Eater Carolinas - How the Novel Coronavirus Is Impacting Restaurants in North and South Carolina The Charleston Restaurant, Bar, and Nightlife Bloghttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2020-03-24T07:37:31-04:00http://carolinas.eater.com/rss/stream/209507982020-03-24T07:37:31-04:002020-03-24T07:37:31-04:00Many Charleston Restaurants Continue to Offer Delivery and Takeout
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<figcaption>Max Kuller making deliveries for Estadio | Provided</figcaption>
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<p>From tapas to pizza </p> <p id="WfyQXU">It’s day seven since South Carolina Governor <strong>Henry McMaster </strong><a href="https://carolinas.eater.com/2020/3/18/21184331/south-carolina-restaurants-corona">ordered</a> restaurants to shut down dine-in services to halt the spread of COVID-19. Many establishments are forging ahead with carryout and delivery services. For example, <strong>Estadio</strong> owner <strong>Max Kuller</strong> is personally doing evening Estadio deliveries via Charleston’s popular mode of transit: a golf cart. He says, ”The first job I applied for in the industry was a delivery guy at Pizza Hut — I ended up not taking the job but it’s something I’ve always wanted to do.”</p>
<p id="pWKZWw">Eater Carolinas will attempt to keep an updated list of restaurants and how to order. </p>
<p id="f6Tk9q">• <a href="https://my-site-105393-108645.square.site/"><strong>167 Raw</strong></a><strong>: </strong>(843) 579-4997 or online<br>• <a href="https://www.facebook.com/2Nixons/"><strong>2 Nixons:</strong></a> (843) 793-1422<br>• <a href="https://www.applespice.com/locations/south-carolina/charleston/"><strong>Apple Spice</strong></a>: Online<br>• <a href="https://www.baguettemagic.com/"><strong>Baguette Magic</strong></a><strong>: </strong>Online or (843) 471-5941<br>• <a href="https://www.facebook.com/evo.hcb/"><strong>Baker and Brewer</strong></a><strong>: </strong>843) 297-8233<br>• <a href="https://www.bin152.com/"><strong>Bin 152</strong></a>: (843) 577-7359 or online<br>• <a href="http://www.bistrotoulouse.com/"><strong>Bistro Toulouse</strong></a><strong>: </strong>((843) 216-3434 or OrderBistroToulouse@gmail.com<br>• <a href="http://boxcarbettys.com/"><strong>Boxcar Betty’s</strong></a><strong>: </strong>Online or UberEats<br>• <a href="https://www.butcherandtheboar.com/"><strong>Butcher and the Boar</strong></a><strong>: </strong>(843) 868-8000 or online<br>• <a href="https://www.cheznouschs.com/"><strong>Chez Nous</strong></a><strong>: </strong>(843) 579-3060 or online<br>• <a href="https://www.chubbyfishcharleston.com/"><strong>Chubby Fish:</strong></a> (854) 222-3949<br>• <a href="http://dapsbreakfast.com/"><strong>Daps Breakfast and Imbibe</strong></a><strong>: (</strong>843) 718-1098, online, and UberEats<br>• <a href="https://www.edisonjamesisland.com/"><strong>Edison James Island</strong></a><strong>: </strong>(843) 872-5500 or online<br>• <a href="http://edmundsoast.com/restaurant/"><strong>Edmund’s Oast</strong></a><strong>: (</strong>843) 727-1145<br><strong>• </strong><a href="http://edmundsoast.com/brewing-co/"><strong>Edmund’s Oast Brewing Co.</strong></a><strong>: (</strong>843) 718-3224<br><strong>• </strong><a href="https://www.estadio-chs.com/"><strong>Estadio</strong></a><strong>: </strong>Online<br>• <a href="https://fastandfrenchcharleston.com/"><strong>Fast and French</strong></a><strong>: </strong>(843) 577-9797<br>• <a href="https://felixchs.com/"><strong>Felix Charleston</strong></a><strong>: </strong>UberEats or (843) 203-6297<br>• <a href="https://goatsheepcow.com/"><strong>Goat Sheep Cow</strong></a>: (843) 480-2526 (downtown) or (843) 203-3118 (NoMo)<br>• <a href="https://www.handcraftmtp.com/"><strong>Handcraft Kitchen & Bar</strong></a>: (843) 972-8060<br>• <a href="https://www.theharbingercafe.com/delivery?fbclid=IwAR2Cz6bGRGPGk3l-gOiZLxDpRYKybsM_RPldBHvFlNj7xbx8UAXp6xz2zlk"><strong>Harbinger Cafe and Bakery</strong></a><strong>: </strong>Online<br>• <a href="https://app.upserve.com/s/herd-provisions-charleston?fbclid=IwAR2UQN1vEV42VL8UGZ_0m7l6pIW7zV7JEDPjoTyjLkCt73nZtMxo3YLZORI"><strong>Herd Provisions</strong></a><strong>: </strong>Online<br>• <a href="http://www.kickinchicken.com"><strong>Kickin’ Chicken</strong></a>: Online<br>• <a href="https://www.kweifei.com/"><strong>Kwei Fei</strong></a><strong>: </strong>Online<br>•<a href="https://www.instagram.com/lapatisseriechs/"><strong> La Patisserie</strong></a>: (843) 990-5400<br>• <a href="http://lefarfallecharleston.com/"><strong>Le Farfalle</strong></a><strong>: </strong>UberEats or<strong> (</strong>843) 212-0920<br>• <a href="http://leonsoystershop.com/"><strong>Leon’s Oyster Shop</strong></a>: Online <br>• <a href="http://toasttab.com/lewis-bbq"><strong>Lewis Barbecue</strong></a>: Online<br>• <a href="http://littlejackstavern.com/"><strong>Little Jack’s Tavern</strong></a>: Online <br>• <a href="https://www.instagram.com/little.miss.ha/"><strong>Little Miss Ha</strong></a>: (843) 388-7251<br>• <a href="https://www.malagonchs.com/"><strong>Malagon</strong></a><strong>:</strong> Online<br>•<strong> </strong><a href="https://monzapizza.com/"><strong>Monza</strong></a><strong>:</strong> Online<br>• <a href="https://theobstinatedaughter.com/"><strong>Obstinate Daughter</strong></a><strong>:</strong> (843) 