Dorsia

"We're constantly being asked by our New York and London members to turn on the Dubai market, which is an acknowledgment that Dubai is one of the most important cities in the world right now," says Dorsia president Lindsay Nelson. "The intersection between Dubai and other major cities is just getting stronger and stronger." Thanks for the love Condé Nast Traveler! https://lnkd.in/eWss-Tsm

It’s official. Dorsia is live in Dubai. Reserve tables at LPM Restaurant & Bar, Mimi Kakushi, TASHAS GROUP's Flamingo Room, L'Atelier de Joël Robuchon Dubai, Il Borro Tuscan Bistro Dubai, and more hotspots. Not a member? Apply and get access to reservations starting 6/6, in addition to recent market launches in the South of France and Ibiza. There’s more on the way, so keep an eye out for weekly drops of coveted reservations and invite-only events.   We’ll see you in Dubai. https://www.dorsia.com/

The Evening Standard chatted with our CEO Marc Lotenberg about Dorsia's recent expansion to London and the benefits of the platform. “Waiting for the bill can be a bad moment in an otherwise positive experience. With the app it is just like Uber, you get up an leave.” Dorsia members routinely cite our frictionless payment technology as their favorite feature, besides access to hard-to-book tables of course. Read the story here: https://lnkd.in/epXY7z-G

Since our inception, Dorsia has been at the forefront of revolutionizing the restaurant reservation experience. We're excited to unveil our newest innovation, which furthers our mission to transform the way restaurants and diners interact. In collaboration with the esteemed Champagne house Dom Pérignon, a member of the Moët Hennessy portfolio, Dorsia is introducing an option to secure reservations by selecting a bottle of Dom Pérignon Vintage 2013, moving beyond our traditional minimum spend model.  This feature will soon roll out to all Dorsia markets, incorporating luxury offerings such as top-tier wines, premium spirits, caviar, and more. Keep an eye out for more updates. #DiningElevated #InnovativeHospitality #RestaurantRevolution #DomPérignon #CulinaryExcellence #NYCDining #MiamiDining #champagne

We're thrilled to welcome Roland Nasr to the Dorsia team as Chief Technology Officer. 🎉 Roland comes from Zip Co (originally Quadpay, a Zip company), where he helped drive exponential growth by leading product development, scaling a distributed engineering organization, and launching their payments platform across several global markets. At Dorsia, Roland will bring his experience in scaling and navigating complexity and leading a focused, disciplined, and value-driven tech team to help us on our mission to disrupt the hospitality industry. #hospitalitytech #newhirespotlight #techstartup #miamitech #hospitalitytrends #engineering

"Another new members-only app, Dorsia, works with restaurants to score prime reservations at places like the supper club space 9 Jones and even the impossible-to-get-into Carbone in New York. (The site, whose name has a clear American Psycho connection, also covers cities like Miami, London, the Bay Area and Los Angeles restaurants.) But a diner must agree to a certain prepaid per-person spend when they book: For example, dinner at Cote Korean Steakhouse might cost $125 per person on a weekday night at 5 p.m.; on a weekend at 9 p.m. that figure might be $175. The benefit is that, although the seats might cost more, the extra money goes to a diner’s food and drinks as opposed to a reseller’s pocket." Great Bloomberg News piece about the hospitality industry's biggest pain point: the restaurant reservation blackmarket fueled by bots. Dorsia's mission is to transform the industry by providing passionate diners with prime reservations and a frictionless experience while ridding the world of parasitic bots forever. Download the Dorsia app and apply to see for yourself how we're elevating the art of eating out. https://lnkd.in/eiNkRYn4

