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New York Post
an hour ago
- New York Post
Pampered pet: These services keep your furbabies in the lap of luxury
There's roughing it, and there's ruffing it in style. Pet ownership is on the rise — the US had 89.7 million pet dogs and 73.8 million pet cats in 2024, according to Fortune Business insights — and these luxury, indulgent care and amenities have mushroomed to service them. Ride in style 4 Pet Cab NYC will chauffeur your dog in style. Jamie McCarthy Elliott Levenglick founded Pet Cab NYC during the pandemic, when a lot of folks, especially the elderly, were worried about getting their dogs to and from appointments without them. 'Vets wouldn't even let the public into their offices,' recalled Levenglick. Pet Cab NYC offers a white-glove car service dedicated exclusively to pets. (Uber Pet requires that owners ride along, and large dogs are often disallowed.) Today, his company transports around 15 pets per day, mostly around town or between NYC and the Hamptons, upstate New York, Westchester, Connecticut and New Jersey. Pricing varies, but local rides within Manhattan start at $60 one-way, and commutes between NYC and the Hamptons begin at $295. If pets are relocating, 'We also drive to the airport, fill out paperwork and handle cargo stuff,' said Levenglick. Home sweet home An overnight, in-home pet sitter for one week of care can set owners back upwards of $900, so it's important to get the right one. is a subscription-based platform that matches verified pet parents and background-checked pet sitters. Every kind of critter is cared for through the global community of 360,000 members. A basic pet parent membership starts at $149 yearly. For sitters, joining the community costs $129 annually. 'Pets are kept safe in their own homes, which is wonderful for any pet that can't be boarded, like rescue pets,' said Angela Laws, head of community and charitable partnerships for the site. 'It's a win-win, but the ultimate winners are pets, as nothing in their life changes.' Come to heal 4 Get a Zoom-powered couples massage with you and your pet, courtesy of Alex Petrullo. Jamie McCarthy If your pet is experiencing separation anxiety, or needs to decompress, Manhattan resident Alex Petrullo will perform reiki on your pet via Zoom. The practice, of Japanese origin, is considered a form of energy healing, by which a practitioner can center, clear and smooth aura. During her sessions ($50 to $150 for 15 to 30 minutes with pets and/or owners), she helps facilitate bonding and healing. Petrullo views herself as a conduit of energy. 'I don't have to be physically present, as the energy work goes through time and space,' she said. Plus, 'clients get to be in their own space, relaxed.' While she's been certified since 2021, her dog's illness inspired her to shift focus. 'My childhood dog was dying, and I started reikiing him. All of the doctors were amazed at how long he went on with his condition, as he should have passed sooner,' said Petrullo. The more frequently you do it, the more likely you will see growth, she said. 'If something is going on that's stressful, pets pick up on it — a move, a death. Pets and humans are so connected already, often what the owner is going through, the pet is too,' she said. At your service 4 Hound Honey's concierge service caters to all whims. Hound Honey For one-stop luxe services shopping, try Hound Honey, a premier, membership-based pup concierge service for canine care. 'Our canine crew members (68 total employees) become yours in perpetuity, and take all of the responsibility out of pet-parents hands, so they can enjoy their pet without doing all of the things that have to happen for their pet,' said Candace Jarkow, the company's CEO. 'We'll make sure your dog's meds are stocked and up to date, we'll drive them to Cape Cod and literally get on a plane to transport your pet,' said Jarkow. A six-month family membership ($400) grants you access to preferred vendors encompassing acupuncturists, puppy nannies, holistic vets, dog walking, boarding and much more. A la carte services include pet-sitting at hotels ($65 an hour and up), dog training and poop patrol, said Jarkow. 'We find creative ways to literally do anything a client requests,' said Jarkow. 'We had a client who didn't want their dog in a dog park, so we bought gates and created a pet run in Central Park, so their dog could run free without a leash,' she said. Wag the dog 4 Happy Tails daycare is more like an exclusive pet club. Courtesy of Happy Tails Parting doesn't need to be sweet sorrow if Happy Tails is looking after Fido. The 3,000-square-foot, state-of-the-art Tribeca facility offers doggie daycare ($60 per half day; $85 full day); full boarding ($140 and up); training ($200 for obedience); and grooming (from $125). They opened last December and aims to create 'next level' experiences for dogs and owners, said Teddy Tawil, co-owner. 'We've created a place where pets can thrive, socialize and receive exceptional care,' he said. 'Vets come to vaccinate and treat any injuries, we host puppy birthday parties ($2,000 and up for two-hours) and pet-friendly events like singles paint and sip, and puppy bowl, a week prior to Superbowl.' Even pet psychic Shira Plotzker has been on-site. Two more locations are on the way on the Upper East Side and Brooklyn — something to bark about.
