A Kid Named Cuatli

Emily Brodrick

This second-hand fashion empire is growing faster than it can hold onto its employees. What keeps Cuatli Kimbwala from leaving 2nd Street like the majority of his colleagues?

A Ship With Too Small A Crew

“It's like one of the worst jobs I've ever had,” Cuatli Kimbwala said before digging into a slice of margarita pizza from Little Italy Pizza III, just down the street from his job at 2nd Street Union Square, where he took his break for the day. “I've had some terrible jobs. I worked at an Amazon warehouse, I worked at a UPS warehouse,” but 2nd Street is different he said. It’s a mixture of “high school drama on top of manual labor, customer service, retail, you know…” he trailed off.

In the past month, Kimbwala said he has worked 168 hours according to the company’s system, but as he scanned the cryptic scheduling software, he said he’d worked a lot more than that off the clock.

As he spoke, he ripped apart his margarita slice with his hands, and marinara splashed into red puddles on the paper plate below. It was easy to see he was frustrated.

“Since I first started working here,” he reflected how he’s thought of the store “like a ship crew. And like every day I'm like, bro, I hope they got all hands on deck and it's going to be terrible.” Terrible, because all hands are not on deck, nor have they been for months.

Kimbwala said the store has been understaffed since several employees quit following the location’s grand opening in June, including the manager and the assistant manager. He said he comes to work imagining that he has to run the store by himself. He described his workload as intense.

“The ones that can make it through the day without feeling overwhelmed or crying or quitting,  that's who we end up keeping,” he said. Though working at 2nd Street might seem “like a cool, easy, cushy job,” the hours are long, Kimbwala said, and he cries in the middle of his shift and skips his lunch breaks regularly.

Thrifting Trends

Buying second-hand fashion has become particularly trendy in the US recently. IBIS World’s data on thrift stores says as of 2023, there are roughly 28,850 thrift stores in the US, up from about 21,400 in 2013. That’s a 33% increase in the past 10 years. In 2017, there were 23,700 thrift stores says IBIS World, which means the number of thrift stores has increased by 22% in the last five years, versus just 11% in the five previous years.

Kimbwala’s employer, 2nd Street, a Japanese company, has picked up on that trend. It opened its first US store in Los Angeles in 2018, according to the company’s website. Its first East Coast store opened in SOHO in 2020, wrote Fashion Network, and since then, six more locations have popped up around NYC. The company has over 700 locations in Japan according to its website.

2nd Street’s model is a bit different from many other buy-sell-trade or consignment second-hand apparel stores. The store offers cash to sellers, on the spot, says the company’s website. Sellers don’t have to wait for items to sell in-store to get paid, and 2nd Street doesn’t do trades for store credit.

Since 2006 when she opened her second-hand store, Kate Goldwater, who owns AuH2O in the East Village, said she has noticed her store has been getting “busier and busier, and grown more and more each year.” She admitted that could be due to the store getting more positive press and friends telling each other about the store over time, but she also considered whether it could be related to the rise in the content she’d been seeing on social media about second-hand shopping. She talked about a TikTok trend “thrift hauls,” videos of shoppers detailing their recently, thrifted items and shopping experience.

“So definitely what I see is that thrifting is more popular. Um, I don't know necessarily if that is why we have had higher sales, why we've been growing more and more each year. Probably related,” said Goldwater.

Ashley Boman, a manager at the Beacon’s Closet in Manhattan added that selling second-hand apparel has become a way to make a lot of money, especially in NYC where many people have disposable wealth. “People are making their living out of going to the Goodwill bins then reselling what they find for cheap,” she said, adding “There are also specialty shops out there buying band tees off eBay & then selling them at astronomical prices.”

A Kid From California

Kimbwala’s first name Cuatli means “eagle” in the Aztec language, a symbol he said he identified with. He said his mother, who was born in Mexico and earned her Ph.D. when he and his two sisters were growing up, was constantly working after graduating. “My mom was gonna work every day. She has a bookstore [Cafe con Libros] and she's a principal of an elementary school. It's like books on the weekends, school on the week. Like, I have never seen my mom have a day off ever in her life,” Kimbwala said, noting that she had inspired his own intense work ethic.

