New York Post

THIS IS JUST A WARMUP

Midweek spring fling

- By JESSE O’NEIL L and REUVEN FENTON joneill@nypost.com

New Yorkers will get a preview of spring this week — even if it is short-lived.

Temperatur­es are expected to reach the

60s every day from Tuesday through Friday, with clouds giving way to sunny skies, forecaster­s say.

“Tuesday is when we’ll probably hit the 60-degree mark, and I think we’re going to be there for about three or four days,” AccuWeathe­r senior meteorolog­ist Bill Degert told The Post on Sunday.

“To see the last time we were in the 60s, you have to go back to Christmas Day . . . So it’s been a long time coming.”

After a colder-thanaverag­e weekend, the weather will begin to turn the corner Monday before the mercury rises sharply Tuesday and warm, sunny conditions thaw out the city, according to experts.

“Wednesday and Thursday are probably tied for the best days. Tuesday, we get up to 60, so we’re just getting up to pace with the warmup, but by Wednesday and Thursday, it’s probably low to mid 60s,” Degert said.

Still, Degert said that Old Man Winter hasn’t quit just yet.

“We could see snow deep into March and April. You know after this warmup comes in, it will probably be tamed down by a cold front coming in at the end of the week,” he warned.

However brief, the warm reprieve is great news for restaurant owners struggling to make ends meet amid indoor-dining pandemic restrictio­ns.

“Warm weather will make people happier, and they’ll go out,” said Sidney Cohen, owner of Eighteen on the Upper East Side in Manhattan.

“When you’re happy you want to drink, you want to eat, you want to meet your friends. The sun brings people together.”

Rena Ismail, owner of Oregano in Williamsbu­rg, Brooklyn, told The Post that the predicted temps were “super exciting, especially for those of us who weren’t able to invest in adequate heating.”

“We have the little electric heaters in the front, and they were OK on chilly days but not on the super brutal cold days,” Ismail said. “This will be a lot more helpful for us.”

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