Eater
2 hours ago
- Eater
Koreatown's Crispiest Donkatsu Hides in an Unassuming LA Strip Mall
The scent of crispy, fried pork wafts through the dining room at My Donkatsu, a family-owned donkatsu shop in Koreatown. Handwritten messages cover the white walls in a myriad of colors, with previous diners praising the umami of the unagi katsu and the melted, gooey texture of the cheese katsu. Tucked away in an unassuming Koreatown strip mall on Olympic Boulevard, sandwiched between a dated travel agency and trinket shops, My Donkatsu makes some of the best tender, crispy donkatsu the neighborhood has to offer. Mr. and Mrs. Lim (who prefer to only use their surname) opened My Donkatsu in 2024. The couple met in their native South Korea when they were in their early 20s while both working at a five-star hotel in Seoul — Mr. Lim as a chef and Mrs. Lim as a server. 'The hotel was known for being very high-end and having strict standards, says Soli, the daughter of the Lims. 'My dad learned all of his cooking while working there.' Mrs. Lim had a long history in hospitality before opening My Donkatsu — her family owned restaurants in South Korea her whole life. The Lim family moved to America in 2005, but it took some time before they were ready to open their own restaurant. Cheese katsu. Wonho Frank Lee 'Restaurants are my dad's passion,' Soli says. 'My mom didn't work once we moved to America, but her energy is not the stay-at-home type. She wanted to do something with the family, and that's how it started.' The Lims began to brainstorm, searching for something that felt like it was missing from their Koreatown neighborhood. 'We had been thinking about a katsu place for a long time,' Soli says. Although there are plenty of well-known katsu shops in the neighborhood, like Wako Donkatsu, the Lims still felt like they didn't see the version of the dish they wanted to serve. 'There wasn't one in Koreatown that felt new and special, like a blend between Korean and Japanese-style katsu. We knew we wanted to do something different.' It took almost two years for the Lims to find a space; they didn't want anything too big, with a preference for a more casual, intimate setting. My Donkatsu currently offers five types of katsu: chicken, pork loin, pork belly, unagi, and cheese. Each order of katsu comes with salad, pickled cucumbers, seasoned greens, soup, rice, and two house-made dipping sauces. The chicken and pork loin are accompanied by a tangy brown sauce made with beef and vegetable gravy and an orange-hued spicy mayonnaise, while the unagi comes with a special eel sauce. The pork belly and cheese katsu are served with a salsa verde-inspired green sauce that has a mild kick to cut through the richness of the cheese and meat. 'The all-time most popular items are the classic pork and cheese katsu,' Soli says. 'The most popular katsu at the moment is the pork belly. When we first opened, it was the chicken. Some days, we fully sell out of the unagi.' My Donkatsu specializes in a blend of Korean and Japanese-style katsu. Japanese tonkatsu, rooted in French influence during the Meiji Period between 1868 and 1912, is traditionally prepared with a thicker cut of meat, coated in a thick layer of breadcrumbs; a soy-tinged dark brown sauce comes on the side for dipping. The dish is based on côtelette de veau, a breaded and fried piece of veal. Korean katsu, often spelled donkatsu, arrived in the country while it was under Japanese occupation in the 1930s. At first, it was seen as a luxury due to the high price of pork in the post-war era, but it slowly became more accessible to the general population in the 1970s. During the '80s, donkatsu exploded in popularity in South Korea, served Western-style with a fork and knife. In contrast to the Japanese tonkatsu, donkatsu is often pounded thinner and served slathered in sauce that is slightly sweeter than the Japanese version. At My Donkatsu, the two styles are fused. The chicken and pork katsu are cut thick, akin to the traditional Japanese style, but the sauce is a blend of both and has a consistency that can be used for dipping or poured on top. The Lims find little ways to distinguish their katsu from other shops in the area, such as a batter blend that includes fresh breadcrumbs to make the crust lighter and airier, while also adhering to the filling better. 