THE CITY OF NEW YORKMANHATTAN59 East 4th Street - NewPhone: (212) 533-5300 -

www.cb 3 man hattan.org

COMMUNITY BOARD 3York, NY 10003Fax: (212) 533-3659- info@cb3manhattan.org

Cigi Li, Board Chair Susan Stetzer, District Manager

Please bring the following items to the meeting:

NOTE: ALL ITEMS MUST BE SUBMITTED FOR APPLICATION TO BE CONSIDERED,tr Photographs of the inside and outside of the premrse.tr Schematics, floor plans or architectural drawings of the inside of the premise.tr A proposed food and or drink menu.tr 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 must give proposed hours and method of operation. Forexample: restaurant, sports bar, combination restaurant/bar, (petition providedJ

tr Letter 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.

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

indicating history of complaints and other comments.

Check which you are applying for:E new liquor license E alteration of an existing liquor license E corporate change

Check if either of these apply:E sale ofassets E upgrade [change ofclass) ofan existing liquor license

Today's Date: March 25. 2013

If applying for sale of assets, you must bring letter from current owner confirming that youare buying business or have the seller come with you to the meeting.

Type of license: Restaurant Wine (Beer and Wine) Is location currentlv licensed? E Yes tr No

If alteration, describe nature of alteration:

Previous or current use ofthe location:

Corporation and trade name of current license: n/a

APPLICANT:premise address: 182 Avenue B, New York, New York 10009

Cross streets: E, 11th Street and E, 12th Street

Name of applicant and all principals: Haile Bistro Inc. - Menasie Haile

Trade name (DBA): Haile Ethiopian Bistro

Revi sed: lugust 2012 eage 1 of 5

PREMISE:

Type of building and number of floors: Mired ljse; 5 Floors

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

(includes roof &yard) E Yes tr No If Yes, describe and show on diagram:

Does premise have a valid Certificate of Occupancy and all appropriate permits, including certificate

of occupancy for back or side yard intended for commercial use? S Yes tr No

Indoor Certificate of Occupancy TBD outdoor Certificate of Occupan ,y nl^

(fill in maximum NUMBER of people permittedJ

Do you plan to apply for Public Assembly permit? E Yes El No

Zoning designation (check zoning using map: - please give

specific zoning designation, such as RB or C2]:R7A

Is this premise wheel chair accessible? tr Yes E No

PROPOSED METHOD OF OPERATION:

What type of establishment will this be [i.e.: restaurant, bar, performance space, club, hotelJ?

Paclar rranf

Will any other business besides food or alcohol service be conducted at premise? E Yes E No

If yes, please describe what type:

What are the proposed days/hours of operation? [specify days and hours each day and hours of

outdoor spaceJ Mondav - Sunday,12:00pm - 1:00 am

Number of tables? 8 Number of seats at tables? 32 total

How many stand-up bars / bar seats are located on the premise? 1 Bar, 0 seats

(A stand up bar is any bar or counter [whether with seating or notJ over which a patron can order,

pay for and receive an alcoholic beverage)

Describe all bars (length, shape and location]: L-shaped, 8' long x 4'wide

Any food counters? E Yes E No If Yes, describe:

Revised: August 201-2 Page 2 of 5

Does premise have a full kitchen [I Yes tr No?

Does it have a food preparation area? E Yes tr No flf any, show on diagram)

Is food available for sale? E Yes E No If yes, describe type of food and submit a menuEthiopian Food, See attached menu.

What are the hours kitchen will be open? Monday-Sunday, 12pm'1am

Will a manager or principal always be on site? [E Yes E No If yes, which? Menasie Haile

How many employees will there be? 4

Do you have or plan to install E French doors E accordion doors or E windows?

