Restaurants have long served a critical role as third places — spaces where people can congregate around food and drink and where communities are built and celebrated — but even their importance in our cities could not save them from the pandemic. Already known for the high rate of failure and notoriously slim profit margins, the industry has experienced widespread collapse since March, with nearly-incalculable human and financial tolls.

But many restaurants persist, determined to eventually welcome patrons once again. Come hear from local restaurant owners and chefs about how they’ve responded to COVID-19 and where the restaurant industry goes from here.