As Travel Starts Back Up, Wineries and Other Food-and-Drink Enclaves Get Creative

Creating a meaningful experience that still captures the spirit of his brand is front-of-mind for Bertony Faustin, the winemaker and owner of Abbey Creek Vineyard. Based in North Plains, Ore., Abbey Creek’s tasting room, The Crick, was never centered around traditional wine tasting, with its family-style dinners and brunches, and monthly art nights featuring D.J.s and hip-hop performers.

“The Crick has always been a community space where people connect with each other,” Mr. Faustin said. “We’re about hip-hop, wine and chill, in that order.” He said he hopes to do the same thing, with fewer people.

Making use of the Crick’s outdoor patio, Mr. Faustin is planning on offering three reservations-only seatings on Saturdays and Sundays, for 20 to 25 people each. There will be a half-hour window between seatings, allowing time to wipe down surfaces and sanitize restrooms. This approach will also apply to Abbey Creek’s new tasting room in downtown Portland, which Mr. Faustin is opening in July.

Jester King Brewery, just outside Austin, Texas, is utilizing a similar, staggered reservation model to safely get guests placed and seated at its 165-acre brewery and ranch; it reopened on May 29.

“We have tables in our hopyard and vineyard, even by our goat pen,” said Jeffrey Stuffings, the founder and owner.

Guests book online for one of three two-hour sessions. Food and beer orders are also placed online and picked up at one of two tents. Everyone is requested to wear masks when not eating or drinking; all cups, utensils and food service items are disposable and compostable. Between each session, the brewery sanitizes tables.

One thing that isn’t in the cards yet, said Mr. Stuffings, are tours of the brewing operation and farm.