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

Will there be TVs/monitors? E Yes E No flf Yes, how many?J

Will premise have music? E Yes E No

If Yes, what type of music? E Live musician tr DJ tr Juke box E Tapes/CDs/iPod

If other type, please describe

What will be the music volume? [l Ba ckground (quiet) E Entertainment level

iPod with simnle sneakersPlease describe your sound system:

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

charged? If Yes, what type of events or performances are proposed? No

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

Will there be security personnel? E Yes ll No flf Yes, how many and when)

How do you plan to manage noise inside and outside your business so neighbors will not beaffected? Please attach plans.

Do you E have or E plan to install sound-proofing? No.

APPTICANT HISTORY:

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

If yes, please indicate name of establishment:

Address: Community Board #

Dates of operation:

If you answered "Yes" to the above question, please provide a letter from the communityboard indicating history of complaints or other comments,

Has any principal had work experience similar to the proposed business? E Yes [E No If yes, please

attach explanation of experience or resume.

Does any principal have other

and describe type ofbusiness

businesses in this area? E Yes E No If Yes, please give trade name

Has any principal had SLA reports or action within the past 3 years? E Yes tr No If Yes, attach list

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

Attach a separate diagram that indicates the location fname and address) and total number ofestablishments selling/serving beer, wine (B/W) or liquor [0P) for 2 blocks in each direction.Please indicate whether establishments have 0n-Premise [0P) Iicenses, P]ease Iabel streets and

avenues and identify your location. Use letters to indicate Bar, Restaurant, etc. The diagram must be

submitted with the questionnaire to the Community Board before the meeting,

LOCATION:

How many licensed establishments are within 1 block?

How manv licensed establishments are within 500 feet?

Is premise within a 500 foot radius of 3 or more establishments with OP licenses? E Yes tr No

How many On-Premise [OP) liquor licenses are within 500 feet? 8

Is premise within 200 feet of any school or place of worship? E Yes E 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.

COMMUNITY OUTREACH:If there are block associations or tenant associations in the immediate vicinity of your location, youmust contact them. Please attach proof (copies of letters and poster) that you have advisedthese groups of your 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 petitions, which clearly state the name, address, license for which youare applying, and the hours and method of operation of your establishment at the top of eachpage. fAttach additional sheets ofpaper as necessaryJ.

Revised: nugust 2012 eage 4 of 5

Business Plan

Haile Hthinpiiln Bistro

i - lai le Ethiopian Bistro cn'ncept/planning

$ubn"ritted ihryl-'{aile f;tl^rit:pian [Sistro

&ese4#*,ffi;t{S

The firrn wtll operate the food service eebablishment called the Haile EthiopianSdrn. The eowip+Ryh*s i.d'en:Sf*d a str&agic location on Park Slope area tolaunch this project. Hai.le Bistro will be a unique establ.ishment in that specializesin Um$ng,,&tOfugn $*gi$e to th€,ere6, In: Cneatlr^ig Haile, the.pr:ineipals Menasiet*fii@*fu, trs&,,GEr{xg,&,.want:ts,pr6rJi Wi{sl yst fa,ffri,}y diming expedslee,

T.l*e eonnp@s.s$dW - € Psrtiorl will.beiin'the range of $*S0'$0CI.Thaea ds will be used for the build ou{ e,f the r:ostaurant including equiprnentFsrcha$e and fsntriphings. fusds lvould a{wo bn used to as werking capital t0 assuretlre ruceessful functioning of the buslness.

}{aile gistrs will offer a dj$tirtctl\re rne.nLl rlhat not only showcases the foods a'ndf{Evs.rs of the Ethioplan but also celebratg.n the culture'

The flrm's r*ar.ketin,g efforts will be focU6ed lcwards establishing namereeqgniit|on th,rough its unique and excltll;tq foods, quality of service and price

vqlue, Our f lrrn wil l be open for lunch and dinner 7 days a week. Lunch Servicewttl bn$ln Eil L3l$S FM'amclpnd at 3;0'S'FM' Dir'rliler S;00 FM- X'tr:00FM' Friday andSatur.dqy dinner smd.at tr?:00, l.l,a,l{'e A{ , rd wi}l rnake sure that the managertlanti*sfk$ A6 & ts6{rN a*td that it celhpr{aer lfi,S'llly qu,alified and experiencedprcf€s$st$ds.

