While it’s true we’ve become a nation of foodie photographers, as diners, we’re also interested in more than what’s on our plates. Ambience is a huge factor in enjoying a meal, and nothing creates ambience faster than an impressive vista. So, it is with great pleasure that we announce the winners of OpenTable’s second annual Diners’ Choice awards for restaurants its diners deemed to have the most scenic view. The list of winning restaurants is derived from more than seven million reviews submitted by OpenTable diners for more than 12,000 restaurants in all 50 states and the District of Columbia.
It’s that time again. Aspiring cheftender Ed Hardy and I are chatting about this week’s episode, poking fun at Angelo (while also basking in his glowy good looks — at least I am; I won’t speak for Ed.).
Okay, Ed, what up with Angelo saying he prays to chefs’ pics? C’mon!
Funny you should mention that. I actually have some chef photos up on my little private wall. All the best, of course. Giada, Nigella, Giada again. Doesn’t everybody?
This wall isn’t in your bathroom is it? Ack! Um, so is there anything wrong with Anthony Robbins? I like him, although he scares my husband — who refers to him as the lovechild of Andre the Giant and Lurch.
There is everything wrong with Tony Robbins. Have you seen the size of his mouth and teeth? I think he eats live suckling pigs whole.
We’re pleased to announce that this week’s OpenTable Spotlight offers are for Boston restaurant Vlora and New York restaurant Essex. Purchase $50 of food and beverage for just $25! The deals go live at midnight EDT tonight and end 24 hours later. Purchase yours before time runs out to enjoy half-price dining at high-end restaurants!
We all wait patiently (and anxiously) for the arrival of our city’s Restaurant Week, during which we can dine out at terrific discounts. Maybe, though, it’s time to stop waiting and start thinking about taking advantage of Restaurant Weeks in other cities. You don’t have to take weeks — or even days — off to do it. Just ask Philadelphia food blogger Mary Bigham, of WCDish and her friend of Danielle Friel of Iron Hill Brewery. Southwest Airlines provided the flights to get these foodie friends from Philadelphia to Boston and back again in just a day’s time — with lots of stops for fine dining and more Restaurant Week Boston-inspired fun — in between.
You can follow their adventures on Twitter via our @OpenTable_BOS handle as we chat with them throughout the day and drool longingly over their food photography! They’ve already had eggs benny and French toast at Eastern Standard (I only have coffee, so thanks for rubbing that in, ladies. No, really.). Stops along the way will include Parker’s Restaurant at the Omni Parker House and dinner at Barbara Lynch’s trattoria Sportello, where they’ll meet up with area food bloggers for what I’m sure will be a pretty amazing meal.
I was dining with a good friend recently, and as we looked over the menu, I noted that there was an heirloom tomato salad on it that I must try. I usually attempt to order something different than my tablemates, so I asked if he were interested in it. “No,” he said, “You get it. If I see another heirloom tomato, I’m going to throw up. I’m sick of them.” Mon dieu! I’d never imagined anyone could tire of fresh summer tomatoes — let alone be sickened by the thought of them.
You see, I’m a tomato junkie. I always order them when dining out. I even grow them. During the high season, I eat tomatoes every single day! To me, they are the best of summer’s bounty. Their aroma is as intoxicating as the sweet-acidity that packs every bite! And not only do they taste good, they are stunningly gorgeous. Okay, so, you get where I’m coming from: I’ve NEVER seen a tomato dish on a summer menu that doesn’t draw me in like a chocoholic to Ghirardelli Square. Still, I will consider that it’s possible that some diners get tired of the ubiquitousness of ingredients during a season’s denouement. After all, I have had chefs tell me part of the fun of seasonal cooking is that the ingredients start to shift just as their interest in them wanes.
So, tell me, diners, do you tire of any ingredients during certain seasons? Do spring ramps make you want to spring forward to summer? Do you get sick of sweet summer corn? Do squash blossoms drive you bonkers at some point? Share your thoughts in our comments section.