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The move from San Diego County to the purple tier of the state means – again – big changes for local restaurants. Indoor dining is out again, and outdoor dining is (still) in. Eater San Diego tells this story, as well as sharing other top news of the week from our food and drink scene.
San Diego County restaurant has to take indoor sales on hold
This week, with rising COVID-19 cases, San Diego County fell back to California’s most severe level, the purple or widespread level. The state-enacted restrictions will affect local restaurants, who abide by them and must stop eating indoors by Saturday morning. Outdoor seating as well as take-away and delivery are still allowed. The purple level will affect restaurants in San Diego in this way for at least three weeks. At the red tier – the level the county was previously at – indoor dining was allowed at 25% capacity. In cooler temperatures, switching to purple and returning to al fresco dining can make things harder for local restaurants that are already struggling to make ends meet in the middle of the pandemic. We talk a little about it on our podcast scene in San Diego.
Downtown Bar finds sweet spot in the middle of the pandemic
On Scene in San Diego’s latest podcast, the co-owner of Metl Bar & Restaurant shares how the Gaslamp bar spun to weather the downturn creating a range of wet ice creams that spawned the Metl Cocktail Creamery. The frozen goodies have become a lifeline in difficult times and could be the future of the company. Listen to our podcast here or below:
Listen to or subscribe to the San Diego Podcast for the latest local lifestyle stories and news from our local food and drink scene. As we continue to adapt to life (back and forth, back and forth) in these times of the coronavirus pandemic, the way we enjoy our city has changed. We’ll keep you updated on how these changes will affect the things you love to do in our city. Tap here to find Scene in San Diego wherever you’re listening to podcasts.
Outdoor Barbecue Joint and Craft Distillery Enter Barrio Logan
Thorn Brewing Co. is now sharing its 40,000 square foot space in Barrio Logan with several new companies. Next week, Sideyard BBQ by HottMess will debut, an all-outdoor restaurant that specializes in Texas-style barbecues. This is joined by ReBru, a distillery that uses excess beer as the base for their spirits, as well as a cocktail bar, followed by a wood-fired pizzeria.
The local ramen noodle company is changing direction
The family-run company Fuji Ramen, which has operated a ramen noodle factory in Chula Vista for over 30 years, has shifted from working exclusively with Southern California restaurants to selling direct to the public. To help boost business, the company is now selling fresh ramen noodles at local farmers markets and drop-off points in Mira Mesa and Chula Vista.
Black-owned Vegan Cookie Company opens first storefront
Fueled by support for the Black Lives Matter movement, Maya’s Cookies has grown to become the leading vegan black and female-owned vegan cookie company in the United States with the goal of taking its business to the national stage.
Candice Woo is the founding editor of Eater San Diego, a premier source of news on San Diego’s restaurant and bar scene. Stay up to date with the latest news from Eater San Diego via Facebook or Twitter and sign up for the Eater San Diego newsletter here.
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