Tech
Tech Traveler’s Guide to Dumbo: Where to Stay, Eat, and Recharge
New York City has always been a place that people flock to—to live, to work, to visit, or to play. It’s big and exciting, and there’s almost always something happening: a new play, a new exhibit, or a new restaurant opening.
According to a 2024 report by venture capital firm SignalFire, NYC experienced a tech boom in 2023, becoming the top destination for people relocating with tech jobs, with around 15 percent of them choosing the Big Apple as their destination.
This isn’t the first time the city has seen an influx of technology workers; the 1990s tech boom saw Manhattan’s Flatiron District take off as a hub for high-tech companies, even going so far as to being nicknamed “Silicon Alley.”
That area has since spread, moving its way downtown to Soho, west to Hudson Yards, and more recently over the bridge(s) and into Brooklyn—specifically Dumbo, the Brooklyn Navy Yard, and Downtown Brooklyn, forming the Brooklyn Tech Triangle.
Dumbo, which stands for “Down under the Manhattan Bridge overpass,” is situated between the Brooklyn and Manhattan Bridges on the East River waterfront. The popular neighborhood has great views of Manhattan and the bridges, and an ever-expanding food and drink scene to keep you fed while working and making time to play.
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Where to Stay
Courtesy of 1 Hotel Brooklyn Bridge
60 Furman St., (347) 696-2500
If you’re going to stay in Dumbo, you’re going to want views of the Manhattan skyline, the East River, and the iconic bridges that extend between the two, and 1 Hotel Brooklyn Bridge offers that and more. Yes, there is a gym and spa, but there’s also a rooftop pool, which comes in quite handy on those stupidly hot summer days. James Beard Award–winning restaurateur Jonathan Waxman recently brought his iconic West Village restaurant, Barbuto, to the hotel. On the 10th Floor, find Harriet’s Lounge for sushi, bao buns, and wagyu toasts. From 10 pm on Friday, Saturday, and Sundays, listen to live DJs spinning sets while you enjoy craft cocktails and the view.
Don’t forget to end the day with a sustainable drink (or two) at Harriet’s Rooftop, just one floor up from the lounge, for more iconic sunset views. The hotel is pet-friendly, and there’s a café serving espresso, fresh-pressed juices, and artisanal and locally sourced snacks. There’s also a farm stand in the lobby daily from 7 am to 4 pm; grab seasonal fruits that, while they may look “ugly,” are perfect in taste, and all part of the hotel’s sustainability mission.
85 Flatbush Ave Ext., (718) 329-9537
About a 10-minute walk to the bridges and Brooklyn waterfront, The Tillary is a slightly more affordable stay for the area, but still boasts a lobby cafe and rooftop garden bar. Featuring pet-friendly rooms and a fully-equipped gym, this hotel is a great option for still being close to the action, but saving a bit more money. The lobby café offers an affordable range of options (think $4 for an English muffin with egg and cheese and up to $14 for a vegetarian wrap), while the rooftop has a variety of sandwiches, salads, and beverages (both n/a and boozy) to keep you from needing to stray too far.
Courtesy of Ace Brooklyn
252 Schermerhorn St., (718) 313-3636
Technically in Boerum Hill, bordering Downtown Brooklyn, the Ace Hotel is a boutique hotel with trendy furnishings and warm vibes, plus a fitness center. They feature a rotating artist in residence and DJ’s spinning in the lobby most weekend nights. For food, there’s Lele’s Roman, featuring a rotating selection of Roman Aperitivo bites daily from 5 to 7 pm, or hit them up for breakfast (lots of egg options!), lunch (panini, pizza, salad!), and dinner (pasta! pizza! classic contorni!). Don’t feel like Italian? Try Koju for an omakase experience set to a carefully curated vinyl music program.
Where to Work
Photograph: Michael Lee/Getty Images
68 Jay St., (718) 210-3650
Whether you’re looking for fully enclosed office spaces monthly or long-term, a coworking space, or a conference room, Greendesk has got you covered for a very reasonable price. The space is fully furnished with 24/7 access, high-speed internet, kitchens, and a cleaning service.
Multiple locations
From the SOHO House team, SOHO Works is a network of office spaces; rent a meeting room or use the shared lounge space, plus get access to SOHO member events and amenities. Work at either location—10 Jay Street or 55 Water Street—by the hour or rent by the day.
