Kick off January 2026 in New York City with a curated lineup of arts, culture, music, and food events happening across the city’s most iconic venues. From world-class exhibitions at the Brooklyn Museum and thought-provoking performances at The New York Historical, to James Beard Foundation chef-driven dinners, Jazz at Lincoln Center festivals, and a Guinness World Record–breaking skating lesson at Wollman Rink, this guide highlights the best things to do in NYC this January. Whether you’re planning a cultural weekend, a culinary splurge, or a night of live jazz, these January NYC events offer unforgettable ways to start the new year.
After months of recording, collaboration, and careful craft, Trifon Dimitrov has released Forefathers, the album he set out to make when he applied for the 2024 Great Performances Artist Fellowship. Rooted in lineage, legacy, and deep respect for the jazz bass tradition, the project moved from vision to reality with Fellowship support. “The Fellowship Award was a perfect jump starter for realizing my project,” Trifon says. “It gave me the financial comfort to start.”
While the vision remained clear, the path to completion required more time than originally expected. “Timewise it was harder to complete the project,” Trifon explains. “And the only reason is because to make the best and most of it, I went as far as I could to have legendary names on the project. That of course requires more time to schedule recordings and fit in their schedule.”
That commitment paid off. By September 2025, the music for the album was fully recorded, marking a major milestone. Editing, mixing, and mastering followed, completed in collaboration with a multi-Grammy-winning studio. From there came the final layers: artwork, physical production, and preparing the album for release.
One of Forefathers’ most extraordinary moments comes from a duet between Trifon and his longtime teacher, Ron Carter, a living jazz legend whose influence on the music is immeasurable. Carter is a NEA Jazz Master, a multi-Grammy winner, and holds the Guinness World Record for most recorded bassist in jazz history. For Trifon, the collaboration is both personal and symbolic, bringing the album’s title full circle.
Looking back on the process, Trifon describes the creative work as only the beginning. “Now the real work begins!!!” he says. “Working on the album, recording, rehearsing and finishing it was the fun part.” What follows, he explains, is the demanding and often invisible labor of sharing the work with the world. “In order for an album to reach listeners and to lead to more reputable venues and festival performances, there is a ton of PR work to be done. That includes endless research, communication and efforts to put it out there.”
We wish him the best of luck as the album makes its way into the world. We’re proud to have supported him through the Great Performances Artist Fellowship and excited to see where the music takes him next.
GP was founded in 1980 as a waitress service supporting women in the arts, and from that audacious beginning, creativity has been woven into our company DNA. Art is everywhere at GP. We partner with iconic New York cultural institutions like the Brooklyn Museum, Jazz at Lincoln Center, and the Brooklyn Academy of Music. Through our Artist Fellowship Award, four staff artists each year have the opportunity to receive a $5,000 grant to complete a project they’re passionate about. And if you’ve ever visited our office you know, nearly every inch of wall space that’s not already claimed by thriving plants is filled with art.
With that enduring love of the arts in mind, we turned our attention beyond the workplace and asked our team: how do you experience the arts outside of work ….with your kids? Here is what they had to say.
De'Enna Quinn - Inside Sales Associate
My daughter’s very first show was Boop! The Musical, and she treated it like serious business — studying the costumes, whispering questions about how sets move, fully invested from curtain up to curtain call. Not long after, we joined NYC Girl Scouts for a special matinee of Mamma Mia!, which quickly turned into enthusiastic seat-dancing and a post-show breakdown of her favorite numbers.
On a rainy Saturday, we took sketchbooks to The Metropolitan Museum of Art and picked a gallery to sit and draw. No racing through exhibits — just choosing a painting, noticing details, and trying to capture what we saw. It felt simple and special at the same time.
That’s what I love most about raising her here. Broadway one week, museum benches the next. The access is extraordinary — but the real gift is watching her curiosity grow every time we step into something new.
Mike Deuel - Executive Chef of Catering Operations & Anastassia Batsoula-Deuel - Event Chef
Spending time in the arts with our daughter Mila has been one of our greatest joys so far. Since she was just two months old, she’s been fascinated by patterns—studying fabrics, contrasting designs, and carefully observing the details on people’s outfits (she’ll stop and really look at what someone is wearing). Art time began simply with water painting and her beloved water pen, still one of her favorite tools. We’ve since added drawing on a dry erase board and crayons on paper. Like many young artists, she’s especially inspired by what we call the “forbidden surfaces,” and we’ve learned to see that curiosity as creativity in action. We love visiting museums together, where she studies paintings and lights up at bold colors. Watching her connect with art so instinctively reminds me that creativity isn’t something we teach children—it’s something we protect and nurture.
