Category Archives: Restaurants

Ssaugatuck Rowing Club Pulls Together In Pandemic

The boats are out of the water. The Boathouse restaurant has served only curbside and takeout meals. Yet despite the pandemic, the Saugatuck Rowing Club has been almost as busy as ever.

In true rise-to-the-challenge fashion, as soon as management realized closure was imminent, they reacted. They created website with a video library and daily livestream and Zoom classes.

Members had a choice: continue paying dues (if possible) for access to the “virtual club” site, or freezing their membership. Paying dues would allow the club to continue paying staff. Over 50 employees are being paid during the shudown, thanks to many members and owner Howard Winklevoss.

Saugatuck Rowing Club (Drone photo/Ward French)

US Rowing cancelled all regattas through June, which devastated dozens of young rowers. Parents had paid all racing fees in advance. But instead of requesting refunds, they donated the entire sum — $12,000 — to Feed the Frontline, a program that supports healthcare and other essential employees, while providing work to area restaurants.

Of course, like many restaurants The Boathouse at Saugatuck Rowing Club was  itself struggling. After reading an “06880” story about meal trains — SRC’s Diana Kuen had an idea: give food directly to Norwalk Hospital.

She sent an email to club members. In 3 days she raised over $8,500 — enabling The Boathouse to prepare 160 meals a week for the hospital.

Delivering Boathouse meals to Norwalk Hospital.

Kuen thanks the Saugatuck Rowing Club’s generous members — and the greater Westport community — for their contributions of over $20,000 to help feed healthcare workers, and keep local restaurants (including their own) afloat.

As for rowing itself: That’s continuing too (virtually). The 5-straight national champion junior girls and other teams are training on their own at home. Many have their own indoor machines. For those who do not, the club lent 65 ergometer rowing machines, and 12 erg bikes.

Ahead: next month’s online national event.

Meanwhile, with Connecticut restaurants reopening, The Boathouse offers outdoor dining. The view is great.

And — because privately owned boats are allowed on the water — you’ll see the welcome sight of rowers gracefully (and powerfully) plying the river once again.

The Saugatuck Rowing Club has weathered the pandemic. As always, everyone there is a winner.

(For a free 3-day pass to the Saugatuck Rowing Club’s online workout library and livestreams, click here. Questions? Email dkuen@saugatuckrowing.com)

A welcome sight. (Photo/Diana Kuen)

Pic Of The Day #1137

Dock behind Parker Mansion (Photo/Patricia McMahon)

COVID Roundup: Restaurant News; Graduation Gowns; Live Music; More


Looking for a list of open restaurants and delis — those with outdoor dining, along with takeout and delivery?

The Westport Weston Chamber of Commerce has you covered.

They maintain an up-to-date list. Click here for their website. As of this morning, the list included Arezzo, Bartaco, The Boathouse, Calise’s Market, Granola Bar, GG & Joe (the new acai bowl spot in Parker Harding Plaza, near TD Bank), Joe’s Pizza, Little Barn, The Naan, Pearl at Longshore, Rive Bistro, Rizzuto’s, Romanacci Xpress, Spotted Horse, Viva Zapata and The Whelk.

The Chamber site also includes FAQs, applications, and rules and regulations for restaurant owners.

There’s also this: a great new logo. It was created by (of course!) Westport’s go-to graphic designer, Miggs Burroughs.

 


On the long list of things people really, really want, then never look at again after wearing them once, the only thing less than a wedding dress is a graduation gown.

Except now. That goofy, floor-length outfit could save a life.

As healthcare workers lack personal protective equipment in the fight against COVID-19, they grab anything they can think of. Even trash bags.

Graduation gowns are a lot more effective than that. They cover legs and arms, and offer easy zipper access.

The Gowns4Good program provides graduation gowns to the men and women who desperately need them. Whether yours from years ago is gathering dust somewhere, or yours is spanking new for that less-than-raucous, socially distant 2020 ceremony: It can help.

Just click here. Fill out a short form. Select a medical facility from the dropdown list (pro tip: the closest to Westport is Stamford Hospital). Submit.
You’ll get an email back, with instructions on how to ship your gown.

