nsxtasy wrote:

RockyDennis wrote:Wrong thing to do

I think Illinois is going about it the right way - basing any opening on objective criteria (test positivity, available hospital beds, and lack of increase in hospitalizations), while still limiting dining capacity and party size when reopening. (Perhaps you didn't bother reading the article in the link?)

Whereas some other states have no restrictions at all, while coronavirus runs rampant...

From what I can tell there are effectively no restrictions in the suburbs anyways. Most of the bars and restaurants in downtown Plainfield have never ceased having indoor patrons. I've seen similar reports on reddit for many other suburbs.

smorris76 wrote:

nsxtasy wrote:

RockyDennis wrote:Wrong thing to do

I think Illinois is going about it the right way - basing any opening on objective criteria (test positivity, available hospital beds, and lack of increase in hospitalizations), while still limiting dining capacity and party size when reopening. (Perhaps you didn't bother reading the article in the link?)

Whereas some other states have no restrictions at all, while coronavirus runs rampant...

From what I can tell there are effectively no restrictions in the suburbs anyways. Most of the bars and restaurants in downtown Plainfield have never ceased having indoor patrons. I've seen similar reports on reddit for many other suburbs.

Several local law enforcement agency officials have gone on record that they will not be enforcing COVID-19 mitigation efforts. If our government had done more to support residents and small businesses during this crisis, I would like to think there would be less obstinance, but for many of these business owners, closing indefinitely would almost certainly lead to permanent closure not to mention the wage loss experienced by their staff, who now have to endanger themselves to serve those who still think dining out indoors is okay. I've heard that overall tipping percentages are down and the percentage of problematic guests has increased dramatically as more principled people are staying home.

Inconsistent or absent enforcement is enabling violators.
https://apple.news/AQ2A1ZRWjTQKoqu0M_h7ChQ

Chicago and suburban Cook County are officially open for indoor dining for the first time since late October under coronavirus pandemic restrictions, officials said Saturday morning.

https://www.chicagotribune.com/coronavi ... 7#nws=true

Dave148 wrote:

Chicago and suburban Cook County are officially open for indoor dining for the first time since late October under coronavirus pandemic restrictions, officials said Saturday morning.

https://www.chicagotribune.com/coronavi ... 7#nws=true

Not a smart idea

RockyDennis wrote:Not a smart idea

I think Illinois is going about it the right way - basing any opening on objective criteria (test positivity, available hospital beds, and lack of increase in hospitalizations), while still limiting dining capacity and party size when reopening. (Perhaps you didn't bother reading the article in the link?)

Whereas some other states have no restrictions at all, while coronavirus runs rampant...

Pizza Was the Restaurant Hero of 2020
https://www.nytimes.com/2021/02/12/busi ... ticleShare

Hi- I get an email from the city of Evanston with the latest info on the pandemic and the status of the vaccine distribution. It comes out on Thursdays. In the latest one, they mentioned that Soul and Smoke and another restaurant that I don't remember have been feeding the people who help out at the COVID vaccine clinics at the Levy center. I know Soul and Smoke have been distributing lots of free food since the pandemic started. I assume they are coming back to the Evanston farmer's market when it opens up on 5/1. It would be nice for people to purchase food from them there. Thanks, Nancy

NFriday wrote:In the latest one, they mentioned that Soul and Smoke and another restaurant that I don't remember have been feeding the people who help out at the COVID vaccine clinics at the Levy center. I know Soul and Smoke have been distributing lots of free food since the pandemic started. I assume they are coming back to the Evanston farmer's market when it opens up on 5/1. It would be nice for people to purchase food from them there.

The other restaurant pictured in the city e-mail doing so is Ovo Frito Cafe, the breakfast/brunch restaurant just north of downtown Evanston:

Another standout in Evanston has been Gyros Planet and Taqueria at 1903 Church Street near Evanston Township High School. They have given out over 25,000 meals. They announced their closure but a GoFundMe was started that raised over $60,000 for them.

