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278-unit project is latest in Kensington development boom
A new mixed-use project coming to East Lehigh Avenue is the latest in a construction boom that’s seen residential and commercial buildings go up in the neighborhood over the past few years.
The project at 2157 East Lehigh Avenue is being overseen by BSKM Inc., and designed by DesignBlendz Architecture. The plans, published online ahead of a Civic Design Review (CDR) meeting next week, call for four detached structures with 13,000-square feet of commercial space, 278 residential units, and roof decks. The tallest of the four buildings will reach 75 feet, and the project includes 132 parking spaces along with a pedestrian walkway that connects to two outdoor plazas.
Some of the units are planned to be affordable, which the groups defined as 60-80 percent of Area Median Income (AMI) in a community meeting, according to the summary of that meeting.
The 80,000-square-foot lot is currently home to an auto parts junk yard.
“The four building scheme aims to provide balance in scale between larger commercial buildings and smaller residential developments in the area. It provides a sense of community while maintaining openness to the surrounding neighborhood,” developers wrote in the plans.
During the community meeting last month, some neighbors expressed concerns over a mural on a wall that sits along the East Lehigh Avenue edge of the property. The developers said they did not own the wall and the project wouldn’t affect the mural. In the plans published this month, said they hoped to restore the mural due to its significance in the community.
The East Lehigh Avenue mural
Via Google Maps
The project follows several others in and around the neighborhood, including River Wards’ 155-unit development that neighbors this one on East Lehigh Avenue. The group also has previous developments at 2649 Amber Street (just across from the Lehigh Avenue projects), Cecil B. Moore and North 5th Street, and 2320 E Susquehanna Ave in Fishtown.
Correction: An earlier version of this story incorrectly identified River Wards as the developer of the project. Curbed Philly regrets the error.
Source: https://philly.curbed.com/2019/7/31/20748743/278-unit-development-kensington-boom
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Sixers 120, Orlando Magic 114 (preseason): Markelle Fultz shows off his expanded range
Markelle Fultz is a completely different player than the version with the injured shoulder and broken shot we saw as a rookie — it’s impossible to imagine Fultz making four jumpers (including a three-pointer) last season, as he did in Monday’s 120-114 preseason win over the Orlando Magic (see story), pulling the trigger with no hesitation.
Ben Simmons? The change isn’t as radical.
Simmons has attempted only one jumper in the Sixers’ first two preseason games, a blocked turnaround from 14 feet out against the Magic. In the wake of Fultz’s milestone night, a reporter asked Simmons whether we’ll see any long-range shots from him this preseason.
He smiled and shook his head.
“No. I’m not going to come out and shoot threes,” Simmons said. “But getting to the line and making free throws is something I’ve been working on, too. It’s little steps like those that get you to where you want to be. I’m not close to where I want to be right now in terms of my offensive game, but I’m getting closer and closer.”
At the end of each practice, Simmons has been shooting free throws with new lead assistant coach Monty Williams. After a summer working on his shot with his brother Liam (see story), Simmons is focused on keeping his elbow under the ball, holding his follow-through, and preventing the ball from drifting to the right side of his body, like it did last season.
Those changes were evident Monday night, as Simmons attempted his first free throws of the preseason, making 3 of 4.
Head coach Brett Brown isn’t worried that Simmons has yet to expand his range like Fultz.
“I don’t care. It’s not like I want him to (shoot jumpers) or I don’t,” Brown said. “If it’s available, then he should shoot it. I think Markelle’s shots were there, so he shot them. There really wouldn’t be any (shots) that I said Ben turned down. It doesn’t worry me. If it’s there, in preseason I’d like for him to shoot it, but I don’t think he avoided it.”
Brown is pleased that using Simmons more as a power forward seems like it will create more opportunities for him to use his strength on the interior, and hopefully to show off that improved free-throw form a little more.
Simmons attempted only 4.2 free throws per game last season, making 56 percent.
If the Sixers stick with the starting lineup they’ve used in the first two preseason games, as it seems like they plan to, with Fultz filling JJ Redick’s spot from last season, Simmons thinks he can dominate in the post.
“I’m able to come down and duck in, and not many guys are able to stop me,” he said. “I think I got to the line a couple times and drew a couple fouls doing that. In terms of my strength and my ability to do that, that’s pretty high. Off the ball is going to be good for me.”
So yes, Simmons will be a different player this season. He’s probably going to be spending a fair amount of time at a different position, after all.
But unlike Fultz, he’s not going to suddenly start draining long-range jumpers.
More on the Sixers
Source: https://www.nbcsports.com/philadelphia/76ers/sixers-120-orlando-magic-114-preseason-markelle-fultz-shows-expanded-range
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Mega Millions and Powerball jackpots 2018: Things you need to consider if you win
The estimated jackpot for the Mega Millions lottery has reached $1.6 billion, the largest jackpot in history. On top of that, the Powerball has grown to $620 million.
If you're convinced you can beat the odds and take home one of the massive jackpots, here are things you need to consider to enjoy your newfound fortune.
Be cautious about joining lottery pools
While lottery pools are fun to participate in with friends and coworkers, they can also be rife grounds for lawsuits and broken relationships. Make sure that your pool makes photocopies of all group tickets and distributes them to each member of the drawing. If you purchase any tickets outside of the pool, make sure your pool players know before the drawing in case you win.
Sign the back of your tickets
Every ticket you purchase should have your own signature and address. This will verify that you and only you can claim your tickets in case they get misplaced. You'll also need two forms of identification to collect your winnings.
Make a copy
After signing your ticket so only you can claim it, make photo copies of it and store them in various safe spaces.
If you win, be careful who you tell, if anyone
While you may be tempted to tell friends and family that you're now a millionaire, Alexa von Tobel, CEO of financial planning site LearnVest.com, suggests winners be discreet to avoid any personal conflicts or larger problems.
"We've seen everything from robberies to even murders of people who have won lotteries," von Tobel told ABC News. "A lot of your social dynamics around you change if people are aware of your status."
Claiming your winnings anonymously is only possible in six states: Delaware, Kansas, Maryland, North Dakota, Ohio and South Carolina. Another way to preserve your identity when claiming your winnings is by starting an LLC or non-profit to accept the money on your behalf.
You don't have to claim it right away
Don't feel like you have to rush to claim your winnings. Each state has a different deadline for claiming your prize, but all of the deadlines are at least a few months out. Instead, take the time to make a plan.
Choose a smart and trustworthy management team
Spend a lot of time researching and assembling a smart, reliable and trustworthy financial team before you claim your winnings. Von Tobel suggests that winners find a certified financial planner, estate planner and accountant before cashing in and waiting six months or even a year before spending their winnings. The new cars and houses can wait, making sure that you have a strong plan before spending cannot.
