For my first real fashion week foray, during college, I was an intern for Factory PR, which that season was putting on the Jeremy Laing show. I was in charge of dressing the models. I couldn’t button their buttons correctly, couldn’t work the clasps on their jewelry and I even misplaced one of the looks. It didn’t take long for me to be deemed “useless” by one of my supervisors. It was an unbelievably cold February–I was wearing black skinny jeans, black patent leather wingtips from Russell & Bromley, a black cashmere sweater and a sleek Gucci trench coat. I learned the hard way that day that when dressing for fashion week, one should find some semblance of balance between being comfortable and chic.

My Foolproof Fashion Week Outfit:

1. T by Alexander Wang classic T with pocket, $76, alexanderwang.com

2. Rick Owens asymetrical leather jacket, $2,480, rickowens.com

3. Coach Men’s Harrison  suede slim tote, $595, coach.com

4. Pierre Hardy suede 101 sneakers, $495, barneys.com

5. Ernst Benz Chrono Mario Batali watch, $2,500, barneys.com

6. Topman Monkee Genes skinny chinos, $100, topman.com

–Carter Cramer

When I first moved to New York City dressing for fashion week put me in a tizzy. I always made sure to wear heels, but teetering and tumbling just isn’t my look. Over the years I have been known to over layer, but my strategy this season is to not think so hard and just to be comfortable. This way I’ll still feel chic on day 8, hour 8 million.

My Foolproof Fashion Week Outfit:

1. Hermès leather bracelet, $1,025, hermes.com

2. L’Agence silk blouse, $310, net-a-porter.com

3. Celine leather Box bag, $3,400, celine.com

4. Bloch Foxtrot patent-leather brogues, $200, net-a-porter.com

5. Sandro Poetique crepe slouch pants, $295, sandro-paris.com

–Rebecca Malinsky

Begin at the bar and unwind with a calculated cocktail. The drink list includes classics such as the Mojito, Caipirinha, Pisco Sour and Cuba Libre. In addition to traditional favorites, there are original libations such as the Devil Sweat (chile-infused pisco, cio ciaro, citrus and beer), Summer Wind (farmer’s gin, cilantro, verjus and ginger beer) and Perucho (vodka, creole shrub, chichi, lime).

Meals begin with an inspired breadbasket, foreshadowing that the meal to follow will not disappoint. Chef Adam Schop believes that “bread should leave a good first impression” which is why he has created such a fabulous start to the meal. Bread service includes two authentic South American options: Pandebono, a Colombian cheese bread made with queso fresco and yuca flour and Arepas, originating from Venezuela and made with white corn and anise. Both are house-made and are served with a mascarpone, honey and black pepper spread. Why not splurge on bread and cheese since raw fish is such a healthy choice?

The ceviche, as quoted directly by my dinner company, “was the best in New York.” Each dish brought out was better than the next. Favorites were the thinly sliced scallops with charred pineapple, vanilla, mint, ginger, and a bit of a spicy kick and hamachi with aji amarillo, sour orange basil, and black garlic. Salmon was creatively paired with key lime, green apple, and a light, horseradish foam that imparted a creamy taste yet airy texture. For an Asian taste, the mixed marsicos of octopus, clams, and mussles was a crowd pleaser too. Mackerel, a strong fish, was not as popular compared to the other ceviches. Given the fish’s potent nature, the chef did an excellent job, preparing it with creamy kosho and lychee butter lettuce cups.

Not only can Chef Schop whip up a gourmet ceviche, but also he can cook. The tuna lollipop skewers were delicately plated and aesthetically cubed, with one side seared and plated with a pesto-like dipping sauce (we requested a second order straight away). The churrasco, a hanger steak, was served with flavorful, yucca hash browns, chimichurri sauce and delicate mushrooms.

Stuffed but ready for more, we devoured the pumpkin donuts and their sweet and sour accompaniments–honey molasses dipping sauce and crème fraiche.

