Hotels and restaurants are joining forces to offer private dining for consumers weary of staying at home. Among the first to reinvent themselves were chef Aidan O’Neal of Le Crocodile brasserie
and the Wythe Hotel in Brooklyn, which created Le Crocodile Upstairs by removing beds and installing custom-made tables in 13 hotel rooms, where private parties of up to 10 could dine ($100 per person
for a three-course dinner). “With New Year’s Eve approaching, similar partnerships have cropped up across the country,” according to
The New York Times.
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