This Restaurant is NYC’s Hardest Reservation | On The Line | Bon Appétit
Video Overview & Insights
“It takes people months, sometimes up to a year to secure their reservation here at Tatiana.” Today Bon Appétit spends a day on the line with chef Kamat Newman, Chef de Cuisine at Tatiana in New York City's Lincoln Center. Founded by chef Kwame Onwuachi, Tatiana combines Afro-Caribbean influence and popular New York dishes and is fast becoming one of the city’s toughest reservations to get.
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00:00 Intro
01:13 Checking Overnight Stocks
Really nice to see more black representation in the haute cuisine scene
03:17 Junior Sous Chef Check In
05:42 Short Rib Prep
I can’t wait to eat here!
08:42 Making Egusi Stew
11:18 Setting Up Service Kitchen
Yall got people in New York City waiting 2 hours for a table 🤯🫡
14:27 Final Service Prep
15:32 Pre-Shift Meeting
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brother, i respect what you o but more than 50 bucks for a ish is absolutely insane. im so glad i dont live in nyc
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I’m surprised they’re closed on Sundays. They’re losing a lot a lot of money.
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
That kitchen is spotless. Amazing as it should be. I’ve worked in many restaurants and I’ve seen horrible, horrible kitchens. This is spectacular.
More User Perspectives
Looks absolutely amazing no wonder why it’s so hard to get in there
@gjpp3239It does look amazing though
@gjpp3239And you don’t get real Wagyu beef and the United States only Japan they don’t ship it here that’s not true they lie
@gjpp323986 dollars for barbecue are you kidding me what scammers
@gjpp3239Is
@gjpp3239You should be, however, every Restaurant says if they have a Michelin star that they’re the best in the country. The best in New York are the best in the world. I mean, they say that what’s the best the best isn’t some street alley in Thailand to be honest with you
@gjpp3239I want to try this so bad. Especially the desserts
@antman8567Back in the day I could swing those prices; not now. Y’all have a takeout or back door menu???😬! 😂😂😂😂😂
@JustAThought155I live in Maryland, but if I'm in NYC, I will be there. 😋 congrats
@lindaisrael6379Not my bag
@Jbjb87jbjbdid she say oxtail rangoon dish
@Bhdrizzymayne86 dollars for short rib what a joke
@Sethgtb100Looks white only or just for the rich if only who you choose can eat there same story new characters
@BrooklynfishPhenomenal Team and SERVICE🙋🏾♀️🌅
@paulettehall58Black Owned!! This is black excellence at its finest! Congrats 🍾🎊🎉🎈 to them!!
@jetblackpilot94I freaking love your English,
@lexchimba7508The chef looks like such a cool person, feels like everyone is at ease with her 💞 food looks delicious too OMGGG
@helianafernandez56I love how compelled she feels to be in the cooking and dinner service process regardless of status in the restaurant because she wants her passion to be incorporated in the cooking. Need more leaders like that.
@CptnClutch12While I would love to try this type of food (and this restaurant) waiting up to a yr for your reservation and waiting outside for a couple of hours, is insane - no food (or “experience”) is worth that.
@andyconway5610This was so inspiring to watch! I am entering the culinary field via a program that assist individuals find employment. Will start my training next month. I'm filled with nerves as I only seen media representation of head chefs screaming at their staff. It's nice to know places like this exist and such a wonderful individual treats everyone humanely. The staff seems amazing a well! Also, the menu is definitely a Chef's Kiss! I know I will never be able to dine there physically (money situation not great + the reservation wait), so I will dine in spirit! Wishing you all much success!
@shirleysaidsew1969Very knowledgeable and articulate Chef ❤
@kountrynotary7445everyone wants to clean to be the number one in the city or country. Everyone just lies to attract customers.
@mssn3166So overrated I came out to support my community.........bruhhhhhhhh never again.......
@SB-vb8bwI ate there 4 times in a 6 month period—sometimes just for appetizers.
@GiftofGabKingIdk if they cleaned the kitchen for the video or if it’s always that spotless when they walk in but WOW
@qbanz00Buss down tatiana
@mohitmadnani332🥰
@aumenjoy1708Rare woman!!
@RealityIsBrutal-q7kBu's down Tatiana
@jjbnibi1222✊🏾
@ZuurrPPPI wonder how much they get paid?
@rhondabewcyk4523But is it harder than Dorsia?
@CandyHamShe rules
@metafinilGives me chills. Do your thing chef
@DaimondclipsCosts trickle down. These restaurants are making simple food into a delicacy and that will affect the price for everyone. Especially those that can't afford to eat at that price point. Not that they want to
@ThePerimetersThis is so cool omg!!!❤❤❤❤
@michime7860👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿👍🏿
@HotSixtyAny fancy restaurant, even Michellin Star places, in the back of the house, it's the same set up, most of the time, as Village Inn or Denny's or Black Bear Diner or IHOP. They all use the same industry standards as Macaroni Grill, McCormick & Schmicks, and Jake's Seafood ....
...If you've ever worked any time as a waiter busser dishwasher, if you were ever a barista or a bar back, you would know this and these vidoes would not be impressive to look at but stressful to be reminded of.
The structure 🥰
@smokingmoe_American Excellence.
@ajwilliams1201Those prices are supported by white guilt
@alex6688Nah no thanks
@thestacche6898