Cheers to DC Cocktail Week, November 17-23

DC Cocktail WeekDiners in our nation’s capital take their cocktails as seriously as their politics — so you can be sure D.C. Cocktail Week is going to be seriously delicious. From November 17-23, enjoy a specially crafted cocktail paired with a delightful amuse bouche for one price to whet your appetite before dinner! Participating restaurants include America Eats Tavern, FiolaFounding Farmers, Penn Commons, STK, Wildfire, and many more. Pairings include an autumn harvest Manhattan and a roasted pumpkin arancini with a savory apple compote (Bastille), a “La Volpe” with picoletto of stracciatella with heirloom beets, house made apple butter and roasted walnuts (Casa Luca), the “Smoke on the Water” with a serrano jack sushi plate (Farmers Fishers Bakers), and a Framboise Goose draft cocktail paired with coconut shrimp (Mama Rouge), among others.

Book a table to taste these one-of-a-kind creations and toast to Washington, D.C.’s booming cocktail culture. Make a reservation.


Congratulations to the 2014 RAMMY Award Winners!

RAMMY-WinnersThe 2014 RAMMY Awards were held on Sunday, June 22, 2104, and we’re thrilled to congratulate the winners of Washington, D.C.’s tastiest annual awards. Congratulations to all the winners, including:

Fine Dining Restaurant of the Year:

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RAMMYS 2013: Congratulations to the Winners!

OpenTable was proud to sponsor and attend the 2013 RAMMYS awards in Washington, D.C. Feting our capital’s finest folks in food and dining, the RAMMYS are one of the best awards shows in the nation!

Last night’s honorees and winners include Clyde’s of Georgetown (Honorary Milestone Award), Marriot Wardman Park Hotel (Joan Hisaoka Associate Member of the Year), Linda Lee (Duke Zeibert Capital Achievement Award), Nellie’s Sports Bar (Best Neighborhood Gathering Place), P. J. Clarke’s (Best Power Spot),  Luis Noriega – Zengo (Best Restaurant Employee), Michael Nevarez – Vidalia/Bistro Bis/Woodward Table (Best Restaurant Manager), Beverly Bates – Vidalia(Best Pastry Chef), Estadio (Best Upscale Casual Restaurant), Dino (Best Wine Program), Estadio (Best Beverage/Mixology Program), Blue Duck Tavern (Best Fine Dining Restaurant),  Ashok Bajaj – Knightsbridge Restaurant Group (Restaurateurs of the Year), and Fabio Trabocchi – Fiola (Chef of the Year). Congratulations to all the winners. And, click Continue Reading to peep some pics of the event in our slideshow below or check them out on Flickr.

Trending on Recent OpenTable Restaurant Reviews: Pesto

Snakes on a plane are scary! Scapes on a plate, however, make for a wonderful pesto!

The first days of summer mark the big start of pesto season. Beyond basic (yet always aromatically delicious) basil, pesto can be made from a variety of ingredients, such as arugula, cilantro, garlic scapes, mint, parsley, sunflower seeds — and pretty much anything that tastes terrific when pulverized with cheese and oil (And, what wouldn’t, really?). Find out which restaurants are making pestos that are particularly pleasing to OpenTable diners!

1515 Restaurant, Denver, Colorado: “My wife and I started with the seared sea scallops on a bed of bacon/sorrel pesto and a lemon grass foam. The dish was excellent.”

Cichetteria 19, Philadelphia, Pennsylvania: “A lovely find. The pasta special that night was homemade ricotta gnocchi with chunks of butternut squash and an arugula-pesto sauce.”

Cook & Brown Public House, Providence, Rhode Island: “The sunflower-filled ravioli were outstanding. Sunflower seed pesto may be my next experiment at home with this inspiration. Well worth seeking it out.”

Dragonfly Restaurant and Sushi Bar, Truckee, California: “One of my favorite entrees anywhere is Dragonfly’s Thai noodle bowl, which comes with grilled jumbo shrimp and optional cilantro pesto. Do not skip the pesto! It gives the broth a delicious ‘pop.'”

Farina, San Francisco, California: “Handkerchief pesto was absolutely WONDERFUL. Not to be missed.”

* Fiola, Washington, D.C.: “The risotto with pesto and a fricassee of snails are to die for.”

Glenwood Grill, Raleigh, North Carolina: “Definitely would get the pesto arancini again — it includes two arancini served over a tomato fondue, and finely chopped onions served with it add crunch.”

* 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 unexpected and fantastic pairing. The busiate with tomato, almond, and mint pesto caused a tear.”

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