Lettuce Entertain You cares greatly about the health and safety of its employees and guests. In the last few weeks, we have closely monitored developments in the current COVID-19 outbreak and have initiated enhanced protocols to reduce opportunities for the spread of this virus in all of our restaurants and offices. Our actions are focused on guidance from the CDC along with state and local resources, and we continue to rely on their leadership. We are now facing a situation in which our actions can make a difference, not only to the health and safety of our employees and guests but also to our communities.
Many of you have asked how you can support our teams, we have set up a site to collect funds that will benefit our hardworking staff Employee Relief Fund
Based on direction from governmental agencies and as part of our ongoing effort to slow the community transmission of COVID-19, LEYE will temporarily close additional locations. Effective Tuesday, March 17, 2020, all Lettuce locations will close to dine-in guests until we are permitted to re-open by the applicable government authority.
We will reevaluate our options going forward based upon guidance and direction from health and government officials. In the meantime, we strongly encourage everyone to protect themselves and others by continuing to follow CDC guidelines (including social distancing, frequent handwashing, covering coughs and sneezes with a tissue, and staying home if ill) to combat community transmission.
If you have any questions, comments, or concerns, please feel free to contact us.
Move over, pumpkin. Step aside, apple. This season’s pie lineup brings some unexpected flavor combinations to the table. From sophisticated new takes on fruit pies to Southern classics revamped with different ingredients, here are a dozen alternatives to get excited about this fall.
Oh My! Caramel Pie at Beatrix, Chicago
This decadent slice was dreamed up by pastry chef Yasmin Gutierrez as a way to incorporateBeatrix‘s beloved cookies into another standout dessert. Gutierrez pulverizes her shortbread treats to form the crumbly cookie crust, which holds a flan-like caramel filling that’s at once luxurious and homespun. Each slice is accompanied by a simple dollop of freshly whipped vanilla-bean cream.
