$800 hand-rolled sushi box, bag of wine, wooden box of Omakase...what kind of Michelin takeaway in New York under the epidemic? -Food squad

In the three months since the forced closure caused by the epidemic, New York City, from sandwich shops to Michelin-starred restaurants, has been forced to close or only provide takeaway.

Of the 76 Michelin-starred restaurants in New York, four (Gotham Bar and Grill, Nix, Jewel Bako and Ukiyo) have been permanently closed during the epidemic, and 35 have been reopened for takeaway or delivery.

So, what does the food look like when the highly demanding Michelin restaurant is forced to only serve takeaway?

【Aquavit】

Chef Emma Bengtsson’s two-star Nordic restaurant offers take-out and take-out during the epidemic. Its flagship product isSmörgåsbord worth $115, Which includesMarinated salmon, three kinds of herring, sausage, meatballs, egg salad and toasted shrimp, Is definitely the largest number of food boxes in a single takeaway you have ever seen.

【Chef's Table at Brooklyn Fare】

Cesar Ramirez’s restaurant is hidden behind a gourmet supermarket in the middle of Xicheng District.The first restaurant to offer takeaway among the three-star Michelin restaurants in New York. Even if the dishes are at risk of falling apart during delivery, the chef will stillMorels, foie gras和Black truffleWait for the high-end ingredients to be incorporated into your own dishes, with a note explaining how long to heat up in the microwave. It is also very careful.

【Claro】

This Mexican restaurant is operated by TJ Steele in Gowanus, Brooklyn and offersMole Meat, Mexican Tortilla, Even the complete El Búhomezcal tasting package, the dishes are packaged in a spill-proof packaging box.

【Daniel】

Daniel Boulud has his unique advantages: he not only owns his own two-star restaurant, but his Feast & Fetes catering company employees are fully prepared to produce food suitable for take-out.

Daniel’s menu includesBeef Ribs and Filet Mignon, And made for kidsMacaroni and Cheese, 而The take-out box is made of biodegradable sugar cane. Daniel said, "I don't want to be Hermès or Gucci with exquisite packaging. This is because I want to be responsible for packing good food."

【The Four Horsemen】

This is a wine bar in Williamsburg, Brooklyn. The owner, James Murphy, tried various possibilities during the epidemic: take-out food, wine, pantry. But his most distinctive product is500ml bag of wine, Adopting the packaging style of the fruit juice beverage.

【Jeju Noodle Bar】

Jeju Noodle Bar asAmerica's first Michelin noodle shopRecently, they refused to deliver the exquisite Korean ramen made by Chef Douglas Kim for the reason that they could not control the delivery time. Instead, they switched to a five-course tasting menu that rotates weekly.

[Kajitsu, Hirohisa and Odo]

Three Japanese restaurants, Kajitsu, Hirohisa and Odo, have spent a lot of money on flat wooden boxes, which are 15 to 20 times the price of ordinary plastic take-out boxes and need to be imported exclusively from Japan. Omakase in cedar and bamboo boxes is more expensive.

Hirohisa Hayashi, the chef and owner of the restaurant of the same name, explained, "This is for our brand. I use the best fish, so I also need the best container. I don't want to make money only with cheaper things."

【Kanoyama】

Owned by Shikanai Nobuyuki, the Japanese sushi restaurant in the East Village still offers ordinarySushi rolls, nigiri sushi和Sushi donWaitOption and open take-out, at the same time it also opened the Second Avenue storefront, transformed into a walk-in seafood counter, sellingOysters and sashimi.

[Masa]

Courtesy of Masayoshi TakayamaMas of Sashimia is probably the most expensive Michelin three-star restaurant in the United States, The price of the takeaway version is basically the same:A four-person temaki hand-rolled box is $800, and only 20 boxes are sold a week. Only email reservations are accepted. There is usually a waiting list..

[Meadowsweet]

The new American restaurant in South Williamsburg, Brooklyn, has been converted into a country store due to the epidemic.Fruit basket,OneWine region, And variousHand sanitizer, paper towels, disinfectant wipes and gloves. Of course, most of the regular menu is still available.

【Oxalis】

Since the closure of New York, the one-star Michelin pavilion operated by Nico Russell in Prospect Heights has begun salesBoxalis brand food small box, And added a universal bag that can be used for salads and brunch.

【Peter Luger】

In order to adapt to the new regulations during the New York pandemic, this classic steakhouse changed many traditional regulations: for the first time in 133 years, it changed from accepting only cash to accepting credit cards.caviarDelivery and allow deliverySpecial burgers for lunch,It is now a popular item in the store.

【Eleven Madison Park】

Since the closure of New York, this three-star restaurant has launchedHomemade Chinese Broccoli Stir-Fried Tofu.

At the same time, it also cooperated with Rethink Food (a non-profit organization) to use surplus food to turn it into a box lunch for New Yorkers and medical staff.This service is currently handled by the State University of New York Downstate Hospital.

Text｜Compiled from Eater NY

Picture｜Eater NY

Edit｜Guo helmet

References:

https://ny.eater.com/2020/6/16/21290973/michelin-starred-restaurants-nyc-coronavirus-food-photos?fbclid=IwAR0qvM_TGuBwny7LDR8YaGy0HHqdbZKc-ZAFCM1jiiXLpVo-WHqkwAEZwMQ

* This article is an original article on food,

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