Trending on Recent OpenTable Restaurant Reviews: Brisket

Researching this post inspired me to go out — for brisket! I can now say with much conviction that I embrace this trend.

Humble brisket has gotten a promotion. Not just relegated to the holidays any longer, brisket in all its homey goodness is getting another look from chefs of all cuisines and is finding its way into ravioli, empanadas, tacos, and, of course, on to plates of barbecue at some of the nation’s best restaurants. Find out what OpenTable diners are saying about brisket in recent reviews — and share your fave place to serve this dish in the comments section. 

1886 Cafe & Bakery, Austin, Texas: “The brisket-burger (known as the Austin, TX) literally melted in our mouths.”

Alma Cocina, Atlanta, Georgia: “Brisket enchiladas were delicious!”

Basso, St. Louis, Missouri: “Main course consisted of the mushroom ravioli, the beef brisket rigatoni, and the emo punk pizza. All three entrees were great, especially to share and get the variety.”

Blue Smoke, New York, New York: “I had the Pit BBQ sampler and the food was great. I’m still trying to decide if I liked the brisket, pulled pork, or chicken the best. Great food and atmosphere!”

Distrito at the Saguaro Scottsdale, Scottsdale, Arizona: “The brisket is rich and smoky.”

Dogwood Restaurant, Baltimore, Maryland: “The braised beef brisket was amazing, and I wished for more leftovers, so I could have enjoyed it for a few more meals!”

* E&E Grill House,  New York, New York: “Enjoyable dining experience. Wait staff friendly, attentive. Food excellent. Our party of four had salmon, scallops, slow roasted brisket, and the hangar steak. All done to perfection, as was the grilled asparagus.”

El Centro D.F., Washington, D.C.: “Awesome! Mango margarita, brisket enchiladas, fantastic service. A+ all the way. :)”

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Dining with Strangers via Social Media; Advice from a Restaurant Host + More

Dining with strangers probably involves talking to them, too. We’re not sure if Rick would approve.

Food and dining news from around the web and the world…

* Don’t talk to strangers. Dine with them instead. [The National]

* Please don’t seat yourself. And other niceties restaurant hosts wish you would observe when dining out. [OnMilwaukee.com]

* Californians, look away! It’s Restaurant Augusts foie gras three ways. [NOLA.com]

* What happens when hot dogs meet pizza pies? If you guessed an apocalypse, you’re wrong. [Journal Gazette]

* Sundance suggestions. Here are some Park City dining recommendations from a local. [CityWeekly]

* Is what you’re eating working for you? Or, rather, helping you work. Turns out that what you consume affects your performance on the job. [IndianExpress]

* From the ‘Moment of Zen’ filesFood photos unlike anything you’ve seen. [Hongkiat.com]

Splitting the Check on Portlandia; 86ing Butter + Cream on Menus + More

The corn-eating porcupine sounds eerily like Gizmo from Gremlins.

Food and dining news from around the web and the world…

* The perils of group dining. Splitting the check isn’t always easy or equitable. Take a cue from Portlandia and call in an expert. [Slate]

* Domo arigato, Mr. Roboto. A robot may one day take your restaurant order. [NBC News]

* It’s not nice to fool Mother Nature. So the man behind Rouge Tomate isn’t trying to. He keeps his cuisine butter and cream free without artificial ingredients. [NY Times]

* Hot chef. Here is a picture of Tom Colicchio with hair. Is he more handsome now or then? It’s probably too close to call. [US Weekly]

* From the ‘Moment of Zen’ files: Here’s a mogwai porcupine in a party hat eating an ear of corn. [YouTube]

 

Therapy for Peanut Allergies; Baby-Chef Names; PC as Personal Chef + More

“I know I’ve made some very poor dishes recently, but I can give you my complete assurance that my work will be back to normal.”

Food and dining news from around the web and the world…

* This sounds nutty. A new supervised therapy could help increase peanut-allergy sufferers’ tolerance to this groundnut. [Village Voice]

* Chef Hal 9000 at your service. In a few years, a computer could be your personal chef. [4029TV.com]

* Win at wining and dining. Tips to make the most of entertaining clients and prospects from a pro. [Entrepreneur.com]

* Isn’t it authentic? Experts debate authenticity in restaurant menus. [NRN]

* A lot at steak. Michael Lomonaco of Porter House New York shows you how to cook a perfect steak. [Business Insider]

* I’ll have what she’s having. The skinny on how chefs stay fit despite obvious obstacles. [Eatocracy]

* What’s in a name? Baby names for parents who want to raise their own personal chef. This reminds me of that Seinfeld routine about naming your kid Jeeves. “Ever notice a lot of butlers are named Jeeves? You know, I think when you name a baby Jeeves, you’ve pretty much mapped out his future, wouldn’t you say?” [HuffPost]

* From the ‘Moment of Zen’ files: Man seeks return of pet chicken/traveling companion stolen from restaurant. [SeattlePI.com]