New York, like Europe, is eaten outdoors all year round

NEW YORK - New York as a European capital, is eaten outdoors all year round.

Mayor Bill de Blasio has in fact made permanent the 'Open Street: Restaurants' program created to allow restaurants to reopen only with outdoor service after the March lockout in full Covid-19 crisis.

A measure initially conceived only for the summer months and which should have ended on 31 October.

But after desperate appeals and protests by thousands of restaurateurs grappling with the specter of not surviving the reopening of indoor catering from 29 September but only with a capacity of 25% at least in the first month, the mayor has given in and has made permanent 'Open Street'.

    And so every evening and for most of the day during the weekends New York is transformed into a large open square with tables on the sidewalks in front of the restaurants or, where allowed, occupying the streets closed to traffic.

For the residents a dream come true, with the possibility of enjoying, without crossing the ocean, a European lifestyle with a total of almost 30 km of outdoor spaces.

    But for New York, so-called 'outdoor dining' is not just a matter of lifestyle.

Restaurants are in fact among the main economic engines of the city and the program has saved about 90 thousand jobs according to data from the municipal administration.

But in total the entire sector which also includes bars and clubs occupies 300,000 of them, half of which have lost their jobs.

Since Open Street was launched last June, about 10,000 and 300 restaurants have joined, however the bars are still closed.

    "He saved the restaurant business in New York - Rosario Procino, co-owner of the Ribalta pizzeria told ANSA - and created a very European architecture and landscape. Currently, between the sidewalk and the street we can seat about 80 people".

"In one of our restaurants - continues Gianfranco Sorrentino, at the helm of the Gattopardo Group which includes Il Gattopardo, The LEOPARD at des Artistes, Mozzarella and Wine and a catering service - we do better numbers than the pre-Covid period. We have reopened our restaurants, with the exception of Mozzarella and Wine last August 17th and in particular The LEOPARD at des Artistes saw an increase in clientele.

    We are close to Central Park and now we have mostly only residents because there are no tourists in the city and many more young people compared to the past. Our customers tell us that the patio we have created makes it seem like they are in Rome. At the Gattopardo (located in front of the MoMa, ed) we managed to occupy the stairs of the neo-liberty building of the Rockefellers and they are the tables most requested ".

    But outdoor dining doesn't come without cost.

To make it accessible during the harsh New York winter, investments of thousands of dollars are required.

"We have created tendo structures - continues Procino - which in any case must be partially open, otherwise they become indoor catering with limited capacity. As regards heating, the legislation is very strict. Gas lamps are only allowed on the sidewalks while on the road. you can use electric lamps ".

"We have taken into account - explains Sorrentino - a budget of about $ 20,000 per restaurant but that's okay and I'm positive because New Yorkers love to eat outdoors and don't fear the cold".

(HANDLE)