Update: Since this review was published it has come to light that a manager for Sixty Vines tested positive for COVID-19. According to another manager, Stephanie Jones, the person who tested positive has not been in the restaurant for 12 days. Jones also says they are confident the virus was not contracted at the restaurant. She noted that all staff are wearing masks and the restaurant has been properly cleaned. All other managers have been tested and the results have been negative, said Jones. Some other staff members had been tested but not all, according to Jones.
Talk about timing.
Sixty Vines, a Texas based concept, opened its fourth location, the first outside Texas, at Lakeside Crossing in Winter Park on March 17. That was, you’ll recall, the same day the state of Florida ordered restaurants to operate at no more than 50 percent capacity and just days before they were ordered to cease all on-premises dining.
I’ve heard of soft openings before but this one must have been positively flaccid.
Since that time I’ve focused almost exclusively on reviewing the takeout experience of restaurants that quickly adjusted to the new restrictions. But when I saw that Sixty Vines was open under the current Phase 2 guidelines – and I noticed it had some outdoor tables – I thought I would try onsite dining. I also liked that the restaurant was requiring reservations so as to limit occupancy.
However, I was not able to reserve an outdoor table. “First come, first seated,” I was told about the four tables in front of the restaurant. Without the guarantee of being seated outdoors, and not wishing to go inside, I reverted to ordering for curbside pickup.