At the end of May, it looked for a moment as if Los Angeles dining was slowly inching back to what passes for normal in 2020 — restaurants and bars with spaced tables, customers required to wear masks until their food and drinks arrived.
Some of L.A.’s finest takeout options aren’t coming from established restaurants. A growing and compelling takeout subculture has emerged during quarantine, led by chefs and other industry professionals who have been laid off from their kitchen jobs or whose catering gigs have dried up. They’re cooking restaurant-quality food, posting menus on their social media feeds, receiving orders through direct messages and accepting payment through mobile services.
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