The dog days of summer may not be here, but the savings days are! Restaurant weeks are happening now, and whether you’re on the road, or staying close to home, you won’t want to miss your chance to enjoy steals on meals this month.
At OpenTable, we’re focused on helping restaurants build operational excellence and provide amazing hospitality to their guests. And the talented Copilot team, who joined the OpenTable family last month, and the restaurant analytics technology they’ve developed will support this effort by helping us deliver actionable intelligence to our restaurant customers in new and exciting ways.
The Copilot technology and service, which is powered by POS data and leverages local market comparisons, is currently being piloted in San Francisco and Los Angeles and we’re excited to begin offering this free service to our restaurant customers in other markets in the near future.
We hope you’ll stay tuned and join us in extending a warm welcome to the Copilot team and co-founders, Eli Chait and Dave Amusin.
Julien Perry is the Food and Dining Editor for Seattle Magazine and one of the founders of the One Night Only Project. Prior to joining the magazine, she was an editor for Eater Seattle and a restaurant reporter for KOMO news radio. Despite being a graduate of the Baking & Pastry program at the Seattle Art Institute, she wasn’t always the gourmand she is now. “I used to be a bodybuilder and was on a strict diet for most of the mid 90s. I’m pretty sure I had more artificial sweetener coursing through my veins during my competition diets than a silo of Sweet ‘n Low,” reveals Perry, who also appears regularly on Q13 Morning News and Evening Magazine. Still fit and fabulous, but with a much more varied and envious array of food at her fingertips, she shares her answers to our 20 dining Qs.
1. What are some of the best qualities of the Seattle dining scene?: I’ve lived here for 20+ years, and some of the best qualities include: always incredibly fresh local produce, staggeringly good seafood, chef-driven restaurants, and a quaint neighborhood feel in a big city.
2. Any restaurants at which you’re something of a regular? Most Ethan Stowell restaurants (mkt., Bar Cotto), Corretto (across the street from my home), Rock Creek, and the bar at Canlis (until I can afford to have a real meal there).
4. Last best restaurant(s) you dined at? I had several awesome meals at Dot’s before it abruptly closed in late June. Outside of that, I had a multi-course meal at Canlis that was unexpected. I got to be a guinea pig for chef Franey’s new tasting menu. And it was divine.
5. Restaurant you’d most like to try but have yet to — anywhere? Restaurant Marron just opened near my home on Capitol Hill. Prix fixe menus only. Intrigued!
6. Favorite city (cities) for dining outside your own? San Francisco. But I always secretly hope to move back to New York City (I lived there in 1996), where the food scene has absolutely exploded.
7. Destination dining cities you’d love to visit? Anywhere in Europe.
8. What’s your overall favorite type of cuisine? Mexican. I just love the simplicity and the flavors and the spice. Besides, what better comfort food is there than nachos?
9. Shared plates, tasting menu, or the classic app/entrée/dessert? Shared plates! I can never make up my mind. I like to order a little bit of everything and share with a friend.
10. Dish you can’t resist ordering? Sliders and frites. Guilty as charged.
At OpenTable, we’re huge fans of sriracha. So devoted to this spicy delight are we that my colleagues (Angie! Jeremy! Tori!) went into collective mourning — and obsessive hoarding — when the popular Huy Fong Foods sriracha, or rooster sauce, factory in California was temporarily shuttered. Thankfully, the factory is back in business, bringing bottles of this coveted condiment to slavish aficionados. Sriracha is frequently feted by foodies around the globe, earning its own strip on The Oatmeal, and it is the subject of a recent documentary film. A hot sauce said to have originated in Sri Racha in Thaliand, sriracha brings heat and a fine balance of acidity, salt, and sweet to any ingredient it meets and has been embraced by chefs looking to add a twist to many a familiar dish. Find out what OpenTable diners are saying about sriracha in recent OpenTable restaurant reviews.
* Birch & Barley, Washington, D.C.: ”I tried two of the Bloody Marys and ‘Enter the Dragon’ was easily the best Bloody Mary I’ve ever tasted. It had sriracha, people! Yes, your mouth will be on fire, but it will not stop you from devouring every drop.”
* Homestead on the Roof, Chicago, Illinois: ”Appetizers…mmmm. Chicken skins and sriracha sauce!!!”
* Linger, Denver, Colorado: ”The variety of menu items is outstanding, and I always love what we order. This last visit (rooftop for lunch) included the honey sriracha duck wings (drum sticks) that are out of this world delicious.”
