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Monday, October 5, 2026

#FashionAlert The Fashion Institute of Technology (FIT) Announces 'FIT Future//Forward Conversations,' A Series of Live Talks with the Individuals Shaping the Global Creative Industries Our Coverage Sponsored by Hallak Cleaners the Couture Cleaner @hallakcleaners @hallakcouturecleaner

For sixty years, Hallak Cleaners the Couture Cleaner has been entrusted with Manhattan’s finest wardrobes. The official cleaner of Whom You Know since 2012, Hallak is the only cleaner Peachy Deegan would ever use and we are honored to work with them. New York’s fashion boutiques have been recommending Hallak to their loyal customers for years. They understand the importance of quality fabric care and protecting their client’s investment. While Hallak is known for their expert handling of couture and other precious items, they also make it a point to give your more casual garments the same level of attention. Their representatives are always on the look out for the hard-to-notice stains, loose seams, missing buttons, etc. You can trust Hallak Cleaners with your entire wardrobe and then some. A sample of some of their specialized services:

Tables & Bed Linens 

Suede, Leather & Furs 

Couture & Casual Wear 

Custom Interior Services 




Expert tailoring department located at both locations. 

Complimentary Pick Up and Delivery Service 6 Days a Week. 

Hallak Cleaners 
1232 Second Avenue (near 65th) 
New York, NY 10065 






If you have any questions or would like to schedule a pick up, please feel free to email us at info@hallak.com

***

The Fashion Institute of Technology (FIT), part of the State University of New York (SUNY) and a global leader in creative education, announces new public programming under FIT Future//Forward, the strategic initiative launched by FIT President Jason Schupbach to establish the college as the premier laboratory for creative and creative business careers. "FIT Future//Forward Conversations" brings together significant voices shaping the creative industries worldwide. Amid profound change across fashion, design, business, technology, and culture, these discussions will examine the ideas and innovations defining how we create, work, and lead.

"The launch of 'FIT Future//Forward Conversations' marks a thrilling next step in how FIT collaborates with the fashion industry and beyond," said Schupbach. "These discussions will shine a light on the boldest ideas driving this era of change. From AI and sustainability to evolving consumer markets, we are bringing together the visionaries on the front lines because creative thinkers hold the key to shaping what's next."

"FIT Future//Forward Conversations" will be presented in two formats: the Presidential Speaker Series and the Innovation Speaker Series. The two series, which are free and open to the public, offer complementary perspectives on leadership and innovation—one from those who have shaped industries and the other from those actively redefining them.

The Presidential Speaker Series hosts internationally recognized CEOs, presidents, and other business leaders in conversation with President Schupbach, while the Innovation Speaker Series features journalists and thought leaders in conversation with designers and creators who are engaging courageously in ways formed and unformed. Both formats will provide a forum where audiences can learn and be challenged.

Registration is now open for the following events:

Presidential Speaker Series Oct. 5: Felita Harris, executive director and co-founder, RAISEfashion, and author, The Designer's Path, in conversation with President Schupbach
Oct. 12: Ronnen Harary, co-founder, Spin Master, and co-creator, PAW Patrol, in conversation with President Schupbach
Oct. 20: Ewa Abrams, president, Kering Americas, in conversation with President Schupbach
Dec. 2: Matthieu Befve, head of fine fragrance, Givaudan, in conversation with President Schupbach

Innovation Speaker Series Oct. 19: Chloe Malle, head of editorial content, Vogue, in conversation with Sally Singer, president, Art + Commerce
Nov. 3: Tanner Richie and Fletcher Kasell, designers and co-founders, Tanner Fletcher, in conversation with Fern Mallis, author, and co-creator, New York Fashion Week

Dates will be announced shortly for events featuring the following special guests: Vanessa Friedman, fashion director and chief fashion critic, The New York Times; Corey Damen Jenkins, interior designer, CEO, and principal, Corey Damen Jenkins & Associates; Dylan Kelly, social media influencer and journalist; Emily Sundberg, creator, "Feed Me" newsletter, and FIT alum; and Edvin Thompson, designer, founder, and creative director, Theophilio, among others.

To register and learn more about "FIT Future//Forward Conversations" and FIT's collective efforts to shape the future of the college and the industries and communities it serves, visit fitnyc.edu/futureforwardseries. Events will take place in the Bob Fisch Presentation Hall in FIT's Joyce F. Brown Academic Building. For those who cannot attend in person, events will be livestreamed and recordings will be available.