Whether you graduated first in your class or last, you know: This is a very smart idea! (Hat tip: Becky Acselrod)

Despite the cigar smoke, these gowns will be useful.


Talk about “burying the lede”!

At the bottom of an email sent yesterday announcing new outdoor hours for The Whelk (Tuesday through Saturday, 4 to 8 p.m.), and the opening of a new Kawa Ni patio in “the next few days,” there was this momentous news from Bill Taibe’s group:

“With the seismic change that is happening in the world, we look at this as an opportunity to pivot and grow. Over the next few weeks Jesup Hall will evolve into Don Memo.

“While it is bittersweet to say goodbye to Jesup Hall, it is so exciting to create this new concept and be able to bring what we love about this cuisine and culture to downtown Westport. See you soon!”

“06880” will keep you posted. One thing is for sure: Don Memo won’t have to worry about creating outdoor seating. The patio in front of the old stone building next to Restoration Hardware — Westport’s original Town Hall — is already perfect.

Jesup Hall, soon to be Don Memo, aka the old Town Hall.


Westport’s Parks & Rec Department is posting clever new signs at their facilities around town.

Good thing they didn’t try to spell out “Recreation.”


If you wander by Jeff Franzel’s Saugatuck Island house any Thursday from 5 to 6:30 p.m., you may hear him playing piano.

But you don’t have to live here to hear Jeff. His listeners span the globe, via Facebook Live. They suggest themes; he improvises. Original songs, plus those by Elton John, Billy Joel, Stevie Wonder, Thelonious Monk, Count Basie, Ed Sheeran, Billie Eilish — he plays them all.

And very well. The Westport native has quite a resume. He’s played piano for the Hues Corporation (“Rock the Boat”), Les Brown, Frank Sinatra, Sammy Davis Jr., Mel Torme and Bob Hope. He wrote hits like “Don’t Rush Me” for Taylor Dayne, and others for the Temptations, NSYNC, Shawn Colvin, Josh Groban, Placido Domingo and Clay Aiken. He mentors songwriters around the world, and brings some to his Songwriting Academy, at his home.

Intrigued? You’re in luck: Today is Thursday. Click here at 5 p.m., for Jeff’s 10th concert.

Jeff Franzel


Looking for a good read — and podcast? Persona’s Rob Simmelkjaer interviews Westporter Emily Liebert. Her 6th novel, “Perfectly Famous,” will be published June 2.


And finally … it will be a while before we get 400,000 people together in one place.

Or even 40.

But the Youngbloods’ message is as relevant today as it was more than half a century (!) ago.

COVID Roundup: “Parade”; “Taps”; Restaurant Info; Kelli O’Hara; More


If you’re like many Westporters, missing today’s Memorial Day parade was tough.

If you lived near downtown though, you were in luck.

Neighborhood kids were invited to decorate bikes. They rode — appropriately apart — from Wright Street to Orchard Lane, Ludlow Road and Kings Highway North. Over 40 youngsters (and a few parents) took part.

Spectators stood on their porches, and clapped. There was a street party afterward — still socially distant, but able to celebrate in the new old-fashioned way.

(Photo/Anne Hardy)


At 3 p.m. today (Memorial Day), a bugler will play “Taps” on the plaza between Saugatuck Sweets and The Whelk. It’s part of “Taps Across America,” a project initiated by CBS “On the Road” correspondent Steve Hartman.

Masked, appropriately distanced residents are invited to attend.

“Taps,” at Westport’s 2015 Memorial Day ceremony.


Todd Pines has been thinking about our dining scene. He writes:

“While restaurants are starting to open with limited capacity, most business is likely to be takeout  for the foreseeable future. Ordering through behemoth delivery services (Uber Eats, Grubhub, etc.) takes an enormous split of the tab, further challenging restaurants’ ability to survive.

“Residents should understand the small impact they can make by calling a restaurant directly, seeing if they offer their own delivery staff. You can also consider getting in your own car, and picking up your meal directly. It means a lot to the restaurant owner.”

