In this two-episodes-in-one special report, Andrew visits with three chef-owners in three stages of lockdown in three different markets:Scott Varricchio of Citrus Grillhouse in Vero Beach, Florida, shares the precautions he's taken in preparation to partially reopen his restaurant tomorrow;Ian Boden, of The Shack  in Staunton, Virginia, discusses the challenges of being fully, temporarily shut down and the difficulties in deciding when to reopen a small restaurant;and Craig Melillo of Gracie's Apizza in Portland, Oregon, gives us a report on his first few services operating for curbside pickup.Three different perspectives from three different regions that add up to a snapshot of where the industry is as we ease into May.Our great thanks to S.Pellegrino for making these special reports possible.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.