LIFESTYLE

Bear Skn- The Next Great Line In Underwear For Men Of All Sizes

When you are a man of a certain size (like me), shopping for good fitting underwear can be just as much of an issue as finding a shirt of pants that showcase the goods all in a great way. I ran into that particular issue last weekend when I was picked to be a Gogo Bear at Furball NYC, which happened during Pride Weekend at Space Ibiza last Friday night. I had some options readily available for myself however I didn’t like the way it fit me and the colors of them didn’t gravitate the eye the way they wanted to. Luckily, one of the sponsors for Furball NYC was this great clothing line called Bear Skn who also provided underwear for all the GoGo Bears for the evening. I tried mine on, which had a great green color to it, and was ecstatic with how it looked, felt and got me through the evening (If you are dying to see how it looks just go to my IG- @musiccub. #selfpromotion.)

With so many mainstream and gay underwear lines focusing on the muscled and chiseled dude, it can be difficult to navigate the world of boxers and briefs for the huskier and thick dudes who want to feel just as hot and sexy as the fit ones do. Bear Skn does exactly that. Their attention to detail when it comes to size, color and body type really shows and with a line of underwear that goes up to 6XL you can guarantee that you’ll be able to find something that fits you to perfection when you try it on.

I recently sat down with their fabulous owner Jody Koenig who explained to me about the history of Bear Skn, its hopeful future and honest thoughts about their competitors in the market right now. Take a look.

Bear Skn, Manhattan Digest — Credit to: Bear Skn

How did the concept of Bear Skn begin?

It all started when Co-Founder Bjorn R-G was a member of an underwear of the month club and wasn’t really getting anything to suit his needs. When there was a style he liked typically it wasn’t offered it in his size. We started asking our friends about their underwear and it became clear that there was a need for comfortable and stylish underwear for bigger guys.

Conceptually and design wise what was your original image for the brand?

At Bear Skn, we think of ourselves as craftsmen. While the tools of our trade may be a bit finer than a hatchet, we wanted an iconic logo that conveyed a sense of craftsmanship and masculinity. A hatchet is not merely a blunt tool. It can be also be used to shape something new. We think that Bear Skn has shaped something new that you will truly appreciate.

We started with our standard issue in basic colors black, red, green, blue, and a purple. Then for our premium Backwoods Button down that features the classic buffalo check print. The backwoods really shows the masculine image that we want for the brand.

The name too, how did you come up with that, in particular the spelling of SKN?

We went through a number of different names actually. We tried using our initials but that sounded more like a law firm than a men’s clothing brand. The name “Bjorn” actually means “Bear.” It worked out that it was a fun name that had a great image, and still had personal elements to it. We continued to play around with the name but the SKN spelling came down to what was available as a URL.

What are the options of apparel you can get?

Currently Bear Skn is focused on underwear. We have a brief, trunk and soon to be released boxer brief style. We listened to feedback on our first line and made the adjustments that our customers we asking for. Bear Skn also has plans for socks, loungewear, shorts, swimwear to mention a few.

Do you find bears are still underrepresented when it comes to clothing options in the community?

For a larger man, finding a good fit can be difficult. There are options out there, but you really have to dig and try things that maybe your not use to. There are not many brands that focus on providing new and stylish looks for this size range. You are limited to one outdated look.

Manhattan Digest, Bear Skn — Credit to: Bear Skn

What’s your opinion on well known gay clothing labels such as Andrew Christian and Nasty Pig? Do you think they miss the mark when it comes to men of a certain size?

I think they are serving their market very well. As a business you have to find your ideal customer and market directly to them, they have found their group and going after it. That’s where Bear Skn comes in to focus the men of size!

What is next for the Bear Skn brand?

The main focus for us is on growing the breath of our product line and getting into more retail locations. We see more fun colors and introducing more interesting new style.

For more information on Jody’s fantastic line, check out their official website. Right in time for the upcoming Bear Week in Provincetown as well! Happy Shopping everyone!

Bay Kitchen Bar- Sea To Table In The Upper East Side

by Ryan Shea

With summer in full swing all across New York City, the endless days of cold and staying in are nothing but a distant memory and the days of warmth and being outside are ever so present in our daily lives. That of course equates to fun with your friends and family, and the delicious food that you will devour in doing so. With the Upper East Side already known for so many top notch & incredible restaurants, why not try something new with a fresh and unique taste on Sea To Table Cuisine? Let me introduce you to Bay Kitchen Bar, which is conveniently located right off the 6 train on East 73rd Street between 2nd and 1st Avenue.

