Home Builder Developer - Interior Renovation and Design

The summer has flown by and, like it or not, I have to start thinking about fall activities that need to be accomplished long before winter decides to show up. It has not been an easy summer. It seems a lot of time was spent trying to catch up on things and either dealing with dry periods or trying to get something done in between rains. I was reminded recently that one of my uncles would say that he prefers a rain every Saturday evening. That way, activities could resume as scheduled Monday morning and moisture would still be enough. Weather will never be that predictable, but it would be nice.

It is the time of year to be thinking about any stockpiled forage that you might want or need. Ive said it before, but if tall fescue has an attribute, it is as winter stockpile. It does need to be thought out some, and you will have to do some planning if you want quality forage for winter grazing.

Any tall fescue fields that you plan on stockpiling to use in the winter need to be deferred from grazing starting immediately or better yet, last week. You want to be able to accumulate as much new fall growth as possible on these fields to create standing hay that you can use later.

Graze, mow or hay the field to even out the stand and hopefully, with moisture, new vegetation will start growing if it isnt already. Apply 30-60 pounds of nitrogen if clover isnt at least 30%t of the stand. Urea works well as long as moisture is present. Judging how much clover is present can be misleading. There always appears to be more than there really is. It is best assessed by dry weights, and no, I dont expect most people to do that, but you can visually estimate it. If it appears to occupy about 50% of the stand and a white clover, then you can normally assume that in reality it is about 25% of the stand. If it is about 50%t of the stand and a red clover, then it is usually close to that %age. White clovers have a lot more moisture and dont account for as much dry weight as red clover when visually estimating them. Carefully graze fields heavy in clover prior to stockpiling to help promote the grass.

Defer grazing and stockpile at least one acre of tall fescue per 1000-pound live weight that you plan to be grazing. Of course, more is better. Tall fescues greatest attribute is its ability to maintain its nutritional value throughout the winter. During December, January and February, tall fescue will really shine; the rest of the time it is only somewhat tolerable. Fall-grown tall fescue can average 13 to 18 % crude protein depending on how much nitrogen has been applied to the stand and will maintain good nutritional value on up into the spring when new growth starts to appear. Ive tested lots of stockpiled forage (much of it tall fescue) and the lowest value Ive ever seen with the fescue was 11% crude protein with 62% digestibility, and that was in early March right before new growth. At this quality, it is better feed than a lot of hay. The ergovaline, the endophyte toxin associated with tall fescue, is usually reduced after a hard freeze, so procrastinating on grazing it is a good thing.

Always good to test forages and feed to make sure it is meeting the nutritional requirements of the animals utilizing it. I really wish orchardgrass would hold value like this over winter, but it falls apart quite quickly after hard freezes. Most people think that ergovaline doesnt pose a problem in stockpiled fescue because the ergovaline appears to concentrate in seed heads and stockpiled fescue is generally vegetative. Livestock eat stockpiled fescue better after a couple of hard frosts or freezing conditions. This suggests that there is still ergovaline present in infected fescue, reducing intake until after freezing conditions. Most studies have found that ergovaline content drops fairly fast after mid-December. Sadly, as long as endophyte-infected tall fescue is growing, it is probably still producing some ergovaline. I might like long, warm falls, but it can delay the ergovaline reduction. An earlier winter or cold weather tends to prompt lower levels of ergovaline. So, the best time frame to utilize endophyte-infected tall fescue is probably mid to late winter. Ergovaline in hay also reduces over time. I do believe that cooler, healthier soils tend to have lower ergovaline content, especially with good diversity.