* L&W Oyster Company, New York, New York: ”I went there because I’ve heard the best lobster roll in New York is there. i was not disappointed! It’s served with arugula, sriracha aioli, and bacon. How can you go wrong?”
* Max’s Wine Dive, Fort Worth, Texas: “The ketchup for the fries was enlivened with curry and sriracha.”
* Myers + Chang, Boston, Massachusetts: ”My dinner companions moved on to the ‘Bloodlust Margaritas.’ They were amazing, full of flavor, and perfectly complemented by a sriracha salt rim.”
* The Owl House, Rochester, New York: ”My husband and I each ordered the The ‘Hot Beav Burger.’ A chickpea, white bean, and chipotle Patty with sriracha strawberry jam, mayo, and crispy onions to top it off. So many flavors and just enough heat to keep it interesting.”
Friday, August 1, 6:30-10:00PM — My Big Obsession: Can’t Stop. Won’t Stop. Eatin’. For the Grand Opening celebration, the Bay Area will do what it does best as chefs showoff their latest culinary obsessions. What can you expect? An evening of unforgettably unique dishes and cocktails. Grab a glass and help us kick off another year of San Francisco’s premiere food, wine, and spirits festival! A portion of the evening’s proceeds will go to the Golden Gate Restaurant’s Scholarship Fund. Save 15% on tickets with discount code OPEN. Purchase now.
Saturday, August 2, 12:30-4:00PM — Meet My Mentor: An Homage. On Saturday afternoon, each chef will pay homage to their roots with a signature dish inspired by their culinary mentor. While you nosh on 36+ unique dishes, you will enjoy wine, beer ,and spirits from more than 50 vendors and take in the panoramic views of the Golden Gate Bridge and the Bay. Throughout the afternoon, we will cook, mix, and play on the main stage with emcee Thirsty Girl Leslie Sbrocco and demos from some of the City’s best chefs and beverage experts. A portion of the afternoon’s proceeds will go to Share Our Strength. Save 15% on tickets with discount code OPEN. Purchase now.
OpenTable diners are invited to save as they taste extraordinary! Featuring Toronto’s most celebrated chefs and rising stars, foodie entertainment and a boutique food & drink market, Taste of Toronto is the 1st annual celebration of everything we love about food.
Taste is considered the world’s greatest restaurant festival. From just one show in London 10 years ago, Taste has rapidly grown to become part of the social season for foodies, restaurant-lovers, and chef groupies in close to 20 different cities around the globe. Wherever it is in the world, Taste represents foodie heaven: stunning food prepared by the city’s greatest restaurants, world famous chefs, superb drink, and outstanding entertainment — set in stunning outdoor surroundings. Continue reading…
In a nod to our nation’s longstanding love affair with barbecuing, we are pleased to honor the 2014 Diners’ Choice Award winners for the Top 30 Best Barbecue Restaurants in America. These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for approximately 19,000 restaurants in all 50 states and the District of Columbia.
Showcasing regional styles and techniques, including dry rubs and wet brines, the winning eateries use a balance of nuanced spices and smoke to bring forth complex flavors in their barbecue dishes. The complete list includes notable restaurants in 12 states and Washington, D.C., such as Dinosaur Bar-B-Que in Harlem, Lambert’s Downtown BBQ in Austin, and Wexler’s in San Francisco. California has six award winners, followed by Illinois and New York with five each, Texas with four, and Ohio with two. Arizona, Colorado, Maryland, Oklahoma, Pennsylvania, Vermont, Washington, D.C., and Wisconsin are also represented. Continue reading…
Denver’s famous Union Station has gotten a much-needed renovation, and, along with stunning stores and a swank new hotel, some of the city’s best restaurateurs are setting up shop in the station, including Beth Gruitch and business partner and James Beard Award winner Jennifer Jasinski. The pair, who also operate Bistro Vendome, Euclid Hall, and Rioja, have opened Stoic & Genuine, a multi-coastal seafood and oyster house. Featuring fresh seafood that is flown in daily, as well as oysters harvested exclusively for the eatery, an amazing wine and craft beer program, an array of grower’s Champagne, and a unique granita bar, Stoic & Genuine is named for Jasinki’s husband Max (stoic) and executive chef Jorel Pierce (genuine), and they aim to deliver food and hospitality that reflects those principles.
