The Good Old Days, 6th Ave.

This is the 2 week look ahead for the New School’s University Center. Next week (August 5 to August 9), material and equipment deliveries and installation work will continue on all floors inside the building.

The following week (August 12 to August 16), material and equipment deliveries and installation work will continue on all floors.

This weekend the site will be open on Saturday, August 3rd for interior, and sidewalk activities between the work hours of 7AM and 5PM as permitted by the City. Additionally we will be paving along 13th st.

Just a note to those who have made inquiry, the wall board panels are temporary and will be replaced when the final entrances are installed.

From The Village Sun:

 

On Monday, coinciding with phase one of the city’s reopening, Mayor de Blasio, in a bold show of support for mass transit, declared that the new 14th St. busway is now permanent.

“The 14th St. busway, this has been a success by every measure,” de Blasio said. “I said, we’re going to do it, we’re going to see if it works, we’re going to see, do people ride the bus more? Does the bus go faster? Does it have any negative impact on the surrounding streets? And the jury is back. The answer is, it is a clear success. We are making the 14th St. busway permanent.”

Launched in early October, the 14th St. busway was initially pitched as an 18-month pilot project. The stated plan was that, after the year and a half, the project would be assessed and then a decision made on whether to continue it. Now, however, after only eight months — with more than two of those months falling during the low-traffic COVID-19 lockdown — the busway has been decreed a permanent fixture on 14th St.

The first-of-its-kind program bans cars from 14th St. between Third and Ninth Aves. between 6 a.m. and 10 p.m. seven days a week. Only buses and trucks are allowed as through traffic during those hours. Cars and taxis can enter the crosstown boulevard, but must then take their first right-hand turn off of it.

The mayor also announced Monday that the city is now moving forward with creating five more busways around town.

“I don’t think a busway like 14th St. was successfully achieved previously in city history,” de Blasio said. “The fact that today we’re saying 14th St. is now permanent [as a busway], five more coming in; it is the beginning of something really positive, obviously, between the busways, the Select Bus Service, all of these approaches have been working. And that opens the door to a very positive future for New York City. And this is a great time to do it because we got to give people confidence to come back to mass transit.”

Streetsblog reported that the new busways will include Fifth Ave. between 57th and 34th Sts.; E. 181st St. from Amsterdam Ave. to Broadway; Main St. between Sanford St. and Northern Boulevard, in Flushing, Queens; Jamaica Ave. from Sutphin Boulevard to 168th St., in Jamaica, Queens; and Jay St. between Fulton and Tillary Sts., in Downtown Brooklyn.

Along with the new busways, dedicated bus lanes will be added on E. 14th St. between First Ave. and Avenue C, as well as three other locations, in the Bronx, Queens and Staten Island. The E. 14th St. dedicated bus lanes will be added this month, the mayor said.

Predictably, transit-advocacy groups were elated at the news that the 14th St. busway is not going anywhere.

“The 14th St. Busway has been a resounding success,” said Danny Harris, executive director of Transportation Alternatives. “We are pleased to see it made permanent, and that more busways will soon be coming online. New Yorkers deserve a bus commute without being stuck in endless car traffic. Our streets must be a tool toward the city’s recovery, and we look forward to working with the Department of Transportation to bring more bus-only corridors across the five boroughs.”

“As almost everybody knows, the busway is a historically great success,” said Danny Pearlstein, communications director for the Riders Alliance. “Riders are thrilled to see it made permanent and inspire imitations citywide.”

 

Lots of new tech neighbors, listed here.

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.

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.