BOSTON — Occupancy levels for restaurants will be raised to 40 percent beginning Monday, Feb. 8, but informal gathering limits will remain in place for now.
The stay-at-home advisory and early closures regulation was lifted two weeks ago as cases and hospitalizations had trended downward. Gov. Charlie Baker said the restrictions put in place over the past couple months had helped to reduce the spike in cases seen over the holiday season.
"Since the start of 2021, the commonwealth has seen positive trends emerge as hospitalizations have decreased, and the percent of positive cases has declined at a steady rate, the same time our administration has continued to ramp up testing statewide," said Baker at his daily briefing on Thursday. "Here, today, we continue to see the same trends that we saw in the previous two weeks."
Hospitalizations are down by a third and the seven-day average of cases is down by about 53 percent since its peak at 6,120.
Because of this, all businesses that are currently limited to 25 percent capacity will be able to go to 40 percent capacity. Sector specific rules for restaurants and close-contact personal services are included in this 40 percent capacity requirement. Employees are not included in the capacity requirements.
Some examples include gyms and health clubs, libraries, museums, retail, offices, places of worship, and movie theaters, but with no more than 50 people per theater.
All other safety guidelines remain in place for all industries, and this includes restaurants limiting dining to 90 minutes and no more than six people at a table.
"The commonwealth overall will remain in Phase 3, Step 1 of our reopening plan, meaning indoor performance venues and indoor recreational businesses will be closed until the public health data further shows sustained improvement," said Baker, and that includes the gathering limits of 10 people indoors and 25 outdoors.
The governor noted that the decline from the recent surge was much more dramatic and speculated that it could have residents being more careful over the Christmas holiday after seeing the surge over Thanksgiving.
"I think the decisions we made with respect to the protocols and the restrictions, certainly played a role in it but again I also think this stuff only works if the people in Massachusetts much more broadly than that choose to take that into account when they make their own decisions," he said, pointing out how public health officials had stressed that gatherings amplified spread of the virus. "I also believe that after the Thanksgiving spike, which was pretty clear and pretty obvious to everybody, that that did have some impact on the way people thought about the rest of the holidays."
State officials anticipate opening up more businesses and activities if the public health data continues to improve. This will be aided in large part by vaccinating residents against the novel coronavirus.
Currently there are 125 vaccination sites with 165 expected by mid-February and more than 120,000 appointments made available. Another 30 pharmacies will be added next week for another 21,000 appointments.
"We have a long way to go on the vaccine roll out, remember there are almost 7 million people in Massachusetts," Baker said. "Roughly speaking, there's somewhere between 4 [million] and 5 million people who are ultimately going to be eligible to get vaccinated, and the group that we're currently working our way through has about 1.1 million people in it, who need two shots."
He pointed to regional partnerships that have launched accessible sites, singling out Berkshire County's efforts in particular: the Northern Berkshire Emergency Planning Committee's vaccination clinics at St. Elizabeth's Parish Hall and the vaccination sites at Berkshire Community College and W.E.B. DuBois Middle School.
"They're built on the Berkshire County model, which has been really successful at accessing and getting folks in and getting them vaccinated," said Baker. "There are three or four others they're probably going to either starting this week, or will be operational next week."
• The Mass Growth Capital Corp. and Legislature has made more than $720 million available directly to small businesses and announced that another $174 million will be disbursed to more than 4,000 additional businesses hit hard by COVID-19 in grants ranging from $10,000 to $75,000.
"Over 1,300 restaurants, bars, caterers and food trucks are getting grants, this round, as are more than 1,200 businesses in the personal care and beauty sector," said Lt. Gov. Karyn Polito. "Five hundred and fifty-four independent retailers, 462 event support companies, 371 gyms and fitness centers and 124 indoor recreation and entertainment venues round out this particular round of awards. Nearly half of today's grantees are women owned businesses. If third are minority owned and about a quarter have not received any other relief."
