Month: October 2015

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Celebrating Our First Year with Our Seventh City

A year ago today, the team at Reserve woke up early (some of us still at the office from the night before), excited to finally release the public beta of our service. We were coming out of the gate swinging, launching simultaneously in three different cities across the country and proudly touting our partnerships with more than 60 restaurant partners. It was just the beginning.

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Blow Out the Candles With Reserve Philadelphia

Today, Reserve turns 1 year old, and we wanted to take the time to thank you for being one of the first to try us out. We’re humbled by the challenge of changing dining as we know it and honored to have you along for the ride. In addition, we’re thrilled to announce that Reserve is now officially live in Washington D.C., working with some of the city’s best restaurants. Reserve is here to help you celebrate all of life’s special milestones with great company and food.

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Food Science & Startups with UC Davis’ Dr. David Mills

As a professor at University of California, Davis in the Departments of Food Science & Technology and Viticulture & Enology, Dr. David Mills is a seasoned academic — but he is no stranger to the startup world: Mills has helped found two food-related startups — Evolve Biosystems and MicroTrek — based on research conducted in his academic positions. 

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Craving Asian Food?

Asian cuisines are well known for their boldly spiced, beautifully presented and intensely flavored dishes. If you’re looking for something on the exotic side this week, check out some of these spots on Reserve!

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Bestia Reservations on Reserve

Bestia Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis are the husband and wife team behind Bestia, the multi-regional Italian restaurant in the Arts District. Bestia — which means “beast” in Italian — serves up creative seasonal fare, including Menashe’s house-cured meats and Gergis’ homemade desserts. Soaring ceilings, a huge open kitchen, pops of color and wood tables make for a cool, industrial vibe.