A close-up look at how hard it is to keep a little family restaurant going in a pandemic
Chef Eric Tjahyadi, whose family owns Bone Kettle, looks out at an empty dining area on Raymond Avenue in Pasadena. (Robert Gauthier / Los Angeles Times)Takeout at Bone Kettle used to be 5% of its business. Bone Kettle chef Erwin Tjahyadi hands an order to his father, Tjhing Sen, who also goes by Simon. AdvertisementEric Tjahyadi sanitizes menus at Bone Kettle restaurant in compliance with coronavirus precautions. Bone Kettle employee, Alejandro Claudio, prepares a takeout order at Bone Kettle restaurant in Pasadena.
Source: Los Angeles Times December 12, 2020 14:02 UTC
