There are many characteristics that make for a successful realtor. One of them is having lived or worked in the region. Greg Williamson is a Douglas Elliman broker who was raised in Brooklyn Heights, has studied the entire city and now lives on the Upper West Side. Today he works with developers designing and planning 25,000-200,000 square feet condo buildings in Brooklyn and Manhattan.
Williamson points out how he’s seen changes in the neighborhoods as a longtime resident, enabling him to actually “learn the product over time in an organic way.” So, for example, specifically within New York, when people are considering a move from one borough to the other, he can give them the up to date, real-time information they need.
“There are a lot of people in Manhattan who are looking in Brooklyn — Brooklyn Heights, Carroll Gardens, Park Slope, Dumbo. They’ve heard wonderful things about Brooklyn, and they have friends who live there, but they’re nervous about making the jump over the bridge. I tell them it’s a different vibe, it’s its own community, and a great alternative to moving to the suburbs or staying in the city.”
Greg Williamson, Douglas Elliman broker
The results speak for themselves. Since joining the firm, Williamson has consistently been ranked in Douglas Ellman’s top 1% nationwide and a regular winner of the firm’s prestigious Pinnacle Award.
If you live in New York and haven’t heard of the milk punch revival yet, you may want to take note. Milk punch has been popping up as the hottest new trend in alcoholic beverages. It is a sweet, cold blend of milk and liquor that actually dates back centuries.
The drinks are made with cold ingredients that are combined with hot milk to make the milk curdle. The blend is then filtered repeatedly until the liquid actually becomes clear, which can take hours. It then rests for a day or so until served.
Where can such a dream drink be found? Play, a cocktail bar in Midtown, has a Korovazon Milk Punch that is made with pisco. And Eamon Rockey made a strong push to revive the art of milk punch production at the New York restaurant, Betony.
Eamon Rockey reports to the New York Times that he first encountered milk punch at Bar Pleaiades on the Upper East Side in 2009 and he soon adopted the idea, turning it into quite an art in the process. While the ingredients are typically combined beforehand with milk punch, Eamon Rockey’s creations have a milk punch “base” and then offer the drinker the chance to select the spirit to place into it.
As Rockey explained, “I wanted to have there be a guest-specific evolution. It’s antithetical to what the drink classically is.”
As described on Eater.com, “The whole process takes between one and five days…and exhibits Rockey’s obsession with re-inventing history and personalizing a classic recipe using flavors like Watermelon and Golden Beet & Goat’s Milk.”
New York’s State Attorney General’s Office is implementing a policy change to help keep the city’s housing affordable. Owners of buildings that rent out properties to people of differing incomes will be able to sell apartments at market rate on the condition that they maintain low-income rentals or create new apartments for those on restricted incomes.
According to state officials, before the change is implemented, the city will make sure that property owners will make at least a fifth of their units “permanently affordable.” This will include properties that have been subsidized by tax breaks and bond financing.
Up until now, proprietors were not allowed to sell their property until the affordability restrictions were lifted. Sometimes this took tens of years. And at that point, owners converted the whole property to market-rate units or condominiums. With this new ruling, it is anticipated that many thousands of low-income apartments will be preserved in New York City.
Both landlords and tenants in New York City are equally pleased with the move.