A Bloomingdale Park dermatologist explains why his profession is not about restoration any longer; it’s about maintaining the skin you have now

Before the increased popularity of cosmetic procedures and the advent of aesthetic injectables, the field of dermatology was decidedly different.

“The specialty has changed dramatically over the past 30 years,” noted Dr. Michael Kurzman, who specializes in both general and cosmetic dermatology at his Willowbrook office. “As dermatologists, we have a lot more to offer now, both surgically and non-surgically; the advances in treatment are truly amazing.”

Kurzman should know; he earned his medical degree from New York Medical College in 1980 after completing his undergraduate education at Yeshiva University, followed by an internal medicine internship and residency at Maimonides Medical Center and a dermatology residency at New York Medical College, before starting his practice 27 years ago.

“My residency training was actually in internal medicine and my initial plan was to be a gastroenterologist,” Kurzman recalled. “But at the last minute, I decided I wanted to do something more medical… something more surgical. I wanted to be able to help and see a lot of different types of patients, and dermatology just sort of spoke to me, as it were.”

That was in 1986, when there wasn’t yet a wide range of cosmetic surgeries available and the era of lasers and peels was just dawning. While still worrisome, skin cancer was nowhere near its peak, and restorative procedures were elite, extreme, had wildly-ranging outcomes, and were limited to drastic facelifts and tucks.

“Today, you open a magazine and can read several articles on skin cancer and a range of treatments and anti-aging products,” Kurzman said. “Skincare has become much more publicized and is now focused on maintenance.”

Sun protection has also become critical, Kurzman explained.

“Over the past two decades, we’ve become much more aware of the effects of sun exposure and tanning beds,” he noted. “And there have been various studies that clearly indicate exposure to a tanning beds increases the risk of melanoma. The rates of skin cancer, sadly, are rising dramatically.”

That’s in part why Kurzman offered that one of the most important beauty trends is the daily inclusion of sunscreen.

“Theoretically, SPF 30 should be sufficient, but many people do not apply it properly,” he explained. “That’s why it’s better to use a number like 45 or 50. Ideally, lotion should be applied at least a half hour before going out in the sun, as it takes that long to be fully effective. And you have to use a lot…really rub it in, and you have to cover every area of skin that is exposed to sunlight. Be certain, also, to apply every hour and a half.”

But proper sun protection isn’t the only current focus of the beauty industry, to be sure.

“Botox and other injectables have really blossomed over the past 10 years,” Kurzman reported, adding that the cosmetic treatments currently encompass about 20 percent of his business. “Botox, Dysport, and Xeomin have become so mainstream now. Most women don’t think twice about having their hair colored and that is now how they think about this type of beauty maintenance as well.”

Naming fillers like Belotero and Sculptra as some of the industry’s biggest buzz, Kurzman explained, noting too that the newer products allow doctors to inject fine lines they previously were not able to address.

“Sculptra is essentially a full liquid facelift, which puts volume back into the skin,” Kurzman said. “It’s been around for several years but has gained a lot of recent popularity.”

And Kurzman said there’s a lot of new peels being introduced now which help lighten and remove dark spots.

“In many cases, these types of treatments as well as overall maintenance is replacing the traditional facelift and other more invasive procedures,” he said. “While some patients clearly need surgery, others are getting similar results from fillers and liquid facelifts. It’s a much less aggressive approach that really firms and beautifies the skin.”

But for men and women of all ages, the doctor advised to never underestimate the power of a good, daily skincare regimen.

“It’s very important to use the proper products on a regular basis,” Kurzman said. “If you want to keep skin looking fresh and rejuvenated, you need to apply something with an antioxidant: green tea, Vitamin C, Retinol—these are all ingredients you should be looking for. A good cleanser and high-quality cream will help minimize fine lines and discoloration, especially if you’re vigilant about application, and I advise patients that the sooner you start, the better. Don’t wait for marks and lines to appear; maintain the quality of skin now, before products are even necessary.”