For a deep dive into delivery services, click here.

PS: Todd adds, “For the entrepreneurial-minded, a lot of college students and high school seniors are looking for work. They could help those restaurants with delivery, pocketing the tips while not forcing restaurants to discount their tab.”

Layla’s Falafel offers great food — and they have their own delivery service. Ordering direct helps them stay in business.


Speaking of which: Winfield Street Coffee is back open, just over the downtown bridge. Hours are 8 a.m. to 2 p.m. for breakfast, lunch and catering. There’s takeout, curbside pickup, delivery, and a few new seats on the sidewalk.

Also new: a “Reserved Parking/To Go Orders Only” sign, right in front. In these times when local businesses need all the help they can get — they’re getting it!


One of the underrated treasures of any Memorial Day is the PBS concert, broadcast from Washington, DC. It’s America at its best.

Last night’s show was different. The pandemic canceled the live show, so musical guests appeared on tape, from all over the country.

And right there among them was Westport’s own Kelli O’Hara. The Tony Award winner delivered a haunting rendition of “Fire and Rain.” Its refrain “but I always thought that I’d see you again” — juxtaposed against scenes of loved ones visiting graves of the men and women they’d lost — provided some of the most powerful moments of the entire evening.


And finally … as the coronavirus kept us apart today, let’s look back on a great Westport tradition. Here’s the Staples High School band in 2013, with their rousing Memorial Day “Armed Forces Salute.”

Pic Of The Day #1133

Arezzo restaurant: open for dinner last night (Photo/Varyk Kutnik)

COVID Roundup: Rizzuto’s; Coffee An’; Plant Sale; More


It’s nice to hear that Westport restaurants are reopening.

It’s also nice to hear that town and civic officials are doing all they can to help.

Rizzuto’s and The Lobster Shack were back in business Friday. Owner Bill Rizzuto says, “our Planning and Zoning people and fire marshal were fantastic. And a big hats-off to Westport Weston Chamber of Commerce director Matthew Mandell, who worked tirelessly to support us all.”

Rizzuto’s offers outdoor dining Monday through Thursday 4 to 9  p.m., Friday and Saturday 12 to 9:30 p.m., and Sunday 12 to 8 p.m. They’re continuing curbside service and delivery too. Click here to order.

The Lobster Shack is open for curbside pickup and delivery Monday through Thursday, 4 to 8 p.m., and Friday through Sunday, 12 to 8 p.m.


Also reopening tomorrow at 7:30 a.m.: Coffee An’!

(Photo/Katherine Bruan)


Aspetuck Land Trust — whose 40+ preserves have provided area residents with healthy, mood-lifting walking trails throughout the pandemic — is sponsoring its first-ever native plant sale.

It’s simple: Order online, and reserve a curbside pickup time. Plants can be picked up at Gilbertie’s Organics in Easton in 2 weeks.

Up to half of the purchase price is a tax-deductible contribution to Aspetuck Land Trust!

Choose from pollinator herb variety packs; pollinator garden kits; mailbox garden kits; shrubs and trees, and eco-type plants (plugs) for containers and gardens.

Prices range from $9 to $80.

Click here to order. To join a webinar this Wednesday (May 27, 10:30 a.m.) about the importance of planting natives, click here, then scroll down.


What’s a Sunday without former FDA commissioner Dr. Scott Gottlieb on “Face the Nation”? At least this week his live-remote hometown got a shout-out on the chyron. (Hat tip: Alan Shinbaum)


And finally … sing it, Dionne!

COVID Roundup: Reopening; Friday Flowers; Ford Escort; Donut Crazy; More


As Westport reopens, it may be hard to figure out who’s in charge of what. First Selectman Jim Marpe says:

The Westport Weston Health District licenses restaurants and the beauty industry. So the WWHD leads compliance of those state rules.

Fire Marshal Nathaniel Gibbons will lead enforcement efforts for all non-WWHD regulated industries. Efforts include conducting spot checks, referrals and coordination with the WWHD and Police Department.

The police are responsible for tracking all complaints. They’ll investigate to ensure compliance, and work with business owners to correct infractions.

