Tweet of the Week: A Delightful Halloween Treat from The French Laundry

Fairytales can come true. It can happen to you — if you follow The French Laundry on Twitter. Even though it was Halloween, this was no trick. Thomas Keller’s legendary dining mecca released a full day of reservations on OpenTable, and a bunch of fortunate and fast foodies seized the opportunity. Congratulations to everyone who scored a table; you are definitely in for a treat!

Tweet of the Week-TFL

 

 

Trending on OpenTable Restaurant Reviews: Pumpkin

Pumpkin-Ravioli
The pumpkin ravioli from Fig & Olive in Manhattan has proven to be very popular.

‘Tis the season for pumpkin … everything. Doughnuts. Lattes. Ales. You get the idea. A lot of people really love this type of thing, but even more so, diners love dishes where pumpkin is truly the star, not just the flavoring. A type of squash, pumpkin is a super-food, rich in beta-carotene. According to an article in the Huffington Post, it can do more than help prevent cancer. Pumpkin can fight wrinkles, improve recovery after a workout, and even boost your mood. Find out what OpenTable diners are saying about the great pumpkin dishes that have been gracing their plates as of late.

A Toute Heure, Cranford, New Jersey: “The steak frites is a winning go-to staple, but we went for the braised pork pot pie, with pumpkin and also the sea scallops. Both were awesome at every bite.”

Chateau Morrisette, Floyd, Virginia: “Dessert was superb — pumpkin crisp/pumpkin ice cream!”

Esca, New York, New York: “The fettuccine with pumpkin sauce and bay scallops and chestnuts were outstanding.”

The Helmand, Baltimore, Maryland: “I look forward to dining with you all again. The pumpkin appetizer is still my favorite form of pumpkin.”

The Junction, Asheville, North Carolina: “The food was delicious!!! The kale bisque was warm and comforting, and the pumpkin-grits-goat cheese cakes were a tasty seasonal treat.”

Kanpai, Mount Pleasant, South Carolina: “Go and get the pumpkin spring rolls!!!!!!!!!!!!!!!!!! Still dreaming of them.”

La Provence, Lacombe, Louisiana: “We loved the white pumpkin soup.”

Lincoln, Washington, D.C.: “My mom loved the white bean soup and her scallops with pumpkin puree.”

Locanda Verde, New York, New York: “The pumpkin angliotti was superb.”

Millennium, San Francisco, California: “For entrees, we had the arborio-crusted pumpkin and the potato roulade. Both felt filling and as good as if you were eating meat. The potato roulade which was seasoned so perfectly. And, the pumpkin was a perfect dish for the autumn/fall.”

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Dining Poll: How Does Halloween Affect Your Sweet Tooth?

Happy Halloween! Are you spending the day snacking on candy and spooky confections, basking in the glory of a sugar rush? Do you stick to your usual consumption of sugary, chocolate-y yummies, enjoying a bite here and there? Or, are you like me — lacking a real sweet tooth and not at all tempted by sweet treats (Halloween-inspired cocktails are another story, however!)? Weigh in on our poll.


Hurricane Sandy Survivor: Acqua at Peck Slip NYC

A year ago, Hurricane, or Superstorm, Sandy and all her wrath took aim at the Northeast, affecting millions of people and thousands of businesses. Acqua at Peck Slip, located down off Manhattan’s Seaport, was one of many restaurants that suffered severe flooding and extensive damages. Unlike some of their less fortunate counterparts in the neighborhood, Acqua at Peck Slip was able to reopen quickly and continues to thrive a year later, despite losses due to Sandy and continuing challenges in the area. We spoke with General Manager Niki Berti, who reflected on the damage, rebuilding, and being back in business at Acqua at Peck Slip. 

There was a bit of warning before the storm. Remind me, what steps did you and your staff take to prepare?

We did everything. We taped the windows and bought sandbags to put in the front, and, obviously, that was useless. The hurricane started, and water started flowing — from the sewers, from sinks, from drain holes, from the toilet.  Eventually, the river overflowed, so no matter what we would have done, it would have been really bad.

Before it was a street, Peck Slip was a boat slip (Ed. Note: It was filled in in the mid-1800’s.), and we are now on a landfill. A block west is Water Street, where the water once started. It’s kind of ironic then that the water stopped at Water Street. It took back what we took from it.

The damages were extensive.

The basement was fully flooded, and we had a lot of food and wine that was lost, about $30,000 worth. Then, all the equipment and fixtures – fridges, ice boxes, freezers, the stereo, computers, ipads, ipods, POS system — were gone. The bar. The electrical system. That was the water line (see photo below).

What was the recovery process like?

When we were first here after the storm, there were no lights, no electricity. The smell of mildew was terrible. But, we were very, very lucky. The staff helped us demolish the place. We had a company come in and bio-clean it, because this was filled with sewer water. So, everything was completely disinfected. Next, the City came to measure and do whatever they had to do. Finally, we could go on and rebuild.

A lot of the businesses that were destroyed were owned by corporations, and that meant that they were waiting on insurance money to come through before they started rebuilding. A year after Sandy, those businesses are now finally starting to reopen. In that way, our landlord on that way was very helpful. He said, “Just build.”

What was working with the City like? And how about finding the funds to reopen?

The City was very helpful because they were able to grant us loans at a low interest rate. We also have to thank Goldman Sachs for that, I must say. They gave us a lot of loans. Also, thanks to NYC Business Solutions and Robert Walsh, who gave us $35,000 in grants. It’s still a fraction of everything, but it is very helpful.

And, with what I thought was an extremely generous and smart social rebuilding campaign, you raised funds, offering folks who donated a gift certificate for the amount they gave. How successful was that?

A lot of restaurants were asking for money, but we didn’t want to just ask for money outright from customers, so we thought this was a good way to reach out to the folks who knew us, liked us, and wanted us to come back. For customers and friends who pitched in, those donations became gift certificates. Some diners didn’t even want to redeem them. One customer donated $500 and insisted he didn’t even want a gift certificate. With 144 people giving, we wound up raising close to $7,000.

You’d set an initial goal to open within 30 days. Did you meet that?

We opened five weeks and four days after the storm.

Were you able to hold on to your staff while you were rebuilding?

We were able to keep all the staff, except two.

How did the ongoing perception about the Seaport area being so damaged hurt or help you in the months after reopening?

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