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Specials in Baltimore: Diners Can Now Book Special Menus, Dishes + Pairings at Select Restaurants

Did you ever wish you had information about a restaurant’s specials before you arrived? Now that’s possible, thanks to Specials in Baltimore, a new feature.

Specials in Baltimore

In the mood for authentic Maryland crab cakes? Have an appetite for a perfect plate of seasonal pasta? Whether you’re seeking out a special menu, dishes, or pairings, specials can help you quickly connect with what you crave at great prices in the Baltimore area — and make a reservation for that experience!

Restaurants showcasing specials include Cosima, Birroteca-Bel AirForno Restaurant & Wine Bar, and more.Continue Reading

OpenTable for iOS 10: New Ways to Book, Connect, and Pay

At OpenTable, we love what happens around the table – particularly the connections. Now, the release of iOS 10 gives us new ways to connect you with great restaurants right where you search for them – and to connect with your friends to make booking a table a more social experience. Get the latest OpenTable app now, plus upgrade to iOS 10 to get going.

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OpenTable in Apple Maps: Apple Maps has always been a great way to find restaurants near you, and today it gets even better. With iOS 10, you can make OpenTable reservations without leaving the Maps app. Just find a restaurant, tap the OpenTable Reservations button; pick a time; and confirm.

The Apple Maps extension is now available in the United States, Canada, Mexico, and will be rolling out to other countries in the future.

OpenTable in iMessage: Ever wish planning a meal with friends was easier? Now, you can finally make getting to the answer of “Where should we eat?” more fun! OpenTable’s iMessage extension allows friends to suggest restaurants to try, to vote on favorites, pick a winner, and book–all directly in Messages. It’s a fun way to pick the perfect place for a date, a lunch with coworkers, or a get-together with friends.

Here’s how it works:Continue Reading

Produce Playoff 2016 for No Kid Hungry: That’s a Wrap!

Produce Playoff 2016 for No Kid Hungry

This week, the culinary creatives at Betony partnered wth No Kid Hungry to hold the third annual Produce Playoff. After “drafting” their ingredients at the Union Square Greenmarket, some of the world’s finest chefs and beverage experts, including event founders Bryce Shuman and Eamon Rockey (Betony), Bo Bech (Geist), Daniel Burns (Luksus), Flynn McGarry (Eureka), Danielle-Innes (Cosme), Mina Pizzaro (Betony), Leo Robitshcek (The NoMad), Caleb Ganzer (Compagnie des Vins Surnaturels), and Dean Fuerth (Betony), gathered to craft dishes and drinks that showcased their picks in the most delicious ways. More than $75,000 was raised over the course of the evening.

If you missed it, photographer Simon Lewis was on hand to document the prep, the fun, the food, and the spirits. Check out the slideshow below.

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Meet the Artists Behind the #MenuDecoded Illustrations

#menudecoded

To complement the results of our recent Harris Poll online survey around menu terminology, we wanted to create a #menudecoded glossary to help educate and delight people who might be confused about certain words. As with any compelling glossary or dictionary, illustrations are key to enhancing a user’s (or in this case, a diner’s) experience. The OpenTable design team looked to the creative community to help with this aspect, partnering with well-known illustrators Ping Zhu, Keith Shore, Harrison Freeman, Brianna Harden, and Eddie Perrote, who share a combined client list of The New York Times, Penguin Books, Dwell Magazine, American Express, and Vice, among others. Here, each artist shares a few insights about themselves, their process, and the terms they worked with.

Keith Shore (Yuzu, En Brodo, En Papillote, Primi, Terrine)

Keith Shore is the art director for Danish brewery Mikkeller and works from his home studio in the Philadelphia suburbs. His favorite term to illustrate was yuzu. He says, “I’ve made many beer labels that center around this awesome fruit. It’s a great shape to draw and has a fun, loud color palette.” Follow Keith on Instagram @keithashore + Twitter @keith_shore.

#menudecoded

Brianna Harden (Okonomiyaki, Gougère, Harissa, Lardo, Crudo)

Brianna Harden is an illustrator, book cover designer, and self-proclaimed adventurer living in Brooklyn, New York. She notes, “My creative work involves making paintings (usually of food or people) primarily for editorial clients and designing book jackets for Penguin Random House. When I’m not drawing or designing, I embark on frequent travels to just about anywhere that allows me to rock climb and eat good food.” The terms she most enjoyed bringing to life? “The gougères and the crudo. There’s something about the delicate crudo that reminds me of floral arrangement — every ingredient is carefully considered for size and balance. It was a compositional challenge to depict a perfectly arranged little piece of fish. The color scheme also turned out to be my favorite, as the vibrant pinks and greens were delightful to paint. My other favorite was the gougères — not so much to draw but to sample. Shortly after I received this illustration assignment, I went to visit my friend where he bartends at the Brooklyn restaurant French Louie.  Without knowing about this project, he brought out one of their appetizers — a basket of warm gougères  with cheese. It was my first time trying the delicious pastries, and I’m obsessed with them now.” Follow Brianna on Instagram @brianna_harden + Twitter @brianna_harden.

#menudecoded

Eddie Perrote (Piri Piri, Shiso, Meuniere, Amuse Bouche, Semifreddo)

Artist Eddie Perrote is a professional illustrator, designer, and, he adds, amateur food eater. He resides in Brooklyn, New York. When asked what term he liked tackling best, he revealed, “I’d say the Amuse Bouche was my favorite to illustrate because of the unique role that appetizers play in terms of food pairings — I could get wackier with it!” Follow Eddie on Instagram @eddieperrote

#menudecodedContinue Reading