We have talked a lot about the pivots and changes restaurants are making since the pandemic started. But some restaurants are staying true to their core identity, making it work while adding on additional revenue streams.

With the “cold dark winter” upon us, how are restaurateurs planning to keep their teams employed, their businesses intact and their customers happy while maintaining what they’ve built?

Our guest today is Nico Russell, Chef/Co-Owner of Oxalis, a Michelin starred neighborhood bistro in Crown Heights, BK. Oxalis garnered fans for offering a hyper seasonal affordable tasting menu. Which they continue to do today, in addition to offering an a al carte menu outdoors and pantry subscriptions.

Photo Courtesy of L Palmberg

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