Restaurants across the country will reopen from 4 July after the government finally announced a further implementation of lockdown easing.
It means scores of businesses will be allowed to host diners once more, though will be required to complete risk assessments and factor in one metre-plus social distancing measures to ensure customers are as safe as they can be.
There are, of course, far too many restaurants to individually list here in the newsletter. What’s more, some restaurateurs plan to relaunch after the 4th – with openings pencilled throughout the month.
One company launching from the off is the Harts Group, which is deserving of a mention. The group announced the reopening of Parrillan and Barrafina, Casa and Plaza Pastor at Coal Drops Yard on Saturday July 4.
Some sites will come later. El Pastor Stoney Street will reopen on Tuesday July 7, and Barrafina Dean Street will reopen on Thursday July 9. Both Barrafinas will take reservations for the first time ever. Aha – yes, we thought that might be worthy of a note.
The reservations for Barrafina Coal Drops Yard and Parrillan, Casa and Plaza Pastor are all open for July from today at 10am.
“To allow for physical distancing, there will be additional space between guests, both at the Barrafina counters and between tables at the other restaurants”, said an announcement.
“To give chefs more space within which to work safely, menus have been slimmed down slightly, to the most beloved dishes. At the outset, guests’ and staff temperatures will be taken on arrival for everyone’s protection and to help all guests feel relaxed inside.”
Parrillan’s spring re-launch has come a little later that expected this year, but not too late to make the most of al fresco season.
The reopening menu will include a selection of para picar, including Pan con Tomate, Escalivada and AA Anchovies de l’Escala, and guests will be able to cook their own premium ingredients on the parrilla grills, including red prawns, Iberian pork and milk fed lambs kidneys. There will also be new arroces to share, including Arroz Negro with squid ink, buttifarra and artichoke, and Arroz Caldoso with lobster, langoustines and soupy rice.
Sam Hart said: “We’re all so excited to be getting the teams back together and welcoming all our guests. We’re all so sick of our own home cooking I think I might cry at my first chef-cooked croqueta/ pastor taco.”
Quo Vadis and The Drop will open later this month and will be announced shortly.
