Anne Quatrano Interview with Bon Appetit on Restaurants Reopening
Photo: Andrew Thomas Lee
“Restaurants, we change all the time. We have to. We need to be prepared to serve people however they want to be served, however they feel comfortable and safe, and that’s our job. It’s changing, but I think we’re going to handle it.”
“In Bacchanalia’s brave new world of fine dining, all four courses now arrive on the table covered by domes, and the amuse bouche and mignardises are presented in little boxes. Cocktails are prebatched and bottled; diners pour them themselves. Gone are the multiple table settings (that’s way too many touches); instead, all the cutlery for the meal will be on the table from the very beginning, in a single bespoke package. Quatrano even ditched her legendary cheese cart (the potential for cross-contamination is too risky), but there will still be a cheese course.”