The Downtown Momentum #1

JUNE 2014

Discover

Find yourself in the city’s hottest spots this summer.

downtown

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contact us

Editor-in-Chief Dorothy Robinson Dorothy.Robinson@metro.us

Features Editor Pat Healy Pat.Healy@metro.us

Entertainment Editor Tracie Michelle Murphy

Quenching the thirsts of firefighters and ceos Itʼs been 30 years of downtown ups and downs for OʼHaraʼs. pages 16-17

TMichelle.Murphy@metro.us

Art Director Gina Angelotti Gina.Angelotti@metro.us

National Circulation Director Joseph Lauletta Joseph.Lauletta@metro.us

Distribution Mary Ann Licata MaryAnn.Licata@metro.us

Head of Production Matthew Prowell Matt.Prowell@metro.us

Executive Sales Director Ed Abrams Ed.Abrams@metro.us Senior Account Executives Mark Bonanni Mark.Bonnani@metro.us Valerie Donato Valerie.Donato@metro.us James Elam James.Elam@metro.us Tom Franke Thomas.Franke@metro.us Connie Gore Connie.Gore@metro.us Gregg Goldberg Gregg.Goldberg@metro.us Betsy Marchetti Betsy.Marchetti@metro.us Melissa Miller Melissa.Miller@metro.us Andrea Paz Andrea.Paz@metro.us Sandra Restrepo Sandra.Restrepo@metro.us Shari White Shari.White@metro.us Anne Wygal Anne.Wygal@metro.us Designer: Kate Thomas Contributors: Robert Criscola, Meredith Engel, Lasse Emil Kristiansen, Tracie Michelle Murphy, Natalie Shure Photographer: Miles Dixon As the worldʼs largest global newspaper, Metro has more than 18 million readers in more than 100 major cities in 23 countries Metro New York: 120 Broadway, New York, NY 10271 • 212-457-7790

Welcome

elcome to the birth of our new magazine, Downtown Momentum — and the rebirth of Lower Manhattan. The Financial District is undergoing phenomenal growth, with the opening of One World Trade Center, The Visionaire and dozens of new shops and restaurants. Inside you’ll find stories on a few of those places to eat, from classics (O’Hara’s) to your new favorite bite (Ivan Ramen), as well as events, new residences and how to make that high-rise home once you find it. We hope you enjoy reading about it as much as you enjoy living, working and visiting here.

W inside

It’s not that hard for a kid in the city

Eat some clams inside of a giant clam

go Beyond your common ramen

Hudson Square is getting big and Bigi

The hottest apartments in downtown

Can you get down with a downtown high-rise? pages 21-22

Whether you have a child or just want to act like one, thereʼs a lot to do.

Chef Mike Price digs into why this shellfish will soon have its day.

Chef Ivan Orkin dishes on why this noodle is having its day right now.

Carlo Bigi, that is, and heʼll introduce you to the tastes of Il Principe.

You can look, but youʼd better not touch, unless you have millions.

pages 4-8

page 10

page 12

page 14

page 18

So you got the place, now you need to decorate with style.

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Child’s

Play Find out how your family can take advantage of all Downtown has to offer.

Words: Natalie Shure

D

owntown Manhattan may have a reputation for luxury shopping and high-stakes finance, but the area’s many dynamic neighborhoods are not just for grown-ups. With summer on the horizon, there are more ways than ever to keep kids busy below 14th Street. A bit of sleuthing goes a long way when it comes to helping parents plan exciting family activities that engage multiple generations.

»

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“People say they find my Facebook feed exhausting. I’m always doing something fun and interesting with my daughter,” says Raven Snook of Mommy Poppins, a parents’ guide to kid-friendly New York.

The site’s bloggers collect info and advice about every corner of the city, and Snook says Downtown Manhattan is one of the

“people say they find my Facebook feed exhausting.

I’m always doing something fun and interesting with my daughter.”

Raven Snook

best-represented areas. “It really is a family hot spot!”

There are plenty of parks, where it’s easy to connect with other parents. The diverse array of restaurants are a perk too: “If you’re raising your kid in Tribeca, you don’t have to feed them chicken fingers and fries!” Snook jokes. And for dessert, East Village has some of the best ice cream in the city. Snook recommends Big Gay Ice Cream, where parents can take advantage of the after-school special and pay half-price for kids. »

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One of the best bets for family activities in lower Manhattan is Tribeca’s Pier 25 in Hudson River Park, where kids can enjoy a playground, mini-golf, a volleyball court and plenty of summer programming. Families can tour the Lilac and the Tug Pegasus, two historic ships that call Pier 25 home.

