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
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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.”
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