About the Fashion Institute of Technology (FIT)

The Fashion Institute of Technology (FIT), part of the State University of New York (SUNY), is the global laboratory for creative careers, preparing students for leadership in the 21st century. Integrating human imagination and advanced technology, FIT provides a world-class education with deep industry connections and flexible, experiential learning—at a fraction of the cost of private institutions. Founded in 1944 as a talent pipeline for New York City's historic Garment District, the college now enrolls 8,000 students in nearly 50 degree programs for art, design, business, and technology, plus 3,000 part-time learners of all ages. FIT grants AAS, BFA, BS, MA, MFA, and MPS degrees, as well as credit and noncredit certificates. Fashion Design alums include Calvin Klein, Michael Kors, Reem Acra, Stephen Burrows, Peter Do, Norma Kamali, Bibhu Mohapatra, Daniel Roseberry, and Ralph Rucci. Other prominent alums include Leslie Blodgett, creator of bareMinerals; international restaurant designer Tony Chi; actress and advocate Laverne Cox; Nina Garcia, editor-in-chief of Elle; and Kory Marchisotto, president of E.l.f. Brands. The Museum at FIT, an accredited member of the American Alliance of Museums, is the only museum in New York City dedicated to the art of fashion. Find out why FIT is built for this moment at fitnyc.edu.

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Thursday, October 1, 2026

#Breaking Fabulous Fall Favorites Launch Monday, October 5, 2026 Exclusively at @AmmosNewYork It's Time to GO GREEK for Autumn! By #DimitrisNakos 52 Vanderbilt Avenue #EatRealFood #PeachysPicks

The leaves may be falling but the menu selection has been raised to incorporate sublime Fall Flavors to elevate your appetite for the best authentic Greek cuisine in town!
We are honored to present the brand new Half Chicken, sure to ravish your senses and ignite your appetite!
Fall decor is in full splendor at 52 Vanderbilt Avenue, making it the most gorgeous block in Midtown Manhattan!
Ammos has always been one of the very best Peachy's Picks since we met them in 2011, and the industriously talented Founder and Owner Dimitris Nakos is on it to present the latest and greatest from his stellar venue, Ammos Estiatorio at 52 Vanderbilt Avenue, to flavor your fall fabulously in his uber-authentic Athenian aptitude for fine food, Greek style!
We are both honored and thrilled to announce their brand new Fall 2026 menu which launches this coming Monday, October 5, 2026 and from their signature seafood which is personally flown in every day from Greece to the more carnivorous endeavors, there is something to capture everyone's culinary heart here.  You can see the full menus at the conclusion.
If you have not read our 31,000 other posts, you should be aware that we never edit pictures.  You can be assured that reality is the best fantasy of all and that the culinary prowess of Ammos Estiatorio is exactly for you when you go in person as it is when we show it to you here, and having eaten there for fifteen years, we can also assure you of its tremendous consistency.
Smile at the Shrimp Saganaki and they smile back just like this!
Five form a fantastic formation ready to greet you.  First, they are expertly sauteed in garlic, fresh beefsteak tomatoes and sweet onions then they gloriously leap into a flambee of Ouzo, a Greek anise-based traditional liqueur and later are garnished with scallions, parsley and feta.
Fresh pita bread sings backup to this hot number of U8/12 Tiger shrimp (meaning it is 8 to 12 shrimp per pound).
Misko Greek linguine is the backbone of the Mediterranean Pasta, tossed in garlic, fresh tomato and basil sauce with an innovatively delicious pistachio pesto made on premises and finished with goat cheese sourced from Northern Greece and white Assyrtiko wine, of course from Greece.  It brings a pronounced fall richness to your palate.  If you like, it is also available without goat cheese and prepared with EVOO: Ammos aims to please everyone.
This pasta dish boasts an intensity of taste with inviting depth evocative of sooner sunsets and a pronounced warmth of fall flavor.
Peachy Deegan personally likes this next one best and thinks Belinda Carlisle and the Go Gos would agree that Ammos has got the beet: Beets Skordalia, that is!  
Oven-roasted golden and blood beets elevated with salt and black pepper are presented in generous bite-sized chunks and ready to vault on your fork into the bespoke almond garlic puree, which Peachy cannot get enough of.  It's crafted fresh every day with olive oil, salt, black pepper, lemon, sparkling water to make it perfectly fluffy consistency, and garlic and almond obviously, but you know that, smart readers!
The authenticity of Ammos Estiatorio continues to outshine its competition.
The Half Chicken main course is a masterful rendition of the bird, absolutely made to order!  
Do allow the chef 35 to 45 minutes prep time for it to achieve its full incarnation.
First roasted, and then pan-seared, the organic tender chicken is finished with fresh lemon, Greek herbs and butter.  It is served with zesty golden lemon potatoes and the latest creation that you see doing a dazzling dance on the bird: Dijon yogurt sauce!  This winner is composed of Dijon, Greek honey, Greek yogurt, lemon, salt, black pepper and a touch of Mayo all in perfect proportion.



