Q+A: How to save local restaurants
DAN BARBER, THE VANGUARD CHEF BEHIND Blue Hill at Stone Barns, earned two Michelin stars as he championed the farm-to-table movement in New York State. But the pandemic has hit the restaurant industry hard, and even as they respond to today’s emergency, insiders are planning for the next one. That means rethinking everything.
It went in concentric circles. [My restaurants] closed, and my first understanding is the employees were going
