When New York Gov. Andrew Cuomo moved to reopen indoor dining in mid-February, it took restaurants by surprise. Some had to hire or retrain staff on a limited budget and implement additional safety precautions.
But for many restaurants, the added work and risk was well worth the revenue that even reduced capacity indoor dining brought after New York City closed down indoor dining for the coldest months of winter.
Cheddar reporter Chloe Aiello visited with Manhattan chefs at French bistro Loulou in Chelsea and Kissaki, a sushi restaurant in NoHo, to see how they pivoted to accommodate New York’s shifting regulations -- and why, they said, it was worth it.
With smart cameras playing a major role in the Nancy Guthrie case, Ring founder Jamie Siminoff addresses data security and privacy after that Super Bowl ad.
Rich Hill of Principal Asset Management breaks down where real estate capital is flowing, what’s driving returns, and how 2026 could reshape the market.
