Ed Lefkowicz photography

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  • The front of SakaMai, at 157 Ludlow Street on the Lower East Side.
    EJL-130517-1329.jpg
  • A mural on a biulding on the Lower East Side.
    EJL-150425-1039.jpg
  • New York, NY - 11 February 2014. The exterior of Mission Cantina at 172 Orchard Street at the corner of Stanton Street, Danny Bowien's latest restarant on New York City's Lower East Side.
    EJL-140211-1155.jpg
  • New York, NY - 11 February 2014. Tacos hongos—tacos with mushrooms, parsley and chicharron de queso at Mission Cantina, Danny Bowien's latest restaurant in New York's Lower East Side.
    EJL-140211-1057.jpg
  • New York, NY - 11 February 2014. Tacos hongos—tacos with mushrooms, parsley and chicharron de queso at Mission Cantina, Danny Bowien's latest restaurant in New York's Lower East Side.
    EJL-140211-1052.jpg
  • New York, NY - 11 February 2014. Fish tacos with skate wing tempura, avocado and crema at Mission Cantina, Danny Bowien's latest restaurant in New York's Lower East Side.
    EJL-140211-1046.jpg
  • New York, NY - 11 February 2014. An appetizer of guacamole, shrimp chips and chicharronnes at Mission Cantina, Danny Bowien's latest restaurant in New York's Lower East Side.
    EJL-140211-1042.jpg
  • New York, NY - 11 February 2014. An appetizer bowl of creamed masa, and beer braised collard greens at Mission Cantina, Danny Bowien's latest restaurant in New York's Lower East Side.
    EJL-140211-1035.jpg
  • New York, NY - 11 February 2014. Fish tacos with skate wing tempura, avocado and crema at Mission Cantina, Danny Bowien's latest restaurant in New York's Lower East Side.
    EJL-140211-1049.jpg
  • New York, NY - 11 February 2014. An appetizer bowl of creamed masa, and beer braised collard greens at Mission Cantina, Danny Bowien's latest restaurant in New York's Lower East Side.
    EJL-140211-1041.jpg
  • New York, NY - 11 February 2014. An appetizer of guacamole, shrimp chips and chicharronnes at Mission Cantina, Danny Bowien's latest restaurant in New York's Lower East Side.
    EJL-140211-1033.jpg
  • New York, NY - 11 February 2014. An appetizer of guacamole, shrimp chips and chicharronnes at Mission Cantina, Danny Bowien's latest restaurant in New York's Lower East Side.
    EJL-140211-1025.jpg
  • New York, NY - 11 February 2014. An appetizer of chicken wings with mole spices, chili vinegar, sesame, crema at Mission Cantina, Danny Bowien's latest restaurant in New York's Lower East Side.
    EJL-140211-1018.jpg
  • New York, NY - 11 February 2014. An appetizer of chicken wings with mole spices, chili vinegar, sesame, crema at Mission Cantina, Danny Bowien's latest restaurant in New York's Lower East Side.
    EJL-140211-1009.jpg
  • Corwds on the Bowery pass some exhibits at the Ideas City street festival. Many of the exhibits were in Sara D. Roosevelt Park, but two blocks of the Bowery and some side streets also featured exhibits.
    EJL-130504-1201.jpg
  • Bottles of sake and shochu on display in the bar area at SakaMai.
    EJL-130517-1181.jpg
  • Tasmanian ocean trout and mushroom rice pot ready to serve. Beside the bowl is a glass of shochu, a distilled spirit, served on a large rock of ice.
    EJL-130517-1127.jpg
  • Lobster croquettes (lobster, Lardo Iberico de Bellota, Saiko miso with lobster bisque foam) at SakaMai.
    EJL-130517-1057.jpg
  • Chef Takanori Akiyama at work in the kitchen at SakaMai.
    EJL-130517-1267.jpg
  • Chef Takanori Akiyama at work in the kitchen at SakaMai garnishing lobster croquettes.
    EJL-130517-1233.jpg
  • DIners at SakaMai seen from over the top of a sake barrel.
    EJL-130517-1194.jpg
  • The bar at SakaMai.
    EJL-130517-1169.jpg
  • Part of the dining room at SakaMai.
    EJL-130517-1162.jpg
  • "Southern" fried chicken confit (Miyazaki namban style with smoked paprika tartar sauce) at SakaMai.
    EJL-130517-1141.jpg
  • "Southern" fried chicken confit (Miyazaki namban style with smoked paprika tartar sauce) at SakaMai.
    EJL-130517-1140.jpg
  • A server garnishing a bowl of Tasmanian ocean trout and wild mushroom rice pot.
