Dining Out

Open Table Announces the Top 100 Restaurants Fit for Foodies for 2013

Written on September 17, 2013 at 11:43 am , by

When it comes to dining out, we’re always looking for the latest trends, hottest menu items and all-around best restaurants to try. And no one knows the restaurant industry like OpenTable. They’re the world’s leading provider for online restaurant reservations and service reservations for more than 15,000 restaurants across the United States–which leaves them with top notch insight from diners nationwide.

 

After more than 5 million OpenTable-verified reviews this year, the site has released its list of the top 100 restaurants fit for foodies, restaurants putting “the wow factor in everything they serve,” according to Caroline Potter, OpenTable Chief Dining Officer. Among the states, California tops the list with 20 honorees, followed by Pennsylvania with 10 winners and Illinois with nine. But don’t think the typical food-centric states take up all the spots: you can expect to see venues in Delaware, Virginia, Missouri, Minnesota, and more, too!

Steak and Eggs — Feast, New York City

We got a chance to hear from Caroline Potter, as she explains what makes this list so special, timely and all-around delicious:

“Restaurants that are ‘fit for foodies’ are those that are actively elevating their craft every day. The folks in these kitchens are part mad genius, part explorer, putting out the dishes that turn heads and make us turn on our camera phones before diving in,” she explains.

 

Shaved Carrot & Radish Salad, Asparagus, Artisan Greens and Champagne Vinaigrette — Boca, Cincinnati, Ohio

The most popular type of cuisine that restaurants on the list are serving is American, “which is a good indication that local, seasonal sourcing has become de rigueur at many fine-dining establishments.” And although only two vegetarian-only restaurants made it onto the list, many establishments have moved vegetables “from the side of the plate to the center” (things we like to hear!). Caroline also explains how  the timing of list is particularly relevant, “as we’re really at the absolute peak of the harvest season… [when] diners are still enjoying the last heirloom tomatoes and sweet corn and are also starting to see delicious autumn ingredients.”

 

Caroline was excited to highlight unique menu items such as the Carrot Risotto at Tilth in Seattle, Foie Gras Soup at Sbraga in Philadelphia and the Juice Parings at Forage in Salt Lake City.

 

Carnaroli Risotto with Carrots, Pea Vine, Parmesan and Truffle Oil — Tilth, Seattle

With everything from standard cuisines like French, Italian and Small Plates, to more novel culinary concepts such as Californian and Gastro Pub, there’s sure to be a restaurant to please the inner foodie in all of us. You can view the entire list of honorees here.

 

Related Links

Rachael Ray’s Favorite Italian Restaurants

The Best Places to Eat in Washington D.C.

The Best Burgers in America

What I Ate Last Night: Cole’s Greenwich Village

Written on July 17, 2013 at 3:11 pm , by

Last night I had dinner at Cole’s Greenwich Village. While I was waiting for my dinner guest, who was dragging himself through the swamp that is New York City in nearly 100-degree weather, I sat at the bar and tried the Cole’s Cocktail (I assumed if they’d named it after themselves, they’re pretty proud of it). Menu description: Crop organic vodka, ver jus, St. Germain, rosemary. It went down very easily, since I’d just come in from that same swamp myself.
LEP_Coles GV Drink

 

A small starter sent out from the kitchen: Heirloom Tomato and Watermelon Salad. It was made that night with burrata. Delicious. Which is why I forgot to take the photo first and all you get to see is the last bite.

LEP_Coles GV Salad

 

Next came stuffed squash blossoms and Quick Seared Squid—both great. Forgive the picture quality. It’s dark in there! (And I never use the flash in a restaurant.)

LEP_Coles GV Squid

 

Main course: cod with bok choy and maitake mushrooms in a red pepper broth. My guest had pork tenderloin with a bourbon glaze with corn succotash and black-eyed peas. We ended with a dessert brought over by Chef Daniel Eardley, who sat and talked for a while. Great guy, fun restaurant. If you’re in the New York City, go check it out. –Lauren Purcell, Editor-in-Chief

LEP_Coles GV Cod