By Bruno Caligara Among the growing trends in architecture is the shift towards modular homes. Built in factories and assembled on site, these homes have proven to be an effective solution for affordable housing. The conversation around modular homes has historically not gotten far in New York City. Due to the… View more
By Austin Regan The DOB examiners are still learning the 2014 Code. As we start the third month of its enactment, examiners are just beginning to review applications which are subject to the rules of the new Code. Understandably, these examiners are far from comfortable with all the changes that are… View more
By Brian Redlein The 2014 Code has introduced new notification requirements for sidewalk shed removals. The notifications apply to those sidewalk sheds which were permitted after 12/31/14. The permit holder must notify the DOB within 48 hours of removing a sidewalk shed from a jobsite. To notify the DOB, the permit… View more
By Mario Aurioso Local Law 26 of 2004 was a major step forward for New York City’s push to require buildings over 100 feet in height to be protected by sprinkler systems. The Local Law required all office buildings over 100 feet in height (even existing buildings) to retroactively provide sprinkler… View more
By Austin Regan When analyzing a building for Zoning compliance, it is important to review all subsections that may apply. Take the case of loading berths. ZR 36-60 is the section in zoning that addresses loading berth requirements in commercial districts. ZR 36-62 dictates how many berths are required. Much like… View more
By Mario Aurioso Time flies. In 2004, LL26 gave building owners 15 years to comply to the local law requiring buildings over 100 feet in height to be protected by sprinkler systems. Now, we’re down to five years. LL26 applies to all office buildings – new or existing to provide adequate… View more
By Brian Lafferty Many commercial kitchens are outfitted with Salamanders – the high intensity broilers that chefs use to melt cheese on pizzas and char the tops of steaks. They provide a live, constant gas flame that succeeds not only in helping to cook, but also throws off quite a bit… View more