An East Village swimmer completes open-water swimming's Triple Crown

Photos and interview by Stacie Joy

English Channel photos by Keith Nelson 

East Village resident Juliet Kadlecek recently completed the Triple Crown of open-water swimming — an elite ultramarathon challenge that includes the California-Catalina Channel and the 20 Bridges Swim Around Manhattan — capping it off with a successful crossing of the English Channel. 

Juliet, who manages operations at a small real-estate management company, returned to New York last Thursday. We met and discussed overcoming a DNF ("did not finish") on her first English Channel attempt, returning three years later to finish the job, competing in endurance sports as a woman in her 50s, training for ice-water swimming at Brighton Beach — and the best things to eat and drink while swimming for nearly 11 hours. 

What was going through your mind when you finally reached the other side of the English Channel after nearly 11 hours in the water? 

I was so happy I made it. 

Three years ago, in 2023, I had a DNF, which means "did not finish." I got pulled out about 500 meters from the shore. And it really is one of the hardest things... I was talking to a swimmer friend of mine this morning on the beach. She does marathon running as well. She did not finish her first marathon a year ago, and we were just commiserating. She finished running her marathon this year just under the time limit. She's not a fast runner, but she loves running. 

We were talking about how hard it is when you don't finish something you feel you've trained for and are ready for, and what it’s like to go back and finish it. My time was pretty good too. It made me feel good, and like, whew, OK. I wasn't crazy! 

When you said you had a DNF, you were pulled out 500 meters from the shore; were you physically removed from the water? What does it mean to be pulled out? 

I was swimming, and I started at an odd time. I was finishing in pitch black, and I was swimming away from the boat, and they were having a hard time communicating with me. And I don't hear super well when I’m in the water, and at that point I had been swimming for 12 hours already, and I couldn't hear, and I was a little confused and tired. 

And someone jumped in the water, swam after me, and grabbed my ankle. And once someone touches you, if you touch someone, or you touch the boat, your swim is over. 

OK, so someone from your team? 

Yeah, someone from my team was told by the boat pilot to get in and get me out because he was worried for my safety. 

Were you in agreement with that assessment? 

Not 100%, no. I was tired and exhausted, but I could have made it through the last, you know, 20 minutes of swimming that needed to happen to finish. But I didn't know where I was going, and there was a communication issue between us. And I was really tired. 

So that was one thing I learned on this swim. This time, the whole day and a half before my swim, I napped. I slept as much as I could. I tried to prepare my body so that I was ready. And when I got in the water, for the first couple of hours, I felt so relaxed and so well rested. I was like, this is going to be a good swim; I can just tell from the start. 

When did swimming the English Channel first become a goal for you, and when did you realize that completing the Triple Crown was actually within reach? 

I used to swim as a kid, and then I stopped when I was 16. 

I started again at 46. I was just pool swimming, and by 48, I started doing open-water events. I kept swimming longer and longer distances over the course of a couple of years. 

So by the end of 2019, I knew that I wanted to pursue the Triple Crown and to do longer swims in general. I had initially signed up for Catalina, which is a similar swim to the English Channel, distance-wise, with more wildlife and less tidal current. It’s almost a straight shot across from Catalina Island to California. I signed up for that for 2020. It got canceled because of COVID, but luckily, I was able to do 20 Bridges that year because they were taking local swimmers. I swam around Manhattan in 2020 and swam Catalina in 2021. 

When I had my Catalina date, I tried to sign up for the English Channel. It was a three-year wait! I didn’t get in to do my first swim until 2023, and then I had the DNF. The next date I was offered was in 2026. It took me almost seven years to do this.

Can you take us through what it’s like? It’s Aug. 7; you enter the water at 4:33 a.m. What were the conditions like? Was there a point when you thought, you know, OK, I’m really going to do this? You mentioned being relaxed; did that factor in? 

I think it factored in a lot. Feeling relaxed and well-rested was everything. We met the boat at 3:45 a.m. at the marina in Dover. Then my crew and I motored over to Samphire Hoe, where the swim starts. They just park the boat a few hundred yards from the shore, they shine a light on shore, and you jump in the water, and you swim to shore. 

Once you're out and ready to swim, you put your arms in the air and start swimming. The first hour was in the dark, but in England by 5:30 a.m. it's first light, so the sunrise was happening, and it was good. The water temperature is amazingly warm right now. It was between 68 and 70 degrees the entire swim, which is really warm for the English Channel.

