Restaurateurs now realize that they’re not going to be able to reopen their dining rooms for quite some time — how long is anybody’s guess.
But the world keeps turning and the crops on Castle Hot Springs’ farm keep growing. So the Arizona resort is packing them up CSA-style, selling them and donating the profits to charity.
Other restaurateurs are parlaying their relationships with suppliers to sell great raw ingredients to their customers. Cote, a Korean steakhouse in New York City, has access to great dry-aged beef, so it’s selling the steaks for their guests to cook at home, and providing plenty of banchan to go with them.
Sarah Stegner is taking a similar approach at Prairie Grass Café in Northbrook, Ill., offering super-fresh fish fillets available for pickup on Mondays.
Others are taking the meal-kit route, such as Seoul Taco, a six-unit chain in Chicago and St. Louis, which is packing up the fixings necessary for people to make their own tacos while socially distancing.
Contact Bret Thorn at [email protected]
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