'It's a big expense': Iconic NYC pizzeria slams the city's coal pizza oven crackdown after spending $150K to upgrade equipment — says it’s 'not fair to the smaller places'

‘Well-intentioned law’

The New York City Department of Environmental Protection is enforcing this regulation as part of a broader effort to combat climate change as well as to improve air quality. In public documentation, DEP framed these new rules as in response to health concerns, with a goal of reducing “particulate matter released into the environment, which is a known cause of asthma and other respiratory complications.”

Jackson acknowledged the goal of this new regulation, calling it a “well-intentioned law.” However, he has reservations about its effectiveness.

“All restaurants that have coal ovens use a coal called anthracite coal. It is a high carbon type of coal, almost particulate free,” he explained. “So to include coal ovens in this legislation, it misses the mark … but it is what it is. The city, they're mandating it and we've done it.”

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Higher menu prices

Many restaurant owners have recently drawn a connection between regulatory pressures and higher menu prices. For the century-old pizzeria in New York City, this financial challenge is equally pressing.

When asked whether his restaurant would pass the substantial cost of complying with the regulation to the customer, Jackson’s answer was affirmative.

“Yes, we actually did this project three years ago, right at the height of COVID. We were mandated to do it. So we've already incorporated the price of that into our current prices,” he said.

Although John's of Bleecker Street has weathered the storm of regulatory changes, Jackson warns not all establishments may be as fortunate.

“Thankfully we absorbed it. We ended up on our feet. But I know there are other places that can't do that. And that's really why, you know, we want to fight the fight because it's not fair to the smaller places,” he remarked.