It’s been six months since restaurants in Maryland were forced to shut down because of the Coronavirus. The cessation of in-person dining lasted through most of the spring. Some restrictions were eased at the end of May. As of last week, restaurants are allowed to have 75% capacity in their dining rooms. But despite their best efforts, much damage has been done. Thousands of restaurants have permanently closed their doors, leaving millions of restaurant workers unemployed. As the industry focuses on recovery, what will the future of dining-out look like? Tom’s guest is Chef and author John Shields. He is the proprietor, along with John Gilligan, of Gertrude’s Chesapeake Kitchen at the Baltimore Museum of Art.