30 | DECEMBER 10 • 2020 

W

ith the coronavirus 
pandemic surg-
ing, just before 
Thanksgiving came Gov. 
Gretchen Whitmer’s announce-
ment of stricter COVID-19 
restrictions for the state from 
the Michigan Department of 
Health and Human Services 
(MDHHS). Although most 
restaurants and bars had com-
plied scrupulously with safety 
and sanitation regulations since 
their first reopening on June 
8, the state instituted a three-
week “pause” on indoor dining 
through Dec. 8. At press time, 
the restriction seemed likely to 
extend at least through the holi-
day season.
“Indoor gatherings are the 
greatest source of spread, and 
sharply limiting them is our 
focus,
” said MDHHS Director 
Robert Gordon, explaining 
the department’s decision. “By 
coming together today, we can 
save thousands of lives and not 
overwhelm the hospitals caring 
for COVID patients.
”
The restaurant industry is 
facing unprecedented challenges 
to stay afloat. The Independent 
Restaurant Association, a trade 

group founded during the pan-
demic, estimated 11 million 
workers have lost jobs since the 
crisis began as well as another 5 
million up and down the food 
chain. Without financial inter-
vention, the association said up 
to 85 percent of independent 
restaurants could be lost. The 
association filed suit against the 
state of Michigan to end the 
“pause.
” That suit was rejected 
by the courts. 
Joe and Rosalie Vicari, own-
ers of Andiamo restaurants, 
confirmed to the Detroit Free 
Press that they sent a letter to 
fellow restaurant owners urging 
they unite as one and open their 
doors in defiance of the state’s 
indoor-dining pause should it 
be extended. During a Zoom 
call with restaurateurs Dec. 3, 
the Detroit News reported that 
Vicari toned down his rhetoric.
“We have to figure out a way, 
with Lansing, with the board 
of health, we have to figure out 
a way to keep our restaurants 
open, safely,
” he said. “
And if we 
have to compromise, we’ll figure 
out a compromise that’s good 
for public safety and good for us 
to stay in business.
” 

LOCAL RESTAURANT 
OWNERS SPEAK OUT
Small and larger restaurateurs 
spoke to the Jewish News about 
their businesses and the future 
of the restaurant industry.
“Our full-service catering has 
kept us afloat,
” said co-owner 
Georgia Omand of Republica, 
a gastropub with American 
and Mediterranean cuisine in 
Berkley. Her family business 
has 13 employees. “We’re trying 
to keep our staff employed; 
we’re not making any money. 
Unfortunately, this new shut-
down came at our busiest 
season.
” 
Steve Goldberg, owner of the 
Stage Deli in West Bloomfield, 
said, “We’ve done way better 
than expected and carry-outs 
have been very popular 
throughout the pandemic. But 
I’m concerned about the future 
of the industry. I would like to 
see a vibrant restaurant com-
munity.
” 
Owner Meskerem “Meski” 
Grebreyohannes of Taste of 
Ethiopia in Southfield said, “
All 
is well for my family and staff, 
considering what is going on at 
this time. As for our restaurant, 

I don’t know about the future 
at this point. As of now, we are 
trying our best to stay open and 
hope for better days.
” 
Partner Sandy Levine of 
Chartreuse Kitchen and 
Cocktails in Detroit said, “It’s 
been very much like a roller-
coaster through this pandemic.
” 
He praised his staff and guests 
for being willing to comply 
with the guidelines, unlike at 
other restaurants. “Hopefully, 
the vaccine will bring us back 
to where things will be some-
what controlled. Our industry 
is going to be affected beyond 
this year.
” 
Owner Betty Sheuell of 
Culantro in Ferndale said, “We 
believe the MDHHS emergency 
orders are in the best interests 
of the community. We do not 
want to put our employees or 
loyal customers at risk. Under 
quarantine rules, we can con-
tinue to service everyone safely 
through takeouts while dimin-
ishing the risks. We have been 
blessed to have a very loyal cus-
tomer base who do not wish to 
see us fail and want to keep our 
unique flavors alive and well 
through this pandemic.
” 

Latest “pause” in indoor 
dining threatens the futures 
of local restaurants.

ESTHER ALLWEISS INGBER CONTRIBUTING WRITER

Restaurants 
Fight for 
Their Lives

continued on page 32

BUSINESS 
SPOTLIGHT

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