Noah Fecks Tink’s Cafe, coming to 102East Seventh Street
Good morning, East Village.
EV Grieve reports that a small fire broke out at Gyro King on First Avenue earlier this morning.
A Citi Habitats survey posted on The Real Deal indicates that the city-wide apartment vacancy rate is down from last year. In the East Village, the average price for a studio is $1,871; one-bedrooms are going for $2,448.
L magazine points out that Fred Armisen of “Saturday Night Live” and “Portlandia” will be performing at Other Music on Sunday. According to the blurb in the record store’s newsletter, “Fred will be performing songs from perennial favorites including the Clash, Devo, the Stranglers, the Damned and Husker Du, and truly, that’s all we know.”
The Daily News reviews “Once,” an adaptation of the indie film about a friendship between two musicians, now playing at the New York Theatre Workshop. Joe Dziemianowicz writes, “The stage team’s romantic streak is wider than the River Liffey cutting through Dublin, where the bittersweet love story unfolds.” Bloomberg chimes in: “‘Once’ charms us with a rare combination of intelligence, warmth and musicality.”
Ephemeral New York points to a New York Times headline, “The Affluent Set Invades the East Village,” that actually dates back to 1964, when the owner of bohemian bar Stanley’s said he had started seeing “advertising men, doctors who live in walk-up tenements, lawyers just starting out, construction workers.”
Woodland Creature remembers the time a bakery, Caffe Rudy Valentino, was at the corner of 13th Street and First Avenue.
On Grub Street, Michael White goes into detail about the pies at his forthcoming East Village pizzeria: “It’s a pizza that is crispy, chewy, not too thick and not too thin. A pizza using a middle-grade, high-protein organic flour with a high amount of ash in it. It’s a mix between the pizza I grew up with as a young person in the Midwest, and the pizza I ate starting in my twenties in Italy.”
In The Times, Jeff Gordiner documents the lengths he had to go to in order to track down the (sometimes quite expensive!) ingredients for some of the drinks in local mixologist Jim Meehan‘s new tome, “The PDT Cocktail Book.”
