Little rewards
Tribeca listings, Easter reservations, Yamada, Lady Gaga, The Sagaponack, MORE
REAL ESTATE • First Mover
Three for-sale properties in Tribeca that came to market this week and have open houses this weekend.
→ 108 Leonard St #5D (Tribeca, above) • 1BR/1.1BA, 937 SF condo • Ask: $2.25M • marble countertops in landmark bldg • Days on market: 4 • Monthly cc: $1640 • Monthly tax: $1078 (421a expires in 2027) • Agents: Barbara Wilding & Lucy Bekheet, Corcoran. Open house Sat, 03/21, 1-2p, by appt only.
→ 450 Washington St #418 (Tribeca) • 2BR/2BA, NA SF condop • Ask: $3.595M • proper living and dining room in full-city-block bldg • Days on market: 4 • Monthly maint/tax: $3941 • Agents: Jason Lau & Marko Arsic, Corcoran. Open houses Sat 03/21, 10-11a, and Sun, 03/22, 230-330p, by appt only.
→ 5 Franklin Pl #14A (Tribeca, above) • 3BR/3.1BA, 1840 SF condo • Ask: $4.5M • panoramic views including from two terraces • Days on market: 2 • Monthly cc: $3901 • Monthly tax: $4307 • Agents: Andrew Chung & Susie Park, Compass. Open house Sun, 03/22, 1-3p, by appt only.
REAL ESTATE LINKS: NYC’s ‘crappy luxury’ buildings are falling apart • In Tribeca, 56 North Moore is for sale, again • Social media influencers now run Washington Square Park • How one citizen’s vision inspired Gotham Park, new under Manhattan side of Brooklyn Bridge • In Prospect Park, The Veil getting a glow-up.
CULTURE & LEISURE • Friday Routine
Fish tales
ISAO YAMADA • executive chef/partner • Yamada
Neighborhood you work in: Chinatown
It’s Friday afternoon. How are you rolling into the weekend?
We opened our restaurant, Yamada, last spring. It’s a kaiseki concept, so the menu is always changing depending on what is in season and what I’m able to source. Right now, any free time I have is spent working R&D for future menus. This is my favorite part of the creative process... testing recipes and searching for the best in-season ingredients. Kaiseki is a very traditional, precise style of Japanese dining, and I always want to respect that. At the same time, I’m always thinking about how to evolve the cuisine and bring it to a wider audience.
Where are you drinking or dining this weekend?
I’m planning to have a seafood dinner at one of my favorite restaurants: