The 36th Annual Tompkins Square Halloween Dog Parade brings four-legged fashion, fabulous costumes and a little canine chaos to Avenue B.

Move over, Fashion Week. New York’s most fabulous runway has four legs, a wagging tail, and absolutely no intention of wearing last season’s couture.

On Saturday, October 17, the East Village will surrender its streets to the 36th Annual Tompkins Square Halloween Dog Parade, a gloriously outrageous celebration of canine creativity that has become one of New York City’s most beloved Halloween traditions. Expect thousands of dogs and their equally enthusiastic humans dressed in costumes ranging from the adorable to the completely absurd. In a city where individuality is practically a competitive sport, these pups have mastered the art of making an entrance.

What began at Manhattan’s first dog run has evolved into an event celebrated as the world’s largest Halloween dog parade. This year, New York Dog Parade, the nonprofit dedicated to celebrating the bond between humans and their canine companions, is presenting the festivities with Kismet, the premium pet lifestyle brand founded by John Legend and Chrissy Teigen. With that kind of pedigree, one expects a certain level of star power, even if the celebrities are mostly covered in fur.

The main attraction is, naturally, the legendary costume competition. Over the years, these imaginative dog owners have demonstrated that no concept is too elaborate, no accessory too extravagant, and no canine too small to command a spotlight. From miniature superheroes and royal entourages to elaborate theatrical productions that happen to involve a leash, the competition is as much a showcase of New York ingenuity as it is a celebration of our four-legged friends.

And make no mistake, these dogs know when they’re being admired. Some will strut with the confidence of a Broadway leading lady on opening night, while others will look as though they’re quietly questioning their humans’ judgment. Either way, the entertainment is irresistible.

The parade kicks off at 11 a.m., heading south along Avenue B from East 13th Street to East 7th Street, beside Tompkins Square Park. Spectators are encouraged to claim their viewing spots around 10 to 10:30 a.m., particularly those hoping for a front-row seat to the canine couture extravaganza.

For those who believe a good party should last longer than a runway appearance, the festivities continue with a free Halloween festival on East 6th Street between Avenues B and C, running from 10 a.m. until 4 p.m. The block party will feature photo opportunities, giveaways, rescue initiatives, and plenty of opportunities for dogs and their humans to mingle.

Kismet will be supplying its signature Nugs treats for costumed canine marchers, while Fetch Pet Insurance, Earth Rated, Mrs. Meyer’s Clean Day for Pets, Allegra, and VEG (Veterinary Emergency Group) will add their own activations and surprises. For the first time, the costume competition will also be broadcast live, allowing dog lovers beyond New York to enjoy the festivities.

Although registration to march is already full, watching the parade and enjoying the festival are completely free. Due to limited capacity within Tompkins Square Park, only select registered participants will be eligible for the costume competition, but spectators need no invitation to join the fun.

There is something wonderfully New York about this event. The city that gave us Broadway, Studio 54, and some of the most extravagant fashion statements imaginable has also perfected the art of dressing a dachshund as a hot dog and treating it like a major cultural achievement.

And why not? In a world that can take itself far too seriously, an afternoon devoted to imagination, affection, and the occasional wardrobe malfunction is exactly the sort of joyful absurdity New York does best.

So bring your camera, your sense of humor, and your appreciation for a well-dressed pooch. The East Village is about to become the most fashionable dog park on earth.

The 36th Annual Tompkins Square Halloween Dog Parade takes place Saturday, October 17, 2026, beginning at 11 a.m. along Avenue B from East 13th to East 7th Street. The free festival runs from 10 a.m. to 4 p.m. on East 6th Street between Avenues B and C. Spectators are welcome, and no tickets are required.

Chef John Doherty welcomes Executive Chef Israel Reyes as one of Manhattan’s most beautiful restaurants unveils a delicious new season.

There are restaurants you visit for the food, others for the atmosphere, and a select few that understand dining is an experience involving every sense. Blackbarn Restaurant, overlooking Madison Square Park at 19 East 26th Street, belongs firmly in that last category. In a city overflowing with dining options, it remains my personal favorite for its extraordinary combination of design, impeccable service and food that consistently makes me want to return.

