Weathering the hot reserve economy – Reuters

If you prefer to stay out of booking sites, try calling: Restaurants from a certain season, such as Yakitori Totto near Carnegie Hall, I sometimes make last-minute reservations over the phone. Or you should join every obsessed restaurant I know for dinner at 6pm. Sure, it will be on the quiet side when you first sit down, but not for long.

“I like to have an early dinner because the waiters attract more attention,” said Christine Yi, content creator and influencer behind @cy_eats. “There is more attention on food preparation and you can spread out to this period when the restaurant is busy.”

Or see restaurants that completely bypass booking sites! For example, culture departmentthe Nigerian restaurant with the tasting menu at Bed-Stuy, as well as Finalist at Park Slope, which maintains it on Mondays, are incredibly responsive to email, even if you don’t work for a 170-year-old newspaper.

If you just can’t resist this hot reserve, consider Via Carota in the West Village – you should always choose the nearest bar to hang out in, in case you have to wait – Piseline Bar, only employees or blind tiger — or designate your nearby Plan B restaurant — B’artusi or EN Japanese Brewery. And your odds are multiplied by a thousand if it’s a holiday weekend, like Memorial Day or the 4th of July. How else could I get in Madam in Greenwich Village last year?

Ultimately, your best bet is to take a walk in your own backyard. These menus are displayed in the window for a reason: your local small business owner wants you to come in, relax, enjoy a meal. BECOME A REGULAR. Consider this a permanent reservation.

In response to one of last week’s questions about good salads, some readers sent in their own recommendations! Diana B. said that since she moved to Florida, her “most missed dish” is Gotham Salad at Bergdorf Goodman’s. BG-Restaurant. (Good news: Town & Country got the recipe in 2013.) And Andrew G. says, “In my opinion, no list of New York’s best salads is complete without Il Buco’s cavolonero”, with Tuscan black cabbage and garlic-anchovy-lemon vinaigrette. Please continue sending these responses to [email protected]And for next week!

  • “Nonna” may have been reduced to a code word for good home cooking, but not for Nonna Dora’s Pasta Bar in Kips Bay. The brand — and the 20 varieties of pasta prepared daily by 86-year-old Addolorata Marzovilla — are authentic, writes Pete Wells in his latest review.

  • Openings: all tables, a Southern California chain that sells affordable convenience foods based on the neighborhood’s median income, will open Monday in Chelsea and the East Village; musical theme vinyl steakhouse is now open in the Flatiron district; and gugu room blends Filipino cuisine with izakaya-style dining on the Lower East Side.

  • For the three horses in the West Village and other high-end restaurants across the United States, dress codes are back, reports Priya Krishna.

  • Grace Young, longtime champion of the the preservation of Chinatowns and Chinese cuisinewill receive the Julia Child Award.

  • The piano bar is backand Times nightlife reporter Julia Carmel interviewed the pianists enjoying their return.

  • The catering group behind Carbon will open a branch in New York from Miami for members only The ZZ Club at Hudson shipyards.

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