While the original dessert ramen looked like it came out of “My Little Pony,” Dominique Ansel has created the real deal. The Cronut creator’s newest collaboration finds him teaming up with Baileys Irish Cream again, this time to satisfy your late-night munchies with Baileys Bakeout Noodles. Made to look just like a bowl of ramen, the sweet treat uses Greek kataifi fillo dough for noodles, makes the “egg” out of passion fruit, a “fishcake” of coconut marshmallow, a waffle cracker as the traditional square of seaweed and even a “hot sauce packet” filled with cherry jam. Dig down a bit, and you’ll hit the fun zone: Baileys-soaked bread pudding.
There are all types of stackable furniture out there, and while many of them function perfectly well, they’re not always the most design-friendly items in the room. Enter Stack. This new product line from the Providence-based design firm Debra Folz Design is a sleek, stylish and stackable addition to your home decor. The units are constructed as rectangular-shaped boxes that fit together through a series of grooves, each cut to accommodate metal rods.
The stackable units allow for a variety of customized storage solutions that are both sculptural and functional, and they come in a range of materials and finishes (oak shown above).
The introductory pieces include a coffee table, shelving, and drawer units completed with a sleek quartz top.
There are all types of stackable furniture out there, and while many of them function perfectly well, they’re not always ...
The historic mansions of Riverdale never fail to impress, and this gem is no exception. Built in 1899 and known as the Esmeralda, the home has maintained many of its historic details over the years. Throughout formal dining and living areas, as well as all nine bedrooms, you’ll find finishes like hardwood flooring, oak doors, wood-beamed ceilings and fireplaces. The property also comes with an impressive degree of privacy, as you enter through a long, gated driveway. For this level of exclusivity and historic charm, the price tag is $4.129 million.
In case you doubted the name of this estate, it’s written into the wrought iron fencing. Past the private gates you’re led into a massive property with the freestanding home surrounded by green space.
The mezzanine level boasts two fireplaces, one in stone and one in marble, as well as wood-beamed ceilings across a sprawling living room. The other living room has a more old world aesthetic, with wood lining the floors, fireplace and windows.
The kitchen connects to an enclosed sunroom, which then leads to a lovely outdoor patio.
The home, in fact, has more than one enclosed sunroom–in the front and back of the house–for the homeowner to look out at the spruce trees that surround the property.
The upper floors hold more living space as well as the bedrooms. In total, the Esmerelda holds nine bedrooms, five full bathrooms and one powder room, all lined with windows.
There’s also a finished basement, and the listing suggests there’s enough room outside to install a pool. Basically there’s plenty of space for add-on perks to this stately mansion, which has stood up well against the test of time. Be sure to check the gallery for many more shots of the interior and surrounding private property.
Upper West Side Beaux Arts Beauty ‘The Willard’ Offering Two Months Free, 1-Bedrooms From $2,996/Month [link] Live at LIC’s Hayden: ...
Outside of 432 Park Avenue, Mayor de Blasio held a press conference on Thursday to discuss his mansion tax. The proposal calls for a 2.5 percent surcharge on sales of city homes valued at $2 million or more, which would in turn fund affordable housing for 25,000 senior citizens. De Blasio fittingly positioned himself outside 432 Park because, according to the city, if the proposed tax had been passed, this residence alone would have generated $30.2 million since 2015 in support of housing for low-income seniors. “And that would have been based–and this is stunning to me–on the sale of just 62 condominiums. But it would have meant enough money to subsidize affordable housing for 2,000 seniors,” he said.
Photo courtesy of Mayor de Blasio’s press office
The mansion tax proposal is expected to generate $336 million per year, which is enough to provide 25,000 seniors with rental assistance up to $1,300 per month. De Blasio says Albany needs to act now because of Trump’s impending plan to cut taxes for the wealthy. While he continues to push his proposed tax through the legislature, state Republicans mainly remain unwilling to pass it. Similarly, in 2015, the mayor asked for the plan to be combined with negotiations of the 421-a tax abatement, to tax sales over $1.75 million at one percent and sales over $5 million at 1.5 percent. State lawmakers rejected his idea. Plus, as the
Plus, as the WSJ reported, the mayor’s proposal politically competes with Governor Cuomo’s millionaire tax, set to expire this year, which requires those earning more than $2.1 million per year to pay a tax of 8.82 percent, higher than the 6.85 percent tax for those making more than $40,000 annually.