    EJL-130517-1114.jpg
  • Lobster croquettes (lobster, Lardo Iberico de Bellota, Saiko miso with lobster bisque foam) at SakaMai.
    EJL-130517-1058.jpg
  • Uni crostini (torched uni with Parmesan Reggiano flakes) at SakaMai.
    EJL-130517-1043.jpg
  • Cream cheese anchovy (Portuguese whie anchovy, miso-infused cream cheese, and Miyabi nori) at SakaMai.
    EJL-130517-1040.jpg
  • Cream cheese anchovy (Portuguese whie anchovy, miso-infused cream cheese, and Miyabi nori) at SakaMai.
    EJL-130517-1037.jpg
  • Skate wing (pan tossed ehire, yuzo kosho yogurt) at SakaMai.
    EJL-130517-1023.jpg
  • Egg on Egg on Egg (sea urchin and white sturgeon caviar on a bed of scrambled egg) at SakaMai.
    EJL-130517-1020.jpg
  • Egg on Egg on Egg (sea urchin and white sturgeon caviar on a bed of scrambled egg) at SakaMai.
    EJL-130517-1013.jpg
  • Renkon chips (fried lotus root) at SakaMai.
    EJL-130517-1008.jpg
  • Renkon chips (fried lotus root) at SakaMai.
    EJL-130517-1005.jpg
  • A quiet dining room at SakaMai.
    EJL-130517-1206.jpg
  • Part of the dining room at SakaMai.
    EJL-130517-1151.jpg
  • A server with a Tasmanian ocean trout and mushroom rice pot at SakaMai. The fish is steamed on a bed of rice, and the server breaks up the fish and mixes it with the rice at the table.
    EJL-130517-1065.jpg
  • Exhibits in the Museum of Reclaimed Urban Space, housed in a former squat in New York's Alphabet City.
    EJL-180222-1053.jpg
  • Exhibits in the Museum of Reclaimed Urban Space, housed in a former squat in New York's Alphabet City.
    EJL-180222-1051.jpg
  • Astor Place Tower, designned by architect Charles Gwathmey, completed in 2005.
    EJL-150922-1017.jpg
  • The lobby of the Museum of Reclaimed Urban Space, housed in a former squat in New York's Alphabet City.
    EJL-180222-1062.jpg
  • Hand sewing a bow onto the hatband of a straw hat.
    EJL-170518-1412.jpg
  • Shaping a steamed straw hat body over a block.
    EJL-170518-1227.jpg
  • St. Terea with flowers, St. Teresa Roman Catholic Church.
    untitled-2002.jpg
  • New York, NY - 11 February 2014. Chef / owner Danny Bowien greeting patrons at Mission Cantina.
    EJL-140211-1100.jpg
  • cod, white beans, black olives, tomato
    EJL-130430-2101.jpg
  • Pressing a cord into place with a runner to form the joint between the crown and brim of a straw hat.
    Shaping a hat.jpg
  • The sancuary of the synagogue of the congregation Kahal Adath Jeshurun, built in 1887, and now the home of the Museum at Eldridge Street. The stained glass window is by artist Kiki Smith and architect Deborah Gans.
    EJL-171206-2047Edit.jpg
  • Dina "Cha Cha" Pisani wearing a decorated straw top hat, and surrounded by her creations, in her shop.
    EJL-170518-1548.jpg
  • Dina "Cha Cha" Pisani wearing a decorated straw top hat, and surrounded by her creations, in her shop.
    EJL-170518-1558.jpg
  • Fancy hats and fascinators on display.
    EJL-170518-1529.jpg
  • A balsa head used for trimming hats sits in a window.
    EJL-170518-1514.jpg
  • Feathers in jars on a shelf of trimmings.
    EJL-170518-1496.jpg
  • A pheasant wing with its plumage intact hanging on the shop wall.
    EJL-170518-1470.jpg
  • Sewing the edge of the brim of a straw hat. The edge is rolled over a thick monofilament line to help it keep its shape.
    EJL-170518-1459.jpg
  • A collection of hat molds, including blocks for brims and crowns, and risers to make the crowns deeper.
    EJL-170518-1331.jpg
  • A straw hat rests on a stack of wooden hat blocks.
    EJL-170518-1320.jpg
  • A felt hat cooling from being dried in the oven.
    EJL-170518-1317.jpg
  • Tying a block called a tipper in place to hold the crease in the crown of a straw fedora.
    EJL-170518-1284.jpg
  • Shaping the crease on the crown of a straw fedora. Once the shape has been established, a wooden block called a tipper will be tied in place to hold the crease.
