An overview via the magazine's press folks:
In New York's latest issue, features writer Simon van Zuylen-Wood examines one of New York City’s remaining vestiges of COVID-19: the outdoor dining shed. From shabby wooden structures to fabulous cabins with white tablecloths, their mass constructions “probably represent the speediest reshaping of the built environment in the city’s history,” van Zuylen-Wood writes. The streeteries were initially part of a program started by former mayor Bill de Blasio as a solution to help sustain restaurants during the height of the pandemic and meant to be temporary.However, in year three of the pandemic, the city is looking to make these structures permanent, even as we still grapple with how they’ve transformed the streetscape. Van Zuylen-Wood looks ahead to the future of streeteries while the seething ideological fight between shed-haters and lovers unfolds.
You can read the piece here.
Meanwhile, in recent weeks, several East Village restaurants removed their outdoor dining structures, including Sabor A Mexico Taqueria on First Avenue and Bowery Meat Company on First Street. (BMC's structure was still in use and looked like one of the nicer ones around. And somehow graffiti-free.) The abandoned structure outside Momofuku on First Avenue is also no more.
The DOT has also placed notices at several now-closed restaurants, including Nomad on Second Avenue... Kindred at Sixth Street at First Avenue...
In other outdoor dining news, the DOT released a report yesterday analyzing the impact of the Open Streets program. The report includes claims that restaurants and bars along these thoroughfares did better than those on regular commercial streets, and some even did better than they were doing before the pandemic. The Times has the story here.