The months ahead will test the resilience of chefs in unprecedented ways
Even before the city ordered the shutdown of all restaurants in Los Angeles on Sunday night, Chad Colby had a game plan.
With a strict mandate to close bars and restaurants until at least the end of March, the months ahead will test the resilience of chefs in unprecedented ways. Those who are able to pivot quickly and creatively will have the best chance of survival.“Necessity is the mother of invention,” said Adam Weisblatt, owner of restaurant consulting company Last Word Hospitality and co-owner of Found Oyster in East Hollywood and Same Same in Silver Lake.
“The grocery stores are empty so we’re packaging our pastas and bread to take home,” M. Georgina, the new downtown L.A. restaurant by chef Melissa Perello, said in itsJeremy Fox of Birdie G’s launched “The Sundries,” a line of pantry staples that will be sold out of his Santa Monica restaurant Birdie G’s, including ketchup, barbecue sauce, honey mustard and chicken stock; the chef said he would soon announce a full menu of prepared dishes, with curbside pickup available.
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