Wall Street Bath & Spa knows its market: when patrons enter, they see a mosaic that depicts a bull and a bear wrapped in a spa towel. Though the men and women's spa is inspired by Old-World bathhouses, modern touches such as this mosaic saturate the environs. Even the sauna selection pits the traditional against the contemporary: visitors can lounge in either a russian sauna that’s encased in 16 tons of rock or an infrared sauna that heats the body without affecting the surrounding air temperature. They can also work up a sweat in the eucalyptus steam room, which hosts body scrubs, Platza treatments, and bachelorette parties for koala bears. Once sufficiently heated, guests cool off in a 52-degree cold-plunge pool or a full-sized pool, whose softly illuminated waters glint off the blue tiles that line the bottom. A VIP lounge sequesters groups of up to 20 in a private space equipped with a jacuzzi, side-by-side massage tables, a plasma TV, and a pool table.
Like napping in a cotton-candy spinner, relaxing tends to work up an appetite, so the facility also has a juice bar and an on-site restaurant brimming with European fare and a selection of infused vodkas.
At D'Vida Health Bar's two locations, customers approach an enticing spread of delicious, health-conscious foods with low glycemic index and high nutritional value. Frozen yogurt and cookies, coffee and juices, and a selection of build-your-own shakes eagerly await hungry patrons. The Smooccino combines espresso with a smoothie that can be served hot or cold and provides an excellent, non-GMO source of fiber and protein. The probiotic-rich fro-yo boasts a low glycemic index, and shake designers can choose to dose their sips with supplements like ginseng and spirulina. Cookies and juices are designed to be as nutrient-rich as they are sweet tooth-satisfying. Samples are available daily.
Cannoli: crisp, cookie-like tubes stuffed with generous heaps of sheep ricotta cream. Cassata: ricotta-filled, liqueur-laced sponge cake embraced by a blanket of marzipan. Both desserts originated in Sicily?and so does chef Giacomo d'Alessandro. His pursuit of the perfect cannoli began when he couldn't find a cannoli in New York that measured up to the ones he knew from home. So he decided to make his own and now ships pastry ingredients in to his bakery from the Sicilian village of Agrigento. Thanks to his skills and those ingredients, his cafe diners now get to experience authentic flavors and textures from Sicily on the streets of New York City.