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The Phunky Elephant is the Island’s first high-brow pub variant, and locals are tasting the difference

Staten Island has many things, but one unique item it’s been missing for quite some time is an authentic gastropub. A British term, “gastropub” is defined as a “public house” which specializes in high-quality food…a step above the more basic pub grub, usually with two distinct menus in different seating areas. A few city institutions attempt to lay claim to “First New York Gastropub” bragging rights, but generally, it’s accepted that The Spotted Pig in Manhattan with its “British, but with Italian overtones” menu was the first.

On October 26th of last year, the island was granted its very own: The Phunky Elephant. Its owner and general manager Patrycja Gaja had long dreamed of opening a restaurant. When her dad approached her and fiancé Jerry Agro (now operations manager) with the opportunity, Agro thought of the perfect chef he’d met through a mutual friend, and quickly contacted Shehu Fitzgerald to offer him the job. It wasn’t, however, until the space was found and Shehu saw the interior brick walls, hardwood floors, and two separate areas that the idea of a gastropub was really born.

Fitzgerald graduated from Johnson & Wales University’s Culinary Arts Program in 1994, and has worked at nearly every type of restaurant—from his first job as a prep cook at R.H. Tugs, to a general cook at T.G.I. Fridays, then a chef at both The Essex House Hotel and The Ritz Carlton. His Phunky Elephant’s unique, “Twisted American Cuisine” is highlighted by Mac n Cheese Spring Rolls, a unique take on short ribs, then to the Phunky Elephant burger, and finally banana fosters. Throughout, the list is fun and eclectic. The decor seems more suited to Williamsburg or downtown Manhattan, and it’s quickly giving Bay Street a cool, chill vibe. The crowd ranges from late 20-somethings to a more mature crowd, and foodies and media-bloggers have become regulars (many take pictures of the food and hashtag them on Instagram, Twitter, et. al.).

As for its “pub” aspect, an impressive selection of signature Martinis and mixed drinks are on hand…capped by the Phunky Elephant Martini (vanilla vodka, X-Rated Passion Fruit Vodka, and pineapple juice). There are 20-plus craft beers available, in addition to favorites like Corona, Heineken, etc.

Tuesdays bring a Mix ‘n Match menu for $22, from which two of these three options can be shared: Fish n Chips, Phunky Elephant Burger (10oz beef patty, pickles, onions and tomatoes, served with fries), and Chicken Pot Pie. On Wednesdays, it’s Wine & Dine time, with free wine-tastings and up to 50% off bottles. Thursdays starting at 8 p.m. is an Open Mic Night, and live music fills the space every Friday from 9 p.m. – 12 a.m. These “Phunky Elephant Unplugged” Fridays feature a variety of bands playing typically acoustic sets. Birthday Saturdays allow you to celebrate with ten or more friends and the birthday guy or gal gets to imbibe free for two hours.

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CRESPELLA CAFFE, A MAGNIFIQUE ITALIAN-STYLE CREPERIE, TASTES LIKE PARIS AND ROME’S YUMMY LOVECHILD

By Catherine Gigante-Brown

A first crepe is a lot like a first love; it’s impossible not to wax poetic. A chilly twilight in Paris…the calliope from the Montmartre carousel peppering the air…a brightly-painted crepe cart on the cobblestone street…a tantalizing aroma rising… a bite into hot, buttery goodness, gently rolled around a generous dollop of molten chocolate.

For those given to such reverie, there’s a new creperie in town, perched on a nondescript corner that spans the great divide between Windsor Terrace and the South Slope. Crespella Caffe calls to mind the no-name coffee shop you might find tucked away near the Champs-Élysées or Trastevere; its no-nonsense black exterior draws you inside, where one brick wall faces another painted a rich, burnt sienna. Long French windows, thrown open in the warm weather, emit the scent of sweet and savory goodness that comes from within.

Crespella’s website explains that the Italian-American husband and wife team owners wanted to pay homage to all of the lovely espresso memories they shared throughout Italy—and indeed they have. (Crespella is Italian for “crepe,” by the way.)