416-5020<br>• <a href="https://www.pinkcactuschs.com/"><strong>Pink Cactus</strong></a>: UberEats and online<br>• <a href="http://queenstreetgrocerycafe.com/"><strong>Queen Street Grocery</strong></a>: (843) 723-4121<br>• <a href="http://www.redorchids.com/"><strong>Red Orchids</strong></a><strong>: </strong>GrubHub and PostMates<br>• <a href="http://toasttab.com/renzo"><strong>Renzo</strong></a>: Online <br>• <a href="https://www.shikicharleston.com/"><strong>Shiki</strong></a><strong>: (</strong>843) 720-8568 or UberEats<br>• <a href="https://www.facebook.com/SorghumSalt/"><strong>Sorghum & Salt</strong></a><strong>:</strong> (843) 872-6393 or UberEats<br>• <a href="https://swigandswinebbq.com/"><strong>Swig & Swine</strong></a><strong>:</strong> (843) 225-3805<br>• <a href="https://www.tacoboy.net/"><strong>Taco Boy</strong></a><strong>:</strong> Online <br>• <a href="https://www.tavernandtable.com/"><strong>Tavern and Table</strong></a>: Online <br>• <a href="https://tedsbutcherblock.com/"><strong>Ted’s Butcherblock</strong></a><strong>: </strong>843-577-0094 or delivery@tedsbutcherblock.com<br>• <a href="https://www.facebook.com/thebasement29466/"><strong>The Basement</strong></a>: (843) 352-9235<br>• <a href="http://thecodfatherchippy.com/"><strong>The Codfather:</strong></a> (843) 789 4649<br>• <a href="http://thecoopsi.com/"><strong>The Co-Op:</strong></a> Online <br>• <a href="https://app.upserve.com/s/the-daily-charleston-charleston"><strong>The Daily</strong></a>: Online, DoorDash, or (843) 619-0151<br>• <a href="https://www.ilovetheglassonion.com/"><strong>The Glass Onion</strong></a><strong>: </strong> (843) 225-1717<br>• <a href="https://thegrocerycharleston.com/menus/"><strong>The Grocery</strong></a>: (843) 302-8825 or by emailing <a href="mailto:info@thegrocerycharleston.com">info@thegrocerycharleston.com</a><br>• <a href="https://www.eatatverde.com/"><strong>Verde</strong></a><strong>: </strong>Online<br>• <a href="https://viciousbiscuit.com/"><strong>Vicious Biscuit</strong></a><strong>:</strong> Online<br>• <a href="https://www.wildoliverestaurant.com/"><strong>Wild Olive</strong></a>: (843) 737-4177<br>• <a href="https://www.xiaobaobiscuit.com/"><strong>Xiao Bao Biscuit</strong></a><strong>: </strong>(843) 743-3486</p>
<p id="QtZwOz">• <a href="https://carolinas.eater.com/2020/3/18/21184331/south-carolina-restaurants-corona">South Carolina Restaurants Told to Shutter Dine-In Service</a> [ECAR]</p>
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https://carolinas.eater.com/2020/3/24/21191396/charleston-restaurants-delivery-and-takeoutErin Perkins2020-03-23T10:00:00-04:002020-03-23T10:00:00-04:00Soft Shell Crab Season Is Here, Despite COVID-19
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<p>Charleston restaurant the Glass Onion offers softies for takeout</p> <p id="c650Dh">Well, it’s soft shell crab season once again in the Lowcountry, but instead of the normal fanfare and<a href="https://carolinas.eater.com/2019/3/22/18276638/soft-shell-crabs-charleston-2019"> obsessive tracking of softies</a>, crustacean-seekers are mostly at home due to COVID-19. Restaurants can still offer takeout and delivery, so Southern restaurant<strong> the Glass Onion</strong> decided to move forward with a soft shell crab special today for pickup. </p>
<p id="AuLDDc">One of the first restaurants to offer softies, owner <strong>Chris Stewar</strong>t says he received a phone call yesterday that it was time. He tells Eater, “In spite of coronavirus, Mother Nature is still plowing ahead. Yesterday I got the annual message from Chris Grime at Local Seafood about soft shell crabs. The warm weather last week started the season.” </p>
<p id="7Y08R2">The recent cool down in temperature will slow the season, so this might be the last chance for the softies for awhile. </p>
<p id="2bmVRi">Stewart is frying the crabs and offering them with two sides or as a po-boy for $15. The rest of <a href="https://www.ilovetheglassonion.com/menus.html">the menu </a>is also available for carryout. Call (843) 225-1717 to place an order from 11 a.m. to 8 pm. today. </p>
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</div></a> <p style=" margin:8px 0 0 0; padding:0 4px;"> <a href="https://www.instagram.com/p/B-C1wlhBOow/?utm_source=ig_embed&utm_campaign=loading" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">WE'RE OPEN 11-8 TOMORROW! Full menu with sides, salads, and soft shell crabs ! You can get it with 2 sides or as a Po Boy. $15 For dinner we're doing 4 pork chops with a quart of collards and smashed potatoes with gravy. $40 TUESDAY DINNER - meatloaf with a quart of collards and smashed potatoes with gravy. $40 Still doing togo/curbside pickup! It's Monday so get half off any bottle of wine with any entree! | thanks to Chris Grime at Local Seafood for the softies! | #togo #charlestoneats #localeats #localbusinesses #washyourhands #carriesmells #westashley #softshellcrab #porkchops #localtogo</a></p> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by <a href="https://www.instagram.com/glassonionsc/?utm_source=ig_embed&utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;" target="_blank"> The Glass Onion</a> (@glassonionsc) on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2020-03-22T17:30:55+00:00">Mar 22, 2020 at 10:30am PDT</time></p>
