We cannot believe it either, but the unofficial last weekend of summer is here. As bummed as we are to start bidding a fond farewell to all the best things about summer (Adieu, heirloom tomatoes!), we’re excited for the weekend — and three days to brunch out! It’s one our favorite meals of the days because, hello, cocktails plus yummy breakfast foods? Yes, please.
No child should grow up hungry in America, but more than 16 million children — 1 out of 5 — struggles with hunger. Hunger prevents kids from reaching their full potential and it’s an epidemic that’s threatening America’s future. Join Share Our Strength’s No Kid Hungry campaign in efforts to ensure every child in America has access to the nutritious food where she lives, learns, and plays. Helping is as easy as booking a reservation at a participating restaurant.
Fried green tomatoes are a longtime southern specialty, but this Yankee didn’t learn of their simple delights until seeing the movie Fried Green Tomatoes and, later, researching that recipe within Fannie Flagg’s book Fried Green Tomatoes at the Whistle Stop Cafe. There are several schools of thought on their preferred preparation. Some folks dunk ‘em in buttermilk before dredging them in flour; others favor cracker meal or panko or a combination of all of these. At my home, we grow a variety of tomato called Fried Green Tomato that is made just for this very dish. We pluck ‘em off the vines, and, adhering closely to Miss Flagg’s original recipe, slice them, weep them with kosher salt, season with pepper and coat them in corn meal seasoned with a touch of cayenne. They are fried to golden goodness in Flying Pigs Farm bacon fat, drained, and served with Crystal Hot Sauce and Duke’s Mayonnaise. It’s high season for fried green tomatoes, and restaurants on OpenTable are creating their own versions to infuse their dishes with a seasonal southern accent. Find out what diners are saying.
* Atchafalaya Restaurant, New Orleans: “I will never miss another opportunity to dine here when I visit this city known for great food. The fried green tomatoes were absolutely to die for.”
* Bayou on Penn, Washington, D.C.: “We arrived at Bayou and were greeted like royalty. Our service was great, but the outstanding part was the Grand Marshall brunch: eggs benedict with fried green tomato, tasso ham, fried oyster, and English muffin! WOW.”
* The Blue Fish, Jacksonville, Florida: “The fried green tomato was done to perfection, and the addition of the goat cheese made it very special.”
* Georgia Brown’s, Washington, D.C.: “I went to Georgia Brown’s with friends during restaurant week and had one of the best meals I’ve had in DC. Fried green tomatoes, gumbo, and peach cobbler — several of which were recommended by our patient, attentive server.”
* The Granary ‘Cue and Brew, San Antonio, Texas: “This place likes to challenge your taste buds. First time I tried ranch ice cream with my fried green tomatoes! I enjoyed everything I ate.”
* Hungry Mother, Cambridge, Massachusetts: “The pimento cheese and fried green tomatoes appetizer is a knockout highlight, as is the beef tongue with au jus, and the pork belly app has all the flavor you expect from HM.”
“During the second quarter of 2013, the reservation-taking industry in the U.S. was flat year-over-year,” said our own Matt Roberts, Chief Executive Officer of OpenTable. “For the second quarter in a row the San Francisco Bay Area experienced a lift, but most other major metropolitan areas that we track were essentially flat with the exception of Chicago, which continued to see a bit of a headwind during the second quarter.”
OpenTable Restaurant Industry Index
The OpenTable Restaurant Industry Index is based on data gathered from more than 9,000 reservation-taking restaurants* sampled from the OpenTable network in the U.S., Canada and Mexico. Each percentage indicates a year-over-year increase or decrease in the number of guests served in these reservation-taking restaurants, as recorded by the restaurants in their reservation books. Those guests include those who honored reservations made by phone or online as well as those who walked in without a reservation.Continue reading…
This week’s Tweet of the Week comes from new-to-OpenTable restaurant 38 Central. Located in Medford, Oregon, 38 Central recently joined the OpenTable network and is already seeing reservations roll in. Welcome, @38 Central. And, thanks for helping us put Medford on the OpenTable map!
The latest season of Top Chef will debut on Bravo on October 2, 2013. Set in the Big Easy, the season is sure to put cheftestants to the test by challenging them to tackle some of NOLA’s most beloved culinary specialties. If you thought risotto sent people packing their knives, can you imagine what will happen when competitors are tasked with taking on gumbo? I’m pretty sure they’ll roux the day.