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Mr purple outdoor dining8/2/2023 Then we used gas heaters, which were not allowed under a roof. Last year, de Blasio’s government allowed restaurants to use propane heaters, a cheaper and more efficient outdoor heating solution, but the city recently returned to pre-pandemic regulations, which ban the use of propane due to the potential fire hazard.Īt Harlem Shake, a burger restaurant with locations in Harlem and Brooklyn, owner Jelena Pasic has been toggling between heating options.“We first used propane heaters, which didn’t work due to the fumes. “Every outlet needed to be dedicated so that nothing pops when temperatures get really low,” he says. Louis Smeby is the director of operations at Vestry, a fine-dining restaurant in the Dominick Hotel in SoHo, and he recounts spending close to $20,000 to upgrade the restaurant’s electrical panel and wiring last year. Effectively heating outdoor spaces requires a significant amount of electricity, which most restaurants are not equipped to handle. In a city that averages highs of less than 4C through January, keeping guests warm is an important consideration for outdoor dining. There was only so much the heaters could do,” says Greening. But by December 2020, when indoor dining was banned for the second time in New York and as winter was setting in, the strong winds outside Winona’s proved to be significant. This wasn’t a big consideration for Cressida Greening when she signed a lease for her restaurant, Winona’s, more than two years ago. In certain areas, it’s also a gusty wind tunnel. In light of this, restaurateurs across the city are asking one question: if we build it, will people come? Investing in comfortįlushing Avenue in New York City is a nearly five-mile stretch of asphalt that cuts through north Brooklyn and Queens. The difference this year, however, is that indoor dining is available, as are vaccines, possibly alleviating the demand for outdoor seating. Now, facing a second pandemic winter and the threat of Omicron, a more transmissible variant that is going to make diners think twice about eating indoors, operators are busy winterizing their restaurants. “Their hands would go purple, they would come into the kitchen and put them on the plate warmer just to try and get the circulation going again.” Things were even worse for the wait staff, who were struggling with fewer customers and fewer tips, but had to remain standing outside without coats to attend to outdoor diners’ needs. Winona’s outdoor dining space in Brooklyn.
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