Dining Poll: When Does Your Appetite for Thanksgiving Leftovers End?

Some folks don’t like to dine out on Thanksgiving because they fear they’ll miss out on the leftovers — and the joy of making a turkey-gravy-stuffing-cranberry sammie at 11PM that night. However, many restaurants are now offering leftovers to-go for diners who want the best of both worlds (delicious, fuss-free restaurant fare and a reason to raid the fridge for a few days). Regardless of how many leftovers I take home, I’m kind of done with turkey and all the trimmings after two days (Thursday included). Let us know what your Thanksgiving food threshold is in today’s dining poll.


On Our Plate: Thanksgiving Reservations + Turkey; Best American Restaurants; Q3 Restaurant Industry Index; Seattle Restaurant Week + More

SDRW2014Happenings on and around OpenTable…

* Thanksgiving is just four days away. There’s still time to leave the cooking to the pros.

* Congratulations to the 2013 Diners’ Choice Award winners for Top 100 American Fare restaurants. Did your favorite homegrown eatery make the list?

* Want to know how the restaurant industry has performed in Q3 of 2013? Get the statistics here.

* Trending on recent OpenTable restaurant reviews? Turkey.

* Dine Around Seattle is happening now. Enjoy $15 lunches and $30 dinners through November 27.

* Reservations for San Diego restaurant week are open. Reserve for $10, $15, or $20 lunches and $25, $35 or $45 dinners, January 19-24.

* The new year is almost here — as is Center City District Philadelphia Restaurant Week. Book for three-course $20 lunches and $35 dinners, January 19-24 and 26-31.

 

Trending on OpenTable Restaurant Reviews: Turkey

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Who knew you could fit all of Thanksgiving into a single burger?

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!”

* Chuck’s Southern Comforts Cafe, Darien, Illinois: “Roast turkey with mole was savory and also fantastic.”

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!”

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OpenTable Restaurant Industry Index for Q3 2013

We are pleased to release the OpenTable Restaurant Industry Index for the third quarter of 2013.

“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