In this Q&A with a local restaurateur, we hear from chef Luke Venner of elm restaurant downtown about how the highly touted eatery is coping with restrictions following the COVID-19 emergency. New Canaanite: What has this past week been like for you?
Chef Luke Venner: Very challenging to say the least. We had to completely change our business model and systems within 24 hours and reassure a nervous staff that we were devising a solution to keep them employed. We also started keeping a body temperature log of everyone that enters the building and a shuttle service to keep our employees away from public transportation. How is you faring business-wise?