Business & Tech

Residents Willing to Take a Chance on The Hallows

At a community gathering, residents were game to let the French restaurant open.

Although the licensing committee's for The Hallows, a new French restaurant slated to open at 204 Sackett St., neighbors at an information sessions held last night were cautiously enthusiastic.

"I'm completely behind it, absolutely," said Olav Christensen, a 4-year resident of the block. "I think it's a perfect fit for the neighborhood."

Christensen's wife Elizabeth agreed.

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"If it was a sports bar it would be different," she said. "But this is a restaurant."

About 15 residents showed up at the meeting. Samples of charcuterie and soup were on hand.

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The owners of The Hallows, Regina Myers and Tyler Maganzini, held the informational meeting in the raw, unrenovated space to try and dispel rumors about their intention for the restaurant. At last month's Community Board 6 general meeting, the intention of their business was incorrectly presented.

It was said that their establishment would be a bar with some food, but according to the application Maganzini and Meyers submitted to the Community Board licensing committee, it will be a full restaurant, with cocktails also served.

"The fact that they stated we were a bar with little food like some small appetizers is almost slanderous in nature," said Maganzini, who also owns on Hoyt and Union streets, after that meeting. "In no way did we ever present the restaurant that way."

Some residents at the meeting last night were concerned about smokers making noise outside the restaurant. Sackett Street is mostly residential, with four businesses on the block.

"We're worried about the crowds hanging outside. How do you control that?" asked Julia Biscaino, a 33-year resident of the block.

But Biscaino also said she wouldn't get in the way of someone's business.

"I want to make sure that while you're making a living you won't be busting my chops," she said.

Maganzini and Meyers have collected more than 150 signatures of support for their business, and plan to use them when applying for a liquor license with the state liquor authority. But they wish they had the Community Board's blessing.

"We'll have to apply without their support. It's upsetting," said Meyers.


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