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Claire Hughes runs award-winning matchmaking business Soiree Society and says despite the challenges of lockdown, people are still looking for love and she’s helped connect three long-term couples since the pandemic began.
“Back in March we thought this was all going to be very temporary,” laughs Claire. “We stopped matching on March 18 but it didn’t take long for us to figure out we’d need to find an alternative way of working.”
In fact by early summer Soiree Society was running virtual dates for its clients, with the company’s male relationship adviser Paul Clarke introducing would-be couples online before leaving them to find out of the virtual sparks would fly.
Nashville Hot Chicken comes to Staten Island’s Boston Markets
Updated Feb 01, 2021;
Posted Feb 01, 2021
Nashville hot chicken sandwich at Boston Market comes to Greenridge and Port Richmond. (Staten Island Advance/Pamela Silvestri)
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STATEN ISLAND, N.Y. The so-called “Chicken Sandwich Wars” among fast casual restaurants just became a bit more spicy on Staten Island. Boston Market introduced its Nashville Hot Chicken this month. And the Greenridge restaurant manager Samir Ahmed said his store and sister shop on Forest Avenue, Port Richmond, has been slammed with orders.
From left to right at the Boston Market Greenridge restaurant: Samir Ahmed, Jessica Collins, Priscilla Rodriguez and Jared Leggett. (Staten Island Advance/Pamela Silvestri)
Will Cuomo feel the love from Staten Island with new dining allowances to come?
Updated Jan 29, 2021;
Posted Jan 29, 2021
Joyce s Tavern in Eltingville with no indoor dining and an empty bar. (Staten Island Advance/Pamela Silvestri)
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Allowances for NYC as of Feb. 14 include 25% occupancy inside with continued temperature checks, enhanced filtration systems and one member of each party as a rep for contact tracing. Masks must be worn at all times when not seated. Tables must be set at six feet apart and outdoor dining can go forward.
“We love Staten Island, and are committed to our restaurants, and the community, but we need to operate a business that makes sense financially, and at 25% capacity, that is simply not feasible,” said John Gorga, manager at Pastavino, Navy Pier Prime and Navy Pier Taproom at Stapleton’s Urby. The restaurants are on hiatus as restrictions persist.