Luxuries Exposed: Elite Sheets

Of the many misnomers in bedding, thread count may be the most egregious. Textile companies can sew two or more layers of sheets together to multiply the thread count, or even count the number of fibers twisted together to form the yarn itself. Neither method makes for a softer sheet, and might even make you more uncomfortable. “The higher the thread count, the hotter the sheet” explains Gail Secular, owner of high end bedding boutique Archipelago. If you need the comfort only thermal insulation can provide, then by all means, go for the thousand thread count. The most expensive sheets at Secular’s Manhattan showroom however have only 400 threads a square inch but are woven from sumptuous Egyptian cotton in Italy which makes them at once softer and more breathable than the standard issue.

Since great sheets are easy to find at Archipelago, but the best options soar to over $800 a set, Debonair took a trip to the local Bed Bath & Beyond with a few female compatriots to see if there was anything comparable to boutique quality at a better price. In all we tried over fifteen varieties of the most available and affordable brands to find you the pick of the litter no matter how close you live to Madison Avenue.

Wamsutta “Luxuries” Extra-Deep Sateen – ($200 for a Queen Set)

Curiously, only the extra-deep version of this line won acclaim at our slumber party, so pay attention if you choose to take the plunge on these. Made with Pima, a specific species of cotton known to produce long fibers which make the fabric feel soft. These sheets were also finished using the Sateen method, a way of weaving thread that makes the final cloth smooth and slightly shiny without looking like they belong in a motel honeymoon suite. Ideal for men who seek a classic look and feel, this set is the black suit of the bed.

Wamsutta Sateen Couture – ($170 for a Queen Set)

Using Egyptian cotton instead of Pima, our panel thought these sheets were “crisper, more like a hotel’s” as well as a bit more affordable. They also felt heavier and slightly more formal – perfect for the expertly groomed gentleman who likes his shirts starched, shoes at a mirror finish and has his own brand of discerning taste.

Pure Beech Sateen – ($80 for a Queen Set)

One of the first rules of luxury sheets is to always buy high-quality cotton, so these sheets already had a serious strike against them when we took them out of the package – they’re not cotton at all but actually spun from beech wood. We envisioned lots of scary splinters, but the supple and incredibly luxurious feel immediately seduced our female crowd. We were shocked when all of the women declared these 100% Modal sheets with the lowest thread count (250 per sq. inch) of the bunch to be their runaway favorites. As it turns out though, we’re not the only ones to appreciate this alternative fabric – Victoria’s Secret has been making high-priced underwear from Modal for years due to its texture and durability. We wouldn’t normally recommend sleeping in women’s panties but this time we’ll make an exception – you need these sheets.

Take Care of Your Sheet!

Hot water and high heat dryer cycles eradicate anything and everything in your sheets, including the fabric’s best qualities. So how do you care for sheets? Wash them in warm water and dry them on low heat – you’ll help preserve the look and feel of the cloth and enjoy your sheets for years. What else do the rich know? “Never bleach – we all like white sheets but you’ll put holes in them” says Secular.

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Picture taken at Chris French Cleaners.

In selecting the best dry cleaners, we took a number of things into consideration. First, is there a plant on the premises? Many cleaners simply take orders and outsource the actual cleaning to an offsite location, which often leads to delays, poor service, or worst of all, a lost garment. Second, we wanted our cleaners to be professionally certified, meaning they’ve been trained in fabric care and stain removal chemistry, and are knowledgeable about how to responsibly dispose of the chemicals involved in the cleaning process.

We also looked for cleaners that were able to do the so-called “wet cleaning” process, a dry cleaning method that does not use chemical solvents and is more effective on certain fabrics and stain removal. Finally, we sought out cleaners that followed basic protective practices, such as covering buttons, packing arms with paper so garments hold their shape, and hand finishing pressed clothing.

The following dry cleaning establishments exceeded our expectations, and we recommend them without reserve.

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Most American restaurants have a dirty little secret. Very little of the meat they sell as Kobe, is actually Kobe beef. Thankfully, an ounce of education can save you tons on your next pound of Kobe. We’ve got the story on this famous beef, the questions to ask when ordering, and a few budget-minded/juicy alternatives.

The Story of Kobe Beef

Real Kobe beef, like real French Champagne, only comes from one place in the world, Kobe, Japan. It is made according to strict traditions and costs enough to relegate it to special occasions and celebrations.
And, like Champagne wine laws, the Japanese are desperately trying to protect the integrity of the name, Kobe.

Deep within the Hyogo Prefecture (of which the city of Kobe is the Capital), the special Tajima-ushi breed of Wagyu cattle is reared according to strict Japanese tradition. Select breeding, isolation and daily massage make for some of the most pampered livestock in the world. These cattle are also some of the best fed – washing down their cud with buckets of shochu, a beer-like grain-based alcohol. This leisurely lifestyle creates succulent meat – Kobe beef can have almost 90% body fat.

American Wagyu – The Not Quite Kobe Beef

In 2001 tragedy struck the very few American epicures who were already savoring this rare treat. After a mad cow disease outbreak in Japan, the USDA closed all imports of Japanese beef. During this time the select American farmers who were able to smuggle in real Japanese cattle before the ban gained a virtual monopoly on the American Kobe scene. They followed the strict Japanese traditions and produced meat of an extraordinary quality for the nation’s top restaurants during a time when Kobe’s cache was at its highest. Five years later the ban was lifted, but many continued to use the American beef for its relative value over the Japanese version.

Now back to that dirty little secret. Many famed American restaurants, despite impeccable reputations and lavish prices, have mislabeled their menus – the beef touted (and sometimes priced) as Kobe is in fact, “Kobe-style.”

