Around the same time, the industry was staggering back to life. In Chicago, the Michelin-starred Elske, known for its moderately priced tasting menu, began opening three days a week to offer takeout. “Our first meal was Swedish meatballs, mashed potatoes and cucumber salad,” said David Posey, the chef who co-owns Elske with his wife. “We thought we’d go through that in a week. It was enough for one day.”In Nashville, Tony Galzin, the co-owner and chef at Nicky’s, revved up his coal-fired oven and sold housemade pizzas and fresh pasta to go. In Washington, Cork Wine Bar, …
