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Hours:
Mon to Fri: 11am to 9pm
Sat: 10am to 9pm
Sun: 11am to 7pm

Market closes at 12/24 at 4 p.m
Closed Thanksgiving Day

Many people believe that Union Square got its name from the many labor demonstrations that took place here back in the day. Not true. The reason for the name is much more simple: Union Square was the location of the “union” of Broadway, 4th Avenue (aka Park Ave. South), and University Place. Nothing more complicated than that.

Here’s some interesting gossip: “A 50’s-era-themed supper club is slated to open mid-October on 9th Street between 5th and 6th. No live music, but all the Lobster Thermidor, Baked Alaska and old-school cocktails you and your hep date can handle.”

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.

Next week (March 5 to March 9), Superstructure work will continue at 6th and 7th floor 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.

The following week (March 12 to March 16), we will continue superstructure concrete and slabs on the 7th floor level.

This weekend the site will be open on Saturday, March 3rd 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 we will be having the boilers delivered to the site on Saturday along the 5th Ave. entrance to the site. The 14th St. Con Ed Vault utility connection street work will continue per DOT Permit granted for weekends only.