Easter Restaurant Reservations: Special Offers on Sunday

There’s more to Easter than eggs and candy — there are also Bloody Marys and mimosas! We jest (sort of), but, really, Easter Sunday is the ultimate dining day, with delicious options for lively brunches and dinners, specials, and super-fun extras for the under-12 set. We’ve rounded up some of our favorites in cities around the U.S. to give you an idea of how special the day can be when you spend it at a restaurant near you.

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* Local Three, Atlanta, Georgia: Kids five and under eat free at Local Three, children 5-12 dine for half price, and there are not one but TWO Easter egg hunts. See all Easter specials in the Atlanta area.

* Odyssey Cruises, Boston, Massachusetts: While adults will like raising a complimentary glass of Champagne at brunch, the kids will love a visit from the Easter Bunny, a balloon artist, goodie bags, and an ice-cream sundae bar. See all Easter specials in the Boston area.

* 676 Restaurant and Bar, Chicago, Illinois: Keep your eye on the prize at the grand buffet at 676, which includes a mimosa on the house along with the chance to win a chef’s table for two with wine pairings. See all Easter specials in the Chicago area.

* Resto Gastro Bistro at Trinity Groves, Dallas, Texas: Dine with your dog and dive into the ‘make your own Bloody Mary’ bar at Easter brunch on RGB’s canine-friendly patio. See all Easter specials in the Dallas area.

* The Corner Office Restaurant and Martini Bar, Denver, Colorado: The kids can keep busy at a free Easter egg coloring station while the adults can take advantage of bottomless mimosas and a Bloody Mary bar at brunch. See all Easter specials in the Denver area.

* MAX’s Wine Dive-Washington Avenue, Houston, Texas: The Easter Bunny is in the house, or rather, on the menu at MAX’s: A rabbit mole with mashed potatoes and green beans awaits at dinner. See all Easter specials in the Houston area.

* Foundation Room House of Blues, Las Vegas, Nevada: Put your hands in the air at the House of Blues gospel brunch. And keep your eye out for a visit from the Easter Bunny who’ll be bearing sweet treats and prizes for children. See all Easter specials in the Las Vegas area.

* bambu Restaurant, Newport Beach, California: The lavish buffet at bambu features a ham carving station and a chocolate waffle station. Again, a chocolate waffle station, folks! See all Easter specials in the Los Angeles area.

* Tanzy, Boca Raton, Florida: Celebrate the day  with a trip to Italy by way of chef Brian Nelson’s three-course artisan meal and “the hipster bunny.” We don’t know exactly what a hipster bunny is, but my guess is that he’s sporting skinny jeans. See all Easter specials in the Miami area.

* Faces Mears Park, St. Paul, Minnesota: There’s nowhere like Paris in the springtime, but the Easter Parisian brunch at Faces, which includes French desserts, may be the next best thing. See all Easter specials in the Minneapolis area.Continue Reading

Happy St. Patrick’s Day: 15 Different Ways to Get Your Guinness On!

GuinnessGuinness has become synonymous with St. Patrick’s Day — so synonymous that the company hopes to sell 7.5 million pints of it on March 17th, according to an article in The Economist. Founded in Dublin by Arthur Guinness in 1759, Guinness Brewery is most famous for its Extra Stout. With its signature dark hue and notes of roasted barley and hints of hops, Guinness’s Extra Stout isn’t just for drinking. It’s become a common ingredient for braising, baking, and more — in everything from beef short ribs and burgers to cakes, cheeses, and beyond. So, even if you’re not a Guinness sipper, you can still be a Guinness eater! Whet your appetite for tonight (or today, if you’re playing hooky) with delicious dishes made with Ireland’s most popular brew. PS: If you’re raising a glass of Guinness, be sure it’s poured with care (and that you have for more than two minutes to spare before you quaff it).

* Bar Boulud, Boston, Massachusetts: “The best French onion soup broth I’d ever tasted (with a unique blend of oxtail broth, oxtail, and barley, topped with Guinness cheddar cheese — made custom, without the crostini).”

* BLD, Los Angeles, California: “The Guinness ice cream terrine was flavorful with a hint of Guinness and Jameson fudge.”

* Blokes & Birds, Chicago, Illinois: “The three cheese and Guinness fondue = delicious, as was the ‘cheesy peavey’ = baked apple with brie in the center.”

* Connor O’Neill’s, Ann Arbor, Michigan: “We had the big house burger, chicken wings, Guinness and Jameson pulled pork, and fish. All four meals were amazing, well prepared, cooked properly, and extremely tasty.”

* e11even, Toronto, Ontario: “Great restaurant steps from ACC. Pretty fast in getting food out. Upscale menu. Had the gourmet Guinness burger on list. Homemade.”

* fado Irish pub, Chicago, Illinois: “We had the salmon bites, pork belly tacos, and Guinness BBQ wings to start. All hits with this group.”

* M Restaurant at The Morris House, Philadelphia, Pennsylvania: “My ‘M treat’ included velvety butternut squash soup, perfectly seared scallops, yummy Guinness-braised short ribs, and then a creamy mocha cheesecake! What more could I ask for?”

* McHale’s Bar and Grill, New York, New York: “Great service and food — the curry was delicious and the Irish stew was in deep brown Guinness gravy (yum).”