Ann-Margaret Carrozza, author of Love and Money, said you might also want to consider a psychologist to help you sort through it all.
Decide how to claim your money -- and understand you won't get it all
All prizes are subject to income taxes, which vary by state.
You can choose how you receive the money. If you choose to receive annual payments, the money you get will increase by 5 percent every year for the next three decades. If you choose the cash payout option, you receive one payment that is equal to all the cash in the prize pool.
If you know someone who may be playing the lottery irresponsibly, call 1-800-522-4700 or visit the National Council on Problem Gambling website to learn how you or a loved one can receive help.
Source: https://6abc.com/society/lottery-jackpots-things-you-need-to-consider-if-you-win/1148851/
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CBS3 Summerfest: For Those Looking To Let Out Their Inner-Explorer, Tyler State Park Has Plenty To Offer
NEWTOWN, Pa. (CBS) — CBS3 is exploring all-around Bucks County for Summerfest, where you can find plenty of ways to spend the day in the historic borough of Newtown including taking a trip through park roads, trails, and facilities of Tyler State Park. With over 1,700 acres, Tyler State Park which is open from sunrise until sunset every day is an oasis.
“Tyler State Parks is home to many events. Last week we had a fishing derby. It’s home to different scout groups that sleep over during the nights. They get a full wilderness tour,” Matthew McElveen said.
You can also take in the beauty of your surroundings on a canoe or kayak.
Taste With Tori: Head To Guru’s Fine Indian Cuisine For Out-Of-This-World Experience
And if you’re looking for a different kind of challenge, why not try disc golf.
“It’s a lot like ball golf, there’s an object or a target to hit. It’s a basket with chains in it. Basically, you have a tee area where you throw the disc. Every throw is a stroke. Where ever it lands, that’s where you put your foot or marker and make your next throw,” Bucks County’s Disc Golf Alliance President, Rex Hay said.
Hay is part of a group that has helped expand the disc golf course from nine holes in 1994 to 36 holes currently. In addition to that, the disc golf community is engaged in helping the area stay beautiful.
“Of course the park has been fantastic to work with, especially the maintenance guys have been tremendous. They help us and appreciate the fact that we’re picking up a lot of trash, we’re watching out for the park in general,” Hay said. “Were planting trees, the club is really thinking about sustainability in the long run.”
Watch the video to see Pat Gallen take on one of the top-ranked courses in the United States.
Source: https://philadelphia.cbslocal.com/2019/08/16/cbs3-summerfest-for-those-looking-to-let-out-their-inner-explorer-tyler-state-park-has-plenty-to-offer/
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In Cherry Hill, midcentury gem by Malcolm Wells wants $380K
In what may come as a surprise to some (unless you read Curbed Philly’s modernism guide this spring) the Philly area actually has a wealth of modern architecture, from ranch homes in the ‘burbs to brutalist structures downtown.
And there are some must-know architects who helped bring the popular style our way. One of these is Malcolm Wells.
Known for designing ranch style midcentury pieces in and around Cherry Hill, New Jersey in the early 1950s, Wells is occasionally referred to as the father of “earth-sheltered environments” for his focus on honoring the surrounding natural landscape in his homes.
One of pieces, which just came on the market for $379,900, is a near perfect example of Wells’ work. The two-bed, two-bath home at 1236 South Kay Drive has an asymmetric fireplace, and a mix of wood, stone, and carpet flooring. Wall-to-wall windows connect the home’s interior with the surrounding landscape, and mix of hardwood paneling and stone furthers the nature-focused feeling throughout the home.
The place is 1,800 square feet large and needs a little fix-up work, as much of it has remained unchanged since its construction in the early 1950s. There’s a two-car garage on site.
Realtor Robert Fargo of BHHS Fox Roach, who’s showing the home, says he fell in love with the place. He hopes that it will go to a preservation-minded buyer, who’s eager to keep Wells’ legacy alive.
Source: https://philly.curbed.com/2019/6/5/18653847/cherry-hill-malcolm-wells-midcentury-modern-architecture
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Mixed-Use Building Cancelled on Montrose Street, Four Mansions Coming Instead
Mixed-Use Building Cancelled on Montrose Street, Four Mansions Coming Instead - OCF Realty
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Source: http://www.ocfrealty.com/naked-philly/graduate-hospital/mixed-use-building-cancelled-montrose-street-four-mansions-coming-instead
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Pizza Maestro Joe Beddia on the One Thing You Should Never Order on Your Pie
City
One year after closing his legendary Girard Avenue shop, Beddia is back with a new eponymous Fishtown restaurant.
Joe Beddia is the owner of Pizzeria Beddia. Illustration by Andy Friedman
My last name is pronounced … BED-ee-ah, but everybody says beh-DEE-ah. It’s Sicilian. My dad was born in Sicily.
I live in … Fishtown, where I’ve been for the last 17 years. It’s amazing how much it’s changed, though there’s still nowhere to eat. But it’s getting better. In 10 years, you won’t recognize the neighborhood.
My relationship with pizza these days is … that I’ve gone from a maker to a teacher. At my last place, I made every pizza. That’s not happening at the new place. What I did was sustainable for five years, and then it wasn’t. It was either have a partnership or no pizza at all — forever. Those were the two options.
The hardest thing about making pizza is … getting the pizza off the peel and onto the stone in the oven. That’s what takes the most finesse and practice. It’s a precise wrist-flip thing.
The first big concert that I went to was … Beck, at the Trocadero in 1994. I was 17, and we drove down from Lancaster, where I grew up. I remember that during the set break, he came into the audience and handed out sandwiches.
My very first job was … as a grounds-keeper at a hotel/resort in Lancaster. Eventually I went to work at the restaurant there, because that’s where all the girls were working, but it was terrible.
I moved to Philly … to brew beer at Yards. I was there for three and a half years. And I was a bartender at Tria, and while I was there, I would go to New York a lot and try all the pizza places while I was also having pizza parties at my house. Pizza was a hobby that turned into a vocation.
The menu at the new restaurant … consists of small plates — including Cantabrian anchovies, which are the best anchovies in the world — and salads, roasted vegetables, and basically the same pizza menu as at my old place. Oh, and soft-serve.
In next month’s primary election … I don’t know who I’ll vote for. I don’t know who’s running. I don’t know anything about it.
I like to play … poker with my friends. And Yahtzee. I don’t play games like Scrabble. I have a bad vocabulary.