Nuela
43 West 24th Street
(212) 929-1200
Nuelany.com

–Melissa Matarese

1. Louis Vuitton fall 2010 advertisement

2. Portolano leather opera-length gloves in black, $295, neimanmarcus.com

3. Irving Penn photograph of Lisa Fonssagrives-Penn circa 1950

4. Prada print dress, $3,565, prada.com

5. Louis Vuitton beauty pump in crocodile, price on request, louisvuitton.com

6. Smythson of Bond Street Cerulean jewelry box, $1,735, smythson.com

7. Max & Chloe flower and grey pearl earrings, $30, maxandchloe.com

–Jennifer Sung

Todd Selby, who shot Cole Haan’s latest campaign came to the event, having donated prints that were being auctioned off with the proceeds going to the Penny Harvest. It was the perfect summer evening. Guests wandered about looking at the fall collection, grabbed an oversized lollipop from the candy bar and a mini bottle of champagne and headed out to the terrace to enjoy the evening view. With the craziness of fashion week just around the corner, it may be the last evening of solace for quite a while.

A shameless photo of the candy bar. Too yummy for words!

–Leah Bourne

The evening began with a VIP event in the Standard’s biergarten. Penn Badgley wandered about with his handlers and Weeds’ Marie Louise Parker sipped the colorful, almost fluorescent bellinis being served at the bar. At 9pm sharp the guests were ushered outside to bleachers set up on Little West 12th Street and handed Target branded binoculars. An ominous voice welcome the crowd and the show–which felt like the ultimate peep show–commenced. 66 dancers appeared in LED lit windows dancing to a score composed by Sam Spiegel. The outfits that the dancers performed in were Target of course–from the Mossimo, Merona, Converse One Star, Xhilaration, Pure Energy, and Liz Lange for Target collections. The highlight of the performance had to be perfectly synchronized can-can portion of the show (yes the dancers actually did the can-can out of the windows of the top floors of the hotel) which had the crowd roaring. Meanwhile on street level there was a runway show of Target’s collection taking place leaving onlookers with that awestruck feeling of where do I look!

It was a magical night, and something that will likely be quite challenging for Target to top. I left wondering, how much did this cost, $1.5 million dollars? $3 million dollars? Target of course is mum on the numbers and is likely in the midst of planning their next theatrical display. I for one can’t wait.

–Leah Bourne

My meal’s highlight was the ricotta gnocchi topped with a pesto-like sauce of artichokes, parsley and pine nuts. Fluffy and light, they are by far the best I’ve had in New York, and could even contend with those made in Italy. Another thing that wowed me was the chilled, sweet pea and zucchini soup with shrimp confit. A great seafood option is the filling and tasty roasted scallops topped with American, sturgeon caviar–they are seared perfectly.

Of the main courses, the Scottish salmon with sweet corn and ripe tomatoes is fresh and light. Grilled beef tenderloin was popular with the men at my table–not surprising since the dish is a traditional take on meat and potatoes.

Vanilla pot de crème, a variation on crème brulée suits those looking for a creamy, indulgence. Banana profiteroles, a slightly lighter choice is comprised of banana creampuffs topped with caramelized bananas, chocolate sauce and chantilly cream. For chocolate lovers, the dark, molten chocolate cake will certainly not disappoint.

Rabbit in the Moon

47 West 8^th Street (near 5^th Avenue)

201-473-2800

RabbitintheMoonNY.com

–Melissa Matarese

There are so many quirky touches to the space it is hard to convey in words.

Perhaps this picture best sums it up:

Brendt Barbur (BFF) / Dear Velo Exhibit

Or perhaps this:

Backdated confidence trophies. “Customize a trophy to instill confidence from a past shortcoming. Place it within your view until you believe it is true. You are a winner.”

The store has a continuously evolving collection of products, found objects, exhibitions and events.

The self-sustaining custom terrariums by Lindsey Taylor and Atlas Industries are wonderfully modern – finally a contemporary terrarium! They float precariously on spindly steel legs like aliens.

Amongst the found objects is this helicopter sprinkler. So nostalgic and whimsical it kills me.

Previous exhibitions include Sorrow for Sale; curated remnants of relationships that went bust. Held appropriately enough on February 14^th this year, who could not respond to a neti pot that was expected to be a Thakoon dress from Barney’s?

