Trending on Recent OpenTable Restaurant Reviews: Pickles

These homegrown serrano peppers are pickled in a sherry vinegar brine and go great with roasted meats. And, also, pretty much everything else.

If you watch the wonderful Portlandia (“We can pickle that!”), you already know that you can pickle just about anything! And restaurants do, too. Pickled produce, seafood, and more are being served as appetizers, complements to primary ingredients, or as their own dishes. Just yesterday, I had amazing pickled oysters at America Eats in Washington, D.C. And, the day prior, some colleagues and I enjoyed a delish appetizers of seasonal pickles (rhubarb, green beans, asparagus) at District Kitchen. Find out what other restaurants are brining for diners!

Aubergine at L’Auberge Carmel, Carmel, California: “Watermelon/pickled rind and chilled shellfish, fantastic and refreshing.”

Bar Tartine, San Francisco, California: ” I had the chilled cucumber and buttermilk soup, the kale and goat cheese on rye bread, and an assortment of pickles. This dinner really was a unique eating experience.”

Big Jones, Chicago, Illinois: “The use of ingredients and flavors were wonderful. The pickle platter is a must-try!!”

Campanile, Los Angeles, California: “The summer vegetable pickles were a perfect appetizer paired with the duck pâté, which was amazing.”

Carolina’s Restaurant, Charleston, South Carolina: “Salads are exceptional, featuring unusual items such as pickled blueberries, fig morsels, pistachio nuts, and bacon cubes.”

* District Kitchen, Washington, D.C.: “Odd small plates were the best — smoked bluefish, pickles, and, especially, the squash blossoms.” [Ed. note: See what I mean about the pickles here?]

Gilt Club, Portland, Oregon: “Had one of the best meals I have had all year when passing through Portland. The snails on a log were delicious paired with the pickled vegetables.”

* Il Buco Alimentari & Vineria, New York, New York: “The food was expertly prepared and plated. The flavors were authentic Sicilian with subtle twists. Pickled kumquats with the octopus was an unexpected and fantastic pairing.”

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