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A food delivery cyclist in Manhattan last month.
William Volcov/Shutterstock
When James Freeman opened his American comfort and Creole restaurant in Bushwick about a decade ago, he called it Sweet Science. The term refers to the art of boxing. Not surprisingly, Freeman’s ready with a boxing metaphor to describe the hit his restaurant took the past year of COVID-19.
“Man, it took an uppercut, a rope-a -dope, you know, some jabs to the side,” he says, his voice rising in excitement. “It's like, “Jimmy, Jimmy, how’s your ribs? Don’t touch your ribs!’”
The shutdown last March was especially painful because Sweet Science had never done any deliveries. It has a large, open dining space for more than 100 people and a horseshoe-shaped bar designed to encourage long nights hanging out with friends and neighbors.