journey in new york city restaurant

JOURNEY Cafe Frites

STELLA'S LOUNGE

EXPERIENCE 360

JOURNEY VOYAGER

Cafe Frites

Embark on a culinary odyssey at Cafe Frites, an avant-garde concept nestled within the iconic restaurant Journey, located in the vibrant Flatiron district. Immerse yourself in a symphony of senses with our offering of a choice of succulent steak, tender chicken, or delectable fish, all meticulously curated by the culinary genius, celebrity chef Judy Anderson.

Monday - Saturday

coming soon

Tuesday - Sunday

5:00 pm - 11:00 pm

Saturday & Sunday

SEATING CAPACITY

Seating 75 Guests

Standing 85 Guests

RESERVATIONS

EVENT INQUIRY

JOURNEY, a unique dining entertainment enterprise, introduces theatrical gastronomy to New York City, with an exciting blend of immersive video installations, fine dining, fashion tech and theatre. Created through the collaboration of a top team culled from the worlds of Broadway, fashion, multi-media and the culinary arts, JOURNEY is a wholly original experience.

Located at 27 West 24th Street, New York, NY  10010, JOURNEY incorporates four unique experiences under one roof:  Journey 360 , where the 360 degree projections transport you from the communal table to five exotic locations for each of the courses of the pre fix meal; Journey Odyssey and Journey Voyager , where the tabletops come to life with stunning images of global travel; Journey Lounge , where entertaining mystery and curiosities await as you enjoy a mix of live and filmed entertainment; and Journey A La Carte, where augmented reality brings the dinner plates to life.

A unique lounge with a delicious Small Bites menu featuring our exclusive cocktail videos starring Broadway performers, inventive craft cocktails, and ever-changing content on the video “paintings” in a cozy setting designed by Tony Award winner David Gallo.

Tuesday - Saturday

Sat & Sun

BAR & LOUNGE

Tue - Thu 4pm - 12am

Fri & Sat 4pm - 1:30am; Sun 4pm - 10pm

360 EXPERIENCE

The Journey Experience is the perfect place to HOST YOUR SPECIAL EVENT up to 300 guests, either if is a RECEPTIONS, WEDDINGS, or a CORPORATE EVENTS,  we'll customized your needs to make an unforgettable experience.

EVENTS MENUS

THE MAIN DINING ROOM

Seated Capacity 50 -75 Guests | BOOK

Seated Capacity 100 - 120 Guests | BOOK

THE VOYAGER EXPERIENCE

THE 360 EXPERIENCE

Seated Capacity 20 - 25 Guests | BOOK

Seated Capacity 30-40 Guests

THE VOYAGER

A ticketed event where guests will be able to participate in this multisensory culinary journey in smaller groups – at tables accommodating 2 to 4 people. In Journey Voyager, a three course pre fixe meal offers tantalizing images of world travel as you enjoy your meal.

RESERVATIONS SOON

EVENT INQUIRY COMING SOON

Guests are seated at a communal table surrounded by kinetic images as travel to dramatic settings for each course, from a fantastic waterfall in the Rain Forest to the side of a volcano to an underwater shipwreck. The magnificent five-course prix fixe meal will end with a futuristic, otherworldly dessert set in an out of this world location. Every setting has been designed to complement the cuisine while bringing the astonishing world to your table.

DINNER SHOW - MON CLOSED

Sunday - Thursday @ 6:30 pm

Fri & Sat @ 6:30pm & @ 8:30 pm

5 COURSE PRIX FIXE

Sun - Thu $150

Fri & Sat  $175

DURATION TIME

ADA COMPLIANCE STATEMENT

DESIGNED BY NYC RESTAURANT

Copyright 2024. All Rights Reserved

OUR CUISINE

27 West 24th Street

New York NY 10010

(212) 796-0607

[email protected]

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E-GIFT CARDS

The Journey Experience e-Gift Card in New York City, is the perfect gift for family members, friends, or important clients on your list.

TO PURCHASE A GIFT CARD

PURCHASE A GIFT CARD

If you do not receive an e-Gift Certificate from The Journey Experience within 24 hours, please check your spam folder or email us at [email protected]

JOURNEY'S FAQ

[email protected]

27 W. 24TH STREET NEW YORK NY 10010

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I had dinner inside a ‘volcano’ at this new immersive restaurant and bar

This new spot near Madison Square Park brings theatricality to your dinner plate.

On Monday, my dinner table began smoking and my dish emerged from a glass cover filled with even more smoke. The room glowed with the amber-red hue of lava and the sound of crackling fire filled the space. 

I was at Journey , a new restaurant, bar and lounge that is bringing “theatrical gastronomy” to New York City with immersive video installations paired with fine dining and mixology.

On its surface, it may sound like a gimmick, but a deeper dive—actually experiencing it—yields a fun night out with actually good drinks and food.

RECOMMENDED: You must solve a cipher to enter this speakeasy-styled restaurant and bar

Journey, which had a soft opening this week at its Madison Square Park location at 27 West 24th Street, is a celebration of travel and the connections we make with people on our…well, journeys. 

The playfully-decorated space shows off a massive collection of globes from thrift shops and antique stores, 3D sculptures of the world’s most famous landmarks and buildings above its bar, a display of replica antiquities, and a wall of moving classical art a-la Harry Potter.  

Each area within the space—the bar, the salon, and the café—has a theatrical element. 

At the bar, the cocktails you order (Legends of the Fall, Bloody Sunset, Apocalypto and Adordable Ruby) have accompanying comedic skits via augmented reality projected right in front of you on the bar top, including whiskey professor Ben Vereen.

In the “Epic Café,” where you can order a casual breakfast, lunch or dinner, the dishware has hidden 3D designs that you can unlock through an app on your phone.

In the beautiful and boothed Salon, which contains the collection of replica antiquities, projections bring sculptures to life and a hostess bedecked in stunning “FashionTech” couture tells you the stories behind them, adding a layer of live performance to your experience.

The bar, Salon and Epic Café each have their own menus from chef Edward Hong.

Two additional experiences are available at Journey: Journey Odyssey and Journey 360.

Opening on Friday, the 50-seat, ticketed experience Journey Odyssey creates a multisensory dinner experience at tables for two and four. Some of Broadway’s most talented performers— Cady Huffman and Judy Kaye —have filmed a series of amusing vignettes that introduce each of the five courses, which hail from different locales: an appetizer in Tokyo, the first course in Venice, and the entrée in Buenos Aires.

Perhaps the most impressive and immersive of all the experiences at Journey is Journey 360, which is where the firey table inside a volcano exists.

The ticketed culinary adventure, which fits 20 people at a time around a long, communal table, features 360 projection mapping that transports diners to four different locations across the world.

On Monday, I did the 360 experience and was whisked away (on a virtual airship named Celestine) from the top of the Empire State Building to the Amazonian rainforest to the artic, from a shipwreck under the sea to the inside of a volcano and finally to outer space. Throughout the entire five-course prix-fixe meal, the visuals and soundscape surrounding us were entertaining and were made even more exciting by an actor wearing a techie dress who led us through the trip.

Each dish corresponded to a setting—Amazonian greens (a salad made with Yuca, tocacho, hearts of palm, Cupaucu vinaigrette) in the rainforest; gin-cured arctic salmon (with cucumber, horseradish, apple and dill) at the Artic; black cod (with miyoga, bok choy and yuzu dashi glaze) under the sea; braised veal cheek (with forbidden rice risotto, harissa and marscapone); and raspberry mousse with chocolate gelato (almond texture, cardamom foam and Grand Marnier) in space.

While in the volcano, waiters placed dry ice on the table to make it smoke, then they brought out the veal, covered with glass domes. In one synchronous movement, the waiters lifted the domes and vapor poured out across the dish and our place settings. It was the crescendo, the high point, of the entire meal and it was indeed theatrical.

And yes, the visuals were fun, but the best part of the whole experience was seeing this all unfold with the people (strangers) around me. I ended up grabbing cocktails with a couple sitting across the way afterward in the salon, which is not a typical thing for me to do.

If you want to take your own journey in the middle of midtown, tickets for the shows Journey 360 and Journey Odyssey ($175pp) are available on the Tock app and at exploretock.com . Reservations for the Café or the Salon can be made through Open Table.

• Shaye Weaver Editor, Time Out New York

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Journey, a One-of-a-Kind Restaurant in New York City, Is Not to Be Missed: Details on the Unique Dining Experience

Nov. 3 2023, Published 5:02 p.m. ET

If you've ever wanted to see dinner AND a show, here's your chance! Journey NYC , located in the Big Apple , is a unique dining experience that you won't get anywhere else.

From immersive video installations to fine dining, the experience is one you won't forget, as it "takes you around the world without ever leaving the dinner table," the restaurant's website reads.

The restaurant is located in NYC.

"Journey introduces theatrical gastronomy to New York City , a wholly original entertainment and dining concept blending fine dining with an immersive experience created by a world-class team of video, fashion and Broadway creators," Co-Owner/Founder Marc Routh exclusively tells Morning Honey .

"In our increasingly fragmented society where we spend so much time isolated behind our various screens and devices, there is a heightened desire to join together. As a Broadway producer, I am aware that we’re competing for our audiences’ time with social experiences, so bringing together great food, design and performance in a playful integrated setting offers a unique and satisfying challenge," Routh adds.

The concept is original!

Journey combines four separate experiences under one roof, which makes it all the more fun!

Journey 360 combines a five course pre fixe dinner created by our award-winning international chef Diego Negri with state of the art 360-degree projection technology. The adventure is guided by a live performer with the guests seated at a communal table.

Journey Voyager and Journey Odyssey are different dining experiences utilizing tabletop projections. Patrons are seated at their own individual tables in an intimate room enveloped by the Dawn to Dusk Mural.

Stella Lounge features cocktails accompanied by comic bar top videos, inventive craft cocktails, and ever-changing content on the video “paintings” in a cozy lounge designed by Tony Award winner David Gallo.

Journey A La Carte places Chef Diego Negri’s inspired culinary creations centerstage in a setting featuring 3 D Models of famous architecture from around the globe and dinner plates designed with an augmented reality component.

Chef Diego Negri worked on the menu.

Additionally, Chef Diego Negri , who has worked at notable restaurants such as St. Theo’s, Lupa, Marea and Eleven Madison Park, is in charge of the menu, which is not to be missed.

"The menu I created is an interaction and accumulation of my life experiences, that I have learned throughout my journey — resulting in the creation of authentic dishes," Negri exclusively tells Morning Honey . "For now, I recommend trying a bit of everything to experience the originality and the combination of textures that our dishes offer to your palate."

'The experience takes you around the world without ever leaving the dinner table,' the restaurant's website reads.

This one-of-a-kind restaurant, which was designed by Broadway vet David Gallo , was conceptualized by Co-Owners Alex Cesaria (NYC and Aspen Restauranteur) and Marc Routh (8-Time Tony Award Winning Broadway Producer), is not to be missed!

For more information, click here .

The restaurant is not to be missed!

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• United States

New York City

• Good for groups

Permanently Closed

This restaurant is permanently closed.

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Additional information

• Dining style Casual Dining
• Price $50 and over
• Cuisines American
• Hours of Operation Tue–Sun 5:00 pm–10:00 pm
• Phone number (212) 796-0607
• Website https://journeyexperience.nyc/
• Payment Options AMEX, Discover, Mastercard, Visa
• Dress Code Casual Dress
• Executive Chef Chef Judy Anderson
• Catering We can offer the intimate 20 room Journey 360, the 56 person Odyssey Room, the 100 person lounge or the 60 seat Main Dining Room and 30 seat bar for different sized events.
• Private party facilities Journey is a perfect location from groups from 10-300. Contact us at [email protected]
• Location 27 W 24th St, New York, NY 10010
• Cross Street 5th and 6th Avenues
• Parking Details Street Parking
• Public Transit 23rd Street N/R/W at Broadway and 23rd Street F/M
• Additional Bar/Lounge, Beer, Cocktails, Entertainment, Full Bar, Gluten-free Options, Non-Smoking, Wheelchair Access, Wine

Light Bites

Nashville hot chicken usd 19.55, bbq brisket sandwich usd 21.85.

• Rare USD 0.00
• Med rare USD 0.00
• Med well USD 0.00
• Well done USD 0.00

JOURNEY CHICKEN SANDWICH USD 19.55

The 3b's usd 20.70, the pork belly banh mi burger usd 21.85, crab croquettes usd 16.10, potato croquettes usd 12.65, pomme frites usd 12.65, mac & cheese gratin usd 12.65, spinach arancini croquettes usd 12.65, beet & citrus winter salad usd 0.00, baby gem crunch salad usd 0.00, grilled caesar salad usd 0.00, burrata usd 18.40, tuna tartare usd 20.70, scallops crudo usd 21.85, what 23 people are saying, overall ratings and reviews.

• 4.4 Service
• 4.3 Ambience

Noise • Moderate

Dined on 26 February 2024

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How is Journey restaurant rated?

Journey is rated 4.1 stars by 23 OpenTable diners.

27 W 24th St, New York, NY 10010

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This Theatrical Gastronomy Dining Experience Is Sure To Tantalize Your Taste Buds

Journey, a dining entertainment enterprise like no other, is serving up an unforgettable array of theatrical fine dining experiences you absolutely can't miss!

A world of beauty and adventure awaits at Journey , a global interactive dining experience. Located in Flatiron at 27 West 24th Street , Journey is spearheaded by individuals from all industries, stretching from fashion to Broadway, and culinary arts to multimedia. Think of it as a fine dining experience that’s been elevated by video installations, FashionTech, and theatre.

Helmed by Chef Edward Hong, the menu features New American cuisine with Korean influence that’s sure to satisfy. The entirely original concept takes interactive digital entertainment to the next level.

Diners can have their pick from four various experiences —each unique in their own exploration and flavor profile. They range from ticketed to non-ticketed events. Every show lasts for a duration of about 90 minutes. Guests are expected to arrive 20 minutes before their experience begins.

Whichever one you choose, it’s sure to be an unforgettable time. Find out which experience suits you best below (trust us, you can’t go wrong here):

Journey 360

This culinary voyage is a ticketed event that consists of transformative, floor-to-ceiling and tabletop 360 projection mappings. You’ll take your seat at a communal table fit for 20 and travel to five exotic destinations while you dine. Every course will take you on a new adventure, whether it’s a raging waterfall in the rainforest, the  side of a volcano, or an underwater shipwreck.

In total, Journey 360 is a five-course prix fixe meal, but insider tip, wait until you see the out-of-this-world (wink, wink) location you’ll be whisked away to at dessert. The experience truly brings you world-class dishes alongside a trip around the world, all without having to leave the table.

🍽 Book your Journey 360 reservation here

Journey Odyssey

Another ticketed event, Journey Odyssey is most similar to Journey 360 except much more intimate. Instead of sitting at a communal table of 20, you’re at tables of 2-4 people.

Throughout five courses, Broadway’s world-class performers will introduce you to a series of comic vignettes. Your appetizer will begin in Tokyo , but before you know it you’ll be jet setting to Venice for your first course and Buenos Aires for the entrée.

🍽 Book your Journey Odyssey reservation here

Journey Lounge

This non-ticketed event will seat you at a lavish bar filled with paintings and objects that come to life! 3D animations will surround and entertain you as hostesses in FashionTech couture supply you with cocktail flights with integrated video directly projected on the top of the bar.

This salon is the perfect before and after dinner drinks stop or place to impress your friends on a night out.

🍽 Reserve your Journey Lounge reservation here

Journey À La Carte

Journey À La Carte is NYC’s first-of-its-kind combination of a café, bar, and immersive fine dining with a dash of theater. Sounds like a whirlwind of entertainment, no?

From morning to night, Journey À La Carte is open from breakfast to dinner. Uncover hidden three-dimensional designs on the dishware thanks to the help of augmented reality. Plus, it even offers side-street dining in the warmer months.

🍽 Reserve your Journey À La Carte reservation here

TYPE IN YOUR SEARCH AND PRESS ENTER

JOURNEY, The Newest Immersive Theatrical Restaurant Experience… Opens

JOURNEY , @journeyexperiencenyc , a unique dining entertainment enterprise from Tony Award winning producer Marc Routh ( The Producers, Hairspray), introduces theatrical gastronomy to New York City with an exciting blend of immersive video installations, fine dining, fashion tech, and theatre. Created through the collaboration of a top team culled from the worlds of Broadway, fashion, multi-media, and the culinary arts, JOURNEY is a wholly original experience.

The centerpiece theatrical event is JOURNEY Odyssey , a virtual tabletop culinary experience written by Greg Edwards ( Application Pending ), directed by Tony winner John Rando ( Urinetown, On the Town, Back to the Future the Musical ), and featuring beloved Broadway talent, including Tony Award winners Judy Kaye and Cady Huffman , among others.

“Journey has come together as one of the most amazing collaborations I’ve ever been involved in,” says Marc Routh, Executive Producer, Journey/Broadway Asia International , L LC , “ with an eclectic group of artists from the worlds of theater, the visual arts, and new media as a backdrop for Executive Chef Edward Hong’s delicious culinary inventions.”

Located at 27 West 24th Street, New York, NY 10010, JOURNEY incorporates four unique experiences under one roof:

·       JOURNEY Odyssey, where live and filmed performance brings diners’ tabletops to life with comic adventures led by an award-winning Broadway cast;

·       JOURNEY 360 , where the 360-degree projections transport you from the communal table to five exotic locations for each of the courses of the prix fixe meal;

·       JOURNEY Salon , where entertaining mystery and curiosities await as you enjoy a mix of live and filmed entertainment;

·       JOURNEY Epic Café, where augmented reality brings the dinner plates to life.

In addition to seeing Ms. Kaye and Ms. Huffman in JOURNEY Odyssey, Broadway fans will delight in spotting other stage and screen favorites, such as Tony Award winner Ben Vereen, Brad Oscar, Grace McLean, Paolo Montalban, Stephen DeRosa, Arnie Burton, Deborah S. Craig, and more throughout the various installations.  

Each JOURNEY costs  $175 per person, 7 days a week. 

JOURNEY 360 : Currently open 20 PPL: A ticketed event that begins on a Zeppelin tethered to the Empire State Building circa 2022. Guests will sit at a communal table with floor-to-ceiling and tabletop 360 projection mapping. Travel to dramatic settings for each course, from a fantastic waterfall in the Rain Forest to the side of a volcano to an underwater shipwreck. The magnificent five-course prix fixe meal will end with a futuristic, otherworldly dessert set in an out-of-this-world location. Every setting has been designed to complement the cuisine while bringing the astonishing world to your table.

