It has to be part of your business plan.” ![]() Meals to go is the new normal for restaurants now. “We’ll be packaging dinners and family meals to go. “We’ll be doing flatbreads because that’s a natural to-go item,” he said, teasing the menu item as a gourmet-style pizza. Leeming, who has operated Murphy’s since 1992 and is in discussion with the owners of Lou’s and Boloco to launch a meal-delivery cooperative, said the pandemic has had a permanent impact on how restaurants will be conducting business in the future. “We could have done it earlier, but we’re trying to be safe,” Leeming said. To be named impasto, the approximately 100-seat indoor restaurant with an outdoor patio will feature “traditional Italian food with a culinary twist,” Leeming said.īoth restaurants have targeted May openings. Main St., Kurt Schleicher, to lease the space previously occupied by Market Table, which closed in October after eight years in business. ![]() Leeming has entered into a letter of intent with the owner of 44 S. The two restaurants are the first palpable signs that business operators are now turning their attention toward a post-pandemic Hanover, when foot traffic and customers return with widespread vaccination and the Dartmouth campus fully populated.īarnett has submitted plans for a building permit to renovate the former Salt hill Pub space on Lebanon Street for a sports bar and grill to be named Dunk’s, which will seat 110 inside and 30 outside and display images from Dartmouth sports history and a “regulation-size basketball hoop” hung behind the bar. Nigel Leeming and Tony Barnett, owners, respectively, of mainstay Hanover restaurants Murphy’s on the Green and Molly’s, are each planning to open new restaurants downtown in spaces vacated during the COVID-19 pandemic. The options for going out to get something to eat - or for eating in - will increase sharply come spring in Hanover.
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