OpenTable Blog - | News and Tips from OpenTable

Meet Your Matcha: 9 Marvelous Matcha Cocktails

October 11, 2018 by Susan Johnston Taylor Leave a Comment

Sipping warm matcha — made with finely crushed green tea leaves — can be comforting on a cold day. But this superfood is now finding its way into smoothie and desserts, and it’s become an innovative mixology ingredient. Here are nine matcha cocktails at restaurants ranging from scene-y E&O Kitchen and Bar for a lively friends night out to Café ArtScience, which is ideal for a group dinner with adventurous eaters (and their iPhones).

Jaded Buddha at E&O Kitchen and Bar, San Francisco, California
Served in a tulip snifter, this refreshing libation features Hangar 1 Buddha’s Hand Citron vodka, Mata Hari absinthe, matcha green tea powder, Thai basil, fresh lime juice, and simple syrup Make a reservation at E&O Kitchen and Bar.

El Sueño Verde at MXDC, Washington, D.C.
Available at celebrity chef Todd English’s modern Mexican cocina, this twist on the classic margarita (Spanish for “the Green Dream”) boasts Tequila Blanco, housemade lemongrass matcha syrup, and fresh lime juice. Make a reservation at MXDC.

Titi Monkey at Café ArtScience, Cambridge, Massachusetts
Bar director and partner Tenzin Samdo names his cocktails for endangered species from around the world. The Titi Monkey pays homage to a species of monkey found in Brazil, and is made with egg white, matcha, pisco, sandalwood, orange peel, lemon, and sugarcane,. Make a reservation at Café ArtScience.

The Matched Set at 4 Saints, Palm Springs, California
Riffing on a Tom Collins, the Matched Set uses Ketel 1 vodka that has been fat-washed with coconut oil. House-made match syrup, fresh lemon juice, seltzer, and a lemon wheel add the finishing touches. Make a reservation at 4 Saints.

Table 2 at Estiatorio Milos-The Cosmopolitan of Las Vegas, Las Vegas, Nevada
Mitilini Lemon Mastic Tears, lemon matcha sour, rosemary, Greek sea salt, and Fever Tree club soda give Table 2 a distinctive mix of citrus and herbal flavors. Make a reservation at Estiatorio Milos-The Cosmopolitan of Las Vegas.

The Geisha at Laurel Point, Los Angeles, California
Matcha green tea, fresh cucumber, Tito’s vodka, and ginger liqueur converge in this savory sip. Make a reservation at Laurel Point.

The Big Cheese: 12 Restaurants for Burrata Dishes to Try Now

October 10, 2018 by Laurie Wilson Leave a Comment

Facebook52 Tweet Google+LinkedIn

Burrata literally means “buttered” in Italian and burrata lovers are practically cultish in their adoration for the fresh Italian cheese dish. From first appearances, the burrata resembles a ball of mozzarella, but inside the outer pouch is a soft, almost yolky, stringy curd and fresh cream. Here are 12 restaurants for burrata dishes, from D.C.’s buzzy meet-up spot The Smith to the great-for-dates Tinker Street in Indianapolis, to tuck into a pillow of rich, creamy goodness. Not near one of these spots? Visit OpenTable and discover the restaurant that’s right for you.

Blue Fin, New York, New York
The ball drops in Times Square each New Year’s Eve — and a celebrated ball of burrata drops on the Burrata & Brooklyn Smoked Salmon bowl at this TS restaurant. The breakfast dish also contains eggs, avocado, smoked salmon, and a cauliflower panzanella salad. Make a reservation at Blue Fin.

Bistronomic, Chicago, Illinois
Chef Martial Noguier serves an Instagrammable asparagus and burrata salad at this Gold Coast spot. It’s built with burrata cheese (of course!), candied lemon, yuzu-tobiko caviar, mint, and citrus vinaigrette. Make a reservation at Bistronomic.

Tinker Street, Indianapolis, Indiana
The Di Stefano Burrata dish at tiny romantic Tinker Street has a fan following. It stars preserved tomatoes, garlic chips, capers, olive powder, arugula, and a baguette. Bonus: score a complimentary glass of Champagne and toast your date. Make a reservation at Tinker Street.

Occidental Grill & Seafood, Washington, D.C.
This power dining spot‘s Occidental burrata is crispy, tangy, sweet, and spicy. Executive chef Jake Addeo’s artsy dish combines creamy mozzarella, baby arugula, crispy eggplant, apple, pickled green tomatoes, beet jam, and chili salt. Make a reservation at Occidental Grill & Seafood.

The Smith-Penn Quarter, Washington, D.C.
Some days, you just want your burrata in a sammie. The grilled chicken sandwich is built with a grilled chicken breast, slow-braised tomato jam, basil aioli, baby arugula, that burrata, and a toasted sesame semolina. There are also four locations in New York City, also. Make a reservation at The Smith-Penn Quarter.

Amici’s Ristobar, San Diego, California
Southern Italy meets Cali with chef Rhoelle Gabriel’s Italian-slant menu. The simple burrata caprese features silky burrata and seasonal California produce including arugula and vine-ripened and cherry tomatoes. Make a reservation at Amici’s Ristobar.

Industry Kitchen, New York, New York
Brooklyn Bridge and Brooklyn skyline views steal the show, as does the burrata salad. The dish is made with beetroot carpaccio, apple sticks, toasted almonds, basil, saffron aioli — and melt-in-your-mouth burrata. Make a reservation at Industry Kitchen.

