Amid ongoing pandemic challenges, a determined group of New York City restaurant owners are launching new ventures, even as they brace for potential shutdowns due to tightening restrictions. Some cite bold strategies—including renegotiated rents—to sustain their businesses through the crisis.
Gray Hawk Grill, an American-style restaurant on Manhattan’s Upper East Side, opened its doors this month at 1556 Second Ave. Owner Steve Millan, a veteran restaurant manager, fulfilled a 25-year dream with the launch, despite signing the lease just days before New York’s March lockdown. The delay-plagued construction led to an opening timed just as Governor Andrew Cuomo and Mayor Bill de Blasio signaled imminent indoor dining closures.
“I wasn’t going to walk away from something I’ve dreamt of doing for so many years,” said Millan, whose restaurant features dishes like baked clams and filet mignon crafted by executive chef Anthony DiCocco, known for serving celebrities including Jennifer Lopez and Elton John. Though indoor dining may soon halt, Millan plans to pivot to heated outdoor seating and delivery while banking on cooperation from his landlord. He remains committed to his 15-year lease: “I’m in it for the long haul.”
Elsewhere, entrepreneurs like Garry Kanfer, owner of Japanese chain Kissaki, view the pandemic as an opportunity to expand at lower costs. Kissaki opened its Bowery location pre-pandemic but has since added spots in the Hamptons, Upper West Side, and Long Island City—with plans for Greenwich, Financial District, and Long Island expansions by mid-2021.
“I negotiated great rents that would’ve been 200% higher pre-COVID,” Kanfer explained, emphasizing a business model built on scalable takeout and lower fixed costs. His sushi-focused concept, designed for delivery durability, thrived during Thanksgiving week in the Hamptons as New Yorkers flocked out of the city.
Additional openings include SA Hospitality Group’s discussions for a new Upper West Side restaurant called Felice, Belgian-based Le Botaniste’s organic wine bar debut on Columbus Avenue, and an upcoming floral-themed café by PlantShed.
In the East Village, Temakase—a compact Japanese handroll bar—opened in October after finalizing its lease pre-pandemic. With just five indoor seats and no outdoor space due to a nearby bus stop, owner Liron Michaeli relies on delivery to stay afloat.
“We probably can’t survive a shutdown,” Michaeli admitted. “I have to remain positive.” As operators adapt to uncertainty, their stories underscore resilience in a city where dining remains both a passion and a gamble.