commercial property for sale: $450,000 available … · commercial property for sale: $450,000...
TRANSCRIPT
Lisa Coleman, Commercial Division
Former “Little Italy”, a well-known, almost iconic family restaurant owned and run by Guiseppe (Joe). Built 1930. Building Total SqFt: 2,160 Price PSF: $208.33 Some equipment/inventory included in the sale Land Use Code: Commercial Possible Use: Bar/Tavern/Lounge, Restaurant, Commercial Taxes/Year : $5,720/2018 County Tax: $3,381/Annually City/Town Tax: $1,885/Annually
Great location one block to the Boardwalk. Public and Street Parking. Ready to go with minor upgrades! or make it your own with a fresh new look!
For more informat ion, please contact : LISA COLEMAN office : 410.524.1700 | cel l : 301.793.4628 | emai l : l i [email protected]
website : l i sacoleman. lnf .comLicensed in MD & DE
215 S outh Baltimore Avenue, Ocean City, MD 21842
COMMERCIAL PROPERTY FOR SALE: $450,000 Available Immediately!
For more informat ion, please contact : LISA COLEMAN office : 410.524.1700 | cel l : 301.793.4628 | emai l : l i [email protected]
website : l i sacoleman. lnf .comLicensed in MD & DE
Improvements and Updates:
Roof: Approximately 19 years old
1999-2000: Major renovation with 3 store fronts converted to full service restaurant. 2015: Restructuring front wall to allow a larger dining porch
2000: Plumbing was upgraded for the sprinkler system, kitchen load, and both bathrooms
Other :List of kitchen inventory won’t be available until March after testing by Filta.
For more informat ion, please contact : LISA COLEMAN office : 410.524.1700 | cel l : 301.793.4628 | emai l : l i [email protected]
website : l i sacoleman. lnf .comLicensed in MD & DE
FLOOR PLAN
LITTLE ITALY BEGINNING...
Our restaurant is named after all of the Little Italy neighborhoods found in every large American city. When we think of these neighborhoods, we of course think of the delicious, aromatic Italian cooking. Our restaurant in Ocean City, MD offers many authentic dishes from every region of Italy. Purposely keeping it small by seating a maximum of 80 customers allows the Owner/Chef to give full attention to producing a high level of food preparation and presentation on a consistent basis. Guiseppe (Joe) gained his experience while cooking beside his mother, Anna Capacchione, as she prepared her mother’s recipes learned in her mother’s kitchen in Philadelphia. In addition, Joe has worked with many talented chefs in the Washington, D.C. area.
When Joe cooks in the restaurant, he prepares the food as if itwas for his family - that is his quality control.
For more informat ion, please contact : LISA COLEMAN office : 410.524.1700 | cel l : 301.793.4628 | emai l : l i [email protected]
website : l i sacoleman. lnf .comLicensed in MD & DE
TAX INFORMATION
For more informat ion, please contact : LISA COLEMAN office : 410.524.1700 | cel l : 301.793.4628 | emai l : l i [email protected]
website : l i sacoleman. lnf .comLicensed in MD & DE
TAX INFORMATION