Last week, the city just wouldn’t thaw. On January 12, as the first flurries arrived, many restaurant, food cart, and bar owners prepared for, at most, a day or two of closures. They sold “snowpocalypse kits,” hoping to make up for the potentially lost sales, and left their faucets dripping, hoping to avoid a burst pipe. Some opened up on Sunday or Monday, relying on chains or traction tires to get to work.
Very few anticipated a full week’s worth of closures. The days of freezing rain and low temperatures kept the ice from melting; even when days climbed above 32 degrees Fahrenheit, it was by a matter
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