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It’s been more than eight months July 1, 2020, to be exact since restaurant dining rooms in Los Angeles County have been open to customers.
But
yesterday afternoon, county officials gave the green light for restaurants, starting Monday, to serve indoors at 25% capacity, which is in line with the “red tier” level of opening that L.A. County and 13 other counties meet, as prescribed by the California Department of Public Health.
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A March 11 L.A. County press release states that “Public Health strongly recommends that all restaurant employees interacting with customers indoors are provided with additional masking protection (above the currently required face shield over face masks); this can be fit tested N95 masks, KN95 masks, or double masks and a face shield.” It seems like this should be required rather than strongly recommende
Classic steakhouse fare at the Finishing Gourmet
Former Four Seasons chef and Bocuse d’Or head coach Robert Sulatycky and entrepreneur Paul Abramowitz recently launched a luxe delivery service that aims to re-create the fine dining steakhouse experience at home. Vacuum-sealed dry-aged ribeyes arrive seasoned and par-cooked; customers are tasked with searing them for a minute or two on a hot pan using the equipment provided, including tongs, a silicone brush, searing oil, herbs, finishing salt and a custom steak knife. Sides such as tortellini mac and cheese and jumbo shrimp cocktails arrive neatly garnished and plated in glass jars or ceramic bowls. Even the crème brûlée comes with a portable blowtorch for caramelizing the turbinado sugar on top. This experience isn’t exactly cheap, however entrées start around $70, plus a $30 delivery charge.