While Karen Nason is preparing to open Ghost Karen’s Kitchens at 29 School Street in December, many other Gorham restaurant owners are, like Brad Monarch of Sebago Brewery, “supporting our staff, adapting however we can, focusing on surviving the winter, and planning for a strong spring and summer.”
Following a new national Nason’s kitchen” will offer touch free carry-out and delivery of chef-prepared meals from six different menus. She has also removed some tables from her Grand Central Wine Bar in the Railroad Square building and will begin serving brunch on Sunday afternoons. “I have reinvented myself three times since I came back to Gorham,” she said.“Unless the government is going to pay my bills, I need to adapt.”
At their two locations in Gorham, Sebago Brewing Company is still serving indoors by adapting to “ever-changing CDC guidelines,” Monarch said. They will continue to make outdoor eating available as cold weather sets in too. “We have seating outside at the Brewery on Main Street with heaters for whenever guests want to sit outside. “We also have a fire pit at the Brewery and may have one at the Village brewpub as well.”
Railroad Junction’s Ben Smith has installed CDC-approved air purifiers in the restaurant’s two rooms that can each sit 50 diners. The large tent located in front of the building will remain open with cross ventilation. Since propane heaters are outlawed inside tents, Smith said he is installing outside heaters that will bring warm air inside. “We also have fire pits and Adirondack chairs and are planning to add an ice bar,”he said. “The arcade is still open and people are bowling safely on every other lane.”
The Blue Pig on State Street, open for breakfast and lunch, has enlarged the waiting area in the small restaurant so people can stay six feet apart. “We are operating at 50 percent capacity, but if we had to go lower it would be very hard for us,” said Paul Kennedy.
Ocean Gardens is a restaurant and tavern on Main Street where Mike Martin has a large dining area with tables spaced well apart; the bar has just half the usual bar stools. “It is a challenge,” he says, “but we have a great staff and a positive outlook.” About 40 percent of his business is take-out and he is ready to deliver orders as soon as customers drive into his large parking lot.
Lisa Kaldrovich of MK Kitchen at the corner of Main and School Streets said the last few weeks have been better and take-out is doing well. “We can’t compare it to last year,” she added, “but if it stays like this we will be okay.” Tables spread out for social distancing can accommodate about 40 percent of her usual capacity. “The community has been great. With the holidays coming, we hope people will want to buy gift cards.”
All restaurants are relying on take-out customers to help pick up the slack due to reduced indoor seating. “At Sebago Brewery,” Monarch said, “we have scaled back our hours and menu offerings somewhat and have increased focus on our take-out and delivery offerings, which is what our customers are looking for. We are offering family-sized appetizers, entrees, and salads. We also just started offering to-go cocktails.” At Railroad Junction take-out is available every day. And, of course, pizza keeps going out the door at the Gorham House of Pizza (GHOP).
At Azul Tequila on School Street, German Hernandez say their dining room is at 40 percent capacity, but 80 percent of their business is take-out. He is introducing a new menu on his website. Hernandez feels lucky to be in Gorham, “where people are very supportive.”
Lucky Thai on lower Main Street has closed their small dining area, but they too are doing a brisk carry-out business from an online menu.
At GHOP George Sotiropoulos emphasized, “Our first priority is the health and safety of our staff and guests.” He echos many Gorham restaurant owners when he says, “We are realistic that it could be a tough winter for local businesses and the general public. We are prepared to do whatever is necessary to weather the storm and continue to provide the community with quality food and service.”