I don’t understand how they make money to begin with, unless it’s through their overpriced food ($28 for a pork chop!). Go to Google Earth and take a look at it from the street ... the building is only about 1,000 square feet, and you could hardly fit a couple of SUVs in the street on the side of it.
They probably have a steady customer base of college professors and grad student hipsters that keep the doors open. My guess is that the owner is a very well off New Yorker that treats this business as a hobby.
They don’t want people to drive SUVs to the restaurant, they want people to drive electric cars to it or bike or walk...no cars that is more than 2 MPG allowed in front of their restaurant.