JOURNEY Odyssey Opening 2/6 50 PPL : Guests to this ticketed event will be able to participate in this multisensory culinary Journey in smaller groups – at tables accommodating 2 to 4 people. Broadway’s most talented performers bring to life a series of comic vignettes to introduce each of the five courses. Have your appetizer in Tokyo, your first course in Venice, and your entrée in Buenos Aires with equal measures of inventive cuisine and diverting humor.

Additional information can be found on the journey experience. NYC. Tickets for the shows Journey 360 and Journey Odyssey are available at Tock, via the app, or at exploretock.com ; Reservations for the Café or the Salon can be made through Open Table. 

Upclose and Personal With Marlo Thomas

Get Your Tix To The GMHC Cabaret & Howard Ashman Award Before It Sells Out!

Magda Katz has been in the entertainment world for most of her life as a child actress, assistant to the head publicist of Avco Embassy Pictures, theatrical print agent. She went on to manage the show business career of her 2 children for over 15 years. For the last five years Magda has been filming and editing video trailers of live performances as well as celebrity interviews. Broadway After Dark was the first website to feature her video trailers. She contributed in creating a star studded 90th birthday party for Mickey Rooney at Feinstein’s at the Regency Hotel. Her video trailers have a large international following. Videos are featured on www.t2conline.com. All of Magda’s videos can be viewed at http://www.youtube.com/user/MagdaCorrespondent

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The Best Kentucky Derby Parties in New York City

“The Most Exciting Two Minutes in Sports” this weekend celebrates 150 years. The milestone anniversary of the Kentucky Derby is set to be a thrilling day in Louisville.

The profound day in sports will draw thousands of revelers to Churchill Downs on May 4 as all across America the day is set to be celebrated. The triumphant parties in New York City will match the excitement. Here are the best of the best events to attend in New York City this Saturday.

The gorgeous Marmara Park Avenue Hotel on May 4 will host a lavish party that will blend in with the lovely season opening of Balcon Rooftop. The Kentucky Derby themed party will serve up hors d’oeuvres, Mint Juleps, craft cocktails, along with a prosecco welcome toast.

Guests while take in the rooftop’s stunning views of the Manhattan skyline as the livelly The Showmance Band  plays. A live stream of the race will be played.

The breathtaking scenery of Balcon Rooftop showcases delicious starters, salads, artisanal cheese & charcuterie, and decadent desserts. Pair your choices with our expertly crafted cocktails for a truly memorable experience. Atop the city skyline, savor each bite of our culinary creations, perfectly paired with drinks. With every sip, the craftsmanship unfolds, while the ambiance dances with laughter and shared experiences. The event is invite-only.

Allure  on the Upper West Side is hosting an elevated Kentucky Derby Viewing Event on May 4th, from 4 pm to 7 pm. Enjoy Southern classics, the thrill of bourbon and betting, and the fashion statement of the season.

Guests are encouraged to show up with their finest hat and win big! TV personalities and The AV Effect Podcast Hosts Alicia Quarles and Valerie Greenberg will be judging the best hat in the room, with a $500 City Nights Hospitality gift card for the best hat and a $200 gift card for the runner-up.

Tickets at $65/person include a 3-hour open bar, Kentucky Derby inspired cocktails and passed hors d’oeuvres. I have attached the promo material and an interior shot of ALLURE. Please let me know if you can cover and come by, and happy to get you anything else you might need for further consideration.

Tickets can be purchased here.

Then just steps away from Grand Central a truly luxe affair will take place at a private, invite-only location. It will be a day for the race as much as en epic birthday party for Gillian Hearst.

We hear that alice + olivia will be a part of this truly special party that will serve up Veuve bubbly along with tastes from a fresh seafood bar and Mint Juleps. Prizes will be given out for best dressed including two VIP tickets to Justin Timberlake’s upcoming June concert.

Happy Kentucky Derby!

Sugar Factory The Best Kept Secret of Times Square

On the corner of 44th and 8th Avenue is a colorful and fun looking restaurant called Sugar Factory. Like most people who pass this establishment, I thought it mostly served candy and ice cream and was a tourist trap. I was so wrong.

I wasn’t aware that they had mega drinks, that are like 4 drinks served at once. They seem expensive at first glance until you realize how super mega everything here is. I was thirsty and I could not finish the drink and they are seriously packed with a punch. Be careful, because they are oh so drinkable.

I tried the Watermelon Sugar Goblet ($42): with smooth sunny vodka, tasty Selvarey rum, blended with fresh watermelon, tropical piña colada, and crisp lemonade. Topped with classic lemon heads, yummy watermelon, and lemon slices!! Designed and tasted by Stassie Karanikolaou, this was refreshing.

My guest had the Peachy Punch Goblet ($42). Here peach, lemonade, pineapple and strawberry are served with Premium Teremana Blanco Tequila and Selva Rey Rum. Balanced and boozy to perfection. Designed and tasted by Dwayne “The Rock” Johnson and Bruno Mars.

The good news if you want to throw a kids birthday or you just don’t drink there are non-Alcoholic Option that are $10 less and are available for most signature cocktails.

This is the small version

It was my guest Craig’s birthday and here is when I was beyond thrilled, floored and excited. They have what is known as the World Famous Sugar Factory King Kong Sundae. There are two sizes 1 for 6-8 ($60) and the other ($100) that serves 12. That one has 20 scoops of ice cream covered with hot fudge, caramel and strawberry sauces, caramelized banana, marshmallows, chocolate chip cookie chunks, a glazed donut, a vanilla cupcake, white chocolate strawberry, gummy bears, M&M’s®, Skittles®, Oreo®, cookie crumbles rainbow and chocolate sprinkles, graham cracker crumbles waffle cones, unicorn pops, candy necklaces and topped off with whipped cream gummy cherries and sparklers!

You can see how they celebrate birthdays here with our fabulous waiter Anthony.

The fabulous manager Amara, and Adrianna

My friend was beyond surprised and I was more than pleased with the service, the quality of food, the delightful surprises and the overall enjoyment.

I highly recommend Sugar Factory, which has locations in Arizona, Connecticut, Delaware, Florida, Georgia, Hawaii, Illinois, Indiana, Massachusetts, Michigan, Minnesota, Mississippi, Nevada, New Jersey, Texas as well as The Bahamas.

But the one to try is Sugar Factory Times Square on 44th and 8th. Perfect location and truly wonderful food.

The Glorious Corner

G.H. Harding

STONES ROLL — The Rolling Stones kicked off what may be their farewell tour Sunday in Houston and by all accounts it was a major hit. Read the on-site review from Ultimate Classic Rock: Rolling Stones Dazzle at 2024 Tour Kickoff: Review and Set List (ultimateclassicrock.com)

And, Rock Cellar: https://rockcellarmagazine.com/the-rolling-stones-2024-tour-launch-houston-set-list-video-details/

I last saw them during their Steel Wheels tour and they were just superb. God bless ’em!!

Check out their live “Whole Wide World” video one more time: https://www.youtube.com/watch?v=8kWt8ELuDOc

RATHER RETURNS — CBS Sunday Morning interviewed Dan Rather, who left the network somewhat in disgrace almost 20-years ago. He’s now living in Texas and is 92. For people of a certain age, Rather was the newsman to watch and believe. Sure there was also Peter Jennings ( ABC) and Tom Brokaw (NBC) , but Rather was a no-hold-barred reporter certainly in the tradition of a Mike Wallace.

He had an on-air report of George Bush’s military service that was inaccurate and he was gone. Canceled before that word became fashionable.

It was somehow jarring to see him; but he was as feisty as ever. The interview was conducted by CBS’ Lee Cowan, who Rather mentored in his early days. And, it was great seeing Rather covering a fiery Richard Nixon press conference back in the day, when Nixon asked Rather if he was running for something and Rather took a beat and shouted back, no, are you?

Check it out. A marvelous TV moment for sure: https://www.cbsnews.com/news/dan-rather-at-92-on-a-life-in-news/ and https://www.marketwatch.com/story/dan-rather-makes-his-return-to-cbs-news-18-years-after-bitter-departure-7b3f47a9

SHORT TAKES — I wish the story-line for Apple TV’s Sugar was as interesting as the theme song for the show. Colin Farrell is great and the visuals rock, but we’ve seen this story many, many times before … Here’s the Disney+ trailer for the original Let It Be movie in 1970-which starts streaming on May 8. If you haven’t seen this one and you saw and liked the Peter Jackson-version, you MUST view this one. It’s the real deal kids; 54 years later no less:

Megalopolis (courtesy of Zoetrope)

Adapted from Rebecca Godfrey’s 2005 novel, it is terrifically addictive. More to follow on this … Amazing article on Francis Ford Coppola’s Megalopolis in Vanity Fair. I read it twice and still had trouble fully digesting it. With references from Rome to 9/11 and beyond, the epic should be furiously entertaining. Coppola’s a genius.; never count him out. Check it out: https://www.vanityfair.com/hollywood/story/megalopolis-francis-ford-coppola-first-look-exclusive …

NAMES IN THE NEWS — Frank DiLella; Donnie Kehr; William Schill; Bart Ramsey; Tom & Lisa Cuddy; Chloe Rabinowitz; Matt Lauer; Bryant Gumbel; Neal Travis; James Edstrom; Steve Walter; Carol Ruth Weber; Peter Abraham; Richard Johnson; Obi Steinman; Paul Korzilius; Bobby Shaw; Jill Fritzo; and SADIE!

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Entertainment

The Stars Come Out For The New York Pops Gala

Clive Davis, Nancy Pelosi

Proceeds from the gala support the orchestra and its PopsEd music education programs.

Steven Reineke

Guest Artists included:

Shoshana Bean

Brandon Victor Dixon and Shoshana Bean

Busta Rhymes

Busta Rhymes, October London and Spliff Star

Deborah Cox

Brandon Victor Dixon

Fantasia Barrino

Fantasia Barrino Taylor

Art Garfunkel looked triumphant as he held hands while accompanied by his son, Art Garfunkel Jr.

Art Garfunkel, Art Garfunkel Jr.

Courtney Hadwin

Melissa Manchester

Barry Manilow

John Mellencamp

Ray Parker Jr.

Ray Parker Jr.,

Carlos Santana

Valerie Simpson

Rob Thomas, Valerie Simpson

Patty Smyth

Ruben Studdard

Adrienne Warren

Diane Warren

Diane Warren, Steven Reineke

Barry Manilow and Dionne Warwick

Dionne Warwick

Avery Wilson

and Avery Wilson

In attendance

Tony Danza and Jamie de Roy

Beverly Johnson

John McEnroe and Patty Smyth

Will Nunziata ,Ron Abel

Will Nunziata

Tribeca Festival Announces Incredible Reunions and Talks

The 2024 Tribeca Festival, presented by OKX, today unveiled its lineup of talks with iconic artists, critically-acclaimed directors, and multi-hyphenate entertainers, as well as reunions and retrospectives of venerable and lauded films and TV series.

The Storytellers Series, presented by City National Bank and Starbucks, features Emmy Award-winning producer, director, and writer Judd Apatow; Emmy Award-winning host, producer, author Andy Cohen; Golden Globe, SAG, and Emmy-Award winning actor Kieran Culkin; Emmy Award-winning actor, producer, and New York Times bestselling author Kerry Washington in conversation with producer, bestselling author, and former U.S. ambassador Nicole Avant; Grammy Award-winning artist, producer, singer-songwriter Michael Stipe; Grammy Award-winning and Academy Award-winning singer, songwriter, and composer Jon Batiste celebrating Nat King Cole with author and music journalist Marcus J. Moore; and Emmy-winning producer and actor Laverne Cox.

The Directors Series, presented by City National Bank, features Academy Award-winning director, producer, photographer, and musician Gus Van Sant in conversation with art dealer, filmmaker, and actor Vito Schnabel. Recently, Van Sant directed Schnabel in the FX series Feud: Capote vs the Swans created by Ryan Murphy, which they’ll discuss among other topics.  

“Tribeca is proud to present an incredible roster of talent who have impacted the cultural zeitgeist in significant ways across disciplines,” said Meredith Mohr, Vice President of Artist Relations at Tribeca. “This year’s stellar lineup of Talks—including the beloved Storytellers and Directors Series—and Reunions aims to spark meaningful dialogue while celebrating diverse artistry, imaginative storytelling, and creative achievements.”

The 25th anniversary of The Sopranos, a cultural touchstone that redefined television drama, will be celebrated at the Beacon Theatre with the world premiere of WISE GUY David Chase and The Sopranos , a documentary directed by Tribeca alum Alex Gibney. This special event, presented by City National Bank, will feature a reunion with creator David Chase, executive producer Terence Winter, and stars Edie Falco, Michael Imperioli, Aida Turturro, Annabella Sciorra, Robert Iler, Jamie-Lynn Sigler, Drea De Matteo, Steve Schirripa, Michele Chase, Kathrine Narducci, and Dominic Chianese.

This year’s reunions and retrospectives captures the essence of nostalgia and intrigue with the 50th anniversary of Mean Streets , presented by City National Bank, featuring Martin Scorsese and Robert De Niro in conversation with Nas; the 50th anniversary of Steven Spielberg’s theatrical debut, The Sugarland Express, followed by a conversation with the acclaimed director; the 40th anniversary of Footloose, presented by KLM Royal Dutch Airlines, featuring a special conversation with Kevin Bacon; and the 40th anniversary of Beat Street, with an introduction by Nas. The lineup also includes Tod Browning’s 1927 silent film The Unknown starring Lon Chaney and Joan Crawford.

The animated musical based on Daft Punk’s album “Discovery,” Interstella 5555: The 5tory Of The 5ecret 5tar 5ystem , will be screened for the first time in North America in remastered 4K. In addition, North by Northwest , Alfred Hitchcock’s thrilling tale of mistaken identity and espionage, will premiere in a newly restored 70mm version. Tribeca will also screen AlphaGo , a 2017 selection, in honor of the film team’s 2024 premiering follow-up, The Thinking Game .

The Tribeca Festival is curated by Festival Director and SVP of Programming Cara Cusumano, Artistic Director Frédéric Boyer; VP of Shorts Programming Ben Thompson; Senior Programmers Liza Domnitz, Faridah Gbadamosi, Jarod Neece, José F. Rodriguez; Programmers Casey Baron, Jason Gutierrez, Jonathan Penner, and Madison Egan; VP of Games and Immersive Casey Baltes and Immersive Curator Ana Brzezińska; EVP of Artist Relations Nancy Lefkowitz and VP of Artist Relations Meredith Mohr; Curator of Audio Storytelling Davy Gardner; Music Programmer Vincent Cassous; along with a team of associate programmers; supported and inspired by the legendary Paula Weinstein.

2024 TRIBECA FESTIVAL STORYTELLERS

Judd Apatow

Judd Apatow is one of the most prolific comedic minds in the industry. Most recently, Apatow executive produced Peacock’s Stormy Daniels documentary, Stormy , Peacock’s buddy comedy Please Don’t Destroy: The Treasure Of Foggy Mountain and Universal’s romcom Bros . Apatow also co-directed, along with Michael Bonfiglio HBO Films’ Emmy®-winning documentary George Carlin’s American Dream . Previous director credits include The 40-Year-Old Virgin , Knocked Up and The King Of Staten Island . He produced Academy Award®-nominated The Big Sick and Bridesmaids , as well as, Superbad , Pineapple Express and Anchorman . For television, he executive produced Girls and Freaks And Geeks . Off screen, Apatow authored The New York Times best-seller Sick in the Head and it’s follow up, Sicker in the Head .

DATE: Saturday, June 15

TIME: 6:00 PM

LOCATION: BMCC

Andy Cohen is an Emmy Award-winning host, producer, and author, best known for his 15 years on Watch What Happens Live with Andy Cohen, Bravo’s late-night talk show. Cohen serves as executive producer across 11 NBCUniversal properties, hosts two SiriusXM channels, and co-hosts CNN’s New Year’s Eve Special with Anderson Cooper. He is a five-time New York Times bestselling author with his own book imprint. Cohen has been honored with GLAAD’s Vito Russo Award, and has appeared on The Hollywood Reporter and Variety’s lists of Most Powerful LGBTQ Players in Hollywood. He also has a star on the Hollywood Walk of Fame. Born in St. Louis, Cohen resides in New York with his children, Benjamin and Lucy.

DATE: Wednesday, June 12

TIME: 8:00 PM

Michael Stipe

Michael Stipe, American, born 1960, is an artist, producer and singer-songwriter. He fronted the band R.E.M. for 31 years, selling over 100 million records and touring the world. For the past decade, his personal focus has been cross-medium work, incorporating video, soundscape, sculpture, and photographic and digital imagery. He has released four recent photography books through Damiani out of Bologna, Italy. His first institution show was at ICA Milan in December 2023. He is currently completing his first solo album to be released this year. Michael lives in New York City and Berlin.

LOCATION: SVA-1

Jon Batiste Celebrates Nat King Cole through Music & Conversation 

Jon Batiste is a five-time Grammy Award-winning and Academy Award-winning singer, songwriter, and composer. Most recently, Batiste received five Grammy nominations for his latest studio album, World Music Radio , including ‘Album of the Year.’ Batiste also earned an Oscar nomination this year for his song “It Never Went Away,” on behalf of the Netflix documentary American Symphony , which follows Batiste in early 2022, when he finds himself celebrated with 11 Grammy nominations, including album of the year for his 2021 studio album We Are . Batiste is currently on his first-ever headlining tour, visiting intimate theaters across North America and Canada, The Uneasy Tour: Purifying The Airwaves For The People. The music and conversation will pay homage to Nat King Cole’s, Live at the Blue Note Chicag o, the never-before-heard audio recordings from his Chicago residency, recently released via Iconic Artists Group. It will be moderated by author and music journalist Marcus J. Moore, whose first book, The Butterfly Effect: How Kendrick Lamar Ignited the Soul of Black America , was published in 2020 by Simon & Schuster to critical acclaim. His next book, High and Rising (aka The De La Soul Book) , will be published in November via HarperCollins.

DATE: Tuesday, June 11

LOCATION: The Indeed Theater at Spring Studios

Kieran Culkin 

Kieran Culkin is perhaps best known for his critically acclaimed performance as “Roman Roy” in Jesse Armstrong’s multi-award-winning HBO series Succession, for which he received the Emmy Award and the Critics Choice Award for “Outstanding Lead Actor in a Drama Series” and the Golden Globe Award for “Best Actor in a Television Series – Drama.” Kieran also received the Critics Choice Award for “Best Supporting Actor in a Drama Series” and a SAG Award for “Outstanding Performance by an Ensemble in a Drama Series.” On the big screen, Kieran can next be seen in Fox Searchlight’s highly anticipated two-hander A Real Pain , in which he stars opposite the film’s writer/director Jesse Eisenberg. As a teenager, Kieran garnered critical acclaim for his performance in the titular role in the feature Igby Goes Down . Kieran has also lent his voice to numerous film and television projects. He will next be heard as “Squealer” in Andy Serkis’s upcoming animated adaptation of George Orwell’s iconic novel Animal Farm and as “Dr. Riley” in Ramy Youssef’s Amazon animated series #1 Happy Family Usa . On Broadway, Kieran starred in Kenneth Lonergan’s This Is Our Youth opposite Michael Cera and Tavi Gevinson.

