OpenTable is pleased to highlight the honorees in the MICHELIN Guide New York City 2015. Seventy-three restaurants are included, with six New York restaurants receiving the Michelin three-star level, the highest recognition in the culinary world, and nine achieving two Michelin stars. Fifty-eight restaurants earned one Michelin star. There were nineteen new additions overall, including Betony, Juni, and Meadowsweet.
Being included in the respected MICHELIN Guide is a sign of excellence and quality. In the U.S., New York is one of only three cities where Michelin publishes an annual guide. The others are San Francisco and Chicago. The MICHELIN Guide San Francisco 2015, the city’s seventh edition, will be introduced October 22, and the MICHELIN Guide Chicago 2014 will be published on November 12.
Congratulations to all the recipients, including:
Forget artificially flavored pumpkin spice lattes (and don’t get me started on pumpkin ales!); this fall, it’s all about fresh pumpkin. A true superfood, pumpkin has almost everything an eater could want in a single ingredient — protein, fiber, carotenoids, flavor, versatility, and much more. It’s a variety of squash and it can be used dozens — if not hundreds! — of ways when placed in the hands of a creative chef. Diners who are partaking of the real thing are encountering deeply satisfying dishes that capture the essence of autumn in every bite. Find out what they’re sharing in recent OpenTable restaurant reviews. And, ICYMI, here is a picture of the world’s largest pumpkin.
* Dettera Restaurant & Wine Bar, Ambler, Pennsylvania: “My dessert was pumpkin stuffed doughnuts with salted caramel ice cream. The doughnuts were light, the pumpkin smooth with just the right amount of sweetness, and the ice cream was sweet and very caramel-y.”
* Eddie Papa’s American Hangout, Pleasanton, California: “We also shared the seasonal pumpkin egg rolls and would definitely order them again!”
* Floriana, Washington, D.C.: “The pumpkin jalapeno beignets were out of this world!”
* Grove, Grand Rapids, Michigan: “Dessert was pumpkin puree, graham cracker, cinnamon ice cream, and toasted marshmallows. Grove never disappoints!”
* The Helmand Restaurant, Baltimore, Maryland: “Delicious starters, the kaddo bowrani baked pumpkin is not to be missed — perfect with the entree as a side for a contrast to the savory spices in the entree.”
* Indaco, Charleston, South Carolina: ”The pumpkin semifreddo were as tasty as anything we’ve ever eaten in Charleston.”
* Mark’s American Cuisine, Houston, Texas: ”Munchkin pumpkins made their seasonal debut this past weekend — which was great news for me as I have been a big fan of these lobster-stuffed goodies over the years that they have appeared on Mark’s menu.”
* Pamir Restaurant, Morristown, New Jersey: ”Wonderful eggplant stew, and delicious pumpkin kadu soup. A real treat from the Middle East. Kabobs were tasty, but the best were the pumpkin-filled turnovers.”
AirCanada’s enRoute invites you to choose the 2014 People’s Choice Award for Canada’s Best New Restaurant. Cast your vote and enter for your chance to win a trip to the gala event in November. Food writer Andrew Braithwaite will narrow down the list to his top 10 in the November issue of AirCanada enRoute magazine. Eligible restaurants must have opened between June 2013 and June 2014 to be considered for this year’s list, with intelligence gathered from a panel of the country’s leading food professionals.
The 30 nominees for Canada’s best new restaurants 2014 include:
Diners can now use OpenTable mobile payments to settle their check at participating restaurants in New York and San Francisco, and, soon, in 18 additional cities before the year’s end. Can’t wait to try it out? See the app in action in our new video.
For additional information about mobile payments and to view the current list of participating restaurants, visit http://pay.opentable.com/. If you have a restaurant and are interested in providing your guests with our mobile payments experience, you can learn more at http://pay.opentable.com/restaurants.
Lee Brian Schrager is one of the nation’s preeminent event planners and media relations experts, serving as the vice president of corporate communications & National Events at Southern Wine & Spirits of America, Inc. Known for his creation of both the Food Network South Beach and New York City Wine & Food Festivals, Schrager is the author of The Food Network South Beach Wine & Food Festival Cookbook and the recently released Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides. He studied at the Culinary Institute of America and at the School of Hospitality Management at Florida International University. His greatest culinary indulgence is that he travels for food. You can follow him on his culinary excursions on Twitter at @Lee_Schrager.
1. What are some of the best qualities of the Miami dining scene? Its diversity – from neighborhood joints to white-tablecloth fine dining, there’s a spot to fit any taste. There are strong cultural influences on Miami’s dining scene as well; mostly Latin due to our location, but you can find just about any type of food here.
