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The Orchard is a residential skyscraper located at 27-48 Jackson Avenue in the Long Island City neighborhood of Queens, New York City.At 823 feet (251 m) tall, The Orchard is the tallest building in Queens, as well as the second-tallest building in New York City outside of Manhattan, behind the 1,066-foot (325 m) Brooklyn Tower.
New York City Subway service to Sheepshead Bay is provided by the BMT Brighton Line (B and Q trains), with local stops at Avenue U and Neck Road, and express/local stops at the Kings Highway and Sheepshead Bay stations. New York City Bus routes in the area include the B3, B4, B36, B44, B44 SBS, B49 and B68 local buses and the BM3 express bus. [71]
At 811 feet (247 m), The Orchard, a residential skyscraper in Long Island City, is the tallest building in Queens, and the second tallest building in New York City outside of Manhattan. [1] It surpassed the nearby 763-foot (233 m) Skyline Tower , which was Queens' tallest building from 2021 to 2024, and remains the tallest residential building ...
Manhattan Beach is part of Brooklyn Community District 15, and its primary ZIP Code is 11235. [1] It is patrolled by the 61st Precinct of the New York City Police Department. [2] Politically it is represented by the New York City Council's 48th District. The area is also represented by the Manhattan Beach Community Group, established in 1941 ...
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Orchard Beach (sometimes called the Bronx Riviera) is the only public beach in the New York City borough of the Bronx.The 115-acre (47 ha), 1.1-mile-long (1.8 km) beach is part of Pelham Bay Park and is situated on the western end of Long Island Sound.
The Encyclopedia of New York City (2nd ed.). New York, NY, and New Haven, CT, USA: New-York Historical Society and Yale University Press. pp. 139– 140. ISBN 0-300-11465-6; Williams, Keith (2012). "Brighton Beach: Old World mentality, New World reality". The Weekly Nabe
The restaurant was founded in 2016 by Scarr Pimentel, a New York native who learned to make pizza at Lombardi's. [ 1 ] Staff mills some of the wheat for the restaurant's fermented crust in the pizzeria's basement daily, mixing it with flour from upstate New York in a compromise to keep up with demand. [ 2 ]