Born and raised in Southern California, 23-year-old Kimbwala spent most of his upbringing in Claremont, a suburb of Los Angeles where he said he felt like an outcast, both in his home where he was the only male and in his hometown where over 47% of the population is white according to Data USA, (compared to NYC, which is about 32% white, says the 2022 census.)

Why Kimbwala decided to come to New York, versus another major city, he couldn’t say exactly, but he did have art and fashion on his mind once he arrived he said.

Unlike in California, Kimbwala isn’t afraid to look different these days. He wears a gummy bear backpack, jack-o-lantern-themed, fur-lined boots, has shoulder-length, multi-toned dreadlocks, and sports two large necklaces, one featuring a little green alien from Toy Story, and the other, the Iron.

The word “swag” came up often when he was talking, and it has an important resonance with his identity. When asked how he would define the word, he said “Most people understand it just like, your style, you know, but, I just see it as like, individualizing, kind of like, individualization.” He added later on the subject, “If you have a knowing of yourself, then sometimes that will reflect in how you dress.”   

Quickly Hired, Quickly Promoted

After moving to New York in May, Kimbwala started handing out resumes to various clothing and art stores until one day he reached out to an old co-worker, Dom, from his previous job at DeeLux, a buy-sell-trade shop in Claremont. Dom had moved to New York to work at 2nd Street. So, Kimbwala gave Dom a resume, the hiring manager from 2nd Street quickly emailed Kimbwala to set up an interview, and by the end of the interview, his position at the company was a done deal.

“We have an interview and like, I feel like I always do good on interviews, but how the interview ended, I kind of felt like he already had decided that I would have got it,” he said. The interviewer’s last question, he said, was “‘Why should we hire you?’” But then he said the interviewer quickly added, “‘But I'm not gonna waste your time, you know, you're hired.’” Kimbwala chuckled as he replayed the interaction.

The process at Deelux had been similar, he recalled, when he showed up to the interview stoned but well-dressed. “Any question they asked, I would just start rambling and rambling and be like, ‘Wait, what's the question?’ But I just had my sister kind of dress me up before I went, so I could tell it wasn't based on anything I said.”

On June 13th, Kimbwala started working at 2nd Street to set up for the grand opening of their new Union Square location a month later, which turned out to be far more work than the company had described, causing many staff members to quit soon after the launch.

Then Kimbwala decided he wanted to be promoted to assistant manager, a position he was granted and began mid-October. But now he regrets taking on so much responsibility.

Even during his meeting about the promotion, he said the company was surprised he wanted to stay on. “So that kind of had me hurt. Cause I'm like, damn, so you guys know that this is unsustainable and no one can really take this,” he said. However, he acknowledged that working as hard as he has been was due to his own choices. “I asked for the full-time, I asked for the raise  So it's like, I don't have an excuse. But, now my main wish is just less time dedicated to work.”

Is New York a Thrifting Hub?

Like Kimbwala, Kate Goldwater related to the idea of individualization when she said her relationship with thrifting developed out of a desire to stand out. “Everybody in my middle school was shopping at the mall, you know, Gap and Abercrombie, and I wanted to be the only one wearing, pants made out of a tablecloth,” she said.

When asked if she thought NYC was a thrifting hub, she surprisingly said no. “But it depends on what you call thrift, right? I would say thrifting and thrift is inexpensive,” she said, mentioning that many of the New York thrift stores she used to go to in the early 2000s like Andy’s Chee-Pees, and Cheap Jacks were misleadingly never very cheap.

“There are a ton of great second-hand stores, and there are a ton of vintage shops and amazing buy-sell-trade spots, but not necessarily affordable,” Goldwater said. “There's not that many options, like my store,” she said and added later “And my store, I always want it to be for everyone. I want it to be very affordable.”

Beacon’s Closet, can be on the pricier side, but because of its proximity to multiple universities, Boman said, they get a lot of students. She also said they see boutique owners come in who pick through their racks for items they can re-sell in their own store.

2nd Street is a different kind of thrift store from AuH2O or Beacon’s. At the Union Square. location, they have cases filled with multi-thousand dollar handbags, watches, and other accessories from designers like Gucci and Balenciaga.