The Police Department requests that reports of non-compliance or complaints about business operations should be made by phone to the non-emergency number: 203-341-6000. For complaints made to the state, call 211.

If you see penguins not following proper protocols, call the police non-emergency number.  (Photo/Marcy Sansolo)


As life — and human beings — come back to Main Street, the Westport Garden Club is making sure everything looks lovely.

Yesterday they planted flowers downtown. The project is part of “Friday Flowers,” the club’s campaign to brighten spirits with colorful flowers. Four beds on both sides of Main Street will be maintained throughout the summer and fall.

From left: Kathy Oberman Tracy, Kelle Ruden and Kara Wong. (Photo: Topsy Siderowf)


Of all the COVID-caused changes in Westport, none is starker than the scene at the Saugatuck train station. Almost instantly, what had always been better-get-there-early-for-a-spot lots turned into ghost towns. All those coveted parking permits? They’re gathering dust, as thousands of commuters work from home.

But — if you’re one of the few people who has been there knows — there is one lonely car. A Ford Escort has been there since mid-March. It sure is practicing social distance.

Does anyone know the back story? If so, click “Comments” below.

(Photo/Caroly Van Duyn)


Meanwhile, a few yards east, Donut Crazy opened. Commuter traffic is not yet back (duh). But Juliana and Anna (below) look like they never left. Except for the masks…

(Photo/John Karrel)


A couple of days ago, I wrote about the debut of Manna Toast. Molly Healey is opening a cafe in Bedford Square in mid-July. She’s great, and it will be wonderful.

In the meantime, beginning next Tuesday (May 26) she’s delivering family-style kits that serve 4. They include ready-to-toast sourdough bread with a choice of 2 toasts (meatless meatballs, hummus, burrata or roasted squash); 1 salad (kale with tahini miso or local greens), 1 soup (creamy carrot or 3-bean chili), and 1 tea. Everyone gets 4 chocolate chip cookies.

I was lucky enough to get a sneak peek. It’s fantastic — flavorful, creative, fresh; something new and welcome in the midst of so much COVID sameness. But don’t take my words for it. Check it out here:


It doesn’t feel like it, but this is a holiday weekend. We’ll miss the Memorial Day parade. The weather is a bit iffy.

But Compo Beach will be open. Not at full capacity, yet. There are no picnic tables or grills. Port-a-potties only, too.

Still, the scene today was like any other start-of-summer, late May day.

If only.

(Photo/Kathie Motes Bennewitz)


And finally … there might be a more beautiful way to end the week. But I don’t know what it is.

P&Z, Town Provide Detailed Info Re Restaurant, Retail Reopening

On the eve of the first day of reopened restaurants, Westport’s Planning & Zoning Department has released extensive guidelines — and an application form (click here) for restaurants and businesses hoping to be up and running soon.

Town officials promise to expedite applications from restaurants and retail outlets. No business — including restaurants that offered outdoor dining prior to COVID-19 — can reopen until the form is completed and approved.

Outdoor dining guidelines — in the form of Frequently Asked Questions — were prepared by P&Z Commission chair Danielle Dobin, with feedback from the town attorney’s office, Westport Weston Health District, Police and Fire Departments, and the ReOpen Westport Advisory Team.

They are clear, comprehensive, and cognizant of the needs of owners, employees, patrons and residents. They say:

What’s the process for seeking approval for outdoor dining?

Complete the Outdoor Dining Application (llink above), then
submit to PandZ@westportct.gov, attn.: Mary Young, Planning & Zoning
director, who will circulate to other Town Departments, as applicable. There are
no fees for this application.

Do I need to hire an architect or engineer?

There is no need to hire any outside consultants. The application is very simple. You can use a drawing made by hand, old plans or even a printout from Google
Maps to indicate where you would like to locate your outdoor dining area. Please
indicate dimensions of the outdoor area proposed, size of any tents proposed, etc.

Sherwood Diner prepares for outdoor dining. (Photo/Dan Woog)

What’s the timeline?

