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#DigOutDineOut Boston Is Happening Now: Support Boston Restaurants

Dupe DigOutDineOutIf you live in the Boston area, you already know that more than eight feet of snow have fallen on the city and surrounding towns. In fact, according to an article in the Boston Globe, it is the second snowiest winter on record. On top of that, severely frigid temperatures have gripped the region. All of this means that the snow still lingers on sidewalks and in streets, public transportation remains somewhat snarled, and parking spots have become as scarce as a bottle of 23-year-old family reserve Pappy Van Winkle — which has been bad news for your favorite restaurants.

The good news is that they have joined together to entice diners to support #DigOutDineOut! From special offers, such as $25 unlimited sushi at Empire to $2 tacos and $5 glasses of wine at Granary Tavern, plus on-site extras at many establishments, we can guarantee you’ll be treated like a VIP if you frequent a restaurant in the region during the #DigOutDineOut campaign.

#DigOutDineOut is the brainchild of Kevin Long, executive chef and partner at Big Night Entertainment Group (Empire, GEM, Red Lantern). “These historic storms have walloped Boston and buried us in snow, but we are hardy New Englanders,” said Long. “We all may compete, but we also band together to support each other in times of need. We are all in this together, and these deals are a great way for us all to start to bounce back.”

Some of the hottest restaurants have been hit the hardest due to their locations. At Coppa, where a three-hour wait for walk-ins isn’t unusual, they had a successful Valentine’s Day, buoyed by locals who took advantage of last-minute cancellations, but now, says general manager Gina-Marie Ciccotelli, “We are definitely back to always having open tables. It’s a huge hit.” The staff at the South End restaurant, she notes, are very happy to be at work, “But they’re not making money, so it’s so hard on them, too. Everybody in here — it’s their career. This is their liveliehood. They’re here, and they’re ready to serve.” For diners who do come to Coppa, Ciccotelli and her staff are ready to show their appreciation in ways big and small, one of which is a one-of-its-kind, four-course pasta flight for $45 per person.

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Now Open: February Restaurant Week Reservations

February-RW-blogFebruary brings another month of dining for less in some of our favorite  destinations. Reservations fill up fast; consider yourselves warned!

* Hudson Restaurant Week has $13+ lunches and $25+ dinners through February 6. Reserve now.

* Napa Valley Restaurant Month invites you to sip, sup, and savor on $14-$30 lunches + $24-$50 dinners through February 28. Reserve now.

* Chicago Restaurant Week allows you to choose the finest of the Windy City with $22 lunches + $33/$44 dinners through February 12. Reserve now.

* Baltimore Restaurant Week serves up tasty three-course $15 lunches + $20 + $30 dinners, February 15-28. Reserve now.

* New York City Restaurant Week brings you the best of the boroughs with three-course $25 lunches + $38 dinners, February 16-March 6. Reserve now.

* 502 Restaurant Week comes to Louisville, Kentucky, with extra-special $50.20 dinners for one or two, February 18-March 4. Reserve now.

* Denver Restaurant Week wants to give your tastebuds a treat with $30 dinners at the Mile High City’s finest restaurants, February 20 to March 1. Reserve now.

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Come Join Us at OpenTable

At OpenTable, we power great dining experiences, but the best thing about OpenTable isn’t the places we are or the products we make; it’s the people who work here. And now, you can get to know them in our new video —  and discover why we think OpenTable is a truly special company.

There are many reasons the folks you’re about to meet love being at OpenTable every day: the opportunity to work in an organization that is equally passionate about both restaurants and technology; the satisfaction that comes with producing the tools restaurants need to provide diners with amazing hospitality experiences; and, of course, the chance to create and implement groundbreaking technologies.

Once you get here, you’ll see that we are passionate about all kinds of things, from amazing food and drink to personal pursuits that spill over into the professional. Yes, we really did have a Kentucky Derby race in the office. We really do have engineers who make mouthwatering waffles and build bespoke coffee bars — along with a CEO who really can catch flies with his bare hands. And, this really is a company that embraces you from the minute you walk in the door (and we’re not just talking about Alex!).

Watch for a look at our San Francisco headquarters, meet a few of our team members, and then apply to take a seat at our table. http://www.opentable.com/careers/

Stephanie Douglass is Senior Director, People + Culture, at OpenTable.

Support #NoKidHungry on #GivingTuesday + Donate to Our Annual Bake Sale!

It’s Giving Tuesday, and it’s our fourth fabulous year of holding an annual bake sale in support of No Kid Hungry. The avid home bakers who work at OpenTable have been knee deep in flour, sugar, butter, eggs, and more in preparation for this day of making and consuming mass quantities of divine sweet treats — all for a good cause!

Every cookie sold and every dollar donated can make a huge impact. One dollar can help provide a hungry child with 10 healthy meals, and $46 can help connect a child to meals all year long. Peep some pictures of our bake sale in action, and please donate to help No Kid Hungry end childhood hunger. Together we can bake a difference!

The Bake Sale for No Kid Hungry, presented by Domino® Sugar and C&H® Sugar is a national fundraising initiative that encourages people to host bake sales in their communities to help end childhood hunger. Donate now.