Penny, located just above Claud in the East Village, continues to operate primarily as a walk-in venue. The restaurant is co-owned by Chase Sinzer with chef Joshua Pinsky overseeing the kitchen. The space accommodates roughly 30 guests, which contributes to its quick fill rate each evening.
While Penny does accept reservations, they are limited and become available two weeks in advance at 9 a.m. Most patrons rely on the walk-in policy, often standing briefly while waiting for a table. This approach contrasts with many city restaurants that have shifted towards reservation-heavy models.
Penny’s setting is compact and informal, reflecting a growing trend among small New York eateries to prioritize accessibility and spontaneity. The restaurant’s proximity to Claud, a well-regarded wine spot, complements its seafood and wine bar concept.
The co-owners’ decision to favor walk-ins aligns with their intent to create an unpretentious atmosphere. It also presents challenges in managing guest flow and wait times, given the limited seating capacity. Penny’s model may appeal to diners interested in a casual experience without the need for advanced planning.
As dining patterns continue to evolve post-pandemic, Penny’s adherence to walk-in service offers an alternative to reservation-dependent establishments. This could influence how other small restaurants in the neighborhood approach guest seating and reservations.