The coronavirus pandemic has the restaurant industry reeling.
Still, when warm weather arrived several months ago, one small segment of the dining-out universe started drawing (socially distant) crowds.
"We've been busier than normal," said Jim Wagner, who has been running Wagner's Drive-In in Brooklyn Park for 35 years.
The uptick makes sense: At a time when consumers may be leery of congregating indoors, drive-ins transform cars into dining rooms, and also offer the option of open-air picnics.
Since drive-ins are basically short-order kitchens with carports, their menus follow fairly predictable formats, relying heavily on burgers, hot dogs, soft serve ice cream, root beer and other nostalgic, moderately priced fare.
Invariably, the premises will be equipped with a deep fryer that busily cranks out fried chicken, French fries, onion rings and other calorie-laden delicacies.
It's fortunate that Twin Citians can continue to patronize drive-ins. That's because, like their movie-screening counterparts, drive-in restaurants have been disappearing, victims of rising land values and evolving consumer tastes.
Still, there have been encouraging signs: In June, after a five-year hiatus, the lights came back on at the Galaxy Drive In in St. Louis Park.