Keep an eye out for the pogo stick available for hire by the door.

Partners & Spade

40 Great Jones Street

New York, NY 10012

Sat 12-7, Sun 12-6

Closed for August

–Mary Wallis

This trendsetter is having an All-American moment, see Carter Cramer’s picks

It’s all about ethical fashion for this fashionista, see Jennifer Sung’s picks

Ladylike dressing in all its glory is back for fall, see Leah Bourne’s picks

We’d love to hear from you in the comments section–what’s on your fall must have list?

The watermelon lemonade spritzer with cucumber essence, was a refreshing recovery from the sweltering heat. My dining companion and I were tossed two menus with two erasable markers to check off our choices.  Choose your meatball–chicken, pork, beef, or veggie. Choose your sauce–marinara, mushroom gravy, spicy meat sauce, or parmesan cream. You are given the option between white or whole wheat bread for your sub. And finally there are two cheese options–provolone or mozzarella. If that isn’t enough, you can always order a side of spaghetti, mashed potatoes, or broccoli.

If a sub is too much for you to chew, opt for the sliders, served on a brioche bun. The special meat of the day when I visited was lamb and a pesto sauce, squeezed in a caramel colored, buttery brioche, a play on your typical beef ball with tomato sauce. For the chicken meatball lover, the savory, richness of the chicken meat along with a hearty, balanced marinara, with provolone was heaven.

For the first time in some time, I felt my umami taste receptors completely stimulated by the combination of the decadent meat and cheese.

The Meatball Shop

84 Stanton Street

(212) 982-8895

TheMeatballShop.com

–Melissa Matarese

Last October, Marc Forgione, the restaurant of the eponymous chef, earned its first Michelin star, placing it among the likes of Aureole and Gramercy Tavern, a much-hyped feat for a newcomer which has barely celebrated its first anniversary. However, it wasn’t until this spring, when the temperamental Forgione threw a New York Times reporter out of his restaurant, that the chef really made headlines, catapulting himself to virtually instantaneous notoriety amongst the ever-expanding community of food bloggers.

With all of the hype, I was half-expecting the scene at Marc Forgione to resemble a sophisticated circus, but I was pleasantly surprised by the restaurant’s remarkably serene ambiance. The décor at Marc Forgione can best be described as a cross between a trendy Tribeca eatery and a rustic take on Little House on the Praire–an odd mix to be sure, but one which nonetheless works.

Exposed brick walls are lined with antique mirrors and copper pots, knotted wood tables and a 19^th century Dutch oven all contribute to the feel of a charming country kitchen on a farm far from Manhattan. However Forgione manages to skillfully strike a balance by being both relaxed and refined–using dim lighting and hanging lanterns to create a polished, sophisticated and slightly sultry vibe absent of the stuffiness which plagues many of his Michelin-starred cohorts.

The cuisine at Marc Forgione manages to strike a similar balance and is best characterized as haute rustic American fare. Forgione presents a creative twist on country classics which are elegant enough for his restaurant’s downtown environs. In addition, the cuisine reflects the significant influence of Forgione’s father, Larry, known as the “godfather of American cuisine,” and one of the original purveyors of the movement to incorporate fresh, local, produce into his famed restaurants. True to his background, Forgione’s menu is crafted around local grown ingredients and changes daily, emphasizing the freshest seasonal ingredients available.

My visit, in early summer, coincided with menu items featuring seasonal ingredients such as sweet corn, soft shell crab and fresh strawberries. My meal began with hot, fluffy rolls, cooked fresh in the country Dutch oven and accompanied by a caramelized onion butter. A complimentary amuse-bouche also appeared, which consisted of spoonfuls of crème fraiche topped with caviar and a delectable pea puree topped with a tiny piece of crisp bacon, and served on a wooden cutting board to underscore the farmhouse feel.

On Sunday nights, Marc Forgione offers a 3-course dinner special for $39, an excellent value for a Michelin-starred restaurant, particularly considering that the majority of the entrees are priced around $30 a la carte.

