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I promised to re-visit Fushimi so here I am, and I must say; as much as I dislike sparkly bridge and tunnel venues, this is not one that I completely dislike.  Honestly Fushimi is kind of fun, and something different, especially here in Williamsburg.  The decor, which is definitely over-the-top and Miamiesque, is cohesive and well assembled.  The menu offers an array of salads, cold & hot appetizers, standard sashimi & sushi options, fancy Fushimi signature rolls, and hot entrees.  My gf and I ordered tuna tartar, spring rolls, a signature roll, salmon teriyaki, and sea bass with ‘XO’ sauce.  For a Japanese restaurant that is ‘attempting’ to attract well dressed, classy customers, I expected more …… I was disappointment.  The tuna tartar was just ok, as it lacked flavor…definitely needing a touch of toasted sesame oil and possibly a touch of acidity.  The spring rolls, honestly, tasted like something that had spent half of it’s life in one of Costco’s freezers.  The signature roll was way too large, mostly due to an overwhelming abundance or rice (personally I like my rolls wrapped with a small layer of rice).  The dishes I did enjoy were the salmon teriyaki and sea bass.  Both were tasty and very well presented.  My recommendation; go to Fushimi for their hot dishes ONLY, that is, if you like the club-like ambiance.  However, with so much competition in the neighborhood, I can’t seem to find a reason why anyone would go to Fushimi before heading directly to 1or8 (south 3rd Street) for their outstanding sushi, or ZenKichi (one of my personal favorites) for their Japanese fare & sake.  I won’t be visiting Fushimi again….and I can’t leave out the truth of the matter, which was that we both left with grumbling stomachs.  Maybe you had a different experience?

I don’t imagine that my arithmetic or realtor’s radar could be proven faulty  if I speculate that, at the 220 Water Street complex in Dumbo, approximately 200 individuals will find their new homes amongst the units consisting of 134 large loft spaces freshly arrived on the market for rent.  The impeccably-designed layouts boast lofty 14ft ceilings of wood, or concrete, under the support of  pillars and exposed brick walls.  Skylights and state-of-the-art kitchens & bathrooms are givens.  Attractive amenities are plentiful, and include use of the spacious lobby, with its 30ft glass atrium and fireplace seating, enormous windows and stone flooring.  Services provided by personable doormen and in-house pet groomers add to the varied perks, as do the applications of and accounting for on-site parking, private storage, bicycle storage, a furnished roof-deck with two BBQ grills, a fitness and yoga Center, a virtual concierge, and so on.  In the 19^th century, the building was the headquarters for a Hanan & Sons shoe factory – much of that classicism remains in the architecture and ambiance, though, updated for contemporary needs, you’d be more precise in labeling it the best of both schools.  Incredible incentives and quality of living aside, though, I remain skeptical at the prices asked for them:  after all, studios START at $3,333 while 1 bedroom lofts begin at around $3,850.  For a 2 bedroom, be prepared to fork out over $5,900 for the 1,200 sq. ft. space.  Either prices will drop a bit in the near future or Brooklynites will stop frequenting the local restaurants.  You heard it here first.

Isa opened its doors at 348 Wythe Avenue, and South 2nd, about eight months back has since only solidified its singular status, serving an enticing and distinctive menu of ‘New American’ cuisine which includes delicious and intriguing dishes like whole sardines with olives, rib-eye with dandelion & mushroom and squid with crushed capers and ink (see below).  After my first attempt to dine at this establishment ended in my walking away from a projected 1-hour wait time, my second, and more recent, visit found me comfortably seated and served in a timeframe of comparatively painless duration.    The wait-staff and service is impeccable, I would find, as is the decor and furnishing – wholly suitable for the neighborhood.  The division of space is an architectural masterstroke, as are the strategically-placed long wooden tables, ideal for large parties.  In a fortuitous instance of great talents uniting, I’m told that the restaurant apparently had its interior furnished and drawn up by ‘From The Source‘, one of the essential furniture spots I myself called deserved attention to in an earlier entry.  Check out reviews for ISA on Yelp; ISA’s official website also provides additional information.

