By integrating Greek ingredients into American favorites, Pita Pan distinguishes itself from the dozens of other Greek spots that crowd Astoria. Witness the Mucho Meat pizza, which comes topped with beef, chicken, and pork gyros as well as bacon, ham, and Greek sausage. Or take the Greek burger, a sandwich of USDA prime beef, feta and kasseri cheeses, and tzatziki in a whole-wheat pita. Of course, there are also purely Greek dishes such as souvlaki chicken skewers and falafel plates. After finishing their meals, diners can cool their palates with a fresh fruit smoothie or soothe their sunburnt shoulders with a thick slathering of tiramisu.
Board-certified ophthalmic surgeon Alexander Wu can reduce the signs of aging with the nonsurgical Botox treatment. During the procedure, face skin is safely injected with a purified protein to help straighten out creased brows, erase forehead lines, or fill in the grooves left by nesting crows. Problematic patches generally stay smooth for three to four months. If clients are not satisfied with the de-wrinkling after a week, Dr. Wu can perform a free touch-up to ensure visages appear as youthful as a freshly minted baby.
For more then 90 years, Ottomanelli & Sons has plied carnivores with lip-licking selections of the finest USDA Prime beef, lamb, veal, and other meat treats. Plan a summer shindig around palate-pleasing patties of the shop's delectable hamburger ($4.99 lb.), or nab the heart of a bifocaled beefcake with a hearty rib eye ($10.99 lb.) while juggling luxurious cuts of Porterhouse ($12.99 lb.) and filet mignon ($16.00 lb.). For encased-meat enthusiasts and porcine mavens, the shop stocks zesty Italian sausage ($3.99 lb.) and pork roast ($4.99 lb.). Like a spy's costumes, prices are subject to change. Amateur rôtisseurs and expert grill-masters alike can visit Ottomanelli's blackboard for flavorific recipes and meaty advice before putting their Groupon into action.
At first glance, Kashkaval looks like an impressive gourmet food shop, with more than 100 varieties of international cheeses and imported olives arranged alongside cured meats and gourmet soups and salads. But venture beyond the small storefront and into the spacious back area, and you’ll find Kashkaval's tucked away wine bar.
Here, owners Daniel and Corey have established a comfortable and cozy retreat for customers to pair wines from across the globe with various meats, cheeses, and Mediterranean small plates. Heartier appetites can find relief in full entrees, such as chicken or turkey meatballs, a selection of oven-baked paninis and gourmet sandwiches, or dig into fondue that Time Out New York put on its list for “The City’s Best Fondues”, calling the gorgonzola blend "perfectly gooey and surprisingly mild."
It took Joel Russ ten days to travel from Germany to Ellis Island by boat in 1907, and that was the easy part. The 22-year-old Russ had arrived in America to help support his older sister's family, which he began doing by selling strings of Polish mushrooms, carrying them on his shoulders until he had saved up enough money for a pushcart. Next, he upgraded to a horse and wagon, and by 1914, he had enough funds to open a store. Dubbed "Russ's Cut Rate Appetizers", the store specialized in selling the cold appetizers known in Yiddish as "forshpayz": among them salt-cured salmon and herring. In 1920, he moved to East Houston Street, where the shop still stands today. During this period, he also became the father of three daughters who began working in the shop after school and on weekends, and in 1933, the store was renamed Russ & Daughters––widely regarded as the first business to ever use "& Daughters" in its name. Nearly 100 years later, the shop is owned and staffed by fourth-generation Russ family members, and has been recognized by The Smithsonian Institute as "a part of New York's cultural heritage". One of the last traditional appetizing stores on the Lower East Side, the business is considered by most to be much more than a beloved grocery: it's a preserver of the culture of the city's Eastern European Jewish Immigrants. Smoked and cured salmon is still sliced by hand, while bagels are rolled by hand and baked in an old-fashioned revolving oven. When ¬New York Magazine asked world-traveling chef Anthony Bourdain to name the best meal he's ever eaten in New York, the Travel Channel host said simply, "bagel, nova, cream cheese at Russ & Daughters. Not just the best, but 'ours'." Beyond the traditional bagel toppers, today's customers find gourmet delights such as cinnamon or chocolate babka, homemade chopped herring salad with granny smith apples, and handmade macaroons dipped in dark chocolate. Russian-style blini's make the perfect vessel for any of Russ & Daughter's high grade, hand-packed caviars, which are still sourced the old-fashioned way: by waiting patiently next to the fish's nests.
Since 1976, Manhattan Mini Storage has freed up the closet space of more than 200,000 New Yorkers with units spread throughout the borough. Three months of access to Manhattan Mini Storage's dimensioned 4'x4'x4' compartment gives the space-starved enough room for approximately 10?15 medium-sized boxes, plus clothing, sporting equipment, and small items. All storage spaces come standard with around-the-clock video security, and year-round accessibility with exclusive off-street parking. For oversized handbag and baseball-card collections, the storage company offers larger units, some sizable enough to fit an apartment's worth of furnishings or a decade?s supply of french toast. A concierge service assists in the logistics of the move for an additional cost, helping to keep the stress of moving low.
Manhattan Mini Storage has the space and time to accommodate overstocked packrats and urban rolling stones alike. Availability varies by location, so please phone ahead before making promises to your lawn furniture or Flag Day decorations. In the interest of full disclosure, feel free to check out the company's FAQ page online.