Dr. David Samadi was born in 1964 and brought up in the Persian Jewish society of Iran. When he was 15, he and his brother, 12, they left the Iranian community to Belgium in 1979 during the revolution. Leaving their family behind, Samadi and his brother Dan had to start afresh without their parents and their younger sister Heidi.He proceeded with his education in Belgium and six months in Golders Green, north London where he excelled in science. He moved to the US where he completed high school in Roslyn, New York. He joined Stony Brook University where he attained a Biochemistry degree. He earned a masters degree in Stony Brook in 1994. In 1996, Dr. Samadi finished his post-graduate in urology at Albert Einstein College of Medicine and later at Montefiore Medical center in 2000.The doctor is a globally well-known urologist, the front-runner in treatment of prostate cancer and Robotic Assisted Laparoscopic Prostatectomy (RALP). He did over 7000 Robotic Prostate surgeries at Columbia Presbyterian Hospital where he was director of Robotic Laparoscopic Surgery. He specializes in analysis and treatment of bladder, kidney, prostate cancers and other urological problems. He has done more than 800 robotic laparoscopic methods while teaching other urologists on the use of da Vinci Robotic Surgical System.
Dr. David Samadi TV program is aired every Sunday at 12:30 pm EST. The TV show started on September 12, 2017. It’s a live broadcast called ‘Sunday Housecall with Dr. David Samadi‘. This educative broadcast keeps the audience up to date on medical stories and latest health issues, also giving essential treatment tips.He is active in social media especially on facebook, twitter Instagram and YouTube. Samadi is always giving informative tips on health, and medical issues on this platforms daily.He has been awarded severally by major magazines and newspapers. Every year from 2009-2012 and in 2015 the New York magazine awarded him the title of The Good Doctor. The other awards given to him are, The Compassionate Doctor 2010-2013, America’s top doctor for cancer 2009-2013, Castle Connolly top doctors 2013 and 2014, Patients choice award 2008-2011 and in 2013. New York Metro area’s top doctors 2012 and 2013 Americas top doctors 2008-2012, community partner award 2012 and The Best Regional Hospitals, New York , NY Urology in 2013.
Dr. David Samadi believes that Mitt Romney has an excellent chance to recover and avoid recurrence of cancer. He said Romney opted surgery and this can be the best choice for certain patients. He believes this diagnosis has good long time outlook. Dr. David is convinced that Romney will have admission to excellent medical care.During the IdeaMensch interview, he said that hours between 6 am and 7:30 am are very productive for him. He performs surgery at least three times a week. Before going home, he ensures to check on his patients to ensure they are okay. Dr. David Samadi has a photographic memory and recommends people to read Anything is Possible by Elizabeth Strout.
Indian chef and restaurateur Hemant Mathur announced on Wednesday that he is planning to open a new eatery called Saar Indian Bistro. The successful chef, who already owns five other Indian restaurants in New York City, has not finalized the menu, but it will likely be based on cuisine specific to a particular region in India.
Saar will be located just off of Broadway on West 51st Street between the Neil Simon Theatre and the Gershwin Theatre. Like his other restaurants in Manhattan, Mathur plans to have a bar and a dining area with 64 seats. The eatery will also serve Indian-style tea to patrons and offer a catering service.
Mathur has become one of the most prominent Indian chefs in the country. A native of Jaipur, India in Rajasthan, he honed his cooking talents in opulent luxury hotels in India like the Maurya Sheraton in New Delhi and the Taj Bengal in Kolkata. He immigrated to the United States in 1994 and began working his way up the ladder at various restaurants like Tamarind and Diwan Grill.
In 2004, Mathur opened his first restaurant, Devi. In 2007, the Union Square restaurant became the first Indian restaurant in the United States to receive a Michelin star. Mathur left Devi in 2010 to open Tulsi, which became known for its signature dish of tandoori grilled lamb chops. In 2014, Mathur branched out and launched Fine Indian Dining Group, which manages a stable of five Indian restaurants in Manhattan.
Mathur’s specialty is focusing on certain regions of Indian cuisine, rather than forming pan-Indian menus. Each of his restaurants covers a certain region. Dhaba, his restaurant in the Curry Hill area around Lexington Avenue, offers Punjabi dishes like Amritsari fish and Punjabi murgh. Nearby, Chote Nawab focuses on Awadhi cuisine from Lucknow and Deccani-style dishes from Hyderabad. Mathur has not revealed which part of India he will draw on for the menu at Saar, but expects to make his final decisions in time for the resturant’s grand opening in April.