This is not a restaurant that needs to shout for attention. It has something far more valuable: confidence, character and an understanding of hospitality that makes guests feel genuinely welcome.

That sensibility was on full display during Blackbarn ‘s fall preview, an evening that brought together some of the city’s leading food critics, culinary insiders and influencers to celebrate the changing season and welcome the restaurant’s new Executive Chef, Israel Reyes, who will work alongside Chef and Owner John Doherty.

For Doherty, whose culinary career has long been associated with exceptional standards and sophisticated American cooking, the arrival of Reyes marks an exciting new chapter. Together, they are introducing a fall menu that embraces the warmth, richness and abundance of the season without sacrificing the creativity that has made Blackbarn such a distinctive dining destination.

Executive Chef, Israel Reyes, T2cs Suzanna Bowling, Chef and Owner John Doherty and Prince Mario – Max

And what a delicious introduction it was.

The evening began with dishes that immediately demonstrated the kitchen’s ability to balance refinement with genuine pleasure. A Yellow Beet and Carrot Kale Salad brought together earthy vegetables, spicy pepitas, fried goat cheese croquettes and a creamy orange dressing. It was a celebration of contrasting textures and flavors, with just enough indulgence to make even the most devoted salad skeptic reconsider.

The Butternut Squash Risotto was autumn in a bowl, combining the natural sweetness of squash with bacon lardons, watercress, grapes and truffle. Rich and luxurious, it captured the comforting side of seasonal cooking while introducing unexpected notes of freshness.

Then came the Heritage Pork Belly Chicharrones, which deserve their own moment of appreciation. Quite simply, they were among the yummiest things of the evening. Pork belly is a dish that can easily become overly heavy, but when its richness is balanced by that irresistible crispness, the result is pure culinary pleasure. These were the kind of bites that make polite conversation temporarily irrelevant.

Blackbarn ‘s Confit Pear & Gorgonzola Pizza used spicy coppa, hazelnut, caramelized onion, arugula, truffle hot honey. Ingredients that speak to the kitchen’s willingness to take something recognizable and give it a sophisticated twist.

The Chicken Empanadas, served with mole and queso fresco, offered a satisfying interplay of savory richness and spice.

The Beef Bulgogi Skewers, accented with scallions and sesame crumbs, introduced a welcome Asian influence. Rather than restricting itself to a narrow definition of American cuisine, Blackbarn embraces the international flavors that make dining in New York so endlessly interesting.

Of course, no celebration of autumn would be complete without cocktails, and Blackbarn’s seasonal creations were every bit as memorable as the food. Sweater Weather, a gorgeous combination of apple bourbon, Blackbarn’s signature Eagle Rare bourbon, lemon, Grand Marnier and apple cider, was particularly enchanting. It tasted like a chilled glass of fresh apple cider, yet somehow warmed your entire soul as you drank it. Autumn in a glass, with a sophisticated little kick.

Then came Oaxacan Autumn, an intriguing blend of Rosaluna mezcal, Brugal rum, pumpkin spice and lemon. The surprise was its flavor, which reminded me immediately of Honees Honey Filled Drops, those wonderful old-fashioned candies with their unmistakable honey sweetness. There was something nostalgic, comforting and deliciously unexpected about it. Two completely different cocktails, both capturing the season beautifully, and both proving that Blackbarn’s creativity extends well beyond the kitchen.

Then there were the desserts.

A Peanut Caramel Sundae delivered the kind of unapologetic indulgence that makes dessert feel like a reward rather than an afterthought with tapioca for a surprise. The Pumpkin Cheesecake Ice Cream, with ginger snaps, chocolate bites and apple cider glaze, was another inspired nod to the season, bringing together the flavors of autumn in a playful, contemporary presentation.

Roasted Figs with shortcake cookie, whipped ricotta and aged balsamic offered a more delicate conclusion, balancing fruit, creaminess and acidity. For those who believe no memorable meal should end without a showstopper the pear and spiced cake with eggnog sauce and the chocolate caramel tart provided a suitably elegant finale.