So no wetsuit, no dry suit? 

No, just bathing suit, cap, goggles. 

Any application of anything on the body? 

Yeah, I put sunblock on, and then Sudocrem, which is like butt paste, just to cover my skin, all over my back and the backs of my legs, for sun protection. 

And lanolin on my neck and under my arms for chafing. I put Sudocrem all over my face too so I wouldn't get burnt on my cheeks and my nose. And then I swim. 

My pattern is that I swim for two hours straight before I get my first feed. Basically, I have a super-starch-type carbohydrate feed.

GU Energy Gel?

It's not GU; it’s a powder that you mix with water. I have that, and then I had an applesauce for my first feed. 

Are they just chucking it into the water? 

Yeah! On the boat there’s a rope. Keith would throw the feeds to me each time, which was nice because then I could see him every time I fed. 

Keith [Nelson] is your partner? 

Yes. And my friend Martha was my head crew. Plus my friend Julie, who’s local to the UK. We've been in the same swim chat group together, about 10 of us female swimmers, all around the same age, just chatting, talking about our swims, and helping with moral support. 

I swam for two hours, got a feed, and then I feed every hour after that. Every hour they would dangle the feed from the rope. I'd swim up to the boat, and then they’d throw it into the water. I'd grab it and feed. 

Are you wearing an earpiece? 

No, that's the hardest part. I wear earplugs so I don't get an ear infection. I can't really hear well, so we kept communication to a minimum. I would just shout up if I needed stuff. 

There are these really disgusting packets called CrampFix. They almost taste like mustard packets, which I should have just bought because they're cheaper. I would ask for that every once in a while, when I felt a cramp coming on, so they knew to give it to me with my next feed. Then I got extra chafing on my neck, so I asked for Bag Balm, and they just electrical-taped it to a carabiner and threw it. I would just sit there in the water and put it on. 

Is there a return? Or is it still attached? 

It's a return. They just pull the rope up, clean the bottles out, and get ready for the next feed. 

They're keeping you on schedule. So, you know what is coming? 

Yeah, I make my feed schedule. Every time I have tea, I get a snack. I have little chocolate pudding squeeze packs, I have applesauce, banana… so I get a little solid food and make it not all liquid-diet calories, because it's hard on your stomach. 

Super-starches are hard on your stomach, and you're in the English Channel, which is very, very, very salty. So you swallow, you take in a lot of salt, and your body just absorbs all the salt in the ocean. Even your tongue hurts. I had mouthwash attached to my feeds as well, so I could swish it around in my mouth to help with the salt. 

Are you drinking water? 

Well, the feeds are made with water, but I'm not drinking just water alone; I'm drinking my feeds. 

Also, we ran out of mouthwash. Apparently, there was a leak in the bottle, but they didn't tell me. They just said, "Oh, you're out of mouthwash" … but we had some flat Coke on board. So they gave me Coca-Cola instead. Just to have something soothing and familiar. That helps.

Some people eat food. There was another girl out there that was eating peanut butter and jelly sandwiches! That I could not do. The banana I can eat, you know, cause it's simple and easy. But chewing and stuff and, you know, just something getting stuck in your teeth — the idea of it — yeah, just not good for me. 

You completed this swim 100 years ago and one day after fellow New Yorker Gertrude Ederle became the first woman to cross the Channel. How aware were you of that anniversary? And did her story have any special meaning or significance for you?

I knew about it from the get-go. She's amazing! 

When I had the DNF in 2023, I went with the same boat pilot to take me across this time. He said, I can give you a first-hold slot. They call it a first hold, second hold…I can give you a first slot on Aug. 6 through 10. And since it’s in 2026, it would be the anniversary. It was kind of a big deal. I really wanted to go on the 6th, but the wind was too strong, so we waited a day. 

She's amazing and a pioneer. She also had a DNF, then came back and swam it again. It's important to me as a woman to get out there and do it, especially when you fail, to go back and say, failure doesn't stop us.

We just keep fighting. I feel that’s something that is important to say: You don't have to stop. You can come back — from anything. Coming back to swimming and finding it again, a couple of years before my divorce, I think it's what made me brave enough to ask for a divorce. The community is kick-ass and filled with strong, amazing, smart, and kind people who are there to support each other. 

And it's a sport where there are people on the boat. I get emotional about this…it's like being in a perpetual trust fall. You are in the water, and you're asking people to take care of you. You're just swimming. It's amazing to know you have a community that is going to do that for you, and you are confident and trusting them to do it. 