Holly Prochilo – Administrative and Project Coordinator
I love taking my kids into the city on the LIRR for artsy adventures. I lure them in with the promise of their favorite foods, something they can’t get on Long Island. For my 10-year-old son, it’s Ippudo Ramen. For my 12-year-old daughter, Raising Cane’s. Before the reward of the meal, I sneak in the culture.
We might visit a museum, gallery, or show. Recently, we’ve gone to the Met, seen Six on Broadway, caught Mt. Joy in concert at The Theater at MSG, and strolled through the galleries of Chelsea.
I’d be lying if I said every moment is filled with awe and wonder. Sometimes they’re bored or tired. There’s definitely some whining and a fair amount of dragging feet by the end of the day. But truthfully, the days I make them walk the most or stay out the longest are the ones they remember best. A little character-building goes a long way. After some good food and a quiet train ride home they return inspired, full of new ideas and ready to create.
A few weeks ago, I watched our students heatedly debate how hot a hot sauce should be. They weren’t arguing about whether they could make one—that seemed to be a given—but rather, how far they wanted to push the flavor. They added a squeeze of lime, a few spices, and suddenly the conversation shifted. They were no longer following a recipe: they were making the dish their own.
Every year, our Teen Culinary Apprentices take on a unique challenge: conceiving, developing, and presenting three canapés for hundreds of guests at our Art of Cooking gala. The student tasting stations are a real-world stage for the teens to step into professional roles. Not as assistants, but as creative leads. Because the canapé menu isn’t handed to them—it evolves from their own ideas.
Over the past few weeks, our class time at Hillcrest High School in Queens has been dedicated to the process of tasting and refining the bites they’ll serve on the night. Realizing their dishes would be served to hundreds of guests at a fundraising gala in Manhattan sparked a new level of energy in the room. One of my students, Tawdrea, pitched Buffalo Cauliflower bites to the class, and they all immediately agreed. They knew they wanted to make something seasonal (even in winter), so we built a dish around citrus. They wanted to make a fruity chutney, so we started exploring Indian street food.
They started showing up to class early, being more expressive about every bite, and focusing on their knife work. They’re even a little competitive now that they feel real ownership over the menu. They want to impress! Just a week after I taught them how, Tanisha and Shakiba cut perfect citrus supremes without any guidance. I trained in kitchens like Chez Panisse, and I’ve seen plenty of professional cooks struggle with that level of precision. They’re taking it seriously, because we’re taking them seriously.
Growth like that doesn’t come out of nowhere. Over 20 weeks, the Apprentices build knife skills, learn to balance flavor, and develop the confidence to trust their own instincts in the real world. Some come with experience—one student even runs a baking business—while others are brand new to cooking. By the time we reach gala preparation, however, they’re collaborating, problem-solving, and organizing like they’ve been doing this for years.
When guests stop by the student stations, they’ll see Buffalo cauliflower tossed in a Calabrian chili hot sauce, crispy pani puri layered with cherry chutney and fresh herbs, and bright endive cups with winter citrus and toasted sourdough. What they might not see are the hours these students have poured into getting every detail right: tasting sauces one tablespoon at a time, debating textures, and reworking plating until it felt just right. As an educator, my goal is to step back and let them run the kitchen by the end of the apprenticeship—and during this process, I’ve watched them do exactly that. They’re not just cooking recipes; they’re thinking like chefs, using what we call their “chef brain” to balance flavor and improvise when something doesn’t go as planned. Over time, I’ve watched these students go from asking for constant reassurance to trusting their own instincts.
That’s what makes this gala experience so special. These students aren’t simply helping in the kitchen or serving guests; they’re presenting ideas they’ve shaped together. The Teen Culinary Apprenticeship program prepares them for a lifetime of cooking: when groceries are expensive and food access isn’t always consistent, knowing how to improvise in the kitchen isn’t just a skill, it’s a form of independence. Whether they use these skills to feed themselves and their families or step into careers in the culinary world, for one special night at the gala they get to share their hard work with a room full of people who believe in their potential.
