Gelf Magazine - Looking over the overlooked

Food | Government

August 12, 2011

A Dissenter Grows in Brooklyn

Longtime Park Slope restaurateur and Business Improvement District head Irene LoRe is wary of the neighborhood's growing food truck presence.

David Goldenberg

It's pouring on a recent Tuesday afternoon in Park Slope, and the staff of Aunt Suzie's sloshes into work—another day of cooking up the homey Italian food that's made the restaurant a neighborhood destination for the last quarter century.

At one of the center tables, the restaurant's proprietor, Irene LoRe, holds court. LoRe's been running Aunt Suzie's since it opened, keeping the restaurant's menu and decor relatively unchanged as Brooklyn's 5th Avenue has changed from a lower middle class neighborhood replete with drugs and crime into a baby-filled yuppie paradise. LoRe doesn't exactly cater her menu to her new clientele, but she's welcomed the newcomers since they started migrating over from 7th Avenue about five years ago. "They used to not come down here. It was just too dangerous," she says. "Now, you can't survive without them."

Irene LoRe
"We're financially committed here. Trucks can come and go. But we're here."

Irene LoRe

With gentrification has come an onslaught of new restaurants and other small businesses to the neighborhood, but LoRe doesn’t think of her fellow businessmen as competitors. Perhaps that's because, as the executive director of the 5th Avenue Business Improvement District, she sees herself as a mother (aunt?) goose tending to her flock of 500 small businesses located between Dean Street on the north side to 18th Street on the south side.

As far as LoRe is concerned, her goslings—and in particular her fellow restauranteurs—are under attack. While she grumbles about a few of the difficulties most small businesses deal with, like paying ridiculous rents and managing reputation–making online review sites, her ire is reserved for two not-altogether-unrelated entities. Bring up either of the two following subjects, and LoRe changes from a warm and generous community organizer into a curt, cursing union leader.
Her first target is the city government itself, whose various agencies, according to LoRe, have set up ever-evolving layers of complex regulations to bleed local owners dry. "New York is one of the worst cities for small businesses," she says. "There are all sorts of regulations, taxes, fees, and inspections. They're banging at the door to give you a fine."

LoRe tells of local stores that are forced to close before they ever open their doors, the victims of year-long permitting delays that drain their small reserves of cash dry before they ever serve a customer. And after a small rant about the arbitrary and power-hungry nature of the Health Department, LoRe considers her outburst. "Who reads this magazine? I'm sure I'm going to get fucking inspected now."

Her second target is slightly less nebulous and nefarious than the supposed corruption and incompetence of an entire bureaucracy. In fact, it's more of a BoBo phenomenon, hyped by the Food Network and virally promoted by location-aware Twitter feeds. What I'm talking about, of course, is the food truck.

LoRe points out the window to Trois Pommes Patisserie, a bakery and ice cream shop. "It's ridiculous. The lady is paying thousands of dollars a month. And then the damn Van Leeuwen ice cream truck parks across the street."

As LoRe sees it, this is not a fair fight. Because they don't pay rent and are subject to fewer regulations, food trucks can undercut the market, selling similar products for far less money. "It infuriates me," LoRe says. "The city turns a deaf ear. There are no standards for food trucks, and they come and go as they please."

Her organization is filing paperwork with the city council in an attempt to make their district a no-vendor zone, but as of now, the food truck presence in Park Slope is growing; the Prospect Park Alliance announced sanctioned monthly food truck rallies in Grand Army plaza.

LoRe motions outside to the downpour, where the soaked streets are empty of potential customers—and food trucks. "We're financially committed here. Our futures are here," she says. "They can come and go. But we're here."

David Goldenberg

David Goldenberg is the co-founder and editor of Gelf, and the host of Geeking Out, Gelf's monthly science speaking series.

Post a comment

Comment Rules

The following HTML is allowed in comments:
Bold: <b>Text</b>
Italic: <i>Text</i>
<a href="URL">Text</a>


- Food
- posted on Aug 25, 11

Thanks Irene. I was quoted in a recent article on the same issue, the food trucks and especially the rally, in the Brooklyn Paper. I got slammed for my point of view which was anti-trucks. I own a cafe on 7th Avenue.

The weather argument that they made in the debate is absurd. If it rains, they don't go out. If it rains, we pay rent, staff and food goes to waste.

They keep trying to make comparisons where there are none. It is simply unfair competition. There is no investment or commitment that is even close to what restaurant owners put in to their businesses and their communities. They just show up here and benefit off of the years of hard work and investment making Park Slope a food destination and profit off of other people's backs. It is not by accident that they are here, they know it's a profitable area for them, because of all of US!

As to their contribution to the park, that's easy, replace the food truck rally with food offerings from local restaurants. If the park needed revenue, and that was the idea, why didn't the Prospect Park Alliance ask the local restaurants first?

While I think your idea is a great one, and expected since you run the BID, it should be inclusive of all of Park Slope restaurants.

Thanks for your efforts on all of our behalf!

Article by David Goldenberg

David Goldenberg is the co-founder and editor of Gelf, and the host of Geeking Out, Gelf's monthly science speaking series.

Learn more about this author


Hate to miss out? Enter your email for occasional Gelf news flashes.


Gelf t-shirt

The picture is on the front of the shirt, the words are on the back. You can be in between.