You finished in 10 hours and 56 minutes, which is an extraordinary time. Were you trying for a particular time? 

I was just trying to finish. I don't even think I understood what my time was. I count my feeds, and I feed every hour, but I had no actual idea. I knew 12 hours was a possibility, and it could be more or less depending on conditions and how I'm feeling, as long as I don't get any injuries or get stung by too many jellyfish or the wind — the wind was kind of strong, and I was getting sloshed around a little bit. 

Luckily, for the last few hours, they moved me to the other side of the boat so they could protect me. 

Are you wearing a Fitbit, Garmin Swim or any special navigational aids? 

No. You follow the boat. Your boat knows where it needs to go, and they know what the currents are doing. They have radar and a sonar system, and they are following the AIS system. They know how to get you across in the best way for the speed that you’re moving and what the currents are doing. 

You're a year-round swimmer at Brighton Beach. What does training for something like the English Channel crossing involve, especially while living in New York City?

It's really hard in New York City, I have to admit. It's hard, but we're lucky because we have Brighton Beach. I train at Brighton Beach, and I swim at the McBurney Y. I also do ice swimming. I'm at the beach three times a week, and at the pool three times a week, and then I have a rest day. 

Are you impervious to cold? 

I would not say that. I get cold. I actually get cold in the air much more easily than I do in the water. 

Is that because you're moving? 

Yeah, when I’m in the water, I’m moving. The hardest part about swimming in the cold water is knowing that you have to get out and get dressed afterward. Your hands hurt, and it's hard to get dressed quickly. 

Over the years, I've developed a system that is almost perfect for getting dressed and warm as quickly as possible. But it’s still something I think about when I'm in the water, like, "Oh my God, I've got to get out and get dressed." I use lukewarm water, like tap water, and a little bucket. 

And I stand in the bucket and pour the water over my feet. My feet are frozen, so I need to get the feeling back. I dip my hands in the water, then I dry off. The second I can move my hands well again, I start to get dressed. I’ll train all winter. 

This year I'm going to Romania for the World Ice Championships. The International Ice Swimming Association holds global championships every two years. The hardest part is when I start bulking up my training distance. I slowly ramp it up so that it peaks about two to three weeks before my swim. 

In February, the water's too cold to be doing any long distance, so I'm stuck doing it in the pool. Oh my God, it’s so boring! It’s chlorine and a 25-yard pool, so you're constantly doing flip turns. You're there forever. It’s not ideal.

Anything special you want to say about the journey? 

I want to promote open-water swimming and the idea that at 56, you can do amazing things. And that…if you fail at something, that doesn't mean you can't do that thing. That just means that that one time you didn’t finish. And you can always come back to unfinished business and get things done. 

The open-water swim community is amazing and welcoming. If you swim, come on down to Brighton Beach and join us.

You can follow Juliet on Instagram here.

Wednesday's parting shot

Banner evening sky from First Avenue...

'I smell dead things': The plot thins on Avenue A

The mucky tree well on Avenue A between Fifth Street and Sixth Street along the Con Ed substation is once again a bare plot of earth and pigeon feed.

The plants or crops — or whatever was managing to grow there — were removed by an unknown source last week, returning this particular patch of Avenue A to its more familiar state. 

Some readers may recall that the tree well enjoyed a brief horticultural renaissance in the spring of 2024, when a resident cleaned out the muck and added a collection of plants. 

However, it didn't last, as this tree well seems to be connected to an underground life force bubbling up from the earth's core. (Fact check, please.) 

The smell, however, remains. We once described it as "dead vampires" and were quickly called out for it: "Have you ever smelled a dead vampire?" 

Dammit. Anyway. 

Nature is healing?

Previously on EV Grieve:

• This spring, new life for the mucky tree well that smells like dead things on Avenue A

‘A Dream Task’: Inside Nico Lou’s new Mutt Library at Hancock Cafe

Photos by Stacie Joy 

Interview by EVG 

East Village native Nico Lou Monheim Carrasquillo has a new home for some of the books, writers and literary discoveries that have shaped her reading life. 

The founder and curator of the monthly MUTT Readings just launched the Mutt Library at Hancock Cafe on Rivington at Attorney on the Lower East Side — a handpicked selection of secondhand books available to browse and purchase.