For now, let the fields used for stockpiling grow. Continue rotating through the rest of the pastures like normal, maintaining stop-grazing heights as much as possible. If you have corn stalks, hay aftermath or annuals that can be grazed, that may provide you more opportunity to defer those stockpiled fields longer and possibly grow even more stockpile. Corn stalk fields that are planted to grazable annuals create even more opportunity to stockpile and can buy you more growth time and grazing time. If you have crop fields close that can be grazed, there are a lot of opportunities, especially when these are planted to annuals. High quality forage can be produced in the fall if planted early enough. My favorite mix is spring oats, turnips or radish, and cereal rye. The oats and brassica come on early and with sufficient moisture can produce a lot of quality forage. The cereal rye remains fairly quiet in the background until spring and then it kicks in providing the opportunity for some spring grazing or just prime cover to no-till into.

So, its time to be thinking about getting that fall annual mix planted. The earlier it is planted, the more potential growth you have. Fall oats are higher in water-soluble sugars and have a higher level of total digestible nutrients than spring grown oats and produce a lot of quality forage in a short time frame with sufficient moisture. Those oats and turnips grow fast under good conditions. Being able to get off pastures for a while in the late summer or early fall allows pastures to rest and grow more forage for use later; a perfect situation for some stockpiling.

Ive been asked about how much space is needed for a winter-feeding area. There are several it depends involved: soil type, presence of heavy use area, drainage, vegetation type, certainly weather, and to a degree the type of feed used. I really hope that you dont need it too much, but it always should be part of your contingency plan.

I usually plan at least 100 square feet of pad per animal unit. That is often not enough depending on the weather and length of time its needed. If you cant clean off the area over the period, then quite often, another site or extensions are beneficial. I dont like animals on any site more than 45 days. Concentrated areas will usually be totally denuded and can present erosion issues from loss of vegetation. If left on a larger area over winter, there are typically less concentrated areas but the entire area is grubbed extremely close, especially all new growth as spring approaches. This usually grossly retards forage growth and requires a long deferment before grazing again to allow desirable species to grow back. The more disturbance, the less likely that will happen and thus prickly pigweed, barnyard grass, cocklebur, goose grass, or any weed in general will take over. Id estimate that if the overwintering area is less than 1/4 acre per animal unit, severe damage to the forage stand and sod will often occur. A half-acre might be better mud wise, depending on the drainage and soils, but the vegetation can still be damaged; okay, probably another good topic in the near future.

Remember, its not about maximizing a grazing event, but maximizing a grazing season! Keep on grazing!

Reminders and Opportunities: More pasture information and past issues of Grazing Bites are available at https://www.nrcs.usda.gov/wps/portal/nrcs/in/technical/landuse/pasture/

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Grazing Bites: It's time to start thinking about fall - Washington Times Herald

CLEVELAND, Ohio -- Merwins Wharf will open Thursday for patio dining, carryout and walk up window service, the Cleveland Metroparks said in a news release Monday.

The restaurant will be open 11 a.m.-8 p.m. Thursdays through Sundays, when the weather allows. The inside of the restaurant will remain closed.

Reservations are strongly recommended, and they can be made by calling the restaurant at 216-664-5696 or online. Parties cannot exceed six people, and face coverings must be worn, except when seated.

Face coverings arent required for people with a medical condition, mental health condition, developmental disability or anyone whos unable to take off the mask without help. Children under 6 also dont need to wear face coverings.

The restaurant has implemented optional contactless ordering, as well as a contactless menu to help keep customers safe. Patio seating has been adjusted for social distancing and designed so customers also have nice views of the Cuyahoga River and different wildlife in the area.

Located in The Flats, Merwins Wharf serves dishes such as polish boys, the crispy walleye sandwich and the park district Burger. The restaurant also serves an assortment of beers, wines and various specialty drinks.

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Cleveland Metroparks opening Merwins Wharf for patio dining, carryout, walk up window service select days - cleveland.com

When is patio season over? It depends on who you ask.

While restaurants in Calgary aren't banking on a mild and forgiving winter, some will pull out all the stops to keep patios bustling as long as possible.

On 17th AvenueS.W., Douglas Crossman is seated outside, but ready to leave the cafe patiodark clouds are looming and the wind has picked up. Open to the elements, he'd only last a few minutes outside.

