Laura Maniec, one of only eighteen female master sommeliers in the world and, at 31, currently the youngest, is about to open her own studio and wine bar. Maniec, who served as wine director at BR Guest for ten years and has just launched the wine program at Niko, has signed a lease on a space at 13 East 13th Street in Union Square and plans to unveil Corkbuzz in May. “It will be an extension of your living room and a place for all things wine,” she tells us. In addition to serving vintages from all over the world, Corkbuzz will offer small plates from oysters and sea urchin to pastas and cheese. The 2,500-square-foot space will also host classes, tastings, and events.
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.
Shoo Loong Kan, a Chinese hot pot restaurant will soon arrive on 13th St. in the space that old timers will fondly remember as Borgo Antico. (The name means little dragon ridge.) The chain already has locations in Chicago, Houston, and Flushing.
This finding from the Union Square Partnership:
The Union Square Partnership analyzes and promotes visitor activity by conducting pedestrian and bicycle counts every two years over several Fridays and Saturdays in July. Working with BFJ Planning, counts were taken from 8 AM to 10 PM at 26 locations around Union Square Park. To gain the most accurate account of how many people move through Union Square on a typical summer day, the data gathered was then combined with transit turnstile information for the 14th Street – Union Square station. The station is the fourth busiest subway hub in NYC on a weekday and skyrockets to second position on weekends. Based on turnstile count patterns, it is estimated that during the summer a record-breaking 383,000 people visit the area on a Greenmarket Friday over a 24-hour period, a 10% increase from our last survey.
Find the full 2014 Pedestrian Activity Report here.
Note that September 24 is the date this year for the annual Harvest in the Square celebration. Tickets are $115. Go here for details.
