North Carolina is known for its barbecue and its bustling food scene. But the state鈥檚 restaurants and bars have grown quiet and empty over the last few months. Some eateries have been able to offer takeout, delivery or curbside pickup 鈥� but not all dishes work well in a box.
Host Frank Stasio checks in on the state鈥檚 restaurants and bars with and . Lardie and Rice are both freelance journalists who write for . They share their reporting on how different establishments are adapting to take-away food and how chefs are trying to connect directly with patrons. Lardie explains how bars have been particularly hard-hit by the coronavirus, and Rice talks about how restaurants in smaller towns are making more money because their neighbors are no longer commuting to big cities for work.
Chefs from around the state share what they are doing now and how they are thinking about reopening. We hear from Ricky Moore, chef and founder of in Durham; William Dissen, chef and owner of the restaurant in Asheville, restaurant in Charlotte and at the North Carolina Zoo in Asheboro; , chef of the upcoming restaurant Seabird in Wilmington; and , executive chef of C煤rate and Button & Co. Bagels in Asheville.
