The Duo Behind Dai Due in Austin Share Their Favorite Shareable Dish

t.j.fall2014(2)Dai Due opened in 2014, but its origins date back to 2006. The restaurant takes its name from the Italian adage, “Dai due regni di natura, piglia il cibo con misura,” which translates to “From the two kingdoms of nature, choose food with care.” Naturally, then, choosing food with care is the mantra at this popular Austin eatery and butcher shop specializing in the hyper local. Having built a solid reputation and loyal following over eight years as the Dai Due Supper Club and Farmers’ Market, the newish brick and mortar location in the Cherrywood neighborhood of Austin is keeping culinary couple Jesse Griffiths and Tamara Mayfield super busy. Happily, their dedication has paid off: Dai Due was just honored by the Austin Chronicle, being named First Plate Top 10s by both Brandon Watson and Virginia B. Wood and included on the Chronicle’s 2015 Top 100 Restaurants. Open six days a week, Dai Due occupies much of Griffiths and Mayfield’s time.

When they have time to cook at home together, Mayfield says, “It’s always roast chicken.” Together for a decade, she says that they also enjoy sharing a bottle of wine. “If we are doing wine, our favorite would be a bottle of Gigondas (that is what we were drinking when Jesse proposed at Chez Nous in Austin.).

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Valentine’s Day Diners Are Getting More Demanding

The soft music of Argentine tango, or a live jazz ensemble playing away in the background, long-stemmed roses laid across the table, candlelight, a warm greeting with glasses of Champagne, a table by the fireplace, or near a window with a spectacular view of the sunset — these are some of the things many couples look forward to for the perfect Valentine’s day dinner.

Some of these aspirations get reflected in the requests diners make to the restaurant while making their V-day reservations. At OpenTable, we have a treasure trove of these requests dating back to 2004. When we laid them out in chronological order, we started seeing some interesting trends.

Continue reading on the OpenTable tech blog Ingredients.

How Restaurants Handle Your Special Requests on Valentine’s Day — Plus Tips from Top Managers

RequestsValentine’s Day is one of our favorite holidays, but we’ll be the first to admit that it can be a high-pressure day for some couples. After reviewing thousands of special requests, it’s clear that there are a lot of people out there seeking romantic redemption at a restaurant on February 14. Diners’ special requests on Valentine’s Day range from the vague (“Make it extra special!”) to the particular (“When paella is ordered, if possible, shape the meal into a heart.”), but the overall theme of the many requests restaurants receive is that everyone wants their Valentine’s meal to be something special (some need it to be more so than others). We talked to three restaurant professionals for their take on diners’ requests, and they reveal everything from what’s a bit too much to what they want to hear more of — and why you should let them handle the heat.

Under Pressure
“Valentines Day with new girlfriend. Help me out. I am clueless.”

Restaurants see a solid uptick in special requests on Valentine’s Day– and given the perceived stakes, it’s not surprising. Jeff Benjamin, author of the forthcoming Front of the House: Restaurant Manners, Misbehaviors & Secrets, partner in the Vetri family of restaurants, and general manager at Vetri in Philadelphia, notes, “The expectation levels on Valentine’s Day are higher — sometimes artificially higher. We can tell when one member of the party is very nervous. If it’s a first night out with that date or maybe it’s a ‘Hey, I’m not so sure we’re going to continue dating and now all of a sudden we’re out on Valentine’s Day’ kinda thing – that’s a lot of pressure.”

Philippe Vongerichten, director of operations at Jean-Georges restaurant in Manhattan, agrees. “Valentine’s is one of those nights, almost like New Year’s Eve. You have men who don’t know what kind of flower their girlfriend likes. They’re panicking. They’re not used to making romantic moves. Our job is to make sure they get the best service and that everything goes well — and that they forget about any stress.”

At Lucy Restaurant & Bar at Bardessono in Yountville, California, as at Jean-Georges and Vetri, the staff phone all diners who place special requests to discuss them in detail. This helps the restaurants create a plan and to get a read on future guests. General manager Guy Barstad says, “You can put private notes in OpenTable on a particular reservation, and I might type, ‘This diner seems a little nervous,’ if that’s the case.

The ordinary and the extraordinary
“Can I have a Brazilian band playing music and red roses?”

While common requests include diners seeking booths, window seats, or private/quiet tables, as well as flowers, each restaurant gets its share of unusual requests. At Lucy, “We had a customer who made a reservation for our very last seating, and he and his date sat in the bar and waited until every other diner left, had me blow out all the candles in the dining room, turn the lights down as low as possible, and the two of them dined in the dark. And, they loved it,” says Barstad.

At Vetri, Benjamin says, “Several years ago, a man with his wife were coming in, and it was a first time out for them since they’d had a baby. The gentleman sent a script for us [related to a forthcoming present] ahead of time. The staff and I had fun with it at first, but we could tell midway through that his wife was getting uncomfortable with it. And, none of us [at Vetri] had thought about the effect these exchanges would have on the surrounding diners in the room. So, midway through, we talked with him about it, and he said, ‘You know, I overthought it; maybe tone it down a little.’ We ended up just bringing the gift he’d bought her with dessert at the end, and he was very happy.”

