When You Can’t Get a Reservation at a Michelin-Starred Restaurant, Head to Dinner Here

As I take another bite of sweet rice pudding—made with coconut milk, chunks of spiced apple, and finished with crispy gingerbread crumbles—and sip my glass of sparkling Brachetto from Piedmont, my fifth wine pairing of the evening, I think: if this were a restaurant, I’d definitely come back.

Technically, I can return, and I plan to. But my wine-pairing-packed, Michelin-level meal last month wasn’t at a restaurant, and when I dine there again, it won’t have the same menu or even be in the same location.

Resident is a New York City-based experiential dining concept that, according to its website, evokes “the elegance of Michelin dining with the excitement of a dinner party.” The structure of the platform’s events is simple: you buy a ticket to a dinner (choosing the date, chef, and menu option you prefer), then attend the multi-course meal, complete with drink pairings and conversations with strangers — if you’re so inclined.

For some patrons, the appeal lies in the communal aspect. Resident dinners take place in luxury real estate venues throughout Manhattan (and occasionally Brooklyn), and the carefully curated lighting and decor create a restaurant-like ambiance. However, the communal table setting feels more akin to a supper club, encouraging diners to connect with those around them.

What sets this experience apart from an ordinary dinner party is the access it provides to chefs and diners alike. Each meal is designed and cooked by a chef with experience at some of the country’s most acclaimed restaurants. Fine dining names like Eleven Madison Park, The French Laundry, Gramercy Tavern, and Estela appear on their resumés, and Resident’s list of upcoming meals even notes the number of Michelin stars associated with a chef’s past workplaces.

Founder and CEO Brian Mommsen emphasizes that this is intentional but not the only criterion for selecting Resident chefs. “We specifically look for chefs with experience in Michelin-starred restaurants, but beyond that, we seek individuals who are entrepreneurial and willing to invest the time and effort needed to showcase both themselves and our brand,” Mommsen tells Food & Wine. “Strong communication skills are essential, but above all, they must be able to create delicious food!”

For those eager to experience Michelin-level cooking, securing a seat at Resident is likely easier — and possibly more affordable — than dining at the restaurants where these chefs honed their skills. While tickets aren’t cheap (most dinners are priced at $195), they’re a relative bargain compared to high-end restaurant tasting menus.

For example, the tasting menu in the main dining room at Per Se will cost you $425 for nine courses, and that’s before any additional expenses like alcoholic beverages. There is a smaller, five-course tasting menu option in the restaurant’s salon, but that still comes out to $285 before drinks. Considering that the cost of a meal at Resident includes five wine pairings, too, it’s a steal.

But what truly makes Resident special is the platform it provides for chefs. The impressive resumés belong to real people — chefs like Mark Garcia of Eleven Madison Park, Berk Kalkan of The French Laundry, Maddie Dudek of Gramercy Tavern, and Camila Rinaldi of Estela, among others. While they may not have held executive chef titles at these establishments, they’ve invested time and labor in learning their craft while on the line. 

At Resident, these chefs have the freedom to develop and experiment with their own menus, channeling their personal inspirations rather than executing someone else’s vision. Diners witness this creative process firsthand and engage directly with the chefs. Mommsen notes, “What sets Resident apart is the opportunity for guests to directly engage with our talent. Our head chefs present each dish, sharing the stories and narratives behind every creation. They also often meet and greet at every table after the meal.”

This level of interaction was part of Mommsen’s inspiration for launching Resident. “Prior to founding Resident, I supported a chef hosting a supper club in my own home and saw firsthand the passion culinary talent had for presenting their creations to guests,” Mommsen said. “I witnessed how the guests were captivated by hearing directly from the chef and how much they appreciated being taken to an unexpected place and offered a one-of-a-kind experience.”

When I attended my first Resident meal, I experienced this firsthand. Chef Joshua White, the culinary operations manager for Resident — with experience at Compère Lapin and Nix, prepared a five-course meal that paid homage to their culinary mentor, Chef Nathan Barnet. Through dishes like a delicate sablefish ballotine with preserved squash and Swiss chard and a rich gigante bean cassoulet topped with salty anchovies, they showcased techniques and styles that likely wouldn’t be possible in a traditional restaurant setting. This is the kind of expressiveness and emotive menu design you can expect in this intimate setting.

Public tickets for communal Resident dinners are available for Thursday, Friday, and Saturday nights, and while these events are the most familiar to consumers, they’re not the primary driver of the brand’s monetary success. Resident tells Food & Wine that roughly 90% of its business comes from private events, often for Fortune 500 companies, following a similar format to its dinners.

Looking ahead, Mommsen says “We’ve increased our ability to host private events across the tri-state area, making it easier for clients to take us on the road. We also plan to expand Resident into other cities, and based on the feedback we’ve received, there is plenty of demand!”

If the success of private events means a company can consistently support creative opportunities for chefs, then I’m on board — and if that expands to even more cities, all the better.