TH E CITY OF N EW YORKMAN HATTAN COMM U N ITY BOARD 359 East 4th Street - New Vork, NV 10003Phone: (212) 533-5300 - Fax: (212) 533-3659www.cb3 man hattan.org - i nfo@cb3 man hattan.org

Cigi Li, Board Chair Susan Stetzer, District Manager

NOTE: ALL ITEMS MUST BE SUBMITTED FORAPPLICATION TO BE CONSIDERED.d Photographs of the inside and outside of the premise.El Schematics, floor plans or architectural drawings of the inside of the premise.A A proposed food and or drink menu.A Petition in support of proposed business or change in business with signatures from

residential tenants at location and in buildings adjacent to, across the street from and behindyour proposed location. Petition mustgive proposed hours and method of operation. Forexample: restaurant sports bar, combination restaurant/bar. (petition provided)

d Leter of notice of proposed business to block or tenant association if one exists. E-mail theCB3 office at info@cb3manhattan.org for help to find block associations.

d Photographs of proof of conspicuous posting oi meeting with newspaper showing date.A If applicant has been or is licensed anywhere in City,letter from applicable community board

indicating history of complaints and other comments.

Checkwhich you are applyingfor:Elnew liquor license E alteration ofan existing liquor license EI corporate change

Check if either of tlese apply:El sale ofassets tr upgrade (change ofclass) ofan existing liquor license

Today's Date:

If applying for sale of assets, you must bring letter ftom current owner confirming thatyouare buying business or have the seller come with you to the meeting.Type oflicense: Is location currently licensed? El Yes EI No

If alteration, describe nature of alteration:

Previous or current use ofthe location:

Corporation and trade name of current license:

APPLICANT:

Premise address: 8G R I len *rnA

Community Board 3 I iquor I icense Annlication Questionnaire

Please bring the following items to the meeting:

Cross sEeets:

Name of applicantand all principals:

eage 1 of 5

Trade name (DBA):

PREMISE:

Type of buildingand number of floors:

Will any outside area or sidewalk cafe be used for the sale or consumption of alcoholic beverages?

{includes roof &yard) El Yes El No If Yes, describe and show on diagram:

Does premise have a valid Certificate of Occupancy and all appropriate permits, includ.ing certifipate

of occupancy for back or side yard intended for commercial use? Et yes E r,r"ffiH$.ffi*fsIndoor certificate of occupancy +t outdoor Certificate of occupancy nl *(fill in maximum NUMBER of people permitted)

Do you plan to apply for Public Assembly permit? t .r#oZoning designation (check zoning using map: http://gis.nyc.gov/doitt/nycitymap/ - please give

specific zoning designation, such as RB or C2):

_cA-4q'

Is this premise wheel chair accessible? dYes tr No

PROPOSED METHOD OF OPERATION:

What type of establishment will this be (i.e.: restauranq bar, performance space, club, hotel)?

rQsAntarqnl

Will any other business besides food or alcohol seryice be conducted at premise? El Yes EtNoIf yes, please describe what type:

Whatare the proposed days/hours ofoperation? (specify days and hours each dayand hours ofoutdoorspace) u.n.\r'S slhru

$ , S.,nrra.t,. ld ttayn S\t ^ an

cpt"".B: l! cnh,ocr*'.HoNumberofables? 4{,ionB: lQ Numberofseatsartables? iSL"'tii3g

How many stand-up bars/ bar seats are located on the premise?

[A statrd up bar is any bar or counter (whether with seating or not) over which a paeon can order,pay for and receive an alcoholic beverage) W,hr:nfr: rtr

| -15'.t X 3t . rAc\anlu\ctr. Eact+ Cerar,e{'

Describe all bars (length, shape and locationr.CpVirln g'. t 5' f tt X 2.a , rtclo S"\af , ftLITBF

*, f"Hrf fi i" E s*J" ruBht l.Bll

ffiffi.3f-p.q

z-Tr.ble-s,

: August 2012

mW#ffi,'ffiK$t'&ffi"8a. t roedf,"r*thr. \A\Sh crr V

Does premise have a full kitchen EfYes tr No?