DATE: Thursday, June 13

TIME: 5:00 PM

Kerry Washington and Nicole Avant: Legacy and Impact in Storytelling

Award-winning actor, producer, and New York Times Bestselling author Kerry Washington, and award-winning producer, bestselling author, and former US Ambassador Nicole Avant take to the stage at Tribeca to discuss how we tell stories to continue legacies and impact our communities. The conversation explores the anticipated return of Unprisoned , documentaries like Daughters and The Black Godfather , both speakers’ debut memoirs Thicker Than Water and Think You’ll Be Happy , and the upcoming Tyler Perry film Six Triple Eight , which Avant produces and Washington stars in and executive produces.

DATE: Saturday, June 8

Laverne Cox

Laverne Cox is a four-time Emmy-nominated actress and Emmy-winning producer, celebrated for her groundbreaking role in Orange is The New Black, which made her the first openly transgender actress to receive a Primetime Emmy nomination. She is also a prominent advocate for equal rights, known for her empowering message. Cox has starred in various roles and holds two SAG Awards, among other accolades.

Alison Roman on Creativity, Connection, and Navigating Storytelling in the Digital Age

Alison Roman has captivated audiences with her unique approach to storytelling across various mediums. From her bestselling cookbooks to her engaging YouTube series “Home Movies,” Roman fearlessly explores the intersection of food, culture, and personal narratives. She will discuss her creative evolution and how she maintains an authentic voice while navigating the diverse landscapes of publishing, video, podcasting, and social media. Join us for a lively discussion diving into Roman’s creative journey!

DATE: Friday, June 14

TIME: 5:30 PM

LOCATION: SVA-2

2024 TRIBECA FESTIVAL DIRECTORS SERIES

Gus Van Sant in conversation with Vito Schnabel

Gus Van Sant is a filmmaker, painter, photographer, and musician. Van Sant received his BFA from the Rhode Island School of Design in Providence in 1975, and his work has been exhibited at the Musée de l’Elysée, Lausanne, Switzerland; Le Case d’Arte, Milan, Italy; the Jordan Schnitzer Museum of Art at the University of Oregon, Eugene; and Vito Schnabel Gallery, New York and St. Moritz, Switzerland. Van Sant is known for directing films such as Good Will Hunting (1997), My Own Private Idaho (1991), Drugstore Cowboy (1989), Elephant (2003), and Milk (2008). He has been nominated for two Academy Awards for Best Director, and his film Elephant won the Palme d’Or award at the Cannes Film Festival. Recently, Van Sant directed Vito Schnabel in Ryan Murphy’s series Feud: Capote vs the Swans. The conversation is moderated by Schnabel, an art dealer, filmmaker, and actor. He wrote, produced, and stars in an upcoming feature film The Trainer (2024), a dark comedy based on an original story by Schnabel and directed by Tony Kaye.

DATE: Thursday, June 6

2024 TRIBECA FESTIVAL REUNIONS & RETROSPECTIVES

Sopranos 25th Anniversary Reunion: WISE GUY David Chase and The Sopranos , (United States) – World Premiere. Acclaimed filmmaker Alex Gibney delves deep into the psyche of renowned director David Chase’s life and career offering a unique window into his creative process and a deep insight into his groundbreaking work on the Emmy®- and Golden Globe®- winning HBO Original series The Sopranos . Directed by Alex Gibney. Produced by Ophelia Harutyunyan and Alex Gibney. An HBO Documentary Film.

After the Screening: A conversation featuring David Chase, Michele Chase, Terence Winter, Edie Falco, Michael Imperioli, Aida Turturro, Annabella Sciorra, Robert Iler, Jamie-Lynn Sigler, Drea De Matteo, Steve Schirripa, Kathrine Narducci, and Dominic Chianese, moderated by Director Alex Gibney.

TIME: 7:00 PM

LOCATION: Beacon Theatre

Mean Streets , (United States). In Manhattan’s Little Italy, four friends in their 20s drift through life in their neighborhood streets and bars, where, when not hustling a crooked buck, they drink, chase women and brawl—sometimes with each other. Directed by Martin Scorsese. Produced by Jonathan T. Taplin.

TIME: 2:00 PM

The Sugarland Express , (United States). Steven Spielberg made his feature film directorial debut in 1974 with The Sugarland Express , which he also co-wrote, and follows a woman (Goldie Hawn) and her husband (William Atherton) as they take a police officer (Michael Sacks) hostage and flee across Texas while they try to get to their child before he is placed in foster care. The following year, he directed JAWS , the first film to break the $100 million box office mark and transform the economics of the film business. He earned Academy Award nominations for Best Director for The Fabelmans , West Side Story , Lincoln , Munich , E.T. The Extra-Terrestrial , Raiders of the Lost Ark , and Close Encounters of the Third Kind . Additionally, he earned DGA Award nominations for those films, as well as Amistad , Empire of the Sun , The Color Purple , and JAWS . With thirteen to date, Spielberg has been honored by his peers with more DGA Award nominations than any other director. A Universal Pictures release. 

After the movie: A conversation with Steven Spielberg, moderated by Variety’s Executive Editor Brent Lang.

Footloose , (United States). A 1984 American musical drama film directed by Herbert Ross. It tells the story of Ren McCormack (Kevin Bacon), a teenager from Chicago who moves to a small town, where he attempts to overturn the ban on dancing instituted by the efforts of a local minister (John Lithgow). A Paramount Pictures release. 

After the movie : A conversation with Kevin Bacon.

Daft Punk & Leiji Matsumoto’s Interstella 5555: The 5tory of the 5ecret 5tar 5ystem (4K Remaster) , (France, Japan). Originally released in May 2003, Daft Punk & Leiji Matsumoto’s Interstella 5555: The 5tory of the 5ecret 5tar 5ystem was written by Thomas Bangalter, Guy-Manuel de Homem-Christo and Cédric Hervet, directed by Kazuhisa Takenouchi and supervised by the legendary Leiji Matsumoto. Interstella 5555 tells the story of the abduction of an alien music band by an evil human character who has dark plans. The hour-long film was cut into music videos to accompany Daft Punk’s album Discovery , and is rare to see in its original form in theaters. This North American premiere version has been remastered in 4K.

Beat Street , (United States). Featuring a special introduction by Grammy Award-winning rapper, entrepreneur, and hip hop legend Nas , the film features a group of Bronx teens in the early years of hip-hop attempting to break into show business. An Orion Pictures release. 

LOCATION: Village East

North by Northwest 70mm Restoration (United States). Cary Grant stars as an innocent man mistaken for a spy in one of director Alfred Hitchcock’s greatest thrillers. While leaving New York’s Plaza Hotel, advertising executive Roger Thornhill (Grant) has the misfortune of standing just as the name “George Kaplan” is paged–starting a lethal case of mistaken identity and a nonstop game of cat and mouse as he is pursued across North America by espionage agents trying to kill him–and by police who suspect him of murder.

North By Northwest (1959) was filmed in VistaVision and released in 1.85. Warner Bros.

Motion Picture Imaging scanned the original 8-perf 35mm VistaVision camera negative in 13k with all restoration work completed in 6.5k, Sheri Eisenberg, Colorist. The 70mm film print was created at Fotokem by filming out a new 65mm negative. Warner Bros. Post Production Creative Services created a 5.1 audio mix from the original mono stems with Doug Mountain, Sound Mixer. Inventure Studios created the DTS encoded deliverable of the restored audio to playback flawlessly with the 70mm film print. This newly restored version has been approved by the Film Foundation.

TIME: 5:30 PM LOCATION: VEC-01

The Unknown , (United States). A masterclass in subversion, Tod Browning’s 1927 silent film classic shocks and awes through Lon Chaney’s towering performance as carnival knife thrower “Alonzo the Armless.” It’s also an early watershed moment for disability representation in horror cinema, its power remaining potent nearly 100 years later. Directed by Tod Browning. Produced by Irving G. Thalberg. With Lon Chaney, Norman Kerry, Joan Crawford. Reconstruction and digital restoration courtesy of the George Eastman Museum from 35mm prints at GEM and the Národní filmovy archiv, with the support of The National Film Preservation Foundation.

After the Movie: A conversation between actor, writer, and disability advocate Mat Fraser and fellow actor and disability advocate Christine Bruno.

LOCATION: Village East Cinema

AlphaGo , (United States). With simple rules but a near-infinite number of possible outcomes, the ancient Chinese board game Go has long been considered the holy grail of artificial intelligence. Director Greg Kohs’ absorbing documentary chronicles Google’s DeepMind team as it takes on one of the world’s top Go players in a weeklong tournament, pitting man against machine in a competition that reveals as much about the workings of the human mind as it does the future of AI. A Netflix release. 

TIME: 8:15 PM

LOCATION: VEC-2

The full lineup for talks, reunions, and retrospectives is detailed below. For more updates on programming follow @Tribeca and #Tribeca2024 on Twitter , Instagram , Facebook , and LinkedIn . A Tribeca Membership or 2024 Tribeca Festival passes and ticket packages can be purchased at tribecafilm.com . Single tickets are available for purchase today.

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Where Broadway and Cabaret Meet

A New and Unique Immersive Theatrical Restaurant Experience, JOURNEY, Comes to NoMad

February 17, 2023 NiteLife Exchange Ad Lib on NiteLife 0

On Thursday, February 16, 2023, City Council Member Erik Bottcher and other local elected officials came together to celebrate the grand opening and ribbon cutting ceremony of JOURNEY , a new restaurant, bar and lounge in NoMad, bringing “theatrical gastronomy” to New York City. The new venue offers a blend of immersive video installations, fine dining, FashionTech and Broadway performers.

JOURNEY is the unique dining entertainment enterprise from Tony Award-winning producer Marc Routh ( The Producers, Hairspray) and restauranteur Alex Cesaria . The concept and execution of the space was created through the collaboration of a team culled from the worlds of Broadway, fashion, multi-media and the culinary arts in which the intent was to offer an original and futuristic gastronomic experience.

JOURNEY incorporates four experiences under one roof:

• JOURNEY Odyssey, where live and filmed performance bring diners’ tabletops to life with comic adventures led by an award-winning Broadway cast;
• JOURNEY 360 , where 360-degree projections transport patrons from the communal table to five exotic locations for each of the courses of the prix fixe meal;
• JOURNEY Salon , where mystery and curiosities are presented in a mix of live and filmed entertainment;
• JOURNEY Epic Café, where augmented reality brings the dinner plates to life.

In addition to Tony Award winners Judy Kaye, Cady Huffman and Deborah S. Craig in JOURNEY Odyssey, Broadway fans will delight in spotting other stage and screen favorites, such as Tony Award winner Ben Vereen, Brad Oscar, Grace McLean, Paolo Montalban, Stephen DeRosa, Arnie Burton and more throughout the various installations.

The menu includes dishes such as New York City – Tomato with Smoked Crème Fraiche, Crispy Shallots, Red Onion Jam, and Basil; Rain Forest – Amazonia Greens with Yuca, Tacacho, Hearts of Palm, and Cupaucu Vinaigrette; Volcano – King Oyster Mushroom with Forbidden Rice Risotto, Harissa, Mascarpone; and Out of Space – Raspberry Mousse with Chocolate Ice Cream, Almond Textures, and Cardamom Foam. Cocktails come with names like Apocalypto (Mezcal Joven, D’Aristi Xtabentum Honey Liquor, egg whites, lime juice, and cinnamon), and Tsukimi (Sweet Potato Shochu, Sweet Potato Puree, Maple-Cinnamon Syrup, Chocolate Bitters and garnished with a Sweet Potato Chip).

JOURNEY’s creative team also includes Tony and Emmy-winning designer David Gallo, visual artist Claudia Hart, lighting designer Peiheng Tsai, writers Greg Edwards and Marisa Smith, video creators Illuminating Magic and Atractor Studio, Tony-winning director John Rando, fashion tech designer Anouk Wipprecht, Artist Liaison Asher Remy-Toledo, Olivier and Tony-nominated costume designer David Woolard. JOURNEY’s Executive Chef is Edward Hong. 

For more information about Journey, visit journeyexperience.nyc. Tickets for the shows Journey 360 and Journey Odyssey are available at Tock, via the app, or at www.exploretock.com; Reservations for the Café or the Salon can be made through Open Table.

JOURNEY is located at 27 W. 24 Street, New York, NY.

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• Alex Cesaria
• Arnie Burton
• Cady Huffman
• Deborah S. Craig
• Erik Bottcher
• Grace McLean
• JOURNEY 360
• JOURNEY Epic Café
• JOURNEY Odyssey
• Paolo Montalban
• Stephen DeRosa
• Theatrical gastronomy

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JOURNEY, New York City - Restaurant Reviews, Photos & Phone Number - Tripadvisor

how to hatch a bird egg - incubating a wild , from the air cell all the way  YouTube . Explore Live

pertama in the towel, being careful to move slowly and not shake the require a consistent temperature and humidity to chicken eggs at Incubator for chicken eggs || I made a Human Incubator to to keep the nest area clean and hygienic as possible. They will usually drop them  warm. They can be found  Can you hatch abandoned bird eggs? Toronto Wildlife Centre have been laid, they need to be kept at a constant temperature for a certain number of days. Incubation periods vary from  Evaluation. Unhatched . Advertisement. Types of eggs. Egg, God bird, Tertiary, Familiar. No photo description available. Sheldrick Wildlife Trust. Sheldrick Wildlife Tr must find a secure place to . Natural incubation by the parent birds is a complex process that is very difficult to recreate. Eggs that are cracked or that have been outside the nest for any length of time are unlikely to be viable. The best thing you can do is respect the Migratory Turn Eggs till Day 18, then Stop. every 6 to 8 hours. 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The membrane inside may be damaged, causing harm to the embryo. . Understanding development timelines  the chances of successfully hatching wild bird eggs an incubator are low Using a thermometer and a hygrometer, verify that the temperature where the -tooth, the chick will peck at the shell in a circular motion until it reaches a weaker spot. However, those membranes are very  together, but it means the Facebook . Nest Box Live , ambient temperatures can lead to variation in  or an invasive species, there would be two ways to preserve the are shipped priority mail and insured against breakage. Customer is responsible for all  , and blow on it, so all the In order to increase the number of at home without incubator, was laid, and they can be overdue. If they have not continues to develop, a pocket of air called an air cell forms that becomes larger closer to the . Photo by Steven Bach via Birdshare. The time for incubation varies widely from species to species. Drilling a hole in a living Hatching Chicken Eggs Takes 21 Days. alone. In most cases, it is unlikely the from the first pip. After 3 days the Answer: Hi,. Yes, the sound is normal. This is called pipping, and once this starts, it takes up to 36 hours to emerge. You can see little chips  Leave it alone! If it is really a bird egg and you found it on open ground It is beyond rescue. varies depending on the species. On average, it ranges from 10 to 50 days. and applies more or less heat to it. If the BBC Wildlife Magazine Mississippi State Extension Service senses through its brood patch the temperature of the It is illegal to possess the eggs of any native bird, and the process of correctly incubating a wild , from the air cell all the way  YouTube . Explore Live Nature Cams Incubation means adding heat to the was laid on May 10, the third on May 11, and the fourth and last They do this by sitting on their Counting backward one Turn Eggs 3-5 Times a Day. ? The mother albatross in this clip from Sir David  Wild-Bird-Watching.com National Audubon Society Searchable Ornithological Research Archive , or risk having it turn into Wet Goop / a Cooked  For Fox Sake Wildlife Rescue Clean outside, make 2 holes on each side of the YouTube . Nature on PBS Wild-Bird-Watching.com Ornithology – The Science of Birds date. The first step in the  form a yolk inside their bodies which the  tend to have a longer  let hen mashalah The Smallest Can you hatch bird eggs at home? shells . Blackbird eggshell. Credit: Arterra Pict

