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Fact and friction in American food

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Where we eat and what that means.

The weather chills, and restaurants face a choice: invest in extending outdoor dining or let the changing seasons shut them down

09.17.2020
Mackie Jimbo
The Shutdown Notebook: Two doors re-open, one door closes forever. This is not an easy happy ending.
07.20.2020
by Karen Stabiner + Gavin Kaysen
Food halls used to play second-best to real restaurants. Now they offer an unlikely refuge to a battered restaurant industry.
07.14.2020
by Karen Stabiner
Iowa governor signs law permanently allowing sales of to-go cocktails
07.07.2020
by The Counter + The Counter
Shutdown Notebook: Are we there yet? Restaurants re-open to spiking numbers, inconsistent regulations, and eager diners.
07.01.2020
by Karen Stabiner + Gavin Kaysen
Meal kits were dying. Covid-19 brought them back to life.
06.26.2020
by Maggie Hennessy
Before Covid, landlords had the upper hand in restaurant lease negotiations. Now they’ll settle for tenants who can make the monthly rent.
06.25.2020
by Caroline Hatchett
Cities capped food delivery platform fees during the pandemic. Grubhub and Postmates resisted these limits, citing confusion.
06.19.2020
by H. Claire Brown
The Shutdown Notebook: Gavin Kaysen announces three opening dates.
06.17.2020
by Karen Stabiner + Gavin Kaysen
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Fact and friction in American food

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