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Tuesday
July 1, 2014
www.bloombergbriefs.com
Bloomberg Global Top Five*
London
1. — Celeb central.Chiltern F...
July 1, 2014 Bloomberg Brief Reserve 2
IF/THEN
If You Like Tao Downtown, Then You'll Love...
Restaurants like Tao pander s...
July 1, 2014 Bloomberg Brief Reserve 3
YOUR NIGHT OUT
Here's a Blueprint for Discovering the Best of New York's Revitalize...
July 1, 2014 Bloomberg Brief Reserve 4
EDITOR'S CORNER
Bobby Flay's Gato: Some Celebrity Chefs Really Do Return to Their K...
July 1, 2014 Bloomberg Brief Reserve 5
RESTAURANT REVIEW
Heston Blumenthal Serves Up Smoking Cocktails at Heathrow Cafe
BY...
July 1, 2014 Bloomberg Brief Reserve 6
DESTINATIONS
Hotels at Tip of Long Island Become the New Normal, Boosting Dining Op...
July 1, 2014 Bloomberg Brief Reserve 7
July 1, 2014 Bloomberg Brief Reserve 8
Q&A 
Resy: Scalping for Hot Restaurant Tables Has Arrived
What if you could just bu...
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  1. 1. Sponsored by: Tuesday July 1, 2014 www.bloombergbriefs.com Bloomberg Global Top Five* London 1. — Celeb central.Chiltern Firehouse 2. — See your food swim first.Beast 3. — New Jason Atherton. City Social 4. — Atherton again.Berners Tavern 5. — Posh super Indian.Gymkhana New York 1. — Bobby Flay returns.Gato 2. — Rocking retro Italian.Carbone 3. — Classic, fun Italian. L'Artusi 4. — Popular Italian.Quality Italian 5. — Best in NYC.Sushi Nakazawa Hong Kong 1. — Rocking burgers.CaliBurger 2. — Like the name says.Fish & Meat 3. — Chinese meets NYC. Mott 32 4. — Classic French.Cocotte 5. — Burgers & rooftop.Beef & Liberty Paris 1. — Perfect bistro.Chez Georges 2. — Still trendy French.Hotel Costes 3. — An American in Paris. Spring 4. — Popular bistro.Le Chateaubriand 5. — Vegetable Valhalla.L'Arpege Peter Elliot introduces the all new Bloomberg Brief: Reserve, talks steak sticker shock and more. Click photo to launch or go to: http://bit.ly/1qwcvlL *Top is compiled from on theDINE <GO> Bloomberg Terminal. The formula includes hits, reviews and ratings.     The Old Fashioned Way to a Great Table: Be a Regular BY PETER ELLIOT The restaurant world is going wild about how technology will change the way we make or buy reservations. (See interview, page 8.) For those willing to put in the effort, however, there's a far more traditional way of securing a table: become a regular. No restaurateur in the world turns away a steady customer. Ever. With so many options available, many of us continue sampling new places and never become regulars anywhere. Still, for those who like a certain kind of restaurant, returning over and over again has its perks. They know your name; all you have to do is get to know theirs, return on a consistent basis, tip well, be friendly but not cloying and you'll become a regular in no time. The first few times, book your tables for 5:30 p.m. or 9:30 p.m. to guarantee a spot, and before you know it, you'll be dining at primetime. Below are six restaurants where you should consider becoming a regular. London 1. : Possibly the most usefulLe Caprice restaurant in the world. Open late, chic and delicious. Get in here and the whole J Sheekey, The Ivy and Soho House world opens its doors for you. 2. Fergus Henderson restoredSt. John: British food to the British. Become a regular here and you'll be at the epicenter of the nose-to-tail eating. 3. : This once favoriteLaunceston Place of Princess Diana is just as clubby as it was in the '90s. Now owned by D&D London, this is a restaurant group (Orrery, 3 South Place, Le Pont de la Tour, etc.) that knows a good customer. New York 1. The crown jewel of ChefMarea: Michael White and Merrill Lynch alum Ahmass Fakahany's empire. Become a regular here and you'll be rubbing shoulders with Bill Gates in no time. 2. : Where the downtownMinetta Tavern set wants to see and be seen. Get to know Keith McNally's (Balthazar) crew and you'll be eating Black Label burgers and using the secret number to book. 3. : Perhaps the hottest of theCarbone hot. Mario Carbone and Rich Torrisi are expanding their mini empire (Parm, ZZ's Clam Bar). Become a charter member and hang on for a wild and delicious ride. Source: Altamarea Group These are the power tables in the front room at Marea on New York's Central Park South.
