After a flurry of news this week surrounding outdoor dining, restaurants and customers alike are playing catch-up on what they are allowed and not allowed to do. And as the weather gets colder, these questions become even more pressing as business owners make decisions on what elements they want to invest in and customers figure out if outdoor dining is even safe at all.

We answer some of your questions here, but if there’s something else you’re unsure about, reach out to us.

What’s new this week?

Statewide, Gov. J.B. Pritzker ordered indoor service to cease at bars and restaurants in DuPage, Kane, Will and Kankakee counties.

Citywide, Mayor Lori Lightfoot instituted a 10 p.m. curfew on all nonessential city businesses, closed indoor service at taverns and breweries without a food license, and limited social gatherings to six people. This is following a dramatic jump in daily case coronavirus numbers both in Chicago and in the state.

What permits and licenses do restaurants or bars need for outdoor dining?

All establishments must have a sidewalk cafe permit, an outdoor patio license or an expanded outdoor dining permit. Those wishing to add structures or heating devices don’t need to re-apply for a permit or license, but do need to add these additions to the already submitted plans.

Is outdoor dining safe during COVID-19? Is it safer than indoor dining?

According to the Center for Disease Control and Prevention, the more time you’re closely interacting with others, the higher the risk. There’s no way to get the risk down to zero if you choose to go out, so it’s about gauging what you’re comfortable with, staying up to date on the state of your community and taking preventative measures.

Outdoor dining is safer than indoor dining because it has better ventilation and it’s easier to be apart from other people. For other decision-making tips, visit CDC.gov.

“(Outdoor dining) is definitely safer than indoor dining,” wrote Robert Murphy, executive director of Northwestern University’s Institute for Global Health and a professor of infectious diseases at the Feinberg School of Medicine, in an email. “The issue is who you are dining with because you will be pretty close while you eat. The more air movement, the better.”

Murphy also wrote that a draftier enclosure is better than one that is sealed tight — the latter could be worse than being indoors with ventilation.

What are my outdoor dining options?

Every restaurant varies in its approach, but patios, converted parking lots and spots, and sidewalk cafes are all on the menu. Not sure what you’re getting yourself into? Your best bet is to check the restaurant’s website or social media accounts or to call them directly.

How will I stay warm outside when it gets colder?

From tents, to igloos, to fire pits, to heat lamps, restaurants are still figuring out ways to make a comfortable and warm outdoor dining experience for guests who choose to brave the cold. We recommend wearing layers.

What are the rules for temporary structures like igloos and tents?

Plastic domes and other enclosed structures are allowed only for individual parties and must have adequate ventilation. They’re also required to have placards posted about the increased risk of COVID-19 in an enclosed space.

Temporary structures for multiple parties are required to have at least 50% of the sides open for air flow. Those with more than 50% of the sides closed will be considered indoor spaces and are expected to follow those capacity restrictions.

Structures that are more than 400 square feet must have a permit from the Department of Buildings that is good for 180 days.

All structures must be weighted down in a way that does not damage the public way and all the materials that make up the structure must have a fire-resistant certification or flame certification. They also must all be ADA (Americans with Disabilities Act) compliant.

What happens when there’s a snowstorm or it’s super windy?

While we’re deeply concerned that anyone would even want to dine outdoors during a snowstorm or high winds, we understand some people like to participate in extreme sports. Restaurants are required to have inclement weather plans to prevent injuries and if it really gets bad. Outdoor structures may become unsafe under those circumstances and the city may decide to prohibit their use altogether. We advise ordering for carryout or delivery.

What are the rules for heating devices?

Natural gas and propane heaters are allowed in open, uncovered areas. Electric heaters are allowed in covered areas. They are all required to be a certain distance from other objects and tent sides, and to be turned off overnight.

Any enclosed area with a heating device is required to have a designated and marked entrance and exit.

What should I do to make sure I’m safe and keeping others safe?

At the very least, wear a mask if you’re not eating or drinking, and especially wear one if you’re interacting with restaurant employees.

Is dining in outdoor tents and pods expensive?

Depends on what you’re looking to do. Some outdoor dining iterations are reservation only with seats, food and drink included with the price, and others are first-come, first-served without an additional cost. Just note that some of these come in timed slots and you will be gently encouraged to leave when the time is up.

Why would I want to eat in an igloo when it’s in the 30s outside?

Honestly, I don’t know what your motivations are considering I don’t leave my house if it’s lower than 40 degrees out, but restaurants have been struggling all year and outdoor dining helps support them and their staff. You can also avoid the igloo and cold altogether if you order to-go.

Won’t I be cold? What about ventilation? Will I suffocate?

You may be cold (remember, layers!) and no, you won’t suffocate since each outdoor structure is required to have adequate ventilation as determined by the city.

What about Chicago’s vaunted winter outdoor dining contest? Has anyone adopted those enclosures? Or when will they?

The winners of the Winter Design Challenge were announced earlier this month — ice fishing hut-style cabins, parking spots converted into block modules and heated tables — and the contest is now in the prototyping stage of the designs. Once that’s complete, pilot restaurants will be chosen to test them. There isn’t a concrete timeline yet.

How do I pick one that is safe or comfortable for me?

Evaluate the level of risk you’re willing to take on. Consult with a medical expert if you are unsure. And as always, you can still get food to eat at home or in the car. Murphy also wrote that good ventilation and all staff wearing masks is a good start to ensuring you’re finding the safest option.

gwong@chicagotribune.com

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