…And I’ll Cry If I Want To

This week (June 6-10), contractors will continue to excavate earth and rock, and load out material. We will complete the underpinning of the adjacent buildings. Installation of rakers, line drilling, lagging and sheeting around the perimeter will progress as well. Concrete foundation walls are scheduled to begin.

The following week, we will continue line drilling, rock excavation, and loading out, as well as lagging and sheeting.

Concrete foundation walls will progress.

From Curbed.com:

Word of the imminent demise of Greenwich Village’s iconic Bowlmor Lanes arrived in early 2014, when EV Grieve reported that site owner Billy Macklowe—whose father is none other than Harry Macklowe of 432 Park Avenue fame—wanted to slap a condo tower up on the site. Details of the new development have been few and far between in the meantime, but 6sqft has gleaned a few primary renderings of the project that seem to confirm 1) that it’s actually happening, and 2) that it will be amongst the tallest residential buildings in the neighborhood. According to 6sqft, the building will rise 23 stories to stand a “modest” 280 feet, and will contain 56 condos averaging more than 2,000 square feet apiece.

Plans filed with the Department of Buildings list SLCE as the Architect of Record, but a design architect has yet to be pegged, at least publicly, for the project. The building, which consumes a majority of the western side of the block between East 12th and East 13th streets, will have bike parking, a ground-floor community facility, a resident lounge and terrace, a parking garage, and ground floor retail.

The great kitchen store Broadway Panhandler on East 8th St. will be closing this spring. Too bad because the store has a long history in the city going back to its original location on Broome Street in Soho. Watch for closing sales.

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.

Many of the films in this year’s Tribeca Film Festival are being screened at the Loew’s on 3rd and 11th. It’s easier than ever to attend.