Some restaurants in Portland are slowly beginning to reopen. But will they be able to make money? Will they be able to hire back staff they let go? What kind of food service makes the most sense until we get a vaccine? Lisa Schroeder, chef and owner of Mother’s Bistro and Bar; Peter Cho, chef and co-owner of Han Oak; and Kyo Koo, chef and co-owner of Danwei Canting, all own very different kinds of restaurants. They tell us what the last few months have been like, and what the future may hold.
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