The COVID-19 crisis has been nothing short of apocalyptic for restaurants around the world. Thousands of them have been forced to close, and no one knows when—or how—they will reopen. Millions of hospitality workers have lost their jobs, and the restaurant revolution of the past 20 years has come to an abrupt, heartbreaking halt. Esquire’s Jeff Gordinier talks with three of the world’s most trailblazing and outspoken chefs—Amanda Cohen of Dirt Candy in New York, Kwame Onwuachi if Kith/Kin in Washington D.C., and Massimo Bottura of Osteria Francescana in Italy and Gucci Osteria in Los Angeles—about how they’re coping with the crisis and how restaurants can (or can’t) survive.
92Y needs your help
Many of you have asked how you can help 92Y as we face tremendous financial losses due to COVID-19. You can help sustain our beloved institution and support the creation of new, online programming that will bring comfort and inspiration to our community. Thank you.