[Food critic Tom Sietsema on what we lose when restaurants close]For seven months now, chefs and restaurateurs who’ve lasted during the biggest-ever disruption to their industry have been tasked with turning lemons into limoncello. Krinn attributes his ongoing success to an earlier failure: the demise of his luxe restaurant, Inox in Tysons, two years after the 2008 recession. Takeout — save for all the packaging around it — has been helpful, for diners and restaurants alike. And yet, restaurants have gone out of their way, as they always have, to make diners feel nurtured beyond just the cooking. Tom Sietsema is The Washington Post’s food critic.

Source: Washington Post October 06, 2020 13:52 UTC