On Monday evening, hundreds of restaurant workers across 25 U.S. cities gathered for exclusive early screenings of “Tony,” a new feature film directed by Matt Johnson that chronicles Anthony Bourdain’s summer working as a dishwasher in a Provincetown oyster bar during the 1970s. The events, held ahead of the film’s official release on Friday, took place in locations including New York, Austin, Philadelphia, and Los Angeles, and were organized by OpenTable, Square, and the film’s production company, A24. The screenings served as a tribute to the culinary world that Bourdain famously championed.

In New York City, servers, hosts, bartenders, line cooks, dishwashers, and chefs from various eateries gathered at the Regal Cinemas Times Square. Participants were greeted with branded caps reading “support local restaurants” and beverages served in large deli-style cups. The atmosphere was marked by camaraderie and nostalgia, with attendees exchanging hugs and reminiscing about Bourdain’s work and influence in the industry.

The program opened with a prerecorded address from director Matt Johnson and actors Dominic Sessa, who portrays Bourdain, and Leo Woodall, who plays a line cook. Johnson described the film as “a love letter” to those working in the restaurant sector. Viewers reacted to the on-screen depiction of a young Bourdain, noting his early missteps in the kitchen and sharing laughs over familiar scenes of restaurant life. Applause erupted at the film’s conclusion.

Following the screening, guests walked to an after-party at Mermaid Oyster Bar, a deliberate nod to Bourdain’s culinary origins and his known affection for oysters. Chef Jihan Lee, a partner at Nami Nori, noted the rarity of such gatherings outside of work shifts and praised Bourdain’s lasting impact on industry professionals. “The fact that everyone showed up shows what kind of impact Anthony Bourdain had on the people in our industry,” Lee said, adding that the film evoked many personal memories from his own experience working at prominent New York restaurants.

The release of “Tony” coincides with growing public fascination with kitchen culture and food service workers, a trend also evident in popular shows like “The Bear.” Many in the industry, including Leonardo Reale, beverage manager at the Museum of Modern Art, say this attention has fostered greater recognition of their labor’s value. Reale, who began his career at City Bakery and Daily Provisions, highlighted how being part of well-regarded institutions has increased in cultural significance, especially after the challenges posed by the COVID-19 pandemic and technological uncertainties.

Throughout the night, Bourdain’s memoir “Kitchen Confidential” was frequently referenced as a touchstone for many attendees. Elliot DuBois, a sous-chef at Kabawa, described how reading the book resonated with his own journey after leaving college, inspiring him to pursue a career in kitchens starting at a local whiskey bar.

While some online critics have expressed skepticism about the film’s mythologizing of Bourdain, those in attendance viewed it as a genuine reflection of the camaraderie and hardships characteristic of kitchens. Max Glogau, a manager at Momofuku Noodle Bar, praised the movie for capturing the “family vibe of a kitchen where you hate each other, you love each other, you see each other every day,” a sentiment echoed by his colleague Sarah Wanger.

Together, the screenings and gatherings underscored Bourdain’s enduring influence on culinary professionals and their shared sense of identity within the demanding yet deeply communal environment of professional kitchens.