Dining at Michelin-starred restaurants is certainly always enjoyable—though said experiences promise to run you quite a bit of a tab. As much as I enjoy the Michelin adventure, I find myself shying away from them more and more, mostly due in part to the substantial cost of experience; so when Resident was put on my radar, I was immediately intrigued.
Resident, a VC-backed culinary events platform, was founded in 2018 by Brain Momsen. Focused on highlighting Michelin-grade experiences with the “next generation of culinary stars,” the company offers top-notch dining experiences in jaw-dropping private venues across the city, including townhomes, penthouses, and members-only clubs. After producing over 2,000 events, the company was impressively named by Inc Magazine as the 381st fastest-growing company in the US. Curious? So was I.
Resident Dinner via Vicki Denig
I was recently invited to check out a Resident experience for myself. The company offers a variety of cuisine focuses, from Italian to Chinese to contemporary Mexican and beyond. I chose a seasonal, farm-to-table experience spearheaded by Hudson-based chef Nicholas Leiss. Wine pairings were curated by Joyce Lin, a Taiwan-born sommelier and wine director based here in NYC.
Resident Dinner via Vicki Denig
Perched atop the 35th floor of a FiDi-based luxury building, the meal kicked off with a glass of bubbly, followed by a forest mushroom broth made with preserved pumpkin, bone marrow chawanmushi, garlic scape, and smoked hay oil paired with a Cavallotto Pinot Nero from Piedmont, Italy. To accommodate vegetarian diets such as mine, the dish was simply served without the marrow.
Resident Dinner via Vicki Denig
A deliciously tangy pain perdu followed, made with birch sap, cranberry, and spruce. My meat-eating partner enjoyed foie gras atop his, though mine was substituted with melt-in-your-mouth pistachio halva.
Resident Dinner via Vicki Denig
And oscine egg with buttered bread, bacon sabayon (in my case, brown butter rather than meat), and egg white cured egg yolk with a Willamette Valley Pinot was next, followed by the main course of schnitzel of pig head (mine was replaced with a soft, perfectly fried lion’s mane mushroom) served with apple, brussels sprouts, horseradish, and oscine brown butter sauce paired with a delightful pour of Descendientes de Jose Palacios ‘Petalos’ Mencia.
Resident Dinner via Vicki Denig
To finish on a high note, the meal ended with a warm shoofly pie served with crème fraiche ice cream paired with Marco de Bartoli’s Vecchio Samperi Marsala.
There were so many things to love about the experience, from the incredible hospitality to the thoughtfully curated wine pours to the breathtaking New York City skyline views. However, what I appreciated most was the open kitchen concept, which allowed Chef Nicholas to interact with his guests throughout the evening.
Resident Dinner via Vicki Denig
As a vegetarian, I also adored the way Chef accommodated my dietary restrictions while sticking to the menu, rather than veering off and serving random replacements that didn’t match the theme of the evening. Perhaps most impressive is the event’s price point: $195, tax and gratuity included—much more affordable than your standard Michelin-starred restaurant experience.
Resident offers around 15-20 ticketed dinners per month at their 11 venues. The chefs working with Resident have worked in some of the best kitchens around the world, including Eleven Madison Park, Noma, and The French Laundry. To check out their current lineup of events and book your seats, click here.