MANY of Limerick’s pubs and restaurants have closed to help tackle the spread of COVID-19, however, some were remaining open while they “closely monitored” any new developments.
The Locke Bar and Restaurant, a multi-award winning establishment, owned by retired Irish rugby star Richard Costello, was one of the first to shut its doors on “moral grounds”.
A post on from the pub’s Facebook page read: “Due to the unprecedented events of the last few days and after much consideration, we have made the decision on moral grounds to close the Locke for the safety of our staff and customers until further notice.”
A spokeswoman for the pub which has won accolades including Ireland’s Best Tourist Bar, Irish Music Pub of the Year, and Dining Pub of the Year, said they had closed the pub until at least “the 29th of March”.
Pharmacia on Sarsfield Street also shut its doors leading to the “cancellation of upcoming events”.
A spokesperson for the pub said they would “revisit the situation at the end of the month and operate under the guidelines set out by the HSE”.
Former Limerick hurling legend Dave Clarke, shut his pub in Bruff, Co Limerick, “until further notice”.
The proprietor urged “everyone in our community to take care and staff safe in this time of uncertainty”.
Long-term fast food haunt, Chicken Hut, which enjoys a cult following in the Treaty City, was offering a take-away service only.
Others who took the decision to close included tourist pub Katie Daly’s Pub and Kitchen; The Riverside Restaurant, Croom.
Restaurants that announced closures to combat COVID-19 included Marco Polo and Jasmine Palace, both located on O’Connell Street.
Popular eatery Texas Steakout, stated on its Facebook page that it was open for business while “closely monitoring new developments regarding COVID-19”.
“The health and safety of our customers and employees is of the utmost importance. We are committed to doing everything we can to make the Texas Steakout a respite when you visit our eatery.”
The restaurant said it was “raising our usual standards of cleanliness and health & safety even higher”.
“We have implemented several new policies and procedures with Hand Sanitisers located throughout public areas and back of the house.”
Cleaning of surfaces is taking place “multiple times throughout the day” and “all tables, condiments & chairs are throughout cleaned after every use”.
The restaurant stated it “will endeavour to space our customers as far apart as possible and our restaurant layout is broken into 11 segregated areas with stone walls between. The restaurant is fully air-conditioned and ventilated to a very high standard.”
They added: “All our staff fare fully versed on all procedures and are fully supportive of all measures that are being taken for the health and protection of our customers and families.”
