Restaurants around the world are having to rethink their very existence. Some have pivoted to a new model of take-out or very limited seating, while others will most likely shutter for good. This week we get two views from the ground floor. Host Francis Lam talks to food writer and critic Soleil Ho of the San Francisco Chronicle about the hard but also sometimes good decisions the restaurant industry is having to make, and Athens, Georgia, based chef Hugh Acheson brings us insightful details on what he has to think about as he decides how and when to open. Hugh, who is also author of the award-winning A New Turn in the South and the upcoming How to Cook, also helps Francis answer listener questions. Don’t miss his advice on poaching and pickles!
How Restaurants are Dealing
By The Splendid Table • May 22, 2020