For those who need an escape, Downtown Manhattan is also a great jumping off Outdoor movies Other upcoming summer highlights include free fishing classes for kids and art classes led by collaborative teaching artists. A bit farther north at Pier 46, families can catch weekly Friday night River Flicks and picnic while watching free kid-approved movies like “Ghostbusters� and “Groundhog Day.�

“Ghostbusters� will screen as part of Friday night River Flicks at Pier 46 on July 18. Visit www.riverflicks.com for more info.

PERFORMING ARTS CENTER

Downtown Performing Arts for All New York

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Friday, June 20 at 8pm; $55-$35 The New Yorker has described Williams as “one of America’s very best singer-songwriters.�

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point to reach Governor’s Island, which will kick off this summer by opening a brand new 30-acre park. The island hosts an impressive array of events each summer – various art festivals and old-fashioned baseball games are especially child-friendly.

Ultimately, New York has more options for family activities than practically any other place on Earth. Many parents, like Snook, wouldn’t trade that for the world. “Any day of the week you can go to the museum or the theater, or try whatever new and interesting things are going on. You can just walk out of your house and have a good time.�

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Happy as A Clam Words: Lasse Emil Kristiansen

ike Price opened The Clam at the beginning of the year on Hudson Street, and the place has already become quite popular.

The namesake dish is perfect for spring, and the interior may give you the feeling you’ve been shipwrecked inside a majestic clam.

We spoke with Price about his venture.

M

Why did you choose to open your restaurant downtown?

We have two other restaurants in the neighborhood – Market Table on Carmine Street, and my partner has The Little Owl on Bedford Street – and this neighborhood has already been very, very good to us. The new restaurant is within five blocks of the other restaurants; it’s a corner spot just like the other two restaurants, and it’s a great space.

We really, really love this neighborhood. We are kind of downtown guys to begin with.

We didn’t have any doubt that it should be downtown. Above 23rd Street is for going to the dentist or the lawyer.

Mike Price is a fan of his new digs.

How did you decide on the name?

I wanted to put the name of the ingredient we’re celebrating in the name of the restaurant. I felt that was important. There are lobster restaurants, there’s oyster restaurants, but nobody has really been doing a well-done clam restaurant. It’s very, very sustainable, and they are relatively inexpensive, so I can charge a reasonable rate for my dishes. I feel like it’s a fun ingredient. If you can open a

mussel restaurant, you can certainly open a clam restaurant, because I feel like from a chef’s perspective that they are a class above mussels. You can fry it, you can steam it, you can put it in pasta or on a pizza. You can do a number of things with the clam.

of-pearl, which is made out of oysters and clam shells. That’s the one design aspect that really stands out.

“I love rhubarb.

I like using rhubarb in savory dishes.

I’m also a big spring onion fan.”

Price

What is your favorite thing on the menu?

For me I feel like the standout is something that should have been done before, but has never really been done before: It’s the lobster and clam sandwich. It’s half lobster roll and half clam roll on top of each other on a brioche bun. [“New York Times” critic] Frank Bruni came in the other night and freaked out over it. I don’t feel like anybody is doing a lobster/clam roll right now, but it’s my favorite dish. That’s the one I will order.

You certainly do a number of things with the clam, including using it for inspiration on the interior design.

We wanted to make this space look like a clam, in a very tasteful way. The ceiling is the top of the clamshell. That was kind of what we were thinking from a broad design aspect, without it looking weirdly like a clam. The ceiling is actually made of mother-

What places downtown do you go to yourself?

I love sitting in the bar at Annisa [13 Barrow St.]. There’s also a place right down the street from me, and they’ve been doing a really good job. It’s called Piora [430 Hudson St.] They make really delicious pastas. Blue Hill [75 Washington Pl.] is also one of my favorites. And I really love Soto [357 Sixth Ave.] for sushi. It’s delicious!

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Ramen king Visit Orkin at Ivan Ramen (25 Clinton St., 646-678-3859). / DANIEL KRIEGER

“Ramen’s a new thing in New York. It’s just starting to take off.”

