Clarity

"This restaurant, which had been temporarily closed for some time, got a recent reboot from Green Pig alumn Tracy O’Grady (who has brought her penchant for fun happy hour menus to the new location). Find dishes like cornflake-crusted schnitzel and foie gras-stuffed chicken on the current dinner menu, which also has a $110 tasting menu option." - Missy Frederick

"Chef-owner Jonathan Krinn has pivoted from haute cuisine full of globally sourced luxury ingredients to a more casual approach with comfort foods like pizza, barbecue, and banh mi. Order online for curbside pickup." - Gabe Hiatt

"Chef Jon Krinn just started slow-cooking 60 orders of beef brisket sous vide that get grilled right before pickup on the first day of Passover. They’re served with braised root vegetables and braising sauce. Each 24-ounce portion serves four ($45). Order for pickup between 4 p.m. to 5 p.m. on Wednesday." - Tierney Plumb

"Clarity chef Jon Krinn has pivoted from haute cuisine to a rotating to-go menu of comfort food dishes ranging from pho for lunch to mushroom paella served with an appetizer and dessert for dinner." - Adele Chapin

"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