Vintage Photos: Union Square

The new Hyatt Union Square at 13th and 4th is now open, as are all its restaurants.

From Gothamist.com:

Fragrant bricks of dark, heavily seeded rye. Marshmallow puffs studded with peanuts, a swirl of caramel hidden inside. Smorrebrod piled with bright, blackcurrant herring, or roasted chicken salad. Gooey cinnamon and chocolate “socials.” Hot rolls stuffed with ham and messy with eggs. Intensely chocolatey Truffle Logs. Ole and Steen, aka Lagkagehuset, a Danish bread and pastry shop which opened on Thursday in Union Square, wants to be your new everything bakery, a place to sit and enjoy a full meal, or grab a coffee and a treat (or a box of treats), or a loaf or three of bread. Given how exceptional everything I’ve eaten here over the past couple of days has been, it has a very good shot at doing just that.

Founded in 1991, in Copenhagen, by Ole Kristofferson and Steen Skallebaek, there are more than 90 of these in Denmark and the UK, but the Union Square flagship is the bakery’s first outpost in this country. It will not surprise you that, like its international-chain baked goods predecessors here (Breads, Le Pain Quotidian, Maison Kaiser), the company is planning on opening more shops in NYC, and already have two spaces leased and under construction in Midtown. But until then expect legions of homesick Danes, Brits, and anyone who appreciates first-rate sweets and carbs to descend upon this spot.

Most of the baking is done right here at the Union Square location—they prep the long-fermented dough at a commissary kitchen in Long Island City—but there’s still plenty of room left for seating for about 70, available at both the street level and in a large dining room/hang out spot downstairs. The real action, of course, is up front, with breads and pastries stacked high in the window looking out onto Broadway and at the long counter just inside the door. Even during the general mayhem of opening day, the young staff was speedy, efficient, and eager to answer the many questions thrown at them by Lagkagehuset newcomers.

The menu is long and appealing, but a few highlights from a couple of preview events these past few days include an insanely rich and delicious Peanut Pie, which is basically a chocolate covered brownie stuffed with peanuts and caramel; the dense and chewy loaves of Rugbrød, or Danish rye bread; the Chistianshavner, a fluffy fruit tart, available in small or large sizes, and featuring one of the best crusts—hazelnut with “cookie crumble”—you’ll ever eat; and the Marzipan Slice, which is actually more like a log, and will satisfy that very specific almond-cake craving like few other pastries in town.

In addition to the breakfast dishes (Skyr Yoghurt Pots, bowls of Porridge) and an array of sandwiches and salads, there’s also hot food such as Chicken Meatball Stew, Brandt Beef Soup, and Herb Roasted Salmon. Coffee, juices, beer, and wine provide liquid refreshment.

Ole and Steen: Lagkagehuset is located at 873 Broadway between 18th and 19th Streets and is open weekdays from 6:30 a.m. to 10 p.m., and on weekends from 7:30 a.m. to 10 p.m. (929-209-1020; oleandsteen.us)

From Crain’s New York Business:

The P.C. Richard & Son store near Union Square is going the way of the cathode ray television set and VCRs.

The city’s Economic Development Corp. has announced a request for proposals to redevelop a city-owned site at 124 E. 14th St. that for the past 19 years has been home to a two-level building occupied by the electronics and appliance store.

The EDC is encouraging developers to pitch projects that include new office space for booming industries in the neighborhood, such as technology and creative businesses. According to the city’s guidelines, the development could provide fledgling companies with the space to get started and also a location for young but established firms to transition from incubator and co-working spaces that have sprouted around the city into their own digs.

Proposals may also include residential space, although a spokesman for the city said the EDC’s goal is an office-focused development. Current zoning on the site, however, would seem to encourage a residential component. About 140,000 square feet of housing can be built at the address versus about 93,00 square feet of commercial space. A project could be a blend of the two.

Midtown South has become the city’s hottest office market, with space in the vicinity of Union Square especially popular for its access to transit, shopping, restaurants and tony residential neighborhoods.

“The current site of the PC Richard store will serve as a new tech hub in Union Square, capitalizing on the academic and transit advantages offered by the neighborhood and its proximity to the Flatiron district,” said Maria Torres-Springer, president of the EDC, in a statement. “This is just one example of how we are finding creative uses for the assets we have in a city where space is harder and harder to come by.”

Bids for the property are due by February, the spokesman said, which is the same month that P.C. Richard’s lease is set to expire.

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.

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One of New York City’s top sushi chefs is back with her well-received omakase pop-up. Oona Tempest will revive Sushi by Bae next month — except this time it will be a permanent sushi counter in Union Square.

Sushi by Bae initially began as a sister pop-up to David Bouhadana’s proliferating Sushi by Bou back in 2017, and the idea is similar here. She’ll open a six-seat counter at 118 East 15th St., near Irving Place, on May 1, with a Sushi by Bou to open at the counter’s other six seats later in the month.

Sushi by Bae will follow a timed format, with a 90-minute, 15-course Edomae-style omakase, priced at $110. Diners can expect pieces of fish sourced from both Japan and the U.S. like a Japanese sea bream aged in kelp, cuttlefish, rosy seabass, and Hokkaido uni, though the menu will constantly evolve, Tempest says. Joshua Batista, who has worked with Sushi by Bae partner Simple Venue for a while, will lead the beverage program, which includes cocktails — an unusual element for omakase.

Tempest’s Sushi by Bae brand began as a pop-up inside Bouhadana’s Sushi by Bou within Meatpacking’s Gansevoort Market in 2017. Tempest, 26, was an apprentice of the late chef and respected NYC sushi master Toshio Oguma, working under him at acclaimed Upper East Side restaurant Tanoshi Sushi.

Though she’s most recently spent time at high-end, pricey sushi counters like Shoji at 69 Leonard Street and Sushi Ginza Onodera, she aims to keep things more casual at her own restaurant. She plans to follow Oguma’s philosophy in that it shouldn’t cost New Yorkers “an arm and a leg to have good sushi,” she says, one of the reasons she’s pricing the 15-course menu at $110 — to make it “more accessible.”

Sushi by Bae is located in the same space as sports bar Sidebar, though it has a separate entrance. It’ll be open from Tuesday to Saturday with three seatings per night, at 6 p.m., 7:30 p.m., and 9 p.m. Reservations are now open.