New York Aesthetic

... dollars off the relationship. These new revelations come just days after... to take with her to New York City. 'I don't give a... she physically embodies the bimbo aesthetic he craves, yet was able... boots, fetish heels and a new cell phone so she could ...

... something about oneself. "Trump’s design aesthetic is fascinatingly out of line... something more recent. The best aesthetic descriptor of Trump’s look, I’d... the windows, very much like New York. But I know Manhattan and...

... sorts, aimed at showing the new generation of punk rockers—who ... the dance music scene at New York's Studio 54. The album’s... album was heavily influenced by New York City in 1977, channeling the... that time, combining the raw aesthetic of CBGB-style punk with the ...

... broker, setting down shop in New York under SHIELD's radar was absolutely ... that flows a genuine cyberpunk aesthetic; combining seamless tech functionality and... the way. This is a new spending limit for you. I'm ...

..., response characteristics, and aesthetic requirements. Control Valves and Monitoring: ... retail centers in North York, and hospitality properties throughout the ...for new construction and forward-thinking property owners prioritizing safety. Residential installation specialists understand aesthetic considerations...tanks ensuring adequate supply. Aesthetic Concerns: Concealed, flush, or decorative ...

... melody, capturing a specific mid-sixties aesthetic that remains both timeless and... at A. & R. Studios, New York City June 8, 1964, at...

...walks in Los Angeles and New York. "Through his eyes," says his... at Club MK in New York City, New York Hopper's hitman Milo is a ... the experimental 'baby doll' aesthetic explored by a range of ... Ohioan Kane from the New York art scene. Kane made three ...another veteran of the underground New York art scene; Buscemi acted in .... " - Elizabeth Herman, The New York Times Catherine Leroy At Cinepunx, ...

... the wrong way” heading into New York Pro. - Claims he’s over.... Lunsford vs. Dorian Yates, The Aesthetic War Escalates Dorian says modern ... check and browse for yourself. New products landing and possible sales?

... so infatuated with the bimbo aesthetic he's tried to replicate it...,” Kristi Noem’s representatives told the New York Post. ... Quote: What Has the...

... to the high-fashion streets of New Jersey (wait, New Jersey?!), here is how... a dominance of coastal states. New Jersey (#1) taking the top... fashion and beauty hubs of New York City and Philadelphia. Jersey residents ... is a certain "preppy chic" aesthetic that defines the New England look, and according to...

... beyond the glass windows. Truly, New York wasn't a disappointment. Sure, some... the space, appreciating both its aesthetic and its engineering. The perfect... he'd been holding since the new chairman had opened his mouth..., shaking his head once. "The new, young head of Robotnik Industries ... traveled through the streets of New York, it made a gradual veer ...

_ LOOOOOOOOL! The New York Times ROASTS Trump’s crappy ballroom ...” booms the headline of the New York Times’ analysis of Trump’s obsession, ... been designed by idiots. The New York Times points out that the ..., the architect. “Really it’s an aesthetic decision to have it there.” ...

..., Dallas, Denver, Fort Lauderdale, and New York City. Remote Eligibility Generally, associates ... of a home office. Residential Aesthetic The design uses a "hospitality-first...

... obsessed with the “old money aesthetic” the last few years. I... tracks with her whole “vanilla” aesthetic. I could be absolutely wrong.... Tommy did. Professional salaries in New York are very high. If he ...

... Cullen, he bore neither a New York nor Italian accent. Mario is... days of the “retro game” aesthetic through ubiquitous green 1-Up t-shirts ... a massive success, and a new park has opened every two ... remained Nintendo’s core, and the new hybrid console it was cooking ... the purchase of some brand new action figures. The movie is ... first film, boasting a fresh new design, a massive theme park ...

... certain type-- gorgeous and rarefied New York apartments or town houses. And... pictures of her own longtime New York apartment. Both Bouvier sisters had... that these photos are not new, but are some years old... of the 2020's, shares an aesthetic with the four ladies above...

..., translucent aesthetic dubbed "Liquid Glass." Six months after launch, the new design language...," which was held at Apple's New York City offices. Participants were able...

... get fixed up , have new technology installed on new ships , fixing their shipyards... would they need to redesigned new class with new design ? Could they not... upgrading their ships with the new materials and they will be ... with boosted-BT tier weapons Class York class Cruiser Crew 400 personals ... a more aggressive and utilitarian aesthetic. The York-class refit is defined ...

... early 1980s. Their meeting in New York in 1980, when Ortiz was... in the development of Haring’s aesthetic during those years. And yet...

... early 1980s. Their meeting in New York in 1980, when Ortiz was... in the development of Haring’s aesthetic during those years. And yet...

...a small area to an aesthetic besides 'flesh', no matter ... get transferred off to New York or something, and then some...opponent. Making her a new costume design right now would ... had awoken within her new cell after being transported there ...Womb, spilling out into new cave systems and setting up ... myself by refining the new additions to the Womb. Once ... and growing her a new one as I worked to ...

...a small area to an aesthetic besides 'flesh', no matter ... get transferred off to New York or something, and then some...opponent. Making her a new costume design right now would ... had awoken within her new cell after being transported there ...Womb, spilling out into new cave systems and setting up ... myself by refining the new additions to the Womb. Once ... and growing her a new one as I worked to ...

There is something so incredibly magical about their wedding. It wasn't the big, fancy event they meticulously planned, but standing there in the freezing street, wrapped in coats and surrounded by the people who loved them most... it was perfect. Phoebe finally got the family she deserved, and Mike proved to be the absolute perfect weirdo to match her energy. Still not over this aesthetic. submitted by /u/Augustine-Haze to r/friends_tv_show [link] [comments]

There were crosses on 70 Pine Street, 20 Exchange Place and 40 Wall Street. So much aesthetic. submitted by /u/AlarmingAd7740 to r/skyscrapers [link] [comments]

submitted by /u/mfenton29 to r/baseball [link] [comments]

I’d have to say f13 did better making the aesthetic of New York, while Ghostface in scream 6 had the better kills & overall story. submitted by /u/Wonderful_Cricket_52 to r/slasherfilms [link] [comments]

Didn’t see anyone post this but i really fw with the mafia aesthetic hope it’s incorporated in the music too submitted by /u/boybandzzz to r/yeat_ [link] [comments]

