Local restaurants adapt to virus restrictions
Most restaurants in Lexington have thus far survived the coronavirus pandemic. However, owners said they have had to adapt to restrictions by changing hours and menus in the past year since shutdowns were imposed to stop the spread of the COVID virus.
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Juan Montoya, owner of Don Juan’s Mexican Restaurant at 43 S. Talbert Blvd., said his restaurant lost about 20 percent of its business from March to May when all eateries in the state were limited to takeout service. With no customers in the restaurant, Montoya said he took the opportunity to remodel the kitchen and dining room. He also converted what was a party room for large groups into regular indoor dining space once restaurants were allowed to start offering dining again at 50 percent seating capacity in May.
With the recent easing of capacity restrictions to 75, Montoya noted he can seat more than 160 people between the various dining rooms and outdoor patio area, which has become popular as the weather warms and people feel safer dining outside.
“We’re starting to get back more regulars now,” Montoya said, noting Don Juan’s has followed public health guidelines of keeping tables six feet apart, sanitizing surfaces and having staff wear masks and gloves.
“I have to say we’ve had great community support,” Montoya said. “We’re grateful for that.”
Linda Gosselin, co-owner of Café 35 at 103 S. Main St. in uptown Lexington, along with her husband, Mark, said they tried doing to-go orders for the first two weeks after restaurants were limited to takeout but they couldn’t make money from that practice. So, they took a break and closed the dining establishment before deciding to reopen in August to celebrate the restaurant’s 15th anniversary.
Left to right: Grayson Boyette, Darian Philo and Jerry Philo enjoy lunch at Don Juan's. Photo: James Kiefer/Davidson Local
“We really were pleased Lexingtonians embraced us returning,” she said. “There’s no guarantee you can come back from that.”
Gosselin said they decided to open only for breakfast and brunch as well as lunch Thursday through Sunday, with Wednesday to be added soon. She noted several other restaurants in town stopped serving breakfast so it made sense to concentrate on those meals, which also makes for shorter working hours for Gosselin and her staff.
The restaurant will occasionally open for dinner with a limited menu when there are special events uptown, such as antique car shows. Gosselin noted about eight tables and chairs will soon be added out front on the sidewalk for those who prefer to dine outdoors. Between the indoor and outdoor dining, she said the restaurant can accommodate approximately 100 people.
“We are starting to see the older crowd again,” she shared, noting people who had been supporting them through takeout business but are now fully vaccinated are more likely to dine at Café 35. “It’s nice to see people meeting with their friends.”
Michael Morefield, owner and chef of Roots on Main at 102 S. Main St. in uptown Lexington, said relying on takeout business only for several months was tough, especially when it was hard to simply source expensive beef and certain types of produce. He had to trim the menu based on what he could get at the beginning of the pandemic but more products are now available and not as expensive, with the exception of disposable gloves.
Morefield said his takeout business doubled for the first six months of the restrictions but he is also seeing more people choosing to dine inside.
“I saw regulars during the shutdown,” Morefield observed. “Everyone was very supportive and encouraging. But I’m starting to see some new faces since about mid-January. I think that’s because more people are vaccinated or they’ve already had it [COVID-19].”
Morefield noticed an uptick in business when stimulus checks arrived in January and he’s hopeful the latest round of checks will spur more business. In anticipation of that, he soon plans to add four outdoor tables on the sidewalk in front of Roots and possibly bring back dinner on Saturday nights. Dinner is currently available only Thursday and Friday.
John Wilson, chef and owner of Sophie’s Cork and Ale at 23 W. Second Ave., had only owned the restaurant where he had been the chef since 2016 for about a year when the shutdown commenced in March 2020. His takeout sales were barely keeping him open.
“It was really scary,” Wilson admitted. “There were days I didn’t do $100 worth of business but I felt like I needed to be there to make any income I could.”
Wilson said being able to reopen the dining space in May, even at 50 percent capacity, or 38 seats, came just in the nick of time.
“We’re known for our specials,” he said, adding that those aren’t always suited to takeout. “And while we’re about food, Sophie’s is an experience to really enjoy.”
Wilson said at this time indoor dining accounts for a little under 75 percent of his business with takeout estimated at 25 percent. He said live music isn’t feasible until he can be at full capacity.
“There’s a certain group that still gets takeout and they’re doing their best to support us,” Wilson said. “We appreciate it.”
