The New York Stock Exchange officially celebrated Mardi Gras by having Zatarain’s ring The Opening Bell(SM) remotely from the French Quarter in New Orleans on Thursday, March 3 at 8:30 a.m. (CST).
The Opening Bell ringing took place at Washington Artillery Park with officials from the NYSE and executives from Zatarain’s and its parent company, McCormick and Company, Inc., as well as New Orleans Mayor Mitch Landrieu and Greater New Orleans Inc. President and CEO Michael Hecht. This occasion helps kick-off the Carnival season, and showcases the famous flavors of New Orleans.
More than 50 potential renters signed up for our first roommate matchmaking mixer that was held at Hot Clay Oven restaurant in the Financial District on Sunday, Feb. 20, 2011.
There was plenty of networking among potential renters as they got acquainted with each other, as well as discuss their needs, and be familiarized with rental properties in the FiDi, and understand the paperwork and process of securing an apartment in the FiDi.
Here are some snapshots from the event.
The weather may allow us to venture out this weekend so here’s something we can all do: There will be a special indoor market of the New Amsterdam Market at 224 Front Street (Peck Slip) in the South Street Seaport … Continue reading
FiDiDigs.com is hosting its first-ever roommate matchmaking party on Sunday, Feb. 20, 2011 from 2 pm until 5 pm at Hot Clay Oven, the hottest new Indian restaurant that opened in the Financial District recently. Hot Clay Oven is located … Continue reading
In a district dominated by historic taverns, dimly lit sports bars, and after-work cocktails, Jeremy’s Ale House remains an eccentric and indulgent local’s favorite. Having relocated five times since its 1974 opening, the bar now resides a block northwest of the South Street Seaport.
So grimy that it is authentically dive, Jeremy’s sells tap beer in 32-ounce Sytrofoam cups (with the modest option of a 16-ounce plastic). Its Friday nights are bright, friendly, and drunken and begin with a guy-to-girl ration of five-to-one. Hiding out in Jeremy’s after work is like hunkering down in a motorcycle-friendly seashore bar in winter. The bar’s damp counter is manned by t-shirted men who scour the long, mismatched tables to deliver food. The fish and chips, mini burgers, mozzarella sticks, mountain of muscles, and clams—just a handful of choices from the bar’s extensive menu— all suffice for the happily drinking and leave no less in their wallets than a beer would.