Lunch Break: Meet OpenTable Employee Sasha Shaker

Today’s edition of Lunch Break features OpenTable employee and London area manager Sasha Shaker, who cops to a red-meat addiction and reveals his favorite haunts in town and abroad, including Deeson’s in Canterbury. A G+T kinda guy, Sasha’s lunch is typically a sandwich as he’s always on the go during the work week. 


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In Season: Spring Restaurant Weeks

spring restaurant weeksWe love everything about spring, from the first seasonal vegetables that grace our plates when we dine out to the warmer weather that means al fresco eating is in our future. On top of that, we’re looking forward to another round of restaurant weeks in cities across the country. Try a new restaurant, visit an old favorite — or both — during a restaurant week near you.

* Seattle Restaurant Week awaits with $15 lunches + $30 dinners, April 12-16 and April 19-23 (excluding April 18 + 19). Reserve now.

* Manayunk Restaurant Week has multi-course lunches + dinners for $35 and under, April 12-24. Reserve now.

* Jersey Shore Restaurant Week washes ashore with  $30.14 dinners, April 17-26. Reserve now.

* Buckhead Restaurant Week offers Atlanta diners delicious $25 + $35 dinners, April 18-26. Reserve now.

* Chicago Chef Week highlights the city’s best chef-driven restaurants with $22 lunches + $44 dinners, April 19-24. Reserve now.

* Walnut Creek Restaurant Week delights with $20 lunches and $30 + $40 dinners, April 19-26. Reserve now.Continue Reading

Lunch Break: Meet OpenTable Employee Stacey Roberson

In our latest edition of Lunch Break, Stacey Roberson shares her favorite — and dream — dining destinations and tells us what’s for lunch. A senior account executive in Los Angeles, Stacey will happily raise a chocolate martini or a glass of bubbly with you or meet you at Melisse in Santa Monica for a meal to remember; just don’t ask her for a bite of her salted chocolates. 


To join Stacey and her colleagues, apply to take a seat at our table at http://www.opentable.com/careers/.

Lunch Break: Meet OpenTable Employee Greg Comishock

At OpenTable, we power great dining experiences worldwide. We work hard, we play hard — and we eat well. Quite possibly more than employees of any other company, we’re asked about our favorite restaurants and food obsessions. In that vein, then, we’re pleased to introduce Lunch Break. Every few weeks, you’ll meet another OpenTable employee and discover some of their dining habits — and learn their answers to one of life’s eternal questions: “What’s for lunch?” Up this week is Greg Comishock, a restaurant operations specialist who works out of our New York offices. A regular at Becco, Greg hearts hummus and wants no part of what he refers to as “diner scrapple.”

Lunch Break Greg C. Dupe


To apply to take a seat at our table at http://www.opentable.com/careers/.