Planter s House in Lafayette Square is currently at 50% capacity.
Because the requirement to space tables and parties 6 feet apart is still in place, owner Ted Kilgore feels like they can t bring in much more. Really, for us, it s not going to change much. We may be able to squeeze in a couple more seats here and there, Kilgore said.
It won t stay open too late either, just extending an extra hour to its closing time. During the week, it ll now be until 11 p.m. and on the weekends until midnight.
Rick Lewis, owner of Grace Meat + Three in the Grove, explained he ll stay around that 50% limit, too.
For some restaurant owners, the indoor dining ban lift expected Monday is too little, too late Author: Tracy Hinson (KSDK) Updated: 10:44 PM CST December 29, 2020
ST. LOUIS COUNTY, Mo. Dining enthusiasts are awaiting a big announcement from St. Louis County Executive Sam Page Wednesday morning. He s expected to announce a reopening strategy for indoor dining at restaurants and bars.
Dining rooms have been closed in St. Louis County for the past six weeks. We re very excited, Owner of Herbie s and Kingside Diner, Aaron Teitelbaum, tells 5 On Your Side, It s definitely been difficult, we re down about 60 to 65% of our sales.
Teitelbaum says indoor dining restrictions are not just hard on business, but also on employees. The dining rooms were closed during a time when tips are high and gatherings can be large, but like fellow restaurant owner Qui Tran, Aaron doesn t blame Page.
Notes: Keep the cheeses cold in the refrigerator until ready to grate them.
⢠Juniper uses Dukeâs mayonnaise for this recipe, which has a distinctive flavor.
⢠Be sure to use smoked paprika for this dish.
⢠Juniper uses Crystal Hot Sauce as the hot sauce.
⢠While Juniper uses a flavorful garlicky juice from the pickles they make in house, any pickle juice will do.
⢠The optional ¼ cup of cream cheese adds an extra creaminess and keeps the dip from separating, but it is not used in the Juniper recipe.
⢠The dip is baked and served in cast iron at Juniper, which helps it retain heat. You may use individual 6- or 8-ounce ramekins for this appetizer. Adjust the timing of the bake accordingly.
Regional St. Louis retailer buys $200,000 worth of gift cards for its employees
St. Louis-based Schnuck Markets is making the holidays a little happier for its workers and local restaurants in its communities with a new program that gives all Schnucks associates a $15 gift card to a restaurant located within five miles of his or her work location.
The company is spending $200,000 on the gift cards, which will help support local restaurants that have been challenged during the COVID-19 pandemic.
“As many families do this time of year, we wanted to support others in our ‘food family’ in this case, the many local restaurants negatively affected by the COVID-19 pandemic,” said Schnucks chairman and CEO Todd Schnuck. “We thought the best way to do this was by offering all of our teammates gift cards to these restaurants near our stores, extending our mission to nourish people’s lives to those many businesses and their employees who help make up the communities that
Notes: Keep the cheeses cold in the refrigerator until ready to grate them.
⢠Juniper uses Dukeâs mayonnaise for this recipe, which has a distinctive flavor.
⢠Be sure to use smoked paprika for this dish.
⢠Juniper uses Crystal Hot Sauce as the hot sauce.
⢠While Juniper uses a flavorful garlicky juice from the pickles they make in house, any pickle juice will do.
⢠The optional ¼ cup of cream cheese adds an extra creaminess and keeps the dip from separating, but it is not used in the Juniper recipe.
⢠The dip is baked and served in cast iron at Juniper, which helps it retain heat. You may use individual 6- or 8-ounce ramekins for this appetizer. Adjust the timing of the bake accordingly.