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“This little guy has been wonderful for me,” says Cowen, brandishing Benefit’s Gimme Brow, which she brushes up further with a spoolie, carving out the Mom Skull Dirt Bike I Never Dreamed I’d Grow Up To Be Super Cool Motocross Mom But Here I Am Killing It Shirt in contrast I will get this top of each brow with a few dots of concealer. Next, a crimp of an eyelash curler and a coat of Maybelline Full ’N Soft Mascara transforms Cowen’s gaze, an edging of the previously used orange shadow offering additional cohesion. “It’s so drastic. Growing up with completely blonde eyelashes, I was—I mean I still kind of am—very, like, insecure about the way that I look with makeup versus without,” says Cowen. “I literally used to not be seen out of my house without mascara on.” Last but not least? A red lip, courtesy of Chanel, pulled straight onto the lips and blurred with a finger, cleaned up with a rim of concealer. Cowen has created an eye-catching beauty look ideal for any occasion—and, more importantly, perfect for her.Designed by Studio McKinley’s Robert McKinley, their longtime creative collaborator, the cafe’s new Soho sweet shop took color cues from the very hues of the delectable desserts behind their display case. “We wanted it to feel connected to Sant Ambroeus—its sophistication and elegant use of materials—all while having fun with various forms that evoke the shape and fluidity of desserts. More specifically, gelato. Confectionery colors and creamy whites dictated the palette,” McKinley says. Here’s a scoop for you: Sant Ambroeus, New York’s buzzy and beloved Italian eatery, just opened a glamorous gelateria.
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When crafting the Mom Skull Dirt Bike I Never Dreamed I’d Grow Up To Be Super Cool Motocross Mom But Here I Am Killing It Shirt in contrast I will get this menu, Sant Ambroeus decided to go with both la dolce vita classics and more modern flavors. There’s nocciola, pistacchio, and stracciatella, naturally, but also a vegan option made with nut milk. They’ll also put their own sweet spin on things by continually creating their own custom flavors. (For the opening, it’s lemon and orange zest gelato with dehydrated raspberry gelato.) “The menu is inspired by timeless recipes made in-house and found at classic gelato shops in Italy, as well as at iconic resort towns, such as Forte dei Marmi,” Gherardo Guarducci, the co-founder of SA Hospitality Group, tells Vogue.
