Once a week, or so, Eater Nightlife Real Estate Guru-in-Residence Steven Kamali will be giving you the virtual tour of one of his fine properties. As you know, he is the broker of record on many a fine NY nightlife establishment, many of which change hands like clockwork every 36 months. Should you want to buy one of these gems, please be in touch with The Grim Reaper directly; we're not here to make money off of your failed nightlife ventures. Also, don't be scared of his new photo. He's really a teddy bear; the Grip Reaper look is just a facade.
Venue: Barça 18, 225 Park Avenue South
Kamali: “Have you met my friend Steven Hanson? You have some very BIG shoes to fill, good luck!”
Rent: $24,470 per month ($57.00 per SF); $20,810 per annum RE taxes
Kamali: “WOW! Is that a typo? Nosir: This is the most under market rent that I could ever imagine on Park Avenue South, there is real value in acquiring this lease.”
Size: 5,500 SF (Ground); 1,250 SF (Basement)
Kamali:“The dimensions of the room are absolutely ideal for a restaurant, and the frontage makes it that much more attractive. If you don't make an offer on this space, I will.”
Term: 5 years +
Kamali: “Keep in mind that you can always negotiate a new lease with the landlord, meaning more rent now but more years to amortize your investment. Kamalism #334: A new lease is always a good move!”
Fixture Fee: Provided Upon Request
Kamali: "DISCLAIMER: Please beware first time restaurateurs and under-financed operators need not apply.”
Comments: Full Liquor License, Full Service Kitchen (Ground Floor), 20'-plus ceilings
Kamali: “You will be cooking in the same kitchen that was overhauled to Chef Eric Ripert's specs. Those ceilings? More than enough space to dangle a Calder or stage nightly trapeze artist performances, or both!”
The Hard Sell: "Now I'm not saying this is a once in a lifetime opportunity, but how often does a Steven Hanson venue with an Eric Ripert kitchen on Park Avenue South come on the market? Answer: once in a lifetime. Call your three richest friends, get your favorite unknown neighborhood chef on board and give me a call. But don't delay, a famous restaurateur is close to making a deal."
Previously, in the The Hard Sell.
