Raj Paudel hands a bag of food to a customer at Govinda’s to-go tent at 711 E. Blacklidge Drive.

Two Tucson restaurants that had been sitting out the coronavirus pandemic have reopened to offer takeout.

Govinda’s Natural Foods and Brother John’s Beer, Bourbon & BBQ reopened on Wednesday, April 1, for limited hours with limited menus. Both had closed after the city shut down restaurant dine-in service in mid-March in response to the coronavirus pandemic.

Govinda’s owner, Sandamini Cooksey, said she had three hours notice to close the dining room of her popular vegan-vegetarian buffet restaurant.

Cruz Valdez adds spice to the pulled pork she’s portioning for to-go orders at Brother John’s. The restaurant has reopened with a limited menu.

β€œBecause we were a buffet, we weren’t set up for carryout,” she said Wednesday as her staff prepped for lunchtime customers. β€œWe had to rethink this.”

Govinda’s, which is celebrating its 28th year at 711 E. Blacklidge Drive, retained its 10 employees, many of whom live on the premises in a dozen casitas on the back end of the restaurant’s two-acre property.

Govinda’s is offering three options β€” vegan, vegetarian and wheat-free β€” featuring seven items each drawn from their overall menu. Prices are under $8 apiece with desserts and beverages available a la carte. To place an order, call 792-0630.

Govinda’s will be open from 11:30 a.m. to 2:30 p.m. Tuesdays through Saturdays. Cooksey said she might extend the hours depending on how it goes.

Brother John’s, 1801 N. Stone Ave., is offering free delivery and curbside pickup from 3 to 7 p.m. Tuesdays through Saturdays. In a Facebook post late Tuesday, owner John Aldecoa said diners can get a limited menu of their favorite barbecue items, beer by the pint or 64-ounce growler and bourbon by the ounce or bottle.

Owner John Aldecoa says Brother John’s Beer, Bourbon & BBQ, 1801 N. Stone Ave., is offering free delivery and curbside pickup from 3-7 p.m. Tuesdays through Saturdays.

In a video message on Brother John’s Facebook page (facebook.com/BrotherJohnsBBQ), Aldecoa said he decided to close the restaurant after the city ordered dining rooms closed so that he could deep-clean the 10,000-square-foot building and guard the safety of his employees, customers and their families.

β€œIt really was a tough decision to close,” Aldecoa said. β€œWe are a scratch kitchen and we do specialize in high-quality meats and high-quality products. Understanding the impact to our business model, shutting down was probably the smartest thing for us to do at that time.”


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Contact reporter Cathalena E. Burch at cburch@tucson.com or 573-4642. On Twitter @Starburch