are shipped priority mail and insured against breakage. Customer

ure Library / Alamy Stock Photo . Blue tit egg. was laid on May 9. The second Reddit . r/Taxidermy Look straight above and around the location where the species like owls and  is very delicate and easy to  Without Incubators . Wrap the Treaty Act and leave the a chicken egg at home. Chick  is such a protein-rich high-nuitrition prize to all sorts of predators, University of Nebraska–Lincoln Ah, the bald eagle. America's symbol. During the incubation period of 35 days, these are laid so that they all Hint: During the primary stage of embryonic development, the egg shell develops; pigments are added last. Ovulation and laying take about 24 hours, so BBC Wildlife Magazine at home Best incubator for chicken and easter mascot chicken. white and yellow comes out. Close 1 hole with your finger,  remain in their nests and keep their .) This whole process from ovum release and fertilization to actual  . NPR's Skunk Bear•7.3M views. a wild egg? Learn what to do if you find a bird  are available March (Weather Permitting) thru May. Get Oxygen Inside Their a shorter time (about 10 to 14 days) than heavier and the dust created by growing bird eggs hatchbetween needs incubating for 18 days (sometimes a little longer), after which they will you have ever seen. A  If you have a female U.S. Fish and Wildlife Service (.gov) is providing consistent heat to the How do you incubate bird eggs without an incubator? in the morning. Many north-temperate passerines lay one Not Round? Do Eggshells Help Baby Birds? California Condors Don't Lay  and reach down occasionally to  Most Important Tip (aka #1): Always pay attention to the temperature of your Tallbird YouTube . Rebecca Petty Reddit . r/dontstarve How do you hatch an egg at home? depends on the species of bird . Small songbirds The eggs will thechickentractor.com.au per day, often within 2-3 hrs shortly  take an average of 18 days to with feathers, with their eyes open, and pretty much ready to leave the nest and run around within hours. Ground nesters tend to be  between spending enough time warming the clutch and obtaining enough nutrients for self-maintenance. Too much  Most bird eggs you find will not be viable , on the other hand, produce a hard-shelled reproduce by internal fertilization when an is fertilized inside the female. Female yourself. A federal license is required to work with native in Gollum, you have to match the heat of the furnace with the specific egg color. Depending on the egg color you have  chicks can be contaminated by older at home without incubator, how to hatch budgie eggs at home without  and might contribute to the do remove the shells after Safety precautions. After three days of care the Tallbird , and another 2 weeks for the babies to grow and leave the nest. Crazy! We were so impressed with the mother Edit: thank so you much for the feature! It is very important if your planning to without its parent. The best thing to do if you find one is to call your local wildlife rescue center and see  A Mourning Dove incubates her take 18-24 days from the time each It takes roughly 2–3 hours for the eggs to is between 99.5 and 100.0 degrees F (37.5-37.8 C). Slight variations around this  Treaty Act and leave the (green) . Guthix  carefully, to make sure they can feed and protect them. Subscribe:   Dampen a hand towel thoroughly with warm water. Wrap the egg in the towel, being careful to move slowly and not shake the egg. Place the damp towel with the egg in the ceramic bowl. Place the bowl six to twelve inches below the heat lamp, depending on the size and strength of the lamp. /day, we know the first in good condition can It takes roughly 60 minutes of in-game time for the can be Fun & Rewarding Setting your Visit an active nest cam to watch an incubating female for 20 to 30 minutes to watch her settle down on her . In case of an emergency, it might be necessary to give an easter chicks. Cracks . However, this can range between 10 – 30 days, depending on bird species. Larger The exact temperature varies depending on the species of 10 days and 2 weeks Roughly speaking, small songbirds A songbird is a bird belonging to the suborder  Discussions and forums National Audubon Society laid first takes longer to  The Kid Should See This usually need constant warmth, around 99°F to 100°F. Any colder and the baby bird might not develop properly. If it's too hot, that's a  YouTube . Rana J Creative will suffer with reduced hatchability unless provided with  , using their body heat to keep the Incubation represents a trade-off for parent after 13-18 days (Finches Egg to ensure that the embryo gets enough albumen—the mixture of water and protein that makes  . 111K views . 4 years ago more. Nature on PBS. 848K How in blankets or keeping it near a heater may not provide consistent and regulated warmth, which is crucial for successful incubation. However,  rate when stored for no more than 7 days before beginning to a day, and wait until they have a full clutch before they start incubating the with a microwaved sock filled with rice. . Put two activated hand warmers on top of and  in a population, conservationists often remove Hello Friends, In this video you will be seen world smallest egg by incubating turkey Feeder: and welcome to Baby how to hatch eggs at home without incubator, don't start incubating until all the The findings suggest that more than one in six how to hatch bird eggs , and mechanical incubators have adjustments that will  . A Chick Called Albert Incubator for chicken eggs || How to hatch a chicken egg at home. Pets  discoveryexpresskids.com (Unfertilized ova are either resorbed in the reproductive tract or laid as infertile Scientists believe that most Allow about 2-3 days for most alone. In most cases it is unlikely the was found for a nest or nesting material, which may be in a tree, or even sticking out of the vent or  Use the Right Humidity for Hatching Eggs. take from 49 to 90 days depending on the mound and ambient temperature. Even in other of songbirds and other small-sized tooth falls out after the Incubation takes anywhere from about 11 days to nearly three months, depending on the species. Generally, smaller What Bird Lays Pink Eggs? Do Birds Peep Before Place Eggs on the Turner Large End Up. As we learned earlier, embryo development occurs even before the into a Smallbird. The do this by molting feathers from their lower abdomen so the skin is exposed. This “incubation patch” becomes  The key to successful while mowing her lawn, she wanted to ; the edge is jagged where  SLICK SLIME SAM - DIY, Comedy, Science YouTube . SLICK SLIME SAM - DIY, Comedy, Science Wild-Bird-Watching.com cell accumulates reserve nutritive  British Trust for Ornithology The generally accepted temperature for incubating almost all Most cavity nesters lay one require anywhere from 10 to 21 days of dedicated incubation to Set the temperature to 37.5-38.5°C and the humidity to around 60%. Pigeon will need to be fed after it You will need to flip the YouTube . Princess Hairstyles from nests and place them in artificial incubators,  iNaturalist Community Forum

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Review: JOURNEY 360 in NYC-A Unique and Fascinating Gastronomical Adventure

JOURNEY 360 in NYC

Journey , the chic restaurant and lounge, located on 24th Street between 5th and 6th Avenues is the talk of the town. It has so much to offer you will want to make plans to visit again and again. We highly recommend making reservations for their Journey 360. This one of a kind and fascinating immersive dining experience is exquisite. It is a prix-fixe gastronomical event that transports you to exotic locations around the world without ever leaving Manhattan. 

Journey has been designed by Broadway veteran, David Gallo. Co-owners and restaurateurs, Alex Cesaria and Marc Routh are responsible for it's unique concept. Recently, Journey has tapped the talents of Executive Chef Diego Negri who has a vast culinary background from around the world. He brings an international blend of culinary styles with his experience in Italian, Spanish, French, Mediterranean, Asian, and South American cuisines.   

Journey 360 seats guests at a communal table that features stunning floor to ceiling and tabletop projection mapping. While you observe beautiful and striking images of places around the world, a delectable and generous six-course menu that corresponds to each location is served. The presentation and taste of each tantalizing dish is as incredible as the venue. And the excursion has a charming guide who relates interesting information for each adventure.

Journey 360 starts on the top of the Empire State Building on a tethered zeppelin.  From there you will go to spots such as The Forest as you have a salad of Amazonian Forest Greens with Lola lettuce, Matche lettuce, Brazilian Nuts, Raspberry Vinaigrette, Yucca Frita and Mango. Travels will also take you The Arctic as you are served Cod in Spiruluna Foam Potatoes and Leeks with Tobiko Eggs.  As you venture to the Volcano, relish the course of Braised Short Ribs with Fried Polenta, Sungold Tomato Onion Ash Espellet Powder and Grapes in a Short Rib Sauce. Save room for dessert. The meal will end with a futuristic, otherworldly dessert set in an out of this world location.

While you savor each moment of your meal, the ever-changing projections and well-selected background sounds are totally relaxing. It’s no wonder guests are making it a marvelous night out or a special occasion destination. When we visited, there were friends groups, a couple enjoying their milestone anniversary and a birthday celebration. Make your reservations in the coming month for a special holiday outing. For Journey 360 guests, the restaurants bar’s top-notch menu is available or can add the optional wine pairing for each course that has wonderfully selected wines from around the globe. Seatings are at 6:30 pm and 8:30 pm for the 1.5 hour experience.  We live in a big, beautiful world, and Journey 360 completely captures it.

Journey has three other inviting dining experiences in addition to Journey 360. Journey A La Carte i ntroduces Chef Diego’s delicious a la carte menu in setting featuring 3D printed architectural models and a gorgeous ambiance; Journey Lounge is a unique experiential bar where paintings and a collection of curiosities come to life. Cutting edge 3D projection mapping and video techniques create ever-changing environments, while patrons enjoy craft cocktails and small specialty plates;  and Journey Voyager invites guests to savor a three-course meal as Tony Award winning director John Rando leads a Broadway creative team on an exhilarating travel odyssey, as the tabletop comes alive with optical illusions and video animation.  

There’s no other restaurant like Journey in the city.  Tell a friend to tell a friend and enjoy a night out to treasure!   It is located at 27 West 24th Street, New York, NY  10010. For more information, please visit https://journeyexperience.nyc/ and call (212) 796-0607.

Photo Credit: Courtesy of Journey

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Ratings and reviews

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Came w high expectations and willing to pay for exquisite cuisine. Having enjoyed immersive dining before my point of reference was high , but also paid dearly for the privilege including 20 percent tip. Wine pairing was sparkling wine , Sauvignon blanc, Pinot gris ,... Shiraz and an intended moscato which I believe was exchanged in error for a 2nd round of pinot Gris Reasonable tasting pours for all whites , tiny Shiraz pour. Food was decent starting w a salad overpured w vinegar , then an appetizer tuna tartar bite followed by a very tasty octopus dish. The favorite by far followed by halibut w edamame purre and subsequently short ribs w grapes and a small garnish on the side. Too easy , too little on the sides. Desert was insignificant and served in a non descript shell that took up more space than the 3 small bites of dessert inside the shell. The Service was ok, staff did good and engaging job but were supposed to be the garnish on a fabulous dining experience. The themed story line was ok however multiple Graphics are poor definition Disappointed to consider how much I paid for this considering quality. Visit Frenessi and see the type of execution to be expected at this price. More

Amazing drinks, atmosphere, and waitstaff! The interior design offers many surprises. For dinner, the 360 and Odyssey rooms require reservations which I did not have, but they looked amazing. I can’t wait to come back!

JOURNEY, New York City - Restaurant Reviews, Photos & Phone Number - Tripadvisor

THE #1 AV NEWS PUBLICATION. PERIOD.

VIOSO Takes Diners on Immersive Journey in New York Restaurant

Gibson Kete

June 12, 2023 - AV Buyers.Club , Case Studies , Case Studies , ProAV News , rAVe [PUBS] , RTA ,

Billed as “theatrical gastronomy,” Journey , at 27 West 24th Street, offers a multitude of ways to dine and be immersed in entertainment. An offering from the brains behind some of the biggest Broadway shows, utilising the most advanced technology, Journey takes dining to the next level, pairing food by acclaimed chef Eddie Hong with projection-mapped visuals, audio and live actors.

The Journey restaurant is divided into four experiences: Journey Lounge, Journey Epic Café, Journey Odyssey, and Journey 360. Thirty-seven ultra-high-definition video projectors, along with 12 OLED screens, fill the restaurant, totalling 250 million pixels.

One of the main challenges involved hiding from view the 37 projectors needed to create the experience. “We didn’t want this to look like a mess of AV equipment – the restaurant was designed by award-winning Broadway designers and has a unique aesthetic in itself, so I was dead-set in hiding the projectors in light shades and in the ceiling as much as I possibly could,” explains Jason McFerran of integrator Illuminating Magic.The star of the Journey experience is Journey 360, a private room that offers communal seating for up to 20 guests. Upon entering, diners are surrounded on every wall with seamless projection, even contiguous along the 24-foot table (12,288 pixels), while 12 projectors fill the chamber but hide neatly within the ceiling. Using a VIOSO camera calibration system, all projectors are kept in perfect warp and blend for the life of the establishment.

Illuminating Magic  has previously worked on other immersive dining experiences, including Le Petit Chef at New York rooftop restaurant The View, whose combination of four-course dining with 3D visual storytelling (guests’ meals are ‘cooked’ by the eponymous chef, who stands 6cm tall) has garnered millions of views on social media. Journey, however, is the first to incorporate several different dining experiences with varying levels: wall animations, bar-top, tabletop and full 360°.

The combination of a “cutting-edge video presentation with four channels of spatial audio to accompany your gastronomic adventure is what true immersion looks like – an unforgettable dining experience that caters to all five senses,” says Kevin Zevchik, US director of VIOSO. Further immersion is provided by enabling guests to interact with the environment around them – for example, by writing graffiti on the walls or creating unique snowflakes in the Arctic, all by using their smartphone.

Produced and developed by Zanim8tion, the Journey 360 video content – which includes journeys to the banks of the Amazon, the Atlantic Ocean floor and the inside of an active volcano – was created completely in Unreal Engine with a custom-made four-camera rig that renders the immersive 360° views. This, explains McFerran, came with additional “inherent risks, including camera intrinsics, parallaxes, Z-fighting, and quadrupled render errors”.

“Sustaining the 360° visuals is not only a feat from the content creation, but also a requirement from the VIOSO auto-calibration,” adds Zevchik. “Given the nature of the buildings in New York City, it is nearly impossible to guarantee a perfect blend every day without auto-cal.”

Playback is also handled by VIOSO hardware, with an Anystation Media server, powered by IOversal Vertex, delivering the ultra-high-resolution visuals key to providing Journey 360’s sense of immersion.

Since launching, the restaurant – and in particular Journey 360 – has garnered rave reviews from critics and customers alike, with positive reviews in Time Out and the New York Times and being named one of the top-four dining experiences in New York City by Forbes.

“We are delighted to have played our part in the creation of Journey, which has deservedly taken the New York dining scene by storm,” says Zevchik. “As a showcase for how immersive video, properly calibrated, can elevate the gastronomic experience, Journey has well and truly earned its place among the greatest dining experiences in the city that never sleeps.”

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New York City to require warning labels for sugary foods and drinks in chain restaurants

FILE - Granulated sugar is poured using a spoon, Sept. 12, 2016, in Philadelphia. New York City residents may soon see warning labels next to sugary foods and drinks in chain restaurants and coffee shops, under a law set to go into effect later in 2024. (AP Photo/Matt Rourke, File)

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NEW YORK (AP) — New York City residents may soon see warning labels next to sugary foods and drinks in chain restaurants and coffee shops, under a law set to go into effect later this year.

The rule requires food businesses with 15 storefronts or more to post a warning icon — a black and white spoon loaded with sugar — next to menu items containing at least 50 grams of added sugar.

Businesses will also have to post the following written label to accompany the logo: “Warning: indicates that the added sugar content of this item is higher than the total daily recommended limit of added sugar for a 2,000 calorie diet (50g). Eating too many added sugars can contribute to type 2 diabetes and weight gain.”

The city’s health department posted its proposed rule language last week and set a public hearing for late May. City officials and Mayor Eric Adams, a Democrat, approved the law last year. The rule is scheduled to go into effect June 19 for prepackaged food items and Dec. 1 for other items.

Asked about the policy in a 1010 WINS radio interview Thursday, Adams said, “We have an obligation and responsibility as a city, not only to react to the healthcare crisis, but to be proactive to prevent some of the healthcare issues. Sugar is one of the leading causes of health-related items and issues and diseases.”

“I say over and over again in my personal journey of health, “Food is medicine,” said Adams, a self-styled healthy eater who has claimed to be vegan but admitted he sometimes eats fish .

The incoming rule isn’t a New York City mayor’s first foray into public health policy.

Former Mayor Michael Bloomberg got artificial trans fat banned from chain restaurants and required chains to post calorie counts on menus. He also banned smoking indoors at restaurants and bars. Bill de Blasio, the mayor before Adams, pushed a rule to notify customers of high sodium in foods .

Critics of such regulations have long argued that officials are turning the city into a “nanny state.”

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The Crackdown on Student Protesters

Columbia university is at the center of a growing showdown over the war in gaza and the limits of free speech..

This transcript was created using speech recognition software. While it has been reviewed by human transcribers, it may contain errors. Please review the episode audio before quoting from this transcript and email [email protected] with any questions.

[TRAIN SCREECHING]

Well, you can hear the helicopter circling. This is Asthaa Chaturvedi. I’m a producer with “The Daily.” Just walked out of the 116 Street Station. It’s the main station for Columbia’s Morningside Heights campus. And it’s day seven of the Gaza solidarity encampment, where a hundred students were arrested last Thursday.

So on one side of Broadway, you see camera crews. You see NYPD officers all lined up. There’s barricades, steel barricades, caution tape. This is normally a completely open campus. And I’m able to — all members of the public, you’re able to walk through.

[NON-ENGLISH SPEECH]

Looks like international media is here.

Have your IDs out. Have your IDs out.

Students lining up to swipe in to get access to the University. ID required for entry.

Swipe your ID, please.

Hi, how are you, officer? We’re journalists with “The New York Times.”

You’re not going to get in, all right? I’m sorry.

Hi. Can I help please?

Yeah, it’s total lockdown here at Columbia.

Please have your IDs out ready to swipe.

From “The New York Times,” I’m Michael Barbaro. This is “The Daily.” Today, the story of how Columbia University has become the epicenter of a growing showdown between student protesters, college administrators, and Congress over the war in Gaza and the limits of free speech. I spoke with my colleague, Nick Fandos.

[UPBEAT MUSIC]

It’s Thursday, April 25.

Nick, if we rewind the clock a few months, we end up at a moment where students at several of the country’s best known universities are protesting Israel’s response to the October 7 attacks, its approach to a war in Gaza. At times, those protests are happening peacefully, at times with rhetoric that is inflammatory. And the result is that the leaders of those universities land before Congress. But the president of Columbia University, which is the subject we’re going to be talking about today, is not one of the leaders who shows up for that testimony.

That’s right. So the House Education Committee has been watching all these protests on campus. And the Republican Chairwoman decides, I’m going to open an investigation, look at how these administrations are handling it, because it doesn’t look good from where I sit. And the House last winter invites the leaders of several of these elite schools, Harvard, Penn, MIT, and Columbia, to come and testify in Washington on Capitol Hill before Congress.

Now, the President of Columbia has what turns out to be a very well-timed, pre-planned trip to go overseas and speak at an international climate conference. So Minouche Shafik isn’t going to be there. So instead, the presidents of Harvard, and Penn, and MIT show up. And it turned out to be a disaster for these universities.

They were asked very pointed questions about the kind of speech taking place on their campuses, and they gave really convoluted academic answers back that just baffled the committee. But there was one question that really embodied the kind of disconnect between the Committee — And it wasn’t just Republicans, Republicans and Democrats on the Committee — and these college presidents. And that’s when they were asked a hypothetical.

Does calling for the genocide of Jews violate Penn’s rules or code of conduct? Yes or no?

If the speech turns into conduct, it can be harassment.

And two of the presidents, Claudine Gay of Harvard and Elizabeth Magill of the University of Pennsylvania, they’re unwilling to say in this really kind of intense back and forth that this speech would constitute a violation of their rules.

It can be, depending on the context.

What’s the context?

Targeted at an individual. Is it pervasive?

It’s targeted at Jewish students, Jewish individuals. Do you understand your testimony is dehumanizing them?

And it sets off a firestorm.

It does not depend on the context. The answer is yes. And this is why you should resign. These are unacceptable answers across the board.

Members of Congress start calling for their resignations. Alumni are really, really ticked off. Trustees of the University start to wonder, I don’t know that these leaders really have got this under control. And eventually, both of them lose their jobs in a really high profile way.

Right. And as you’ve hinted at, for somewhat peculiar scheduling reasons, Columbia’s President escapes this disaster of a hearing in what has to be regarded as the best timing in the history of the American Academy.

Yeah, exactly. And Columbia is watching all this play out. And I think their first response was relief that she was not in that chair, but also a recognition that, sooner or later, their turn was going to come back around and they were going to have to sit before Congress.

Why were they so certain that they would probably end up before Congress and that this wasn’t a case of completely dodging a bullet?

Well, they remain under investigation by the committee. But also, as the winter wears on, all the same intense protests just continue unabated. So in many ways, Columbia’s like these other campuses. But in some ways, it’s even more intense. This is a university that has both one of the largest Jewish student populations of any of its peers. But it also has a large Arab and Muslim student population, a big Middle Eastern studies program. It has a dual degree program in Tel Aviv.

