Fears around virus transmission haven’t diminished appetites for shared plates and family-style meals
at Greek restaurant Taverna Kyclades. Also in Chicago, at the Mediterranean small-plates restaurant Avec, chef de cuisine Dylan Patel says that the restaurant is still serving a menu entirely made up of dishes to share. The kitchen is happy to divide food onto separate plates if customers ask, he says, but for the most part, people are comfortable sharing.
But that doesn’t mean that sharing food is off the table. The menu now includes larger dishes, like carne asada and pollo con mole negro, as well as tortas and burritos. “It’s still nostalgic, shareable dishes,” Davila says. “I wanted to offer a menu that really stuck to things you crave.
Walter Manzke, chef at LA restaurant Republique, says that when the restaurant reopened for indoor dining, around half of the restaurant’s furniture went into storage to comply with social distancing. The plan was to open first for daytime service and then add dinner. Two-tops made up the bulk of the seating, and Manzke was taking this into consideration when planning an eventual dinner menu with all portions designed for two people.
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