Restaurant that opened days before coronavirus  
 shutdown offers takeout and delivery specials 
 BY CARLOTTA MOHAMED 
 When restaurant entrepreneur  
 Robert Briskin opened  
 American Brass in Long Island  
 City in early March, it was the  
 beginning of a new business  
 venture — in the midst of the  
 coronavirus outbreak.  
 Located behind the Long  
 Island  City’s  gantry  cranes,  
 American  Brass  instantly  became  
 one of the largest eateries  
 in the neighborhood — second  
 only to its under-the-Pepsi-sign  
 sister restaurant Maiella, also  
 owned by Briskin.  
 Briskin received his liquor  
 license on March 13 — the  
 very same day the city had instituted  
 a 50 percent capacity  
 rule at restaurants citywide in  
 response to the coronavirus  
 outbreak. Then, on March 15,  
 Briskin was notified the restaurant  
 would be shut down to  
 stem the spread of the virus.  
 “I had a meeting with the  
 chefs and managers for a game  
 plan moving forward,” Briskin  
 said. “We created a new menu  
 with food, beer and wine and  
 started putting together packages.” 
   
 American Brass instituted  
 a special takeout and delivery  
 platform for a robust offering of  
 savory dishes, desserts, wine,  
 craft cocktails-for-delivery via  
 barman Aiden Bowie and LIC  
 craft beer — including its own  
 LIC Beer Project collaboration  
 brew American Brass Pale Ale.  
 The  dinner  menu  includes  
 nearly a dozen main seafood  
 and protein-based main courses  
 including  their  signature  
 shrimp scampi, starters like  
 barbecue calamari and red  
 wine-infused macaroni and  
 cheese, plats du jour such as  
 their seven-hour lamb shoulder  
 over 10 sides like sautéed seven  
 beans with bacon. Eight different  
 desserts are also on offer  
 including  their housemade  coconut  
 cake. 
 “Just for this occasion the  
 liquor authority is allowing  
 restaurants to deliver alcohol,” 
  Briskin said. “We hired  
 a couple of bartenders to make  
 Autism/Behavioral  
 Consulting Services 
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 the drinks and we’re trying our  
 best. We know that this process  
 is not a money-making opportunity, 
  and we know we’re going  
 to be running at a loss. If we  
 can tolerate the level at a loss  
 we  can  keep  people  employed.  
 We’re trying to figure it out.”  
 According to Briskin, it was  
 a difficult decision to lay off  
 nearly 90 employees from both  
 restaurants.  
 “People knew this message  
 wasn’t  coming  from  us.  They  
 knew if you were a waiter or  
 busboy your job was likely in  
 jeopardy,” Briskin said. “Nobody  
 is  able  to  support  their  
 families — a lot of our people  
 work paycheck to paycheck. I  
 couldn’t sleep for three days. We  
 have a tremendous responsibility  
 for our staff and we always  
 put them before ourselves.”  
 For Briskin, the shutdown of  
 establishments came a month  
 too late, he said.  
 “It takes a lot of foresight to  
 shut down the biggest economy  
 in the world,” Briskin said. “It  
 should’ve been done earlier and  
 I wasn’t happy about it anyway.  
 I thought it was too late and  
 what it meant for us. I think  
 we’re the last restaurant to  
 open before the shutdown.” 
 Briskin said they’re taking  
 necessary precautions such as  
 consistently sanitizing the facility  
 wiping down door knobs  
 and  handles.  Additionally,  
 they’re  partnering  with  Grub- 
 Hub and Seamless to deliver  
 meals to customers.  
 “I’m trying to keep my head  
 up  so  far. We’re  trying  to  stay  
 positive and be there for our  
 community and keep everyone  
 safe hoping for warm weather  
 in  trying  to  kill  this  virus,”  
 Briskin said. “We’re all in it  
 together and we’re here for our  
 community. We  just want people  
 to stay positive and hope for  
 the best and know it’s around  
 the corner and this won’t last  
 forever.” 
  
  
  
  
  
  
  
  
  
  
  
  
   
  
  
  
  
  
  
  
 $75 off  
 consultation 
  
  
  
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