Once your application is determined to be complete by the Zoning Office, you will receive a response informing you that your application has been approved,
amended or denied within 10 business days. If you do not receive a response
within 10 days then your application is deemed approved.

Can I appeal if denied?

Yes. You may appeal to the Planning & Zoning Commission which will discuss
your appeal at its next scheduled meeting.

Do I have to apply even if I already have an approved outdoor dining area from the town?

Yes. Even if you already have an approved outdoor patio, you must complete the
application to ensure the patio meets current state and local requirements.

Where can I put the outdoor dining area?

The outdoor dining can be located anywhere that meets fire, police and health
requirements. This means it can potentially go in your parking lot or even in the
parking lot of a nearby or adjacent building, as long as the owner of that property
agrees. It can even potentially be located within the setbacks as long as you are
sensitive to neighboring uses, especially any residential uses adjacent or nearby.
Your proposed plan will be carefully and quickly reviewed by the Zoning Office.

If I put the outdoor dining in my parking lot, where will people park?

If you intend to use part or all of your parking lot for outdoor dining, you must
ensure there is parking nearby for both patrons and your employees. Please
include this information in your application.

Can I create a combined outdoor eating area with some other restaurants in my same building or area?

Yes. Please feel free to collaborate on a plan with your neighboring restaurants.

What if there is a town-owned lot, park or street nearby that would be helpful for me to utilize for outdoor dining? Can I request that a street be closed?

Yes. You can request permission to utilize town owned property on the
application, including sidewalks, streets, parks and parking lots. These requests
will be evaluated by the local Traffic Authority, and police and fire
departments. As this process may take longer than 10 days, consider making this
an alternative request. You are not limited to making one request.

The owners of Harvest, Tarantino’s and Romanacci Xpress met last week, to discuss the best use of Railroad Place.

Am I required to build a platform for the outdoor dining tables to sit on?
No. There is no requirement to build a platform as long as your seating meets
ADA requirements.

Am I required to provide a tent, awning or umbrellas or can the outdoor dining be uncovered?
There is no requirement to provide covered outdoor dining. The outdoor dining
can be open to the air.

Do I need any state approvals to open?
Yes. You must self-certify with the state before opening and before the Zoning
Office may approve your application. Here is the link for the application.

How big of a dining area am I permitted to create? Is it the physical size of
the area or occupancy that matters or both?

You can potentially serve up to 50% of the number of patrons typically
accommodated at your restaurant pre-COVID. However, all state and local social
distancing rules must be observed, and the police, fire and health departments must approve of the outdoor dining area’s size, configuration and location.

How far apart must tables be located?
Seating and tables must be arranged to maintain at least 6 feet of distance between customers. You must ensure tables are at least 6+ feet apart. If customers are sitting in booths or seating is fixed, groups of customers must still be 6+ feet apart. This may require keeping some booths or seats empty. Distance shall be measured from the closest chair at one table to the closest chair at another table.

The state of Connecticut has provided these instructions for restaurants that hope to reopen.

Where should hand washing or sanitizing stations be set up? What should be provided?
Hand sanitizer shall be made available at entrance points and common areas.

Can patrons utilize the bathrooms inside my restaurant?
Yes. However, they must put their mask on before leaving the table. Management should keep in mind there is a requirement to install visual social distancing markers to encourage customers to remain 6 feet apart (e.g., the entrance to the restaurant, lines to be seated, lines to make payments, lines to use the restroom).

Are patrons required to wear masks when they are not eating/drinking?
Customers are required to bring and wear masks or cloth face coverings that
completely cover the nose and mouth, unless doing so would be contrary to his or her health or safety due to a medical condition or when eating in the restaurant. The masks should also be worn while entering and/or leaving the facility, or leaving the table to use the restroom.

Are staff required to wear masks at all times?
Yes. All employees are required to wear a facemask or other cloth face covering
that completely covers the nose and mouth, unless doing so would be contrary to
his or her health or safety due to medical conditions. Employees may utilize their
own cloth face covering instead of that provided by their employer if they choose.
Additionally, gloves are required for table servers, and they must be replaced
frequently. Gloves and eye protection are required when using cleaning chemicals. Kitchen workers shall follow FDA guidelines on use of gloves where appropriate.

