itself to a special, welcoming warmth for people who normally don’t get to enjoy a high-quality, zero-stress restaurant meal.”

DTM: You made the announcement to close your doors, how hard was that decision, and what happened after you made this announcement?

Chef: “The decision was incredibly hard. We’ve put so much work into Senza Gluten Restaurant, and know that it is a haven for so many gluten-free diners, neighborhood regulars, and beyond. When we announced we would likely have to close our doors, our community sprang into action. We received thousands of messages, words of support and encouragement, an overwhelming number of reservations were immediately scheduled for our outdoor dining area, and we even saw sales rise for our gluten-free treats online (and in the bakery!) as folks hoped to support us from near and far. Because of this response, we’ll be able to keep the restaurant open, and we’re so grateful for our wonderful community.”

DTM: What do you attribute the overwhelming world’s response to the news of your closing?

Chef: “I think it is the work of our entire team— from our front of house staff and servers to our cooks and dishwashers. Without the Senza Gluten team’s enthusiasm, we would not be able to create a warm and welcoming experience that defines every service. Our staff truly love coming to work every day; they are incredibly knowledgeable and trained about gluten-free cooking, dining, and accommodating allergies, and they tend to stay with us for years. We’re like a family! We know that our guests really appreciate our accommodating hospitality, attention to detail, and friendliness, and that’s part of the reason that Senza Gluten is so special.”

How Has COVID Affected Your Business — Teona and Chef Senza Gluten at Downtown Cover Launch Party

DTM: Do you believe that you as a chef have made a huge difference for people with celiac and GF issues?

Chef: “I’ve had guests tell me that it’s been years since they were able to dine at a restaurant! We accommodate allergies that are very serious, so we abide by incredibly strict regulations and careful processes to ensure that everyone’s experience is safe, which is a capability that very few restaurants have. It makes me very happy to be able to provide a relaxing and safe environment for these guests. Some of our most popular menu items are also the hardest to find gluten-free elsewhere— such as Calamari and Tiramisu at the Restaurant, Bomboloni at the Bakery, and more. We hear from customers that they’ve been looking for these dishes forever, and are so happy to have finally found them at Senza Gluten!”

DTM: Can you understand the impact you have had on thousands of people’s lives?

Chef: “It is very special to realize that in the six years we’ve been in business, we’ve been able to help people create memories with their loved ones, over delicious food!”

DTM: What are your future plans, and will Senza Gluten continue here in NY?

Chef: “We’re so excited for what’s to come. For now, we’re getting used to operating our new online shop— baking and shipping fresh batches of cookies, scones, muffins, bread, and more across the country. We’re very excited to continue growing, and to introduce some new initiatives soon.”

Please consider supporting your local restaurants, bars, and bakeries, they were there when we needed them!

Tags Andre Cuomo, bakery, Chef, COVID!(, Gluten-Free, New York, Owner, Restaurant

Art Fitness Health Nutrition NYC Wellness

Performing Artists

Post author By Downtown Magazine
Post date April 16, 2020

I sit here with sun rays beaming through my window, and I look out over the vast new luxury high-rises and newly present nooks and crannies that weren’t visible as recently as this time last year.

With every change of a season, as cliché as it may be, I’m always struck by how quickly time flies.

Then again, living in New York City, I’m also impressed with how much we can accomplish in such a short amount of time when we put our minds to it whether it’s calling for action from our political leaders, adding new architecture to our iconic skyline, or transforming an entire floor from a raw space into an artistic wonderland.

And then there’s the change you can make in yourself with hard work, dedication, and passion.

Read about our cover talent, shot by the incredible Nigel Barker, and learn how this man from a small American town was able to do what he loves with talent, a strong mind, and an even stronger physique.

The 2017 Art issue cover came about because of my long term relationship with the founder of DogPound Kirk Myers. First, he was my personal trainer, then he became Downtown’s first fitness editor and quickly turned into a dear friend, who had dreams of his own.

Preforming Artists — DogPound New York IG

We discussed how we could showcase artists, but artists and art come in many different shapes, sizes and forms, not just ones with a brush or camera but athletes.

Looking at him now, you wouldn’t think that Kirk Myers used to be overweight.

“I was uneducated about healthy eating,” he begins.

“I drank ‘skim’ chocolate milk and thought it was healthy,” he adds with a smile.

Now, knowing much better, he’s come a long way. He credits much of it to education and preparation. And that’s exactly why he’s taken on a more educational approach to fitness.

As the owner of the popular NYC and LA gym the Dogpound, Kirk Myers’ body is one of his most important tools. To work the hours he does training his clients and running a business in NYC endurance and strength are key.

“I think most people who have their own business understand that it doesn’t come overnight. It takes years and years of grinding and learning from your mistakes,” he says.

“You must also be open to change, open to feedback, and eager to improve your craft at all times, in every aspect. If your business is not growing, you are dying.”

And even though his business is growing, he keeps a focus on the individual.

