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California restaurants can start table service outside again

The strictest dining restrictions in the country will be lifted

Bret Thorn, Senior Food Editor

January 26, 2021

2 Min Read
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California's ban on outdoor dining in most of the state has been lifted.dszc/iStock/Getty Images Plus

Soon California restaurants will be able to serve guests seated outside, thanks to the end of stay-at-home orders that the state issued in early December.

Although many jurisdictions across the country have limited indoor dining, California had taken the more extreme measure of banning outdoor dining, too, in an attempt to stem the tide of rising cases of COVID-19 that threatened to overwhelm hospitals.

But now that the availability of ICU beds has risen above 15% of total capacity at every region in the state, those restrictions have been lifted, paving the way for local authorities to allow for outdoor dining.

Los Angeles had banned outdoor dining before the rest of the state, on the day before Thanksgiving, but officials in that county said on Monday that they would “essentially align” with state guidelines.

Restaurants in New York City were granted no such reprieve. Although outdoor dining is still allowed there, below-freezing temperatures limit its appeal and indoor dining has been banned since Dec. 11. On Monday Governor Andrew Cuomo said some restrictions across the state would be lifted as reported cases of COVID-19 decline, and although he did not provide any details, he said explicitly that the New York City indoor dining ban would remain in place.

Related:Regional stay-at-home order in California means restaurants must revert back to delivery, takeout

For more on California’s restrictions, read Outdoor dining to resume at California restaurants.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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