EAT // Restaurant Relief

Restaurateurs + Business Owners Find Ways to Give Back

David Guas in the kitchen.

Photo courtesy of Bayou Bakery.

WORDS BY LANNA NGUYEN

How are restaurateurs responding to the pandemic? As Covid-19 wreaks havoc on the service industry, some chefs, restaurant owners and establishments are finding ways to keep stomachs full and spirits lifted even as their own dining rooms and storefronts remain empty. For them, hospitality is more than just a business – it’s a way of life.

FEEDING THE FRONTLINE

While the pandemic rages on, some businesses have launched campaigns to help support those on the frontline who are working to keep communities and the public safe. Astro Doughnuts & Fried Chicken created its Comfort for the Crisis initiative as a way to provide some relief to hospital staff. To co-founder Elliot Spaisman, the initiative is an extension of what Astro represents.

“We started Astro with the idea of combining two comfort foods that brought us joy as kids. In these difficult and uncertain times of Covid-19, we decided to launch Comfort for the Crisis in an effort to extend a little bit of joy to the people in our community who have been impacted most severely.”

Patrons can donate to the fund through an online ordering page, which helps finance daily deliveries from Astro’s food truck to nearby hospitals. For every $500 donated, Astro has pledged an additional $100 of food. The public is encouraged to add drop-off locations via Astro’s social media pages where Spaisman notes they’ll “continue to take suggestions from the community for drop-offs as we hope to bring some comfort in the form of doughnuts and fried chicken to as many healthcare workers, unemployed hospitality workers and others on the front lines of this pandemic as possible.”

To offer hospital workers a sweet reprieve from long, stressful workdays, Buttercream Bakeshop’s #ButtercreamCares campaign delivered a range of baked goods and confections to nearby hospitals including Sibley Memorial, Howard University and Children’s National, among others.

The campaign has since retired, but in its nearly two-week run raised $6,800 in public donations. Supporters purchased pay-itforward care packages for essential workers filled with unicorn bars, cookie cream pies, brownies, citrus meringues and other treats – including sweet notes of thanks from the bakery’s staff. Chef and owner Tiffany MacIsaac notes that #ButtercreamCares deliveries extended beyond the initial targeted demographic of hospital staff.

“The community has been incredibly excited and has come out in full force. It has also given people the idea to place orders for grocery store workers, leasing offices/building security, and others who are working and may be unable to take time off.”

REPLACING TRADITIONAL SAFETY NETS

With the closure of Arlington Public Schools, Chef David Guas of Bayou Bakery made the decision to temporarily suspend his restaurant’s service to focus on providing meals to families in need. Together with local organization Real Food for Kids, Guas prepares and distributes healthy, vegetarian meals every weekday from 11 a.m. to 1 p.m. out of his Arlington restaurant. The initiative continues to grow from its March 17 launch, with nearly 400 meals served a week and added support from Camellia Brand beans and other donors.

“We’ve received heartfelt comments and [interest in giving] back financially, but also cheerleading and championing our mission,” Guas says. “The outreach and support have been unbelievable.”

On any given day, LEON’s naturally fast food fuels downtown D.C. workers looking for healthy, quick options close to their offices. Now, the UK-based chain is shifting operations to support vulnerable populations. Kids receive free meals, a major boost now that DC Public Schools are closed through April 24. Coffee is on the house for all hospitality workers, and care workers receive 50 percent off their purchase. The current menu features healthy mainstays from their all-day options including chicken rice boxes, pitas stuffed with chicken shawarma or falafel, and lighter sandwiches. For LEON President Glenn Edwards, serving the community just makes sense.

“Our mission is to help everyone eat and live well, now more than ever,” he says. “We want to help those who need it most right now from care workers working real hard on the frontlines to those who are going without during this crisis. Although our business is being deeply affected, as many businesses are, we’re here for this community.”

While José Andrés’ World Central Kitchen provides disaster relief meals to vulnerable communities across the country, in D.C., the chef and restaurateur has morphed some of his popular restaurants into community kitchens. For Andrés and his team, it’s an opportunity to “help provide food for those who want it in a safe manner.”

“We feel these community kitchens can help during this challenging time,” Andrés says, “and those who cannot afford to pay, we will welcome as well.”

