Photo courtesy of Neir’s Tavern
After nearly shutting its doors earlier this year because of a rent increase and then temporarily closing in March because of the coronavirus, it’s been a tough few months for Neir’s Tavern, a bar in Queens founded more than 190 years ago. But, with support from regulars, the historic establishment in Woodhaven reopened this month for outdoor dining, the New York Post reported.
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We may not be able to gather together for Easter this year, but we can certainly still place a chocolate order to lift our spirits. And if the Easter Bunny is choosing where to get the best homemade chocolates and candies to fill his basket, Schmidt’s Candy in Woodhaven, Queens would certainly be a top choice. German immigrant Frank Schmidt founded this nearly-century old confectionery shop in 1925. We recently had a chance to tour this iconic shop with Margie Schmidt, Frank’s granddaughter and the third-generation owner. Margie continues to make specialty holiday chocolates and candies by hand using the same recipes that were handed down to her by her father. Ahead, go behind the scenes to see how all these tasty treats are made, tour the historic interior, and learn about the shop’s history from Margie.
You’re in for a sweet treat
Photo by CaptJayRuffins on Wikimedia Commons
This past October, Neir’s Tavern in Woodhaven, Queens celebrated its 190th anniversary. But last week, the Woodhaven Cultural & Historical Society reported on Twitter that the beloved and historic establishment would close its doors for good on Sunday. Originally opened in 1829 as a saloon called the “Old Blue Pump House,” Neir’s considers itself NYC’s oldest bar. When the tavern was in danger of closing in 2009, a local FDNY member and a group of friends bought and restored it, but in December of 2018, the building was sold unbeknownst to them. According to a Facebook post by Neir’s, they were unable to negotiate a new “affordable long-term lease” with the new owners. But when Mayor de Blasio heard the news, he and the city stepped in and saved the bar from closing.
How’d they do it?