Dining Out in the time of COVID-19
Memorial Day was earlier this week, which ordinarily sees Rhode Islanders blossoming like beach roses. It is the time of year we say goodbye to the “spring of deception,” “third winter,” and “mud season.” It is now true spring, with one toe in the tidepools of summer. In the time of COVID-19, we may be able to confidently welcome warmer weather, but the uncertainties surrounding outdoor socializing are not entirely cleared.
A Del’s on your knee, bumping into your neighbor’s mother’s brother-in-law, where your favorite clam shack used to be–the sun on your stuffie laden arms, melting away any chance of an intrusive snow storm–these quintessential Rhode Island interludes are no longer a collective reality.
Table and chairs at UMelt. Image by Kia Davis
And yet, local restaurants, a vital ingredient in Providence’s identity, have been working hard to develop creative ways to give their customers new food experiences with consideration, connection, and convenience. With careful planning and forethought, outdoor dining could provide even more relief for our cherished small businesses.
Adaptability
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At Figidini, social media has been a life-line. “We have relied on social media as our platform to engage our customer base.” Says Kara Cecchinelli. “We have had a small percentage of customers introduced to our restaurant through social media, but mostly we have a very loyal customer base that has been helping us get by.” (If you had any doubts, the new calzone utilized by chef Frankie Cecchinelli for its durability amidst pickup lines, will indoctrinate you.)
Social media has also allowed restaurants to get better insights into what is working for their customers.
“We realized that a lot of our clientele likes to cook. . .” Says Siobhan Chavarria of Berrí.
Siobhan Chavarria, owner of Berrí. Image by Kia Davis
Celebrating their one year anniversary under the stay-at-home order, Chavarria has had to think fast on her feet with the evolving social landscape amidst the pandemic. “We wanted to be the place where people could pick up a bottle of wine, a stack of hand-made corn tortillas, some radishes and butter and use all that stuff to compliment their own lunch/dinner/ breakfast.”
Berrí’s Picnic In Place boxes are also a revelation. “Picnic boxes came about from a phone call with Kat Cummings from Wine Wizards. We were actually talking about how to put our superpowers togethers and help other small businesses.” They have collaborated with a host of exquisite purveyors of specialty items like oysters, cheeses, and even ice cream. “It is more of an experience than just regular take out, and has given me a chance to be hospitable and share an experience with people. ”
Trinity Brewhouse has long been selling growlers of their titular brews, but upped the ante right when everything started slowing down. “Growlers became very popular during this period. We’ll soon be able to have canned beer to-go. Every day is new, we try to see what works.” Says owner Senator Josh Miller.
“We’ve transitioned a lot of service to curbside pickup. Most of what we have offered curbside has been really exciting for people. We look forward to continuing curbside no matter what the future holds”
Curbside Sign. Image by Kia Davis
Mayor Jorge Elorza has acknowledged the hoops small businesses are jumping through to keep up with new and different demands.
“We know that our restaurants and small businesses are going to great lengths to reopen safely for customers and that comes with new challenges,” He stated. “We want to support those establishments and folks visiting them by making it as easy as possible to do business. As we continue to reimagine how we support our local economy, I encourage all of our businesses to help us shape how we think, shop and dine in Providence.”
While restaurants have nimbly and painstakingly adjusted to the needs of their customers, we’re all anxious to get out and enjoy our favorite haunts just like normal.
Enjoying a Tommy’s Red. Image by Kia Davis
Outdoor Dining
While normal seems to be out of the question for downtown businesses at this point, restaurant owners are carefully weighing their abilities to serve their customers in outdoor settings.
Berrí’s Picnic In Place box presents a playful take on an old-timey outing that works with the COVID-19 limitations, especially with the convenience of public green space nearby. But how does Chavarria see phasing into more traditional service?
“I feel that outdoor dining is still in its experimental phase. I predict that by midsummer, things may start to change. I know that our usual guests don't feel comfortable, and I am really not trying to push people out of their comfort zone.”
Outdoor dining also complicates staffing considerations. “Until we can have enough tables that make sense for our staff to return, we will not be introducing outdoor dining.” Says Kara Cecchinelli. “It is very unfair for us to put them in that situation at this time.”
For Trinity, outdoor dining has always been a major component of their service. From their roomy deck, to setting up taps at Waterfire, The Burnside Park Beer Garden, and now an outpost at Biltmore Park, their concerns encompass the safety of staff and customers.
Bianca disinfecting tables and chairs at Trinity Brewhouse. Image by Kia Davis
Diners enjoying the sun. Image by Kia Davis
“We’re taking it slow. The guidelines from the state are to place tables 8 feet apart. We’re currently at 10 feet apart. We want our staff and the public to feel comfortable. Depending on how people feel we may add a table to the deck later.” Says Miller. “We’re just gearing up to open the beer garden next week. We got permission from the Parks Department for a larger footprint so we can have the same number of tables, just a little further apart.”
Rethinking Public Spaces
The city is encouraging businesses to repurpose nearby parking spaces. This could be useful for takeout, pickup, and delivery, and perhaps even outdoor dining. The applications are free of charge and can be done online.
But some restaurants are located on streets that offer little-to-no parking spots to reuse, or are on corners with several other businesses. How can we rethink public spaces that allow for a little more spread? Could the many picturesque and mostly vacant allies and side streets provide some extra breathing room? What about courtyards, or even Kennedy Plaza?
Chavarria is excited by the idea. “Berri really doesn't have much sidewalk space. I would LOVE if I could turn the dining room inside out and onto the street.”
“Our location wouldn't make sense for that. We are sandwiched between two other businesses with limited space. Indoor seating and bar seating is really the only way for us to make it work.” Says Cecchinelli. Still, with events like PVDfest as a precedent, it isn’t difficult to imagine Washington Street as a foodie’s open-market dreamscape on the weekends.
Miller thinks that the city and state should try to level the playing field for restaurants that don’t have the assets to make ‘dining under distancing’ measures possible. “I would like to see some kind of program statewide that supports restaurants and retail to create an alternative venue for those that don’t have adequate access for the public. New venues, with a safe infrastructure. Businesses either don’t have access to the outdoors, or they're in a location that doesn’t work optimally. We need to offer a safe alternative.”
Last Words
Even though “true spring” brings breezes that are unmistakably warm, songs that are conspicuously avian, and blooms that taunt us with the fruits of summer, the familiar seasonal revelry is going to look a little different. That doesn’t mean we can’t enjoy our local treasures, it just means we have to be thoughtful, considerate, and flexible.
Bar stock at Figidini. Image by Kia Davis
“It seems like everyday we see more and more businesses announcing permanent closure and it is terrifying to wonder if we will be on the chopping block next. But we really feel like we've created a community that won't let us fail, so we keep making pizzas. Also, cocktails to go starts this week!” Says Cecchinelli. A reason to celebrate.
Chavarria wants you to know that there’s more to experience locally and conveniently, “It can be so easy to order groceries to your door or use amazon delivery, but really people need to think twice and see if there are local companies offering the same goods. A lot of businesses are pivoting and just waiting to serve you.”
From Miller’s perspective, there is no room for complacency. “We wouldn’t do anything that we would consider unsafe for our customers and staff. We change our protocols based on making things safer and more workable on a daily basis.”
Look forward to running into you on the outside, from a respectable distance no less.