The selection of granitas are meant to complement both seafood dishes, such as oysters, and a number of cocktails. Gruitch revealed that the concept for the granita offerings came about at Jasinki’s wedding a couple of years ago. She says, “We’ve taken it one step further, by presenting both savory and sweet options. The flavors are incredibly intense — plus, it keeps your drink cold so its perfect.” Her current favorites include the Sherry Amontillado (“Sherry and oysters are a perfect match!”) and the strawberry Champagne granita. “We simply top it with more bubbles,” she notes, “and it’s a really nice alternative to a mimosa or a Bellini.”
In a nod to Denver’s sporty, health-conscious foodies, Stoic & Genuine‘s menu is a real reflection of how Gruitch and Jasinski like to eat. Gruitch says, “I love the simplicity of it. It’s refreshing and all the flavors are there. Jen’s cooking is really light, yet there’s a ton of flavor there.”
The modest radish has gotten a raise in profile recently, thanks to creative chefs. A root vegetable that dates back thousands of years, the radish hasn’t been highly revered in American cuisine (see Wind, Gone with The) – until now . This speedy growing garden staple is a spicy, crunchy delight and has moved beyond mere garden marker and salad ingredient to stand-alone star of many dishes. One of my first fine dining experiences featured a tray of crudités that included some ruby radishes. I took a bite of one, and realized it was the second hottest thing I’d ever eaten (The first was a spoonful of Chinese mustard that my jokester brothers conned me into eating!). My tongue burned, I winced, and I didn’t touch a radish again for at least a decade. Now, my palate has expanded, and so has our choice of radish; beyond just the ubiquitous red radish, chefs have embraced many heirloom varieties, including black, French breakfast, icicle, and watermelon. In addition to showcasing the fresh flavors of raw radishes, this member of the cabbage family is being served roasted, coated in butter (Hello, NoMad!), grilled, on crostini, and in ice cream! Find out which restaurants have diners raving about radishes in recent reviews.
* Aveline, San Francisco, California: “We split two desserts: one, dirt, made with radishes and oat ice cream, was stimulating.”
* Babbo Ristorante, New York, New York: “We had the tasting menu with wine pairings, and everything was delicious. My first roasted radish ever.”
* The Bachelor Farmer, Minneapolis, Minnesota: ”The food was amazing, even down to the crackers with radishes and salt before the meal.”
* Cafe Spiaggia, Chicago, Illinois: ”First, the outstanding food: ricotta with radish and asparagus served in a tiny jar with crostini — fabulous; roasted radish salad — great; pasta with garbanzo beans and pancetta, pork chop with polenta — both wonderful.”
* Cucina 24, Asheville, North Carolina: ”Great apps…..French breakfast radishes in garlic butter!”
* Doi Moi, Washington, D.C.: ”The radish cakes were very flavorful and perfectly crispy and hot.”
* Farmstead Grill, Baltimore, Maryland: ”Chicken with salad — panko-crusted chicken on kale with marvelous dressing; slivered radishes on toast; rosemary multicolored carrots — swoon-worthy vegetables. Many excellent vegan and vegetarian options.”
* Flyte World Dining and Wine, Nashville, Tennessee: ”I love the idea of ‘farm to table’, but what the chef did with the local produce was unusual and delicious. The charred-radish salad made me rethink radishes.”
* Heartland Restaurant and Farm Direct Market, St. Paul, Minnesota: ”The amuse bouche was a gorgeous bite of radish chip similar to a taco.”
Whether you’re traveling or keeping things local with a staycation, your summer just got a bit more affordable, thanks to summer restaurant weeks. Here’s what’s coming your way in July. Start booking today to reserve your spot to save, and check back for additional offers in other cities.
* Toronto Summerlicious starts this week. Grab a table for $15, $20 or $25 lunches + $25, $35 or $45 dinners, July 4-20.
* Say ‘Oui!’ to NYC French Restaurant Week. Celebrate the wines of Roussillon and Bastille Day with special lunch and dinner menus at $17.89, $35.78 (includes beverage), and $178.90 (for two or four people including a bottle of wine), July 7-14.
* Let the good times roll during Restaurant Week Baton Rouge. Enjoy gourmet prix-fixe menus for $15-$35, July 14-19.
* dineLA is only two weeks away. Take advantage of $15, $20 or $25 lunches and $25, $35 or $45 dinners, July 14-27.
* Happy days are here again with University City Dining Days in Philadelphia. Feast on $15, $25, or $35 dinners, July 17-27.
* Queens Feast Charlotte Restaurant Week commences on July 18. Make a reservation for $30 three-course dinners, July 18-27.