One thing you should never put on pizza is … chicken. It gets so dry, because the chicken is already cooked when you put it on there. It’s not like you’re putting raw chicken on pizza.
My favorite spot to take a walk in Philly is … Old City. You can walk four continuous blocks on cobblestone without touching a paved street. I go from the noisy craziness of Fishtown to a part of town that’s hundreds of years old, quiet and serene. Especially at three in the morning.
My last trip out of the country was to … Mexico City, last year — a tasting trip for something I can’t talk about. Well, the Suraya guys are opening a Mexican restaurant. But that’s all I’ll say. And before that, a whirlwind four-week trip to Europe. It was one week too long.
The most overrated pizza in Philly is … Lorenzo’s. It’s the worst.
If I could open another pizzeria anywhere in the world, I would open it in … Tokyo. People are like, “Do it in D.C.,” and I think, “Fuck you.” And New York doesn’t need another pizzeria. Actually, Los Angeles could use a good pizzeria. I’d be open to that idea.
When somebody says they want to open a restaurant, I tell them … work at the best place that does what you want to do for as long as you can.
But I secretly think … why?
Published as “One of Us: Joe Beddia” in the April 2019 issue of Philadelphia magazine.
Source: https://www.phillymag.com/news/2019/03/23/joe-beddia-pizza/
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Police report high number of thefts from autos recently
May 15, 2019
There has been an uptick in thefts from cars in the area, according to police, with the most recent cases reported in the area of 41st and Market and 40th and Ludlow Streets. Thieves got entry inside cars by breaking windows, according to police.
In a recent tweet, Matthew Gillespie, the Commanding Officer of the 18th Police District, which covers West Philadelphia neighborhoods south of Market Street, reminded area residents and visitors who park their cars on the streets to take all their belongings from their vehicle:
Nine thefts from vehicles were reported in University City District in March, according to UCD’s crime update released last month. Four vehicles were stolen, according to the report. As for the most recent cases, in the past two weeks, there were at least six thefts from cars south of Market, between 40th and 45th streets, and six thefts north of Market, in the Powelton/Mantua area, according to Crime Reports.
To keep up with crime reports in the area or if you have concerns about crime, residents are invited to monthly community meetings with police at the Calvary Center for Culture and Community (48th and Baltimore) every third Thursday of the month. The next meeting is tomorrow (May 16), from 6 to 7 p.m.
Source: http://www.westphillylocal.com/2019/05/15/police-report-high-number-of-thefts-from-autos-recently/
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Eagles vs. Bears Final Injury Report: 4 players out, 4 questionable
The Philadelphia Eagles released their third and final official injury report on Friday in advance of their Wild Card game against the Chicago Bears.
FOUR players have been ruled out: Carson Wentz, Mike Wallace, Sidney Jones, and D.J. Alexander.
Wentz hasn’t played since Week 14 due to his back fracture. The Eagles have declined to officially shut him down for the season despite his injury.
Wallace hasn’t placed since Week 2. The Eagles activated him from IR last week but he’s only been limited in practice since returning. Perhaps he might be able to play if the Eagles make it to the Divisional Round.
Jones is set to miss his 26th game since being drafted by the Eagles in 2017. Avonte Maddox and Rasul Douglas are the likely starters at outside cornerback with Cre’Von LeBlanc continuing to play in the slot.
Alexander, a special teams contributor, will miss his third game in a row.
FOUR players have been ruled questionable: Michael Bennett, Avonte Maddox, Jason Peters, and Isaac Seumalo.
Bennett was a full participant in Friday’s practice. He’s set to play on Sunday.
Maddox was limited on Friday after also being limited on Thursday. Doug Pederson said he expects Maddox to be able to play in Chicago.
Peters was limited on Friday but he’s expected to start at left tackle. With Peters, it’s always just a question of how long he’ll be able to last into the game.
Seumalo was a full participant on Friday. He’s reportedly expected to start at left guard over Stefen Wisniewski.
Nick Foles, Fletcher Cox, Jason Kelce, and Wendell Smallwood were all full participants on Friday. They’re good to go.
Jordan Hicks entirely avoided making the injury report this week after missing a practice last week. This is encouraging:
PHILADELPHIA EAGLES INJURY REPORT (FRIDAY)
OUT
LB D.J. Alexander (hamstring)
CB Sidney Jones (hamstring)
WR Mike Wallace (ankle)
QB Carson Wentz (back)
QUESTIONABLE
DE Michael Bennett (foot)
CB Avonte Maddox (oblique)
OT Jason Peters (quadricep)
OG Isaac Seumalo (chest)
...
RESERVE/PHYSICALLY UNABLE TO PERFORM
S Chris Maragos
RESERVE/INJURED
RB Jay Ajayi
DE Derek Barnett
CB Elie Bouka
RB Corey Clement
CB Ronald Darby
WR Mack Hollins
OT Jordan Mailata
S Rodney McLeod
CB Jalen Mills
TE Joshua Perkins
DE Josh Sweat
LB Paul Worrilow
CHICAGO BEARS INJURY REPORT (FRIDAY)
Bears All-Pro safety Eddie Jackson is questionable to play after being limited in practice for the second day in a row. Matt Nagy said they are “cautiously optimistic” about him but Jackson is going to be a game-time decision. It’d be a big break for the Eagles if he doesn’t suit up.
Rotational pass rusher Aaron Lynch is doubtful for Sunday’s game.
Starting 3-4 defensive end Bilal Nichols is questionable but is expected to play.
Backup safety/special teams contributor DeAndre Houston-Carson is questionable after missing Friday’s practice with sore ribs. Fun fact: the Eagles tried to sign him from Chicago’s practice squad in 2017.
The Bears only have four players on injured reserve. Must be nice.
DOUBTFUL
OLB Aaron Lynch (elbow)
QUESTIONABLE
S DeAndre Houston-Carson (ribs)
S Eddie Jackson (ankle)
DE Bilal Nichols (knee)
...
RESERVE/PHYSICALLY UNABLE TO PERFORM
TE Zach Miller
RESERVE/INJURED
OLB Sam Acho
CB Bryce Callahan
TE Dion Sims
LB Andrew Trumbetti
Source: https://www.bleedinggreennation.com/2019/1/4/18168682/eagles-vs-bears-final-injury-report-nick-foles-carson-wentz-avonte-maddox-wendell-smallwood-kelce-qb
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The Cheesesteak: An Oral History
Food
As special bonus content for our October cover story on (what else?) cheesesteaks, we delve into the archives to bring you this historical account of the cheesesteak, from the people who know it best.