At the elegant Jean-Georges, a guest requested that staffers throw rose petals as he and his date walk through the entrance, a request they were unable to meet. “We’re very sorry, but this is not Coming to America.”

Managing Everyone’s Expectations
“I will be dining with a woman named [redacted]. Please tell her how beautiful she looks.”

While almost all restaurants will do their best to meet your special request, it’s a good idea to temper your own expectations. For example, while staffers may not be able to pave your path with rose petals or feel comfortable explicitly telling your date how beautiful she looks, they may find another way to carry out your wish. Says Barstad, “We actually compliment diners on a regular basis, but we come from a place of, ‘You took some time to get ready and you look great!’ With any ask, he reveals, “If you request it, and we have it or can tastefully do it, it will happen.”

One of the ways restaurants meet guests’ expectations is to let them know if they cannot be met on a particular night, says Benjamin. “You don’t want to start off with the idea that you’re going to underwhelm someone. If we can’t give someone the table they requested, for example, I can say ahead of time, ‘I guarantee you that everything else other than your table choice is going to be perfect, and we’re going to make everything special for you.’”

Oftentimes, when a restaurant cannot fulfill a request, it’s because, says Vongerichten, “Guests are scared of their wife or valentine and are trying to throw too much at it [the evening].” Instead of overthinking it, let the restaurant create the experience for you. Embracing the foundations of fine hospitality, the Jean-Georges staff makes sure everyone feels important. “When most people come through the door on Valentine’s Day, they love being recognized as if they were a regular guest. We can tell who the host of the dinner is, and we’re sure to greet that person by name.”

Didn’t make a special request? Don’t fret. “Even if you don’t make a special request, you’ll still be treated special,” says Vetri’s Benjamin. “First-time diners are just future regulars.” Getting ready to make a special request? Barstad, Benjamin, and Vongerichten offer up their tips for one on Valentine’s Day, below.

Book early to help secure your ask.
“Make your Valentine’s Day reservations as early as possible — that way you get everything you ask for,” advises Barstad. “We can see when the reservation was made, so if someone tells me in December that they want a window table on Valentine’s Day, they’re likely to get it. If someone requests that on February 13, the odds are that it is unavailable.”Continue Reading

Seven Tips to Make Canadians’ Valentine’s Day Restaurant Reservations Even Easier

With Valentine’s Day just around the corner, love is in the air and Canadians are making plans to celebrate with that special someone. But how can you ensure your dining experience is the best it can be, when everyone is rushing to make a reservation for your favourite restaurant?

At OpenTable, we love helping diners discover and book the perfect table, and we also love helping restaurants provide excellent hospitality experiences that keep guests happy and coming back. So, to help Canadians get the best dining experience this year, we’ve put together seven tips to make your Valentine’s Day one to remember:

Beat the rush: While some diners make Valentine’s Day restaurant reservations more than one month in advance, half of all reservations in Canada are booked after February 7 and 10 per cent are made on February 14*. Book early, or consider dining out on Friday or Sunday night instead. Valentine’s Day falls on a long weekend for many Canadians this year, making the choice easier.

Make your requests: Do you have a preferred seating location or a favourite booth? If so, don’t be afraid to make your request when you book. While you may not get what you ask for, putting your requests in early gives you an advantage over other diners.

The more, the merrier: If you dine in a group, you may better your chances of being seated on Valentine’s Day. Most restaurants get fully booked for tables of two, but have larger tables and booths available.

Go early or arrive later: Booking the first or last tables of the evening can also improve your chances of being seated. So sit back, relax and enjoy that glass of wine.Continue Reading

Jill + Joe Dobias of Joe & MissesDoe on Time off and Time Together

Working in New York City’s East Village, Joe and Jill Dobias, the team behind Joe & MissesDoe, have been in a relationship for 10 years, in business together for six and a half, and married for a year and a half. Joe is executive chef, while Jill manages the restaurant, including its acclaimed bar program. The restaurant is open six days a week, and the pair also operate JoeDough, a successful catering and events company. Like most restaurant couples, this doesn’t leave much time for – much.

Jill says, “Work is work for Joe and me, so even though we live together and work together, we don’t get to spend a lot of ‘couple’ time together. It’s important that on our day off we try to limit the ‘work talk’ and make sure we do ‘normal’ couple things like cook dinner, go out to dinner, and watch movies.”

When they find downtime together in their own Manhattan kitchen, the roles are reversed, with Jill stepping behind the burner. “I love to cook for Joe. He cooks for a living, and he totally appreciates when someone else does it for him. My favorite dish to cook for him is pork chops. It’s really funny because I’m a Jewish girl and I’m cooking the most treif meal possible. I didn’t grow up eating a lot of pork, so I guess I like the challenge. I get really creative, too, and make stuffed pork chops,” she shares with a laugh.

The pair are also sure to venture out to sample other notable restaurants in town. “Joe and I had an amazingly romantic meal at Upland. Chef Justin Smillie’s menu is outstanding. We ate at the bar at ten o’clock on a Monday night … and it was perfect.” Note to foodies: They give special shout outs to the live scallop dish and a chicken liver pasta.

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