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Thread: Perry West - 173/176 Perry Street @ West Street - by Richard Meier

  1. #61

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    165 Charles Street is still a Meier building and probably better than we all thought:

    http://www.165charlesstreet.com/flas...ndexflash.html

  2. #62

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    June 6, 2004

    BIG DEAL

    After Next-Door Angst, Sales Begin at New Meier Tower

    By WILLIAM NEUMAN

    THE celebrity occupation of the green-glass condos designed by Richard Meier at West and Perry Streets has proceeded with a pleasing and well-documented Sturm und Drang.

    Now that a third, nearly identical but larger building is rising just to the south, designed by Mr. Meier and paid for by a rival developer, you might say that in the world of star-powered architecture, if it's worth overdoing, it's worth doing over.

    The new tower at 165 Charles Street will be slightly taller and wider than its two neighbors, and the apartments will cost about 25 percent more, ranging from $1.15 million for a 682-square-foot studio to $18.5 million for the duplex penthouse, all 4,551 square feet of it.

    The difference is that the new tower will have interiors designed by Mr. Meier, down to their polished wenge wood floors, while the Perry Street condos were delivered to buyers like Calvin Klein, Nicole Kidman and Martha Stewart as raw space.

    In the five weeks since state approval of the new project's offering plan, the Sunshine Group, exclusive marketing agent for the 16-story tower, has sold 9 of the 31 apartments.

    That includes the studio and several two- and three-bedroom units.

    The developers, Izak Senbahar, 45, and Simon Elias, 47, refused to name the buyers.

    When the new tenants move in next May, they will have access to amenities not available to their next-door neighbors, such as a pool and wine storage units whose 5.65 square feet can be had for $30,000.

    For some time, the low, steady rumble of celebrity umbrage-taking has emanated from the Perry Street towers, where the famous are famously unhappy and the prospect of the view-gobbling parvenu soon to be looming to the south is just another irritant added to a laundry list of plumbing glitches and neighborly rows.

    Mr. Senbahar told how, last Christmas on the beach in St. Bart's, he ran into the restaurateur Phil Suarez, who owns the Perry Street apartment below Ms. Kidman. "He said, `You're blocking my view,' " Mr. Senbahar recalled. Mr. Senbahar shrugged. "It's New York. If you want somebody not to block your views, you've got to buy the whole town."

    Copyright 2004 The New York Times Company

  3. #63
    Forum Veteran krulltime's Avatar
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    When the new tenants move in next May, they will have access to amenities not available to their next-door neighbors, such as a pool and wine storage units whose 5.65 square feet can be had for $30,000.
    I wonder what Calvin Klein, Nicole Kidman and Martha Stewart (She doesn't have to think too much) think about this. :roll:

  4. #64
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    The first floor of 165 Charles is up.

  5. #65
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    I was pretty surprised to see that it is a different developer, using the same architect, asking for the same style, but upping the ante on amenities. There's some genius in that plan.

  6. #66
    Forum Veteran krulltime's Avatar
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    About a month ago, I was driving my friend's car (1991, Lexus) and I stop at west st and charles st (the light just turn yellow) just to look at the constructuin and the other new buildings when a Coca-Cola truck came behind me and hit me on the rear of the car.

    Was it my fault? or the Coca-Cola truck drivers looking at some girls (or guys) running in the park and not paying attention. :roll:

  7. #67

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    Stern interesting webpage of 165 Charles St.

  8. #68

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    Discussion of 165 Charles Street will continue in this thread.

  9. #69
    Forum Veteran krulltime's Avatar
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    Richard Meier Project Reportedly Hit With Delays
    Timing One of Biggest Risks in Buying New



    By Melissa Dehncke-McGill
    June 2004

    One of the biggest risks of buying into a new development is timing.

    Projects can be delayed by months or years, and in some cases people buying into new developments have to move twice because the building isnít ready.

    The Richard Meier towers at 173-176 Perry Street might be the most prominent current example of this problem, as the project is beset with reports of construction delays and water leaks.

    Martha Stewart, Nicole Kidman and Calvin Klein are all reportedly looking to sell their unoccupied units in the building.

    "They had this great concept to build an incredibly dramatic space that would be sold as rough space to let the buyers finish them. But they had to cooperate with each other, for example, in going through the ceiling for plumbing," said Lynn Sullivan of Coldwell Banker Hunt Kennedy. "It was a great idea in theory that hasnít been nearly as great in practice."

    Now with Meierís third building going up at 165 Charles Street, the space will be completely finished, with the architect doing everything right down to the door knobs.

