Igloos, cabanas, greenhouses, heaters: How Connecticut restaurants are braving the winter
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As temperatures dropped into the single digits on a recent January night, guests were still taking seats outdoors at the pop-up cabanas in Rizzuto’s parking lot.
By the end of one party’s meal, despite nearby portable heaters, the water pitcher on their table had begun to freeze.
“I kid you not,” said Bill Rizzuto, owner of the Westport oyster bar and restaurant. “That was an extreme night; it was ridiculously cold. But people have a great spirit about it. For the people who are just point-blank afraid of dining inside a restaurant, it’s been a great option.”