NYC DINING: A CONTINUOUS EVOLUTION
Contributor - Ximena Lascurain | Lifestyle Consultant • 4/22/25
The concept of hospitality has evolved significantly over the years, and New York City has developed its own distinct interpretation. Like its residents, the city is in a constant state of motion—always changing, evolving, and striving for excellence. As Daniel Humm, chef and owner of Eleven Madison Park, once said, “You can't stand still in order to have success.” Humm keeps a photograph of legendary jazz musician Miles Davis on the kitchen wall of his restaurant. Like Humm, Davis came to New York in pursuit of greatness. One of his iconic quotes captures the spirit of both the city and its people: “Don't play what's there; play what's not there.” People are drawn to New York City in search of something they can't find anywhere else.
HUSTLE AND BUSTLE
New York City stands as one of the nation’s premier culinary capitals, renowned for its vibrant and ever-evolving restaurant scene. At the forefront is Union Square Hospitality Group (USHG), led by Danny Meyer, whose long-standing establishments have earned widespread acclaim. Iconic restaurants such as Union Square Cafe, Gramercy Tavern, and Shake Shack (now a globally recognized fast-casual chain) have set the standard for excellence in the industry. USHG’s commitment to quality service, innovation, and ethical business practices has solidified its role as a cornerstone of NYC’s hospitality landscape.
Another major force is Major Food Group (MFG), known for redefining dining and nightlife through bold, design-forward concepts. With celebrated restaurants like Torrisi, Carbone, ZZ’s Clam Bar, Dirty French, and Sadelle’s, MFG blends high-end culinary experiences with immersive, theatrical environments. Their success reflects the dynamic, trend-setting nature of the city’s food culture, drawing in both locals and visitors from around the world.
In today’s digital age, securing a reservation at these sought-after spots has become increasingly difficult. Social media has amplified interest in NYC’s culinary hotspots, while platforms like Resy and OpenTable have transformed the way people dine—creating a more transactional, app-driven experience. These tools have revolutionized table bookings and restaurant operations, increasing efficiency but also changing the feel of hospitality.
Gone are the days when one could simply walk into a restaurant without a reservation. Many establishments have even done away with traditional phone lines, making direct communication with staff nearly impossible. As we adapt to these modern conveniences, there's a growing sense of nostalgia for a time when dining out felt more personal, spontaneous, and effortless.
THE GOOD OLD DAYS
When Danny Meyer opened his first restaurant, Union Square Cafe, in 1985 at the age of 27, he had no idea he was beginning a journey that would reshape the hospitality industry. In his influential book, Setting the Table: The Transforming Power of Hospitality in Business—a must-read for hospitality students—Meyer highlights the core of genuine hospitality: making guests feel truly valued. Through personal anecdotes and lessons from decades in the restaurant world, he offers practical insights and guiding principles for aspiring hospitality professionals.
However, the spirit of hospitality Meyer champions is sometimes lost in today’s generation of Manhattan restaurants. Increasingly, owners and managers are focused on metrics and branding, often at the expense of creating welcoming, guest-centered experiences.
Operating a restaurant in New York City today comes with enormous challenges. High real estate costs, the constant pressure of social media scrutiny, and persistent employee turnover make it difficult for many establishments to thrive. While the dream of opening a successful restaurant in NYC remains powerful, the reality is far more complex—each exciting new opening is often accompanied by a quiet closure. The city's demanding environment continues to test even the most passionate restaurateurs.
WHAT IS HOSPITALITY?
In today’s dining culture, paying for overpriced meals and tipping generously—even when service is mediocre—has become the norm. What was once a reflection of outstanding service and a form of social signaling has shifted. Tipping, which traditionally rewarded excellent hospitality, is now often driven by societal pressure, low industry wages, and a sense of obligation, rather than genuine appreciation.
In Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect, Will Guidara explores a different philosophy. Drawing from his experience in the restaurant industry, including his leadership at Eleven Madison Park, Guidara emphasizes the transformative power of going above and beyond standard service. For him, “unreasonable hospitality” means creating personalized, meaningful moments that make guests feel truly seen and valued.
Guidara’s ideas closely align with those of Danny Meyer, as expressed in Setting the Table. Both leaders stress that the heart of hospitality lies not just in delivering a product efficiently but in how that experience makes people feel. Guidara distinguishes between service—the competent execution of a task, which he calls “black and white”—and hospitality—the emotional connection created in the process, described as “color.” True excellence, he argues, is achieved when both are seamlessly integrated.
NYC DINING WILL NEVER BE THE SAME
As of 2025, New York City’s restaurant scene remains a vibrant fusion of culinary innovation and resilience in the face of economic challenges. With over 51,000 food and beverage establishments spread across its five boroughs, the city continues to uphold its reputation as a global culinary capital. The industry is in constant evolution, shaped by shifting consumer expectations, technological advancements, and market pressures. Yet one thing remains certain: both restaurateurs and diners will continue to adapt, pushing the boundaries of hospitality in the city that never stops reinventing itself.
Contributor — Ximena Lascurain | Lifestyle Consultant
From Mexico City, Ximena Lascurain brings to the Four Hundred Team a Latin flair. Growing up and attending Culinary School there, she has always been interested in the culture and gastronomy of her country. When she moved to NYC she attended the International Culinary Center where she certified as a Sommelier under the Court of Master Sommeliers. Prior to Four Hundred she worked in the kitchens of several Michelin star restaurants throughout Mexico, Spain and NY. What she enjoys the most when it comes to travel, is doing a lot of research. Specially when it comes to the "hidden gems" for local food and specialty coffee.