More Water Shutoffs Thurs. and Tues.

Next week (April 8 to April 12), material and equipment deliveries and installation work will continue on all floors inside the building as well as roof work. We will be work on the new sidewalks around the building as well and plan on completing the 14th street side by the end of the week.

The following week (April 15 to April 19), material and equipment deliveries and installation work will continue on all floors and roofs as well as sidewalk work. Additionally we plan to begin removing the sidewalk shed along 5th ave.

This weekend the site will be open on Saturday, April 6th for interior, superstructure, sidewalk, and hoist removal related activities between the work hours of 7AM and 5PM as permitted by the City.

As Chris Cannon, formerly a partner in Convivio and Alto, prepares to return to Manhattan this fall with a new restaurant called All’onda,  In a market crowded with salumi boards, how will this new venture fit in or stand out? To get some perspective, Eater.com asked Chris:

What’s the difference between All’onda and every other Italian restaurant in New York? I think we’re taking…effectively, what we’re trying to do is take Venetian cuisine that’s always been a cuisine that is a meeting point of a number of different cultures — as most cuisine actually in Italy is — and Venetian cuisine has always been a meeting point with Eastern cuisine and culture.  I think that what we are trying to do is basically take Venetian cuisine and a lot of seafood cuisine in Venice and take a very sophisticated Japanese lens and apply it to traditional Italian cuisine. So, I would say that you take a traditional dish and really not changing the basic components of traditional Italian cuisine, but changing in the sense that you’re taking the same ingredients and treating them a little bit differently and making them more modern, more interesting.

Restaurant Week starts January 20 and includes nine Union Square restaurants, including Reyna in our building.

Just a quick historical look at prices for one-bedroom apartments in Greenwich Village.

Yes, it happened. Spice has replaced Tong on 13th St. Too bad. Tong was an unusual take on Thai. Perhaps too unusual for the masses. Next question: what will become of the Spice space? Let’s hope it’s not destined to become a bank.

The Hell’s Kitchen restaurant Taboon, which has charmed diners since 2004 with its breads, pizzas and small plates, will soon offer a taste of the Middle East to the NYU crowd.

The owners of the eatery on 10th Avenue and 52nd Street will open a still-unnamed “quick-service” Mediterranean joint at 30 E. 13th St. within the next two months, the realtor for the space announced this week.

The 1,000-square-foot space previously held the Korean restaurant DoSirak, which moved across the street in September and changed its name to BAK Korean Kitchen & Craft Beer Hall.

Fans of Taboon, which New York Times food critic Frank Bruni said put “a deft, sophisticated spin on Middle Eastern food,” will find its new sister restaurant has a similar atmosphere, Kelly Gedinsky of Winick Realty Group LLC said in a statement.