About this EventThe BIGGEST makeup show is returning once again!The Makeup Show is bringing you some of the most influential artists and brands in today’s beauty industry. Join us for a fun and unforgettable

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Loving New York bagels sometimes means loving to complain about the state of New York bagels. More than 40 years ago, the late Mimi Sheraton lamented that the city’s bagels had become “culinary namby-pambies … soft and snowy white instead of gray, dense and toughly chewy.” Her grievances were more severe by 2011, when she told a New York Times writer that the state of the bagel was simply “deplorable.” Since then, it’s become so bad that some people are willing to say, on the record, that there might even be better bagels in Connecticut or California.

One person who does not necessarily long for the bagels of yesteryear is Joey Scalabrino, who was raised on H& H, Murray’s Bagels, and Pick-a-Bagel. “I grew up only knowing one kind of bagel ever, and then I got older and realized it hurt my stomach when I ate it,” he says. So he started baking his own, keeping them old-fashioned in method — rolling by hand, boiling before baking — while “trying to make a lighter one that was easier to eat and texturally satisfying.”

To be clear, Scalabrino never set out to make a better bagel, merely one that stood out from the crowd. During the pandemic, he and his business partner Mike Fadem were thinking about other ways to bring people into their then-new Williamsburg pizzeria, Leo. They had the bakers, they had the oven: Why not bagels? They started selling them there in 2020, before going all in during the summer of 2022 when they launched Apollo Bagels as a pop-up at Fanelli’s. (“I’d always been enamored with the soup window,” Scalabrino laughs.) The bagels are crispy and chewy on the outside, baked to a shade of deep brown, with little blackened patches. And, as one recent fan put it, they’ve got “a good fluff-to-crunch ration.” Made of sourdough, they’re less dense than they look, bubbly on the outside with an airy interior.

Now, after building Apollo’s name through a series of pop-ups — in New York, Paris, Montreal, and elsewhere — Scalabrino and Fadem are giving Apollo a permanent home at 242 East 10th Street. The 800-square-foot storefront is divided by a long counter for ordering. Seating is outside only, and the menu will remain tight: Sandwiches included smoked salmon with capers, red onion, and dill; whitefish salad; and a summertime tomato with olive oil. (Bagels will also be sold by the half-dozen and dozen, straight from the oven, with the standard spreads like cream cheese available, as well. Prices for the East Village store are still being worked out, but at Leo, they range from $6 for a bagel with cream cheese to $17 for a smoked salmon sandwich. A dozen bagels there go for $36.) Coffee can be ordered hot or iced.

The duo has no designs on becoming the next Barney Greengrass. Instead, they say the closest comparisons would be businesses like Taqueria Ramírez and Los Tacos No. 1. “It’s validating to see a place that is operating at this incredibly high level — and which is really busy — keep it so simple,” Fadem says. Scalabrino adds, “They don’t have all these things that they could have a million of.”

With Apollo, Scalabrino isn’t interested in faux history or approximating the look of a beloved institution: “You can’t replicate it — they have generations of fans, and lifelong customers.” Instead, he and Fadem want to build a spot that can become the next institution on its own merits. As Scalabrino says, “We want Apollo to be the favorite place of young people when they get older.”

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Paint Your Pet Portrait…Dogs Welcome! It’s EASY No Artistic Background Necessary A NEW YORK CITY BEST DOG FRIENDLY ACTIVITIESPAINT YOUR PET Artist Michele Draws your Pet for you!Send a photo of your pet

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Meet NYC’s bravest at this ‘Rescue Me’ Party. Exclusive for First Responders. Open to all women. Drinks, laughter, and connections!About this Event”RESCUE ME” Firefighter / EMS MixerSnag your very own

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First Responders Friday Night Party – Open Bar for the 1st Hour for all Responders (EMS, FDNY, NYPD). Open to women of any profession.About this Event”RESCUE ME” Firefighter / EMS MixerWelcome to the “Rescue Me” Me

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Get ready for NYC’s #1 desi party, Valentines edition, at the hot party spot of NYC, 230 fifth rooftop bar…..About this Eventhttps://cdn-az.allevents.in/events9/banners/d479bdf0-b530-11ee-bd44-ebb438eafaf2-

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Join us for a groovy Sunday Jazz Brunch where smooth jazz with Boncellia Lewis, delectable food, and good vibes collide for a great timeAbout this EventSunday Jazz BrunchG

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NewYorks #1 dance Event!Get ready for an electrifying night of pulsating beats and infectious RhythmsRhythm Lab / Hyperspace x Tritium x Techno DosisJoin us on Fri February 2nd 2024 for an unf

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Create a heart-shaped pillow using crazy quilt techniques!Participants will learn about the history of crazy quilts. Each person gets a piece of muslin shaped like a heart and leaves with a heart pillow.

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It’s a beautiful day here in New York, the perfect day, even, for outdoor dining. No, not really, but it is a day for outdoor dining, sort of. Earlier today, Mayor Eric Adams’s administration published its rules for outdoor dining, meaning that this yearslong process is, at long last, almost over. The rules go into effect on March 3, and as the New York Daily News notes, operators have until August 3 to apply for a permit.

Last August, the City Council passed its outdoor-dining bill, 18 months after it was first introduced. The rules will be familiar to those who have been keeping tabs on these developments: Propane tanks are not allowed, setups can’t be more than one story high (but we respect those who tried), and outdoor dining must shut down at midnight. The full set of rules and regulations can be found here.

The biggest change is that roadside streeteries will only be allowed from April 1 through November 29, meaning restaurateurs will have to take down and rebuild structures. This was one of several rules and changes blasted by critics, leading the local news website Hell Gate to declare that outdoor dining will “mostly end in 2024.” Some have lamented the end of cold-weather outdoor dining, bemoaning that the space will be given back over to cars. Of course, the biggest loss for restauranteurs is the crucial storage space that unoccupied dining sheds provide during the winter.

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