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How to navigate the restaurant scene in the yellow tier Holy Basil co-owners Methawee Greebmalai, left, Wedchayan Arpapornnopparat, center, and Tongkamal Yuon in Downtown Los Angeles. (Mariah Tauger / Los Angeles Times) May 8, 2021 7 AM PT Print It’s hard to imagine that anyone could have lived through the last 14 months without changing their dining and cooking routines. The pandemic brought high rates of unemployment and misery, higher food prices and, for many, a fear of human contact at the grocery store and elsewhere. Newsletter Get our weekly Tasting Notes newsletter for reviews, news and more. Enter email address You may occasionally receive promotional content from the Los Angeles Times.

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