Enter to Win a Table for 2 at Ruth Krishna’s in NYC on 9/17 in the #FantasyRestaurant Giveaway

twitter-ruthkrishnaLucky Peach recently offered diners first-come, first-served reservations for opening night at chef Akhtar Nawab’s Ruth Krishna’s Tandoori Steakhouse in New York. The restaurant will feature irreverent mash-ups of north Indian standbys and steakhouse favorites, centered around Nawab’s signature spice-rubbed, tandoori-blasted ribeyes, along with updates on classic side dishes, such as creamed saag paneer and biryani onion rings.

Reservations were snapped up quickly, but you can still join in on the delicious fun. Enter to win one of five tables for two on September 17, 2015, in the OpenTable 2015 Ruth Krishna’s NYC #FantasyRestaurant Giveaway! To enter, share your fantasy restaurant concept with us by using the hashtag #FantasyRestaurant and tagging @opentable via Facebook*, Instagram, or Twitter. Be sure to follow @OpenTable on the corresponding social network, so we may contact you via direct message if you’re a winner.

Each business day, we’ll be giving away five tables for two for a 9:30PM seating on September 17, 2015, starting Tuesday, September 1, 2015, through Saturday, September 5, 2015 (one table per day). One entry per social network per person per entry day allowed.

The #FantasyRestaurant giveaway is your opportunity to experience the restaurant that has recently been voted America’s Next Best Restaurant by Lucky Peach.

Entrants should check their direct messages on Facebook, Instagram, or Twitter each morning after 10AM PT during the giveaway period so we can award your prize quickly. The full terms and conditions are after the jump.

* To enter on Facebook, upload photos from an existing album or your desktop to the OpenTable page.

PS: We love Lucky Peach, a quarterly serving of quirky recipes, food storytelling, and deliciously obscure foodie insights from some of our favorite writers. You love to dine out, so we know you’ll love it too — enjoy a subscription all your own, discounted for OpenTable diners. Just enter the promo code OPENTABLE to receive 15% off a one-year Lucky Peach subscription. Subscribe here today!

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#ProducePlayoff Benefit for #NoKidHungry at Betony: Dish, Drink + Behind-the-Scenes Pics

Produce_Playoff_0126Betony general manager Eamon Rockey and chef Bryce Shuman joined forces with No Kid Hungry on Tuesday, August 25th, at the 2015 Produce Playoff to help end childhood hunger in America. The event was an epic culinary throwdown featuring the season’s best bounty, which the chefs and wine and spirits experts, including Daniel Humm (Eleven Madison Park), Eli Kaimeh (Per Se), James Kent (The NoMad), Jeremiah Stone and Fabian von Hauske (Contra), and Rebecca Isbell (Betony), Jeff Taylor (Betony) and Thomas Pastuszak (The NoMad), personally selected in the #ProducePlayoff draft several days ago. Curious to see what Kevin Denton made with all those carrots? How about what chef Stone created with that lovely baby lettuce? Did the chefs all play nicely together in the kitchen? Check out our slideshow of pictures shot by New York photographer Simon Lewis for a look at how the delicious evening unfolded in the front of the house, in the kitchen, and, randomly, in the middle of 57th Street.

With a menu of Greenmarket-driven food and drink, live music, and words of inspiration and enlightenment from Debbie Shore, founder of No Kid Hungry, the 2015 Produce Playoff is a shining example of the magic that can happen when talented culinary professionals unite. Co-host Rockey noted, “The more talented people there are rallying together behind the same cause, the greater the impact and the more powerful the momentum.” Shuman said of his and Betony’s support for the organization, “No Kid Hungry seriously strikes a chord with me, having a daughter, and they maintain goals that are small enough to achieve and big enough to matter.”