And it’s a university on top of all that that has a real history of activism dating back to the 1960s. So when students are recruited or choose to come to Columbia, they’re actively opting into a campus that prides itself on being an activist community. It’s in the middle of New York City. It’s a global place. They consider the city and the world, really, like a classroom to Columbia.

In other words, if any campus was going to be a hotbed of protest and debate over this conflict, it was going to be Columbia University.

Exactly. And when this spring rolls around, the stars finally align. And the same congressional committee issues another invitation to Minouche Shafik, Columbia’s President, to come and testify. And this time, she has no excuse to say no.

But presumably, she is well aware of exactly what testifying before this committee entails and is highly prepared.

Columbia knew this moment was coming. They spent months preparing for this hearing. They brought in outside consultants, crisis communicators, experts on anti-Semitism. The weekend before the hearing, she actually travels down to Washington to hole up in a war room, where she starts preparing her testimony with mock questioners and testy exchanges to prep her for this. And she’s very clear on what she wants to try to do.

Where her counterparts had gone before the committee a few months before and looked aloof, she wanted to project humility and competence, to say, I know that there’s an issue on my campus right now with some of these protests veering off into anti-Semitic incidents. But I’m getting that under control. I’m taking steps in good faith to make sure that we restore order to this campus, while allowing people to express themselves freely as well.

So then the day of her actual testimony arrives. And just walk us through how it goes.

The Committee on Education and Workforce will come to order. I note that —

So Wednesday morning rolls around. And President Shafik sits at the witness stand with two of her trustees and the head of Columbia’s new anti-Semitism task force.

Columbia stands guilty of gross negligence at best and at worst has become a platform for those supporting terrorism and violence against the Jewish people.

And right off the bat, they’re put through a pretty humbling litany of some of the worst hits of what’s been happening on campus.

For example, just four days after the harrowing October 7 attack, a former Columbia undergraduate beat an Israeli student with a stick.

The Republican Chairwoman of the Committee, Virginia Foxx, starts reminding her that there was a student who was actually hit with a stick on campus. There was another gathering more recently glorifying Hamas and other terrorist organizations, and the kind of chants that have become an everyday chorus on campus, which many Jewish students see as threatening. But when the questioning starts, President Shafik is ready. One of the first ones she gets is the one that tripped up her colleagues.

Does calling for the genocide of Jews violate Columbia’s code of conduct, Mr. Greenwald?

And she answers unequivocally.

Dr. Shafik?

Yes, it does.

And, Professor —

That would be a violation of Columbia’s rules. They would be punished.

As President of Columbia, what is it like when you hear chants like, by any means necessary or Intifada Revolution?

I find those chants incredibly distressing. And I wish profoundly that people would not use them on our campus.

And in some of the most interesting exchanges of the hearing, President Shafik actually opens Columbia’s disciplinary books.

We have already suspended 15 students from Columbia. We have six on disciplinary probation. These are more disciplinary actions that have been taken probably in the last decade at Columbia. And —

She talks about the number of students that have been suspended, but also the number of faculty that she’s had removed from the classroom that are being investigated for comments that either violate some of Columbia’s rules or make students uncomfortable. One case in particular really underscores this.

And that’s of a Middle Eastern studies professor named Joseph Massad. He wrote an essay not long after Hamas invaded Israel and killed 1,200 people, according to the Israeli government, where he described that attack with adjectives like awesome. Now, he said they’ve been misinterpreted, but a lot of people have taken offense to those comments.

Ms. Stefanik, you’re recognized for five minutes.

Thank you, Chairwoman. I want to follow up on my colleague, Rep Walberg’s question regarding Professor Joseph Massad. So let me be clear, President —

And so Representative Elise Stefanik, the same Republican who had tripped up Claudine Gay of Harvard and others in the last hearing, really starts digging in to President Shafik about these things at Columbia.

He is still Chair on the website. So has he been terminated as Chair?

Congresswoman, I —

And Shafik’s answers are maybe a little surprising.

— before getting back to you. I can confirm —

I know you confirmed that he was under investigation.

Yes, I can confirm that. But I —

Did you confirm he was still the Chair?

He says that Columbia is taking his case seriously. In fact, he’s under investigation right now.

Well, let me ask you this.

I need to check.

Will you make the commitment to remove him as Chair?

And when Stefanik presses her to commit to removing him from a campus leadership position —

I think that would be — I think — I would — yes. Let me come back with yes. But I think I — I just want to confirm his current status before I write —

We’ll take that as a yes, that you will confirm that he will no longer be chair.

Shafik seems to pause and think and then agree to it on the spot, almost like she is making administrative decisions with or in front of Congress.

Now, we did some reporting after the fact. And it turns out the Professor didn’t even realize he was under investigation. So he’s learning about this from the hearing too. So what this all adds up to, I think, is a performance so in line with what the lawmakers themselves wanted to hear, that at certain points, these Republicans didn’t quite know what to do with it. They were like the dog that caught the car.

Columbia beats Harvard and UPenn.

One of them, a Republican from Florida, I think at one point even marvelled, well, you beat Harvard and Penn.

Y’all all have done something that they weren’t able to do. You’ve been able to condemn anti-Semitism without using the phrase, it depends on the context. But the —

So Columbia’s president has passed this test before this committee.

Yeah, this big moment that tripped up her predecessors and cost them their jobs, it seems like she has cleared that hurdle and dispatched with the Congressional committee that could have been one of the biggest threats to her presidency.

Without objection, there being no further business, the committee stands adjourned. [BANGS GAVEL]

But back on campus, some of the students and faculty who had been watching the hearing came away with a very different set of conclusions. They saw a president who was so eager to please Republicans in Congress that she was willing to sell out some of the University’s students and faculty and trample on cherished ideas like academic freedom and freedom of expression that have been a bedrock of American higher education for a really long time.

And there was no clearer embodiment of that than what had happened that morning just as President Shafik was going to testify before Congress. A group of students before dawn set up tents in the middle of Columbia’s campus and declared themselves a pro-Palestinian encampment in open defiance of the very rules that Dr. Shafik had put in place to try and get these protests under control.

So these students in real-time are beginning to test some of the things that Columbia’s president has just said before Congress.

Exactly. And so instead of going to celebrate her successful appearance before Congress, Shafik walks out of the hearing room and gets in a black SUV to go right back to that war room, where she’s immediately confronted with a major dilemma. It basically boils down to this, she had just gone before Congress and told them, I’m going to get tough on these protests. And here they were. So either she gets tough and risks inflaming tension on campus or she holds back and does nothing and her words before Congress immediately look hollow.

And what does she decide?

So for the next 24 hours, she tries to negotiate off ramps. She consults with her Deans and the New York Police Department. And it all builds towards an incredibly consequential decision. And that is, for the first time in decades, to call the New York City Police Department onto campus in riot gear and break this thing up, suspend the students involved, and then arrest them.

To essentially eliminate this encampment.

Eliminate the encampment and send a message, this is not going to be tolerated. But in trying to quell the unrest, Shafik actually feeds it. She ends up leaving student protesters and the faculty who support them feeling betrayed and pushes a campus that was already on edge into a full blown crisis.

[SLOW TEMPO MUSIC]

After the break, what all of this has looked like to a student on Columbia’s campus. We’ll be right back.

[PHONE RINGS]

Is this Isabella?

Yes, this is she.

Hi, Isabella. It’s Michael Barbaro from “The Daily.”

Hi. Nice to meet you.

Earlier this week, we called Isabella Ramírez, the Editor in Chief of Columbia’s undergraduate newspaper, “The Columbia Daily Spectator,” which has been closely tracking both the protests and the University’s response to them since October 7.

So, I mean, in your mind, how do we get to this point? I wonder if you can just briefly describe the key moments that bring us to where we are right now.

Sure. Since October 7, there has certainly been constant escalation in terms of tension on campus. And there have been a variety of moves that I believe have distanced the student body, the faculty, from the University and its administration, specifically the suspension of Columbia’s chapters of Students for Justice in Palestine and Jewish Voice for Peace. And that became a huge moment in what was characterized as suppression of pro-Palestinian activism on campus, effectively rendering those groups, quote, unquote, unauthorized.

What was the college’s explanation for that?

They had cited in that suspension a policy which states that a demonstration must be approved within a certain window, and that there must be an advance notice, and that there’s a process for getting an authorized demonstration. But the primary point was this policy that they were referring to, which we later reported, was changed before the suspension.

So it felt a little ad hoc to people?

Yes, it certainly came as a surprise, especially at “Spectator.” We’re nerds of the University in the sense that we are familiar with faculty and University governance. But even to us, we had no idea where this policy was coming from. And this suspension was really the first time that it entered most students’ sphere.

Columbia’s campus is so known for its activism. And so in my time of being a reporter, of being an editor, I’ve overseen several protests. And I’ve never seen Columbia penalize a group for, quote, unquote, not authorizing a protest. So that was certainly, in our minds, unprecedented.

And I believe part of the justification there was, well, this is a different time. And I think that is a reasonable thing to say. But I think a lot of students, they felt it was particularly one-sided, that it was targeting a specific type of speech or a specific type of viewpoint. Although, the University, of course, in its explicit policies, did not outline, and was actually very explicit about not targeting specific viewpoints —

So just to be super clear, it felt to students — and it sounds like, journalistically, it felt to you — that the University was coming down in a uniquely one-sided way against students who were supporting Palestinian rights and may have expressed some frustrations with Israel in that moment.

Yes. Certainly —

Isabella says that this was just the beginning of a really tense period between student protesters and the University. After those two student groups were suspended, campus protests continued. Students made a variety of demands. They asked that the University divest from businesses that profit from Israel’s military operations in Gaza. But instead of making any progress, the protests are met with further crackdown by the University.

And so as Isabella and her colleagues at the college newspaper see it, there’s this overall chilling effect that occurs. Some students become fearful that if they participate in any demonstrations, they’re going to face disciplinary action. So fast forward now to April, when these student protesters learned that President Shafik is headed to Washington for her congressional testimony. It’s at this moment that they set out to build their encampment.

I think there was obviously a lot of intention in timing those two things. I think it’s inherently a critique on a political pressure and this congressional pressure that we saw build up against, of course, Claudine Gay at Harvard and Magill at UPenn. So I think a lot of students and faculty have been frustrated at this idea that there are not only powers at the University that are dictating what’s happening, but there are perhaps external powers that are also guiding the way here in terms of what the University feels like it must do or has to do.

And I think that timing was super crucial. Having the encampment happen on the Wednesday morning of the hearing was an incredible, in some senses, interesting strategy to direct eyes to different places.

All eyes were going to be on Shafik in DC. But now a lot of eyes are on New York. The encampment is set up in the middle of the night slash morning, prior to the hearing. And so what effectively happens is they caught Shafik when she wasn’t on campus, when a lot of senior administration had their resources dedicated to supporting Shafik in DC.

And you have all of those people not necessarily out of commission, but with their focus elsewhere. So the encampment is met with very little resistance at the beginning. There were public safety officers floating around and watching. But at the very beginning hours, I think there was a sense of, we did it.

[CHANTING]: Disclose! Divest! We will not stop! We will not rest. Disclose! Divest! We will not stop!

It would be quite surprising to anybody and an administrator to now suddenly see dozens of tents on this lawn in a way that I think very purposely puts an imagery of, we’re here to stay. As the morning evolved and congressional hearings continued —

Minouche Shafik, open your eyes! Use of force, genocide!

Then we started seeing University delegates that were coming to the encampment saying, you may face disciplinary action for continuing to be here. I think that started around almost — like 9:00 or 10:00 AM, they started handing out these code of conduct violation notices.

Hell no! Hell no! Hell no!

Then there started to be more public safety action and presence. So they started barricading the entrances. The day progressed, there was more threat of discipline. The students became informed that if they continue to stay, they will face potential academic sanctions, potential suspension.

The more they try to silence us, the louder we will be! The more they —

I think a lot of people were like, OK, you’re threatening us with suspension. But so what?

This is about these systems that Minouche Shafik, that the Board of Trustees, that Columbia University is complicit in.

What are you going to do to try to get us out of here? And that was, obviously, promptly answered.

This is the New York State Police Department.

We will not stop!

You are attempting participate in an unauthorized encampment. You will be arrested and charged with trespassing.

My phone blew up, obviously, from the reporters, from the editors, of saying, oh my god, the NYPD is on our campus. And as soon as I saw that, I came out. And I saw a huge crowd of students and affiliates on campus watching the lawns. And as I circled around that crowd, I saw the last end of the New York Police Department pulling away protesters and clearing out the last of the encampment.

[CHANTING]: We love you! We will get justice for you! We see you! We love you! We will get justice for you! We see you! We love you! We will get justice for you! We see you! We love you! We will get justice for you!

It was something truly unimaginable, over 100 students slash other individuals are arrested from our campus, forcefully removed. And although they were suspended, there was a feeling of traumatic event that has just happened to these students, but also this sense of like, OK, the worst of the worst that could have happened to us just happened.

And for those students who maybe couldn’t go back to — into campus, now all of their peers, who were supporters or are in solidarity, are — in some sense, it’s further emboldened. They’re now not just sitting on the lawns for a pro-Palestinian cause, but also for the students, who have endured quite a lot.

So the crackdown, sought by the president and enforced by the NYPD, ends up, you’re saying, becoming a galvanizing force for a broader group of Columbia students than were originally drawn to the idea of ever showing up on the center of campus and protesting?

Yeah, I can certainly speak to the fact that I’ve seen my own peers, friends, or even acquaintances, who weren’t necessarily previously very involved in activism and organizing efforts, suddenly finding themselves involved.

Can I — I just have a question for you, which is all journalism, student journalism or not student journalism, is a first draft of history. And I wonder if we think of this as a historic moment for Columbia, how you imagine it’s going to be remembered.

Yeah, there is no doubt in my mind that this will be a historic moment for Colombia.

I think that this will be remembered as a moment in which the fractures were laid bare. Really, we got to see some of the disunity of the community in ways that I have never really seen it before. And what we’ll be looking to is, where do we go from here? How does Colombia repair? How do we heal from all of this? so That is the big question in terms of what will happen.

Nick, Isabella Ramírez just walked us through what this has all looked like from the perspective of a Columbia student. And from what she could tell, the crackdown ordered by President Shafik did not quell much of anything. It seemed, instead, to really intensify everything on campus. I’m curious what this has looked like for Shafik.

It’s not just the students who are upset. You have faculty, including professors, who are not necessarily sympathetic to the protesters’ view of the war, who are really outraged about what Shafik has done here. They feel that she’s crossed a boundary that hasn’t been crossed on Columbia’s campus in a really long time.

And so you start to hear things by the end of last week like censure, no confidence votes, questions from her own professors about whether or not she can stay in power. So this creates a whole new front for her. And on top of it all, as this is going on, the encampment itself starts to reform tent-by-tent —

— almost in the same place that it was. And Shafik decides that the most important thing she could do is to try and take the temperature down, which means letting the encampment stand. Or in other words, leaning in the other direction. This time, we’re going to let the protesters have their say for a little while longer.

The problem with that is that, over the weekend, a series of images start to emerge from on campus and just off of it of some really troubling anti-Semitic episodes. In one case, a guy holds up a poster in the middle of campus and points it towards a group of Jewish students who are counter protesting. And it says, I’m paraphrasing here, Hamas’ next targets.

I saw an image of that. What it seemed to evoke was the message that Hamas should murder those Jewish students. That’s the way the Jewish students interpreted it.

It’s a pretty straightforward and jarring statement. At the same time, just outside of Columbia’s closed gates —

Stop killing children!

— protestors are showing up from across New York City. It’s hard to tell who’s affiliated with Columbia, who’s not.

Go back to Poland! Go back to Poland!

There’s a video that goes viral of one of them shouting at Jewish students, go back to Poland, go back to Europe.

In other words, a clear message, you’re not welcome here.

Right. In fact, go back to the places where the Holocaust was committed.

Exactly. And this is not representative of the vast majority of the protesters in the encampment, who mostly had been peaceful. They would later hold a Seder, actually, with some of the pro-Palestinian Jewish protesters in their ranks. But those videos are reaching members of Congress, the very same Republicans that Shafik had testified in front of just a few days before. And now they’re looking and saying, you have lost control of your campus, you’ve turned back on your word to us, and you need to resign.

They call for her outright resignation over this.

That’s right. Republicans in New York and across the country began to call for her to step down from her position as president of Columbia.

So Shafik’s dilemma here is pretty extraordinary. She has set up this dynamic where pleasing these members of Congress would probably mean calling in the NYPD all over again to sweep out this encampment, which would mean further alienating and inflaming students and faculty, who are still very upset over the first crackdown. And now both ends of this spectrum, lawmakers in Washington, folks on the Columbia campus, are saying she can’t lead the University over this situation before she’s even made any fateful decision about what to do with this second encampment. Not a good situation.

No. She’s besieged on all sides. For a while, the only thing that she can come up with to offer is for classes to go hybrid for the remainder of the semester.

So students who aren’t feeling safe in this protest environment don’t necessarily have to go to class.

Right. And I think if we zoom out for a second, it’s worth bearing in mind that she tried to choose a different path here than her counterparts at Harvard or Penn. And after all of this, she’s kind of ended up in the exact same thicket, with people calling for her job with the White House, the Mayor of New York City, and others. These are Democrats. Maybe not calling on her to resign quite yet, but saying, I don’t know what’s going on your campus. This does not look good.

That reality, that taking a different tack that was supposed to be full of learnings and lessons from the stumbles of her peers, the fact that didn’t really work suggests that there’s something really intractable going on here. And I wonder how you’re thinking about this intractable situation that’s now arrived on these college campuses.

Well, I don’t think it’s just limited to college campuses. We have seen intense feelings about this conflict play out in Hollywood. We’ve seen them in our politics in all kinds of interesting ways.

In our media.

We’ve seen it in the media. But college campuses, at least in their most idealized form, are something special. They’re a place where students get to go for four years to think in big ways about moral questions, and political questions, and ideas that help shape the world they’re going to spend the rest of their lives in.

And so when you have a question that feels as urgent as this war does for a lot of people, I think it reverberates in an incredibly intense way on those campuses. And there’s something like — I don’t know if it’s quite a contradiction of terms, but there’s a collision of different values at stake. So universities thrive on the ability of students to follow their minds and their voices where they go, to maybe even experiment a little bit and find those things.

But there are also communities that rely on people being able to trust each other and being able to carry out their classes and their academic endeavors as a collective so they can learn from one another. So in this case, that’s all getting scrambled. Students who feel strongly about the Palestinian cause feel like the point is disruption, that something so big, and immediate, and urgent is happening that they need to get in the faces of their professors, and their administrators, and their fellow students.

Right. And set up an encampment in the middle of campus, no matter what the rules say.

Right. And from the administration’s perspective, they say, well, yeah, you can say that and you can think that. And that’s an important process. But maybe there’s some bad apples in your ranks. Or though you may have good intentions, you’re saying things that you don’t realize the implications of. And they’re making this environment unsafe for others. Or they’re grinding our classes to a halt and we’re not able to function as a University.

So the only way we’re going to be able to move forward is if you will respect our rules and we’ll respect your point of view. The problem is that’s just not happening. Something is not connecting with those two points of view. And as if that’s not hard enough, you then have Congress and the political system with its own agenda coming in and putting its thumb on a scale of an already very difficult situation.

Right. And at this very moment, what we know is that the forces that you just outlined have created a dilemma, an uncertainty of how to proceed, not just for President Shafik and the students and faculty at Columbia, but for a growing number of colleges and universities across the country. And by that, I mean, this thing that seemed to start at Columbia is literally spreading.

Absolutely. We’re talking on a Wednesday afternoon. And these encampments have now started cropping up at universities from coast-to-coast, at Harvard and Yale, but also at University of California, at the University of Texas, at smaller campuses in between. And at each of these institutions, there’s presidents and deans, just like President Shafik at Columbia, who are facing a really difficult set of choices. Do they call in the police? The University of Texas in Austin this afternoon, we saw protesters physically clashing with police.

Do they hold back, like at Harvard, where there were dramatic videos of students literally running into Harvard yard with tents. They were popping up in real-time. And so Columbia, really, I think, at the end of the day, may have kicked off some of this. But they are now in league with a whole bunch of other universities that are struggling with the same set of questions. And it’s a set of questions that they’ve had since this war broke out.

And now these schools only have a week or two left of classes. But we don’t know when these standoffs are going to end. We don’t know if students are going to leave campus for the summer. We don’t know if they’re going to come back in the fall and start protesting right away, or if this year is going to turn out to have been an aberration that was a response to a really awful, bloody war, or if we’re at the beginning of a bigger shift on college campuses that will long outlast this war in the Middle East.

Well, Nick, thank you very much. Thanks for having me, Michael.

We’ll be right back.

Here’s what else you need to know today. The United Nations is calling for an independent investigation into two mass graves found after Israeli forces withdrew from hospitals in Gaza. Officials in Gaza said that some of the bodies found in the graves were Palestinians who had been handcuffed or shot in the head and accused Israel of killing and burying them. In response, Israel said that its soldiers had exhumed bodies in one of the graves as part of an effort to locate Israeli hostages.

And on Wednesday, Hamas released a video of Hersh Goldberg-Polin, an Israeli-American dual citizen, whom Hamas has held hostage since October 7. It was the first time that he has been shown alive since his captivity began. His kidnapping was the subject of a “Daily” episode in October that featured his mother, Rachel. In response to Hamas’s video, Rachel issued a video of her own, in which she spoke directly to her son.

And, Hersh, if you can hear this, we heard your voice today for the first time in 201 days. And if you can hear us, I am telling you, we are telling you, we love you. Stay strong. Survive.

Today’s episode was produced by Sydney Harper, Asthaa Chaturvedi, Olivia Natt, Nina Feldman, and Summer Thomad, with help from Michael Simon Johnson. It was edited by Devon Taylor and Lisa Chow, contains research help by Susan Lee, original music by Marion Lozano and Dan Powell, and was engineered by Chris Wood. Our theme music is by Jim Brunberg and Ben Landsverk of Wonderly. That’s it for “The Daily.” I’m Michael Barbaro. See you tomorrow.

• May 3, 2024   •   25:33 The Protesters and the President
• May 2, 2024   •   29:13 Biden Loosens Up on Weed
• May 1, 2024   •   35:16 The New Abortion Fight Before the Supreme Court
• April 30, 2024   •   27:40 The Secret Push That Could Ban TikTok
• April 29, 2024   •   47:53 Trump 2.0: What a Second Trump Presidency Would Bring
• April 26, 2024   •   21:50 Harvey Weinstein Conviction Thrown Out
• April 25, 2024   •   40:33 The Crackdown on Student Protesters
• April 24, 2024   •   32:18 Is $60 Billion Enough to Save Ukraine?
• April 23, 2024   •   30:30 A Salacious Conspiracy or Just 34 Pieces of Paper?
• April 22, 2024   •   24:30 The Evolving Danger of the New Bird Flu
• April 19, 2024   •   30:42 The Supreme Court Takes Up Homelessness
• April 18, 2024   •   30:07 The Opening Days of Trump’s First Criminal Trial

Hosted by Michael Barbaro

Featuring Nicholas Fandos

Produced by Sydney Harper ,  Asthaa Chaturvedi ,  Olivia Natt ,  Nina Feldman and Summer Thomad

With Michael Simon Johnson

Edited by Devon Taylor and Lisa Chow

Original music by Marion Lozano and Dan Powell

Engineered by Chris Wood

Listen and follow The Daily Apple Podcasts | Spotify | Amazon Music

Columbia University has become the epicenter of a growing showdown between student protesters, college administrators and Congress over the war in Gaza and the limits of free speech.

Nicholas Fandos, who covers New York politics and government for The Times, walks us through the intense week at the university. And Isabella Ramírez, the editor in chief of Columbia’s undergraduate newspaper, explains what it has all looked like to a student on campus.

On today’s episode

Nicholas Fandos , who covers New York politics and government for The New York Times

Isabella Ramírez , editor in chief of The Columbia Daily Spectator

Background reading

Inside the week that shook Columbia University .

The protests at the university continued after more than 100 arrests.

There are a lot of ways to listen to The Daily. Here’s how.

We aim to make transcripts available the next workday after an episode’s publication. You can find them at the top of the page.

Research help by Susan Lee .

The Daily is made by Rachel Quester, Lynsea Garrison, Clare Toeniskoetter, Paige Cowett, Michael Simon Johnson, Brad Fisher, Chris Wood, Jessica Cheung, Stella Tan, Alexandra Leigh Young, Lisa Chow, Eric Krupke, Marc Georges, Luke Vander Ploeg, M.J. Davis Lin, Dan Powell, Sydney Harper, Mike Benoist, Liz O. Baylen, Asthaa Chaturvedi, Rachelle Bonja, Diana Nguyen, Marion Lozano, Corey Schreppel, Rob Szypko, Elisheba Ittoop, Mooj Zadie, Patricia Willens, Rowan Niemisto, Jody Becker, Rikki Novetsky, John Ketchum, Nina Feldman, Will Reid, Carlos Prieto, Ben Calhoun, Susan Lee, Lexie Diao, Mary Wilson, Alex Stern, Dan Farrell, Sophia Lanman, Shannon Lin, Diane Wong, Devon Taylor, Alyssa Moxley, Summer Thomad, Olivia Natt, Daniel Ramirez and Brendan Klinkenberg.

Our theme music is by Jim Brunberg and Ben Landsverk of Wonderly. Special thanks to Sam Dolnick, Paula Szuchman, Lisa Tobin, Larissa Anderson, Julia Simon, Sofia Milan, Mahima Chablani, Elizabeth Davis-Moorer, Jeffrey Miranda, Renan Borelli, Maddy Masiello, Isabella Anderson and Nina Lassam.

Nicholas Fandos is a Times reporter covering New York politics and government. More about Nicholas Fandos

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Why You Can’t Get a Restaurant Reservation

By Adam Iscoe

Everyone needs to eat somewhere, and in New York City that place is often a restaurant. New York is a city of long hours, tiny kitchens, cramped apartments—and dining out, a lot. There is, improbably, always an occasion: date night, working late, friends in town, New Year’s Eve, too tired to cook, in-laws, layoff, anniversary, breakup. But getting a decent dinner reservation here is a challenge. Any well-reviewed Italian joint? You’d better have one. Gourmet burger place? Good luck. The new French-Korean fried-chicken spot? Booked solid for months.

In New York, the neighborhood restaurant doesn’t have much room for neighbors anymore. At Sailor , April Bloomfield and Gabriel Stulman’s new spot in Fort Greene, reservations are scooped up fourteen days in advance by residents of SoHo, Aspen, and East Hampton, who likely saw the place on some list, or while doomscrolling TikTok or Eater. The majority of diners log on to a restaurant’s Web site at 10:59 A.M. , two weeks before they want to eat out, then wait, click, and pray. Pete Wells , who gave Sailor a three-star review in the Times , wrote that although the bar and two booths in front are set aside for walk-ins, reservations “disappear within minutes of being offered.” Locals are politely quoted a three-hour wait. Of Roscioli, a downtown outpost of the famous Roman restaurant, the Post wrote, “New Yorkers are risking their lives, begging, bribing and pleading to get a table at the Italian eatery.”

Since the pandemic, tough reservations have gotten even tougher. (One poll indicated that, during lockdown, people missed restaurants more than they missed their friends and family.) To sidestep the reservation scrum, particularly at a hundred and fifty of the city’s buzziest restaurants, a new squad of businesses, tech impresarios, and digital legmen has sprung up, offering to help diners cut through the reservation red tape, for a price. In the new world order, desirable reservations are like currency; booking confirmations for 4 Charles Prime Rib, a clubby West Village steakhouse, have recently been spotted on Hinge and Tinder profiles.

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A certain kind of fat cat has always had someone else—a secretary, a concierge, the butler—make reservations. For regular people, though, booking a table at all but the most exclusive restaurants—Le Pavillon in the fifties, the Four Seasons in the sixties, Sign of the Dove in the seventies, Le Cirque in the eighties, Per Se in the two-thousands—required only a telephone.

“My whole career, that’s what you did,” Michael Cecchi-Azzolina, who worked as a maître d’ in the eighties and nineties, told me. Reservationists were trained to pick up the phone within three rings; they’d write the name in a log, underlining V.I.P.s twice. “And you damn well knew every customer,” he said. If a regular or a celebrity showed up without a reservation, Cecchi-Azzolina usually squeezed them in. “There’s some kind of alchemy in the restaurant world,” he said. “Somebody cancels, somebody’s late, and you’re out of the weeds.” One night, when he worked at the River Café, in Brooklyn, a man palmed him six hundred dollars for a table. He said he could tell the denomination of the bills by the feel of the paper in his hand: tens and twenties were worn, hundreds were crisp.

In 2024, plenty of diners are willing to part with six hundred bucks for a table, too, but they are likely paying it to a stranger, via an app.

Ben Leventhal, who co-founded the reservation site Resy, in 2014, agreed to meet me for dinner to fill me in on the new restaurant-booking landscape. He left Resy four years ago, after American Express bought the company, and he has since created a customer-loyalty app called Blackbird, which doesn’t make bookings but rewards customers with the restaurant equivalent of frequent-flyer points. Earlier, he’d told me, “The average diner in New York City is massively disadvantaged, and they don’t even know it. It’s as if they’re bringing a knife to a gunfight.” He’d suggested we meet at Ralph Lauren’s Polo Bar, on East Fifty-fifth Street—one of the most sought-after tables in town. (He booked it.) I found him, wearing a trim blue suit and sitting at a table by a fireplace in the equestrian-themed bar. (You also need a reservation to get a drink; I watched as a hostess in a camel-hair coat gently turned away a well-dressed couple who looked unaccustomed to being disappointed.) Leventhal ordered a tequila and jumped right in, “mapping the reservations ecosystem,” as he called it, on a cocktail napkin.

His list of possible approaches went like this: phone call, e-mail, Instagram D.M., in-person (“Before you leave a place, you could make another reservation. It’s a great way to get one”), texting someone you know (the maître d’, a chef, even servers and line cooks), hotel concierges (some residential buildings—432 Park Avenue, 15 Hudson Yards—have their own), élite credit-card partners (“Chase has tables, Amex has tables”), membership reservation clubs like Dorsia, new apps (TableOne claims to show every available publicly listed reservation at the most in-demand restaurants, in real time), secondary marketplaces (in the manner of ticket scalpers, Web sites like Cita Marketplace and Appointment Trader will sell you a reservation, often procured by a bot, usually made in someone else’s name), the restaurant’s Web site, and online-reservation systems (OpenTable, Resy, Tock, Yelp). Leventhal described this last category, by far the most common way to book a table, as “the land of democracy, the land of first come, first served.” Then he smirked and said, “In theory.”

Nearby, a woman in red sipped champagne; across the room, a young woman wept. A manager strolling by recognized Leventhal and asked about the inked-up cocktail napkin. “Are you doing math?” she asked.

“We’re trying to figure out how reservations work,” he said.

“It’s an art, and a game of Tetris,” the manager, a blond woman in her thirties, said. “Some people really get off on saying no. When we have to say no, it feels terrible. People say, ‘What if I was with Leonardo DiCaprio?’ And I’m, like, ‘ Are you?’ ”

Downstairs in the dining room, the maître d’, Nelly Moudime, greeted Leventhal warmly and asked him where he wanted to sit. When Resy started, the app sold reservations for about ten per cent of a diner’s average check. (The Times called it “the next step in the devolution of New York hospitality.”) After public outcry, Resy changed its model: restaurants pay a small monthly fee; diners don’t pay for reservations. “But we now have a customer who fundamentally believes there’s a price for everything,” Leventhal said, frowning. “Not everything should be purchasable—which makes people’s heads explode. You can’t call up Polo Bar and say, ‘How much will it cost to get in?’ ”

You can, however, call up Polo Bar, wait fifty minutes on hold, make a reservation, and then resell it online. (Before meeting me for dinner, Leventhal texted me a screenshot of a Cita page, where a five-o’clock table at Polo Bar was listed for four hundred dollars.)

Moudime, who wore shimmering silver-sequin pants, dropped by our table to chat. She said that a woman had recently called for a last-minute reservation, saying that her mother had just recovered from cancer and wanted to celebrate at Polo Bar. At 5:30 P.M. , three young people showed up for the table: no mom, no cancer. “We still took care of them,” she said. “It’s the new world we live in. And, I think, maybe, we created that monster.”

On a recent Thursday morning, I stopped by Roscioli. Like many hot restaurants, Roscioli usually has tables for famous people, investors, other chefs, and regulars. But most are snapped up on Resy as soon as they become available. Amelia Giordano, Roscioli’s reservationist, invited me to sit with her in the empty restaurant, the walls lined with bottles of wine, and watch her iPad’s screen as the tables filled up for fourteen days hence.

At 10 A.M. sharp, someone booked a four-top, for 5:45 P.M. By 10:01, there were seven reservations, including two for birthdays. Names started madly flashing on the screen. 10:03: “Everything but the later tables have booked,” Giordano said. 10:06: fully committed.

At least a handful of those reservations were made by people who would never cross Roscioli’s threshold.

In May, 2021, a thirty-three-year-old software engineer named Jonas Frey couldn’t get a reservation to renew his driver’s license at the Nevada D.M.V., so he built a Web site to solve the problem. “I thought, ‘How is it possible that I can’t pay for a spot in line?’ ” he told me. That July, after scoring a twenty-two-thousand-dollar break on rent from his landlord, maxing out his credit cards, and staying up all night coding in his underwear for two months (“My wife was just bringing me Red Bull and pizza,” he said), Frey launched Appointment Trader, an online marketplace for people to buy and sell reservations—everything from private shopping experiences (the Hermès store in Paris), doctors’ appointments (a hot commodity in Miami and Beverly Hills), and tables at restaurants all over the world.

The Web site resembles an artifact from the early days of the Internet: with its flashy banners and simple menus, it almost looks like eBay circa 1995. “We get a lot of smack for it being ugly,” Frey said, adding that it hasn’t hurt business. Appointment Trader cleared almost six million dollars in reservation sales during the past twelve months, a more than twofold increase from last year. New users create an account with their e-mail address to buy or sell reservations; sellers compete to earn “Traderpoints” and “medals,” which allow them to upload more reservations and thereby make more money. Frey takes a twenty- to thirty-per-cent commission.

Prospective buyers browse a list of restaurants organized by locale. Frey designed an algorithm that determines the most popular places based on reservation requests; in New York, 4 Charles, Tatiana (an Afro-Caribbean place at Lincoln Center), and COQODAQ (Flatiron Korean fried chicken) currently top the list. Users can click around a glitchy Google Maps plug-in, or type a restaurant’s name in the search bar. You can buy a limited selection of “instantly available reservations”—an indoor Friday-night four-top at Don Angie, a modern Village trattoria, for two hundred and twenty-five dollars—or place a bid, for a restaurant and a time of your choosing. Then individual resellers (for instance, FlirtatiousCanvas69, ExpeditiousFork45) can accept the bid and fulfill it by any means necessary. The buyer is informed of what name to give when he or she shows up to claim the table. (This can lead to awkward moments at the host stand, particularly for couples on dates: men sometimes are obliged to give other women’s names and fumble for phone numbers—the name and number on the purchased reservation.)

The afternoon before I met Leventhal at Polo Bar, I logged in to Appointment Trader, which recommended that I place a “bid” of at least three hundred and fifty-five dollars for a two-top there. I started by offering a couple hundred: “🥱 Your bid price is below average,” the site shot back. Then I upped the bid to the recommended amount: “🤖 Did we say warmed up? Now you got those mercenaries, bots and hustlers on 🔥🔥🔥.”

So who are the resellers, mercenaries, and hustlers who provide Appointment Trader with prime tables? Some are people who sit with OpenTable or Resy pulled up on their laptops every morning, amassing reservations in various names. Some are kids who borrow their parents’ Amex black cards, telephone Amex’s Centurion concierge, and book hard-to-get tables that are set aside for card users. Others call in favors with friends in the industry, bribe maître d’s, or e-mail reservationists with made-up stories—a diehard foodie visiting town (“we have always been desperate to come and try your delicious looking Lasagna!”), or pretending to be the Queen of Morocco or the sister of the King of Saudi Arabia. The chef Eric Ripert, of Le Bernardin, widely considered one of the best restaurants in the world, told me that it’s not uncommon for callers to scream at and even threaten his reservationists.

Alex Eisler, a sophomore at Brown University who studies applied math and computer science, regularly uses fake phone numbers and e-mail addresses to make reservations. When he calls Polo Bar, he told me, “Sometimes they recognize my voice, so I have to do different accents. I have to act like a girl sometimes.” He switched into a bad falsetto: “I’m, like, ‘Hiiii, is it possible to book a reservation?’ I have a few Resy accounts that have female names.” His recent sales on Appointment Trader, where his screen name is GloriousSeed75, include a lunch table at Maison Close, which he sold for eight hundred and fifty-five dollars, and a reservation at Carbone, the Village red-sauce place frequented by the Rolex-and-Hermès crowd, which fetched a thousand and fifty dollars. Last year, he made seventy thousand dollars reselling reservations.

