Page 31 - The Valley Table - November/December 2020

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DALE TALDE
“Goosefeather | Tarrytown
Last week, we found out one of our employees tested positive for COVID. We had to close, get everyone tested, and then the whole restaurant sanitized. The hardest part is the unknown. Are people down to sit outside when it’s cooler weather? If not, it’s fairly simple math. If money coming in isn’t equaling money going out, then I have to reduce staff.
We’re going to take advantage of the fact that we’re outside. There’s going to be a hot pot that’s over open fire; there’s going to be food finished over this open fire. We’re going to have hot drinks that are finished tableside.
Long-term, I think there will always be an appetite to go out to eat because it’s entertainment. It’s not just satiating your hunger. It’s the idea of going out. It’s seeing people. And I think people will always crave that because we’re social animals. Is it going to be dinner and show to get the price point up? That’s being discussed right now at our property. How do we utilize the space?
There is a light at the end of the tunnel, and I refuse to put the torch down.”
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re is a light at the end
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the tunnel, and I refuse
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put the torch down. MARIA SANTINI
“Roost | Sparkill
When COVID-19 struck, we were on the verge of opening in a new location. For a moment, it seemed that all of our hard work over the last year might be lost. Luckily, we have been able to safely open with outdoor seating, and our business is thriving. We have been proud to keep our staff employed and pay our vendors. Our new-kid-on-the- block status has helped.
We have a unique layout; our location was formally
a firehouse. So, we have large garage doors that can be opened on the ground floor, even once our outdoor seating closes in the winter. We are very grateful that we have been able to open at 50 percent, [and] for our base of loyal customers.”
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NOV – DEC 2020 VALLEYTABLE.COM 29