While the COVID-19 crisis has caused dining-room closures around the world, many restaurants are finding creative ways to continue serving their communities. Our latest Restaurant Spotlights highlight these efforts at Wine Spectator Restaurant Award winners.
In Bryan, Texas, about a two-hour drive east of Austin, Ronin is an American dining destination with a seasonal menu featuring produce from its own farm. Located just a few miles from the restaurant, the farm is also home to husband-and-wife owners Brian and Amanda Light. Some of chef Brian’s popular dishes include Southern fried vegetables, Texas Wagyu pho and grilled Gulf shrimp. His inventive plates are made to pair with the dynamic 200-label, Wine Spectator Award of Excellence–winning wine list managed by Amanda. With strengths in France, California, Italy, Texas and Spain, the list highlights low-intervention and organic wines, mirroring the restaurant’s food philosophy.
Upon the coronavirus-related restaurant closures this spring, Ronin began offering CSA boxes from the farm including vegetables, beef and pork, as well as prepared meals to-go. The team also organized virtual trivia nights with wine packages for pickup. While the dining room recently reopened, the restaurant is still offering those to-go services for guests who’d rather experience Ronin at home, and the website lists informative guidelines for both restaurants and guests deciding between dining out and staying in.