Deals!

Next week (June 24 to June 28), material and equipment deliveries and installation work will continue on all floors inside the building. Additionally we will be working on the roofs of the building.
The following week (July 1 to July 5), material and equipment deliveries and installation work will continue on all floors as well as sidewalk work.

New York City’s most iconic holiday market is back. The Union Square Holiday Market by Urbanspace returns this year on Thursday, November 17th with 170+ vendors showcasing a dynamic mix of global cuisines, original art, handcrafted accessories, and more. The market will be open through Saturday, December 24th.

Anyone curious about what is happening to real estate values in our neighborhood (hint: they’re going down) should know about StreetEasy, currently the best available resource for block-by-block and apartment-by-apartment comparisons of current listings, including recent prices. An invaluable resource as we navigate these interesting economic times.

Enjoy beloved films under the stars at these free outdoor screenings presented by Alamo Drafthouse on four select Thursdays in Union Square Park. Arrive early to enjoy fun pre-show activities starting at 7 p.m., and bring your own blanket to secure a cozy spot before the movies begin at 8 p.m. Limited seating will be available on a first-come, first-served basis.

2025 Schedule:

• July 24: The Muppets Take Manhattan

• July 31: Men in Black

• August 7: The Taking of Pelham One Two Three

• August 14: 13 Going on 30

New to the ‘hood: Ichiba Ramen, at the site of the former Jamba Juice, University Place right near 14th St.

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.