Orkin

finds a new castle Words: Meredith Engel

Why did you want to open up downtown?

Quite honestly, I like the neighborhood. …

If you insist on being in a specific neighborhood, you can sometimes wait a couple of years. I heard about the space on Clinton Street and I really liked it. It had a great backyard, and I thought I could do a cool thing with a counter for people to sit at and that’s what started it all. Danny [Bowien] from Mission Chinese [has] a spot down there, and I was friendly with him. … I sort of treated myself like an outsider a little bit so that I would force myself to work harder and not just say to everybody, “Hey I’m coming from Japan with this great concept, you’re going to like it.” [It was] more like, I was going to create a new concept for New York and work really hard to make people really happy.

What businesses do you like in the area?

hef Ivan Orkin knows ramen — so well, in fact, that his fan base is in New York and Tokyo. The American chef meshed seamlessly into the Japanese dining scene when he became the first American to open a ramen shop in Tokyo (and to wide acclaim, we might add). When he returned to the States, he opened Slurp Shop at Gotham West Market and now, his eponymous Ivan Ramen, on the Lower East Side. We spoke to Orkin a couple of days before his brick-and-mortar Stateside debut.

C

I got to Mission Cantina. All the folks on my block I really like: the new Thelma next door, Pig & Khao, wd~50, Clinton Street Baking Co. Yesterday I went to Taqueria Diana — it’s great. They do an outstanding Q&A

Who’s the tougher audience: Tokyo or New York?

I think sophisticated diners are always challenging.

New Yorkers are great because I think theyʼre very demanding, but if you do a good job theyʼre very loyal. I take my customers super seriously — they go out of their way to come to your restaurant and I try really hard. I want to make people happy. Iʼve been lucky, people have been very nice to me. New Yorkers and Tokyo people, theyʼre big-city folks who are used to having good stuff and high expectations.

job and it’s really reasonable. A lot of times I walk over to Abutzo for a cortado, I still think theirs is the best in town.

Ramen is so trendy right now. Do you worry about competition?

You can’t have competition. There’s just not that many [ramen shops]. You wanna see competition? Go to Tokyo — I’m one of 8,000 there. They’re everywhere, eight or 10 on one block, so here in New York we’re more sort of part of a guild. There’s also styles of ramen: Just because you eat at Ivan doesn’t mean you can’t eat at Ippudo. Everybody’s sort of doing their thing. A lot of ramen shops have really great personalities, and that’s true of restaurants — you might have five places you like to get a hamburger.

I don’t believe in competition as a bad thing; it makes you better, it makes you work harder. If competition is what knocks

you out, a lot of times it means you didn’t stay relevant. You gotta work.

What’s different about your new outpost?

Downtown is a whole new ball game. We’ll share some of the dishes; but other than that, it’s a totally different restaurant. We’ve added a spicy ramen at Slurp Shop and people seem to like it. I only took one dish off the menu that I sell in Japan.

What’s the secret to eating ramen?

It’s hard, it’s a very hot bowl of soup and you want to eat [the noodles] as quickly as you can. If you chew on them it’s harder to eat them efficiently. The longer you take, the soup gets a little mushy. They’re kind of overcooking in that soup. Eating at its peak of freshness is really the way ramen tastes best. I just think it’s more fun to eat it that way.

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The principal of Il Principe Words: Robert Criscola

arlo Bigi, formerly a chef at Sant Ambroeus and Casa Lever, is now the executive chef at Il Principe, an upscale Italian restaurant that opened in April in Hudson Square. Hudson where? This Lower-Manhattan neighborhood, also known as West SoHo, is bounded by West Houston Street to the north, Canal Street to the south, Sixth Avenue to the east and the Hudson River to the west.

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“[Hudson Square] is going up, it’s on the rise. I believe this is the right food to do here,” says Bigi.

Principe, located on the ground floor of the newly opened Hotel Hugo, features indoor and outdoor seating and is currently open for breakfast, lunch and dinner. Bigi also anticipates a brunch menu.

Born and raised in Italy, Bigi was inspired to become a chef at an early age.

“My mother owned a pizzeria, so it was kind tip

bigi’s advice to aspiring chefs?

Always try new things. “The best thing for any aspiring chef to do is to work with different chefs and learn new things, new techniques,” he says.