    EJL-170518-1254.jpg
  • A wooden runner, used to force cords into place to form the joint between the crown and brim, along with a cord and a brush.
    EJL-170518-1214.jpg
  • A wooden block made up of brim and crown sections ready for a hat to be shaped over it into a fedora. In the background, a straw hat body is being steamed.
    EJL-170518-1207.jpg
  • Stretching a just-steamed felt hat body over a wooden block to shape the crown and brim. Many of the block are old, and difficult to replace.
    EJL-170518-1112.jpg
  • A hat body, shaped with only a suggestion of a crown and brim, on a rack over a steam generator, being steamed prior to shaping.
    EJL-170518-1108.jpg
  • The sewing machines are mostly old Singers, with cast iron frames and mechanisms of machined metal—still durable, useful and repairable. Stacked on the table are a selection of specialty feet for the machine.
    EJL-170518-1015.jpg
  • Ribbons and trim, some on rolls, some leftovers, await use.
    EJL-170518-1011.jpg
  • Illustrations of headgear from arond the world serve as insiration, along with a Mexican-inspired skull mask.
    EJL-170518-1010.jpg
  • New York, NY - 11 February 2014. Danny Bowien in the dining room of his Mission Cantina.
    EJL-140211-1119.jpg
  • New York, NY - 11 February 2014. A view of the dining room at Mission Cantina seen through the beaded curtain that surrounds the entrance.
    EJL-140211-1090.jpg
  • New York, NY - 11 February 2014. The dining room of Mission Cantina is festooned with papels picados, Mexican paper cuttings.
    EJL-140211-1088.jpg
  • New York, NY - 11 February 2014. A view of the dining room at Mission Cantina seen through the beaded curtain that surrounds the entrance.
    EJL-140211-1079.jpg
  • New York, NY - 11 February 2014. The dining room of Mission Cantina is festooned with papels picados, Mexican paper cuttings.
    EJL-140211-1072.jpg
  • New York, NY - 11 February 2014. The dining room of Mission Cantina is festooned with papels picados, Mexican paper cuttings.
    EJL-140211-1065.jpg
  • The bar at SakaMai.
    EJL-130517-1172.jpg
  • The dining room of Pearl & Ash seen from the street at night.
    EJL-130430-2421.jpg
  • The dining room of Pearl & Ash seen from the street at night.
    EJL-130430-2415.jpg
  • Patrons at the door of Pearl & Ash.
    EJL-130430-2412.jpg
  • Wine director Richard Cappiello deccants a bottle of wine.
    EJL-130430-2378.jpg
  • Wine director Richard Cappiello checks the wine at a table of diners.
    EJL-130430-2347.jpg
  • Wine Director Patrick Cappiello, in the plaid shirt, pouring for a customer.
    EJL-130430-2332.jpg
  • Wine Director Patrick Cappiello.
    EJL-130430-2307.jpg
  • Chef Richard Kuo of Pearl & Ash overseeing orders as they come to the pass-through from the kitchen.
    EJL-130430-2240.jpg
  • Chef Richard Kuo of Pearl & Ash overseeing orders as they come to the pass-through from the kitchen.
    EJL-130430-2221.jpg
  • Chefs plating in the kitchen of Pearl & Ash.
    EJL-130430-2198.jpg
  • Chef Richard Kuo of Pearl & Ash overseeing orders as they come to the pass-through from the kitchen.
    EJL-130430-2162.jpg
  • Patrons in the dining room, Pearl & Ash.
    EJL-130430-2136.jpg
  • Fernet-branca ice cream sandwich
    EJL-130430-2121.jpg
  • Fernet-branca ice cream sandwich
    EJL-130430-2117.jpg
  • Fernet-branca ice cream sandwich
    EJL-130430-2107.jpg
  • Octopus, sunflower seed, shiso.
    EJL-130430-2095.jpg
  • Octopus, sunflower seed, shiso.
    EJL-130430-2090.jpg
  • Shrimp (ama-ebi), smoked lime yogurt, radish, bee pollen.
    EJL-130430-2068.jpg
  • Long beans with chili and uni.
    EJL-130430-2059.jpg
  • Skirt steak with onions and sea beans.
    EJL-130430-2055.jpg
  • Skirt steak with onions and sea beans.
    EJL-130430-2052.jpg
  • Bar, Pearl & Ash.
    EJL-130430-2046.jpg
  • Bar, Pearl & Ash.
    EJL-130430-2044.jpg
  • Dining room, Pearl & Ash.
    EJL-130430-2041.jpg
  • Wine Director Patrick Cappiello.
    EJL-130430-2311-Edit.jpg
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