Does it have a food preparation area? EfYes tr No [f any, show on diagram)

Is food available for sale?dYes El No If yes, describe type of food and submita menu

Will a manager or principal always be on site? ElAes Et No If yes, which? Tfr nCr?a\How many employees will tlere be? 2bDo you have or plan to install El French doors E accordion doors or Efwindows?

Will you agree to close any doors and windows at 10:00 P.M. every night? EYes [I No

Willthere be TVs/monitors? E Yes fNo $fYes, howmany?)

Willpremise have music? EYes El No

If Yes, whatt!?e of music? tr Live musician tr DI tr fuke box E Tapes/CDs/iPod

If other type, please describe

Whatwill be the music volume? EfBackground (quiet) El Entertainment level

Pleasedescribeyoursoundsystem:'fe i^$*r fT t{er<

Will you host promoted events, scheduled performances or any event at which a cover fee is

charged? lf Yes, whattype of events or performances are proposed? no

hre the hours kitchen will be open?

How do you plan to manage vehicular traffic and crowds on the sidewalk caused byyourestablishment? Please attach plans. nla.

Will there be security personnel? El Yes f No [f Yes, how many and when)

How do you plan to manage noise inside and outside your business so 4eighbqfs frill not beaffected? Please attach plans. $.z- ulhd\€-€pa(e- api11 !,9 $ot rnclgrrc+ca

Do you Et have orEffilan to install sound-proofing?

APPUCANT HISTORY:

Has this corporation or any principal been licensed previously? EfYes tr No

If yes, please indicate name of establishmentD[*,Cggg&LAddress: ,-{*a' r qn :*tnul', n *Dates ofoperation:

If you answered "Yes'to the above questlon, please provide a letter from the communltyboard lndlcating history of complaints or other comments.

Has any principal had work experience similar to the proposed business?.El'Yes tr No If Yes, please

attach explanation of e:rperience or resum". Of\achcd a{ bAck

Revised: nugust 2012 eage 3 o,f 5

Does any principal have other businesses in this area? Effes tr No If Yes, please give trade name

and describe B?e of business

Has any principal had SLA reports or action past 3 years? E Yes Elf'[o If Yes, attach list

of violations and dates of violations and outcomes, if any.

Attach a separate diagram thatindicates the location (name and address) and total number ofestablishments selling/serving beer, wine (B/VU) or liquor [OP) for 2 blocks in each direction.Please indicate whether esEblishments have On-Premise (OPJ licenses. Please label sEeets andavenues and identifyyour location. Use letters to indicate Bal Restaurant, etc. The diagram must be

.

submitted with the questionnaire to the Community Board before the meeting. aJfuo.clrcef a]b*"f-

LOCATION:

How many licensed establishmexts are within 1 block? q

How many licensed establishments are within 500 feet? 7R

Is premise within a 500 footradius of 3 or more establishments with OP licenses? EfYes E No

How many On-Premise (OP) liquor licenses are within 500 feet? ttIs premise within 200 feet of any school or place of worship? tr Yes.Ef No

If there is a school or place of worship within 200 feet of your premise on the same block, submit a

block plot diagram or area map showing its location in proximity to your premise and indicate the

distance and name and address of the school or house of,worship.

COMMTINITY OUTREACH:If there are block associations or tenant associations in the immediate vicinity of your location, youmust contact them. Please attactr proof (copies of letters and poster) that you have advisedthese groups ofyour application with sufficient time for them to respond to your notice. Youmay contact the Community Board at info@cb3manhattan.org for any contact information.

Please use provided pedfions, which clearly state the name, address,license for which youare applyin& and the hours and method of operation of your establishment at the top of eachpage. fAttach additional sheets of paper as necessary). q* achccl rul*ah.

rev{sed: august 2012 , Page 4 of 5

(alu,f

wl..Ft

q)c),s

tpa56)

"?E

lJo9lo

NH.F

Ntlo

gnro

oT}oI.

