New York: Top 11 Places to Pick Up a Summer Analyst

Wall Street interns. Every summer they swarm the city, claiming everything from Tribeca sublets to Upper East Side dive bars as their own. But no matter how hard hipsters roll their eyes, there’s absolutely nothing we can do till Duke summons them back for pre-season. But it’s not all bad: no one has more fervent support for the monogramming industry, and in a few years it might be nice to visit their private islands, or at least their downtown lofts with outside space. So follow the smell of Axe to these spots to find a Bud Fox of your very own.

Dorrians Red Hand (Upper East Side) – Burger joint by day, fratastic by night.

Automatic Slim’s (West Village) – Freaky people dancing to a mélange of Blondie, blues, and rock ‘n’ roll.

Brass Monkey (Meatpacking District) – Irish hospitality amid MePa monkeyshines.

Brother Jimmy’s (Union Square) Citywide chain delivering weathered wood and BBQ. “Put some south in yo’ mouth.”

Brinkley’s (Nolita) – Gastropub heir to Bar Martignetti is more Christie than David.

Butter (Noho) – Celeb hang has surprising longevity of Monday night party. High-test hotties and much meticulously tousled hair.

230 Fifth (Union Square) – Hang in a garden chair on the roof deck with your favorite teeth-grinding I-banker. Viva the ’80s, baby!

Turtle Bay (Midtown East) – Relive your college years in Midtown; keg stands not included.

Joshua Tree (Murray Hill) – Young Murrays reminiscing about the MTV they watched in their short-pants days.

The Windsor (West Village) – Gastropub ambitions at this posh, Brit-accented sports bar.

Beauty & Essex (Lower East Side) – More beauty than Essex, as former furniture shop draws a flock of pretty people.

Grey Goose Outside Insiders: Kelsey Mathes, Bar Maven

As a full-time bartender at the lively MePa hotspot Brass Monkey, Kelsey Mathes is involved in every aspect of crafting perfect cocktails for her customers. After working in local restaurants in her hometown of Rochester, she transplanted to NYC a few years ago and landed a gig at Brass Monkey almost immediately. As rooftop season in NYC gets into full swing, Mathes is serving up a fresh batch of summer concoctions.

What are your responsibilities as a bartender at Brass Monkey? I’m a full-time bartender so during day shifts my responsibilities include setting up the entire restaurant, often working alone, or only with one other bartender or busboy. When I’m working solo; I’m the bartender, waitress, bidder, and runner all in one. Otherwise, we all pitch in and work as a team to make sure that every position is covered and things are running smoothly. How did you land your first hospitality gig? I started checking coats at my hometown vineyard and party rental facility. From there I made bagels, and even worked as a substitute cook. My first front-of-house restaurant job was at an Applebees when I was 17-years-old. The manager liked my personality—and they had a server opening—so they put me right on the floor. What’s are the most fulfilling and challenging parts of your job? I have a lot of close friendships with the regulars and with my co-workers at the bar, which is one of my favorite parts of working here. It’s like having a second home in the city. I started working at Brass Monkey very soon after I moved to NYC and it’s been a very big part of learning what the city is all about. One of my biggest challenges is going from zero to slammed in the span of 15 minutes. You get used to chatting and being relaxed and then you really have to make a 180 degree turn in a very short time. It’s important to recognize that change. Has your job taught you any important tips for at-home entertaining? We get a little bit of every kind of drinker at Brass Monkey and they enjoy many different types of cocktails and drinks. Because of that I’ve developed a wide range of tastes when it comes to entertaining, and I like to make a variety of cocktails available to my guests. How does the warm weather change the flow at work? Summer brings a lot of people into NYC, so you get to talk with people who are traveling from all over the place.

How hectic does Brass Monkey’s rooftop get during the summer? In the summer the rooftop fills up after 3pm each day and basically stays full all night. It’s nice because it overlooks the Hudson River and you can just grab a table and hang out all night. It’s a really relaxed vibe.

What’s your favorite summer cocktail this season? Brass Monkey Lemonade: 2oz Grey Goose Citron ½ oz. agave sweetener 1/2oz. Fresh lime juice 3 squeezed lemons Shake Top with a splash of club soda.