  2. 2. July 1, 2014 Bloomberg Brief Reserve 2 IF/THEN If You Like Tao Downtown, Then You'll Love... Restaurants like Tao pander shamelessly to people who just want to have good food and drink in a stupendous space and take in the local scenery. No wonder Tao is the most profitable restaurant group in the world right now. Below are some similar restaurants you'll likely enjoy if Tao is at the top of your list. IF: TAO DOWNTOWN 92 Ninth Ave, New York, NY, 10011 Setting: Jaw dropping. Food: Pan Asian for everyone. Bar Scene: Serious. Multiple locales. Noise Level: Surprisingly audible. Date Factor: A place she can dress for. Groups: More spaces for more kinds of parties than anyplace in NYC. Secrets: Get known and the whole Tao Group club world can open for you. THEN: THESE EQUIVALENTS London Sushisamba: On the 38th floor of the Heron Tower, this is the new post-work pub alternative. 110 Bishopsgate, EC2N 4AY   Novikov: All things to all rich Londoners. Fancy basement bar, a pan-Asian restaurant, and some Italian for good measure. 50a Berkeley St., W1J 8HA Hakkasan: The granddaddy of chic Chinese super rooms. The original is still the best both for the food and the scene. 8 Hanway Place, W1T 1HD     Singapore Ku De Ta: Everyone loves the infinity pool and rooftop bar 57 stories up. 1 Bayfront Ave. 018971     Las Vegas and Dubai Tao and , respectively, areHakkasan even more jaw dropping in the desert. Tao: The Venetian, S Las Vegas Blvd. Hakkasan: Jumeirah Emirates Tower JUST OPENED London Fischer's: From the Wolseley team Corbin & King, their ode to an all day (and late night) Viennese experience. Polpo: The popular Italian tapas concept spreads to Notting Hill. The Palomar: The U.K. outpost of super hip nouveau-Israeli Machneyuda in Jerusalem. New York Heartwood: Cozy modern American from Nick Mautone, the ex-manager of Gramercy Tavern. Chefs and foodies are already claiming tables. Union Bar & Kitchen: Jonathan Renert leaves Wall Street (Jefferies, Merrill Lynch) for a kitchen in SoHo. Altesi: Savore owners expand to UES Gold Coast with a Tuscan menu and a sexy rooftop bar. Cherche Midi: Keith McNally of Balthazar/Minetta fame tries classic French in the failed Pulino's space. Hong Kong Dalloyau: One of the oldest patisseries in Paris (300 years plus, they say) makes its way East.   Bloomberg Brief: Reserve Ted Merz Bloomberg Brief Executive Editor tmerz@bloomberg.net +1-212-617-2300 Peter Elliot Bloomberg Brief Reserve Editor peterelliot@bloomberg.net +1-212-617-2332 Arie Shapira First Word - Red Dot ashapira3@bloomberg.net +1-212-617-1488 Dragan Tubonjic Lifestyles Data - U.S. dtubonjic@bloomberg.net +1-212-617-7745 Fintan Brennan Lifestyles Data - U.K. fbrennan1@bloomberg.net +44-20-7073-3126     Jennifer Rossa Bloomberg Brief Managing Editor jrossa@bloomberg.net +1-212-617-8074 Anne Riley Bloomberg Brief Editor ariley17@bloomberg.net +1-212-617-0061 Nick Ferris Bloomberg Brief Business Manager nferris2@bloomberg.net +1-212-617-6975 Adrienne Bills Bloomberg Brief Advertising abills1@bloomberg.net +1-212-617-6073 Lori Husted Bloomberg Brief Permissions and Reprints lori.husted@theygsgroup.com +1-717-505-9701 ©2014 Bloomberg LP. All rights reserved. Source: Tao Group The cavernous main dining room at Tao.
