Today It’s Trader Joe’s

DOB has granted our request to start placing our concrete at 6am, which will allow us to finish this work earlier in the evening. We have 3 more instances like this until we finish our superstructure in early June. Friday, May 4 we will have a pour at the 16th floor with a 6am start time and similar end dime, weather permitting.

Therefore, next week (May 7 to May 11), Superstructure work will continue at the 17th 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 (May 14 to May 18), we will continue superstructure concrete and slabs on the 17th floor and roof 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, May 5th 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 to the normal work on the job site, we will have an additional crane on site at 5th ave. to install the stair trusses on the west side of the building. The crane will be completely on site and should not interfere with pedestrian or automotive traffic in the area.

Curbed has a big article outlining and analyzing all the current, upcoming, and potential efforts to make 14th St. better in all sorts of ways.

Now open on University after a very long delay: Simo, authentic pizza from the south of Italy.

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.

If you/re curious about how quickly Union Square’s retail rentals are recovering, go read this report.

Awful news: the building replacing Bowlmor Lanes will be 23 stories high. Here are the terrible details.