Though we understand their circumstances may have been a bit different, like Oliver and his clan of orphan boys, we’ve all fallen into a daze dreaming of “food, glorious food” at one point or another.
After all, it’s been said that food is the great equalizer, connecting us and bringing us together, either with family or friends, colleagues or companions, or any others from all walks of life, to dine often at a communal table or gathering space wherein we share stories and reveal the most authentic parts of ourselves.
In our continued effort, however, to find our way into others’ hearts (and stomachs!), sometimes it helps to venture beyond our tables and into the kitchens of others — especially in a city with such a diversified abundance of eateries as New York.
And of course, you can’t spell “theatre” without “eat.”
So, in our food-based series, we continue to poll some of the Great Bright Way’s best to “dish” (get it?) on where they love to eat, drink, and take in the vibes either pre- or post-show, while also answering why they love to sup there, sharing a favorite dish or two, and more.
As Ragtime prepares to disappear on August 16th, we turn, aptly, now to the Tony-winning revival’s expert escape artist, Houdini: Rodd Cyrus.
In addition to his Ragtime work, both on Broadway and at New York City Center, Cyrus also appeared as Guiseppe in Encores!’s The Light in the Piazza in 2023. Regional work includes Don Juan in Valór (Guthrie Theater, MN) and Eddie in Mamma Mia! (Hollywood Bowl). Film/television credits include Elsbeth and The Equalizer, both on CBS, Doctor Doctor (Apple TV) and the upcoming Netflix comedy, 72 Hours.
But where does this artist “escape” for a bite?
(404 W 49th St.)
With a name meaning “delicious” in the Northern part of Thailand – a catchy homage to the birthplace of the owners, sisters Sommy and Mowarin Hensawang, affectionately known as So and Mo – LumLum aims to produce the same “high-quality dishes and....lively, 24-hour energy” with which So & Mo grew up, as their mother and grandmother co-ran a popular seafood restaurant in Ayutthaya, about 50 miles north of Bangkok.
Pulling from their shared memories and childhood experiences, “all of [LumLum’s] ingredients and all of the recipes [come] from my mom and grandma and from the area in Thailand that we grew up in….. We want them to taste our memory, and our culture,” So explains.
Though the establishment is already a favorite among past participants, Cyrus is the latest to affirm that their goal is certainly achieved. “I live not too far away [from the restaurant] and was always curious why the lines were so long,” he admits, “I finally tried it, and was blown away! Authentic and fun — and shrewdly hidden away from the Times Square bustle — it’s a fantastic spot. And, when it’s nice outside, I don’t mind sitting on the street!”
Among the impressive 36 dishes pumping out of LumLum’s kitchen, the actor recommends the Pad Sam Men, replete with transparent glass noodles, shrimp, egg, and bitter stink beans, and topped with cha-om & pickled garlic — “a little on the spicy side,” he says, as the menu denotes, “but delicious nonetheless!”
Also popular among customers is the Crying Tiger signature dish, consisting of juicy ribeye steak, marinated egg, crispy fried shallots, and an “irresistible” garlic rice.
Cyrus tops it off with a Mai Thai – Myers’s Rum, Amaretto, lime & orgeat, pineapple & lychee – but there are several signature and seasonal cocktails on the bill, in addition to beer, wine and other soft drinks.
No need to warn the duke – Cyrus wholeheartedly affirms that, for the best in authentic and innovative Thai food, LumLum is the place to be!
LumLum is open M-Th from 12pm-4pm & 5pm-10pm, Saturday from 12pm-11pm, and Sunday from 12pm-10pm.
(424 W. 43rd Street)
Founded by Arnold Wilkerson in 1985, the Little Pie Company caters to the Times Square crowd, offering a lighthearted, playful “theater of baking,” if you will, according to its creator.
Though initially an actor who moved to New York after studying at London’s Royal Academy of Dramatic Arts, Wilkerson nurtured a fondness and aptitude for baking from childhood, birthed from “vivid recollections of his grandmother cutting up freshly fallen apples from their backyard trees for….a few little pies of her own.”
“You’re always inventing as an actor, so [I feel like] you can take that sense of invention and [go further] with it,” Wilkerson declares, detailing the origin of his empire. “I was working as a waiter and [cooking pies] out of my apartment. I’d take a pie to the restaurant and give it to one of my customers… who happened to be friends with a writer at New York Magazine. That [writer] wrote an article and my phone started ringing off the hook. The waiters I was working with kindly volunteered to give me a hand. We borrowed ovens from other apartments on my floor, I’d use timers so I’d know when to take them out… it was crazy.”
Still, as the venture recently capped off its 40th anniversary – with the original staff of bakers still intact – it’s clear to see the hard work paid off. And though, admitting to slight improvements or adjustments to the ingredients over the years, in most cases, they’re following his grandmother’s recipes to the letter.
Celebrated for its “locally legendary” signature Sour Cream Apple Walnut Pie and triple-chocolate Mississippi Mud Pie, Little Pie Company prides itself on a variety of treats that are always fresh, pure, handmade from scratch, and “simply good and ready to eat.” They specialize in both sweet and savory options, offering a succulent chicken pot pie (tender white meat, fresh cream, peas, carrots, and onions) and a comforting veggie pot pie, packed with the garden staple, in addition to their desserts.
They also cater to food intolerances and offer a sugar-free alternative as well. “For my friends who are gluten-free, surprising them with the gluten-free Florida Key Lime Pie has been my absolute favorite thing to do,” says Cyrus, with a smile.
Packed with fresh key lime juice and a buttery, gluten-free graham cracker crust, it’s a hit among the gluten-intolerant; the other gluten-free option being the Blueberry Apple Crumb Pie, bursting with ripe blueberries and golden delicious apples, as its name suggests. The sugar-free option comes by way of an apple pie, made without artificial sweeteners — “the apples are all we need,” according to management. (Fun fact: The machine they use to slice the apples is the same type of machine used to slice potatoes for potato chips).
A rotating pie-of-the-month caps it off – this month’s is a tangy Lemon Meringue, with stiff peaks, lemon filling and a crust “so light it practically floats!” Muffins, coffee cakes, turnovers, and bread puddings complete the offerings, topped off by a selection of coffees, teas, lemonades, and milkshakes.
“Even just walking by here, you’ll be tantalized by the smell of this place!” Cyrus continues. Whatever you choose, “it’ll be delicious… and they have so many options!” And, much like Houdini, they’ll all disappear rather quickly.
For the aforementioned “theatre” of it all, snag a seat by the large, glass picture windows and look out into the street, or sit on their quaint Little Pie patio – or “just walk by,” as Cyrus suggests – and gaze in at the bakers in the bustling open kitchen: “a warm, rustic slice of Americana”… not unlike the themes and plotlines explored in Ragtime, Cyrus would concur.
“I come from that world where you have a dream about something that you want to do and you pursue it,” Wilkerson concludes. “When you order a pie from [us], you’re also getting a little piece of my dream.”
Little Pie Company is open for business Monday-Friday from 8am-8pm, Saturday from 9am-8pm, and Sunday from 9am-6pm.
We’ll continue to present a new performer with new restaurants and new menus, so keep checking back to see who we poll and what’s on their mind at mealtime! Until next time, as always, bon appétit!
