Trending on Recent OpenTable Restaurant Reviews: Butternut Squash

Butternut squash is high in beta carotene, a beneficial antioxidant.

Fall is in full effect around the U.S. and while I thought I might be sad to bid heirloom tomato season farewell, but one bite of a dish with butternut squash makes it easy to move on. Rich in fiber and essential vitamins, such as A, C, and E, butternut squash has long been popular in soups and stews. And, chefs are getting even more inventive with this diverse ingredient, tucking it into tacos, sprinkling it atop pizzas, and letting it shine as a simple side dish. Find out what OpenTable diners are saying about butternut squash in recent reviews. 

Ad Hoc, Yountville, California: “Veal chops were cooked to perfection with a wonderful bounty of fall veggies. The roasted butternut squash gratin was heavenly, sweet, and creamy with a note of tarragon.”

Adour at the St. Regis, Washington, D.C.: “A pocket of Paris dining in DC! The butternut squash soufflé alone is reason to go again and again.”

Ai Fiori, New York, New York: “My favorite dish was the pasta course of veal with a butternut squash sauce and my boyfriendss was his fried soft shell crab appetizer. I would highly recommend this resurant for a special occasion!”

Bearfoot Bistro, Whistler, British Columbia: “Although hard to pick, our favorites were the octopus appy, the butternut squash main, and the cheesecake.”

Boitson’s, Kingston, New York: “Special butternut squash fritter appetizer was amazing.”

* Davis Street Tavern, Portland, Oregon: “My salad was a chef-inspired combination of arugula,butternut squash, pomegranate, and a smoked tomato/basil dressing. It was just heaven! This dish had pleasant offsetting notes of bitter versus sweet in an innovative combination.”

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Chef Watch: Michael Voltaggio Cooks and Tells; New York Post Has a Beef with Alain Ducasse; Norman Van Aken Opens His Recipe Book; The World’s Most Influential Chef; Charlie Trotter’s New Hire, and More

Chefs making food and headlines…

•    Michael Voltaggaio, winner of season 6 of “Top Chef” shows football fans how to have a very molecular gastronomic Super Bowl party. Does that mean deconstructed nachos? [Los Angeles Times]

•    Speaking of Chef Voltaggio, who is chef de cuisine at The Dining Room at The Langham, he answers questions about his post-TC life. [Orange County Register]

•    Jose Garces, whose Philadelphia restaurant empire includes Amada, Chifa, Distrito, and Tinto, reveals what’s inspiring him lately. [The Daily Beast]

•    Charlie Trotter hires visually impaired chef Laura Martinez to join his kitchen at Charlie Trotter’s. [Grub Street Chicago]

•    If Chicago’s Graham Elliot Bowles’s food at Graham Elliot were an album, it would be Feed the Animals by Girl Talk. At least this week, anyway. [Time Out Chicago]

•    Meet the U.K’s own Fergus Henderson of St. John restaurant in London. He’s also the world’s most influential chef. No, really. [Men’s Health]

•    Chef Norman Van Aken shares some of his signature recipes from Norman’s at the Ritz-Carlton in Orlando, but it’s probably just easier to go ahead and let him make them for us at his eponymous restaurant. [The Daily Beast]

•    Thomas Keller (Ad Hoc, Bouchon, Bouchon – Beverly Hills, The French Laundry, Per Se) loses his right-hand man. As long as it’s not his right hand. [San Francisco Chronicle]

•    Restaurant critic Steve Cuozzo of the New York Post has a bone to pick with Alain Ducasse (Adour Alain Ducasse at The St. Regis New York, Benoit New York) over his recent comments about the New York restaurant scene. Call me a coward, but it’s probably not all that wise to start a beef with anyone who wields knives for a living. [New York Post]