Q: I love what Sam Diminich is doing with his Your Farms, Your Table business. Does he do meals for special diets? I’m vegan but would love to try it.
UP: The meals are fantastic! If you haven’t read our feature about the former Upstream chef’s new business, check it out here. We asked chef, and he said he does meals with special diet requests regularly. “I really want people to feel comfortable and safe ordering from me,” he says.

Q: Are you hearing of any restaurants that are choosing to not open at 50 percent capacity because it doesn’t make sense financially?
UP: Yes. After initially opening Crepe Cellar at 50 percent capacity, Jamie Brown and Jeff Tonidandel decided it didn’t make sense for the restaurant to remain open, given the difficulty of seating enough people to make a profit in such an intimate space. RockSalt in Park Road Shopping Center has also not yet reopened; we spoke to owner Travis Croxton, who said it didn’t make sense for them to bring in so much product without knowing what would happen next in North Carolina, particularly given the increasing number of cases. Especially with PPP money running out, it’s going to start making less and less financial sense for restaurants to stay open on weeknights. We wouldn’t be shocked to see more places decide to go back to takeout only.

Q: Who are some up-and-coming Black chefs we can support? I love a lot of the restaurants you mentioned in your list, but would love to help the next generation. 
UP: Yes! There’s a great opportunity this weekend. Oscar James and Daryl Cooper’s Jimmy Pearls is popping up for curbside service at 7th Street Public Market this weekend. They serve dishes from their Virginia upbringings, including a fried seafood platter that we’re itching to try. You can order here, and read more about the concept here.

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