Restaurant trend reports typically focus on what we put in our mouths. (Example: Salsa macha has pushed chili crunch off its mountain.) Now feels different, though. The most significant changes in the dining world are less about what’s on the plate than when, and even how many of us, go out for a meal. I can’t be the only diner who’s dropped by a hot spot to find it dark midweek or who’s tried to book a table for a large group only to be turned down.
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