How Experiential Dining is Reshaping Restaurant Culture

To experience the full effect of Esmè, one enters through the rear of the Chicago-based restaurant. That’s where diners are led through a tiny hallway into a miniature art gallery filled with colorful, expressive work by a single local artist. As they peruse the art over glasses of sparkling wine, their tables in the dining room are meticulously set up for a multi-course feast.

Esmè’s gallery experience is meant to replace the usual time spent at the bar before dinner, and chef Jenner Tomaska and his wife and partner Katrina Bravo want guests to familiarize themselves with up-and-coming visual artists. They’re clearly big art fans and aim to pass on that passion to their guests.

“A reflection of Esmè’s foundational ethos is to reimagine the fine-dining model with philanthropy and art integrated into the core of the restaurant,” Tomaska explained. “The goal and intention of Esmè is love…To have these things we love adorning different parts of our ever-changing space is everything.”

As diners make their way to their tables, it’s a seamless transition as the art exhibition continues on their plates. Each season, Tomaska changes the art exhibition and tasting menu. He takes inspiration from the artwork and weaves it into each dish. For example, artist Amanda Love brings a whimsical and playful approach to her work with bursts of color and nostalgic games like dominos.

Tomaska used elements from her exhibition in every dish, on some of the plates and even the entire table as expression. What he does at the Michelin-starred Esmè is peak experiential dining, and this concept is gaining much attention, according to top marketing firm Datassential, particularly among Gen Z and Millennials as they provide perfect “content opportunities” for social media posts.¹

Experiential dining, or experimental dining, Datassential stated, “focuses on creating unique, memorable and immersive culinary experiences that go beyond traditional dining.”¹ It’s an opportunity for an establishment to truly stand apart from its competitors. This is important because most diners are looking for a “wow factor” when they choose restaurants, particularly for special occasions.

Key stats on experiential dining from Datassential’s trend reports:

How culturally specific dining experiences are winning

Dōgon may not have all the bells and whistles of artistic expression as Esmè, yet its creativity of modernizing African diaspora cuisine is second to none. The Washington, D.C.-based restaurant is owned by Kwame Onwuachi, who is the first chef to successfully bring West African food to the forefront and get people to pay a premium for it.

Dōgon showcases Afro-Caribbean fare with flair: Branzino is amped up with coconut mussel curry, crispy zucchini, callaloo; Wagyu short rib arrives with Texas toast, pickled peppers and awaze—a spicy Ethiopian condiment; and a classic rum cake is dressed up with charred fruit and house-made whipped cream.

Based on Datassential’s findings, Dōgon is the type of restaurant that boasts all the elements “that would contribute most to making a dining experience memorable and worthwhile.”

Here’s the list of factors:¹

• Service and presentation: 67%

• Unique, gourmet ingredients: 48%

• Visual aesthetic and ambiance: 47%

• Ability to personalize/customize the dining experience: 45%

• Cultural and heritage touches: 32%

• An element of intrigue/surprise: 20%

• Interactive or immersive elements: 16%

Another establishment fitting the criteria is Chicago’s Kasama, a Filipino-focused destination with a Michelin star and James Beard awards. By day, it’s an eclectic breakfast nook and pastry shop. And in the evening, Kasama is a tasting menu-only restaurant. It’s nonstop busy during every hour it’s open.

Most come to experience Tim Flores and Genie Kwon’s unique take on traditional Filipino fare. During the day, out-of-towners on layovers show up with suitcases to devour black truffle croissants, ube and huckleberry Basque cake, and breakfast sandwiches stuffed with longanisa, egg and cheese. The tasting menu during the evening changes often, yet it’ll likely include a reimagined version of pancit, a staple Filipino noodle dish.

As diners increasingly seek experiences that transcend the plate, restaurants like Esmè, Dōgon and Kasama aren't just serving meals—they're crafting memories. Whether through art-inspired tasting menus, cultural storytelling or day-to-night transformations, these culinary innovators understand that in today's dining landscape, the most coveted reservation isn't just about what you eat, but how the experience feeds your soul.

In a world where anyone can order delivery with a tap, these immersive dining destinations remind us why consumers venture out at all: to be transported, surprised and ultimately, to return home with something more lasting than a full stomach—a story worth sharing.

For more inspiration and ideas, check out these experiential recipes from the Simplot Culinary Team: