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Only 7 Staten Island eateries have signed up for NYC Restaurant Week. Why? silive.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from silive.com Daily Mail and Mail on Sunday newspapers.
Hundreds of New York City business owners sue de Blasio over covid fascism naturalnews.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from naturalnews.com Daily Mail and Mail on Sunday newspapers.
'We followed all your rules. Enough is enough'! NYC business owner rails against vaccine mandate dailymail.co.uk - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from dailymail.co.uk Daily Mail and Mail on Sunday newspapers.
$28B federal fund available to help Staten Island restaurants but they have to apply Updated Apr 23, 2021; Posted Apr 23, 2021 From left to right, Ted Fleetwood Nugent of The Richmond, The Belvedere Club and Cebu Bistro, VINUM owner and chef Massimo Felici, U.S. Senator Charles Schumer, Councilwoman Debi Rose, chef Joe Salimeni of J s on the Bay, Max s Es-Ca owner and chef Max Callichio, State Senator Michael Cusick and, in the back row, Assemblyman Charles D. Fall. State Senator Diane Savino is in front to the right. (Staten Island Advance/Pamela Silvestri) Facebook Share STATEN ISLAND, N.Y. One year ago VINUM owner Massimo Felici sold toilet paper and cleaning supplies alongside Italian fare from his Michelin-noted eatery, a survival tactic at a rather bleak time for restaurants during the COVID-19 crisis. ....
Best restaurants 2020: 16 innovators in the food business during the pandemic Updated Dec 28, 2020; Posted Dec 28, 2020 Who helped contribute to great things in the Staten Island food world in the pandemic? (Staten Island Advance/Pamela Silvestri)(Staten Island Advance/Pamela Si Facebook Share STATEN ISLAND, N.Y. To stay on the positive and finish the year on a “hoorah” note, we celebrate chefs and owners who pivoted during the pandemic with continued optimism and constant innovation. One can see the fiber of a person, especially kitchen people, when faced with adversity. In some, difficult times bring out the best a mind can muster. Indeed, the darkest days of the pandemic, arguably, might have been between March 16 (when indoor dining became illegal) and about May 1. That latter date is when the business carnage became even more pronounced with the realization of how customers’ seasonal and daily routines had so dramatically changed. ....