Frank Olivieri — the current operator of Pat’s Steaks in Philadelphia — standing on a roof at the cheesesteak shop in 1982. (Photo courtesy Frank Olivieri)
If you pick up the brand new issue of Philly Mag, you will see a cheesesteak from Joe’s gracing the cover. Inside the magazine, we have a thoughtful essay about the cheesesteak’s place in modern day Philadelphia. There’s an intrepid investigation into just who invented the cheesesteak egg roll, and a takedown of the dreaded cheesesteak hoagie. And, of course, how could we do a cheesesteak cover story without a definitive and highly opinionated guide to the 30 cheesesteaks you’ve gotta eat before you die?
As special online bonus content, we also wanted to break out an oral history of the cheesesteak that we embarked upon ten years ago, which appeared in the December 2008 issue of the magazine.
Titled “The Cheesesteak Cometh,” this account of Philly’s cheesesteak history delved deep into the origins of and the opinions surrounding the sandwich. It should be noted that some of the people we interviewed back then — Joey Vento from Geno’s, Bill Proetto from Jim’s, and food writer Holly Moore — are no longer with us, a fact that we’re just going to assume has nothing to do with the health impact of a great cheesesteak.
And now, without further ado, our 2008 oral history of the cheesesteak.
The Cheesesteak Cometh: An Oral History of the Cheesesteak
By Victor Fiorillo
Of all of the contributions Philadelphia has given the world (like, say, democracy), none has become more identified with our city than the tasty concoction Pat Olivieri invented back in 1930. The cheesesteak has evolved into our signature icon, the most Philly of Philly symbols, recognized (and eaten) around the world. Here, an oral history of the sandwich we can’t live wit’out.
Frank Olivieri, owner, Pat’s King of Steaks: My great-uncle, Pat — that was my grandfather’s older brother — he had a hot-dog stand he opened around 1930. The neighborhood was always busy, with one of the country’s first open-air markets — that’s the Italian Market — a block away.
Celeste Morello, South Philadelphia historian and author of Philadelphia’s Italian Foods: By the time Pat’s came along, the whole area was a largely Italian neighborhood.
Frank Olivieri: The workers would line up. He would sell them hot dogs off his little cart. And then one day Pat wanted something different for lunch; he was tired of the hot dogs. So he asked my grandfather to go down to the butcher and pick up some scraps of meat. When my grandfather came back, Pat cooked it up on a hot dog roll. There was a cab driver there who saw the sandwich and said, “Wow, that looks really great. Make me one.” Pat told him he only had enough beef for one sandwich, so they split it. The cab driver said, “That’s terrific. You should stop selling hot dogs and sell these things.” And that was the invention of the steak sandwich.
Celeste Morello: Actually, back in the 19th century, there were cookbooks that included recipes for the steak sandwich. It was called the “beefsteak sandwich.” But the Olivieris in the 1930s did it a little bit differently. Different bread. Different seasonings.
Frank Olivieri: Across from Pat’s hot-dog cart, a man named Joe Butch had a building. The second floor was a kitchen, and downstairs there was a tavern. When it started getting cold, Joe Butch comes to Pat and says, “Listen, winter is coming. Why don’t you just make your sandwiches in here?” Eventually, more people were eating than drinking, so the guys who owned the taproom decided to cut a hole in the wall and start serving the sandwiches through it. Eventually, Pat took over the entire building.
Bill Proetto, owner, Jim’s Steaks: You had Pat’s in South Philly, and then Jim’s in West Philly in 1939, at 62nd and Noble. The house on the corner was Jim’s, and he used to sit in the front window. Guys would be standing on the corner. So Jim started to sell coffee out the window. Eventually, he got the idea to do the steak sandwiches.
Frank Olivieri: The original Jim’s is miles away from Pat’s, so he didn’t affect us much. And Pat started making his way into using the pictures of celebrities to heighten the business, and people would come from all over to see them. Pat would go to theaters where celebrities would be — movie premieres, that kind of thing — and bring steaks to give to them. He met Humphrey Bogart one time, and Uncle Pat pulled out his .38-caliber revolver and asked Bogey to hold the gun on him while he held his hands up. Uncle Pat was crazy.
Bill Proetto: Jim’s never really went in for the celebrity photographs early on. That was not really a focus. Jim’s had and has better-quality meat. The cheese didn’t come around until the ’50s or so.
Frank Olivieri: The cheese really came up in the ’40s out at the Pat’s on Ridge Avenue. The first cheese was a provolone cheese. We had a manager named Joe Lorenza, or Cocky Joe. He was always drunk, completely inebriated. A waste of our time. But he was the first person to put cheese on the sandwich.
Celeste Morello: There seems to be no indication of cheese on the sandwich before Pat’s did so, thus inventing the cheesesteak.
Frank Olivieri: By the early ’60s, Uncle Pat had moved out to Los Angeles. My father, my grandfather and my cousin Herb — Pat’s son — were operating the business. Around the time that Geno’s came along, that was 1966, my grandfather and father bought this location [at 9th and Passyunk] from Pat. So then it really became a Pat’s/Geno’s thing.
An old Geno’s Steaks ad. (Courtesy Geno Vento)
Joey Vento, owner, Geno’s Steaks: That guy across the street. He claims he invented the steak sandwich. I’ll give him that. He claims he invented the Whiz. Okay. I’ll give him that. All I did was come along and perfect it. And I started out with just a $2,000 investment. Before Geno’s, my father did steaks in this neighborhood, where the playground is near Passyunk and Wharton. It used to be a cemetery. He had a little cart over there. And then he opened up a shop, and I worked for him. But then in 1957, I volunteered for the draft, and then, unfortunately, my father had a problem, and so I come home, try to help the family, but we lost everything.
Celeste Morello: Joey Vento’s family had some rough times. I don’t know if that’s something he is going to want to get into, but it probably doesn’t hurt to ask.
Joey Vento: A guy owed my father money, and my father went out and killed him, went to jail for life. My father went to jail at the age of 36 and died in prison at 46 years old. I never saw my father after he was 36 years old. My brother was a gangster, probably done every illegal activity he could in the city. So I got the $2,000 to open Geno’s from my wife’s father, who was a bookie.
Frank Olivieri: He originally had it spelled Gino’s. But there was already Gino’s by Gino Marchetti the football player — the hamburger place. So they convinced him to change the name to Geno’s. The building he’s in was actually condemned at the time. He turned it into Las Vegas.
Joey Vento: I’ve never changed my sandwich. So even with that guy across the street, I think I’m more authentic than he is. He changed. His meat’s different now. He’s into the chopped-meat thing. But the Philly steak needs to be really thinly sliced rib eye. That’s how it started out.
From left to right: Joey Vento, Geno Vento and Bill Clinton at Geno’s Steaks in 1996. (Photo courtesy Geno Vento)
Frank Olivieri: The real rivalry between Pat’s and Geno’s started as something that the media did, I think. I would say it was probably as early as 1970, 1973, around there. We started getting publicity. And people would come down here, and it was exciting. And then the whole Rocky thing began in 1976, and the media would say, “Well, Pat’s is doing this. What’s Geno’s doing?” You know, trying to start a fire.
Bill Proetto: I had purchased Jim’s around 1965. Then right around the time that cheesesteaks were really coming into their own, we opened South Street, on July 4, 1976, for the Bicentennial. South Street was very dangerous at the time, not like it is today. We weren’t really doing so well, but then your magazine named us in ’77 or ’78 the best cheesesteak in the city. And business really took off.
Current Pat’s Steaks operator Frank Olivieri with his father in the early 80s. (Photo courtesy Frank Olivieri)
Maury Z. Levy, editorial director of Philadelphia magazine from 1970 to 1980: When we first started Best of Philly, way back when, there weren’t a ton of places around, at least not a lot of great ones, so the argument was always Pat’s or Geno’s, and everybody sort of gave into that. So we searched out other places, within Center City and some of the neighborhoods, and one of the first places we gave it to was Jim’s on South. We tried it and loved it. I think that helped them significantly. Over the years, the cheesesteak award was one of the things that people got most upset about. You rarely heard, “That was a great pick.” You heard, “Are you guys out of your fucking minds? How could you say that?” And people would start campaigns. You’d get 50 letters word for word with different people just signing them. People would try to make their vote known, but we weren’t democratic back then. It was a big deal then, and it’s even bigger today.
Craig LaBan, food critic, Philadelphia Inquirer: It’s one of those foods that cut across all classes and generations. When you write about cheesesteaks, you hear from 500,000 people. It’s one of those “moments” foods. People remember the cheesesteak they had with their buddy. It represents things other than just lunch. You’ve been in a place where characters are still part of the lore and experience.
Celeste Morello: During the ’70s and ’80s, fast food really started taking hold. Frankie claims that he never had to advertise. Geno’s is another matter.
Frank Olivieri: It was around the same time as Rocky. Sylvester Stallone came down here and spoke to my father and said, “You know, I’m interested in filming this movie here,” and my father was like, “Okay,” and Stallone says, “Well, we’re going to close you down.” So my father says, “Well, if you’re going to close us down, you gotta pay us what we normally make.” I guess they arrived at a number. … Stallone was really a nobody at the time.
Joey Vento: Back in those days, this was all Italian. Actually, it was only in the last four, five years that I’ve seen any really big changes, with the different immigrants coming in and the different languages. My orders started getting messed up. We were hiring people who didn’t understand the language. And then the big political thing came up. But we’re just trying to serve a sandwich here.
Frank Olivieri: Joe is arrogant, but not ignorant. The competition really keeps us going. Joe Vento is like Plankton. And we are like Krusty Krab. And he’s trying to steal our recipe all the time. He’ll fire employees, and then they come over to our place and work here for a couple of weeks and find out what to do and how many we’re selling, and then they quit. And we play along with it, because it’s really no secret. And we sell 10 to one. For every one sandwich he sells, I sell 10 more. Our baker was until recently the same baker, so I know how many he was selling.
Joey Vento: Oh, is that so? I say put your money where your mouth’s at. It was a hot-dog cart when you started, and 70 years later it still looks like a hot-dog cart.
Holly Moore, publisher, Hollyeats.com: Some people have a knee-jerk reaction that says Pat’s is horrible. Pat’s is where it all started. You stand in line, and it’s two-thirds to three-quarters South Philadelphians. They may not serve the best. But they serve a great sandwich. People love to put good things down. I call it the Bookbinder’s syndrome. But there’s no greater fun than to stand at 9th and Passyunk to do the eat-off between Geno’s and Pat’s and decide for yourself. It’s the real South Philadelphia. About four years ago, PBS did a special on sandwiches, and I was the host for the Philadelphia portion. We were filming down at Pat’s, and we noticed that it’s the same as team spirit, when you talk to people about their favorite cheesesteaks. It’s like being a Phillies fan, or graduating from Cardinal Whatever high school. It’s very much a part of being a Philadelphian.
Bill Clinton at Pat’s Steaks in 1996. (AP Photo/Greg Gibson)
Congressman Bob Brady: When [Bill] Clinton was campaigning in ’96, he came here for a fund-raiser, and he had an hour of downtime. Rendell says, “What could we do for an hour?” I said, “Let’s take ’em down to Geno’s or Pat’s. Have lunch.” So myself, Clinton and Rendell, we went down to Pat’s, and all the press was there. I got the steaks and brought them to the President. He was sitting down, and the press was clicking away. He starts pulling it towards his mouth. I said, “Wait, you can’t sit down. You gotta stand up.” And so he stands up and brings it to his mouth, and I said, “Whoa, whoa, you gotta lean forward on the ledge.” And so he leans forward on the ledge and pulls it up to his mouth again. And I said, “Wait a minute, you gotta tuck your tie in.” So he tucks his tie in, takes a bite, and sure enough a whole load of it spills out the back onto the ledge. I said, “I told you.” That night at the fund-raiser — it was a big speech, $10,000 ticket, at one of the major hotels — he told everybody that the best thing he learned today was how to eat a cheesesteak: “You gotta stand up, lean over, and stick your tie in.” I taught him that. Rendell likes to take credit for it. But that’s bullshit. I was the one who taught him the South Philly lean.
Joseph Torsella, president and CEO, the National Constitution Center: When the United States Olympic Committee came for their official site visit in 2006, they passed up our offer of a catered lunch from any of Philadelphia’s finest restaurants. They said, “Thanks, but no thanks — we’re going to hail cabs so we can go get real Philly cheesesteaks.”
Meryl Levitz, president and CEO, the Greater Philadelphia Tourism Marketing Corporation: Everyone feels like they have to have one when they come here. It’s just like the Liberty Bell and Independence Hall. It combines the interest in quality with the true grit of the place; it’s something that everyone can be a part of. Of course, you have to do it right. You can’t have somebody like Senator Kerry come in and pick some windsurfer or parasailing kind of cheese.