Grey Goose Outside Insiders: Brasserie Beaumarchais, Revel, RdV

Check out our Outside Insider interviews with the best and brightest in New York nightlife. Featured folks include Corey Lane at Brasserie Beaumarchais, Ashley Williamson at Revel, and Kelsey Mathes at Brass Monkey.

8 Bars to Watch the World Cup in Before Work

So, the World Cup has started with a whimper—kickoff teams Mexico and South Africa tied—but that won’t deter fanatics of the Beautiful Game (a rare, international breed) from overloading on soccer in the coming weeks. Neither will the 6-hour time difference between here and Johannesburg. What’s to let a few hours (or your employment status) stop you from watching Côte d’Ivoire v Portugal! Germany v. Serbia! Here, we salute the bars that make it all possible. The following NYC watering holes will be open at ungodly hours (7:30am games, people!) for the next two weeks.

1. Amity Hall – This NYU favorite will be offering $25 bucket specials for native brews of the countries playing in each game.

2. Felix – Mesh with real die-hard European and South American fans, and get used to the slew of hot Brazilian girls and guys decked out in Capri pants and Pumas.

3. Nevada Smiths – Their slogan is “Where Football is religion,” and they are serious. There is almost always a line out the door and around the block for bigger games. Go early.

4. The Hill – This Murray Hill staple is usually kicking frat stars off their doormat at 7:30am. World Cup soccer allows them to open for business and invite ‘em back in. Also offering $3 Yingling and Bud Light specials.

5. Brinkleys – Opening at 7am to the public (even if you didn’t go to boarding school) and offering half-priced drinks to anyone that brings a passport from the same nation as a team playing. Also, come to meet your preppy friends for daily beer specials, $4 wells at happy hour, and $5 frozen cocktails.

6. Brass Monkey – Revving up the competition with a projector screen, a World Cup block party, and plenty of outdoor space for people who only like ‘American Football’.

7. Libation – Hosting 3 levels of futbol-crazed drunks in the Lower East Side and supplementing this fun with $3 Carlsberg specials.

8. Fiddlesticks – The best thing about this bar: they serve food. Good food. Start the day off right with a real meal and wash it down right with a brew.

Where in NYC to Watch the Yankees-Phillies World Series

Sixth borough, my ass. Call Philadelphia whatever you want any other time, but this week, in New York, we call them one thing: “Fucked.” Because the Yankees have the best team they’ve had in years, and they’re about to win their first World Series since 2000. Granted, it’s eight years late, but sometimes we need to play catch-up. For those who will have to tolerate watching the seven games with you — or watching the Phillies lose in four — we’ve come up with some decent alternatives to your average digs you’d watch baseball, for those who might find this a less-than-pleasurable experience. Batter up.

Warren 77: The New York Rangers’ own Vogue intern, Sean Avery, has a stake in this swank Tribeca sports bar place. People have said the food tastes like something you’d dig up on the third baseline, which: possibly true! Though we’ve never tried it. To their credit: for a sports bar, pretty stylish digs in a pretty stylin’ neighborhood with a lack of decent, upscale places to watch a game. Bring your pre-Avenue gaggle of girls here and drink to Damon maybe — just maybe — not throwing like a girl scout for once in his life, tonight.

Brooklyn Bowl: Oh, you better believe it. A big, beautiful hi-def screen in front of every one of their lanes, and they’ll be blasting the game and the jams each night that they’re playing. Throw in Blue Ribbon’s table/lane service of awesome, awesome bites and oh yeah: bowling. Bowling while watching baseball. With Blue Ribbon food. And jams. A win-win situation on all fronts.

Brass Monkey: Go West, Young Adventurer! Or if you’ve been dragged into the District of The Packing of Meat, or the District Where Figurative Meat Is Now Packed In Place of Literal Meat, and you’re (A) not the clurrb’ing type or (B) would rather be watching the Yankees game somewhere DJ Asshat isn’t raping you in the ears at deafening volumes with his Pucini/Oakenfold/Shakur mashup, go to Brass Monkey! It’s right in the ‘hood, it’s gritty, it’s old New York, and it’s gonna be a party, sans bottle service and/or Jersey’s “Finest.”