If a patron isn’t complying with health standards, such as not wearing a mask or standing too close to a different table, how should we handle this?
We are all in this together! The complainant should ask to speak to the manager or establishment owner on-site who should immediately ask the patron to comply with the safety protocols or leave. If compliance is not obtained, restaurant patrons, employees, and/or owners can contact the Westport Police non-emergency line to report any issue (203-341-6000).

Are restaurants required to seat only parties with reservations? Are
restaurants required to keep a log of everyone for potential contact tracing?

It is strongly recommended that you require patrons to reserve tables in advance to assist with any necessary contact tracing and to minimize having people waiting for tables. In the event a patron or employee becomes ill, contact tracing will be facilitated by strong record keeping. It is recommended that you keep a log of all walk-in customers for this reason as well.

Can restaurants create a designated waiting area?
No. Restaurant should take the contact information of people waiting to eat and
should call or text the patrons when their table is ready. You may not designate a
waiting area, and your staff should actively discourage patrons from waiting at the restaurant to be seated.

How frequently must the bathrooms be sanitized and is there a
recommended sanitizing solution or product?

Bathrooms should be cleaned frequently, implementing use of a cleaning log for
tracking. Sanitizing solutions and/or products need to follow federal guidelines (CDC, EPA) on what specific products to use and how:
• Use products that meet EPA’s criteria for use against SARS-CoV-2 and that
are appropriate for the surface. Prior to wiping the surface, allow the
disinfectant to sit for the necessary contact time recommended by the
manufacturer. Train staff on proper cleaning procedures to ensure safe and
correct application of disinfectants.
• Disinfectants are irritants and sensitizers, and they should be used
cautiously.
• Avoid all food contact surfaces when using disinfectants; these surfaces
should be sanitized instead.
• Clean and disinfect common areas, high transit areas, and frequently touched
surfaces on an ongoing basis (at least daily) and more frequently if used
more often. Clean and disinfect shared objects after each use including but
not limited to: entrances and exits, payment devices (e.g., PIN pad)
and chairs.
For more details regarding the Governor’s Re-Open Connecticut
standards, click here.

(For direct links on the town’s official P&Z page, click here.)

Manna Toast Pops Up In Bedford Square

As restaurants, caterers and other food service personnel fight to survive in the pandemic, who would even think of opening a new culinary business now?

Molly Healey would.

The Weston High School and Johnson & Wales graduate has a great background. She worked at Blue Hill, then did “cool, high-capacity catering” in the Bay Area for companies like Facebook and Salesforce.

Molly’s met her husband, Charles Gilhuly, through Walrus + Carpenter. They started a catering firm, Grateful Food Company. When their daughter was born she stayed home, and did private chef work. He’s run The Cottage and OKO for Brian Lewis.

Molly Healey

Longtime clients Howard and Stacy Bass, and David and Yvette Waldman, loved Molly’s cooking. They brainstormed ideas for expansion, and came up with … a commissary kitchen.

It’s a great way, she says, to be “part of the community, and the local food scene.” The kitchen can be a place to offer cooking classes and run catering programs. Other groups can use the space too.

She found space behind Cycle Dynamics (across the Post Road from the drive-through Starbucks). The first delivery service — served by the kitchen — begins next week from Bedford Square. It’s called Manna Toast.

Molly had not planned to serve food until mid-summer. Strangely, now is a good time. “People are wary of restaurants,” she says. “But they’re used to delivery.”

The restaurant industry has been “slammed,” she notes. “Fortunately, we don’t have lots of employees that we had to let go. We’re starting fresh.”

She begins next Tuesday (May 26), delivering family-style kits that serve 4. They include ready-to-toast sourdough bread with a choice of 2 toasts (meatless meatballs, hummus, burrata or roasted squash); 1 salad (kale with tahini miso or local greens), and 1 soup (creamy carrot or 3-bean chili), and 1 tea. Everyone gets 4 chocolate chip cookies.