Wffi,*ilY

lrteile B{stro will operate the food servieer'wtgblishrment called the Haile Ethiopian&s$u. Cu,r:tsrrtly th,e company has identiiified a strateglc location within the ParkSlWe ar.ea tfist allow$ for maxirtnum expry{;rfl and traf'fic flow. lt will be a uniqueestabli$hnffifit in that $pscialires in bringrhrirg Ethioplan cuisine Park Slope, In creatingH,aile Bigtrg, th,e principals, Yonas Haile and Menassie Haile, want to ptovide casual

yet foatily.${,nkrE exper,ienee.

Thc f{a{b Sistro rnlssion isi

. I0 become the restaurafit of cholee:for its customsrs by offering the hish,estqu@d+rct though priee value, efficient sgvice and management,

. To enfefhin qur,G{lltu{}wre in,an infurmsi .but stcgant aitmoephers and highlightfreshness and urdqr.rcness of Ethiopian cuisine.

'l|qs s{nlqpry:1y*s S@fs {n€lude-. deve}cF e,;ffiSnketing strategy that highlights theu$iq€:€e'ags'd our prnduct Ethioplan euisirlgi sfid, have an efficient md sld{4ed staff thatwill maint*in'tt*e hl$tt€esr$ succes6.

PRoDUgT AHq SERVICES

Haile Bistro will offer a distinctive menu thrat not only showcases the foods and

flavors of the Ethiopian but also celebrates the culture. There will be two w'ays io

provide our productsl Table services and take-oul service'

The menu at Haile Bistro is a moderately s;ized and moderately priced. offering a

collection of authentic Ethlopian dishes thert are r''ich blend of food, spice and

ingredients. The menu will accommodate customers who are baby boomers, generation

Xiers and college students.

Food production and assembly wil l operate out of a new and highly eff icient kitchen

raclrit\/, Along with fresh vegetables, meats, and tlairy products unique ingredients and

spices will be used to create the majority rlf the dishes'

Haile Bistro will seat 30 for dining and waiting service'

The bar will seat 5 and rrvill be where "tak€-out service is available' Mo.st take-out

service wil l be prepared to order from the menu and can be requested in-person' via

telephone or fax.

uBsEr--u4!!EI

Industry AnalYsis i ,Although the reitaurant, industry is very competit ive, the l i festyle changes created by

modern l iving continue to fuel i ts steady growtl"r. More and more people have less

time, resources, and ability to cook for th'emselves, Trends are very important and

Haile Bistro is well positioned for the currernt interest in lighter, healthier foods at

moderate and comPetitive Prices.

The Bistro have combined dishes from practical ly every culture of Ethiopia, ie there

are B5 ethnicit ies in Ethiopia which makes it unique. Study shows that there is agrowing interest in Ethir:pian cultural food as well as increased population of Ethiopian

ln USAIn general and in NY and Tri-State Area in particular'

Target AudienceHaile gistro wil l be targeting the fol lowing consurYlef groups within the regton

fuW Boomers.'Born belween 1945 and 11)64, baby boomers make up the largestsegment of the U,S. population. Prominent in this generation is affluent prcrfessionalswho can afford to spend more freely on entertainment as well as visit upscale eatingestablishmenls.

