Tribeca Cinemas screens the latest works by renowned national and international filmmakers, but not on a new-movie-every-Friday schedule. Instead, Tribeca's two theaters hosts festivals throughout the year, including the famed Tribeca Film Festival, the Architecture & Design Film Festival, NY Television Festival, and Vision Fest. In between fests, the theater's curators stick to foreign films and repertory classics, which they screen using both digital projections and projectors for 35mm and 16mm reels. They also do private screenings and theater rentals.
But entertainment at Tribeca Cinemas isn't just limited to what's onscreen. Soirees at The Varick Room, the theater's industrial-chic event venue, run the gamut from film premieres and rehearsal dinners to lavish cocktail parties. Backed by glowing red letters that spell "LIQUORS," bartenders whip up cocktails themed around each event, while the wait-staff distributes beverages and bottle service to a soundtrack of live entertainment.
Calling chef Daphne Cheng "inventive" is a bit of an understatement. Before each dinner service, she travels to the market that day to pick up seasonal vegetables. And when she gets back to the kitchen, she throws together tasty, vibrant dishes without following a recipe. She's even created a unique venue to showcase her culinary skills—Suite Threeohsix.
The vegetable-focused fine-dining supper club in a Tribeca loft gathers together a maximum of 16 diners for dinner several times a month. Guests sip wine and mingle with strangers while watching Cheng cook behind a glass wall. The intimate dinners routinely sell out, according to an article in Well+Good, which called Cheng's food "inventive, beautiful, and delicious." But that's not surprising for a chef who has listed clients such as Vera Wang, Alec Baldwin, and Lea Michele on her resume.
Cheng also uses her Suite Threeohsix space to host cooking classes, where she teaches students everything from knife basics to gluten-free baking. For her students who come with absolutely no cooking knowledge, her How to Boil Water class explains which angle to hold the magnifying glass against the kitchen window.
Founded by social-marketing and digital-design guru Stephen Churchill, Winston NYC helps families, newlyweds, and businesses look their best with expert photo, video, and graphic-design services. Winston's photographers and filmmakers fill their ever-expanding portfolio with rich, saturated colors, tender moments, and backgrounds free of ghosts just standing there. The talented multimedia artists tackle their tasks with a passionate zeal and a hip, modern aesthetic, resulting in crisply edited commercials, clean, clear logos, and website designs with distinctive and eye-catching branding.
The dining room, lounge, and bar areas at 121 Fulton Street take their cue from the past, with leather-lined banquettes and crystal chandeliers that create a sophisticated setting to enjoy eclectic American pub fare. Plates of black Angus or pulled pork sliders decorate the sleek black tables for a post-work bite, and banana French toast and eggs benedict share space with breakfast cocktails during weekend brunches. Oversized lanterns light the bar area featuring flat-screen televisions and three-dimensional bartenders who mix specialty cocktails with fresh raspberries, cucumbers, and pur?ed lychee and pour pints of domestic and imported beers. Mirrors abound throughout the restaurant to make the space feel open while also concealing plasma televisions that spark to life during baseball games, soccer matches, or tests of the Emergency Broadcast System.
Blue Planet Grill is an undisputed champion of the local. Its staff crafts the dishes on its menu of classic American dishes using chickens raised in Amish countryside and brews cups of coffee from in-state roaster Gimme! Coffee. Free from antibiotics, pesticides, and hormones, entrees include grilled salmon fillets with shallot fondue sauce and boneless pork chops stuffed with saffron risotto and orange gremolata. Behind the bar, the staff blends uniquely inspired cocktails designed by venerated head mixologist Artemio Vasquez. Raised in Oaxaca, Mexico, Vasquez lets his heritage shine through in his concoctions, including the Poquito Picante—gin, jalapeño, cucumber, and cilantro—and the Wall Street Kick—espresso-infused tequila, crème de cacao, and espresso.
You can tell the day of the week by the scents coming from The Bailey Pub & Brasserie's kitchen. On Monday, it's the aroma of bangers and mash. On Wednesday, it's coq a vin. Of course, some menu items are available every day, and are about as likely to disappear as the giant bull statue that stands guard over the dining room. Count among them the Bailey turkey burger, which comes with chipotle mayo and applewood-smoked bacon, as well as the Prince Edward Island mussels in white wine and cream. On weekends the Bailey busts out an expansive prix fixe or a la carte brunch menu complete with brioche French toast and smoked salmon with Irish potato cakes, which together could cause Jimmy Dean to shed a jealous, maple syrup tear.