America's food capitals have been rocked by a year of ever-changing restaurant restrictions, resulting in droves of shuttered eateries, mass layoffs and staggering revenue loss.

But some cities were hit harder than others due to disparate COVID-19 guidance and restaurant support programs developed by local governments, as well as fluctuations in virus spread and weather conditions across the country. Now that the dust has settled on this confluence of challenges, some questions emerge: How did caps on dining room capacity actually impact local COVID-19 cases? And did industry-specific initiatives, like expanded outdoor dining and winterization grants, actually make a difference for restaurants on the edge? 

Restaurant Dive explores these factors in a six-part article series that spotlights the unique experiences of restaurant markets in Seattle, New York, Los Angeles, Chicago, Miami and Washington, D.C., during the biggest crisis the industry has ever faced. 

Check this page for new additions to the series, which will be updated through March 26.