What makes Blackbarn especially appealing, however, extends well beyond the plate.

The restaurant’s striking interiors marry rustic warmth with architectural sophistication, creating a space that feels both expansive and intimate. It has the kind of effortless elegance that so many restaurants attempt to manufacture but few achieve. The atmosphere is lively without becoming overwhelming, polished without being pretentious, and the service has that increasingly rare quality of anticipating what a guest needs without interrupting the experience.

It is this attention to detail that separates a good restaurant from a truly memorable one. Beautiful surroundings mean little if the food disappoints, and even extraordinary cuisine loses its appeal when hospitality becomes an afterthought. Blackbarn understands that the three must work together.

The fall preview also offered a glimpse of what lies ahead, with new food and cocktail offerings, seasonal programming for fall and winter, holiday celebrations and an upcoming merchandise collection. It is a thoughtful expansion of the Blackbarn experience, inviting guests to make the restaurant part of their celebrations throughout the year.

Chef and Owner John Doherty

With Executive Chef Israel Reyes joining John Doherty in the kitchen, the restaurant is entering the new season with renewed creative energy while remaining faithful to the qualities that have earned it such a loyal following.

Executive Chef, Israel Reyes, Chef and Owner John Doherty

For me, Blackbarn has always represented something special about New York dining. It is a place where beautiful design, exceptional hospitality and genuinely exciting food come together without competing for attention. Each enhances the other, creating an experience that feels complete.

In a city where restaurants open and close with dizzying frequency, that kind of consistency is something worth celebrating.

Blackbarn doesn’t simply serve dinner. It reminds you why going out to dinner in New York can still feel like an occasion.

Blackbarn Restaurant is located at 19 East 26th Street, overlooking Madison Square Park. For menus, reservations and upcoming seasonal programming, visit www.blackbarnrestaurant.com.

The legendary Midtown landmark brings cocktails, cabaret and a little Sondheim sophistication to a cause that touches millions.

There is something wonderfully New York about turning a cocktail into a cause, especially when the setting is The Algonquin Hotel, where literary legends once traded barbs over lunch and the city’s theatrical elite have long felt at home. This October, the historic Midtown institution is trading its familiar Blue Bar glow for a decidedly rosier hue, celebrating Breast Cancer Awareness Month with cocktails, cabaret, live entertainment and fundraising benefiting the American Cancer Society’s Making Strides Against Breast Cancer.

The centerpiece is a cocktail with a Broadway pedigree: Sunday in the Park, a playful nod to Stephen Sondheim’s Sunday in the Park with George. Like its theatrical inspiration, this is an exercise in color and composition, though the canvas is considerably smaller and considerably more delicious.

The cocktail reimagines the classic Cosmopolitan with E11EVEN Vodka, Combier liqueur d’orange, Re’al Lychee Syrup Purée and fresh lime juice, finished with ripe raspberries. Available throughout October at The Blue Bar Restaurant & Lounge, it offers guests an opportunity to raise a glass while raising funds, with a portion of each sale benefiting the American Cancer Society’s Making Strides Against Breast Cancer initiative.

Behind the pink lighting and beautifully garnished cocktails is a reality that deserves attention. According to the American Cancer Society’s 2026 estimates, approximately 321,910 American women will be diagnosed with invasive breast cancer this year, and 42,140 will die from the disease. About one in eight women will develop breast cancer during her lifetime, making it one of the most consequential health concerns facing women in the United States.

The numbers are sobering, but they also tell a story of remarkable medical progress. More than four million breast cancer survivors are living in America today, and when invasive breast cancer is diagnosed before it has spread beyond the breast, the five-year relative survival rate exceeds 99 percent. When the disease has spread to distant parts of the body, that figure falls to approximately 32 percent.

These statistics underscore the importance of timely screening, access to treatment and continued research. They also explain why Breast Cancer Awareness Month is about considerably more than wearing pink.

