"For as long as he has to, Clarity chef-owner Jon Krinn is dumping the luxury approach at his essential small plates restaurant in Northern Virginia. A kitchen that used to turn out $88 tasting menus full of international ingredients like wild Scottish wood pigeon is now focused on supporting local purveyors, and Krinn is turning to comfort foods like pho, smoked pork shoulder banh mi, pupusas, and four-cheese focaccia pizza to keep his business afloat on curbside pickup while the coronavirus outbreak decimates the hospitality industry." - Tierney Plumb