Has anyone experienced the sound quality of the Klipsch New York blutooth speaker? And if so could you share with me if it was worth the price, in that i mean, does it have the signature sound of the Klipsch brand. Its notably cheeper than some high end rivals, and just hope Klipsch haven't sacrificed quality for aesthetics or gimmick features such as the illumination on it. submitted by /u/SurvivedThusFar to r/Klipsch [link] [comments]

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Anyone on here a nurse injector working with an ADN rather than BSN in New York State? I’m looking into going back to school for nursing. I currently work in aesthetics as a medical aesthetician & laser tech for four years experience now at a prevalent dermatology clinic and am knowledgeable in the field so it just feels like such a natural step forward and upward! With my current financial responsibilities and life set up as a completely single independent person who makes a decent income it would be difficult to embark straight in a BSN program as I wouldn’t get much aid, and would need to continue working which would make it difficult to succeed in the full time program. I’m considering an ADN which is a lesser time and financial commitment, and seems more doable while still working because according to my research you can inject in New York State with a ADN license (assuming you pass NCLEX and become licensed here, and work under a qualified medical director) At that point I could potentially do an ADN to BSN program if even necessary with a flexible remote schedule while hopefully pairing my current role with new training and making an income. I am wondering if anyone else out there has done this and successfully worked as an ADN in the aesthetics field in New York State? submitted by /u/SingerVirtual1954 to r/nursing [link] [comments]

A little late to the Miss New York stuff so maybe this has been snarked on but why the hell did she compete in Miss America for NY?? I know she got the crown on a fluke basically but her whole vibe is so NOT nyc to me. The city is a melting pot and any look can represent it but her puffy sleeves, everything pink, big hair and makeup screams southern girl to me. there's nothing wrong with that aesthetic, but to me it doesn't align with nyc. Idk I just think of her doing an appearance, they announce Miss New York and then a girl decked out in pink sparkles walks out and starts speaking in a southern accent lmao submitted by /u/Inevitable-Abroad916 to r/LaurenNorrisTea [link] [comments]

Sorry if this has been discussed before, but I’ve been to New York twice, both for work and pleasure, and I personally think Chicago’s food is better. I’m a native so there is definitely some bias but if someone could confirm my bias or give good arguments both for and against I’d love to hear people’s opinions. I think the only thing I’ll give New York is that they seem to have more aesthetically pleasing restaurants and pizza by the slice is more convenient. Excited to read everyone’s thoughts. submitted by /u/Witty-Document-7958 to r/chicagofood [link] [comments]

Last weekend we stayed at the Waldorf Astoria in NY for 2 nights. This was a points/FNC based stay so we were booked in the regular King room. We were upgraded before arrival to the Junior Suite for our Diamond status. I’m too lazy atm to write a full length review, but at least wanted to share a brief recap of our experience.; For context, we’ve also stayed at the Park Hyatt NY and Aman NY, in NY, over the last year. Honestly, the Waldorf is great. Yes, Aman has the better hard product but you cannot ignore the pricing and service. Service at Aman is polite and professional, but a little cold and it’s typical high-end NYC hotel service. The Waldorf service was amazing. I was honestly amazed that their service across various departments was just outstanding all throughout, and they’ve only been in operation for a couple months. Not sure how they hit the ground running so strongly on service. From valet, doorman, front desk, restaurant staff, housekeeping, literally every single employee we interacted with was a level beyond what I’d expect of luxury hotel staff, especially in the US. Every single interaction was aimed to please the guest and it wasn’t stiff, everyone was so friendly and personable and wanted to go beyond to put a special touch on the stay for the guest. The public spaces are beautiful, grand and smells great. Room was modern and furnishing was solid. It was a nice juxtaposition with the rooms being modern and clean while the public areas were more of the original Waldorf aesthetic. If you are into buzzing hotel spaces, you will like the Waldorf. It seems alive, compared to Aman where it’s very quiet and private. I guess that just depends on your preference - lively or solitude. Food at Lex Yard was wonderful. Park Hyatt vs. Waldorf is no question - Waldorf is leaps and bounds better (though PH has a better gym and actually has a pool and jacuzzi). Between Waldorf and Aman - I would still probably choose the Waldorf. One because the cost is much higher at Aman. Two because the only thing Aman has over the Waldorf is the hard product / pool. Food was much better at Waldorf as well (not that you’re in NYC to just eat at the hotel). Aman breakfast was just ok. I won’t lie, the Aman is very beautiful and serene though. If cost was not a factor at all, I would probably choose Aman lol. I don’t feel like writing much more, but happy to answer any questions! submitted by /u/jinyoungkim7 to r/chubbytravel [link] [comments]

