When Ken Friedman opened the Spotted Pig with April Bloomfield, he envisioned a pub with great food and no reservations. He switched gears at the John Dory by offering reservations, to court a more established crowd, but Rob Patronite and Robin Raisfelds preview revealed that with the Breslin, he will once again eschew reservations. (There will be one large table where, in the style of the day, groups can preorder a pig feast.) Why the return to form?
In a recent interview, Friedman told us he regrets using a reservation system at the Dory. Its tough to take reservations in a small restaurant, because if you book a six-top and 8 p.m. and they dont show up, youve been telling people for a month that youre booked up, he explains. All of a sudden, because theres no people walking in like at the Pig, you have an empty table even though youve been booked for months. That doesnt really kill us financially well, it does but it just kind of bugs us that that happens. The Spotted Pig doesnt offer reservations, simply because its a neighborhood pub. I wanted it to be that people could walk in and have a drink and then wait around for a table, says Friedman. You know how New Yorkers are, theyll pass by five restaurants that are empty and go in the one where theres an hour-and-a-half wait. But really, the Spotted Pig and the Breslin match Friedmans own reservations policy: Im a no-reservations guy because Im a last-minute guy and Im a keep-my-options-open guy, so reservations kind of hold me to a commitment that maybe I dont want to keep.