Middle Eastern Eatery Opens in the West Village

The West Village is now home to Bleecker Street Luncheonette, a new gluten-free restaurant. Located at 270 Bleecker Street, the café is the brainchild of chef Joseph Pace, the former owner and chef of popular Italian eatery Risoterria, which closed in 2016. Pace has returned to the site of his old business to try again with a Middle Eastern-themed venture. However, his love for gluten-free offerings has not diminished.


Pace began his love affair with delicious food at the University of Arizona where he studied agronomy and meat science. He went on to serve as the executive chef at the French-style restaurant Petrossian in Midtown Manhattan. After three years at Petrossian, Pace left to start his own establishment in 2000.


With Risoterria, Pace anticipated the gluten-free craze. Initially, the restaurant attracted patrons suffering from celiac disease. Unable to enjoy conventional bread and pizza, diners flocked to Risoterria in droves to enjoy delicious meals made without wheat and oats. The restaurant even offered gluten-free beer. Eventually, guests without gluten sensitivity came to Risoterria to enjoy healthy dishes like saffron risotto and mushroom panini.


In 2015, Pace opened a new branch of Risoterria on Amsterdam Avenue in the Upper West Side. Unlike its predecessor, the new location was not a success and closed after only six months. Due to the skyrocketing cost of rent in Greenwich Village, Pace was finally forced to shutter the original Risoterria in 2016.


Pace has emerged from retirement to try again in the same space, persuading his old landlord to rent him 270 Bleecker Street for a new concept. He launched Bleecker Street Luncheonette in late March. The name is an homage to the Bleecker Luncheonette, a long-defunct establishment once famed for its green minestrone and eccentric Italian owners who refused to print menus. The Bleecker Street Luncheonette’s menu includes grilled lamb sandwiches and Lebanese-style kofta. True to form, the eatery also offers gluten-free pita and biscuits.

The Exciting History of Pizza in NYC Being Reimagined

While New York has always had a great reputation for serving good pizza by the piece, many people may not realize how much of the city’s history is tied to this little piece of pie.

America’s First Pizzeria in NYC

The Pizza Hall of Fame says that Lombardi’s in Manhattan was the first pizzeria in America. The first pizzas was served to local workers as a lunchtime treat in 1897. In order to make these pizzas easy for workers to grab and take with them, they were wrapped up in paper and tied with string.

Coal-fired Ovens for Pizza

When people from Naples, Italy, started arriving in the city, they brought their love for wood-fired pizzas with them. They discovered, however, that wood in New York City was much more expensive, so they soon changed to baking pizzas in coal-fired ovens.

Introduction of Deck Ovens for Pizza

New York-style pizza continued to be baked in coal-fired ovens until the 1940s when the first deck ovens were introduced. While there are still several establishments in the city that use these deck ovens, a more recent trend has been to return to using wood-fired ovens.

Five New Pizzerias Coming to NYC

If you love pizza, then there are several new spots around New York City that you will want to check out. Una Pizza Napoletana is set to reopen in Manhattan serving Neapolitan-style pizzas. Joe & Pat’s Pizzeria is also set to open in Manhattan after delighting diners on Staten Island for several years. Matt and Emily Hyland are set to open two new pizzerias in the East Village. Finally, Beebe’s is poised to open in Long Island City.

Good Business from Flavio Maluf

Flavio Maluf is a businessman who has made his mark in multiple industries. He has acquired this success with a few strategies that he devised. These include watching the competition. He also states it is important to take into consideration the outcome. Remember there is a possible positive and negative outcome in business. He states that being alert is the most important thing to being a good businessman. He goes on to say that interruption from things like a cellphone can jeopardize a business. It should not pull you from your work or make you lose focus. Learn more at mundodomarketing.com about Flavio Maluf

