How One NYC Chef Is Rebuilding a More Equitable Restaurant Industry

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It’s no surprise Chef Jeremiah Stone, the co-owner of two neighboring restaurants in New York City’s Lower East Side known for innovative tasting menus and ambitious small plates, took a creative approach to the pandemic. He changed restaurant concepts nine times to stay afloat through a year’s worth of changing regulations—undertaking takeaway and delivery for the first time—while simultaneously preparing thousands of meals for health care workers and local shelters.


Bulleit Bourbon 10 Year Old

All the while, Stone kept an open dialogue with staff, customers, and the restaurant and local community, creating a lockstep approach with his fellow comrades at every stage. In June, Stone, along with his cooking partner Fabián von Hauske Valtierra, fully reopened their second restaurant. (The first reopened in late May.)

Stone sat down with Jonathan Evans, Esquire style director over a glass of Bulleit Bourbon 10 Year Old, to discuss the hard work and progress made by the hospitality industry and what the future holds. Watch above to see Stone reflect on the lessons he’s learned since March 2020 and the future—one with fewer unnecessary flourishes and more candid conversations—he sees for the industry ahead.

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