Throughout the coronavirus pandemic, restaurant owners have made the hard decision to either close their business or remain open and hope that takeout and indoor dining get them through the colder months. But in late fall, a third option emerged: hibernating, which entails temporarily closing a restaurant with the hope of reopening when the weather is warmer or the world is safer. Emory “Andy” Kilgore, whose downtown restaurant, The Emory, is closed but hopes to reopen in the spring, told Boston.com in October that he didn’t have a choice. “Our business is probably 70 percent tourism, Financial District [workers and residents], and State House [employees],” he said. “None of that exists right now. Our sales were