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The Restauranteur [Import]

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Product Details

  • Format: Full Screen, NTSC, Import
  • Language: English
  • Region: Region 1 (US and Canada This DVD will probably NOT be viewable in other countries. Read more about DVD formats.)
  • Aspect Ratio: 1.33:1
  • Number of discs: 1
  • MPAA Rating: UNRATED
  • Studio: Unidisc Music
  • Release Date: April 26 2011

Product Description

The Restaurateur

Customer Reviews

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Most Helpful Customer Reviews on (beta) 12 reviews
8 of 9 people found the following review helpful
Wonderful documentary gets you inside the design and opening of a great restaurant March 30 2011
By Steve Ramm - Published on
Format: DVD
First Run Features is becoming known now for all the great "food related" documentaries they have been releasing. First came Pressure Cooker and then Kings of Pastry (see both of my reviews on Amazon), and now The Restaurateur. All are great!

In the 1990s a friend invited me to dinner at the Union Square Café in New York - the first restaurant opened by Danny Meyer. Though it was a prestigious restaurant - with rankings by Zagats in the Top 5 - I never felt it was pretentious and Meyer himself roamed the tables and made me feel like a king! After watching this 57-minute documentary about Meyer's attempt to open TWO different restaurants, each a week apart, I still feel the same way about this guy. He is a people person and sure can cope with pressure.

Filmmaker Roger Sherman followed Meyer and his staff continuously as the restaurants were built, staff hired and finally "opening night". Then he went back 11 years later (in 2010) to see how the restaurants were doing. Though all this is covered in under an hour, the film itself does not feel rushed. And Meyer is cool as a cucumber (food reference not intentional). A "restaurateur" is not a chef, nor a general manager, nor an architect. He (or she) has a vision for a restaurant and then finds those three people to help fill the vision.

This is not a film about cooking, but it is tangentially about food. It's not until about two-thirds of the way into the film that you actually see food (but when you do make sure you are not hungry). But if you like fine dining, or want tips on how to develop a business - and a loyal customer bases, this is a fascinating film to watch.

The bonus features include a 27-minute "Epilogue" bringing the restaurants up to January 2011.

Steve Ramm
"Anything Phonographic"
1 of 1 people found the following review helpful
Very good background on the complexities of opening a new restaurant May 9 2013
By Seth M. Wilfong - Published on
Format: DVD Verified Purchase
Danny Meyer is great and you can see that his knack for building great restaurants starts with every detail covered impeccably. Certainly worth watching if you are half what intrigued about what it takes to start a great restaurant or a must watch if you have never opened a restaurant from scratch and you need a little time cut off the learning curve.
1 of 1 people found the following review helpful
A Peek At The Business Side Of The Culinary World--Good If That's Of Interest To You March 25 2011
By K. Harris - Published on
Format: DVD
There seems to be an entirely new sub-category in the documentary film world--the foodie movie. Tales of chefs, cooking, and competitions have been proliferating in recent years--so if you have culinary interests, they are easy to satisfy with numerous non-fiction endeavors. Roger Sherman's brief film "The Restaurateur" tackles a largely ignored, but vital, component of the industry. Showcasing the business aspects of opening and running successful eateries, the film stars Danny Meyer who is a bigwig in the upscale New York restaurant world. In 1998, Meyer and his financial group attempted to open two high profile restaurants at adjacent locations in a fashionable area of New York City, and this film chronicles the successes and tribulations inherent in this process.

In truth, the focus of the movie is somewhat limited and it may not appeal to everyone. Having been involved in several business openings myself, seeing an empty space transform into a viable and thriving restaurant is inherently interesting. If, however, the idea of the movie does not grab your attention--then, honestly, nothing presented in this straightforward documentary is likely to change your mind. There isn't gobs of drama and/or human interest--this is a film of process. We meet the chefs, Meyer's partners, and other key members of the teams but, aside from Meyer, the chefs are the only people we get to know in the slightest. And they're probably the film's most intriguing aspect. Interesting side note, you see Top Chef's Tom Colicchio circa 1998 (he was the chef at one of Meyer's other eateries)--so if you want to check out the big guy while he had some hair, pick this up (although he plays a very minor role in the film).

The hour long film is supplemented with roughly thirty minutes of epilogue features that inform us about the current state of affairs. Two of these four segments provide necessary closure and genuine emotion while two are fairly insufferable--if you watch, it's easy to decipher which is which! If nothing else, "The Restaurateur" discusses the industry from a less conventional vantage point. Interesting, if not revelatory, the film will best be appreciated if you like business or are an aspiring entrepreneur. Your involvement in the film will be directly proportional to your interest in the subject matter. KGHarris, 3/11.
Danny Meyer is a leader in the hospitality industry Jan. 24 2014
By MATT DIGREGORY - Published on
Format: DVD Verified Purchase
I bought this along with his book "Setting the Table". Helps to put some faces to the people mentioned in the book. If you're in the hospitality industry this is a must watch along with his great book.
Lukewarm Sept. 9 2013
By rnh17 - Published on
Format: DVD
The story of opening two restaurants at the same time promises drama, but much of this video fell flat. Planning sessions seemed staged for the camera, and some of the critical events receive little attention--there's no footage of opening night at 11 Madison Park, and the chefs who left are not interviewed about their leaving and Danny Meyer spends little time discussing their departure. Meyer comes across as an excellent businessman, but he's probably too good to reveal too much.

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