What SouthCoast Restaurants Think About Phase 3, Step 2
Today marks a new beginning for SouthCoast restaurants as Phase 3, Step 2 gets the green light in Massachusetts, ushering in more relaxed guidelines for the food industry. But is it enough?
The new guidelines sound exciting, but some local restaurants are still not thrilled and continue to worry about the future of their business.
Beginning today, restaurants will no longer have to adhere to a capacity limit and patrons will be allowed to sit at the bar – but there’s a catch. All restaurants must continue to maintain a distance of six feet between tables and bar seats. The time limit for indoor dining is still in place, allowing guests no more than 90 minutes, and there can only be six people to a table.
Mozambique: it s been called the staple sauce of the SouthCoast, smothering chicken and shrimp on just about every Portuguese restaurant menu in the area.
Personally, I m a basic bro when it comes to Mozambique, always requesting chicken over shrimp, but today I was in the mood for some shrimp.
Last month, I reached out to the SouthCoast audience and asked them to help me find the best Mozambique sauce around, and you all did not disappoint. It was the poll that rang out from Swansea to Wareham and everywhere in between. Thousands of votes were cast and the top three restaurants were as follows: