Matt Storch, Chef/Owner Match and Owner Match Burger Lobster
How did you first respond to the pandemic?
I basically went into survival mode. The issue impacted so many people along the supply line, from the dishwasher to the guy catching the fish. When Nicole Straight took off with Food for the Front Lines, I dove in. We were feeding police and hospital workers and keeping our people employed. I did the same for homeless shelters and this kept my restaurant going.
How's the takeout business?
At Match Burger Lobster we got back to about 90% of pre-pandemic sales and had all employees back full-time. That food travels really well. But between Uber Eats, walk-ups, and call-ins, you have no way to control the volume like with table seating. At times we had to shut off the orders because it got too crazy.
How did you innovate?
I partnered with Chef's Warehouse and Copp's Island Oysters and started Match Provisions, a direct-to-trunk delivery service for people who didn’t want to go in stores. Refrigerated trucks pulled into Westport Station and unloaded boxes of skirt steaks, jugs of cream cheese, live lobsters, fresh oysters, beer… a unique variety of things went into people’s trunks! I also did holiday Match kits; you could take home a raw roast and watch a video of me explaining how to cook it.
What’s it like now that restaurants are open?
At Match Burger Lobster it’s like a picnic. You order at the window and we bring it to you in a bag. We may just keep it this way.
We are all worried about what happens when outside goes away. Will people be comfortable coming inside? Will they go back to takeout with the same vigor? Now that I have take-out models in place, I'm ready.
We’re brainstorming ideas, like setting up a remote restaurant in a field with a closed-side tent and heaters, and doing small, 20-person catering.
How has the community come together?
As food professionals, we solve problems quickly. But to have the town flowing with us, saying yes and then making it happen has been the most impressive part of all of this.
How are you managing to keep up?
I’ve never been busier in my life. Trying to keep restaurants open during this is definitely a feat.
Molly Healy, Owner, Head Chef at Manna Toast
A quarantine seems like a crazy time to open a restaurant…
This has actually been a great time to open! With everyone home, cooking, sharing recipes, and eating have become the main activities, so people are excited to try something new.
What is Manna Toast?
We are casual food, locally sourced with a twist. Big hearty pieces of toast with lots of toppings. Everything from blueberry French toast to burrata, cauliflower hash, and classic hummus with cucumbers. We also offer salads, kids toasts, and a coffee bar.
How's takeout going?
A social distance picnic is something we do well. We did movie boxes with toast, salad and popcorn for the Remarkable Theater drive-in. As part of the catering business, we’ve done baby showers and other events with picnic tables and lunch-boxes.
What’s in the future for Manna Toast?
We want to build a brand and expand to multiple locations!
Brian Lewis, Owner and Executive Chef of The Cottage and OKO
Why did you decide to close before the Governor issued the order?
We were having these daily war room strategy meetings but it was so unprecedented. We closed two days before the shut-down, on Friday March 13th. Reservations that Saturday were going through the roof. I think everyone was rushing to eat out before things got weird. I didn’t want to be a hotspot. We decided to keep only OKO Westport open for takeout and hibernate. Our landlord was terrific and suspended our rent and it turned into a beautiful story. A dozen people could work safely at OKO full-time. The overwhelming support of the Westport community allowed us to do more than just sustain ourselves. We set up a meal train to feed our 70 employees – preparing about 400 extra meals per week. We also sent 30 meals a day to Norwalk Hospital. All for three months.
What do you think is the secret to the success of OKO Online?
Putting food in a box and bag isn’t my wheelhouse; I love making delicious, beautiful food and putting it on a plate. But you just adjust to ‘this is it.’ We crushed it online with a family bento box for $49. The Cottage also has a value package. These are here to stay for our on-line world. We ramped up our social media efforts, gave the website a face-lift, and learned to “lean in” - embrace the change and get ahead of it.
How was the re-open?
The day we could open back up was glorious. I waited a few extra weeks so I could open outside and inside together. We built a gorgeous deck at the Cottage and were offered the former outdoor space of Meatball Shop for OKO. I was very detailed with COVID-19 compliance; when it’s you against a global pandemic, you get obsessive.
What do you see looking ahead to winter?
We are approved for outdoor seating until the end of March, so I’m going to try to tent safely. I’m also working on a couple of pop-up locations at art galleries throughout Westport, doing a true Japanese Omakase experience. I might introduce a fundraising element for non-profits with speakers or auctions, so stay tuned for that. And we’ll keep growing the in-home experience. I could bring raw meals to cook for private dinner parties. We are not slowing down.
Jes Bengston, Head Chef Amis and Terrain
What was the shut-down like for you?
We did takeout for two weeks and then [parent company Urban Outfitters] decided it was safest just to close. We paid everyone longer than most restaurants could. I wouldn’t trade this safety net for the world. But most don't have that.
Once the need for Food for the Front Lines died down, we took the remaining funds from the sale of Stephanie Webster's (CTbites.com) cookbook and started Food for Behind the Lines, which helped stock pantries for unemployed restaurant workers and their families.
Has your job as Head Chef changed?
At Terrain… we’ve been forced to slow down, which has been good for me. I’ve run this three-course chef’s menu every week. I can work with local purveyors to prepare these special meals and really connect with guests and staff.
We’re also sending out these little snacks to guests. I’ve been loving our farm picnics, like the BYOB (Bring Your Own Blanket) at Wakeman Town Farm.
At Amis we’ve done a re-brand: new concept, new food, new vibe. It started as a classic Roman Italian and now it’s a modern Italian with more farm-to-table. Think shared plates, fun drinks, cool lights. I’m obsessed with the fried artichokes with black garlic puree and lemon zest!
How have the Westport clientele been?
Pretty amazing. People are following the rules, wearing a mask. The fear is that enthusiasm for eating out will diminish. I’m very concerned for when the government loans run out. A lot of restaurants are going to close.
Words of wisdom for the future?
Take everything with grain of salt. Be flexible. Try to extend the patio season – get heat lamps and blankets. And keep take out going strong. Pre-package food people can cook at home. I’m even thinking sending home our Terrain bread pots. Whatever we can do to keep our customers happy.
Scott Lawton, CEO + Cofounder of bartaco
What was the biggest leap you had to make to keep business going?
We didn’t offer delivery at all prior to COVID-19, and had to shift swiftly. Within weeks we had delivery up and running. Takeout was something we were well versed in, but of course, not the volume. It was a bit overwhelming at first.
Has the community been supportive?
Yes, they've been incredible. People have been posting themselves bartaco'ing and it has been amazing to see our friends in Westport experiencing bartaco in different places.
What's been your silver lining?
The way restaurants in Westport have helped each other out. We have always had a close-knit group of restaurant managers. The food scene has been kept alive and thriving by loyal guests who are always eager for a delicious meal as well as the culinary greats who live in the area and are constantly bringing new ideas. We’re in this together.