Food + Fashion Meet at The New Potato ‘Pay with OpenTable’ Party in NYC — with Slideshow

Foodies and fashionistas gathered with The New Potato founders Danielle and Laura Kosann at Il Buco Alimentari in New York City to help us celebrate the recent launch of OpenTable mobile payments. Attendees, including restaurateur David Rabin, Eater photographer Daniel Krieger,  Momofuku beverage director Jordan Salcito, and VICE Munchies Editor-in-Chief Helen Hollyman, sipped wines and cocktails curated by Merchants of Beverage and munched on a menu that included crispy artichokes, octopus a la plancha, gnocchi with artichokes and chanterelles (SO GOOD!), salt-baked whole fish, roasted short ribs, and more. Take a peak at some pictures — and try out OpenTable payments in New York, San Francisco, and Washington, D.C.!

PS: Don’t miss these stylish suggestions for dining out this weekend from The New Potato — here and here.

Watch It: Pay with OpenTable Demo

Diners can now use OpenTable mobile payments to settle their check at participating restaurants in New York and San Francisco, and, soon, in 18 additional cities before the year’s end. Can’t wait to try it out? See the app in action in our new video.

For additional information about mobile payments and to view the current list of participating restaurants, visit http://pay.opentable.com/. If you have a restaurant and are interested in providing your guests with our mobile payments experience, you can learn more at http://pay.opentable.com/restaurants.

20 Culinary Questions with Washington, D.C., Food Writer Nevin Martell

IMG_8718Nevin Martell may be a New York native, but he’s made himself very much at home in Washington, D.C., over the last decade, and he definitely knows how to dine like a local. A freelance food and travel writer, Martell is the author of the recently published travelogue-memoir Freak Show Without a Tent: Swimming with Piranhas, Getting Stoned in Fiji and Other Family Vacations. He is a sucker for foie gras and truffles and has been an OpenTable member since 2007 — as well as a super-adventurous eater since birth. He says, “Traveling the world, I’ve gotten stoned on kava in Fiji, eaten tree frogs in the Dominican Republic, and noshed on grasshoppers in Mexico. In the spirit of adventure, I’m always willing to try anything. I’ve always wanted to eat on Easter Island, so if anyone is looking for a culinary story on the most remote point in the world, let me know!” You can follow his gourmet exploits at NevinMartell.com and on Twitter @nevinmartell

1. What are some of the best qualities of the Washington, D.C., dining scene? Over the last several years, D.C.’s restaurant scene has started growing at an explosive rate. New eateries are popping up every day and everywhere. Despite the fierce competition, the dining community remains tightknit, supportive, and highly collaborative. That goes for the food writers in town as well.

2. Any restaurants at which you’re something of a regular? It’s hard to become a regular when you’re always trying new restaurants and eating out on assignment. However, I have become a common sight at G by Mike Isabella, La Mano Coffee Bar, and Republic.

3. If I come to D.C., where must I dine? Rose’s Luxury, Rasika, Little Serow, Toki Underground, and Blue Duck Tavern. A sandwich at Woodward Takeout Food or Stachowski’s is highly recommended. If you’re willing to drive, The Inn at Little Washington, Bryan Voltaggio’s VOLT, and The Restaurant at Patowmack Farm are all worth the trip.

4. Last best restaurant you dined at? The Restaurant at Patowmack Farm. Tarver King is equal parts chef and artist, so his food is as beautiful and creatively constructed as it is delicious.

 5. Restaurants you’d most like to try but have yet to — anywhere? In reality, this wishful list is hundreds of restaurants long. However, here are some highlights: The French Laundry, Alex Atala’s D.O.M. in Sao Paolo, Sushi Mizutani in Tokyo, L’Arpège in Paris, Momofuku Ko in NYC, and Le Pigeon in Portland, Oregon.

6. Favorite city for dining outside your own? New York City. Also, Clinton, New York, because that’s where my mother lives and I have the softest spot in my heart for her cooking.

7. Destination dining cities you’d love to visit? Tokyo, Casablanca, and Sao Paulo, Brazil.

8. What’s your overall favorite type of cuisine? This is the Sophie’s Choice of questions for a food writer! I can’t possibly pick a single cuisine.

9.  Small shared plates, tasting menu, or app/entrée dessert? I love to simply let the server know my preferences and let the chef go to town.

10. Dish you can’t resist ordering when you see it on a menu? Sticky toffee pudding.

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Pay with OpenTable: Mobile Payments National Expansion Kicks Off in New York City

After a successful mobile payment pilot program in San Francisco, we are pleased to announce that the pay with OpenTable feature is expanding nationally. In addition to the New York City launch, mobile payments will be introduced in 18 additional cities before the year’s end. We also plan to further expand the presence of payments in San Francisco.

Blog Pay With OpenTable - Angled - Pearl and Ash

To pay with OpenTable, make sure you are using the latest version of the OpenTable iPhone app. Diners who book a participating restaurant can add a credit card, which enables them to view and pay their check at participating restaurants with a few taps. It’s that easy; there’s no separate app to download, no table number to enter, and no scanning or barcodes involved. Diners who settle their check via the OpenTable app can simply get up and go whenever they’re ready!

For additional information about mobile payments and view the current list of participating restaurants, visit http://pay.opentable.com/. If you have a restaurant and are interested in providing your guests with our mobile payments experience, you can learn more at http://pay.opentable.com/restaurants.