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Even (and especially) during a pandemic, people are craving big-money foodie experiences. By Timothy Malcolm 2/24/2021 at 11:25am The dimly-lit dining room of Turner s. When the first guests were welcomed into the highly anticipated Goodnight Hospitality tasting-menu restaurant March, albeit as part of a holiday-season, lounge-style concept that acted as a preview, June Rodil felt an even more pronounced bounce in her step. Darting from the more casual Rosie Cannonball to the freewheeling Chalet and up to the slightly more serious March felt like the ultimate thrill for someone who lives and breathes hospitality. It felt awesome, says Rodil, a master sommelier and partner at Goodnight Hospitality. The most rewarding aspect was seeing the movement between the restaurants. People would start with a drink at March and say, Actually, I want dinner, I want a pizza downstairs [at Rosie Cannonball]. And then have a really grateful handoff between the two concepts.

New yorkUnited statesSpring branchKirsten gilliamBrandon silvaJustin yu theodore rexJune rodilKatilin steetsJulie soeferBenjamin bergLe jardinierPlating at degust in spring branchMuseum of fine artsGoodnight hospitalityRosie cannonballRobert del grande