The front of Lyla’s Bodega at 177 West 83rd Street
When I was walking the upper streets of the Upper West Side to update my blog on the neighborhood, I came across Lyla’s Bodega. It was near the local school and the kids were coming in for their lunch special of the Empanadas and a drink. I was starved and love empanadas so J had to stop in to try some.
They were having a special of three empanadas for $6.00 and that sounded fair to me. I tried all three available the beef, chicken and cheese and they were all delicious.
The inside of Lyla’s Bodega and its selection
My lunch that day
The restaurant makes its own hot and chili sauces in house and that gives them a little kick. They also have some unusual flavors of sodas. I got the tropical Seven Up that I had never seen before.
Their delicious Empanadas
The empanadas were perfectly cooked and filled to the brim with delicious fillings.
The Chicken Empanada
The Beef Empandas
There is a small counter to eat at but after school the kids tend to take this spot. Try to come before school ends for the afternoon to get a space and eat indoors. There are lots of parks in the area to eat lunch.
The Sturr Family Cemetery sits on a bend of the driveway of the Chabad Jewish Center of Northwest Bergen County and is a small cemetery that once sat on the edge of the J.H, Sturr farm.
The Sturr Family Cemetery
The farmhouse of the Sturr Family sits on the lot across the street from the cemetery property. This is located on a small buff on what was the edge of the farm.
The Sturr Family cemetery tombstones
The tombstones of the Courter and Carlouch family members
The grave of William Courter
The only visible tombstones that are left in the cemetery are an Ackerman family member, Anny Ackerman and members of the Courter and the Carlouch family’s (who must have married into the family).
The Ackerman family tombstones (the one to the right was unreadable)
The other tombstones are broken and no one is sure who is buried where in the cemetery.
The History of the Cemetery:
(From Find a Grave website)
The cemetery is located in Franklin Township, Bergen County, New Jersey, on what was once the family farm of J.H. Sturr. As of October 1991 only 6 markers were still remaining.
The Sturr Family Cemetery in full view
History of the House:
(From the Franklin Lakes Municipal Website)
H. Sturr House or Blue Meadow Farm Built 1860 378 Pulis Avenue, Block 1510, Lot 8 Franklin Lakes, New Jersey 07417
The Sturr House – also known as Blue Meadow Farm -is a handsome and little altered example of mid 19th century vernacular architecture which incorporates several stylistic elements such as gable returns and frieze area of the early 19th century Greek Revival style. The Borough of Franklin Lakes lists the erection year of the house as 1860.
The façade of this 2 ½ story house consists of clapboard. The front porch has five bays with square posts and a rectangular entrance door with rectangular sidelights. Two tall 1st story windows are on one side of the porch. A single hitching post with iron rings sits in front of the porch stairs. The building has a frieze area with linear design. Semi-circular headed louvered vents are in all gable ends. The rear of the house has a one story wing. There is a detached garage to the west side of the house as well as a round frame well. Further west of the house is a stable which has been extensively remodeled and converted into a residence in recent times. The house combined with associated structures is a significant remnant of the large farmsteads which ones dotted the Borough’s landscape prior to the recent suburban housing boom.
History of the Family:
(From the Franklin Lakes Municipal website)
This Sturr house and the nearby more altered house at 402 Pulis Avenue were duplicate structures and were probably built around the same time by members of the Sturr family. The 19th century Sturr family was descended from Conraedt Sturr who purchased 190 acres of land in this area with John Coeter from Robert Livingston in 1793.
The non-extant homestead and mill was located at present-day 930 Old Mill Road. It is known that Henry Sturr, the son of Conraedt, had a fanning mill at this location in 1850. In a will dated 1852 he bequeathed his property and mill to his grandsons John, Henry, and Daniel (Maria Braun – 1976 page 26 & 27).
The property along Pulis Avenue upon which these houses are situated was probably included in this will since the homes were built around the mid-19th century. Future deed research is recommended to identify the original builder and the construction date of the house (1861: H. Sturr, 1876 Estate of H.M. Sturr). Presently the house is privately owned and occupied.
One of the things I love about being a member the Metropolitan Museum of Art is the private Member’s Night ‘Met After Hours’ they hold about four times a year. The museum is open after the closing hours and it is a night of wondering the museum galleries, great music and entertainment and wonderful tours and talks in the galleries. You really experience the museum at its best and it does shine.
The lines move very quickly to get into the museum and with traffic getting into the City that night, I arrived about twenty minutes after opening and there were no crowds to face and I got right in. There’s always a sense of excitement on these nights.