"We give up on patio season a little bit early," Crossman said. "I hope [restaurants keep patios going] because there are people who are uncomfortable eating inside and in a small, confined space, which I completely understand."

Ashley Popko said she usually says goodbye to patios at the end of September. But because of the pandemic, she's willing to don a puffy jacket and get cozy with friends.

"I'm a fairweather patio person," Popko said. "Even today it's a little bit chilly for me. But I think right now it's changed a lot and people are wanting to be outside more."

To keep him outside for the winter,Crossmansaidrestaurants might need to invest in winterizing patios.

"The problem with milking the patio season if you haven't bought heaters and you haven't bought, like, the extra tables or the, you know, the enclosures, then it's going to be a little bit more expensive," Crossman said.

"Otherwise, let's be honest, if it's minus 15, even if you're wearing a puffy jacket, it's hard to eat with mittens."

Mayor Naheed Nenshi encouraged restaurants to invest in heaters, lamps andeven blankets. He told reporters at a press conference last week that he's concerned if patios close, Calgary's COVID-19 numbers may rise.

"Keep those patios open as far into the season as we can," Nenshi said. "I am a little bit nervous that even though restaurants are doing a terrific job of managing physical distancing by and large in the restaurant, as the restaurant gets colder there's always a concern that more indoor gatherings will lead to more spread."

Mark Petros owns Nick's Steakhouse and Pizza near McMahon Stadium. He said typically their patio season can last as long as the CFL season so, November or December, depending on the year.

Depends on the snow

"We'll see what happens. Depends on the snow," Petros said.

Ernie Tsu owns the Trolley 5 Community Brewpub and is on the Alberta Hospitality Association board. He said the group is hoping the province considers easing indoor physical distancing rules so that restaurants have more of a fighting chance.

"After the high school announcements, we would like to see a little bit of an easement, but again, only if that keeps the public safe at the same time," he said.

While patios have been a help, he added they are not a saving grace. Restaurants, especially small footprint businesses, are going to need support through the pandemic because they have an extremely limited indoor capacity.

"They can only operate at 35 per cent capacity once, you know, once the patio is closed. Those are the restaurants that we really, truly worry about," Tsu said.

"The number one issue is full rent, right? Restaurants that are operating at 30, 40 per cent, 50 per cent capacity. You know, how are they to pay for rent? And that's the largest issue right now."

Read more here:
Patios could give restaurants a fighting chance, but they aren't a silver bullet - Yahoo News Canada

Gary Dzen, Deputy Digital Sports Editor

September 4, 2020

As of 4 p.m. Friday, Lord Hobos new Seaport brewery patio will be open for business.

Lord Hobo founder Daniel Lanigan confirmed that the 240-person patio will open for the first time Friday. Lanigan signed a lease on the space at Two Drydock last October, promising at the time to open The Taj Mahal of breweries there.

The COVID 19 pandemic halted the Woburn-based brewerys plans to build out the space inside, but starting this weekend, patrons will be able to enjoy beer, wine, and canned cocktails on the patio seven days a week.

We decided to shift gears and get our patio up and running, says Lanigan. Originally our patio called for a capacity of 550, which is pretty serious. Now with COVID, and our tables being six feet apart, its 240.

Lord Hobo Seaport will feature six beers (think flagships like Boom Sauce double IPA and Freebird golden ale) on tap and another 10 in cans. Limited-edition beers like Blackberry Milkshake IPA, usually available only at the brewerys tap room in Woburn, will also be available at the Seaport. In addition to selling brews to consume on-site, Lord Hobo will also sell its beers to-go. A Bon Me truck will be a permanent, seven-day-a-week fixture on the premises.

Were gonna run the patio every day until it gets too cold, Lanigan said. Its a short season, well probably get two months out of it.

This is the safest place to have fun, have drinks, sit outside. Probably the safest place is on your couch, but after six months were all tired of that.

