Food & Wine USA - (07)July 2020

JULY 2020 57

IF THE CORONAVIRUS PANDEMIC has made anything clear,

it is that restaurants are much more than places where we

feed ourselves, soothe our souls, or mark life’s big moments.

They are the backbones of our communities. And they are

worth fighting for. In this special section, we celebrate this

year’s best new restaurants (p. 58) and highlight how

they have pivoted their business models. We peer into the

future, asking chefs, restaurateurs, dishwashers, farmers,

and food delivery workers what’s different now—and what’s

next. Read their responses in too small to fail (p. 71). And

we name this year’s class of f&w best new chefs (p. 78),

the nation’s top emerging culinary talents, whose cooking—

and leadership—will shape the future. We hope we can

all eat in their dining rooms, together, one day soon. Until

then, read on. —THE EDITORS

the future of

restaurants