Reservations are a tricky business these days. Long gone are the days of logging in to Resy or Tock and finding exactly the time and place you wanted for Saturday night. Now, it’s highly planned and executed. Mark your calendar a month out, set an alarm for a precise time, then watch as every reservation magically disappears in front of your very eyes. It’s enough to make you feel like a Taylor Swift fan trying to score concert tickets.
So, what’s a diner to do? It turns out that you can have your table and eat at it too. (hint: it may be at the bar!)
We spoke to Rich Torrisi, chef/owner of Torrisi, one of the toughest reservations to snag in New York, to find out more. To read what our Inspectors have to say, click here.
Has Torrrisi always been busy right from the start or has it steadily grown in popularity over time?
It has been packed from day one.
What's the secret to getting a reservation?
First, be diligent. Then, come to the restaurant. We hold 12 seats at our beautiful bar which is open for walk-ins every night. And make friends with our team for future reservations!
Are there ever cancellations?
There are a few cancellations. They tend to not be in the times most people are looking for, but it definitely does happen.
What do you want diners to know about the restaurant and the reservation process?
I want people to know about the bar. Torrisi is unique in that we have 12 seats every night that are not booked by reservations. By New York City standards, that's a lot of seats for a bar. So, our bar is there to assist with people who are having a very hard time getting a reservation. Most of the full menu is served at the bar with the exception of some special dishes we serve in the main dining room.
Hero image: Evan Sung/Torrisi
Thumbnail: Evan Sung/Torrisi
