Sweetgreen Will Land on University Place

Finally, the big part of the renovation is complete. And the fountain lines up with 5th Ave., which, apparently, was really important to the architects even though no one else seemed to care much.

Now baking at 64 University Place is Papa d’Amour, the new bakery from celebrated pastry master Dominique Ansel. It’s gonna be fancy. Here’s New York magazine’s take:

On a recent afternoon inside the kitchen that will open as Papa d’Amour later this month, the pastry chef Dominique Ansel was holding a spoonful of tomato-tinted scrambled eggs for the consideration of his wife, Amy Ma. “White pepper,” she said after trying it. “That’s not a bad thing.” She explained that Ansel will add vermicelli to the eggs to soak up any excess moisture so the mixture can then be stuffed inside a soft, steamed bao bun, which — because this is from the same chef who invented the Cronut all those years ago — will be folded in the shape of a croissant.

A single pastry that manages to reference a dim-sum staple, French patisserie, and the tomato-egg stir-fry that Ma’s mother cooked for her at home in Taiwan is but one of the many complex, globally collaged items on the menu of Papa d’Amour, which is Ansel’s “exploration” of Asian bread culture, as he puts it. More than that, it is a manifestation of love for his two children (the enfants to his papa) where customers will be able to find loaves of shokupan and sandwiches made on that Japanese milk bread (plain or laminated); pretzel-salt-crusted Chinese custard tarts; and a banana bread Malay cake derived not from the humble American home-baking staple but of Malaysia’s more elegant, fluffy, steamed sponge cake.

The Papa is particularly excited about a scallion-basil “blossom,” which, you’d never guess unless he told you, is his take on a Taiwanese scallion pancake. “I wanted something I can pull apart,” he says. He’d seen the way the pancake’s dough is fluffed by hand to give it a flaky, almost shredded surface and a chewy middle and wanted to come up with something that mimics that interplay. He was trained in France, so his mind went to two kinds of brioche: a regular version to encase the scallion component in the middle and a laminated, layered crown to encourage ripping.

This remarkable photo looks west on 14th St. from Union Square in 1898. Isn’t it amazing how many buildings, including our own, still stand? The Lincoln statue is now inside the park.

Next week (July 9 to July 13), Mechanical equipment and work will continue at the 17th and 18th floor levels. Curtain wall will continue to be installed on the building. 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 (July 16 to July 20), we will be working on the machine room levels on the 17th and 18th floors. Curtain wall will continue to be installed on the building. 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, July 7th for superstructure activities as well as the demobilization of the crane from the site. In order to facilitate this effort we will be closing 13th street for the day to pedestrian and automotive traffic. Site work will begin at 6AM as permitted by the City. To control noise levels within the site, work activities will be limited to working on the mechanical systems of the building and using the crane and equipment to support 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.

The Union Square Partnership’s annual Harvest gala is coming up. Here is the link for tickets.