Washington Post, August 13, 2003:
[T]he Massachusetts Democrat went to Pat’s Steaks and ordered a cheesesteak — with Swiss cheese. If that weren’t bad enough, the candidate asked photographers not to take his picture while he ate his sandwich; shutters clicked anyway, and Kerry was caught nibbling daintily at his sandwich — another serious faux pas. “It will doom his candidacy in Philadelphia,” predicted Craig LaBan, food critic for the Philadelphia Inquirer, which broke the Sandwich Scandal. After all, Philly cheesesteaks come with Cheez Whiz, or occasionally American or provolone. But Swiss cheese? “In Philadelphia, that’s an alternative lifestyle,” LaBan explained.
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John Kerry and his infamous cheesesteak order. (AP Photo/Jacqueline Larma, File)
Michael Smerconish, radio talk-show host: Kerry produced a tremendous amount of call-in response. People were asking, “How can you govern if you don’t know how to order a cheesesteak?” I thought at the time that it was such a snapshot of who Kerry was, the effete Kerry.
Maury Z. Levy: People who aren’t from here are appalled by the idea of Cheez Whiz: “What? People don’t really eat that!” Some think it’s worse than Spam. We had the original junk food.
Basil Maglaris, spokesman, Kraft Foods: The Philadelphia/South Jersey market accounts for approximately one-quarter of our total Cheez Whiz food-service sales in the U.S. And the same market accounts for 50 percent of our American White Cheese Slices, as it’s another popular ingredient in the Philly cheesesteak.
Holly Moore: Any time it says “Philly” in front of the name, don’t get it. They’re pretenders if they have to use the word Philly. I stopped trying cheesesteaks throughout the country when at a California farmers’ market they offered me a choice of toppings: bean sprouts or avocado.
Maury Z. Levy: The first time I was in L.A., the menu at this restaurant said “cheesesteak,” so I said, “Oh great, I’ll have that.” It was literally a sirloin steak with a glob of cheese on top and a big steak roll. It’s still funny to see them in other cities. But if you were born here or grew up here, you know the secret formula.
Dave London, owner, The Philly Way, Milwaukee: I used to work in radio in the Philly area — ’YSP, ’MMR, WIFI 92. And then I got a job that sent me out to Milwaukee in 1990 to run a station. I got bored, and I had a culinary background. I had even worked at Pat’s in the ’70s. For a time, I was working as a tour manager for Dustin Diamond — Screech from Saved By the Bell — and we were in town at Temple. I went down for a steak, and it was at that moment that I decided to go back to Milwaukee to show them what a cheesesteak was really like. When I opened six years ago, there was just one other cheesesteak place out here. The guy was from Jersey. And so I went in and tried it — he had a bunch of other foods, an enormous menu — and I asked for a Whiz wit’, and he said, “We don’t have that.” And I thought, That’s it. This guy doesn’t know what he’s talking about. From day one, I exploded, and then a few years ago, your magazine did that article about cheesesteaks around the country and named mine the best. And that really just set us off in a whole new way. The sandwich of Milwaukee is the brat. When the Phillies were in town a couple of years ago, there was a contest at the park pitting my cheesesteak against the guy who is said to do the best brats in town. I won.
Customers and staff inside the South Street location of Jim’s Steaks in 1977. (Photo courtesy Jim’s Steaks)
Maury Z. Levy: Every other city in the world, when someone asks you what school you went to, they mean college. In Philly when someone asks you that, they mean high school. Sometimes junior high school. It’s a working-class food. It’s the stuff you ate growing up. It was good. No matter how successful or fancy you got, you never forgot your roots. We have loyalty. And you can’t shame us into not eating this stuff. We don’t care who you are.
Chuck Peruto Jr., criminal defense attorney: I was representing — I guess you could call him a Mob boss — Harry Riccobene when he was feuding with Nicky Scarfo back in the 1980s. It was very well publicized. They were killing each others’ families. At the height of these Mob wars, I went to visit Harry at the detention center. It was an incredibly high-security facility. And as we’re talking, a guard walks over with a bag. Inside, a Geno’s cheesesteak. Harry shared it with me.
Holly Moore: Every city I go to, I can find a great hamburger stand or a great hot-dog stand very easily. But in Philly, the cheesesteak is so dominant that they’ve squeezed out the cheeseburger/hot-dog place. I could open one up at 9th and Passyunk and I would go out of business. People will just eat their cheesesteaks.
Maury Z. Levy: You see the allegiance to the cheesesteak when you go to a ball game. If you don’t get to Ashburn Alley early enough, you could be standing there for the first three innings just waiting for your steak. There are a lot of ballparks with good food, but that kind of religious loyalty doesn’t happen anywhere but in Philadelphia. When the park first opened, we’d go with friends and family and argue which steak place to go to: “Wait a minute, I like this one.” You like that one. It gets very scientific: The steak is good, but the roll sucks. It has to be a great roll, not smushed with grease. The cheese becomes a part of it, too — how it melts. People will just argue forever about their cheesesteaks.
Craig LaBan: It’s very hard to replicate on a mass-production level. It takes skill, know-how, primal knowledge in your DNA of what it’s supposed to taste like. There’s something that will be forever local about it, and I think that gets to the heart of its greatness, because it’s a sandwich that speaks to this place, and regional foods are so rare now in America. So that’s why you have a local pride. That doesn’t explain why people eat thousands of bad cheesesteaks every day, but it does explain why people approach it as a local sport. On a more national scale, you sort of still have the great cheesesteak artisans. They take pride in their ingredients, how they’re cooked. There is a clear hierarchy. When you hear that clink of frozen meat hitting the griddle and there’s some high-school kid behind it, you just know there’s going to be a difference. Because it’s an art.
Holly Moore: I think that if Tony Luke’s or John’s had gotten to Pat’s location first and was doing the pork sandwich, then the city’s sandwich would probably have been the pork. I look forward to a pork sandwich more than a cheesesteak. Tommy DiNic’s at Reading Terminal, I’d rather have that any time. But if I think of the soul of Philadelphia, I think cheesesteaks.
[Ed. Note: In addition to the fact that some of the people who appeared in our 2008 oral history of the cheesesteak have passed away, some others have moved on to new jobs. Other than the artwork that appears above, we’ve left the original content untouched.]
Source: https://www.phillymag.com/foobooz/2018/09/22/cheesesteak-history/
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Markelle Fultz Trade Rumors: 76ers Considering Move Amid Shoulder Issues
Mitchell Leff/Getty Images
Philadelphia 76ers guard Markelle Fultz's tenure with the team that drafted him first overall may be coming to an end after a bizarre year-and-a-half to begin his NBA career.
Per Keith Pompey of the Philadelphia Inquirer, "Fultz is no longer in the Sixers' long-term plans." He also noted that "multiple sources" said the team is "considering trading Fultz."
