Maybe one of many surefire methods to remain in enterprise after COVID-19 is your skill to evolve with the ever-changing panorama of state-mandated tips for restaurant operation.
Mano Lujan, proprietor of The Shed, positioned at 333 E. Tehachapi Blvd., has been doing simply that in an effort to remain one foot forward within the recreation. Luján not too long ago transformed his menu to introduce Hawaiian delicacies for the primary time in Tehachapi.
“The pandemic has slowed every little thing down, clearly,” Luján mentioned final week.
Lujan and his spouse, Mei Mei, additionally personal the Purple Home BBQ positioned throughout the road from The Shed. With the intention to preserve all workers employed, they not too long ago added a automobile window to The Shed. Nonetheless, this concept did not precisely work.
So as an alternative, the Lujans introduced the Massive Island to the enduring restaurant.
Mano mentioned he and his late mom, Nancy Lujan, grew up in Hawaii.
“Once I was little, I grew up listening to tales, taking place to the seaside with mates and going to luaus. Somebody would all the time carry one thing … white rice, macaroni salad or somebody would catch a fish and produce it there.. It was all the time simply this hodgepodge. , hodgepodge of cultures. It influenced my mom’s love for Asian delicacies, “Mano mentioned.
Final week, Mano mentioned he hung out coaching his workers in conventional Hawaiian delicacies and put a spin on a few of his personal dishes.
Dishes will embody Saimin, Hawaii’s nationwide noodle dish that includes the freshest noodles direct from Solar Noodle Firm in Los Angeles, Musubi (a rice / spam wrap), Loco Moco (a consolation meals with rice, entire grain sauce, fried eggs and a burger) and Mano’s personal macaroni salad.
“Our macaroni salad would not style like several macaroni salad on this metropolis. It is a true Hawaiian macaroni salad with a little bit contact of Japanese affect that comes from me and my culinary expertise,” Mano mentioned.
Lunch plates and combined dishes will probably be offered.
“The parts are fairly massive right here, the associated fee is excellent,” Mano mentioned.
You should definitely take a look at the drink specials.
As soon as the pandemic subsides, Mano mentioned he plans to function Polynesian dancers and the occasional luau.
“We wish to have a little bit enjoyable,” Mano mentioned.
Enter The Shed and order solely takeout. All objects will are available biodegradable, eco-friendly and eco-friendly, microwave-safe and compostable containers.
The hours of operation will probably be from 11 a.m. M. At eight p. M. From Wednesday to Sunday, closed on Monday and Tuesday. On Sundays, The Shed will proceed to host the soup kitchen.