Brooklyn Bridge: Before and After Renovations

Renovations are being undertaken on the Brooklyn Bridge later this year.  Thousands of dollars have been earmarked for Navillus and MLJ construction companies to work on the two towers, replace walls and facades and generally improve the entire area.  Over the last century-and-a-quarter the Bridge has – naturally – experienced substantial wear and tear.  There is also much graffiti.

Photographer Mozes Victor Konig, Tel Aviv native said the following:

“Even though of course I know that this work is important, somehow I feel that it will be a shame to bid farewell to the graffiti.  As such, I plan on doing a before and after shot of the area.”

Local photographer Michelle Kamuchi echoed Konig’s words:

“Who can not smile when they see ‘LOVE, LOVE, LOVE’ emblazoned on the middle of the bridge. Is the plan to remove thatas well?” she asked.

On the flip side, a few years ago, an observation was made about the

“large swaths of the promenade covered in graffiti…. A picture drawn on a steel beam shows a man’s private parts. In another section of the beam, a visitor crudely boasts of having urinated on the span.”

It seems there is definitely room for improvement.  But still, we like Mozes Victor Konig’s idea about the before and after shots.  Watch this space!

The Revival of Murray Hill?

One of the neighborhoods Below 14th Street that often does not warrant much attention – apart from its easily forgettable nature – is Murray Hill. But Japanese-born chef Takafumi Hayashi might be able to revolutionize that perception or at least alter it on some level.

Hayashi is the chef at Tenho Ramen that opened its doors earlier this summer in Murray Hill.  at first glance, it doesn’t seem any different to many of the other local ramen-serving eateries but delving a bit deeper one finds quite the interesting tale…

For a start, Hayashi is the real deal.  not only is he Japanese but he hails from Kurume which is where the porkbone broth noodles Tonkotsu Ramen first originated in 1937 where the yobimodoshi method is used (the soup pot is never emptied, hence a much richer flavor is developed).

Locals: check out this spot.  Others: check out this spot too!