The overloards at Zwift HQ have provided us with loads of new roads in New York. Lets see how this one goes! Before I jump into this one here are my stats so you can all get an idea of what I’m dealing with: M, 180cm (5'11) - 81.8kg (180lbs) - 266W FTP (Standard FTP Test) - 474 Racing score. Range 1 race Cat B [390-510]. Zwift setup; Tarmac SL-8 [Lvl 5] + ENVE SES 4.5 PRO. IRL setup: Wahoo KICKR Core [w/ Zwift cog, click & play controllers] + Road bike frame. And we’re off I actually warmed up properly for this race (I know, shocked.) I jumped in with Maria for about 10-min and then teleported over to Coco for another 10. Let’s see if it makes any difference. Into this one and I was feeling okay and I wanted to approach this one with one goal in mind. Preserve as much energy as I can. I tried to make a conscious effort to sit deeper in the group on all the flatter sections, hoping (more like wishful thinking) for a solid sprint effort. This one started easy and there was a surge over the first roller but everyone seemed to keep together. You’ll probably agree that routes with a fair climb [one short enough to not split the pack, but long enough to hurt] will often start like this – do you agree? Launchpad We blobbed up easily enough and nobody made any attempts to get away. There was a minor surge as we entered the subway as the speed goes from mid 30km/h to 70km/h, meaning positioning is important as you don’t want to be spat out the back, not paying attention. As it was the group was back together quickly and the momentum meant we flew through the new power segments (how fancy) and we were soon at the ‘escalator’. I had ridden the escalator before, and I must admit I’m not a massive fan of the boost. I can’t really explain why but I think I would just prefer the London style. It has the weird affect of spitting the group out of the top just as quickly as it enters, but the resistance goes up even though you’re going the same speed? I dunno, hopefully it will grow on me. Brooklyn Bridge KOM approach Anyways, tangent over. The Brooklyn Bridge KOM is an interesting one as it starts with a downhill, so the stats are a little misleading [sneaky Zwift]. I had an Aero power-up so I used it early to help use my momentum to get to the front of the group, positioned to sag back if needed on the climb. 2 riders drifting off the front 2 riders stretch off the front and I stick to my gameplan of sitting in and just let them drift off the front. The first section of this climb is the steepest so if you hit it hard early you can draft up the rest, this is what I assume the front 2 are doing, a valid tactic in my opinion. Luckily nobody put in any real moves and the pack was small enough that there were no massive splits. I’d say by the top we probably dropped 2 or 3 riders so overall nothing crazy. Pacing I was trying to maximise my drafting (a la gameplan) but there has to be a lot to said about finding ‘your’ pace and grinding it out. I didn’t want to be thinking ‘oh I’m off the front slow down. Nope, now I’m drifting back, speed up.’ Instead I decided to find a pace I could handle, that also kept me at the front. Not 100% efficient but it got me over with the group. Uphill again. We bunched up quickly over the Brooklyn Bridge KOM and before we knew it we were down, turned around and back up over the Manhattan Sprint. This trip up was much easier than the BB KOM, more like a long false flat. I was feeling it here, but I think everyone else was as again, no real attacks went off. We bunched up again quickly and the pace seemed to drop a bit. I imagine we were all feeling it and everyone was probably expecting a sprint finish anyways so we may as well stay bunched. Up, up, and away. We dropped back down into the subway and the pace did surge but not too hard, keeping everyone together once again. The flat section in the subway seemed to race past and I must sayI do like the aesthetic design of subway sections; I like all the new roads to be honest. Well minus the escalators. Speaking of which we went flying up the escalators again. I powered really hard flicking down the gears as the resistance went up. The exit of the escalator really ignited the pace and I decided to position myself a bit closer to the front seeing that the rolling section was coming up. I was beginning to really struggle here. It was that horrible combination of trying to save as many Watts as possible but not being able to rest as the pace is too high. Zapping the legs. We hit the steep section of the roller, and my legs were really burning. The pack compresses and I hit the front, but not for long, as it starts to flatten, I sag back into the group, trying to not fall too far back as with only 3km to go positioning becomes really important. Topping the rollers. I’m holding on as hard as I can but that lump in the elevation has blown my legs apart. I try and tail gun as best I can but with only 1.7km to go there isn’t much room for rest. We go past 1km to go and the pace ramps up and I’m lucky that my positioning and momentum puts me on the inside corner on the descent, as we approach the final sprint straight. Drifting backwards As we straighten up and the final arch comes into sight I’m struggling with the pace and try to ramp up as best I can to hold what appears to be a solid sprint train forming. Going early. I’m falling off the back of the faster wheels, so I decided to drop my Aero early to latch on. My thinking was the pace of the group was so high that the quicker I can get up to top speed the better. Especially if that coincided with sticking in the draft. In hindsight this is probably a mistake but hey, we live-and-learn. I don’t know where it came from, but my legs got a second wind (genuinely thought I would blow up as soon as I stood up)! Power on! I get out of the saddle to ramp the Watts at around 400m to go. This does well at sticking me in and around 10th wheel. SPRINT! I go for it from 250m out and manage to spike up to around 700W which I’m low-key impressed by after feeling like I was going to blow. Unfortunately, my sprint makes absolutely zero headway. I had gone way too early for my legs and by the time my initial kick burns out everyone else drops 10wkg sprints and I appear to go backwards. I try to keep the power down as best I can, dropping and picking up places for a 7th place finish, TOP 10 BABY!! Here are my final stats for this stage: Position 7/32 Time 29:51 (+1.30s) Watts 256 (3.13W/kg) Racing score 480 (+6) Power splits (W/kg): 20 min 263 (3.22) - 5 min 305 (3.73) - 15s 547 (6.69) Overall, I was really happy with this result after the past punchy races where I’ve been dropped. So, how did you lot get on? And, what do you think of those escalators? Thanks for reading and RIDE ON!!! TLDR Actually managed to not get dropped. submitted by /u/Barnziebus to r/Zwift [link] [comments]

