Dine Like a Caveman: 6 Delicious Paleo Dishes Perfect for #CrossFit Enthusiasts

If The Flintstones were to be believed, dining like a caveman meant sinking one’s teeth into a monster rack of brontosaurus ribs. Thankfully, there’s more to Paleo dishes than that. Paleo eaters can dine on an array of lean proteins, eggs, vegetables, fruits, nuts, and seeds. But can life without the carb-y goodness of pasta or rich dairy still be satisfying? Will you still have the energy you need for endless squats? Indeed. But don’t take our word for it. Check out these six nutritious and delicious Paleo dishes to feed your inner Fred or Wilma — and to help you keep fit for Crossfit.

The New York City Cut at American Cut, New York, New York
A 20-ounce, bone-in rib eye is dry-aged for 30 days and gets a true old New York twist with the addition of pastrami spices and smoke at this sexy steakhouse from chef Marc Forgione.

Pig Tails and Cherry Agrodolce at Alla Spina, Philadelphia, Pennsylvania
At Marc Vetri’s Italian gastropub, pigtails are brined in water, salt, sugar, and rosemary until fork tender. They are then topped with a paleo-friendly blend of fennel, garlic, red chili, and red onion and fried for a soulful-yet-carb-free dish. [Photo by Jason Varney]

Brick Chicken at Glen Ellen Star, California
Now’s the time for Paleo diners to heat to the Glen Ellen Star. Chef Ari Weiswasser is a devoted CrossFit enthusiast and is featuring seven weeks of Paleo-focused menus to align with the Lurong Living Championship Challenge. After your WOD, sink your teeth into the roast-y chicken served with caramelized squash, summer succotash, and dill oil.

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OpenTable Restaurant Reviews Reveal #DinersChoice Top 30 Best BBQ Restaurants in America

Best BBQIn a nod to our nation’s longstanding love affair with barbecuing, we are pleased to honor the 2014 Diners’ Choice Award winners for the Top 30 Best Barbecue Restaurants in America. These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for approximately 19,000 restaurants in all 50 states and the District of Columbia.

Showcasing regional styles and techniques, including dry rubs and wet brines, the winning eateries use a balance of nuanced spices and smoke to bring forth complex flavors in their barbecue dishes. The complete list includes notable restaurants in 12 states and Washington, D.C., such as Dinosaur Bar-B-Que in Harlem, Lambert’s Downtown BBQ in Austin, and Wexler’s in San Francisco. California has six award winners, followed by Illinois and New York with five each, Texas with four, and Ohio with two. Arizona, Colorado, Maryland, Oklahoma, Pennsylvania, Vermont, Washington, D.C., and Wisconsin are also represented. Continue Reading

Trending on Recent OpenTable Restaurant Reviews: Schnitzel

Dozens of countries serve their own style of schnitzel, from Austria to Ukraine.

Don’t call it a comeback — because schnitzel has never really been gone from our dining lexicon. However, schnitzel, in all its thin, crispy, breaded glory is showing up more and more often on menus in a city near you. From pork and veal to duck and sweetbread schnitzel — and everything in between, this simple dish has dozens and dozens of variations, old and new. Find out what OpenTable diners are saying about schnitzel in recent reviews — and share your fave version of this dish in the comments section. 

* Blaue Gans, New York, New York: “Craving schnitzel? Check it out! If you are looking for a meal from the homeland, this is the place! Delish! Low key atmosphere, great vibe!”

Central Michel Richard, Washington, D.C.: “Lamb shank, chicken schnitzel, and burgers were very good.”

Chicken and the Egg, Marietta, Georgia: “My husband ordered what I think was called pork schnitzel and it was VERY good. This reminded me of a restaurant that you would find in Napa Valley.”

Cypress Nook, Pompano Beach, Florida: “The food was authentic and amazing! We sampled a few of the specials — the goulash soup, which was as good as the goulash we had in Vienna, Austria, a few years ago, along with the bratwurst and schnitzel!”

G.E.B. (Graham Elliot Bistro), Chicago, Illinois: “The pork schnitzel with a rye-based coating is both unusual and my favorite.”

Goldener Hirsch, Park City, Utah: “I have eaten at this restaurant many times. No matter whether you order fondue, oysters, quail, elk, sturgeon, or wiener schnitzel, you will not be disappointed.”

The Grille at Peerce’s, Phoenix, Maryland: “I tried the chicken schnitzel and it was great!”

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Dining Poll: Will You Observe the Great American Meat Out Tomorrow?

On March 20th, thousands of people are going to give up meat in honor of the Great American Meat Out, some for a day and some for far longer. Will you be joining in the Great American Meat Out tomorrow? Weigh in on our dining poll!