The super-fast roll-out of the vaccinations makes it possible to gradually open the catering trade in the USA – over ten percent of Americans have already received a vaccine dose. But it is not allowed to open everywhere – there is a real patchwork of coronavirus regulations. In New York City, restaurants are allowed to let in customers again, but only occupy every fourth table. From Friday the capacity will be increased to 35 percent. Although every business day counts after the loss-making horror year, not all restaurants rush to the opportunity.
In the middle of the Big Apple, at the renowned address 239 West Broadway, which previously housed legendary eateries such as the Montrachet or the Corton, is the Bâtard. Run by Drew Nieporent, John Winterman and the native Austrian Markus Glocker, the restaurant, which opened in 2014, has been awarded a Michelin star in six consecutive years. In 2015 the restaurant received the coveted James Beard Award in the “Best New Restaurant” category in America. The recipe for success: no pomp, no tablecloths – just good food.
Markus Glocker relies on vaccination before opening
That received without much pomp Bâtard were guests last summer, but only outside. Without further ado, Glocker put a few tables on the sidewalk in front of the restaurant. Neon light instead of candlelight. In retrospect, Glocker even found that risky: “Fortunately, nobody in my staff got sick,” he says.
I’m looking forward to being able to be creative again.
Star chef and James Beard Award winner Markus Glocker
On the whole, the Austrian, who has already cooked for culinary greats like Eckart Witzigmann and Gordon Ramsay, sees the current situation in the USA as positive. “I think the new presidency has helped boost vaccinations,” he says, “and people pulled themselves together too.”
Restaurant workers – at least in New York State – are already eligible to get vaccinations. Glocker himself already has an appointment for the first vaccination. Until his employees are also immunized, he wants to wait to open the door: Health comes first.
A fresh start after the crisis
In addition, it does not pay off for him in purely financial terms to open with such a limited capacity. The limit is currently 25 percent, and from Friday 35 percent. “I want to wait for 50 percent. Before that, it doesn’t make any sense, ”says the New Yorker by choice.
The reopening, whenever it finally takes place, is a culinary new beginning for Glocker. “I’m looking forward to being able to be creative again,” he says. In addition, there would naturally be a lot of changes with the change of personnel. Many of its employees left New York during the pandemic. Now it’s a challenge to build a new team.
In the meantime, however, Glocker can also gain something positive from the forced break. It is the first break in his life, he reminisces: “Since I was fifteen I have been constantly electrified.” The success proves him right.
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