The shelves mix influential favorites with work by writers who have taken part in MUTT Readings, alongside chapbooks, small-press titles and other finds sourced largely from friends and independent booksellers around the city. 

Hancock Cafe opened earlier this summer here on the Lower East Side, an outgrowth of the Hancock Foundation, the arts and event space tucked inside a 19th-century Bed-Stuy mansion. Elene Makharashvili, Nini Nebieridze and Jack Doyle Smith are behind both projects. 

We talked with Nico Lou about how Mutt Library came together, what makes a book worthy of the shelves and what's next on her own reading list.

How did the collab with Hancock come about?

I met Elene, Jack (both below), and Nini, who run the Hancock Cafe together, through my dad many years ago — before anything "Hancock" existed. 

Their first project was the Hancock Foundation, which is an event space in Bed-Stuy that hosts music and art shows, food pop-ups, film screenings, etc. They do lots of different things. 

This summer, they expanded and opened up the Hancock Cafe on Rivington Street. It's actually just down the street from where I grew up. Elene reached out to me about a month after they'd opened to see if I might be interested in curating the book selection at the cafe, which is my dream task. 

After that, it came together really quickly. I sourced books from my own personal collection, as well as from bookstores and from my friend Joshua, who runs JRS Books and sets up his book table at Tompkins on Sundays. I did buy a few things online, but I mostly want to find things in person and support my friends who are booksellers, like Joshua or Thirteen at Trains and Tom Ianelli at Peter Books. 

It feels much more exciting and personal to find things that way when I can. 

What can people expect from your curated selection of books ... typically what catches your eye?

The curation is a mix of things that were very influential to me — books like "Baise-Moi," the "High Risk" anthologies, or Richard Brautigan — as well as titles by people who have been directly involved in Mutt Readings, the monthly reading series I host. 

I have a book of poetry by my friend India Rose Timpani, which she self-published in June; Bud Smith's recently reprinted book "Work"; Will Mountain Cox's anthology "The Relegation Reader"; and chapbooks by Blush Bullseye, Lucas Restivo, and Montana James Thomas. 

Sarah Schulman, Darcey Steinke, Nicole Treska and Courtney Bush are all writers who have read at MUTT before, so having their books available here is another nice way to platform their work.

What's next on your personal reading list?

I just finished "City of Rats" by Copi, which was insane and amazing. Now I'm reading "The Bell Jar," somewhat randomly. Next, I think I'm gonna read "Dark Rides," which my friend (and amazing writer!) Oisín Roberts gave me as a gift this past March. I also want to read "Luna" by Delacorta, which I got for the library because the cover is so good and camp, but the storyline also sounds bizarre. It seems like it could be a good end-of-the-summer beach read.

And Mutt Library seems particularly at home at Hancock, a laptop-free cafe designed to encourage conversation, readings and other gatherings.

The launch afternoon this past Saturday also included a cake made by Dusty Rose Ryan (below left).

Books, cake and no laptops. We could get used to this. 

-----

Hankcock Cafe, 176 Rivington St., is open daily... from 8 a.m. to 4:30 p.m., with a 6 p.m. close on Saturdays and Sundays. Follow them on Instagram here.

Nothing 'Irregular' about the 2 festival awards for this Sophie's-set film

A nice festival finish for "Irregular."

The independent feature, filmed largely inside Sophie's on Fifth Street between Avenue A and Avenue B, won Best Comedy and Best Ensemble Cast at the Chain Film Festival, director and co-writer Kyle de Vre (below) tells us. 

The Festival announced its awards on Sunday.

"Irregular" made its world premiere at the NYC festival on Aug. 9. The first screening sold out, prompting organizers to add a second. 

Directed and co-written by de Vre, a Sophie's bartender (and photographer and filmmaker), the 80-minute film unfolds through a series of barroom vignettes set over random Tuesdays, populated by quirky regulars, curious newcomers and the occasional unexplained smell. 

As we noted in our January Q&A with de Vre, who also plays The Bartender, "Irregular" is a love letter to both Sophie's and the East Village. 

We'll keep you posted on where "Irregular" turns up next.

Openings: Recente on 2nd Avenue

Photo courtesy of Alex Staniloff 

Recente, a coastal Italian restaurant and aperitivo bar, debuted last week at 182 Second Ave. between 11th Street and 12th Street.

The restaurant is the first independent venture from managing partners Willem Hock and Lukas Canan, who met while working at Dante in 2017. Hock later worked at the Surf Lodge and Golden Age Hospitality, while Canan went on to Amor y Amargo and other bar projects. 