“A Mexican restaurant should be high-energy. When you think of Mexico, you think about partying,” says Enrique Olvera, founder of Cosme. A household name for the culinary crowd, Olvera is best known for redefining Mexican cuisine at Pujol, a longtime resident of the World’s 50 Best Restaurants list. At his New York City restaurant Cosme, contemporary Mexican fare takes on new cultural influences. Fluke aquachile is topped with thinly sliced radishes and cucumber and dusted with grated wasabi; sweet potato tamal is flavored with guajillo chilis and Japanese togarashi. Rohan ducks are cured for three days, seared to golden brown, and braised with Mexican Coke and ancho chili pepper to create Cosme’s signature carnitas. The cornhusk meringue, an Instagram darling, combines savory corn mousse and burnt vanilla ice cream topped with sea salt and pulverized corn husk. The menu is bolstered by an agave-forward beverage program from Jorsand Diaz that hews traditional with palomas and margaritas, though some cocktails play with global ingredients like yuzu and Calpico. The space, designed by Mexico City–based architect @Alonso de Garay, embodies the same philosophy as the food: simple, elegant, and clean. Soft beams of light directed at each table illuminate the dimly lit dining room, where the wine list are curated to ensure the labels complement the dishes. Despite the carefully crafted experience, this meticulous culinary temple isn’t afraid to let its hair down. In the latest installment of our Designing Delicious series, produced in partnership with Surface Magazine, we visit Cosme in New York City. Get access to Cosme and more hard-to-book restaurants by downloading the Dorsia app and applying for membership.

Setting the table is like setting the stage. As anyone in #hospitality knows, crafting an impeccable guest experience requires the right blend of food, design, and ambiance. We took a similar approach when outfitting our new Miami office, placing just as much focus on interesting design elements as we did on intelligent and functional pieces. We knew private meeting areas would be essential for our industrial-style, open floor plan, so we partnered with ROOM to select mix of individual and multi-person pods, which we paired with unique design furniture from Luminaire and art-forward wallpaper by Flavor Paper. The result? The ultimate work-meets-entertaining space. 😎 Read more about the design process and see photos of the Dorsia x Surface Magazine HQ in the Miami Design District here: https://lnkd.in/ekzpPFK9. #officedesign #thefutureofwork #miamioffice #officelife #employeeculture

At Dorsia, we’re lucky to work with top minds from the best restaurants, which inspired us to create Designing Delicious—a docu-style series that explores culinary craftsmanship through the eyes of some of the world’s most acclaimed chefs—in partnership with Surface Magazine. We recently visited farm-to-table haven Rich Table, located in San Francisco’s Hayes Valley neighborhood, to see its philosophy of simplicity in action. When Chef Evan Rich says “I like to keep it really simple,” he means it. The interiors of Rich Table, the restaurant he co-owns with his wife, Chef Sarah Rich, are as earthy as a dewy spin around a Napa vineyard, with their tables made of salvaged wood and locally hand-hewn pottery by Jered Nelson. The food is just as evocative of a pastoral time and place (no surprise, given that Evan and Sarah both honed their knives in The MICHELIN Guide-starred restaurants before earning one themselves). “We go to the market, we see what’s good, and we cook it,” Evan says. “We really focus on the details of being true and honest to our experiences.” You won’t want to miss the sardine chips with horseradish crème fraîche, “the only dish that’s been on our menu since day one,” says Evan, who co-authored The James Beard Foundation–nominated Rich Table (Chronicle, 2018) cookbook with Sarah. “It’s a dish we love to start the meal with because it’s finger food, and something really light and fresh.” The pastas, too, are pure California, including a sea urchin tonnarelli cacio e pepe with pressed idiazabal cheese. Possibly taking home the prize for prettiest plate is the peaches and cream dish with black truffle crème fraîche, flower, and coriander. The cocktail program channels the same farm-to-table ethos, including The Forager, a blend of gin, vermouth, strawberry balsamic shrub, and rosemary. “The focus here is the food, and the vibe is definitely lively,” Evan says. “People are having a good time.” Cue the classic rock soundtrack 🎸, and check out the episode here: https://lnkd.in/dyFJCX3u. #SanFranciscoEats #SFRestaurants #SFFoodScene #DineInSF #SanFranDining #BayAreaDining #BestOfSF #SFFoodTrend #FarmToTableSF #TasteOfSanFran #HospitalityTech #DesigningDelicious #HospitalityDesign #BehindTheScenes #ChefLife