Even MORE Condos on the Corner

From YIMBY.com:
Earlier this month, developer Ranger Properties paid $22,000,000 for two buildings at the corner of University Place and East 13th Street, in the heart of the Village near Union Square. Then EV Grieve reported that longtime stalwart University Place Gourmet had shuttered, along with a Chinese laundry around the corner on 13th Street.

Now plans have been filed to construct a seven-story apartment building on the site at 34 East 13th Street, and Adjmi Architects is designing. There will be six apartments spread across 15,550 square feet of residential space, for a very spacious average unit of 2,591 square feet. They’ll definitely be condos, with just one apartment per floor. Six stories of apartments will be stacked on top of 3,200 square feet of ground floor retail

Amenities listed on the Schedule A include a “private/public” roof deck (maybe there will be both!) and a gym in the cellar.

The 3,300-square-foot property is currently home to three buildings—a four-story apartment building on the corner that has University Gourmet on the ground floor, a single-story building housing a doggy day care, and a three-story apartment building with the laundromat.

Demolition permits have not yet been filed to knock them down.

Before Ranger Properties snapped up the assemblage for $1,100 per buildable square foot, the site hadn’t changed hands since 1980.

However, 34 East 13th Street will seem small compared to the 23-story tower planned one block south at 100 University Place. Harry Macklowe is developing the building, which will stand 309 feet tall and include 52 apartments. Other projects in the hood will also be high-end condos, including 17 East 12th Street and the nearly complete garage conversion at 12 East 13th Street.

Similar Posts

  • Regal 14 Theater Gains Three More Screens But Still Isn’t Open

    After 18 months of remodeling, Regal Union Square in New York was hoping to welcome moviegoers to the theatrical experience of the future.
    The Manhattan branch went through an extensive facelift, changing the 14-screen theater to a 17-screen location. It now includes a panoramic Screen X, as well as an enhanced 4DX experience which combines smell and motion to the filmgoing experience. It’s added a bar, as well as a Lavazza coffee shop downstairs. The building is intended to be one of the flagship experiences in the Regal Cinema’s chain.
    “We’ve had enough of being locked up in our homes, watching movies on handheld devices, TVs,” said Regal Cinemas regional director Andy Stone. “It’s all about going out, socializing, and sharing an experience.”
    It looks like they’ll have to wait a little bit longer. Because of the coronavirus, New York movie theaters are still under orders to remain closed.
    On top of that, the U.S. filmgoing public seems a bit hesitant to return to the movies, even if theaters are given the green light by local governments. Many were hoping that the release of films like The New Mutants and Tenet would kickstart the movie theater business. As of September 28, only New York, North Carolina, and New Mexico have not reopened indoor movie theaters, though some large cities like Los Angeles have kept their theaters shut.
    Regal’s Stone says that for any movies that do release, Regal Union Square and its sister branches are ready to run them for the public. In addition to updating its air filtration system, it has other new safety rules in place, including a requirement to wear masks. Hand sanitizing stations are easily found, and plexiglass dividers have been installed to put a barrier between patron and employee. Its ticket sales system is set up to restrict crowds to meet government requirements on capacity.
    It’s also updated ticket buying so people can scan their tickets themselves on their smartphone. You can also order your popcorn and snacks via an app and pick it up at the end of the counter, eliminating the need to interact with concession employees. Many of these modernizations were in development before the pandemic and ready in time for the age of social distancing.
    “As a business, you know, we really do embrace technology,” Stone explained. “And during this time what it’s done is actually given us that opportunity to work through some of the technological changes that we were looking to implement.”
    In addition to serving cinephiles, Regal is also eager to reopen for the many employees who work at the theaters. The company has had to furlough most of its staff as theaters remain shuttered. Revenue has been down 99 percent year-over-year.
    Stone, who started his own theater career as a concessionist popping popcorn and worked his way up, pointed out his journey is not a unique one. While many teens and young adults work at movie theaters, many chains like Regal have career progression plans which can employ people for life. Closed theaters cut off their livelihood, in addition to the third-party vendors that rely on the movies for business.
    “It’s more than just serving from behind a concession stand and cleaning an auditorium,” he explained.
    He has his fingers crossed that Regal Union Square will be able to open its doors soon.
    “Although there has been a period where we have been starved of our movies, there’s still so much more to come,” Stone said.
  • Yet Another Construction Update from the New School

    Next week (August 15 to August 19), contractors will continue to excavate earth and rock, and load out material. Installation of bracing rakers, line drilling, lagging and sheeting around the perimeter will progress as well. Concrete foundation walls will continue along the perimeter of the site. Interior core foundation work will proceed. The following week (August 22 to August 26 ), we will continue with concrete foundation walls, line drilling, rock excavation, loading out, and interior core foundation work & underground plumbing. DEP will continue to work on the water main along 13th Street. The site will be open on Saturday, August 13th. Work hours are between 9AM and 5PM as permitted by the City. To control noise levels, work activities will be limited to the placement of formwork and rebar for concrete placement, wood lagging, and installation of walers and braces. There will be no rock excavation, rock chopping, or hauling on Saturday.

  • Dominique Ansel’s New Bakery Will Be Ultraluxe

    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.