Reserve’s mission is to help restaurants and guests connect to create memorable dining experiences. Since we launched in 2014, we’ve helped seat nearly 9M people in more than 500 restaurants in 104 cities across America. We learned a lot along the way, and love the experiences and relationships we helped create. What drives all of us at Reserve is knowing the role we’ve played – and will continue to play – in making that happen. That’s why we’re really excited to announce a $10M Series B round to further our efforts to create better dining experiences and change they way …
New year, more new restaurants on Reserve! Here’s a list of great spots in your cities — Boston / New England, Chicago, Los Angeles, New York, Philadelphia and Washington DC — that are now exclusively on Reserve. We also went live in Asheville last week, so check out our list of awesome partners there too.
Today we’re celebrating the launch of another city, Asheville, North Carolina, with some of the best restaurants in town. Whether it’s classic tapas at Cúrate from El Bulli alum Chef Katie Button or fresh takes on Southern classics at Rhubarb from Chef John Fleer, one of the pioneers of foothill cuisine, Asheville is a food lover’s paradise.
Nowadays, everyone’s talking about Chicago. People are in love with the Windy City, and it’s definitely not because of the weather. Chicago has a vibrant music scene, a World Series championship team, and one of the hottest restaurant scenes in the United States.
What were Los Angeles’s hottest New Year’s Eve fine-dining spots last year — and how are these restaurants making this year’s experiences even more spectacular? SAP’s groundbreaking new data service, SAP Digital Consumer Insight, recently reviewed Reserve’s most popular fine-dining locations across the LA metro area to help people plan for New Year’s Eve 2016. The data showed that Ostrich Farm, Salt Air and Barrique were the most crowded at midnight. “Our restaurants will typically see a large spike in activity around New Year’s Eve,” said Greg Hong, CEO and cofounder of Reserve, the country’s premier hospitality technology platform. “One …
It’s often hard to accept the end of summer — gone are long days, plentiful sunshine, and weekends at the beach — but there’s actually so many things to enjoy when colder weather moves through. One of our favorite fall and winter perks? Beer selection is at its peak with many seasonal varieties. Even if a brew isn’t your thing, there’s plenty of tasty “beer”-based cocktails cropping up on menus this time of year.
There are endless excuses this time of the year to dig into tasty dessert dishes. Having a birthday? Pass the cake. Getting together with friends and family for the holidays? Yep, cake please! Received a holiday bonus? Celebrate with a slice. Want to join in on #NationalCakeDay social media fun on November 26th? Go get a chocolate-y piece and take a picture for your Instagram!
When we say Reserve was built by the restaurant industry for the restaurant industry, we mean it. Since we launched two years ago, many restaurant industry insiders — from line cooks to general managers — have been inspired to join the Reserve team, coming to us from respected operators like Thomas Keller Restaurant Group, Major Food Group, and Momofuku.
If you skimmed over Le Virtù chef Joe Cicala’s resume, you’d quickly understand why everyone says he runs one of the best Italian restaurants in Philadelphia. Called “one of the city’s young kitchen talents to watch” by The Philadelphia Inquirer’s Craig LaBan, Cicala is a four-time James Beard Semifinalist and one time Finalist. At Le Virtù, he brings to life the central Italian region of Abruzzo, dishing out cured meats, fresh pastas, seafood and more.
A new season, a new slew of places to dine exclusively with Reserve. Click on your city or desired destination and discover some of the hottest restaurants in town — Boston / New England, Chicago, New York, Philadelphia, San Francisco Bay Area and Washington DC.