“It’s kind of surreal,” the French-born chef admitted, still in the grip of the weirdest year ever. “We never thought life would stop like that.”
Will the seared yellowtail hamachi and Wagyu beef be perfect? What kind of energy will the room on West 51st Street have when capacity is capped at 25%? Can a staff of 50 operate with the same precision as a staff of 180 did? Until the restaurant reopened at the start of October, Ripert didn’t know the answers to any of that. Nobody did.
There are what the chef calls “technical differences” that have come with the city’s safety protocols. “The machinery that cleans the air in our air conditioning and heating system,” he said, ticking them off. “Taking the temperatures. Wearing a mask. The distance between the tables. In the back of the house, checking the employees every day.”
Coronavirus update: U.S. death toll tops 223,000; Rural hospitals are filling and the Dakotas lead the nation by new infections “People want to go out,” said Drew Nieporent, whose long-running lower Manhattan restaurants include the refined Bâtard, the sushi temple Nobu and the bustling Tribeca Grill.
It's a good thing that he killed himself, his restaurant would have gone out of business from covid-19 anyway.
Selling booze in a food venue will keep you closed. Remember your big profit in booze ? Drunks spread the virus .
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