Credit to: BKB - New York, NY — Credit to: BKB – New York, NY

Already receiving stellar reviews for its sister restaurant in The Hamptons, Bay Kitchen Bar recently open its other location with the same strategy as its original. With less than six months under its belt of opening, the space itself (shortened to BKB) has the essence and finesse of a place that has been opened for much longer than what you expect. The pale colors on the walls mixed with the beautiful wood furnishings all throughout really make Bay Kitchen Bar such a relaxing and calm environment. It actually has a beachy-sea type of mood for it, which works well with the cuisine that was presented to us early last week.

BKB - New York, NY — Credit to: BKB – New York, NY

Overall, the food quality and selections were phenomenal. Locally sourced (which is always a big plus in my eyes), the food was expertly prepared and tasted completely fresh throughout each course. For starters, or their snack course, I would highly recommend the Short Rib with Baby Carrot & Crisp Corn Floured Shallots. The Short Rib itself is slow cooked to perfection with fall off the meat bone quality and a dense taste to it with the carrots and shallots complimenting it quite well. The Shrimp Cocktail was another great starter, not just due to the abundance in size of the shrimp but the Horseradish & Jalapeno Sauce added on the side really elevated a great kick to the shrimp itself.

For the main courses, I would go with the Hand-Shucked Lobster Roll on a Toasted Potato Bun and the BKB Burger with Caramelized Onions, Special Sauce, Aged Cheddar & Crisp Lemon Potatoes. Tis the season for in season Lobster, and that is exactly what you get with this roll. It is absolutely delicious and has such a delectable flavor profile that I would highly recommend getting this as a main or something to split between you and a friend. Same goes for the tasty burger as it is cooked very well and has a great amount of flavor in it- in particular the sauce. Overall, Bay Kitchen Bar really steps it up when it comes to flavor profiles, variety of high quality food you can try out, and decor that is inviting to an assortment of people.

For more information on Bay Kitchen Bar, check out their official site. They will be throwing a Happy Hour on July 8th and 22nd this month with a free exclusive cocktail crafted by Maura McGuigan between 5-7 PM. Something else to note- during these happy hours there is $10 Rose’ and $1 oysters and clams from my hood- the north fork on Long Island.

Happy Eating Everyone!

Nerai in Midtown East- Delicious Brunch Food With A Greek Twist

by Ryan Shea

Sometimes its good to try something new and get yourself out of the everyday norm that has become your food situation. Especially when it comes to the variety of foods you can have for the ever popular event that happens all throughout New York City- weekend brunch. With so many different options out there, including cuisines and locations, it can be hard to find something that best suits you and your palate. If Greek, however, comes to mind when it comes to a cuisine that sparks your interest, you really should try Nerai located in Midtown East on East 54th Street between Madison and Park Avenue.

Midtown East is already such a beautiful part of Manhattan with several areas that you can find yourself in to appreciate why this is the best city in the world. Nerai is another great example of this particular location. The place itself has a very calming presence with stunning architecture including fantastic floors and walls that exemplify the Greek lifestyle. I prefer settings like this for brunch rather than your run of the mill location that can tend to get loud and rowdy where it should really be a place for you to recooperate from the late night that you had before. I was also very impressed by the professionalism from the staff themselves, who kept me and my friend satisfied throughout the entire meal. This part alone made the experience that much better.

Of course you can’t go to brunch without talking about the food itself! I was quite impressed with the spread they gave us which of course had a Greek vibe and taste to it. They have a great assortment of the usual cocktails you can have for brunch however if you wanted something Nerai-specific I would go with the Greek Island Ice Tea with Linden Honey and Lemon. Sweet and goes down really well all together. For starters I would recommend the Grilled Octopus with chickpeas, onions, capers and roasted red peppers and the Spinach Pies with spinach, feta and ouzo yogurt . Two great starters that definitely had that Greek kick to them, in particular the pies with its yummy yogurt and the Octopus which was cooked to perfection.