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<p id="ocMuLw"><strong>Update</strong>: <a href="https://www.facebook.com/thebasement29466/?__tn__=%2CdKH-R-R&eid=ARByPoX7j2kLt0MF4QjcGGfi4ZbYFRf_uRc10vU-dLKHd89UFbUc13wgWwReqgU4NuPYQ3Tp24i_qMfz&fref=mentions&hc_location=group">Mount Pleasant restaurant </a><strong>the Basement </strong>also has softies for carryout today. The restaurant opens at 4 p.m. for soft shell sandwiches and platters. Call (843) 352-9235 for takeout. </p>
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<p>‼️‼️ SOFTSHELL CRABS ‼️‼️
Come get a fried #SoftshellSandwich with one side for $20 / or a #Softshell platter (1 crab...</p>Posted by <a href="https://www.facebook.com/thebasement29466/">The Basement</a> on <a href="https://www.facebook.com/thebasement29466/photos/a.108678627255970/194993325291166/?type=3">Sunday, March 22, 2020</a>
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<p id="DWhMrD">• <a href="https://carolinas.eater.com/2019/3/22/18276638/soft-shell-crabs-charleston-2019">Where to Find Soft Shell Crabs in Charleston, 2019</a> [ECAR]<br>• <a href="https://www.ilovetheglassonion.com/menus.html">The Glass Onion </a>[Official]</p>
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https://carolinas.eater.com/2020/3/23/21190840/soft-shell-season-charlestonErin Perkins2020-03-19T10:00:00-04:002020-03-19T10:00:00-04:00What It’s Like to Open (or Not Open) a Restaurant in the Carolinas During the Novel Coronavirus Outbreak
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<img alt="bar stools" src="https://cdn.vox-cdn.com/thumbor/yJoYd-xABfyXPYUfOafycE9QZos=/112x0:1889x1333/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/66524603/2019.11.14.Jackrabbit.Filly.CML_0121.0.jpg" />
<figcaption>Jackrabbit Filly in Charleston, South Carolina | Mike Ledford</figcaption>
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<p>Chefs face their toughest decisions yet</p> <p class="p--has-dropcap" id="fb2RWw">For the majority of chefs around the country, the Coronavirus outbreak signals closing up shop for an extended period of time. But some North and South Carolina chefs are facing brand new staff layoffs and closing doors a month into opening — or even worse, closing a restaurant before there is a chance to open. </p>
<p id="dLAh0t">As of Tuesday, March 17, <a href="https://carolinas.eater.com/2020/3/17/21183770/north-carolina-governor-roy-cooper-restaurants">Governor Roy Cooper</a> ordered all North Carolina bars and restaurants to close at 5 p.m. Tuesday, aside from take-out and delivery. Hours later, Governor Henry McMaster ordered that restaurants and bars stop dine-in service in South Carolina beginning Wednesday. For most businesses this news means restructuring to to-go orders only and laying off employees for the foreseen future. </p>
<p id="re2M2t">James Beard nominated chef <strong>Greg Collier </strong>and his wife <strong>Subrina</strong> were on path to open <a href="https://leahandlouise.com/">Leah & Louise</a>, a modern juke joint serving Memphis-style Southern food. It was to be the first restaurant opening at Charlotte’s <a href="https://camp.nc">Camp North End</a>, a 76-acre industrial site-turned creative mixed use space to provide more opportunity and mobility for low-income Charlotteans. “While we are so disappointed to not be able to welcome the public inside Leah & Louise as planned this week, the health and safety of our employees and the public is a priority,” says Collier. The Colliers are contacting those with opening weekend reservations to break the news followed by an immediate shift into curbside and takeout only. </p>
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<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/LJ98T5Cr1BUuzaN02NXToCKDhF0=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/19818345/unnamed.jpg">
<cite>Jenn Rice</cite>
<figcaption>The sign at Leah & Louise</figcaption>
</figure>
</div>
<p id="ivA4jr">“We’re not in this alone — it’s scary and uncertain for everyone right now, not just small business owners,” Greg says. “Subrina and I have lost family members, been through a fire and had a business not work — but our stress right now is the ability to take care of the families we have built through our collective labor of love,” he adds. “If we can’t utilize our business to build revenue we can’t pay them,” he says, in hopes that selling gift cards, curbside service and delivery will push them through, as well as many others. </p>
<p id="GO1bWO">On Friday, March 13, <a href="https://thegoodyearhouse.com/">the Goodyear House</a>, serving elevated comfort food in a converted 1900s mill home, plowed through nearly 400 covers. The restaurant recently opened February 4, 2020, with chef <strong>Chris Coleman</strong> reporting that up until Monday, March 16, business “was slammed.” A quick contingency plan led Coleman to focus on an achievable delivery menu with simple items like burgers, salads, grilled cheese and cold appetizers that travel well, but most importantly keeping the pricing fair — and to keep his employees staffed. “People are going to be hunkered down and they’re going to be craving comfort food,” he adds. “I encourage people to support their favorite restaurant by ordering online and continuing to do pickup and delivery — to buy gift cards,” he says. Coleman is also brainstorming additional ways to bring in revenue. “That’s just the reality of the duration and the only way to keep business open right now is cash flow,” he adds. “The margins in this industry are already super tight, with most places depending on week to week, if not day to day business.” </p>