Generation X Young aclults may have lower incomes than the typical baby boomer, butthey definitely have strong predilection to eat out. In fact, young adults eat a greaterpercentage of their dinners out than any clther age 9roup.Empty ffesfers, The group consists of people in the age range between balry boomersand seniors (people in their early 50s to about age 64). They typically have grown

children who no longer l ive at home, With ihe most discretionary income and the

nighest per-capita iicome of all the generations, thls group typically visits upscale

reiiaurants. Oiten times they are less concernecl with value and are more focused on

excellent service outstanding food'

Trade AreaThe restaurant is located on East Village most heavily trafficked comntercial

corridors.lt is also know of it international tourist attraction'

MIB$errnc $rnnrnaY

Haile Bistro realizes that there is tremendous pcrtential to be a successful restaurant

in the park Slope area. Therefore the company's marketing efforts will be focused

towards estabfishing narne recognit ion through i ls unique and excit ing foods, quali ty

of service and price value,

Oprmrrons Putrt

Facilities & Officesifideistio at 189 ave is about 800 square foot space with a basement'It needs renovation, Expand the dining area by pushing back kitchen area

and relocating bath room (please see design bellow), New equipnrent and dining room

and bar furnishings wil l be purchased and instal led by the general contracl ior '

Hours of OperationThe restaurant wil l be open I 'or lunch and dinner 7 days a week. Lunch Service wil lbegin at 12:00 PM and end at 3 :00 PM. Dinner 6:00 PM- 11:00PM, Fr iday andSaiurday dinner end at 12:00. Sun day brunch n' i l l offered in the second year ofoperations. The restaurant will be closed Christmas, Thanksgiving, and the Fourth ofJuly

Employee Training & EducationEmployees wil l be trained not only in their speciFic operational duties. Waiters wil l beresponsible for encouraging the customers'unique dining experience in Haile Bistro.

Systems & ControlsA big emphasis is being placed on extensive research into the quali ty and integrity ofour products, They will constantly be tested for our own high standards of freshnessand purity. Food costs and inventory control wil l be handled by our computer systemand checked daily by management. Evaluation of al l systems and procedures wil l bedone quarterly.

Operational AuditsHaile Bistro wil l conduct audit or review i: f the restaurantf s operations annually, I twill seek the services of a consulting firm to mal<e recommendations to inrprove costefficiencies, service effectiveness, and profitability,

Food ProductionMost food wil l be prepared on the premises. The kitchen wil l be designed for high

standards of sanitary and cleaned daily" Food will be made mostly to order

and stored in large in the basement.

Key Employees &are Menasie Haile and Hwot Gemeda. Their managementThe owners of the

style seeks to bestatement.

and in keeping with the objectives outlined in the mission

Haile Bistro will have a and helper, and a manager. The f irm wil l also make sure

that every emPloYee appropriate qualification and experience.

Management & StyleThe manager and will report to the owners, All other employees wilt besubordlnate to them.

SoueHr

The company's equi$range of $200 000k torestaurant which iwould also be used tobusiness,

rance portion will be in the20 000k, These funds will be used for the build out of theng equipment purchase, furnishings and working capital' Fundss working capital to assure the successful functioning of the

FINANcIALS

M(erlu

ADbetizer

Tomato Saladr: Tornato

Sambusa (lentil oronion

EntFes

tamb

Lega Tibs::cuhed pi

Yebeg l/at :freshly ni

Beef

Ye Sign Wett - Beef pi

Ki,tfo - Tartrar of Prinie

Ye Slga Tibs - Beef e

Minchet Abish lVett -

Poultry

Doro Wett - An Ethiistew of' onions, berbe6estew.

Vesetarian

Gomen:: fresh collar$

Fasolin - Sautded of Stri

Shira Wat r spicy bepnpowdered chick peas

Shiro Aletchs :rnildpowdered chick peas

Yemisir Wat:: red lensauc€

stew cooked in onion, spices, berhere (ground hot pepper)

green pepper. oniorl, lemon

::triangular pastry rolils filled with , green pepper. jalapeno,

of marinated lamb sautderl in oni.on, jalapeno. spiced butter.

lamb stew o seasoned, in hezuty berbere sauce.

