“While the essence of our market is rooted in community and togetherness, we still think it’s too soon to invite all of our friends to sit at our tables,” a statement provided to Eater Atlanta reads. “The health and safety of our tenants, employees and visitors continue to be our top priority, so for now, select restaurants within the development remain open for carry-out and delivery only until further notice.”
During a press conference on Monday, Georgia Gov. Brian Kemp laid out his plan to reopen portions of state’s economy. Businesses like gyms, hair and nail salons, tattoo parlors, and bowling alleys can reopen with restrictions on Friday, April 24. Restaurants across the state are allowed to resume dine-in service on Monday, April 27. However, a set of 39 “minimum basic operations” guidelines must be followed in order for restaurants to reopen dining rooms.
It should be noted that Georgia’s shelter-in-place order for the public is still in effect and set to expire on Thursday, April 30, at 11:59 p.m.
Most Atlanta restaurant owners cite the health and safety of employees and patrons as the biggest factor for holding off on reopening dining rooms right now, along with needing adequate time to put Gov. Kemp’s new health and safety guidelines into practice.
Krog Street Market ownership is currently working with the various food stalls, like Fred’s Meat and Bread, Little Tart Bakeshop, and Gu’s Dumplings, and full-service restaurants such as Superica, Ticonderoga Club, and Watchman’s, on how to safely reopen for limited dine-in service.
Currently, orders for takeout and delivery from stalls and restaurants open at the market can be placed and purchased online or by phone. Orders are delivered curbside to the main parking lot upon arrival. Krog Street Market provided a full breakdown of how takeout and delivery operates on its Facebook page.
Starting Monday, April 27, Georgia restaurants that choose to reopen are limited to only ten diners per 500 square feet inside the dining room and bar areas. Other notable state mandated guidelines include: screening employees for COVID-19 symptoms and fevers over 100.4, requiring employees to wear masks, staggering shifts, spacing out of seating, using disposable menus and contactless pay options when possible, prioritizing takeout and delivery over dine-in service, and posting signs at entrances stating no one is allowed inside who is exhibiting COVID-19 symptoms or a fever.
Stay home if sick. Check the Georgia Department of Public Health website for guidance and twice-daily updates on the latest number of reported COVID-19 cases.