New School, Smaller

This finding from the Union Square Partnership:

The Union Square Partnership analyzes and promotes visitor activity by conducting pedestrian and bicycle counts every two years over several Fridays and Saturdays in July.  Working with BFJ Planning, counts were taken from 8 AM to 10 PM at 26 locations around Union Square Park. To gain the most accurate account of how many people move through  Union Square on a typical summer day, the data gathered was then combined with transit turnstile information for the 14th Street – Union Square station. The station is the fourth busiest subway hub in NYC on a weekday and skyrockets to second position on weekends. Based on turnstile count patterns, it is estimated that during the summer a record-breaking 383,000 people visit the area on a Greenmarket Friday over a 24-hour period, a 10% increase from our last survey.

Find the full 2014 Pedestrian Activity Report here.

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.

Next week (May 20 to May 24), material and equipment deliveries and installation work will continue on all floors inside the building. We will be working on the new sidewalks around the building and installing new curbs and will be removing the sidewalk shed along 13th st. Additionally we will be working on the roofs of the building.

The following week (May 27 to May 31), material and equipment deliveries and installation work will continue on all floors as well as sidewalk work.

This weekend the site will be open on Saturday, May 18th for interior, roof, and sidewalk activities between the work hours of 7AM and 5PM as permitted by the City.

Here’s the official word on how the renovations are going:

Spring weather has brought with it a flurry of activity in Union Square Park, both in the new playground and at the construction site.  Parents and kids have been taking full advantage of the warm sunny days by swinging, climbing and sliding their way out of the winter doldrums.  The Partnership’s new landscape efforts, including more than 260 ornamental shrubs and 650 perennials, will soon be underway, as well as the creation of additional seating opportunities in the center lawn, in front of the new Pavilion entrance and around the James Fountain (a/k/a Mother & Child).

In construction news, structural work on the Pavilion columns and ceiling beams has finished at last, and the protective plywood barriers have been removed from the front of the building, exposing the beautifully restored neo-classical interior to passersby.  As the Pavilion elevator is installed and tested, interior lighting fixtures, gates and handrails round out the final touches of building restoration work.

Park visitors can soon make use of the restroom facilities as they, too, near completion.  Last week, eco-resin panels were mounted above the granite walls to enclose the building, allowing the final plumbing fixtures to be installed.  Once complete, the Parks Department will work closely with the Department of Buildings to inspect all systems in order to open the facilities for the busy summer season.

After almost 40 years, the New York Health and Racquet Club on 13th St. is no more. A few branches of the gym will be taken over by a competitor, but not this one. End of an era.

As Chris Cannon, formerly a partner in Convivio and Alto, prepares to return to Manhattan this fall with a new restaurant called All’onda,  In a market crowded with salumi boards, how will this new venture fit in or stand out? To get some perspective, Eater.com asked Chris:

What’s the difference between All’onda and every other Italian restaurant in New York? I think we’re taking…effectively, what we’re trying to do is take Venetian cuisine that’s always been a cuisine that is a meeting point of a number of different cultures — as most cuisine actually in Italy is — and Venetian cuisine has always been a meeting point with Eastern cuisine and culture.  I think that what we are trying to do is basically take Venetian cuisine and a lot of seafood cuisine in Venice and take a very sophisticated Japanese lens and apply it to traditional Italian cuisine. So, I would say that you take a traditional dish and really not changing the basic components of traditional Italian cuisine, but changing in the sense that you’re taking the same ingredients and treating them a little bit differently and making them more modern, more interesting.