By: Finance Foodie
Living in New York City, a place with a million and one things going on at once, the last thing I ever want to waste time with is cleaning my apartment. However, being deathly afraid of rats/bugs/infestations that come from a dirty living condition, I begrudgedly take my mop and dustpan every month and “wipe down” for a few hours…
Until this month, when myclean.com contacted me and asked if I wanted to try their NYC area maid services. According to their website, MyClean is “a residential and commercial cleaning service founded by New Yorkers who discovered how hard it was to find a professional apartment cleaning in NYC.” Everything is done online from their easy to navigate website – from getting instant price quotes to scheduling/paying for services to leaving specific cleaning instructions for the maid.
Monday, March 31, 2014
Friday, March 28, 2014
District M in The Row NYC Hotel: Casual Fare Done Right
By: Anne M. Raso
District M in the new Row NYC Hotel in Times Square is a hip yet unpretentious eatery/lounge on the main floor of this highly publicized and youthful hotel. There is stadium seating you can eat on (something that has only been seen before in Jay-Z's 40/40 eatery in Chelsea) as well as comfortable high table and banquet seating. The food comes out as fast as lightning and DJ Cherry spins jams from every era--she is actually a singer signed to Justin Timberlake's production company so we might be seeing very big things from her in the future.
District M in the new Row NYC Hotel in Times Square is a hip yet unpretentious eatery/lounge on the main floor of this highly publicized and youthful hotel. There is stadium seating you can eat on (something that has only been seen before in Jay-Z's 40/40 eatery in Chelsea) as well as comfortable high table and banquet seating. The food comes out as fast as lightning and DJ Cherry spins jams from every era--she is actually a singer signed to Justin Timberlake's production company so we might be seeing very big things from her in the future.
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| District M |
Monday, March 24, 2014
Keep on Rollin’ at the Hard Rock Café New Menu Preview
By: Finance Foodie
With 140 cafes in 56 countries, Hard Rock has become a truly global phenomenon. From its first cafe in London, England, Hard Rock continues to offer great American food in a rock ‘n’ roll environment. Like all good things, evolving is key – which is why the Hard Rock Cafe is unveiling a new menu in US and European cafes starting April 1st – the first time the brand has done a complete overhaul of the entire food and drink menu! The brand surveyed more than 3,000 guests in cafes across four continents and 14 cities to collect feedback on more than 100 items from its existing and redesigned test menus.
With 140 cafes in 56 countries, Hard Rock has become a truly global phenomenon. From its first cafe in London, England, Hard Rock continues to offer great American food in a rock ‘n’ roll environment. Like all good things, evolving is key – which is why the Hard Rock Cafe is unveiling a new menu in US and European cafes starting April 1st – the first time the brand has done a complete overhaul of the entire food and drink menu! The brand surveyed more than 3,000 guests in cafes across four continents and 14 cities to collect feedback on more than 100 items from its existing and redesigned test menus.
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| New Menu Items |
Friday, March 21, 2014
Ten Fantastically Flavorful Years of the Joslin Diabetes Center's Spoonful of Ginger Gala
By: Jessica Przysiecki
Winter is lingering a little longer than normal this year, but a Spoonful of Ginger – the Joslin Diabetes Center annual night of food and fundraising held at Art of the Americas Wing at the Museum of Fine Arts – is always a great way to remind Bostonians that spring is right around the corner. This year marked the 10th anniversary of the event, which brought together 24 of Boston’s best chefs and restaurants to satisfy the stomachs of guests and the mission of the Joslin Diabetes Center’s Asian American Diabetes Initiative.
Winter is lingering a little longer than normal this year, but a Spoonful of Ginger – the Joslin Diabetes Center annual night of food and fundraising held at Art of the Americas Wing at the Museum of Fine Arts – is always a great way to remind Bostonians that spring is right around the corner. This year marked the 10th anniversary of the event, which brought together 24 of Boston’s best chefs and restaurants to satisfy the stomachs of guests and the mission of the Joslin Diabetes Center’s Asian American Diabetes Initiative.
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| Joanne Chang's Bahn Mi |
Friday, March 14, 2014
A “Pearl” Of A Doctor! Dr. Steven Pearlman Gives His Patients A “Lift” In More Ways Than One!
By: Anne M. Raso
I was lucky enough to meet Dr. Steven Pearlman during a New York Fashion Week event in his office last month. I was able to see one of his medical staff perform Ultherapy, which tightens up the neck area (as well as reducing the look of lines) and was amazed at the results in this “lunch time” procedure. (I have never seen anything non-invasive that actually helped correct jowls before, so it was really exciting!)