As we began talking about spring and summer 2026, we turned to our planners with a simple question: What are you seeing with your wedding clients right now? The answers were immediate and consistent. Couples asking thoughtful questions, making intentional choices, and focusing less on tradition for tradition’s sake and more on how the day will feel — for themselves and for their guests.
Sustainability continues to be top of mind. Our planners are seeing more couples ask where their ingredients are coming from, what’s in season locally, and how we can reduce waste without sacrificing style. Farm-to-table menus, locally sourced blooms, composting, reusable décor elements, and thoughtful sourcing are becoming part of the planning process from the very beginning. We’re also having more conversations around food rescue — partnering with local organizations to donate untouched surplus food so that a celebration can extend its impact beyond the guest list. It’s less about making a statement and more about making choices that feel aligned with a couple’s values.
Food is taking center stage in a new way, too. Rather than simply planning a dinner, couples are asking how the meal can feel like an experience. We’re talking about chef-attended stations, beautifully styled raw bars, abundant grazing tables, and late-night bites that keep the dance floor full. Our planners are collaborating closely with culinary teams to design moments that spark conversation — interactive elements, thoughtful pairings, and personalized cocktails that feel like an extension of the couple’s story.
And then there are the florals. Botanical design in 2026 feels immersive and alive. Planners are gravitating toward installations that shape the space — hanging greenery, sculptural centerpieces, layered textures, and seasonal blooms that move naturally. Whether the look is lush and romantic or clean and modern, the common thread is intention. Flowers aren’t just décor; they’re atmosphere.
If there’s a theme running through everything we’re hearing, it’s this: spring and summer weddings this year are grounded, experiential, and deeply personal. Sustainability, elevated cuisine, and artful floral design aren’t trends for trend’s sake — they’re thoughtful choices that create celebrations guests can truly feel.
At Clara, dessert isn’t an afterthought—it’s a daily act of creativity. At the center of it all is Pastry Chef MJ Anzano, whose “Cake of the Day” has quietly become a signature of the restaurant. Each evening, a different slice takes its turn in the spotlight—sometimes nostalgic, sometimes unexpected, always intentional. Nearly a year in (a year this April), that single line on the menu has translated into an estimated 150 flavors. With the help of holidays, seasonal shifts, and loyal guest requests, the tally adds up quickly.
We spoke to MJ about some of her favorites, and this is what she had to say:
My favorite cake to ever grace the menu is also the one we featured when opening Clara—a true showstopper inspired by The Bear. It’s three layers of airy chocolate cake, two levels of decadent chocolate mousse, and one smooth coating of simple, delicious chocolate buttercream. It’s the kind of cake that requires no garnish, no explanation. When it moves through the dining room, heads turn.
For MJ, baking is more than technique—it’s her love language. She draws inspiration from the people she’s cooking for, often pairing flavors that don’t quite seem to belong together and making them sing. Miso with date caramel. Strawberry with balsamic. Sesame with tangerine. Pistachio with rosewater. With a savory culinary background, she approaches pastry with both structure and instinct, unafraid to stray from the rule that every baker must follow a recipe to the letter.
While many pastry chefs have a tidy origin story, MJ jokes that hers begins with repeatedly making lemonade with salt instead of sugar. Restaurants, however, are in her blood—her father’s family owned cafés on Long Island. In high school, she enrolled in culinary classes and completed a required internship at a bakery where she stayed for seven years. She later attended John Jay College of Criminal Justice with plans for law school, but when the pandemic hit, she was offered partnership at the bakery instead. That pivot led her back to school at the Institute of Culinary Education and into a series of restaurant kitchens in New Jersey and New York City—eventually bringing her to Clara, where the “Cake of the Day” continues to evolve.
Below, she shares the recipe for the chocolate cake that started it all.
The Bear-Inspired Chocolate Cake
Prepare the Cake, Chocolate Mousse, and Buttercream according to the recipes below.
- Place one cake layer on a serving board.
- Pipe a ring of buttercream around the outer edge to create a wall.
- Spread half of the mousse evenly inside the ring.
- Top with the second cake layer and repeat the buttercream wall and mousse process.
- Finish with the final cake layer.
- Use remaining buttercream to frost and decorate the cake as desired.
