The COVID-19 pandemic and efforts to stop it have turned every restaurant in New York City into a ghost kitchen.

After the single most disruptive week in restaurant history, the past seven days have seen a kind of eerie stability. With restrictions that allow eateries and bars to operate only as takeout and delivery operations firmly in place, the entrepreneurial spirit of New York’s restaurateurs has started kicking into gear. High-end establishments worked out how to fit Michelin-starred dining experiences