Since we have been doing curbside pick up or delivery, I have been wondering how certain restaurants would be able to maintain. Why do I ask that? Because some places are not ones that you would order from and take home, you go there to have an experience. For instance, fast food, it's already made when you get there, you take it and go back to work, and that's your lunch at the office. At big budget restaurant 'A' with a French name; you get dressed, take your family or a date, have a freshly cooked meal, and pay a huge check. You are getting lights, music, ambiance, and seemingly friendly staff. No one is getting a Porterhouse with a violinist curbside; that is just not happening.

Over 2000 Mainers Diagnosed With COVID-19 Have Recovered

That is why the owners of Hugo's is not going to reopen for outdoor seating, but instead, wait for the green light to open at its entirety.

When asked about the decision, the owners' Mike Wiley, Arlin Smith, and Andrew Taylor told the Portland Press Herald...

Full Portland Press Herald Article Here

"We love creating an intimate dining experience for guests in a restaurant that allows them to share space with our chefs, but we cannot yet envision a time when it will feel safe for us to do that again,"That is why the owners of Hugo's is not going to reopen for outdoor seating, but instead, wait for the green light to open at its entirety.

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Assuming there is not a second wave, the state could be expected to be the final phase of reopening by the fall. In the meantime, Hugo's does have a compressed curbside menu of prep to go meals online at https://www.hugosmaine.com.