Milady’s: Again, an important joint for how unlikely it is, but god only knows how long Milady’s has been around (answer: for-ev-er). Step off, SoHo House: you and your anti-suit eugenics can find some balls here, an honest-to-god neighborhood joint of the highest pedigree. Everything at Milady’s is just decent, but isn’t that just how you need it, sometimes?

Blaue Gans: You want actually good food and the game? Tall order! Tribeca’s Blaue Gans — projecting the games on the “big screen” taking up the entire back wall that he’s also used for the elections and European soccer — is classic Kurt Gutenbrunner: sure, you can hit hard some ‘Weizen, and snack on the free soft pretzels and roasted almonds, but seriously? Go Gutenbrunner or go home: at least get a brat. You can pretend you’re uptown as it happens, except your “hot” “dog” will actually taste substantial and you won’t be embarrassingly gouged for it.

Corner Bistro: Asshole staff? Check. Great jukebox? Check. Overhyped burgers? Check. Yup. Plenty of people will be watching the game at the Corner Bistro. There’re worse places. At least it’s not Brother Jimmy’s?

Old Town Bar: Right by the BlackBook offices, the Corner Bistro that Corner Bistro wishes it were, cool beers, good burgers, great chili. Hell yeah, you’re going to Old Town, and you’re gonna enjoy yourself, too. Remember, as the sign out front will remind you: no bluenoses, and no bullshit, neither. Perfect location, mixed crowd, this should be your final answer, your fastball, down the middle. Oh, and they make a decent cheesesteak, too. Eat that, Philly fans.

Industry Insiders: Murat Akinci, Morandi’s Front of House

“I’m a product of the city. I learned this business and hopefully I’m going to stay here until I retire,” says Murat Akninci, manager and maître d’ of Keith McNally’s Pastis and Morandi restaurants. The hospitality pro has worked in venues all around New York, starting when he arrived from Istanbul in his college years. With this experience under his belt, he has high expectations for the forecast of the business. “There was an inflation of restaurants that just opened up without smart planning. We’re seeing them actually disappear from the scene, opening up space and opportunities. In the next year and a half to two years, there’s going to be a new generation of restaurateurs in New York City.”

What’s your position with Morandi? I do managing of the dining room and also maître d’. These are two different positions. One of them is accommodating guests upon their arrival and finding them the best fit in the restaurants with tables and service, and the other is managing the whole dining room.

What about at Pastis? There, I’m mostly managing the dining room and making sure that service runs well. Making sure that the connection between the kitchen and the dining room is ever-flowing. It’s a very busy place, and that’s what makes everything go round. Once the guest sits down, we have to make sure that they’re taken care of.

What do you enjoy more, being at Morandi or Pastis? Since I’m in the restaurant business, I like all aspects of it. I’m just lucky enough to be on different ends of the management. One of them, being at the door, is more hospitality-oriented; the other one is more operations management, seeing the overall service. So it allows me to be versatile.

How’d you get started? I started working with Keith about a year and a half ago but I’d known him for a while. I came to the U.S. for college from Istanbul, and I started working in restaurants to support myself. College expenses are … well, you know. I studied economics, and instead of doing that, I stuck with the restaurant business.

What was the first restaurant you ever worked? The first restaurant I worked at in the city was the Garage on 7th Avenue South. My most important job was on the corner of Bleecker St. and LaGuardia, a little place called the Village Grill. That’s where I met Richard Emolo, who is the general manager of Barolo and all Paolo Secondo restaurants. He mentored me on what to do, and I took him as an example because he’s an old-school New York City restaurant buff and still going hard. I changed jobs, and I ran some of Keith McNally’s restaurants for a while. I bartended and managed back and forth. I worked at Sushi Samba. I managed the Park Avenue South and 7th Avenue locations, and after that I worked with Simon Oren at L’Express, and I ran French Roast as general manager for about four years. I worked with him in managerial capacity, in and out, for about seven years.

