So Long, Patsy’s Pizzeria

A model apartment has been completed, and you can see it in all its glory here.

Next week (July 2 to July 6), Mechanical equipment and work will continue at the 17th and 18th floor levels. Deliveries for the internal systems of the building have been ongoing and will continue, although they should not greatly affect the flow of pedestrian and road traffic. The site will be closed on Wednesday, July 4th, for the holiday.

The following week (July 9 to July 13), we will be working on the machine room levels on the 17th and 18th floors. Deliveries for the internal systems of the building have been ongoing and will continue, although they should not greatly affect the flow of pedestrian and road traffic. The crane is scheduled for demobilization on Saturday the 7th.

This weekend the site will be open on Saturday, June 30th for superstructure related activities between the work hours of 7AM and 5PM as permitted by the City. To control noise levels within the site, work activities will be limited to working on the mechanical systems of the building and using the crane and equipment to support activities. Safety horns are used, and required by law, to coordinate lifting with the crane and to alert the workers of the danger overhead. We have directed the operators to limit the use of horns to one short sounding and to use the crane later in the day so as to avoid any excess noise.

Yum, a new French bakery on Broadway between 13th and 14th.

Souen, the slightly funky smelling organic/vegan/macrobiotic restaurant on the other side of 13th St., has closed for what it says will be a months-long renovation. Will it return? Only time will tell.

Here’s a view of Union Square from 1985. The angle is from the southeast looking toward the northwest from the corner of 4th Ave. and 14th. Note that in the good ol’ days, the statue of George Washington was located in the intersection. It was later moved to the southern end of the park. 

Have you tried Union Fare yet? From the Times:

First came a cafe that becomes a wine bar in the evening. Stage 2 of this sprawling complex in part of the original Barnes & Noble bookstore is a restaurant. A very long bar opposite high-top tables leads to a dining room that is a study in recycling, decorated in reclaimed wood, with chairs strapped in rubber from discarded tires. There’s a raw bar and a charcuterie station. The chef, Yvan Lemoine, focuses on seasonal American fare. At his side, and supplying the cafe with baked goods, is Thiago Silva. His bakery will be in a food market, opening later, with pizza, burgers, salads, poké and Peruvian rotisserie chicken. 6 East 18th Street, 212-633-6003, unionfare.com.