Throughout October, The Algonquin will host weekly happy hours from 5 to 8 p.m., featuring specially created pink cocktails and live entertainment. The musical lineup includes Rocco of The Snow, Broadway performers and cabaret evenings, giving the hotel’s fundraising efforts an appropriately theatrical flourish.

For a property whose history is inseparable from New York’s cultural life, the marriage of entertainment and philanthropy feels particularly fitting. The Algonquin’s legendary Round Table once attracted writers, critics and performers whose conversations helped define an era of American wit and sophistication. Nearly a century later, the hotel continues to understand the appeal of gathering people around a table, although this October the conversation carries an additional purpose.

The initiative also arrives during a fresh chapter for the landmark hotel. Following the completion of its renovation in June 2026, The Algonquin has introduced refreshed menus at The Blue Bar, bringing renewed energy to one of Midtown’s most recognizable gathering places while preserving the character that has made it a New York institution.

Making Strides Against Breast Cancer, the American Cancer Society’s nationwide fundraising movement, supports the fight against breast cancer through research, advocacy and services for people affected by the disease. The Algonquin’s month-long programming offers New Yorkers and visitors an inviting way to participate, whether by enjoying a cocktail, attending a performance or simply joining a conversation that could encourage someone to take their health more seriously.

There is, of course, an important distinction between awareness and action. Pink ribbons and illuminated buildings may draw attention, but access to screening, early diagnosis, effective treatment and compassionate support are what change lives. A diagnosis does not arrive with a convenient calendar date, and the need for help does not disappear when October ends.

Still, there is something to be said for an evening that combines pleasure with purpose. At The Algonquin, a cocktail can be an occasion for generosity, a cabaret performance can bring people together, and a familiar Midtown landmark can remind us that the most meaningful traditions are those that continue to serve the present.

Sondheim understood that art could reveal the extraordinary within the ordinary. This October, The Algonquin is offering its own interpretation: a little pink, a little music and a toast to the lives worth fighting for.

For more information, visit The Algonquin Hotel or learn about the American Cancer Society’s Making Strides Against Breast Cancer.

From undocumented workers to an arrest in Florida, the business of busking raises questions about money, immigration and the law.

Times Square is one of the world’s most profitable entertainment districts, but not all its performers work beneath Broadway marquees. Some earn their living on the sidewalks, collecting cash from tourists who stop for a song, a photograph or a moment of amusement. What appears to be spontaneous entertainment is actually an economy worth examining. Who keeps track of the money? Who pays taxes? Why is the same activity permitted in New York and result in an arrest elsewhere?

Consider Robert John Burck II, better known as the Naked Cowboy. For nearly three decades, he has entertained Times Square visitors wearing little more than white briefs, cowboy boots, a hat and a guitar. According to a recent Business Insider interview, Burck earns approximately $150,000 annually on average, with his best year reaching $250,000.

His income is not limited to tips. He has developed the Naked Cowboy into a trademarked business, generating revenue from personalized Cameo videos, merchandise-related ventures and other enterprises. In one recent year, he reported approximately $20,000 in street tips and $50,000 from Cameo alone.

Burck is an exceptional example, but his success raises a question that applies to every performer collecting money on the street: How is that income taxed?

The IRS considers money earned through street performance taxable, whether it is received in cash or electronically. Independent performers generally report their business income and eligible expenses on Schedule C, and self-employment taxes may apply. Even without receipts or an employer issuing tax forms, cash earnings must be reported.

The difficulty is accountability. A Broadway theatre has ticket records. A restaurant has sales receipts. A street performer receiving dollar bills from hundreds of tourists may have no independently verifiable record of what was collected. Honest reporting depends heavily on the performer’s bookkeeping.

That does not establish that performers are evading taxes. It does, however, make the question of financial transparency legitimate.

Interestingly, federal tax legislation effective from 2025 through 2028 allows eligible workers, including qualifying street performers, to deduct up to $25,000 in qualifying tips annually from federal taxable income, subject to restrictions. The income must still be reported, and the deduction does not eliminate applicable self-employment taxes.

