On Our Plate: Restaurant Week Boston Rocks on; San Diego Restaurant Week Preview; Tennis Channel’s NYC US Open Dining Guide; Kale’s on the Menu

Roger Federer and Serena Williams are some of tennis’s most fashionable players, on and off the court. Who wouldn’t want to dine with either of these champions?

Happenings on and around OpenTable…

* We’ve teamed up with Tennis Channel to create a US Open NYC Dining Guide. Learn when to tune in and where to dine out.

* Now trending on OpenTable restaurant reviewsKale.

*  With which top-seeded US Open tennis player would you most like to dine? Vote in this week’s poll!

* Did you dine with the stars recently? Learn which OpenTable restaurants received visits from celebs lately.

* Did you send the Tweet of the WeekFind out!

* Houston Restaurant Weeks are happening now! Don’t miss two-course $20 lunches and three-course $35 dinners through 8/31.

* NYC Go Prix Fixe has arrivedCelebrate dining with $24.07 lunches and $35.00 dinners in the Big Apple through September 3.

Dallas-Fort Worth KRLD Restaurant Week has been extended! Take advantage of delicious prix-fixe dinners for $35, through September 2.

* Washington, D.C. Restaurant Week is extended, too! Book now for $20.12 lunches + $35.12 dinners.

* Miami Spice is heating up. $19 or $22 lunches and $33 or $39 dinners through September 30.

* COOLINARY New Orleans has started. Reserve to enjoy special menus at discounts, August 1-31.

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Trending on Recent OpenTable Restaurant Reviews: Kale

Curly kale is most often found in supermarkets, but Lacinato and Red Russian (pictured) are more popular with chefs.

Kale is a superfood, containing more anti-oxidants than Popeye’s beloved spinach. Once regarded as the food of health-nuts and old folks (at least by me, thanks to my Ukrainian grandmother’s ever-simmering, stinky pot of boiled kale), this member of the cabbage family is now revered by contemporary chefs for its diversity in texture and flavor profiles. Interesting facts about kale: It is frost tolerant, and it actually gets sweeter when harvested after the first frost of the season — meaning this ingredient is only going to get tastier and tastier as the months grow cooler! Find out what diners are saying about this good-for-your-body-and-palate vegetable.

Barbuzzo, Philadelphia, Pennsylvania: “I especially enjoyed the goat cheese and beet salad. Kale, pistachios, and grapefruit slices gave this dish a new twist.”

Bistro Bella Vita, Grand Rapids, Michigan: “My wife had an equally delicious seafood bowl with smoked salmon, shrimp, scallop, over red rice with kale. Great food! Go!”

Five Points, New York, New York: “Every item on the menu sounded delectable, and the dishes we ordered were all terrific — two different kinds of oysters, black kale salad, and tilefish and chicken entrees.”

Herringbone, La Jolla, California: “The buttery fish was out of this world and the accompaniments — carrot and brown butter puree and kale — were perfect.”

The Hunt Club, Seattle, Washington: “I ordered an heirloom tomato salad and some sautéed kale — perfect for a light dinner on a hot summer evening.”

Karyn’s on Green, New York, New York: ” The two main courses we had were portobello steak and potatoes with wonderfully blended flavors, melt-in-your- mouth baby potates, and the great taste of kale; the chicken legs were the perfect texture with an incredible bar-b-que sauce.”

Log Haven, Salt Lake City, Utah: “I had the pan-seared scallops on top of pureed cauliflower with flash-fried kale. The scallops were perfectly cooked and seasoned, and the cauliflower balanced out the tasteful scallops — overall, a memorable experience!”

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