Supporting NYC’s seniors remains a priority for the mayor and other city officials. In addition to making senior housing a vital part of the mayor’s affordable housing initiative, City Comptroller Scott Stringer just released a report detailing a blueprint on ways the city should invest in senior-friendly programs. Whether or not the mansion tax proposal gets passed, Stringer laid out ways to support seniors in addition to housing, with investments in public transportation and senior centers.
Outside of 432 Park Avenue, Mayor de Blasio held a press conference on Thursday to discuss his mansion tax. The ...
At a Manhattan community board meeting Wednesday evening, city officials told garment industry representatives of plans to remove Midtown‘s manufacturing preservation requirement, Crain’s reports. The change to a 1987 zoning rule means that landlords will have the option to rent the formerly set-aside space to commercial office tenants. City officials cited the failure of the preservation effort to meet its goal, highlighted by a reported 83 percent decline the number of garment workers–from 30,000 to 5,100– since it was first implemented. As 6sqft recently reported, the rezoning is seen as “a clear push to drive these businesses toward lower cost space in Sunset Park.”
The city will aid companies that need manufacturing space but can’t afford Midtown rents in finding new space by helping to fund their relocation to Sunset Park, where a new cluster of manufacturing industry spaces has been growing for the past decade. Incentives to relocate include cash subsidies, city officials said. To that end, The city’s Economic Development Corp. plans to dedicate 200,000 square feet of space of a new manufacturing center in Sunset Park to garment makers, to open in 2020.
In the meantime, a 500,000-square-foot local manufacturing space will be available in the fall at the Brooklyn Army Terminal. That initiative is meant to work together with $15 million in related programs including technology grants and other incentives to reverse the manufacturing decline.
Local garment manufacturers have historically played a key role in the city’s fashion industry by being able to oversee quality control, designers, manufacturers and other stakeholders have argued; landlords and city officials say the manufacturing preservation rules are “outdated and unnecessary.”
At a Manhattan community board meeting Wednesday evening, city officials told garment industry representatives of plans to remove Midtown‘s manufacturing ...
6sqft’s ongoing series The Urban Lens invites photographers to share work exploring a theme or a place within New York City. In this installment, award-winning photographers James and Karla Murray return to give us a behind-the-scenes tour of Murray’s Cheese. Are you a photographer who’d like to see your work featured on The Urban Lens? Get in touch with us at [email protected].
Murray’s Cheese was founded in 1940 on Cornelia Street. When Rob Kaufelt bought the business in 1991, he grew the store into an internationally known food destination that now includes educational programs, a full-service restaurant, catering, and state-of-the-art cheese aging caves in Long Island City. Personally, our love affair with Murray’s Cheese began in 1994, when we were newlyweds on a budget, often buying cheese from the small Bleecker Street store to eat with some freshly baked bread purchased from the nearby Zito & Sons Bakery. Plus, with Murray’s being our namesake, we felt an immediate connection to the store.
Just last month, the Kroger Company purchased the equity of Murray’s Cheese and its flagship Greenwich Village location to form a merger of the two companies. As this new era approaches, we decided to capture all the cheesy goodness of the store, restaurant, and caves, as well as chat with Rob, cavemaster PJ, and Murray’s Cheese Bar’s general manager Jake Goznikar to learn about Murray’s history, unique contributions to local and world-wide food culture, and future.
On February 7, 2017, the Kroger Company announced that it purchased the equity of Murray’s Cheese as well as its flagship location on Bleecker Street to form a merger of the two companies. Kroger and Murray’s have had a unique relationship since 2008, with Murray’s Cheese delivering the finest selection of cheese, charcuterie and specialty food items to Kroger supermarkets through Murray’s kiosks located inside the stores. There are currently more than 350 Murray’s Cheese shops in Kroger locations across the United States.