Then there is the immigration question.

Times Square attracts an international population of performers, including individuals who speak limited English. Their immigration status cannot be determined from their language or appearance, and there is no reliable public evidence establishing how many street performers are undocumented.

Nevertheless, the legal distinction is significant. An undocumented immigrant can owe federal income taxes and obtain an Individual Taxpayer Identification Number to file returns. That number does not provide legal immigration status or permission to work.

In other words, someone can be legally obligated to pay taxes on earnings from work they are not legally authorized to perform.

This raises questions about how employment authorization, tax compliance and the city’s regulation of street commerce intersect. Are performers maintaining business records? Are earnings being reported? How does the city enforce its rules consistently among performers operating in the same public spaces? These are questions worth asking without presuming that any particular performer is violating the law.

The Naked Cowboy’s experience outside New York exposes another contradiction.

In March 2021, Burck was arrested while performing at Daytona Beach’s annual Bike Week celebration in Florida. Tourists had been posing for photographs with him and placing money inside his guitar. Police considered the activity a violation of the city’s panhandling ordinance.

The encounter escalated into an arrest for resisting an officer without violence. The panhandling charge was dismissed, while Burck entered a no-contest plea to the resisting charge and received time served, with adjudication withheld.

Burck subsequently sued Daytona Beach and two officers, challenging the ordinance and alleging violations of his constitutional rights. In 2022, the city agreed to a $90,000 settlement without admitting wrongdoing. Two years later, in a separate case, a federal judge ruled Daytona Beach’s panhandling ordinance unconstitutional.

Here is the irony: a performer can earn substantial taxable income accepting tips in New York, yet face criminal enforcement for similar conduct in another jurisdiction. Tax law recognizes the earnings, but local ordinances determine where and how performers may solicit or accept money.

New York has its own restrictions. In Times Square’s pedestrian plazas, performers requesting or accepting tips must generally remain within designated activity zones. These regulations are intended to prevent congestion, aggressive solicitation and interference with pedestrian traffic.

Such rules serve a purpose. Tourists should not be pressured into paying for unwanted photographs, and sidewalks must remain accessible. Regulation also raises questions about the treatment of independent performers whose livelihoods depend on public space.

There is a difference between an artist entertaining an audience, a costumed character demanding payment and someone simply asking for financial assistance. Yet all three can become entangled in laws governing solicitation, public conduct and freedom of expression.

The larger issue is not whether the Naked Cowboy deserves his reported earnings. He has built a recognizable brand through extraordinary consistency, turning an unconventional performance into a business. Nor is it reasonable to assume that performers who collect cash, speak another language or lack traditional employment arrangements are automatically breaking the law.

The issue is whether the rules governing this highly visible economy are clear, fair and consistently enforced.

Times Square profits from its reputation as a place where anything can happen. Its street performers are part of that attraction, yet the financial and legal structures surrounding their work remain largely invisible to the tourists photographing them.

The Naked Cowboy may own his trademark, but he does not own the sidewalk. The IRS wants its share of the earnings, immigration law determines who is authorized to work, and local government decides where the performance may take place.

For a business that can begin with nothing more than a guitar and a handful of dollar bills, that is a remarkably complicated arrangement.

The cult-favorite bagel sensation is bringing its Grip, Rip and Dip philosophy to the Crossroads of the World, complete with exclusive flavors and a Broadway-worthy opening celebration.

New Yorkers have very strong opinions about their bagels. We debate the crust, the chew, the schmear, and whether a proper bagel should ever be toasted. We have elevated the humble combination of flour, water and yeast into something approaching a civic religion. So when a company comes along and suggests that perhaps we’ve been eating our bagels all wrong, it had better have something extraordinary to offer.

Enter PopUp Bagels, the cult-favorite brand that made a name for itself by stripping the traditional New York bagel experience down to its most delicious essentials. Following its successful Greenwich Village debut, the company is bringing its unconventional approach to Times Square, with a grand opening scheduled for Friday, October 16, at 7 a.m.