“This is how you get better.” of a family thing,” he says “I really liked to work in the kitchen, give orders. This was a great job for me.”

As the executive chef, Bigi decided to infuse both local and imported flavors in his dishes, which can be experienced in dishes like eggplant parmesan, Fusilli de Farro (homemade farro fusilli, broccoli rabe and lamb ragout) and Salmone con Insalata di Panzanella (Scottish salmon, cucumber, tomatoes, croutons and pickled red onion salad).

One of the dishes Bigi says he is most proud of at Il Principe is the gnocchi, a food he has been fond of since childhood.

Find Carlo Bigi at Il Principe (525 Greenwich St., 212-608-1211). / HOTEL HUGO

“I always loved gnocchi,” he says. “Now we serve it at Il Principe with buffalo ricotta and a lemon-butter sauce.”

Bigi says it’s the changes that strengthen the menu, as well as his character: “You gain experience by seeing and doing new things,” he says. “These experiences open your eyes and your mind.”

16 Words: Tracie Michelle Murphy

hough the city has changed dramatically since O’Hara’s opened its doors to FiDi in 1983, the Irish pub and “firefighter bar” (affiliated with the station next door) stays constant. Mike Keane, the longest-serving of the three managers who operate the local watering hole today, has been there since the beginning and represents the venue’s stalwart commitment to service. Through the nation’s greatest tragedy, multiple stock market crashes and changing neighborhood demographics, he credits O’Hara’s longevity to one thing: “You still have to eat,” he says.

T

Tell us about managing a restaurant in the Financial District for 30 years.

We’ve been here since 1983, and we’ve had our ups and downs. In 1993 there was a fire upstairs that gutted the building. We had to redo everything inside. After 9/11, we were devastated again, we were closed for six

months. On April 1, [2002], we were able to reopen. There was nobody down in the area at that time. But the tourists made a point of coming, our regulars went out of their way. It was steadily getting better, and then the [2008] recession hit. Back to square one.

About two and a half years ago, they opened

30 years in FiDi: O'Hara's up the 9/11 Memorial. Business finally changed for the better for us.

What was the area like when you opened?

In ’83 the district was full of bars, all doing business. Back then everybody drank at lunch. And it wasn’t beer. Vodka, scotch — that’s what they’d drink all day long. In ’87, after the crash on Wall Street, that’s when everything really started to change. Now people don’t drink that much; those days are gone. So the tourists are drinking, but the regulars are having a sandwich and soda.

How is business different since 9/11?

Basically it was an all-Wall Street crowd, there weren’t any tourists. After 9/11 things started to come around: It was a mix of tourists and business people. Now the tourist crowd is about 60 percent of the business. So things changed completely since then.

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How do you feel about the new hotel lounges and upscale bars opening now?

It’s not a choice between, “Are we going to O’Hara’s or Morton’s [Steakhouse]?” It’s two completely different animals, so it’s not getting in the way of business. It’s helping bring more people into the area, giving them more options. We’re friendly with all the hotels; they come in after work. People come to them at the concierge, and they say, “O’Hara’s is open, you can watch the game over there.”

Tell me about your regulars — the ones who’ve been coming here for years.

It’s nice. There are people that come back to this place four days a week. They feel comfortable. It’s like having an outside family. They come in and hang out and watch sports for an hour, then get back to work.

Now there are a lot of apartment buildings that weren’t here before.

I guess it was in ’95 they changed the law where you can use residential and com-

OʼHaraʼs is located at 120 Cedar St. MILES DIXON, METRO

“So many families that come down to the memorial come in with their kids and their parents.

We have a nice mix of everything. We have a guy in a suit talking to a guy from Minnesota and a construction guy,” Keane

mercial in the same space, so they were able to put apartments in these old buildings. It’s amazing how many people live down here now. This would be the last place I would want to live right now, with the amount of construction going on and all the tourists. I’d lose my mind.

Is business better for you, now that the effects of the recession are waning?

Tell that to the people who aren’t working!

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nightlife

Q&A: Pouring Ribbons Revelers with a taste for unusual cocktails have a sea of options downtown, with haunts like the Financial Districtʼs Dead Rabbit and East Villageʼs Booker & Dax. But no spot piques your curiosity quite like Alphabet Cityʼs Pouring Ribbons, whose ultra-creative and ever-changing menu always conjures that “so offbeat youʼve gotta try it” intrigue without sacrificing good taste. One of the owners, Joaquin Simo, says the first thing she thinks of when creating a new drink is balance: “You have to imagine how a full tray of cocktails will look on a six-top,” she says. “You donʼt want too many in tall column glasses or cocktail glasses, or too many pink drinks or green drinks.”

