The Restaurants Transforming Into Grocery Stores | The New Yorker

"I got a five-litre plastic jug of olive oil at Hart’s, a restaurant in Bed-Stuy; on a misty Sunday I stood in an exceptionally calm, masked, six-foot-apart line to approach a table just inside the doorway where proprietors Nialls Fallon, Leah Campbell, and Nick Perkins were filling bags and boxes with olive oil, produce, eggs, and meat (including freshly killed, dry-brined chickens ready to be roasted), as well as tinned seafood and bottles of wine and liquor. Since early March the dining room has been closed — Hart’s had never offered takeout and the team decided not to start because they felt their food wouldn’t travel well and they didn’t want to put staff at risk — and the restaurant has pivoted to operate one day a week as a contactless grocery fulfilling online orders." - Hannah Goldfield