LI Restaurant Owners On Pandemic: 'We Are On The Edge Of A Cliff'

NORTH FORK, NY — Stephanie and Tony Piraino, owners of East on Main in Mattituck, were thrilled to open their doors in 2018, welcoming diners to the new restaurant they described as a "farm country grill room and nautical tavern" featuring home-cooked meals "stolen right from Mom's kitchen."

From the start, the Pirainos gave back to the community, hosting fundraisers for those in need on the North Fork. And, as friendly crowds packed the bar year-round for impromptu karaoke and football, East on Main was well on its way to becoming deep-rooted North Fork staple.

Until spring, 2020 when, halfway through their second year, coronavirus hit — and the Pirainos, like so many other restaurant and bar owners, were plunged into uncertain waters, struggling to stay afloat with the ever-shifting tides of coronavirus protocols and regulations.

On Friday, Gov. Andrew Cuomo announced that due to the spike in new COVID-19 cases and hospitalizations, indoor dining will close again as of Monday in New York City; outdoor dining and takeout are still allowed — with a decision still to come on the rest of the state.

Coronavirus has been a cruel blow to many restaurants, including East on Main.

"The pandemic has impacted our business significantly," Stephanie Piraino said. "Emotionally, physically, monetarily. We feel like we are on the edge of a cliff, fearful of falling off."

The business itself is down more than 50 percent from the previous year, operating hours have been cut by more than half, occupancy has been cut, and staff hours have been brought down significantly, she said.

"The fact of the matter is that from buying something as simple as lettuce to getting beer deliveries, it has all been an uphill battle, to say the least," Piraino said.

From the first, when COVID-19 led to shutdowns, restaurant and bar owners were left adrift, she said. "The struggle has been something that no one had expected or could expect — and we continue to struggle today," she said. "One of the bigger problems we faced were the unclear guidelines of what was permitted: takeout only, then outdoor dining, then opening at a percentage rate of occupancy. The change was so fluid that it required us to make updates and upgrades at the drop of a hat in order to remain relevant and open."

And, Piraino added: "On top of this, we had the Board of Health and the State Liquor Authority in our establishment upward of two to three times a week, telling us what we were or were not allowed to do. And, unfortunately, when we asked questions they were not permitted to give us answers," she said. "It has simply been a nightmare all around."

But with inner grit and fortitude, the Pirainos, like so many other small-business owners, shifted gears and found new, innovative ways to adapt.

"This pandemic certainly made us think on our feet," Piraino said. "We first started by evaluating our menu and trying to do our best to utilize other local farms and purveyors. We utilize QR codes for menus, had family-style meals for takeout, and have even added free delivery to our restaurant business model."

As indoor dining began to phase back in, the business was forced to close its private catering room in order to spread out dining for patrons and help everyone to feel safe while still enjoying indoor seating, she said.

East on Main also launched a new online platform in order to give patrons the ability to order directly, with contactless delivery as well as curbside pickup, she said.

Tables have been spaced six feet apart to ensure social distancing protocols can be followed, and outdoor dining under a tent was made available throughout the summer and fall, Piraino said. Staff is diligent about sanitizing regularly, with everyone required to wear masks, she added.

And yet, despite all the work to re-envision and adapt, the second wave has been a blow, Piraino said.

"Unfortunately, the minute that the surge was publicized we saw dining decreased substantially. We found that people again were afraid to come out despite our precautions to keep them safe," she said.

Despite trying to remain positive, the couple worries about whether or not their business will be able to survive the pandemic, Piraino said.

"This is something we think about, unfortunately, every minute of every day," Piraino said. "If the state does not come up with some type of bailout or stimulus package and things remain the way they are, we are fearful we may need to close the doors."

With the current uptick in cases, as well as the constant pressure of potential new shutdowns, Piraino said she is afraid, unsure of how they could survive having to close their doors again. "As a company, we feel confident and proud of what we do, but it all comes down to the public and what they feel they can and want to do safely," she said.

Despite the challenges, the pair tries to remain positive and look to the future.

To that end, with an eye toward innovation, East on Main is offering a "New Year's Eve Box," an alternative to dining indoors at the restaurant, Piraino said.

"For people that would prefer to stay home rather than come dine with us, purchasing the New Year’s Eve Party Box gives them a one-stop shop for a great evening," she said.

For $150, guests can receive a prix fixe dinner for two, a bottle of champagne and glasses, and New Year's Eve party favors; the dinner can be picked up at the restaurant or curbside, and it can be delivered.

"Our executive chef has some beautiful dishes, from starters like lobster bisque and blue crab cocktail to main dishes such as lobster risotto and a 40 oz. tomahawk steak," Piraino said. "Our plan is to offer people an experience that makes them feel like they are dining at the restaurant when in fact they are dining right in their own home."

Despite the challenges, the North Fork has shown its full support during the pandemic, Piraino aid.

"This pandemic has certainly brought out the loyalty and love of our community. We cannot thank our loyal customers enough. Patrons have truly become family to us; they call to see how we’re doing; they stop by to order dinner once, twice, sometimes three times a week," she said.

Patrons even purchased gift cards during the heart of the pandemic just to make sure that the Pirainos were going to be able to stay afloat, she added.

"When we look back at this, one thing that we will remember is the kindness that came out of it," she said. "This pandemic has really brought out the support of our community. So, to our customers, it is with a humble heart that we say 'thank you.' In the end, we still feel blessed to have health and family."

And, Piraino added, the experience has imbued life lessons. "When people face struggle they need to change and adapt. Our struggles don’t define us. It is how we deal with these setbacks that truly shows who we are — and what we’re capable of."

East on Main is located at 10560 Main Rd. in Mattituck.