Murray’s former owner and president Robert Kaufelt will remain affiliated with the business in a strategic advisory role but is no longer involved in the day to day operations of Murray’s Cheese.
Zito & Sons Bakery (where James and Karla would buy bread to go with their cheese) on the left, with the original Cornelia Street storefront of Murray’s on the right
Murray’s Cheese was founded in 1940 on Cornelia Street by Murray Greenberg and primarily sold milk, eggs, and butter. Murray sold the business in the 1970s to his clerk, Louis Tudda, who added pasta, olive oil, and Italian cheeses to cater to the neighborhood’s many Italian customers.
Rob Kaufelt, whose extended family was in the grocery business, explained how he acquired the business:
[I was] waiting in line for my turn when I heard Louie, the owner say to the fellow in front of me that he lost his lease and was closing the shop and going back to Italy. So when it was my turn I said to Louie, you know the corner store has a for rent sign on it. (As it does now I might add). So why don’t you just move there? Louie said to me, “No, I don’t want to do that. I want to just go back to Italy.” So I said, “listen, if I can rent the space, will you sell the business to me?” And he didn’t seem too enthusiastic about that either. But we went back and forth for a little while and eventually we made a deal and in the spring of 1991, I became the third owner of Murray’s. And then after I had purchased the business Louie asked me if he could have a job at the store because he wanted his kids to finish school before returning back to Italy. So I said sure and he came to work behind the counter.
“I would describe the original Murray’s as a little Italian bodega. It had a lot of pasta and oils and a cheese counter and deli for people to buy sliced deli meats. Nothing very fancy and low prices but always very popular and busy. At that time in the early 1990s, it was primarily an Italian neighborhood. Really that part of Greenwich Village was an extension of Little Italy to the east. The best-selling cheeses when I bought the store–and the same is true over 25 years later–are the Italian cheeses: Parmigiano Reggiano, Grana Padano, and Pecorino Romano. Provolone was also a best seller but it is not as popular anymore.”
Rob moved Murray’s around the corner to Bleecker Street. “Literally one day we were in the old shop on Cornelia and overnight we moved the business to the corner of Bleecker at Cornelia and were open the next day. I continued selling the same Italian cheeses, but I also began to search out and order other things from different purveyors and distributors. At the same time, more and more people were going back into cheese-making in the United States and needed a place to sell their cheese besides their local farmers market so I was began to expand the cheese offerings at Murray’s.”
View of the storefront still on Cornelia Street in 2001
The present-day storefront
In 2004, Robert Kaufelt moved the shop to a larger location directly across Bleecker Street and even constructed masonry caves in the basement of the store in which to store and age cheese. Robert explained to us, “I wasn’t happy with the cheese coming from the distributors and wanted to bring in cheeses directly from Europe myself. So I began to travel around the world, finding new artisan cheeses and acquired licenses to bring them here. But then once they got here, it didn’t seem like a good idea to put all the different cheese together in the same refrigerator. They didn’t do that abroad in France. The cheese shops had their own cheese seller caves. So I found out what it meant to build a cave and we built 5 small caves in the cellar of the store. We began to age the cheese we brought in so as to have the best possible cheese for our customers.”
Murray’s caves were the first caves in the United States to be constructed solely for the purpose of aging cheese. They were precisely modeled after ancient cheese caves in France, being cool in temperature and high and steady in humidity, enabling Murray’s to mature cheese at the store so that customers could enjoy their selection at the peak of ripeness.
“Typically at any given time, we have 250 different cheeses in stock at the store. Seasonally there are new things coming in all the time and there a few more cheeses in the caves that are being developed for restaurants that may never wind up in the retail shops,” says Rob.
