I keep encountering commentaries on when, and how, to use face masks at restaurants. Fairly obvious is wearing a mask when you walk in, while you wait, and until you’re seated. But…then what?
Let us hope the staff is masked — and wearing shields as well. Ditto those laboring in the kitchen. And behind the bar. (If they’re not, this might not be where you want to have a meal!).
But then, what to do while you dine? I’ve come upon numerous suggestions that you should keep the mask on between bites. Which would make for a really strange meal, consisting of flipping the mask up, taking a bite, and flipping the mask down while chewing and swallowing.
No less a power that be than our own Gov. Gavin Newsom posted a tweet earlier this month that said: “Going out to eat with members of your household this weekend? Don’t forget to keep your mask on in between bites.” The tweet was illustrated with a cartoon of a young woman putting on her mask, then taking it off to eat, then putting it on again.
The tweet further advises: “Minimize the number of times you take your mask off.”
Oh…fun!
As an alternative, might I suggest a remote control mask created in Israel. It flips up for bites, then flips down. Check it out at Covid Innovations. It’s silly…but it’s clever.
Remember, you heard about it here first.
New and notable
Big Island Eats & Shave Ice
Thanks to COVID-19, we can’t go to Hawaii, unless we’re willing to quarantine for two weeks in our hotel rooms. But we can go to this casual spot for down-home Island chow — including guava chicken, choco banana bread, multi-plate lunch, and the deliciously strange Hawaiian musubi (sushi made with meat). Loco loco moco too.
550 Deep Valley Drive, Rolling Hills Estates; 310-265-8194, www.bigisland-eats.com
Da Cajun Seafood Shack
A photo of the owner’s knuckles on the website shows the letters “CRAWFISH” spelled out. This is a super tasty, mega spicy outpost of Louisiana, where the website also tells us the specialties are “Louisiana Seafood Boil, Gumbo, Po’Boys, Jambalaya, Fried or Grilled Fish.” A taste of Cajun heaven!
4417 W. 133rd St., Hawthorne; 310-978-8282, www.dacajunseafoodshack.com
Lobster and Beer
Newly opened branch of a wildly popular concept in Palms, offering a large selection of lobster rolls (both Maine and Connecticut style), shrimp rolls, crab rolls, chowdahs and wings — and lotsa beers.
13825 Hawthorne Blvd., Hawthorne; 310-978-7927, www.restaurantji.com/ca/hawthorne/lobster-and-beer-southbay-/
Fishbone Seafood
Torrance branch of a South Bay and Westside chain of fish shops, offering as the menu says, “Seafood fried or grilled,” in a fast-food setting. By the piece or by the pound.
800 W. Carson St., Torrance; 310-320-2663, fishboneseafood.com/fishbone-seafood-carson
Ludobab
For the longest time, the most difficult reservation in town was a seat at Uber Chef Ludo Lefebvre’s Michelin-starred Trois Mec, which gave up the ghost back in July.
But never one to let a good space go to waste, Chef Ludo, along with partners Jon Shook and Vinny Dotolo, are turning a high-end French restaurant…into a casual kebab joint. Which they’re calling Ludobab.
Frenchified skewers of lamb with vadouvan curry, herbs de Provence and Dijon mustard chicken, turkey kafta, grilled ratatouille with tomato sauce, and peppercorn-marinated beef sirloin — priced at less than $10 per skewer — will be available. There’ll also be a plate of hummus, rice, salad, pita, kebab and sauce for $17.50. Cheap wines too.
716 N. Highland Ave., Los Angeles; 323-484-8588, www.ludobab.com
Merrill Shindler is a Los Angeles-based freelance dining critic. Email mreats@aol.com.
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Small bites: Wear a mask and eat at the same time with this inventive face covering - The Daily Breeze
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