In the throes of survival mode, restaurants and bars are blurring the line between hospitality and retail
At Fort Defiance, in Red Hook, you can get a CSA box and bottled martinis to go. Photo: Eric Isaac/Getty Images Like most restaurants peppered throughout Crown Heights, Francisco Antón’s tapas bar La Ñapa caters to its community’s wants and desires. When it opened nearly a year ago, that meant offering puffy golden arepas and glistening grilled shrimp smothered in tamarind sauce.
With coronavirus continuing to put an indefinite hold on dining out, restaurants across the city have attempted to scrape by for the last month with delivery and takeout menus.
Meanwhile, Henry Rich and Halley Chambers are assuming the worst financial outcome possible — specifically, that none of the recently announced small-business loans they applied for would come through. So, they have begun to convert their zero-waste wine bar Rhodora into a neighborhood provisions store. Sales of natural wines and tinned seafood so far have brought in around $1,000 a day, while newly conceived weekly wine bottle clubs and CSA shares garner an additional $3,000 of weekly revenue.
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