The Grand Hall in the front of the museum decorated with Spring flowers
The beautiful Spring flowers lined all the urns around the Great Hall
The museum welcoming all the members of the museum at ‘The Met After Hours’
I started my walk around the galleries in the Greek Wing touring the main hallway. It still boggles my mind how old these statues are and I am looking at something almost two thousand years old.
The Museum’s collection of Greek and Roman art comprises more than thirty thousand works ranging in date from the Neolithic period (ca. 4500 BCE) to the time of the Roman emperor Constantine’s conversion to Christianity in 312 CE. It includes the art of many cultures and is among the most comprehensive in North America. The geographic regions represented are Greece and Italy, but not as delimited by modern political frontiers: Greek colonies were established around the Mediterranean basin and on the shores of the Black Sea, and Cyprus became increasingly Hellenized. For Roman art, the geographical limits coincide with the expansion of the Roman Empire. The department also exhibits the art of prehistoric Greece (Helladic, Cycladic, and Minoan) and pre-Roman art of Italic peoples, notably the Etruscans (Metropolitan Museum of Art website).
One of the statues that stood out that evening
I spent some time admiring the statues and the craftsmanship of the works along the hallway. The only problem is that most of the Greek and Roman Galleries were closed for the evening so I headed off to the Renaissance Wing. I love the luxury objects in the collection of silver and gold and again their craftsmanship is still unrivaled today. To make these objects takes intensive work and talent.
The timepieces show how advanced science had become and the importance of it in not just measurements but in beauty.
The lobby of the American Wing with the facade of what was a former bank and a Wall Street private mansion. I love the quiet elegance of this building and to think they moved it here piece by piece. The American Wing Cafe was open for the evening and the area was busy throughout the evening. It is nice to just sit and enjoy the views by the fountain. The artwork is beautiful.
Visitors to the American Wing will experience in more than 75 galleries on three floors varied art, design, and culture from the mid-seventeenth to the mid-twentieth century, with some contemporary expressions, by a diverse array of artists from across North America. Since our founding in 1924, this curatorial department has evolved its collecting to include some 20,000 artworks in many mediums by African American, Asian American, Euro-American, Latin American, and Native American makers, affirming ever more inclusive definitions of American art and identity. These dynamic holdings include painting, sculpture, drawing, furniture, textiles, regalia, ceramics, basketry, glass, silver, metalwork, jewelry, as well as historic interiors and architectural fragments, produced by highly trained and self-taught artists, both identified and unrecorded (Metropolitan Museum of Art website).
The evening then moved to the Egyptian Wing and the Temple of Dendur, where the entertainment and the cocktail bar was located.
The Temple of Dendur is the hub of activity on Members Nights
This small temple, built about 15 B.C., honored the goddess Isis and, beside her, Pedesi and Pihor, deified sons of a local Nubian ruler. On the outer walls between earth and sky are carved scenes of the king making offerings to deities who hold scepters and the ankh, the symbol of life. The figures are carved in sunk relief. In the brilliant Egyptian sunlight, shadows cast along the figures’ edges would have emphasized their outlines. Isis, Osiris, their son Horus, and the other deities are identified by their crowns and the inscriptions beside their figures (Metropolitan Museum of Art).
These scenes are repeated in two horizontal registers. The king is identified by his regalia and by his names, which appear close to his head in elongated oval shapes called cartouches; many of the cartouches simply read “pharaoh.” This king was actually Caesar Augustus of Rome, who, as ruler of Egypt, had himself depicted in the traditional regalia of the pharaoh. Augustus had many temples erected in Egyptian style, honoring Egyptian deities (Metropolitan Museum of Art).
The area was packed with patrons enjoying music and talking by the bars. The crowds were so large at the beginning of the evening that I waited until after 9:00pm for the second performance of the group playing. So I headed into the section of the Egyptian Wing to look at the galleries that were open. I love walking around the Egyptian Wing of the Met. It is one of the most extensive collections outside of Egypt and the most fascinating Mummy exhibition.
Admiring one of the Mummy exhibits in the Egyptian Wing
The Department of Egyptian Art was established in 1906 to oversee the Museum’s already sizable collection of art from ancient Egypt. In the same year, the Museum’s Board of Trustees voted to establish an Egyptian Expedition to conduct archaeological excavations in Egypt. Between 1906 and 1935, The Met’s Egyptian Expedition worked at a number of important sites, including Lisht in the north and Thebes in the south, and the objects gifted to The Met by the Egyptian antiquities service form the core of our collection. Over the years, the Department of Egyptian Art has also been able to acquire, through purchase and bequest, several important private collections (Metropolitan Museum of Art website).
