Moxy LES: Capturing The Cool-Factor In New York’s Most Interesting Quarter

Born in California, Alex Brightman is a two-time Tony nominee and writer living in New York City. He loves watching baseball and basketball when he's not on stage. Right now you can see him as Richard Dreyfuss in “The Shark is Broken” on Broadway.

“Fire Island is a very special place, especially for queer people,” Jimi Urquiaga, a.k.a. Missleidy Rodriguez, told me. While that might seem like a statement of the obvious, Urquiaga has experienced the island from an atypical vantage point: for the past two summers, they've been packing up their life in New York City as a costume designer, producer, creative director and drag queen to come work at the Pines’ plant shop, CAMP. Urquiaga called me on their break, sitting behind a desk at the plant shop, with a view overlooking the bay. “So that’s the fantasy,” they said with a laugh after describing their surroundings.

In my latest column where I profile creatives and highlight their travel style, I had the pleasure of interviewing Yulia Ziskel, who is a violinist for the New York Philharmonic and has been a member of the first violin section since 2001.

Three life-changing words: New York City.

When you're after a beach in New York State, the glitz and glamor of the Hamptons and the old-school appeal of Coney Island – both in the vicinity of New York City – tend to steal the spotlight. But there are plenty more sandy havens to be found across the Empire State.

Yes, NYC can easily monopolize all of your vacation time but don't sleep on the incredible landscapes that await you in New York State – we've got all the info you need on how to get there and around.

Manhattan’s concrete jungle may get New York’s marquee treatment, but the state’s natural beauty lies outside of the five boroughs.

I’m trying to master the downward dog when a flamingo trots past. The bird stands on the edge of my mat as I eye it from my upside down position. Puffing up its fuchsia feathers, it bends over effortlessly, its beak touching the ground, as if to prove its superior flexibility. Welcome to yoga, Bahamas-style.

The best way to visit New York City and Boston is through a unique experience designed for luxury travelers. The Mandarin Oriental is offering a 75-minute seaplane shuttle for two as part of a four-night package split between its properties in the two cities. It’s the ideal vacation for anyone who can afford one of the best view suites in each city, is eager to bypass the hassle of entering and exiting a major airport, and is up for the adventure of taking off and landing in the water while enjoying magnificent airplane views in between.

From the shores of Lake Ontario and the Thousand Islands on the Canadian border, down through the Finger Lakes and the Catskills, and out to the tip of Long Island, New York State has something to suit every kind of traveler.

Pride parties in the summer, Broadway shows in the fall, holiday magic in the winter, cherry blossoms galore in the spring…there’s never a bad time to visit New York City.

Pâté en croûte, the centuries-old French dish composed of meat terrine baked in savory pastry, was first developed out of economy as a way to preserve and use up bits of offal. But today, with skilled kitchen staffs in short supply, the labor-intensive delicacy — which requires multiple days of confiting, jellying, laminating and simmering — feels like a luxury item. “I like the technical aspect of it,” says the chef Nicolas Delaroque, 42, who serves a classic rabbit-and-tarragon version modernized with a little less fat and a bit more spice at his restaurant, Maison Nico, in San Francisco. Markus Glocker, 42, of New York’s Koloman, likewise set out to create a lighter take on the original. “You’re not going to feel like you just ate a stone,” he says of his salmon en croûte, in which slices of tramezzini, a fluffy Italian bread, are wrapped around a rare salmon filet slicked with scallop-and-parsley mousse and topped with gherkins and a beet-infused butter. At Melbourne, Australia’s Aru, the pâté en croûte is reminiscent of a fancy bánh mì. Chả lua, a ground Vietnamese pork loaf, is combined with chicken liver pâté for the filling, and the jelly layer between the meat and the pastry is seasoned with rice vinegar, soy sauce and Maggi, an MSG-spiked seasoning. “It’s quite a humbling experience,” says the charcutier George Jephson, 39, of assembling his iteration, which is stuffed with pork belly, confit pork tongue, crisped chicken skin, pistachios and port jelly, and can be found at his East London wine bar, Cadet, and at nearby restaurants, including Chiltern Firehouse. Still, making use of the whole pig, he says, is worth the effort. “I worked 10 years as a butcher, and we didn’t sell a single piece of pork liver,” he says. “Now I sell 60 kilos a week.” —