When Morandi first opened, there was a lot of criticism on the location. How do you feel about that? When Keith was working on this project, he brought me in and showed me around. He was very excited, telling me how different things were going to be from some of the other places that he had. When he asked me what I thought about the location, I said, “Keith, you make the locations. Locations don’t make your restaurants.” What it turned out to be is a low-key restaurant, not in a high-turnover neighborhood, with an excellent quality of food and service. I think that Keith is diversifying his clientele. If we’re here, we get a lot of neighborhood people, a lot of returning guests, in a very nice setting that is not actually very busy like the SoHo location or the Meatpacking District location. I think it’s wonderful culinary-wise as well.

Where else do you go out in New York? I work all the time, but I really like Korean food. And of course I like Turkish food. Some of my friends own Turkish restaurants. I go to Zeytin’s Restaurant on Christopher and Columbus, owned by a really good friend of mine. Sometimes a culinary experience for me is going to a taco truck in the city. I specifically go to them before or after work, just to be able to get some flavor that’s off the grid. I like Super Tacos on 96th and Broadway. I go to Pera, which is a Turkish restaurant on Madison Avenue. It’s a new take on Turkish cuisine. From time to time, I do like to go to Sushi of Gari. I like classical types of sushi. And with my wife, I go to Casa Adela on Avenue C. It’s a Puerto Rican restaurant; some good home cooking there.

What about bars? I go to Brass Monkey in the Meatpacking District, which is right around the corner from Pastis. It’s where some of the staff hangs out. In Brooklyn, I go to Union Hall in my neighborhood in Park Slope. It’s an old-style pub, but it’s very well done, and has some good beers on tap. I like one place in the East Village called Decibel with a sake bar.

Any trends you’ve noticed in hospitality? I’m just blessed with working in Keith McNally’s restaurants, because we went on really strong for the last year and a half since I’ve started with this company. Not every place was so fortunate. On a positive note, it was good to see the reaction of established and successful restaurants to hard times. How they’ll change and transform themselves to their desirable destinations and show great examples of accommodation to guests in need. The guest has become the paramount of the restaurant business, and the demands of the guest. This has always been the case with his restaurants. Consumers and guests recognize that, and that’s why they’re flooding into his locations more than ever at this time.

What’s your dream spot for a venue? If I were to open a place, I’d probably open a little restaurant at the beach in the Caribbean somewhere, on the sand, with plastic forks and knives. I’d just sit back and enjoy the view. If any customers come over, I’ll sit down and have a drink or food with them. That’s what I’d like to do.

I hear Morandi does a great breakfast. Better than Balthazar? We don’t get many tourists or people who are transiting. We do get people here because we are a destination for them to come and have breakfast. So, a lot of neighborhood people come in, some business people from the hospital, a lot of people from the institutions in this neighborhood. From the breads, to the hospitality when they come in and see the same people providing them service in an upbeat and positive manner, it attracts the guests here and at other Keith McNally restaurants.

The bread comes from Balthazar Bakery? Yes, all of our bread comes form Balthazar Bakery daily. That’s what I think about when I think of breakfast — bread, coffee, eggs, jam.

What’s your guiltiest pleasure?

Industry Insiders: Mazdack Rassi, the Milk Man

Mazdack Rassi, founder and creative director of Milk Studios, talks about Milk’s big plans for expansion on the West Coast. The new studios will open on May 1, with soft openings between May and June. The facility will be fully operational in June.

When did you hit it big with Milk? We came up with it ten years ago. We started basically as a rental facility, and over the last five years, we expanded more into a proper media company where we do more creative things, create more content, and are more involved in the creative process. Our goal was never to sort of be a space that was for rent or a rental mentality, but more of like to create a creative space and a crossroads for film, fashion, television, and art. We’re about seven divisions now.