The ancient tablets outside of the Mummy Exhibition
The Egyptian artwork outside the Mummy Room
The tablets outside the Mummy Room
When the whole gallery is open, it is a treasure trove of objects and information from each Dynasty. I have been mind-boggled by these galleries since I first visited the museum in the third grade for a class field trip. I remember sketching artifacts for a class project and am still fascinated about how old some of these objects are and condition they are still in after thousands of years. It is my favorite part of the museum.
By 9:00pm, the entertainment was starting again, so I joined other members for a cocktail and enjoyed the music in the Temple of Dendur Gallery.
The Temple of Dendur fully lit for the evening before the start of the entertainment
The signature cocktail of the evening, the Starlight Spritz
Enjoying a Starlight Spritz while listening to the music
The bartenders can mix a drink
After a long week at work, it was nice to relax and enjoy the music. The music that night was performed by artist Jasim Perales and Friends, an Afro-Latin Jazz performance. The music was relaxing and soulful and the crowd had a wonderful time.
The start of the music again at 9:00pm
The trio performing
A clip from the entertainment that night
The Master of Ceremonies that night, Jasim Perales
All good things come to an end and it was time leave. The night was dark and the winter air was crisp creating the perfect Winter evening to set out into for the walk back to Port Authority. The Upper East is so beautiful at night.
The front of the Met that night
The artwork is always so impressive outside the Met
It was in the low 40’s that evening and the perfect night for a walk around the Upper East Side and Midtown. It still surprises me after all these years of walking around Manhattan how beautiful the City really is at night.
It was another spectacular evening at the Metropolitan Museum of Art. Thank you to the Membership and Special Events Departments for hosting another wonderful evening.
I love the holidays in New York City. There are so many Christmas themed events to go to and decorated homes to visit. One of my favorite tours is at the Met Cloisters for their Christmas themed walking tours that take place from December through early January.
The Cloisters Museum & Gardens: A Branch of The Metropolitan Museum of Art
To finish my weekend of holiday festivities before the Epiphany, I took the annual Christmas walking tour of the Met Cloisters. The museum hosts an interesting walking tour of the history of the holidays during the Medieval era. Each tour has a different theme to it. There is the history of Christmas in that era, the use of plants and flowers in the decorating of the religious sites and the historic significance of the visit of the Three Kings.
Each tour guide incorporates the artwork, architecture and plants into the discussion. On average you will have about forty people on the tour.
The entrance of the Cloisters decorated for the holidays
The entrance of the gift shop decorated for the holidays
The archways were decorated with seasonal plants and fruits. I read online that the volunteers went into Fort Tyron Park and collected ivy from the wild to decorate the museum. Every day the museum is open during the holidays these are replaced on a daily basis.
The entrance to the galleries decorated for the holidays
We started the tour with a discussion of plants that once decorated churches and ministries
With the change in attitude towards the Christmas holidays during the Middle Ages and its incorporation into church traditions, decorating for the holidays came back into style. The use of holly, evergreen and mistletoe became part of the Christmas tradition and to justify the decorating, they were related to Christian symbols.
The beauty of the life plants in winter
Each of the Cloisters were lined with fresh greens and potted plants giving each of the Cloisters its own special mood.
One of the Cloisters bright with plants
The stairs leading into the chapel decorated for the holidays
The chapel on the main floor decorated for the holidays
The colorful floral displays lining the window sills of the chapel
This led to a discussion about what each plant, flower and fruit meant in the Christian tradition, a clever way to justify decorating and celebrating during the holidays. Ivies, pine, winter flowers and even late season apples not only lined places of worship but gave a festive look and district smell to these buildings. A symbol of life in the cold winter months while they waited for the arrival of Spring.
The plant types that decorated the houses of worship
The flowers and plants lining the chapel
The decorative candle stands lining the walls of the chapel
We then toured the main Cloister, closed for the Winter but was lined with plants, flowers and greens brighting every corner of the building. These were examples of plants and flowers that would have decorated these halls at the holidays.
Walking the halls of the Cloisters
Touring the halls of the Cloisters with flowers and plants to celebrate the season
Walking the halls of the Cloisters
The flowering plants of the Cloisters
The flowering plants and vines that would have decorated churches in Medieval times
We then toured the Tapestry Room and discussed the use of plants in art form and the use of the detail as symbolism in art. These tapestries were meant to cover the drafty walls of palaces and bring in color and decoration to the stone walls.
The famous ‘Hunt of the Unicorn’ tapestry
We then took a detour to the outside gardens that are enjoying their winter slumber. These gardens were used by the cloisters for food, medicines and decorative use. They will start coming to life in a few months.
The Cloisters Gardens
The garden terrace over looking the Hudson River
The terrace gardens in the winter waiting to come to life
Then we went back inside for a discussion of the Three Kings and the Epiphany and its symbolism in art at the Cloisters. These are some of the works featured on the ‘Christmas Tide’ tour to symbolize that visit.
