Anxiety is real for restaurant owners | Pamela’s Food Service Diary Updated Dec 09, 2020; Posted Dec 09, 2020 Panelle on a hero with lemon from Palermo Pizzeria which is sticking with a solid to-go operation in Richmond Valley. Panelle is a chick pea fritter, one of the more unusual finds in New York City foods. (Staten Island Advance/Pamela Silvestri)(Staten Island Advance/Pamela Si Facebook Share STATEN ISLAND, N.Y. — Under normal circumstances, it touches my heart learning the nuances of a fish dish from a waiter and watching a chef become animated over an evening’s special. But over the course of the pandemic — through the first shutdown, as sit-down dining allowances dragged on, as 50% capacity never happened — we’ve lost that excitement. In fact, chef and owner conversations now mainly revolve around the general stress of work.