In March of 2020, the COVID-19 pandemic forced restaurants to close their doors and go dark. This caused an economic domino effect across the country hurting many throughout the restaurant industry. San Francisco based chef, Michael Tusk (Quince and Cotogna) and his team found a way to bring a new dining experience to life that would allow them to continue working with the farmers and purveyors they’d been collaborating with for years.
