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Restaurants in the time of Covid-19

24 Apr

Season to Taste, Pagu mix it up after Covid-19, giving to-go meals the flavor of improvisation

Robert Harris prepares a to-go meal Tuesday at Season to Taste in North Cambridge. (Photo: Tom Meek)

Before the Covid-19 crisis, we were preparing to profile two semi-finalist James Beard best chefs from Camberville: Tracy Chang of Pagu and Carl Dooley, over at Table at Season to Taste (the other locals on the list, Seizi Imura of Cafe Sushi in Harvard Square and Cassie Piuma, serving up Turkish infused plates at Ana Sortun’s Sarma in Somerville, are repeat nominees). Both shut down before Gov. Charlie Baker’s St. Patrick’s Day mandate to close restaurants. But the ovens have remained hot, reflecting where we are and where we are going.

While Table at Season to Taste remains shuttered, chef-owner Robert Harris has continued to evolve catering at umbrella company Season to Taste. “I’ve got a plan to get us back to normal,” said Harris, who was on a ski trip in Colorado when the mandate came down. He returned to Cambridge to lay off 30 employees. Part of his plan is to make Season to Taste’s traditionally “bespoke” catering for corporate events, weddings and parties – with menus dictated by the client – into a Season to Go, a food pickup service at the 2447 Massachusetts Ave., North Cambridge, storefront. Continue reading