By Carol Tannenhauser
An Upper West Side restaurant had its liquor license restored after it was suspended late last month by the State Liquor Authority (SLA) for a violation related to dining-in during the coronavirus.
Earl Geer, proprietor of Hi-Life Bar & Grill, on 83rd and Amsterdam, likened the SLA’s latest action to the end of Prohibition — and is celebrating accordingly this weekend.
“It feels like 1933 again!” he wrote, “We’ll be doing Happy Hour drink specials (and a 21st Amendment Punch) tonight (Saturday) from 4pm – 11pm, and all day Sunday (Brunch & Dinner) to celebrate.”
What they won’t be doing is using their cafe atrium for dining, which is what got them in trouble in the first place.
“Seriously, this experience has been a tough one to endure after everything we’ve done to stay open safely while keeping our team employed and intact,” Geer said. “I was shaken to have our livelihood taken away as it was, and then humbled at the outpouring of support and generosity that was nothing less than amazing! What could mean more to a neighborhood restaurant/bar at a time like this!”
Welcome back! See ya tomorrow!!
Quote from the article, “What they won’t be doing is using their cafe atrium for dining, which is what got them in trouble in the first place.“
Quote from the establishment, “Seriously, this experience has been a tough one to endure after everything we’ve done to stay open safely…”
My question is, how does using their cafe atrium for dining jive with “everything we’ve done to stay open safely”?
Hmm. As a licensed mechanical engineer in the state of New York that works for a large institution in nyc that is working closely with actual infectious disease specialists and engineers to safely open to the public in a social distancing and hvac filtration, exhaust, and fresh air intake capacity that configuration that highlife had with the full open walls with natural glass dividers from other tables along with forced air from the interior creating positive pressure to the outside it’s actually a very low risk set up. It’s not terribly different from street setups with over head tents. My question is who is making the call about what is acceptable. Is it actual hvac engineering or visual perception by a recently trained inspector?
I read the goal is cross ventilation, which requires 2+ open sides. The atrium has 1 open side. Nothing beats cross ventilation. nothing.
“jibe.” Please.
YOU ROCK EARL WAY TO GO !!!!!
SEE YOU TOMORROW FO BRUNCH
BETTER PUT SOME STELLAS IN THE FRIDGE FOR BODHI, HE IS COMING IN THIRSTY.
I AM SO HAPPY FOR YOU BROTHER
JOB WELL DONE
BODHI
Many of our neighborhood restaurants have the same type of seasonably open wall windows. While I am glad Hi life has their license back, it would be completely unjust and illogical were the SLA permitted to regard such areas as “outdoor” since the risk is so much higher with the fixed roof and solid walls.
Wonderful that the Rag has stayed on the story. Also kudos to the Rag for assuring we stay informed of the very local news over these many months of Covid. Thank you.
Can you please cite the peer-reviewed study that shows that the “risk is so much higher with the fixed roof and solid walls?” And how much higher? Ten percent higher? Twenty-three per cent higher? Does it go down to 15% if there are ceiling fans?
This kind of arbitrary rule-making with zero grounding in science is why people are objecting to even the sensible rules. Stop fabricating rules out of made-up assertions.
Hear, hear. Glad to see some people exercising their critical thinking abilities. Wish politicians could do the same.
*Here here.
Are people really disputing that being inside poses more risk than being outside? That’s the point of cleaning surfaces to which the virus can attach. It’s also difficult to maintain safe distances inside for people who have to use the restrooms, coat check, and other indoor restaurant/bar features. I thought we were way past that generally accepted point.
We’re never going to effectively manage this virus if we keep trying to cheat. We can’t even get people to wear a mask properly. How much intelligence does it take to realize that noses are connected to mouths and throats?
Totally agreed, as are most of the rules rolled out over the last six months.
It’s gone from “Two weeks to flatten the curve…” to now being “Not until it’s safe…” Which really means never. This nonsense needs to stop.
What’s wrong with that? That is not strictly indoor dining and it looks very safe. Really feel that the authorities are trying to choke the restaurant and bar business on the upper West side and I am a mask wearing gloves toting minimal drinking New Yorker.
It seems pretty clear that over-imbibing is the root of all these issues, so promoting “happy hour” specials is probably not the smartest business plan. We have all been to places with a “two drink minimum.” Maybe it’s time for adults to act like adults and have a “two drink maximum.” If you have to get sloshed, do it at home.
Come meet Bruce and I for a colt 45 at the broadway median!
Username checks out. Maybe it’s time for you to move to the suburbs so you never have to see other people.
Appropriately named.
YAY!!!
That’s wonderful news. Was there this past week for a bite and punch. Looking forward to my tequila, Start checking the stock on Casamigos reposado!