295 Front St., (347) 414-8782
Located in Vinegar Hill, the Bond Collective has numerous options for you to work, whether you need a dedicated desk, private office, team suite, conference rooms, coworking, or simply a day pass. You’ll have 24/7 access, Wi-Fi, fruits, snacks, and breakfast, plus unlimited printing.
Where to Get Your Coffee
Courtesy of Jacques Torres Chocolate
66 Water St., (718) 875-1269
Located on Water Street and open daily from 10 am to 7 pm, this flagship location of the famous chocolatier is where it all began 25 years ago. Here, you’ll find handmade confections, hot chocolate, and ice cream sandwiches. Sample it all, then grab a few things to take with you to share with friends (or not—sharing is overrated).
85 Water St., (718) 797-5026
Almondine has been in Dumbo for over 20 years. Opened by French baker Herve Poussot, this unpretentious bakery thrives on tradition, innovation, and evolution. You’ll feel as though you’ve been transported right to Paris with the fresh bread, croissants, and cakes. They even have a daily lunch special from 12 to 3 pm; choose from a half sandwich, then pair it with a soup, salad, cookie, and half-priced drink for only $18.
45 Washington St., (212) 924-7400
Grab a coffee here before strolling down Washington Street (it’s literally located at one of the most iconic spots that people snap photos of the bridge, so beware of influencers posing in the middle of the street) to the waterfront for a nice break and some fresh air.
Where to Eat
Courtesy of Vinegar Hill House
72 Hudson Ave., (718) 522-1018
This is the place you go when you want a relaxed environment with incredible food in cute surroundings. Dining in the outdoor garden is cozy and comforting, while the inside is vintage-inspired and laid back. The menu, while also simple and comforting, is consistent and hits every time.
68 Jay St. #119
Open Tuesday to Friday from 10 am to 2-ish, this unassuming French-style bakery from Ayako Kurokawa is tucked away in the lobby of 68 Jay Street. The pastries, though French in style, are inspired by Kurokawa’s Japanese upbringing. Scones, cookies, cakes, and slices of pie are all served on silver platters, with handwritten labels on blue paper. The gateau basque is a popular item; go early, as they sell out daily.
1 John St., (718) 522-5356
Opened in 2017, Celestine is the kind of spot that feels chill enough to be your neighborhood go-to, while also special enough to go for a celebration. The menu includes thoughtful vegetable-heavy starters and sides, as well as whole branzino and a 14-ounce ribeye. With floor-to-ceiling windows, there’s not a bad seat in the house to enjoy your meal with a view of the East River and all its happenings.
147 Front St.
This intimate, 10-seat chef’s counter offers a tasting menu and à la carte menu, featuring oysters, crudo, and natural wines by the glass. Try the caviar Frito pie: an open bag of Fritos topped with entirely too much caviar and creme fraiche.
1 Front St., (718) 858-4300
Originally opened in 1990 by Patsy Grimaldi and his wife, Carol, Grimaldi sold the business in 1998 to Frank Ciolli. Grimaldi is of the Patsy’s of Harlem lineage (Patsy is his uncle, from whom he learned to make pizza at age 12). In 2000, Grimaldi’s moved locations next door to their original spot where they continue to sell whole pies in a coal-fired oven.
19 Old Fulton St., (718) 596-6700
If you like a side of gossip with your slice, then Juliana’s is the place to go. Patsy and Carol Grimaldi opened Juliana’s in the original Grimaldi’s location at 19 Old Fulton Street in 2012, which caused a stir in the pizza community, since it’s located next door to Grimaldi’s, their previous business. They even got their original coal-fired oven back. Named after Patsy’s mother, Juliana’s serves coal-fired pizza, meatballs, and salads. They also sell four flavors of par-cooked pies to “take & bake” at home. Try an egg cream—a New York City classic of milk, chocolate or vanilla syrup, and seltzer made frothy by whisking the three ingredients vigorously until foamy. Grub Street called it the best in the city in 2017.
Tech
‘It’s Undignified’: Hundreds of Workers Training Meta’s AI Could Be Laid Off
Hundreds of workers in Ireland tasked with refining Meta’s AI models have been told that their jobs are at risk as the company embarks on a sweeping new round of layoffs, according to documents obtained by WIRED.
The affected workers are employed by the Dublin-based firm Covalen, which handles various content moderation and labeling services for Meta.
The workers were informed of the layoffs over a brief video meeting on Monday afternoon and were not allowed to ask questions, according to Nick Bennett, one of the employees on the call. “We had a pretty bad feeling [before the meeting],” he says. “This has happened before.”
In all, more than 700 employees stand to potentially lose their jobs at Covalen, according to an email reviewed by WIRED. Roughly 500 are data annotators. Their job is to check material generated by Meta’s AI models against the company’s rules barring dangerous and illegal content. “It’s essentially training the AI to take over our jobs,” claims another Covalen employee, who asked to remain anonymous for fear of retaliation. “We take actions as the perfect decision for the AI to emulate.”
Sometimes, the work involves cooking up elaborate prompts to try to bypass guardrails meant to prevent models from serving up child sexual abuse material, say, or descriptions of suicide. “It’s quite a grueling job,” claims Bennett. “You spend your whole day pretending to be a pedophile.”
Last week, Meta announced plans to cut one in 10 jobs as part of sweeping layoffs aimed at making the company more efficient. A memo circulated by the company reportedly indicated that layoffs were motivated by a need to increase spending on other aspects of the business. Though the memo did not mention AI, the company recently announced plans to nearly double its spending on the technology. In January, Meta CEO Mark Zuckerberg said, “I think that 2026 is going to be the year that AI starts to dramatically change the way that we work.” In the email reviewed by WIRED, Covalen employees were told only that the layoffs were a result of “reduced demand and operational requirements.”
The latest round of layoffs marks the second time that Covalen has cut staff in recent months. In November, the company announced plans for job cuts (reportedly to number around 400), culminating in a worker strike. Between the two rounds of layoffs, Covalen’s headcount in Dublin is on track to be almost halved, according to the Communications Workers’ Union (CWU), whose members include some Covalen staff.
For affected Covalen workers, the search for new work will be hampered by a six-month “cooldown period,” during which they are unable to apply to a competing Meta vendor, claims the CWU. “It’s undignified, you know,” says the Covalen employee who asked to remain anonymous. “It’s rude.”
Meta and Covalen did not immediately respond to requests for comment.
Unions representing the affected employees are pushing for Covalen to enter negotiations over severance terms. They also hope to meet with the Irish government to discuss how AI is impacting workers in the country. “Tech companies are treating the workers whose labor and data helped build AI as disposable,” says Christy Hoffman, general secretary of UNI Global Union. “To fight back, it’s absolutely critical that workers organize and demand notice about the introduction of AI, training linked to employment, and a plan for their futures. Workers should also have the right to refuse to train their AI replacements.”
But some of those caught up in the layoffs are doubtful of their chances of securing stable employment in a labor market being rehewn in real time by AI and the deep-pocketed companies leading its development. “It’s a universal battle between downtrodden white-collar workers and big capital, really,” claims Bennett. “That normally only goes one way.”
Tech
With a swipe of a magnet, microscopic “magno-bots” perform complex maneuvers
Under a microscope, a bouquet of lollipop-like structures, each smaller than a grain of sand, waves gently in a petri dish of liquid. Suddenly, they snap together, like the jaws of a Venus flytrap, as a scientist waves a small magnet over the dish. What was previously an assemblage of tiny passive structures has transformed instantly into an active robotic gripper.
The lollipop gripper is one demonstration of a new type of soft magnetic hydrogel developed by engineers at MIT and their collaborators at the École Polytechnique Fédérale de Lausanne (EPFL) in Switzerland and the University of Cincinnati. In a study appearing today in the journal Matter, the MIT team reports on a new method to print and fabricate the gel, which can be made into complex, magnetically activated three-dimensional structures.
The new gel could be the basis for soft, microscopic, magnetically responsive robots and materials. Such magno-bots could be used in medicine, for instance to release drugs or grab biopsies when directed by an external magnet.
Making objects move with magnets is nothing new, at least at the macroscale. We can, for example, wave a refrigerator magnet over a pile of paper clips that will trail the magnet in response. And at the microscale, scientists have designed a variety of magnetic “micro-swimmers” — components that are smaller than a millimeter and can be directed remotely by a magnet to squeeze through small spaces. For the most part, these designs work by mixing magnetic particles into a printable resin and pulling the entire swimmer in the direction of an external magnet.