What’s Keeping Kimbwala at 2nd Street?

Even with all that Kimbwala has to complain about work, there are also some beneficial aspects to working at 2nd Street, he admitted, including the connections he makes with his customers. “I meet a lot of cool people. Designers, influencers, you know, fashion students. And they kind of see me as a peer,” despite him not having finished college, he said.

He pointed to two pairs of shoes on a shelf above a women’s jeans rack and said he knew the people who designed them. He spoke joyfully about how his work connected him with small designers, whom he said he followed and messaged on Instagram.

“I guess what keeps me going is just, I think about swag every day, like, the word literally pops in my head when I wake up. And it's been like that since I was a little kid,” Kimbwala said, adding that he was glad to have a job that was in line with what he cared about.

He also said that he’d learned a lot about brands and negotiating at 2nd Street–skills that would serve him at other fashion-related jobs.

But Kimbwala acknowledged he had bigger dreams beyond retail work–of getting into designing his own clothes. “I have ideas in the works and have only been feeling more and more inspired,” he said. Beyond work, he said he was also inspired by his girlfriend, Denelis, who “makes clothes, is an environmentalist, and has the best fashion sense in the world.”

Despite these positives, he still plans to quit eventually, though not until the few people remaining from when he started the job have left, he said, because “I don't want to abandon anyone else.” He has a strong desire to be seen as dependable by his coworkers.

Side Note: He’s An Etch-A-Sketch Pro

When Kimbwala isn’t working, he said he draws daily. Recently, he has picked up Etch A Sketch-ing, which he said he practices on the train commute to and from work. “My ride's pretty long. It's like how long it takes to make something. My mom got me it for like a stocking stuffer and then I was just messing around with it and then everyone's like, ‘How do you do that?’” He’s gotten very good at it.

“I feel like if you grab like a hundred or a thousand people and like give them an etch a sketch and like make them compete, I feel like I'll stand out,” he said, proudly.

A Commitment to Sustainability

In the meantime, he takes pride in the idea that his job at 2nd Street strives to combat fast fashion, something he and his girlfriend care deeply about, he said. “With 2nd Street’s model, consumers can still consume but we are a vessel for them to do it in a way where they don’t waste the clothes they’re not using because they can sell it or donate it and they’re not aiding earth damaging industries with their shopping like they would buying something brand new,” he said.

“I hate fast fashion  Like if someone brings in like some Shien, Zara, Forever 21, anything like that. I'm like, it doesn't matter what it is, I'm either gonna pass on it or price it really low. And explain to them like, ‘this was made to break. So you have to buy more and more,’” he said. It was one of the few topics he was able to articulate in intense detail, which signified his passion for the subject.

The company seems to have genuinely made an effort towards sustainability, which they advertise on their website as “sustainable shopping,” claiming that “with your support, we’re able to continuously drive the sale of gently-used clothing and reduce waste around the world.”

Any items they end up unable to sell get donated to a partner company says the site. That company, the Hand2Hand project, “will recycle the clothing to clean up oil spills in factories, while other items are resold to create job opportunities and provide clothing to those in need,” it says on 2nd Street’s website.

So maybe 2nd Street isn’t the evil corporation Kimbwala initially made it out to be, perhaps the Union Square location is just understaffed. Maybe Kimbwala is just a young man grappling with the reality of full-time retail employment for the first time in his life.

What Does Cuatli Really Want?

As a child, Kimbwala said he learned never to expect anything from his mom, given their financial situation, so he never made a Christmas list and he never asked for anything for his Birthday. He said he learned at a young age that he could avoid disappointment by avoiding expectations. Today, this has evolved into a habit of never making plans. “I associate plans with expectations and expectations with self-inflicted pain and disappointment. So yeah my plan is to keep faith in the world and stay on the path I believe is right.”

It could be said this habit has stagnated possibilities for more meaningful psychic and economic development. Maybe Kimbwala’s defense mechanism of avoiding expectations, which served to protect him as a child, is now causing him to limit himself, and maybe getting high every day isn’t helping.

“All I care about, for like, if I was to stay in one place is is the weed price not absurd and does it have swag in there,” Kimwala said, ultimately. He wants to live somewhere where his sense of style is considered important and not seen as strange, and where others care deeply about how they express themselves through fashion as well.