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Save $15 on #Brunch When You Pay with OpenTable This Weekend

Pay with OpenTable

There’s no better way to celebrate the weekend than with brunch (Hello, socially acceptable day drinking!), and this weekend you can save $15 on this most delicious midday meal. When you book a table and pay through the OpenTable app* at brunch on Saturday, August 29 and Sunday, August 30, you’ll save $15** on your dining experience — so go ahead and treat yourself. Here’s how it works:

* Make a reservation and dine August 29-30 at a restaurant that accepts OpenTable mobile payments.

* Add the promo code brunch in the top right when you view your check in the app. (You can only use it once!)

* And there you have it —  $15 credit toward your bill. Now, how about another Bloody Mary?

View participating restaurants in Chicago, Los Angeles, New York, San Francisco, and Washington, D.C. Find all participating restaurants here. Book a reservation today to save $15 on brunch when you Pay with OpenTable!Continue Reading

#ProducePlayoff Draft for the #NoKidHungry Benefit in NYC on 8/25: ICYMI

On Tuesday, August 25th, Betony restaurant in New York will host the Produce Playoff benefit in honor of No Kid Hungry. In anticipation of the event, participating chefs and beer, wine, and spirits experts, including Daniel Humm (Eleven Madison Park), Eli Kaimeh (Per Se), James Kent (The NoMad), Jeremiah Stone and Fabian von Hauske (Contra), and Rebecca Isbell (Betony), Jeff Taylor (Betony) and Thomas Pastuszak (The NoMad), gathered at the Union Square Greenmarket in Manhattan to officially draft the fruits and vegetables they’ll be showcasing next week.

Emceed by Eamon Rockey of Betony, the draft had strict(ish) rules set forth by host chef Bryce Shuman. Everyone could select one vegetable or fruit in two separate rounds. We ran (all around the market and even into chef Jean-Georges Vongerichten), we laughed, we perspired in the hot sun, and a few chefs even made a couple of under-the-table trades. It was all in good fun for a good cause — helping to end childhood hunger in America. Follow their exploits as they raced against the clock and each other to claim the most coveted local bounty of the season, with these shots from photographer Simon Lewis. Then, purchase your tickets to join us on Tuesday for a delicious meal prepared by these talented culinary professionals while supporting No Kid Hungry.

Bryce Shuman practices his game face in the hopes of intimidating his fellow chefs.
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Chef Daniel Humm mugged for the camera before the fun began.
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The Union Square Greenmarket’s most promising players waited patiently, hoping to be selected.
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On your mark, get set…
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Do these ‘maters have what it takes to make the cut?
In a last-minute bid, they accessorize in the hopes of catching the participants’ eyes.
In a last-minute decision, they accessorize in the hopes of catching the participants’ eyes.
File this one under ‘Great New York Moments’: Chef Daniel Humm bumps into chef Jean-Georges Vongerichten, who was browsing the market over his morning coffee.
File this one under ‘Great New York Moments’: Chef Daniel Humm bumps into chef Jean-Georges Vongerichten, who was browsing the market over his morning coffee.
Is it a coincidence that chef Humm chose French breakfast radishes after his run-in with Jean-Georges? We think not.
Is it a coincidence that chef Humm chose French breakfast radishes after his run-in with Jean-Georges? We think not.
The corn tries to act natural while chef Shuman ponders his decision.
The corn tries to act natural while chef Shuman ponders his decision.
Chef Shuman sinks his teeth into his Produce Playoff pick with corn from Sycamore Farms.
Chef Shuman sinks his teeth into his Produce Playoff pick with corn from Sycamore Farms.
True story: Chef Eli Kaimeh went straight for the gorgeous fairytale eggplant.
True story: Chef Eli Kaimeh went straight for the gorgeous fairytale eggplant.
I really hope he remembered to use the #produceplayoff hashtag.
I really hope he remembered to use the #produceplayoff hashtag.
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There were grape expectations around the pours the wine experts would pick.
Some of the somms got really into feeding their fellow competitors grapes.
Some of the somms got really into feeding their fellow competitors grapes.
Seriously, what's up with the wine guys and the grapes?
Seriously, what’s up with the wine guys and the grapes?
No, really.
No, really.

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