The world of fine dining is moving increasingly towards the concept of advance ticketing, in which diners have to book and pre-pay for their dinner much like a sporting event or theatre show.
Pioneered by Chicago’s triple Michelin-starred restaurant Alinea, it was announced that chef Thomas Keller will be adopting the system at his restaurants Per Se in New York and The French Laundry in Napa Valley as of next year, reports The New York Times.
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