Milford Morsels

Curbside Under Covid W 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. The owner of Tavern on Point, Chris Hey, services were not able to supply as quickly as COURTESY OF STONEBRIDGE RESTAURANT has a food truck that has been serving he needed. Despite this, customers seemed STONEBRIDGE LOBSTER ROLL 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, TAVERN ON POINT Buttermilk Fried Chicken Sandwich, and the 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. Curbside takeout as the only option was BRIAN CREEVY difficult for Napoli Deli, so they employed limited indoor service for five people at a time with protocol to wipe down

BIN 100 FRIED OYSTERS

BRIAN CREEVY everything in the store. Owner Craig Carr noticed a distinct change in orders from their usual cooked and prepared menu items to cold cut selections. This was a different transition for them, but the staff adapted to accommodate their customers’ needs. “We are probably only 20 percent down now, but we’re still here to provide a service for the people,” says Carr. “We are here to make sure those who are out there are taken care of.”

In May, Bobette’s Takeout Bistro opened at a new location on Gulf Street equipped with a takeout window perfectly suited to handle the new curbside system. Because of the

COURTESY OF NAPOLI

NAPOLI SANDWICH PLATTER

CurbsidePick-up Available!

BOBETTES VEGGIE BABY

relocation, the restaurant had an increase in new customers which highlighted new areas of their menu. “We have always been known FRANCO’S CHEDDAR CHEESE BACON CHICKEN PIZZA WITH RANCH DRESSING

for soup, so people didn’t realize we also have sandwiches, salads, and a lot of other great food,” says co-owner Gary Caulfield.

BRIAN CREEVY (2) “We are starting to get a really good crowd for breakfast.” Franco’s Pizza has always had takeout and delivery as their primary options, so their business has remained relatively the same. The dining area of the pizzeria is only able to hold two tables, so they have decided to keep it closed. Wearing masks has been the only significant change on their business. “Since this has been going good for us with curbside pickup and delivery, this is how we are going to keep going,” said co-owner Angela Patrizi. Some popular items from their menu that have been selling well

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are their stuffed bread options and the Cheddar Cheese Bacon Chicken Pizza with ranch dressing.

To comply with social distancing guidelines, Pop’s Family Restaurant opened up an outdoor dining area underneath a tent. “For that, people started trickling in, though a lot were still hesitant to come out,” said manager Ipakoi Grigoriadis. “It was slow until people got used to the new norm.” The team’s only challenge was making the new style for service their norm. Though no particular meal seemed to be most popular, the Family Meal for Four special seemed to be a big curbside hit, a three-course meal with a bottle of wine for $44.00.

It’s been an ongoing challenge for restaurants to operate in a world ruled by social distancing. But many of Milford’s favorite eateries have risen to the occasion and are weathering the storm. Still, we all look forward to the day when we can once again be social and sated at our favorite Milford restaurant. —Bryan Creevy

POP’S TEXAS BURGER

Enjoy the tastes of summer on our patio.

An eclectic menu by Chef Phil Bianco features weekly specials, Italian favorites, and artisanal pizza.

1 SEABREEZE AVE. MILFORD, CT (203) 908-3373 SEABREEZEPIZZAPLUS.COM

Also, visit our sister location–Bayview Kitchen & Catering–for fresh pasta and prepared meals to enjoy at home.