... You still have to eat. You might not go out as many times, but you’re still gonna go out and have a drink or two. You won’t go to an upscale place for that $50 steak and $12 martini. So it doesn’t impact us as much as it does those upscale places where people don’t feel right at all.

What do you see for this neighborhood in the next five years?

I think it’s just going to get better when there’s less construction that goes on and more buildings that open up. It’s been going on a while, but they say it’s going to be unbelievable when it’s done.

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What’s the weirdest ingredient you’ve used in a drink?

Our masala pumpkin syrup took a bit of explaining. Two years ago in the fall, we noticed that everyone wants a pumpkin drink. But the problem is that pumpkin drinks always end up tasting like boozy pumpkin pie. And I’ve already done it, and I’m bored by it. So I started thinking about other times I’ve enjoyed pumpkin before, and my favorite was in an Indian curry. So I cooked a curry spice blend into pumpkin puree, strained it, added sugar and eventually spiked that with a whiskey sour. It had that familiar pumpkin flavor, but everything else was much more exotic.

The drinks at Pouring Ribbons all have quirky names. How do you come up with them?

After having to come up with so many drink names, I have a delightful cheat – I name them after race horses. Their names are always short and catchy.

What kind of experience are people in for when they head to Pouring Ribbons?

If you come in on a Tuesday, it will be a different vibe than if you come in on a Friday.

We want to make sure you can come in on a first date, with a big group of college friends or with your parents.

What do you like drinking best?

I’m a tireless advocate for sherry! It’s just so immensely satisfying.

Words: Natalie Shure

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Putting money down in downtown Words: Natalie Shure

Cipriani Residences

66 East 11th Street. / CITY REALTY

The Visionaire

Located in the heart of the financial district, Stone Street Tavern offers a cozy, charming alternative to the traditional Wall Street steaks and suits.

Having the added appeal of the outdoor seating on Stone Street from April to November.

Stone Street has become a destination for people far and wide yet Stone Street Tavern retains its neighborhood appeal.

Come by this summer for brunch, lunch and dinner

Open 7 days a week xÓÊ-Ì iÊ-ÌÀiiÌÊUÊ212 785 5656 stonestreettavernnyc.com

One Jackson Square

56 Leonard St.

rom the newest transplants to lifelong New Yorkers, it’s easy to be surprised by life in Downtown Manhattan. Just ask agents Pete Culliney and Carter Horsley of CityRealty, who make a living out of helping clients start new lives in some of the most exciting neighborhoods in the city. Culliney and Horsley share a few buzz-worthy buildings that give residents new ways to call NYC home.

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The Visionaire 70 Little West Street, Battery Park City. This sleek, curved-front building features floor-toceiling windows with skyline views, as well as fitness studios, rooftop gardens and a communal entertainment area. But its best amenity may be the neighborhood surrounding it: “Battery Park City is about 40 percent park land,” Culliney says. “The folks who live down there love how much of it is parks and ball fields. That’s not a building-level amenity, but it’s so important to the residents.”

One Jackson Square 122 Greenwich Ave., West Village. “Sensationallooking inside and out, this knock-out structure is the best modern building in Greenwich Village,” Horsley raves in a review. The units include high ceilings and wine coolers, and the building features valet parking and spa treatments.

66 East 11th St. Greenwich Village. While most people may be

priced out of this ultra exclusive building Leonardo DiCaprio just bought into, Horsley points out that the building leads the pack in ecological amenities, which are often overlooked. “Environmental friendliness isn’t often too visible, but people do care about it.” This property includes vitamin C-infused water and filtered air.

56 Leonard St. Tribeca. This building creatively divvies up outdoor space among its residents. “They’ve designed this building so it looks like a Jenga tower,” Culliney says. “The goal is to give each unit individual outdoor space.” It also boasts an event space, a children’s playroom, a pool and a business center.

Cipriani Residences 55 Wall Street, Financial District. “These are super deluxe small apartments,” Horsley says.

“They’ve got every facility in the world.”

