Thanksgiving — the best holiday in the world because it’s all about food — is less than a week away. We cannot wait, and based on these reviews, chefs and OpenTable diners can’t either. Turkey is getting tucked into everything from meatballs and pates to sandwiches and tacos — and more. Turkey is a terrific source of lean protein as well as iron, zinc, and B vitamins. Find out what OpenTable diners are saying about turkey lately.
* Butcher & the Boar, Minneapolis, Minnesota: ”Don’t miss the wood-fired oysters or the turkey braunschweiger pate on the meat sampler plate.”
* Cafe Provence, Brandon, Vermont: ”With Thanksgiving on my mind, I ordered the turkey pot pie. Much to my surprise, this amazingly tasty dish was filled with all of my Thanksgiving favorites. Tasty gravy with chunks of turkey, mashed and sweet potatoes, cranberry chutney, asparagus, stuffing — YUM!”
* Einstein’s, Atlanta, Georgia: ”We have tried multiple things on the menu and continue to be impressed. The E=Grill (turkey club on French toast) is out of this world.”
* Jake’s, Palm Springs, California: The turkey BLT was excellent! Would definitely come back!”
* L. Woods Tap and Pine Lodge, Lincolnwood, Illinois: ”I was all set to order my favorite meal there when I thought I would give their special a try — BBQ turkey meatloaf. Let’s just say I have a new favorite meal now!”
* Mama Ricotta’s, Charlotte, North Carolina: “Turkey meatball was phenomenal. We were talking about going back for lunch the next day after the race, and we hadn’t even finished dinner!”
“The San Francisco Bay Area reservation-taking restaurant industry experienced a lift for the third quarter in a row, while most other major metropolitan areas that we track were essentially flat,” said our own Duncan Robertson, Chief Financial Officer of OpenTable. “The anomalous spike in Philadelphia was attributed to the timing of restaurant weeks which occurred in September rather than October this year.”
OpenTable Restaurant Industry Index
The OpenTable Restaurant Industry Index is based on data gathered from more than 10,000 reservation-taking restaurants* sampled from the OpenTable network in the U.S., Canada and Mexico. Each percentage indicates a year-over-year increase or decrease in the number of guests served in these reservation-taking restaurants, as recorded by the restaurants in their reservation books. Those guests include those who honored reservations made by phone or online as well as those who walked in without a reservation.Continue reading…
Just in time for the holiday dining season,we arepleased to celebrate the 2013 Diners’ Choice Award winners for the Top 100 American Fare Restaurants in the United States. These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for approximately 19,000 restaurants in all 50 states and the District of Columbia.
With a strong showing from restaurants in America’s heartland, the winners are scattered throughout 29 states and Washington, D.C., and include Bluestem in Kansas City, Lola-A Michael Symon Restaurant in Cleveland, and Senza in Chicago. Ohio and Texas take top honors with eight winners apiece, followed by South Carolina with seven. California, Colorado, New Jersey, and New York each boast six winning restaurants. Maryland and Pennsylvania both claim five winners apiece, while Missouri, North Carolina, and Virginia each have four honorees. Connecticut, Florida, Illinois, and Kentucky all have three winning eateries; and Georgia, Michigan, Oklahoma, Tennessee, and Utah have two. Hawaii, Kansas, Massachusetts, Maine, Minnesota, Montana, Nebraska, Oregon, and Washington, D.C. are also represented.
Smoke gets in your eyes — and it can also get in your food! While smoking fish and meats is likely as old as eating fish and meats, chefs and mixologists have been smoking other ingredients to add another layer of flavor to dishes and drinks. Find out what OpenTable diners are saying about this tasty technique.
* Autre Monde, Berwyn, Illinois: ”The braised short rib melted in my mouth, and the fresh chard accompaniment was perfect for a cool fall evening. Even better, the smoked lamb shank was to die for.”
* Bar Tartine, San Francisco, California: ”Standouts were roasted beets and another course of smoked potatoes — which had some of the most lovely smokey flavor I can recall.”
* Cook Hall, Atlanta, Georgia: ”Smoked Old Fashioned that arrives in a closed mason jar with smoke enclosed … ready to shake and infuse!”
* The Farm House, Nashville, Tennessee: “We started our night with the cornmeal-crusted quail and waffle with smoked honey, then the beet salad. Both were excellent.”
* Fatty Cue, New York, New York: ” If you love smoked foods, this is the place for you — even the watermelon was smoked (and delicious)!”
* Hakkasan, San Francisco, California: ”Don’t miss the Shanghai dumplings and the fall-off-the-bone tea-smoked short rib.”
* Maysville, New York, New York: ”Gotta try the smoked oysters.”
* Metropole, Cincinnati, Ohio: ”The bread and smoked butter was very good — the highlight.”
* Mile End Delicatessen, New York, New York: ”Dinner stars that we tried include appetizers of fried artichokes, beet salad and chopped liver, entrees of smoked meat burger (messy to eat but worth the fight), grilled trout (who would’ve thunk!), and a sausage plate.”