ila s a \(0 B

1..ur

Ngr

-o

L>t'6'SS

o3

lr5@

F

l-(lJF

l.+l.*P

l-NF

NulF

4.ro19

Fo

5 dol

u,UT

NAME1 Dinner on Ludlow2 Grey Lady

3 Bercli Park

4 RPM

5 Dudley's6 lrving Farm

7 Barrio Chino8 Jin Sushi

9 Zest Asian Food

10 Los Felize

11 Amuse12 Hi Thai

13 Mi Casa Su Casa

14 Top Hops

15 Congee Village16 Hill& Dale

17 LuckyJack's18 Caf6 Katja

19 SpurTree20 Casa Mezcal21 An Choi

22 Sticky Rice

23 Sorella24 Leftfield25 Normans Cay

26 Cafd Dancer27 The Dressing Room

28 Chloe 8129 The Ten Bells

30 Feng Yang Corporation31 Lok Sing Chinese Restaurant32 Spring Boy Fuzhou Foods

33 Leadbelly34 Sebastians-LC

35 Black Tree

Address95 Delancey St

77 Delancey St

51 Delancy Street266 Broome Street85 orchard street88 Orchard Street253 Broome Street252 Broome Street249 Broome Street109 Ludlow Street121 Ludlow Street123 ludlow street140 orchard street94 Orchard Street98-100 Alllen Street115 allen street129 Orchard St

79 Orchard Street76 Orchard Street86 Orchard Street85 Orchard Street85 Orchard Street95 Alllen Street87 Ludlow Street74 Orchard Street95 Orchard Street75A Orchard St

81 Ludlow Street247 Broome Street107 Eldridge Street290 Grand Street8l Allen Street14 Orchard Street8l Orchard St

l3l Orchard Street

Type of licenseOP

OP

RW

OP

OP

RW

OP

RW

OP

OP

RW

OP

OP

TW

OP

OP

OP

OP

RW

OP

OP

OP

OP

OP

OP

OP

OP

OP

RW

RW

RW

EB

OP

OP

OP

Amanda Gohen407 Park Avenue South #fHlb

Nerv York, NY 10029917405-0850

Experience

Dirt Candy 0fifz0o7-CunentlyChef/Owner-2 star New York Times Review (the first for a vegetarian restaurant in 17 years)-First Comic Book Cookbook-Wnner of numerous best vegetarian in the city awards including The Village Voioe,Zagaland was a Micfielin Guide Bib Gourmand selection three years running-appeared on lron Chef America

Heirloom, NY lOl2OOSgfzOOoChef de Guisine- Hesponsible for allrestaurant operations induding ordering, budgeting, plantmanagement and accounting, as wellas managing a restaurant with a full bar- Created a menu based on seasonaland organic ingredients that won Time Out NewYork's Reader's Choice Award for'Best Vegetarian Restaurant'- Oversaw a stafi sl40, induding hiring, firing, scheduling and payroll- Oversaw catering and special events planning both in the re$aurant and off site

Blue Greenffhe Plant in Dumbo 1012005-912006Consulting Chef-Set up 4 nw juice bars-Created an entirely raw food and drink menu-Set up allthe acwunts and the food delivery system

Pure Food and Wne, NY 812004-1012005Exeantive Sous Ghef- ln charge of all facets of the restaurant induding front of house operations, ordering,hiring, creating new dishes and maintaining the quality of fmd served- Responsible for a staff of 50 including payroll and scfreduling- Oversaw catering and special events planning both in the restaurant and off site

Une Cook 5Pl004-An004- Responsible for recipe testing and organizing the opening of a new raw restaurant- Une cook in a high volume, upscale restaurant

Teany, New York, NY 612002-5210A4Chef- Sole chef, responsible for making daily specials, soups, salads- Baked most vegan goods for restaurant (brortrnies, scones, pastries)- Redesigned menu to streamline operation and cut overhead costs- Oversaw catering specialevents

DinerBar, New York, NY 912001-512004

Line cook- Responsible for preparing menu and initiating daily specials in a high volume, highturnover restaurant

OX-BOW Summer Camp, Saugatuck, Ml 5/2001-8/2001Sous Chef- Responsible for allthe baking and desserts in camp- Overseeing breakfast and lunch preparations and creating weekly menus for 250 campresidents

Whole Foods Market, New York, NY 1n001-512001Cook- Responsible for preparing menu and initiating daily specials

Other Foods, New York, NY 712000 - 12D000Kitchen Manager- Kitcfien manager overseeing daily routine and prep room operations for a twenty-fiveseat organic restaurant- Responsible for quality and quantity of food produced, specials and daily soups

