Pods, Igloos & Cubes: How COVID-19 Changed Chicago's F&B Scene

As the restaurant industry navigates the continually changing restrictions that come along with COVID-19, outdoor dining has become a saving grace for many. In Midwestern cities like Chicago, however, the season for comfortable outdoor dining is somewhat brief. Nevertheless, some restaurants in the Windy City have adapted by creating personal, protected spaces to accommodate dining throughout the year, for winter and beyond.

 

At the time of writing, guidelines mandated that restaurants remain at or below 50% capacity for indoor dining, with six feet of space maintained between parties. The maximum outdoor party size per table was recently increased to 10 people, also with six feet between tables. These regulations are in place regardless of vaccination status or COVID testing. At the time of publishing, the city is a week away from fully-re-opening at maximum capacity on Friday, June 11. Unvaccinated patrons will still be required to wear masks.

 

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At the SOPHY Hotel in Hyde Park, which draws in visitors from nearby University of Chicago, having an igloo setup definitely helped their flagship restaurant, Mesler Kitchen, power through the coldest months of winter. The 12-foot space could accommodate up to six guests (the maximum allowed to dine together to meet COVID-19 restrictions during the winter months) and was heated. The igloo was available through a reservation system.

 

Mesler Kitchen utilized their igloo from November 2020 through March 2021, resuming regular outdoor patio dining since. Management will reevaluate whether or not to bring the igloo back as an alternative when the time comes next winter.

 

“Customers loved this option to get together safely with friends and family,” says George Barrett, Director of Food & Beverage. “During the indoor dining ban and capacity restrictions it was a huge financial help.”

 

In the Little Village, Osito’s Tap had just opened their speakeasy style bar focusing on the art of craft spirits, beer and cocktails in 2019. The spot was once home to a Bohemian bar in the early 1900s, popular with Czech immigrants, that was also a front for an underground bookie joint. Owner and founder Mike Moreno Jr. takes pride in continuing to create a community experience that combines a modern Latin flair with a classic Chicago vibe.

 

Like most owners, however, Moreno watched his sales quickly decline with the onset of the pandemic. However, a lucky break came through a call from the Mayor’s office in December 2020. Osito’s was chosen to pilot a new concept in outdoor dining: “Block Party” pods.

 

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These pods were one of the winning ideas from an openideo Winter Dining challenge posed by the City of Chicago to encourage safe outdoor dining during cold weather. Neil Reindel and Florent Mettetal came up with the pods in the hopes of tackling the challenge while creating something Instagrammable. They’re an outside the box idea that is still very inside the box.

 

Osito’s has two cubes set up on the sidewalk in front of their building. Each cube seats two people, although Moreno admits customers occasionally (uncomfortable) squeeze four people in. The cubes are heated and have adjustable lighting that customers can control, and are available on a first come, first served basis every day. They have been a hit since they were installed in late December 2020.

 

Moreno speaks highly of the effect that the cubes have had on business, although he doesn’t expect the structures to last more than a year due to their construction. He’s hopeful that the city can continue to brainstorm realistic outdoor solutions for mom and pop businesses like his.

 

“[Customers] are able to enjoy our bar, drinks, and food, get plenty of fresh air, and feel safe knowing they are isolated,” says Moreno. “[The cubes] have been a huge success for us. They bring in tourism and all people who otherwise wouldn't join us due to the pandemic, a spot to enjoy.”

 

The Publican, which falls under renowned chef Paul Kahan, implemented alternative outdoor spaces in October 2020 as part of the “Dining Together, Apart” initiative that was a collaboration between the Fulton Market restaurants.

 

“The whole street was filled with greenhouses and became a destination spot,” says Isabelle Langheim, Social Media Coordinator for One Off Hospitality, the restaurant group which The Publican is organized under. “Everyone loved it.”

 

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The Publican constructed two domes, which fit 6-8 people, and five greenhouses, which fit 4-6 people. The domes are not heated or cooled, but provide good protection against the wind. Customers can make a reservation the day of online, and are asked to put down a deposit which goes towards their dining bill.

 

Although some Fulton Market restaurants have since taken down their greenhouse setup, The Publican plans to keep theirs indefinitely as customer response has been so positive. Langheim notes that the greenhouse dining feels safe and private, a welcome respite during what has been an unusual and uncomfortable year for so many.

 

“[The structures] have made a great addition to our outdoor patio...It was something that was brand new to the restaurant scene so it was fun for people to try...With restrictions on indoor dining it has been a lifesaver. People were able to eat outside during chilly weather and we were thrilled. During this year we learned we have to constantly pivot our business strategies.”

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