Affordable meals are available for purchase and takeout from 12-4 p.m. with the help of volunteer staff at various ThinkFoodGroup restaurants including America Eats Tavern in Georgetown, all three Jaleo locations and Zaytinya in Penn Quarter.

INDUSTRY LOVE

Many restaurant workers – from back-of-house staff to general managers – quickly found themselves with shortened schedules or were laid off entirely in the wake of Covid-19. With thousands in the area affected by the sudden industry crisis, Chef Edward Lee and his partners at KNEAD Hospitality + Design quickly stepped in.

“This whole situation is heartbreaking, and we are doing what we can to help the thousands of workers who have for years been so loyal to us,” Lee says. “We cannot forget about them now or we will not have an independent restaurant industry to speak of when this is over.”

Through the Lee Initiative’s Restaurant Workers Relief Program, they opened D.C.’s branch at Succotash’s Penn Quarter location, where Lee is the culinary director. Free daily takeout meals and essential supplies, including diapers, non-perishable canned foods, toilet paper and more, are available on a first-come, first-served basis to hospitality workers recently laid off or who have experienced a significant reduction in work hours and pay. The program serves around 250 meals an evening with a menu that is updated daily.

With support from sponsors, Lee hopes to keep the relief program going for as long as possible, although monetary and supply donations are welcomed from the public.

“We give out everything and run out of food and supplies every night, but we will do this as long as we can afford to. Monetary donations at www.leeinitiative.org help to keep this program going.” Astro Doughnuts & Fried Chicken: 1308 G St. NW, DC; www.astrodoughnuts.com Bayou Bakery: 1515 N Courthouse Rd. Arlington, VA; www.bayoubakerydc.com Buttercream Bakeshop: 1250 9th St. NW, DC; www.buttercreamdc.com The Lee Initiative’s Restaurant Workers Relief Program: www.leeinitiative.org LEON: 655 New York Ave., 1724 L St. and 1350 I St. in NW, DC; www.leon.co/us ThinkFoodGroup: www.thinkfoodgroup.com

TAKE-OUT TIME

From Michelin-starred restaurants to neighborhood watering holes, takeout and delivery options abound with the latest D.C. government restrictions limiting dine-in service. Whether you’re looking for large-format, family-style meals, a dinner for two or booze delivery specials, support local restaurants by ordering out.

AMBAR

The Clarendon outpost of the Balkan-inspired restaurant recently launched family-style takeout meals mirroring the restaurant’s “without limits” concept. Guests can order customizable feasts with preset pricing for meals serving up to four ($60) and eight people ($110). Choose from a range of salads, spreads, and some of Ambar’s hearty dishes including slow-roasted lamb, pork belly stuffed cabbage and beef short rib goulash, among other items. All orders come with house-made pita bread and cornbread. 2901 Wilson Blvd. Arlington, VA; www.ambarrestaurant.com

LUPO MARINO

Happy hour at home never looked better. This Southern Italian restaurant at The Wharf is now making its popular aperitivo menu available for takeout or delivery. Enjoy $10 margherita and pepperoni pizzas, discounted fried small plates (including their fritto misto and arancini), and select wines daily when ordering between 4-7 p.m. In addition to happy hour, Lupo Marino is offering 50 percent off their full selection of wine, beer and spirits when guests purchase a pizza, panino or pasta dish for pickup. 40 Pearl St. SW, DC; www.lupomarinodc.com

THE DABNEY

The rustic, Mid-Atlantic focused restaurant in Blagden Alley now offers a three-course prix fixe menu for $45 with options for adding on bottled wine, beer, cider or cocktails. Get a taste of Michelin-star dining at home with a mix of the restaurant’s classic dishes in addition to some new plates. Orders may be placed by calling the restaurant at 202-450-1015. 122 Blagden Alley, NW, DC; www.thedabney.com

NINA MAY

The Logan Circle restaurant with an emphasis on seasonal, hyperlocal ingredients and sourcing within 150 miles offers à la carte takeout and delivery options in addition to a multicourse chef’s choice meal for two. The latter menu changes regularly but has included items such as crispy Maryland oyster lettuce wraps, egg yolk pappardelle with duck confit and new frontier bison hanger steak au poivre. Don’t forget to add on bottles of wine, beer, and Shake & Make cocktails that serve two. 1337 11th St. NW, DC; www.ninamaydc.com