3. If I come to Miami, where must I dine? That depends on how long you’re here and how many places I can give you – there are so many truly satisfying options now. Miami’s culinary scene has grown exponentially and continues to do so.
6. Favorite cities for dining outside your own? This is also a long list – I was recently in Tuscany, which I love, and also experienced the culinary scene in Israel, which I was amazed by. I’m also a fan of the street food scene wherever I travel.
7. Destination dining cities you’d love to visit? Berlin and Chile.
8. What’s your overall favorite type of cuisine? I’m a fan of Italian cuisine, but it all depends on what I’m in the mood for. I love fresh, simple, ingredient-driven food.
9. Small shared plates, tasting menu or app/entrée dessert? Depends on the group of people I’m dining with – it’s important to know your party when evaluating this choice. I tend to lean toward shared plates though, in an effort to try as many of the dishes offered as possible.
10. Dish you can’t resist ordering when you see it on a menu? Roast chicken and/or fried chicken – it calls my name.
In a city where you can find both start-ups and trendy restaurants on the same block, the two are invariably bound to collide. On Monday, September 22, OpenTable and The Bold Italic joined forces to bring together a panel of influencers to discuss two of the more powerful currents running through San Francisco: food and technology, and how they collectively translate to the hospitality and dining industry.
The panel was moderated by Meesha Halm, senior editor and writer at Zagat. A seasoned journalist and multimedia leader with extensive experience covering local and national dining trends, she understands what diners are truly looking for in a restaurant — and in their apps.
Our own Scott Jampol, VP of marketing at OpenTable, addressed the topic of whether technology helps or hinders the hospitality experience: “We [OpenTable] aim to seek out pain points from both [the diner and restaurant] sides of the equation and provide an elegant solution. This is where technology can improve efficiency of dining without sacrificing hospitality.”
Yesterday, we announced the 2014 #DinersChoice Award winners for Top 100 Fit for Foodies Restaurants in America to much excitement. From ABC News and NBC to Business Insider and Foobooz — and more, news of the honors spread fast, but nowhere more so than on Twitter. We loved watching winning restaurants and others share the love for fellow award winners, including Extra Virgin and Piccolo. Did your favorite fit for foodies restaurant make the list? Let us know on Twitter!
In celebration of our country’s progressive food and dining culture, we are pleased to honor the 2014 Diners’ Choice Award winners for the Top 100 Fit for Foodies Restaurants in America. These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for more than 20,000 restaurants in all 50 states and the District of Columbia.
Newer eateries rule the list, with the majority of winners opening in the last three years. More than 20 were founded in 2012 alone, while 15 launched in 2013, and six debuted as recently as 2014. Also, 14 of the honorees have women as executive chefs. American fare is overwhelmingly popular, but French and Italian restaurants are common among the honorees. Other popular cuisines include Japanese, Spanish, Middle Eastern, modern European, tapas/small plates, and vegetarian.
Showcasing restaurants with unique menus, easygoing ambience, and passionate chefs who have a “source local, cook global” approach, the complete list includes award winners in 29 states, including Aviary in Portland, Odd Duck in Austin, and Vedge in Philadelphia. Restaurants in Portland and Philadelphia collectively account for almost 25 percent of the list. California has the greatest number of winners with 14, followed closely by Oregon and Pennsylvania with 13 each. New York has eight honorees, while Colorado, Massachusetts, and Washington all have five, and Illinois has four. Minnesota, Missouri, and Texas each have three winning restaurants. Arizona, Delaware, Indiana, Maine, North Carolina, and Virginia, respectively, have two award winners. Connecticut, Florida, Georgia, Idaho, Louisiana, Maryland, Michigan, Mississippi, Rhode Island, South Carolina, Utah, and Wisconsin are also represented.
Last week, OpenTable was proud to participate in the third annual 2014 NewCo. San Francisco tech conference. We hosted executives, entrepreneurs, investors, and future influencers, opening our doors to offer a peek inside what makes our company unique. Held at the OpenTable San Francisco headquarters, attendees enjoyed beverages and bites as they participated in a discussion about our payments product.
OpenTable director of marketing Scott Jampol offered insights into the development of the OpenTable app and how it creates improved hospitality experiences for diners. Kashyap Deorah, general manager of mobile solutions, gave guests an in-depth look at the new feature, complete with a viewing of a new video illustrating how elegant and seamless pay with OpenTable is.
Thanks to Alexandra Loscher, marketing communications specialist, and Joseph Mandel, workplace experience manager, for reporting and photography, respectively.