Why the need for another huge Milk Studios in Los Angeles? In the last three to four years, there’s been a big trend in our business in New York where we’re working more with celebrities than with models. The main reason is because they’ve sort of started taking over the magazines. Today, to think about a major magazine with a model on the cover is something that’s so outdated. In the last two years, what’s been happening with our campaigns is that more and more celebrities are encroaching on that business, and they’re all here in Hollywood. The greatest modeling agency in the world is now Hollywood. And it’s not a trend — its something that’s going to stay. Celebrities and their agents are much more open to doing high fashion, covers, and campaigns than they were five years ago.

How does the new space compare to the 80,000 square feet of Milk Studios in the Meatpacking District? We took over the Technicolor studios in Hollywood, which were originally built in 1947. It was part of Paramount Studios, and we’re completely retrofitting it and modernizing it. We took it down to its concrete shell, and now we’re rebuilding from scratch. There are some parts that are original — like the soundstage — and we’re restoring these things back to their original glory. We get very involved in the community and our surroundings. This area reminds us of the Meatpacking District ten years ago.

Who have been some of your favorite clients to work with in New York? So many people. From doing an exhibition with Mike Figgis, who is the award-winning director of Leaving Las Vegas, to having Terry Richardson doing a shoot in our studios. He is always incredible and unique. It’s also amazing working with young photographers like Alexi Lubomirski. Watching people grow into these wonderful positions is a great gift. When we started at Milk, we didn’t know who the big photographers were. We just knew all the assistants. They were the same age as us, and we had the same sort of ideas. Those kids now have come to a point where they’re in charge, and they choose Milk as their home and their hub. We feed of that energy.

What are some of your favorite places to go to in New York? My favorite bar in the city is Rose Bar. One of my favorite places to eat is Macelleria in the Meatpacking. And another bar would be the Brass Monkey.

What about LA? The best breakfast is at the Beverly Hills Hotel at the counter downstairs. I think that’s in the basement. Then there’s this amazing restaurant I went to last night, and I would definitely go there again, called Cecconi’s. The bar I like most here is Winston’s.

New York: Top 10 Places to Watch the Super Bowl

1. Southern Hospitality (Upper East Side) – The 14 HD TVs and a large HD projection screen aren’t the real excess here — that’s the $80 premium VIP package. All you can drink, all you can eat appetizers (the fried pickles are absurd), and guaranteed seating to make sure once the fat is on, it stays on. Free Jim Beam from 4 to 6 only sweetens the deal. The place to be. 2. 40/40 (Flatiron) – Like stepping into a hip-hop video, minus the fisheye. All-white, super sleek. Oh, and Kobe Bryant is holding a party for his Laker friends and all the video hos this side of the Bronx. 3. Village Pourhouse (Greenwich Village) – 50 bottles, around 24 drafts at any given moment. But with the $30 all you can drink Bud Light draft from kickoff until end of the game, we both know what you’ll be drinking.

4. Bounce Deuce (East Village) – Brother Jimmy’s too packed? Go here. The website actually advertises their “eye candy staff,” so if the game is a blowout, other entertainment awaits. 5. Brass Monkey (Meatpacking District) – Didn’t take a set of brass balls to figure out the MePa needed a solid spot for unpretentious quaffing. Emerald Isle vibe, so while the rest of country is drowning in Coors Light, get dead to the world on good ol’ Guinness. 6. Hudson Bar at the Hudson Hotel (Midtown West) – Class it up on the least-classy day of the year. Special food menu and complimentary Peroni from 5 to 6. 7. Abbey Pub (Upper West Side) – Annual tradition of serving the host city’s local cuisine. So like what, alligator burgers? 8. Lucky Strike Lanes (Midtown West) – All-day party and beer specials. Plus, what better thing to do during the Super Bowl than to bowl! 9. Brother Jimmy’s (Various Locations) – Sure it’s a chain, but don’t deny its power. The Super Bowl is their Super Bowl. Expect the words all-you-can-eat and all-you-can-drink to be tossed around freely at this vaguely Southern BBQ joint. 10. Monkey Town (Williamsburg) – Monkey Town = Drunky Town. Four wall-sized screens and a $30 food and drink minimum, but if you weren’t planning on spending that much, you don’t deserve to be watching the Super Bowl anyway.