Lord Hobo Seaports patio hours are extensive 3 p.m. to midnight on weekdays, and noon to midnight on weekends at least for now.

I think we have the latest patio, says Lanigan. A lot of patios close at 9 or 10. Were hoping to grab those folks on their way home, and also the industry folks.

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Lord Hobos new Seaport brewery patio opens this weekend - Boston.com

BOSTON (CBS) With colder temperatures around the corner, many restaurants are hoping to have their patios stay open for business as long as possible.

Michael Seznec, Senior VP of Operations at Harvest, shared, Its critical. People really, really like the patio of course these days, they want to sit outside.

Were hoping to keep it open forever outside, frankly, Seznec said. Even in the middle of winter, people can be out here dining if they want to be.

Harvests patio has been operating for 45 years and is equipped well for times like this, with a fireplace, partial roof, and heat lamps. This year, they are especially grateful to have the space.

Seznec added, this is always a very popular spot. Now Id say even on marginal weather days people really want to be outside.

Over in the Seaport, this is Woods Hill Pier 4s first patio season. Owner Kristin Canty notes, its been completely imperative that we have this outdoor area. Not that many people want to sit inside, everybody calls and says they would prefer to be outside.

They decided to keep it going into the winter by adding 12 igloos, which, when finished, will accommodate up to 6 guests. Canty adds, we just jumped at the idea because they are see-through so people can still take advantage of the views and be in a cozy setting with people that they trust and their families but not near other people at all.

Even though shes investing in glass dividers for the inside this winter, shes expecting that people will want to bundle up and is even looking into having single-use blankets.

Canty adds, Were just really happy to be reinventing ourselves and think of creative ways for people to still enjoy eating out.

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Restaurants Getting Creative To Keep Patio Season Going - CBS Boston

CHICAGO (CBS) This has been a summer of highs and lows for Chicagos restaurant industry, as diners have seen new places open and others close because of the coronavirus pandemic.

We wondered about the spots that are hanging on.

As CBS 2s Lauren Victory reported, the patio at Wood, at 3335 N. Halsted St. in Boystown, was empty Monday because the restaurant was closed for Labor Day. So why give up revenue when the industry has already taken such a hit because of COVID-19?

The general manager said staff usually get the holiday, and especially deserved it after a rollercoaster of a summer.

Meanwhile at Chicagos Home of Chicken & Waffles, at 3947 S. Dr. Martin Luther King Jr. Dr. in Bronzeville, the syrup is still sticky. The situation is sticky too.

We usually have a full house, mostly every day, said manager Emma Hester.

A return of business is a beautiful sight, said Hester and general manager Brian Mills. But it has been quite the season keeping up with customers, and dealing with the citys constantly changing restaurant rules.

Were rolling with the punches right now, Mills said.

They and other Chicago restaurants gone from carry-out-only restrictions through Memorial Day to outdoor seating only until July 4th.

And after that, getting back to normal hit a rocky start for many including the staff back at Wood.

There were major protests in the area. We had to board up our windows on the 2nd of June, the day before we were going to first be allowed to have people at the restaurant again, said Wood general manager Jeremiah Duncan.

Before that, Wood was attempting to make ends meet through takeout orders. In April and May, the patio was going unused because of COVID-19 rules, so owners lent it to another struggling industry events design.

A popup fundraising flower shop outside Wood drew interest from sidewalk traffic that occasionally was hungry too.

There were so many question marks, but once we were able to open up the patio, the response was incredible, Duncan said.

It was a triumphant feeling, but will it continue? Labor Day will give way to Halloween and Thanksgiving and beyond, and when the cold sets in, the patios will be gone.

How can restaurants weather the cold when Chicago rules still cap indoor dining at 25 percent?

Well just have to see what happens, you know? Mills said. We dont know if well be able to open up fully or if well still have to keep our social distancing.

The Illinois Restaurant Association said its top priority right now is fighting to increase Chicagos 25 percent capacity rule. At the same time, the group is partnering with the City of Chicago to offer $5,000 cash to people who come up with the best ideas for eating in the indoors and outdoors when the weather turns.

