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How to Pull Off ‘Fine Dining’ Outdoors

This week on Eater’s Digest, Silver Apricot’s Emmeline Zhao talks al fresco hospitality

An overhead photograph of a bowl of poached fish, topped with thin green vegetables and dried fish skin
Arctic char at Silver Apricot
Emmeline Zhao/Silver Apricot

These days, it’s hard to know what you’re going to get when dining outdoors. Will you be eating out of take-out containers with plastic cutlery? Ordering at a window for counter service? Sit down service but ordering through an app? Or an as-close-as-possible simulacrum of the Before Times fine dining experience, complete with table service, pricey glassware, mints and tampons in the bathroom, and purse (or mask!) hooks?

This week on Eater’s Digest, Emmeline Zhao, partner and sommelier at upscale NYC newcomer Silver Apricot discusses how her team translates the tenets of fine dining to the unpredictable and uncomfortable confines of the outdoor dining environment (in ways that don’t break her budget).

Then, Amanda and Dan talk the latest restrictions, drama in some Facebook cooking communities, and a mean-spirited marketing campaign from Burger King.

Listen and subscribe to Eater’s Digest on Apple Podcasts.


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