Kimbwala’s deep love of fashion seemed to be a point of great psychic nourishment. He admitted, “That would literally be enough to keep me at a job, that would be enough to keep me living in a place where everything else is hard.”

While Some New Yorkers Praise Permanent Outdoor Dining, Others Prepare to Sue the City. Again.

Emily Brodrick

On August 16th, Mayor Eric Adams signed Introduction 31-C into law, unveiling Dining Out NYC, the city’s new permanent outdoor dining program. Using what was learned from Open Restaurants, NYC’s temporary outdoor dining program initiated as an emergency response to COVID-19, Dining Out NYC aims to work towards continued economic growth and job development in the restaurant industry while responding to the quality-of-life issues residents have been dealing with during the temporary program.

Under Dining Out NYC, which will begin taking effect next year, restaurants with permits will be able to have dining sheds up from April to November, and sidewalk dining all year round. Restaurants currently participating in the Open Restaurants program will be able to keep using their current outdoor dining equipment until November 2024, or until their Dining Out NYC permit application is accepted or denied.

For restaurant owners and employees, outdoor dining has been vital over the past four years. “During the COVID-19 pandemic, approximately 12,000 restaurants were able to stay open due to the Open Restaurant program, relieving the economic stress for many businesses while keeping the City’s economy afloat,” said Edwin Molina, Deputy Cheif of Staff for NYC City Council Member Marjorie Velásquez, who sponsored the new, permanent program. Open Restaurants also saved 100,000 jobs during the height of COVID-19 Molina said.

More outdoor dining has also had a positive effect on districts with majority-non-white populations and low-income households. A report from December 2022 out of NYU Wagner found that both of these communities nearly “doubled their shares of New York City’s outdoor dining establishments under Open Restaurants.” These districts now hold, respectively, 41% and 31% of the restaurants with outdoor dining in the city said the report by Dominic T. Sonkowski and Mitchell L. Moss. Previously, a long, bureaucratic process and prohibitive fees kept outdoor dining limited to a few wealthy neighborhoods in Manhattan.

On the downside, the environmental consequences have been devastating for many NYC locals, said Michael H. Sussman, a civil rights attorney who has been representing residents in multiple lawsuits against the city. Noise, street and sidewalk congestion, abnormally high levels of trash piling up, and rats and homeless populations taking refuge in the sheds, have all been negative impacts of the Open Restaurants program that residents have been attempting to get the city to respond to. But these residents have continually felt their complaints falling on deaf ears said Sussman.

Sussman said the city never properly reviewed the environmental impacts of outdoor dining on the lives of city residents, which he said is illegal. This was the case brought for the first lawsuit.

When the previous Mayor Bill de Blasio indefinitely extended the Open Restaurants program in September 2020, (after initially saying the program would end on Labor Day,) Sussman said the city was legally required to perform a City Environmental Quality Review. In May of 2021, following the review, the city declared that the outdoor dining was having “no negative impact, what they called ‘no significant environmental impacts.’ Which is absurd,” he said.

After a short case in which the residents won, an appeal by the city, and a second, more lengthy suit, won again by residents, the city grandfathered Open Restaurants into its new Dining Out NYC program less than two weeks after the second judge’s ruling.

According to Molina though, Dining Out NYC will be a more robust and refined outdoor dining program, which has considered many perspectives. “We listened to what the restaurant community had to say, we talked with small business owners and consumers alike, and we created a bill that reflects their needs,” Molina said.

Molina also said that outdoor dining has been a benefit to visitors and residents alike. During COVID-19, Open Restaurants allowed them both “to socialize safely over a great meal while stimulating our struggling economy and revitalizing our barren streetscape.” The new program will allow “more New Yorkers to enjoy the pleasures of outdoor dining,” he said.

David Gruber, a Greenwich Village resident and former CB2 chair said the dining sheds are more for visitors than locals, however, and that these visitors especially gravitate towards areas like the Village, where there are many more outdoor dining areas than in other, less popular destinations in the city, said Gruber.

