The restaurant industry in New York City has been a source of hope and sustenance during the pandemic. To understand the importance of the Restaurant Revitalization Fund (RRF) for Bronx businesses, the Bronx Chamber of Commerce held a webinar. Table to Table was established in early March with the aim of highlighting the renowned Chinatown spots through a series of food tours. Alex Guarnaschelli, a renowned chef, worked in NYC for a few years before attending culinary school in France, where he worked at Guy Savoy's Michelin-starred restaurant.
Restaurant owners in both locations have been focusing on getting customers back to their dining rooms with new cleaning protocols, health declarations, and contactless service measures. Unfortunately, many workers in the food industry are undocumented and are facing difficult times. In addition to his other responsibilities, Guarnaschelli is also working on a new gastronomic venture with his colleague Liz Neumark. Fortunately, some states such as New York and California recognize the value of allowing bars and restaurants to sell cocktails. Hygiene and sanitation are always essential in food service, especially in an institutional food service environment.
New York Times food critic Pete Wells wrote that the restaurant's reincarnation “emanates confidence, capacity and importance.”.