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From the Seattle Times, a story about how one Seattle restaurant company quickly adapted to the city's dramatically changed business climate.

An excerpt:

"Right around the time Monday morning Gov. Jay Inslee was getting ready to announce the closure of all Washington restaurant dining rooms and bars, Canlis was getting ready to kick off a new business model the 70-year-old fine-dining institution hopes will help it ride out the novel coronavirus pandemic in Seattle.

"The Canlis brothers’ announcement last week that they would shut their dining room and switch to drive-through/delivery service proved surprisingly prescient as Inslee’s announcement basically left all restaurants in Seattle with the options Canlis had adopted: takeout or delivery only, through March 31 — and maybe longer, depending on how the state handles virus issues over the next few weeks.

"With Seattle restaurant owners everywhere struggling to come to terms with their new, limited options, Monday began with cars lined up around the block waiting to partake in Canlis’ new drive-through experience, and ended with a subdued scene at Joule and Revel, where respected Seattle chef Rachel Yang sold an abbreviated menu at half-price, clearing out three days’ worth of food in both kitchens; ordered á la carte, it sold out in under an hour."

You can read the entire story here.