In 2013, Murray’s built a new set of caves, twice the size of the Greenwich Village caves, in a state-of-the-art production facility in Long Island City, Queens. We were lucky enough to be invited to tour and photograph the caves last year and were shown around by the cavemaster PJ, Peter Jenkelunas. There are four sizable caves; the Washed Rind Cave, the Bloomy Rind Cave, the Natural Rind Cave, and the Alpine Cave, as well as a drying room. PJ explained to us: “
Each cave is designed so that temperature, humidity, and microbial activity of mold and bacteria can be precisely controlled and monitored to ensure that every cheese matures in its ideal environment. Different cheeses require vastly different mold cultures, temperatures, amounts of time, and moisture levels to age properly. We usually try to get our cheeses at a younger age from the creamery than most other sellers. In some cases we buy entirely fresh cheeses from cheese makers and age them from start to finish, and in other cases the creamery starts aging cheeses themselves and then we finish aging them in here. Our unique cave environment puts a different twist on the cheese than the cheese maker would since every cave is different in its microbial content and will release different flavors and aromas into the cheese.
In order to enter the caves, we had to first put on provided lab coats, rubber boots, and hairnets. After scrubbing the boots with a soap and solvent and thoroughly washing our hands to prevent any kind of contamination, we were allowed inside the stringently controlled microbial environment.
Wheels of Greensward
The “Washed Rind Cave” houses many strongly-flavored and stinky cheeses with a pungent bite that require a water, brine, or alcohol bath a few times each week. Warm temperatures in the cave help bacteria flourish and high humidity keeps the rinds supple and delicate, rather than cracked and dry. The cheeses are externally ripened and come to Murray’s in an aged form so that the cave’s job is to maintain the rind development and external ripening of the desired bacteria. In addition, the frequent washes of beer, wine, and cider help develop the complexity of flavor independent of the mold and bacterial cultures.
We were drawn to the spruce bark-wrapped wheels of Murray’s Cavemaster Reserve Greensward, which is a cow milk, Brie-like cheese bathed with cider brine, giving it a big, bacony, luscious silky texture with notes of forest and resin from its spruce jacket. This cheese was created by Murray’s Cheese and Jasper Hill in Vermont specifically for Eleven Madison Park.
When we exited the “Washed Rind Cave” there was a team of three, carefully scrubbing discs of Murray’s Cavemaster Reserve: The Other Stephen with a beer wash of American stout from the Other Half Brewing in Brooklyn. The workers explained, “We are imparting a flavor as we scrub the cheese. We keep scrubbing until the surface is wet and at the same time we are washing off some of the mold.” When it is finished aging after three to four weeks, this flavorful cheese will have notes of roasted coffee beans, dark cocoa, hops, and flowers with a salty finish.
Condor’s Ruin, a Valencay-type cheese, which is made with pasteurized sheep’s milk and aged three to six months with traditional lamb’s rennet and a line of ash just below the bloomy rind
Sainte-Maure, a classic goat cheese with a vegetable ash coat and piece of straw reinforcing its midsection. Murray’s develops the rind of the Saint-Maure over a period of 3-4 weeks, resulting in a soft cheese with a balanced tang of walnut aromas and a lemony finish.
The “Bloomy Rind Cave” has a slightly cooler and drier environment for soft-ripened cheeses like Brie that age from the outside in via mold cultures and yeasts that develop and mature on the rind of young, aka “green,” cheeses. Murray’s purchases many of the small format goat’s milk cheeses kept in the Bloomy Rind Cave fresh and without a rind, allowing them to monitor mold growth in-house to develop higher quality rinds.
We saw French goat cheeses aged three to five weeks in this cave from the Brie and Camembert family, which have a fluffy white mold growing on them. The lower temperature and humidity prevent mold from growing too quickly and causing rind slippage, where the cheeses slip off their rinds and fall apart. The molds inside the cave help create a signature flavor that is unique to Murray’s “bloomies.”
Murray’s Cavemaster Reserve Hudson Flower (seen on the bottom left of the photo above), a shorter-aged and softer sheep milk cheese with a coat of a secret blend of rosemary, lemon thyme, marjoram, elderberries and hop flowers which impart a robust piney and floral aroma.
Cornell Cheddar, with rinds that were mottled and multi-colored with gray-brown, golden-yellow, off-white microorganisms, which PJ told us indicated spontaneous growth.
