{"id":3751,"date":"2020-06-08T00:37:00","date_gmt":"2020-06-07T21:37:00","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/upstate-pizzerias-reopening-gives-glimpse-into-future-new-york-dining\/"},"modified":"2020-06-08T00:37:00","modified_gmt":"2020-06-07T21:37:00","slug":"upstate-pizzerias-reopening-gives-glimpse-into-future-new-york-dining","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/upstate-pizzerias-reopening-gives-glimpse-into-future-new-york-dining\/","title":{"rendered":"Upstate pizzeria\u2019s reopening gives glimpse into future New York dining"},"content":{"rendered":"

“#Upstate pizzeria\u2019s reopening gives glimpse into future New York dining<\/strong>”<\/p>\n

\n TROY, NY \u2014 This is what the future of dining in New York looks like.<\/p>\n

DeFazio\u2019s Pizzeria in Troy welcomed outdoor diners for the first time in three months on Saturday, as the state lifted restrictions on the upstate area \u2014 giving Big App<\/a>le residents a glimpse at what eating out will look like when local eateries are finally allowed to welcome back diners.<\/p>\n

Celebrating the Capital Region\u2019s cautious return to normalcy, several brave patrons, eager for dinner outside their homes, flocked to the family-run Italian joint 15 minutes outside of Albany.<\/p>\n

They sat at red and white checkered tables, under a string of white lights and a statue of St. Joseph, as they dug into pies \u2014 but it wasn\u2019t all exactly like the old days.<\/p>\n

\u201cReservations and pre-orders are a must. So are masks,\u201d said Matt DeFazio, 33, who took on a full-time role at his dad Rocco DeFazio\u2019s restaurant in 2009.<\/p>\n

The old-school eatery has room to space tables 10 feet apart, to keep in line with social<\/a>-distancing rules. And customers can enter the backyard via a separate, outside corridor, Matt noted to The Post.<\/p>\n

\u201cWe normally put four tables in front of our stores on the sidewalk and up to six tables in the backyard. Whether or not we will actually put that many out there depends on the guidelines we must follow,\u201d he said.<\/p>\n

The last few months \u2014 since the state\u2019s coronavirus shutdown in late March \u2014 have been \u201cstressful,\u201d said owner Rocco DeFazio, 68, stirring a pot of traditional Bolognese sauce he said would take four hours from start to finish.<\/p>\n

The red sauce joint has been a staple in South Troy since 1951, when Rocco\u2019s parents, Anthony and Josephine DeFazio, started a grocery store. They sold everything from stamps to baking supplies in the city\u2019s then-Little Italy neighborhood. In 1989, Rocco added the pizzeria next door.<\/p>\n

\u201d \u2018The unknown\u2019 has made the last three months the most challenging that I have ever experienced as an employer,\u201d said Matt, holding his 1-year-old son Brady Anthony DeFazio.<\/p>\n

Some of the many questions on his mind included: \u201cIs the doorknob sanitized enough? Will staff be coming in that evening? Will we be doing 10 or 40 deliveries that same night? Is COVID-19 on my clothes when I go home to my wife and one-year-old? The list goes on and on,\u201d he said.<\/p>\n

But despite the stress and uncertainty, the family business was able to weather the COVID storm.<\/p>\n

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\n \"DeFrazio's<\/img><\/p>\n
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\n Patrons maintain social distancing while visiting DeFazio’s Pizzeria <\/p>\n

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\n Rocco DeFazio makes his special Bolognese Sauce sauce <\/p>\n

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\n Rocco DeFazio boxes a specialty pizza at his family pizzeria <\/p>\n

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\n Matthew DeFazio makes a wood fired pizza at his family pizzeria <\/p>\n

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\n Matthew DeFazio (left) and his father Rocco DeFazio pose for a photograph outside their family pizzeria <\/p>\n