<blockquote><p class="p-large-text" id="2fWwiN">The margins in this industry are already super tight, with most places depending on week to week, if not day to day business.</p></blockquote>
<p id="tPI6TS">In Durham, Matt Kelly is faced with closing down five restaurants simultaneously, one being <a href="http://www.saintjamesseafood.com/">Saint James Seafood</a>, just seven weeks after it reopened from nearly a year-long hiatus due to an unfortunate explosion in Brightleaf Square in 2019. “I feel for my team — they do not deserve it,” Kelly says. “I was transparent and wanted to give them the honest truth and make the right decisions,” he adds. “It doesn’t matter how hard it is — we are in a humbling position where we have brave people working for us.” </p>
<p id="MGVZ9y">The reality is that no one knows how long this shutdown will last. There is no real timeline. There are no answers. “I am not interested in putting a bandaid on anything that needs brain surgery,” Kelly notes, of foregoing takeout menus and delivery at his restaurants. “I want for my employees to stay home, be safe and be healthy,” he says. “This is a thing of distance — it’s not something that will repair itself. We need to be prepared for serious and long term lifestyle changes and shifts.”</p>
<p id="wzXeQv">In the former Wimpy’s Grill space, an 32-year old iconic, greasy spoon joint in Durham, <strong>Alex Franson </strong>opened <a href="https://www.facebook.com/DurhamFillingStation/?fref=tag">the Durham Filling Station</a> three days prior to Wake County’s first positive case of COVID-19. The walk-up restaurant, serving comfort food for breakfast and lunch, remains open for the foreseeable future given its take-out only business model. Franson notes that even with a takeout-only model he’s dealing with around 10-18% decline in sales, day after day, week after week. The average ticket is $7.50, drastically less than a larger scale restaurants take out menu items. “It has everything to do with what your infrastructure is,” Franson adds, hoping to keep people employed while feeding many more hungry patrons and industry workers as businesses tighten up. “If I can’t survive the next three weeks, I’m fucked,” he boldly stated. </p>
<div class="c-float-right c-float-hang"> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/zC3llE5ME806fw9_2xzHLiRUIlM=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/19818405/89078056_136015181237836_7391932028322578432_o.jpg">
<cite><a class="ql-link" href="https://www.facebook.com/DurhamFillingStation/?tn-str=k%2AF" target="_blank">The Durham Filling Station</a>/Facebook</cite>
<figcaption>The Juicy Lucy at the Durham Filling Station</figcaption>
</figure>
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<p id="UHM00b">In Wilmington, James Beard-nominated chef <strong>Dean Neff</strong>’s new downtown restaurant, <a href="https://www.instagram.com/seabirdnc/?hl=en">Seabird</a>, is slated to open in August 2020, serving coffee, breakfast, lunch, dinner and late night cocktails. While summer is several months away, Neff is already faced with big challenges. “One of the major challenges I see in getting past this crisis is our ability to put together a crisis management plan for our staff,” says Neff. “A restaurant that seats 100 people would need close to $100,000 in reserves to pay the staff for three months without being open,” he adds. Unsure of the pushback date, Neff will adapt to the curveball he’s been faced with as things change. “While we are hopeful that this will last a couple of weeks to a month it seems like the more realistic truth is that we will be feeling the weight of this for three to five months,” he says. “We are anxious and hopeful that we will have skilled staff available at the end of this tunnel.” </p>
<p id="ptixsP">“[On Tuesday] my wife was trying to write the schedule for our employees where we can give them enough hours a week, and raising their hourly just so they can meet their bottom line to pay their bills and enough for day to day supplies including food,” says <strong>Shuai Wang </strong>chef and owner of <a href="https://carolinas.eater.com/2019/11/8/20953360/jackrabbit-filly-menu">Jackrabbit Filly</a>, a Chinese-American restaurant in Charleston<strong>. </strong><a href="https://www.jackrabbitfilly.com/">Jackrabbit Filly</a><strong> </strong>opened in November 2019, following success and a loyal fan base by way of Short Grain, the couple’s popular food truck. “We have no clue what’s going to happen in the next few weeks,” says Wang. No investors equals no backup plan on finances for many. “We honestly could care less about making money at this point,” he adds. “We’re just hoping to pay our bills, keep our employees paid so they can pay their bills and go from there,” he adds. “We’re taking it day by day for now — that’s really all we can do — that, and hope for the best.” </p>
<p id="ByFx1M"><strong>Doug Cross</strong> opened <a href="https://www.gathergreenville.com/">Gather Greenville</a>, an outdoor food hall, on February 18, 2020, with 13 restaurants and beverage purveyors under one space — exactly one year after anticipated opening date due to permitting, contracting and environmental issues. While health and well-being of his staff and the community is top priority, Cross notes “Coronavirus dealt a body blow to our entrepreneurs and has placed all their hopes and dreams in great jeopardy.” Some tenants will remain open for takeout, but “depending on the duration of the restaurant/bar directives, the livelihood of our tenant partners and their families is at risk,” Cross says. “Our outdoor venue is spread out with multiple dining options,” he adds. “You are not likely to spend any time in a line and you can still enjoy among the best food and beverage in Greenville while practicing social distancing.”</p>
<div class="c-float-left c-float-hang"> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/hSFyR3MQL4NiR3dMY5i7awqPT3k=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/19818416/02292020_UrbanWren_Andrew_Cebulka_8067.jpg">
<cite>Provided</cite>
<figcaption>Urban Wren</figcaption>
</figure>
</div>
<p id="tFrim9">“It’s definitely been an interesting time to open a restaurant,” says <strong>Don Lincoln</strong>, owner of <a href="https://www.urbanwrenwinery.com/">Urban Wren </a>— a winery and restaurant new to Greenville, South Carolina’s dining scene as of March 5, 2020. “Even so, we have been so encouraged by and grateful for the number of repeat guests, already, that we’ve served in just over a week’s time.” The restaurant, as of this week, will offer a curbside menu plus family sized meals with a to-go wine list. “We are committed to taking care of our people and want to set an example from the very beginning that we have great food, great wine, but most of all, great hearts,” Lincoln adds. </p>
<p id="2qNayk">As Matt Kelly boldy puts it, “restaurants as we know them are going to change forever.” Each restaurant owner, chef, baker, barista, food truck owner and so forth are faced with navigating the new normal, whatever that may mean, as curbside and takeout meals are only sustainable for so long. </p>
<p id="mNiigi">• <a href="https://carolinas.eater.com/2020/3/17/21183770/north-carolina-governor-roy-cooper-restaurants">North Carolina Governor Roy Cooper Halts Dine-In Option for Restaurants</a> [ECAR]<br>• <a href="https://leahandlouise.com/">Leah & Louise</a> [Official]<br>• <a href="https://camp.nc/">Camp North End</a> [Official]<br>• <a href="https://thegoodyearhouse.com/">The Goodyear House</a> [Official]<br>• <a href="http://www.saintjamesseafood.com/">Saint James Seafood</a> [Official]<br>• <a href="https://www.instagram.com/seabirdnc/?hl=en">Seabird</a> [Official]<br>• <a href="https://www.jackrabbitfilly.com/">Jackrabbit Filly</a> [Official]<br>• <a href="https://www.gathergreenville.com/">Gather Greenville</a> [Official]<br>• <a href="https://www.urbanwrenwinery.com/">Urban Wren</a> [Official]</p>
<p id="WzYsKm"></p>
https://carolinas.eater.com/2020/3/19/21184921/open-a-restaurant-novel-coronavirus-outbreakJenn Rice2020-03-18T08:00:00-04:002020-03-18T08:00:00-04:00South Carolina Restaurants Told to Shutter Dine-In Service
<figure>
<img alt="South Carolina Voters Go The Polls In Primary Elections" src="https://cdn.vox-cdn.com/thumbor/v7nT5lHeSSvpwfuvhMYykfqiyx8=/340x0:5832x4119/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/66517596/984832792.jpg.0.jpg" />
<figcaption>Photo by Sean Rayford/Getty Images</figcaption>
</figure>
<p>Many are pivoting to takeout </p> <p id="uXI65w">On Tuesday, March 17, South Carolina Governor <strong>Henry McMaster</strong> ordered that restaurants and bars stop dine-in services starting today, Wednesday, March 18. He also prohibited the gatherings of 50 people or more in order to slow the spread of the coronavirus. </p>
<p id="ncOvKE">Many Charleston restaurants had already planned to focus on delivery and takeout to continue business. For example,<a href="https://carolinas.eater.com/venue/53630/kwei-fei"> Kwei Fei </a>owner <strong>David Schuttenberg </strong>says that he already has a to-go option, but is working on setting up DoorDash delivery, so fans of his Sichuan cooking can still have it while practicing social distancing. </p>
<p id="qnRcul">The<strong> Indigo Road Group</strong> (Macintosh, Oak Steakhouse, Indaco, and O-Ku) made the decision to<a href="https://www.postandcourier.com/health/covid19/indigo-road-neighborhood-dining-group-lay-off-nearly-workers-amid/article_464af142-6896-11ea-8dcd-8f9dc41383bd.html"> lay off employees</a> in order to allow them to collect unemployment payments. The group of restaurants still retain a general manager and executive chef that have the ability to offer takeout orders at their discretion. </p>
<p id="0wWL6B"> Eater will try to keep a running list of establishments offering takeout and delivery here. There’s also a website dedicated to tracking restaurants called <a href="https://www.diningatadistance.com/charleston?fbclid=IwAR3D9ZewvnaQHcaGP6fyl4U-jmHx934-1_mE5HGy1VvUV8BNjPtl_49FMAM">Dining at a Distance</a>. </p>
<figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/PdWV9OI7H2KHW_H_alLzQWL1Cak=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/19815552/Restaurants_Charleston_03_17_20___Sheet1__1__1.jpg">
</figure>
<figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/nlP-HSmERgpKIPO9Pp_A_YYEkbQ=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/19815562/UpdatedRestaurants_Charleston_03_17_20___Sheet1__1__2.jpg">
</figure>
<p id="cEvaX1">• <a href="https://carolinas.eater.com/venue/53630/kwei-fei">All Kwei Fei Coverage</a> [ECAR]<br>•<a href="https://www.postandcourier.com/health/covid19/indigo-road-neighborhood-dining-group-lay-off-nearly-workers-amid/article_464af142-6896-11ea-8dcd-8f9dc41383bd.html"> Indigo Road, Neighborhood Dining Group Lay Off Nearly 1,500 Workers Amid COVID-19 Closures </a>[P&C]<br>• <a href="https://www.diningatadistance.com/charleston?fbclid=IwAR3D9ZewvnaQHcaGP6fyl4U-jmHx934-1_mE5HGy1VvUV8BNjPtl_49FMAM">Dining at a Distance</a> [Official]</p>
<p id="TlctKP"></p>
https://carolinas.eater.com/2020/3/18/21184331/south-carolina-restaurants-coronaErin Perkins2020-03-17T14:00:00-04:002020-03-17T14:00:00-04:00North Carolina Governor Roy Cooper Halts Dine-In Option for Restaurants
<figure>
<img alt="Jon Bon Jovi Get Out The Vote Concert - Charlotte, NC" src="https://cdn.vox-cdn.com/thumbor/MDNhZdV3XWaZ2NmCRCuqEk8De38=/285x0:2952x2000/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/66514085/621556478.jpg.0.jpg" />
<figcaption>Photo by Jeff Hahne/Getty Images</figcaption>
</figure>
<p>Takeout is still available </p> <p id="1GhB0W">North Carolina Governor <strong>Roy Cooper</strong> declared that at 5 p.m. today, March 17, restaurants must close the dining rooms, but will be able to offer takeout and delivery. </p>
<p id="Q5yxCZ">According to the <a href="https://www.ncdhhs.gov/covid-19-case-count-nc">North Carolina Department of Health and Human Services</a>, forty people have tested positive for the coronavirus in North Carolina. </p>
<p id="rkQqQQ">Some chefs already implemented this policy earlier this week, like Raleigh-based chef <strong>Ashley Christensen</strong>, who took<a href="https://www.instagram.com/p/B9zQtINJ2Ok/"> to Instagram </a>to write: </p>
<blockquote><p id="38z3Sl">We have suspended in house dining in our restaurants today, for the safety of the community and to give our leadership team time to formulate a plan for the path forward. To say that this is a difficult time would be an understatement. We are working hard with government officials to get support for our industry and to navigate this with thoughtfulness and care for our teams and our future. <a href="https://www.instagram.com/beasleys_raleigh/">@beasleys_raleigh</a> and <a href="https://www.instagram.com/chucks_raleigh/">@chucks_raleigh</a> are both open for take out orders, now through 8pm. Call or walk in to place orders.<a href="https://www.instagram.com/poolesidepies/">@poolesidepies</a> will be offering takeout from 5 pm to 9pm. Call, walk in, or place your order online!<a href="https://www.instagram.com/poolesdiner/">@poolesdiner</a>, <a href="https://www.instagram.com/deathandtaxesnc/">@deathandtaxesnc</a>, and <a href="https://www.instagram.com/foxliquorbar/">@foxliquorbar</a> are closed this evening. More updates soon.</p></blockquote>
<p id="YRinM9"></p>
<div id="4bLVoG">
<blockquote class="twitter-tweet">
<p lang="und" dir="ltr"><a href="https://t.co/AnZvNvkwIc">pic.twitter.com/AnZvNvkwIc</a></p>— Governor Roy Cooper (@NC_Governor) <a href="https://twitter.com/NC_Governor/status/1239920684123512832?ref_src=twsrc%5Etfw">March 17, 2020</a>
</blockquote>
<script async="" src="https://platform.twitter.com/widgets.js" charset="utf-8"></script>
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https://carolinas.eater.com/2020/3/17/21183770/north-carolina-governor-roy-cooper-restaurantsErin Perkins2020-03-17T10:00:00-04:002020-03-17T10:00:00-04:00Closings and Curbside Offerings Across Charleston in Reaction to Coronavirus
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/hP1eyqychB_fAAwpATzgnXBShbU=/114x0:1934x1365/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/66512483/14939574_1339334439411957_5746303053882834777_o.0.jpg" />
<figcaption><a class="ql-link" href="https://www.facebook.com/HuskRestaurant/?tn-str=k%2AF" target="_blank">Husk Restaurant</a>/Facebook</figcaption>
</figure>
<p>Takeout options still available for many restaurants </p> <p id="une8Sv">Yesterday, the White House issued <a href="https://www.eater.com/2020/3/16/21182260/white-house-trump-coronavirus-guidelines-avoid-restaurants-bars">new guidelines</a> for <strong>COVID-19</strong>, which includes advice to “avoid eating or drinking in bars, restaurants, and food courts.” Charleston restaurants are adjusting to this by closing or offering takeout and curbside pick-up options. </p>
<p id="OjPGVO"><strong>Neighborhood Dining Group</strong> (Husk, Minero, McCrady’s, and Delany Oyster House) sent an email today to clarify their properties will close, but they are committed to compensate staff through the end of March. </p>
<p id="dH1qqW"><strong>Butcher & Bee</strong> is still open, but owner <strong>Michael Shemtov</strong> is using social media to spread awareness about the upcoming tax collection for restaurants. He wants officials to suspend the collection of this fee until restaurants are able to operate normally. </p>
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</div></a> <p style=" margin:8px 0 0 0; padding:0 4px;"> <a href="https://www.instagram.com/p/B91fCSapYge/?utm_source=ig_embed&utm_campaign=loading" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">(a copy of our letter written to our Representative) Representative Gaillard: I own eight restaurants in Charleston including several in your district, and live in your district as well. Our restaurants employ over 200 people and support dozens of small businesses in our community. Suffice it to say, we are faced with unprecedented challenges as our role in the fabric of the community - which typically is centered around nourishing and bringing people together - has gone from necessary to potentially dangerous in light of the COVID-19 pandemic. I am active in the Food & Beverage community in Charleston and know that the hardest part for all of us right now is our ability to keep our staff employed and paid. Restaurants and bars operate on the thinnest of margins, and the interruption to cash flow that has already happened puts a massive strain on our ability to pay our bills and our staff. On Friday, March 20, Sales Taxes for the state are due, as are Liquor by the Drink and local hospitality taxes, based on February’s sales. I am asking the State Legislature and the Governor to immediately suspend all tax collection for all hospitality related businesses - including serve them who pay Wholesale Wine taxes. Thanks to the work of our leaders and a healthy economy coming into this crisis, we have a surplus in South Carolina, and now is the time to use that to save thousands of jobs in the Lowcountry and throughout the state. The restaurant industry not only employs thousands of people, but drives visitation to our city and state that supports thousands more jobs. We in the restaurant community need to keep this cash to pay our staff and prevent our businesses from shuttering. We cannot wait on the Federal Government or SBA to act to help, we need our state leaders to take immediate action. Thank you for your attention and consideration, Michael Shemtov Proprietor (link in bio to call your Representative and help the restaurants and hospitality folks you love) #relaxthetax</a></p> <p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A post shared by <a href="https://www.instagram.com/butcherandbee/?utm_source=ig_embed&utm_campaign=loading" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;" target="_blank"> Butcher & Bee</a> (@butcherandbee) on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2020-03-17T13:02:14+00:00">Mar 17, 2020 at 6:02am PDT</time></p>
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<p id="UPdcio">Other restaurants around Charleston have adjusted to offer easy take-out options or curbside delivery. Many establishments are offering discounts to attract customers — Southern spot Glass Onion even offers half-priced bottles of wine with pick-up orders. Check out the list of offerings below. </p>
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<p id="e0loYY">•<a href="https://www.eater.com/2020/3/16/21182260/white-house-trump-coronavirus-guidelines-avoid-restaurants-bars"> It’s Official: Trump Says You Shouldn’t Go to Restaurants</a> [EN]</p>
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https://carolinas.eater.com/2020/3/17/21183120/restaurants-closing-coronavirusErin PerkinsBarbara Skidmore2020-03-16T10:00:00-04:002020-03-16T10:00:00-04:00Charleston Restaurants React to the Novel Coronavirus Outbreak
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<p>Many are trying to stay open</p> <p id="1M1dXG">As the novel coronavirus spreads, Charleston restaurants are starting to see a decline in business.</p>
<p id="dfVcVB">Establishments in the Lowcountry are trying to find ways to stay afloat while giving customers the opportunity to dine while coming into contact with as few other people as possible — spacing out tables more, optimizing takeout and delivery options and procedures, encouraging gift card sales, and the like. Charleston isn’t imposing any strict measures along the lines of curfews or lockdowns, but the phrase of the week is “<a href="https://www.vox.com/2020/3/10/21171481/coronavirus-us-cases-quarantine-cancellation">social distancing</a>” as local and national governmental and health organizations urge people to keep a distance.</p>
<p id="8WXsTN">Many restaurants took to social media over the weekend to insure that they are taking every precaution necessary to try to prevent the spread of the virus. Restaurant group <strong>Indigo Road</strong> posted the following about its restaurants: </p>
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<p id="Udx8Rs">Taking care of our employees and our guests has always been and always will be our highest priority. During this difficult time, we stay committed to this promise.</p>
<p id="ikDew4">While we have always adhered to the highest standards of cleanliness and food safety, we are now taking extra precautions with our staff, our partners and purveyors to follow the guidelines and recommendations from the Centers for Disease Control and the World Health Organization.</p>
<p id="TiUpqr">• Increased frequency for disinfection of high-touch areas with sanitizing solutions.</p>
<p id="mWglP0">• Implementation of hand sanitizer dispensers throughout restaurants</p>
<p id="ylbzAk">• We have asked our employees to stay home if they are feeling ill</p>
<p id="gNNX0s">• We are requiring all vendors and delivery partners to bolster their own safeguards</p>
<p id="oq80JJ">We appreciate all of you. We are all in this together. Please keep safe and we hope to see you soon.</p>
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<p id="lYWjep">Cru Cafe/Purlieu owner <strong>John Zucker</strong> took to Facebook to say “I believe that we can survive this crisis and come out on the other side, but we need to work together to do that. I’m reaching out to gauge the interest of owners/operators to schedule a meeting to brainstorm, create a plan, and discuss the current crisis.” </p>
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<script async="1" defer crossorigin="anonymous" src="https://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v6.0"></script><div class="fb-post" data-href="https://www.facebook.com/john.zucker.50/posts/3104233222942857" data-width="640"><blockquote cite="https://www.facebook.com/john.zucker.50/posts/3104233222942857" class="fb-xfbml-parse-ignore">
<p>A statement to hospitality owners and operators from Chef John Zucker:
Charleston F&B family,
We are facing an...</p>Posted by <a href="#" role="button">John Zucker</a> on <a href="https://www.facebook.com/john.zucker.50/posts/3104233222942857">Saturday, March 14, 2020</a>
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<p id="xO7IV3">2 Nixons owner<strong> Jeffrey Stoneberger</strong> urged food and beverage employees to contact senators and congresspeople for help. </p>
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<script async="1" defer crossorigin="anonymous" src="https://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v6.0"></script><div class="fb-post" data-href="https://www.facebook.com/1124910117/posts/10215416332417899/?d=n" data-width="640"><blockquote cite="https://www.facebook.com/alexandra.richards.35/posts/10215416332417899" class="fb-xfbml-parse-ignore">
<p>Thanks Jeffrey Stoneberger for getting a call to action. If you, like me, are concerned how this virus is already and...</p>Posted by <a href="#" role="button">Ana Alexandra</a> on <a href="https://www.facebook.com/alexandra.richards.35/posts/10215416332417899">Monday, March 16, 2020</a>
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<p id="bCjdyt">Most Charleston restaurants remain open, but as the week goes on, closures might become more prominent. Keep an eye here for updates. </p>
https://carolinas.eater.com/2020/3/16/21181467/charleston-restaurants-coronavirus-outbreakErin Perkins2020-03-13T07:30:00-04:002020-03-13T07:30:00-04:00Durham Distillery Donates Sanitizing Solution to Local Restaurants
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<figcaption><a class="ql-link" href="https://www.facebook.com/durhamdistillery/?tn-str=k%2AF" target="_blank">Durham Distillery featuring Conniption Gins</a>/Facebook</figcaption>
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<p>Fighting against COVID-19</p> <p id="IiFoT9">Supermarket shelves are empty, Amazon is sold out, and food service suppliers are on back order. For North Carolina restaurants or bars looking for sanitizer right now, they are likely getting desperate.</p>
<p id="az27UG"><strong>Durham Distillery</strong>, makers of Conniption Gin, have quickly stepped in to fill the void. The gins are made from 95% corn-based ethanol alcohol — more than enough to kill viral germs.</p>
<p id="vTyxmR">“We realized about a week ago,” says co-owner <strong>Melissa Katrincic</strong>, “That hey, this gives us an opportunity to help out the community in ways others can’t.”</p>
<p id="DXQj3j">Katrincic and her husband Lee reached out to the North Carolina ABC commissioner Wednesday, March 11, with the idea of creating a sanitizing solution for local hospitality businesses. Commissioner <strong>Agnes Stevens</strong> checked in with the Department of Health and Human Services and others within the ABC Commission before giving the green light the very next day.</p>
<p id="5lTj2M">By adding distilled water to the ethanol solution, Durham Distillery can bring it down to about 70% alcohol by volume, more than enough to kill COVID-19 cells and in keeping with CDC and World Health Organization guidelines for sanitizing solutions.</p>
<p id="CdVnOR">The solutions will be available immediately, free of charge, for Triangle area hospitality businesses. Those interested must get in touch with Durham Distillery to set up an appointment to pick up the solution (doled out in 2 liter allotments to begin with), must bring an approved #2 plastic container or glass container with sealing lid, and will need to sign a waiver as well as undergo simple training from Durham Distillery staff first. </p>
<p id="qbSR6V">Katrincic stresses that in this rapidly changing environment they cannot forecast demand or guarantee availability, but felt that they needed to do something. </p>
<p id="C4ZGne">“How do we support the community that has always supported us?” she asks.</p>
<p id="pxTwhM">Interested businesses can click on this link for more information on the program and to set up an appointment to receive sanitizing solution: <a href="https://durhamdistillery.com/pages/covid-19-sanitizing-solution-donation-program">https://durhamdistillery.com/pages/covid-19-sanitizing-solution-donation-program</a></p>
https://carolinas.eater.com/2020/3/13/21177741/durham-distillery-coronavirusMatt Lardie