For mains, I would go with one savory and one sweet. For savory, the Maine Lobster Benedict with a poached egg and lobster hollandaise and the Tsoureki French Toast with bananas and seasonal berries will definitely fill you up in the best way possible. The Lobster and hollandaise really bring that particular dish together and I really fell in love with the french toast as the berries and bananas on top really made it taste that much more scrumptious. Each of these options comes with a Bloody Mary, Mimosa or Persephone, so there is an added incentive- alcohol!

To finish the meal with something sweet (which I always recommend) I would go with the Lavender Mousse with pineapple, lavender honey and pecans and the Fiji Apple Bougatsa with semolina custard and cinnamon. I loved the shaved pineapple with the mousse as well as how sweet yet filling the Bougatsa really was. Overall, a 10 out of 10 in my book.

For more information on Nerai, please check out their official site. Happy eating everyone!

Cantina Rooftop Debuts Sunday Brunch To Stellar Results

by Ryan Shea

Who doesn’t love brunch? It is one of New Yorkers favorite things to do on the weekends as to catch up with your friends and family over some delicious breakfast and lunch options all wrapped in one. So why not take the traditional Brunch fare we are used to and add some Mexican flare to it? Look no further than Cantina Rooftop, located on West 48th Street between 11th and 12th Avenue. Cantina, which is right next to the famed Stage 48, debuted their brand new Sunday brunch menu this past Sunday and I must say they started out with a bang based off of the meals that were prepared for us.

Cantina Rooftop, Manhattan Digest — Credit to: Cantina Rooftop

The location itself is absolutely stunning, especially if it is on a warm and beautiful day outside. You take the elevator up to the 4th floor where the doors open to a beautiful indoor and outdoor space furnished with beautiful wood floors on the outside and a patio esque setting on the inside. They chose the perfect weekend to do this as this past Sunday was just the right temperature for this type of event. As if the location wasn’t great enough, the food was absolutely incredible too.

The brunch itself it set at a Prix Fixe menu, with your choice of one entree plus two Bellini’s or Mimosa’s for only $28.95. Sounds pretty good to me. For only $10-12 dollars more you should start with their fresh guacamole made three different ways. The Cantina, with Queso Fresco is one. The El Diablo with Chile De Arbol Paste, Charred Habanero Mango Pico and Crispy Oregano is the other. Finally, the La Dona with Tropical Salsa Fresca and Crispy Pepitas rounds out the deliciousness. The latter was my favorite, however all are great in their own ways.

The entrees have so many different options to choose from, however me and my friend went with something sweet and savory to compliment our palettes. I would highly recommend the Cajeta Pan Frances (French Toast) with Ricotta, Wild Berries, Cajeta and Mexican Vanilla Chantilli. The best French Toast that I have had in a while, and all the ingredients that come with really made this a fresh and tasty dish. If eggs are on your mind, you should try the Huevos Rancheros with Crispy Blue Corn Tortilla, Frijoles Borrachos, Queso Fresco, Guacamole, Pico De Gallo and Chile De Arbol Sauce. Really well prepared and tasted great. Add some Apple Wood Smoked Bacon as a side dish and you are all set for a great meal.

Don’t just take my word for it. Check out their official site and be sure to visit on Sunday’s between 11-3 to see how great this place really is. Happy Eating everyone!

Why You Should Check Out Morton’s Grille on Park Avenue South

by Ryan Shea

When it comes to quality and fine dining in New York City, Morton’s is usually a name that comes up. For years it has given New Yorkers and tourists alike an amazing experience of high quality service, top of the line steaks, beverages, and so much more. So why not keep that idea yet find a way to make it a bit more casual while keeping the flavor and essence of Morton’s alive and well? Look no further than the recently opened Morton’s Grille, located on 19th Street and Park Avenue South.

Manhattan Digest, Morton's Grille — Credit to: Landry’s Inc

Morton’s Grille, which is ran by general manager (and fellow Johnson & Wales University Alum) Tomas Ruperto II, has so much going for it all under one roof. The original steakhouse tends to attract a certain kind of customer, however the Grille seems to have a lot more variety when it comes to their clientele. It is a great after work spot to hit up the bar and try one of their signature cocktails while listening to a really great band perform some of the biggest hits out there. It also has an eclectic and diverse menu that would appeal to many types of palettes, from sushi to burgers to bread pudding- Morton’s has you covered.