The “Natural Rind Cave” actively ripens cheese from the outside in and houses rinds that form naturally in the cheese making process. The high humidity but slightly colder temperature in the cave keeps the developing rinds alive but ensures that they do not ripen too quickly, which could impart an undesirable bitter and ammoniated flavor. Some of the cheeses in the cave are also brushed to keep mold growth to a minimum, allowing internal enzymes to age the cheese instead of the external ones.
The “Alpine Cave,” the largest cheese cave on site, contains the Alpine style of cheese, hard cheeses that come in very large wheels ranging from 10 to 200 pounds, and are aged for months and years rather than days and weeks like the other cave styles. All of the cheeses inside this cave are aged internally with the natural rind, oiled or bandaged coat, serving as a barrier to protect the cheeses from inappropriate molds and moisture loss.
The Kåserei Tufertschwil Challerhocker, which translates to “sitting in the cellar,” is an alpine cheese that’s washed in wine and spices and then aged for a minimum of 10 months. It has a cooked custard aroma with the flavor of roasted nuts, which veers in the butterscotch direction. The Murray’s stamp is put on the wheels when the cheese is very young.
PJ, using the “cheese trier” tool, carving a sample from a Jasper Hill Farm Alpha Tolman wheel. It’s made using traditional Alpine methods and washed with brine to infuse the cheese with some funk. While younger wheels have milky, fruit, and nut flavors and a smooth feel, mature wheels like this are more bold and meaty with amplified butter and caramelized onion flavors carried by a rich, crystalline texture.
The Alpine style of cheese was traditionally made at high-altitude from the milk of pasture-grazing animals. The dairy milk was cooked in huge quantities and pressed into very large molds to reduce the number of wheels the cheese makers would have to lug down the mountain. The Alpine Cave, with its high humidity and warmer temperatures, spurs enzymatic action that nurtures the slow-developing cheeses so that they have complex nutty, grassy, caramelized milk flavor traits. PJ also explained to us that the alpine-style cheeses are usually washed during the ripening process, which affects their flavor. The rinds may also be washed by the staff up to several times a week so that they don’t dry and crack.
In 2012, Rob opened Murray’s Cheese Bar just three doors down from the cheese shop as a small sit-down restaurant that serves an assortment of cheese plates, wines and craft beer pairings, and a dinner menu that includes fondue, their signature Mac and cheese, and even cheeseburgers. There’s also a weekend lunch menu that “supports local purveyors and sustainable farms when possible.” We were happy to see that they source their grass-fed beef from our favorite neighborhood butcher, Ottomanelli’s on Bleecker Street.
Ian Pearson, the cheese program manager, preparing our “Cheesemonger’s Choice”
Our cheese plate. From left to right: freshly sliced Prosciutto Di San Daniele; River’s Edge Up In Smoke, a fresh goat cheese from Oregon wrapped in bourbon-soaked maple leaves that are then smoked over alder and maple wood; Mimolette, a classic French cow’s milk cheese paired with a swipe of pistachio butter; the Murray’s Cavemaster Reserve Greensward paired with Balsamic Cipollini onions; and the Chiriboga Blue paired with raw clover honey.
Jake Goznikar, the General Manager told us, “Most people order the five cheese plate to start. Usually their choice is based on what their tastes are limited by so they set the constraints and the monger comes in and pairs the cheeses with a beverage including beer, cider, cocktails, or wines. The monger then comes to the table and explains everything on the plate including the condiments the cheeses are paired with, which range from jams, nuts, chutneys, among others. Our staff’s encyclopedic knowledge of cheese definitely sets this restaurant apart from any others.”
