HUDSON CLEARWATER'S BROOKLYN BROTHER

When you walk into Irish nightlife mogul James Morrissey’s latest bar, the Late Late Bar and Spirit Grocer on Houston Street in New York, you might think you are in a speakeasy, a lounge, or some other understated, dimly lit place where you could probably find an experimental cocktail and some mellow jams. You will, in fact, find creative cocktails—even ones containing Guinness—and carefully selected tunes. What you will not find are shamrocks.

The most surprising thing about the East Pole is not how far east it is, but how far north. The new restaurant from Ben Towill and Phil Winser—the team behind New York staple the Fat Radish—sits at a far remove from the downtown circles where they have made their name, tucked onto a quiet block in the Sixties on the Upper East Side. “When we opened the Fat Radish down on Orchard Street, there wasn’t a crazy amount happening down there,” says Winser. “The appeal for us in opening there as opposed to somewhere like the West Village was that it was never really a destination. The Upper East Side has a connotation of just being stuffy, but I feel like there’s so much more in that neighborhood. We wanted to go uptown and open something for the neighborhood up there.”

The Last Magazine brought its seasonal blowout bash back to the last night of fashion week on Wednesday, celebrating the launch of our eighth issue with a dinner and party at Acme with Prism by Anna Laub and Kanon Organic Vodka. Phillip Lim, Richard Chai, Pat McGrath, Josh Olins, Julia Stegner, Maryna Linchuk, Sarah Suzuki, Mikael Jansson, […]

Melvin Majors remembers every face he has ever served and only needs four hours of sleep a night. With his alert eyes, soft smile, and shining cheeks, he is a living advertisement for the organic lifestyle. Though he can expound on all the physiological benefits of organic juicing, what keeps the customers coming back is the additional emotional benefits of his juices. “I throw some of my true Southern-roots spirit in there, which makes it more energizing, more electric,” he says.