Public health experts think Covid-19 risk is lower outside, and restaurateurs want to fill tables. It’s an easy solution—except for all the hard parts.
“In a restaurant operating on the typical dining model of table service, I have not yet seen a case where outdoor seating would make up for the amount of lost indoor seating due to distancing,” Boor says. “Even the ones that come close require some pretty big assumptions about making that outdoor seating usable, like building something like wind screens and heating elements.” Few cities in the US have year-round pleasant weather in the evenings, whether that’s because of heat, humidity, cold, or rain. So restaurants trying to expand their borders are going to have to build some kind of nimbus of infrastructure to minimize the picnic-in-the-rain vibe. Of course, the more enclosed an outdoor space is, the more it is like an indoor space—with all the concomitant risks.
Monocle’s Charlie Jermyn talks us through the rich and varied culinary delights on offer in Ireland’s second city.
Galway’s top chef, JP McMahon, on what the world doesn’t understand about Ireland’s food culture.
Cooking in Marfa introduces an unusual small town in the West Texas desert and, within it, a fine-dining oasis in a most unlikely place. The Capri excels at serving the spectrum of guests that Marfa draws, from locals and ranchers to artists, museum-board members, and discerning tourists. 
Monocle 24 “The Menu” features a new Helsinki restaurant that’s pushing the boundaries in sourcing local ingredients.
When it comes to classic French eateries in New York City, few are more iconic than SOHO’s Balthazar. We sent Alex Delany to this famous brasserie to try one of everything on the breakfast menu, and we didn’t send him alone. For this episode, he was joined by French-speaking pastry expert Claire Saffitz to eat way too much food and drink multiple bowls (yes, bowls) of milky coffee.
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