For those who are vaccinated and more confidence to sit inside restaurants, but still a bit weary.
“We’re not going to survive for 20 more years if we don’t do this [expansion].”
“We are feeling like we have turned a corner and guests are even more understanding of what a long ride we have been on together.”
With warmer days approaching, patio season has arrived and not a moment too soon (and in a bit of a twist, local beermakers are leading the charge in some ways)
From overnights, to take-home treats, to a major reopening
The local restaurant scene one year later, and what the future may hold for dining and drinking spots across the region.
“He is one of the most talented Cantonese chefs in the world, and we are honored to have him as part of our team.”
Catering to the moment, many spots are now offering family-sized takeout boxes.
Ghost kitchens simply don’t have a need for hosts, servers, bartenders, bussers … What happens to those jobs if virtual kitchens continue to flourish?
Hot date toddies and pastrami pita pockets