Midoma Salon & Gallery
Around since: We celebrated our personal Independence Day on July 4th, 2000!
What’s your local? I’ve found great Italian for after work at Mercato.
Yankees or Mets? Knicks!
How did Midoma start? When I met my partner in 1994, we had been working for one of the first Aveda Concept Salons, right when concept salons were really beginning. We threw around ideas and came to our own concept of creating an arts venue.
Marketing Director, Madécasse
How would you describe your customers? Chocolate lovers! Our customers are always on the lookout for unique, flavorful chocolate you can savor – something different that just any candy bar can’t quite satisfy.
Other favorite NYC business: Ioby.org, a non-profit that lets New Yorkers easily find and invest in neighborhood volunteer projects. Yes, it’s great to help people thousands of miles away, but Ioby shows that we have plenty of great work to do here at home as well.
Favorite Madécasse moment: My favorite moments are when someone tries our chocolate for the first time at a tasting event. It surprises some people, and it feels good to see people really enjoying something new.
How much time do you spend in Madagascar these days? We take frequent trips back to the island to keep our strong connection with the farmers and our team there, each of us going for about a month at a time.
How long have you been with Madécasse? Brett and Tim started Madécasse in 2008; I jumped on board in 2010 after I finished my service in Peace Corps and settled into life in New York.
Born and bred New Yorker, or transplant? My dad’s from NYC, but I was born and raised in San Diego, CA. After a couple years in Asia and rural Africa, I was drawn in by New York’s international, metropolis feel. Now I’m hooked.
How did Madécasse start? Brett and Tim went separate routes after living in Madagascar but both yearned to do more for the country and its people. So when Brett pitched the idea of a company that sources and creates artisan products on the island, Tim jumped on board.
Owner, Cacio e Vino
Restaurant open for: Five years this October.
In New York for: Fourteen years. I moved here from Sicily.
Why did you open Cacio e Vino? I’d been in business in restaurants in New York for more than 10 years, and there was no place with just Sicilian food, so I talked to people and they invited me to open up a Sicilian restaurant. Lots of restaurants have a few Sicilian dishes, but we are completely Sicilian.
Do you do any of the cooking? No, though I was also the chef at the beginning, when we were getting started. The menu is all my creation. Now, the chef is from Trieste, in northern Italy.
How would you describe your customers? We have lots of regulars - there are lots of people from Sicily in New York, so they come and eat our food and it reminds them of their grandmother.
Owner, Emack & Bolio’s - Soho
In business for: Over 6 years.
In New York since: Born and bred New Yorker.
What are you most looking forward to this summer? Warm weather and lots of sunshine — and the introduction of my version of frozen hot chocolate.
Memorable Emack & Bolio’s moment: Making Best of AM New York. Sharing the excitement when celebrities drop in - like Uma Thurman, Chelsea Clinton, A-Rod and Cameron Diaz, Julianna Margulies, Tony Roberts, Kate Hudson, Laura Flanders, Jack Black, and many more.
Favorite NYC landmark: The art-deco Chrysler Building.