* Miller Tavern, Toronto, Ontario: “The sticky Guinness chocolate pudding was amazing!”

* Muldoon’s Irish Pub, Newport Beach, California: “Tried the combination drink of Champagne and Guinness, two of my favorites. Very tasty and interesting. Cuts the earthiness of the Guinness with the effervescence of the Champagne. Would be interested to learn what the proportions of each are used for this drink.” [Ed. note: Yes, it’s a drink and not a dish, but we couldn’t resist including this unique cocktail.]Continue Reading

10 Raves for Chili on National Chili Day

Texas Red Chili BlogYippee ki-yay, It’s National Chili Day! I like to think of chili as a relative of cassoulet, a dish which sparks as much debate among French chefs and home cooks as chili does among pretty much everyone in North America. Blame the various styles, such as green chili, Texas red, and Cincinnati, as well as the array of so-called ingredients people swear by, from coffee, chocolate, and peanut butter to beer,  pickle juice, and sriracha for the culinary quarrels — not to mention the beans vs. no beans issue. However it’s prepared, though, chili is beloved on a national scale. Despite its reputation as a cornerstone of summer cook-offs, chili reaches its highest greatest popularity in the winter months, according to Google Trends.

As we celebrate this soul-warming dish on its special day, read on for some raves about chili of all flavors and styles at restaurants around the U.S.

* American Cut, New York, New York: “Some of the highlights were lobster chili — spicy, sweet-flavored lobster. Had to resist eating the rest of the sauce with toast to save room for the rest of the meal.”

* Beatrice & Woodsley, Denver, Colorado: “Everything I had was superb — kudos to the chef! The pulled pork green chili was excellent; who knew that a pickled egg would add so much flavor? A new addition to my recipe.”

* Chili U, Libertyville, Illinois: “Despite the name, this place has a lot of non-chili items, and several very flavorful vegetarian choices. We love the idea of ‘build your own’ chili dinner (you choose the extra ingredients for the base and toppings to be added to 4 choices of chili) and the unique chili recipes in the ‘we make’ part of the menu, especially the Thai shrimp chili.”

* District Commons, Washington, D.C.: “The Texas chili was true Texas chili without beans. The side plates of onion, sour cream, and cheese made it possible to tailor the add-ons to your liking. The tiny star-shaped cornbread was creative and visually delightful.”

* Food 101, Atlanta, Georgia: “If you get a chance to go while the restaurant is celebrating its 15-year anniversary, be sure to try the prix fixe menu. My companion did and she was treated to a lovely short rib chili topped with cilantro cream, not to mention fall-off-the-bone ribs. And, I can’t end without mentioning the perfectly portioned, delicious biscuits and slightly sweet cornbread. I’ll be going back!”

* Grillstone, Scotch Plains, New Jersey: “The oysters were excellent. The sushi appetizer was phenomenal. The Angus chili was mesmerizing.”

* Kenny’s Smoke House, Plano, Texas: “Wow!! The brisket chili and jalapeño cornbread are amazing. Might have just ruined chili any other way for me.”Continue Reading

What’s in Store for Restaurants in 2015?

grains blog2015 is here, and it’s made us start wondering what the next year has in store for the restaurant industry. To find out, we gathered predictions from some of the most influential people in the business: chefs, restaurateurs, editors, and more. From menus and cocktails to service and technology, here are the trends they expect to see play out this year. Read on, then tell us in the comments: what are your predictions?

FAST CASUAL

“Star chefs known for the power of their personal vision will open up fast casual: Dave Chang, Roy Choi and Daniel Patterson, Josh Skenes, Jose Andres. We’ll be eating better burgers and vegetables, quickly.” — Dana Cowin, Editor-in-Chief, Food & Wine

By far, the most common prediction among industry leaders is a revolution of traditional fast-food restaurants, and a growing interest in casual, affordable dining from top-tier chefs.

As Union Square Hospitality Group CEO Danny Meyer tells us, “Everyone wants to be the Chipotle of (fill in the blank).” Author Ruth Reichl added that chefs are addressing a serious problem by offering affordable food in underserved neighborhoods. “I think that’s going to mushroom and they’re going to be really successful,” she notes.

COMPENSATION 

“I don’t know if this will truly be a trend, but my heart holds out hope for it: better pay for cooks.” — Francis Lam, food writer and judge, Top Chef Masters 

With some restaurants eliminating tipping and exploring alternative methods of compensation, fair pay continues to be a hot topic in the industry. Corney Burns and Nick Balla of San Francisco’s Bar Tartine tell us, “We see restaurants moving away from tipping, coming up with alternative ways to compensate staff.”

GRAINS

“I expect to see more awareness and discussion of monocultivar grains in the coming year. I was just involved in a film called The Grain Divide with such chefs and experts as Michael Pollan, Dan Barber, Chad Robertson, Marc Vetri, Sean Brock, and more regarding the benefits of small mills over mass-produced product and its effect on health and flavor profiles.” — Michael Tusk, Chef/Owner, Quince and Cotogna

In 2014, whole grains were popular on menus and cookbooks alike — and 2015 should be no different, as chefs rediscover a variety of heirloom and specialty grains.

“Rye was the big grain of 2014. I predict chefs will explore other grains for breads, pastas, and, especially, desserts.” — Izabela Wojcik, Director of House Programming, James Beard Foundation Continue Reading