There are so many suspicious things about this person in my opinion blake/ryan/claire. I'm just going to share what I've seen about her and what I was able to find. You can make your own speculation / determination about her - but I wanted to at least share more information as to why I find her to be another potential pawn used for personal gain (although she may have thought this would provide her personal gain in some capacity like the rest of the cast on IEWU allegedly). First things first. Thank you to u/the_smart_girl for inspiring this post. She made this post yesterday One month after secretly recording him, Claire Ayoub appeared with Steve Sarowitz! 🤔 I suggest starting there. Okay, this is long but I tried to divide into sections so you can just read what you want or contribute what you know. Please provide sources when possible so this information doesn’t become discredited by the stanners. Images provided where information has been scrubbed. Direct Connection to WME. The first series of images are from someone who was able to capture info from Wayback. It's interesting, because when I went to check myself I could not find the information. It's almost like it's already been removed? Something of interest too, for such a well-connected person, Claire no longer has much of a presence online. The timing of her name being revealed and the absolute lack of information on this person is highly suspicious considering who Blake/Ryan pay for SEO manipulation and data scrubbing. Direct Connection to the NYTimes. The second link down on her NYtimes page on her own website is about sexual harassment. I would like to believe a person who is seemingly an advocate for many causes wouldn’t try to bolster her career by colluding behind the scenes to allegedly collude with Blake Lively. However, the NYtimes plays a major role in allowing Megan Twohey to collude with Blake behind the scenes, before any lawsuit was ever filed, to put out this hit piece on Justin/WFP. Something to consider. I wonder if Claire Ayoub has any connection to Megan Twohey? Literally would not shock me. Adjacent Connection to SNL. "After beginning her career in the NYC comedy scene at the Upright Citizens Brigade Theater and as an essayist for Amy Poehler's Smart Girls, Claire went on to create two original web series—A Series of Comebacks and Your Hair Looks Great Today—and now loves to teach creative writing and mentor filmmakers as they bring their own creative dreams to life." Lets not forget Ryan Reynolds attended the Saturday Night Live 50th Anniversary Special with his wife, Blake Lively, in February 2025, where he made a joke referencing their lawsuit with director Justin Baldoni. Yes, made a joke during a massive lawsuit about sexual harassment claims. And yes, they want everyone to believe they take this very seriously. The Liz Plank Connection I need help finding more tea on this. I’ve seen a lot of speculation online, and they’re connected socially, but I’m not sure what the relationship is exactly. If anyone has any tea on this, please post in the comments. I simply would not be shocked if there is/was a connection. Claire’s Instagram Comment Section She has them limited/turned off on all her posts aside from the ones tagged with Wayfarer. She could have untagged / removed the posts, but she didn’t. She has a lot of negative comments now. Unsurprisingly. However, this is a choice. Someone shared that her DMs are also open. I am not sure how true this is, but if that’s true, this is a choice. What’s she planning to do with all these messages she is probably getting? Pull an Isabela Ferrer? Claire’s evidence? This woman may have illegally recorded someone just to what? Hand it over to Blake Lively even though this ‘evidence’ will not be even considered in this completely different situation? She’s not a witness. This is just, a woman who was possibly convinced to do this/hand this over to make WFP look bad? The only thing this accomplishes is PR manipulation. Nothing more. And if that is the case, why is Claire involving herself? What is she hoping to accomplish? This feels extremely manipulative IMO. This is a grown ass adult who made these choices. Claire’s Affluent Background She is an alumni of Wellesley College, a private liberal arts college for women located just outside Boston. Wellesley is ranked 7th overall among national liberal arts colleges and #1 among women’s colleges. It is also historically one of the Seven Sisters, a group of elite women’s colleges seen as the female analogues of the Ivy League in earlier times. It has a relatively low acceptance rate (reportedly ~14%) as of recent years. A recent report noted that Wellesley has surpassed a $100,000 annual sticker price, when factoring in all associated expenses. Claire graduated in 2011 and majored in Middle Eastern Studies. Claire Ayoub grew up in New Canaan, Connecticut. New Canaan regularly appears in lists of the wealthiest or highest-income towns in Connecticut, especially in Fairfield County, which itself contains many of the state’s more affluent communities. According to a “New Canaan AMI / Housing” document, the median home value has climbed from about $1,376,680 (in 2017) to $1,941,065 in 2025 Claire claims to value advocacy, social impact, raising awareness, promoting inclusivity. Possible Nepo Baby Complications and please, I’m not saying this defines her to the tea, but it could play a major role in her life considering the sociological impact of social class, social capital, and moral disengagement. These are just some things to consider when thinking about some of these side quest individuals who run in elite circles in NYC. Affluence and the “Freedom from Consequences” Effect When someone grows up in a wealthy or well-connected family, they experience what sociologists call material insulation, they are shielded from the practical consequences of failure, unemployment, or even reputational damage. Financial security removes the fear of economic loss, so their motivations for “doing good” may stem less from survival or empathy and more from identity construction (“I want to be seen as good”). This creates space for performative activism where advocacy becomes a form of self-expression or branding rather than sacrifice or service. Inherited Social Capital and Platform Privilege Wealthy or well-connected individuals also inherit what Pierre Bourdieu called social and cultural capital: Social capital = networks and relationships (access to power, media, funding, elite institutions). Cultural capital = education, manners, language, and public image that signal credibility. When such individuals enter social-justice spaces, they are often amplified - not necessarily because they are more informed, but because they are more visible and legible to elite audiences. This means their voices can drown out grassroots activists who come from the communities directly affected by the issues. It’s not always malicious, it’s structural. But it leads to gatekeeping and misallocation of attention and resources, where those closest to harm are sidelined by those closest to power. The Self-Serving Activism Trap For some, activism becomes a way to reassert moral worth or build social currency within elite circles. Because they are trained to treat the world as a place to leverage rather than understand, activism can become another status symbol. They may unconsciously reproduce harm, speaking about marginalized people while recentralizing themselves. Psychologically, this links to moral licensing (the idea that doing or performing good deeds gives one internal permission to behave selfishly elsewhere) and narcissistic altruism (helping others as a way to feel or appear superior). When empathy isn’t rooted in lived experience or accountability, it can quickly drift toward moral exhibitionism doing good publicly for clout, without introspection or follow-through. Why This Can Become Harmful to Others Resource distortion: They can attract funding, media attention, and partnerships that might otherwise go to smaller, community-based efforts. Narrative control: They often frame causes through their lens — watering down radical or uncomfortable truths into “palatable” stories that preserve existing hierarchies. Moral immunity: Their wealth and charm can buffer them from critique. When they cause harm — exploit collaborators, co-opt stories, or center themselves — there’s little accountability. Lack of remorse often stems not from cruelty, but from a lifelong normalization of control, image-management, and entitlement. They were socialized to believe their presence is inherently beneficial. The Broader Implication When activism becomes another stage for privilege performance, systemic change stalls. Structural inequality gets masked by aesthetic empathy. Power stays in the same hands — just wearing more “woke” branding. In effect, elite “activists” may speak the language of justice while reinforcing the very inequalities they claim to dismantle. Interviews/Blogs featuring Clair Ayoub Filmmaker Claire Ayoub’s Radical Empathy Both Onscreen & On Set The Lo-Down Culture Cast – Filmmaker Claire Ayoub How to Make an Unapologetic Fat Film https://claireayoub.substack.com/p/opening-weekend-recap Asking for money to fund a project ‘It’s So Exciting’: NCHS Grad Claire Ayoub’s Film, ‘Empire Waist,’ To Debut at Playhouse Further reading since I know people will get mad at me for even suggesting that Clarie could be a nefarious character / performative person “A Social Exchange Perspective of Leader Nepotism.” Journal of Business Ethics (2025) https://link.springer.com/article/10.1007/s10551-025-06125-3 “Nepotism vs. intergenerational transmission of human capital.” PMC / Open Access (2024) https://pmc.ncbi.nlm.nih.gov/articles/PMC11502639/ “What Makes Nepotism Wrong?” P.L. Mowla, Journal of Ethical & Social Philosophy (2025) https://jesp.org/index.php/jesp/article/download/4326/557 “Do nepotism and cronyism have payoff boundaries? A study on social capital.” Z. Dobrowolski, Problems and Perspectives in Management (2022) https://pdfs.semanticscholar.org/af22/97257b7bf92ec449b2e17c49e9aef45a8c4d.pdf “Societal Inequality, Corruption and Relation-Based Inequality in Organizations.” S. Hudson, H.V. González-Gómez & C. Claasen, Journal of Business Ethics (2022) https://link.springer.com/article/10.1007/s10551-021-04957-3 submitted by /u/Totallytexas to r/ItEndsWithLawsuits [link] [comments]

