I had similar issues with Blanca reservations as well, though I’ll discuss that further when I file my Bloomberg News review sometime before Christmas.
In the meantime, allow me to make a suggestion: Tiny spots like Blanca and Brooklyn Fare should switch to electronic-only reservations. It worked for Momofuku Ko, Alinea, Next, Seiobo, Shoto, The NoMad Rooftop, and other pricey restaurants with limited space. With online bookings, there’s never any busy signal, never any straight-to-voicemail. With online resies, you get an immediate answer. It takes three minutes out of your day, instead of three hundred redials over an hour.
Pop-Quiz: If you run an expensive tasting menu-only restaurant, do you want your guest’s first experience with your venue to be:
I’ll take door number three, thank you very much. The guest experience starts not at the restaurant, but with the venue’s website or the reservations process. You can’t blame an excellent restaurant for being popular, but you can blame it for making it burdensome to find out whether the eatery is booked up or not. And while I have my own opinions about Blanca, if Pete Wells did in fact deduct a star because of the reservations hassle, I can’t really disagree with that.
It’s all fair game folks.