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Washington, D.C. restaurant dining rooms to remain closed until after inaugurationWashington, D.C. restaurant dining rooms to remain closed until after inauguration

Mayor Muriel Bowser extends moratorium amid threats of more violence

Bret Thorn, Senior Food Editor

January 13, 2021

1 Min Read
washington dc outdoor dining
Customers dine outdoors in Washington, D.C., as dining rooms remain closed in the wake of insurrection and a spike in COVID-19 cases.DANIEL SLIM/AFP/Getty Images Plus

Washington D.C. mayor Muriel Bowser has extended a moratorium on indoor dining at restaurants until two days after the scheduled inauguration of president-elect Joe Biden on Jan. 20 “in the interest of public health and safety,” according to an order issued Monday.

Indoor dining had already been paused as of 10 p.m. on Dec. 23, 2020 as new COVID-19 cases grew to 41.22 per 100,000 people, the order said.

The moratorium was scheduled to be lifted at 5 a.m. on Jan. 15, but in the aftermath of the Jan. 6 insurrection by supporters of President Donald Trump, who lost the Nov. 3 presidential election, it has been extended to the morning of Jan. 22.

As Congress was certifying Biden’s victory, a mob of Trump supporters stormed the capitol, in an attack that left four of the insurrectionists and one police officer dead. Another police officer who responded to the riot later died by suicide.

On the evening of the 6th, Bowser imposed a 12-hour curfew, starting at 6 p.m., although some D.C. restaurants had already closed for the day in the face of threats of violence and abuse of staff by the rioters

On Wednesday, the House or Representatives impeached Trump, for the second time in his presidency, citing “incitement of insurrection,” among other crimes.

Related:Capitol attack reverberates through D.C. restaurants

The FBI has warned that armed protests by Trump supporters could also occur on inauguration day in the national capital as well as state capitals.

As a precaution, some 10,000 National Guard troops are expected to be stationed in Washington, D.C., for the inauguration.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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