The OpenTable Blog

Enter to Win a Table for 2 at Ruth Krishna’s in NYC on 9/17 in the #FantasyRestaurant Giveaway

twitter-ruthkrishnaLucky Peach recently offered diners first-come, first-served reservations for opening night at chef Akhtar Nawab’s Ruth Krishna’s Tandoori Steakhouse in New York. The restaurant will feature irreverent mash-ups of north Indian standbys and steakhouse favorites, centered around Nawab’s signature spice-rubbed, tandoori-blasted ribeyes, along with updates on classic side dishes, such as creamed saag paneer and biryani onion rings.

Reservations were snapped up quickly, but you can still join in on the delicious fun. Enter to win one of five tables for two on September 17, 2015, in the OpenTable 2015 Ruth Krishna’s NYC #FantasyRestaurant Giveaway! To enter, share your fantasy restaurant concept with us by using the hashtag #FantasyRestaurant and tagging @opentable via Facebook*, Instagram, or Twitter. Be sure to follow @OpenTable on the corresponding social network, so we may contact you via direct message if you’re a winner.

Each business day, we’ll be giving away five tables for two for a 9:30PM seating on September 17, 2015, starting Tuesday, September 1, 2015, through Saturday, September 5, 2015 (one table per day). One entry per social network per person per entry day allowed.

The #FantasyRestaurant giveaway is your opportunity to experience the restaurant that has recently been voted America’s Next Best Restaurant by Lucky Peach.

Entrants should check their direct messages on Facebook, Instagram, or Twitter each morning after 10AM PT during the giveaway period so we can award your prize quickly. The full terms and conditions are after the jump.

* To enter on Facebook, upload photos from an existing album or your desktop to the OpenTable page.

PS: We love Lucky Peach, a quarterly serving of quirky recipes, food storytelling, and deliciously obscure foodie insights from some of our favorite writers. You love to dine out, so we know you’ll love it too — enjoy a subscription all your own, discounted for OpenTable diners. Just enter the promo code OPENTABLE to receive 15% off a one-year Lucky Peach subscription. Subscribe here today!

Continue Reading

Live the Fantasy: 17 Chefs Share Their Dream Diners

As diners, we spend a lot of time thinking about the chefs whose cuisine is on our wish lists. But, what about chefs? Surely they have folks they’d like to see grace their dining rooms. In that spirit, then, 17 chefs share their dream diners, from artists and prominent businesspeople, such as Action Bronson and Richard Branson, to famous chefs, past and present, like Auguste Escoffier and José Andrés.

Tim Maslow, Ribelle, Brookline, Massachusetts: Lamont Coleman, a.k.a. Big L
“Not because I know if the man loved to eat or not, but because of the short-but-prolific career he had that so many of our cook-generation can identify with. I would want to thank him for making me feel like less of an outsider and that it’s permissible to blaze trails outside the norm.” “A hard core life I toast to ex flaw, therefore I live raw and went to war wit the law.” – Big L, “Bring ‘em Back”

Maslow

Carl Schaubhut, Café Adelaide, New Orleans, Louisiana: Chef Jamie Shannon
“The late chef Jamie Shannon has rock-star status in my world. He changed the way cuisine in the great city of New Orleans was executed. He truly put haute Creole food on the map during his tenure at Commander’s Palace in the 90s, and I remember growing up and loving eating the food at such a wonderful, fun, exciting restaurant. He was also one of the earliest local television chef personalities that I recall. So much of his influence runs through the DNA of everyone who has cooked in Commander’s kitchen or has been taught by a chef that has been there. I’d love to prepare charred jalapeno-lacquered confit duck leg over a citrus-white bean puree with crispy Brussels sprouts, bread and butter pickled beets, bacon-onion jam, spiced New Roads pecans, wilted frisée, and duck crackling. It’s a very complex dish with layers of flavors that all harmonize into a beautiful celebration of a beloved Louisiana bird and great legumes and produce.”

Schaubhut

Suzanne Tracht, Jar, Los Angeles, California: Peter Frampton
“My dream diner would be Peter Frampton. Just like JAR, Frampton is all about nostalgia and good times. You might not think of Peter Frampton every day, but when “Baby I Love Your Way” comes on the radio it’s like – BOOM! – the volume dial immediately goes to 10 (ed. note: or 11!), and you’re singing, “But don’t hesitay-ay-ay-ate….” Jar reminds people of a swinging Rat Pack steakhouse; Peter Frampton reminds my generation of the fun days of high school in the mid-70’s. Because Frampton is a strict vegetarian, and my restaurant is famous for its steaks, chops, and pot roast, you might wonder what I would cook for him. But the truth is I have so many ideas. Depending on the time of year, I would go to the farmer’s market to choose an array of the most beautiful in-season organic vegetables. I would compose a dish with some gnocchi and let my creative juices flow.”

