Argentina–born soccer enthusiast Gustavo Szulansky opened Super Soccer Stars to provide the boroughs with a program that championed the personal development of youngsters rather than solely a skill-based focus. Since its debut in 2000, it's grown throughout the city, helping countless youngsters learn teamwork, boost confidence, and decrease arguments during home games played on the dining-room table. This rapid growth is due in part to the positive values Gustavo instilled from the first class. His coaches are carefully selected for their ability to cultivate a noncompetitive, sensitive approach to learning the game, and they dole out their knowledge in both classes and camps.
Super Soccer Star's Kick & Play program features family-friendly classes that help tots 12–24 months old develop pre-soccer skills and physical skill sets simultaneously. During classes, a team of talented and enthusiastic instructors and an athletic duo of puppet friends named Mimi and Pepe buoy budding soccer players with positive reinforcement, individual attention, and the merry clickety-clack of cleated tap dances. Designed with the help of early-childhood specialists, each age-specific class helps players build skills at their own pace with positive reinforcement, individual attention, and engaging original music.
"I feel a little like a detective," reveals Luke Johnson, overseer of the cheese cave at Stinky Bklyn, to the New York Times. He continues, "I…try to steer people toward something new. If they say they don't like goat, I really push the goat because people don't realize there are so many varieties." And push they do. Staff members pass indulgent segments of their carefully aged cheeses, offering approachable wisdom to novices and a wide-ranging selection for aficionados. The charming Smith Street institution has opened a new location between Baltic and Butler, with fridges and pantries stocked with international morsels such as chocolates, oils, vinegars, and beer, as well as an impressive ham bar.
Visitors can request a peak at the temperature- and humidity-controlled cheese cave, where Luke and staff nurture each wheel through distinct aging processes. Cheeses dwell within the cavern for anywhere from a few days to a few years, undergoing washing, soaking in beer or brine, and the opportunity to view culturally enriching cave paintings. Owners Patrick Watson, Michele Pravda, and Chris Remy also added a green garden and patio behind the shop, providing an ideal place for tastings or a peaceful spot for enjoying one of the shop's artisan sandwiches.
The frizz-flattening Keratin Complex Smoothing Therapy, which was designed by hair mastermind Peter Coppola, infuses hair with natural keratin, straightening strands and adding a silky, lustrous sheen to each individual filament. The therapy also cuts down on styling time, making hair easy to manage and making it require less product and Gorilla Glue to achieve its ideal look. Once flat-ironed into the hair, the keratin infusion lasts from three to five months depending on hair type and proper care, allowing people to frolic in secure, straight-stranded delight for long lengths of time.
The year was 1927 when 18-year-old John Landi first began working in a sausage shop named Jersey Pork Store. The Red Hook, Brooklyn native used the experience he gained to open his own Brooklyn shop, which migrated several times throughout Landi's decades-long tenure. Now three generations of the Landi family have worked in the meats business and use their expertise to craft Italian deli staples.
Inside the store, shoppers can find fresh and dry sausages available in flavors such as broccoli rabe and cheese with parsley, which coordinate with soft housemade mozzarella. The store has since expanded into other Italian delicacies, such as deep-fried rice balls stuffed with cheese and salami that have appeared on the Food Network. Tomato-basil or clam sauces made from scratch top different styles of pasta, which can be enjoyed with sides of stuffed olives.
Seatide Gourmet Fish Market is a destination for seafood in all its forms—raw, steamed, smoked, or transformed into creamy bisques or sushi rolls. Fishmongers chill filets of Scottish salmon or swordfish alongside shellfish such as deep-shelled Kumamoto oysters or hefty razor clams. Meanwhile in the tank, live lobsters claw wrestle while other lobsters bubble their applause. The shop also stocks panko crumbs and cracker meal for breading and condiments such as housemade cocktail sauce for traditional seaside flavor.
Imagine waking up at 2 a.m. with an insatiable craving for a fresh, crisp head of lettuce and an empty refrigerator. Since 1990, Rossman Farms has erased such nightmares. Nestled beneath the BQE overpass, the Third Avenue store stays open around the clock selling peppers, melons, tomatoes, squash—pretty much every type of produce except the pizza fruit, which is still confined to dreams. The almost-overwhelming selection occupies the first story of an old warehouse, welcoming guests into a colorful world that also includes spices, coffee, and other dry goods.