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.
We continue now with burgeoning Broadway star Samantha Williams, who’s currently featured as Mabel Stanley in the freshly Tony-nominated Roundabout re-imagination, Pirates! The Penzance Musical. Last seen on the Main Stem as Emmie Thibodeaux in Caroline, or Change, the actress made her debut as Alana in Dear Evan Hansen, a role she then reprised on the show’s national tour. Additional credits include Empire Records at the McCarter Theatre (Gina), Life After at the Goodman Theatre (Alice) and Titanic the Musical at New York City Center (Kate McGowan). She is a proud graduate of Pace University, where she received her BFA in Musical Theater.
In addition to her work in the swashbuckling spectacle, she can also be heard going for the gold on the Eight Immortals song cycle EP.
Finally, quite the foodie herself, she curates the Instagram account, Sammie Makes Yummy Food, sharing tasty recipes and tantalizing food pics alike.
But where does Williams wander for a bite?
(1369 6th Ave.)
“During our run in Titanic last summer at City Center, Brandon Uranowitz put me onto this delicious hand roll sushi place,” Williams says, of the “revolutionary” establishment.
Founded by former Midtown banker Kevin Takarada, who grew up working in the legendary Toni’s Sushi Bar, owned by his parents and today the oldest sushi destination in South Beach, Florida, MakiMaki opened its first location near Central Park South in 2017, following Takarada’s epiphany that the bustling neighborhood was missing an option for quick, but affordable, high-quality sushi rolls.
With a vision of generating an “upscale sushi joint,” Japanese architect Yoshimi Kono spearheaded a reconstruction of the space, outfitting it in whitewashed oak and gyotaku art – a term for the traditional Japanese method of printing fish onto paper – including a sizable octopus that extends across the wall behind the bar.
In response to the following that blossomed almost immediately, he opened a second location near Grand Central Terminal in 2019 – with plans to expand the inaugural venue in the near future.
Deeming it “perfect for a pre-show meal,” Williams notes, “it’s super quick and easy, and the rolls are fresh and filling.”
Aiming to give the “on-the-go” lunch crowd a loftier option, MakiMaki – blending the ambience of a sit-down sushi restaurant with the efficiency of the grab-and-go case at your local lunch establishment – is notable – nay, as stated, revolutionary – for utilizing Japanese robotics technology that allows the MakiMaki team to outsource washing and cooking rice to the machines. Their specialty comes in the form of cone-shaped hand rolls (temaki), wrapped, using the same technology, in a sleeve that gets peeled off like a concert wristband, in order to maximize freshness.
Of the offerings, Williams recommends the yellowtail scallion roll – made with Hamachi & scallion – or the yellowfin tuna roll, stuffed with cucumber, while the eel avocado, spicy tuna (mayo & chili oil), and shrimp tempura (cucumber & mayo) rolls also prove to be popular among the regulars.
Traditional eight-piece cutup rolls, known as maki, are also available, as are matcha and custom tea blends, the latter from Hon Yama, an 800-year-old Japanese company said to have once supplied the shoguns of Japan.
Each item, made to order and assembled in front of the customer, can also be customized by request, with additional ingredients and/or modifications. As Mabel and Frederic would say, “Food for joyous laughter” indeed!
MakiMaki is open Mon-Fri from 11am-8pm, Saturday from 12pm-8pm, and Sunday from 3pm-8pm. Hours for other locations may vary; check website for more details.
(809 9th Ave.)
For prime eats before a show, Williams recommends Westville, a 20-year-old booming health food franchise with several locations peppered throughout the city.
With six establishments in Manhattan, an additional two in Dumbo & Williamsburg, and a final one in Long Island City, the chain has certainly enjoyed success overtime; however, its name harkens back to its origins, when its premier location launched in the West Village (or West Ville) on Bleecker and 10th Streets.
Their salads, in particular, are generously portioned, and customers can add, subtract or modify ingredients without any fuss. Citing these options as “fresh, quick, and great fuel,” Williams goes for the Kale Salad at lunch, topped with marinated red onions, bleu cheese, dried cranberries & candied walnuts, and drizzled with their signature lemon olive-oil dressing (“out of this world!” she proclaims), but prefers hers with a plump piece of freshly grilled salmon placed on top.
Other proteins, available for an additional charge, include grilled chicken, shrimp, sirloin steak, seared tofu & teriyaki, or a veggie burger patty.
“We’re a vegetable-forward restaurant focused on [serving] fresh food,” says Westville founder Jay Strauss, who established the restaurant in 2004. “The idea is that everything we make today to sell today, and then we start over clean the next morning.”
An avid painter and photographer earlier in life, Strauss infuses his love of the craft through his new venture, plastering the walls of his restaurant with animal and vegetable photos, courtesy of artist Mark Turgeon or others by photographer Richard Corman. (He’s also hand-painted the restaurant’s distinct signage).
Touting “fresh market produce at the core of every meal,” promoting health, simplicity, and outstanding flavor profiles, their plentiful Market menu is equally brimming with additional options.
Pick three to four of their 20+ vegetables, from Brussels sprouts and sautéed broccoli to green peas, cauliflower, beets, garlic mashed potatoes, crispy sweet potato fries and more, each cut, chopped and prepared fresh that morning, and enjoy as a meal (accompanied by a dipping sauce or other topping, depending), or mix into one of a variety of plates, including the aforementioned proteins of chicken, salmon, or steak, or their staple Market Bowl, which incorporates a choice of grain and sauce.
Or indulge in a dessert, from their Chocolate Molten Lava Cake, available a la mode and with a gooey chocolate center (and gluten-free), to their equally warm and buttery Chocolate Chip Cookie, to the old-fashioned Granny Smith apple pie, topped with cinnamon and walnuts, and should you choose, available a la mode.
“We’re just a bunch of guys committed to offering the kind of food we (and, luckily, others) like to eat in a casual space,” Strauss concludes, with a laugh. And it’s clear, regarding the food, that customers are spoiled for choice. “There’s something for everyone. Whatever you seek, you’re sure to be happy here.”
Westville Hell’s Kitchen is open Mon-Fri from 11:30am-10pm and Saturday & Sunday for both brunch (10am-4pm) and dinner (5pm-10pm). Hours for other locations may vary; check website for more details.
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!
