With many dining rooms still closed, operators find new ways to get food and fun to their customers. Restaurant operators are continuing to fulfill the needs of their guests as many of them are still sheltering in place and dining rooms are closed or open to limited capacity. In Denver, Jennifer Jasinski has turned her fine-dining restaurant Rioja into the Flavor Dojo, a lunch spot with salads and grain bowls topped with fancy proteins, and craft drinks to wash them down.

In Chicago, multi-concept group Lettuce Entertain You Enterprises has started offering delivery, and consolidated all of its options onto a single page on the delivery platform Tock.

Also in Chicago, Korean concept Miki Park is offering a drinking game with one of its takeout cocktails for a fun at-home activity.

For those too young to drink, Café Ugo in Los Angeles is selling cannoli kits, ready for assembly.

The dumpling kits at Northern Tiger in New York City require less work: The frozen dumplings are ready for heating.

Elsewhere in New York City, the fine-dining restaurant Aquavit now has a takeout menu, including a full-blown smörgåsbord.