Fultz has played in 19 games this season with 8.2 points, 3.7 rebounds and 3.1 assists in 22.5 minutes per contest.
On November 20, David Aldridge of The Athletic D.C. reported the following news:
Derek Bodner, Sam Amick and Jared Weiss of The Athletic then reported Fultz saw a specialist last Monday and that "sources with knowledge of Fultz's thinking have also told The Athletic that the player would prefer a fresh start with a new team."
That trio also wrote that Fultz was battling a wrist injury, which has played a part in his ongoing shooting issues, most notably free throws.
A fantastic college scorer, Fultz posted 23.2 points per game on 47.6 percent shooting in one year at the University of Washington. He also added 5.9 assists and 5.7 rebounds per game.
He was the clear leader to be named the No. 1 overall pick in the lead-in to the 2017 draft, and that ended up being the case when Philadelphia took him first.
However, the injuries and disconnect between Fultz and his camp and the team have gotten his NBA career off to a rocky start. Right now, his talent is obscured by talk regarding his shoulder and latest shooting technique on a regular basis, and that's been the case for the better part of his pro tenure.
It also probably doesn't help Fultz that the 76ers are Eastern Conference contenders, which exacerbates his issues. If he were on a young and developing team further away from competing for a conference or league title, he may be better off as he works to get his career back on track.
Fultz has showcased what he can do at his best, notably notching a 13-point triple-double in just 25 minutes against the Milwaukee Bucks to close the 2017-18 regular season. Clearly, the 20-year-old's career can be saved.
But at this point, it's probably best for him and the 76ers to move on.
Source: https://bleacherreport.com/articles/2807630-markelle-fultz-trade-rumors-76ers-considering-move-amid-shoulder-issues
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Jay Ajayi was smart, took out an insurance policy for loss of value before torn ACL
For many, many reasons, Philadelphia Eagles running back Jay Ajayi didn’t want his season to end with a torn ACL before Week 6.
But at least he protected himself financially.
Ajayi, who can become a free agent at season’s end, took out a loss-of-value insurance policy before the injury, according to NFL Network’s Ian Rapoport. The report said the policy can pay him up to $5 million, tax free, if he loses money in free agency as a result of the injury.
It’s not what Ajayi wanted, but it helps soften the blow of the injury.
Jay Ajayi protected himself in case of injury
Ajayi’s draft stock fell because of issues with his right knee. He has had a good career with the Miami Dolphins and Eagles in spite of that, but his past knee trouble is probably a reason he took out a policy this year and last year, according to Rapoport’s report. The ACL tear is in his other knee.
Philadelphia Eagles running back Jay Ajayi is out for the season, but took out an insurance policy in case he got injured. (AP)
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Rapoport, citing Ajayi’s business manager Josh Sanchez, said the policy can help make up the difference if Ajayi makes less than his market value because of the torn ACL, up to $5 million. Similar polices through the years have cost between $80,000 and $100,000. Ajayi’s salary this year was $1.9 million, so that was a significant price.
It looks like a sound investment now.
Ajayi will be an interesting free agent
Ajayi’s free agency will be interesting. He has had a solid career, though he’s not quite a star. He’s just 25 years old though, and has had moments of excellence. He’s a big back with the ability to break a long gain, and that has a lot of value.
Ajayi is also a player who will have questions about both knees, at a position that NFL teams don’t greatly value in most cases. If some team signs him in March, it will be about five months after ACL surgery. That makes it a risky proposition.
But at least Ajayi made a smart choice and took out an insurance policy. Hopefully he doesn’t have to use it and some team pays him what he wants, but at least he has some peace of mind heading into free agency.
More from Yahoo Sports:
• LeBron: ‘In order to win, your teams have to be great’
• Heat star sues vet over his show dog’s neutering
• Khabib threatens to leave UFC, forfeit paycheck
• Exclusive: Pac-12 ruling raises major suspicion
– – – – – – –
Frank Schwab is a writer for Yahoo Sports. Have a tip? Email him at [email protected] or follow him on Twitter!
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Source: https://sports.yahoo.com/jay-ajayi-smart-took-insurance-policy-loss-value-torn-acl-173243199.html?src=rss
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Facebook says 50 million accounts affected by 'security issue'
The hackers were able to gain access to profile information, such as users' names, hometowns, and genders, Facebook said. It is possible they could have had access to more information, but Facebook said its investigation is in the early stages. No credit card information was exposed, Facebook executives said, and so far there is no evidence the attackers sought to access private messages or post fraudulent messages from the accounts.
Source: http://www2.philly.com/philly/business/technology/facebook-says-50-million-accounts-affected-by-security-issue-20180928.html
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On the Market: Bauhaus-Inspired Townhouse in Northern Liberties
For Sale/Rent
Just in time for your holiday house-shopping, the listing agent is offering a special rebate on this simply elegant modern townhouse. Just close the sale by year's end and it's yours.
1113 N. 3rd St., Philadelphia, Pa. 19123 | Bright MLS images via BHHS Fox & Roach Realtors
The listing agent for this striking modern townhouse just north of Liberty Lands Park described its architecture as “Traditional” on the property data sheet.
Believe it or not, he didn’t make a mistake. This 11-year-old house for sale is as faithful to the best of the High Modernist tradition as any we’ve seen in some time. (And yes, we can speak of Modernist tradition: 2019 marks the centennial of the founding of the Bauhaus by Walter Gropius in Germany. That’s right, folks, modern architecture and design are getting long in the tooth.)
Both inside and out, this house looks as though it could have been designed by Gropius or one of his students. Clean lines, large expanses of glass, precise angles and high-end materials define its refined style.
It starts with that two-story-high expanse of Brazilian ipe wood framing its front door and goes on from there…
Kitchen
…to the kitchen, where you will find marble tile backsplashes, marble countertops and flush-fitting commercial-grade Viking appliances…
Dining area and family room
…to the sleek dining area and den behind the kitchen…
Deck
…to the wood deck beyond its sliding glass doors, where you’ll find two distinctive ornamental trees, a Japanese snowdrop and an elegant birch.
Living room
Upstairs you’ll find more of the same: a high-ceilinged living room with a full-height window overlooking Third Street and a slate-framed gas fireplace.
Master bedroom
The master suite behind the living room has more large windows, an equally large walk-in closet and a bath with marble tile everywhere and dual sinks.
Master bathroom
Two more stylish bedrooms with large windows are on the third floor. The laundry is in the basement utility room. The rest of the finished basement could make an ideal media room, rec room or additional bedroom.
Shared terrace
Behind the basement is a shared outdoor terrace beyond the covered garage parking, accessed from Bodine Street.
