On Our Plate: Gluten-Free Dining; New Brunch Survey; Tipping Habits; Meyer Lemons Trending on OpenTable; Save 30% with Savored

A good Bloody Mary is my favorite thing about brunch. And, if you aren't asking for a salted rim, you're totally missing out!

Happenings on and around OpenTable … 

* Do you suffer from Celiac Disease? Guest blogger Erin Smith gives you tips for dining out safely.

* We’ve got the skinny on tipping in restaurants. Read more.

* Do you have a food allergy? Weigh in on our dining poll!

* Are you saving with Savored? Learn how you can get 30% off at your next meal!

* This week’s restaurant review trendMeyer lemons!

* What’s your brunch styleLet us know in this fun and fast survey.

* Did you send the Tweet of the WeekFind out.

* We’ve rounded up recent restaurant reviewsFind out how your fave fared.

* Reserve to dine out to fight AIDS at select DenverMinneapolisPhiladelphiaSan DiegoSan Francisco, and Washington, D.C.  restaurants during Dining Out for Life on April 26th!

* Restaurant Weeks in Long Island and Tacoma are happening now. Don’t miss your chance to dine out for less!

* Restaurant reservations are now available for additional Restaurant Weeks, including Detroit, and Main Line.

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Trending on Recent OpenTable Restaurant Reviews: Meyer Lemon

These preserved Meyer lemons seriously make everything taste better!

When I was at my local Fairway this winter, I was overcome by Meyer lemon madness. I purchased dozens — repeatedly. A winter citrus, you can extend the season by preserving them, which is precisely what I did — repeatedly — using Eugenia Bone’s easypeasy recipe. I have been using them in virtually everything we cook at home (White clam pizza! Linguine and clam sauce! Roasted broccoli! Brussels sprouts! You get the idea.) Restaurants have also been making the most of this delicious fruit, using them in recipes both sweet and savory, to the delight of diners. 

Blue Fin, New York, New York: “Meyer lemon tart was to die for!”

Bouchon, Yountville, California: “I had the most delicious seared scallops with a meyer lemon oil. Also a great glass of Gentlemen Farmer’s Cab Franc — the owners of the vineyard were sitting next to us and shared the bottle. Great news that it is on the wine list also!”

Chez Panisse Cafe, Berkeley, California: “The Meyer lemon spritzer was better than wine!”

Domaine Chandon étoile, Yountville, California: “We had the four course tasting menu. My crab appetizer was scrumptious, and my husband adored his tuna. We both had the diver scallops — delicious. Then I had the duck for a main course and my husband had the lobster and veal. Both were outstanding. For dessert he had creme brûlée, and I had a marvelously delicate Meyer lemon mousse.”

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