SPECIAL REPORT #32 & 33: Scott Varricchio, Ian Boden, and Craig Melillo on the 3 Stages of Lockdown

In this two-episodes-in-one special report, Andrew visits with three chef-owners in three stages of lockdown in three different markets:Scott Varricchio of Citrus Grillhouse in Vero Beach, Florida, shares the precautions he's taken in preparation to partially reopen his restaurant tomorrow;Ian Boden, of The Shack  in Staunton, Virginia, discusses the challenges of being fully, temporarily shut down and the difficulties in deciding when to reopen a small restaurant;and Craig Melillo of Gracie's Apizza in Portland, Oregon, gives us a report on his first few services operating for curbside pickup.Three different perspectives from three different regions that add up to a snapshot of where the industry is as we ease into May.Our great thanks to S.Pellegrino for making these special reports possible.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!