Beginning on Friday, October 30, we will not be seating our indoor dining rooms due to the Governor's restrictions in the Chicago area. We will continue to offer Carry Out and Delivery and have heated outdoor spaces available for dining, weather permitting.
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As the temperatures drop and dining moves indoors, our top priority remains providing a safe, clean, and healthy experience.
That is why we are excited to implement technology developed by AIRPHX (pronounced “air-fix”) into all of our restaurants nationwide by mid November. After extensive research and on the advice of experts, we've concluded that this is the best system for us.
Here’s how it works
AIRPHX features “cold plasma” chambers intended to kill harmful airborne and surface organisms throughout the day. Used in hospitals, healthcare facilities, Olympic training centers, universities, police and fire stations, and casinos, it eliminates 90-98% of influenza, coronavirus, norovirus, hepatitis, salmonella, listeria, e.coli, and over 30 common bacteria and viruses both in the air and on other surfaces.
This is just one more important step that we are taking to continue improving health and safety measures in our restaurants, and we want to thank you for your continued confidence in us.
To our valued guests,
Thank you to all who have been dining with us and plan on dining with us in the future. We are making two changes to our health and safety procedures to continue to protect both our guests and employees. These new protocols are intended to provide an additional layer of protection and greater peace of mind to everyone whom we welcome through our doors.
Consistent with the CDC’s recognition of temperature screening as an optional strategy to help to prevent the spread of COVID-19, we will be temperature checking all dine-in guests at our full-service restaurants.
Upon arrival, all guests will have their temperature taken with an infra-red, no contact thermometer.
If a guest’s temperature is over (>) 100°F, the guest will not be permitted to enter but will be offered alternative accommodations, such as an order to go, or a reservation for another time.
Guests who wish to may wait 15 minutes outside the restaurant for a second temperature check but will not be offered a third temperature check.
The City of Chicago and Cook County have issued emergency travel orders directing travelers entering or returning to Chicago from states experiencing a surge in new COVID-19 cases to quarantine for a 14-day period from the time of leaving the identified state. In support of these efforts, we will be asking all dine-in guests at our Chicago and Cook County restaurants whether they have traveled to any of the locations that are on the current travel restriction list within the prior 14 days.
If you confirm that you should be quarantined as a result of the travel restrictions, you will not be permitted to enter but we are happy to offer alternative accommodations, such as an order to go, or a reservation for another time.
In the event travel restrictions are issued in other locations where we do business, we will do the same.
As a reminder, you must wear a face mask when entering, exiting, and moving around the restaurant, removing your mask while you are seated. If you are experiencing any COVID-19 symptoms, we kindly request that you join us another day when you are feeling better.
Thank you for your continued support and for doing your part to keep everyone in our restaurants safe and healthy.
We haven’t said a lot these past few days. We stand unequivocally with Black Americans and the tens of thousands of people of conscience demanding that we live up to our values as a nation. But it is the voices of those who have suffered the injuries of systemic racism that must be heard right now. We are listening intently. As we face the indisputable truth that we can do better, we reflect on how we can best drive meaningful change within our own organization and communities.
We are starting with a thorough review of our corporate giving strategies to ensure that we are focused on efforts to eliminate social injustice and improve lives in Black communities and communities of People of Color. We are making an immediate contribution to the NAACP LDF. Through litigation, advocacy, and public education, LDF seeks structural changes to expand democracy, eliminate disparities, and achieve racial justice in a society that fulfills the promise of equality for all Americans.
We know that actions speak louder than words and that we have a lot of work to do. It's a start. We pledge to move with deliberate speed and look forward to reporting back to you on our efforts.
R.J. Melman
President
16 Bartenders Share What They’re Drinking During The Coronavirus Pandemic
While restaurants and bars are closed or operating in a limited capacity, many bartenders are spending more time at home and their approaches to life in quarantine have varied widely. Some are keeping it simple and sticking to classic cocktails that only require a few ingredients while others are taking this opportunity to flex their creative muscles and play around with unexpected ingredients. Whether you’re looking for inspiration for what to drink during your next Zoom happy hour or simply curious about what the pros are shaking up during these difficult times, I’ve rounded up insights from bartenders across the US.
Kat Hawkins, beverage manager and sommelier ofShaw’s Crab Housein Chicago, Illinois
Drink of choice:Low-ABV cocktails
“Even though we are still working together as a management team and providing carryout for our guests, I am spending much more time at home,” Kat said. “As with our chef counterparts cooking, bartenders and sommeliers are coming up with creative ways to use their home stash. Personally, I have been trying to take it easy at home by making low-ABV cocktails, such as spritzes and sherry or amaro-based cocktails. Vermouth is another low-ABV star as well, since after opening the bottle it has a limited shelf life in the refrigerator.
“Anything fresh such as herbs or fruits I have been using up as well and if something is on the verge of going bad, I try to make it into a syrup, cordial or some sort of preserve for later. The good folks at Trash Tiki have been an incredible resource for making the most of what you have. I feel like I am being extra cautious with waste and using up things like peels and stems and making the extra effort since I have the time. Anything that is bright and fruity has been appealing and I think it has a lot to do with the seemingly never-ending winter here in Chicago.”
Some low-ABV cocktails Kat’s been enjoying include Saler’s gentian liqueur on the rocks with an orange wedge or muddled mandarin orange pieces; fino sherry with muddled berries and a lemon wedge, topped with ice and sparkling wine; and Amaro Montenegro on the rocks with an orange peel and a splash of soda.