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You can’t dine in, but you can still dine ‘out’ in Brookhaven

For anyone wanting a bite to eat from their favorite place in town, they may not have to worry.

Local restaurants in Brookhaven are adapting to the changes brought by COVID-19. They’ve closed theirs doors and their dining rooms, but they’re still open for business.

While some restaurants are closed, many local favorites are still open and are offering services such as curbside pickup, takeout or delivery. Some restaurants are even offering multiple options in order to give their customers a choice.

• 1905, formerly known as Fox’s Pizza Den, is offering curbside pickup and takeout.

• Backwoods Bayou is offering curbside and drive through pickup.

• Betty’s Eat Shop is only offering curbside pickup.

• Bob’s Sandwich Shop is offering curbside pickup and takeout.

• Bogue Chitto Boys is offering curbside pickup and takeout.

• Bowie Barbecue is offering drive through only.

• Broma’s Deli is offering curbside pickup and delivery.

• Catfish One is offering takeout.

• Chism’s Diner is offering curbside pickup only.

• Cracker Barrel is offering curbside pickup only.

• Dude’s Hot Biscuits is offering curbside pickup and drive through.

• El Dorado is offering curbside pickup and takeout.

• Los Parrilleros is offering is offering curbside pickup and delivery.

• Magnolia Blues BBQ is offering curbside pickup and delivery.

• Ole Brook Nutrition is offering curbside pickup and delivery.

• Poppa’s Buffet and Grill is offering curbside pickup and delivery.

• The Fish Fry is offering curbside pickup only.

• The Shack on 550 is offering curbside pickup only.

• The Tobias Shack is offering curbside pickup only.

Georgia Blue, Mama Ruby’s, Little Tokyo and Bobo Chinese Buffet are temporarily closed during this time.

 

EDITOR’S NOTE: Don’t see your restaurant listed and would like to have your information added? Send your information in an email to brett.campbell@dailyleader.com. Already on the list, but you’ve made some changes? Let us know and we’ll make those changes, too.

 

Story by Gracie Byrne