Business lunches are back. And they're longer and boozier than ever

Among the changes restaurant owners have encountered: Boozy lunches getting boozier. Attire that’s less buttoned up. And at least one pandemic-era addition — the partition between tables — that has actually grown on customers.At Estiatorio Milos, a high-end Greek restaurant with two locations in New York City, diners are coming back for the midday meal. “We’re full” at the outdoor space of Milos’ midtown location, said Costas Spiliadis, the chain’s executive chef and founder. “People stay longer,” he said. “They spend more,” he added, suggesting that those who skipped vacations and other events this year may have more cash on hand for an upscale meal. And he’s noted another

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