By Paul Tarricone
As we emerged from the first wave of the pandemic in June 2020, it was comforting to see restaurant dining—albeit outdoor—return to the New York suburbs. The reopening offered a sense of normalcy, and my family happily returned—both for our own sanity and to support the local hospitality industry. It was a win-win all around.
Our first trip was to an Italian restaurant where an enclosed courtyard with artfully strung festoon lighting and floor lamps created the perfect setting for al fresco dining. So appealing, in fact, that it looked like the courtyard had always been used for this purpose. It was a memorable evening—one of the milestones on the road back from the pandemic.
While outdoor dining proved more difficult in urban environments, many establishments made a go of it with sheds erected on sidewalks or in the street itself. This approach was well received, especially here in New York: “Why didn’t we think of this sooner?” many wondered. “Let’s hope it sticks around.”
A feel-good story no doubt, but as we move further from the crisis, some in New York City have begun to sour on the sheds. In the worst case, many sheds were abandoned as restaurants permanently closed, and have “fallen into disrepair and created conditions that facilitate illicit and illegal behavior,” according to the city’s website. Others have morphed into storage facilities, creating eye sores and straying far from the original intent “to reimagine the streetscape in a positive way.”
While New York and other cities emphasize that outdoor dining is here to stay, the message from elected officials is “do it right.” In the context of hospitality design, doing it right means different things. For example, a neighborhood pub in the town where I live can pitch a tent on a sloped parking lot, add a wood platform and call it day. The ambience matches the customer’s expectation. Indoor and outdoor are in sync. On the other hand, fine dining in an outdoor setting has a higher bar to clear. Built into the price of a $30 salmon dish, $40 steak or $12 signature cocktail is an experience, be it a restaurant’s vibe, service or design—including lighting. A restaurant with high-end interior design and finishes shouldn’t simply roll out the picnic tables—and the same menu prices—and call it a wash.
Put another way, there’s a difference between eating outside and outdoor dining. And our industry can help add the spice.