Add cream, brown butter, and piment d’Espelette; stir to combine.

We are doing the best we can to keep everybody safe and that includes ourselves as well.We have to clean and sanitize these tables and chairs and it becomes incredibly difficult when guests take it upon themselves and don't follow rules.".

— Jennifer Sabatino manager of.Manatawny Still Works.Complaining about wait times.

"People have to understand that a lot of restaurants are short-staffed.If you have to wait, just be patient don't start complaining that there are a ton of open tables.

Not all tables can be used and there may only be two servers working.".

— Stephanie in Delaware.Bring chile mixture to a boil over high; reduce heat medium, and simmer, adjusting heat to maintain a simmer, for 10 minutes.

Remove pan from heat, cover, and let soak until chiles feel soft and pulpy, about 10 minutes..Drain chile mixture, reserving 2 cups cooking water.

Place chile mixture, reserved 2 cups cooking water, and garlic in a blender, and remove center piece to allow steam to escape.Process until smooth, about 1 minute.