“In a city of 9 million people, they have one regulation. One size fits all. So it's the same for all those other non-destination places,” he said. Gruber, one of the residents working with Sussaman, added that he wasn’t against outdoor dining but that the Village has been overwhelmed by it.

“I'm not against outdoor dining. I'm not against the people having tables that go in at night. I need regulations that they close early in an R zone. I need the streets swept. I need not to have rats run all over after people go back to East Hampton. And they say, ‘Oh, we had such a fabulous time in the Village. They’ve got all these fun restaurants and we got nice drinks. It's so much fun.’ You know, but I live here, and it's not so much fun,” he said.

Many locals do like the dining sheds though, including another Village resident Mykel Board, who has been hosting his weekly Drink Club in the dining shed of Peculiar Pub, located in the Village, since the pandemic.

“The first reason I like the sheds is because it's quiet. The second reason I like the sheds is because it's outside. You can people-watch,” said Board. He also said it’s easier to meet people outside because it’s more casual and organic than being inside a loud bar.

Zareen Erskine, another Drink Club member from China Town said she loves the dining sheds. Having just moved to the city a year ago, the shed at the Peculiar Pub has been a place to build new friendships in NYC. She said “I feel like it's such a great extension of a restaurant. Restaurants are typically too small to begin with, so it's just a great solution to an already compact city.”

Another member, Edward Walters said outdoor dining is easier for him and his partner, George, who is 85 and uses a wheelchair. Outdoor dining areas often don’t have doors or stairs, which can be a hindrance for people with limited mobility.

Still, not all the members of Drink Club were entirely enthusiastic about outdoor dining. Neil Eddinger said he felt dining sheds were overall hurting NYC streets. “I like this one for the people, but in general I don’t think they’re good for the city. I think they’re kind of in the way. I feel sorry for the garbage trucks and the busses,” he said.

Currently, Dining Out NYC’s proposed rules, created in partnership with DOT and other agencies, are under public review until November 20th. Making outdoor dining more affordable and less bureaucratically prohibitive for restaurants, as well as open-air, easily-broken-down dining shed design requirements are examples of the proposed rules.

Meanwhile, a fundraiser was held on October 23rd at a private residence in Greenwich Village to raise money for a third attempt by residents to sue the city for the Open Restaurants program. Gruber and others are preparing to file the lawsuit this month, with Sussman representing them once again.

Eat Upstate in Manhattan

Emily Brodrick

I decided to call in advance of the night I planned to dine at Upstate Craft Beer and Oyster Bar. I wanted to ask some questions, such as who the head chef was and who supplied their seafood. Learning online wasn’t an option since the restaurant's website is sparsely detailed, and its Instagram page was—until a week ago—postless. I wondered if this was an intentional decision, meant to lend the establishment an air of mysterious charm, or if the owner was a technologically inept boomer.

Calling proved to be fruitless as well. The person on the line informed me they were busy and told me to call after 1:00 p.m. the following day. The person on the line after 1:00 p.m. the following day said he was only the bookkeeper and that they were a busy restaurant that had “already received ten calls today.” (I was starting to get the sense that they were busy. Almost like they were a restaurant or something.)

Luckily, I had also sent an email with my questions after the first call, and Upstate’s owner, Shane Covey, was kind enough to reply within a day.

Covey opened Upstate 13 years ago following a career working in seafood restaurants around New York City. The restaurant works with more seafood suppliers than he could mention, he said, but the menu initially evolved from late-night visits to a fish market in the Bronx. Covey said he would fill up his Jeep with fresh, raw seafood, “drive it back to the restaurant and start preparing the menus on whatever [he had] bought there.” He boasted that nothing was ever frozen and was sourced as locally as possible, though Taylor Shellfish, “a legend in the oyster field,” was where he got most of his West Coast oysters.

When I walk into the East Village restaurant on 1st Ave., I take one of the empty bar seats. Almost instantly, a bartender comes over to let me know it’s happy hour for another 20 minutes–a half dozen select oysters and a draft (all from New York State) is $12 ($18 if you want wine instead). Though Upstate is a beer bar, I don’t drink beer anymore, so I order a glass of the vino verde and two of each other happy hour oysters. Notwithstanding the carbon footprint involved in shipping oysters across the country, I will say I had Olympia oysters

from Oregon the last time I went to Upstate, and they were memorably fresh. Tonight, the happy hour oysters are all from the East Coast.