I took a friend there last week and was quite impressed with how the entire experience turned out. I loved how spacious the new location was, and how it had a great bar and seating area all under one roof. I enjoyed the darker colors that decorated the floors and walls of Morton’s, and the service itself was top notch outside of what a great manager Tomas was.

Regarding the food choices, here are some that I think you may like. A great starter would be the Shrimp Diablo with Bacon, Smoked Jalapeno and Cream Cheese. Such a great combination of flavors all wrapped in one, and for anyone out there who is afraid to try spicy food should really not pass this up as the cream cheese takes away from the powerful jalapeno flavor you taste when trying it. A great way to start the meal. Keeping in line with the eclectic menu, Morton’s also has a great line of Sushi rolls for you and your friends to enjoy. I would recommend the Spicy Volcano Roll with Crab, Scallops, Shrimp, Enoki Mushroom, Spicy Mayo, Avocado. Totally delicious and can act as an entree as well if you choose to do that.

They also have a great section of the menu called “Lite’N Up” for ones who are calorie counting and want something a little healthier to try. I would go with the Center-cut Iceberg with Chopped Egg, Tomato, Bacon Bits, Morton’s Blue Cheese Dressing or Thousand Island Dressing. Something a bit more simple but exploding with flavor in all corners. They of course have a great line of Steaks & Chops as this is Morton’s so if a Cajun Ribeye, New York Strip or Bone-In Filet Mignon strike your fancy, they got it. With making this more on the casual side, Morton’s also has really great sandwiches that you can have if you aren’t in the mood for their fabulous steaks. I would go for the Prime Rib French Dip with Shaved Prime Rib, Green Pepper, Provolone Cheese, Seasoned Matchstick Fries and Steak Frites with Grilled Skirt Steak, Chimichurri, Seasoned Frites. Classic dishes that are made to perfection and worth the try. To finish off your meal try to White Chocolate Pecan Bread Pudding with a Chocolate Bourbon Sauce. I don’t really need to go into anymore description than what I just wrote. Divine.

Morton’s also has some great deals going on right now! $35 Magnum mimosas at brunch on Saturdays and Sundays, two-course prime lunch for $25 Monday– Friday, and a $35 three-course summer menu that includes a soup or salad, entree with a side, and dessert running until June 26th. Sounds pretty good to me.

For more information on Morton’s Grille, check out their official website. Happy eating everyone!

New York Rangers Inspired Cocktail To Celebrate Game 7 Tonight

by Ryan Shea

We are coming down to a nail-biter tonight my hockey fans and friends! The New York Rangers are playing game 7 of the Eastern Conference Finals tonight at Madison Square Garden against the Tampa Bay Lighting in hopes that they pull out the win and make it to the finals next week! Although I am an Islanders fan, I root for New York no matter what and am praying that we pull it out tonight and win the Stanley Cup over the next week or so!

With all the parties and events going on for the super important game, Hornitos Tequila has a great recipe for you and your friends to enjoy throughout the evening called “The Broadway Blueshirts”. Easy to make with delicious results, see below-

The Broadway Blueshirts

2 Parts Hornitos® Plata Tequila
½ Part Agave Nectar
1 Part Lime Juice
2 Parts Coconut Water
3 Dashes Angostura® Bitters
Lime Peel

Preparation: Combine all ingredients in a shaker with ice, shake vigorously and strain over fresh ice. Garnish with a lime peel.

Looks pretty spectacular to me, if I must say so myself. Good luck to my boys on The New York Rangers! For more information Hornitos Tequila, check out their official site.

Sitting Down With Choreographer & Actor Lancelot Theobold Jr.

by Ryan Shea

Lancelot Theobold Jr has made quite the name for himself in so many different arenas of what it is to be a professional. He is an accomplished choreographer, actor and fitness impresario with a great workout he has developed called Ab-Solute Fusion. On top of that, he also recently choreographed the movie “On Top Of The Pyramid” as well as acted as part of the Soho Film Festival. So clearly this guy has a lot going for him which is why I wanted to sit down with him and learn more.

Lance discusses how he got into all of this in the first place, his thoughts on living a healthier lifestyle, acting, choreographing and what he sees for his hopeful future. Take a look.

Hi Lance! So it seems like you are a good juxtaposition of theater and exercise. What drew you into both fields in the first place?

