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How to open a top-tier restaurant in a pandemic? Rethink everything

By Mark Caro
New York Times·
11 mins to read
How to open a top-tier restaurant in a pandemic? Rethink everything
From left, Curtis Duffy, the sous-chef Richie Farina, the chef de cuisine Justin Selk and the chef de partie Chris Sullivan. Photo / Joshua Lott, The New York Times

This one, Ever, debuts this week in Chicago with a pricey tasting menu and a world-class chef. But on the road to its opening, lofty visions have met hard reality.

The chef de cuisine was looking up mask prices online as the team at Ever discussed how to approach guests

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