Sage Geyer has been managing neighborhood favorites since before letter grades, including Union Pool and Kinfolk, and consulted on the opening of Metrograph. Bar Meridian opened not long before the pandemic hit, but once reopened, settled right in with a small staff and Sage behind the bar. “It was really a great way for me to have one-on-one time and connect to the neighborhood,” which is why he does this work, he says.

We spoke about decisions made this last year, and what’s next for his corner of Prospect and Grand.

How did you process the shutdown?

We closed before the mandate by the governor, just by a couple days. It was really just a response to how the general public was feeling, how the staff was feeling, how everybody was feeling, really. I think, first and foremost, what we do in hospitality is provide a place for people to celebrate and commiserate, meet, fall in love, all of these things. At that time, and many times since then, it just wasn’t about that. It was clear we had to shift our focus. Those are things that are not important right now. We needed to respond to the needs of the community and try to keep people in their houses. 

How did you decide how to reopen?

It was a tip-toeing process for sure. When I think back to the past year and a half of how many minor to major struggles everybody’s been through across the world, there’s just so many little things. Like it was the end of the world, and there were a lot of knee jerk reactions. People were just doing the best they could, with the information they had. A lot of it has been about the response people have had to everything, from the shutdown to the reopening to indoor dining, to the outdoor situation. Everybody’s got opinions about what you should be doing. Because of the lack of precedence, everyone just did their best.

I feel like we were all waiting for someone to make a decision, and we couldn’t wait any longer. 

For me, the question of how to move forward, once people did start to move forward, comes down to the idea that the community is what supports us and our businesses. I want to do everything I can to protect the community, to keep people safe but at the same time give them things that they need. 

And you certainly did all through the summer, and even over the winter with the Winter Survival Shop. 

We made it so people could come in and grab what they needed, and we had tables outside with some pretty moderate heaters. More than a bottle of wine, people were getting out of it a moment that they could come in, have a chat and catch up. It was therapeutic for both of us, really. That’s why I love doing this. That’s why I love this industry. 

We also worked with local caterers and local businesses to try to put out some other products, like records and dried flowers. All of our food was made by the Pixie and the Scout, and Gertie for a pop-up. We continued to support all of our small producers, all of the beer, wine, and small local spirit companies that we work with. We made canned cocktails but I could still make you a margarita and you could sit in the freezing cold if you wanted to. 

How will things change for you when you reopen in May?

We are hyperlocal in terms of our clientele and I think that’s going to continue when we reopen in May, for sure. Obviously we’re a business. We want to achieve success within a four to five block radius. Ultimately I want to provide a home base for people in the neighborhood. 

I’m still on the fence about the indoor. I think the only thing that will sway me on that is just seeing how things go. I think ultimately what I’ve discovered in my past conversations over the last month with people in the neighborhood and in the industry is that a lot of people are fully vaccinated. I think public confidence is coming back. When I think about all these factors and the space we have — we can have our doors open, we have big windows — I can provide a setting for people who literally live across the street to come in if they want to. I think it would be something I would consider because it is something we all have to consider. 

What do you think about Intro. 2233?

I’m super supportive of this bill, mostly because it brings more of an alliance between an operator and the city that I think wasn’t there before. We had a very contentious relationship with this agency for, I mean, forever. I remember when I first started doing business, having to deal with the city back in 2005, from a managerial point of view, pre-letter grade, when it was the cost of doing business. It was something you had to work in, and it was a terrifying experience. It was almost like this game of cat and mouse. It was like they would choose those nights. They would come in at like 8 o’clock on a Friday night and it’s packed, and you’re just like, why? What is the point of this? 

What would this bill mean for the public?

I think what the bill does, and what a potential relationship like this could do, is create a much safer environment for public health and the public in general. There are always going to be the bad actors. But the majority of people just want to run a successful business. They want to follow the rules. They want to understand the rules. They don’t want to have to worry about the health department agent coming through the door and saying, okay, you have to shut down, for minor infractions that really have no impact on public health.

I think especially now, given what has happened in the last year, we recognize that there are so many ways that we as operators in hospitality are being held responsible for public health. So the more that we can work with these agencies to provide a safe environment, it’s a win win for everyone. 

Did you get inspected this last year?

We did. I’ve had a couple of inspectors since we’ve been open [pre-pandemic] but it hasn’t been long. I also have to say that I do my due diligence, because I’ve been doing this for so long. I was very careful. I hired an ex-health inspector to come in and fully vet the space. It also doesn’t hurt that we occupy a brand new building. There was nothing to find. They also came during the day, the prime time you would be hoping to get inspected. 

I also have to say that without having indoor this last year, I haven’t had the experience of having to take the temperatures of customers or do any of the tracing. But we installed HEPA filters, we do all the cleaning, the employee temperature checks. So I have the records for that, and those check-ins went fine. 

How would you like your relationship with the DOH to change once regular inspections return?

The surprise nature of the inspections. That needs to end. I feel like there’s a way to have a timed inspection, or at least a specific day, that’s going to tell the inspector that, yes, this is a place that has procedures; they have processes in place to follow the guidelines of the health department. 

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Sage Geyer is co-owner, operating manager, and frequently behind the bar of Bar Meridian (406 Prospect Pl, Brooklyn, NY 11238)