Restaurants & Bars

Village Spot Upscales Takeout With $600 'Doomsday Dinner': Report

Why order a pizza when you can cook a seven-course Japanese hamachi, wagyu ribeye steak and heritage chicken meal at home?

Why order a pizza when you can cook a seven-course Japanese hamachi, wagyu ribeye steak and heritage chicken meal at home?
Why order a pizza when you can cook a seven-course Japanese hamachi, wagyu ribeye steak and heritage chicken meal at home? (Map Data ©2019 Google.)

GREENWICH VILLAGE, MANHATTAN — Who says you have to go out to spend money on an $18 plate of hamachi crudo?

In true Greenwich Village fashion, a West 8th Street restaurant has taken the line-up of New York City takeout options during the coronavirus pandemic and raised it a $600-minimum "Doomsday Dinner Party," first reported by Eater.

The seven-course, at-home dinner from Ardyn — delivered by staff wearing suits and bunny masks, because, of course — is the latest way upscale eateries that usually don't offer takeout have pivoted during the statewide ban on dining in.

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Those so inclined to spend $150 per person on an in-home meal, $165 with a beverage pairing, can book the themed dinner party with 24 hours notice on Ardyn's website. Delivery will be available for Brooklyn, Queens and, yes, the Hamptons, later this week.

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The meal of Japanese hamachi, wagyu ribeye steak, heritage chicken and the like, which is named for the "doomsday" coronavirus has created for restaurants, comes pre-prepared with a zero-clean-up promise and asks that its diners to finish off assembling the meals at home.

Each course comes with an instruction sheet, a YouTube video that illustrates how to plate the dishes, the option for "live support" from a chef via a dial-in number and its own playlist, according to Eater and Ardyn's website.

The restaurant also advertises a "private chef and service staff" option, though it's unclear how it is set up with social-distancing rules.

Co-owners Adam Bordonaro and Ryan Lory told Eater that everything in the meal is either comparable or less than the cost of the items on their in-restaurant menu. The pair will donate 15 percent of the profits to a hospitality worker relief fund they launched in partnership with the nonprofit March On Foundation.

“We’re going to do this until the wheels fall off,” Lory told Eater. “And if it does well, we’ll continue to operate it when Ardyn is open again.”

Read the full Eater story about the Doomsday Dinner party here.

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