Restaurants were forced to think outside the box when the COVID-19 pandemic changed the interpretation of traditional dining. Some went the creative route, using in-house kitchens to develop virtual brands. Ghost kitchens aren’t a new concept, but more and more of them made a debut across the Washington area over the past year. Even celebrity chefs got in on the idea, with Guy Fieri selling chicken “Parm-eroni” and Flavortown fries out of the Buca di Beppo in Dupont Circle and David Chang’s brand Fuku delivering fried chicken sandwiches in Arlington and Northwest D.C.
The flexibility in menus allowed chefs to introduce favorite family recipes or experiment with offering something different than the food they usually cook. The result? Either permanent brick and mortars or sold-out menus each week. Here are 13 places that slightly pivoted to serve hungry diners an alternate menu.
The latest CDC guidance for vaccinated diners during the COVID-19 outbreak is here; dining out still carries risks for unvaccinated diners and workers. Please be aware of changing local rules, and check individual restaurant websites for any additional restrictions such as mask requirements. Find a local vaccination site here.Read More