Union Square Retail Storefront Rental Report

Thanks to Charles Stimson for purchasing and sharing these four photographs from the city archives. Shot for a tax survey in 1939, they show our block and are full of fascinating detail if you click on them to blow them up and look a little closer. Wouldn’t you love to stop off at Marty’s Luncheon for a sandwich? As New York races into the future, it’s quite a thrill to be able to look back and remind ourselves how things used to be.

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.

Soon to arrive in the former location of Xu’s Public House in the lavish condo at 15 Union Square West will be Le Basque, a kosher and vegan take on northeastern Spanish cuisine. Interesting.

After decades on Union Square, Rothman’s men’s clothes is moving up Park Ave South one block to a bigger location. Here are the details.

It looks like a crepe joint called Vive Le Crepe will open on University near 13th in a former day spa. It joins an upcoming falafel place and the glam Italian place to come on the corner. That’s three chains filling spaces formerly operated by three local businesses. Times change.