OpenTable has gotten a few nods in popular culture (Chuck, for one). Diner and Beauty and the Beast watcher Carla M. (aka @misscarla715) tipped us off to the very latest. You can tune in to see it for yourself here (it comes up at the 4:50 mark). Thanks, Carla M. for sending the Tweet of the Week, and thanks to the clever writers of Beauty and the Beast for the name-check!
It’s no secret that Brussels sprouts have become super-popular; however, that popularity doesn’t extend to all eaters. Some folks literally swear they won’t abide them, no matter how tasty the preparation. This is likely because their only experience has been when a well-meaning but culinarily challenged loved one boiled them into mushy, soggy oblivion. Or, perhaps they suffer from lachanophobia specific to Brussels sprouts. Another possibility is genetic. Whatever the case, the good news is that chefs are helping stamp out sprout hate (or fear), dish by delicious dish. The season is just starting for these nutritious vegetables, which are a good source of fiber, manganese, and Vitamins K and C. They are also high in vital phytochemicals, which is typical of cruciferous vegetables. Find out which restaurants are spreading the love, one plate at a time.
* ACQUA, Forest Lake, Minnesota: “And, you must get the Brussels sprouts, at either location. Even if you don’t like Brussels sprouts, YOU will love these!”
* Bluestem Brasserie, San Francisco, California: “The best part of my entree was the Brussels sprouts, and I don’t even like or ever order them!”
* Cafe Trio, Kansas City, Missouri: “One guest, who is no big fan of Brussels sprouts, was won over by this preparation.”
* The Cleveland Restaurant, New York, New York: “We had the Brussels sprout salad (never thought I would rave about a dish with Brussels sprouts in it). It was delicious!”
* eleven plates & wine, Austin, Texas: “I don’t like Brussels sprouts but was talked into trying them, and they were FABULOUS!”
* Franck’s, Salt Lake City, Utah: “The food is amazing. I hate Brussels sprouts, but they were my favorite thing on their appetizer menu.”
* La Luce, Orlando, Florida: “Food was outstanding! I’m not a brave one for trying new things, but I did here and loved it all — even the Brussels sprouts!”
* Lattitude, West Springfield, Massachusetts: “Everything was delicious! We had crispy Brussels sprouts with a sweet chili sauce and butternut squash bisque for an appetizer. I don’t even like Brussels sprouts, and these were scrumptious!”
It’s National Pasta Day! According to the folks at NationalPastaDay.com (this is a real site, and it will make you really hungry, by the by), there are more than 600 shapes of pasta. So, if you’ve ever thought you’ve tried it all, well, probably not. In honor of this auspicious and delicious day, tell us what type of pasta you prefer! Then, book a table to make sure you celebrate with a plate of it today.
As many Bay Area diners know, after a brief hiatus, State Bird Provisions in San Francisco will reopen in a renovated space this weekend. The wonderfully popular and much-acclaimed restaurant began taking online reservations again on RezBook, which was acquired by OpenTable on July 31 of this year. Unfortunately, the demand for reservations was so great that we were unable to help hungry State Bird Provisions fans easily secure reservations. Further, all restaurants using the RezBook service experienced temporary outages as a result of this. The surge was, in fact, so staggering that traffic to the RezBook servers, which are separate from those of OpenTable, increased by a remarkable 1,000%, and all available State Bird Provisions reservations were claimed in under an hour, a clear testament to Stuart Brioza and Nicole Krasinski and their talented team, who are serving some of the finest and most inventive fare in San Francisco, and, also the nation.
RezBook servers were restored in a little under an hour, thanks to our engineering group, which has been working tirelessly to address the situation. However, we would like to personally extend our deepest apologies, first to Stuart, Nicole, and the entire staff at State Bird Provisions, for not being properly prepared to meet the legions of guests anxious to dine with them in their delightful establishment. We would also like to express our very sincere apologies to State Bird Provisions fans who were let down by the inability to easily and quickly secure a reservation due to the fact that RezBook servers were briefly down. Additionally, we extend our regrets to any of our restaurants using the RezBook service that experienced outages.
This has been an unfortunate and important lesson for all of us at OpenTable, as we continue to work on integrating RezBook into the OpenTable family of products. OpenTable is built around the notion that finding and booking restaurant reservations should be simple and seamless. We very much regret that we fell short of this guiding principle under the profound demand for State Bird Provisions reservations. Rest assured, we are actively analyzing our processes to ensure we deliver the very best possible experience for all of our restaurant partners and diners going forward.