In contrast, the MIT team’s new material can be made into even more complex and deformable structures with micron-scale precision. These features could enable a magnetic millibot to move individual features and perform more complex maneuvers.
“We can now make a soft, intricate 3D architecture with components that can move and deform in complex ways within the same microscopic structure,” says study author Carlos Portela, the Robert N. Noyce Career Development Associate Professor of Mechanical Engineering at MIT. “For soft microscopic robotics, or stimuli-responsive matter, that could be a game-changing capability.”
The study’s MIT co-authors include graduate students Rachel Sun and Andrew Chen, along with Yiming Ji and Daryl Yee of EPFL and Eric Stewart of the University of Cincinnati.
In a flash
At MIT, Portela’s group develops new metamaterials — materials engineered with unique, microscopic architectures that give rise to beyond-normal material properties. Portela has fabricated a variety of such metamaterials, including extremely tough and stretchy architectures and designs that can manipulate sound and withstand violent impacts.
Most recently, he’s expanded his research to “programmable” materials, which can be engineered to change their properties in response to stimuli, such as certain chemicals, light, and electric and magnetic fields.
From the team’s perspective, magnetic stimuli stand out from the rest.
“With a magnetically responsive material, we have control at a distance and the response is instantaneous,” says co-lead author Andrew Chen. “We don’t have to wait for a slow chemical reaction or physical process, and we can manipulate the material without touching it.”
For the new study, the team aimed to create a magnetically responsive metamaterial that can be made into structures smaller than a millimeter. Researchers typically fabricate microstructures by using two-photon lithography — a high-resolution 3D printing technique that flashes a laser into a small pool of resin. With repeated flashes, the laser traces a microscopic pattern into the resin, which solidifies into the same pattern, ultimately creating a tiny, three-dimensional structure, layer by layer.
While 3D resin printing produces intricate microstructures, using the same process to print magnetic structures has been a challenge. Researchers have tried to combine the resin with magnetic nanoparticles before printing the mixture. But magnetic particles are essentially bits of metal that inherently scatter light away or agglomerate and sediment unintentionally. Scientists have found that any magnetic particles in the resin can reduce the laser’s power at a given spot and weaken the resulting structure or prevent its printing altogether.
“Directly 3D printing deformable micron-scale structures with a high fraction of magnetic particles is extremely difficult, often involving a tradeoff between magnetic functionality and structural integrity,” says Sun, a co-lead author on the work.
A printed double-dip
The researchers created a new way to fabricate magnetic microstructures, by combining 3D resin printing with a double-dip process. The researchers first applied conventional resin printing to create a microstructure using a typical polymer gel, with no added magnetic particles. Then they dipped the printed gel into a solution containing iron ions, which the gel can absorb. The iron-soaked structure is then dipped again in a second solution of hydroxide ions. The iron ions in the gel bond with the hydroxide ions, creating iron-oxide nanoparticles that are inherently magnetic.
With this new process, the team can print intricate structures smaller than a millimeter, and add magnetic properties to the structures after printing. What’s more, they are able to control how magnetic a structure’s individual features can be. They found that, by tuning the laser’s power as they print certain features, they can set how cross-linked, or “tight” the gel is when printed. The tighter the gel, the fewer magnetic particles it can form. In this way, the researchers can determine how magnetic each tiny feature can be.
“This provides unprecedented design freedom to print multifunctional structures and materials at the microscale,” Sun says.
As a demonstration, the team fabricated ball-and-stick structures resembling tiny lollipops. The structures were less than a millimeter in height, with balls that were smaller than a grain of sand. The researchers printed the lollipops out of polymer gel and infused each ball with different amounts of magnetic particles, giving them various degrees of magnetism. Under a microscope, they observed that when they passed an ordinary refrigerator magnet over the structures, the lollipops pulled toward the magnet in various degrees, in a configuration that mimicked gripping fingers.
“You could imagine a magnetic architecture like this could act as a small robot that you could guide through the body with an external magnet, and it could latch onto something, for instance to take a biopsy,” Portela says. “That is a vision that others can take from this work.”