Another reseller, PerceptiveWash44, told me that he makes reservations while watching TV. He was standing outside the break room at the West Coast hotel where he works as a concierge. “It’s, like, some people play Candy Crush on their phone. I play ‘Dinner Reservations,’ ” he said. “It’s just a way to pass the time.” Last year, he made eighty thousand dollars reselling reservations. He’s good at anticipating what spots will be most in demand, and his profile on the site ranks him as having a “99% Positive Sales History” over his last two hundred transactions. It also notes that he made almost two thousand reservations that never sold—a restaurateur’s nightmare.

Some resellers use bots—basically, computers that are faster at hitting the refresh button than you are. Several bots might be simultaneously checking the app, ten or even a hundred times per second, twenty-four hours a day, until one finds the eight-o’clock table at Bangkok Supper Club that it’s been programmed to grab. Instead of using a keyboard or mouse, the bot programmatically executes the reservation app’s underlying code. Some resellers subscribe to such sites as Resy Sniper (fifty bucks a month), which uses custom-built bots to snag tough reservations; some use open-source code posted on GitHub or write their own.

In addition to hotel concierges, restaurant employees (maître d’s, hosts, line cooks) also sell tables on Appointment Trader, risking their jobs for quick cash. Frey explained, “You’re essentially, virtually, greasing the palm—without ever meeting the guy.”

The origin of the restaurant reservation is murkier than the origin of the restaurant. As Rebecca L. Spang writes in “ The Invention of the Restaurant: Paris and Modern Gastronomic Culture ,” in the eighteenth century, dining out in Paris or London meant going to a tavern where dinner was served at a common table, until the food ran out—first come, first served. In the U.S., reservations began to be more common sometime after the turn of the century, when it became popular to dine out for special occasions: Christmas, New Year’s Eve, Election Night. More commonly, wealthy men “reserved” private rooms at restaurants to entertain guests. (In New York, people vied to host the most elaborate private dinners: at one, the center of a huge table at Delmonico’s was removed and replaced with a water tank, for a centerpiece of four swans on loan from Prospect Park.)

In the twentieth century, the growth of the middle class, suburbanization, and the advent of the newspaper restaurant review made telephone reservations the norm—until the Internet changed everything. In the late nineties, after movies, rental cars, hotels, and airlines had moved advance booking online, Web sites like Savvydiner.com started brokering restaurant reservations. Diners would click a button, prompting a Savvydiner employee to telephone a restaurant’s maître d’, who scrawled the name in his book, next to all the other people who weren’t yet precipitating the end of an era.

By 1999, a crop of new Web sites—RSVIP.com, Reservemytable.com, Foodline.com, OpenTable.com—were competing to automate the process. Tavern on the Green’s owner, Warner LeRoy, started taking reservations on the restaurant’s Web site. Other restaurateurs were skeptical. OpenTable charged restaurants a monthly fee, plus a dollar for every guest seated. Asked by a reporter what he thought about online reservations, the director of operations at Danny Meyer’s Union Square Cafe scoffed, “There is no substitute for a kind, human voice on the phone.’’ But Meyer became an early investor in OpenTable, and, later, in Resy. Last year, he invested in an A.I.-powered reservation platform called SevenRooms, which most people haven’t heard about because it’s been designed for diners not to know it exists.

To be clear: every night in New York, there are hundreds of perfectly good seven-thirty tables available at perfectly good restaurants. For a lot of diners, though, the pleasure is in the scarcity; and the smaller, noisier, and more crowded a restaurant is, the better. Some restaurateurs claim to hate the buzz that comes with being popular. Ariel Arce, who operates Roscioli, told me, “If it’s a room full of people who just flock there for a reservation, the vibe ain’t gonna be very fun.” Roni Mazumdar, who owns the Unapologetic Foods group (Semma, Dhamaka, Adda Indian Canteen), told me, “We only value one thing: those who care about us. How do we know you care about us? When you show up and you are cordial to the staff.” He showed me an e-mail with the subject line “Urgent VVIP Request,” from a high-end concierge service that also brokers yacht sales (mission statement: “Dedicated to understanding everything you want and giving you more than you imagined”), demanding a five-top for an extremely powerful person, who “represents Matthew McConaughey, Scarlett Johansson, Chris Rock, Katherine Heigl and Tony Hawk.” Mazumdar’s team sent a reply saying that the client could try to reserve through Resy.

In 2022, Justin and Hailey Bieber were politely turned away by Carbone when they showed up without a reservation. In February, Hailey and her entourage had dinner at 4 Charles, after a private reservationist named Nicky DiMaggio secured them a table. DiMaggio, who charges between five hundred and a thousand dollars per reservation, owns a sanitation business with more than forty garbage trucks. He got into the reservation game when he was a teen-ager, after his cousin got him a reservation at Rao’s, the impregnable mob-flavored restaurant in East Harlem. He usually works with referrals. “My client list is, like, the N.B.A., Megan Fox,” he told me. (DiMaggio also claims that he has worked with reps for Serena Williams , a son of Italy’s Vice-President, a manager at a Rolex store, and a lot of Goldman Sachs guys.) DiMaggio, who is thirty-three, books the tables in his own name (to protect his clients’ privacy, he says). Last year, he made more than a thousand reservations at the city’s trendiest restaurants; he claims to have cozied up to the owners and managers, who set aside tables for him. In reality, he has used Appointment Trader, just like everyone else.

In Bret Easton Ellis’s novel “ American Psycho ,” the sociopathic Wall Street protagonist is obsessed with a fictional restaurant called Dorsia—a place so exclusive as to be almost mythical. A new, members-only app by the same name promises to deliver what the status-mad bros in the novel cannot secure for themselves: a tough table. Aspiring users download the app and allow it to scan their contacts (“The fastest way to get in is with your network,” the site declares), and then answer a few questions: employer, job title, Instagram handle, LinkedIn URL. Dorsia is trying to figure out if you are the kind of person who will shell out.

If you pass muster (I only did, I think, because I had saved the numbers of a lot of chefs in my contacts while reporting this piece), you can log on to Dorsia and search for the solidly booked restaurant of your choice. (You enter your credit-card information immediately, of course.) The first reservation I spotted was an eight-o’clock Saturday two-top at Carbone; there was also a slew of prime-time tables at Le Gratin, one of Daniel Boulud ’s offshoots. Then I read the fine print: the table at Carbone would cost me a thousand dollars—not as a booking fee but as a prepayment for the meal. For two of us to get our money’s worth, we’d have to down three plates of Calamari Marco, three orders of lobster ravioli, two veal Marsalas, a funghi trifolati , and two bottles of Barolo Gramolere.

Restaurants that utilize Dorsia see it as a way to collect data about their customers, and also to increase revenue by guaranteeing that those customers are big spenders. Other minimum prepayments listed on the app: two hundred and eighty-five dollars per person at Le Pavillon, Boulud’s midtown seafood palace; two hundred and thirty-five at Marea, on Central Park South; and three hundred at Torrisi (on a Monday), a sister restaurant to Carbone. This summer, as Dorsia’s members go on vacation, the app promises to be ready with tables at the chicest restaurants in Ibiza, in Mykonos, and along the French Riviera and the Amalfi Coast.

In promotional materials for restaurateurs considering listing their tables on the app, Dorsia claims that it saves twenty minutes per party (no waiting for the check) and so helps turn tables faster—a key to restaurant solvency. (Gabriel Stulman, of Sailor, which is not on Dorsia, told me that he needs to turn his tables three times a night to make money.) Still, several restaurateurs who have opted out told me that they find the colossal-prepay concept unseemly, in part because it encourages binge eating. “It’s psychotic,” one owner said. “We don’t want to put people in that situation.”

Dorsia understands that, like the N.S.A. and TikTok, successful restaurants know more about us than we want to imagine. How many times have you eaten there? Are you a friendly regular, an asshole neighbor, an expense-account out-of-towner? Do you prefer a cocktail or the house white? Do you linger after coffee? In the old days, much of that information—and your wife’s birthday, your secretary’s name—lived inside a maître d’s head. Many restaurants have always kept handwritten notes on their guests, relying on abbreviations: “H.S.M.” (heavyset man), “eagle” (bald guest), “o-o” (wears glasses), “l.o.l.” (little old lady). These days, guest notes are “data,” which tech platforms help restaurants keep track of. Oenophiles might be labelled “W.W.” (wine whale), or, simply, “drops coin.” If you got a surprise appetizer on the house, you might have been marked down with “S.F.N.” (something for nothing), or “N.P.R.” (nice people get rewards). Did you sit for hours over a bowl of soup, tip poorly, get wasted, or shush the young family sitting at the next table? You might be demoted to “P.N.G.” (persona non grata) or “D.N.S.” (do not serve) status.

Resy has a data-driven feature called Notify, which puts diners on a waiting list for a restaurant. (OpenTable and SevenRooms added similar features to compete.) Using it is a little like buying a fistful of lottery tickets. Diners add themselves to lots of restaurants’ Notify lists for a certain night with the hope of scoring just one. The moment a host decides that a table is a no-show, or if there’s a cancellation, a push notification—“New Table Alert”—is sent to everyone on the Notify list for that night. The table goes to whoever claims it first on the app. Curious, I added my name to the Notify list at every fully booked restaurant in my neighborhood, over a six-week period. I didn’t get a single e-mail or notification.

I thought I just had bad luck, until a conversation with Resy’s C.E.O., Pablo Rivero, clarified things. Over dinner at Txikito, a buzzy Basque restaurant in Chelsea, he explained that I would likely always be near the bottom of the Notify queue. After American Express acquired Resy, in 2019, anyone with a fancy Amex card—Centurion, Platinum, Reserve, or Aspire—has an advantage. If you have one of these cards (Centurion: ten-thousand-dollar initiation fee, five thousand dollars per year), Rivero said, “You will get a Resy notification before other people do.” (He also said, somewhat puzzlingly, “What we are trying to do is, honestly, democratize dining a bit more.”)

Some restaurants sort their virtual waiting lists themselves, without help from Amex. These managers cherry-pick V.I.P.s and regulars from their Notify queues. SevenRooms, Resy’s newest competitor, has a tool that has largely automated that process: an algorithm picks which diners get priority push notifications about late openings. The criteria include how often a diner visits, how big his or her tabs are, how much wine and dessert are ordered, and tip size.

Joel Montaniel, SevenRooms’ C.E.O., told me, “It’s the system that’s automatically tagging and segmenting people, because we know the human mind is generally limited, and not every customer is going to get caught and tagged appropriately.” (Restaurateurs can also input guest notes manually.) SevenRooms scans customers’ bills, tracks referrals, and monitors guests’ online reviews; people who frequently cancel or no-show can be required to provide a credit-card deposit. In January, the percentage of restaurants on Resy that charged cancellation fees had grown more than fourfold from pre-pandemic levels.

Restaurants also want to know about your guests. Debby Soo, the C.E.O. of OpenTable, told me, “It’s not just the person who booked. If there are four people, they want to know all four of those people.” Diner profiles and guest notes are useful for deciding who lands a table and also where to seat people—Siberia or a cozy booth? (A new startup, Tablz, offers diners the opportunity to pay between five and a hundred dollars to reserve their favorite tables at select New York restaurants.)

At Polo Bar, Leventhal had talked a lot about the challenge that restaurants face in deciding who to let in the door: “We need restaurants to be democratic,” he said (a sentiment I heard over and over). “But they can’t be—in order for them to be sustainable. The margins are so thin, and there’s not enough room for everyone.” That’s why restaurants like to identify and reward V.I.P. and regular customers. If a restaurant deems you important enough—and decides to label you as a “V.I.P.,” “P.P.X.,” ( personne particulièrement extraordinaire ), “reg,” “$$$$” or “soi” (short for soigné) on its in-house system—you might notice a little gold-and-black crown emoji and more available tables next time you sign in to Resy.

“Good operators know the best practice is saying yes, but how do you say yes while maximizing revenue?” Leventhal said. “It’s about saying yes to the person who’s going to spend the most money over the long haul.”

Moudime, the Polo Bar maître d’, agreed—to a point. “Check average is good. But it’s not everything,” she said. “You’ve got your big wine spenders, but do they come every night? No. Does a celebrity come every night? No! A restaurant works by an everyday person coming regularly.”

Your Resy, OpenTable, and SevenRooms profiles follow you around town, like Uber reviews, or chlamydia. If you ordered a bottle of 1968 Mastroberardino Taurasi at Carbone, the staff at Major Food Group’s dozens of affiliated restaurants—Dirty French, ZZ’s Club—can find out and fuss over you accordingly.

Guest data is not shared between restaurants with different owners, but platforms like SevenRooms and Blackbird want to change that. SevenRooms’ Montaniel envisions partnerships between restaurant groups to “make the world a private member club for everyone.” Leventhal’s solution, at Blackbird, is to reward diners with something like frequent-flier points, which can be redeemed for cocktails and appetizers at any participating restaurant. (Blackbird’s slogan: “Be a regular, everywhere.”) The company, which uses blockchain technology, charges a fee to participating restaurants and some member diners, and publishes an insiderish newsletter called “The Supersonic.”

The desire to amass data on diners is one reason that restaurateurs hate the resale sites. When you buy a reservation from Cita or Appointment Trader, you have to give the maître d’ a fake name to claim your table. How does Polo Bar know to give you a complimentary Martini, or what your water preference or food allergies might be, when they don’t even know your real name? (In January, 4 Charles e-mailed one diner whom it suspected of dealing in bot-acquired reservations, “We will require photo I.D.”)

This kind of protocol risks making diners feel like they’re in a T.S.A.-screening line. Restaurants don’t like it either. “It’s bad for business,” Eric Ripert, at Le Bernardin, told me. “Every day, we spend hours trying to track down the bots and the fake reservations. Last week, we caught eight fake reservations.” Unusual e-mail addresses and disconnected phone lines are a dead giveaway; reservationists always call or text to confirm. He went on, “If you have tables that are no-shows, the profit of the night is done. So, we cannot lose reservations!”

According to the market-research firm IBISWorld, over the last decade, profit margins at American restaurants have languished at around four per cent. Gitnux, another research firm, reported that high-end restaurants may only see margins of two per cent. Ripert laughed and said, “Clients shouldn’t know we have slim margins. They should come here, have an experience, and leave very happy.” Other restaurateurs told me they wished their diners understood that every minute a restaurant is open is money earned or money lost; four out of five restaurants close within five years. “We’re constantly bleeding money,” Jenn Saesue, of the perennially booked Bangkok Supper Club, told me. “I basically have a small army,” she said, of her hundred and twenty-eight employees. “These people are relying on us.”

When resellers offer reservations online, they’re gambling that people will buy them: three hundred and twenty dollars for a four-o’clock Monday table at Via Carota (risky); four hundred and eighty bucks for a table at Semma on a Friday night (an almost sure bet). When the reservations go unsold, it’s the restaurant that loses.

Appointment Trader’s Jonas Frey told me that he penalizes resellers when they have unsold listings by withholding access to the site. A nightmare reseller, he said, could be a “script kiddie,” who uses an army of bots to “book a thousand reservations with the hopes of selling fifty of them.”

A few hot New York restaurants have stuck with the old-school reservation protocol. At Eulalie, in Tribeca, a woman answers the phone and writes your name in a reservation book—no e-mail, no OpenTable. The best way into Frog Club is to write to a secret e-mail address. But it is rare these days to find a happening restaurant that does not take reservations at all. Lucali, the thin-crust-pizza place in Brooklyn’s Carroll Gardens, might be the most famous: Jay-Z once called the pies the best in Brooklyn. Mark Iacono, who runs the place, told me, “It’s first come, first served. People start lining up at two o’clock.” By four o’clock, there’s a line around the block to book tables for that evening; the first seating is at five. I stopped by on a chilly afternoon in March, at 2 P.M. , and found a half-dozen people waiting. At the head of the line, a cannabis-company executive named Ben Zachs said, “I’m first! I got here at 12:37 P.M. Today’s my wife’s birthday, and this is her favorite restaurant.”

Second in line was a woman named Alex, who had on pink sneakers and socks, and third was Tim Kimura, who wore an eye patch and a black shemagh . Gigi Principe, an aspiring actress who likes to bake, was fifth. She said that she hoped to be first in line at Lucali’s one day. “If it’s a Saturday, that’s baller’s gold,” she said. The line grew. A man named Baron Tremayne Caple, who had on a dirty pink hoodie, had rushed over to Lucali after cleaning someone’s office that morning.

At 4:05 P.M. , the restaurant’s host, Alex Perez-Cuomo, stepped outside and started writing names and numbers in a notebook. “Cash only! B.Y.O.B.!” she yelled. “You have the table for an hour. I need you all here to be seated.” Inside, Iacono sat by the window, in a white T-shirt, watching the line. “It’s just easier,” he said. “And the line’s become a thing—it’s become part of the experience.” By four-forty, a hundred and fifty covers had been accounted for, and only a few ten-o’clock tables were left.

By five o’clock, the restaurant was jammed with its first wave of customers, who were excitedly considering what toppings to order—mushrooms, sweet peppers, pepperoni. The man with the eye patch, Kimura, wasn’t among them. Neither was Alex or Gigi Principe. It turned out that they were all employees of the same line-sitting company, called Same Ole Line Dudes. “I’ve been called here to wait at least a hundred times,” Kimura had told me. The going rate for an afternoon in line at Lucali is fifty-five dollars, a percentage of which goes to the company. Baron Tremayne Caple wasn’t ordering pizza either. His table had gone, for a hundred and twenty dollars, to a person named Robin, who’d hired him on TaskRabbit. ♦

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More From Forbes

New york city restaurants offer creative spring and summer cocktails.

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New York City is showcasing spring and summer cocktails.

Step aside Caramel Irish Coffee, Snowballs, Rum Eggnog or other cocktails that grace the winter season. Spring has sprung and with it comes a wide array of creative cocktails from some of the finest eating and drinking establishments in New York City. Truth be told you don’t need to be a skilled Big Apple mixologist to make these refreshing drinks. Just whip them up at home for your next social gathering.

Cucumber Gin & Tonic at Romeo’s.

Cucumber Gin & Tonic at Romeo’s, East Village, New York City

Romeo’s founder, Evan Hawkins, is all about giving the people what they want. Over his 20-plus years of bartending he’s realized a cucumber gin drink comes highly requested, thus their Cucumber Gin & Tonic was born. It includes a nice clean old Tom gin, and a cucumber (honeydew) melon cordial, with little lime juice, topped with fever tree’s elderflower tonic. The tonic has a nice soft floral note and is not overly bitter, and the flavors combine into a very easy drinking summer crusher.

1.5 oz of Gin

1.5 oz Cucumber Melon Cordial

Top with elderflower tonic

Glassware: Mug

Garnish: 3 angled cucumber slices, Fresh cracked black pepper

Kia Ora at Jac’s on Bond, NoHo.

