As the city continues to reopen its economy, its restaurants have pivoted back from their pandemic iterations as groceries or take-out-only ventures.
“In order to open a fine-dining restaurant, you need a team, and the projects are expensive,” said Jonathan Benno, who on Friday plans to reopen his restaurant, Benno, which has been closed since March of 2020.
“There was too much uncertainty” before now, Benno said. “I couldn’t bring in the staff, the team or the special ingredients when I didn’t know if
→ Continue reading at Crain's New York Business