Some of the woodwork from that era
The Visitation of the Three Kings
The Visitation of the Three Kings depicted in stained glass
The Visitation of the Three Kings depicted in statuary
We visited the last of the Cloisters and discussed some of the plants in the collection
We were admiring the plants and flowers
A candelabra in the hallway of the Cloisters
As I exited the building that afternoon, there were potted plants at the entrance of the Cloisters. It was a real treat to walk around the building at the holidays.
The potted plants outside the entrance of the museum
On my way down the stairs and out the door to Fort Tryon Park, I took another walk down the stone steps and walked through Ann Loftus Park. This popular playground was quiet this time of year, awaiting the Spring and the wonderful warm afternoons ahead.
I love coming for breakfast at G’s Coffee Shop after a tour of The Cloisters. The food and service of this small ‘hole in the wall’ diner is wonderful. The meals are so reasonable and when you dine at the counter, you can watch the food cooked right in front of you. I had a wonderful Bacon, Egg and Cheese sandwich with a side of golden pancakes. What a great meal on a cold winter morning.
The Bacon, Egg and Cheese sandwich
The breakfast sandwiches here are so good
The pancakes were wonderful. The perfect comfort food on a winter day.
It was a really great tour, and it was fun to walk around the neighborhood through the parks and seeing all the post-Christmas decorations. Inwood is a really beautiful section of Manhattan with lots to do and see. It is the perfect place to spend the Christmas break.
I was searching for someplace to eat in Chinatown after touring a few museums in Brooklyn. It was cold that night and I was in the mood for soup and dumplings. The place I wanted to go to was closed and as I walked around Division Street, I came across a restaurant that was having their grand opening (I would find out later it had opened in the summer).
The owner waved me in on a very cold and welcomed me inside to a warm restaurant where homemade dumplings are made right in front of you. The best part is that there is a lot to order under $10.00. There were so many choices from the menu with dumplings, pancakes and soups and everything was so reasonable.
The Chive Pancake
I started my meal with the Chive Pancakes. These were being made by the women working the counter behind the register. These golden cakes were rather large and were panned fried. With a little soy sauce, what a way to start the meal.
The Chive Pancakes
The were filled with rice noodles, eggs and chives
Then I needed to warm myself up and had the Wonton Noodle Soup with bok choy. The long noodles and the dumplings are made fresh right in front of you. The dumplings go right from the counter where the women just folded them into the soup or into the pan for an order of ten.
The Wonton Noodle Soup with Dumplings
The food and the service were wonderful and the owner could not have been nicer and more welcoming. She pulled me off a cold street and welcomed me into the restaurant. In a time of rising prices and small portions, North Dumpling is that wonderful exception with reasonable prices and excellent food.
What I found out from the manager after dinner was this is the sister restaurant to China North Dumpling, a tiny restaurant on Essex Street which literally has no seating and this is her new, bigger version of that very successful restaurant.
My reviews on China North Dumpling at 23 Essex Street:
The Bergecco-Parc Consulting Inc. Executive Paramus, NJ Team December 10th, 2025
My Executive Team for ‘Sounds and Subs”
Every semester for my Business Marketing, Management and Communications classes, I create one big Team assignment for my students. In a Commuter College, it is a lot tougher for students to get to know one another between their studies and their jobs, so I create these projects to foster learning, creativity and especially Teamwork.
This semester I taught three sections of Business 101-Introduction to Business, which is the entry level course to the Business/Hotel Management School. This is a tough course to teach as you always have students of various age groups and various levels of industry experience. The Fall semester was no different. This makes the class more interesting yet more challenging to teach. I still challenge them and test them to see what type of future executives they will become.
This semester I created three restaurant concept projects for my students, “Sounds and Subs”, a music store and sub/sandwich shop concept based on Mike’s Sub Shop in Boonton, NJ, “Farmer’s Market”, a farm to table concept based on The Corner Counter in Red Hook, NY and then “Pasta and Pies”, a sweet and savory pie concept with pasta dishes based on Nobel Pies out of Beacon, NY.
My morning Business 101 class worked on the “Sounds and Subs” concept where they were challenged to create a music based restaurant concept with a menu of creative sub and sandwiches, interesting salads, a mocktail menu, an opening party, social media and a gift shop selling items from their menu plus records, CDs and musical products. They also had to pick the location and figure out all the budgets.