Rise in Business

Flavio Maluf is the executive and president of Eucatex Companies. Eucatex made an exchange with Duratex recently. Eucatex exchanged a farm to Duratex. In return, Duratex relinquished a company in Botucatu. This company produces fiber wood. This would increase Eucatex’s productions by 70% on Fiber sheets. It would also increase 40% on printing paper and 30% on the capacity of paint. With this acquisition, the company plans on expanding their business into Brazil. As of yet, they have not had a presence in the country. The increase in business also means an increase in work and employees. This is an added benefit to the people in the town who have been out of work. The plant located in Botucatu currently employees over 280 people. With this acquisition, these employees will also keep their jobs. The plant has a base of around $60 million. The new business means that the company will be able to reduce losses and increase their profits

Flavio Maluf is always looking for ways to expand and better the business. This deal with Duratex has done just that. It has expanded the business in a way that is beneficial to the people and the company. Moving forward he plans to expand even further and look into other options that might arise. View: http://blogdoronco.blogspot.com/2014/05/empresario-flavio-maluf-prestigia.html


Chef Lou Tomczak Opens New Restaurant in NYC

New York City is getting a new pizza destination. Beebe’s, a popular restaurant in Long Island, opened a few weeks ago and are serving pizzas designed by famed chef Lou Tomczak. Situated inside the Boro Hotel in Long Island City, Beebe’s offers traditional New York thin crust pizza, layered with delicious toppings such as prosciutto and sweet fennel sausage.


Fired in a classic brick oven, each crust is made from scratch, then fired up briefly in a gas oven set to 700 degrees. This gives the thin crust the strength to support the toppings without tearing, and the pie finishes baking in a wood fired oven.


Like many upscale pizza restaurants, Beebe’s offers more than just pizza, serving a variety of pastas and other Italian-inspired fare. But the restaurant isn’t all Italian, either. Chef George Mandakas contributes a variety of inspired takes on classic ideas, such as avocado toast for breakfast. Beebe’s is an all-day restaurant and serves a full menu, so you’re not limited to a pasta lunch or pizza dinner.


As you might expect, beer and wine are also on the menu. Beebe’s has several different beers on tap and offers a complete wine list. So whether you’re looking for a pint with lunch or want to share a bottle with your friends for dinner, you have options.


The next time you’re in the area, stop in and see what Beebe’s has to offer. It’s located between 38th and 39th Street in Long Island City, and it’s open all day long.

Exceptional Expertise Peter Briger Has For Fortress Investment Group

Fortress Investment Group has become successful because of the great and skilled people who have worked there. Although you can celebrate the company’s success, you shouldn’t forget to talk about those who sacrificially contributed to its success and growth. Many people have worked in Fortress Investment Group and they have left the impact on different levels. Anything each of these people did when working for this group was significant and highly appreciated. However, it is not possible to forget what Peter Briger did during his tenure in this company. His contributions were immense and saw the company grow and go beyond some of the expectations that had been set. He has served in this group at an executive position and what did is worth noting. As a successful professional in the financial matters, Peter proves what an experience of about 30 years can do. He is currently the principal of the Fortress Group and he also co-chairs the board of directors. The offices of this company are based in San Francisco.

Peter’s career was not just successful and admirable but also brilliant. He has held different executive positions in different places after graduating from Wharton Business School with a master’s degree in Business Administration. This school-based at Pennsylvania University is known to produce the best business students across the world. Before he went for his MBA, Peter attended Princeton University for his undergraduate studies. After his university studies, Peter was lucky to work as an administrator at President Lyndon B. Johnson and President John F. Kennedy. He learned a lot and gained adequate skills that made him become a better employee in other different places. In the field of asset management, Peter has worked there for about 20 years. Fortress Investment Group runs credit fund and real estate departments and Peter happens to be in charge of these departments. The role Peter has played in Fortress Group since 2002 is inexplicable.

The group has both private and institutional investors with assets worth more than 65 billion dollars. Peter has been managing all this and growth has continued to be conspicuous.Four years after the group was founded, Peter Briger joined it to spearhead the changes and growth people see today. The Fortress Group was at this time expanding and at a delicate stage that required adequate management and expertise. This was what Peter Briger did. His expertise became the company’s vital requirement it needed to become the private equity company it has become today. For about 15 years, Peter was highly committed to the affairs of the Goldman Sachs. He was the overseer of all the operations this company had in different places. He was the co-head for various departments in Goldman Sachs such as Income Investment Group, Trading business, as well, as Whole Loan Sales. It was Peter who co-founded the Special Situations Group that belongs to Goldman Sachs in 1997. Though the new Fortress Credit Opportunities Fund of the group, Peter has helped the team to enjoy 4 billion dollars and above. One thing that shows Peter is a compassionate person is his undying passion for the needy children.

