Many people believe that Union Square got its name from the many labor demonstrations that took place here back in the day. Not true. The reason for the name is much more simple: Union Square was the location of the “union” of Broadway, 4th Avenue (aka Park Ave. South), and University Place. Nothing more complicated than that.
Jooy Tea Shoppe has opened at 7 East 14th St. Enjoy.
Target Union Square has finally opened in the former Food Emporium location at Union Square East. At a time when Target is closing other stores partly in response to unprecedented theft, it will be interesting to see what safeguards they put in place in this new location.
The Union Square Partnership Business and Broker Report for the 1st quarter updates us on what’s new and pulsating in the neighborhood.
Union Square has started the year off on a high note with 10 new business openings and foot traffic recovering to 99% of 2019 levels, a 4% increase from the last quarter. Newcomers include a range of quick service eateries and high-profile sit down establishments, such as the new Coastal Indian
restaurant Kanyakumari from well-regarded Fungi Hospitality. Popular mattress retailer Saatva joined the established home goods corridor on Broadway, and Sweet Cats Cafe brings more family-friendly entertainment to the neighborhood.
Foxy Lady is GONE!
Now baking at 64 University Place is Papa d’Amour, the new bakery from celebrated pastry master Dominique Ansel. It’s gonna be fancy. Here’s New York magazine’s take:
On a recent afternoon inside the kitchen that will open as Papa d’Amour later this month, the pastry chef Dominique Ansel was holding a spoonful of tomato-tinted scrambled eggs for the consideration of his wife, Amy Ma. “White pepper,” she said after trying it. “That’s not a bad thing.” She explained that Ansel will add vermicelli to the eggs to soak up any excess moisture so the mixture can then be stuffed inside a soft, steamed bao bun, which — because this is from the same chef who invented the Cronut all those years ago — will be folded in the shape of a croissant.
A single pastry that manages to reference a dim-sum staple, French patisserie, and the tomato-egg stir-fry that Ma’s mother cooked for her at home in Taiwan is but one of the many complex, globally collaged items on the menu of Papa d’Amour, which is Ansel’s “exploration” of Asian bread culture, as he puts it. More than that, it is a manifestation of love for his two children (the enfants to his papa) where customers will be able to find loaves of shokupan and sandwiches made on that Japanese milk bread (plain or laminated); pretzel-salt-crusted Chinese custard tarts; and a banana bread Malay cake derived not from the humble American home-baking staple but of Malaysia’s more elegant, fluffy, steamed sponge cake.
The Papa is particularly excited about a scallion-basil “blossom,” which, you’d never guess unless he told you, is his take on a Taiwanese scallion pancake. “I wanted something I can pull apart,” he says. He’d seen the way the pancake’s dough is fluffed by hand to give it a flaky, almost shredded surface and a chewy middle and wanted to come up with something that mimics that interplay. He was trained in France, so his mind went to two kinds of brioche: a regular version to encase the scallion component in the middle and a laminated, layered crown to encourage ripping.
New near Union Square, SONA reimagines the wonders of Indian fare in a space that evokes a bygone era of a boisterous yet elegant India—all within the heart of New York City. Visit at 36 East 20th St.