The lockdown is far from over and any relaxation of restrictions will be finely tuned to accommodate the more urgent needs of society including schools and other public services. I can't wait for the museums to reopen. I don't fully understand why if the supermarkets can operate, the museums can't. They're both as essential as the other for different reasons.
ne sector feeling neglected by the policy makers is hospitality. The backbone of our social existence, the platforms on which we expound on our theories of life, politics and all matters enhanced by pints, spaces in which we eat together and floors on which we dance, bars, clubs and restaurants may be the most sorely missed of the everyday architecture of our lives, but their purpose, which is to bring people close together, is currently at the far end of the spectrum of needs.
People are nonetheless working hard on concepts for pubs and restaurants, limiting numbers, offering table service only and, where possible, considering outdoor operations. In sunnier countries this is much easier but there are plenty of examples in Australia of pubs and restaurants successfully reconfiguring their interiors to guarantee social distancing.
The chat among our own publicans and restaurateurs is becoming increasingly angry and desperate. Many are disagreeing with each other over whether or not social distancing is possible in a dining room, others are starting to talk about the risks surrounding investment in reconfiguring their restaurants only to find that in a few months' time, everything may be back to normal. All that money invested in screens, booths, new systems to make employees and clients safe, may turn out to have been wasted if the virus is banished sooner than expected, they argue.
For small bistros, the future can't be reassuring as the first principle of social distancing will be space. I foresee the conversion of many edge-of-town commercial warehouses into cool new restaurants with acres of space between tables.
Meanwhile, there is hardly a restaurant left which is not now geared to doing takeaways at least for a day or two each week. While no restaurateur I have spoken to says that the takeaway business is making up for lost trade, it is at least a moral victory to see activity in those kitchens.
There is a hybrid type of restaurant which occasionally pops its head up and which now looks to have the best chances of survival: the pop-up. Some well established restaurants including Home started life as a temporary pop-up.
The pop-up takeaway is now a thing. And one doing the job brilliantly is chef Alan Higginson and milliner Grainne Maher's GAGA high-end takeaway, temporarily operating in Panama Cafe in McClintock Street before moving more permanently to 41 Malone Road.
What is particularly gratifying about GAGA is the ease of ordering - there is a straightforward three course menu - and heat-at-home convenience.
Last week the menu included a veloute of cauliflower, a lobster mac'n'cheese and a dark chocolate and coffee with seasalt tarte, all for £22. The velvety and mellifluous cauliflower soup was deep, rich and comforting in the way a full alpaca blanket might warm you on a winter's night.
Boosted by rosemary and parmesan, the creamy, airy soup packed a huge flavour punch which lingered forever. I could have that every day.
Lobster in macaroni cheese is the kind of thing that street food artists have been coming up with in recent years and when you think this through, it's a dish which is as much a development from tradition as it is new and millennial.
In certain quarters Lobster Thermidor is as naff as Chicken Maryland, yet, it's an inarguable classic. The white wine and cream sauce in the thermidor which features mustard and parmesan is not a million miles away from the cheese sauce in your macaroni.
Here, Chef Higginson makes it so well (and so generously - there must have been more than half a lobster tail in each takeaway portion), he could become famous for this one.
But he's precise too and this is evident in the gracefully presented chocolate and coffee tarte with a little spoonful of crème fraiche on the side.
It may be available only once a week but I urge you to get in the queue and arrange your collection time. You won't regret it.
GAGA takeaway 3-courses x 4: £88