Jar

Zach Meloy, Better Half, Atlanta, Georgia: Elvis Presley
“All of Presley’s food loves were completely over the top: fried chicken crusted in ground-up potato chips, Jell-O made with 7-Up, fried peanut butter and banana sandwiches. Hillbilly haute cuisine … seems like something that’d be fun for an evening. I’d imagine you’d leave with more than one amazing story.”

Meloy

Tyler Kinnett, Harvest, Cambridge, Massachusetts: Chef Auguste Escoffier
“This might be a little out there into fantasy and time travel, but I would like to cook for Auguste Escoffier. The other day, Brian, the executive pastry chef at Harvest, and I were talking about Escoffier, who is sort of the father of modern cooking and is responsible for much of the technique that we use today. His recipes are ultra- complicated and have a scroll of an ingredient list involved. They are very time- consuming and technical, and many of the flavors are masked with 10 others, which back then was considered impressive. I would like to see what he would think of the simplified modern cuisine that we have today. Would he think we were hacks and simpletons? Or, would it make sense? I would serve him our summer tomato soup with a mini prosciutto-and-gruyere griddled cheese sandwich. Mainly because my recipe has about five ingredients and actually tastes like tomato.”

Kinnet

Jeremy Glover, Ceia Kitchen + Bar, Newburyport, Massachusetts: Lemmy Kilmister
“Lemmy Kilmister is pretty iconic in the metal world — he’s the lead singer in Motörhead. I think I’d serve him a pig head, roasted whole, no silverware, and a fifth of Jack Daniels– he likes Jack.”

Glover

Diane Kochilas, Molyvos, New York, New York: Bill Clinton/George Clooney/Tina Fey
“There are so many people I’d like to cook for, but here are a few that come to mind – Bill Clinton, because he’s vegan and Greek cooking (and our menu) has some of the most amazing, delicious vegan dishes in the world, which show off that perfectly incongruous Greek culinary characteristic of food that is both healthy and indulgent. Then there’s George Clooney, so I’d have the impetus to go on a diet before serving him! Lastly, Tina Fey because her maternal grandmother was Ikarian, and I would relish in serving her those Ikarian greens pies and telling her stories that might actually make HER laugh about the island and where her ancestors are from.”

Kochilas

Jon Oh, Scarpetta, New York, New York: Anyone who serves or has served in the armed forces
“These people deserve all the respect in the world. Their sacrifice is something that should never be taken for granted. In terms of dishes, I’d start off with the polenta with a fricassee of truffled mushrooms, then go into our spaghetti. For me, those two dishes are like a big, warm hug.”

JonOh

Jay Murray, Grill 23 & Bar, Boston, Massachusetts: Dave Eggers
“As a once-aspiring writer, I am at least still an avid reader, and I can’t say enough good things about Dave Eggers. Two of his works – What is the What? and Zeitoun — are among my all time favorites; I devour anything out of McSweeney’s; and his two literary non-profits are visionary in how they successfully create opportunities for those who might never had them otherwise. I do know that Dave hails from a pre-Grill 23 Boston (hard to believe, but there was a time…), and spent most of his life between the Chicago and San Francisco Bay areas. So, what does that mean? Well, nothing, except that, I’m hoping he’s not some kind of non-meat eater; steak is probably a good bet. But, Chicago, you murmur. Sure, Chicago’s the land of Gene & Georgetti (great garbage salad, by the way), and Gibsons, and San Francisco has no shortage of amazing dining experiences. But neither has the 100-day aged Brandt prime rib eye. So, Dave, ship up to Boston, or just hop on a red-eye, and check this steak out! I’ll throw in some truffle tots and miso-glazed eggplant while you’re here, and you cannot miss Molly’s desserts.”

Murray

Troy Guard, TAG Restaurant, Denver, Colorado: Jon Bon Jovi
“My dream diner would be Jon Bon Jovi – I just think he’s the coolest! He came out in the 80s, and he’s still selling out 20,000 seats 30 years later. I love his music and how he’s changed over time – adapting his look, music, and songwriting. He’s innovative, he’s a family man (did you know he married his high-school sweetheart and has four kids?), he’s a smart businessman, he gives millions to charity, and he’s a big advocate in politics. He’s just the coolest guy. I would make him a menu of our bold and tasty dishes – oak-grilled octopus, heirloom tomato salad, hanger steak, and banana cream pie. We’d talk all night about business, politics, and rock n’ roll!”