They also had to create a stage area for bands and local performers for ‘Open Mic nights’. The results were amazing to see and what students with a little creativity, a lot of time (six weeks) and a little push can accomplish. I also liked the bands they chose to perform at their restaurants,
In the past, I have created these projects under the Bergecco-Parc Consulting Inc. banner, the main consulting company, the Orion Malls banner, a Mall design company and the Buscomonzefi.com banner, my Tech Division. Each business does its best to be creative, forward thinking and have a thought producing presentations. I also challenge the students to top on another in their presentations and build on what they have seen others do in the past.
The Bergecco-Parc Consulting Inc. concept is an acronym for Bergen Community College Paramus campus where I work.
Professor Justin Watrel, CEO Bergecco-Parc Consulting Inc.
Our Corporate site (created my one of my former President’s:
This class created menus with creative subs and sandwiches, salads, soups and unique signature desserts. They had to also create a mocktail menu. Some students kept the menus safe while others really put their heart and sole into it and showed how creative they were with their menus.
Each project had to include the location of where the restaurant would in what town in Bergen County, the social media, the menu, the opening party and what would be featured in their gift shop. They had a to figure out the budget for everything as well.
Before we did the formal presentation, I had the students create the ‘Holiday Presentation’ where corporate requested that our Teams represent the company in creating the invitation, menu and holiday greeting for the Corporate party in the New Brunswick headquarters. This is the presentations:
One Wednesday morning, December 10th, the class presented their ideas to me and these are the results of the individual Teams. Each Team came up with different and unique concepts.
The day of the project, I have the students dress in professional dress to present their ideas to the clients. The student executives presented their ideas on location, design, menus, social media and creating an opening party for the restaurant. They also came up with ideas for local musicians who could entertain on a nightly basis. The client was looking for a concept that would attract music lovers not just from the suburbs but from Manhattan, Brooklyn and Newark.
Here are examples of ideas of what the Student Consultants would work in the town that they chose:
Team Three making their initial pitch to the client
Team Three explaining their proposal for the floor plan of their restaurant
Team Five starting their presentation
What I found interesting what the musicians who the Student Consultants chose for both their Opening Parties to promote the restaurant and to play at the restaurant on a circulating schedule. They were some pretty sophisticated musical groups which showed me the tastes of these students in their music selections.
After the presentations were over, we had a Q & A and then we had a light reception. For each of my classes, I baked cookies, brownies and rice crispy treats along with a variety of chips, sodas and waters for all of my students to show my appreciation for their hard work.
It really was an interesting presentation and I was very proud of my students.
My Executive Team from the ‘Farm to Table’ Restaurant concept in our Corporate picture
Every semester for my Business Marketing, Management and Communications classes, I create one big Team assignment for my students. In a Commuter College, it is a lot tougher for students to get to know one another between their studies and their jobs, so I create these projects to foster learning, creativity and especially Teamwork.
This semester I taught three sections of Business 101-Introduction to Business, which is the entry level course to the Business/Hotel Management School. This is a tough course to teach as you always have students of various age groups and various levels of industry experience. The Fall semester was no different.
This makes the class more interesting yet more challenging to teach. I still challenge them and test them to see what type of future executives they will become.
This semester I created three restaurant concept projects for my students, “Sounds and Subs”, a music store and sub/sandwich shop concept based on Mike’s Sub Shop in Boonton, NJ, “Farmer’s Market”, a farm to table concept based on The Corner Counter in Red Hook, NY and then “Pasta and Pies”, a sweet and savory pie concept with pasta dishes based on Nobel Pies out of Beacon, NY.
My morning Business 101 class worked on the “Farmer’s Market” concept where they were challenged to create a restaurant with a menu of creative sandwiches, soups, interesting salads, a mocktail menu and a gift shop selling items from their menu plus homemade jams, jellies.
They also were tasked in finding local farms to supply the restaurant concept with fresh produce and meats. The results were amazing to see and what students with a little creativity, a lot of time (six weeks) and a little push can accomplish.
In the past, I have created these projects under the Bergecco-Parc Consulting Inc. banner, the main consulting company, the Orion Malls banner, a Mall design company and the Buscomonzefi.com banner, my Tech Division. Each business does its best to be creative, forward thinking and have a thought producing presentations. I also challenge the students to top on another in their presentations and build on what they have seen others do in the past.
The Bergecco-Parc Consulting Inc. concept is an acronym for Bergen Community College Paramus Campus where I work.
Professor Justin Watrel, CEO Bergecco-Parc Consulting Inc.
Our Corporate site (created my one of my former President’s:
This class created menus which reflected the seasons and had to choose one season to feature. The menu had to reflex fresh ingredients from that period with a selection of soups, salads, sandwiches and desserts. Some students kept the menus safe while others really put their heart and sole into it and showed how creative they were with their menus.
