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August 11, 2022 01:21 PM


RESTAURANT FIRM ORGANIZES HIGH-END MEALS IN UNDERUSED LUXURY SPACES

Cara Eisenpress
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Resident


Chef Matt Looney comes out to speak to his audience of diners between courses.
The pea soup with meyer lemon crema and pancetta, he explains, is a perennial
favorite. When waitstaff present the chicken liver mousse, he explains how he
invented the “Looney-Bin” Crackers served alongside when he was chef de partie
at Ad Hoc, the famous Thomas Keller restaurant in Napa Valley. 

Looney’s menu is one-time only, but the format--a well-run pop-up with a
set-price menu and wine pairings that takes place at a high-end private
residential space--is replicable under the management of Resident, a food
company.

For each event, Resident borrows unsold residential units or underutilized
amenity assets such as event rooms for the meals. That keeps its own overhead
lower and becomes a second selling point to customers: they get to dine in $5
million penthouses with views of the city that they might not otherwise ever get
to see. 

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Ticketed dinners run $195 for five courses with pairings and typically sell out
30 to 45 days in advance, according to Samuel Freeman, Resident senior director
of marketing. This fall, there are about 40 dinners a month, up from around 10
per month last year, each with about 30 diners. The bulk of the business–around
80%--comes from running the same kind of events for corporate groups.

Resident started in 2018 as a way for founder Brian Mommsen to give talented
chefs, perhaps the third or fourth in command at the nation’s best restaurants,
a way to begin to build a customer base, said Freeman. 

In turn, New York foodies a chance to meet up-and-coming chefs and discover
their food before anyone else

“Our guests love dining with us because they are seeing the most well pedigreed
chefs before they blow up,” Freeman said. “You’re leaving the fate of your
evening in the hands of these Michelin-restaurant-trained chefs.”

Resident

Chef Ayaka Guido offers a Japanese-inspired tasting menu at Resident events.

At the same time, because Resident manages the spaces, ticket sales and
staffing, guests can expect reliably good service in impressive settings, while
still experiencing the caprice of an omakase and the festivity of a dinner
party. Resident sells tickets in advance through Tock.

Some dinners, including the recent Looney one, are in interesting commercial
spaces such as Club 75, a private area that is part of the coworking space
Convene at 75 Rockefeller Plaza.

Resident also does a large chunk of its business putting on private dinners for
corporate teams, especially for tech firms like Meta and Google.

Upcoming events include an Italian tasting menu from chefs Paul D'Avino and
Jorge Olarte, alum of wd~50 and Café Boulud, respectively, and a French-Haitian
tasting menu by chef Deborah Jean, an alumna of Le Coucou and Dominque Ansel.
Both take place in a ninth-floor condo at Brooklyn Point, a high-end development
at 138 Willoughby St.


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