Three layers. Two mousses. One unforgettable slice—proof that the right cake can say everything without saying a word.
The Cake
Ingredients
Procedure
- 5 eggs
- 3 cups white sugar
- 1¼ cups cocoa powder
- 2 tsp baking soda
- 1½ tsp baking powder
- 2½ tsp salt
- 2½ cups all-purpose flour
- 6 oz butter, melted
- 12 oz crème fraîche, room temperature
- 1¼ cups coffee, room temperature
- Preheat oven to 350°F. Butter and flour three 9-inch cake pans.
- In a stand mixer fitted with the whisk attachment, beat the eggs and sugar until pale yellow and thick, reaching a ribbon-like consistency.
- In a separate bowl, sift together cocoa powder, baking soda, baking powder, salt, and flour.
- Alternating additions, add the dry ingredients with the melted butter and coffee to the egg mixture. Mix until incorporated.
- Add the crème fraîche last, mixing just until no large clumps remain—do not overmix.
- Divide batter evenly among pans and bake 25–30 minutes, or until the cake pulls away from the edges and springs back when gently touched.
- Cool completely before assembling.
Chocolate Mousse
Ingredients
- 8 oz 72% chocolate
- 5 tbsp butter
- 10 egg yolks
- ¼ cup sugar, divided
- 4 egg whites
- ½ cup heavy cream
Procedure
- In a double boiler, melt chocolate and butter together. Set aside to cool slightly.
- In a separate heatproof bowl, whisk egg yolks with 2 tablespoons of sugar. Place over the double boiler and whisk over medium heat until the mixture reaches 160°F on an instant-read thermometer.
- Transfer to a stand mixer fitted with the whisk attachment and whip until pale, thick, and ribbon-like.
- Fold the egg yolk mixture into the cooled chocolate mixture.
- In a clean, dry mixer bowl, whisk egg whites until foamy. Slowly add remaining sugar and whip to medium peaks.
- Fold egg whites into chocolate mixture in three additions, being careful not to deflate.
- Whip heavy cream to medium peaks and fold in until no visible streaks remain.
- Press plastic wrap directly onto the surface and refrigerate at least 8 hours and up to 24 hours before using.
Chocolate Buttercream
Ingredients
- 18 oz butter, softened
- 1½ cups cocoa powder
- 6 cups powdered sugar
- ½ cup heavy cream
- 2 tsp vanilla extract
- 1 tsp salt
Procedure
- In a stand mixer fitted with the paddle attachment, beat butter until completely smooth.
- Add cocoa powder, powdered sugar, heavy cream, vanilla, and salt.
- Mix on medium speed until fully incorporated and silky.
Content warning: This article includes descriptions and images of whole animal butchery.
Morgan's POV
To say that I have had my hands on a lot of pork this year would be an understatement. I’ve worked with many a cut on many a preparation, skinning a nine-pound Boston butt for tacos al pastor for my housewarming party, hacking up belly and skin for cassoulet during a snowstorm, and keeping neck bones on a rolling boil for 12 hours to make tonkatsu ramen broth. At some point during those individual preparations, I uncovered a desire to learn more about the sum of these parts – thus, my search for a butchery class was born.
Taking a class at The Meat Hook – a renowned butcher shop in Brooklyn serving the borough and beyond for over 15 years – was an easy choice that provided exactly what I was looking for. One of the butchers, Nathan, gave us a brief history of pigs in America (Columbus brought them in 1493!), told us about The Meat Hook’s sourcing and processes, and broke down a pig step by step.
Watching the disassembly of a whole pig was fascinating. Pigs come to the butcher quartered (down and across the middle), having been checked for infestations in the eye (which is cut out) and liver (cut and sew back shut). Nathan used different knives, saws, and hammers to separate the various parts, talking us through his motions and popular preparations for each cut. When finished, he spread everything out on the table for us to see and sent everyone home with chops or loins.
Getting to learn something new to me, ask questions, chat with a treasured colleague, and eat delicious charcuterie was a perfect way to spend a Sunday afternoon. Learning is a fundamental key to success in any role, in any industry, and I’m grateful for the opportunity to do so. Our field is rapidly evolving, but the basics never go out of style!
