As Angelenos sheltered in place for the last two months, established restaurants have scrambled to alter staffing, menus, and spaces in a radically different landscape — where dining rooms sit empty, food is boxed to go, and foot traffic has all but disappeared. However, a handful of new restaurants, born during the pandemic, are in a unique position to be more nimble. With flexible overhead costs, malleable restaurant layouts, and still-developing menus, they’ve been able to adjust to the reality