Wagyu is the breed of Japanese cattle and Kobe refers to the place and how it was raised. According to the famed butchers Lobels’ website: “all Kobe beef is Wagyu, but not all Wagyu beef is Kobe beef.” Wagyu refers to several breeds of beef cattle genetically predisposed to intense fat marbling. The meat from Wagyu cattle is known worldwide for high quality, flavor, tenderness and juiciness. American Wagyu can be of extremely high quality but it makes sense to ask the provenance of the beef – actual Kobe Beef should cost 2-3 times the price.

Despite the added fat and heart-attack induced cost, Wagyu may also be healthier than standard beef. Because of the Wagyu’s genetic predisposition and a special diet, it contains a higher percentage of omega 3 and omega-6 fatty acids. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.

However, all Wagyu is not created the same. If you’re looking to cook at home and you can find Wagyu at $30 per pound, you are better off buying USDA Prime. This is one instance when you should go big or go home. In Japan, full-bred Kobe costs upwards of $300 per pound, but Lobels in Manhattan and other premier retailers sell the top quality American versions for around $100 per pound.

Ordering and Cooking Kobe

According to the owners of the Morgan Ranch, a boutique, “The best way to prepare Kobe is to cook it fast over a hot flame. The fat in Kobe melts at a lower temperature than regular beef.”

Reducing the meat to a shriveled lump of burnt coal and ordering it “well-done” should never be allowed for any meat, but Kobe suffers more than others. If you overcook the meat you risk having all of the fat melt away. Remember, the fat is what you pay for; it gives the meat the flavor and texture that has made it legendary.

Since Kobe started at a $200 steak and can now be found in a $13 taco, it no longer has the culinary counterculture cache. Many top chefs are switching to the less mainstream (who would have ever though Kobe would be mainstream?) Matsuzaka. Along with Kobe it was also banned between 2001 and 2006, but it never had the popularity of its bovine brethren. Some claim this high-fat-content beef is superior to Kobe.

Matsuzaka is a produced from virgin female Wagyu cows, in a serene area along the Miyagawa river not too far from Kobe. They are fed plenty of fodder, tofu lees and ground wheat. When they have no appetite, they are fed beer to stimulate their eating, and they also receive regular massages with straw brushes after being sprayed with shōchū and are taken for daily afternoon walks.

Another type of up and coming Wagyu is Mishima. It comes from a small island with a dwindling herd and is among the most highly prized beef in Japan. A select few chefs are using these meats for their high quality and the fact that Kobe is becoming ubiquitous. Next time you see Matsuzaka or Mishima on a list, casually drop, “ I used to eat Kobe all the time but these types of Wagyu are much more unique.”

Kobe beef can be found in a few variations that make it more approachable than a $200 steak. Although Kobe is best savored when cooked as simply as possible, so as not to mask its natural flavor, here are a few more approachable ways to get a taste in NY.

Kobe Burger: BLT Burger ($$$)

They offer a $62 Japanese Kobe version. Don’t bother with this 5 oz. patty. It’s good, but the flavors are covered by the condiments and it doesn’t warrant the price tag.

Kobe Hot Dog: Old Homestead ($$)

A $19, 11 ounce foot-long American Kobe hot dog is served in a custom-baked brioche bun and doused with truffle-spiked mustard. Although the meat’s flavor is once again muffled, this is seriously delicious and worth the price.

Kobe Beef Tacos: Dos Caminos ($)

The asada grilled (American) Kobe beef and caramelized onions, with cascabel chiles and guacamole ($13.50) suffers from the same problem as the others; the delicate Kobe taste does not shine through more flavorful ingredients. Still, it is tasty enough and the price is not inflated egregiously, so order away

Forking out for a meal at a famous restaurant can be a thrill, but at what cost?  These days, you could just as well pay your rent as order a tasting menu.  Fortunately, those enterprising celebrity chefs are hard at work building restaurants to satisfy crowds on any budget.

Click to see Debonair’s picks for the best celebrity chef-owned restaurants on a budget – we’ve even totaled a sample bill that includes dinner for two, a decent bottle of wine, tax, and tip!

The following stores more than met our standards and are in fact so good at what they do, they regularly receive work from discerning clients and luxury boutiques located all over the country.

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Watch maintenance and repair is a remarkably complex and diverse field. To cover all of your potential needs, we sought out the most veteran shops in the city, each with its own particular specialty. All of the stores service the timepieces on the premises and do not outsource repair work overseas. We would trust any of the craftsmen below with our grandfather’s WWII wristwatch or any other family heirloom in need of refurbishment, without fear of damage, and you should too. If you are interested in purchasing or selling a distinctive watch, these shops also offer some of the more interesting pieces in the city—often vintage, always impeccably serviced.

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A well-made shirt is the foundation of a professional look, and the most affordable foray you can make into bespoke clothing. We wanted a list of shirt-makers that offered a range of prices, fabrics, and customization services, and of course, the highest degree of skill in crafting the proper fit. We wanted unlimited choices in making the shirt our own, such as the ability to change the collars, cuffs, button materials, placket styles, and pleat and yoke styles. Finally, we required that all the shirt-makers on our list produce their garments in New York City.

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When we set out to select the best tailors in the New York City, we were looking for true craftsmen and not just someone to hem our pants. We wanted tailors who were not only deeply knowledgeable about their work, but also interested in building lasting relationships with their clients. These shops will not only turn away work which they feel cannot be done properly, they are eager to advise how to get the best fit from your current wardrobe. We looked for shops that were both experts in alterations and masters at making custom clothing. To make our list, tailors needed to be able to educate us on how to shop, store, and care for clothes.

The following are places which provide all this and more—think of them as partners in crafting a better personal and professional image.

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