The Restaurateur

The Restaurateur is a compelling documentary that focuses on the life and career of renowned restaurateur Danny Meyer. Directed by Roger Sherman, this film offers an up-close, behind-the-scenes view into one of the most cutthroat and stressful industries in the world – the restaurant business. Released in 2010, the film documents the development and genius behind Meyer’s world-class restaurants in New York City, specifically focusing on his two most ambitious restaurant launches, Eleven Madison Park and Tabla.

Danny Meyer is a well-respected figure in the hospitality industry and is the man behind some of the most iconic restaurants in New York City, including Union Square Cafe, Gramercy Tavern, and Shake Shack. Throughout the movie, viewers get an intimate glimpse into Meyer's unique philosophy, business acumen, and his continuous pursuit of perfection. This film highlights his attention to detail, the importance he places on service as well as his innovative approach to cuisine.

Although it's about food and restaurants, The Restaurateur transcends the specific industry to become a universal story about striving for perfection, the immense pressure associated with such a pursuit, and the fascinating world of fine dining. The film covers 12 years, starting in 1998 when Meyer, with his team, began developing these two new establishments. Consequently, the film offers a rare long-term view of the trials, tribulations, and triumphs experienced during the creation and operation of high-end eateries. It depicts the many aspects – both seen and unseen – that come together to create a unique dining experience.

The film is weaved together with two distinct strands. One part follows Meyer and his trusted team as they struggle to open these two vastly intricate, multifaceted restaurants right next to each other in Manhattan's Metropolitan Life North Building. The other part consists of a series of in-depth interviews, conducted over the years, with Meyer, who provides insightful comments about the various aspects of the restaurant business. This dual-thread approach lends the film a compelling rhythm, oscillating between the lively bustle of a restaurant in its inception stages and calm, reflective moments.

One of the distinctive features of The Restaurateur is that it's not just a story about a man opening restaurants. It's also about creativity, grit, business stratagem, and ultimately about creating something tangible and enduring. It showcases the incredible energy and the always-on-the-brink-of-chaos aspect that's characteristic of a restaurant in its early stages and crystalizes the enormous challenges and thrilling moments associated with opening a restaurant.

Amid this whirlwind of activity, the figure of Danny Meyer persists as a steady, calming force. Meyer's operating mantra of "the relentless pursuit of excellence" runs through the entire film and becomes evident in every plating decision, every personnel hire, every table position – in short, every step towards creating a world-class dining experience.

As the audience, you get a unique perspective of the delicate dance that takes place behind the scenes, witnessing the minute details that go into orchestrating a single night's service. All of it subtly underpinned with Meyer's ethos of hospitality, which implies that great service is just as crucial (if not more) as the food and ambiance in defining a customer's dining experience.

The Restaurateur is a fascinating portrayal of the highs and lows of the restaurant industry and the power of a visionary to bring his ambitious dreams to life. It captures the essence of what it takes to be regarded as an industry juggernaut. It's not just a foodie’s documentary but indeed a film for anyone interested in the process of creation, the application of forward-thinking business philosophies, and the relentless pursuit of perfection. Through its sobering reality, endearing moments, and enlightening interviews, The Restaurateur reveals the extraordinary dedication, courage, and tenacity involved in rising to the top in the turbulent restaurant business.