New York City Restaurants Face the Blizzard

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by Nikita Richardson

February 23, 2026

AI-Generated Deep Dive Summary

New York City restaurants and cafes are grappling with a critical decision during a severe blizzard: whether to stay open or close their doors. The recent travel ban imposed by Mayor Zohran Mamdani has created a dilemma for thousands of establishments, already struggling through a slow winter season. Owners must weigh the safety of their staff against the demands of customers seeking food and drinks in the midst of the storm. For many businesses, the choice is far from straightforward. Some, like Welcome Home Bakery in Bedford-Stuyvesant, found themselves reliant on their early-morning baker to keep operations running. Despite concerns about harsh weather conditions, the staff’s willingness to work paid off, as the bakery saw a surge in sales and quickly sold out of its stock. The owner, Isa Steyer, noted that the unexpected busyness was driven by parents with kids on break and remote workers looking for a treat. The broader context reveals the challenges faced by small businesses during extreme weather events. With winter already bringing reduced foot traffic, the blizzard added another layer of uncertainty. For restaurants and bars, the decision to open or close often hinges on staff availability and the potential risk to employees traveling in dangerous conditions. Many businesses are left wondering if the rewards outweigh the risks. This situation highlights the resilience required of small business owners during crises. The choice to stay open can mean financial relief but also exposes staff to hazardous commutes. Conversely, closing doors may lead to lost revenue at a time when profits are already thin. For readers interested in local business dynamics and how entrepreneurs navigate unexpected challenges, this story underscores the delicate balance between survival and responsibility. Ultimately, the blizzard serves as a reminder of the vulnerability of small businesses during emergencies. The decisions made by restaurant owners not only impact their immediate financial health but also reflect the broader economic challenges faced by communities in tough weather conditions. This story is a microcosm of how local businesses adapt to survive—and thrive—in the face of adversity.

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Originally published on NYT Homepage on 2/23/2026