The Winter Design Challenge ends at 1:30 a.m. Tuesday. Winners will be announced at the end of the month.

Corporate sponsors will likely fund pilot programs of the chosen ideas after that.

Read more from the original source:
Restaurants That Have Hung On Through Pandemic Brace For Turn Of Weather - CBS Chicago

Were all eating a little differently these days: Cooking at home more. Ordering takeout. Now thatPhase 3 is well underway, though, some of us are starting to sip cocktails on patios and enjoy indoor dining again. Whatever your comfort level, heres whats been going on in Bostons restaurant world recently, plus a few ways to enjoy some of our regions best restaurants and bars from both the comfort of your own home and out in the world.

Need something to look forward to? Here are 10 restaurants, coffee shops, and bakeries gearing up to open this fall.

Chefs and owners Kate and Trevor Smith have opened their London gastropub-inspired restaurant, Thistle & Leek, located on a prime corner of Newton Centre.

Read our interview with Sam Calagione on his Massachusetts roots, 25 years of Dogfish Head, and the next big thing in beer.

The closures this week hit hard: The Fours, a famed watering hole near TD Garden, announced it had shuttered after 44 years; Kendall Square brunch spot The Friendly Toast closed; Bull McCabes in Somerville revealed it would not reopen; The Pour House on Boylston Street is being sold due to COVID-19; and Irish pub Lir permanently closed after 17 years.

As Phase 3 chugs along and indoor dining resumes at some restaurants, patios are continuing to pop up across the city. This week is no different here are handful of recently-opened outdoor dining spaces to lounge on this weekend.

Juliet: Somerville darling Juliet launched its patio on Thursday for la carte dinner service outside, with reservations available from 4 p.m. to 8 p.m., Thursday through Saturday. Dine on Maine kelp salad alfresco, or, if youre looking for a special Labor Day meal, make a reservation for Juliets Lobster Club shindig on Monday afternoon.

Scampo: Lydia Shires beloved Scampo, an Italian restaurant inside the Liberty Hotel, recently reopened for dinner service with both indoor seating and a 60-seat outdoor patio. Regulars will find some of their favorites, like Lydias lobster pizza and pumpkin agnolotti, back on the menu.

Sweet Basil: The second location of David Beckers Sweet Basil debuted in Waltham on Tuesday in the former Balani space, and includes an expansive patio for those warm summer (and fall) nights. Im hoping to stop by soon for a lavender gimlet, arancini, and pork katsudon.

Tanm: Filipino American restaurant Tanm returns to Bow Market on Friday with its Kamayan sa Labas dinners, an eat-with-your-hands, shareable feast served on a banana leaf. Make your reservations here for patio seating, and get ready to dig into dishes like crispy roasted pork belly, lumpiang Shanghai, and ground pork fried spring rolls.

Trillium Brewings new 166-acre farm in North Stonington, Conn., has produced its first harvest, and we all get to reap the rewards. The brewery just launched a farm box program, offering a $30 box of produce that can be ordered each week starting on Wednesday at 9 a.m. for same-day pickups at Trillium Canton. Theres no subscription necessary, and each box comes with a selection of recipes from executive chef Thomas Park dishes like smashed fingerling potatoes and green goddess dressing. Pick up some beer while youre at it for a well-balanced meal.

Its Labor Day Weekend, and while you may have your grilling plans nailed down, here are some last-minute options that might come in handy: Pick up one of Curds & Co.s new 6 foot picnics, which includes three cheeses, crackers, pairings, and a playlist. Head to OddFellows Ice Cream Co. in Chestnut Hill to snag a recently-launched Mr Black x OddFellows affogato kit, which comes with a pint of your choice of OddFellows ice cream, an eight-ounce flask of Mr Black Cold Brew Coffee liqueur, and a selection of toppings. Branch Line in Watertown has a handful of Labor Day specials on its menu, including a barbecue package featuring sherry-glazed ribs, smoked pork shoulder, and corn on the cob. And for pie, the incomparable Petsi Pies offers pickups and deliveries through Sunday just be sure to place your order a day in advance.