Your car, however, probably won’t get much use, as this house has a “Walker’s Paradise” Walk Score of 97. In addition to Liberty Lands, neighborhood shopping, an Acme supermarket, the Piazza and a slew of shops and restaurants are all a short walk away.
Now, about that rebate? See “Other Stuff” below.
THE FINE PRINT
BEDS: 3
BATHS: 2 full, 1 half
SQUARE FEET: 2,603
SALE PRICE: $728,500
OTHER STUFF: This house is part of a condominium that includes its five similar neighbors; the $150 monthly condo fee covers common area maintenance. Its sale price was reduced by $500 on Nov. 23rd. Complete an agreement of sale by Dec. 31st and you will get a $10,000 credit to use as you wish.
1113 N. 3rd St., Philadelphia, Pa. 19123 [Kevin Wilkins and Matt Wildman | Center City Team | BHHS Fox & Roach Realtors]
Source: https://www.phillymag.com/property/2018/11/26/house-for-sale-northern-liberties-bauhaus/
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Stefan Wisniewski excited to be back with Eagles in whatever role needed
If everything goes to plan for the Philadelphia Eagles this season, there won’t be a starting spot available for Stefan Wisniewski along the offensive line.
But even without the prospect of a starting job up for grabs, Wisniewski is happy to be back with the Eagles for 2019.
“I knew when I signed here that they have their starting three inside. I’ve been a starter here, but I’ve also been a backup, as well. I’m OK with that role,” Wisniewski said, via Les Bowen of the Philadelphia Inquirer. “I’ll just work my butt off, and I’ll be ready whenever they need me.”
With Brandon Brooks and Isaac Seumalo at the two guards spots and Jason Kelce at center, the Eagles have the interior of their offensive line settled on paper. However, Brooks is still recovering from a torn Achilles sustained during the playoffs in January, which brings his availability for the start of the regular season into question.
Wisniewski could begin the season as a starter before sliding back into a reserve role once Brooks is ready to return.
The Eagles let Wisniewski become a free agent in March when they elected not to pickup the option on his contract for 2019. He visited the New York Jets in free agency but elected to return to Philadelphia on a lesser deal after testing the market.
“I’m excited to be back,” he said. “I love it here. I love this city, my teammates, these fans. The most fun I’ve ever had playing football was playing in the Super Bowl run. I think we’ve got a really good chance we could go do that again. I want to be a part of it.”
Source: https://sports.yahoo.com/stefan-wisniewski-excited-back-eagles-070807847.html?src=rss
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China becomes first to land on far side of the moon
BEIJING --
A Chinese spacecraft on Thursday made the first-ever landing on the far side of the moon, state media said.
The lunar explorer Chang'e 4 touched down at 10:26 a.m., China Central Television said in a brief announcement at the top of its noon news broadcast.
The far side of the moon faces away from Earth and is relatively unexplored. It is also known as the dark side of the moon.
The pioneering landing demonstrates China's growing ambitions as a space power. In 2013, Chang'e 3 was the first spacecraft to land on the moon since the Soviet Union's Luna 24 in 1976.
The mission of Chang'e 4, which is carrying a rover, includes carrying out low-frequency radio astronomical observations and probing the structure and mineral composition of the terrain.
The Long March 3B rocket carrying Chang'e 4 blasted off on Dec. 8 from Xichang Satellite Launch Center in southern China.
In May, a relay satellite "Queqiao," or "Magpie Bridge," named after an ancient Chinese folk tale, was launched to provide communications support between Chang'e 4 and Earth.
China plans to send its Chang'e 5 probe to the moon next year and have it return to Earth with samples - the first time that will have been done since 1976.
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Source: https://6abc.com/science/china-becomes-first-to-land-on-moons-far-side/5008029/
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On the Market: Newer Tri-Level Condo in Fishtown
For Sale/Rent
If you enjoy exploring Fishtown's bar and restaurant district, you couldn't pick a better base camp for your forays than this condo for sale.
16 W. Thompson St., Unit A, Philadelphia, Pa. 19125 | Photos courtesy The Kanofsky Group, Keller Williams Philly
In case you’ve been sleepwalking through the last two years or so, Fishtown’s southwest corner has become one of the city’s hot spots for diners and drinkers. You can chomp your way up Frankford Avenue, dining on cheesesteaks at Joe’s, barbecue at Fette Sau, fancy farm-to-table fare at Kensington Quarters, sophisticated Lebanese dishes at Suraya, and a world of other dining choices in between. Or you can drink your way down it, indulging your inner wino at Fishtown Social, getting all German and hoppy at Frankford Hall, knocking back a few to the sound of live music at Johnny Brenda’s, then sobering up on coffee at La Colombe.
And we haven’t even gotten over to Front Street yet.
Maybe you lament that you can’t just camp out on Frankford Avenue. Maybe you worry about that drinking-and-driving stuff (though why you would drink and drive with the Market-Frankford Line and Route 15 trolley right there mystifies us). Maybe it’s just far enough away to be inconvenient for you.
This recently built condo for sale just off Frankford Avenue on Thompson Street solves all of these problems. And not only that, it could become your own personal night spot.
Living room
That’s because it’s ideally configured for entertaining as well as relaxation. Its open main floor has plenty of room for dining and relaxing…
Kitchen
…along with a nicely outfitted kitchen with quartz countertops and a breakfast bar.
Basement
Downstairs, along with the laundry and a full bathroom, you’ll find a finished room that you could set up as a media room or rec room. Or if you don’t plan on partying that much, it could be a home office, gym or storage space.
Master bedroom
Upstairs, you’ll find your private retreat in the form of a spacious master bedroom with a huge walk-in closet and a bathroom with double vanity and walk-in shower.
Covered parking and rear entrance
And in back, there’s covered parking for one car with direct access to your unit.
But given this condo’s location, you can probably leave it parked most of the time. You certainly won’t have to worry about drinking and driving, and you probably won’t have to do much driving at all, given everything that’s in close proximity to here.
THE FINE PRINT
BEDS: 2
BATHS: 2
SQUARE FEET: 1,700
SALE PRICE: $449,000
OTHER STUFF: Seven years remain on this condo for sale’s tax abatement. Its sale price has been reduced twice, each time by $10,000, on Nov. 1st and Nov. 8th.
16 W. Thompson St., Unit A, Philadelphia, Pa. 19125 [Ryan Kanofsky | The Kanofsky Group | Keller Williams Philly]
Source: https://www.phillymag.com/property/2018/11/27/condo-for-sale-fishtown-tri-level/
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