Outdoor dining took on a new meaning during the pandemic. Restaurants across the country did whatever they could to beef up existing dining patios or create new ones under building overhangs or on empty sidewalks—all in an attempt to still provide delicious food while catering to diners’ health and safety concerns.
Now that Baton Rouge is starting to see some chilly nighttime temps and lingering cold morning air for that early coffee shop run, the question is: How do those outdoor dining spaces we relied on this summer transition for winter?
In major cities with much colder climates, restaurants are constructing what look like popup cabins on the curbside, complete with walls and space heaters. But for those cities, the more shelter you create, the more you have to adhere to the same rules as a four-walled restaurant. And some of these cramped, makeshift dining spaces bring up the same questions about ventilation as their brick-and-mortar counterparts.