It would be an understatement to say that the hospitality industry has suffered greatly since the start of the COVID-19 lockdowns in March. Even today, in-restaurant dining, if allowed at all, is capped at just a small percentage of a restaurant’s standard capacity. As part of an ongoing series of interviews with key leaders in…
The post Talking Dining in DC, COVID Pivots and Farm-to-Table Fare with Fabio Trabocchi, one of DC’s Top Chefs appeared first on Pursuitist.
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