    For new construction, buyers have learned the hard way that any number of complications can arise. A tough winter can cause building delays. In an older building undergoing a gut renovation, delays can crop up because the construction crew doesnít know what it will find.

    Resale buyers donít face the same prospect of move-in delays. "If itís a resale, there is a closing and it cannot vary by more than 30 days," said Helene Luchnick of Douglas Elliman.

    But there is still the return on investment to consider when buying into a new development - even the Perry Street towers.

    Stewart paid $6 million four years ago and is now asking $7.2 million for her unoccupied penthouse. Kleinís vacant triplex has undergone a bigger markup, with an asking price of $19.5 million, up from the $14 million he paid for it in 2000. Kidman hasnít officially listed her property yet.


    Copyright 2003-2004 The Real Deal.

  10. #70
    Forum Veteran krulltime's Avatar
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    Martha Stewart, Nicole Kidman and Calvin Klein are all reportedly looking to sell their unoccupied units in the building.
    I hate to say it but once they are gone the magic is gone for the building's prestige.

  11. #71
    Forum Veteran krulltime's Avatar
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    They will soon have a new perfect sister:


  12. #72

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    http://events.nytimes.com/2005/09/07...ws/07rest.html
    September 7, 2005
    Showmanship Yields to Elegance
    By FRANK BRUNI

    SOMETIMES the best way to move forward is to revisit the past. Sometimes the loudest statements are the quietest ones, made without undue fuss, in precise gestures. At his new restaurant, Perry St., Jean-Georges Vongerichten circles back, shuts up and cooks, electing earnestness over irony, controlled flourishes over cluttered frippery. In doing so he gives fresh currency to his stature as one of the most talented chefs at work in this country. He also gives his doubters, who had grown legion, reason to believe.

    For all his accolades and wealth, Mr. Vongerichten at this moment has something to prove, and Perry St. is more than just another potentially lucrative application of the Jean-Georges brand. It's a studied retreat from, and maybe even an act of amends for, the high-concept flamboyance of 66, Spice Market and V Steakhouse, the New York restaurants he opened between 2002 and 2004.

    All three have their significant merits and pleasures - or at least the first two of them do - but they rely as heavily on the novelty of their overarching conceits (Chinese goes sexy, the steakhouse does sarcasm) as they do on what happens in the kitchen. It was Jean-Georges the high-wire entrepreneur more than Jean-Georges the culinary genius who sired them. They have vacuous showmanship in their DNA.

    Perry St. doesn't. This one is from the heart, not the head. And while it is undeniably flawed and surprisingly inconsistent, it's cause for celebration, chiefly because it marks Mr. Vongerichten's return to the straightforwardness of Jo Jo, which he opened in 1991, and of his flagship, Jean Georges, which came along in 1997.

    Not since then has he produced a New York restaurant as tidily reflective of his culinary strengths and sensibility as Perry St. The expertly orchestrated interplay of flavors and yin-yang balance of effects in many of the dishes here are classic Jean-Georges, as are the clarity and lightness of his sauces and broths, which cast the stocks of previous eras as lumbering dinosaurs.

    For much of the summer the restaurant served as an amuse-bouche a version of gazpacho made with raspberry, cucumber, red and orange bell pepper, ginger, red wine vinegar and olive oil, discrete beads of which floated like a shiny archipelago on a ruby sea. The sweetness of the fruit set the stage for, then ceded it to, the sourness and gentle heat of other players, which arrived as a second wave, a delayed epiphany. The transition and contrast were transfixing.

    Mr. Vongerichten has mastered what might be called time-release gastronomy. An appetizer salad of frisťe, goat cheese and pickled peach nailed a sweet heat that traveled a path similar to the gazpacho's: a cool front followed by a spike in the temperature, this time courtesy of crystallized wasabi.

    But sometimes a single sensation slowly intensified. An appetizer of bluefin tuna in a fried crust of Japanese rice crackers came with a salmon-colored, scallion-studded mayonnaise flavored with dashi, sriracha and various citrus juices. The controlled fire sparked by the scallions and sriracha blazed stronger in the middle of each bite than at the beginning and stronger still at the end. But it never singed.

    Roasted chicken rested in a broth made from chicken wings smoked with hickory, mesquite and cherry wood. The smokiness of that potion expanded with - and even within - each bite, and was cleverly offset by sweet kernels of fresh corn.

    The restaurant's ambience is as pruned of needless embellishment as the food. Perry St. has been decorated in a sleek contemporary vein and a subdued palette of white, beiges and grays, neither of which competes with the charmed setting. Located on the ground floor of one of the new West Village high-rises designed by Richard Meier, the restaurant has views of the Hudson River, the joggers and cyclists on its edge and, at dusk, the setting sun. Imagine some palm trees in the foreground and this could be coastal California. It feels that fixed on a watery horizon, that luminous and laid back.

