It’s natural to long for the old days way back in February, but we all need to recognize that we’re in a new era.
It’s clear and lacks the aged hue some may be accustomed to, but as a substitute there’s lots of citrus zest and light smoke.
“Yes, this is a piña colada, but it’s not the piña colada you get at Chili’s. It’s the piña colada we make.”
“For the restaurant industry, the wages are so broken. People can’t live on those wages.”
The Druids used to mark such events by doing arcane things at Stonehenge on Salisbury Plain. Around here, one settles for eating light lunches under umbrellas.
“As we move forward in reopening, I think it is important for people to understand the changes and culture shock some restaurants are faced with.”
When it comes to local dining spots, what you see is what you get for the foreseeable future.
When it comes to keeping restaurant employees safe and paid over the long term, Texas may have answers