'We looked into ways of minimizing that separation so every bite has the perfect ratio of meat to crust,' Soli says. The resulting breading is sturdy enough to stand up to the thicker cuts of meat, while still offering the sought-after craggly edges. My Donkatsu uses organic chicken breast for the chicken katsu, rather than the more commonly used chicken thighs. The Lims prefer the cut both for the texture and the assurance that the meat is hormone-free. Spread of dishes at My Donkatsu. Wonho Frank Lee The Lims also tested multiple brands of cheese before landing on the mozzarella and the technique they currently use for the cheese katsu. 'Our cheese katsu is not a typical cheese katsu — the kind that has a bit of mozzarella torched on top. Ours is wrapped with meat, so the cheese is kept inside without reducing the crunch of the crust,' Soli says. Mr. Lim sources the pork used at My Donkatsu himself, spending his mornings visiting different butchers in Koreatown to find the best cuts. Alongside the katsu, My Donkatsu also serves Korean comfort dishes like flame-torched bulgogi, udon, and bibimbap. 'Udon lovers consistently compliment our udon, stating that they can tell the flavor comes from the ingredients themselves, which is true,' Soli says. Exterior of My Donkatsu. Wonho Frank Lee Dining room at My Donkatsu. My Donkatsu only has a handful of tables to dine at and a smattering of banquet-hall-style chairs, but Soli says it's plenty of seating.'Customers eat really fast,' she says. 'Our average customer finishes in around 20 minutes.' With katsu, it's not only preferable to eat it while it's still piping hot — it's necessary in order to experience the golden, crispy crust. While the place might look deceptively empty due to the fast turnover, it quickly becomes clear just how busy they are with a passing glance at Mrs. Lim scurrying back and forth between the dining room and the kitchen as she prepares each plate and waits on tables. Although the entire family is involved with My Donkatsu, Soli credits her mom with being the heart of the business. 'My mom consistently puts in 12-hour days,' she says. 'She shows up at 9 a.m. to prepare everything and stays until 9:30 p.m. when she locks up for the night.' While the restaurant is open Tuesday through Sunday, Mrs. Lim can often be found there on Mondays, receiving deliveries and tidying up the space for the week ahead. 'She treats every customer like her daughter or son. It's a very Korean mom kind of place,' says Soli. My Donkatsu is located at 3003 W. Olympic Boulevard, Los Angeles, CA 90006 and is open Tuesday to Saturday from 11:30 a.m. to 9:30 p.m., and until 9 p.m. on Sunday. Bibimbap. Wonho Frank Lee Bulgogi. Shrimp veggie pancake. Wonho Frank Lee Tornado shrimp. Wonho Frank Lee Pork gyoza. Unagi katsu. Wonho Frank Lee Cheese katsu. Wonho Frank Lee Messages from diners on the wall. Wonho Frank Lee Eater LA All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
UPI
6 hours ago
- UPI
Mitsubishi Heavy to build new Australian naval fleet
Japan's Mitsubishi Heavy Industries will build Mogami-class frigates, like the one pictured here, for Australia's naval fleet. File Photo by Keizo Mori/UPI | License Photo Aug. 5 (UPI) -- The Mitsubishi Heavy Industries Group announced Tuesday that the Australian government has chosen it to build a new fleet of warships for the nation's navy. The Japanese shipbuilder said in a press release that Australia selected the upgraded version of Mitsubishi's 4,800-ton type Mogami-class frigate for its new general-purpose frigates. "We believe that the decision made by the Australian government is based on its evaluation of our frigate's proven performance, reliability, technology, and capabilities, multi-functionality suitable for various roles including anti-submarine, anti-aircraft, and anti-surface warfare, as well as reduced manpower requirements compared to conventional frigates, and scalability to easily enhance capabilities in the future," Mitsubishi said. The first three frigates are slated to be built in Japan, under a contract worth more than $6.4 billion, but the rest of the 11-vessel order is expected to be constructed in Australia. Australian Deputy Prime Minister and Defense Minister Richard Marles said during a press conference that the Mogami-class frigate was chosen due to its stealth capabilities and can operate with nearly half the crew currently aboard the Australian Navy's Anzac-class frigates, which have been in use since the end of World War II. "It's all part of our $55 billion investment in the Navy's surface combatant fleet," Australian Defense Industry Minister Pat Conroy posted to X Tuesday. "And it means tens of thousands of well-paid, highly skilled jobs here at home." "It's a decision months ahead of schedule, and a decision that means our first frigate will be delivered in 2029," Conroy also posted.