For Kirk, it all comes down to training and making a difference for other people.

“You can really change people’s lives and the way they feel day to day,” he says. “That’s something that I can’t get enough of, it really is priceless.” Kirk Myers DogPound

This article ran Art Issue Downtown 2017

Special thanks to for this shoot location to The Silverstein Organization; our incredible Board Chairman Dara McQuillan, Chief Marketing Officer at Silverstein, his guidance and belief in what we do here at Downtown each and every day is so vitally important to who we are as a brand.

Dining Featured Indulgence NYC Restaurants

A Southern Italian Eatery in Union Square Raises the Bar

Post author By Grace Capobianco
Post date January 6, 2020

A Southern Italian Eatery New York, Raises the Bar

As I write this article, my mouth is watering, and I find myself wishing that I was sitting down for another meal at Pasta Eater, a new Southern Italian eatery in Union Square.

One of Downtown’s long-time editors Jackie Grupe, and I had the distinct pleasure of accepting an invitation for a tasting at this 6-month-old newcomer, Pasta Eater.

We arrived around 7 PM to a lively, upbeat restaurant, with large windows looking onto the street, and warm, friendly staffers greeted us. That’s usually a clear indication that we are off to a good start. Once seated, we were introduced to Chef Luigi Cetrulo after our lovely chat, we decided to have Chef prepare his favorite dishes for us to sample.

Every dish outdid the one before, all the way to the very last bite.

A few of the dishes we enjoyed: Moscardini in Umido, Slowly cooked baby octopuses in San Marzano tomato sauce, Paccheri pasta with octopus ragù, crunchy black olives, and crumbled Amaretto biscotti, and for dessert, Cheesecake Con Nutella e Pistacchio.

For pasta experts, the pasta at Pasta Eater is freshly made in their kitchen. There is a detectable difference from dry to fresh pasta, no matter how much you pay for packaged pasta. Serve it fresh, that’s my motto!

The item which impressed me the most were the lamb chops. I am usually not a fan of lamb, therefore I rarely order it for fear that I will be disappointed. Chef Luigi, you have made me a lamb chop lover.

DTM: Tell us about the chef – where is he from and when did he know he wanted to be a chef?

PE: Luigi Cetrulo (33) was born in Foggia (Apulia) and was immersed in the pasta tradition from a very early age when on Sunday he would help his mother, Antonietta, cook the Sunday “sauce” that would accompany an all pasta lunch for the family. He soon worked as a chef for the best hotels and restaurants in Italy, Switzerland, and NYC where he moved in 2013. The Pasta Eater concept was born when he began working with Giusto Priola in 2017.

DTM: Where else have they worked in NYC?

PE: The owner, Giusto Priola (from Misilmeri, a small village near Palermo in Sicily) moved to New York from Italy more than 20 years ago. He started his career as a restaurateur with the opening  of the wildly successful “Cacio e Pepe” (2004), he was the first to bring the renowned Cacio e Pepe pasta to the NYC tables. He later opened a highly acclaimed restaurant “Cacio e Vino” (2006) which became the emblem of Sicilian Cuisine in NYC. Giusto boasts 20 years of experience in the food business, which has led him to stand out as an Italian culinary pioneer.

DTM: Tell us about the front of the house and who runs it, where do they hail from?

PE: The most important aspect of “the front of the house” is the fact that we have a pasta machine which makes fresh pasta every day. For the types of pasta that cannot be made with the pasta machine (i.e.orecchiette) people will notice that a pasta maker will be continuously making pasta by hand in front of the restaurant’s guests and in the restaurant’s window.

“The place was buzzing without being loud. There was very much a neighborhood feel. The food was simply prepared, highlighting the main ingredient as the star of the show—grilled octopus, tuna carpaccio, lamb chops. All delicious!” Jackie Grupe

DTM: How did they come together to create this amazing Southern Italian restaurant, and why did they choose this location?

PE: Luigi and Giusto met serendipitously in 2017 and immediately began wondering where their shared passion for food would have taken them …

DTM: Everyone seated around us appears to be regulars, and some even come in twice a week. They had nothing but remarkable things to say about the food, service, and the restaurant. Why do you think Pasta Eater has taken off? In just 3 months, it is standing room only!

PE: We believe that if the quality of the food we serve is high, like something we would serve to, say our family, our guests will leave satisfied and they will come back. We would never sacrifice the quality of our ingredients to save a few cents. We only serve the best and we do it with love. As if our dishes were made for a family member and that’s why our guests come back. This concept is also reflected in the way our staff behaves. We want all the people who visit our restaurant to feel at home – 360 degrees. They have to taste it in the food and feel it in the way they are treated. This is the secret to our “success”.

DTM: We’ve heard that other businesses before Pasta Eater never made it in that location, does this concern you?

PE: Not at all. We are on a very busy street in the heart of Union Square’s district. There is no reason to be concerned.

We believe in what we do and we hope people who don’t know us will find us randomly or come to us through word of mouth. The important part is that they come back once they have tried us.

