Do the upcoming holidays have you on a tighter budget? Find out where to enjoy discounted and delicious meals in cities in North America this month!
Keeping it local or having an autumn travel adventure? Check out these steals on meals in cities in North America.
* Western New York Local Restaurant Week is your chance to support independent restaurants by taking advantage of $20.16, $30.16 + $40.16 lunches and dinners, October 17-23. Make a reservation.Continue Reading
This spring, you’re invited to add some serious sizzle to your next dining experience at one of the 100 Hottest Restaurants in America 2016. These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for more than 20,000 restaurants in all 50 states and the District of Columbia.
Featuring stylish restaurants from celebrated chefs as well as those popular with celebrity diners, the complete list includes honorees in 27 states, such as Santina in New York, and Talde in Jersey City. California has 25 winning restaurants, followed by New York with 15 and Florida and Illinois with seven each. Texas has five while Colorado and Georgia have four winners apiece. Louisiana, Massachusetts, and Nevada each have three winners. Arizona, Kentucky, Michigan, Minnesota, Nebraska, Ohio, and Utah count two winners per state. Connecticut, Iowa, Indiana, Maryland, New Jersey, Oklahoma, Oregon, Pennsylvania, South Carolina, and Tennessee are also represented.
The winning restaurants are highly regarded for their lively ambience, and many feature vibrant bar and lounge scenes with an after-hours feel. New restaurants made a splash with more than a fifth opening their doors in 2015 alone. While American cuisine was quite popular, Asian, global, Italian, Mexican, and sushi eateries also made strong showings.
Don’t miss our slideshow for a glimpse inside some of this year’s winning restaurants.
Chef Gavin Kaysen of winning restaurant Spoon and Stable in Minneapolis and chef Marcus Samuelsson of Red Rooster Harlem will be taking over our Instagram to celebrate the 100 Hottest Restaurants in America 2016. Be sure to join him! And follow the hashtag #OpenTable100 on Instagram and Twitter as some of our favorite food and lifestyle mavens visit hotspots in select cities.
You can also read about the top trends emerging from the hottest restaurants in America on our Open for Business blog.
Without further ado, we present the 2016 100 Hottest Restaurants in America 2016:Continue Reading
Ever wanted to shop like a chef? Want no more, as Hush Bistro’s chef Marc Anthony Bynum shares his tips to make the most of your trips to the market.
To market, to market to buy a fat pig…along with a couple of fat hens, some ducks, and maybe a side of beef. Marc Anthony Bynum, chef and owner of Hush Bistro in Farmingdale, New York, only has to stroll down the block to Farmingdale’s Main Street Meats to do most of his daily meat and poultry shopping. The Farmingdale native and two-time Food Network’s Chopped champion opened his first brick and mortar restaurant, Hush Bistro, just seven months ago, embracing both his hometown and local foodshed.
There is no disputing that the catchphrase “farm-to-table” has become a bit overused, and, at times, misused. Bynum is fully committed to serving his patrons the best from Long Island’s farms, fisheries, and vineyards and visits these producers, ensuring his patrons get “the best of the best.” Idealistic, yet completely realistic, Bynum defines local as 500 miles from Farmingdale, which includes the rich Hudson Valley. In addition to carnivorous offerings from, literally, down the street, Bynum is “switching it up a bit and I am now working with d’Artagnan for some of the best organic meats and delicacies from upstate New York.” When shopping for beef or pork, Bynum recommends knowing the cuts; the best cuts (rump, ribs or loins) come from the back of the animal, while the working (for stews and marinating) cuts (shoulder, flank, and legs) come from the front. Don’t shy away from fat, he cautions. “Fat equals flavor.” A good cut of beef should have plenty of white flecks of fat. “A well-marbled cut is self-basting and will remain tender, moist and juicy. Super lean meats can dry out if not basted continuously,” explains Bynum.
Seafood appears, like most of Hush’s dinner offerings, as specials. Whatever is just-off-the-boat is what’s for dinner. Bynum’s number one rule when shopping for seafood is, “If it smells fishy, it isn’t fresh. Also, avoid finfish that looks slimy and has cloudy eyes, and shellfish that is gaping.”Continue Reading