The annual payment in lieu of taxes will start at approximately $84,000 and increase each year by two percent. The tax exemption will begin on the date when the city issues a final certificate of occupancy and extend for 31 years. The PILOT Agreement calls for the company to make annual payments in lieu of taxes to the city. The council last August unanimously approved a resolution authorizing a payment-in-lieu of taxes agreement regarding the Intrada Saratoga Springs Affordable Housing Project. The Missouri-based Vecino Group seeks to develop one three-story building and three four-story buildings just east of the Saratoga train station and near the Washington Street post office. West Side Affordable Housing Development Update Who would play you in a movie about your life? My college degree is in video game design. I read a lot of books, and sometimes I make video games on the side. What’s the biggest change in the city you seen since that time?Ī. Oh yes, I started washing tables and busing tables at Little India when they were on Broadway when I was 17, then I worked at Professor Moriarty’s when I was in high school and just worked my way up. So, you’re pretty familiar with Saratoga?Ī. My family moved up here in ’97 or so, but my step-mother’s family is from up here. Where can you go downtown to get a knish?Ī. We’ll be doing breakfast and lunch, probably closing around five o’clock every day.Ī. Corned beef, pastrami, smoked salmon, potato pancakes, matzo ball soup, and then we’ll do the more obscure stuff like chopped liver and tongue, and knish and stuff like that. What are some things you’ll have on the menu?Ī.
You need to be very niche and a Jewish deli is something Saratoga doesn’t have. In a town that has so many restaurants you have to get super-specific with your business. The first or second week of July, hopefully.Ī. I didn’t at first, but after working for other people for so long, I felt like I was ready to work for myself.Ī. Is opening your own business a goal you were always working towards?Ī. I worked at Scallions for about nine years, I was a sous chef at the Wine Bar of about a year-and-a-half, and I was the head chef at Merry Monk for almost two years. I’ve been working in town for a very long time. W here he plans on opening a Jewish deli next month.Ī.
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