IE 11 is not supported. For an optimal experience visit our site on another browser.

Fieldtrip owner and chef JJ Johnson shares how his wife saved his restaurant


JJ Johnson, a James Beard award winning chef, talks to TODAY’s Al Roker about how his Harlem restaurant, Fieldtrip, was able to stay open and feed frontline workers during the pandemic. He also talks about the future of the restaurant industry after the pandemic.