BEHIND THE STORIES
FROM THE EDITOR Dining Out Here’s something you probably don’t hear all that often: I don’t like takeout. During the height of the pandemic, I knew I should support local eateries (and I did occasionally), but having restaurant-caliber food has always, to me, been about the theater of eating out. Cramming an exquisite, chef-prepared meal into a to-go container and eating it at the kitchen table just seems so antithetical to the experience of dining. Which is why I’m delighted—for you, and for me—that life has returned to a (relative) state of normality that has allowed us, after a two-year pause, to bring back our “25 Best Restaurants” franchise. For the past five months, 5280’s tireless food team has been sitting at chef’s counters, parsing menus old and new, ordering steaks and oysters…