n in a sterv

I'flavored with kibc (cs,n be sewecl raw or lightly cooked)

s sauteed in our blenrl of spices

inely chopped Prime beef sintmered in orrr spicy sterv

Specialty; legs of rdurgr: clticken are slow-cooked in clensend kibe, boiled snrall eggs are hnilie poked and sirnnrered in the

cooked in oil with onion, garlic, ginger, green pepper

gbgans, canots, seasoned in spicy garlic sauce.

in a sauce of flavoted with herbs atrd spicesinto a sauce with onions, oil

dish in a delicately tlavored helb sauceinto a sauce with onions, oil

Atcr Kik Alichn: a sArrce of cooked split peas delicateiy spiceil

Azifa( served cold); :iboiled whole brown lentils blended with onion, green pepper,

garlic,

Yutakilt Aliclral cabbage, carrots and potatoes delicately sauteed u'ith peppers. onionsand garlie.

Yegelarian combinalion eholee of any fourvegetarian dishet

Beuerases

TEACoffee

SodnCoke, Diet Coke, Sprite, Diet Sprite, Lemonade

Domestic BeerSam Adams, Miller l*ite

Imported BeerHeineken, Amstel, Dos Equis Ambero Cororla

Ethiopian BeerHarar, St. George,

WinerRed Wine

Cahernet Suuvlgnort , Merlnl, MalbeclVhite Wine

Chnrdonnay

DLag\rams

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Proxirnity Report

Proximity Report for Location: March 1. 2013

182 AVE B, New York, 10009* This repod is for informatlonal purposes only in aid of identifying establishments potentially subject to

500 and 200 foot rules. Distances are approximated using industry standard GIS techniques and do nntreflect actual distances between points of entry, The NYS Liquor Authority makes no representation asto the accuracy of the information and disclaims any liability for errors.

Closest Liquor Stores

Name Address Approx. DistanceBEE LIOUORS LLC 225 AVENUE B 550 ftBRIX NYC LLC "649 E gTH STREET, EAST STORE- 630 ftAVENUE A WINES INC 136 AVENUE A 775 ftlOTH STREET & AVENUE C LIQUOR & WINE INC 159 AVENUE C 7S5 frEAST VILLAGE WINE CORP 1OO AVENUE C 1330 f lCARMAD INC 224 226 1ST AVE 1555 f tMARTYS LIOUORS INC 133 AVENUE D 1560 ftBEE LIQUORS LLC 225 AVENUE B 550 ftBRIX NYC LLC "649 E gTH STREET. EAST STORE' 630 ftAVENUE A WINES INC 1 96 AVENUE A 775 fl1OTH STREET & AVENUE C LIQUOR & WINE ll'lC 15S AVENUE C 795 ftEAST VILLAGE WINE CORP 1OO AVENUE C 1330 f lCARMAD INC 224 226,IST AVE 1555 ftMARTYS LIQUOR$ INC 133 AVENUE D 1560 f tBEE LIQUORS LLC 225 AVENUE B 550 ftBRIX NYC LLC "649 E gTH STREET. EAST STORE- 630 ftAVENUE AWINES INC 196 AVENUE A 775 ft

i95 ft*--lOTH STREET & AVENUE C LIQUOR & WINE INC 1 59 AVENUE CEAST VILLAGE WINE CORP 1OO AVENUE C 1330 f tCARMAD INC 224 226 1ST AVE 1555 ftMARTYS LIQUORS INC 133 AVENUE D 1560 f t iBEE LIQUORS LLC 225 AVENUE B 550 fr

iBRIX NYC LtC "649 E gTH STREET, EAST STORE" 630 ftiAVENUE A WINES INC 196 AVENUE A 775 t llOTH STREET & AVENUE C LIQUOR & WINE {C 15S AVENUE C 7S5 ftEAST VILLAGE WINE CORPCARMAD{I'IC

