Whereas many clean homes smell like some laboratory version of lemon and pinecones, the cleaning crew at Green Apple Clean & Steam leaves homes free of any trace of noxious fumes. That's because they clean using only nontoxic formulas derived from cruelty-free, plant-based ingredients. They compound this air-clearing process with steam cleaners that banish bacteria, allergens, and dust mites from myriad floor surfaces and upholstery.
The staff of Pure Cleaners tends to clothes, furniture, and homes with aplomb, ensuring that patrons can walk through clean hallways to sit on clean armchairs while wearing clean pants. Dry cleaners resuscitate sullied garments, either waiting for owners to drop off items or arriving at doorways throughout Manhattan to tote them away. Pure Cleaners' maid service sends technicians wielding pet-friendly products into bathrooms, bedrooms, and kitchens across the island.
Local Green Maid purifies homes and protects the environment with detailed cleaning services using nontoxic cleaning solutions and HEPA-filter vacuums. During green cleaning, a squad of uniformed polishing pros takes over dirty domiciles, using their training from the Green Clean Institute to expel dirt and grime. All of their eco-friendly products are both nontoxic and biodegradable, and are free of harsh chemicals, fumes, temperamental parsnips, and other volatile organic compounds. Two hours of cleaning will usually cover a kitchen and bathroom, three hours typically exhilarate an entire one-bedroom apartment with one bathroom, and four hours can cover a two-bedroom apartment with two bathrooms, provided they aren't super chatty.
A full-service home-and-office cleaning company, Majik Cleaning has been scrubbing Manhattanite carpets for two decades. During a carpet cleaning, pile whisperers chase away stains and soil with a hot-water extraction wand and scary Dracula imitations. Then, they'll disinfect and sanitize de-dirted floor wigs, imbuing them with nose-friendly freshness. After carpets dry, your toes can make like a rattlesnake, shedding socks to burrow bare feet deep inside nicely scented home turf.
New York City looked different in 1906. The Empire State Building wouldn't begin construction for more than two decades, horses and buggies roamed the streets, and Central Park was still entirely black and white. But in that year, Marcello Raffetto opened a pasta shop that remains a staple of the Greenwich Village community to this day.
Raffetto's started small. Its pasta makers crafted ravioli and dry egg noodles until 1916, when the purchase of a roller machine and a cutting machine allowed them to create more and more varieties. The two machines continue to operate more than a century later. At the controls, customers find the fourth generation of the Raffetto family running the store. The crew seems to work magic with dough and fillings. They stuff lobster into ravioli made from tomato dough, turn spinach dough into thin linguine, and cut long sheets of lasagna. In total, more than 50 kinds of pasta emerge from the open preparation area, not to mention the family's signature potato gnocchi.
Yet for all of these choices, a trip to Raffetto's isn't overwhelming. The friendly staff happily helps patrons pick out the perfect pasta before recommending one of their 10 homemade suaces. Or maybe they'll suggest no sauce at all, telling customers that some pasta goes best with just a bit of butter.
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