Adam Navidi, owner and executive chef at Oceans and Earth restaurant in Yorba Linda, has been serving his gluten-free cuisine to go since the shutdown occurred in mid-March. He said he’s only doing 20% to 30% of what his restaurant normally does, “but we’re still here.”
His menu is surprisingly extensive and includes a variety of his signature cuisine plus pantry and produce items—including toilet paper. And like many other restaurants, he is selling cocktails to go. And he can’t wait to reopen his restaurant.
“A lot of people are tired of staying home,” he stated. “They want to come in and get back to semi-normal. We won’t know what the normal is until we reopen.”