I'm a landlord of a mid-sized semi-detached house in New York state. I have been renting to a family for about 10 years and they have always been good tenants. Relatively tidy, neat, not a bother for the neighbours (some of whom are also my tenants). Unfortunately, the daughter has recently been acting up a bit. On my monthly check-in visits has been drawing with crayon on the walls, in all cases it has washed off, but I did warn them explicitly that they need to make sure no permanent damage is done to the walls, and especially the floors as they are bare wood planks. Well there hasn't been any issue with crayons, however, a few days ago the couple got into a fight (reported to me by neighbouring tenants, I live just down the street). The woman got in the car with her daughter (around 7) and in her distressed state had a car crash before even reaching the end of the road. She was unharmed but the daughter received a broken nose and was bleeding from the head. She carried daughter back into house through the living room (dripping blood over two separate rooms, both with bare oak floor) and she lay there until the ambulance came. I arrived a day later to offer condolences, but before I could ask if the daughter was okay I noticed the stains on the floorboard. i asked the man about it and he said he tried but couldn't get it out. I told him that unfortunately I will need to charge him for a full replacement. He has asked me not to as he was just let go and they have nowhere else to go and will not be able to afford rent if they have to pay the replacement costs. I said it will have to come out of their deposit when they leave. My question is since I cannot find any planks that match the original style, can I charge them for the cost of the entire house so the style still matches, or just the cost of replacing the planks in both of the affected rooms? ...sorry to the decent people I distressed, but doesn't the fact no one even suggested this could be a joke prove that some landlords really are this awful and get away with it. It's unconscionable. Tenants need far more rights. Landlords need to be far more heavily regulated. submitted by /u/cheery-o987 to r/Landlord [link] [comments]

