The Eat Index IE: More restaurants temporarily shut down due to novel coronavirus - Press-Enterprise

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This week was a reminder that the novel coronavirus continues to be a health threat and well as an economic threat to restaurants.

Some Inland Empire restaurants have temporarily shut down to get through the surge. Others temporarily closed as employees tested positive for COVID-19, causing short staffing and the need for deep cleaning.

But there were bright spots as well, including Eastvale, which is welcoming two new restaurants in coming days.

And, as columnist John Plessel tells us, it’s getting easier to get chicken, with and without waffles.

Rosa Maria’s Mexican Restaurant has four locations in San Bernardino County. (Photo by Fielding Buck, The Press-Enterprise/SCNG)

Closures include three locations in a San Bernardino County chain of Mexican restaurants. Read more.

Raising Cane’s Clydia Kellison holds up a chicken finger combo at the new San Bernardino location in January 2018. The location was the chain’s second in the Inland Empire. (John Valenzuela/ The Sun/SCNG)

Also, pastrami is back at Wienerschnitzel, and find out how to win cash and free subs from Cheba Hut. Read more.

Heroes Restaurant & Brewery is temporarily closed in Riverside. (Photo by Fielding Buck, The Press-Enterprise/SCNG)

Government regulations and nervousness about the spread of the novel coronavirus take a toll on the dining industry. Read more.

Chick-fil-A has opened restaurants in Eastvale and Perris. (Photo by David Bauman, The Press-Enterprise/SCNG)

To celebrate its grand openings, the chicken chain is honoring locals who make a difference with free meals for a year. Read more.

Jinya Tonkotsu Black Ramen with Pork Goyza pan-fried won-tons and a Jinya Bun, steamed bun stuffed with pork at the Jinya Ramen Bar in Studio City. (Photo by David Crane, Daily News/SCNG)

The restaurant will replace The Pizza Press in Cloverdale Marketplace and serve sake and cocktails as well as ramen, rice bowls and curry. Read more.

Drinks made for to-go orders at The Cellar in Fullerton, CA, on Thursday, January 7, 2021. The drinks; Off the Cuff (Scotch, walnut liqueur, coffee liqueur, little bit of cinnamon syrup and Amaro), left, red sangria, center, house margarita, right, and the Spicy Penicillin (ginger, lemon, honey, habanero, and scotch), front, are available for take-out orders at The Cellar and their sister restaurant, Hidalgo’s.(Photo by Jeff Gritchen, Orange County Register/SCNG)

The pandemic is still making things unpredictable for the bar industry, but mixologists have some ideas of what will be popular this year. Read more.

Pasta salad, made with fusilli and adorned with anchovy fillets, salami, sun-dried tomatoes, kalamata olives and pepperoncini, is a delicious side dish. (Photo by Carl Tremblay, courtesy of America’s Test Kitchen)

A pound of fusilli is augmented by garlic, anchovy fillets, sun-dried tomatoes, kalamata olives, pepperoncini and arugula. Read more.

Chef Bill Bracken’s Pan Roasted Chicken Thighs are pan-roasted on the stove top and augmented with vegetables, lemon and capers. (Photo by Cathy Thomas)

Here’s how to make Bracken’s Pan Roasted Chicken Thighs with Vegetables, Lemon and Capers, Fried Chicken and Jacques Pepin’s Crusty Chicken Thighs with Mushroom Sauce. Read more.

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