Big Apple eateries say a new “char broil” rule is totally half-baked.
The city’s environmental cops could force restaurants that use charbroilers to cut their smoky emissions by 75% — or figure out a new way to cook meat and fish.
Restaurants that char-broil more than 875 pounds of meat per week would be barred from operating unless they install an emissions control device to curb pollutants if their charbroilers were installed before May 6, 2016, according to a new rule proposed by the Department of Environmental Protection.
“People are getting knifed in the subway and they’re worried about charbroilers?” fumed Junior’s restaurant owner Alan Rosen , who chars meat at three iconic eateries in Midtown Manhattan and Brooklyn…