Of the first courses I tried, the delicate soft-shell crab, presented with a smoked onion remoulade and chive oil, underscored by subtle hints of bacon, provided a complex yet interesting combination of flavors. The salad, however, was appealing only in its vibrant presentation of a diverse mix of multi-colored lettuces. Dry and underdressed, the dish was basic at best, lacking in creativity and incorporating only lettuce, a single crouton topped with tomato chutney, and a few radish slices.

Like the appetizers and perhaps reflecting the purported demeanor of the mercurial chef, the main courses were also inconsistent. The chicken under a brick, prepared for two and impressively presented in a large cast iron pot, was quite good. It was cooked au jus, the meat was moist and tender, with a slightly crispy skin, which provided a nice textural counterpoint. While the dish’s emphasis was clearly on the chicken itself, the accompanying sides did not disappoint–cooked in the chicken drippings, the smashed Yukon potatoes and broccolini both exuded flavor.

While not quite on par with the chicken, the bass fish was decent–prepared alongside a handful of razor clams, the tender, flaky white flesh was juxtaposed by a crispy skin rubbed with a lemon-garlic paste. The buttery, garlicky and slightly overly-salty flavors emitted by the skin were largely offset by the bed of sweet caramelized red onions beneath the fish, which provided a welcome contrast.

While beautifully presented with a duo of an orange paprika oil and a green pesto sauce drizzled across the plate, the last main I tried, the dayboat cod, was unfortunately somewhat lacking in flavor. Presented over a bed of braised fennel and sautéed squash, the cod was flaky and well cooked, but despite the array of sauces decorating the plate, the dish was ultimately somewhat bland. The hint of spice introduced by a homemade sausage presented alongside the cod was so subtle it was almost undetectable.

Despite the variability and intermittent lack of creativity that characterized the first two courses, the desserts at Marc Forgione showed far more innovation. The recently-promoted 22-year old head pastry chef, Ashton Warren is youthful enough to remain unbiased by the traditionalism which epitomizes the majority of the city’s top pastry kitchens, enabling her to offer a fresh take on several quintessentially American classics.

The PB&J, for example, features local strawberry ice cream layered between two soft peanut butter cookies.  Presented with a small jar of jelly, a cinnamon spoon candy and a sugar coated strawberry to give it a sophisticated touch, the dish offers a fun, original take on the classic ice cream sandwich and was a favorite dish of the night.

The ice cream sampler was also quite good, featuring five small scoops of ice cream served in small frosted-glass canisters. While the selections rotate based on the seasonal availability of the ingredients, that evening featured banana cookie dough, chocolate with candied mint, s’mores, cookies and cream, and fluffernutter. Despite the wide range of flavors, all five selections featured a rich, smooth base that served as the canvas for unique ingredients. Many of Warren’s novel flavors will debut on a more permanent basis at the ice cream shop she is opening later this year.

Marc Forgione

The third desert I tried, a rum-soaked torta, was presented with mascarpone ice cream and served in a rhubarb soup with a candied mint garnish. While more refined than the majority of the desserts on the menu, the dish nonetheless remains true to the restaurant’s roots, incorporating seasonal rhubarb and mascarpone from a local creamery.

The cocktail menu also reinforces the restaurant’s focus on fresh, local produce, offering a number of fruit-based options including a bourbon cherry-cola, made with ripe bing cherries and a rum drink served with lemon juice and fresh muddled fruit. The wine list is quite extensive, albeit somewhat pricey, and features a number of French and Italian classics but also manages to incorporate a smattering of local selections, including a few options from Long Island.

While I found the Marc Forgione experience enjoyable enough, I ultimately came away failing to comprehend the basis for all the hype. There are undoubtedly strengths on the menu, and it is certainly an acceptable choice if you happen to be ambling through Tribeca, but ultimately Marc Forgione is neither sufficiently consistent nor creative enough to warrant a coveted Michelin star in the company of celebrated classics such as Eleven Madison Park and Gramercy Tavern or avant-garde newcomers like SHO Shaun Hergatt or WD-50.

Marc Forgione

134 Reade Street

212-941-9401

MarcForgione.com

–Rachel Horowitz