Where to Eat There’s plenty of great Creole and Cajun food, of course, but also outstanding Vietnamese, Indian and Trinbagonian cuisine. By Brett Anderson Brett Anderson is a reporter on the Food desk. He lives in New Orleans, where he was restaurant critic for The Times-Picayune for 19 years. In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These lists will be updated as restaurants close and open, and as we find new gems to recommend. When visiting restaurants, we do not give advance notice, and we pay for all of our meals. Brennan’s French Quarter | Modern New Orleans Creole Restaurants that last a long time go through phases, and Brennan’s has gone through more than most. In the mid-20th century, it helped put New Orleans on the culinary map. The sprawling, opulent, coral-pink restaurant in the French Quarter has been on a roll since Ralph Brennan, a descendant of the restaurant’s founder, reopened it in 2014. There is a clean-lined sheen to the chef Ryan Hacker’s curried crab roulade, turtle soup and Gulf fish amandine, interspersed with welcome innovations like the cochon de lait with roasted peanuts and pickled peaches. If the strategy sounds familiar — a historic restaurant with one foot in the past, the other in the present — that’s because it is. What sets Brennan’s apart? It’s fun. 417 Royal Street, New Orleans; 504-525-9711; brennansneworleans.com Brigtsen’s Uptown | Cajun, New Orleans Creole Frank Brigtsen spent his early professional years learning that Louisiana food outside his native New Orleans — notably the Cajun food of his mentor Paul Prudhomme — was also worthy of attention. The result is a fusion cuisine that rarely crosses state lines, and it has been on display at the restaurant Mr. Brigtsen has run with his wife, Marna, since 1986. Brigtsen’s is a white-tablecloth restaurant in the literal sense, but inhabiting an unpretentious Uptown cottage, near a bend in the Mississippi River. Dishes like butternut shrimp bisque, puppy drum amandine and roast duck in pecan gravy merge Cajun cuisine and urban Creole cooking in a style that has become as uniquely New Orleans as James Booker’s slippery rhythm and blues. 723 Dante Street, New Orleans; 504-861-7610; brigtsens.com Café Reconcile Central City | New Orleans Creole In New Orleans, “neighborhood restaurant” is a genre widely understood to meet expectations of affordability and informality, with a strain of vernacular cuisine headlined by red beans, gumbo and Gulf seafood po’ boys. Café Reconcile has been a reliable purveyor of this cooking for decades, but it has never been as consistently delicious as it is under the current chief culinary officer, Martha Wiggins. After years working in upscale restaurant kitchens, Ms. Wiggins was drawn to the social mission of Reconcile, which is staffed in part by students learning life skills on the job. So, your lunch helps support an honorable enterprise. If you’re planning a visit around daily specials, pay attention to Thursday’s shrimp with white beans and Friday’s smothered turkey necks. 1631 Oretha Castle Haley Boulevard, New Orleans; 504-568-1157; cafereconcile.org Cane & Table French Quarter | Latin-Caribbean Restaurateurs elsewhere drop seven figures to conjure what’s found all over the lower French Quarter: barrooms that seem sprung from cracks in the sidewalk, left to age for decades in the humidor of New Orleans. Cane & Table makes the most of one such space by not following a Bourbon Street model. It is an erudite saloon worth visiting for its food alone. Its owners made their name running excellent cocktail bars. Alfredo Nogueira, a seasoned New Orleans-born chef, mines his Cuban heritage on a menu that matches well with the drinks. Crab croquetas, coctel de camarones and arroz con pollo are all the better enjoyed in surroundings that evoke old Havana, or the French Quarter as many locals wish it still were. 1113 Decatur Street, New Orleans; 504-581-1112; caneandtablenola.com Charlie’s Steak House Uptown | Steakhouse It’s a measure of New Orleans’s singular character that even its steakhouses have personalities, none more so than Charlie’s. The family of Charlie Petrossi, who opened the restaurant in 1932, is no longer involved, but a group of new owners, which includes local chef and restaurateur Aaron Burgau, have mostly left this no-frills joint alone. There is no cowboy iconography here, and no leather booths. There is also no menu. Simply pick a cut of steak, a salad dressing and a starch, and say yes to the onion rings. With Neil McClure in the kitchen, the steaks have never been better. Pro tip: Start your meal down the block, at the oyster bar at Pascal’s Manale, the workplace of the city’s best-known shucker, Thomas Stewart. 4510 Dryades Street, New Orleans; 504-895-9323; charliessteakhousenola.com Chicken’s Kitchen West Bank | New Orleans Creole, Plate Lunch The busiest day at Chicken’s Kitchen is the first Tuesday of every month, when customers start lining up as early as 7:45 a.m. (doors open at 10:30) for stewed oxtails. But there is always a line at this takeout-only restaurant, where the menu changes daily. On Wednesdays, crowds form for clamshell containers of smothered turkey necks and braised greens, on Thursdays for blackened catfish and crawfish hush puppies. The restaurant is named for its owner, Marlon Chukumerije, a New Orleans native known as Chicken, who taught himself to cook by watching his grandmother, his mother and the Food Network. And it’s well worth a trip to Gretna, just across the Mississippi River from New Orleans. 629 Derbigny Street, Gretna; 504-244-2536; chickens-kitchen.com Clancy’s Uptown | French-Creole Your romantic vision of a New Orleans restaurant is a sophisticated joint, perched at the corner of a residential street. It’s not fancy, though the tables are covered in pressed linen. The menu is Paris-at-the-mouth-of-the-Mississippi, the wine list biased toward Burgundy. It is not quiet. You’ve imagined Clancy’s, the paradigmatic Uptown New Orleans bistro. The restaurant has been the life project of Brad Hollingsworth since the 1980s. (He co-owns the restaurant with Brian Larson, his stepson.) The executive chef Jerry Harkins Jr. runs a kitchen that has mastered a blended repertoire of French-Creole standards (turtle soup, shrimp rémoulade), idiosyncratic house signatures (sweetbreads du jour, fried oysters covered in melted Brie) and happy marriages between butter and fresh Gulf finfish. Everyone gets lemon icebox pie for dessert. So should you. 6100 Annunciation Street, New Orleans; 504-895-1111; clancysneworleans.com Cochon Warehouse District | Cajun-Southern South Louisiana is the world capital of Cajun restaurants, but don’t assume there are a lot of other Cajun restaurants like Cochon. Few others deliver the high standards of quality and service found at this restaurant, opened in 2006 by the chefs Donald Link and Stephen Stryjewski. The meat pies, boudin balls and rabbit and dumplings all resemble dishes found in the truck stops and plate-lunch places of Cajun country. At Cochon, these dishes are turned out with notable technical proficiency, and in the company of charcuterie and wood-fire cooking, bringing to mind the smart, unapologetically rustic restaurants of Tuscany or the East Bay. Note that the same andouille deepening the flavor of Cochon’s gumbo is found next door, alongside other house-cured meats, at Cochon Butcher. 930 Tchoupitoulas Street, New Orleans, 504-588-2123; cochonrestaurant.com Commander’s Palace Garden District | Modern New Orleans Creole Starting in the 1970s, the restaurateur Ella Brennan collaborated with a series of chefs — notably Paul Prudhomme and Emeril Lagasse — to create a modern, unstuffy version of New Orleans cooking she called haute Creole. That history is a reason Commander’s is famous. A bigger reason is the sense of occasion at this turquoise mansion in the Garden District. Many diners leave with a taste for new things, be they tasso-stuffed shrimp with pepper jelly, 25-cent (not a typo) martinis at lunch or seersucker. In 2020, Meg Bickford became the latest interpreter of the kitchen’s by turns classicist and bodacious aesthetic, and the first woman executive chef of what has long been a woman-owned restaurant. It’s a vital chapter in the story of one of New Orleans’s most consequential cultural institutions. 1403 Washington Avenue, New Orleans; 504-899-8221; commanderspalace.com Compère Lapin Caribbean Creole | Warehouse District New Orleans is as much the northernmost outpost of the Caribbean as it is a city of the Deep South. Nina Compton has proved that adage for nearly a decade at Compère Lapin. The restaurant’s sensibility can be summed up by its two most famous dishes. One, the heavenly buttermilk biscuits, is synonymous with the American South. The other, curried goat with sweet potato gnocchi, nods to both Ms. Compton’s native St. Lucia and her facility with Italian cuisine (on even more prominent display at BABs, the other local restaurant the chef runs with Larry Miller, her husband and partner). 535 Tchoupitoulas Street, New Orleans; 504-599-2119; comperelapin.com Dakar NOLA Uptown | Senegalese, New Orleans Creole The chef Serigne Mbaye created Dakar NOLA to help diners understand the crucial role that enslaved laborers played in creating New Orleans cuisine, and connect that history to the city today. Together with his business partner, Afua Richardson, Mr. Mbaye achieves this goal by serving a tasting menu that underscores the debt New Orleans cuisine owes West African and Caribbean antecedents. The chef explains what slavery has to do with this during the meal. He also revels in local ingredients, especially seafood, in dishes that blend the flavors of Senegal, where he was raised, with techniques honed in upscale American restaurants. After courses of soupou kanja (an okra-crab soup similar to gumbo) and jollof rice (reminiscent of jambalaya), it’s difficult to tell where the West African influences end and the New Orleans influences begin. 3814 Magazine Street, New Orleans; 504-493-9396; dakarnola.com Dooky Chase’s Treme | New Orleans Creole Leah Chase took over Dooky Chase’s in the 1940s, when segregation was still in place, transforming what her in-laws had first opened as a po’ boy shop into an elegant Creole restaurant. Ms. Chase died in 2019 at 96, but Dooky’s lives on in the hands of family members, including her grandson Edgar Chase IV, the restaurant’s executive chef, and her great-granddaughter Zoe Chase, who is being groomed to replace her. New Orleans society, particularly its Black political establishment, still descends on the art-lined dining rooms in the Treme neighborhood for weekday lunches and the week’s two dinner services, on Friday and Saturday. The menu is deep with New Orleans Creole standards, some increasingly rare, like shrimp Clemenceau. The fried chicken and gumbo are famous for a reason. 