New York State In-depth

Local bars and restaurants are working to make nightlife safer

SYRACUSE, NY (WSYR-TV) — Michele Roesch, who grew up in the restaurant industry, has seen her fair share of bad behavior during one night out, but now, as a restaurant owner, she’s taking a proactive step to prevent it.

“I think it’s really easy to be a passive spectator, well it’s not easy but you get stuck in a position where you’re like, well I don’t really know what to do here,” Michele Roesch, owner of The Brassiere Bar and Bistro and The Emerald Cocktail Kitchen said.

That’s why Raise the Bar, a state-funded program hosted by Vera House, teaches nightlife professionals how to be active viewers to prevent sexual assault and violence.

Bud Loura, a restaurant consultant for the Syracuse area, helped bring bars and restaurants together Monday night to learn more about the program. Owners of Apizza Regionale, Kitty Hoynes, Margaritas Mexican Cantina and others attended the informational forum.

“There’s been some crime in the city and stuff, and we want people to realize that Armory Square and Tipp Hill and downtown Syracuse is still a safe place.”

Bud Loura, Restaurant QB Owner

Roesch says by coming together, Syracuse’s bars and restaurants can take these proactive steps together to ensure there’s a zero-tolerance policy no matter which bar neighbors visit.

She plans to use the training with her current staff at The Brassiere Bar and Bistro in Camillus and with her future staff when she opens The Emerald Cocktail Kitchen, a three-story rooftop bar based in her father’s old bar, George. to be built O’deas Pub on Tipp Hill.

Renderings of the Emerald Cocktail Kitchen/ Courtesy: Michele Roesch

“I want people to walk through the doors knowing that we’re taking the steps to show them, above all, a great time … but also an environment where they’re supported and where they’re safe and welcome.”

Michele Roesch, owner of The Brassiere Bar and Bistro and Emerald Cocktail Kitchen

To learn more about Raise the Bar, click here.

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