The long list of amenities includes an on-site restaurant, dry cleaning, pet sitting, a salon, a reading room, a tanning booth and shopping options.

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21

how to make a

An interior designer tells us how to bring out the best in a downtown apartment.

high-rise feel like home

Words: Natalie Shure

s an interior designer at the Manhattan firm Gloss NY, Saruul Herz gives homes practical cosmetic overhauls that fit her clients’ tastes and lifestyles. Although designing an individual living space is a highly personal process, Herz’s years of experience revamping downtown high-rises has given her insight about what to consider before redesigning these special spaces. >>

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What’s the most important thing to keep in mind when designing for a high-rise space?

In high-rises, people feel their walls are a little too thin – you can hear your neighbors’ conversations. Cork wallpaper helps with these external noises. There’s some great stuff out there. Second, I always want to make sure windows have UV protection, especially the ones facing south. If you don’t have a UV-protective film over the window, you could damage your furniture or even your skin.

How can New Yorkers maximize a small space?

Most walls aren’t sturdy enough to hold good shelving, so I recommend free-standing shelves that can be stacked up to the ceiling. Opine Chianti makes some beautiful ones out of metal. Texture also adds character to a room without overcrowding it – look for lots of texture in fabrics and wall coverings.

How do you get inspired when you design a room?

People overthink these things! Inspiration can be very simple – a piece of material, or just something you’re interested in and want to have fun with. It could be right in front of your eyes. People tend to think inspiration is hiding somewhere else. Just stick with a base idea, and work your way around it.

Cork wallpaper helps absorb sound.

“The one thing you don’t want to do in these modern buildings is ruffles.”

Herz

HIGHVIEW

VILLAGE NEW TOWN HOUSES

What’s the best way to make a quick change to a room?

Start by painting one wall. Or even simpler – if you have an old chair you love and want to update, putting a new blanket over it could make it a brand new piece. Those are a few simple things that can start a whole new project.

What does it mean to build a design around a client’s personality?

I try to bring out their character. I don’t pay attention to the building’s exterior – the people living inside are very important.

What are they comfortable with? Do they like throwing dinner parties? Do they want an exercise room, or a corner to read in?

I’m not just going to bring in any furniture that fills the space. I need to know what these people do every day. When they come

home from work, where do they want to put their coat and bags? Where will they store their shoes?

What common mistakes can people avoid?

Be careful selecting furniture. You don’t want to go out and buy something only to see the same exact thing at a friend’s home.

That happens a lot, especially with pieces from big box stores.

In downtown high-rise design, is anything off limits?

The one thing you don’t want to do with these modern buildings is ruffles. Please, don’t do ruffles. If you have a beautiful cottage somewhere in the country then yes, absolutely. But they’re just not city living style.

$

210,000

s 3 BEDROOM DUPLEX WITH 2 AND ½ BATHROOMS s 2 BEDROOM FLATS WITH 1 BATH s PRICE: $210,000 WITH ASSIGNED PARKING s NO MONEY DOWN s 3 BLOCKS TO TRAIN STATION s 25 MIN TO PENN STATION NYC s $60,000 MINIMUM HOUSEHOLD INCOME s MINIMUM CREDIT SCORE OF 640

Located in Orange, NJ

*NO MONEY DOWN MORTGAGE OFFERED DIRECTLY FROM NJHMFA 3ubject to MEETING ALL NJHMFA APPLICATION GUIDELINES

www.highviewvillageorangenj.com

CALL: 973-345-0800 ext. 133

Inspiration can be as simple or complicated as you wish.

OV ER 70% S O LD

A Signature Edition

Interior design by Scott Sanders, LLC.

The Printing House — the iconic loft building that anchors the West Village — has been reimagined by workshop/apd as luxuriously modern one- to four-bedroom condominium residences, including two newly built townhouses on a lush private mews. Sales Center and spectacularly conceived models, including a breathtaking new design by Scott Sanders, located at 421 Hudson Street, New York, NY 10014. Sunday Open House: 2–4pm Newly released one-bedrooms from $2,145,000 now available

212.675.0421 printinghousewestvillage.com Exclusive Marketing and Sales Agent: Corcoran Sunshine Marketing Group. The complete offering terms are in an offering plan available from the Sponsor.

File No. CD 86-0354. Equal Housing Opportunity