By Cathy DeDe, Chronicle Managing Editor
“It’s been a very busy summer,” says long-time Log Jam Restaurant manager Tony Grecco.
Despite occupancy limitations due to COVID, “we were filled up for what we could do all through July and August.”
The biggest change, other than 50 percent maximum occupancy, Mr. Grecco said, was with the Log Jam’s signature salad bar.
“We get a lot of calls every day,” he said. …Read More »