GuardContinue Reading

#ProducePlayoff Benefit for #NoKidHungry at Betony: Dish, Drink + Behind-the-Scenes Pics

Produce_Playoff_0126Betony general manager Eamon Rockey and chef Bryce Shuman joined forces with No Kid Hungry on Tuesday, August 25th, at the 2015 Produce Playoff to help end childhood hunger in America. The event was an epic culinary throwdown featuring the season’s best bounty, which the chefs and wine and spirits experts, including Daniel Humm (Eleven Madison Park), Eli Kaimeh (Per Se), James Kent (The NoMad), Jeremiah Stone and Fabian von Hauske (Contra), and Rebecca Isbell (Betony), Jeff Taylor (Betony) and Thomas Pastuszak (The NoMad), personally selected in the #ProducePlayoff draft several days ago. Curious to see what Kevin Denton made with all those carrots? How about what chef Stone created with that lovely baby lettuce? Did the chefs all play nicely together in the kitchen? Check out our slideshow of pictures shot by New York photographer Simon Lewis for a look at how the delicious evening unfolded in the front of the house, in the kitchen, and, randomly, in the middle of 57th Street.

With a menu of Greenmarket-driven food and drink, live music, and words of inspiration and enlightenment from Debbie Shore, founder of No Kid Hungry, the 2015 Produce Playoff is a shining example of the magic that can happen when talented culinary professionals unite. Co-host Rockey noted, “The more talented people there are rallying together behind the same cause, the greater the impact and the more powerful the momentum.” Shuman said of his and Betony’s support for the organization, “No Kid Hungry seriously strikes a chord with me, having a daughter, and they maintain goals that are small enough to achieve and big enough to matter.”

Produce_Playoff_0027Continue Reading

An Edible Tribute to the Burning Man Festival: 11 Hella Hot Dishes #BurningMan

Right now, tens of thousands of free spirits, innovative artists, and fabulous freaks are flocking to Nevada’s Black Rock Desert for the annual Burning Man Festival. Since we can’t take a week off to attend this year, we wanted to commemorate the event from afar. So, we sought out super-hot dishes that will set your taste buds ablaze. Please note: We are not responsible for any discomfort that may arise from enjoying these dishes. Just sayin’. Celebrate Burning Man at a restaurant serving one of these 11 hella hot dishes.

The Cecil, New York, New York
Chef JJ Johnson packs heat into his Portuguese piri piri sauce by using African bird’s eye chilies, which are many times hotter than jalapeños. The fiery condiment accompanies well-spiced, broiled giant prawns resting on a yam flapjack. Please restrain yourself from singing, “It’s getting hot in herre!” while eating it.

Blog The Cecil Prawns Piri Piri copy

Pepita Cantina, Arlington, Virginia
Chef-owner Mike Isabella loves a good taco. For his version starring stewed goat, he adds citrusy, spicy-sweet candied habaneros to cut through the meat’s richness. We wish he would sell the peppers on their own, so we could snack on them when we needed a proper pick-me-up.

Blog Pepita copy

The Blind Burro, San Diego, California
Bacon makes everything better – even when those dishes are already awesome in the first place. Case in point: these bacon-wrapped, tongue-tingling jalapeños stuffed with chorizo and mozzarella-style queso Oaxaca paired with a zingy chipotle-tomatillo-piloncillo sauce. Muy impresionante!

Blog Blind Burro Bacon Wrapped Jalapenos copy

Fang Restaurant, San Francisco
Starting with a classic recipe from China’s Sichuan province, chef Kathy Fang wanted to kick her spicy sausage mapo tofu up a notch. So she incorporates plenty of chili, hot Italian sausage, and diced jalapeños to bring the heat. Make sure you have plenty of water on hand, though we find Hainan Punch with pineapple vodka and ginger ale works wonders, too.

Blog Fang Restaurant copy

Restaurant Eve, Alexandria, Virginia
Heat-seekers will love this dish. It’s simply called “The Warning,” because it’s THAT spicy! It’s actually scratch-made, hyper-hot Thai panang-style curry that chef-owner Cathal Armstrong packs with house-cured pork belly, soft tofu, and crispy garlic. When you’re sweating profusely and tearing up, you can’t say you weren’t warned. [Ed. note: You may not be able to say anything at all because your mouth will be on fire.]

Blog Burning Man Restaurant Eve Warning (landscape) copyContinue Reading