“It’s not for everyone, but we have a high demand,” says Han. “It’s like the pinnacle of ‘treat yourself,’” says Sol Han, the chef and partner of LittleMad, where guests can spoil themselves by adding supplements of uni, caviar, or truffle to pretty much any dish on the menu. Then there’s more: A cap of frilly black truffle shavings, and, for an additional $25, the kitchen will “make it mädder” and scoop a pile of Hokkaido sea urchin on top. “I get it every time I go.” The toast is a slice of buttered bread topped with egg salad, fat-marbled Wagyu beef tartare, and a gleaming layer of Osetra caviar. “The first time I had it was like, Wow, it’s amazing,” says Cueto, a software engineer who frequently posts about restaurants on TikTok. He is sitting at a table at LittleMad, a Korean French restaurant in Manhattan’s NoMad neighborhood, when the Mad Toast arrives. “We cater to our customers, and most of our guests love this policy,” he says.Luxury ingredients and supplemental charges are becoming increasingly popular at New York City’s restaurants.īrian Cueto has his iPhone in hand, ready to snap a photo of something delicious. “Now when the food comes, they’re talking to each other about the food,” he exclaims. When you’re having dinner with your friends or family, it’s time to put your cellphone away,” he says. Without the cellphone in their hands, that gadget isn’t controlling them anymore. “Now they sit down, I tell them the specials, and they’re not on the phone. Most people finish their dinner sooner by avoiding cellphones, and Gigliotti sees a change in their behavior, under the ban. If there’s something you want, we’ll make it for you,” he says. “Guests can mix and match whatever they want. “We’re old school,” he admits.Īnd yet Gigliotti says the entire staff prides itself on its flexible policy toward food-the major reason why diners come to the restaurant. People aren’t permitted to put their sport jackets on their chair, no undershirts or slippers permitted in the dining room. I have a very large following and consider many of our guests part of the Triangolo family,” he notes. One guest said, “The minute you arrive, it’s as if Mario, the owner, welcomes the guest into his home.” Another guest said, Il Triangolo emphasizes “authenticity from homemade breads and pastas to homemade wine and desserts.” Banning cellphones attracted one guest to the restaurant. Most guests are delighted not to deal with rude guests sitting in proximity to them.Ī look at several Yelp reviews reveals that no customers mentioned the cellphone ban in a negative way and one customer welcomed it. “Most people in a restaurant on their phones have a habit of talking loud,” Gigliotti said. More people tell him that they love the policy because they don’t want to overhear other guests talking loudly on their phone over the restaurant’s din. When another couple heard about the policy, they too exited before eating, but Gigliotti said that has only happened a handful of times. Gigliotti asked her to keep her phone on her lap, not on the table, but she refused and left the restaurant. She said she needed to be in contact with her elderly mother in case of emergency. If customers receive a phone call during the meal, they’re asked to step outside of the restaurant so as not to disturb any guests. When he encountered new customers, he’d tell them in person about the policy. Gigliotti put up a small sign that said no cellphones placed on the table. Meals that once took two hours were taking two and a half hours, and guests were waiting longer for a table. Instead of eating and leaving quickly, they’d spend more time dining because they weren’t concentrating on eating their food and instead zeroed in on checking their emails or the web. In fact, their behavior slowed everything down in the restaurant.
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