- 1OO AVENUE C224 216 1sr AVE

1330 ft1s55 ft

133 AVENUE D 1560 fr

Churches within 500 Feet

People's Home ChurchThe Father's Heart Ministry Cdnter

Schools within 500 Feet

Name Address Approx. DistancePS 61 ANNA HOWARD SHAW ISCHOOL 610 E 12TH ST 245 ft

420 ftPS 19ASHER LEVYSCHOOL 185 FIfIST AVEPS 34 FRANKLIN D. ROOSEVELT S 730 E 12TH ST 420 fr

On-Premise Licenses within ?50 FeetName Address Apprux

35f tDistance

CEVICHERIA INC 179 A\/ENUE BI AULANI LLC 186 A\/ENUE B 55 f tRUE B CORP 188 AVENUE B 85f t

140 fr -*--

l vu n

265 n

BACK FORTY LLCOOPS OF NEW YORK INC

188 192 AVENUE B16s A\IENLIE B

*_

LA RITT INC 162 164'AVENUItr BUHAHLb,Y GROUP LLC 339 E lOTH STREETFLAM ABLE LLC 204 AVENUE B220 ASSOCIATES INC 222 AVENUE B 530 ft219 AVENUT ts MUSIG LOUNGF. INC'-224 AVENUE B INCLEAD TO GOLD INC

ffi-LAZERINIJAZZ LLC

219 AVENUE B224 AVENUE B225 A\7ENUE B :INDf L

-

sTo E-:i:tl{ sTREET -*-

649 E {}TH ST

535 frCJC TT

6 4 5 f t " -

645 ft --

CALAB LLC

ffi

l S S A V E N U E C I S T O R E 3 & 4503 505 E 12TH STREET162 AVENUE A171 AV'E C

rza ft730 h

*^-'7/l tr Fr

Approx. Distance290 ft715 r t

---l--

=I

- t- - - " 1

'

- - i

Pending Licenses within 250 Feet

Address343 E 1OTH ST5OO E 11TH STREET170 AV'ENUE A

Unmapped licenses within zipcode of report rocation

HIGHER GROUNDS CAFE INCB FOSTER RESTAURANT LLC7 ELEVEN INC

Petitioll fiignatures

Petition to Support Proposed Liiquor License

The following undersigned residents of the area support ilre issuance of the followittg liquor,license (indicate

the type of license such as full-liquor or beer-wine)

to the following applicant/establishment (company and/or trade name) Hailg B

Address of premisesl 182 Avenue B. New York. New York 10009

This business will be a: (circleJ Ba1 {- Restaura4f''' Othen<-----.,-'l'

The hours of operation wil l ber

PLEASE NOTE: Signatures should be from residents of building, adljoining buiklings, and witir in 2'block area,

Other information regarding the Iicense:

Name Signature Address

{ A Y' N | _z---:*w>r/a_ffi^_

Wetfl%frrr.r, )irqi

tt/t4;sf 3 lL*tJt

/ t (/1

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f,w$-xh^4-Rt:cLyC hnwz. r ' c / f

,L,) ,-"J-tf,-/Srna

'9r,v0

0lra,^, E^:u'o( {

CtkPtstt. u.urAfTtsflr6€4 bnrsLp-v

, #AAil,{ nrr,(lmNl-r*

l/\sod\.L\ /'

'?%*-i {-

LIs /tVT, Bt ^

FF Ail? ', ts

| /*,// Fq R ba,

t a , L 6 t i t ' $ 5 1; .

sll e t'l )4

t r f a l L ,ste € /EsTC )'e:

"t ', 1'rt[\

t i+ 4*i4 W r*?-t l

| J ' i , / t , ' i r 7 ' ' 7

i- 1' -,ry.' i'!,// {'ii': L*-L""'('tt . t ' A

Zde Ai 8q / \ue tl4o e#s+,qtr E {26 f+

Petltion to Support Proposed Liquor License

Date:

The foltowing undersigned residents of the area support the lssuance of the following liquor,license {indieate

thetype of license such as full-liquor or beer'winel Beef & Wine

tothe followingapplicant/establishrnent{cornpanyand/ortadename} Haile BiStfO lnc .

