outdoor dining

Rats have burrowed their way into the heart of an economic and political fight worth many tens of millions of dollars.

This summer’s patio season gave a boost to many restaurants. Colder weather means new arrangements for outdoor diners.

Traffic is back to pre-pandemic levels in many places, but there are a lot of tables for two where parking spaces used to be.

Curfews, cold weather and capacity restrictions are turning business on its head.

Allison Arevalo owns Pasta Louise, a Brooklyn restaurant. She kept a weeklong diary for us, as she, like many restaurant owners, faces yet another seismic change in the industry.

Outdoor dining has been a lifeline for many restaurants during the pandemic. But now? Some may need to rethink how to keep patrons and food warm.

“If you ran a business, and you didn’t update the way that you use your assets for 50 or 60 years, you’d probably be out of business,” said Seleta Reynolds, the general manager of the LA Department of Transportation.

Business owners are battling with limited space, unpredictable weather and unwanted pests.