The sound of a packed restaurant was something Morning Fork owner Geoffrey Heyde didn’t think he would hear again exactly one year ago. The pandemic had just begun, and so did the revamping of he and his wife’s restaurant.“Everything was to-go, we converted the restaurant into a to-go restaurant.,” said Heyde. “Everybody was concerned about going out. We did hundreds of to-go meals.”As time went on more and more patrons started coming in, and this weekend was the first boom they have seen in a long time.“This holiday weekend has been great,” said Heyde. “Good Friday was great, we had a full-house, Saturday was great as well. This morning reservations started at 8 o’clock. We cut off our to-go meals today here because we were so busy in the restaurant that we just couldn’t handle to go and in-dining.”Over on Whiskey Row, Doc Crow’s also saw an increase in customers this weekend. An uptick that in-store manager Nicholas Trotter said was unexpected.“This time last year was rough,” said Trotter. “There’s been no conventions this weekend, so we were expecting to be a little bit slower, but we ended up with a surplus of people in just kind of visiting the family or going to Easter services.”Trotter said it’s great to see the number of people that came out, as it means a return to normalcy is right around the corner.“March was the first month, since COVID began, that we were actually ending on a positive note,” said Trotter. “Every month, at the end of the month, we were just looking at the numbers like this is not great, this is a struggle. This month we actually were in the green.”Heyde said there is still much work to do before the end of the pandemic, but he hopes this is the beginning of things to come in the spring and summer“Our regulars are coming back out, saying ‘oh it’s so glad to see you, we haven’t been out in a year’,” said Heyde. “Now they are all coming back out. We are happy.”

The sound of a packed restaurant was something Morning Fork owner Geoffrey Heyde didn’t think he would hear again exactly one year ago. The pandemic had just begun, and so did the revamping of he and his wife’s restaurant.

“Everything was to-go, we converted the restaurant into a to-go restaurant.,” said Heyde. “Everybody was concerned about going out. We did hundreds of to-go meals.”

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As time went on more and more patrons started coming in, and this weekend was the first boom they have seen in a long time.

“This holiday weekend has been great,” said Heyde. “Good Friday was great, we had a full-house, Saturday was great as well. This morning reservations started at 8 o’clock. We cut off our to-go meals today here because we were so busy in the restaurant that we just couldn’t handle to go and in-dining.”

Over on Whiskey Row, Doc Crow’s also saw an increase in customers this weekend. An uptick that in-store manager Nicholas Trotter said was unexpected.

“This time last year was rough,” said Trotter. “There’s been no conventions this weekend, so we were expecting to be a little bit slower, but we ended up with a surplus of people in just kind of visiting the family or going to Easter services.”

Trotter said it’s great to see the number of people that came out, as it means a return to normalcy is right around the corner.

“March was the first month, since COVID began, that we were actually ending on a positive note,” said Trotter. “Every month, at the end of the month, we were just looking at the numbers like this is not great, this is a struggle. This month we actually were in the green.”

Heyde said there is still much work to do before the end of the pandemic, but he hopes this is the beginning of things to come in the spring and summer

“Our regulars are coming back out, saying ‘oh it’s so glad to see you, we haven’t been out in a year’,” said Heyde. “Now they are all coming back out. We are happy.”

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