Link

Off the wall, but here it goes: in this age of curbside family meal pickup, I have been noticing new dimensions of foods I would never enjoyed as a leftover before. The two immediately coming to mind are tacos and Italian beef.

In my life I can't remember having a next-day fully assembled taco or beef; these are foods to be consumed immediately, al fresco or al trunko if possible. Sure, if someone is ordering a party tray and you have leftover unassembled portions (Scala, Chipotle, what have you), you grumblingly microwave the tortilla or toast the stale Turano and put together a shade of the feast.

What we are finding is - like a good Sunday gravy - assembled tacos (particularly al pastor) and beefs take on an almost de canasta unified unctuousness after sitting overnight and being reheated, while even picking up some pleasant contrast in texture like a quesabirria if heated in a pan on the stovetop. I can't say I enjoy them more than fresh, but have been actually looking forward to them as leftovers. Can't personally picture this with a through-the-garden dog, but it works with the already wetter and oilier species of Chicago chow without quickly-wiltable veg.

An inveterate same-day consumer, I've been warming to everything from Pepin-ing old baguettes to the frying pan method for leftover 'za. The restaurants do such a good job of delivering things at peak-freshness (given, this often a preserved / deviled / corned cuisine we inhabit) that ordering extra and enjoying the next day has been a satisfying new rhythm without reducing enjoyment, at least in our household.

I'd be interested as always in new ways anyone else is relating to restaurants / food from out generally in this past year, particularly anything that might be lasting. I'm humbled and amazed by the job the restaurants that have stuck it out have been able to do.

Is anyone here actually eating at a sit down restaurant since the governor has allowed them to open? I am not sure if the limit is 25% capacity or 50% now. I have only ate inside a restaurant twice since the pandemic started, and both times it was the same Panera bread on Touhy. Both times the drive up was way busier than the sit down was, and the sit down was less than 25% of capacity. Both times I had to visit my doctor in Lincolnwood, and I had to fast, and so I was hungry when I got there. I don't know if I am ready to go with a group of friends, unless it is outside. I have gotten take out coffee a few times too and drank it outside

I just got my second shot on Thursday though, and so things might change in a few weeks though.

I have an Ikea question for those people who visit the Schaumburg store? I bought a down comforter there 20 years ago that I love, but the stuffing is falling out, and I need a new one. In a couple of weeks when my second COVID shot kicks in, I am tempted to go out to the Schaumburg store to pick up a new one. From what I have heard, the crowds are a lot smaller on weekdays than they are on the weekends, and you should not go there when they first open up at 9:00am. I love their Swedish meatballs though. Does anybody know if their restaurant is open now, and how bad the crowds are there at the restaurant?

Outside, now that the weather is nice sure.
The only thing I've eaten inside is an Italian Beef at an otherwise-empty stand with a large, airy dining area. Nobody else was there until I was about to leave, or I'd have taken it to go.

NFriday-

Have you looked at the IKEA website which says the Schaumburg restaurant is open for takeaway only?

https://www.ikea.com/us/en/stores/schaumburg/

NFriday wrote:I am not sure if the limit is 25% capacity or 50% now.

It's all spelled out here:

STATE OF ILLINOIS REOPENING GUIDANCE AND MITIGATIONS

All Regions in Phase IV, Expanded Reopening Plan

NFriday wrote:I have an Ikea question for those people who visit the Schaumburg store? I bought a down comforter there 20 years ago that I love, but the stuffing is falling out, and I need a new one. In a couple of weeks when my second COVID shot kicks in, I am tempted to go out to the Schaumburg store to pick up a new one. From what I have heard, the crowds are a lot smaller on weekdays than they are on the weekends, and you should not go there when they first open up at 9:00am. I love their Swedish meatballs though. Does anybody know if their restaurant is open now, and how bad the crowds are there at the restaurant?

I was there 3 weeks ago, actually twice within the span of a few days. One Saturday trip and one weekday trip in the middle of the day. Obviously weekday was much less crowded. I had my order planned out ahead of time; so I stuck to the first floor, and never saw the top floor restaurant. The "fast food" restaurant on the first floor was open and as always they had their frozen meatballs for sale too.