Name: Lots of DC Bars and Restaurants Are Going Into Pandemic Winter Hibernation - Washingtonian
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Lots of DC Bars and Restaurants Are Going Into Pandemic Winter Hibernation - Washingtonian

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Image via iStock.Washingtonian is keeping you up to date on the coronavirus around DC.Given the cost of staff and running kitchens—plus an understandably skittish customer base who may ebb and flow when Covid cases rise and temperatures drop—business owners say it’s a better economic gamble to temporarily close and hope for a spring boost. Even if venues have outdoor space, it’s exponentially more expensive to keep customers comfortable in winter than in summer—especially in a pandemic, when a bigger-than-ever demand for heaters, propane, and costly durable tents is driving prices through the roof. Business owners say the price of heaters () has jumped from the $140-range to around $350, and they estimate $30 to $40 per propane tank, per heater, per lunch or dinner service, just to start. Plus the days of clustering tables around heaters, or cozying up to strangers by fire pits, are over for now.Other business owners are feeling forced out of hibernation by the threat of closure. temporarily closed in May. Even after reopening two months later for takeout, the 34 year-old Japanese dining room remains dormant. Chef/co-owner Nobu Yamazaki says they’re considering reopening the Dupont space in November. Even with popular takeout and delivery—including high-end kaiseki boxes and a new $1,600 at-home omakase service—he says they’re only doing 40 percent of their regular business.“WeThe best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.Join the conversation!SIGN UPWe engage readers directly in their mailboxes with topics like Health, Things to Do, Best Brunches, Design &amp; Shopping, and Real Estate. Get the latest from our editors today.Get The Best Of Washingtonian In Your Inbox!

Image via iStock.Washingtonian is keeping you up to date on the coronavirus around DC.Given the cost of staff and running kitchens—plus an understandably skittish customer base who may ebb and flow when Covid cases rise and temperatures drop—business owners say it’s a better economic gamble to temporarily close and hope for a spring boost. Even if venues have outdoor space, it’s exponentially more expensive to keep customers comfortable in winter than in summer—especially in a pandemic, when a bigger-than-ever demand for heaters, propane, and costly durable tents is driving prices through...

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Anna Spiegel

washingtonian.com

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Lots of DC Bars and Restaurants Are Going Into Pandemic Winter Hibernation - Washingtonian

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