Are You a Foodie Under 40? Join James Beard Foundation Greens!

greensOpenTable is the proud to be the official house purveyor of hospitality solutions for the prestigious James Beard Foundation and the historic James Beard House in New York. And, today, we are pleased to share a delicious opportunity for New York City-area food lovers, ages 21-39.

You are cordially invited to join James Beard Foundation Greens. JBF Greens provides insider access to the city’s hottest new restaurants, chefs, and culinary trends, all while enjoying great food and drinks. While these events are open to the public, a JBF Greens membership entitles diners to reduced pricing for all events, early access to event booking, entrance to special members-only gatherings, and many other great benefits, including meeting likeminded folks with a passion for New York’s rich food culture.

Specific perks include:

* Advance notice of Greens events, which are held about once a month
* Member-priced tickets for two people for all Greens events (does not apply to non-Greens events)
* BF Notes, our bimonthly newsletter exclusively for JBF members
* Beard Bites member version, our biweekly e-newsletter with exclusive content for members
* Access to exclusive members content on jamesbeard.org
* Special monthly invitations by email to purchase tickets at a Greens Table at select Beard House events.* This is your opportunity to experience dining at the Beard House at a discounted rate of only $85 while being seated with other Greens members!

Dues are just $75 per year. Please visit www.jamesbeard.org/greens to sign up today! Diners can also book reservations and learn more about upcoming general events and dinners at the James Beard House by visiting JBF Events

*Please note that JBF Greens members receive member-level prices for Greens events only. Greens members do not receive the member rate for regular JBF dining events at the James Beard House and special events. There are at least a dozen JBF Greens events throughout the year.

2014 NYC Michelin Guide Bib Gourmand Restaurants

fried-rice
Family Recipe, a 2014 Michelin Bib Gourmand recipient, serves dishes, such as fried rice, that wowed Michelin inspectors.

Ahead of the release of this year’s Michelin Guide New York stars, the 2014 New York City Bib Gourmand honorees have been named. Michelin’s Bib Gourmands honor restaurants that serve two courses and a glass of wine or dessert for $40 or less (tax and gratuity not included). Most important, they are the restaurants that the Michelin inspectors frequent themselves. While the famous Michelin stars remain the most celebrated international distinction in the MICHELIN Guide, the Bib Gourmand is a highly desired honor among restaurateurs and one that is recognized by the many people who covet quality food at a reasonable price.

In the 2014 edition, 138 New York City restaurants, which include a diverse range of 31 cuisine types across the five boroughs, have been designated as Bib Gourmands, including:

ABC Cocina
Al Bustan
Alobar
Apizz
Aroma Kitchen & Wine Bar
Bread & Tulips
Char No. 4
Ciccio
Crispo
DBGB Kitchen & Bar
Dirt Candy
El Parador
El Paso Taqueria
Family Recipe
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The James Beard Foundation Welcomes OpenTable as House Purveyor of Hospitality Solutions for Prestigious Culinary Arts Organization

JBHWe are proud to announce that OpenTable has become the House Purveyor of Hospitality Solutions for the James Beard Foundation (JBF), a non-profit organization at the center of America’s culinary community, dedicated to exploring the way food enriches our lives.

In our role as House Purveyor of Hospitality Solutions, OpenTable now serves as the reservation and guest management provider for the historic James Beard House, which hosts dining events showcasing culinary artists and renowned guest chefs from around the world.  In addition, OpenTable is honored to serve the Foundation’s Greens events, Chefs & Champagne®, and  the JBF Gala: Women in Whites.

“At the James Beard House we’re continually striving to bring extraordinary culinary experiences to our guests,” said Kristopher Moon, Director of Charitable Giving and Strategic Partnerships for the James Beard Foundation. “The OpenTable guest and floor management solutions and real-time, online reservation capabilities enable us to further enhance the booking and dining experience for our guests while at the same time simplifying our front-of-house operations.” Continue Reading

Last Call at Jo’s in NYC: Too Brief a Treat

Jo's
The stylish-yet-seemingly-secret dining rooms at Jo’s in Nolita.

Every time a restaurant closes, a piece of my heart breaks — for a hundred different reasons. Primarily, though, it means a dream has, at least momentarily, been dashed.

So is the case with Jo’s in Manhattan’s Nolita neighborhood. Established four years ago by Jim Chu and Johnny Santiago, Jo’s sought to fill a unique gap — that of neighborhood watering hole and everyday restaurant with a warm, welcoming vibe. They courted their regulars, held fun contests (Pancakes!), created an anti-social media postcard campaign, and tweaked their menu very carefully, seeking out kitchen talent who understood their vision and respected the price point they had set for their unusually accessible menu. Chu and Santiago, both longtime veterans of New York City’s bar and restaurant scene (despite their youthful looks), gave cheeky seminars on how to semi-succeed in business, always maintaining their optimism and good humor. On any given night, either one or both could be found on premise, greeting diners, pitching in when duty called, and making sure guests were having a good time.

Despite these careful and creative efforts, Jo’s will shut its doors at the end of service tonight after not even half a decade in business. What led to its untimely demise? Well, this piece by Josh Ozersky regarding the state of dining, blogging, and PR in New York City may shed some light on why only those with the deepest of pockets seem destined to survive. But, ultimately, says co-owner Santiago, “I think for us the biggest issue was our space itself. The location was tough, the physical location. In the end, that’s what did us in.” Continue Reading