Read this: Beverage writers Robert Simonson and Jon Bonn are usually able to predict upcoming trends in the drink world. This year has, well, kind of thrown them for a loop. In this Punch article, they take a look back at their predictions and revise them for our COVID-19 times.

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This weekend: Where to find Labor Day Weekend takeout options - Boston.com

Dear Editor,

According to a report released by the Canadian Chamber of Commerce and Statistics Canada, we could lose up to 60 per cent of our nations restaurants and small, family-owned establishments in the next few months as government support ends and the pandemic enters a new phase.

A large proportion of these closures will be as a result of businesses not being able to generate enough revenue due to the limits on seating capacity and physical distancing measures necessary to protect people from the spread of COVID-19.

Here in Langley, thanks to work by members of the general public, members of council, and members of the local business community including craft breweries, wineries, and distilleries, we were proactive.

READ MORE: Langley pubs, restaurants can expand patios

Early in the summer, Langleys establishments were permitted to extend their outdoor seating areas in order to increase the number of customers they could safely serve. As someone who has the privilege of working in one of Langleys breweries, Ive seen first-hand just how crucial it has been in ensuring our survival in this time of crisis. While I cant speak for the many other restaurants, cafes, and bars that have taken advantage of the temporary program, our extended patio has proven invaluable, without creating undue hardship on any neighbours or other tenants in our building.

As we move into the fall and approach the end of the temporary extension program, I firmly believe we need to consider making this temporary program permanent.

With a change in the weather, businesses will come up with creative ways to provide warmth and shelter for their outdoor seating areas, but we should do everything we can to help them be able to serve as many people as possible, since restrictions due to COVID-19 are likely not being removed any time soon.

Even if the pandemic wasnt an issue, and when it one day is no longer a topic of major concern, our patios should within reason stay extended. These spaces create more lively neighbourhoods, more spaces for people to gather safely, and more seats for badly needed customers at our local businesses.

Moving forward, we should allow bigger patios, and encourage places that either havent had, or been allowed to have patios before, to safely and responsibly create added space. This is dependent, of course, on support and cooperation from Township and City staff, as well as the various landlords. We need to encourage these three groups to continue to be forward-thinking.

With a relatively simple change in policy, Langley can become an even more business-friendly place, and create even more livable, interesting, and exciting neighbourhoods at the same time. Its a true win-win.

Michael Pratt, Murrayville

.

Do you have an opinion youd like to share. Please send us a letter to the editor, include your first and last name, your address, and your phone number. Email to editor@langleyadvancetimes.com. In the meantime, like us on Facebook or follow us on Twitter.

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LETTER: Let Langley businesses expand use of patios Aldergrove Star - Aldergrove Star

The Colorado Restaurant Association is very concerned about how restaurants will survive during the winter months.

COLORADO, USA Expanded restaurant patios have been key to make up for indoor seating regulations during the pandemic, but with winter steadily approaching, restaurants are preparing to adapt once again.

Im hoping for a mild winter with a few patio days, Carboy Winerys Director of Wine Operations, Jason Snopkoski, told 9NEWS. Every day is a new challenge.

Since being able to reopen to dine-in customers, Carboys location in Denver has relied on their extended patio that stretches into the sidewalk next to Logan Street.

When the weather cools down, they will have to get creative with indoor seating.

Were very lucky that we have a large complex, a large building, lots of space that we reserved for private dining and things like that, Snopkoski said. A lot of our friends arent that lucky.

In July, the Colorado Restaurant Association (CRA) asked 170 restaurants if they think they will still be open in six months. 65% said they were not sure.

