This occasional column went on hiatus as the coronavirus crisis unfolded. It’s time to talk food.
A couple of quick observations. The quality and creativity displayed by restaurants in a carryout only environment has been inspiring.
But keep in mind that most restaurants can’t live off takeout alone. When you see that burger special disappear, keep in mind that many establishments are doing their best to keep their lights on and can’t offer the deals of the past.
Secondly, the initial opening on June 1 that will limit restaurants to reservations and 30 percent occupancy minus a bar will be a daunting challenge for many owners. Let’s hope the combination of dine-in space, outdoor seating, and takeout business can help many beloved destinations scrape by.
One favorite casual dining spot, Two Stones, won’t open in early June, according to its website. Two Stones has locations in Delaware and Pennsylvania that will see limited re-openings. Also holding off is Drip Café, which will reopen its Newark location to carry out on June 3. The original Hockessin location will continue to be limited to takeout, even when dining is okayed on June 1.
The House of William and Merry, a highly-regarded restaurant in Hockessin will stick to takeout for now. The restaurant operates in intimate quarters.
Brewpub pioneer Stewart’s on Route 40 in Bear made a similar decision to not open its dining room on June 1, but will continue its carryout business.
Many popular restaurants have not yet announced their plans, although three of the state’s multi-restaurant operators (Big Fish, SoDel, Fins, La Vida, Platinum, etc.) are poised to pivot to the reservations-only environment.
The state and its Division of Small Business is also encouraging larger outdoor dining areas. (The final decision on expansion is up to counties, municipality and alcohol beverage control).
Polling to date has not been encouraging on the number of diners are ready to return.
There is some indication that big national chain spots will fare better, thanks in part to patrons who are more likely to be skeptics of the impact of the virus.
Still, industry activity is apparent as opening day approaches.
First, let’s get some bad news out of the way.
Closing list grows
De La Coeur Café et Pâtisserie a beloved two location French café and pastry shop announced via Instagram it is closing for good.
The café had a location in the 40 Acres neighborhood in Wilmington and on Concord Pike
Not far away on Lincoln Street in Wilmington’s, Little Italy neighborhood, The V-Trap, a vegetarian-vegan restaurant, and lounge announced it will shut down. V-Trap occupied the location of Bistro Jacques, an excellent but short-lived French-Belgian restaurant.
At Christiana Mall, J.B. Dawsons, part of a small restaurant chain, indicated via Facebook it will probably not reopen on June 1. Cited was coronavirus and a lease that expires in September.
Its upscale casual neighbor, Brio, has not yet. announced reopening plans. The parent for the Italian food establishment filed for Chapter 11 protection back in April and has not gone the takeout route.
Renovations and future banquet space at Tonic
Tonic Bar and Grille in downtown Wilmington decided to undergo renovations during the lockdown period in preparation for the June 1 opening will now have more event space for weddings banquets and parties after expanding into nearby space below the Community Service Building parking structure.
The steak-focused restaurant also has a catering operation with experience in handling events.
An early fall opening is planned.
Teriyaki Madness opening on Concord Pike
Taking the plunge in the COVID era are Jignesh and Roshni Patel who will open the first Teriyaki Madness restaurant in north Wilmington on May 27.
Teriyaki Madness will offer curbside pick-up and delivery as well as in-person ordering, with seating options when allowed under state orders.
The restaurant is located at 3311 Concord Pike.
Patel, who moved to the US from India in 1999, grew up in Wilmington and has led a 13-year career in corporate accounting. His wife Roshni also grew up in Wilmington, spending much of her time helping her family manage and operate several Dunkin’ Donuts locations in the area.
It has always been a dream of Roshni’s to open a restaurant of her own, a release noted. She was first introduced to Teriyaki Madness by a family member who owns a location in Alabama.
Teriyaki Madness, a fast-casual teriyaki shop concept, lets guests choose their protein, type of rice or noodles, and desired vegetables for a fully customizable bowl. For more information, click here.
A letter to diners
Finally, here’s an excerpt from a letter to the editor from Scott, Kammerer, president of SoDel Concepts, owner of a dozen coastal Sussex restaurants and Chairman of the Delaware Restaurant Association.
Restaurants across Delaware are preparing to reopen and welcome back our guests for both dine-in and outdoor seating as of Monday, June 1st after more than two months of Delaware’s mandated closures.
Working in partnership with the Delaware Restaurant Association and following the direction of the Delaware Division of Public Health, phase 1 guidelines for restaurants’ reopening are now in place. Restaurants have reopening plans prepared that will help provide the confidence and level of service that customers expect by keeping their safety top of mind and executing the highest degree of hospitality that Delawareans have always experienced. With your support, we will continue to serve you as the cornerstones of our communities as Delaware’s most beloved small business employer.
The hospitality industry’s core values are deeply rooted in making people happy. As operators in almost 2,000 restaurants, we are also in the process of bringing back 1 in 10 Delawareans who choose to work in our establishments as career operators, servers, chefs, hosts, bussers, sommeliers, and managers as well as for those students and individuals who work part-time and who depend on these opportunities to grow and develop the upward mobility that a first-time job helps to create.
The support you give to restaurants as we begin opening up will have a ripple effect on the overall economy by helping those individuals that have been most vulnerable and need to get back to work!
We ask that our guests have patience as we work through the coming weeks and the many temporary changes ahead. The restaurant community will soon be open to serve you, and never has it been more apparent to those of us in the industry that it is our collective need to do just that. We are here to welcome you back in a safe and respectful way and look forward to seeing you soon.