  3. 3. July 1, 2014 Bloomberg Brief Reserve 3 YOUR NIGHT OUT Here's a Blueprint for Discovering the Best of New York's Revitalized Chelsea BY PETER ELLIOT Dining out in Chelsea used to mean a small number of barely passable restaurants centered around 8th Avenue and West 23rd Street. The extension of the High Line along the Hudson River from its origin at 14th Street to West 30th Street has redefined and expanded the area overnight. Now it's a matter of too much choice. You can easily wind up in a tourist trap as in an unwelcoming boite reserved for artists or models. London Terrace, the Art-Deco complex between 9th and 10th Avenues, is the residential heart of the Chelsea scene. Along the High Line, "star-chitect" buildings are opening, bringing new restaurants and more people. The rows of 19th century townhouses in the West 20s used to be home to the city's social and cultural elite before they moved uptown. It's taken 100 years but now these folks are back in Chelsea. Go With Clients DRINKS Bathtub Gin: A Victorian speakeasy tucked behind a coffee shop. Almost everyone is impressed. Colicchio & Sons: The restaurant (in the same building that houses Del Posto and Toro) is good, but the bar is a great place to start the evening. DINNER Barchetta: David Pasternack of Esca fame stays true to his fishing roots. Large tables and great service. Toro: This Boston import has taken NYC by storm with its modern take on Spanish tapas. Clients love it. The woody/industrialCookshop: room and solid American fare make this a great choice for clients/family. LATE NIGHT Rusty Knot: Ken Friedman of The Spotted Pig/The Breslin Bar fame's home away from home. Go With Friends DRINKS The Park: A favorite gathering spot. Still a scene. Still fun. You can stay for dinner too, but I wouldn't. The Bubble Room: At the top of The Standard Hotel. Strict security late night is more welcoming at happy hour. And a great way to get in later. DINNER Empire Diner: A New York institution reopens with chef and "Chopped" judge Amanda Freitag at the helm. Bottino: Home to the fashion set, it remains an excellent Italian spot. Particularly good for lunch/brunch. LATE NIGHT Tia Pol: The most authentic Spanish food in New York and open late most nights. Super fun. Tipsy Parson: Healthy Southern food (and drink) is not an oxymoron. Open late most nights. Go With Family DRINKS High Line: A perfect place to bring kids of all ages with multiple options to stop and get drinks of all stripes. Biergarten: At The Standard Hotel, great people watching in summer or winter (when the skating rink opens.) DINNER The Red Cat: Jimmy Bradley's people-pleasing American fare. Specializes in lunch/brunch after gallery hopping with your parents. Co.: Jim Lahey, the renowned owner of Sullivan Street Bakery, makes the best modern pizza in town. Stylish room. No reservations. Some love it, some hateDel Posto: it, but for an extravagant, large, Italian family meal, it's pretty hard to beat. Morimoto: The Iron Chef is often there and there are few places for sushi of this quality for a whole family. Source: Bloomberg/Noah Fecks The large industrial space at Toro functions well for large groups and small too.
  4. 4. July 1, 2014 Bloomberg Brief Reserve 4 EDITOR'S CORNER Bobby Flay's Gato: Some Celebrity Chefs Really Do Return to Their Kitchens BY PETER ELLIOT Bobby Flay may be one of America's most famous celebrity chefs but he's determined to reclaim his roots in the kitchen with his new restaurant, Gato. With his partner Larry Kretchmer, they've taken a former homeless shelter on Lafayette Street and transformed it into an homage to Spain, complete with Valencian floor tiles and orange leather banquettes. Hostesses in slinky black dresses and an uber-modern bar whose under lighting makes it appear to levitate complete the scene. Mr. Flay hasn't lost sight of his culinary roots and his skills have only matured. And yes, every time I have been there, I've seen him working in the kitchen and not out in the room glad handing. It's nice to see at least one celebrity chef getting back to what he does best. The simplest dish on the menu is the standout, a heap of perfectly grilled spice dusted carrots on a bed of Harissa yogurt and a hint of fresh mint. I've already copied it to make at home. Having sworn I would never eat paella outside of Spain, I tried his kale and wild mushroom version and was impressed. It was a joy to see the crew scraping the socarrat off the bottom of the paella dish — the crusty, crunchy caramel like layer that is the hallmark of a great Paella. Another high point is the mostly affordable, Spanish-focused wine list that had some welcome surprises, including a red Txakolina (sounds like chocolate). These almost effervescent wines from the Basque region are traditionally white and often poured high up over the shoulder to give them even more freshness. It's a trick liable to get your guests wet —  but worth learning for the summer season. There are plenty of kinks still to work out, not the least of which is trying to get in to see Mr. Flay live. (This is one reason it's number one on on theDINE <GO> Bloomberg Terminal in NYC this month.) New restaurants tend to space reservations at prime time, 7 p.m. to 9 p.m., to get the kitchen up to speed and to leave seats for celebrities and critics, but this creates the feeling of a letdown when the rush is over. For now, I prefer Gato late at night.  Learn to eat late like the Spaniards do and you won't have trouble getting a table. Peter Elliot is editor of Bloomberg Brief: Reserve and manages the lifestyle functions on the Bloomberg Professional service. He is Bloomberg's founding food critic and a James Beard Award winner. Opinions expressed are his own. Follow him on Twitter/Instagram @mrpeterelliot.   Cost: Entrees: $27-$34 ? Great bar scene. Yes.Date Place : Curved brick ceilingsNoise level make it loud. Talk to your neighbor. : Primetime is tough now.Access Late at night.Will I Be Back? The tables by theSpecial Feature: bar are lounge-like, fun and you can eat there, too. Believe the hype. BobbyFinal Word: Flay can cook. He's not just a pretty face preening for the cameras.
