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What It’s Like to Dine Inside a High-End New York Restaurant Right Now

This week on Eater’s Digest, Gary He goes to Le Bernardin

A man in a mask adds a white device to an air conditioning duct
HVAC system at The Musket Room being augmented in preparation for indoor dining.
Gary He/Eater

As restaurants around the world reopen for indoor dining, many are installing expensive air filtration systems and UV lamps to try to keep their workers and diners safe from COVID-19 infection. Le Bernardin, the only three-Michelen-starred restaurant in New York to reopen on the first day of indoor dining on September 30, for example, installed a Needlepoint Bi-Polar Ionization system, which they say is “proven to eradicate 99.4% of airborne COVID-19 particles within 30 minutes.” But does it feel safe enough? Photojournalist Gary He visited the restaurant on reopening night and came on Eater’s Digest to report on the scene.

Also on the show, Eve Batey talked us trough the tragic burning of The Restaurant at Meadowood, and Daniel and I discussed the other big stories of the week.

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