The coffee is robust—Stumptown’s finest. Frothy cappuccino arrives at the stone countertop with a tulip carved into the foam and a child’s hot chocolate (delectable, like a melted candy bar in a cup), with a Teddy bear motif. The crepes are as heavenly as expected, and the choices are plentiful: Nutella classic, solo or with fresh bananas, strawberries (or both), marmellata, ricotta and honey, to name a few. The cannoli crepe is simultaneously creamy, crunchy and pretty, drizzled with chocolate and topped with a mini cannoli. Overkill? Methinks not.

The savory crepes are not only equally delicious but prepared with chickpea flour, and therefore gluten-free. There are standards like tomatoes, mozzarella, and pesto or a ricotta medley dressed with mushrooms, spinach, and fruity olive oil, plus specials like Godzilla (pears, walnuts, gorgonzola, and acacia honey) or Angry Birds (pancetta, provolone, egg, spinach and spicy olive oil). Opened in late 2011, the caffe has quickly become a neighborhood staple. There’s an inviting bench out front where locals sit, sip and schmooze, and charming events like Monday afternoon story time (the toddlerless might want to steer clear of “The Wheels on the Bus” platitudes, however.) The pilgrimage uphill to the nearby F/G train has made it a popular coffee pitstop enroute to the office, too.

Breakfast is served with an accent on crepes like uova with provolone, pancetta, veggies, and eggy creations atop a buttery Italian croissant. Sure, there are luscious Robicelli cupcakes and assorted cookies, tarts and pastries but at Crespella, the crepes are the thing.

As evidenced by the rumple-haired teenaged waif witnessed upon a recent visit, clutching his frequent creper’s card (inhale 10 crepes and the 11th is free—same goes for cups o’Joe), no doubt the place will inspire more than one Proustian Madeleine moment, deliciously breaking Brooklyn’s crepe “cherry” one paper-thin pancake at a time.

Photos By Luca Sforza

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The Clover Club on Smith Street aims to revive a 19th-century members-only drinking concept, along with that era’s deliciously disreputable vibe

The Clover Club was originally a group of journalists from Philly who, from the early 1880s until the mid-1920s, met monthly at the Bellevue Hotel to dine, drink, and talk shop. Occasionally the group would invite guests, usually celebrities of the day who were asked to address the club membership, and often pilloried with sarcastic remarks when they did. The gauntlet-like process became something of a legend, and arguably was a progenitor of the Friars Club.

Inspired in part by the club’s wit-based origins, co-owner Julie Reiner opened the Clover Club on Smith Street in 2008, with an idea to provide a beautifully designed, gracious meetinghouse – a quiet refuge from the roil and rush of this stretch of near-downtown.

Its complex tiling, mahogany wood throughout, bell jar fixtures, and tin ceilings combine in not nearly as stuffy a Victorian manner as one might expect. Instead, the space is clean, detailed, and lovely, with a medium-size 19th century mahogany bar (shipped from a defrocked American mining town) behind which emerge some of the most innovative cocktails in current circulation.

Winter has its own in roster of mixology wonders, but now that the season of perspiration has arrived, our preferences are the Pineapple Julep (Bourbon, pineapple syrup, celery shrub, and mint) and The Huntsman (Vodka, rum, lime juice, honey liqueur), along with current house favorite Those Midsummer Nights (Gooseberry and safflower-infused Pisco, muddled lemon and orange, and Angostura bitters).

The menu is in keeping with a members-only British pub revival theme, with evening specials as diverse as English Pea and Wild mushroom Risotto, classic British crisps, Steak over Toast, and House Cured Scottish salmon. Plates are modestly sized, and designed seemingly as something to be shared in a tapas-like manner with friends. Small or large groups can also opt to participate in “tea parties,” with a lovely array of teas and appropriately small accompanying bites such as White Anchovy Crostini and Watercress and Fennel Salad.

By day it would be easy to read through the clear and colored stain glass adjoining the marble-covered cast-iron fireplace, but by night the place becomes almost whisper-dark, illuminated only by candles and chandeliers. The impression throughout is one of being transported to a more gracious, slightly more secret time in the history of public drinking, and the general air of quiet makes for a pristine date backdrop.

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After nearly 40 years of practice, an iconic Dyker Heights DMD welcomed his son to the family business. Here’s to a new generation of broader smiles

When Dr. William Bongiorno was studying biology at Seton Hall University, he became enamored with the medical science of dentistry and decided to make a career out of caring for smiles.

