COVID-19 opened doors to takeout cocktails, outdoor dining. States are now deciding whether to close them.

To-go cocktails and food in Rhode Island
(Image credit: Maddie Meyer/Getty Images)

When bars and restaurants closed at the beginning of the COVID-19 pandemic, many state and local governments suspended alcohol regulations to allow customers to order takeout premixed cocktails and drink in newly expanded outdoor dining areas. Now that the end of the pandemic is in sight, hopefully, there's a battle brewing over whether to make those changes permanent, The Wall Street Journal reports.

"Before the pandemic, just a few places allowed bars and restaurants to sell to-go cocktails, including a handful of local areas such as New Orleans," the Journal reports. "Thirty-three states and the District of Columbia passed emergency orders greenlighting it during the pandemic," and Washington, D.C., "Wisconsin, Kentucky, Ohio, and Iowa have already made such allowances permanent, while other states extended permission into next year."

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In California, state Sen. Scott Wiener (D) is collaborating with a GOP lawmaker to permanently suspend liquor laws that prohibited drinking in outdoor food parks and sidewalk extensions. Modernizing liquor laws, some of which date back 100 years, is a longterm interest for Wiener. "The pandemic is a terrible thing in all respects, but it made us try out new things at a very rapid pace. And the sky didn't fall," he told the Journal. "There are more open minds among lawmakers than there otherwise would be."

Lawmakers loosened more than just alcohol regulations during the pandemic, of course — Colorado has already made permanent its temporary COVID-19 allowance for drive-through and walk-up marijuana sales, and it's considering doing the same for online weed sales, the Journal notes. You can read more about the battles over recreational substance regulations, and also telemedicine and cross-border health care, at The Wall Street Journal.

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Peter Weber, The Week US

Peter has worked as a news and culture writer and editor at The Week since the site's launch in 2008. He covers politics, world affairs, religion and cultural currents. His journalism career began as a copy editor at a financial newswire and has included editorial positions at The New York Times Magazine, Facts on File, and Oregon State University.