  1. The Virginias have an oddly shaped shell–odd even for oysters I mean. Oblong and curved. Their meat is succulent and plump.

  2. The Norwalks from Connecticut are big and briny.

  3. The Long Islands from Orient Point are small and sweet. A good

    beginner oyster, but I’m no beginner. I find them a bit boring, though I never hear raving reviews of Long Island oysters.

I think for a moment about why I hold a negative stereotype about Long Island oysters. I know it reaches further back than this, but at The Lobster Place in the Chelsea Market, I once overheard an elderly woman and her daughter ordering oysters. She was that type of old person who had become possibly a little senile, possibly a little fed up with being on earth, and loudly critical of everything. When her daughter asked her which kind of oysters she wanted to order, the older woman responded: “I just don’t want any from Long Island. They’re just awful!” Being from there myself, I have the capacity to hold dual realities wherein comments like this are just bullshit Long Island prejudice but probably also have a lot to do with high mercury levels in our waters–meaning, I don’t think they taste awful, but I can acknowledge they may be awful for you.

I’ve Got a Woman by Ray Charles is playing when I finish my oysters and it enhances my noticing of Upstate’s antique-feeling interior. All the wood in the restaurant - and there is a lot of it - is stained very dark, and the long, narrow room that makes up the dining area is dimly lit with small yellow bulbs. Think old Irish pub. I’m the only person at the bar. Everyone else dining is sitting in parties of two and I have a flash of feeling not just by myself, but alone, and wonder if they’re all couples.

Another bartender comes around to muddle my aloneness. (There are two and they rotate throughout the evening.) He is young and charming and shy and all smiles. He’s also a bit awkward, which is perhaps more telling of his youth than his features. In a practiced but earnest manner, he clumsily insists I try some of their specials because I “won't be able to ever have them again.” I order from the regular menu anyway–escargot for my appetizer and squid ink pasta with sea urchin for my entrée.

I’ve only ever had escargot from a restaurant my mom and I used to go to whenever she visited me in Cambridge, Massachusetts, called Waypoint, (which, endearingly, my mom always called “Wayfair” by mistake). When they come out, they’re about three times the size of the ones my mom and I used to get at “Wayfair.” I fish out the first little sucker with a toothpick, smother it in the melted green butter it’s been baked in, and pop it into my mouth. It’s fresh and earthy from the infused butter.

I don’t think I’ve ever had sea urchin before, and my first impression is that it has a gooey texture that would turn off many Westerners. The flavor is sweet and buttery–potentially overwhelming by itself but balanced when eaten with the pasta, which has a Japanese flavor profile. Sea urchin, trout roe, green onion, and something else (seaweed powder, according to the menu) are what give this dish its delightful peculiarity. They combine with the rich, creamy squid ink noodles to create a dish that is far more complex than traditional Western pasta dishes. It’s umami and sweet and salty–a part-ramen, part-pasta hybrid experience.

When I went to Upstate the first time in August I got this mind-blowing, fatty, oily, bone marrow dish that I scooped out of the bone myself and ate as a spread on toast. It was appetizingly greasy and decadent but also activated and experiential. That’s generally how I feel about Upstate: the food is indulgent and interesting, and eating it opens up new ways of experiencing food.

I’ve ordered too much and I have to stop eating before I finish the pasta. I ask for a box and as one of the bartenders packs up my leftovers I give him the old “my eyes are bigger than my stomach.” The waiter says “It’s easy to do in a place like this” and there’s a sincerity in his voice that says he believes he works in a restaurant with great food. He does.

Even so, that same bartender places in front of me two different samples of savory and sweet dishes when he brings out the check, and this happened the last time I came to Upstate, so now I will assume it’s a thing. It’s a gesture that speaks to the overall generosity and welcoming feel of the restaurant. From both experiences I’ve had eating here, the waitstaff has shown they take their work seriously and seem to genuinely enjoy bantering with guests.

Upstate has a genial atmosphere that quickly makes you feel like you’re part of the neighborhood. I’m thankful it’s located in mine.