Serafina Express Shaping Up

A man allegedly went on a rampage in Union Square on September 4 and left a complete stranger dead in the process.

Police said that the attack may have been a hate crime.

Friends of Jeffrey Babbitt, 62, were shocked to hear about the random act of violence that left the gentle, retired train conductor in a coma, CBS 2′s Dave Carlin reported on Friday.

“I don’t believe that. I don’t know why that happened. He is very nice,” Igor Sapozhnikov said.

Babbitt was minding his own business as he walked through the crowd near the chess boards in Union Square when a man made a hateful announcement and began his rampage, witnesses said. “He said ‘the next white person who walks by I’m going to [expletive],’” one woman said. “His fist went in and the man’s head bobbed and he hit the ground and you could hear his skull hitting the ground.”

The man continued his rampage before demanding to see police officers.

Click here to see 21 archival photos of Union Square dating back as far as 1888.

The word is generally positive on Dos Toros Burritos, located near the northeast corner of 13th and 4th.

Over on East 12th St., it was Piola, the Brazilian pizza place, and now it’s Ribalta, the Italian pizza place. And it’s a pizza school, too. UrbanDaddy writes:

There are book smarts.

There are street smarts.

And then there are pizza smarts.

Today, we’re going to focus on that last one.

Also, we’re going to eat a bunch of pizza pies.

So let’s enroll at Ribalta, the only pizzeria in New York with three different types of ovens and its own university (but alas, no football team), now open.

Bottom line, this restaurant is really quite absurdly serious about pizza. The dough: imported from an Italian mill and aged 48 hours before baking (we’ll let you imagine what this does to a crust). The tomatoes: all San Marzano and all hand-crushed. The ovens: plentiful, varied and powerful.

Yes, these master pizzaiolos/fusspots felt it was necessary to install three different ovens in the place. Brick. Wood-burning. And stainless-steel convection. Reason #1: to bake your sausage-and-sage pie precisely the way God intended. Reason #2: the syllabus required it.

See, when this place is not standing in as the prototypical Friday night date spot, it’s doubling as the city’s first Scuola Italiana Pizzaioli—an esteemed pizza school that’s been around in Italy since the ’80s. So eventually you’ll be able to register here for classes, seminars and lectures on the science of the slice.

Assuming you scored high enough on the pizza SATs.

I write to remind all that the lower 8 floors of this building are still a construction site which is regulated by the Department of Buildings. New School has heard your complaints but at this time we do not control this site. It is our hope that when we take over the building we can make some necessary changes. The University Center is a LEED building with many energy saving designs incorporated into the building so that we will be good neighbors.

Next week (December 23rd to December 27th ), material and equipment deliveries and installation work will continue on the academic floors inside the building. (Site closed on Christmas)

The following week (December 30th to January 3rd ), material and equipment deliveries and installation work will continue on academic floors (Site closed on New Year’s Day)

This weekend the site will be open on Saturday and Sunday, December 21st and 22nd for interior activities between the work hours of 7AM and 7PM as permitted by the City.

Say hello to MYKA, the newest addition to Union Square’s dining scene. Founded in Madrid, MYKA specializes in artisanal frozen Greek yogurt made with Greek yogurt and goat’s milk kefir. Rooted in a passion for quality, craftsmanship, and thoughtful design, MYKA offers a fresh take on frozen yogurt that celebrates simple, natural ingredients. MYKA is open at 119 E 15th St.