If you are prone to such outpourings at the sight of quality furniture, the antiques and refurbished vintage industrial relics at Strawser & Smith (Driggs Avenue between North 9th & 10th Streets) might make you squeal in delight at your discovery of them.  The small shop manages to house a wide assortment of re-contextualized articles, most likely tossed aside by our great grandmas and grandpas who couldn’t have known their eventual value and stylish cred.  I myself purchased a magnificent side table from S&S when I lapsed into frenzy over all things interior design related not long ago when redesigning my own loft, although, after coming down from the buyer’s high, I had to make peace with the fact that the piece was as heavy as it was costly.  The goods for purchase include items typical to establishments of the sort such as reclaimed wooden tables, industrial steel storage cabinets on casters, antique chairs and lamps, all nestled comfortably alongside more obscure and eclectic finds which include massive machinery cogs, framed prints pulled from industrial inventory booklets, original bus scrolls, submarine missile heads (inactive, thankfully), and many historic objects perfect for decorating a traditionalist or arty home with.  The items at Strawser & Smith are authentic, durable (practically indestructible, really), and tastefully crafted – they’re also very expensive.  The list prices on the majority of products in their catalog remain well outside my budget, and anyone looking for a customized piece may as well start emptying his or her own pockets immediately.  And yet I recommend stopping by for a quick looksee anyway – you never know how quickly money becomes a non-issue when the antique piece you’ve been searching for is staring you right in the smitten face.  Check out their stuff here.

If, based on the unexceptional façade, you commit the error of relegating Allswell to the limbo inhabited by mediocre restaurants with nondescript exteriors, my recommendation is not to be fooled by appearances and step inside the joint before making final judgment.  After all, Allswell is, in my opinion, one of the best restaurants in Williamsburg, an opinion based purely on the creativity and taste of the delicious dishes served there. The eatery opened its doors a couple months ago on Bedford Avenue at the corner of North 10th Street and features a menu (updated daily) consisting of seasonal local goods. Items such as Duck Breast, Lamb Leg, Pork Ribs, and Cornish Hen are a few of the protein-packed meals one can anticipate to see featured on the frequently revised menu this winter. I myself have eaten at Allswell a grand total of three times since they cut the ribbon and must say that the service and quality of food has been remarkable – the appetizers, salads, soups, entrees, desserts are delicious.  In fact, I’m writing this very entry while enjoying a scrumptious brunch here.  Take a look below, at the delectable food I am about to masticate.  An establishment of comparable quality, for those in the know, is Diner & Marlow and Sons, on Broadway.  Allswell at Allswell – and with a finely tuned operation like the one the management is running, I’d say Allswell in no danger of ending, well or otherwise, anytime soon. Check out the menu here.

As far as NYC is concerned, the answer to this blog entry’s titular rhetorical question proves a disheartening and resounding “yes”.  Let’s deconstruct this unfortunate state of affairs by identifying a few points of interest which may or may not be obvious to the unschooled outsider.  ‘Broker’ is the term commonly used to indicate the individual who rents and sells property, though few agents are actually Brokers.  The only people allowed to ascribe about themselves the ‘Broker’ label are either the Broker OWNERS of a real estate company or the Brokers managing an office or branch of a firm – NOBODY else is or should ever be referred to as a Broker.  Even those with Broker’s licenses are not necessarily Brokers, but Broker’s Associates.  As for the rest of us, we are quite simply Real Estate Salespeople or Agents.  How, then, has the misnomer of attributing to Real Estate Salespeople the Broker nomenclature perpetuated itself?  One aspect of the diagnosis surely revolves around this fact:  once upon a time the title ‘Broker’ meant that the person holding it had studied more, passed more tests, and was educated in his field beyond the qualifications of modest salespeople.  Then along came an unctuous New York Real Estate Agent or two, who, realizing this, began calling themselves Brokers for leverage, a dishonest practice which spread like wildfire in the industry.  Every now and again I even encounter some Real Estate Salespeople who inadvertently extend this distortion; to my surprise, some are not aware of the history of the title, and call themselves Brokers without sly or fraudulent ends in mind.  The more you know….

