milford morsels
Curbside Under Covid
W
The owner of Tavern on Point, Chris Hey,
COURTESY OF STONEBRIDGE RESTAURANT
hen all non-essential businesses shut down in Connecticut in midMarch, no one knew what things would look like after the state could reopen. Many favorite Milford eateries had to restructure their entire operation to comply with state and CDC regulations; however, through curbside pick-up, outdoor seating, and other new practices, these favorite spots in Milford have found a way to continue serving their community. services were not able to supply as quickly as
STONEBRIDGE LOBSTER ROLL
has a food truck that has been serving
he needed. Despite this, customers seemed
customers since mid-April. Once inside
particularly drawn to a takeout variant of a
service was allowed, Hey opened Tavern with
favorite menu item: The Bacon Home Nachos,
area. “We had to be resilient in doing what
50 percent capacity and outside dining under
known in the restaurant as Nachos on Point.
we normally do in a different way,” says
a tarp. Takeout, however, has continued
Stonebridge manager Phil Conine said they
Conine. “We had to keep leveling up and
to be a popular option, especially with
had a big adjustment to the new operation,
trying to make it better.” Stonebridge was
takeout liquor. Food sourcing was the only
with heavy phone call volume and the patio
curbside only for a week with a limited menu
complication they experienced as distribution
space transformed into a limited dining
before they opened for dining. While doing curbside, the Blackened Salmon Power Salad, Buttermilk Fried Chicken Sandwich, and the
TAVERN ON POINT NACHOS ON POINT
Lobster Roll were best sellers. Bin 100 had never been a big takeout restaurant, so owner Elena Fusco said it was quite different for them. On May 10, they opened with an outdoor dining space under a large canopy tent taking over some of their parking spaces, with which they’ve seen a lot of success. The biggest difficulty they faced was hiring additional employees to help fulfill new health department guidelines. With curbside, drink kits were a popular item ordered off the menu, as well as Baked Stuffed Shrimp and Fried Oysters. BRIAN CREEVY
Curbside takeout as the only option was
36 Milford Living • Autumn
difficult for Napoli Deli, so they employed limited indoor service for five people at a time with protocol to wipe down