52 Vanderbilt Avenue
New York, NY 10017
Tel: 212.922.9999



What Grok by XAI and Elon Musk tells us about Ammos Estiatorio today:
Atmosphere & Setting
The restaurant features a contemporary Mediterranean design with stone walls, wood elements, fishing nets, and warm lighting—creating an elegant yet welcoming vibe. It includes a spacious main dining room, a bar area, and several stylish private dining rooms ideal for business lunches, events, or groups (accommodating up to 250 guests total). It’s a popular spot for after-work drinks, special occasions, or a refined seafood meal near Grand Central.

Starters 

Soup

Chef’s seasonal selection                   16

Ammos Chips (for sharing)          36

Crispy thin-cut mixed vegetables, saganaki bites, served with yogurt garlic sauce

Five Spreads Assortment (for sharing)          39

Five traditional Greek spreads, served with pita or fresh-cut vegetables

Traditional Spreads (choice of one)       18

Tzatziki, Taramosalata, Melitzanosalata, Htipiti, Skordalia, served with pita or fresh-cut vegetables

Saganaki           28

Greek graviera cheese, lightly fried and flambéed with Metaxa brandy

Traditional Spinach Pie              21
Spinach, leeks, Greek feta, scallions, dill, finished with tomato sauce & a mint-olive oil dressing

Crispy Zucchini croquettes                  24

Graviera & feta cheese, mint olive oil, served with tzatziki

Beets Skordalia                29

Oven roasted golden and blood beets, served with almond garlic purée

Meatballs               26

Ground sirloin meatballs cooked in tomato & basil sauce, parsley, springled with crumbled feta

Fresh Sardines            28

Grilled or pan fried, Mediterranean fresh sardines, fresh lemon & Greek herbs

King Shrimp 

Grilled head-on prawns with a lemon-olive oil emulsion, served with dill jasmine rice          M/A

Shrimp Saganaki           38

Jumbo shrimp sautéed with fresh tomatoes, garlic & sweet onion, finished with ouzo, topped with warm creamy feta & parsley, served with pita

Calamari                 28

Tender squid, grilled with lemon & olive oil emulsion sauce or crispy with lemon caper aioli

Octopus             43

Tender Mediterranean octopus served over Santorini fava

Tuna Tartare          39

Finely diced tuna with taramosalata spread, chopped tomatoes, cilantro & scallions, served with crispy pita

Salads

Sides

·     Chicken Breast 15 /   Grilled Calamari 17   /   Shrimp 21 /   Salmon 25   /   Pan Seared Tuna 29

Greek Salad            31

Beefsteak tomatoes, Kalamata olives, Spring onions, cucumbers, tri-color peppers, barrel-aged feta, fresh Mount Taygetos oregano

Dimitri’s Salad       36

Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, roasted walnuts, cashews, Greek honey & garlic balsamic vinaigrette dressing
(choice of feta or goat cheese)

Beets Carpaccio         32

Thin-cut oven roasted golden and blood beets, shallot vinaigrette, pistachio yogurt, crispy garlic

Fresh Whole Fish

Our selection of the freshest fish is flown in daily. Priced per pound

Fish is carefully deboned unless otherwise requested. Some small bones may remain. Please allow additional time for larger fish.

Lavraki  (Mediterranean Sea Bass)       46

Imported, Greek Islands, lean fish, mild, delicate and flaky, subtle sweetness

Tsipoura  (Greek Sea bream)       46

Imported, delicate, mild and slightly sweet, tender, flaky white flesh, clean flavor

Fagri  (Greek Porgy)        58

Imported, firm, delicate white flesh, mild, slightly sweet flavor, clean finish

Turbot          62

Northeast-Atlantic and Mediterranean regions, delicate white flesh, mild, rich buttery flavor

Red Snapper          56

Atlantic Ocean, firm, flaky white flesh, mild, delicate finish

Black Sea Bass        54

Mid-Atlantic Ocean, tender, flaky white flesh, mild, slightly sweet flavor, delicate texture

Fluke            49

Western Atlantic Ocean, mild, lean, soft tender texture, delicate white fish, slightly sweet flavor

Dover Sole        76

Imported, English Channel, mildly sweet flavor, buttery, small tender flakes

Specialties

Market Fish            48

Fresh catch of the day, chef’s special preparation

Seafood Pasta          54

Linguini pasta tossed with calamari, shrimp, octopus and chopped clams in garlic, basil and tomato sauce, finished with clam broth and butter

