LOCALadk Magazine

46 Summer 2020 LOCALadk Magazine LOCALadk Restaurants have been an important part of life for hun- dreds of years. The Union Oyster House in Boston, Massa- chusetts, built in 1826, is the oldest continuously operating restaurant in the United States. It boasts a connection to Daniel Webster, who would enjoy shucked oysters at its first- floor horseshoe bar, and a special booth that had always been reser ved for the Kennedy family. The White Horse Tavern in Greenwich Village, New York City, was a regular hangout for Dylan Thomas, the Welsh poet, and American novelist Jack Kerouac. Café du Monde in New Orleans has been ser ving up thousands of hot, sugar y beignets since 1862, and remains one of the most visited coffee shops in the countr y. Whether to provide a hot meal for wear y travelers, a respite for those who live alone, or a gathering place for friends and family in need of a reason to celebrate, restaurants have continued, for decades, to provide comfort and hospitality for Ameri- cans of ever y age, background, and economic condition. As America grew up, spread, and filled in, it was common to see restaurants be one of the first businesses in new commu- nities. This growth became exponential with the expansion of highways across the countr y after World War II. With two income earners in many families, and the busy lifestyles that Americans seem to crave, restaurant meals would eventually move from a family luxur y to an absolute necessity. There have been times throughout histor y when our coun- tr y and the world felt the pains of war, extreme weather, near economic collapse, and the spread of disease. In all cas- es the sun would eventually rise again, people were able to breathe freely, and begin the process of rebirth. As we moved through each of these challenges it was the neighborhood restaurant that was one of the first to open its doors and give hope to those who lived in communities from coast to coast. This has always been the case, and will likely always be the case. People need to gather; people need to celebrate, break bread together, and clink their glasses in friendship. The virus that has tightened its grip on all of us is, by far, one of the most devastating challenges to be faced in gener- ations. We know that eventually humankind will take control and win this battle, and we know that people will do whatev- er is necessar y to tr y and bring a sense of normalcy back into their lives. When this happens, restaurants will be there to provide a forum for gatherings and celebrations. Those of us who live and work in the Adirondacks take pride in the hospitality that has been our trademark. We have always welcomed people from all over the world who are seeking an opportunity to commune with nature, breathe the crisp, clean air, glide their kayaks on the surfaces of our pristine lakes, climb our mountains and hike our trails, and enjoy the warmth of our ser vice in hotels and restaurants from Lake George to Lake Placid, and Old Forge to Blue Mountain Lake. Our restaurants, aside from take-out ser vice, have been closed since the beginnings of this virus, and will likely re- open at some point before or during the summer of 2020. Things will certainly be different, as ever yone's primar y con- cern is the health and well-being of those who visit and those who work in these truly essential businesses. So, what are Adirondack restaurateurs and chefs thinking about during this time of uncertainty? How will their restaurants change and how will they prepare to bring an Adirondack experience to ever y guest who walks through their doors? I asked a few for their thoughts so we can all begin to relish the opportu- nity to pick up a menu and order the food that has made the Adirondacks a destination for well over 100 years. Holly Healy is the president of Eat Lake Placid: a compa- ny that includes Simply Gourmet, Big Mountain Deli and Creperie, The 'dack Shack, and Base Camp Café & Cocktail. In collaboration with her entire family, she oversees the op- eration of these popular restaurants that focus on the Ad- irondack theme and celebrate all that makes the region so special. Her background in advertising and cooking/catering LOCAL ROOTS: Adirondack Restaurants Will Be Ready When the Time Is Right By Paul Sorgule

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