‘ADAPT OR DIE’ --RESTAURANTS FIND WAYS TO EVOLVE AMID VIRUS
When the coronavirus roared into New York, chef Anna Klinger wouldn’t let it put a fork in her restaurant.
Al di La, the Brooklyn trattoria she runs with her husband, Emiliano Coppa, hadn’t done much takeout until then. Their northern Italian food simply didn’t travel well. Now it had to.
Because tagliatelli has a tendency to glue itself together into a ball, Klinger cooked it less and added more sauce. She offered Negroni cocktails to go and pints of her ice cream. She slimmed down the menu (goodbye, liver.) Now the kitchen is waiting to pivot again — anticipating the day diners can return, in masks,