“I liked the science of dentistry and the artistry behind it,” he explained. “And the aspect of helping people was the biggest bonus. It’s a wonderful thing to see someone smile after completing a cosmetic case.”

A Bay Ridge/Dyker Heights fixture since 1973—when he opened his first general dentistry location after graduating from New York University College of Dentistry—Bongiorno is now on the cusp of his fifth decade of practice.

“My first was office was on 74th and 19th—I guess I gravitated to the area because it’s where I grew up,” he said. Bongiorno changed locations within the neighborhood a few years later, however, before settling in his current location on 72nd and 13th nearly four years ago.

“I’ve been doing this a long time, so I’ve literally seen families grow and change right here in my office,” Bongiorno smiled. “Young kids who sat in my chair when they were five now have families of their own and I’m treating their kids, too. It’s nice to see families stay with us for that amount of time, and is definitely the best part of serving the same community for so long.”

In addition to maintaining his practice, Bongiorno has lectured both nationally and locally and is currently a clinical assistant professor of cariology (the study of dental caries, also known as tooth decay or cavities) and comprehensive care at NYU College of Dentistry, where he has been teaching for the past ten years. He is also president of the Bay Ridge Dental Society, serves on the board of directors of the NYU College of Dentistry, and is vice president of the school’s Alumni Association.

His already family-focused practice became even more tightly-knit when his son Robert joined the team in 2010.

“Growing up, watching my father practice dentistry, I was certainly encouraged and inspired to go into this field,” Dr. Robert Bongiorno said. “Being around him and in the office so much allowed me to have this close-up view of dentistry and all of the different aspects involved, so this was a very natural career choice for me.”

After earning a BA in biology from Scanton University, Robert Bongiorno graduated from NYU in 2009 with a doctor of dental surgery degree (DDS). He pursued a master’s in medical microbiology at Long Island University, and completed a one-year resident program at Staten Island University Hospital in June 2010.

Together with his father, Robert Bongiorno practices general dentistry, and over the past few years has been focusing on cosmetic procedures.

“This is a full-service practice and we offer everything from implants to Invisalign,” Bongiorno the younger said, adding that one of the more innovative procedures he focuses on is the “same day” implant.

“In some cases, a patient is a candidate for immediate implants,” he explained. “The way implants work is that they are placed [in the jaw], then integrated for usually three to six months before we are able to load [the crown]. But with immediate loading, if the bone is healthy, we can do surgical placement all within the same day. For many patients, this is a unique and very viable option.”

“My father has 40 years of experience and I add some new and innovative technologies, bringing our patients the best of both worlds,” Bongiorno added. “We both stay up to date, constantly renewing our credits, but my father’s experience is something you cannot glean from a textbook.”

Robert Bongiorno also currently works at a multi-specialty practice in Queens, and explained that in the future, he hopes to open a few more practices, possibly gathering several specialists under one roof.

Community outreach is also one of his top priorities.

“There are a lot of under-serviced communities that do not have a place to go for much-needed dental work,” Bongiorno pointed out. “They’re essentially left behind…not taken care of. But there are outreach programs that help care for those people, and that’s what my father and I are getting involved with.”

In fact, this year, William Bongiorno will participate in an New York University-sponsored outreach program to help children in Nepal.

“NYU has a lot of very wonderful programs,” he said. “Outreach like this allows us to help people from all over the world.”

“The profession itself is changing tremendously now,” William Bongiorno concluded. “The profession in general has become much more caring and compassionate. There’s a lot more community service, mentoring, and treatment planning. And for me, that’s what dentistry is all about.”

Photos: By Vinnie Amessé © www.amessephoto.com

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One of Fire Island’s most paradigm-establishing designs took form on a plot of land just over one-tenth of an acre in size. Architect Harry Bates’s “Tree House” solution was a novel adventure in gazing skyward

Photos by Peter Vitale

As New Yorkers, among our many, many blessings is the fact that we live in a repository of the greatest architectural firms on the planet. Legends such as Skidmore Owings & Merrill, Pei Cobb

Freed & Partners Architects, Kohn Pedersen Fox Associates, and Perkins Eastman both reside and produce urban designs of astonishing invention here.