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\n Up Next\n <\/p>\n
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An undated photo appearing to show Dabo Swinney wearing a…
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\u201cWith other restaurants closed, or on limited hours, expanding our delivery range to seven miles, offering breakfast and bringing two highly-experienced chefs on before the pandemic, has resulted in an influx of new customers,\u201d Matt said.<\/p>\n

\u201cWe have been able to offset our lost revenue that would have come from private parties, pop-ups, and farmers markets.\u201d<\/p>\n

And, even amid the pandemic, DeFazio\u2019s was able to keep all their employees, having six to seven staffers on each night, between cooking, take-out and delivery services.<\/p>\n

Patrons kept coming, often waiting up to four hours for a pizza, and one night the restaurant\u2019s phone died after six hours of non-stop calls.<\/p>\n

DeFazio\u2019s saw between 80 to 100 delivery orders and 30 to 40 curbside pickups on an average night, as well as a boost in bulk orders \u2014 particularly meatballs and desserts.<\/p>\n

Still, \u201cIt\u2019s been a stressful job, complying with the changes,\u201d said Matt.<\/p>\n

\u201cYou\u2019re walking on thin ice,\u201d he added, noting the eatery had at least two visits from health inspectors during the shutdown.<\/p>\n

Virus restrictions also stalled the father-and-son\u2019s expansion plans for a new restaurant and catering hall up the street, owing to state limitations on essential construction.<\/p>\n

DeFazio\u2019s reopening for outdoor dining brought back a sense of normalcy to the neighborhood.<\/p>\n

\u201cThis is our first meal out in a long time,\u201d Matt Pendergast, 60, of nearby Brunswick said, dining with wife Liz, 50, and daughters Kiley, 20 and Erin, 16.<\/p>\n

\u201cWhen you enjoy eating out, it\u2019s really been a treat.\u201d<\/p>\n

Seeing patrons enjoying a meal al fresco also reminded Rocco of the cherished summer Sunday night dinners he\u2019d have with his family in their yard growing up.<\/p>\n

\u201cMy mother would make homemade ravioli meatballs sausage and peppers and always a huge delicious green salad from items she picked from our garden,\u201d said Rocco, referring to the garden that\u2019s still in full bloom beyond the patio area.<\/p>\n

\u201cMy father would bring out a gallon of his homemade wine. He would pour me a small jelly jar glass with 7-UP soda and some wine and he would place thinly cut fresh peaches in the glass. What a meal, and good times.\u201d<\/p>\n

Outdoor dining is allowed in much of the state, with Long Island, the Hudson Valley (including Westchester, Rockland, Putnam, Duchess, Orange, Ulster and Sullivan counties) set to hit Phase 2 and open up this week.<\/p>\n

It\u2019s still weeks away in New York City, set to enter Phase 1 on Monday June 8. But Mayor Bill de Blasio has laid out an outdoor dining plan saying he\u2019s eyeing the beginning of July.\n <\/p><\/div>\n

Source<\/a><\/span><\/p>\n

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If you want to read more News<\/a> articles, you can visit our General category.<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n

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“#Upstate pizzeria\u2019s reopening gives glimpse into future New York dining” TROY, NY \u2014 This is what the future of dining in New York looks like. DeFazio\u2019s Pizzeria in Troy welcomed outdoor diners for the first time in three months on Saturday, as the state lifted restrictions on the upstate area \u2014 giving Big Apple residents…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[1],"tags":[7139,7138,7137,7136],"class_list":["post-3751","post","type-post","status-publish","format-standard","hentry","category-general","tag-as-the-state-lifted-restrictions-on-the-upstate-area-giving-big-apple-residents-a-glimpse-at-what-eating-out-will-look-like-when","tag-ny-this-is-what-the-future-of-dining-in-new-york-looks-like-defazios-pizzeria-in-troy-welcomed-outdoor-diners-for-the-first-time-in-three-months-on-saturday","tag-troy","tag-upstate-pizzerias-reopening-gives-glimpse-into-future-new-york-dining"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/3751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=3751"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/3751\/revisions"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=3751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=3751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=3751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}