While Many Restaurants Struggle, Here’s How One Is Thriving
Driving through eerily quiet Seattle on Friday, I tuned into an widely-echoed sentiment. Making the rush-hour trip in a fraction of the time it normally takes to cross town, I was on my way to see one of the only chefs I know who's offering a bit of hope. When the world is not under siege from a deadly virus, Eric Rivera runs Addo, a busy restaurant with constantly changing offerings, from inexpensive homestyle Puerto Rican to high-end, multi-course meals with wine pairings. Now, though, as despair has seized other…
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