Iconoclasts that we are, however, our most recent vote for unexpected and inspired, Industry-like design, comes from the versatile and restless pens at a firm a little further flung: Bates Masi +

Architects LLC of Sag Harbor. For more than 45 years, this bravura partnership— steeped in modernity—has received scores of design awards (43 since 2003 alone) and combines architectural mathematics, material, craft, and environmental- siting solutions inspired in both their diversity and cleverness.

If we had to pick a favorite, however, it would be one of the firm’s earliest pieces of invention, dubbed the “Tree House” by its architect, Harry Bates.

A 10 year veteran of Skidmore, Owings & Merrill after receiving a bachelor of architecture from North Carolina State University, Bates was tasked with a number of problems in his approach to this freestanding home (built in 1970) on a tiny Fire Island lot. All of .15 acres in dimension, the parcel was envisioned by its owners as ultimately containing a home of 1,400 ft., so design mandates from the beginning had to emphasize height.

Situated in a dense grove of hollies and pines, and with a view of the nearby bay from its second level, the ultimately 1,440 sq.ft. home quickly took on its nickname, even though it wasn’t precisely perched above ground level.

“The owner was a prominent interior designer named Melvin Dwork,” Bates recalled. “He found a property lot off the Great South Bay that was heavily wooded, as most of the properties there are. All the lots at The Pines are small, so the footprints of the houses are usually quite small, also. The close proximity of neighboring lots, though empty at the time, dictated the solid walls on the sides and on the south or ocean side.”

Despite the need for these privacy-inducing solid walls, Bates made heroic attempts to introduce natural light whenever possible. There is a high opening in the living/dining/kitchen to bring in southern light, for example, softened by large wooden louvers of rough-cut 12″- wide cypress boards (the same wood used on the expansive deck).

“The floors are bleached oak and are a nice contrast to the rough walls,” added Bates. “As you can see, the choice of materials is minimum, and the so-called decoration is the architecture, surprising because of the owner’s profession. He understood this from the beginning and the collaboration was very close. His furnishings were sparse…very simple; the original dining table was boards on saw horses covered with a cloth.”

One quiet dispute Bates had with the original owner was in the execution of the kitchen.

“He wanted an open kitchen which I was not in favor of because I’ve never liked the mess of a kitchen visible from the living room. We came up with the 12″-high ‘serving counter’ to block the work space.”

The home’s second and current owner seemed to recognize from the beginning that this was a paradigm-establishing design, particularly in its Fire Island community, and has taken both pride in the home itself and embraced the need to be mindful of alterations or additions. A roof deck was ultimately added, accessed by a spiral staircase off the west end of the main deck, along with a small pool near the entrance. Those changes aside, the house remains as Bates and Dwork envisioned it more than a generation ago. Such is timeless design.

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After a tragic knee injury, this former Professional soccer player answered a new call and became a four-star chef

After a devastating knee injury abruptly ended his professional soccer career 13 years ago, Jusuf Voglic needed to reinvent his life. “I was trying to decide what to do,” Voglic said. “So I took a job as a dishwasher at my cousin’s restaurant in Germany…and here I am today.”

More than a decade later, Voglic is a veteran chef with an impressive resume and currently the executive chef and co-owner of Arena restaurant in Tottenville, but his introduction to the restaurant business happened in that bustling bistro in Munich.

“We were playing in Germany when I injured my knee, so I started working at Mamma Mia, an Italian restaurant,” he recalled. “I was a dishwasher for only four days before they made some changes in the kitchen.”

Voglic got moved to a salad station, which he disliked because it lacked a bird’s-eye view of the chef’s line and kitchen, as both had long captivated him. But the experience was invaluable; after a year of this very handson culinary education, he took another job at a storied, 300-year-old German Beer Garden where he worked for a year and a half. In 2002, he came to the U.S.

“I worked at GoodFella’s Pizzeria for a while and then worked at a few restaurants in the city,” he recounted.