  5. 5. July 1, 2014 Bloomberg Brief Reserve 5 RESTAURANT REVIEW Heston Blumenthal Serves Up Smoking Cocktails at Heathrow Cafe BY RICHARD VINES The fried eggs are served with a splash of browned butter with sherry vinegar. The beurre blanc on the tomatoes is enriched by smoked thyme, rosemary and garlic. Order the fish and chips and your waiter will spray an essence of fish & chip shop — pickled onion and vinegar — in the air above the plate. Speaking of essences, perhaps you’d also like a cocktail? Rob Roy With a Cavendish Tobacco Cloud features 12-year-old Tomatin and Bowmore single malt whiskies in a large glass filed with dry ice that billows with cigar-scented smoke. Chef Heston Blumenthal’s latest establishment, the Perfectionists’ Cafe, which opened airside at Heathrow’s new Terminal 2 in early June, is not your average airport restaurant. I went along for a preview and I am happy to say that the place looks great, the food is imaginative and the prices are reasonable. It beats the airline lounge by a mile. The full English breakfast is 9.50 pounds ($15.90), which compares with 9.75 pounds at Jamie’s Italian at Gatwick. A bacon sandwich is 4.50 pounds; pizzas are priced between 9 pounds and 11 pounds; burger and fries costs 13 pounds and nitro ice-cream is 4.50 pounds for two scoops, with three toppings. The Rob Roy cocktail is 11.50 pounds and Champagne starts at 62 pounds a bottle (10.50 pounds a glass) for Delamotte Brut. Attention to Detail “Heston wanted to create a restaurant where you could come in for whatever you feel like, but there’s real detail that’s gone into everything,” Ashley Palmer-Watts, the Fat Duck group’s executive head chef, said in an interview in the cafe. “This is going to be a big restaurant: 1,200-1,300 covers a day,” added Palmer-Watts, who is usually to be found running Dinner by Heston Blumenthal, a restaurant where it’s easy to spend more than 60 pounds on food alone. “We’ve never done this kind of restaurant before, but Heston really wanted to do it.” The menu is based on “In Search of Perfection,” a BBC television show in which the chef — best known for his restaurant the Fat Duck — traveled the world to discover how to create consummate dishes. For pizza, he visited La Notizia in Naples. Palmer-Watts went back there to develop options for the Perfectionists’ Cafe with his head chef Julian O’Neill (O’Neill was head chef at the Bank restaurant in London before moving to Quaglino’s and then to the Wolseley, where he was executive chef.) Edible Spoon Understandably, the Heathrow airport authorities had safety concerns about the pizza oven and liquid nitrogen required for the ice creams. (The nitrogen freezes so quickly that the ice crystals it forms are minuscule, making for smooth ice cream. The dish is served with an edible chocolate spoon.) “There were no huge disagreements” between regulators and restaurateurs, Palmer-Watts said. “A wood-fired pizza oven? A nitro ice-cream parlor? It isn’t what you’re going to find in most airports.” The 2.5 billion-pound Terminal 2 will be used by 23 Star Alliance airlines. Other food outlets include Yo! Sushi; Leon natural fast food; and Gorgeous Kitchen, an establishment fronted by four women chefs. The Perfectionists’ Cafe reminds me of a makeover Blumenthal did for the Little Chef chain in 2009. In both cases, the dishes are thoughtful and successful. Just don’t go thinking you’re in for a gourmet experience. The economics of such a high-volume restaurant mean that some items, such as chips, are bought from outside suppliers rather than made on the premises. At the preview, half a dozen journalists were served a lunch of charcuterie, smoked salmon, three pizzas, hamburger and fries, fish and chips, and liquid-nitrogen ice cream. Yes, all of that. Airport rules meant the visitors were not allowed to consume alcohol — rare for a journalists’ meal. The closest we got to booze was a demonstration of the Rob Roy cocktail, with a quick sniff. I admit it: I inhaled. Richard Vines is the chief food critic for Bloomberg. Opinions expressed are his own. Follow him on Twitter @richardvines. Source: Bloomberg/Richard Vines Chef Ashley Palmer-Watts takes a break before the restaurant opening. Source: Bloomberg/Richard Vines The nitrogen ice creams at Perfectionists' Cafe are smooth and rich.  Source: Bloomberg/Richard Vines The wood-fired oven is a rarity at an airport.