Worth more than $2.5 billion Wesley “Wes” Edens was number 369 on Forbes World List of Billionaires in 2007. So who is he, you might ask? Edens is a co-founder of Fortress Investment Group and co-owner of the Milwaukee Bucks, purchased for $550 million in 2014. He graduated from Oregon State Univesity in 1984 with a Bachelor’s of Science in Finance and Business Administration. Throughout his life, Edens has been a big player in the financial industry where his career started at Lehman Brothers in 1987.As a partner and managing director, Wes Edens left Lehman Brothers in 1993 for BlackRock’s private equity division where he was also a partner and managing director until his departure in 1997. Wes Edens and five other principal partners then founded Fortress Investments in 1998.
With a knack for building a business around investments, Wes Edens later became Co-Chairman of the Board of Directors at Fortress and breathed new life into the company after the subprime mortgage crisis that same year.In 2010, Wed Edens led Fortress to purchase 80% of Springleaf Financial Services with an initial investment of $124 million, and five years later they saw that investment grow to more than $3.5 billion (an increase of 27 times their original investment). Several years before they, Fortress has also acquired Nationstar Morgage and combined the two firms helped launch a new model built out a financial-services business that managed $14.3 billion in assets overall.
It was not until 2017 Fortress switched up their game by creating an eSport team they call FlyQuest. Considered a professional video gaming team, they currently compete in the North American League of Legends Championship Series. That same year, with Wes Edens still with the company, Fortress Investment Group was purchased by and became a Softbank subsidiary. Wes Edens throughout his career is a force that has championed change and innovation in all areas he has played a role. Currently, he lives in New York City with his wife and four children close to the home office of Fortress Investment Group. When he is not hard at work, Wes Edens enjoys horse jumping and mountain climbing, which as a side note, goes to show you that not all billionaires enjoy golfing. Would it be any surprise that he also is an avid League of Legends player? For sure that is something to wonder, but not necessary considering he can do as he pleases.
Chef Marc Murphy announced on Monday that he has decided to close Ditch Plains, a popular seafood eatery in the West Village. Citing the skyrocketing cost of space in the Greenwich Village Historic District, Murphy hopes to reopen the restaurant in a new location. Murphy was previously forced to close another branch of Ditch Plains in 2014. Located on the Upper West Side for three years, the restaurant also fell victim to the city’s rising rental fees.
Murphy was exposed to Italian and and French cuisine from an early age. Born in Milan, he also lived in Paris, Rome and the French Riviera commune of Villefranche-sur-Mer as a child. He trained at New York’s Institute of Culinary Education and gained experience at multiple restaurants in Europe and New York. In 2004, he opened Landmarc, a Tribeca bistro that drew on his European training. In 2009, he was introduced to a wider audience when he began appearing on the Food Network’s Chopped cooking competition series as a judge. He has since become a fixture on television, judging adolescent chefs on Chopped Junior and making dozens of guest appearances on shows like Rachael Ray, The Best Thing I Ever Ate and The Today Show.
Despite his success behind the stove and on television, Murphy has struggled to expand his restaurant empire in New York. In addition to closing two branches of Ditch Plains, he also was forced to scale back operations at Landmarc Tribeca in July. Currently, the restaurant is not available to the public and is only open for private events. However, Murphy still retains his Landmarc location inside The Shops at Columbus Circle.
Nick Vertucci is an accomplished real-estate investor who has been in the industry for more than a decade now. Nick’s journey to entrepreneurship started on a sad note after losing his father while he was still young. As a result, Nick Vertucci was forced to try his luck in entrepreneurship to that he could provide for his siblings. Nick is considered as one of the most talented businessmen we have around. At the age of 18, Nick established a business venture that picked up very well. He could now afford to take good care of himself and his family.
However, the success story was short lived. After a few years, a wave of economic recession hit the country, and Nick’s business venture was among the many businesses that went down at this time. Nick Vertucci lost everything he had built. Although he suffered a considerable loss, Nick Vertucci was determined to soldier on with life.
Eighteen months after the tragic loss, a friend invited Nick to a real estate workshop that was happening in the neighborhood. Initially, he was reluctant to attend the seminar, but he finally decided to give it a try. This happened to be a beginning of a new chapter in Nick’s life.