New York Eateries You Have to Try

Living in New York City comes with a lot of perks. High on that list of perks is an abundance of downright delicious eateries. With a huge, multi-ethnic population that includes immigrants from all over the world, the Boroughs are home to an endless variety of food.


If you’re a foodie like I am, you love to try new restaurants. If you’re looking for something new to try, there are a number of exciting new restaurants to visit. Here are five of my favorites (in no particular order).






NYC is no stranger to Greek food; vendors selling lamb gyros on the streets are a dime a dozen. Akrotiri is different, however. Greek food with a spin, this hip new tavern specializes in Greek-style seafood. Their website isn’t up-and-running yet, but you can find Akrotiri on 30th Avenue in Astoria.





In a city famed for its pizza, PQR (short for Pizza Quadrata Romana) offers something a little different: a traditional Italian (Roman) style pizza. These artisanal pizza pies are made with unusual ingredients, such as thin-sliced potatoes or buffalo mozzarella. The restaurant is located on 2nd Avenue on the Upper East Side.





Davelle is an all-day Japanese café situated in the Lower East Side. Housed in a gorgeous brick building, they serve up an array of exciting flavors to accompany your lattes, cappuccinos and cold brews. Check out their website for a complete menu.



Sherry B Dessert Studio


If you’ve got a hankering for something sweet, you need to swing by Sherry B Located in the middle of Hudson Street, you’re sure to find something to tickle your sweet tooth. Whether it’s one of their signature cookies, a delicious ice cream sandwich or a marshmallow sandwich coated in candied sugar, Sherry B is the place to go.

A Brief History of Lawrence Bender

Lawrence Bender is an American film producer born to a Jewish family in The Bronx, New York. He started his career in film working as a grip on the series “Tales from the Darkside” and in 1989 he produced his first film “Intruder”. Lawrence Bender rose to fame by his production of “Reservoir Dogs” in 1992 and has produced almost all of Quentin Tarantino’s Films. Some of his other more notable hits include “Pulp Fiction”, “Inglourious Basterds”, and “Good Will Hunting”. These films have won 29 Academy Award nominations, including three Best Picture nominations and of those, he won six of them. My personal favorite of the three is “Good Will Hunting”. The film takes place in South Boston and follows a 20-year-old undiscovered genius named Will Hunting. While working as a janitor at MIT Will was caught solving very complex mathematics problem posted by a professor. Later Will gets into some trouble, and as part of a deferred prosecution agreement, he is forced to study advanced mathematics with the professor and to see a therapist. What drives the story is the complex issues and the emotional relationship that will and the therapist eventually develope with each other. After carefully re-evaluating his relationships, Will is finally able to move on with his life and to start thinking about his future. Lawrence Bender did a great job producing this film, but he is known for much more than his dramatic productions. With films like “Kill Bill: Volume 1”, “Kill Bill: Volume 2” and “Kill Bill: Volume 3” along with “Pulp Fiction”, and “Knockaround Guys” Lawrence Bender is no stranger to action films. He has also produced a few documentaries the most recent one being “Countdown to Zero”. He is now working in Hollywood running his own production company called Lawrence Bender Productions. With such an active a productive career, we have probably not seen the last of Lawrence Bender.


The Best Places to Find Mole Poblano in New York

Mexican dishes in New York that have either enchilladas or chicken as the central aspect of the meal have a sauce on them that’s become known in the city as mole poblano. This convergence of countless ingredients gets roasted and then simmered, a process that multiplies the flavor considerations.


The poblano portion of the name is based on the belief that this concept originated in Puebla, a state in Mexico. The exotic blend of aforementioned ingredients includes such strange bedfellows as chocolate and onion. However, tomato and chilies are usually tossed in to give it that sense of Mexico.