James and Karla Murray are husband-and-wife New York-based photographers and authors. Their critically acclaimed books include Store Front: The Disappearing Face of New York, New York Nights, Store Front II- A History Preserved and Broken Windows-Graffiti NYC. The authors’ landmark 2008 book, Store Front, was cited in Bookforum’s Dec/Jan 2015 issue as one of the “Exemplary art books from the past two decades” and heralded as “One of the periods most successful New York books.” New York Nights was the winner of the prestigious New York Society Library’s 2012 New York City Book Award. James and Karla Murray’s work has been exhibited widely in major institutions and galleries, including solo exhibitions at the Brooklyn Historical Society, Clic Gallery in New York City, and Fotogalerie Im Blauen Haus in Munich, Germany, and group shows at the New-York Historical Society and the Museum of Neon Art in Glendale, CA. Their photographs are included in the permanent collections of major institutions, including the Smithsonian Center for Folklife and Cultural Heritage, the New York Public Library, and NYU Langone Medical Center. James and Karla were awarded the 2015 Regina Kellerman Award by the Greenwich Village Society for Historic Preservation (GVSHP) in recognition of their significant contribution to the quality of life in Greenwich Village, the East Village, and NoHo. James and Karla live in the East Village of Manhattan with their dog Hudson.
6sqft’s ongoing series The Urban Lens invites photographers to share work exploring a theme or a place within New York City. ...
When Superstorm Sandy hit the community of Red Hook, thousands of residents were left without power and basic necessities for over two weeks. The neighborhood’s infrastructure suffered substantial damage, with almost all basement mechanical rooms destroyed. In an effort to rebuild Brooklyn’s largest housing development, Red Hook Houses, post-Sandy, the New York City Housing Authority (NYCHA) commissioned a project by architecture firm Kohn Pederson Fox (KPF). Their “Lily Pad” design included installing 14 “utility pods” that deliver heat and electricity to each building, as well as creating raised earth mounds to act as a flood barrier (h/t Archpaper).
In collaboration with Philadelphia-based landscape architects, OLIN, KPF developed the plan by conducting surveys, workshops, and forums in the community. The “Lily Pad” design acts as a flood wall by using raised earth in the middle of the internal courtyards. These earth mounds will also serve as a place for people to hang out and relax. KPF described their design as having the ability to “transform the experience of residents and guests by providing vibrant, social spaces in conjunction with the area’s infrastructural needs.”
To aid the effort, NYCHA created the “Red Hook Houses District Energy System,” which is a micro-grid that lets NYCHA produce its own energy. It’s comprised of two energy plants located at each end of the complex. The goal of KPF’s design is to lessen Red Hook’s vulnerability to natural disasters. By adding the social spaces, the design also aims to enhance the livability of the 28 buildings which house 6,000 people. Overall, KPF’s plan will span 60 acres and serve 2,873 residences.
The American Institute of Architects awarded NYCHA Red Hook Houses with a Merit distinction in the Urban Design category among its 2017 Design Winners. The AIANY identifies outstanding designs by NYC architects, and the projects of the winners will be on display at the Center for Architecture from April 21 to June 20.
When Superstorm Sandy hit the community of Red Hook, thousands of residents were left without power and basic necessities for ...
If you thought the roller coaster that is Pier 55 was over since construction began in November, you may not want to step off the ride just yet. Just yesterday, a federal judge ruled in favor of the City Club of New York, who took legal action against the $200 million Barry Diller-funded offshore park way back in the summer of 2015. As reported by the Times, Judge Lorna G. Schofield agreed with the group’s claim that the Army Corps of Engineers had not conducted a sufficient environmental review on how the 2.4-acre park would affect fish and wildlife. She ordered that work stop at the site and called for a review of alternatives for building along Hudson River Park, a maritime sanctuary.
A brief history of the legal saga: The City Club first served the Hudson River Park Trust (HRPT) and Pier55 Inc. (the nonprofit manager established by Diller) with a lawsuit in June 2015, which led to a stop work order in June. Shortly thereafter, an appeals court lifted the order, and by the end August, the first nine piles were installed. This past September, a State Appellate court upheld the decision by a lower court, and the following month, after the City Club fought the decision, it was once again upheld by the State Court of Appeals.
Despite all of these court decisions that Pier 55 had conducted an adequate environmental review and was not required to solicit ideas from other developers, along with the fact that the park has the support of Mayor de Blasio, Governor Cuomo, several local elected officials, and the community board, this ruling by a District Court judge is a major setback. The City Club’s lawyer Richard D. Emery said, “In my view, the decision makes it virtually impossible for Pier 55 to proceed.” In response, the Hudson River Park Trust put out a statement: “We have won four challenges in four courts and are deeply disappointed by this decision. We are reviewing the ruling to determine next steps.”
