Union Square, North or South?

ddSo which end of Union Square is this?

 

 

 

 

 

 

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  • Latest New School Construction Update

    Next week (March 19 to March 23), Superstructure work will continue at the 8th floor level. 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 (March 26 to March 30), we will continue superstructure concrete and slabs on the 8th and 9th floor levels. 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.

    This weekend the site will be open on Saturday, March 17th 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, tomorrow, Friday the 16th, we will be starting operations at 6am in anticipation of a large concrete pour and will more than likely, with notification of the Department of Buildings, be going later into the evening to finish. Also on the weekend of the 10th the 14th St. Con Ed Vault utility connection street work will continue per DOT Permit granted for weekends only.

  • Hyatt Union Square Makes Over Its Restaurant and Bar

    A new bar-restaurant is now open at the Hyatt Union Square

    At Bowery Road, a neighborhood American restaurant, Chef Ron Rosselli’s flavorful and thoughtfully prepared dishes are inspired by long relationships with local farmers and purveyors and loaded with seasonal produce from the Union Square Greenmarket. The restaurant takes its name from its location on 4th Avenue, which was formerly called Bowery Road when it served as the pathway to Peter Stuyvesant’s farm.

    Located directly off the lobby, Bowery Road is open from 7am-11pm for breakfast, lunch, dinner and weekend brunch.
    Rosselli has also worked at Locanda Verde and The Standard Grill.

    The hotel now also sports The Library of Distilled Spirits, which: “pays tribute to liquor makers and their craft with over 700 bottles made around the world. Explore the collection neat, or shaken and stirred into more than 150 classic cocktails. Barkeepers and encyclopedic volumes of single spirits will help you choose.”

    The Fourth and Singl, the hotel’s two dining-drinking options, have closed. The two new establishments are operated by APICII, “a multi-concept restaurant company.”

  • Chicken Nuggets for All

    Yet another single-dish restaurant opened its doors over the weekend: The Nugget Spot. Besides the expected chicken nuggets, this fast-casual joint also offers pork, fish, cauliflower, and mozzarella nuggets. There are also four different breading options, which range from coconut to Cheeze-it, and a long list of dipping sauces to go with. There are also a few sides, and the restaurant does serve beer, but only Budweiser at this point. Status: Certified Open. 230 E 14th St., 646-422-7426.

    thenuggetspot

  • Bye Bye, Fourth Avenue Pie

    After 17 years of selling pizza by its weight, the appropriately named Pie by the Pound has closed on Fourth Avenue between 12th Street and 13th Street. June 30 was the shop’s last day.

    Here’s part of the message from owner Jeffrey Reiss on Facebook:

    It is time to say goodbye😭🙁😢. I want to thank the local community and beyond for supporting us and who have been our fans until the end. I will deeply miss the vegetarian, vegan and especially the Gluten Free Communities. Such beautiful memories of all the families and kids and my staff….that will last a lifetime. I will miss this place. From the bottom of my heart, THANK YOU.

    Love,
    Jeffrey