Italian Next to Italian

Due to an increasing number of thefts of UPS packages which are left unattended by the UPS delivery man outside shareholders’ doors, the procedure will now change. UPS will no longer leave packages unattended upstairs. Instead, he will place them behind the locked door off the lobby, to which he and Niall will have a key. A notification of package arrival will be on the bulletin board. You can then get in touch with Niall to get the package.

Please address any questions to Niall.

Please be advised that curbside composting began on October 6, 2024. The program is mandatory and requires buildings to separate food and yard waste from other trash and recycling items. However, there is a grace period until April 2025 to allow buildings to implement the proper procedures and get everything in order.

• We have ordered one bin for each building and have ordered a second for each building in anticipation of participation.
• Residents are required to bring their food waste materials down and place them in the composting bin. The bins are on the second floor of 14^th Street and in the garbage area in the back of the lobby on 13^th Street. They are in place and ready for use.
• Acceptable materials for the composting bin include all food scraps, bones, dairy, prepared/cooked foods, and food-soiled paper (napkins, paper plates, coffee filters).
• Recycling and trash procedures remain unchanged.

Please see the attached DSNY flyer detailing acceptable materials for the composting bin. Additional guidance and recommendations include:

• Drain liquids before placing food scraps in the composting bin.
• Store composting materials in a plastic bag, brown paper bag, yogurt tub, or a designated organics container. Empty the scraps into the composting bin in the basement.
• To prevent odors, store scraps in the freezer if you cannot bring them down immediately.
• Newspapers, paper bags and certified compostable bags are acceptable in the composting bin. Plastic bags may be thrown in the bin as the DSNY has a method for removing them. Hard plastic, metal, and glass are not permitted.

As a reminder, plastic, cardboard, metal, and glass should be recycled separately and not placed in the composting bin. Regular trash items including Styrofoam, pet waste, or diapers must not be thrown into the composting bin.

Should you have any questions or concerns, please feel free to contact me or Mecca at 212-986-0001 or via email at TCunningham@akam.com or MWhite@akam.com.

Thank you.

Looks like Tong Thai Brasserie is ready to open on 13th just east of University. The menu looks much more interesting than that of the average Thai place, and they will be doing delivery as well.

Carnival, the nightclub atop Bowlmor Lanes, will be transformed into a mini-golf nightclub called The Greenwich Village Country Club in October.

Last Friday, NYC Parks & Recreation, CYNTHIA-REEVES PROJECTS, and the Union Square Partnership officially cut the ribbon on LOTUS, the newest piece of temporary art in the Union Square Park Triangle. LOTUS was the creation of Seoul-based artist Jaehyo Lee. To create the piece, the artist meticulously carved, shaped, burned the individual wood elements attached to a steel armature that stretches 12 feet high. The artwork has certainly made an impression as passersby who can be seen at all times of day stopping to look and touch the new art in the triangle.

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.