Address ofprernises: 182 Avelnue B, New York, New York 10009This business will be al (circleJ

The hours of operation will bel

Bar Restaurant [Xhe,r:

PTEASE NOTE: Signatures should be from residents of butlding adjoining buildings, and within Z.block area,

Other information regarding the licetrse;

Name Address

3-Hb l l f { '

(

g

lfb trrq- rz

t&o "NYF- 9b?a f :ae{

Itl lrrblTt- t\\Lt.ult

l\.re c

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wv

lqr N" B55t frU

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MIbe ltrtti*(/,

i lA FL/n ?

\/c''ur^V ft'<f-,nuul^ h,tt*tvt€ \t i e

\q snb

Alnf {e.r,vcrn5u

f u s, Szlw,-

fr(t* t,J l,'.t,;uf be{-

Doo,'" Ba"*'q-Ponl y.\

L/{r"*

bt4:k3?

wa-LG Vl*

Petltion to Support Proposed Liquor License

Tlre following undersigned residents of the area support the issuance of the fallowing liquor,license {indieatethetype of license such as full-liquor orheer-wine) Beef & Wjng .... _

tothe fallowing applicant/establishrnent [companyand/ortrad,e name] Haile BiStfO,,lnC.

Address ofpremises: 1 82 Avenue B, Nevr{Yp$,NgWfqh l!!!9This business will be ar fcircle)

The hours of operation will bel

Bar Restaurant Other:

ptEASE NOTE: Signatures should bc fronr residents of buildirpg, ndioining buildings, and witlrin 2.block area.

Other information regarding the license:

Addres.s

/ 8 / ftire 6

l 1 z ,4ve 5

tut;

(o,Ll| [ tq tl-

,i.iir&it'il41 lTfad+

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N*.' *cN lh*u"otW Wtu4uE\\qn Benclo

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r-;iY-..-Xvt1fu*-*iA

Chqvlo Cha,tY,iftrrlJlN' ,4k\ir\,i,Lfff(

f,l,y't.h,.

"{{K,'?\i'}41f,\ l ' j - i

fwra Lvlrllwz

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Petition to Support Froposed lliquor License

Date:

The followlng undersigned residents of the area support the issuane e of the followirtg liquor,license {indicate

thetype oflicensesuch as full-liquotr or beer-wine) Beef & Wirne

to the fnllowing applicatrt/establishrnent fcompany and/or trade name] Haile BiStfO l nc .

Addressofpremisesr.,l82 Avenue B, New York, New Y'ork 10009-

This business will be a: (circlel Bar Restaurant Other:

The hours of operatlon will lrel

PLEASE NOTE: Signatures shorrld bo from resldents of b,uilding, adjoining buildings, and within 2.blocl< area.

Other inforrnation regarding the Iicense:

Name Address

\-tq,A*l(_ Bs f l r l3

zgtfr& e; ;e/ f fLr t

&_, ,T i l { . -6 2 3 b , l l

-2str t / s l #/ /

lq F>G D1>4 177

NV, r./Y to[0 1f6( 8, i l /q)-lO 6rap/)K- JttEr-T bo}

Wt tvuk +L

Jor.t€'D

\nny n- ftrc,atn

S*snt W^4

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Petition to Support Proposed [,iquor LicenseDate:

The following undersigned r:esidents of the area smpport the issuanee of the following liquor licerrse {ipdicatethe type of license such as tull-liquor or beer-win*) _BeeG_lVlne

to the following applicant/estabtishment {cornparry andy'ur trade name} Haile BigtfO lnc .

Address of premisesr 182 Avenue B, Nerry York, lrlew Yor"k 10009This business will be al (circleJ

The hours of operation will ller

Bar Re.staurant Other':

PLEASE NOT[: Signatures shouhl be fi'otrr residenlg of brrilding adjoining buildings, and withip Z.block area.

0ther information regarding the license:

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Name ature Address

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