Virgil and Dante in Union Square, 1932, by Isabel Bishop

By now we all know that the Bowlmor Lanes building on University Place is scheduled for demolition and will be replaced by condos. Goodbye, Stromboli Pizza, Japonica, and Vive La Crepe. Luckily, the newsstand is relocating across the street. Changes….

The Feil Organization announced Maison Kayser will bring its artisanal breads and baked goods to Union Square, signing a 15-year lease at the historic 841 Broadway for its eighth location in Manhattan.

The bakery will occupy 3,000 sq. ft. on the ground and mezzanine floors of the 108,000 sq. ft., eight-level Romanesque building, where COSI used to be.

“The activity in and around Union Square is buzzing, and the demand for this location was extraordinary, allowing us to maximize the income,” states Nicolas Forelli, director of leasing for The Feil Organization.  “While we were marketing this location, we had an overwhelming response from every food concept you can imagine. With its reputation for quality and unique product for this market, Maison Kayser was the best fit for the building and neighborhood.”

Built in 1894, the Romanesque building is located at the intersection of 13th Street just one block from Union Square Park. In the past year, Feil completely renovated the building, restoring the terracotta façade, creating a brass-accented lobby, and installing new elevators and windows.

Click here to find out all about the many events in the Summer in the Square series that will take place in Union Square over the next few months. There is lots to do.

Next week (May 21 to May 25), Superstructure work will continue at the 18th floor level. The superstructure concrete work will be completed on the building buy the end of the month. 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 following week (May 28 to June 1), we will be working on the machine room levels on the 18th floor. Additionally we will have another crane on the Northwest corner of the site to help with a steel truss installation. This should not greatly affect pedestrian or road traffic. 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 Monday, May 28th for the Memorial Day Holiday.

This weekend the site will be open on Saturday, May 19th 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 the placement of formwork and concrete, plumbing and electrical work, rebar for concrete placement, using the crane and equipment to support all 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. In addition to the normal work there will be a crew on 14th st. working on the Con Ed site connections.

The Hell’s Kitchen restaurant Taboon, which has charmed diners since 2004 with its breads, pizzas and small plates, will soon offer a taste of the Middle East to the NYU crowd.

The owners of the eatery on 10th Avenue and 52nd Street will open a still-unnamed “quick-service” Mediterranean joint at 30 E. 13th St. within the next two months, the realtor for the space announced this week.

The 1,000-square-foot space previously held the Korean restaurant DoSirak, which moved across the street in September and changed its name to BAK Korean Kitchen & Craft Beer Hall.

Fans of Taboon, which New York Times food critic Frank Bruni said put “a deft, sophisticated spin on Middle Eastern food,” will find its new sister restaurant has a similar atmosphere, Kelly Gedinsky of Winick Realty Group LLC said in a statement.

Over on East 12th St., it was Piola, the Brazilian pizza place, and now it’s Ribalta, the Italian pizza place. And it’s a pizza school, too. UrbanDaddy writes:

There are book smarts.

There are street smarts.

And then there are pizza smarts.

Today, we’re going to focus on that last one.

Also, we’re going to eat a bunch of pizza pies.

So let’s enroll at Ribalta, the only pizzeria in New York with three different types of ovens and its own university (but alas, no football team), now open.

Bottom line, this restaurant is really quite absurdly serious about pizza. The dough: imported from an Italian mill and aged 48 hours before baking (we’ll let you imagine what this does to a crust). The tomatoes: all San Marzano and all hand-crushed. The ovens: plentiful, varied and powerful.

Yes, these master pizzaiolos/fusspots felt it was necessary to install three different ovens in the place. Brick. Wood-burning. And stainless-steel convection. Reason #1: to bake your sausage-and-sage pie precisely the way God intended. Reason #2: the syllabus required it.

See, when this place is not standing in as the prototypical Friday night date spot, it’s doubling as the city’s first Scuola Italiana Pizzaioli—an esteemed pizza school that’s been around in Italy since the ’80s. So eventually you’ll be able to register here for classes, seminars and lectures on the science of the slice.

Assuming you scored high enough on the pizza SATs.