After serving as sous chef at Saga, a lounge on 39th and Lexington, Voglic became junior sous chef at Cite, before the venue closed in 2006. He graduated from the French Culinary Institute, took a post at Uncle Jack’s Steakhouse in midtown, then to Nove in Eltingville. Together with his business partners, he opened Arena in 2012.

“Here, we created a menu that has a little bit of everything for everybody,” Voglic explained. “We are predominantly a steakhouse, but we also serve chicken, pasta, and fish. We dry-age our steaks for 28 days…serve a beautiful tuna tartare. There’s also a bar menu filled with a range of options.”

The diversified menu is a perfect combination of Voglic’s own personal palette and culinary upbringing.

“Where I grew up, seafood was a major part of the menu,” the chef said.

“So in my cooking I am very inspired by fish and pasta.”

Both are elements reflected in Arena’s menu: crab cakes, fish tacos, king crab legs, and surf-n turf egg rolls offered along with a 12-ounce Kobe flat iron, 16-ounce New York Strip, and bowls of Pappardelle with green peas, sundried tomatoes, wild mushrooms, and crispy pancetta. Voglic’s menu changes twice a year, once for the spring/summer and again in the fall/winter, and specials rotate daily.

“I love working with fresh, seasonal ingredients,” he concluded. “Fresh pieces of fish and steak are at the heart of my menu.”

Justin Voglic’s Sahi Tuna Tartare

Ingredients

1 lb #1 Ahi tuna, 1/4 inch diced

6 oz. of fresh Wakame seaweed salad

4 oz. Mexican avocado, 1/4 inch diced

6 tbsp. of ginger-soy vinaigrette

4 tsp. of wasabi creme fraiche paste

6 sheets of square wonton wrappers, cut in half diagonally

Cut the tuna in 1/4″ strips and then cut them again to create the 1/4″ cubes. Place it in a mixing bowl, add half of the seaweed and diced avocado and toss everything with ginger-soy vinaigrette. Cut the wonton wrappers in half, lightly fry, and drain on paper napkin.

To assemble the plate, place a drop of the wasabi creme fraiche on the plate (to act as a glue for the first wonton triangle). Place the tuna mix on the triangle with the spoon, add wasabi paste on top and repeat the process with the next triangle (there should be three triangles). Finish with the remaining 3 oz. of wakame seaweed salad.

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How an island physician uses personal communication skills and new-media methods to address chronic pain and bridge cultural divides

As in any relationship, communication is key to success. An essential ingredient in understanding a person’s specific wants and needs—an open dialogue is an indispensable pathway. It’s the same in the relationship between a doctor and patient.

“I’m a physician and I’m also a compassionate person. As a biological engineer, I use specific techniques to improve a person’s way of life,” said Dr. Kiran V. Patel, who is board certified in Pain Management and Anesthesiology.

Patel, who joined The Spine and Pain Institute of New York in July 2011, completed both an Interventional Pain Medicine fellowship and anesthesiology residency at the prestigious Columbia University Medical Center-New York Presbyterian Hospital. Specializing in the treatment of back and neck pain caused by arthritis, degenerative disc disease, spinal stenosis, as well as pain that follows spine surgery, she also has expertise in treating neuropathic and cancer related discomfort, Reflex Sympathetic Dystrophy (RSD), atypical facial pain, pelvic pain, headaches, and peripheral neuralgias.

Even among those many and diverse conditions, every patient is different, explained Patel.

“I find out how long patients are dealing with their pain, as well as the nature of it and what treatment modalities they have already attempted,” she explained, adding that the next step is determining what they are willing to consider, which can include a number of options from injections to minimally-invasive surgery, and beyond.

Fusing medical innovation and evidence-based medicine with large doses of compassion, Patel strives to improve functionality in an effort to enable patients to resume active lifestyles. She believes that the treatment of pain is not just a physical issue, but an emotional one. Part of her philosophy and bedside manner is to offer patients the personal time and care necessary to thoroughly evaluate their condition and provide them with the most appropriate treatment.

What inspired the doctor to select pain management as an area of focus?

“As a pain management physician, I have the privilege of helping patients through the entire healing process,” she explained, adding that her practice philosophy, interestingly, is a direct extension of experience in medical broadcasting and public health advocation.