Well I was an athlete all my life and enjoyed the preparation for the game as much as playing the game itself. Once football was over I tried owning my own sporting apparel company and had success but was not happy or should I say feeling fulfilled the way I felt when I was an athlete. I met a guy name Richard Willis Jr who introduced me to theatre as a producer first and the theatre was just the spark and excitement I was looking for.

Tell me about how you started the concept of the Ab-Solute-Fusion Workout?

After becoming a producer and then executive producer of theatre I realized that I wanted to be in front of the camera as well. Through contacts I was lucky enough to receive a full dance scholarship at Bernice Johnsons Dance School in Queens NY. I started studying Ballet, Jazz, Modern, Tap and African for the next four years. I began to realize that dancers were tremendous athletes who had great control of their body, explosive power, tremendous balance coordination and a self-awareness of the mechanics of how their body moved. Football, basketball, lacrosse players etc. all need explosive power, balance and coordination as well but most athletes don’t have that self awareness of body mechanics and why they’re able to perform the way they do. The definition of AB-SOLUTE-FUSION is the complete synthesis of dance and athletic training.

Our goal is three fold: To create self-awareness of Body mechanics, strengthen and stretch the components of the body that will produce explosive power, better balance, and coordination while at the same time getting your mind and body into great shape.

How does one people incorporate the Ab-Solute-Fusion Workout into their own daily routine?

If your in Long Island NY you can take class every Saturday morning 10:30 at 340 Wheatley Plaza at Gravity In Motion or Tuesdays 7:30 at Valencia Gym in Elmont, Long Island or you can go to my website www.absolutefusionworkout.com read about it, see video on it or go to my Youtube channel for beginner exercises or go to my Facebook page where I post exercises on a weekly bases you’ll find all that on my website.

What do you think is most people’s Achilles Heel when it comes to not only losing weight but also staying the course and keeping it off?

I think each person’s situation is different but I do know that consistency is the key. Its to easy for people to make excuses on why they can’t and when your surrounded by negativity or people in your circle who are not interested in loosing weight and being healthy it makes it that much easier to quit. It’s not an excuse but it is reality. I watched my mom try diets for years and lose and gain it back. It wasn’t until 7 years ago after a lifetime of fighting she’s finally lost over a 120 pounds and has been able to keep it off. I asked her what was different and she said she just one day made up her mind and believed she could do it and said she watched my sister and I stay in shape consistently for years and it just motivates her not to give up.

Outside of the workout, what do you recommend people do to maintain a healthy diet?

I’m not a dietician but I do know diets are temporary. It’s about a life style change. Eat smaller portions stay away from the sodas and high sugar beverages and treat yourself once week. You can experiment with all kinds of health meals make its all about discovering and learning something new experiencing something different by doing the research, if you want to succeed bad enough you’ll create your new life style.

I heard about your big theater performance in NYC. Can you tell me more about it?

I’m apart of an incredible theatre company called Open End Repertory Theatre, we performed May 20^th as a part of the SoHo Film Festival. We’re a company that is dedicated to the preservation of classic American playwrights and new living playwrights work and we add non-traditional diverse multi-ethnic casting in the mix. Our goal is to bring to life the vision of the playwrights past and present. It was an entertaining evening of one-act plays from an extraordinary group of accomplished actors who have been together for a decade.

^.You also choreographed the movie “At The Top Of The Pyramid”. What was that experience like?

It was an incredible experience to be the lead choreographer and responsible for choreographing over ten scenes in the movie with different types of choreography. I was so grateful to the executive producers for giving me this opportunity especially cause this was my first feature film I choreographed. I enjoyed watching how a movie is shot and just the teamwork and execution and preparation that goes on behind the scenes. When you see the end result on the screen and know what it really took to get it to that point it can bring tears to your eyes the first time you go through it.

Anything else coming up of interest to our readers?

June 19^th I’m receiving the national honor of being awarded the 2015 People of Distinction Humanitarian award at the City University Graduated Center in Midtown, New York. In July I go on tour with Hip-Hop Dance Boot Camp. I travel around the country teaching the many different styles of hip hop dance. www.hip-hopdancebootcamp.com. Looking forward to going into production with a Mozell Entertainment project in the fall.