Forget the towering breakfast sandwiches, elaborate toppings and architectural feats of balancing smoked salmon, tomatoes and onions between two halves of bread. PopUp Bagels has a different philosophy: serve the bagels hot, sell them whole and let the customer do the rest.

Its trademarked Grip, Rip and Dip® approach is as uncomplicated as it sounds. Take a freshly baked bagel, tear off a piece and plunge it into a generously flavored schmear. There are no knives required, no carefully constructed sandwiches and certainly no need to pretend that eating a bagel should be an exercise in restraint.

It’s a clever reinvention of a New York ritual, turning something traditionally eaten on the run into an experience that’s meant to be shared, sampled and savored. The emphasis is on the bagel itself, with its crisp exterior and warm, chewy interior, rather than the mountain of ingredients that so often threatens to overwhelm it.

Naturally, the Times Square location isn’t arriving quietly. PopUp is marking its Broadway-area debut with a pair of flavors that could hardly be more New York if they arrived in a yellow taxi.

First comes the New York Cheesecake Strawberry Schmear, a playful tribute to one of the city’s most enduring desserts. The combination brings the richness of cheesecake and the sweetness of strawberries into PopUp’s signature dipping experience. It’s breakfast flirting rather shamelessly with dessert, and frankly, we see no reason to object.

Then there’s a collaboration that should get the attention of even the most opinionated deli traditionalists. PopUp has joined forces with the legendary Katz’s Delicatessen to introduce Everything but the Pastrami Butter, a distinctly New York creation that brings together two institutions with very different approaches to the city’s culinary traditions.

Katz’s, of course, is practically synonymous with the oversized pastrami sandwich, a Lower East Side institution whose reputation has endured for generations. PopUp, meanwhile, has built its following by rejecting the sandwich altogether. Bringing the two together is a delicious bit of culinary irony, and one that feels particularly appropriate for a city where tradition and reinvention are constantly competing for the last word.

For purists, the regular menu remains reassuringly familiar. Plain, Everything, Poppy, Salt and Sesame bagels provide the foundation, while the schmear selection includes Plain and Scallion Cream Cheese, Salted Butter and Brown Sugar Cinnamon Butter. The choices may sound straightforward, but simplicity is the entire point. When the bagel is good enough, it doesn’t need a supporting cast of fifteen ingredients.

Because this is Times Square, where even breakfast occasionally deserves its own opening-night celebration, PopUp is planning something considerably more festive than simply unlocking the doors.

The October 16 grand opening will feature a live DJ, exclusive New York City merchandise for the first customers in line and complimentary beverages courtesy of Saint James, La Colombe and Natalie’s. Early arrivals will have the advantage, although given the brand’s enthusiastic following, a line seems almost inevitable.

The new shop will also offer something particularly welcome in a neighborhood whose schedule rarely resembles the traditional nine-to-five workday. Open daily from 7 a.m. until 9 p.m., the Times Square location will have the latest closing time of any PopUp Bagels shop in New York City.

That makes it an appealing prospect not only for commuters and breakfast enthusiasts, but also for the theatre crowd. A warm bagel and an inventive schmear before an evening performance, or a quick bite after a matinee, may prove an attractive alternative to the neighborhood’s more predictable dining options.

There is something wonderfully New York about the whole enterprise. PopUp Bagels isn’t trying to replace the city’s beloved bagel institutions. It’s challenging the assumption that there is only one correct way to enjoy a food that New Yorkers have spent generations perfecting.

And while the company may have eliminated the traditional sandwich, it certainly hasn’t eliminated personality. Between its Katz’s collaboration, cheesecake-inspired schmear and celebratory opening, PopUp seems to understand that in Times Square, a little showmanship is practically mandatory.

The real test, naturally, will be in the bagel itself. New Yorkers will forgive a great deal of theatricality, but never a mediocre bagel.

PopUp Bagels opens its Times Square location on Friday, October 16, at 7 a.m., with daily hours from 7 a.m. to 9 p.m. For additional information, visit popupbagels.com.