The students also had to create a gift shop concept with items from the menu, items like fresh jellies and jams, a variety of baked goods and then novelty items such as shirts, bags and aprons. For extra credit, I asked them to source the items for menus. I saw the most interesting results that afternoon.
The Holiday project normally serves as Quiz Four for my class but I wanted the students to concentrate on their Academics this semester so I used this as an extra credit project.
Each Team has been requested by corporate in New Brunswick, to create a proposal for the Corporate Holiday Party that includes a invitation with a Christmas themed logo, a menu proposal with an appetizer, entree, and a dessert along with a signature holiday drink.
Then the Team had to film a video greeting in English and Spanish wishing everyone a Happy Holiday season. They had forty-five minutes to pull it off and these were the result of that project.
One Wednesday morning, December 10th, the class presented their ideas to me and these are the results of the individual Teams. Each project was so different for the same concept.
Team Two’s diorama of their restaurant concept
Team Four presenting their project presentation
Team Three starting their presentation
Each Team had to present their ideas on their location for the restaurant, budget, layout, menu, gift shop ideas and advertising. Each Team had their own unique way of interpreting the restaurant concept and bring their fresh ideas to their Presentation.
Of my three classes in the Fall 2025 semester, this class came up with some of the most clever ideas and all five Teams seemed the most competitive of all the classes.
After the presentations were over, we had a Q & A and then we had a light reception. For each of my classes, I baked cookies, brownies and rice crispy treats along with a variety of chips, sodas and waters for all of my students to show my appreciation for their hard work.
It really was an interesting presentation and I was very proud of my students.
I came across the branch of Aux Merveilleux de Fred (I discovered there are three other branches in New York City) when I was exploring the Garment District for my blog MywalkinManhattan.com. I spied the delicious pastries in the window and this the last part of my trip that day. I saw items being made in front of me and a new batch of brioche just coming into the window.
The wonderful selection of sandwiches and brioche
The delicious pastries and meringues
I fell in love with the sugary brioche and the delicious meringues. The pastries here are such high quality and the selection of delicious treats is so different from other pastry shops in the City.
The store was beautifully decorated for the Christmas holidays. A little bit of Paris transported to New York City.
The delicious Sugar Brioche and the Cherry Merveilleux
The Cherry Merveilleux is a light meringue with a sugary Cherry topping. These delightful treats are sweet and whimsical to look at and more fun to eat. The sugary brioche have a chewy and crunchy consistency to them and are the perfect afternoon treat.
The Sugar Brioche
Inside the layers of brioche dough are the sugar crystals that give the pastry its extra sweetness.
The brioche pulls apart so nicely
The are so buttery and rich. These were warm just out of the oven.
The Cherry Mini Merveilleux are wonderful
This simple Meringue is delicious
The baked goods here are high quality and delicious. The service was excellent as well, very friendly and personal. It like visiting Paris in Manhattan. You can not pass by this bakery without stopping in to try something.
The history of Aux Merveilleux de Fred:
(from the Aux Merveilleux de Fred website)
About Chef Frederic Vaucamps:
Frédéric Vaucamps is a pastry chef from the North of France. During the 1980s, his career in pastry took him back to a cake dear to his heart: The Merveilleux. He adapted the recipe to make it extremely lightweight. In 1997, he decided to name his Lille store after his flagship cake, and so “Aux Merveilleux de Fred” was born. His version of The Merveilleux has quickly become a must-have, just like the cramiques and his Belgian waffles. Frédéric combines know-how and tradition to offer high-quality products in stores that are the epitome of French elegance.
Artisan pastry chef Frédéric Vaucamps utilizes his unique know-how to create his recipes whilst remaining true to his signature style: lightness and deliciousness. Each cake and pastry requires artisan know-how, a mastery of the craft that imbues them with a flavor that is instantly recognizable amongst thousands of others.
About the Company:
We love to share and showcase our artisan know-how. Our specialties are created in front of our customers, in each of our store’s ateliers. Every day we pledge our commitment to offering high-quality products, created before your eyes and baked all day long. We make our specialties using ingredients that have been selected for their quality.
These tiny and delicate meringue treats evoke a specific period in French history: high society life during the Directory regime. The aristocratic Incroyables and Merveilleuses, as they were known at the time, would gather in salons to discuss politics and economics. But their main objective there was to see and be seen, to drink tea and eat cakes. The “Aux Merveilleux de Fred” stores with their refined, baroque decor, are generously adorned with mirrors and gilding and take inspiration from this historical period.
Frédéric Vaucamps transmits his passion for the French art of living through his cakes and pastries: the art of taking your time and appreciating good and beautiful things.
