Even once restrictions are lifted, chefs are betting that many diners are unlikely to feel comfortable in a crowded or enclosed space.
So they’re moving takeout from sideshow to center stage, rethinking and refining the to-go experience. They know the restaurants that hustle and stand out have the best chance of pulling through.“It’s not just survival of the fittest now, it’s survival of the craftiest,” said Wes Avila, chef-owner of
. “You have to deliver that same level of excitement and creativity even if it’s in a different format.”At Rustic Canyon, Doubrava and sous chef Nester Silva often spend as much time packaging meals as they do cooking them.
“People are very much missing that restaurant experience, so we’re doing whatever we can to bridge that gap,” he said. “It should feel like they’re eating here as much as possible.”
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