Torch & Crown Beer Garden is back for its third season in the Union Square Park Pavilion, serving up locally brewed beers and fan favorites like the Lou Burger, pizza, and pretzels.
From now through early November, enjoy:
Looking ahead to the upcoming holidays, the New School construction site will be closed on Saturdays, December 24 and December 31st, also on Mondays, December 26th and January 2nd. Next week (December 26 to December 30), Superstructure and concrete work will continue at 2nd and 3rd floor levels. Sidewalk sheds will continue being erected around the perimeter of the site. The roof protection at USC Condo courtyard is finished.The following week (January 2 to January 6), we will continue superstructure concrete and slabs on 2nd and 3rd floor levels.
The sale of two units at Brack Capital Real Estate’s condominium conversion at 15 Union Square West may be set to shatter records for the sale of a single-family home on the square, the Corcoran Group’s Timothy Rothman told The Real Deal yesterday, since the new owner plans to combine them into one duplex spread. Rothman, a vice president at Corcoran on the Spiegelman team, represented a mystery foreign buyer in the deal for penthouse 11 and unit 10B at the building, which closed together yesterday for between $16 million and $17 million, he said, though he declined to give a specific price. The units were not on the market as a combination; their individual asking prices were $10.7 million and $6.5 million respectively. Rothman would not reveal the identity of the buyer due to a confidentiality agreement.
The upscaling of the neighborhood continues as Luke’s Lobster opens its doors on University between 13th and 14th, where Crumbs Bakery used to be. Tasty…but pricey.
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.
Another dry cleaning option has arrived. Young Cleaners is located on University Place between 12th and 13th St.
You will soon, with the impending arrival of Baked by Melissa, the second branch of a Soho cupcake favorite. It will be opening directly across 14th St. soon. Enjoy.