Australian chef Monty Koludrovic, the former executive chef of Icebergs Dining Room & Bar in Sydney, is serving as culinary consultant. On the drinks side, there's a selection of spritzes, martinis and Italian and natural wines. 

The space includes a 60-seat dining room and bar, a 30-seat rear courtyard and 16 sidewalk seats. 

Dinner hours are Tuesday through Sunday from 5-11 p.m., with late-night service until 2 a.m. Thursday through Saturday. Weekend brunch is expected to start in September. Recente is closed on Mondays. 

The space previously housed the 22-year-old Italian restaurant Cacio e Pepe. 

A Tompkins Square Park trash can has a warning

Photos by Steven 

An unusual warning appeared early this evening just inside the Seventh Street and Avenue A entrance to Tompkins Square Park. 

Members of the FDNY spray-painted "Look up!" with an arrow on a trash can.

And up? 

A branch looking like, say, an upside-down broccoli floret was dangling from a tree...

The FDNY then taped off the area. 

We're told the Parks Department will need to bring in a cherry picker to remove the wayward-vegetable branch.

Until then: Look up!

Free film tomorrow night in Tompkins Square Park: 'Beast of the Southern Wild'

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ICYMI: Roadway dining gets a year-round seat at the table

EVG file photo

New York City's roadway dining season will no longer have to end when November does. 

City Council voted last week to allow restaurants to operate roadway dining setups year-round, changing the rules of the city's permanent Dining Out NYC program. 

Under the current system, sidewalk cafes may operate year-round. At the same time, roadway setups are permitted from April 1 through Nov. 29. Restaurants must dismantle and store the roadway structures during the winter months. 

The legislation approved on Aug. 13 eliminates that seasonal restriction and creates a year-round roadway dining license. It also allows restaurants to use approved weatherproofing and winterizing materials. 

According to the Department of Transportation, applications for year-round roadway dining will open in early September. New applicants can select either a seasonal or year-round roadway license, with the year-round option carrying additional fees. 

Restaurants already participating in the program will be able to upgrade their licenses or pending applications by paying an additional fee. 

Officials say the change does not bring back the largely unregulated outdoor dining structures that proliferated during the pandemic. Roadway cafes will continue to be subject to the design, siting and licensing requirements of Dining Out NYC, as well as an 11 p.m. closing time.

City Council said 1,649 restaurants currently hold fully issued outdoor dining licenses citywide. 

Supporters of year-round roadway dining have argued that requiring restaurants to dismantle and store their structures every winter adds costs and discourages participation in the program. Critics of roadway dining have raised concerns about the loss of parking and curb space, sanitation, noise and the proliferation of structures on city streets. 

DOT says more information about the year-round program and the application process will be available ahead of the September launch.

Never mind the bollards: Clinton Street has a traffic problem

Photos by Salim 

Early yesterday morning, a semi turning from Clinton Street onto westbound Houston Street rode over a bollard on the divider, blocking traffic — including buses — and sending some drivers into the new separated bike lane. (Vehicles are making a habit of turning onto bollards at Clinton and Houston.) 

No injuries were reported, though the mishap snarled traffic for much of the morning.

The scene offers a timely reason to revisit an opinion piece that Lower East Side resident and Community Board 3 member Tal Roded wrote for Streetsblog last month about Clinton Street's traffic problems. 

Roded notes that the stretch of Clinton between Delancey and Houston handles roughly 16,000 vehicles a day — four to six times the traffic of neighboring streets — much of it coming from the Williamsburg Bridge off-ramp. More than 100 crashes have occurred along the corridor over the past decade. 

His proposed fix: Create a "Low Traffic Neighborhood" by eliminating the Williamsburg Bridge off-ramp onto Clinton and directing uptown-bound drivers to Essex and Allen streets. Clinton would remain accessible to residents and delivery vehicles while eliminating much of the cut-through traffic. 

You can find the DOT's rules and regulations for commercial trucks here.

Monday's parting shot

A photo of the Monday sunset courtesy of EVG reader Jim Mullins...

A final Friday night at White Trash

Photos by Stacie Joy 

White Trash, the vintage furniture and home furnishings shop at 304 E. Fifth St. between First Avenue and Second Avenue, had a memorable sendoff on Friday evening. 

Friends, customers and neighbors stopped by for music, drinks and snacks — and a pair of go-go dancers performing in the storefront windows...

