That’s the best way to reduce the spread of COVID-19, and to protect yourself and those around you from infection and serious illness. “The governor and his Public Health team will continue to encourage all eligible Delawareans to get the vaccine. “We’re reviewing updates to the CDC guidance, and will provide any updates as necessary,” said Jon Starkey, spokesman for Carney. In Delaware, no announcement is expected today. Vaccines have been successful in keeping people from getting deadly ill, although some vaccinated people have been infected by the Delta variant. The variant is sickening and killing younger people. The CDC’s announcement came in the face of rising numbers of new COVID-19 cases of the Delta variant, first spotted in India, across the country and heavily in unvaccinated states and areas. UD has not updated any fall semester plans, a spokeswoman said. DSU changed its face mask policy for fall semester Monday, saying students will need to wear them in class, but the school always meant to encourage that, a spokesman said. Delaware State University and the University of Delaware already said they will require students to be vaccinated to return to campus. Public Health and Department of Education both referred calls about changes in mask wearing guidance in public and in schools to Carney’s office.
The Division of Public Health has said that Delta is the dominant strain now. The percentage of all tests that come up positive has tripled to 3%. In Delaware, the number of new COVID-19 infections has jumped to 72 new cases a day now from 20 a day in late June. But he has announced no changes or updates. John Carney is studying this week’s Centers for Disease Control recommendation that everyone wear masks indoors in areas where the Delta variant of COVID is spreading. “We’re going to focus on high-quality ingredients.”ĭelaware Gov. “A typical restaurant menu might have 30 items on it - if not more,” Irvin said.
In addition, he was a food-and-beverage director with the Ruth’s Chris Steak House and president of Phillips’ Seafood Restaurants. The concept is “laser-focused,” said Irvin, who has owned or been associated with 16 Baltimore restaurants. He was the opening chef at Deep Blue Bar and Grill, now Tonic Seafood & Steak. “We want you to feel like you’re in the country somewhere, and we’ve set up a table for you,” explained Lhulier, who has worked for University & Whist Club, Domaine Hudson and Harry’s Savoy Grill. The owners were inspired by the rural sensibility that a mill evokes.
Seasoned restaurateur Bill Irvin, executive chef Robert Lhulier and Joanne and David Govatos have partnered to create the 28-seat restaurant, which will also have a wine bar and a butchery.Ĭustomers come in for a meal or to purchase cuts of beef, pork, lamb and poultry, along with charcuterie and cheeses.