* Mistral, Princeton, New Jersey: “Of the six dishes we ordered, these were the standouts: the corn arapa, which is like a cornbread pizza with a generous amount of duck confit and other delicious things as toppings, the smoked pappardelle with Brussels sprouts, which my husband wanted seconds of.”
* Niche Restaurant, Clayton, Missouri: ”Smoking egg, short rib, steak, cocktails, quality rolls and butter — all delicious.”
The 10th Annual San Diego Bay Food and Wine Festivalkicks off on November 18, 2013, and runs through November 24th. The crossroads of classic cuisine, legendary wine, spirits, craft beer, and culinary all-stars, the San Diego Bay Food and Wine Festival features an array of cooking classes, food and wine tastings, exhibits, auctions, and more. Celebrity chefs, from San Diego’s own Brian Malarkey (Searsucker) to Top Chef Richard Blais (The Spence) – and many, many more, are helping celebrate the best of the San Diego Bay area’s food scene!
To celebrate, we’re giving away 10 pairs of tickets — two pairs a day for five days — to Passion for Fusion with Master Chef Peng S. Looi on Thursday, November 21, 2013, from 11:30 AM to 1:00 PM at Macy’s School of Cooking. To enter, follow @OpenTable on Twitter (so we can direct message you if you’re the winner!) and send out a tweet that says, “I want to win the @SDBayWineFest Passion for Fusion giveaway on @OpenTable.” We’ll pick two tweets at random every day at the close of each business day, Thursday-Wednesday.
At the heart of all cuisine is fusion, where chefs become inventive with the mix and mingling of various flavors and traditions from all over the world. Balancing complex flavors to create an east-meets-west cuisine, Chef Looi will take you through a step-by-step journey into the depths of Asian fusion and show just how accessible it can be. This class demonstrates a simple approach to modern Asian cooking using regional ingredients and techniques. From Malaysia to India with a French twist, Chef Looi’s eclectic background incorporates east-west cuisine without borders. The menu includes baby arugula, pickled Asian pear and ginger vinaigrette; roasted hoisin + garam masala duck and mango chutney; and grilled lemongrass skirt steak and nyonya sauce.
Chef Looi has been a guest chef at the prestigious James Beard House multiple times and was a master chef at the World Gourmet Summit in Las Vegas and Dubai, UAE. He was invited by the Chefs Association of Malaysia, Malaysian Hotel Association and the Ministry of Tourism Malaysia, thrice to judge at the prestigious WACS sanctioned Culinaire Malaysia, the largest culinary competition in the South East Asian region.
Passion for Fusion San Diego Bay Food + Wine Festival Ticket Giveaway: TERMS AND CONDITIONS Continue reading…
OpenTable is pleased to highlight the Michelin Guide Chicago 2014* star recipients. Twenty-five restaurants are included, with one Chicago restaurant receiving the Michelin three-star level, the highest recognition in the culinary world, and four achieving two Michelin stars, including Sixteen. Twenty restaurants earned one Michelin star, with five new additions.
Remember when you were a kid and your mom would tell you to eat your fish because it was good for you? Turns out mother did know best, especially if she were talking about sardines. Sardines are packed with protein, healthful omega-3 fats, and are super sources of vitamins B12 and D. According to The Oxford Companion to Food, sardines are “a group of fish found all round the world, all belonging to one subfamily in the highly complex group of clupeid fish (in which there are over 300 species altogether).” In other words, when you’re eating sardines, it’s not necessarily the very same fish each time, although each is just as good for you. In addition to their nutritional benefits, sardines feed on plankton and tend to be safer to consume because of lower levels of mercury and contaminants than other types of fish. They are often found canned, but restaurants are serving up sardines in all kinds of way, from a classic grilled presentation to the stellar sardine chips served at Rich Table that are receiving an array of rave reviews. Find out what OpenTable diners are saying about sardines!
* Acabar, Hollywood, California: ”Some notable favorites include the sardines (I thought I didn’t like sardines until I tried their version), charred octopus, spicy shrimp skewers, and fresh oysters from the crudo bar.”
* Anassa Tavern, New York, New York: ”Risotto with cuddle fish was delicious, and the sardines were grilled to perfection.”
* Cafe Lucia, Healdsburg, California: ”The five-choice appetizer plate, especially the sardine paté and crusted goat cheese and almonds, was great.”
* Esca, New York, New York: ”We were able to try amazingly well-prepared seafood dishes: sea urchin, sardines four ways, octopus, grilled anchovy, and clam ceviche.”
* Foreign Cinema, San Francisco, California: ”Ambience was perfect, the movie was so-so (Who’s watching anyway?), but OMG ,the food was wonnnnderful from anchovy/sardine appetizer, to the best fried chicken ever and the chevre cheesecake!”
* Ink., Los Angeles, California: ”This restaurant was amazing; their food blew our minds. They make Caesar salad with burrata ice cream and a sardine cracker/wafer.”
* Julienne, Santa Barbara, California: ”Our friends had a flatbread with grilled local sardines, which reminded us of some of the amazing seafood gems we got this summer in Scotland.”