    It also feels easy and easygoing, and in that sense represents another considered attempt, in these less formal times, to preserve the core pleasures of fine dining while jettisoning much of the ceremony and some of the expense. So there is ample elbow room and attentive service but only one type of bread and butter at the beginning, only a token cluster of petit fours at the end, and - an informality too far - brown paper place mats on the tables. It takes little time to peruse the concise wine list and almost none to absorb the menu: eight appetizers, eight entrees and five desserts. Given the winnowed options, there are too many disappointing dishes. An heirloom tomato and mozzarella salad was beautiful to behold but merely pleasant to eat. Steamed black bass was dressed in a basil vinaigrette so tart it suggested some kind of accident behind the scenes. So I tried this entree again on a subsequent night: still too tart, though appreciably less so.

    Other dishes also varied from visit to visit, the ginger vinaigrette on poached lobster proving sweeter one time than another, the dill broth around a gorgeous crop of summer vegetables proving sharper. Although Mr. Vongerichten's condominium apartment is just upstairs on the seventh floor and he has been spending much of his time in the kitchen here, it could use more discipline.

    But when Perry St. scores, it scores much, much bigger than most restaurants, and it scores on Mr. Vongerichten's instinct for flavor and texture combinations, his usually keen sense of equilibrium and of course his recruitment of traditions and ingredients from Asia, which seduced him before others.

    He tempts yawns by including grilled beef tenderloin among the entrees, but then sends it to the table with an onion jam and a sour cherry mustard that was like a less zingy horseradish sauce, a less cloying steak sauce. It was just right.

    In dish after dish, he let crunchiness frame succulence or thrust creaminess into relief. It happened with that tuna appetizer and with an appetizer of red snapper sashimi, the soft petals of fish hooded with strands of deep-fried snapper skin, fleur de sel, Thai chili pepper and lemon, which served as a counterpoint to a pool of olive oil below the fish.

    It happened as well with my favorite of the desserts, a bowl of chocolate pudding distinguished by a cover of crystallized violet and a pedestal of chocolate sponge cake. Johnny Iuzzini, the pastry chef at Jean Georges, shares credit with Mr. Vongerichten for the last act of a meal at Perry St., a finish that was usually happy and never histrionic, much like everything that preceded and surrounded it.

    Mr. Vongerichten has chosen a new tower of spare elegance in which to settle down - in more ways than one. He's back from the carnival. It's a welcome homecoming.

    Perry St.

    ***

    176 Perry Street (West Street), West Village; (212) 352-1900.

    ATMOSPHERE About 55 well-spaced seats for dining, plus separate bar and lounge areas, in a sparely elegant, lulling room with a subdued palette, lots of light and views of the Hudson River.

    SOUND LEVEL Moderate.

    RECOMMENDED DISHES Frisťe salad with pickled peach and crystallized wasabi; red snapper sashimi; black pepper crab dumplings; rice cracker crusted tuna; crunchy rabbit; chicken in smoked chicken broth; grilled tenderloin; chocolate pudding; berry soup with Champagne.

    WINE LIST International and relatively concise, with many affordable bottles.

    PRICE RANGE Appetizers, $10.50 to $15; entrees, $22 to $38; desserts, $9.

    HOURS Noon to 3 p.m. and 5:30 to 11:30 p.m. daily, beginning Sept. 11.

    RESERVATIONS For prime dinner times, call exactly a month in advance.

    CREDIT CARDS All major cards.

    WHEELCHAIR ACCESS Entrance, dining room and accessible restrooms at street level.

    WHAT THE STARS MEAN:
    (None) Poor to satisfactory
    * Good
    ** Very good
    *** Excellent
    **** Extraordinary
    Ratings reflect the reviewer's reaction to food ambience and service, with price taken into consideration. Menu listings and prices are subject to change.

  13. #73
    Disgruntled Optimist lofter1's Avatar
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    ^ I wonder if you can get take-out if you live in the towers?

  14. #74

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    Quote Originally Posted by Edward
    Discussion of 165 Charles Street will continue in this thread.
    Best thing Meier has done in awhile - he has finally dropped the same five old moves he 's been using for decades and tried something trully modern and elegant (even if absurd - ie; west facing all glass facades!).

  15. #75

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    Quote Originally Posted by lofter1
    ^ I wonder if you can get take-out if you live in the towers?
    take-out girls, I'm sure - they would make great bachelor pads!!!!!!!!
    Last edited by icarus; January 23rd, 2006 at 03:16 PM.

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