I’m thrilled to announce that 25 images of mine were featured on ForbesLife in their Lifestyle section. Allie Early, an accomplished journalist in the greater New York City area, asked me to join her in reviewing a new restaurant that is sure to become a New York treasure. Death Ave: Estiatorio & Zythopoieío, has given me an entirely new respect for the culinary arts. My assistant, Lawrence Haynes, and I were thrilled that we were able to go back twice in the same weekend and be so graciously welcomed by Death Ave’s wonderful owner Michael Tzezailidis. His oversized coconut shrimp had us salivating for more. The pulled pork sliders with their own special, homemade BBQ sauce were superbly savory, and the perfect mini souvlakia was an entree that all chefs will be jealous of. On top of it all the incredibly delicious coffee and treats at Death Ave’s Cafeneio & Fill Station next door was the cherry on top of a perfect meal.
I cannot get enough of Death Ave.
Here's a sneak peek into Allie's fabulous article:
New Yorkers know the breathtaking—and occasionally ankle breaking—cobblestone streets of the Meatpacking District as a cluster of glittering nightclubs, hotels and boutiques tucked tightly between 14thStreet and Gansevoort. Under the surface, the area’s unique history is still quietly present in the bones of former industrial buildings with rusted, hanging meat hooks and rejuvenated, repurposed architecture like the High Line.
In 1846, the Hudson River Railroad broke ground for a freight train track running down 10th and 11th avenues that would pass straight through pedestrian and carriage traffic. Transporting meat and produce through the bustling neighborhood, the train also took hundreds of lives along the West Side, giving the area the rather morbid nickname “Death Avenue” by the 1890s.
During the 1930s, 10th and 11th Avenue tracks—at the time lined with packing plants and slaughterhouses—were replaced with an elevated freight line named the High Line. The elevated track survived a few decades before being partially dismantled and eventually left behind for interstate trucking in 1980. Today, we know the formerly abandoned and beautifully reconstructed railway as our favorite West Side park.
Fast forwarding to the present, a new Death Ave is emerging. This time, it’s a nod to the past, present and future of the city’s ever-changing West Side built right into a 120-year-old tenement building. Michael Tzezailidis, father of three, has already made a statement on 10th Ave with his tremendously popular boutique beer garden, and now he’s ready to introduce his latest labor of love, Death Ave...
See the entire article ::here::
Thank you so much to Lawrence for being an incredible assistant on this shoot, Allie Early for entrusting me to capture all the beautiful details of the restaurant, Michael Tzezailidis, the star restaurateur, Carly Evans of Marlo Marketing, and Forbes.
Death Ave can be found at 315 10th Ave, New York, NY 10001 (212-695-8080)