Line and Prep Cook 31200A-7f2000

Blancte's Organic Cafe, New York, NY 312000 - 7f200A.Baker- One of two bakers for a production kitcfien where all goods were vegan, low fat, sugar-free, wheat free and/or gluten-free

Private Chef, New York, NY 9198 - 212000- Preparing and serving meals for several dients with special dietary needs, bothindividuals and families

Angelica's Kitchen, New York, NY 4198 - 6/98Chef's Assistant

EducationThe Natural Gourmet Cookery School Chef's Training Program - A four-month intensive@urse that focuses on health supportive, natural food cooking.

Has Food Handler's Gertification for New York State.

Petlflon to Support Proposed Llquor Llcense

oa'r, 16/26!zolz ,_ ._The following undersigned residents of the anea supDgrt the issuane of the following liquor license (indicate

the t1rye of license sucl as frrll-liquor or beer-winey t" ll ' t i *) o n

to the followingappltcantlestablishment (companyand/ortrade name) NA C*^"1i|

Address of premises: ff., fttlgtr:3rez*This business will be a: (circle) Bar

The hours of operation will be:

@&**flM tlarlr .?*Yvt

{6"t"stau- (xher:

PTEASE NOIE: Slgnatures should be from reS;ide1fs of building adioining buildings, and wi[hin 2-block area.

Other informetlon regarding the ltcensl:

,tt O, l -, DIKwt= ilaryx

Pli.n;o lL. i;"f la '.l.u.t; ll ^aal\..'rF,rvvu, t ,\f,, f,,rP

h ne *nd.otso.n

Cec.rr.- Pcc,mnl^ I nt iionjo,l Sfu?rcrl

Se* T/*( n VtN(VY rv"'-

GeoF6€ pu€t Lt?,

?aqr&dI4-@Ntirsha tq+o'vtz-

i/n),'* L'cc<

@/.mI t4'4-o vYcutrL

47A ye6,*.qr jio.Y. tnY JobDL(to For>spte\,Art tZ-I, rt(ltoO @ ' vt WT I

7S 1rctvtol St

75 Orchara 6b.

7Ioaqial,

ft vi

ak

s+,

rfwn(/-ql

olo-Ltvfl trErrL4't \r -.

r5tt {&$&er 3>?8 oqsfl/rgD sr4fi st?l'L.,nl (+

t6 UY vayar vr r -

lon tu,a4'ft,t fl"t01 /,1.l;tov ff'

6trrn/ 5, Af a--nt S*-

orchal #L

lir I DuLi

Name Signatgre Address(a}.\u nlrlo{tnrmh KoMU tdt g\tYtdu(,tkc"\

C'"tod , C..*...i a. )2 alld" \fr.*tTrts ,^,P t fuu44 [o raanra e *w* rJ]t- fn*1[(rl;, J^."' W q6 oqclk^J 5P tufAV*cl*, *evrflhu W 6,o*6r,t+qD sf ?E twu6o. at r\c^,rne,\ Ay'* t( L avt*i n.* I L

r{tYlnn*^ V^u ffi;,,,; Ifik l t?lo lrut0hl $roethhi I J,olo!rV,r.,o -Thkq. v €i Pt'#hflila))n h,tr^jrt 4Sr 70 .Crol4a,r c( SL .

[z; L*A'fff-,:- ilf, u ?? {* ,tl. t,. ?L5"5;1'a Ar*t^.- tu -l

? Ll OFA,\,.+ rt-Gla ,,u 7 F 'lF ffi:*- vi'\- fo4 7cUl :;+, u\hrr' /4n 'nfr, 65 Luebd$r$>.nt(rO t-llu^ n yn_fut, T\- onl^*J#,fri,J fif, "\\ ff, ii nlt l) ( &&,ni"{#1" '

\-/l! I vv'&11"., Anllracn

/I\J/--l

O^A- tLE lLnrq tl-. /nna:ffi,L il^,*,u. fr,l1fu 2n, tu*v* *. kll..uColr,Y*r, ttry,4dL-,

d __**3O p. 7t+r**j_{l',orlnlk *w*^^ % Nl,h{fAvwt f.auyrx{x t wt) /vr Al?tp€y srtFff

