Dining as we know it is changing rapidly. Costs for proprietors are higher than ever, between real estate and staffing, leading chefs to explore pop-ups and other creative concepts in lieu of opening new restaurants.
And at the same time, adventurous guests are craving new, innovative dining experiences they can’t find anywhere else.
In San Francisco OpenTable recently welcomed “home restaurants” to our network via startups Feastly and EatWith. These are dining experiences hosted by a chef or home cook, some in the cook’s own home but occasionally in other communal spaces. While EatWith has listed three experiences on OpenTable — two home restaurants and one Test Kitchen, which rotates different chefs and concepts — Feastly has opened up their space The Lab for a range of pop-up and supper club experiences.
To learn more about these concepts, we talked to Naama Shefi, Communication Director at EatWith, and Noah Karesh, Co-founder of Feastly. Both companies empower home cooks and chefs by giving them a platform to reach guests looking for new dining experiences — without having to raise funds for a brick-and-mortar. Here’s how they’re changing the way we dine.