If you thought the roller coaster that is Pier 55 was over since construction began in November, you may not want ...
Amtrak will soon offer more weekend service options between Boston and New York, the railroad company announced Thursday. Those who take Amtrak’s Acela Express service will have more departure times to choose from on Saturday mornings and Sunday afternoons, beginning April 8. For Saturdays, the first Amtrak Acela train will leave Boston’s South Station at 6:10 a.m., reaching New York at 9:45 a.m., according to Amtrak spokesman Mike Tolbert.
Amtrak will soon offer more weekend service options between Boston and New York, the railroad company announced Thursday. Those who ...
The Van Dyke Houses in Brownsville are a huge NYCHA compex, consisting of 24 buildings. Recently, a $56 million public/private investment went towards constructing the first new development here in decades, a 100-unit supportive and affordable housing building designed by Dattner Architects for a vacant parking lot on the site. Of these apartments, 45 will be leased to NYCHA tenants through a site-based waiting list, 30 to formerly homeless families, and 25 to those earning 60 percent of the area median income. This last group is now available through the city’s housing lottery for $876/month one-bedrooms and $1,058/month two-bedrooms.
The building was designed to meet LEED Silver standards and includes a 24/7 security desk, computer training center for all residents, laundry room, two flexible community rooms, a landscaped rear courtyard and roof terrace; and on-site social services provided by CAMBA such as financial literacy, healthcare and mental health care, employment services, and education/job training. The building is near the 3 and L trains, is adjacent to the Stone Avenue Children’s Library and Van Dyke Playground, and is close to Brookdale University Hospital and Medical Center, and several charter schools and day care facilities.
Qualifying New Yorkers can apply for the affordable apartments at Harlem 125 until May 24, 2017. Residents of Brooklyn Community Board 16 will be given preference for 50 percent of the units. Complete details on how to apply are available here (pdf). Questions regarding this offer must be referred to NYC’s Housing Connect department by dialing 311.
Use 6sqft’s map below to find even more ongoing housing lotteries.
If you don’t qualify for the housing lotteries mentioned, visit CityRealty.com’s no-fee rentals pagefor other apartment deals in the city.
The Van Dyke Houses in Brownsville are a huge NYCHA compex, consisting of 24 buildings. Recently, a $56 million public/private investment ...
With a subtle and stylish renovation, lots of irresistible textures like pale wood and whitewashed brick, and tons of sunlight, this two-bedroom co-op at 111 South Third Street in prime south Williamsburg is the kind of home you don’t see every day in this city. Its $665,000 ask, while not dirt cheap, is well below the average market price for two bedrooms in this neighborhood. Some caveats: The apartment is only 680 square feet (though there are indeed two bedrooms); it’s a walk-up though only on the third floor; and it’s an HDFC income-restricted co-op, which is why the price is lower than average. But none of those things make this lovely little apartment seem any less like a charming, chic flat right out of Amsterdam.
With a sun-friendly southern exposure, the home features all new hand-whitewashed pine trim and moldings, handmade knotty pine barn doors in the hallway, fully skim-coated drywall, a new soundproofed party wall, original red oak flooring with a rustic pale finish and a newly exposed brick accent wall.
The newly-minted kitchen is a complete delight. Crisp subway tile walls and contrasting tile floors keep things looking neat. Add a Blomberg range/fridge, Bosch dishwasher and quartzite countertops and you’re ready to start cooking at home a lot more. Add to that the convenience of a stacked washer and dryer tucked away in the space.
The larger bedroom looks tranquil and filled with potential; the home’s second bedroom is being used as a sunny home office.
The building offers a verdant backyard with a barbecue grill and plenty of space to mix and mingle or just catch some rays. There are also new video intercom and key-fob access systems for extra security. The home’s low maintenance fee includes heat and hot water. According to the listing, this is an HDFC co-op “but unlike most financing is easily available thanks to the health and strength of the building.”