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The first Sorbetiere ice cream was created using an old ice cream churn Albert A. Titus found while vacationing on St. Martin in 2015.
The U.S. Virgin Islands returned to the “safer at home” protocols on Tuesday, easing restrictions on non-essential businesses, restaurants, beaches, churches, private and parochial schools, but keeping in place restrictions on bars and hotel check-ins for leisure travelers.
Workers in the U.S. Virgin Islands are feeling a mix of emotions as they adapt to new standards as the summer brings a resurgence of COVID-19. “Nobody wants to work, but the bills don't stop,” said an employee of the Papaya Cove Cafe in Cyril E. King Airport.
With a total positive COVID-19 count of 98 as of Thursday evening, Gov. Albert Bryan Jr. announced new restrictions on beaches starting Friday and at bars effective immediately.
On Monday, Gov. Albert Bryan announced that restaurants will have to begin using single-use cutlery and flatware starting on June 15, and restaurant owners have plenty of concerns.
Owners of a St. Croix restaurant featured in an episode of the Netflix series, “Restaurants on the Edge,” said the experience helped them refocus on connecting with the community.
As the territory grapples with the COVID-19 pandemic, organizations such as My Brother’s Workshop have stepped up to the plate to ensure that the most vulnerable stay fed.
Since the 1990s, Gladys’ Café in downtown Charlotte Amalie has maintained a reputation for serving fresh local cuisine tastefully blended with island hospitality.
Summertime always brings changes to the restaurant scene on St. John as tourism slows down, chefs and waitstaff take their well-deserved breaks, and some restaurant owners, seeking a change, decide to close their doors for good.