The Oregon District's Roost Modern Italian opened back up for dining inside the restaurant on Thursday. Dana Downs, executive chef and owner of Roost Modern Italian, estimates that her occupancy is about 78 percent of what it once was.
She has expanded the restaurant seating into the Dough Room — the restaurant’s private dining room in the back of the bar — to help, but is still losing more than 20 percent of her seating capacity.
Source: https://www.daytondailynews.com
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