Before the coronavirus, Dan Kluger’s eclectic, farm-to-table restaurant in New York City was teeming with patrons and boasted a healthy bottom line supplemented by a thriving events business. Shut down overnight by the pandemic, the award-winning chef wonders if he will ever reopen.
Loring Place opened 3 1/2 years ago in trendy Greenwich Village after Kluger spent a hefty sum renovating space in a historic Manhattan mid-rise building. The restaurant was a success, tracking the booming national economy. The chef and his 125 employees served 300 to 700 diners nightly, generating monthly revenue of $750,000 to $900,000 — 15% of which he attributes to group events. Then, the coronavirus hit, damaging Kluger’s business even before government-mandated closures.