Lancelot’s Official Site

One On One With The Talented & Intelligent Eddy Ceetee

by Ryan Shea

It is always good to catch a star on the rise, and that is exactly what I did when it comes to the handsome and super intelligent Eddy Ceetee. Eddy, who currently resides in Boston, has become very well known in such a short period of time due to his presence at one of the best (if not the best) studios out there right now- Titan Men. His chiseled body and warm smile has delighted fans for months, enough to earn him a Best Newcomer nomination this past weekend at the annual Grabby Awards in Chicago. With all that is going on with him, Eddy sat down with Manhattan Digest to discuss this and so much more.

Eddy Ceetee, Manhattan Digest — Credit to: Michael Charles

So tell me how you got into the industry in the first place?

I’ve always thought about it and something I did research on. I was bartending in Providence at Ego where two very known stars, Jesse Jackman and Dirk Caber, were guests there. I started talking to them and they said I would be perfect for it, which I obliged and then they got me in contact with Jasun Mark (Director for Titan Men). I had an interview with another company which I didn’t feel as good about it as I did with Titan. I felt completely comfortable there.

When I talked to Jasun he was pretty much opened to whatever I wanted, even the contract I was signed to was tailor made for that sort of thing. A couple of months later I flew to Los Angeles to film my first couple of scenes, and it has been great ever since.

So in my opinion, Titan Men’s models always seemed to be the most physically fit and look natural while doing so unlike other studios where the guys can look borderline plastic. That being said, has health and fitness always been in your life or did it spur when you joined the industry?

100 percent been about health and fitness. I remember the day I got my drivers license was the same day I got a gym membership. I was always skinny, especially in high school, and I knew I always wanted to be bigger and more muscular. If you look at pictures of me over the years I have grown and changed and I just like that I am able to manipulate my body in anyway that I want and I get results right away. There aren’t many things in life that you can get results instantly and I feel like with my body that I have gotten to know it so well so I can manipulate it and make it grow and do these changes.

Health is something I also take very seriously. I don’t know what it is because my parents let us eat whatever we wanted growing up, but I knew in the back of it I wanted to be healthy. Coming into this business I was already muscular and knew I had the body and I say that with pride because I am at the gym 7 days a week. I put the gym before a lot of other things in my life. I wasn’t born like this and want to be able to keep this momentum going for as long as I can.

So did you have any inspirations that got you into this industry?

My favorite is Francois Sagat. I like what he has done with his career and he has made something out of it. If there is a way of being classy in this industry, I feel like he did it.

Manhattan Digest, Eddy Ceetee — Credit to: Michael Charles

So I know you are still new in this industry so your first scene wasn’t too long ago. Can you tell me about it and what it was like?

I was actually very nervous! For some reason though, it felt right. My biggest fear was I was going to go into this and regret it and when I came out of it not doing so, I knew it was the right thing.

My first scene was with Nick Prescott, however for whatever reason Titan didn’t release that as my first. I think they wanted the big shock and Nick Capra has been around for 10-15 years so I think it was a great decision there to put that as the first scene as it got me out there more. It was amazing. Nick and I connected right away and we hung out after it was over even with us being together for six hours straight. I have heard from a lot of other guys in this industry that the first guy they have a scene with they develop a connection with. You are putting your all out there and having someone to share it with so I think that is what that experience was.

So your background tells me that you grew up in Lebanon until you were 10, then moved to Connecticut and have been living in Boston for the past couple of years. As someone who is out and proud, was it difficult for you growing up to come out regardless of your geographical location?

I didn’t think about anything gay before I came here. I don’t remember anytime before I was 10 where I felt like I had a gay moment. I always had crushes on girls. Around 14 I started having feelings for men, but I still dated girls and had a girlfriend throughout high school. Originally, I didn’t want to accept what was going on and deal with those feelings so I would try to not think about it. The first time I was with a guy was when I drove two hours away for it and convinced myself that I wasn’t going to like it and then I’ll forget these feelings. Turns out I liked it and never went back to women. Dabbled for a bit, but never completely back. I’ve been with different types of people and am open about it. I think I’m just human so if I feel a certain way about someone why not just go with it?

A lot of guys who work in the business also wind up doing escorting on the side or as a duality type of thing. Is that something you would consider?

I did it for a while, I just don’t know if it’s my thing. I have nothing against it at all, but it’s not for me. I don’t feel comfortable doing it, but I’ve done it here and there and it just didn’t feel right. For me. Everyone wants attention, love or to feel important, so a lot of these people who hire escorts- that’s what they want. You are pretty much helping these people feel better about themselves. So I don’t think there is anything wrong with it.

