Licensed acupuncturist Ariele Myers works to help patients achieve a healthier lifestyle through acupuncture and other holistic treatments. Though Ariele's Apothecary specializes in using acupuncture to treat women's fertility issues, the staff members can also target their services to ease arthritis pain, digestive disorders, and depression, alongside a variety of other conditions.
But acupuncture needles can be used for more than just addressing medical issues and destroying balloon animals?they can also treat cosmetic issues. During Dermapen microneedling, therapists use a pen with 11 thin needles in each disposable tip to erase fine lines, reduce under-eye bags, and reveal overall younger-looking skin.
Guests at Bhojan?Hindi for "homestyle meal"?share platters of Gujarati and Punjabi cuisine, famed for its emphasis on vegan and vegetarian dishes. Stuffed with lentil dals and chickpea fritters, the menu has been praised by the Village Voice for its authenticity: "There are several Gujarati snacks here that can be found only at a handful of other New York restaurants," the reviewer noted. Patrons can dip puffy fresh breads into paneer- and eggplant-based entrees, or snack on small plates and chaat?traditional street-cart fare. And besides catering to vegetarian and health-conscious diets, the menu is also completely kosher, bringing together more culinary traditions than a U.N. potluck dinner.
The cuisine may be homestyle, but the decor is anything but. Spherical pendant lamps dangle from a ceiling lined with shiny copper woks, giving the dining room a modern vibe. In keeping with its upscale appearance, Bhojan's 2010 opening was high-profile enough to be noted by the New York Times and Grub Street.
"The new market almost looks as if it has been a neighborhood fixture for years, not days," said the New York Times of Schatzie the Butcher's new Upper West Side location in 2010—their first move in more than 30 years. Though new, the shop was outfitted with vintage features such as white tiles, aged family photos, and an antique cash register.
In this sense, the market reflects the spirit of its owner, fifth-generation butcher Tony Schatzie—who's always taken pride in his history. Building on a legacy started by his great-grandfather—a rabbi and kosher butcher—Schatzie learned the basics of his craft at just 11 years of age. Now, more than 50 years later, those who visit his market can find him swapping banter—and songs—behind the counter, aided by his two sons and a 30-year employee, Pepe.
Schatzie holds strict standards for his meat, and carves slabs of exclusively USDA prime beef. Cuts of Colorado lamb and milk-fed veal also line the shelves, alongside hand-cut sausages in styles such as Italian and German weisswurst. If a customer asks for an unusual cut, Schatzie can also fulfill special requests within a day.
In addition to meat, the market also stocks blocks of gourmet imported and American cheeses, as well as premade meals for those with busy schedules or an evening job at the Center for Complimenting the Moon.
Salumeria Rosi Parmacotto is part restaurant and part market: partially the project of Italian meat purveyor Parmacotto and partially the restaurant of executive chef Cesare Casella. But if it can be considered one thing, then it's a welcoming corner store specializing in light servings of Italian salumi—dry-cured meats—and cheese. More than 20 salumi—available in tasting-size portions or in chef-curated combinations—allow patrons to compare the house's signature prosciutto cotto with other varieties of prosciutto, or to sample bresaola—paper-thin, air-dried salted beef—and mortadella di bologna—finely ground, cooked pork sausage. Equally varied, the cheese selection features aged soft, semi-soft, and hard varieties made from sheep, cow, goat, and sometimes buffalo milk. More filling courses abound as well, from hand-rolled sweet potato gnocchi to lasagna with pork and beef ragout and béchamel sauce. New York Magazine fondly describes the eatery's "black-mirrored walls" and "imaginative map of Italy built from plaster-cast fruits, vegetables, and meats." The theatrical dining room also features Romanesque statues and posh white leather armchairs. These touches are the handiwork of Dante Ferretti, an Oscar-winning art director who has probably sat in the same room as Brad Pitt.
Aqua Best Seafood Market traces its roots back to the teeming trade of the Fulton Fish Market, where the current owner's parents ran a small mom-and-pop seafood shop that sourced its wares directly from fisherfolk up and down the East Coast. Continuing the family's proud tradition of searching the seas for the finest ocean eats, staffers fill dinner tables with fish, crustaceans, clams, and shrimp. Their catches come from around the globe and across America, from the colossal dungeness crab—the pride of the Pacific Northwest⎯to live Maine lobsters and rare Fourchu lobsters from Nova Scotia. The eco-conscious merchants carefully harvest their seafood in a strictly seasonal manner, making sure to leave natural populations thriving and sustainable. With their close business ties to fisheries throughout the world, and strong relationships with chefs and culinary schools, Aqua Best Seafood Market caters to any palate, with seafood feasts ranging from the complex flavors of caviar to the rich tastes and silky texture of arctic char.