Tweet of the Week: Restaurants Reach More Diners with Holiday + Seasonal Promotions

Believe it or not, the holiday season is almost here. We’ve got Thanksgiving in Canada on Monday. And, Thanksgiving comes to the states on November 28– as does Hannukah (a convergence being called Thanksgivukkah, according to The Wall Street Journal), followed by all of the fun of Christmas and New Year’s Eve. If you’re a planner like I am, you’re probably already giving a lot of thought to your holiday dining. At OpenTable, we try to make it easy for diners to find a terrific table for every holiday through special promotion pages. We urge our restaurant partners to share their information on their holiday and seasonal offerings early and often, just like the folks at The Russian House in Austin, Texas (aka @RussianHouseATX) have. Restaurants can easily and quickly join these free promotions and reach more holiday diners by visiting Restaurant Center.

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Trending on Recent OpenTable Restaurant Reviews: Celery Root

celeriac
Beneath this gnarly exterior lies delicate deliciousness.

I tend to think of most root vegetables as the foods of a once-desperate people. Looking at a gnarly head of celeriac, or celery root, it’s obvious that a very brave and very hungry person decided it would be dinner. But what the humble celeriac lacks in looks, it makes up for in flavor. Wildly versatile (as you can see from the dishes below), celeriac is a variety of celery — and it tastes like it. Most commonly pureed (it is fantastic with apples or potatoes) or made into a classic remoulade, celeriac dates back to ancient times and enjoyed its first wave of popularity in the Middle Ages. Low in calories, celery root is high in fiber and nutrients, including vitamin C and potassium. Find out what OpenTable diners are saying about the curious vegetable.

Daryl, New Brunswick, New Jersey: “No one left anything on their plates. I had the celery root appetizer, which was outstanding.”

DBGB, New York, New York: “The celery root soup, which my wife had as an appetizer on the three-course lunch menu, was phenomenal. Seriously, it was the single best 2 spoon-fulls of soup I have ever had.”

ELEVEN, Pittsburgh, Pennsylvania:” The seafood platter served had a celery root sauce that was both scrumptious on its own but complemented the perfectly prepared buttery scallops and salmon and crabcake.”

The Fat Radish, New York, New York: “The food was very well prepared and delicious. Big kudos for the celery root pot pie.”

Gallery Restaurant, Charlotte, North Carolina: “The lentils with celery root was so good I am still thinking about it today.”

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Trending on Recent OpenTable Restaurant Reviews: Fiddlehead Ferns

Fiddlehead ferns are coveted among foragers!

Fiddlehead ferns are another beloved blink-and-you’ll-miss-them springtime treat. There are different kinds of fiddlehead ferns, but only several are actually edible. Local to several areas in North America, including the Northeast and Great Lakes regions of the U.S., restaurants on OpenTable are serving this wild treat to the delight of diners.

80 Thoreau, Concord, Massachusetts: “Another great dinner at 80 Thoreau. Had the rabbit paté and the artichoke with barley. The paté was moist and very flavorful. The vegetarian dish was a palette of greens and golds. Indicative of the spring fare were the fiddlehead ferns, asparagus, and golden carrots accompanying the stuffed artichoke. It was presented so beautifully that I didn’t want to disturb it. Delicious dish I would have again.”

8407 Kitchen Bar, Silver Spring, Maryland: “The food is amazing. Loved the fiddlehead/ramp/chicken-of-the-woods mushroom salad! Very skilled server.”

Bricco Trattoria, Glastonbury, Connecticut: “They cook with local ingredients and had fiddleheads for an appetizer, followed by an apple salad with shaved fennel and a light dressing. The veal parmesan with a side of fresh pasta with pork strips in the sauce was excellent. I cannot remember getting a meal of this quality.”

Culina Millcreek, Edmonton, Alberta, Canada: “Three of us went to Culina to celebrate a birthday. We all thought the evening special sounded delicious (asparagus soup with blue cheese, Alberta pickerel with fiddleheads), and all of us were extremely pleased. I also love to go to Culina for brunch.”

Fuel Restaurant, Lewiston, Maine: “This is the second time we have been to Fuel, and we were not disappointed. The food was wonderful. We had a dish of fiddleheads cooked in a white-wine reduction with apple smoked bacon — and asked for more bread to sop up the juice.”

Jamestown FiSH, Jamestown, Rhode Island: “We had two fabulous dinners at Fish. The first was a spicy shrimp dish with the most delicious polenta I’ve ever had. The second was a salmon dish with spring veggies, including fiddlehead ferns. Everything that comes out of the kitchen is beautifully presented and tastes fantastic! We wanted to lick our plates!! The chef is extremely creative.”

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Trending on Recent OpenTable Restaurant Reviews: Soft-Shell Crabs

This is the delicious soft-shell crab po' boy served at GW Fins in New Orleans.

The weather has been wacky this spring, particularly on the East Coast. Back in February, there were days during which the temperatures reached well into the 80s. A lot of my fellow New Yorkers enjoyed this, though the Master Gardener in me considers it a sign of the ecological apocalypse. One happy by-product of this eerily unseasonably warm weather, however, is the early arrival of soft-shell crabs. I indulged at a friend’s restaurant for the first time last night and relished every crispy bite, so much so that I am having them again today! 

Another Monkey, San Francisco, California: “Best Thai food I’ve ever had! Definitely order extra soft-shelled crab. Four of us came, and we split four dishes, and all were amazing. The crab was so good that when we finished, we ordered a second for dessert!”

 * Blue Water Grill, New York, New York: “I took my mother here to celebrate her birthday. She love soft shell crabs and they went above and beyond to ensure that they let us know that they were going to have thm especially for her. They were flash fried and extremely tasty.”

Chef’s Station, Evanston, Illinois: “Soft-shelled crab was on the menu and my wife and I agreed that it was about the best we have had. Foie gras appetizer was perfectly prepared, too. Definitely a find for us.”

Chez TJ, Mountain View, California: “Dining at Chez TJ was one of the best experiences I have ever had. The food was innovative and delicious and they were awesome when it came to celebrating our special occasion and food preferences. I loved everything we were served, but I must say the soft-shell crab was the best, most succulent, sweet and well-cooked soft-shell crab I have ever had.”

Cookshop, New York, New York: “Pizza with fresh ramps, sublime. Soft-shell crab delightful and generous. I’ll start combining appetizers at this nabe fave, but not because the scallops and pheasant don’t stack up–they do!”

Craft, New York, New York: “We had a great dinner with really different and exciting dishes. The soft-shell crabs were amazing. Crisp and incredibly favorable. One of the best meals we have had.”

ELEVEN, Pittsburgh, Pennsylvania: “A magnificent soft-shell crab was served with freshly foraged ramps — those seasonal rarities which just go to prove exactly how good nature is at making food when not messed around with by mankind.”

* Food Wine and Co., Bethesda, Maryland: “Soft-shell crab was crisp and had a fantastic corn puree alongside.”

Gram & Dun, Kansas City, Missouri: “I had the special of the day — soft-shell crabs with a light breading and grapefruit sauce and truly enjoyed it.”

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