2301 Orleans Avenue, New Orleans; 504-821-0600; dookychaserestaurants.com Liuzza’s by the Track Mid City | Po’ Boys, New Orleans Creole, Cajun There is no such thing as a single best po’ boy in New Orleans, but the ones at Liuzza’s by the Track, which is basically a barroom with a menu, are consistently excellent. (Consider going for roast beef with horseradish.) But the kitchen pays as careful attention to the rest of the dishes as it does to the sandwiches. The best examples are the Creole and Cajun stews that often appear as daily specials, and one of New Orleans’ beloved gumbos: a brothy version filled with shrimp that are cooked to order, which prevents them from going mealy in the pot. It’s seasoned so well you won’t need hot sauce but may require a draft beer, served in a frosty goblet the size of a young pumpkin. 1518 North Lopez Street, New Orleans; 504-218-7888; liuzzasbtt.com MaMou French Quarter | French French-sounding dishes are easy to find in the French Quarter. But restaurants whose food closely resembles what you ate on your last trip to Paris have never been that common. MaMou is a French restaurant as much as it is a New Orleans one. While there are nods to local tradition — Gulf fish court-bouillon, red beans in the cassoulet — the chef Tom Branighan owes more to Fernand Point than to Paul Prudhomme. Braised celery hearts carrying thin slices of smoked beef tongue are a representative (and exquisite) menu mainstay. The talents of Mr. Branighan and his business partner, Molly Wismeier, one of the city’s top sommeliers, are well matched. High spirits course through this neighborhood, but rarely coexist with such high refinement. 942 North Rampart Street, New Orleans; 504-381-4557; mamounola.com Mawí Tortillas Metairie | Salvadoran, Pan-Latin Wilfredo Avelar made news in 2019 when he quit his job as a top chef with Emeril Lagasse’s restaurant group to join his father, Carlos, making tortillas in a suburban strip mall. The business was a dream for Carlos, who immigrated to New Orleans from El Salvador in the 1970s. Wilfredo kept his hand in the kitchen, cooking pupusas and birria tacos a few days a week. That side hustle has expanded into a full-service restaurant that serves those specials daily, along with outstanding baleadas, shrimp ceviche, fried Honduran tacos and yuca con chicharron. Fresh tortillas are still available for purchase, along with Carlos’s fresh, fiery salsa. 5050 West Esplanade Avenue, Suite C, Metairie; 504-644-2624; mawinola.com Mosca’s Westwego | Creole-Italian It’s only a half-hour’s drive from downtown, but it feels much farther than that after you cross the river, and even more so once your car wheels crunch the gravel in Mosca’s parking lot. Lisa Mosca, a third-generation owner, is the manager; Mary Jo, her mom, is in the kitchen. Since 1946, their family has authored a type of Creole-Italian food unique to this almost-rural roadhouse restaurant. The menu isn’t big, but the portions are, and the must-orders — crab salad, baked oysters, housemade sausage, meatballs and red gravy — are numerous, so be sure to bring a lot of friends. Don’t listen to anyone who says you need to decide between the chicken a la grande and the chicken cacciatore. You’ve come this far. Order both. 4137 U.S. 90 West, Westwego; 504-436-8950; moscasrestaurant.com Mosquito Supper Club Uptown | Cajun Mosquito Supper Club specializes in Louisiana seafood dishes typically found in homes along the Cajun coast. Don’t take that to mean it’s a typical New Orleans restaurant. Its renditions of stuffed crabs, shrimp stew and crawfish bisque are fiercely faithful to the recipes of Maxine Martin, the mother of Melissa Martin, Mosquito’s chef and owner. Everything about this antiques-and-art filled cottage, where food is served family style at communal tables, underscores the feeling that this is home cooking, in a nearly literal sense. The menu is seafood-focused because that’s what people surrounded by water eat, and also to shine a light on the environmental crisis their communities and food supply face. 3824 Dryades Street, New Orleans; no phone; mosquitosupperclub.com Paladar 511 Faubourg Marigny | Italian Paladar 511 is a favorite of locals, particularly those who remember when you had to travel to the other coasts to find Italian cooking so light on its feet. For much of the last century, eating Italian here meant choosing from a roster of red-gravy pastas and butter-sauced finfish. This self-assured trattoria is where to go for vegetable-centered antipasti and maybe some tuna crudo in charred green tomato aguachile, before deciding whether the occasion calls for Neapolitan pizza, fresh pasta, roasted meat or some combination of the above. Opened in 2015, Paladar has settled into its role as a stylish neighborhood canteen in the Faubourg Marigny, just downriver from the Quarter, that happens to serve the most consistently excellent Italian food in town. 511 Marigny Street, New Orleans; 504-509-6782; paladar511.com Pêche Warehouse District | Seafood When it opened 10 years ago, Pêche joined the American oyster-bar new wave. It also proved that a great Louisiana seafood restaurant didn’t have to traffic heavily in étouffée or beurres blanc and noisette. The clean, forthright flavors of menu mainstays like the catfish in chile broth and grilled whole Gulf fish draped in salsa verde seem to echo the minimalist aesthetic of the raw bar, whose offerings you should seriously consider. Nicole Mills, the chef de cuisine since 2019, has maintained the high standards set by the chef-owners Ryan Prewitt, Donald Link and Stephen Stryjewski (see also Cochon, above). How is it that steak tartare is a can’t-miss dish at a seafood restaurant? It’s served on toast spread with oyster aioli. 800 Magazine Street, New Orleans; 504-522-1744; pecherestaurant.com Queen Trini Lisa Mid City | Trinbagonian For the first time in recent memory, New Orleans’s Caribbean restaurant scene is dynamic enough to justify debates over who is serving the most flavorful jerk or callaloo. Everything on Queen Trini Lisa’s compact menu ranks high. The sunny, welcoming neighborhood cafe feels like it’s been in Mid-City for ages, even though it opened just last year. The restaurant all but single-handedly created a local market for doubles, the curry chickpeas served on flatbread in the streets of the chef-owner Lisa Nelson’s native Trinidad. And the fried fish served on coco bread with plantains, pineapple and hot sauce should be on your list of must-try New Orleans sandwiches. 4200 D’Hemecourt Street, New Orleans; 504-345-2058; queentrinilisa.com Saba Uptown | Israeli Great Israeli cooking is nothing new in New Orleans. Alon Shaya, who co-owns Saba, introduced it a decade ago at his first Middle Eastern restaurant, Shaya, which he is no longer involved with. The food at Saba, overseen by the chef de cuisine, Marie Guevara, is representative of what got diners hooked. Try the meticulously crafted salatim (tabbouleh tossed with toasted pecans, field-pea tzatziki) and hummus bowls (get the one with blue crab), or platters of peach fattoush, harissa-rubbed roast chickens, turmeric-scented Louisiana shrimp sitting atop beds of labneh. And, of course, order the fresh-from-the-oven pita that should come with two warnings: Don’t eat too much, and don’t touch too soon. 5757 Magazine Street, New Orleans; 504-324-7770; eatwithsaba.com Saffron Nola Uptown | Indian Not long after Saffron Nola opened in 2017, it already felt as if it had been around a long time. Much of this is because the owners — the executive chef Arvinder Vilkhu; his wife, Pardeep; and their children, co-chef Ashwin and Pranita — are first-time restaurateurs who happen to have a lot of experience. They’ve been serving their New Orleans-influenced Indian cuisine for decades, through their catering company. Ingredients like ginger and turmeric meld with blue crab, roux and okra in Saffron’s curry seafood gumbo. The dish also exemplifies the quality on display nightly at this refined neighborhood bistro, from the cocktails to the service to the aloo chaat, which is theatrically assembled at the table. 4128 Magazine Street, New Orleans; 504-323-2626; saffronnola.com Saint-Germain Bywater | Tasting Menu, French Saint-Germain is the most culinarily ambitious of New Orleans’s next-generation tasting-menu restaurants. It’s in an old pizza joint — the sign still hangs out front, confusingly — that the chefs, Blake Aguillard and Trey Smith, treat as a kind of gallery for their often-thrilling, foundationally French experimentation. The tasting menu begins at the long bar with edible miniatures — a slice of seared Hokkaido scallop, say, topped with fermented jalapeño, held by creamed leeks to what tastes like a high-thread-count tater tot. The breadbasket contains improbably light cornbread pancakes served with aged butter that tastes like Camembert. You’re also welcome to drink natural wine on the back patio, but note that Wednesdays feature an expanded bar menu, highlighted by one of the country’s great crudité plates. 3054 St. Claude Avenue, New Orleans; 504-218-8729; saintgermainnola.com Secret Thai St. Bernard Parish | Thai Soon after Secret Thai opened in 2018, word began circulating in New Orleans that the spiciest food around was now found outside the city, in neighboring St. Bernard Parish. This is still undoubtedly true, although the restaurant’s reputation for spice — customers request their heat level, from one to five — overshadows what’s special about the food. The restaurant’s chef, Panlada Tan, opened the restaurant with her family after moving from Los Angeles. Standout dishes like khao soy, po thak and shrimp massaman curry are dynamic for reasons that go well beyond chiles. The pad gang daeng, a dish of crisp fried fish topped with eggplant curry, is itself worth the trip to this strip-mall restaurant. 9212 West Judge Perez Drive, Chalmette; 504-345-2487; secretthaichalmette.com Tan Dinh West Bank | Vietnamese No country’s food has had a greater impact on New Orleans restaurants in recent decades than Vietnam’s. The culture blending began in the 1970s, as immigrants fleeing war settled in South Louisiana, and is most obviously manifest in the regional proliferation of Viet-Cajun crawfish and banh mi, which some locals still call “Vietnamese po’ boys.” Tan Dinh is arguably the best of the many Vietnamese restaurants on the West Bank, a stronghold of the local Vietnamese American community. The menu sticks mainly to traditional dishes but ranges far beyond the crowd-pleasing nước chấm chicken wings and pho. The owner, Quoc Trieu, represents a new generation at a family restaurant that stands apart for deep cuts like salt-and-pepper frogs’ legs, claypot-cooked catfish steaks and roasted quail. 1705 Lafayette Street, Gretna; 504-361-8008; tandinhnola.com submitted by /u/VivaNOLA to r/NewOrleans [link] [comments]

