By Bonnie Newman Davis
It was the best of times.
Herman Baskerville of Big Herm’s Kitchen at 315 N. 2nd St. continues to do a brisk take-out business.
Sustained for decades by finance, government and legal sectors, Richmond finally was carving an added identity as a place to dine, museum-hop and enjoy entertainment and recreational pursuits.
Evidence of this rebirth was found in Fulton and Rockett’s Landing in the East End, bustling industry and housing on the Southside, and the inviting American Civil War Museum downtown near the James River.
A few miles away, Scott’s Addition in the city’s near West End paired nicely with hip or historic hangouts in The Fan. With wings wide open, the Virginia Museum of Fine Arts and the Virginia Museum of History and Culture welcomed visitors from near and far.
All of this activity halted when the deadly COVID-19 virus, also known as the Coronavirus, arrived in Virginia earlier this year. No one can say with certainty when the virus reared its spiky head in the state. To slow the disease, which so far has claimed more than 130 lives in Virginia, Gov. Ralph Northam issued a “stay at home” order for all citizens on March 30. Residents are to remain in their homes except for essential purposes until June 10, he said.
Mama J’s Restaurant at 415 N. 1st St. remains open for take-out and delivery only.
In addition to the mental, physical and emotional toll the virus has had on people everywhere, many Richmond-area small business owners now question their future. Take a drive down any downtown street on any given evening or weekend and brace yourself for the quiet, lifeless streets. If you happen to pass the Diamond baseball stadium, where the Richmond Flying Squirrels normally hold court this time of year, the most entertainment you’ll see or hear is a lone musician whose drumsticks and milk crate “instruments” pulsate with funky R&B sounds.
Less lilting was the voice of Richmond Mayor LeVar Stoney when he recently warned that the city would see “tens of millions” in budget shortfalls this year and next year. Translated: Cities depend on business taxes to boost budgets. When businesses are closed or not operating at capacity, city funding for all sorts of projects will likely be cut.
While the $2 trillion Coronavirus Aid, Relief, and Economic Security (CARES) Act stimulus package is designed to help lessen the pain felt by individuals and businesses alike, it may be weeks before the funds arrive. For some, it may be too little too late to recover losses.
For a better perspective on how national, state and local officials’ stay-at-home orders have impacted Richmond, I recently drove through the city, snapping photographs of some of the area’s popular eateries such as Southern Kitchen, Big Herm’s Kitchen and Mama J’s.
Shane Roberts-Thomas waves through the windows of her Southern Kitchen Restaurant at 541 N. 2nd St.
When driving by Southern Kitchen on Second and Leigh streets, I spotted its owner, Shane Roberts-Thomas, standing near the restaurant’s large glass windows. I pulled up and waved. She smiled and waved back. I then jumped out of my car to snap a photo. She blew kisses through her window.
“I’ll call you,” I said, motioning toward my phone and ear. She smiled and nodded.
I was glad to see Roberts-Thomas beaming because, just two months ago, when she appeared on celebrity chef Gordon-Ramsay’s show, “Gordon Ramsay’s 24 Hours to Hell and Back,” she was anything but happy in several scenes.
The show chronicled Roberts-Thomas’ struggles running a gleaming new restaurant that relocated from Shockoe Bottom a year ago. During the show, Ramsay basically conducted a SWOT analysis of the restaurant by helping Roberts-Thomas identify its strengths and weaknesses.
Often during the show, tears streamed down Roberts-Thomas’ face as she described her goal of leaving a legacy for her children, whom she sometimes felt did not support her. Ramsay did not spoon-feed Roberts-Thomas during his critique. However, when the show ended, Roberts-Thomas’ determination to heed Ramsay’s advice was evident.
Sadly, a month after the show aired, Roberts-Thomas, along with dozens of other Richmond restauranteurs, were either forced to close or scale back. Southern Kitchen’s hours of operation were cut and now offers take-out orders only. In light of the virus, the restaurant has a no-entry policy. Roberts-Thomas’ daughters meet customers at the curb with their food orders.
Shane Roberts-Thomas, owner of Southern Kitchen. Photo courtesy of Shane Roberts-Thomas
During a telephone interview, Roberts-Thomas acknowledged that the setback has been difficult.
“I feel like I’m bouncing around in the dark,” she said. “I keep wondering, is this real? What do you do?”
Operating four days a week — on Thursdays, Fridays, Saturdays and Sundays — doesn’t provide anywhere near the revenue necessary for the restaurant to run efficiently, she said, adding that she doesn’t know how much longer she can remain open.
“Take-out (orders) only is a whole other entity,” the owner noted. “I had to add a $1 surcharge for things like packaging. I try to buy nice packaging—heavy duty cutlery, moist wipes. Sanitation is another factor; we are in here cleaning on the days we are closed. So, more cleaning products are an added cost.”
Still, Roberts-Thomas has not given up. She’s holding on to her faith that, come June 10, the restaurant again will be filled with adoring patrons and guests that include city leaders, media personalities, educators, and starry-eyed couples.
She’ll also welcome the bus drivers, healthcare professionals and even other restaurant workers who, like her, have kept working despite what Charles Dickens’ “Tale of Two Cities” describes as “the worst of times.”
“I can’t control what happens next,” said Roberts-Thomas. “I just have to let God do what he will do. I’m just waiting on him.”
Bonnie Newman Davis
Journalist, Journalism Educator, Media Consultant
Executive Director, BND Institute of Media and Culture Inc.
bndimc.org
804 683-7203
