One of the crown jewels of Manhattan, the grand dame of New York City, is turning 100. We are talking, of course, about Grand Central Terminal. A century ago, on February 2, 1913 – after a decade of construction – the building that would revolutionize commuter train travel opened its doors.

There isn’t anything to say that hasn’t been said before about the building’s grandiose and tumultuous history. So, we offer something else to commemorate one of the most amazing buildings in the city: a 360 look at Grand Central. Part of a larger project photographing iconic landmarks in glorious 360 degrees, we teamed up with Shots 360 and photographer Thomas Erh, the man behind the lens of interactive 360º panoramic photography, to document some of our favorite Old New York places.



O. Ottomanelli & Sons | West Village

Onofrio Ottomanelli ,  who opened the Greenwich Village butcher shop "O. Ottomanelli & Sons" that grew into a New York institution died in 2000. His soul,  however,  remains very much alive at the butcher shop located at 285 Bleeker St. His photograph leaning on top of the fridge,  wobbling back and forth with the ceiling fan,  seems to still keep an eye on the work of his sons. When I visited the shop I had the rare opportunity to chat and photograph Frank and Gerry,  two of Mr. Ottomanelli’s four sons that still work the family business. 

According to The New York times "Mr. Ottomanelli was born in Upper Manhattan in 1917 but moved back with his family to their hometown of Bari, Italy, before he was 3. There, on his grandparents' farm, he learned the butchering trade from his grandmother. In 1937, he returned to New York and was drafted into the Army during World War II. A few years later, he opened O. Ottomanelli & Sons on Bleecker Street." Mr. Ottomanelli encouraged his sons,   Gerry,   Nick,   Frank,   Peter,   Michael and Joseph,   to work in the store,   teaching them to butcher by practicing trimming bones.  Mr. Ottomanelli's sons Michael and Nick have left Bleecker Street to work elsewhere in the meat industry.” 

Mr. Ottomanelli always used to say: "Every time you cut a piece of meat,   it's money,'' Frank said. ''So we learned on the cheap stuff.'' 
Gerry Ottomanelli