本冬季储藏室在餐厅举办中心舞台

Bessou，Maiko Kyoku's四岁Noho Izakaya，是我去年春天购买杂货的第一家餐馆。

Her takeaway offerings were typical of so many neighborhood restaurants in March, which had all the markings of a fire sale—premium udon noodles, marinated black garlic chicken by the pound, milk bread by the bag, dan dan sauce by the quart, all priced at a fraction of what she’d charge to prepare it.

食物持续vwin德赢ac米兰的日子，而不是几周，在那个时候，我担心我的购买可能比餐厅本身比较。

“我们需要用食物做点什么，”Kyogoku回忆道。vwin德赢ac米兰“我们被迫关闭我们的两个地方，并留下了两个人的留意食物。”vwin德赢ac米兰她没有办法恢复花在这么多未使用的食物上的钱，所以在捐赠给食品教育基金后，并在城市驾驶后，在他们最忠诚的顾客的门口上掉下护理套餐，她开始卖任何剩vwin德赢ac米兰下的东西。

食物持续vwin德赢ac米兰了我的日子，而不是几个星期，在那个时候，我担心我的购买可能比餐厅本身更长寿，而是贝斯重新开放为冰冻的食物Emporium。“我想重新打开并将员工送回工作，但我不认为专注于新鲜，易腐的食物，担心必须再次清空那些行走，”凯洛库说vwin德赢ac米兰。

在过去的几个月里，贝尔展示了一些信心的迹象，恢复餐厅外卖和交付，在他们的网站上建立一个适当的杂货门户，谦虚地提高价格。It was still a sweet spot for the diner who didn’t pick up major home-cooking ambitions during the first lockdown, who didn't adapt to outdoor dining, and whose weekly unemployment checks were less than the price of a takeaway Eleven Madison Park chicken dinner. For $3, you could walk to your favorite restaurant and pick up a pint of frozen rice. It was in no way practical. It wasn’t a meal kit; it was barely a meal. But it helped sustain this sense and muscle memory of dining out.

With the close of indoor dining at the start of December and a snow storm imminent, however, Kyogoku again halted restaurant service over the weekend, to focus on more urgent personal commitments—both she and her chef are due to give birth in January.

然而，纽约和全国各地都有无数的餐厅，这继续在中途与晚餐相遇，在更加策划的杂货经验中，无论是一个4英镑的室内面包渣“卓越的质地和味道”。从泽西市的面包和盐或者在Ludo Lefebvre的专业项目Le Petit Trois商品从那时起，它的顾客渴望从酵母从酵母转移到更加稀薄的商品，如边框黄油，自12月重新开放。

甚至11麦迪逊公园也加入了西装，突然零售了18美元的黑麦格兰诺拉麦片，曾经限制了1500美元的晚上。（该餐厅还没有完全屈服于无产色瓜兰德斯。顾客需要在一瓶黑色松露奶粉中添加完整的膳食。）

到目前为止，我投入了一顿饭盒。我选择了155美元的套件Altro Paradiso.在Soho，Chef Ignacio Mattos'蓬勃发展的艺术人群，在莱克斯州以南，在Sant Ambroeus以南以南，但在汉德北部 - 在汉普顿，那里有许多餐厅的香肠击中烧烤。盒子的内容提供了一顿饭和两顿饭，有一些什锦的调味品罐剩下的陈腐，我希望在转身之前使用。一旦我意识到橄榄油中保存的柠檬是一个完美的杜松子酒和补品中缺失的成分，我希望我只能购买它们。

最近几天，我的愿望被授予。昂贵的套餐的餐馆正在放下并定价餐具套餐的组件点菜。这不是因为艺术世界突然破产，而是因为Mattos设想的用餐者在门外捡起一小点东西。（又有困难的运气，在几天后休息日，但是从将西红柿的一切都到猪ragù仍然可用的点菜点菜，用于接送和交付。）

在Macdougal Street的几个街区，DAME DELI＆BOTTEL SHOP是Ed Syzmanski和Patricia Howard的热门鱼类和筹码点的最新能源，在整个夏天繁荣，部分原因是下一扇门Dante的人行道酒吧场景溢出。冬天来了，在街头座位的新的，更繁琐的法规上，追逐冬季作为鱼和芯片店暨市场占据前阿比盖尔厨房的追逐。

Behind the makeshift paper sign in the window you’ll find the only place in New York displaying a ripe abundance of photo-ready fruit and vegetables from Natoora, a British produce wholesaler that opened up its app to the public earlier in the year, for at-home delivery. In fact, Dame is the spitting image of Natoora’s own London shops that lurk in the British capital’s wealthiest neighborhoods, but here it’s possible to find saffron potted shrimp, pear and persimmon butter, heirloom eggs, and fresh tortillas from Yellow Rose, and pastries from Mel Bakery in the East Village, all priced under $10.

DAME 2.0的缺点是低利润杂货提供与餐厅，但Syzmanski看到了这个机会。

“这将为下一扇门奠定基础，”他说，指的是小型餐厅，这对小流行的另一边打开了。“说些什么味道真的美味，就像番茄油的鱿鱼一样 - 我们不会在那里的一个罐子里服用，因为我们想为它收取18美元，但我们可能在某种情况下用一道菜为它。这是一个奢侈品很少有厨师，我们可以用食谱测试未来。通常你必须花10,000美元和三周来测试菜肴，但现在我们可以测试菜肴并卖掉它们。“

贵妇人doesn’t have as wealthy a customer base as other restaurants curating grocery offerings, but what started as a commitment this summer to donate its profits to charity—over $20,000 was raised for groups including the NAACP and Harlem Grown—the deli exists in part to keep employed through the winter months the skeleton crew who made that success possible.

尽管降雪，但曼哈顿餐厅不断受到其他城市的餐馆没有的脚踏交通。在Fork，在费城，Ellen Yin和Eli Kulp的高街道酒店集团的特殊场合核心，他们的季节性烹饪的成功已经依赖于游客的历史悠久的老城区，商务午餐人群和郊区日期之夜。到11月，随着室内用餐停止，尹知道她的户外用餐业务结束了。

“如果它正在下雪，刮风，下雨，没有人想在外面吃饭，”她说。所以她找到了一种让叉子经验交付的方法叉等，分手145美元的香槟酒鸡肉晚餐盒，她提供雄鹿和蒙哥马利县，为城市居民的品脱和小部分，仅为四盒帕克房屋卷开始。

Greg Vernick在他的零售业务开始跳跃，开放Vernick Wine & Grocery3月旁边的Vernick食品和饮vwin德赢ac米兰料。Prior to COVID-19, the space was mostly used for private events, but with that business interrupted, he’s ramped up his housemade offerings bolstered by an expansive inexpensive selection of soups and ice creams, and it’s proven itself as an invaluable corridor for the chef to welcome guests back through his doors again. It’s also a way to pay back past Vernick employees who’ve gone on to launch their own brands, includingcoddiwomple canning＆Trinh吃。

The grocery programs are some small consolation for a headache both restaurant groups have been facing – Yin and Kulp’s High Street on Market was forced to move, and High Street on Hudson is now hosting another restaurant’s pop-up to keep its doors open, while Vernick Fish was forced to close as quickly as it reopened—but if there’s one comfort that’s become universal for these restaurants’ pantry programs, it’s knowing they’ve found a new way to feature in their customers’ lives, buoyed by a mutual understanding that everybody’s gotta eat.