rē•Imagining Restaurant Week as Holistic Rejuvenation with Bathhouse NYC
Instead of bustling between restaurants, slow down at this Brooklyn oasis.
Restaurant week has traditionally been used as a chance to support your local food scene and help generate buzz for new, up-and-coming chefs. Lunch and dinner Prix-fixe menus at discounted rates are offered with the hope of hearing the bustle of a restaurant packed with eager diners. This year, the ever-evolving dining safety protocols have compelled many restaurants to rē-think their promotional strategies with the health of their staff and diners at the forefront of their minds. Instead of rushing to try as many participating restaurants as possible, we invited you to put your wellness first and rē•spin this week of culinary exploration by slowing down for whole-body nourishment at Bathhouse instead.
The founders of Bathhouse started with the simple concept of building a better bathhouse- one that incorporates ancient wisdom with contemporary recovery practices. From the thermal pools to the hyper-seasonal kitchen, authenticity is a central theme of everything that’s offered at this Brooklyn oasis. For founders Travis Talmadge and Jason Goodman, “bathhousing” is a necessary verb, and you’re invited to bathhouse your way to wellness with them. This restaurant week, give yourself the gift of a day pass to indulge in all of the healing amenities and end with a chef’s tasting dinner at the contemporary Bathhouse kitchen.
Hydrotherapy: the epitome of self-care
Going to a bathhouse has been considered the epitome of self-care for millennia. In many ways “bathhousing” is a kind of active nap, where you can surrender to laziness, in order to clear your mind, detoxify your body, and return to your everyday life rē-energized. While bathhouses were traditionally embraced as an un-fussy, frequented destination for everyone to enjoy, over the last decade many spas have been turning them into unapproachable, luxury treatments- something Bathhouse is hoping to pivot away from.
“We noticed the spa industry was rife with dated luxury concepts and pretense,” co-founder Goodman recently told rē•spin. “Our space focuses on functionality, authenticity, and elemental design aesthetic.” A trip to Bathhouse NYC is well worth dipping into. It’s located in a converted factory in Williamsburg, Brooklyn where you’ll be greeted with a sleek, modern design and the chance to explore the amenities as playfully as you’d like. The owners describe it as a place to be fundamentally human. It’s a safe space to explore what relaxation means to you and fully embrace the many modalities of hydrotherapy.
Water is one of the most powerful healing elements, and working with its many different forms can prompt serious detoxifying and rejuvenating effects. Research shows that hydrotherapy lowers blood pressure, heart rate, and stress hormones, promoting a deep sense of relaxation. While there’s no wrong way to the bathhouse, and getting experimental is key, the founders recommend rotating between a hot and cold journey to maximize the healing experience.
Embarking on a hot and cold journey
Playing with temperature extremes is one of the best ways to prompt your body into purging toxins that may be lurking within. One too many drinks the night before, or a rushed week that left you with little time for nourishing meal choices can be mended by taking a hot and cold journey at the Bathhouse. By hiking up your temperature in a hot sauna or bath you draw blood to your organs and limbs. Switching directly to plunging into a cold pool, quickly tightens your blood vessels, flushing toxins out.
Cold plunging can be dated back more than 1,000 years. The practice of sitting in an ice-cold bath, for as long as you can stand it, boosts immunity, burns fat, helps your muscles recover faster, and even improves your mental health. Studies have shown that cold therapy sends a rush of mood-boosting neurotransmitters to your brain, helping elevate your mood. Regularly taking a cold plunge, particularly after hot therapies, can help you manage long-term stress and even prevent the development of chronic disease.
A hot pool (102 F), cold pool (52 F), thermoneutral pool (94 F), dry sauna, tropical sauna, and starlight steam room are all available to use on your hot and cold journey at Bathhouse. Here’s the circuit the owners recommend to maximize your results, but they urge you to also play around, have fun, and experiment with what order of using the amenities feels best to your body.
- Steam Room (5-10 Minutes)
- Short break
- Sauna (15 minutes, or as long as you can handle)
- Cold Plunge (1-3 minutes for maximum results)
- Neutral Pool (1-3 minutes to bring your body temperature back up slowly)
- Continue to rotate between hot and cold on your own journey
If you aren’t local to the Williamsburg, Brooklyn area you can also reap the benefits of hydrotherapy at home, by switching frequently between hot and cold water while you shower.
Detoxing with the new American cuisine
After you detoxify your body by using the amenities, you’ll be seated to a nourishing, seasonal meal at Bathhouse Kitchen. “Our food philosophy is treated with the same intentionality as our space and treatments,” Goodman says. “Bathhouse Kitchen serves hyper-seasonal New American plates and everything on the menu is grain, gluten, and sugar-free. Our dishes are crafted to be good for your body and your taste buds.”
The Chef’s tasting dinner is a culinary experience that will rē-juvenate you this year instead of leaving you exhausted from restaurant hopping. Bathhouse Kitchen chef Anthony Sousa is continually updating the menu to create modern, seasonal dishes with holistic substance. “Think of it as a blissed-out culinary hug prepared in accordance with your dietary preferences,” Goodman goes on to explain. If you aren’t able to experience the blissed-out embrace of Bathhouse kitchen in person, nourish yourself from the comfort of home with this recipe by Chef Sousa instead.
Heirloom Tomato Salad
By Chef Anthony Sousa from Bathhouse Kitchen
For the sliced tomatoes
Slice 1 or 2 heirloom tomatoes into ¼ inch rounds with a serrated bread knife,
along with 5 to 6 Sungold tomatoes.
For the tonnato
- 1 garlic clove
- 40g confit trout/tuna
- 7g brined capers
- 7g anchovies
- 2 egg yolks
- 1 pinch piment d’espelette
- 26g champagne vinegar
- 20g water
- 3g lemon juice
- 250g grapeseed oil
Blend all ingredients excluding the grapeseed oil on a high speed until smooth, about 30 seconds. Turn your blender down to a medium speed and very slowly stream in your grapeseed oil to emulsify.
For the red wine vinaigrette
- 1 cup red wine vinegar
- 2 cups olive oil
- Half a clove of grated garlic
- Salt and pepper to taste
- Spread 1-2 tablespoons of your tonnato on the bottom of your plate in a circle.
- Next place your sliced heirlooms on top of the tonnato covering it up, followed by your halved sun golds evenly spread over the top of the heirlooms.
- Drizzle a tablespoon and a half of the red wine vinaigrette over the tomatoes.
- Sprinkle a pinch of coarse sea salt and fresh cracked black pepper over the tomatoes.
- To finish, grate Fiore Sardo, smoked pecorino cheese, over the tomatoes and garnish with torn basil and oregano.