I was lucky enough to meet Dr. Steven Pearlman during a New York Fashion Week event in his office last month. I was able to see one of his medical staff perform Ultherapy, which tightens up the neck area (as well as reducing the look of lines) and was amazed at the results in this “lunch time” procedure. (I have never seen anything non-invasive that actually helped correct jowls before, so it was really exciting!)
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| Dr. Steven Pearlman |
Wednesday, March 12, 2014
Seafood Bonanza at the Ivy Bar and Grill
By: Finance Foodie
I knew I had to add the Ivy Bar and Grill to my “Must Try” list after Team FF’s Anne raved about her dining experiences there not once, but twice! The other night, the Mister and I both happened to be in the area during dinnertime, so naturally we paid a visit to this Midtown hidden gem.
I knew I had to add the Ivy Bar and Grill to my “Must Try” list after Team FF’s Anne raved about her dining experiences there not once, but twice! The other night, the Mister and I both happened to be in the area during dinnertime, so naturally we paid a visit to this Midtown hidden gem.
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| Exterior |
Tuesday, March 11, 2014
Lady GODIVA Honoree Brunch: A Marvelous Mix Of Philanthropy, Style And…Chocolate!
By: Anne M. Raso
The financefoodie.com team was lucky enough to be invited to the Lady GODIVA Honorees Brunch held back on March 4th at the Rent The Runway department at Henri Bendel’s on Fifth Avenue. Not only was it great to learn all about and meet this year’s three honorees—great ladies who started their own charities, one of whom had struggles with addiction and homelessness—but the 40 to 50 press guests were able to enjoy a world-class chocolate brunch based around chocolate themes created by GODIVA and their PR team. It was a pleasure to behold the creative cuisine that came out of the kitchen including Godiva chocolate pop-tarts served straight out of a vintage toaster and mini Godiva chocolate milkshakes served in vintage milkshake glasses. Trays and boxes of every variety of GODIVA were scattered about—including on the seats inside the dressing rooms!
The financefoodie.com team was lucky enough to be invited to the Lady GODIVA Honorees Brunch held back on March 4th at the Rent The Runway department at Henri Bendel’s on Fifth Avenue. Not only was it great to learn all about and meet this year’s three honorees—great ladies who started their own charities, one of whom had struggles with addiction and homelessness—but the 40 to 50 press guests were able to enjoy a world-class chocolate brunch based around chocolate themes created by GODIVA and their PR team. It was a pleasure to behold the creative cuisine that came out of the kitchen including Godiva chocolate pop-tarts served straight out of a vintage toaster and mini Godiva chocolate milkshakes served in vintage milkshake glasses. Trays and boxes of every variety of GODIVA were scattered about—including on the seats inside the dressing rooms!
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| Chocolates Galore! |
Sunday, March 9, 2014
Bobby Van’s Grill Re-Visited: Can’t Get Enough Of The Juicy Stuff!
By: Anne M. Raso
I’ve said it before on financefoodie.com: here is nothing quite as rib-sticking as a classic steakhouse meal, and Bobby Van's Grill on 50th Street in Manhattan does the "steak and potatoes" thing with a wow factor. They keep their dishes pretty classic but they dazzle with special little touches that put a modern flair on their fare. Their entrees, salads, sides and desserts have simple names, but everything is made to the customer’s specs and portions are very large. Super-friendly and mega-efficient general manager Paul Modica has a background in meat, having worked at the famous Midtown Meat Market next to the Palm back in his teens, so he knows quality and exactly what the guests want. Did I fail to mention that he also paid his dues as a waiter at Ben Benson’s, another great New York steakhouse and was a manager at several other famous eateries over the years? This man knows his stuff but he won’t give up the name of BV’s meat purveyor (no doubt if every other restaurant manager knew about it, they’d be ordering from there, too)!
I’ve said it before on financefoodie.com: here is nothing quite as rib-sticking as a classic steakhouse meal, and Bobby Van's Grill on 50th Street in Manhattan does the "steak and potatoes" thing with a wow factor. They keep their dishes pretty classic but they dazzle with special little touches that put a modern flair on their fare. Their entrees, salads, sides and desserts have simple names, but everything is made to the customer’s specs and portions are very large. Super-friendly and mega-efficient general manager Paul Modica has a background in meat, having worked at the famous Midtown Meat Market next to the Palm back in his teens, so he knows quality and exactly what the guests want. Did I fail to mention that he also paid his dues as a waiter at Ben Benson’s, another great New York steakhouse and was a manager at several other famous eateries over the years? This man knows his stuff but he won’t give up the name of BV’s meat purveyor (no doubt if every other restaurant manager knew about it, they’d be ordering from there, too)!
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| Filet Mignon |