Were extremely worried about what winter looks like, CRAs President and CEO Sonia Riggs said. Some restaurants are going to do whatever they can to take advantage of that outdoor seating as long as possible, and others just say they dont know whether its worth it or not.

Making patios comfortable in cold weather can be expensive for restaurants that do not already have heat lamps and tenting on site. For an industry thats already cash-strapped, these extra expenses could make or break businesses.

Were really hoping that local governments can start using theirCARES Actmoney on helping restaurants with that additional cost to keep those patios open, Riggs said.

Congress passed the Coronavirus Aid, Relief, and Economic Security Act, also known as the CARES Act, to provide economic help in response to the COVID-19 pandemic.

9NEWS reached out to the City of Denver about whether they would help restaurants more in the coming months. We did not immediately hear back.

CRA is also talking to the State about how restaurants may be able to allow for more indoor seating while keeping customers safe.

Weve been talking to the State about Plexiglas barriers, or other things, to be able to cut that six-foot distancing between tables, and weve seen this actually start to be used in other states, Riggs said. Were also looking at how advanced HVAC system technology be used, UV lighting, [so that] capacity could be increased even more.

9NEWS asked the Colorado State Joint Information Center about this possibility. The agency responded: We have been closely working with stakeholders from many industries throughout this pandemic, including the Colorado Restaurant Association. We appreciate the commitment and partnership of Colorados business community. We will continue to monitor disease transmission and make data-driven decisions that protect public health.

As restaurants wait for a potential update on regulations, CRA is concerned about how different the industry will look in the spring.

Restaurants may shut down, they may just do takeout and delivery, or they may just try to survive on fewer staff, Riggs said. What we already saw this spring is people condensing or limiting their menus, cutting staff, really trying to focus on takeout and delivery models, and they may just try to make do with the limited seating capacity that they have indoors.

In the beginning of the pandemic, CRA used state sales tax reports to determine that about 400 restaurants closed permanently. They are waiting for updated numbers, but they believe that number is now too low.

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'Nobody knows whats coming': Restaurants that have relied on expanded patio space brace for winter temperatures - 9News.com KUSA

UPTOWN Green Mill Cocktail Lounge one of the citys oldest establishments is debuting a new feature Thursday: a sidewalk cafe.

The legendary jazz club at 4802 N. Broadway reopened 4 p.m. Thursday with patio service. It marks the second time Green Mill is reopening during the coronavirus pandemic.

Like all other bars and music venues, the Green Mill closed in March for the citys stay at home order. As business restrictions were lifted, the club reopened in late June, becoming one of the first entertainment venues to host live music following the lockdown.

That lasted for a month, as bars and vendors that do not serve food were forced to shut down indoor services in late July.

The Green Mill improvised once again and livestreamed concerts from the venue that fans could pay to view at home.

The venue once again will serve customers, this time on its new patio.

It should be better than nothing, owner Dave Jemilo said. Ill have two-to-three people working and some dough coming in. Thats a good thing.

There wont be any music on the patio, as an impromptu sidewalk concert the bar hosted earlier this summer drew reprimand from the city.

The patio should be able to seat 25 to 35 people. The Green Mill has partnered with Fiesta Mexicana to allow customers to order food from the neighboring restaurant, Jemilo said.

Jemilo said he understood there should be restrictions to help slow the coronavirus, but he felt the decision to close non-food serving establishments was arbitrary.

Plus, there are costs associated with closing and reopening like replacing kegged beer that can hurt already struggling businesses, Jemilo said.

Bars with food, you can go and get snockered, and thats OK, he said. But if I have music and tell people to whisper and keep their distance, thats not OK. Thats not fair.

The Green Mill opened in 1914 and originally included a large sunken garden that had seating for outdoor entertainment. An advertisement from the era calls it the only real sunken gardens in America.

The garden seating was removed in the 1920s to make way for the Uptown Theatre, according to reports.

The Green Mill will be open daily from 4-11 p.m.

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Green Mill Reopens With New Outdoor Patio But No Live Music - Block Club Chicago