Is opening an eatery in a pandemic foolhardy or smart? Restaurateurs weigh in

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The owners of two new Joburg eateries, Toasted and Embarc, give us their take as we sample their food

Sebabatso Mosamo/Sunday TimesThe intrigue of Marea Lewis's eatery, Toasted, is that it's hidden and part of the journey is finding it.The vista is of bright yellow stairwells dripping with long trails of greenery. It's a safe haven with a few tables. Some spill outside, others are dotted around the open area where the toasties, their speciality, are made before your eyes.

"It was so awful to sit and be idle," she said - but pointed out how grateful she was for"a gracious landlord's rent-free period".Lewis collaborated with a team of women in the project. Chef Dana Bosch developed the menu. There are 10 toasties to take your pick of, including vegetarian, vegan and gluten-free options. There's a salad and a dish of the day.

Lewis has more ideas for the space. There's a small boardroom to one side that is glassed off and that can be hired for meetings - it seats eight - and in better times the plan is for Sunday events in the pretty courtyard. It may be their first restaurant, but the two young chefs come with bags of experience. Both cut their teeth with chef Dario D'Angeli of Cube Tasting Room in Parktown North.

 

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