Kyra's POV
I walked in expecting a straightforward lesson in knife skills—where to cut, how to follow the bone, which pieces make the best meals. Instead, I found myself captivated by the story of pigs in New York City. In the early 1800s, many households kept pigs to forage through the city’s trash heaps, an informal sanitation system that supported working families. As public health concerns grew and diseases like yellow fever and cholera spread, tensions rose between those who relied on livestock and wealthier residents who wanted them gone. That clash eventually led to what newspapers dramatically called the “Pig Wars”—not a literal war, but a turning point that reshaped the city’s streets and food systems.
Standing in a Brooklyn butcher shop, listening to that history while watching a whole animal thoughtfully broken down, made the afternoon feel bigger than a class. It was about craft, certainly—but also about immigration, urban growth, and how food shapes a city’s identity. We left with a deeper respect for the process, a stronger connection to our work, and pork chops to take home for dinner.
We’re proud to share that our founder and CEO, Liz Neumark, has been honored with a 2025 Leadership Excellence Award from Citrin Cooperman’s Women at the Wheel program—an initiative that celebrates women leaders through storytelling, reflection, and shared experience.
Created by Citrin Cooperman, Women at the Wheel is rooted in the idea that leadership is shaped as much by setbacks as by successes. The program brings women leaders together to candidly share the moments that have defined their journeys. By elevating real stories of leadership—not just the positive ones—the program reminds us that progress is rarely linear, and that seeing someone else navigate challenges can spark confidence and momentum in others. As the initiative puts it: “If she can, I can too.”
Liz was joined on the panel of honorees by Ann Cloyd, Owner and CEO of DeepTech; Nina Smith, Principal at Nina Smith Consulting; and Robyn Calder, President of ELMA Philanthropies. The discussion was moderated by Marilyn Garcia, Partner at Citrin Cooperman.
We’re honored to see Liz recognized through Women at the Wheel and grateful to be part of a broader conversation that values honesty, growth, and the power of shared stories.
Photos courtesy Citrin Cooperman Women at the Wheel. Photo credit Lucy Celic.
Tucked into a quiet industrial pocket of Mott Haven, La Bodega NY is one of those rare New York spaces that immediately sparks curiosity. From the outside, it reads like a sleek warehouse. Step inside, though, and you enter a vibrant 5,000-square-foot studio intentionally designed to nurture creativity — filmmaking, photography, sound recording, performances, and distinctive private events all feel at home here.
What distinguishes La Bodega NY isn’t just its polished production capabilities or its adaptable event layout. It’s the heart behind the space. While La Bodega NY operates as a for-profit studio, its sister organization, La Bodega BX, is a 501(c)(3) nonprofit focused on community programming, youth initiatives, and creative access. Rather than functioning solely as a commercial venue, the two work together to reinvest in programs that open doors for emerging artists, young creators, and local residents who might otherwise lack the resources to pursue creative fields.
That mission shows up in subtle but powerful ways. Workshops, training sessions, and community gatherings through La Bodega BX are as much a part of the studio’s identity as photo shoots or brand activations. The nonprofit structure allows the team to offer opportunities that reach beyond typical venue rentals — mentorship experiences, creative skill-building, and collaborative events that bring people together across disciplines. In a borough known for shaping cultural movements, La Bodega is helping cultivate the next generation of storytellers and makers.
Over time, the studio has evolved into a go-to destination for projects and celebrations that carry a creative edge. Its open soundstage can shift from controlled production environment to lively event space with ease, accommodating everything from album-release parties to corporate functions to visual art showcases. The venue’s ability to serve both artists and event hosts grows directly out of its integrated approach: create a place where creativity isn’t just displayed — it’s developed, supported, and shared.
That dual identity — part production studio, part nonprofit community cornerstone — is what makes La Bodega NY so compelling. The team understands both the pace of multimedia work and the deeper value of giving people a platform. And because of La Bodega BX’s 501(c)(3) status, much of what happens inside the space feeds back into programs that strengthen local creative ecosystems.
In a city where accessible creative space is increasingly rare, La Bodega NY stands out by staying grounded in purpose. It’s a venue with a vision, using its footprint not only to host remarkable events and productions, but also to uplift the voices, talents, and stories that deserve to be seen.
Whether you’re planning a celebration or building your next project from the ground up, this Bronx studio offers room to dream — and the mission-driven support to help turn those dreams into something real.