Salmon           46

Pan-seared salmon served with spinach purée, Mediterranean ratatouille & dill jasmine rice

Tuna             54

Crusted in fine herbs pan-seared tuna, truffle carrot puree, wild mushrooms, sautéed spinach, baby carrots, red bell peppers with basil oil & ginger soy cider vinaigrette

Mousakas               42

Sautéed ground beef with roasted potatoes, zucchini and eggplant, topped with feta béchamel sauce

Grandma’s Pasta              38

Grandma’s pasta in traditional Greek meat sauce

Half chicken           42

Pan-seared tender chicken, finished with fresh lemon & butter, served with golden lemon potatoes & Dijon yogurt sauce

Ammos Burger          39

Ground sirloin burger, grilled tomato & onion, mesclun salad, topped with feta cheese, served in warm pita with Ammos oregano fries, tzatziki & aioli sauce

Lamb Shank           58

Traditional slowly cooked lamb shank in a homemade tomato sauce over mashed potatoes

 

Vegetarian

 

Grilled Vegetables            32

Grilled eggplant, zucchini, vine tomatoes, Vidalia onions, bell peppers & carrots, served with almond garlic purée

Mediterranean Pasta          36

Linguine, tossed in garlic, fresh tomato & basil sauce with pistachio pesto & goat cheese

(Available without goat cheese and prepared with extra-virgin olive oil)

 

 

Meats

 

Complimentary Side
Choose one: Mashed Potatoes, Ammos Fries, or Crispy Onions

 

 

Lamb Chops

Grilled rack of lamb, Mediterranean herbs, lemon & olive oil emulsion                  79

 

Ribeye Steak 

24oz Prime bone-in Ribeye steak, roasted garlic, rosemary & thyme Butter                 95

 

TOMAHAWK (for sharing)

32 oz. Thick-Cut Bone-In Ribeye Steak, roasted garlic, rosemary & thyme Butter      125

 

Add a Side Sauce      6
Garlic Peppercorn • Creamy Truffle

 

Specialties for Sharing

Surf & Turf              195

Two Prawns & 24oz Prime bone-in Ribeye steak served with mashed potatoes & crispy onions & Ammos truffle fries, side of garlic peppercorn & creamy truffle sauce

Curated selection of fresh seafood or meat specialties    495

Serves four to six people. Please ask your server for details

 Sides 

·     Crispy Onions                         14

·     Fresh cut oregano fries           14

·     Truffle fries                             18

·     Roasted lemon potatoes          16                   

·     Mashed potatoes                     16

·     Wild mushrooms sauté          18      

·     Mediterranean Ratatouille     14

·     Sauteed spinach                      14

·     Roasted baby beets                 15


***



Prix-Fixe LUNCH three course menu $55

AVAILABLE: Monday to Friday 11:00am - 4:00pm

 Starter   (Choice of one) 

Soup

Chef’s seasonal selection      

Dimitri’s Salad      

Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, roasted walnuts, cashews, Greek honey & garlic balsamic vinaigrette dressing           (choice of feta or goat cheese)

Traditional Spinach Pie            
Spinach, leeks, Greek feta, scallions, dill, finished with tomato sauce & a mint-olive oil dressing

Calamari

Tender squid, grilled with lemon & olive oil emulsion sauce or crispy with lemon caper aioli

Meatballs              

Ground sirloin meatballs cooked in tomato & basil sauce, parsley, springled with crumbled feta

 

Main Course (Choice of one)

Market Fish           

Fresh catch of the day, chef’s special preparation

Mediterranean Pasta         

Linguine, tossed in garlic, fresh tomato & basil sauce with pistachio pesto & goat cheese

(Available without goat cheese and prepared with extra-virgin olive oil)

Half chicken          

Pan-seared tender chicken, finished with fresh lemon & butter, served with golden lemon potatoes & Dijon yogurt sauce

Ammos Burger        

Ground sirloin burger, grilled tomato & onion, mesclun salad, topped with feta cheese, served in warm pita with Ammos oregano fries, tzatziki & aioli sauce

 Dessert (Choice of one)

Karidopita

Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream

Pagoto / Granita

Chef’s daily specialty ice-cream or sorbet

***


Pre-Theater  three course menu $55

AVAILABLE: Monday to Friday 4:00pm – 6:30pm - Weekends all day

Starter   (Choice of one) 

Soup

Chef’s seasonal selection

Greek Salad           

Beefsteak tomatoes, Kalamata olives, Spring onions, cucumbers, tri-color peppers, barrel-aged feta, fresh Mount Taygetos oregano

