COVID cases in Connecticut continue to rise, and the majority of residents now live in what the state defines as “red zones”. Governor Lamont has ordered a voluntary curfew and the state has required restaurants to begin shutting down starting at 9:30 p.m., with doors closed by 10 p.m.

But what will this mean for an industry already on a knife’s edge financially?

We hear from a restaurant owner and an industry leader.

And, with winter approaching, is there a way to enjoy restaurant dining safely? We talk to an epidemiologist about how we should consider the risks of indoor dining during a winter COVID spike.

How should the government respond to protect residents’ health while also helping restaurants financially?

We want to hear from you, too.

GUESTS:

• Scott Dolch - Executive Director of the Connecticut Restaurant Association
• Andy Rizzo - co-owner of Salute restaurant in Hartford
• Gregg Gonsalves - Assistant professor of Epidemiology at Yale University School of Public Health

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