On day one of the COVID-19 shutdown he “gutted” his restaurant’s foyer and transformed it into his to-go way station, from which he starts serving customers dinner around five, their covered plate delivered straight to their car window.
On day one of the COVID-19 shutdown he “gutted” his restaurant’s foyer and transformed it into his to-go way station, from which he starts serving customers dinner around five, their covered plate delivered straight to their car window.