As local restaurants and small businesses of all kinds look for creative ways to serve their customers and the community during the Coronavirus pandemic, there is a silver lining in some of their delicious innovations.
Virginia Beach mainstay Coastal Grill, located on Great Neck Road, is one of a few area eateries that has started packaging up Blue Apron-style meal prep kits in addition to offering curbside to-go items and delivery while their dining room is closed.
Their current featured meal-prep recipe is Duck Breasts with Acorn Squash and Red Potatoes, which serves two people for $55. The kit comes with all the pre-measured ingredients including watercress, vacuum-sealed duck breasts, red potatoes, halved acorn squashed, butter, brown sugar, lemon and red wine cherry sauce along with an easy-to-follow instruction sheet.
Coastal Grill owner Jerry Bryan says the feedback has been very positive and their overall business has been surprisingly good in recent days despite circumstances.
“I think what it is, is that we have some great loyal customers and they are supporting us. Honestly, we were overwhelmed with the kindness and the response.”
Besides feeding his loyal customers, Bryan’s primary focus has been trying to keep his employees working as long as possible. To that end, he has also taken the opportunity to put his team to work on some needed painting and housekeeping projects.
Many of Coastal Grill’s beloved menu items—such as the Grilled Salmon with tarragon butter or the Peppered Seared Tuna with thyme butter—can also be ordered ready-to-eat for takeout or for delivery within a five-mile radius.
Find out more about Coastal Grill at 757-496-3348 or CoastalGrill.com.
Also, be sure to check out Coastal Virginia Magazine’s continually updated list of local restaurants that are open for business during the Coronavirus outbreak.
Leona Baker
Leona Baker is the former Editor-in-Chief of Coastal Virginia Magazine. She is a writer, creative, communications professional, food freak, news junkie, nature and travel lover and mom. She holds a degree in English from James Madison University and a degree in Dance & Choreography from Virginia Commonwealth University. She previously served as Senior Copywriter for Spark 451, Director of Marketing & Communications at Virginia Wesleyan University, and Senior Editor of Port Folio Weekly.
