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chef Derrick Wilcox is preparing fish for the evening dinner service at Shoji at 69 Leonard Street itamp;#39;s a top tier Japanese restaurant in NYC when on McCarthy typically costs around two hundred and fifty dollars but these dishes wonamp;#39;t be served to people in the intimates 12h dining room rather theyamp;#39;ll go into takeout boxes ranging from 50 to 150 dollars the primary reason we did it was to keep at least part of our staff employed and keep the routine going and we also wanted to serve the community but I feel that even with a reduced price it is a luxury itamp;#39;s still expensive and absolute and relative terms and so you know weamp;#39;ve focused on existing customers as well as new customers and giving them kind of an escape from the everyday monotony of what they have to deal with with being inside while pivoting to takeout and delivery has enabled the owner to retain some of his staff heamp;#39;s only making around 30% of his usual revenue even wi
