61 5th Didn’t Sell, Will Try New Broker

An invitation from the New School to attend a preview of the new building on May 6:

April 26, 2010

To Our Neighbors, To meet the university’s evolving needs, plans for the construction of a new University Center at 65 Fifth Avenue will continue to move forward this summer. Because The New School has made it a priority to engage the entire university in the project’s development, we invite you to view the next phase of building design at a second exhibition featuring an overview of the current plan. We will also have a model of the building on display. Please join us on May 6 from 3:30 p.m. to 5:30 p.m. in the Theresa Lang Community and Student Center on the second floor of 55 W. 13th Street. This open house will include new renderings of the building design, academic and social spaces, sustainability systems, and details about the construction schedule. As in the past, attendants will be able submit comments and ask questions of many of the principals, including New School staff, architects and professionals from the design firm and construction trades. We hope to see you there.

Bar Bacon will soon open in the space on the east side of 4th Ave. between 12th and 13th formerly occupied by Royal Bar. So if you like bacon….

Here’s the news: “The New York City Water Board voted on Friday morning to approve a 14.5 percent increase for water and sewer rates, the largest increase since 1992. When the new rate is in place on July 1, according to the city’s Independent Budget Office, water rates will have risen a cumulative 77 percent since 2001, and double-digit increases are expected to keep coming for at least a few more years.”

This is one of those uncontrollable costs that bedevil the co-op’s budget every year. The only thing we can do about it: use less water. We’ve already taken steps to examine our infrastructure and make sure we have discovered any sources of waste and leaks. Other than that, it’s all about less consumption.

It’ll be better at 50 percent, but Virgin has upped its closing discount from 20 percent to 30 percent. Worth a browse, especially for classical music.

Opening on May 21 at Broadway and 18th St., Minuto Bauli is the first U.S. outpost of the beloved Verona-based baking dynasty, Bauli. But this isn’t your average bakery. It’s a one-product wonderland dedicated entirely to a single, freshly baked, filled-to-order Italian treat: the Minuto Bauli.

What is a Minuto Bauli, exactly? Think of it as the pastry equivalent of a mic drop. The dough, made with Bauli’s century-old Futura mother yeast, is crafted in Italy using high-quality ingredients like flour, eggs, butter and milk, then shipped to New York City, where it rises for 12 hours before being baked and dressed up right before your eyes. Guests can customize their treat with a selection of lush Italian creams, preserves, spreads and gourmet toppings.

So which end of Union Square is this?