Smith & Wollensky, Boston, Massachusetts
Smith & Wollensky’s delightful burrata is paired with olive oil-roasted tomatoes, aged balsamic, basil, and a crostini — for crunch to complement the rich-but-not-too-indulgent burrata’s creaminess. It is available nationwide. Make a reservation at Smith & Wollensky.

Nico Osteria, Chicago, Illinois
An elevated take on the classic burrata app, the cheesy ball is sprinkled with black lime and crowns a light bed of endive and seaweed with a crispy potato garnish — a nice beginning to an autumn patio meal. Make a reservation at Nico Osteria.

Popping Up: Harvest Season Brings an Abundance of Corn Dishes

October 9, 2018 by Carley Wade Leave a Comment

Facebook2 Tweet Google+LinkedIn

It’s the final weeks of corn season – the last stretch to enjoy the snap of sweet kernels before a long winter. While elote, or Mexican street corn, is practically everywhere, restaurants are serving up creative interpretations of this harvest favorite. From Nashville’s hip Henley (perfect for catch-up cocktails with friends) to the clubby Del Frisco’s Double Eagle Steakhouse in Boston (great for a business huddle or to impress the in-laws), check out these inventive corn dishes.

Del Frisco’s Double Eagle Steakhouse, Boston, Massachusetts
Toss the conventional comfort-food classic to the side at Del Frisco’s (available at the brand-new Boston location in Back Bay and nationwide), where creamed corn gets spiced up with blistered shishito peppers for a flavorful finish. Make it a well-rounded meal with the sweet-corn bisque appetizer, a lush soup topped with crispy tortilla strips and drizzled crema that pairs well with pan-seared scallops. Make a reservation at Del Frisco’s Double Eagle Steakhouse.

Stubborn Seed, Miami, Florida
South Beach is a long way from Australia, where the dessert is believed to have originated, but pavlova gets a contemporary revamp from chef Jeremy Ford. Light and airy and just right for refreshing finish, bay leaf meringue, strawberries, and Meyer lemon, (and, of course, corn) come together for a sweet and sour treat. Make a reservation at Stubborn Seed.

Hank’s Oyster Bar, Alexandria, Virginia
“Urban beach food” gets a little downhome twist, thanks to chef-owner Jaime Leeds. Her seasonal local corn and crab tamale is served with avocado and sour cream. Avo and corn aficionados can also opt for the avocado salad with shrimp, corn, tomatoes, red onions, and cilantro-jalapeno dressing. Make a reservation at Hank’s Oyster Bar.

Alden & Harlow, Cambridge, Massachusetts
Pancakes get a special accouterment with a popcorn garnish at Alden & Harlow, where chef-owner Michael Scelfo pickles corn from Concord’s Verrill Farm for corn pancakes served with roasted shishito peppers. Make a reservation at Alden & Harlow’s.

Kuro at Seminole Hard Rock Hotel & Casino, Hollywood, Florida
Crispy and just right for sharing come kakiage Japanese fritters. Typically made with vegetables like onions and carrots, executive chef Alex Becker’s version includes a seasonal staple, tempura, sesame-flavored furikake flakes, and ichimi (seven-flavor chili powder). Make a reservation at Kuro at Seminole Hard Rock Hotel & Casino.

Alma Cocina, Atlanta, Georgia
Georgia peaches get pushed to the side by Alma Cocina’s executive chef Chad Clevenger, who blends summer and fall flavors in a colorful — and flavorful — charred-corn, watermelon, and radish salad. It’s served nightly atop pan-roasted snapper. Make a reservation at Alma Cocina.

Whey Cool: Chefs Turns Their Talents to Cheesemaking at Restaurants

October 8, 2018 by Nevin Martell Leave a Comment

Facebook112 Tweet Google+LinkedIn

It all began because the cheese was too sour. Executive chef Michael Abt of Le Diplomate in Washington, D.C. wanted to utilize Cloumage, a creamy fresh cheese made by Shy Brothers Farm, in some of the restaurant’s salads and tartines. However, its tanginess dominated more delicate flavors. Like a growing legion of chefs-turned-curd-nerds, he decided to start making fromage himself so he could have complete control over every element.

Becoming a cheesemaker wasn’t as overwhelming as it might sound. “The perception that it’s much more challenging than it actually is,” says Abt. “It’s as simple or as complicated as you want it to be.”

Most chefs opt to make fresh cheeses, which don’t require aging in a highly controlled environment. These types are typically ready to eat the day they’re made. Abt crafts a variety he calls farmer’s cheese. He begins by mixing together locally sourced heavy cream and whole milk. Placing the mixture in the oven, it takes about 45 minutes for the curds and whey to separate. Afterward, the divided mixture is taken out and strained. “Then it’s a blank canvas and you can do whatever you want,” says the chef, who makes approximately 12 gallons of the fresh cheese a week.

Depending on the season, he might serve it with honeycomb, toasted hazelnuts, mint, black pepper, and olive oil or with figs, port reduction, basil, and olive oil.

Every week, chef-co-owner Bonnie Morales of Portland, Oregon’s Kachka produces 12 pounds of Russian tvorog. Soft and creamy with a rich milkiness, it’s analogous to cottage cheese. Milk is combined with housemade sour cream and then sits for a day to sour and thicken. The mixture is cooked until the curds and whey separate. “If you take it out too soon, you’ll have a low yield and a wet tvorog,” says Morales. “If you wait too long, it gets dry and overcooked. There’s an art to it.”

After straining the curds, she hangs the cheese to dry. For her beet salad, she lets it hang longer until it has lost most of its moisture. Its smoked with alder wood for 30-45 minutes and then crumbled over the beets and finished with toasted caraway vinaigrette.Continue Reading

The OpenTable Blog