Testing, Testing: Online Ordering Arrives in Select Cities

At OpenTable, we’re always searching for ways to connect you with great dining experiences. We recognize, however, that there are times when that great dining experience must come to you. Perhaps you can’t find a babysitter. Maybe sweat pants are the only item of clean clothing in your apartment. Or, more likely, Sharknado 3 is on and you just can’t pull yourself away. We get it.

For those times when you just can’t make it to a restaurant, OpenTable is here to help. In keeping with our tradition of investigating different ways to make your life delicious, online ordering is now being tested in select cities to save you from totally lame takeout or, even worse, frozen pizza. During this test period, diners in Chicago, Los Angeles, New York City, Philadelphia, and San Francisco can get connected to order delicious delivery or takeout from a restaurant’s profile page when you’re on OpenTable.com. There are more than 2,000 restaurants from which to choose.

Screen Shot 2015-08-04 at 11.36.34 AM

The next time you’re stuck on your sofa, let OpenTable help you connect with a delicious restaurant meal in the comfort of your home. Join us in this test and be sure to share your experiences with us at onlineordering@opentable.com. And, let us know what else we can do to make your life more delicious anytime.

Scott Jampol is Senior Vice President, Marketing, at OpenTable and a runner up in the 36th annual Sausalito Chili Cook-Off. 

‘Rhode’ Trip: Rhode Island Oysters + Where to Order Them This Summer #savortheroad

In our 2015 Summer Road Trip Restaurant Guide, we happily highlighted must-stop restaurants in Newport and Providence, Rhode Island. Today, we’re happy to return to the region as Michelle Seekamp looks at how local aquaculture is changing the culinary landscape there with this deep dive into Rhode Island oysters and where to order them, in honor of National Oyster Day!

Oyster panorama

Summer in New England brings to mind warm days, cool ocean breezes, and fresh seafood served dockside. And nothing is fresher than an oyster shucked with a shandy in hand and served on a bed of crushed ice, feet from the salt pond where it was harvested.

The Ocean State, with its more than 400 miles of rocky coastline, has a long history of oyster cultivation dating back to the native tribes that first inhabited the area. Known for fine briney selections that grow in calm shallow waters, the state’s oyster bounty can be found in restaurants coast to coast. If you’re an oyster connoisseur, chances are you’ve tasted a Rhode Island oyster.

In recent years, there has been a boom in local aquaculture. The acreage of oyster farms along Rhode Island’s coasts and its great salt ponds have nearly doubled in the last five years. This is thanks, in large part, to the upcrop of small independent farmers cultivating just a few acres and delivering extra special varieties with unique flavors and notes. From the crisp and bright Matunucks of Potters Pond, to the full-bodied Moonstones of Point Judith, and the Watch Hills of Winnipaug Pond in Westerly at the southernmost tip of the Ocean State, there is a wide variety of unique oyster offerings being cultivated by modest teams of dedicated oystermen.


Walrus and Carpenter Oysters on Ninigret Pond in Rhode Island is one of these small, low-impact farms that have sprung up. Known for producing eastern oysters that are sweet and briney with a buttery finish,  they have been described by some as “diving into the ocean and coming up for a breath of fresh air.” Count us in!

Jules Opton-Himmel is a trained marine biologist who started Walrus and Carpenter Oysters six years ago and has since seen his farm prosper, a happy by-product of the close relationships he’s built with local restaurateurs. “We are able to sell 100% of our oysters locally during the summer,” he says. “In fact, we can’t even keep up with the demand.” All of his oysters are harvested and delivered to restaurants on the same day and usually end up being served fresh that evening, giving his business and the restaurants he supplies an advantage.

a group wades through the salt pond at Walrus and Carpenter

“We have a very close relationship with chefs. We want them to come here, bring their staff, and taste the oysters,” says Opton-Himmel. “We want them to be able to talk more knowledgeably about the product.” That’s why Walrus and Carpenter hosts an educational dinner series at which local culinary professionals, as well as the public, can come to learn about raising and harvesting oysters.