I ask this in all my interviews regarding barebacking in scenes. Would you ever do it?

I feel the industry is heading to be completely bareback, but it’s something I don’t want to do now. I’m a big advocate of safe sex, and from my experience with some of the fans that contact me that are 18 and 19 years old and some of my clients is that they are simply uneducated. If they see bareback all the time, they think it is going to be more OK to do it. It is not. People forget that this is real life as well, and even though you may be taking care of yourself the other person might not. Sex is supposed to be fun and happy, you just don’t want to be worried about diseases and other stuff out there. If you can avoid getting some of this stuff, why not?

I just don’t want to do it because its putting the wrong message out there- for me. I have friends who do it and have nothing against it, however I am educated enough in my personal life that I will not do that. I don’t want to put it out there for the younger gays to think its OK to do that without the education behind it.

Do you have a particular actor or director you want to work with?

I know he doesn’t really shoot anymore but I would love to do a scene with Francois. I put all these interviews out there hoping he would hit me up, but he hasn’t! I just think hes awesome and love the photography that he does, its very artsy and weird which I love.

A lot of people who come into this industry are flashes in the pan, where they are hot for a minute and then are out the next. How do you plan on elongating the Eddy Ceetee brand and going the distance in this industry?

I already feel like I’m different than most of these people because I am thinking outside of the sex in the scenes and not just the now moment. I believe that no matter how you get a voice, use it in a positive way. That is what i am going by. My favorite quote is, “aspire to be admired”, so if you present yourself in a certain way, people will want to cling onto you.

If you are in the Boston area, check out this great event that Eddy will be apart of!

Official Site

Twitter

Take The Path To Little Town Social in Hoboken

by Ryan Shea

When it comes to sequels, you want to make sure that the 2nd time around lives up to how great the first one was. For Albie & Chris Manzo, stars of “Manzo’d With Children” on Bravo, it ultimately comes down to a take two in their journey to create the perfect restaurant all in the same location it began in- Hoboken, New Jersey. This particular restaurant I am referring to is the brand new Little Town Social, which just opened up a mere three weeks ago in the heart of Hoboken, New Jersey.

I was privy and very excited when I reviewed their first restaurant in this area, Little Town, a little over a year ago. After giving the original location fantastic reviews, I was equally as excited to try this particular restaurant as the first one lived up to its name when it came to decor, customer service and of course taste. I took myself and my friend Jessica, who went with me to the first review, there a couple of nights ago and to be quite honest we had just as great of a time as we did last year with Little Town.

Manhattan Digest, Little Town Social — Credit to: Thomas Ling

Little Town Social is smaller in size compared to its original location and bit darker in my opinion. That might be due to the fact that the original Little Town overlooked the beautiful water in Hoboken so you had that added shine, however I didn’t mind that this location felt a little homier and had a bit more of a bar feeling to it than the first one. The restaurant specializes in farm to table fare and source ingredients locally as well as surrounding states. The culinary experience is led by Executive Chef Sarah Sproule, who also founded Urban Sproule– the first sea salt ever produced in a salthouse on a Midtown rooftop. As a salt fiend myself, i was delighted to see that the majority of the menu was pro-salt, and the way that Sarah made each dish really exemplified showcasing that particular ingredient in the best way possible.

The food itself I described as elevated bar food that has a ton of quality and doesn’t have that “turnaround, rushed” taste and feel to it. They have a fabulous raw bar that you can start out with featuring delectables from the ocean ranging in shrimp, oysters, clams and more. For their snacks, I would recommend the Soft Pretzel with Everything Sea Salt and Duck Fat Popcorn with rooftop cheddar sea salt. Please focus on the following words- Duck Fat, and Soft Pretzel. I don’t need to say more here.

So for the main courses, Little Town Social really recommends sharable plates as the atmosphere itself inside calls for a community type feel. That being said, this is what I would recommend you trying when heading there. If you are staying on the healthy side, a great dish would be the Social Salad, with rooftop salt and farmers market & rooftop source ingredients. I am not the biggest fan on a lot of greenery, however the variety of ingredients in it made the salad taste quite delicious. Other great options were the Fish Tacos (catch of the day, Avocado, red cabbage-pineapple slaw, cotija, crema) and Lobster Rolls with Apple-Fennel Slaw as both are great and light options to enjoy now that the warmer weather is here. The Kimchee Buns were my star standout, with brisket and kewpie mayo stuffed inside the warm bun. Big fan of Kimchee and Sarah did it justice here. Hands down though, the best thing both me and my friend had on the menu was their #yamwich. Containing Roasted Yams, Feta, Cilantro, Pickled Red Onion, Aioli, and Tomato, the Yamwich really is a freaking explosion of flavor in your mouth and I would never imagine Yam on a sandwich to be this colorful or diverse. Definitely if there is one dish you should get while at Little Town Social, it is this.

