Gov. Ned Lamont's administration will now allow restaurants to use tents and other structures enabling outdoor dining, an about-face from a restriction that went into effect on Friday.

Bear's Smokehouse BBQ in downtown Harford reopened May 20 for outdoor dining.

Restaurants are now allowed to use tents or "membrane-like structures" as long as they have adequate ventilation, and the state highly recommends fans, vents, windows and openings to ensure this, according to the Connecticut Restaurant Association. 

The rules stipulate that outdoor structures like tents and plastic igloos need an entry door and two or more window-style vents that are open at all times, and everything within must be sanitized between parties, the CRA said. The outdoor structures must also be aired out between customers, and include signage warning that enclosed spaces present a greater risk of spreading COVID-19. Heating sources must be approved by local officials.

New regulations that went into effect Friday had originally put the kibosh on outdoor structures for restaurants, which would have effectively ended outdoor dining for every restaurant in the state.

Under the new restrictions, restaurants must end service by 9:30 p.m., and close by 10 p.m.
 
Capacity will be limited to 50% (from the 75% previously allowed), and parties must sit at least six feet from each other (or be separated by non-porous barriers). A maximum of eight people will be allowed to sit at each table.

The new rules go into effect less than a month after Connecticut entered "phase 3" of its reopening process.

Restaurateurs in the state have long asked Lamont to increase capacity, with Connecticut Restaurant Association Executive Director Scott Dolch pointing out that eateries here are largely operating safely and within state guidelines. 

Following a complete shutdown of the dine-in restaurant industry when COVID-19 began infecting residents and spreading nationwide, Connecticut eateries began a slow reopening process in May. 

In recent months, restaurants have been pumping up their takeout operations, spending money to set up and break down outdoor tables and chairs each day, and figuring out new ways to offer customers an enjoyable dining experience, while still following health-and-safety guidelines.