FROM
LIC
COURIER
American Brass, located behind Long Island City's gantry cranes, opened its doors before the
coronavirus shutdown and is delivering meals to customers.
APRI L 2 0 2 0 I BOROMAG.COM 25
BY CARLOTTA MOHAMED
Courtesy of Robert Briskin
FOOD + DRINK
American Brass LIC restaurant that opened days before the coronavirus
shutdown offers takeout and delivery specials
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 proteinbased
main courses including their
signature shrimp scampi, starters like
barbecue calamari and red wineinfused
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 the
drinks and we’re trying our best. We
know that this process is not a moneymaking
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 and wiping down door
knobs and handles. Additionally, they’re
partnering with GrubHub 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.”
/BOROMAG.COM
