"We have loyal customers that we are thankful for. Hunt said besides business being slow, San Angelo has not let them down. Every day you come in, something is different." We have been on our toes the past few weeks. "We adapt and change our game plan pretty much everyday. It's starting to settle down now, so that's something we are looking forward to seeing, getting back to normal. There has been a lot of change," Hunt said. Hunt said they are also striving to keep their staff safe by doing safety questionnaires before every shift, taking temperatures and wearing gloves. The precautions being taken include tables six feet apart, no parties over six people, sanitizing and disinfecting high-touched areas every hour, tables being sanitized after every use and disposable menus and condiments. "We are following the guidelines that were set for us by the Texas Restaurant Association and Gov. They have also been offering curbside and delivery the past few weeks. Manager Taylor Hunt said they can fit a little more than 50 people at 25% capacity and over 100 when they can expand to 50%. Concho Ave., their story has been a little different. "This is a good place to have a business."Īt The Angry Cactus, 1 W. "We appreciate that the San Angelo community was strong and supported us through this," Solis said. "She handles social media and the website for us now."Īlthough this family business has been affected, they are still appreciative of their customers. "Now it's like work is twice as much for me," he said.
Solis and his wife, Valeria, had a baby in March, which took her out of the family business for a few months. If we close a little longer, it's not going to kill us." The city doesn't have too many cases, but I don't want us to be an opportunity of getting more cases. "I will keep my people and the community safe. My team here at the restaurant is my family. "We are making a change to the whole business," he said.Įven when the restaurant can expand to 50% occupancy, Solis said customers will not be allowed to dine in. Solis said they are working on building a patio area for customers that will seat nearly 30 people. Chadbourne St., which holds about 24 people, remained closed May 22.ĭuring the pandemic, they have been utilizing curbside delivery, online ordering and most importantly, social media. Owner David Solis said their dining room at 1724 S. "It has made everything a lot easier."Īnother local restaurant, Tacos Locos, has been struggling with a small dining area. "The website has helped tremendously," Pina said. The business has also added online ordering. We have had great support from the community, and we are just trying to get through this." "We want to help everyone out and get through this together," Pina said. ' La verdad se siente una tristeza muy grande porque aunque se puedan recuperar las demás cosas que se llevaron como el televisor, el computador, lo que no. La vallecaucana solo pide una cosa, que le devuelvan las medallas por las que ha luchado tanto. The restaurant's menu didn't change during the pandemic, except that a $6 burger meal was added to help families during rough times. Leidy Solis, pesista colombiana fue víctima de un robo en su lugar de residencia en Tuluá. Pina said they are taking precautions by having only disposable items, such as paper plates and condiment packets. "Our restaurant only holds 30 people so if you add a few of our employees, we can only sit a table of four," Pina said. "Since we can have 15 people (once 50% capacity is allowed), we will open up a couple tables for dine-in since it'll open up the capacity level." In the meantime, restaurants have had to find ways to adapt.įatty's Grill, which opened in October at 2402 Martin Luther King Blvd., has been offering curbside pickup and delivery.Įven though the restaurant can open up with little occupancy, owner Joe Pina said they are holding off. On May 1, restaurants were allowed to reopen at 25% capacity. He later served as Executive Chef at the Wine Spectator Greystone Restaurant at the CIA in St Helena, California and made a name for himself among Northern California food lovers during his eight years at Domaine Chandon in Yountville, as Executive Sous Chef under Philippe Jeanty and ultimately succeeding him as Executive Chef.SAN ANGELO - Restaurants were shut down across the state March 20 due to the COVID-19 pandemic, leaving the San Angelo food business hurting. In the late ‘90’s he travelled to France working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris, Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, and in Paris at the two-star Michel Rostang. He received his degree from the Culinary Institute of America, Hyde Park, and after graduation, was recruited by Michael Richard and Alain Giraud for Citrus Restaurant in New York. Curry began his culinary career in his native Los Angeles at Ma Cuisine and Wolfgang Puck. His extensive experience in the traditions of California and French cuisine inspire the menus at Auberge du Soleil. Robert Curry has served as Executive Chef at Auberge du Soleil since 2005, overseeing the culinary program at The Restaurant, Bistro & Bar and Private Dining.
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