Tell us about how the pandemic has affected your restaurant. Do you feel that more locals have been visiting rather than tourists?
Nick: Anton’s is a year old, and one of the fascinating things about restaurants is that they never settle into a groove until their second year. The first year is all about learning and adapting. Well, to put it plainly, we’ve had a hell of a first year. We’ve built street sheds, dismantled street sheds, and put them back together. We’ve assembled our dream team, sadly dismantled that team, and put them back together to form an even stronger Anton’s family. The pandemic has brought us closer not only to our restaurant family but also to a core group of locals who decided to stick it out in New York, some old regulars and many new ones. It’s those people, the stubborn, NYC loyalists, that will carry us through to the other side of this.
What do you love about Lacoste?
Natalie: My first Lacoste piece was a hand-me-down from my Grandfather's closet - an oversized lemon-y custard yellow classic men's collared t-shirt. I've always had a tomboyish style, and I remember admiring - coveting! - Lacoste from a young age. The first Lacoste item of my own was another classic men's T-shirt, in that iconic croc green. My Dad allowed me to pick one souvenir while we were on a Father-Daughter trip abroad, and I'd had my sights set on that for quite some time. It's a timeless, fun, sporty label with well-constructed pieces.
Nick: I really appreciate the confidence and simplicity of the Lacoste designs. It’s everyday wear that can adapt to both dressy and casual outfits. This winter especially, these pieces have boosted my outdoor service game...to be able to layer in some quilted, button up shirts without weighing me down all night long has kept me comfortable through some pretty chilly services.