This Food-Friendly Restaurant Is Following Your Dog on Instagram | Tech Reddy

It’s not unusual for fine dining restaurants to conduct online surveys of their guests and gather information about their likes and dislikes. But the team at Michelin-starred Jônt on 14th Street is also diving into Instagram feeds to find a bit of news: do they have a favorite dog?

Pet parents who plunk down a $375 dining menu will be surprised with delicious treats—and sometimes even toys—for their fur babies as parting gifts (doggie bags, if you will). Chef/owner Ryan Latino has his own “crazy spoiled” rescue pitbull named Amelia, and he makes a hearty meal using chicken and duck liver (paw gras?) and other leftovers. —for the season—will not be wasted. Don’t worry, cats will get a special treat with a blue-tuna-and-chickpea snack. There are many types of treats, including Michelin stars. The pet version of the madeleines—his signature flavor—is still in R&D.

Hospitality manager Nitiya Sin creates labels that say “best dog snacks” with pictures of animals, if she can find them online. For some artists, Sin continues with “Jônty Boxes,” a BarkBox subscription she got for her rescue beagle mix, Franconia Cricket Notch Kenton. Sometimes she also includes other goodies: hand-sewn mallard duck toys for the dogs, hand-wrapped cotton balls with catnip inside for the kitties. At one point, he boxed carrot tops and a beautiful bow for a VIP queen. He has yet to settle on a proper gift for ferrets.

The first step to preparing these little surprises is simple internet hunting. Some foodies have it easy – they have entire Instagram accounts dedicated to their animals. Others have a photo of their corgi in their Tock bookmark. But sometimes, Sin might not even check out the pets until they’re in the dining room, where he finds a Frenchie on the phone cover, or just discovers their love for dogs. gold changer in conversation. In that case, there’s no problem with personalization: “There are 16 different boxes with 16 different types. So, ‘Oh, you’re a chihuahua? Great.’ I have this chihuahua box all ready to go.”

The 16-seat restaurant offers pet-friendly meals about a dozen times a week now. “We have a great hospitality team that really tries to get to know every single guest in a very organic way. And because I’m just a dog, I’m always like, ‘You know if it’s a dog what do they have?’ I think I’ve taught everyone to question or think,” says Sin.

Some foodies have caught on—and are now asking for dog food in advance. “They tell me, you know, this is maltipoo’s Instagram handle,” Sin said. “Then I go to work.”

For Sin, who previously worked for other fine restaurants including Per Se in New York and José Andrés’s Minibar, personalizing diners’ experiences goes beyond the crowd of dog parks. Armed with a hot glue gun—“my favorite”—she has her own crafting corner in the restaurant’s office full of magic tricks of all kinds.

For a couple bringing their young son, she prepares fact cards about dinosaurs—her favorite subject. For a visiting chef who loves Legos, he created a plate of mignardises from building blocks with the name of his restaurant. For a guest’s request, he created a glittering sign that said “Marry Me.” Other small items include a cocktail of the best cocktails, caviar and eggs picked for the next morning, or sparkling water paired with eight international bottles for an unforgettable meal. drink wine. At one point, Jônt sent some out-of-town guests back to their hotel in their limo with late-night pizza from Manny & Olga’s—except this one poured with white truffle.

It may come as no surprise to learn that Sin considers himself an “Adult Disney Nerd” who aspires to be an inventor.

“I went to Disneyland, and I wore this pin that said ‘It’s my birthday,’ and everyone was so excited about me. They didn’t know who I was, but all the members of the coach activates you in a way that the whole day is for you,” said Sin. “I think I’ve wanted to recreate that.”

Food Editor

Jessica Sidman covers the people and trends behind DC’s food and beverage scene. Before entering Washingtonian in July 2016, he was Young & Hungry’s Food Editor and Researcher at Washington City Paper. He is a native of Colorado and a graduate of the University of Pennsylvania.