Meatballs              

Ground sirloin meatballs cooked in tomato & basil sauce, parsley, springled with crumbled feta 

Main Course (Choice of one)

Lavraki  (Mediterranean Sea Bass)

Greek Islands, lean fish, mild, delicate and flaky, subtle sweetness, served with roasted vegetables

Mediterranean Pasta         

Linguine, tossed in garlic, fresh tomato & basil sauce with pistachio pesto & goat cheese

(Available without goat cheese and prepared with extra-virgin olive oil)

Half chicken          

Pan-seared tender chicken, finished with fresh lemon & butter, served with golden lemon potatoes & Dijon yogurt sauce 

Dessert (Choice of one)

Karidopita

Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream

Pagoto / Granita

Chef’s daily specialty ice-cream or sorbet

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#Nightlight #IcelandPeachy #TasteofIceland NYC Opening Reception September 30, 2026 at Platform by JBF

Svanhildur Hólm Valsdóttir, Iceland’s Ambassador to the U.S. above with Peachy Deegan and below with Thorir Erlingsson, President of the Icelandic chef association, General manger for Icelandic culinary team 
Petur Oskarsson, CEO of Business Iceland
Ragnar Bragason, Comedian and Playwright
Thorir Erlingsson, President of the Icelandic chef association
General manger for Icelandic culinary team

Whom You Know was honored to join Taste of Iceland, which you all should check out, for a special opening reception to celebrate Icelandic culinary delicacies, the cod was the best, and connect directly with Icelandic business and cultural leaders at this exclusive first look at Taste of Iceland’s dynamic New York festival lineup. So far in the last seventeen years, Iceland has been underrepresented on Whom You Know but the best and brightest that we personally met have been given the opportunity to be reviewed and interviewed, so stay tuned.

Svanhildur Hólm Valsdóttir, Iceland’s Ambassador to the U.S., was delightful to meet.
Icelandic comedians and storytellers, Ragnar Ísleifur Bragason and Bergur Ebbi Benediktsson, opened the reception and introduced musical performances by one of Iceland's most distinctive voices, singer-songwriter Emiliana Torrini. For more on music, read New York Notes with eleven hundred posts and counting.

Astronomer Sævar "Astro-Sævar" Helgi Bragason, will provide an insight into Iceland’s fascinating northern lights—which are expected to shine even brighter in 2027 and he was one of the most brilliant people we met.  Peachy in Space is growing, of course led by Space X and the amazing Elon Musk.

About Taste of Iceland
Taste of Iceland 2026 returns to NYC from Thursday, October 1 through October 3. The cultural festival celebrates Iceland with events across the city showcasing the best of Icelandic culture, including food, music, nature, travel, and more.

Thursday, October 1
An Icelandic Feast: 6:30 - 9:30 PM at Platform by JBF
Iceland Airwaves Off-Venue: 7:00 PM at Pianos NYC

Friday, October 2
Ride NYC with Lauf Cycles: 11:00 AM, ride departs from Other Half Brewing Domino Park
SOAK: The Radical Act of Bathing Together: 4:00 - 6:00 PM at Scandinavia House
Across Iceland: A Guided Cocktail Journey: 5:30 - 7:30 PM at Ivory Peacock
Emilíana Torrini: The Extraordinary Miss Flower: 6:00 - 8:00 PM at Scandinavia House

Saturday, October 3
Iceland by the World’s Worst Photographer Exhibit: 11:00 AM - 7:00 PM at Lavan 541 Chelsea
Time and Water: Film Screening and Conversation: 1:00 - 3:00 PM at Scandinavia House
Northern Lights in NYC: 2:00 - 4:00 PM at Lavan 541 Chelsea
Iceland Unfiltered: 5:00 - 7:00 PM at Lavan 541 Chelsea

Taste of Iceland is an annual festival celebrating Iceland's vibrant culture. The festival is organized by Inspired by Iceland, which promotes Iceland and Icelandic products. It is presented in partnership with Icelandair, Reykjavík, Icelandic Seafood, Business Iceland, Blue Lagoon Iceland, Icelandia, Icelandic Lamb, Iceland Hotel Collection by BERJAYA, Keflavik Airport, and Lauf Cycles; and in collaboration with Iceland Music and Iceland Design and Architecture. The final Taste of Iceland 2026 event will be held in Vancouver in November.

Photography by Peachy Deegan 

All material is property of Whom You Know. Copyright 2026 Whom You Know. All rights reserved. Reproduction in whole or in part without permission is prohibited.

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