The owner of the 2-5 family dwelling located near the corner of Nassau Avenue & Eckford Street know a thing or two about properly renovating a brownstone. The 1.5 Bedroom apartment seen above, and below, is simply outstanding. The space was gutted from head to toe and fixed with quality upgrades such as French doors, recessed lighting controlled by faders, modern kitchen and bathroom, etc. The rental is a good deal for $2,400, especially with the extra room that doubles well as an at home office, guest room, or a room for a child.  About 100ft from the entrance is a new steakhouse and an overwhelming amount of locales found on Manhattan Avenue & Nassau Avenue, which becomes Bedford Avenue as you walk through McCarren Park.  I give this listing 24hrs to move, if that, given the 2.5 block proximity from the Nassau G Train.  Why more owners of brownstones and 2-5 family homes don’t renovate their units is beyond my understanding, as it allows the monthly rental amount to increase by roughly 10%, easily covering the cost within 18-24 months.

On the corner of North 10^th Street and Driggs Avenue, Fushimi – the most recent incarnation in the ceaseless cycle of opening restaurant/lounges in Bloomburg – is being hastily erected.  Never one to rain on somebody else’s parade, I typically exhibit nothing but enthusiasm at the prospect of discovering an unspoiled venue for my continued adventures in eating and imbibing.  This time, though, I find myself cringing at the mere thought that an onslaught of Jersey-Shore types might now be across the street from my very abode.  Which begs the question - is this establishment really a fit for the Burg?  For my part, I think not.  The over-sized restaurant-lounge reminds me of Sea, on the corner of North 6^th Street and Berry Street, where the bridge-and-tunnel  crowd flock on the weekends like gulls looking for inexpensive grub and sub-par house music.  Which leads me to ask – is it possible, then, to repel the Fushimi encroach?  The answer:  “not likely”, though, if it’s any consolation, I have strong doubts about the longevity of this image-controversial establishment in self proclaimed hip  Williamsburg, considering the backlogged slate of upcoming restaurants and bars banking on getting their place in the sun.  To be fair and unbiased I even vow to give Fushimi a shot to pass muster with my appetites – if their food and drink make my grade, I’ll admit as much and get back to you with the details.  Check out this link, look at the other Fushimi locations, and let me know what YOUR impressions are.  Fushimi-us.com

Owners beware.  A real problem exists between the relationship of Real Estate Brokers and the Landlord/Owners that they supposedly represent.  By New York State law, acting as a Landlord’s Agent, a Broker & all independent contractors who are bound to the Broker owe honesty, full disclosure, his/her fiduciary duties to the owner, etc….. and are required to work in the best interest of the owner, however, this is not always how things play out.  In most cases Brokers are competing to secure listings, and 1 typical strategy to get the property listed is NOT in the best interest of an owner.  Here is the scenario.  A property is about to land on the market and Brokers are targeting the owner like a fox on the prowl … cunning, calculated, devious.  Agents and Brokers are aware of each other, and to get the listing they will sometimes try to out price each other by telling the owner that they can get more money for their property.  Lets assume that the owner wants top dollar for their space (of course who doesn’t) so they go with the Broker who can get the most cashola.  So, the property is listed, and available for x dollars.  IF the property is secured in an adequate time frame the Broker has done a good job and the owner has picked the right Broker, however, if the unit sits, and sits, resulting in a loss of collected funds over time (opportunity cost), then the Broker did NOT act in the best interest of the owner.  In FACT the Broker over priced the property simply to position himself/herself to get the property listed, probably knowing that the price is above market value.  I see this happening alllllllll the time.  Specifically in the rental market, I have seen units listed far above market value sit on the market, become vacant (resulting in a loss of collected rent during vacancy) only to eventually drop in price to finally rent.  The owner typically loses thousands of dollars as a result of the Brokers overpricing.  So wouldn’t an owner want to list his/her property at, or very slightly above, market value?  A sensible individual would say yes, but unfortunately most people look to Brokers for information regarding the market value of one property versus another, so you can see where this problem comes from.  Its nasty, and misleading in my opinion… and has got to change.  Is a Comparative Market Analysis a thing of the past? Thoughts?

I just want to point out how incredibly fast the project on Bedford Avenue, between North 11th & 12th Streets, is shooting up.  Incredible!  I counted well over 40 workers on the premises this morning, just 2 weeks since I last shot the property (below).  1.5 floors have gone up in that short span. What are these buildings being made of these days, dental floss?  Maybe this rental building will be ready to occupy as soon as this summer, 2012.