  6. 6. July 1, 2014 Bloomberg Brief Reserve 6 DESTINATIONS Hotels at Tip of Long Island Become the New Normal, Boosting Dining Options It used to be everyone who went to the Hamptons rented a house or stayed with friends. One didn't want to admit otherwise. This season there are more hotels and they're socially acceptable. With them come better dining options. Hotels make running restaurants a lot easier and that means better service. Tom Colicchio, the celebrity chef and East End resident, has opened a posh spot at Topping Rose House in Bridgehampton. At the just-opened Capri Hotel in Southampton there's a new branch of BLT Steak. The Palm, Bobby Van's and the new Delmonico's are your other go-tos if you're in the mood for steak and salad.  On Shelter Island it's Sunset Beach, an outpost of the ever-chic Andre Balazs group.  Perhaps the most exciting new hotel is Gurney’s Montauk Resort. Jennifer Oz  LeRoy, 35, daughter of the late Warner, the empresario behind The Tavern on the Green and Maxwell's Plum, is in charge of resurrecting the 10-acre resort and its restaurant Seawater Grill. A bit farther afield, The North Fork Table & Inn tops my list of places to dine in the area. Its locally-sourced ingredients are prepared by the husband and wife team of Gerry Hayden, ex-Aureole, and Claudia Fleming, still the most talented pastry chef in America. Long Island isn't always my destination of choice; still, the region's local produce, from tomatoes and corn to fresh chickens at Iacono Farm in East Hampton, is a cook's dream. Maybe now there are chefs and other professionals out there who know what to do with them.   Top Restaurants: Sant Ambroeus: Tanned, expensive, elegant and ridiculous. Also reliable and delicious. It's got the best gelato next to the pop-up in East Hampton.Momofuku Milk Bar Stone Creek Inn: In East Quogue, it's a Bloomberg client favorite for its serious French cuisine and professional service. Frisky Oyster: The home of the North Fork artisanal and model set. It's like being in Williamsburg with a tan. Vine Street Cafe: An oasis of seasonal food on Shelter Island. Top Bars: Harlow East: In the old B. Smith space facing Sag Harbor, expect the summers' most serious scene to happen here.     Bay Kitchen Bar: Already famous for turning local berries into killer juleps. Great view of the bay. Serious food and wine, too. Sienna: Celebrity chef Donatella Arpaia in her first venture out east. Part club, part bar, part restaurant. The Surf Lodge: Concerts (check their schedule,) Australian focused food serving 24/7 and a view. Best scene in Montauk. INSIDER TIPS   — There really is only one road to get out there and very few when you arrive. My advice: never travel at peak times.Driving Another trick? Come the other way. Arrive by ferry to Orient Point or Port Jefferson. Cross Sound Ferry. Once there, plan all your car travel around staying off the main artery, Route 27. Go shopping in the morning. Jettison friends who think you're being anal retentive. Get an old copy of "Jodi's Shortcuts" and learn the back routes like the pros.   — Not just for masters of the universe anymore. You can even Uber one for $1,000 and more. Uber or Blade.Helicopter/Plane The Standard Hotel group has StndAIR. Seaplanes leave from 23rd St. to East Hampton in 45 mins. www.stndair.com   —The Jitney has multiple pick up points across NYC. The favored choice of many weekenders who keep their cars at theBus other end or have friends pick them up. Luxury options include Hampton Luxury Liner and Ambassador Class.   — LIRR's new express services takes 95 minutes and accepts reservations (which book up quickly.)Train Next month: Litchfield County, Connecticut. MSG me at peterelliot@bloomberg.net Source: Bloomberg/Andrew Harrer Traffic jams and summer prices can't diminish the natural charm of the Hamptons.