• Elective surgeries are still on pause. The Lowell Field Hospital will close this week but Worcester field hospital will stay open for a bit longer as it has 40 to 50 patients.
• In response to a question about travel bans to surrounding states, the governor said his administration speaks weekly with the other state officials and travel has come up.
"It's the sort of thing that if we were to choose to go there I would want all seven of these states to be doing something together at the same time, as opposed to having different states do different things because that gets hugely difficult and hugely confusing for everybody," he said.
The governor urged residents to continue social distancing, masking and sanitation.
"We know that these restrictions have been and continue to be enormously difficult for large and small businesses their employees, and for individuals everywhere," said Baker. "But we're making progress in this battle against COVID, and everyone's hard work, and preparation is now making it possible for us to continue to step back to what we might call a new normal."
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Main & Mill: A Vibrant New Restaurant on Main Street
By Breanna SteeleiBerkshires Staff
NORTH ADAMS, Mass. — You can now enjoy another eatery on Main Street by well-known restaurant siblings Colleen and Sean Taylor.
Their restaurant Main & Mill opened for the first time Tuesday, bringing their vision of creating something vibrant and new to downtown North Adams.
"We have created Main & Mill to be part of our day. It's very seasonal ingredients, thoughtful cooking, beauty, beautiful presentation and dishes. And we really wanted to be part of the community, the downtown area, and start a vibrant area on this end, which has been shuttered for a while," said Colleen.
The building is owned by Ginko on Main Street LLC, which has granted 20 years exclusive possession of the property to Latent Builds as the developer. Jack and Suzy Wadsworth, behind Ginko, are development partners with Karla Rothstein and Salvatore Perry of Latent.
The bank closed in early 2021 and was purchased by Ginko late that year. Plans for the property unveiled three years ago envisioned a restaurant, retail, a park and rooftop bar.
Colleen saw potential and said she initially wanted the building when it first went up for sale. Being good friends with Rothstein and Perry, she helped them design the kitchen and the bar before learning in March that she could lease it as a restaurant space, something she told them would be a great idea.
She said one of the most important things about the restaurant was the collaboration between Rothstein, Perry, and the Wadsworths, who put a lot of time and energy into the building.
"If Sean and I had done it, we would not be able to do what the collaboration supported. The collaboration of the three of us being able to really have that kind of money to put in down here. The design that the architecture firm that Carla and Sal own is stunning," she said. "The time and effort, everyone came together to do this in a really trusting manner."
The two wanted the restaurant to be an all-day venture, so people could eat at any point throughout the day, all week long.
"We wanted it to be open for coffee and socialization in the morning where people can meet, have their cup of coffee, have a quiche, a vegetarian quiche, or croissant or yogurt. Something intentional with their coffee," she said. "Then move into a lunchtime for the downtown business or anybody, and then go into supper, dinner, with drinks later into the evening. So have it really be open all day long, so that there wasn't a void on any particular day."
They also wanted to do something different than the other restaurants they owned.
"We didn't want to mimic any other restaurant in town. We wanted to bring something that was inspiring, something that had some familiar things that people would see, and other things that we would bring to them for them to experience," she said.
As a woman business owner, Colleen said she wanted to bring a female chef into the kitchen.
Colleen brought on Chef Anna DeRose, who she said puts twists on a lot of her dishes.
"So we have a creme brulee, but our creme brulee is topped with marshmallow," she said. "Our creme brulee is like almost two desserts in one. It's a s'mores creme brulee. So you could have a s'mores, and you could have a creme brulee - but when you put both of them together, fireworks go off."
Jake Eberwein showed the committee sections of the nbess.org website, including the resources page, which will be key to keeping residents informed about the study’s findings and collecting information from those residents. click for more
The planes were paper, the buildings cardboard and Main Street was a hallway at Colegrove Park Elementary School, but the setup represented nearly two weeks of creative research and design by the pupils in the public schools' 21st Century Summer Program.
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