Try their homemade chocolate chip cookies as a great end for the dessert. The salt inside really sticks out on top of the ooey gooey chocolate chips and the cookie overall is baked to perfection. Sarah and the team really did a great job here, and I hope the next time you are in Hoboken you give Little Town Social a shot.

For more information on Little Town Social, check out their official site. Happy eating everyone!

Get To Know “Genetics By Geno” Founder Geno Sylvain

by Ryan Shea

The warmer months are here, and that means the excuses to not go to the gym are getting more minimal with each day that gets warmer. Want to get into better shape as soon as you can? Why not try “Genetics By Geno”, an amazing fitness plan designed by competitive body builder & gym owner Geno Sylvain.

Geno does into depth as to why his all-inclusive plan is the best plan for you this coming summer and for all seasons moving forward. On top of his wonderful plan, he also has a line of books, cookies, water and so much more available at your disposal. In my exclusive interview with him, Geno discusses how he got into the fitness industry in his first place, why people need to stop making excuses about not going to the gym, and all of the amazing products he is designing to help you live a better life. Check it out.

Geno Sylvain, Manhattan Digest — Credit to: Rick Eberle

What drove you to be healthy at a very young age?

My mother had skin cancer when I was 9. I wanted to be helpful towards her, but I was too young to; so as time passed I wanted to help others. I was also a skinny kid, so I wanted to learn how to eat and train correctly.

Did you have anyone in the fitness world that became your inspiration?

Jack Lallane. He was one of the first fitness gurus on television teaching people how to stay fit. I used that as a starting point to help others. I took what he started and perfected his concept for a new era.

What do you find are people’s biggest excuses when it comes to losing weight and ultimately getting themselves to the gym?

The most common excuses made are “I can’t find the time”, “It’s too expensive to go to the gym” or they can’t follow their diet.

Furthering that, when people are at the gym, what is the biggest common mistake that they make when it comes to cardio, arms, legs and any other aspect?

They think more means better. They think they need to do more hours, more weight, more reps, more days, etc. And they think they can do it on their own, that they have all the answers. They continue making these mistakes until they get hurt or worse.

Tell me about Genetics by Geno. How did this concept get started?

My training became such a demand that I needed to create something different. I needed to establish a private gym where I could train up to 10 clients at a time, without membership. People could get individual attention, and practice individualized routines at their own pace, at their own time.

What comes with the entire package?

First is the evaluation, where I measure the client’s weight, their body fat, and take their measurements; then we move on to the strength, endurance, and cardio tests to see what the individual client is capable of. Having all that information, I create a personal nutrition program (with their allergies and dietary exclusions taken into consideration) and personal exercise program (with handicaps and disabilities also taken into consideration.

You even do competition prep, can you tell us a little more about that?

What was stated before, plus I find out what level of competitor they are: beginner, intermediate, or professional (so that I know what they know and what they don’t). What particular routine they need for their stage presence: what poses they need, competition attire, and what their weak point is and how to improve it.

You also have The Abster books and a line of energy bars. What else would you like to do to expand your presence in the health and fitness world?

I offer my clients the opportunity to earn $20 for each pound they lose training with me, I also developed a quick, short term nutrition program to help people lose weight for any occasion using my Abster products.

Anything else you want to add?

The Abster – the first and only apparatus that targets the lower abs that’s portable and affordable. Abster protein bars and cookies – gluten free, kosher meal replacements made of gluten free oatmeal, chocolate and peanut butter, also available without nuts. Nutrition books – a nutrition guides to help you either lose or gain weight, depending on the person’s goal. Love Yourself Naked water – filtered three times for a clear tasting, light hydration to promote better hydration. The body, in total, is 60% percent water, the blood is 92% water, and the brain and muscles are 75% water. You need to continuously renew the water.

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