4 - -I qL- (rur", -*#1<=-:*=-:h* s '1..t...st

1*lf^ Yana-4 lW{^^r tO 6,t la^ X,mn'frfttmt ,ffi/flfu//.4 2t 7 {nfi}t M,frL/ ttfi| rW"

E,ta tU'( r"ttsr,f o( W t't,5 t-r/Dl-bw *. 5P\ lo{*i_

tuI

lzz thDtau, sZ6/ lwmr Sl, &t ttJtJo

l3ct EL

Z E? r I,NP,

lO bntu

r:ck stt

3-.1 Pft,s/ru 8.

ZZ{ 6ruo<.6[+-rana,0 fvi,a,h

liler?,/a//ou {f-

tt g,;l t* S)

+t Ct,rclac,^rrd f+7-f 0 5

roo A\t\f+.+54

f,tz G\r+^v \i.

t|e fil.^ s

Sanryb tvlennt for SO .Atren Slreet

DIN:l,l':Eg,

SnacEsi{usfr

"ryoytes t6

y'ergnura Sea Beans sdS?ny goibd?eanuts sSTegetaSfr Bar sZ

$Ecetlzers Entrees?artoSefio Jllousse ili Caufffuer anfWaffis tzolomato y'art gs Broccoll -r{ot Dogs $ztCIriorx ?anca6es ilz ?arsnyo ?iffows tzo?otato Sah{gz Cortz Qrits ttgCebry Sahdst fofi witfi geu.rre Bfanc s8Carrot Euns ilz tseet fettucini ggCucumier Soryn u3 S'tyiss CfiardQnoccfri figfiinncC ?te gz y'amato SVaetzlZ u8

S{trtsTegetafifr oftfr" day szSauteefuvlusfrrooms g8

Qtri{Ddtfufe szRoastedCarrots .f6

Dessert

"oVcortt ?u&hrgt ttz

Cehry CaEe ssRafisfr Bergmzts tz%W{not Tframisu sttS'weet ?ea Anint Bar iloCfrocohte geet CaEe gt

^cLl:hce{

Sanfrwtcfi$ tBfofu tsaguetteCaufffuerWraVEgg Sanf:n txfr On Cfrafkfreeet Sand"wicfr h Wellfic freercAmixhre of syicy stir fried broccofr & greens

affsaniwicfus cortewitfi.eitfier cfiips or ynafffiouse safad

Soryos s8Sotty of tfu Day

Safafis tBhveet ?otato Cfrcolseegq, roastetryeyyers, ofries,green 6earu an^d cfiic0yea vinaigretteCfroyyelsata[6eets, cttcttmiers, corn goat cfteese, anroca.do, witfirice cracder croutotuDffi Ca,ntry CaBserRomaine 9{earts witfi garfrcty croutoru tn"d Crearny 5{ori Dressingfuc6u, fiaat g{oodfc Sata[

Stea:metTeg etah& an[ Brown, Rice tsov I t ga^dil Qri"tbdtofu sz

S?i"y Kimcfree sztstacfr. tsean Da[ szSauteedl(a[e, szAvoca"do szS"vrteet ?otatoes $ztseets $z

coto

:FO<Fqgou

FOF

UJ8EJOfoEFU<

ooFF

I

p

E

F6Eg

F

I,E

u iE"""iigcgr:t8rLeefii

E rBl

$ !!!lE r -i aiEhl8 !iEE5E

fl,:H!EE$EE

EI$EEI

IEEllI

,tr$LfuutlEriti

0c0

*bo

:Fo

EgrouFOFurEEJ(,,ocFO<

$It!TEI

irgtts

ii*flffiTIM

lI

B

E

IEI

SE*4

II

d*

,#&$*#

:FO<tsEUIou

FOF

EJC')oEFO<

aLFgE6oQ6

E 9RE €6b FO?a

Yd5E} EE* ofiY =rfi duE E<< ('6

trIG.F9.oJsg-T3o=FosH_ d frsB= H Xi

ii E u E3

3 3e*$teBB-Eg

6.5U di qir.. # EtEE-[Lga.. :=;6E;*dHEgqEEEgEHEU