The most viable asset in NYC real estate? A pizza oven

New York Post

In 2013, after years of searching, Anna Viertel and Dave Sclarow finally found just the right spot to open the upscale pizzeria they’d long dreamed about. Sure, it was on a desolate Red Hook, Brooklyn, block underneath the BQE, and it had last been a less-than-atmospheric Papa John’s — but it had one key amenity: a coal-fired oven dating back to the mid-1800s.

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