Latest New School Construction Update

Signs announcing “#SaltBae coming soon” have been plastered on a space at 220 Park Avenue South, near Union Square, where a location of Japanese chain Haru Sushi once stood. Salt-sprinkling, internet sensation Nusret Gökçe first brought his famed Turkish steakhouse Nusr-Et to NYC in January, opening a 150-seat restaurant in Midtown.

But if Gökçe is indeed responsible for this signage, it could be slated for something other than a steakhouse. In February, he announced plans for a new burger chain, to be aptly named Salt Bae, telling the New York Post he’s plotting multiple locations in Manhattan and Brooklyn. The signage on the space says just “saltbae,” accompanied by an illustrated version of the butcher.

Critics fell harshly on Nusr-Et, finding the theatrical dinner served overpriced, mediocre steaks. Eater’s own Robert Sietsema described the beef as “a little rubbery” and “low on flavor,” although Pete Wells from the Times seems to have enjoyed his dining experience, going as far as calling the steak “terrific.”

The chain has over a dozen locations around the world, but only one other U.S. location exists in Miami, according to its website.

After a very long run, El Cantinero on University Place has served its last quesadilla. Adios!

The upscaling of 14th St. continues just three doors down, where Le Petit Belge has opened. Stop in for a Belgian waffle. $3.50 is a bit pricey for what’s essentially a zeppole, but they are pretty good, and who would have ever thought we’d have a takeout place on our block that features not one but six crystal chandeliers? New York magazine says: “When the waffles-to-go kiosk that Belgian expats Maor Livni and Greg Galel had planned for Logan Airport was nixed by a security-crazed fire marshal, the partners transplanted the business to Manhattan, where they’ve converted the former Tavalon tea shop into Le Petit Belge. A shrine of sorts to all things Belgian—or at least to Liège waffles, various imported chocolates, and paper cones full of mini-pancakes they call “poffys”—the shop takes a cannily ecumenical approach to New York snack food. That’s why it also serves frozen yogurt, provided by Berrywild, and rugalach made with Callebaut chocolate. And tea drinkers will still find the Tavalon line, in hot, frozen, and bubble varieties.”

Next week (October 31 to November 4), Contractors will finish excavating and loading out material. Concrete foundation walls and slab on grade work will conclude as well as underground electrical and plumbing work. DOT approved street connections to underground utilities on Fifth Avenue will progress. Superstructure work will continue at cellar, 1st, and 2nd floor levels.

The following week (November 7 to November 11), we will continue superstructure concrete and slabs. Street utility connection work will continue. A sidewalk shed will be erected around the perimeter of the site, subject to DOB approval, to protect pedestrians from superstructure work.

This weekend the site will be open on Saturday, October 29 for foundation and superstructure related activities between the work hours of 9AM and 5PM as permitted by the City. To control noise levels within the site, work activities will be limited to the placement of formwork, plumbing and electrical work, waterproofing and rebar for concrete placement and use of the crane and equipment to support all activities. We may pour a section of slab on grade concrete on Saturday. There will be no rock excavation or rock chopping.

Tomorrow (Tuesday 2/2) a product launch for Beyonce’s new Heat perfume will include an all-red light and fog show in Union Square for six hours starting at 6PM. Interesting.

Glaze teriyaki bowls will soon arrive at 110 University Place. It’s the fourth location for this growing chain.