New Treatments for a New Century

A variety of options are used to help eliminate pain unresponsive to previous therapy: epidurals, nerve blocks and radio frequency ablation among them. Patel also uses the latest minimally invasive spine procedures such as spinal cord and peripheral nerve stimulation for cases of nerve damage or chronic neural irritation, along with a mild procedure for central canal spinal stenosis.

In an effort to expand treatment options, Patel also completed training in medical acupuncture at Harvard Medical School and Brigham Women’s Hospital. She is also certified by the State Medical Board of New York to practice medical acupuncture, and offers it at the Staten Island office. Over the course of her career, she has helped patients improve by treating their pain in a variety of ways and returning them to more active lifestyles. One case she cited involved a patient who underwent three different back surgeries prior to meeting with her.

“I knew that it would be difficult to establish a therapeutic relationship with this patient because he had lost trust in doctors,” she recalled. “I got to know him over time and figured out what would work. He agreed to do a spinal cord stimulation trial and used the temporary device for seven days.”

In the end, the patient had significantly less pain, improved functionality, and was able to take less pain medication. Since having the spinal cord stimulator implanted, he has even begun doing 5K walks, something his pain had never allowed him to consider before.

To Patel, being a physician is more than just the alleviation of discomfort. Central to her treatment philosophy is the restoration of function and the promotion of an active lifestyle. To the latter end, she contributes health and fitness articles to The New York Times, Shape and Women’s Health. In all venues, she explains that exercise and diet are key and that a highly-processed diet and inactivity simply promotes more inactivity, as well as inflammation. She advises people to eat “clean” as often as possible (which means, in part, eating copious amounts of fruits and vegetables), as well as to also engage in regular exercise if their condition permits.

Using Media to Connect Patients to Caregivers

Advocacy and outreach have also become a significant part of this MD’s journey. She became involved in patient advocacy through medical broadcasting and shooting various documentaries in the United States, Africa, and India, and has been the recipient of medical broadcasting awards from the South Asian Journalism Association (SAJA). She was also the recipient of the 2009-2010 Society for Education in Anesthesiology-Health Volunteers Overseas Traveling Fellowship, which included a grant used to teach anesthesia and pain medicine in the developing world. As a result, she spent seven months teaching anesthesiology in India. Patel also filmed a documentary about HIV in Uganda and worked on a city diabetes campaign—publicized on MTA subways and buses—that aimed to connect patients with primary care physicians, nutritionists, endocrinologists, and other medical professionals who spoke their native language, understood their specific cultures, and could help plan meals in order to manage illnesses.

“I involve myself in these types of projects because I see communication gaps, and it is clear to me that by going one step further, a big difference can be made. This is the approach I take for the care of my patients both in and out of the exam room,” Patel concluded.

Photos By Luca Sforza

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Founded in Colonie, NJ, Muscle Maker Grill and its 200-odd franchises are a hit with the fit set, and the chain’s newest eatery in Tottenville might just be the right thing at the perfect time

Founded in 1995 in Colonia, New Jersey, Muscle Maker Grill aimed to fill a void in the marketplace by offering nutritious yet flavorful alternatives to fast food. Fitness enthusiast Rod Silva is the inspiration behind the growing casual dining brand, which evolved from his Colonia-based smoothie store.

Silva transformed Muscle Maker Grill into a franchise in 2007, and today, there are more than 200 restaurants open or under development throughout the U.S..

In March of last year, the business made its debut on Arthur Kill Road. “Recognizing a need in the area for dining options that offer healthier, convenient selections, we were confident that the community would welcome the concept,” said manager Rosa Demonte.

A tantalizing and diverse menu aims to satisfy a gamut of taste buds—from vegetarians to those  who yearn for carbor gluten-free items. Offering healthier versions of most favorite mainstream dishes, the aim was to make it easy and enjoyable for customers to fulfill a mission to dine healthy.

