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The New Rules of Sweats

Once reserved for lounging and laundry day, sweats are now indispensable to any guy’s easygoing work and weekend wardrobes. Here, three
stylish New Yorkers show us how they incorporate the slim and sharp versions of classic sweats into their daily routines without even a whiff of couch potato. 


WITH A SUIT
“For a restaurant owner or chef, there’s a lot of flexibility in your dress code. Comfort and simplicity are key. I like the idea of wearing
a suit but not being extremely formal by working in something you would wear every day. It’s about a broader sense of good taste and individuality, which applies to the design, style, cooking, music and what you and the staff wear. It’s all connected.”

 
Ignacio Mattos, who trained in his native Uruguay, is the chef at his New York City restaurants Café Altro Paradiso, Estela and now Flora Bar and Flora Coffee at the Met Breuer.

Ignacio and his co-owner, beverage and service director Thomas Carter, opened Café Altro Paradiso’s doors in early 2016. Check out one of Mattos’s favorite winter-time pasta dishes below. 


WITH JEANS AND A MILITARY JACKET 
“I was a skateboarder for 10 years before I was a fashion writer, so
I lived in hoodies. Now that I’m self-employed—and don’t have to worry about dress codes—almost every meeting I have with people is in a coffee shop or a restaurant.
I spend a disproportionate amount
of my life in them. But I always
try to dress as best as I can
no matter what I’m doing. My strategy is to never be precious about my clothes.”


Isaac Hindin-Miller, a New Zealand-born, New York-based fashion blogger, writes about travel, style and relationships at isaaclikes.com 



WITH A TOPCOAT 
“I go to the gym every Saturday and Sunday morning, run a few errands and then meet up with some friends. Since I’m moving around, wearing something that’s comfortable but also aesthetically pleasing is key. This outfit is like the equivalent to the accent lounge chair in your living room—a fusion of sophistication
and relaxation.”


Matthew Usukumah, an oenophile and an Italian Renaissance art enthusiast, is an assistant planner
at J.Crew 


Recipe 

Chef Ignacio Mattos’s Busiate with Brussels Sprouts, Mint, Ricotta and Pecorino Sardo 

(Serves 4) 
INGREDIENTS
1 pound busiate pasta
4 brussels sprouts per person, shaved on a mandoline, 
slightly coarse
1 garlic clove 
2 shallots, thinly sliced
1/2 cup olive oil
6 sprigs freshly chopped mint
1 lemon for zesting
4 tablespoons fresh ricotta cheese
Pinch of crushed chili flakes
Salt and pepper to taste
Freshly grated pecorino sardo cheese to taste 

DIRECTIONS
Boil a large pot of water. Make sure it’s well salted so it tastes like the sea. Cook the busiate until al dente. Save two cups of pasta water before draining. Cook the sauce (below) about four minutes (you can finish it a few minutes before the pasta is ready for you). 

Heat a pan gently and add 3 tablespoons of the olive oil. Add the brussels sprouts, then the shallots, then the garlic. Then add 1 tablespoon of olive oil. Introduce the ricotta, lemon zest and chili flakes, mix, then crack some black pepper on top. 

In the pot, add pasta and pasta water and stir in brussels sprout mixture and remaining oil. Lightly toss. Top with black pepper, mint and pecorino and serve. 

Photograph by Con Poulos. 

 Photographs by Jimmy Fontaine. 

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TAGS: mens, new york city, sweats, personal style, chefs, restaurants, bloggers, suiting, denim, topcoats, recipes
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