In the area, Long Island City’s Casa Enrique, their attempt at mole uses things like raisins and sesame seeds. It also goes beyond simply focusing on that Mexican state of Puebla and drilling down further to a community known as Piaxtla. What the diner gets is more sweet than might otherwise be expected.


On Willis Avenue, those in La Morada have the opportunity to go even farther wehen it comes to choices. That’s because six different considerations are available, represented by colors like green and black. The green, or verde, combines herbs and jalapenos, while the black, or negro, has at its core a chile that’s darker in texture.


Two Sunset Park places that prominently feature tacos on their menu don’t shy away from offering their own take of mole poblano, esch going in different directions. Tacos El Bronco’s dish is more tart and definitely brings the heat, while Tacos Matamoros is definitely in the sweet vein with cinnamon and chocolate notable additions to this version of poblano.


Given the melting pot that is New York, it’s inevitable that a further breakdown of cultural cuisine has become a necessity for restaurants to make their mark, with mole poblano the latest addition.


Beebe’s Dough is In the Know

The idea of opening up a pizza place in New York might seem to be foolish, given the mountain of competitors that any newcomer would face. Yet Lou Tomczak believes that Beebe’s in Long Island City will be unique enough to deliver regular patrons as well as guests of the Boro Hotel, where the new establishment opened up in mid-March.

Extended proofing and fermentation of the dough serves as one of the centerpieces of this strategy. Combining that with thin coverage around the edges makes the base soft enough to almost melt in the mouth, with rapid delivery of each pie the result of a 700-degree blast of heat for up to four minutes.

That gives more of a Staten Island vibe to the pizza, yet it’s distinct enough to stand on its own. Specials for each season will be one of the hallmarks, with squash this fall coming right after pesto during the summer months. In addition, the Campfire will blend pizza staples mushroom and olive oil with the dual impact of Pecorino and smoked mozzarella.

The sausage that goes on these pizza will be fresh and made in-house, guaranteeing that attention to detail on all options is in place. Tomczak’s previous efforts at pizza had a square look to them, while these efforts will be more traditionally round, with another nod to old-school pizza-making being the hint of pies made within coal-oven stoves.

Yet to simply call Beebe’s a pizza place wouldn’t do justice to the all-day serving that will take place. Breakfasts will have things like a han-and-cheese melt, while heartier meals later in the day will offer up things like the combination of arugula and chicken Milanese. Those with sweet tooths will be wise to take advantage of things like Nutella bread pudding and different cheesecakes.

Agora Financial Offers Useful Tips to Investors about Investing in their Future

Agora Financial provides investors with the right tool to help them make profitable investments. Thus, it offers excellent tips for its investors to achieve it. One of the best tips that they offer to the investors is that even though they can take help of professionals, it is essential that they know the basics so that they have full control on their investments. Setting long-term goals first help investors make short achievable short-term goals so that they can have a large sum of money with them once they retire. One has to be careful when making an investment as a single move can lead to losses that can take years to overcome.Investors also have to know about long-term investment vehicles so that they know what their options are. Investors should also not be afraid to profit from volatility. Agora Financial experts advise investors to avoid any investment based on emotions.

One should be aware of their risks to ensure that they are able to make profitable investments. With a good investment plan, you should be able to have purposeful life goals so that you can live great retirement lives.If you are looking for financial security in your later life, you need to start saving early. Making investments is the only way you can ensure that your future is secured financially. The economic volatility would continue to shadow your earnings and investments, and therefore, diversifying your investments is also crucial. There are many factors you need to consider when choosing when and how to invest and on what to invest. Agora Financial provides you the necessary information you need to make smart investment decisions.

There are many factors that you need to consider when investing, and checking the market trends is one of the primary factors you need to focus on. Agora Financial is a publishing firm that was set up by Bill Bonner in 1979 with the aim to help the common people understand the dynamics of the financial market. In today’s age, availing financial security is not an easy task as predicting market trends and direction can be difficult, even for the most experienced financial analysts. Agora Financial is an independent publication that allows readers to get unbiased information in the financial market. Since they do not accept money for recommendations, they are able to offer honest advice to its readers. All of the predictions made by the editors of Agora Financials are based on facts, and nothing is speculated.

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