“We developed meal options with a variety of flavor profiles,” added Demonte, “…including Tex-Mex, Italian, and Asian.” The menu features lean, protein-based dishes including salads, wraps, sandwiches, pastas, and other guiltless entrees, as well as fruit smoothies and protein shakes. Other dishes include veggie wraps and penne with Marinara sauce to Mardi Gras Cajun Grilled Chicken Salad, but the most popular dish is the Arizona Guiltless Entrée: grilled chicken breast and turkey bacon over brown rice topped off with a signature gluten-free, zero-carb sauce.

For those counting calories while on-the-go, the grill recently introduced a “Lighter Side” menu that offers a series of five dishes with smaller portions. Each has less than 400 calories, and they are increasingly popular with those just coming from the gym.

Addressing an audience beyond fitness buffs or adults, a healthy children’s menu is also offered. Some of its popular dishes are the Mini Meatballs and Chicken Nuggets (the latter are not fried, incidentally).

Photos By Luca Sforza

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High-end dentistry now focuses on full-mouth restorative work

With the increased popularity of cosmetic dental procedures, the smile makeover and all of its associated veneers and implants have become commonplace over the past few years. But for prosthodontists like Dr. Bernadette Sawa, DDS, who perform the extensive dental work daily, every tooth restoration and replacement is a unique process.

“A person’s smile is so important, and to be able to fix or maintain the health of that smile is the most unique and gratifying part of this job,” Sawa said. A specialist who focuses on fullmouth restorative work, she got her start in the industry by working in an orthodontist’s office throughout high school and college. After showing interest and skill in the field, the doctor she was working for suggested she apply to dental school.

“I was fascinated by the field,” Sawa recalled. “So I applied to [State University of New York at Stony Brook School of Dental Medicine] and completed my degree there. I did a medical residency, during which we did rotations and treated patients in the ER. It showed me things that I didn’t learn in dental school—complicated clinical cases that challenged me. One of the faculty members who taught us how to handle these patients was a prosthodontist, and I was inspired by the field. All of those challenging cases guided me and I wanted to become a doctor who could help patients get their smiles back.”

Sawa continued her education at The University of Medicine and Dentistry of New Jersey, and completed a surgical fellowship specializing in implant dentistry. In 2011, she joined the New Springville practice originally established by Dr. Jay Steinberg and Dr. Gus Sayed.

“Dr. Steinberg was here for 30 years and was the first prosthodontist on Staten Island,” she observed. “During that time, he established some high standards for this practice and his patients, and it’s those standards that I strive to uphold.”

Presenting her patients with a variety of options—from dentures and synthetic implants to porcelain veneers and mouth aligners—Sawa said that a critical—if hackneyed- sounding—task is to use only the highest-quality materials and technology.

“In high-end dentistry, it is very important to use only the best materials and not to compromise on lab fees,” Sawa explained. “I am only as good as my lab is, and if you use the very best materials, you are going to have the best looking veneers and bridges.”

Prosthodontics, one of the nine dental specialties recognized by the American Dental Association, pertains to the replacement of missing teeth, missing tooth structure, and tooth restoration. In addition to four years of dental school, prosthodontists experience an additional three years of training which allows a better grasp of complex, full-mouth restoration.

My additional training focused in detail on a number of complex techniques for procedures like dentures and implants,” Sawa said. “Dentures used to be the only alternative for replacing a missing tooth or teeth, but now we can do a full-mouth rehab with implants, build a restoration, add a screw plate, and make it so that nothing is removable. There’s a lot of focus on aesthetics for these procedures, but we concentrate not only on how the mouth looks but also on its function. People want their smile to be beautiful but not delicate— otherwise it can break.”

Sawa also focuses on bonding, cosmetic contouring, whitening, crowns and bridges, and Invisalign—an invisible, removable (usually every two weeks) aligner that straightens teeth. In the future, the doctor said that she would like to build upon her practice, adding an oral surgeon and other specialists so that patients could have all services within one building. And with advances in technology, there is, happily, regular progress in the field.

“Technology aids our process but this is a very traditional type of specialty that still needs a very personal touch,” Sawa concluded. “We don’t just make dentures; we characterize them. We tailor each procedure for each individual patient, and I think that’s what sets this practice and this specialty apart.”

Photos By Luca Sforza

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