High-end restaurants even joined in on the fun by revamping — and upcharging — their measly bread-and-butter courses to $38 tableside “butter service,” Eater’s H. Claire Brown reported.

The tableside chat felt just like old times for Rhoda Wurtele Eaves, 102, and Lucile Wheeler, 89, who’ve been fixtures in each other’s lives since they first met on Jan. 14, 1945, at a downhill race.

Ascend sales and events manager Alysha Janmohamed shares her front-of-house perspective, observing that diners have been truly enamored with their tableside experiences.

“It transcends the traditional tableside steak and lobster. Featuring a colossal miso-cured double chop Mishima long-bone rib-eye, it is expertly rolled out tableside by one of our chefs along with a lobster roulade. The dish is further elevated with a house-made shoyu-truffle beurre blanc, generously adorned with shaved black truffles, and perfectly complemented with Osetra caviar, tobiko and masago.”

Another culinary showcase, The Hive, takes a tableside flambee to new heights with dynamic and unconventional dessert flavors like candy cap mushroom ice cream, yuzu merengue or Toki whiskey jaconde.