Bars, restaurants do whatever it takes to extend outdoor dining – The Columbus Dispatch

Staff| ThisWeek News

With coronavirus cases jumping, central Ohio restaurant owners are doing everything they can to carrythe outdoor dining season into winter.

They are erecting tents, hunting down heaters and building igloosto extend the season for patrons who don't want to eat indoors during a pandemic.

But between building codes and a shortage of heaters, they're finding that such moves can be easier said than done.

More: Restaurants turn to heated tents to extend outdoor dining into winter, but doctors worry

According to an Ohio Restaurant Associationsurvey from the end of October, 34% of respondents plan to use portable heaters for outdoor dining and 16% plan to use tents. (For 60% of respondents, outdoor dining simply isn't an option because they lackoutdoor space.)

In Hilliard, the Center Street Market erected a 20-by-60-foot tent on its patio, complete with heaters, a dozen tables and two televisions.

Our inside seating wont be enough this winter, said Rob Fry, one of four partners who opened Center Street Market earlier this year. It hasnt been used much (as of early November), but we think it will be useful in the winter.

The 1,200-square-foot tent, which required a permit, abuts the indoor area of the market, and with the bay doors open, patrons canwalk between the tent and the indoor dining area where the market's several restaurants are located, Fry said.

We will keep it out until it isnt being used anymore, he said.

Fry was one of the lucky ones to get patio heaters, which have been, well, a hot commodity as the temperature dropped.

Sales of outdoor heaters jumped by 1,150% through March and September this year compared to 2019, according to Jonathan Johnson, CEO of Overstock.com,in an interview with Fast Company magazine.

Tory Hricovec, general manager of the First Watch in Worthington, said the restaurant has been searchingfor heaters to extend the life of its four-table patio, but so far hasn't had any luck.

If we cant get heaters, then we close our patio, Hricovec said.

Wolf's Ridge Brewing's restaurant and taproom had plans to install heaters in its outdoor dining spacebut was unable to find any units that meet Columbussafety codes, general manager CoreySchlosser said.

"Most of the heaters you see with patios, they're with propane heaters, and that is something the city said they would not allow," he said.

More: Bartenders and waiters struggle on, eight months into the pandemic

Hen Quarter restaurant in Dublin is taking a different approach: igloos.

The restaurant's owner, Ron Jordan, is awaiting four heated igloos that seat up to eight people each.

"We ordered those three weeks ago, and we're supposed to get them the first or second week of December," he said.

The restaurant's landlord preferred igloos to heated tentsbecause the tents wouldn't havehave a uniform look, Jordan said

The restaurateur said Hen Quarter will require a minimum number of guests in parties that use the igloos, and will put a time limit on the outdoor dining spaces.

The Land Grant Brewing Company taproom in Franklinton also recently bought four heated igloos that it will use in addition to itstwo gas fire pits and wood-burning fire pit in its extensive outdoor beer garden.

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In New Albany, Hudson 29 Kitchen + Drink is preparing for winter in other ways. It plans to continue using as long as possible a "three-seasons room" that has drop-down walls on three sides and overhead heaters, saidJeremy Hughes, acting general manager of the restaurant.

Some guests feel comfortable inthe room even if they do not want to sit in other areas of the restaurant, Hughes said.

Tuccis restaurant in downtown Dublinis installing a winterized tent, featuring a load-bearing roof to withstand the weight of potential snowfall, saidgeneral manager Michael Sharp.

The tent,custom made in Germany, will feature glass walls, noise-reducing sound panels and a heating system. It will cover the entire 43-by-43-foot patio and will be up for the duration of winter, Sharpsaid.

Its time right now where we have to get creative and adapt, he said.

But while some bars and restaurants are erecting tents, others are taking them down because they fail to meet building codes requiring them to hold up under snow.

North High Brewing in downtown Dublin expects to put away its tent inDecember because it does not meet snow codes, saiddirector of operations Christopher Titus.

Instead, he plans to installheaters at patio tables during the winterfor patrons whoprefer to eat outside.

Pies and Pints in Worthington will add heaters to its partially enclosed patio, which has been popular during the pandemic, saidgeneral manager Tanya Varner.

Its benefited our business tremendously, mainly because most of our guests are still enjoying the outdoor weather,"Varner said. "Weve been very fortunate to have that patio.

Scott Boles, owner ofYabo's Tacos in Hilliard, Powell and Westerville, said the patio of the Powell operation is already enclosed, and he plans to enclose the Westerville patio. He's not sure about the Hilliard patio, which would require a lease modification.

I wish I had a better solution (for Hilliard), but I never wrote a business plan for a pandemic, Boles said.

Val Wielezynski, owner ofLa Chatelaine French Bakery & Bistro in Worthington, Dublin and Upper Arlington, said his patios have been helping the restaurants maintain healthy business during the pandemic.

The patios have been very awesome to have," hesaid. "Weve been lucky this year (due to warm weather) because weve extended the (outdoor dining) season for maybe four to five weeks.

Wielezynski, who is from France, where outdoor dining is available year-round, said he's counting on hearty customers to keep the patios open.

As long as its not raining, snowingor a blizzard, well have people out there with coats on, he said.

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Bars, restaurants do whatever it takes to extend outdoor dining - The Columbus Dispatch