#100opentables: These Are a Few of Our Favorite Tweets

There’s just a week left to enter the #100opentables on giveaway. Join us for one of 100 dinners being held in 30 cities on April 9th — each of which will feature incredible food, fascinating company, and inspiration for what’s ahead. You can enter via Facebook, Instagram, and Twitter until March 24, 2015. Good luck to all our confident, hungry, and passionate entrants.

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Lunch Break: Meet OpenTable Employee Greg Comishock

At OpenTable, we power great dining experiences worldwide. We work hard, we play hard — and we eat well. Quite possibly more than employees of any other company, we’re asked about our favorite restaurants and food obsessions. In that vein, then, we’re pleased to introduce Lunch Break. Every few weeks, you’ll meet another OpenTable employee and discover some of their dining habits — and learn their answers to one of life’s eternal questions: “What’s for lunch?” Up this week is Greg Comishock, a restaurant operations specialist who works out of our New York offices. A regular at Becco, Greg hearts hummus and wants no part of what he refers to as “diner scrapple.”

Lunch Break Greg C. Dupe

 

To apply to take a seat at our table at http://www.opentable.com/careers/.

Happy St. Patrick’s Day: 15 Different Ways to Get Your Guinness On!

GuinnessGuinness has become synonymous with St. Patrick’s Day — so synonymous that the company hopes to sell 7.5 million pints of it on March 17th, according to an article in The Economist. Founded in Dublin by Arthur Guinness in 1759, Guinness Brewery is most famous for its Extra Stout. With its signature dark hue and notes of roasted barley and hints of hops, Guinness’s Extra Stout isn’t just for drinking. It’s become a common ingredient for braising, baking, and more — in everything from beef short ribs and burgers to cakes, cheeses, and beyond. So, even if you’re not a Guinness sipper, you can still be a Guinness eater! Whet your appetite for tonight (or today, if you’re playing hooky) with delicious dishes made with Ireland’s most popular brew. PS: If you’re raising a glass of Guinness, be sure it’s poured with care (and that you have for more than two minutes to spare before you quaff it).

* Bar Boulud, Boston, Massachusetts: “The best French onion soup broth I’d ever tasted (with a unique blend of oxtail broth, oxtail, and barley, topped with Guinness cheddar cheese — made custom, without the crostini).”

* BLD, Los Angeles, California: “The Guinness ice cream terrine was flavorful with a hint of Guinness and Jameson fudge.”

* Blokes & Birds, Chicago, Illinois: “The three cheese and Guinness fondue = delicious, as was the ‘cheesy peavey’ = baked apple with brie in the center.”

* Connor O’Neill’s, Ann Arbor, Michigan: “We had the big house burger, chicken wings, Guinness and Jameson pulled pork, and fish. All four meals were amazing, well prepared, cooked properly, and extremely tasty.”

* e11even, Toronto, Ontario: “Great restaurant steps from ACC. Pretty fast in getting food out. Upscale menu. Had the gourmet Guinness burger on list. Homemade.”

* fado Irish pub, Chicago, Illinois: “We had the salmon bites, pork belly tacos, and Guinness BBQ wings to start. All hits with this group.”

* M Restaurant at The Morris House, Philadelphia, Pennsylvania: “My ‘M treat’ included velvety butternut squash soup, perfectly seared scallops, yummy Guinness-braised short ribs, and then a creamy mocha cheesecake! What more could I ask for?”

* McHale’s Bar and Grill, New York, New York: “Great service and food — the curry was delicious and the Irish stew was in deep brown Guinness gravy (yum).”

* Miller Tavern, Toronto, Ontario: “The sticky Guinness chocolate pudding was amazing!”

* Muldoon’s Irish Pub, Newport Beach, California: “Tried the combination drink of Champagne and Guinness, two of my favorites. Very tasty and interesting. Cuts the earthiness of the Guinness with the effervescence of the Champagne. Would be interested to learn what the proportions of each are used for this drink.” [Ed. note: Yes, it’s a drink and not a dish, but we couldn’t resist including this unique cocktail.]Continue Reading

100 Tables. 100 Reasons to Get Together.

Many of life’s richest moments happen around the restaurant table. In celebration of this sentiment and our recent rebrand, we’re giving away 100 dinners in 30 cities on one very big night. Join us for a chance to win one of the #100opentables on April 9th — incredible food, fascinating company, and inspiration for what’s ahead.

The giveaway begins today. Enter for a chance to win one of 100 dining experiences at iconic restaurants around the world, including Eleven Madison Park in New York City, Bar Tartine in San Francisco, and Dinner by Heston Blumenthal in London. The diverse collection of cuisines and experiences range from  “The Cellar Experience” at Dan Barber’s Blue Hill at Stone Barns to the private chef’s table for four in the skybox at Restaurant DANIEL.

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Visit http://www.100opentables.com/ to enter for a chance to win one of these many fantastic experiences through Twitter, Facebook, and Instagram

The table is just the start…™