Underwatched crime/neo-noir movie. Great early performances from Laurence Fishburne, Wesley Snipes and David Caruso. Walken is solid too. Really satisfying NYC shots that have a super gloomy and Gothamesque aesthetic. submitted by /u/Open-Cream2823 to r/underratedmovies [link] [comments]

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​ Name of the map (Note: this concept is purely for fun, nothing too serious, I’m not really building a map in-game, so don't expect too much, and don't judge it too seriously, simply enjoy!!) I made another concept, this time it took me more time and I took it more seriously, it wasn't just a sketch and I hope You'll like it. I started with a simple question, What if valorant had a New York map? The main goal was to have these high buildings, busy streets, subways, and beautiful parks, which is such a cool aesthetic. Going off the aesthetic I started sketching and creating the map layout which turned out very interesting. ​ Map Layout: ​ The map At first, it looks really big and really complicated, but it's not. The idea was that the Metro rails and the underground area of the map are actually the mid, where everything is connected to everything. After building the mid, I created both of the sites. A: Has two entrances, A main and A short, with a small window in the A-main section. A backside of some sort (Hotel) and heaven. B: Had two entrances, one B main (called Entrance) which the attackers can choose to go straight to the site or to stairs that gives them the option to take over heaven (Just like in "Split"), and the second entrance is A link to mid. In terms of defense, it's a bit more complicated. Note that the yellow lines are ropes that the player can climb (Just like in "Split") ​ Floor levels map In terms of level and height, the map was split into two different level heights - The underground (which is the mid) and the ground level (which is the sites and the spawn). ​ Map aesthetic and level design: Obviously, the theme is "New York" ​ \"satellite\" View - (Note: the light-colored areas are not available in matches and are only for the background during a match) This is the colored map for references to the areas which are split into five sections: The main street (Defender spawn), Buildings Area (A site), Radianite Museum (B site), Subway (Mid and Attacker spawn), Park (Outside B and Attacker spawn) ​ ​ The map sections I searched around to see how I would Like to see these sections look. ​ The escalators ​ Subway entrances ​ ​ The Metro Stop ​ ​ The buildings Area (A site) ​ ​ The buildings Area (A site) ​ ​ Park section ​ ​ Street Section ​ ​ Sewers in top mid ​ ​ Museum Section (Modern) ​ ​ ​ Museum Section option 2 ​ I love being extra: The statue of liberty in the background of the map This concept was really REALLY fun to make. Thanks for reading and paying attention, hope you enjoyed the concept! submitted by /u/Just-A-Burger to r/VALORANT [link] [comments]

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