DTM: How did you come up with the unusual name, Pasta Eater?

PE: The name “Pasta Eater” was invented by Giusto Priola, who’s extremely grateful to America for what it did for him. “Pasta” is an Italian word everyone in the world knows. “Eater” is an English word, easy to remember. The name is understandable by everyone: PASTA EATER. Apart from being easy to remember it puts the person eating in the spotlight and not the restaurant itself, which is very different from all other restaurants’ names.

Andiamo a Pasta Eater, remember this name, you too will find yourself craving a meal at this superb Southern Italian eatery. Pasta Eater is here to stay, run don’t walk to book reservations, and tell them Downtown Magazine sent you! (Pasta Eater, 9 East 17th Street, 212.627.5910)

Tags authentic, Chef, cuisine, Downtown, food, foodie, fresh pasta, handmade, italian, lamb chops, New York, NYC, Owner, pasta, Pasta Eater, pasta machine, quality, Restaurant, Southern Italy, Union Square

Featured Living News Pets

Battery Park’s Dog Waste Compost Pilot Picks Up

Post author By Downtown Magazine
Post date September 27, 2019

Battery Park City Authority Launches Dog Waste Compost Pilot as Part of NYC Climate Week 2019

As part of its lineup of events in celebration of Climate Week NYC, the Battery Park City Authority (BPCA) today announced the launch of a dog waste composting program in furtherance of its environmental responsibility efforts. Each of Battery Park City’s three dog runs – at the North End Avenue Island, “Sirius” at Kowsky Plaza, and at the south end of West Thames Park – now has its own collection bin with instructions for dog owners about how to participate. The bins will be emptied and cleaned daily, with waste brought to the BPCA Parks Operations’ central dog waste composting unit.

“Composting is an integral part of our sustainability practices,” said BPCA President and Chief Executive Officer B.J. Jones. “With this new initiative, we’re picking up the pace of our efforts to further reduce waste and harmful methane emissions.”

“I’ve spent my career in these parks, and I know that every little bit we do helps make a big difference,” said BPCA Parks Operations Director Bruno Pomponio. “Thanks to Ryan and our dynamic team for their innovative thinking — and to all program participants for keeping BPC beautiful!”

“The dedication of BPCA staff to being environmental stewards is nothing short of incredible, and this dog waste composting program is just another example of their commitment to making a difference,” said Ryan Torres, BPCA Assistant Director of Parks Operations, who is leading this initiative. “I’m humbled to work alongside them.”

Unmanaged dog waste can pollute waterways and adds to landfill waste. BPCA estimates that about 75 lbs. of dog waste is produced daily from neighborhood dog runs, which translates to 3.5 tons of waste each year. By composting rather than disposing of this waste in its raw form, the Authority can minimize the amount of methane gas released, while also reducing the number of plastic bags typically used to pick up pet waste.

Dog owners are invited to participate in the program by taking these easy steps:

Use the scooper available in each BPC dog run to pick up dog waste; OR
Use a paper bag (no plastics, please!) drawn from the dispenser placed at each dog run
Then, simply place the waste into the marked collection bin next to the regular trash receptacle at each dog run

BPCA has a longstanding and growing composting program, utilizing raw, fresh or frozen vegetables/fruit, and coffee grounds from staff, residents, and local businesses. The Authority composts year-round and on-site at its 75 Battery Place Parks Operations Headquarters, which reduces the Authority’s organic waste and fossil fuel usage, as well as the methane produced during the slow breakdown of organics in landfills. Materials are aerated and monitored regularly to facilitate a microbe-rich aerobic breakdown. Compost – including the wood chips produced from Battery Park City residents’ holiday trees, and pruning materials from throughout BPC Parks – nourishes and sustains soils across the neighborhood’s diversified landscape. In 2018, BPCA composted more than 20,000 lbs. of food and waste and is on-pace to compost over 35,000 lbs. this year.

Run by The Climate Group, an international non-profit focused on accelerating climate action, Climate Week serves as a showcase for climate action worldwide. Businesses, governments, academic institutions, arts organizations, individuals and non-profit organizations are invited to participate in the week-long events program, including panel discussions, concerts, exhibitions, seminars and more. Click here for a full schedule of BPCA events.

Related info:

ü Battery Park City Dog Association

ü Parks Lawns Open for Season

ü BPCA’s Sustainability Initiatives

About BPCA: Established in 1968, The Hugh L. Carey Battery Park City Authority is a New York State Public Benefit Corporation charged with developing and maintaining a well-balanced community on the Lower West Side of Manhattan. Battery Park City’s 92- acre site has achieved worldwide acclaim as a model for community renewal in planning, creating, and maintaining a balance of commercial, residential, retail and park space. For more info visit: bpca.ny.gov.

Tags battery park, Compost, Dog, Downtown, Lifestyle, New York City, NYC, Owner, park, Pet, Press Release, waste