For inquiries or bookings, contact Joseph directly at: joseph@labodegany
ASIA SOCIETY
Half the Sky — Yin Mei
Sat, Jan 10, 2026
Sun, Jan 11, 2026
Tickets: $25
Renowned dancer and choreographer Yin Mei presents Half the Sky, an evening-length dance and visual work rooted in the language of the body, responding to enduring mythologies surrounding women across generations.
BROOKLYN MUSEUM
Monet and Venice
- October 11 – February 1
- Tickets: $30
Monet and Venice explores Claude Monet’s luminous visions of Venice, capturing the city’s shifting light, water, and atmosphere in his iconic late works.
DIZZY’S CLUB (at Jazz at Lincoln Center)
Salsa Meets Jazz
Tue, Jan 6, 2026
Tickets: Starts at $55 (student prices available with student ID)
Celebrate the electrifying fusion of Latin and jazz traditions with this bi-monthly series inspired by the classic NYC scene where salsa bands and jazz greats shared the stage.
Jazz Congress
Wed, Jan 7, 2026
Thu, Jan 8, 2026
Tickets: Starts at $162
Workshops, panels, and networking designed to expand the audience for jazz (presenters, artists, managers, agents, journalists, radio programmers, and other jazz professionals).
Unity Jazz Festival
Thu, Jan 8, 2026
Fri, Jan 9, 2026
Tickets: Starts at $87
Winter’s hottest jazz festival returns with a weekend of music, energy, and community.
THE NEW YORK HISTORICAL
The Black Clown: Exploring Langston Hughes’ Legacy Through Performance
Tue, Jan 6, 2026 | 6:30–7:30 PM
Tickets: $35
The Black Clown brings Langston Hughes’s words to life through performance, exploring his legacy, artistry, and impact on American culture.
The Aviator and the Showman
Wed, Jan 7, 2026 | 6:30–7:30 PM
Tickets: $35
The Aviator and the Showman examines the partnership between Amelia Earhart and George Putnam, revealing how their marriage helped shape her public legacy and American icon status.sh
WOLLMAN RINK
75th Anniversary + Guinness World Record Attempt
Largest Skating Lesson
Sat, Jan 10, 2026 | 1:00 PM
Participants must be at least 10 years old and have basic skating skills.
The Bronx
Bronx Museum
First Friday: The Year Ahead
Location: 1040 Grand Concourse, Bronx, NY 10456
Date & Time: Friday, January 9, 2026 | 6:00–9:00 PM
Cost: Free (RSVP suggested)
Kick off the new year at The Bronx Museum’s signature after-hours event featuring music, art-making, and community connection, including DJ Curly Nez and a creative (Re)Vision Board Party.
Exhibition Opening Party: The Seventh AIM Biennial – Forms of Connection
Location: 1040 Grand Concourse, Bronx, NY 10456
Date & Time: Friday, January 23, 2026 | 6:00–8:00 PM
Cost: Free (RSVP encouraged)
Celebrate the opening of The Seventh AIM Biennial, showcasing new work by 28 NYC-based artists from the AIM Fellowship in a festive, museum-wide reception.
Bronx Pelham Gardens
Bridgerton Sparkling Tea Party
Location: Bartow-Pell Mansion Museum, 895 Shore Road, Bronx, NY 10464
Date & Time: Sunday, January 25, 2026 | 2:00–4:00 PM
Cost: Ticketed (see event page for pricing)
Step into Regency-era elegance with a Bridgerton-inspired sparkling tea party set inside the historic Bartow-Pell Mansion — complete with refined décor and festive flair.
Bronx Music Hall
Sunday Salons
Location: 438 East 163rd Street, Bronx, NY 10451
Date & Time: Sundays in January 2026 | Times vary
Cost: Varies by event
Bronx Music Hall’s Sunday Salons spotlight multidisciplinary performances — from jazz and spoken word to film and dance — celebrating Bronx-based artists and creative culture.
Pelham Bay Park
MLK Day Forest Restoration
Location: Pelham Bay Nature Center, Pelham Bay Park, Bronx, NY
Date & Time: Monday, January 19, 2026 | 10:00 AM–12:00 PM
Cost: Free
Honor Martin Luther King Jr. Day by giving back to the environment through hands-on forest restoration with NYC Parks, while learning about local ecosystems and stewardship.