The Dorrance, a popular Rhode Island restaurant nestled in a historic building in the heart of Providence’s Downcity District, is taking advantage of this series and the local aquaculture boom to provide an extra special fresh seafood experience to their guests. Working closely with Opton-Himmel, the staff of The Dorrance went to the salt pond to learn about the cultivation of these special oysters and the wide spectrum of spectacular wine pairings available to enhance their flavor. The Dorrance staff shucked oysters fresh from the water and slurped them back with a splash of more than a dozen European wines. “It was an incredible opportunity to blur the lines between Jules’s Rhody-fresh oysters and the white and rosé wines of France, Italy, Spain, Germany, and Austria,” says Regina Curran-Lester, co-owner of the Dorrance.Continue Reading

Portland, Maine Dining Guide: A Foodie Paradise By the Sea #savortheroad

Several restaurants in Portland, Maine, made our 2015 Summer Road Trip Restaurant Guide, so we were thrilled that contributor Nevin Martell was able to visit this past weekend and share his personal Portland, Maine dining guide – a city he calls a foodie paradise by the sea. Read on for delicious inspiration for your trip to the Forest City this summer. 

Walking around Portland’s charming Old Port neighborhood overlooking the picturesque Casco Bay on a simmering July afternoon, I could taste the salty tang of the Atlantic on my tongue. As the sun worked up my thirst, the sea breeze whetted my appetite with every step. Luckily, there were plenty of options for satiation nearby.

In the last few years, Portland’s food scene has undergone a stunning transformation from being staid and sleepy to an electric mix of praise-worthy culinary ventures that have rightfully earned a bounty of buzz. Much of this revolution is happening by the port. Wherever you look in its crosshatch of cobblestone streets, you’ll spot someplace to sup or sip. Don’t feel overwhelmed. Exploring the seaside district is easy to do on foot. Plus, you’ll want to walk off everything you’ve eaten, so you don’t outgrow your wardrobe by the end of your trip.

Scoring a table during the high season can be tough, so I recommend making a reservation to ensure you can eat your way through your vacation’s culinary bucket list. Case in point is Fore Street, which boasted a 45-minute wait just to dine at the bar on the Wednesday night I visited. A reservation meant skipping the hang time and digging right in. Chef Sam Hayward presides over a humming open kitchen, turning out seafood every which way, thoughtful charcuterie, offal, prime cuts, and a bounty of seasonal produce in stripped down presentations that flatter the natural flavors.


My meal began with perfectly plump wood-fired Maine mussels in a pool of almond-rich melted butter served with plenty of bread for sopping. That was followed by a decadent tartine starring roasted tomato sitting on a throne of buttery puff pastry and coronated with a puff of goat cheese mousse. A steaming hot, small cast iron pan arrived with seared pork belly, crispy on the top and buttery smooth throughout. Summer squash sautéed in lard, more-butter-than-potatoes whipped spuds, and horseradish-zested roasted cauliflower rounded out the array. Definitely one for the record books.

To kickstart myself the next morning, I made a pilgrimage to The Holy Donut. These aren’t your average rounds. The puffy bangles are made with potatoes, which adds heft without making them as dense as cake doughnuts. One regular round came glazed with Allen’s coffee brandy – a buzz times two – while a sweet potato doughnut was dipped in a redolent ginger glaze. Though they’re not as sweet as a Krispy Kreme, it was still nice to cut through the sugar rush with an icy cold brew from nearby Coffee By Design.

Continue Reading

Save $10 on Date Night Dining When You Pay with OpenTable #datenight

PAY_twitter-dateweek (1)Let us be your wingman during OpenTable Date Week with savings on date night dining! When you book a table and pay through the OpenTable app this week, you’ll save $10* on your romantic dining experience — while connecting with your date in a most delicious way. Here’s how it works:

* Make a reservation and dine August 3-9 at a restaurant that accepts OpenTable mobile payments.

* Add the promo code dateweek in the top right when you view your check in the app. (You can only use it once!)

* Boom! There’s your $10 credit toward your bill. Who says romance is dead?

View participating restaurants in Boston, Chicago, Los Angeles, New York, San Francisco, Seattle, and Washington, D.C. Find all participating restaurants here. Book a reservation today to save $10 on date night dining when you Pay with OpenTable!Continue Reading