Spoonfuls: Guru the Caterer
By Sonia Richter | October 1I grew up eating Rhode Island fried seafood dipped in white chowder, my mother’s hearty Russian borscht and my French-Canadian mémère’s meat pie — homey, no-frills food made from unwritten recipes with no want of potatoes. When COVID-19 began, I knew places like our favorite clam shop were just inching by. It was shocking to see more and more windows boarded up with ghosts of help wanted signs scrambling for staff overdue. In Medford and Somerville, places like Hulun Beir in Davis and The Dark Horse Public House in Magoun Square have since closed their doors, shocked by an epidemic which made eating out a newly daunting experience. Spots like these, which lack the campus reputation to keep business flowing, are undoubtedly hit the hardest by such notoriously unprecedented times.
