The New School Will Have a Sorta Green Roof

ByDon

The New School says of its upcoming building:

“Although gardens are rare in a place as densely built as Manhattan, the designers of the University Center found room for a front lawn of sorts: On the setback between the seventh and eighth floors will sit the Green Roof, carpeted with a leafy green flower called sedum. And in true New School fashion, the Green Roof’s purpose is interdisciplinary, providing both decoration and a boost to sustainability. The sedum plantings help cool and heat the center by providing an extra layer of sustainable insulation. Further, sedum allows the roof to absorb 40 percent of the rain falling on the building, which reduces impact on the city’s water system. The Green Roof, which is just one part of an overall water conservation strategy for the University Center, will reduce the building’s potable water usage by 74 percent and sewer discharge by 89 percent.”

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  • 14th St. Busway Arrives on July 1

    ByDon

    Cars will mostly be banned from 14th Street starting July 1 as the city launches a busway to help speed up traffic on the busy Manhattan thoroughfare, DOT announced Monday.

    Private through traffic will be banned between Third and Ninth avenues from 6 a.m. to 10 p.m. daily to accommodate the pilot busway during reconstruction work on the L train’s Canarsie tunnel. Cars will still be able to make pick-ups, drop-offs, and access area garages on the street during the pilot, according to DOT.

    In April, Mayor Bill de Blasio announced that buses, trucks, and emergency vehicles would be given priority on the stretch of road—the same span that had been pitched for a busway under the original L train shutdown mitigation plan but was thrown up in the air after Gov. Andrew Cuomo suddenly swapped plans to repair the Hurricane Sandy-damaged tunnel. But the city had yet to unveil a launch date or hours of operation for the pilot busway until now.

    “The 14th Street busway is great news for transit riders and neighborhood residents,” said Danny Pearlstein, the Riders Alliance policy and communications director. “By ensuring fast, reliable transit starting July 1, the busway will provide an excellent alternative to jam-packed L trains and expensive, inefficient car trips.”

    To enforce the busway, new cameras on the buses will issue tickets to those violating the street’s new restrictions. But drivers will be given warnings and tickets will not be issued until at least September, according to the DOT.

    The busway’s July 1 launch will also be accompanied by the MTA’s new M14 select bus service that will replace the current M14A and M14D routes and nix 16 existing stops—that’s down from 22 after public outcry over the slashed stops. Riders will have to swipe their MetroCards at machines lining the curb before boarding the new select bus service.

  • Portuguese Films in Union Sq. Park

    ByDon

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    The Festival will simultaneously take place in Lisbon at Auditorio Carlos on the same dates (June 2-3).

    Visit the Arte Institute for all the details on New York’s first Portuguese Film Festival.

  • The Fourth Ave. Hotel

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  • From Piola to Ribalta

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    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.