STATEN ISLAND, N.Y. -- For those in the industry, news of a 25% capacity allotment for indoor dining came as bittersweet news. Even with outdoor dining permitted until Oct. 31, it might not be enough for sit-down eateries to make a proper go of business this fall, say polled proprietors.
Maurizio Asperti of Basilio Inn in South Beach has his outdoor sections if the weather cooperates plus several additional seats inside this historic building after Sept. 30.
He said, “I think it’s insufficient, most restaurants are small and if we have inclement weather it would be a disaster.”
A West Brighton restaurant tent collapsed in the early morning rain storm, the bane of an eatery's existence in the pandemic.
Still there is a level of uncertainty and mistrust of the current policy expressed by several restaurateurs, summed up by Asperti, "If there is a spike in contagion, either in the schools or even in New Jersey that maybe attributed to indoor dining, our opening will be postponed by the governor.”
Restrictions on congregating at the bar complicate taverns’ reopenings. Owner Dominic “Griff” Griffo said he would open his New Dorp Beach Griff’s Place on Sept. 30 with 18 seats in the dining room and a limited menu. (It has been closed since March.)
“I can’t afford to have [Cuomo] change his mind and close me again, stick me with all that product,” said Griff. With restrictions on late-night serving he said, “It’s going to be tough to close at midnight. It hurts my customers who get off at midnight.”
Jodi Guagliardo of Project Brunch in Charleston said, “At 25% I can have 17 people in my restaurant. That’s a joke! Certainly not enough to bring back my staff or to pay my rent and bills." Guagliardi’s family was forced to shut their West Brighton operation in the spring in the wake of a prolonged closure of the business.
She said, “Hopefully, the numbers stay the same with Covid and the politicians running the city are forced to increase the occupancy. It’s been an emotionally draining six months that’s for sure.”
Guagliardo wants elected officials to “see the bills and the financial hit we are all taking.”
She said, “It doesn’t take a genius to realize that this isn’t just a social gathering for people; this is our livelihood. This is how we support our families. This is how we pay for our mortgages and money needed to raise our children. This isn’t about not being able to hang out on a Friday night!”
A North Shore owner who declined to use his name for fear of retribution from various state and city agencies said, “We are being destroyed mentally and financially. What Cuomo is doing is playing games with us. No one can make it on 25%. The pressure is too hard.” Other owners wonder how Staten Islanders will feel about time limits on tables and carefully managed reservation systems that require punctual patrons.
Borough President Jim Oddo said, “I return back to the valve metaphor. We are starting at 25% and I think we should study the data for a couple of weeks and loosen the valve and increase allowable capacity as the infection rate data allow. From Day 1 I have tried to have my opinion guided by the science, and I continue to maintain that approach is best way to keep people safe and restore economic activity and vitality."
Frank Wilkinson of Rab’s Country Lanes said it was another step in the right direction for both restaurants and venues like the Dongan Hills bowling alley. It, too, relies heavily on food and beverage to deliver the overall hospitality experience. He said the outdoor picnic table service was not ideal for the regulars who are used to playing while enjoying a beverage or snack.
He said, “Our customers have been excited to get out and get back on the lanes as they’ve been looking forward to something to do after being cooped up for the past six months; this step will help bring back some of our customers who have shied away because of the inability to eat and drink.”
Pamela Silvestri is Advance Food Editor. She can be reached at silvestri@siadvance.com.
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