It has been almost a decade since I attended the Macy’s Thanksgiving Parade. The last time I attended the parade, it was when my best friend came in from the Midwest as part of a four day band trip that the local high school sponsored as they were performing in the parade. We had a really nice time.
For the next several years it was either spending time with a friend out on the island or family commitments or the weather that kept me away. Last year it down poured on the parade. This year it would be hit or miss with the weather but the rainstorm the day before went out to sea and it ended up being a sunny cool day.
My spot on the corner West 46th street and Sixth Avenue for the start of the Macy’s Thanksgiving Day Parade
I got there early leaving the house at 7:00am to a packed bus. I was lucky to get a seat and I am at the beginning of the route into the City. We just passed all the stops on the way into the City as we zoomed through the Lincoln Tunnel, a first in a long time.
The crowds at 8:00am on Sixth Avenue
I had read that the route had moved from Broadway to Sixth Avenue, so I walked a couple of blocks uptown to get away from the Times Square crowds. I figured that was where all the tourists were headed. I settled on West 46th Street, which has an incline near one of the office buildings and offered a better view.
The crowd just kept growing around me at the start of the parade.
The parade started uptown at 8:30am and made its way down Broadway until 59th Street and turn on Sixth Avenue and made its way down Sixth Avenue to Macy’s on West 34th Street. I was around the halfway point. Around 9:15am, we heard the first band coming down the Avenue and Tom Turkey, one of the oldest floats in the parade that I could remember from my years in the parade.
The Tom Turkey float used to house the grand marshal of the parade. My first year with the parade in 1988 it was a freezing cold Clint Black, the country singer.
Tom Turkey passing West 46th Street
As the float passed by there was no one on top. Maybe it was too cold or maybe they were on a different part of the float. That height can freak people out.
The start of the parade passing all of us on West 46th Street. The crowds and the excitement started to build. We could see Tom Turkey coming down Sixth Avenue to start the parade. People started to cheer as the parade passed us by.
The start of the parade with the Macy’s logoed gold balloons, which have been part of the parade since I volunteered in the early 1990’s.
The Macy’s balloons at the start of the parade
After this, it was a series of balloons and floats that passed by. The funny part was I thought there were more marching bands in the past.
The Super Mario balloon passing by
The Super Mario passing by
Doria the Explorer balloon
Doria the Explorer passing by our spot
The SpongeBob SquarePants balloon
The Sesame Street float passing by
The Diary of a Wimpy Kid balloon
The Green Giant float passing by
The Disney Float passing by with Micky Mouse
The Spiderman float makes an impact on the parade
The Spider-Man float passes by
The Minon passing us and looking everyone over
The Stuart the Minon balloon passes by
The Golden Turkey float passes by with rapper Busta Rhyms
The balloons Gabby and Panda Paw balloon pass by
Cool & the Gang on the Bronx Zoo float
The Smokey the Bear balloon
The Snoopy float, one of the many that have graced the parade for years
Snoopy passing by
Snoopy has been part of the parade in different forms since the early 1990’s. This is the latest version of the balloon.
The Pac Man Balloon passing by
The Marshall from Paw Control balloon passes
The Buzz Lightyear balloon passes by
The Silver Macy’s Balloon
The parade passed by in intervals as the parade had to stop for performances further down the route.
The Jolly Polly Pirate Ship passes by with Mr. Fantasy. I did not know who he was.
The balloons moved down Sixth Avenue
Here comes the Shrek Onion Carriage balloon in the distance
The Shrek Onion Carriage balloon
The Goldbear balloon
The Bluey the Dog balloon
The Counting Sheep Dream float passing by with performer Debbie Gibson, a singer from the 1980’s.
The Noorah balloon
The Palace of Sweets float
The Pillsbury Doughboy then passed us
The Pillsbury Doughboy passing us in the parade
The Deck the Halls float passed us with Ms. Christmas herself, Darlene Love, whose Christmas song, ‘Nobody aught to be alone on Christmas’ is played every year in the movie, ‘Home Alone II’.
Darlene Love on the Christmas float as it passed by
Then Minnie Mouse made her appearance towards the end of the parade
Then the ‘Believe’ balloons came down Sixth Avenue to announce the arrival of Santa
Here comes Santa, which basically opens the shopping season snd Christmas
Santa waving at the crowds
Santa waving to us as he passed by
Santa saved my way as we all waved to him
Santa on his sleigh marking the end of the parade as it passed West 46th Street
Then the parade ended by us as it made its way to West 34th Street to join the crowds at Macy’s. There all the performers would perform clips from their shows.
Sixth Avenue at the end of the parade
After the parade was over, I spent some time in Midtown getting some work on previous blogs and creating new ones.
