The fight continues for local restaurants

It’s been more than a month since restaurants were allowed to re-open here in North Carolina. Everything is supposed to be feeling a little more normal.

Our teams at Crepe Cellar and Haberdish have masked up. Our bartenders stand behind plexiglass. We do hourly wipe-downs throughout the front of house. All of our employees log temperatures upon shift arrival. Hand sanitizer is available for every guest and staff member. And we’ve broken our shift schedules into two teams, to keep our circles smaller and to be able to cut one team temporarily, in the event of a COVID case, to remain open.

Our team has pivoted quickly and smartly.

But now we’re having to make new strategic decisions for each business to weather the storm. Some of these decisions have been very difficult, and we thought the difficult decisions were behind us.

Reigning Doughnuts is open in the mornings and evenings, slinging hot doughnuts and coffee. Haberdish will continue with online orders and takeout, along with our dine-in options for fried chicken and cocktails. Those two spots will continue as planned.

Crepe Cellar and Growlers Pourhouse, however, will take a different course.

Crepe Cellar offered window carry-out since mid-March, when dine-in options were ceased in our state. Then, on June 9, Crepe Cellar re-opened for dine-in customers. We had our concerns about re-opening, as a small, cozy, closed-in space, but we gave it a shot for two weeks. However, at this point, we are unable to sustain the business with current numbers.

We are pausing operations and plans of re-opening at Crepe Cellar and Growlers Pourhouse so metrics can improve. We remain hopeful that this difficult decision will give us stronger legs to climb out in the near future.

The struggle of COVID continues to bring up new challenges for us.

For now, with Crepe Cellar and Growlers Pourhouse in a holding pattern, as a restaurant family we are embracing the gifts we have. The chefs at Haberdish have been working hard to create some new dishes for guests, and they’re fun, colorful, and unique for our city’s dining scene.

Here’s what’s new at Haberdish:

  • A Bunch of Bologna: Weaver’s Lebanon pan-fried bologna, local cheese, Haberdish mustard, pickles
  • Smoked Trout Salad: dill, Haberdish mustard sauce, pickled red onions, everything seasoning, fried saltines
  • Charred Artichoke: parmesan, toasted benne dressing, parsley, lemon
  • Pan-Charred Cauliflower: sunflower seed and roasted red pepper sauce, toasted sunflower seeds, scallions
  • Braised Rainbow Carrots: charred parsley crema, candied benne seeds

Haberdish is operating on a reservation-only system, and tables can be reserved online.

Despite taking what feels like a step backward, Jeff and I are so grateful for the support this community has shown us – every takeout order, every dine-in customer, every positive word – it has all helped us get to this point.

As a couple, we are dedicated to this neighborhood, and getting all of our restaurants to the other side – it’s just going to look a little different for a while longer. Thank you for your patience. Thank you for walking alongside us. Thank you for being here when we re-open these beloved places at a better time.