If you don’t clean your plate when dining out, do you ask for the rest of your meal to be wrapped? Share your thoughts on leaving — or leaving with — your leftovers when dining out.
As the herd thins on Top Chef Just Desserts, the action does not. Le Bernardin Executive Pastry Chef Michael Laiskonis notes, “The show is becoming more about the food and techniques, which I love!” Chef Laiskonis offers up his expert insights into what went right and wrong in last night’s episode.
The QFC is based on three tenets of working in a pastry kitchen: organization, speed, and precision. Would you agree with these as the top requirements, and/or if you could add a fourth or fifth, what would it/they be?
Those are certainly three vital pillars upon which a pastry chef’s skills are built. Obviously, teamwork also comes into play. And, perhaps, I might add humility — something a few of our cheftestants could use a bit more of. I was excited to see this challenge, as they were already planning the logistics while I was on set taping my episode!
The Michelin Guide San Francisco Bay Area & Wine Country Restaurants 2011 was released today, and while not everyone is happy about it, we’re here to herald the good news, starting with the fact that both The French Laundry and The Restaurant at Meadowood earned three stars.
One star has been awarded to restaurants including Acquerello, Ame, Auberge de Soleil, Aziza, Bouchon, Boulevard, Chez TJ, Commis, The Dining Room at the Ritz Carlton, Domaine Chandon-étoile, Farmhouse Inn & Restaurant, Fleur de Lys, La Folie, La Toque, Luce, Madrona Manor, Masa’s, Murray Circle, One Market, The Plumed Horse, Quince, Redd, Santé, Solbar, Terra, Ubuntu, and The Village Pub, along with first-time one-star winners Alexander’s Steakhouse, Applewood Inn, Campton Place, Dio Deka, Frances, Saison, and Spruce.
A single star from Michelin is impressive and indicates that a restaurant is very good, while three stars means that a restaurant is a destination in and of itself, worthy of a special culinary expedition.
Congratulations to the winners. Browse the full list and start making your reservations at San Francisco’s Michelin-starred restaurants today.
It’s the most wonderful time of the week! The OpenTable Spotlight offers are set to turn on in Atlanta, Boston, Chicago, Denver, Los Angeles, New York, Philadelphia, San Francisco, and Washington, D.C. We’ll let you know where — but do you? Make your best guesses on the Spotlight message boards, Facebook, or Twitter with these helpful hints!
New York: Enjoy the tantalizing tastes of a Next Iron Chef contender at this Midtown East restaurant, where the menu benefits from both Latin and Indian culinary inspiration.
Philadelphia: This historic restaurant has roots all over the world. Now a well established destination in Penn’s Landing, it has anchored itself to the hearts (and stomachs) of Philadelphia diners, and established a fine tradition of hospitality and entertaining.
San Francisco: According to authority Kat Rosa, this restaurant is set “on the oldest continually producing winery in the United States.” Just an hour east of San Francisco, this scenic restaurant serves fresh, seasonal fare, with many ingredients coming from the restaurant’s own gardens.
Washington, D.C.: A grand and signature presence is incorporated into the opulent décor at this restaurant in DC, and at its other locations in some of the finest cities throughout the world.
Would-be Iron Chef Marc Forgione and his fellow contenders were tasked with transforming ingredients and dishes last night. Chef Forgione talks about how he fared at the San Diego County Fair.
First up, you had to transform a condiment. Is the danger of things like steak sauce/ketchup/bbq sauce the sugar content in them? Can they make something too cloying?
The hardest part about the condiment challenge was that condiments are used to make other things taste better, not really used on their own. We had to transform a condiment into something that was not only good to eat and flavorful, but the condiment had to be the star.
Dining out with kids can be challenging for parents and children alike, but is it ever okay to allow young diners to use handheld video games at a restaurant? OpenTable wants to know!
This week, Top Chef Just Desserts is a real treat because our own resident expert, Le Bernardin Executive Pastry Chef Michael Laiskonis, acts as a guest judge.
ZOMG! There you are! You look very friendly and quite dashing in your suit, but…the competitors called you “VERY scary” and “intimidating.” What do you think of the cheftestants’ assessment of your reputation?
I’m kind of surprised, actually. I’m thinking it’s a compliment…? Now, I might expect that sort of rep from some of the people I work with, but it’s interesting coming from a bunch of chefs I’ve never met! I’m going to be wondering about this for a while.
You’ve been making savory desserts for years. I love me some savory meets sweet. Can you name a few of your fave savory desserts that you’ve served at Le Bernardin recently?
Fall is surely the time when a lot of those savory elements tend to appear. At the moment, we’re pairing figs with goat cheese and bacon ice cream, parsnip appears in the form of a crème brulée, and a sweet potato sorbet tops a dark Dominican chocolate crémeux. All of these deeper flavors work so well in a comforting way, especially as the air begins to chill.
Everyone loves to get something for free when they dine out. But do you always tip a bit extra if a restaurant gives you something for nothing? Take our poll and weigh in today!
Get ready to save 50% on your next meal with this week’s OpenTable Spotlight deals in Atlanta, Boston, Chicago, Denver, Los Angeles, New York, Philadelphia, San Francisco, and Washington, D.C. We’ll let you know where the Spotlight will shine this evening, but, until then, use these clues and make your best guesses on our Spotlight message boards, Facebook, or Twitter.
New York: This Gramercy gem is a passageway to Italy. Enjoy sumptuous regional Roman dishes in an elegant yet cozy dining environment.
Philadelphia: This classic steakhouse is reminiscent of a 1940s supper club. Enjoy mouthwatering steaks and other classic steakhouse fare in an elegant, retro atmosphere.
San Francisco: Minutes away from San Francisco’s MoMA, Embarcadero, and Ballpark, this SOMA gem serves authentic Italian fare and features an excellent all-Italian wine list. With a focus on fresh, organic produce and natural and humanely raised meats and poultry, the rustic menu takes on a contemporary flair.
Washington, D.C.: This restaurant’s namesake and original location is nestled in a small, Tuscan town over four thousand miles from their Dupont Circle location. For the past 21 years, DC area diners have been savoring this traditional, rustic Italian dining experience.