After work was over at the club, I headed down to Chinatown for my Thanksgiving dinner. I had been feeling the sniffles trying to come in, so I had my dinner at Wonton Noodle Garden for an early dinner.
I felt I needed the excise and the fresh air to fight this thing so I walked from East 44th Street to Chinatown. I figured a several mile walk would get rid of this thing. I got some great pictures in along the way. All the parks on the way to Chinatown still had foliage left on the trees and the parks were also decorated for the upcoming Christmas holiday season. This is when you get to see the City at its best.
When I was attending NYU, I never realized how close Chinatown was to campus and I made my dumpling runs as many times as I could. I wanted to be supportive to Chinatown businesses. I decided earlier I would go to Wonton Noodle Garden (Mei Lai Wah) on Bayard Street for Thanksgiving.
I thought Chinatown and Little Italy would be closed down for Thanksgiving and I would not have much of a choice of places to eat. Wrong! Chinatown was mobbed with both locals and tourists and all the restaurants would be packed until 6:00pm.
When I got to the restaurant, it was packed with diners. I sat in the counter area by the kitchen, which I enjoy. You get quicker service and I like talking to the staff.
My Thanksgiving dinner, Cantonese Wonton Soup with Roast Pork, Egg Noodles and Pork Wontons and a order of Fried Wontons
This is the best dinner and the cure all when you have a cold. It cleans out all the cold in your system. The food and the service here are excellent. I have coming here since the original restaurant opened on Mott Street back when I was in Junior high.
The Cantonese Wonton Soup chicken broth is so rich in flavor
The Fried Wontons are the perfect accompaniment to the soup, crisp and served with a sweet sauce
The Wontons are so good
The staff is so funny here. They can never believe my appetite. I had had only a quick breakfast and no lunch so this served as both lunch and dinner. I was still hungry after lunch. I knew where to walk for dessert.
I stopped down at Great Taste Bakery on 53 Catherine Street for dessert.
Not only were they open but still baking. I got two egg custards that were still hot out of the oven. The tables were filled with local residents talking with their neighbors in Chinese.
The egg custards at Great Taste Bakery
This is one of the last reasonable holdouts in Chinatown for excellent desserts and cheap prices. It caters to the older locals and the hipsters who are flooding the neighborhood.
After dinner, I decided to walk back to Port Authority since it was such a nice night. Most people think I am crazy when I do this but it really is a nice walk.
Walking through Chinatown around 5:30pm Thanksgiving night
Midtown with the Empire State Building lit for Thanksgiving
The Empire State Building in all its glory
It really was a great afternoon and a wonderful Thanksgiving. This was fun just seeing the parade on a sunny afternoon and the perfect dinner in Chinatown.
The front of George’s Pizzeria at 726 West 181st Street
There are pizzerias all over Manhattan, some good and some bad and some indifferent. Some just stand out for the excellent food, service and price and George’s Pizzeria is one of them. I came across this wonderful little hole in the wall when I was walking the Washington Heights neighborhood for my blog, MywalkinManhattan.com. What stood out were the reasonable prices and the excellent food. The staff here also has a good repour with their customers and I think that is very important.
The inside of George’s Pizzeria
I just had a simple piece of Cheese pizza on my first two trips to George’s and the pizza is amazing. The sauce they use has so much flavor and I think this is the body of the pizza. The slice was perfectly cooked and even when it is warmed up, the pizza is consistently excellent.
George’s delicious Cheese Pizza
The Cheese Pizza here is excellent
When I came back another time during my Broadway walk, I tried the Cheese and Sausage Calzone and what a gooey delight. This overstuffed Calzone had three cheeses and lots of sliced sausage inside of it. It was served with a side of their homemade red sauce.
The Sausage and Cheese Calzone with an icy Coke
The Calzone was really nice sized and perfect for lunch
It was the perfect size for lunch and just right for the 13 mile walk down Broadway. It was a delicious meal.
Yum!
It was the perfect size for lunch and just right for the 13 mile walk down Broadway. It was a delicious meal.
Yum!
When I was walking around the neighborhood after a tour at the Cloisters, I stopped in for lunch and needed a slice of pizza. I chose the Chicken Parmesan and it was so good. I keep forgetting how great their pizza sauce is and you can taste the spices with every bite.
My lunch, a slice of Chicken Parmesan pizza and a side of Garlic knots
The Chicken Parmesan pizza is loaded with chicken and cheese
The garlic knots are a nice addition for a dollar
The pizza was really good and the sauce which is the body of the pizza is the best. The pizza is loaded with flavor.
I was so happy with the pizza at lunch that I came back for a slice at dinner and had the Margarita pizza with a Coke. It was a nice mozzarella base with red sauce on top.
mywalkinmanhattan 