On University Place a few blocks down. And it appears to be very popular. Good desserts.
From The Villagher:
Union Square Park has new and improved free Wi-Fi. The service can accommodate up to 250 people simultaneously using wireless devices, from laptop computers to iPhones and other P.D.A.’s. Two Altai A8 antennas are situated on rooftops at the park’s north and south ends, providing coverage to users in the park, as well as the surrounding area There’s also a local community portal Web page with event listings and recommendations on places to dine and shop.
Truth be told, the pandemic will likely wipe hundreds or even thousands of NYC restaurants off the map, but in the meantime, a new one has just arrived at 24 East 12th St. Meet Fields Good Chicken.
No sooner did the Giant Bagel Shop and its associated pizza shop close than the pizza shop got retiled and reopened as Little Italy Pizza. That was quick.
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.
According to The New School, the terrifying red crane that has been looming over us for months is scheduled for “demobilization” soon. We’ll wait and see when that actually happens.