The team also fabricated a magnetically responsive, “bistable” switch. They first printed a small millimeter-long rectangle of polymer gel and attached to either side four tiny, oar-like magnetic structures. Each oar measured about 8 microns thick — about the size of a red blood cell. When the team applied a magnet on one end of the rectangle, the oars flipped toward the magnet, pulling the rectangle in the same direction and locking it in that position. When the magnet was applied to the other side, the oars flipped again, pulling the rectangle, like a switch, in the opposite direction.
“We think this is a new kind of bistable mechanism that could be used, for instance, in a microfluidic device, as a magnetic valve to open or shut some flow,” Portela says. “For now, we’ve figured out how to fabricate magnetic complex architectures at the microscale and also spatially tune their properties. That opens up a lot of interesting ideas for soft miniature robots going forward.”
This research was supported, in part, by the National Science Foundation and the MathWorks seed grant program.
Tech
UAE To Exit OPEC After Nearly 60 Years
The UAE has announced that it will leave OPEC and OPEC+ effective May 1, ending a membership that began in 1967—four years before the UAE itself was founded as a country. This signals a turning point in the UAE’s role in global energy.
The government statement, published on state news agency WAM, cited a comprehensive review of the country’s production policy and capacity as the basis for the move, calling it a reflection of “the UAE’s long-term strategic and economic vision and evolving energy profile.”
The decision, it said, is rooted in national interest and a commitment to meeting what it described as the market’s “pressing needs,” a reference to global demand that the UAE believes is being underserved at a time of significant supply disruption.
The statement acknowledged the geopolitical backdrop—including an ongoing conflict with Iran that has severely restricted tanker movements through the Strait of Hormuz, the narrow waterway between Iran and Oman through which roughly a fifth of the world’s crude oil and liquefied natural gas normally passes.
The EIA estimates that Iraq, Saudi Arabia, Kuwait, UAE, Qatar, and Bahrain shut in 7.5 million barrels per day of crude oil production in March, and 9.1 million barrels per day in April.
However, the statement framed the exit as policy-driven rather than reactive, noting that “underlying trends point to sustained growth in global energy demand over the medium to long term.”
A Long-Running Dispute
Tuesday’s announcement was not without precedent. In 2021, the UAE refused to endorse a production agreement to extend cuts to production unless its individual quota was raised, arguing that it had invested billions to expand capacity and was being unfairly constrained by figures set in 2018. A compromise was eventually reached, but the episode exposed a fundamental tension: The UAE wants to produce more, and OPEC’s quota system was holding it back.
That ambition has only grown since. State oil company ADNOC has a stated target of 5 million barrels per day by 2027, up from current production of around 3.4 million. Under the OPEC+ deal, the country has been held to roughly 3.2 million barrels per day while sitting on capacity above 4 million, a gap that made continued membership increasingly difficult to justify.
The UAE stressed that its exit does not signal a retreat from global energy responsibility. It pledged to bring additional production to market “in a gradual and measured manner, aligned with demand and market conditions,” and reaffirmed investment plans across oil, gas, renewables, and low-carbon technologies.
The statement noted that leaving OPEC would make the nation more flexible to respond to market dynamics; OPEC sets limits on production, meaning that the world’s biggest producers can often supply and sell more oil than they actually do.
By limiting supply, the group is able to support prices. This mechanism primarily benefits producers that rely heavily on oil revenue, a description that fits Saudi Arabia far more than the UAE, whose non-oil economy now accounts for roughly 75 percent of GDP.
Market Reaction and Wider Implications
The immediate market response was sharp. Brent crude, the European benchmark, surpassed $100 per barrel for the first time since 8 April, rising to $111 as of writing.
The longer-term implications for OPEC are more consequential. The group has been under strain for months, with several members—including Iraq, Kazakhstan, and the UAE itself—having overproduced their quotas and being required to compensate. The UAE’s departure strips the group of its third-largest producer at a time when supply dynamics are already fragile.
The exit follows Qatar’s departure from the group in 2019, and comes as OPEC prepared for a meeting in Vienna on Wednesday.
“The time has come to focus our efforts on what our national interest dictates and our commitment to our investors, customers, partners and global energy markets,” the statement read.
The UAE said it values more than five decades of cooperation within OPEC and wished the organization success going forward.
This story originally appeared on WIRED Middle East.
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