The New Yorkerのインスタグラム(newyorkermag) - 8月31日 04時25分

In the beginning of June, the famed New Orleans restaurant Bywater American Bistro reopened for a single table a night. It was part dress rehearsal, part low-key stunt. Mostly, its owner Nina Compton said, it was about the pleasure of getting back to serving dinner. On a recent night, Compton served two guests duck breast on a purée of carrots and foie gras, tortellini filled with squash blossoms harvested from a friend’s garden, and paper-thin slices of a tuna loin that she’d been curing in salt and sugar for days. “It was amazing, just amazing,” she said afterward, alive with adrenaline. At the link in our bio, read about how the coronavirus has impacted New Orleans, and how one chef is navigating the crisis.

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