Private Restaurants Emerge as Top Luxury Amenity

The ultra-luxury real estate market is witnessing a shift in desirable amenities. While waterfront pools and private spas remain standard, developers are now betting on resident-only restaurants as the ultimate luxury perk. Properties like The Residences at Six Fisher Island and 432 Park Avenue are leading this trend, offering exclusive dining experiences designed to lure prospective buyers.

In a post-pandemic world, privacy and convenience have become paramount. Developers are competing to offer amenities that cannot be accessed by the general public. These private restaurants provide a secure environment where residents can dine without the scrutiny of the public eye. Furthermore, the financial model differs from commercial establishments; the costs are subsidized by the residents themselves, allowing for highly personalized service and menu options.

Standard amenities such as lap pools and fitness centers are now considered the bare minimum in new luxury constructions. To stand out, developers are focusing on exclusivity. According to industry observations, amenities that are inaccessible to the general public, such as private dining experiences, are becoming the new standard for high-end properties.

The Residences at Six Fisher Island, set to open in 2026 in the nation's richest ZIP code, exemplifies this approach. While the building offers a 9-hole golf course and a 24-hour butler, the developers are highlighting the residents-only restaurant as their "secret weapon." Units in this building start at $15 million.

At 432 Park Avenue in New York City, where unit prices range from $9 million to over $50 million, residents enjoy a restaurant experience curated by Michelin-starred chef Shaun Hergatt. The environment ensures privacy, eliminating the concern of being photographed by strangers.

Similarly, the Armani Residences in Florida provide access to a private oceanfront restaurant, with the added convenience of having food delivered directly to residents' units.

The rise of private dining is driven by a change in lifestyle where homes are treated as destinations rather than just places to sleep. Eric Fordin, Senior Vice President at The Related Group, emphasizes that convenience is a major factor. He notes that the ability to order a fresh meal at any time, such as after arriving on a private plane, is a true amenity.

Landy Labadie, Vice President of Hospitality and New Development at FirstService Residential, highlights that privacy and security are the primary reasons for maintaining members-only establishments. Residents value seclusion and do not want their amenities, such as gyms or restaurants, accessible to the general public for a nominal fee.

Industry data supports this shift. A spokesperson for FirstService Residential reported that food and beverage expenses within their portfolio have increased by 30% to 40%. This reflects a broader trend of delivering restaurant-level dining experiences within residential buildings.

Unlike commercial restaurants that rely on public traffic to survive, resident-only restaurants operate on a subsidized model funded by the Homeowners Association (HOA). This removes the financial pressure of attracting a high volume of customers.

Stephen Starr, a restaurateur curating the dining experience at The Residences at Six Fisher Island, explains that the risk is significantly lower. "This is all part of the association of residents — it's their decision to subsidize this sort of project," Starr said. "So we don't have the same stress and pressures that we do when we open our own restaurant."

Residents ultimately decide the balance between menu pricing and monthly fees. Landy Labadie illustrates this flexibility: "The chef may say, 'Hey, Landy, this burger is $20.' I may say, 'OK, we're going to price a burger at $30, and your monthly HOA fees won't go up.' Or I can charge you $10 for that burger, but your monthly fees are going to go up $100 or $200 a month."

These costs cover equipment, labor, service, and food and beverage expenses. Even if a resident rarely dines there, the restaurant serves as a selling point for the building, much like a rooftop pool.

The demand for food and beverage consulting from developers has more than doubled in 2025 for future developments, according to data from FirstService Residential. This indicates that private dining is not a passing fad but a fundamental shift in luxury real estate strategy.

Stephen Starr believes this amenity is a deciding factor for buyers. "I think it makes the difference between, 'I'm going to choose this building without that, or this building that has it,'" Starr stated. "To have a place where you can go down with your kid and get a steak or a burger or an omelet, it's awesome. It would make me want to spend that extra whatever dollars to be there, for sure."

As developers continue to compete for high-net-worth clients, the integration of high-quality, private food and beverage services appears to be a permanent fixture in the luxury housing market.