The real estate seminar focused on educating individuals on how to venture into the lucrative real-estate business. Many industry experts offered proper guidance to the individuals who wanted to try their luck in real estate. Nick Vertucci didn’t want to be left out. He attended the workshop until the last day where he came out armed with new determination.
Attending the workshop seems to be the best thing that ever happened to Nick Vertucci. He launched a new career in real estate, and he realized that it was paying off. He achieved a lot of success in the industry where he became famous among real estate investors.
Nick decided to share his knowledge by establishing an academy that educates people on the nitty-gritty of the real estate industry. Nick, real estate academy, has its main offices in Orange California. The academy offers a full range of seminars that are mainly centered on his Fortunes in a Flipping system. Besides training, Nick also provides coaching services on creative financing techniques that can help to build an initial investment capital.
The people of Palestine has been struggling for years to fight for their homeland, and as a result of endless wars with their neighbors, the country today does not have any defined borders, and their people have been living overseas as refugees. The family of Dr. SaadSaad is one of the thousands of Palestinian families who have chosen to live abroad in search of a better life. During his childhood days, his family settled in Kuwait. The young Dr. SaadSaad is being persuaded by his brothers to take up engineering, but he is unsure whether the profession is his calling. One day, under the scorching sun, he realized that he does not want to be an engineer because he will be subjected to work under the sun and he would not like it. He wanted to work in a room with an air-conditioning system, and he realized that what he wanted is to become a physician.
His family consists of engineers, doctors, and teachers, and when he told his parents about his plan to become a doctor, they gave their full support. Dr. SaadSaad had to attend a local university and study hard to get his pre-medical degree. Afterward, he had to travel to Cairo, Egypt and enroll at the Cairo University for his medical degree. It was not easy studying in a foreign land away from his family, but he managed to resist all of the temptations while in Egypt and he graduated second in class. After he received his medical degree, he had to go to the United Kingdom for his internship program. He went to a local English medical center, and after months of practicing his profession, he finally finished the internship program. To further his career, he had to go to Lebanon and take up a special examination that would determine whether he could train in the United States or not. He managed to pass the examination, and he left for the United States to expand his knowledge about his profession. Learn more: https://www.vitals.com/doctors/Dr_Saad_Saad.html
While in the United States, Dr. SaadSaad met several people who changed his perception of life. One of them is Dr. H. BiemannOthersen, who served as his mentor and close friend. It was him who told Dr. SaadSaad that they should be providing their services to those who are in need, and to those who cannot visit the hospital and have themselves checked-up. He also told Dr. SaadSaad that doctors should not look at a person’s race or beliefs, but do what they have sworn in – to assist them with their medical needs. Touched by the words of his mentor and close friend, Dr. SaadSaad went back to Palestine to serve the people and initiate medical missions.
The New York Times caused a stir Tuesday when food critic Pete Wells reviewed Manhattan Chinese eatery DaDong and gave it zero stars. Citing tasteless dishes and high prices, Wells expressed his displeasure with the Chinese chain’s first foray into the United States.
DaDong began life as a single restaurant in Beijing, China. Specializing in Peking duck, DaDong Roast Duck was founded by chef Dong Zhenxiang in 1985. Dong developed a special roasting method using a circular wood-burning stove to cook his version of a crisp, juicy Peking duck. His take on the traditional Beijing favorite proved to be popular and helped propel Dong to the position of one of the most famous chefs in Beijing. Due to this success, his flagship restaurant in Dongcheng District was soon joined by other branches in the city. Dong has since spread his eateries into Shanghai, where two of his DaDong restaurants have earned a Michelin star each. In 2017, he expanded DaDong into Manhattan.
Located near Bryant Park in Midtown Manhattan, DaDong’s newest location opened in December 2017. Spread over two stories, the eatery’s menu is built around its Peking duck. However, due to New York City regulations, the duck is cooked over gas instead of traditional Chinese wood-burning stoves. The restaurant also offers other dishes like Pacific geoduck clams, sweet and sour pork ribs, steamed king crabs, Kung Pao chicken and shrimp, and Wagyu beef.
However, the New York eatery’s extensive menu has not impressed reviewers. Pete Wells wrote in his review for The Times that he found DaDong’s famous Peking duck dish dry and tasteless. He also cited an overabundance of sweetness in many of the restaurant’s dishes. Adam Platt of GrubStreet gave the restaurant a similarly uncomplimentary rating in January. Although not quite as dismissive of the Peking duck, Platt also cited an overuse of sugar in the menu and bemoaned the $98 price tag for the duck dish.
The growth and popularity of barbecue has brought with it more competition around all areas of the country. Some these locales are more recent with their improvements when it comes to crafting this delicious menu item and has given rise to the belief that such avid fans translate into better quality.
That led an online site, Munchies, to tweet about the rapid development of Brooklyn as a hotbed of barbecue, going so far as to state that it was taking over the world. Inevitably, those on social media took notice of the item and debated the merits of such a statement, with many taking issue that the New York borough has surpassed such havens as Texas, Kansas City and the South as a whole.
The restaurant used to make this claim was the Williamsburg-based Fette Sau, though the linked article that was included in the original tweet was nearly four years old. Besides the dated reference, some other social media users took issue with the photo included of the restaurant’s contribution to barbecue.
The photo included some pieces of meat, a pair of pickles, a pair of small rolls and a beer. The meat was considered to be below the quality that the more traditional venues serve to their customers. In addition, the simple fact that the pickles had not been sliced, a customary sight in barbecue-oriented restaurants, was pointed out. Finally, the presence of rolls indicated that sliced bread was usually what was offered to those seeking a sandwich.
There were also some more caustic responses, though the fact that Fette Sau continues to make its mark in the borough of Brooklyn will likely negate such disparaging remarks. In all likelihood, the rivalry with this particular meat will continue in the years ahead, with personal opinion the ultimate judge.
Meat is definitely on the menu at Basement, yet getting to experience is something that requires a little creative scheduling and a willingness to venture into new surroundings. It also requires a hefty wallet that will rule out the casual drop-in crowd, though those that venture into will likely be pleased with their decision.
The restaurant’s name is an acknowledgement of its actual location, underneath the much-more prominent Tetsu. The concept is the brainchild of Masa Takayama, who not only runs both of these establishments, but also the iconic Masa. Even though Takayama is considered among the finest sushi chefs, there’s no reason to be concerned that he’s stretching himself too thin in the highly-competitive world of beef-oriented restaurants.
That’s because his concept of meat omakase delivers ohmi, ranked among the finest beef from Japan, and adds in proteins that are rarely glimpsed by diners. Capping this storied list is the always-alluring sight of caviar. Given that equation, the price tag for the meals offered of $350 and more sounds about right, even if it does rule out a good-sized portion of the population.
That scheduling aspect comes into play because the restaurant is only open from Wednesday thought Friday. Those shying away from healthy portions of beef can try some surf to counter the turf, such as crunchy garlic and steamed shrimp. Still those who like chicken won’t be disappointed by offerings like shanghaiese drunken chicken and chicken-neck skewer. In the latter case, these are definitely menu items that won’t be seen at your local KFC.
The elite dishes on the menu both combine beef with one of two combinations. The first has wasabi that’s joined with black truffles and rice that’s tantalizingly immeresed in garlic butter. The second has beef tartare and caviar on top of garlic toast.
Creation by committee might be the best explanation of the origins surrounding a new option for those looking for soup-and-sandwich lunch offering something new. Both components are a convergence of delicious options, with the diner coming into Pasta Flyer the ultimate beneficiary of this culinary curiosity.
The chef at Pasta Flyer, Mark Ladner, gets credit for bringing the creation to life, though he can also thank some of his cooking brethren for supplying some subtle touches to the overall approach. It also provides an alternative to a city that’s been inundates with the concept of fired chicken sandwiches that tend to focus strictly on the chicken itself.
As far as the soup portion, a small cup of beef-and-turkey broth might be enough to satisfy the casual diner. Yet Ladner and company manage to also add some stelline into the mix,a nod to the restaurant’s Italian brand. Meanwhile, the sandwich has as its center a cutlet of chicken parmesan that combines melted provolone and arugula with tomato sauce. The bread, which has a generous slathering of garlic butter applied to it is essentially blow-torched in order to offer something new in the area of toast,
The individuals offering their contributions include Sul,livan Street Bakery’s Jim Lahey, whose bread mimics that which makes up most pizzas. For the broth, Marco Canora spared time from running both Brodo and Hearth to provide the liquid sensation. That blow-torch is actually the Searzall that was created by Dave Arnold and has taken the cooking world by storm. It’s so popular that it’s available on Amazon.
The order is unique enough that the restaurant is only offering in on Thursdays and Fridays beginning at 11 a.m. The cost to order is $13, with availability simply dependent upon whether or not the two items are still available.