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Business lunches are back. And they’re longer and boozier than ever
As pandemic restrictions ease, and more people get vaccinated and start returning to offices, some restaurants are seeing lunchtime crowds pick up. But this time, things are a little different.
Among the changes restaurant owners have encountered: Boozy lunches getting boozier. Attire that’s less buttoned up. And at least one pandemic-era addition the partition between tables that has actually grown on customers.
At Estiatorio Milos, a high-end Greek restaurant with two locations in New York City, diners are coming back for the midday meal. “We’re full” at the outdoor space of Milos’ midtown location, said Costas Spiliadis, the chain’s executive chef and founder.
The connection between food and seduction probably traces to some prehistoric man offering a roasted animal leg to his beloved by a roaring fire. Since then, the practice of using food to woo a person has evolved to include Champagne, oysters, chocolate, and music but some things remain eternal: Fire is still an element, be it candles or a fireplace, and a good meal is still the ultimate way to indicate you love someone (or at least want to get it on with them).
With its aqua ocean, balmy breezes, and sultry Latin flavor, Miami is the perfect place to fall in love. Proximity to the coast allows for water views. Then there are the sunsets.
2020 was a character-building year filled with a lot of adversity but a lot of diversity. The scariest part of going through a pandemic is the unknown. We cooked for first responders. We started shipping across the country. We ship direct through our website with baking instructions. We now deliver mac and cheese to Brooklyn and Los Angeles and Tallahassee. We never would have thought to do that if not for the pandemic. Sometimes you get into your comfort zone and comfort kills. What I m grateful for is that the community has come out for us, and I haven t fired or laid off one single person.
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