More items will be added later. The cafe itself will be open in mid-July.

“I’m excited,” Molly says. “It’s weird to open in trying times. But it’s fun and exciting to get new food out there.”

Her website says, “Molly is a foodie — not an amuse-bouche foodie, but one who loves actual food: vegetables grown in fresh dirt, fruits harvested from local farms, and artisanal breads baked in Connecticut ovens. Molly is also a conscious citizen of the world, who takes great pride in making mindful meals for her own family, and for others.”

As Westport welcomes back our favorite restaurants and caterers, let’s welcome this new venture too. It’s manna from heaven — or at least, from a kitchen in town.

Marpe: Beach Reopening Went Well, But …

1st Selectman Jim Marpe says:

This weekend’s reopening plan for the Compo Beach and Soundview parking lots, as well as reopening of play at Longshore golf course with restrictions, was successful.

In general everyone was respectful, aware, accommodating of social distancing, and had masks available when not able to maintain 6-foot distances. I appreciate the efforts everyone made, including residents and town staff, that helped insure a positive outcome.

There remain, however, some who choose not to adhere to the CDC recommendations. To be successful in our reopening efforts, we must self-monitor, and request that everyone comply with the recommendations outlined for the general health and well-being of all.

We are in uncharted territory, and gentle reminders to those around us are encouraged. Remember: Whenever you leave your home, you wear a mask to protect your neighbors, and they wear one to protect you. Please have a mask readily available (around your neck, not in your pocket) and be prepared to carefully pull it up and over your mouth and nose at any time.

Parents, please remind your children that the rules apply to them as well. Together, we can meet the challenges that face us all during these unprecedented times.

Compo Beach was quite empty yesterday (Sunday) morning. (Drone photo/Brandon Malin)

Re-Open Advisory Team:

The ReOpen Westport Advisory Team will hold a public meeting tomorrow (Tuesday, May 19, 11:00 a.m.). It will be livestreamed on www.westportct.gov, and broadcast on Cablevision channel 79 and Frontier channel 6020. Emails to the Advisory Team may be sent to reopenteam@westportct.gov.

For information on town services and facilities status reopening plans: www.westportct/reopen

Restaurants Re-Opening:

The town of Westport will streamline and expedite the process for applicants seeking approval of outdoor dining. The application form and a detailed description of the rules will be available on the town’s P&Z website this week (www.westportct.gov/pnz).

Applications will be approved with an expected response time within 10 days of the receipt date. The Planning & Zoning Commission has waived requirements for hearings on these applications, to allow for an expedited reopening of outdoor dining in Westport.

The ReOpen Westport Advisory Team is working with Westport retailers and the Selectman’s Office for administrative approvals on the use of town property for the outdoor display of retail goods.

As Westport begins to reopen, town officials are working on rules for the outdoor display of retail goods. (Photo/Molly Alger)

Tax Relief Program Reminder

The tax relief program application for April’s tax payment is due this Friday (May 22). The deadline for the July payment is July 1. Click here for more information.

Westport Weston Health District Update

Westport-Weston Health District executive director Mark Cooper reports:

Phase 1 of reopening Connecticut businesses begins next week. The WWHD has been hard at work contributing to both state and town planning efforts, as well as training for the anticipated surge in testing and contact tracing.

Widespread testing and contact tracing are key components of a successful and steady reopening process. Our community health staff will perform contact tracing for our community. While some municipalities across Connecticutrely on the State Department of Public Health to do the tracing, the WWHD expects to have the ability to manage the volume of calls in-house.

From the beginning of the COVID-19 outbreak in Westport and Weston, WWHD staff has been contact tracing infected individuals. We anticipate that the number of positive tests will increase with widespread testing, so capacity has been augmented accordingly.

Staff will be joined in the efforts by the Westport Public School nurses, who have generously volunteered to help our community with this important work. Additionally, Medical Reserve Corps volunteers have answered the call for assistance. We are grateful for all of these knowledgeable volunteers.

This team effort will enable the Health District to reach out to impacted individuals to educate them on safe practices, self-isolation measures, and to answer any questions.