When the owners of City Avenue Cleaning Service were kids, chores always came before fun, and this discipline helped them learn how to keep a house spotless. Now backed by 17 years in the cleaning business, they oversee a team that will polish houses and offices with no-streak cloths and their own cleaning solutions. On cleaning day, a team of trained techs helmed by a watchful supervisor heads to the client’s location, where they wipe down kitchens, sponge bathrooms, and mop floors before backing their work with a guarantee. They’ll gently tuck linens into beds and wash walls covered with scuffs, crayon marks, or mysterious hieroglyphics.
When they aren't doing regular cleanups, the team helps rescue homes sullied by flood and fire damage.
With 1-800-HAUL-OUT nearby, getting rid of clutter only requires a pointer finger. Simply point to the junk you need removed, whether it's a refrigerator, piece of furniture, or work shed, and the uniformed movers will take it from there. They carry junk out to their truck, load it, and haul it away, freeing up space that could be better used for a cool pile of rocks you found. They'll also do some light cleaning in the space where the junk previously sat. In addition to furniture and appliances, the movers also handle construction debris and general rubbish. When possible, they donate or recycle the goods they accrue; typically about 70% of their pick-ups are donated.
Chefs adorn Il Tartufo's crisp white tablecloths with plates of house-made pastas and tender meats from a menu of elegant Italian cuisine. Attentive servers begin the gustatory parade with appetizers such as artichokes painted with garlic and olive oil, homemade mozzarella studded with colorful tomatoes and basil, and fire trucks decorated like a giant papier-mâché bruschetta. Homemade potato gnocchi wears a mantle of velvety four-cheese sauce, and a medley of seafood bubbles with arborio rice in plates of rich risotto. Nimble hands deal up veal Monte Carlo style, slicing tender medallions with apples and arugula before drizzling the dish in a light brandy sauce and slipping it into a loaded deck of baccarat cards.