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Royals hot chicken12/15/2023 ![]() Royals does hot chicken, Nashville-style, and the menu is based on variations of this theme. The online form asked for my car make and color, and when they saw me coming, the guy came running out with our brown bag before I got parked right. Its food is good, it’s inexpensive, and I’ve never had such fast curbside service. This guy puts his money where his mouth is, and also, I’m told, makes sure that tips coming through the door from online orders get around to everyone. When I saw Ryan Rogers’ name on the Responsible Restaurant group, I remembered that his Royals Hot Chicken restaurant had just opened its third shop near Middletown, right in the middle of the pandemic. And we all, of course, want this pandemic to be over. Politicians need to regulate and when public health and safety is at stake, that’s reasonable. Meanwhile, another group of local restaurateurs, the Responsible Restaurant & Bar coalition (), isn’t talking about defying the governor, but they want Beshear to understand everything they’re doing to keep us safe. 14 even if the governor tells them not to do it. One group, the Kentucky Restaurant Rescue Coalition (), gathered signatures on a petition declaring that they would reopen at 50% capacity on Dec. Loaded fried-potato wedges from Royals Hot Chicken. Mitch McConnell for stonily resisting efforts to get another CARES Act through Congress? Nervous diners for staying away? There were enough potential villains to form a circular firing squad and Beshear had a large target painted on his suit for doing what he had to do. But who could they blame? Kentucky’s unemployment office for red-tape delays in paying insurance? U.S. Meanwhile, struggling restaurant owners and employees were deeper under water than ever. Andy Beshear announced in mid-November that all the state’s restaurants and bars were to shut the doors to indoor dining again, from the evening of Nov. It surely didn’t surprise anyone when Gov. Now winter is coming, and COVID-19 cases are leaping to higher numbers than ever. ![]() But the combination of limited capacity and, for many usual diners, fear of contagion, left the restaurant community, owners, kitchen staff and servers alike, in what amounted to an economic depression. The federal CARES Act brought some relief, too. Sure, restaurants were quick to boost takeout programs and patio dining new laws allowing liquor takeout and delivery also helped the bottom line. That’s why restaurants and bars have borne a disproportionate share of regulation since COVID-19 came to town. Here’s the heart of the problem: Restaurants and bars are perceived as potential pandemic hotspots, with reason: Even with social distancing, they attract people to gather indoors in crowds, and to make matters worse, it’s impossible to mask up for others’ protection while you’re eating and drinking. They need all we can do for them right now. Let’s talk about this, but first, as I’ve told you before: Get out there and order as much takeout food from local restaurants as you can and tip ‘em as if you’re Scrooge McDuck. The Louisville dining scene is facing a grim scenario as I write this, and we’ll be looking down the barrel of a disturbing deadline when you read this. ![]()
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