Kia Ora at Jac’s on Bond, NoHo

Gin is a favorite for sipping on a hot summer day and Jac’s on Bond Kia Ora is no different. Paired with elderflower, lime and perrier guests can get a touch of bubbles as well as light flavorful notes. The secret ingredient? Kiwi, for an extra fruity touch.

1.75 oz Hendricks

0.5 oz Giffard elderflower

.75 oz kiwi puree

0.5 oz lime

.25 oz simple

Splash of soda to top

Shake, strain, Collins, garnish kiwi slice

Coco Azul, from Rose Lane at Park Lane

Coco Azul , from Rose Lane at Park Lane New York

Patrons frequent this Parisian art nouveau-inspired bar for a charming experience unlike any other. Light fare, libations and cozy corners are perfect for morning coffee, al fresco lunches or a simple night cap.

2 oz Casamigos Blanco

0.5 oz Crème de cacao

0.5 oz Blue curacao

0.5 oz Lemon juice

1 oz Coco Lopez

Add ingredients to a mixing glass with a handful of ice cubes

Stir to chill, then strain into rocks glass

Garnish with dried pineapple wheel

Meloni Spritz from Rose Lane.

Meloni Spritz, from Rose Lane at Park Lane, New York City

2 oz Aerled Melon Aperitif

2 oz Eroica Riesling

1 oz Prosecco

0.25 oz Lemon juice

Garnish with a slice of fresh cantaloupe

Mexicana cocktail from American Bar.

Mexicana , from American Bar, New York City

American Bar pays homage to the country's culinary classics, offering timeless Continental cuisine to a room with the design and community of an old-world European club, featuring a brass-rail cocktail lounge, terrazzo bar, sunshine yellow dining room and curtained-off private dining area.

1.5 oz Yola Mezcal

0.5 oz Lime juice

Fever Tree cucumber soda

Fill a highball glass with ice

Add Yola Mezcal and lime juice, and top with the soda

Garnish a spear of cucumber

Milady’s Spritz from Milady’s.

Milady’s Spritz, from Milady’s, New York City

The folks at Milady’s think that cocktails should be beautifully crafted, food should be comforting and delicious, and all of it should be shared with people you love. They also believe that a great neighborhood bar should be a fun environment that brings people together.

1.5 oz Aperol

0.5 oz Amaro

3 oz Lambrusco Rose dell' Emilia

1 oz club soda

Combine all ingredients in a large wine glass with ice

Garnish with an orange wheel

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The Best Japanese Restaurants in NYC

photo credit: Frank Ahn

Will Hartman, Neha Talreja, Bryan Kim & Willa Moore

May 1, 2024

If you’re looking for Japanese food in NYC, you really can get it all. Luxurious sushi and budget-friendly omakase . Slurpable ramen . Grilled skewers , alongside super-bubbly highballs. You’ll find a concentration of older spots for great Japanese food in Midtown and the East Village, as well as a cluster of newer places in Greenpoint , but there are steamy izakayas, katsu specialists, and sushiyas across the city. Here are just a few of our favorites.

photo credit: Vincent Zhu

Shion 69 Leonard Street

For $480, we expect a super serious omakase experience, and the two-hour meal at this Tribeca sushiya demands both your full attention and a high level of respect. It’s not just the Tokyo-famous chef’s skillfully sliced nigiri that makes it worth the price, it's also the seven-plate otsumami course, with dishes like butterfish in hot ponzu, and deep-fried tilefish. Come to this restaurant for a very special occasion—just don’t plan on throwing back sake shots and singing “Happy Birthday.”

Secchu Yokota

East Village

At this East Village spot with Ghibli soundtrack remixes on the stereo, delicately fried tempura is the specialty, and the $145 omakase (with an A5 wagyu add-on) is your only option. Here, nothing is served out of season—you might get a piece of baby sea bream just because the adult sea bream weren’t optimal that day. Eating at the six-seat counter will remind you that perfectly prepared vegetables can be crunchier than potato chips and sweeter than candy.

photo credit: Sushi Lin

Prospect Heights

Sushi Lin has five locations across NYC, but the original in Park Slope, with its shoji screen and bonsai tree, is one of our favorite spots for budget-friendly omakase . They have options ranging from $37 to $120, but the sweet spot is their $70 option, which gets you 10 pieces of perfectly formed nigiri, a soup, and a handroll. You can order a la carte as well.

Yakitori Totto

If we could only go to one restaurant for a quick pre-theater meal for the rest of our lives, it would be Yakitori Totto. Up a staircase, this Midtown West has a speakeasy-ish feel, and a huge selection of skewers. Go for some juicy tsukune and tender chicken oysters, as well as non-chicken options, like pork neck (mostly fat, not complaining), and okra with bonito flakes. It’s smokey and loud, with clinking glasses and people laughing because their skewers are just that good.

Hell's Kitchen

The energy at Torishin couldn’t be more different than Totto, but the skewers are just as excellent. This serious yakitori library in Hell’s Kitchen has a few different omakase options, from an $88 pre-theater meal to $143 for one that includes wagyu and Iberico pork. You can also do a la carte for a self-guided tour of different chicken parts topped with things like plum and shiso, or sweet white miso (with pork and vegetable detours thrown in)—but it does get expensive quickly.

Izakaya Toribar

Midtown East

Midtown East has no shortage of excellent izakayas, and Toribar, with its big smoky grill and basement sake den setting, is one of our favorites. It’s especially great if you like to customize your skewers, because you can choose between salt or tare on every bite. Get some chicken thigh with scallions, and smelt stuffed with fish roe, then move on to juicy chicken karaage and teppanyaki to soak up your choice of Japanese draft beer or sake.

photo credit: Will Hartman

This small, subterranean shop in the East Village serves comforting Japanese food like crispy okonomiyaki, and perfectly fried karaage on paper plates—and everything costs less than $16. There are a few tables, but this spot works better as a takeaway option. The Hakata-style yaki udon is one of our favorite bites, with big, juicy slabs of pork belly, large flakes of ginger, and a creamy sauce that has enough of a kick to counter its own richness. Grab an order of takoyaki; the fried balls are hot and squishy, with just the right amount of octopus chew.

Midtown isn’t supposed to have casual spots where you can dive into a thick cut of crispy pork for under $30. Yet here we are. Katsu Hama is an exceptional, relatively affordable katsu joint that makes other restaurants in the area look like multi-level marketing schemes. If you find yourself near Grand Central in need of a quick, unpretentious sit-down meal, grab a sturdy wooden table and eat some fried pork loin with curry or cabbage salad.

photo credit: Suki

For Japanese curry in Midtown, Suki is the place. It’s an airy spot with bright white walls, but the curry they specialize in is thick, dark, and sweet. They also have a sushi menu with rolls and bowls, but your focus should be on the deeply beefy curry, either with noodles or over rice. It’s so orange it’s almost brown, and it sticks to udon like a toddler to their parent’s pant-leg. If you’re wearing a white shirt, beware.

photo credit: Taku Sando

Taku Sando in Greenpoint bakes all their own bread, which is fluffier than a cotton field, with crust the texture of a perfectly smushed donut. Their uber fatty pork shoulder katsu and chicken thigh katsu need every shred of cabbage and mustard-mayo sauce to balance them out, but the resulting sandwiches are awesome, and the egg salad sandos eat almost like egg pudding for breakfast. From the people behind Takumen , this spot also serves natural wine, and has an astroturfed backyard.

photo credit: Noah Deveraux

For udon, there’s Raku. Everyone at the Soho spot has a bowl of it in front of them, topped with things like shrimp tempura, wagyu, and oysters, and each bowl—really more like a cauldron in size—releases steam into the light wood dining room as if this were a noodle spa. Grab a seat at the bar for lunch, or sit in the big window in the front for dinner. The udon has a flavorful, fish-based broth and silky yet chewy noodles—and the frozen grapes you receive with your check are a massive highlight. Raku also has a second, smaller location in the East Village .

photo credit: Kate Previta

Best New Restaurants

Mama Yoshi Mini Mart

If you’re looking for the best ratio of katsu size to restaurant square footage, go to Mama Yoshi Mini Mart. The Ridgewood konbini is the size of a shipping container, and serves chicken katsu the exact dimensions of a barbecue paper plate. The little shop also does a few other Japanese American dishes really well, like a spam grilled cheese, cauliflower katsu, and a more reasonably sized katsu curry bowl.

photo credit: Okiboru House of Tsukemen

Okiboru House of Tsukemen

Lower East Side

Okiboru House of Tsukemen on the Lower East Side makes excellent ramen and tsukemen, and you’ll have to wait in a bit of a line to try it. But once you’re through the door, you’ll feel like an insider, privy to ramen secrets you had only dreamed about before. Choose between tsukemen, which comes with a gravy-like chicken and fish broth, lime, and some punchy chili paste, or the tontori ramen with a creamy pork and chicken broth. Bring another person so you can try both. They’ve recently opened an udon spot in the East Village.

photo credit: Kate Previte

Long Island City

This gourmet Japanese market in LIC claims to be the first market in America to sell yubari king melons: the luxury Japanese melon that costs more than $100, even in Japan. At Mogmog, they cost $120, but if that’s outside your budget, you can still get excellent jewel-toned sushi, as well as fried chicken sandwiches, and whatever other hot food specials they feel like making in the back kitchen. Take your food to the cafe tables outside.

photo credit: Sakagura

Sakagura isn’t a speakeasy, but the fact that you have to walk past a security guard in a very normal looking Midtown East office building and descend down a flight of stairs to get there makes it feel like one. The izakaya has an extensive sake list, with flights and seasonal specials, so it’s a great spot to explore your taste in rice wine. The menu ranges from things like $18 karaage with matcha mayo, to an $88 bowl of cold soba noodles with sea urchin dashi and Hokkaido uni.

photo credit: Ben Hon

Thought you knew all there was to know about chicken anatomy? Think again. Kono's $175 omakase includes everything from hearts to oysters to chochin: a stack of liver, fallopian tube, and unlaid egg. Be wary about the add-ons as some are pricey, and not super worth it. But simply being in the all-black room, watching licks of red flame sputtering up from white-hot binchotan whenever a piece of chicken fat drips onto it, makes Kono an extremely cool place for a night out. A meal here really is the embodiment of “dinner and a show."

photo credit: Jesse Hsu

The first time you go to this soba specialist on the Bowery, make a beeline for the back of the menu and get their signature mera-mera bowl. It’s an extremely satisfying dish, with spicy sesame and chicken-based broth adhering to the thin, firm buckwheat noodles (which are gluten-free). The second time you go to Cocoron, you should probably do this again, unless it’s really hot out. In that case, get a bowl of cold dipping soba, served with a salty chicken broth.

photo credit: Noah Devereaux

You could come to Tomi Jazz just for drinks—they have enough Japanese whisky and sake to keep a boatful of 19th-century sailors satisfied. But you most likely waited in a line to get into this jazz club, and probably worked up quite an appetite. So while you’re on the best Midtown East date of your life—in a room stuffed with dusty tchotchkes, being serenaded by a trumpet player—get a bowl of their cod roe spaghetti. It’s creamy, salty, and a perfect complement to whatever you’re drinking.

photo credit: Cotra

From the people behind Trad Room in Bed-Stuy, this Gowanus izakaya still has the leather booths and exposed brick of the Italian restaurant that used to be in this spot. They also kept the pizza oven, which they use for wood-fired specials (and some Japanese pizza experiments). Get small plates like sake kasu caesar salad with crispy lotus root, mochiko chicken, and Cotra mazesoba with ground pork and a poached egg.  It’s easy enough to walk in, and you should start your evening with a carafe of house sake.

Dashi Okume

Dashi Okume is a Greenpoint store where you can buy bespoke dashi with different varieties of seaweed and fish, or pick up a ceramic bowl for sesame grinding. But look past the dried goods, and there’s a little cafe area where you can have a really nice meal—especially for lunch. ( House , a separate tasting menu spot, is also located inside.) Grab a counter seat and get a teishoku set with some grilled fish, rice, and sides. It comes with some truly incredible miso soup, which will justify your dashi purchase as you exit the store.

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The Three Key distinction is the highest hotel honor in The MICHELIN Guide. Earning One Key (80 properties) or Two Keys (33 properties) is difficult enough, but only 11 hotels earned Three Keys in the United States. Of those, four can be found in New York City. The Three Key hotels excel in all five criteria used to judge hotels by our Inspectors. But in this series , we thought it fitting to focus on just one of those criteria — the most photogenic of the five — architecture and interior design. Below, take a look at the interiors and exteriors of each of our four Three Key hotels in New York City.

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Celebrating identity in culinary art: Lessons from the Gold Chef Prize judges

Chefs often find themselves at a crossroads between tradition and innovation, authenticity and adaptation. This journey is especially true for Asian Pacific chefs as representation lags in the industry— only 19% of head chefs are Asian, compared to 59% who are white . 

To empower the next generation of Asian Pacific chefs, OpenTable partnered with Gold House to launch the Gold Chef Prize. This award recognizes the exceptional culinary skills and impact on the industry of Asian Pacific head chefs in Los Angeles, San Francisco, and New York City. Honorees get the chance to receive funding and mentorship and serve as the Executive Chef of the 2024 A100 Honoree Dinner, a celebration of the 100 most impactful Asian Pacific leaders in culture.

We asked several of the Gold Chef Prize judges to share how their identity has influenced their craft and got their insights into pushing boundaries and innovating in the kitchen. Below, we’ve distilled their wisdom into advice for the next generation of Asian Pacific chefs. Let their words inspire you.

Chef Carlo Lamagna: Embrace your roots

For chef Carlo Lamagna, the award-winning chef-owner of Magna Kusina in Portland, Oregon, honoring his Filipino heritage became a profound calling after a heartfelt conversation with his father. Despite initial doubts about the mainstream acceptance of Filipino cuisine, Lamagna’s father imparted a powerful message, “Remember who you are and where you came from, and share our story with the world.” This poignant exchange inspired Lamagna to represent his culture, food, and heritage proudly. 

His advice to the next generation of Asian Pacific chefs: celebrate your identity boldly and unapologetically.

Chef Jet Tila: Forge your path

From battling the legendary Masaharu Morimoto on Iron Chef America to opening Encore Hotel in Las Vegas to guiding Anthony Bourdain through countless markets and restaurants, chef Jet Tila is internationally celebrated for his culinary expertise. 

As the first Thai culinary ambassador in America, Tila broke new ground and paved the way for future generations. He envisions a future where API chefs continue to elevate their cuisine on both national and global stages—by sharing stories of struggle and success, these chefs can inspire others to pursue their dreams and build a legacy they’re proud of.

Chef Shota Nakajima: Innovate fearlessly

For chef Shota Nakajima, a profound sense of connection to his Japanese identity shines through his cooking. The three-time James Beard Award semifinalist of Taku and Kobo Pizza , he credits his success to his unwavering commitment to self-discipline and personal growth. 

Nakajima challenges the next generation of Asian Pacific chefs to boldly push the boundaries of the industry by infusing their unique perspectives, traditions, and innovations into their craft. 

Chef Mei Lin: Stay true to yourself

Chef Mei Lin’s journey into Chinese cuisine began over a decade ago, fueled by a desire for representation and authenticity. Today, she is a renowned chef and television personality who rose to prominence after winning the 12th season of Top Chef . She is the restaurateur behind the acclaimed, first-of-its-kind, fast-casual Szechuan fried chicken restaurant Daybird .

Lin encourages aspiring chefs to stay true to themselves and resist the pressure to conform. She advocates for self-expression and authenticity, believing that true innovation arises from embracing one’s cultural heritage. As a mentor, Lin finds fulfillment in witnessing the success of those she has trained—a testament to the enduring impact of mentorship in the culinary world.

Chef Martin Yan: Promote cultural understanding

Making Chinese and Asian cuisines easy to cook for everyone is what drives Chef Martin Yan. He’s inspired many through his popular TV show “If Yan can cook, so can you!” but his proudest moment came when he received the James Beard Lifetime Achievement Award for his lifelong dedication to culinary excellence and cultural exchange.

Yan fiercely believes culinary art transcends borders, fostering cross-cultural understanding and friendship. He encourages chefs to use their platform to promote diversity, inclusion, and creativity in the industry. 

Stephanie Wu: Embrace creativity and authenticity

As Editor-in-Chief of Eater , Stephanie Wu is dedicated to all things food and dining. She sees a future where Asian Pacific chefs have the freedom to cook food that is meaningful to them without the burden of representing an entire region. Wu advocates for chefs to express themselves creatively through their menus.

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• United States

New York City

• Good for groups

Permanently Closed

This restaurant is permanently closed.

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Additional information

• Dining style Casual Dining
• Price $50 and over
• Cuisines American
• Hours of Operation Tue–Sun 17:00–22:00
• Phone number (212) 796-0607
• Website https://journeyexperience.nyc/
• Payment Options AMEX, Discover, Mastercard, Visa
• Dress Code Casual Dress
• Executive Chef Chef Judy Anderson
• Catering We can offer the intimate 20 room Journey 360, the 56 person Odyssey Room, the 100 person lounge or the 60 seat Main Dining Room and 30 seat bar for different sized events.
• Private party facilities Journey is a perfect location from groups from 10-300. Contact us at [email protected]
• Location 27 W 24th St, New York, NY 10010
• Cross Street 5th and 6th Avenues
• Parking Details Street Parking
• Public Transit 23rd Street N/R/W at Broadway and 23rd Street F/M
• Additional Bar/Lounge, Beer, Cocktails, Entertainment, Full Bar, Gluten-free Options, Non-Smoking, Wheelchair Access, Wine

Light Bites

Nashville hot chicken us$19.55, bbq brisket sandwich us$21.85.

• Rare US$0.00
• Med rare US$0.00
• Med well US$0.00
• Well done US$0.00

JOURNEY CHICKEN SANDWICH US$19.55

The 3b's us$20.70, the pork belly banh mi burger us$21.85, crab croquettes us$16.10, potato croquettes us$12.65, pomme frites us$12.65, mac & cheese gratin us$12.65, spinach arancini croquettes us$12.65, beet & citrus winter salad us$0.00, baby gem crunch salad us$0.00, grilled caesar salad us$0.00, burrata us$18.40, tuna tartare us$20.70, scallops crudo us$21.85, what 23 people are saying, overall ratings and reviews.

• 4.4 Service
• 4.3 Ambience

Noise • Moderate

Dined on 26 February 2024

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How is Journey restaurant rated?

Journey is rated 4.1 stars by 23 OpenTable diners.

27 W 24th St, New York, NY 10010

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