Seton Falls Park
Fantastic Fungi: Winter Mushroom ID Hike
Location: Entrance at Baychester Avenue & Crawford Avenue, Bronx, NY
Date & Time: Sunday, January 18, 2026 | 11:00 AM–12:00 PM
Cost: Free
Join NYC Urban Park Rangers for a guided winter hike exploring fungi that thrive in cold weather, and learn how mushrooms support healthy urban ecosystems.
Wave Hill
Location: 675 West 252nd Street, Bronx, NY 10471
Date & Time: Sunday, January 11, 2026 | 11:00 AM–12:00 PM
Cost: $25 plus garden admission
Warm up body and mind with a gentle yoga session held indoors at Wave Hill, surrounded by serene winter garden views and Hudson River vistas.
Where Great Meetings Happen in Manhattan
January marks a return to focused collaboration—annual planning meetings, leadership offsites, strategy sessions, and conferences that help set priorities for the year ahead. In Manhattan, where efficiency, accessibility, and location matter, we believe the most successful meetings happen in spaces designed to support productivity, not just aesthetics.
At Great Performances, we work with many Manhattan meeting spaces and conference venues we love for meetings and conferences. Below, we’re highlighting just a few of our standout partners—spaces we know well, trust deeply, and rely on for productive, high-performing meetings of all sizes, from executive meetings to large-scale conferences in Manhattan.
Located in the heart of Midtown, 9 West is a versatile venue we often recommend for larger meetings and conferences that benefit from flexibility and scale. The space supports structured, seated programs while also allowing for breakout moments, receptions, or post-meeting gatherings—all within one centrally located Manhattan meeting space that’s easy for attendees to access. Its Midtown Manhattan location makes it especially convenient for conferences with attendees traveling from across the city or region.
Capacity & Features:
Capacity: Up to approximately 400 guests, depending on layout.
Conference and seated meeting setups for large groups, with built-in A/V and flexible configurations.
200 Park provides modern meeting and conference spaces high above Midtown, combining convenience with a polished, corporate-ready feel. We often recommend these Midtown East Manhattan meeting spaces for executive meetings, strategy sessions, and conferences that require reliable infrastructure and multiple room options within one location. Direct transit access makes this a strong choice for efficient, business-focused meetings in Manhattan.
Capacity & Features:
Capacity: Ranges from intimate boardroom settings to approximately 200 guests.
Multiple meeting and conference rooms, integrated A/V, and direct access to major transit.
Asia Society offers an elevated Upper East Side setting we often recommend for speaker programs, leadership meetings, and formal conferences in Manhattan. The auditorium is designed for presentations and panels, with clear sightlines and professional production support that help meetings feel focused and intentional. Adjacent gathering spaces allow programs to flow naturally from registration to sessions to networking. For organizations seeking a refined Manhattan conference venue, Asia Society brings gravitas without sacrificing functionality.
Capacity & Features:
Capacity: Auditorium seating for up to approximately 250 guests.
Professional A/V, production capabilities, and pre-function space.
The Glasshouse offers a striking yet highly functional Chelsea meeting and conference venue for programs that benefit from natural light and a sense of openness. While known for its architectural presence, we also value how well the space supports structured, seated meetings when layouts and production are thoughtfully planned. It’s a strong choice for organizations seeking a large-scale Manhattan meeting space with visual impact and technical reliability.
Capacity & Features:
Capacity: Accommodates several hundred guests, depending on layout.
Flexible layouts and professional A/V capabilities.
The third floor of Met Pavilion offers a clean, contemporary Chelsea meeting space well suited for conferences, presentations, and multi-session programs in Manhattan. Its open layout supports structured seating while allowing for smooth transitions between sessions, breakout moments, and networking throughout the day. This flexibility makes it a reliable option for full-day conferences and multi-track meetings.
Capacity & Features:
Capacity: Seated conference setups for up to approximately 300 guests.
Flexible layouts and professional A/V capabilities.
Planning a Meeting or Conference in Manhattan?
From focused boardroom discussions to large-scale conferences, we partner with Manhattan meeting spaces designed to support productive, high-performing meetings. Our team works closely with each venue to ensure seamless execution—pairing the right space with thoughtful setup, reliable technology, and hospitality that keeps attendees engaged throughout the day.
Want to learn more? Start exploring our venue searcher to find the ideal meeting or conference space in Manhattan for your next event.