Delecious Food: How Times Square bars bounce back from COVID

On a dreary Monday afternoon in mid-February, Times Square was looking a little gloomy. By staring at buildings, you could practically calculate how many desk lamps were lit, but you would likely be shocked by the number of lamps lit. Two tourists were having a great time with Naked Cowboy, but at about 1:30 the lunch business in the area seemed sluggish. I counted four customers at John’s Pizza, three at Carmine, and maybe a few dozen at Junior’s. Some of the lunch spots seemed fine, with construction workers crammed into Cuban joint Margon, and about 20 inside Los Tacos #1 – “We’re fine, better than expected,” says co-owner Kyle Cameron – but all the hot dog stalls are halal. Which I’ve experienced, there was only one customer ever.

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Grub Street: Office Workers Are Finally Heading Back. Times Square Bartenders Will Drink to That.

On a dreary Monday afternoon in mid-February, Times Square was looking a bit drab. Staring up at the buildings, you could practically count the number of office lights that were on, but you were more likely to be struck by how many were off. A couple of tourists were having a great time with the Naked Cowboy, but around 1:30, the area’s lunch business looked slow. I counted four customers in John’s Pizza, three in Carmine’s, and maybe a couple dozen at Junior’s. Some lunch places have looked okay, with construction workers piling into the Cuban joint Margon, and about 20 people inside Los Tacos No. 1 — “We’re doing all right, better than expected,” says co-owner Kyle Cameron — but of all the hot dog and halal stands I passed, only one had any customers at all.

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