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1. #RESTAURANTS LIKE TAO NYC PROFESSIONAL#
2. #RESTAURANTS LIKE TAO NYC SERIES#

Then, if you wanted to impress a date with a 7:30 p.m.

Luckily, they accepted us.”īut there’s a catch: For starters, McMullin tells me that there’s a huge waiting list just to get access to the platform. There weren’t any tables available at the time I was looking, but the good thing about Dorsia is that it allows you to make a custom request and the restaurant has the option to accept or not. “Dorsia was my only option and we made it happen. We were supposed to go for dinner the day of, and he really wanted to go to Torrisi,” Nissim recalls. It saves him the time and effort over booking a reservation the traditional way, and it comes in handy particularly for business meetings. Nissim, who’s been a member of Dorsia since November 2022, tells me the app is seamless.

“We literally are becoming a tried-and-true revenue tool for these restaurants to essentially have the ability to have dynamic pricing and this technology-based platform that allows them to capitalize on the supply and demand.” “We partner directly with all of our restaurants-it's not like we're buying or selling reservations from anywhere else,” he continues. McMullin sees the team at Dorsia as “a group of people coming from the industry trying to solve a massive problem with the industry rather than just like another concierge app.” And the reason we say that and why Dorsia was started is because it’s become completely crazy to get a table, whether you're waking up 30 days in advance on one of the other platforms or you're trying to do a handshake behind the doors.” “We feel like the way it exists today is fundamentally broken. “The restaurant reservation ecosystem has become completely crazy since the world reopened a couple years ago,” Dorsia’s head of hospitality Miles McMullin tells T&C, referencing the post-pandemic interest in dining out. “It’s become completely crazy to get a table. ” The money goes to the restaurant and covers food and beverages-but once a price is agreed upon, that's how much the table costs, regardless of how much the dining experience would cost an average patron. The idea behind the platform is to give users who agree to pre-pay for their meal access to coveted reservations. (And yes, that is an American Psycho reference.) Torrisi, Jeju Noodle Bar, Casa Cruz, and Michelin-star restaurants Francie and The Musket Room are just a few of the names you can expect to see daily on the app.

#RESTAURANTS LIKE TAO NYC SERIES#

Over the past few years, a series of new apps, such as Appointment Trader and ResX, have also started re-defining how people get their tables.ĭorsia, a members-only app that launched last summer, addresses the issue by partnering with the restaurants themselves. Sometimes the program can even secure members a day-of table when all else fails.

In 2021, the popular reservation platform Resy launched its Global Dining Access program, which grants certain American Express cardholders priority reservations at popular eateries. Of course, the art of persistence can always work to your advantage (more on that later), but the rich are unsurprisingly doing what they do best: reaching into their wallets. Securing a spot at these tough-to-get-in restaurants has become a status symbol for New Yorkers-and even those who are well-in-the-know are scrambling to get a seat. While getting a table at Torrisi is almost impossible, the buzzy new restaurant holds the bar seating area specifically for walk-ins. Instead, people are waiting on a line that goes around the block until the 5 p.m. ( Ugly Baby, an uber-popular Thai spot in the tony Brooklyn neighborhood of Carroll Gardens, is the latest restaurant to stop taking reservations altogether. Several restaurants are even dropping the reservation system altogether. Not to mention, seating is limited in many places inflation is driving prices up and the food and beverage industry continues to be riddled by lingering supply chain issues caused by Covid. To make matters worse, more and more establishments are losing the landline and only releasing reservations 30 days in advance through apps like Resy or OpenTable. And if you’re not a regular and not tipping the maître d, you’re probably not getting a table.” “I travel a bunch, between New York and Miami and Los Angeles-even Europe-and it’s much tougher.

#RESTAURANTS LIKE TAO NYC PROFESSIONAL#

“It’s 100% harder to get a reservation these days,” Miron Nissim, an NYC-based finance professional who makes a point of frequenting the buzziest restaurants in town, tells me. “If you’re not a regular and not tipping the maître d, you’re probably not getting a table at the hardest restaurants.”