Melba Wilson sugarcoats her eggnog waffles, but not her words: “The restaurant industry is in a fight for our lives,” she says. “We’re at the brink of becoming extinct, in the hospitality capital of the world.” So for her iconic New York restaurant, 2021’s restaurant week couldn’t come at a more pivotal time. “We are hoping the infusion of revenue will encourage diners to support us and provide a much-needed line,” she says.
Wilson sums up the hopes of hundreds of eateries across the five boroughs. This year, the city saw 571 signups for its biannual culinary affair that runs from January 25 to January 31st—a staggering, and record, number. It’s not hard to figure out the underlying motivation for the spike: with indoor dining closed, and frigid temperatures hindering the success of outdoor dining, this publicized promotion comes to many as a bright spotRestaurant Week 2021 doesn’t look like that of years past.
So how does it work? Each restaurant has customized a takeout meal—an entrée, plus one or more side—for the apropos price of 20.21. Meyer’s Gramercy Tavern, for example,
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