Dining-in back on the menu: Carlsbad eateries reopen as COVID-19 restrictions reduced

Restaurants across New Mexico opened up for dine-in service on Monday after months of closures in an effort by the State to minimize the spread of the COVID-19 pandemic. 

Eateries were allowed to serve customers, provided dining rooms were kept to a 50 percent capacity limit, and social distancing was maintained to keep diners at least six feet apart as they enjoyed their meals. 

Menus were thrown away after one use, most condiments were kept off tables and tables and chairs were sanitized after every use. 

But despite the changes, many in Carlsbad were just happy to get out for a bite and to socialize, optimistic that the reopening was the beginning of New Mexico, and the country, returning to normal. 

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We spoke to managers and diners at several local restaurants in Carlsbad, analyzing the impacts of the reopening on local business and culture in the city. 

Yellow Brix

Nine-year-old Melanie Griffin hoped the quesadilla she ordered at Yellow Brix on Canal Street would give her mom Carrie Griffin some respite from having to cook all her meals at home. 

"My mom doesn't have to make food for me," Griffin said with a smile, as her mom and brother Jacob Griffin mulled over the menu. 

Carrie Griffin said she was glad to be out of the house after months, supporting the local economy. 

"We're happy to be able to support local business again," she said. "It does good for your mental health. We're so excited. We're trying to get back to normal."

Owner of Yellow Brix Barbara Rempel said the restaurant was already busy last week after patio or outdoor dining was allowed to reopen. 

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Yellow Brix has a large patio area, and the eatery was quickly inundated with customers, Rempel said. 

"It's been very, very busy. We need all of our people back already," she said. "We only have so many tables to go around. People need to have some social outlets. It's a pent-up demand."

Rempel said she hoped the reopening was a sign of progress in reopening business as the spread of the pandemic dissipated, and resident were allowed to leave their homes.

"In the short term, we're all going to be very busy," she said. "The old normal will come back. It's not a matter of if, but when. We're trying to gear up so we can handle it."  

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Pecos River Cafe

One of the busiest spots for breakfast and lunch, Pecos River Cafe is usually packed with tables. To limit contact, half the tables and chairs have been removed from the restaurant to allow for a better flow and to make sure each table is at least six feet away from the others.

Diana Cerny, owner of Pecos Valley Cafe, make sure everything stays clean throughout the shift. When a customer leaves the table, everything is taken off and wiped down. New cutlery, salt and pepper shakers, napkins and other condiments remain off the table until a new customer sits down.

Every 15 minutes a dedicated employee who sanitizes the unused tables and Pecos River Cafe has someone to clean the doors, windows and bathrooms at specific times.

"We're following strict hand-washing rules, strong sanitizing procedures," Cerny said. "The main thing is wiping down all surfaces and we're constantly doing it. We change our gloves every 15 or 30 minutes. The masks we wear are single-use masks. They are allowed to be worn the whole shift."

Cerny noted the noon rush saw all available tables occupied during the typical morning rush and the start of the lunch rush. More than anything, she's glad to have dining in return as an eating option.

"We're excited about being open," she said. "We understand why it had to happen at the beginning. We feel its time for everybody to start working. That means everyone who is employed can work their full hours and earn a good living."

Lucky Bull 

Across Canal Street, Lucky Bull was also opened for lunch on Monday, and diners were quick to patronize the local favorite known for its burgers and other American classics. 

Over a plate of nachos with a thick coating of cheese and jalapeño peppers Mike Dixon of Carlsbad was happy to finally see the local economy active again. 

"I have missed it very much," he said of dining out. "It was great news and we're just excited to get the world moving again. It's a sign w're moving past this. Hopefully, we'll continue moving forward."

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Lucky Bull Manager and Owner JP George said business was quick to resume as news spread of the opening of the dining room. 

To keep customers spaced appropriately, George said the upstairs taproom usually used to serve beer to the evening crowd was opened for lunch service. 

"Every restaurant in town is glad this is finally over," George said. "We're excited to have our customers back in here. It was long overdue."

George said the restaurant would not offer condiments on the tables, and throw away menus after one use. 

Tables, chairs and silverware were also sanitized after every meal and all staff donned protective masks throughout their shifts.

"For the most part it was easy," he said of the new requirements. "We're just looking forward to getting back to our normal business. We think it will build throughout the week. It slowed us down, but we're getting back to normal."

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Mi Casita

Mary Molinar owned Mi Casita for the last 15 years and was thrilled to open her doors on Monday for dine-in options.

Molinar assures customers every precaution is being taken to avoid the spread of COVID-19.

"We disinfect everything when someone leaves (the table)," she said. "We don't put silverware out until they've sat down. We sanitize the door handles, the chairs and wipe down the salt and pepper shakers after every use. Some of us wear masks some of us don't because the mayor said it's up to our discretion."

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With the 50 percent capacity Mi Casita has half the tables available, with chairs up on tables not intended for dining and to ensure the proper distancing.

If someone comes in to put their name on the waiting list, they must return to their vehicle and wait to be called in to be seated. This also includes people waiting in line to pay for their meals or picking up takeout: if there's more than one person at the entrance area, the rest must stay back until the area is cleared.

The noon rush wasn't as busy as Molinar was expecting, which allowed her and her staff to slowly ease into the new rules and regulations. 

"We're trying to do the best we can," she said. "It's not overwhelming on our first day so we can keep up with everything. It's great to be open."

Adrian Hedden can be reached at 575-628-5516, achedden@currentargus.com or @AdrianHedden on Twitter.

Matthew Asher can be reached at 575-628-5524, masher@currentargus.com or @Caveman_Masher on Twitter.