Chef Carolyn Johnson used to manage three different dining services at her three-year-old restaurant Mooncusser Fish Tavern in Boston's Back Bay. But when the coronavirus pandemic arrived and it went on lockdown, she pivoted away from its raw fish and fine dining side and leaned on its takeout window.
"I'm not gonna lie, cooking roast beef sandwiches is not professionally fulfilling for me," she told us. "But it's keeping my businesses alive, so we're going to do it, you know?"
Still, she misses the restaurant's raw seafood dining program and told us longingly about the different fish plates she used to assemble.
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