  7. 7. July 1, 2014 Bloomberg Brief Reserve 7
  8. 8. July 1, 2014 Bloomberg Brief Reserve 8 Q&A  Resy: Scalping for Hot Restaurant Tables Has Arrived What if you could just buy that impossible to get reservation? Pay for play is the essence behind a new online mobile venture called Resy created by Eater co-founder Ben Leventhal and social media and wine entrepreneur Gary Vaynerchuk. Bloomberg Brief's Peter Elliot sat down for a chat with them.   Q: How does it work?   Ben: It's a mobile app for people who don't want to waste time trying to get into a restaurant at prime time when they could just pay for it. Gary: The restaurant is in full control of both their inventory and the restaurant sets their pricing. When a customer places the order, the restaurant decides what that table will cost. Q: So who gets what in the deal? And how much does it cost? : There's going to be a huge learningGary curve for the customer, the restaurants, and for us. It should be 10 to 20 percent of theBen: total bill. The restaurant will take the buik of the fee and we'll take the rest. Q: Who are your launch partners? Ben: The McNally Group — Lure Fishbar, Charlie Bird, Rosemary's. We're adding quickly now that it has launched. Q: Is this too disruptive an idea for an industry that won't reveal inventory? Gary: That's where the market is poised to change. Restaurants are a low margin industry. This is a way that they can increase their income and a way for us to make reserving an open market. Transparent. It's not so different from airlines, who worked out how to increase income by charging for seats. Q: Don't the restaurants find the whole concept abhorrent? Ben: It's not that it's abhorrent. It's that they don't like change. It's a tough industry. I was talking to a guy at Per Se the other day. Here you have people working 16 hour days just trying to get it right. It's not like even the smartest high profile restaurants have an R&D team working with them, right? The reason they are scared isGary: that they’re worried they’ll seem "douchy" in an industry that's still fundamentally based on relationships and romance. What's more upsetting is the lack of transparency and the fact that you could spend hours or weeks trying to get a 7:30 table where the odds are always stacked against you. Your clients wouldn't stand for it, why should anyone? Q: So your value proposition is fairness? Let the market decide? Absolutely. Resy will create anGary: actual fair playing field. We're charging for a premium time, for a premium table and you don't feel like a jerk for doing it. It's anti-elitist since we're creating transparency where there's none. Instead of holding tables, you'reBen: putting the right customer in the right seat at the right time. It's a more elegant way for customers to get what they want and for restaurants to make extra income. Q: How would you define what you each bring to Resy? Gary: Ben is one of the 5 to 10 people who understands the industry. He's not flying out of left field. In a business that depends on trust, he has that trust. And we need that to get the best restaurants on board or we don't have liquidity. We've known each other a long timeBen: and were just waiting for the right idea. Resy is that idea. And getting trust is the first step. That's the hard part. Long term we see platforms that aggregate supply and demand and that’s where Gary and his expertise comes in. He's a master at generating eyeballs and interest. It's a marketplace. When we get that, that's when things will start to fly. Q: Strengths and opportunities we've covered. What about threats and weaknesses? That we're too early. There areGary: plenty of stories of people who built the idea but the market wasn't ready. Yes. The name of the game isBen: marketplace liquidity. Matching supply and demand. We have to get that. Uber floating for $10 billion has me feeling a bit better about the market's readiness. Q: Uber is getting into reservations. Priceline is bidding on Open Table. Aren't those threats? Ben: The hotel and airline industries are light years ahead of restaurants in terms of the inventory management technology. So, if the technology standard gets better, that's a win for everyone. Q: And other competitors? There's no question a lot of smartBen: people are thinking about restaurant reservations. Scalping is nasty business. I like that several different models are in play. We like ours. It will be interesting to see how the space matures. I eat out six nights a week, so we're focused on building a product that makes people wonder how they ever lived without it. Q: Gary, your career started in another opaque world. Wine. Any comparisons or differences? Gary: The wine industry isn't just opaque, it's regulated. We are still dealing with the affects of Prohibition. Putting regulations in the hands of states makes it more than opaque, it makes it impossible. The difference is restaurants are ultimately about romance. This is a one domino game. When people realize they don't have to jump through hoops, or behave or feel like jerks to get a table; when they find out they never really had a chance? The domino falls. Q: Will this change what we write about restaurants? Ben: I think the story will be how did we ever live without this. Let’s be honest. All we're doing is creating a convenient and efficient way of distributing a commodity. It'll be as easy as picking up a phone. Source: Resy/Sarah Wolff CTO Michael Montero, Founders, Gary Vaynerchuk and Ben Leventhal (CEO)

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