Nina Dance Studio is a full service dance studio where we teach Latin-American (Cha-cha, Samba, PasoDouble, Rumba, Jive, Salsa).
We also teach European Ballroom Standard Dances (Tango, Waltz, Quickstep, Swing).
We serve the Midwood and Brooklyn Area.
Lesson Prices
Private
- $45/mo
Group lesson
- $15/mo
- per person
Schedule: M-F 8am to 8pm, Closed Saturday and Sunday
Avocado Gazpacho
Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.
— Gnocchetti Sardi & Pistachio
— Broccoli Rabe Tomato
— Soppressata Black Olive
— Tomato Confit
— White Cheddar
Asparagus Salad
Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.
— Gnocchetti Sardi & Pistachio
— Broccoli Rabe Tomato
— Soppressata Black Olive
— Tomato Confit
— White Cheddar
Delmonico Steak
Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.
— Gnocchetti Sardi & Pistachio
— Broccoli Rabe Tomato
— Soppressata Black Olive
— Tomato Confit
— White Cheddar
578
CUSTOMER COUNT
998
DISHES SERVED
365
WORKING DAYS
99
EXPERT REVIEWS
Lobster Newburg
In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.
Goan Egg Curry
In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.
REVIEWS
The Best International Dishes
In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.
Asian Kitchen Specialties
In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.
PRESS
Chef Rob Hanzer perfectly cooks chickens in a giant rotisserie
Smoked Salmon
In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.
Cappon Magro
In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.
