Shanghai Square on 13th St. is now open for breakfast, serving traditional Chinese fare such as dim sum, Shanghai soup dumplings, and scallion pancakes. Is this innovative marketing or desperation? Is this bagel-and-croissant neighborhood ready for something so exotic at 8 in the morning?
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.
Wow. NYU has some very big plans for its expansion.
NYU has decided not to build a fourth soaring tower adjacent to the three Silver Towers that already loom over Bleecker and Houston Streets. Instead, they’ll build a squatter and bulkier version on the location of the current Morton Williams supermarket. Why the change? Because the community–and IM Pei–didn’t like it.
Last month, Union Square had to say good-bye to Food Emporium, formerly located at 10 Union Square East. While we are sorry to see the long-time neighborhood spot go, we are excited to be welcoming Target to this location in 2023! In the meantime, there are still great places to buy your everyday groceries and household essentials with flexible in-store and delivery/pick-up options for a seamless shopping experience. Read up more here in our Grocery Shopping Guide and find a full map of where you can do all your shopping in Union Square.
… at least on Thursdays, when the Farmer’s Market is not in session. Details here.