The party marked the end of a 31-year run for the shop, which Stuart Zamsky and his wife, Kim Wurster, opened in 1995.

As we reported last month, Zamsky, 65, said a combination of increased rent, the condition of the storefront and the prospect of working even harder to keep the business profitable led him to decide that this was a good time to retire. 

On Friday night, though, the focus was on celebrating White Trash and its three decades on Fifth Street. 

A few scenes from the farewell... starting with Stuart and Kim's sons, Owen and Zach...

Chobani House remains quiet on the Bowery

What's going on with Chobani House at 360 Bowery? 

The food and beverage company announced in October 2024 that it would make the new 22-story office building at the southwest corner of Fourth Street its global headquarters, taking all 121,000 square feet of office space. 

At the time, Chobani said its new home — dubbed Chobani House — was expected to open in the fourth quarter of 2025. (Press release here.) 

That date has passed, and there doesn't appear to be much activity at the site. 

An EVG reader who lives across the street recently asked us about the project's status. 

"As far as I can tell, no construction work has happened at all in probably two years," the reader said. 

While the exterior appears finished, the reader said that from across the street, most of the interior still looks like "concrete and sheetrock."

One upper floor appears finished and possibly furnished as an office, along with a landscaped terrace, though the reader said they haven't seen anyone using the space. A security guard can be seen inside the lobby.

When announcing the headquarters, Chobani described it as a new model for the urban workplace, with collaborative workspaces, a test kitchen and an "innovation lab" for developing new products.

The company also said Chobani House would include a ground-floor community kitchen offering food and beverages as well as consumer research and innovation experiences. 

Chobani moved out of its previous HQ on Lafayette Street late last year. 

We contacted the company's media reps last week to ask whether Chobani House is still moving forward as planned and whether there's a new opening timeline. The company did not respond to our request for comment. 

This development replaced the single-level B Bar & Grill (1994-2020) on the property that was previously a gas station.

Former house of worship-turned-condos hit the market on 4th Street

The luxury residences at the recently completed condoplex at 256 E. Fourth St., between Avenue B and Avenue C, are now on the sales market. 

There are six units here, and the listing copy is in full flex mode: 

The striking contemporary facade commands immediate attention — a sculptural composition of rich brick with bold vertical pilasters, oversized windows, and lush planted balconies that soften the architecture with year-round greenery, crowned by a landscaped rooftop terrace. 

Each residence is appointed with a bespoke Italian kitchen outfitted with Wolf and Subzero appliances — Wolf oven and stove, built-in Wolf microwave, and Subzero refrigerator and dishwasher — finished with Calacatta honed marble countertops. Select units feature a built-in Subzero wine fridge, perfect for the discerning collector. 

The bathrooms showcase curated Kohler and Duravit fixtures in Vibrant Titanium with radiant heated floors, creating spa-like sanctuaries. All bathrooms feature soaking tubs, while primary bathrooms include spacious showers designed for two. 

Units range from $1.195 to $5.5 million. Find renderings and more here... the sales site that notes "At the heart of America ... the pulse of Downtown Manhattan..." 

As previously reported, the property housed the Iglesia Bautista Emmanuel, which itself occupied a building that began life in 1925 as the Lemberger Congregation Anshei Ashkenaz, one of the East Village's many "tenement synagogues." 

The structure was eventually gutted for the condoplex.

Preservationists voiced concern about losing one of the neighborhood's remaining historic synagogue buildings, part of a broader wave of redevelopment reshaping the East Village and surrounding neighborhoods.

'All uses considered' for this prime East Village corner

Photos by Steven 

A large "for lease" banner arrived last week at 130 Second Ave. on the southeast corner of St. Mark's Place, the former home of the Swiss Institute. 

As previously reported, the nonprofit contemporary art institution closed its East Village space on July 5 after eight years, ahead of a move to a new home on the Bowery.

Icon Realty Management is now marketing the entire commercial property as "flagship corner retail," with all uses considered, including restaurants and bars, offices and fitness centers. 

The offering (PDF!) totals 8,980 square feet: 2,360 square feet each on the ground floor, second floor and basement, plus a 1,900-square-foot landscaped private roof deck. 

As always, the asking rent is available upon request.

The space was previously a Chase branch. In February 2016, Icon filed demolition permits for the building after they didn't find any rental takers ... though the Swiss Institute eventually emerged as a tenant. 

We'll see if the corner gets as lucky with its next tenant.