Trending on OpenTable Restaurant Reviews: Burrata

[singlepic id=133 w=400 h=320 float=right]Depending on your age, the very first time you try burrata, you may experience anger. That sounds crazy, but hear me out. You see, unless you’re trying it as a child, your love-at-first-bite sentiments of delight could quickly give way to bitterness, a bitterness born of the fact that for however many years you’ve been eating quality cheese, you have *not* been eating beautiful burrata. Before you despair entirely, however, know that it is burrata season, and you’ve got ample opportunities to make up for lost time. I describe burrata as the lovechild of just-pulled mozzarella and fresh ricotta — which isn’t entirely accurate, but it gives the unchristened a general idea of what I’m getting at when my ‘Trust me!’ isn’t cutting it. More precisely, burrata is freshly pulled buffalo or cow milk curd shaped into a purse of sorts and then filled with cream and curd. There are many ways to enjoy it, from being paired with oysters to a simple presentation of crusty bread and a drizzle of quality olive oil. Burrata’s name comes from the Italian word imburrato, which means ‘buttered’ — and once you sample this rich, simple cheese, you’ll understand the connection. Find out what your fellow OpenTable diners are saying about burrata in recent restaurant reviews!

360 Bistro, Nashville, Tennessee: “Our daughter thought her dish was the best of all — Italian burrata & Alto Adige speck with zucchini ribbons, truffle oil, and Tennessee dark honey on toasted baguette.”

* A Bellagio, Campbell, California: “If you like cured meat and excellent burrata, then this is the place for you! Burrata is a must! It is so creamy.”

Annabelle’s Bar & Bistro, San Francisco, California: “Loved the arancini — savory little rice balls filled with burrata.”

Acqua Al 2, Washington, D.C.: “The special appetizer was a super fresh burrata and apricots.”

Brunello Trattoria, Culver City, California: “We started with the arugula salad with burrata cheese and hearts of palm, which was excellent.  Exactly what I was craving.”

Chez Soi, Manhattan Beach, California: “Mad props to the chef at Chez Soi! He chooses his ingredients carefully and really lets each one shine in the dishes he prepares. The smoked and grilled peach that accompanies the gorgeous burrata, for example, added a lovely twist to an already lovely plate.”

Circa 1922, Wilmington, North Carolina: “The burrata with heirloom tomatoes was outstanding — so good we both wish we had ordered two instead of sharing. The waiter’s suggestion of pairing it with a tapas plate of speck made it even more spectacular.”

Cotogna, San Francisco, California: “To a first timer, I recommend anything with burrata cheese because they do it better than anyone else.” Continue Reading

How Long Does It Take to Open a New Restaurant?

If you’re turning an old restaurant into a new one, not very, according to The New York Times. They check in on Scott Conant, the chef at Scarpetta, as he takes over the space formerly occupied by Table 8 in New York’s Cooper Square Hotel. In less than a month’s time, Conant and his crew have created Faustina, an entirely new restaurant, which will begin service on February 5. Across town, Tom Colicchio and his team have transformed craftsteak into Colicchio & Sons, in a similar span of time. Of course, these turnarounds aren’t nearly as impressive as the six short days it took to transition Venice, California’s A.R. Restaurant Bar & Grill into The Tasting Kitchen.