…and a familiar site on East 11th Street...
Photos by Bobby Williams
On a recent Friday, a group of young tenants was lounging on the terrace’s garden chairs, enjoying one of the last warm days of the year.
The smell of barbecue coming from the built-in outdoor grills and the blooming hydrangea summed up the building’s message: Just because you’re in Manhattan, doesn’t mean you can’t live as if you’re out in the country.
The building’s brand new, polished exterior provides a stark contrast to its run-down East Village surroundings. Neighboring buildings are showing their age and sport the occasional graffiti over rusty fire escapes, leftovers of a time when the area was known more for its punks and basement clubs than for its fine dining.
But times have changed: “East Village” and “luxury rental” can now be said in the same sentence with a straight face. Coffee shops and restaurants are in abundance, and the Lower East Side, with its numerous clubs and bars, is just blocks away.
NEW YORK, Nov. 6, 2013 /PRNewswire/ — Zucker Bakery in the East Village (433 E. 9th St.) today unveiled a limited series of gourmet turkey-stuffed donuts to celebrate Thanksgivukkah – the convergence of Thanksgiving and Hanukkah, happening for the first time in over 100 years this November. The donuts will come in four flavors, ranging from savory to sweet:
• Spiced pumpkin donut with TURKEY and GRAVY filling ($5)
• Spiced pumpkin donut with TURKEY and CRANBERRY filling ($5)
• Spiced pumpkin donut with CRANBERRY SAUCE filling ($3.50)
• Sweet potato donut with TOASTED MARSHMALLOW cream filling ($4)
Now on sale through the end of the year...
Nicknamed "stuff-ganiyot" — a play on the Hebrew word for donuts, suffganiyot (suf-gan-ee-oat) — the donuts are the brainchild of Zucker Bakery founder Yaniv Zohar and friend Gil Levy of ECommerce Partners, the web firm that designed and launched the bakery's e-commerce website.
Get free samples of these Thanksgivukkah-inspired donuts on Friday, November 8 between 4-6 PM at Zucker Bakery.
Currently set up as one story garage/workshop. Tenant will vacate with 90 days notice. Lot size 25.67x90.83 Max FAR 4 FAR as is .95. As of now Max buildable sf 9,464.
I knew it would at least have to be trimmed to avoid branches falling on people, but hoped they would leave the main body of the tree as a habitat for the squirrels and as a historical relic.
I have never seen an expression as full of wonder as Lou's as he died. His hands were doing the water-flowing 21-form of tai chi. His eyes were wide open. I was holding in my arms the person I loved the most in the world, and talking to him as he died. His heart stopped. He wasn't afraid. I had gotten to walk with him to the end of the world. Life – so beautiful, painful and dazzling – does not get better than that. And death? I believe that the purpose of death is the release of love.
Six Story Walk Up Apartment Building with 27 Residential units & 3 Stores. Plus Laundry Facilities in the basement.
New renovation
Perfect location near Whole Foods Trader [sic] and all transportation
Sun drenched with windows a [sic] plenty and Skylight
Queen sized Bedroom
Ample closets with Overhead stotage [sic]
Exposed Brick
Co-owner Yonadav Tsuna says that they've bulked up their production, brought on a professional baker to streamline the biscuit-making, and smoothed out the service to get those biscuit sandwiches out as fast as possible.
Empire Biscuit is hiring experienced line and prep cooks
We're looking for experienced line cooks and prep cooks. All shifts are available. You'll work with familiar and exotic, high quality, seasonal ingredients. You'll have the opportunity to smoke, pickle, and cure. You'll make sweet and savory jams and jellies. We're looking for precision, speed and cleanliness. Please see our menu at empirebiscuit.com. If you don't dig it, don't apply. We're a new restaurant. If you kick ass, you'll grow with us. Please send your resume. We hope to hear from you.
"We had some people here Saturday night crying outside," he said, when asked about the necessary closure late last week. Tsuna and his business partner Karl Wilder were inundated with so much early business that they were forced to lock up and hire additional staff in order to keep up with demand. "We're doing five times to ten times more than we thought we would," Tsuna said with a nervous grin.