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How to Eat Healthy at NYC Restaurants with Dietician Amy Shaprio

Making reservations may have gotten easier (hi, Reserve!), but knowing what to order can sometimes be a struggle,...

Chef Haidar Karoum of Chloe on Summer Vegetables and the Washington Nationals

After 17 years of hard work in the kitchen at Proof, Estadio, and Doi Moi, chef Haidar Karoum took a quick break (a...

How to Survive Year 1: A Reflection With 2018 JBF Best Chef Nominee Zoe Schor

In just the first year owning her own restaurant, Zoe Schor, chef/owner of Chicago's Split Rail, was nominated for...

Reserve Teams Up with Google to Offer Direct Reservations

We’re thrilled to announce that Reserve has integrated with Google to offer guests the ability to find a table at...

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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...

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Dining Trends: A History with Yale's Dr. Paul Freedman

Edited by Dr. Paul Freedman, “Food: The History of Taste” is an illustrated and comprehensive collection of essays on the subject of the development of food, from prehistoric to contemporary times. Divided into 10 chapters that consider food...

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Octopus Sticking to Mouthwatering Menus in Boston

Despite Boston’s famed coast and the city’s culinary penchant for seafood, octopus has always been notoriously elusive. With skin capable of changing color and a jet of ink to cover their tracks, these soft-bodied, easy to eat mollusks — no, ...

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Shishito Peppers Are Spicing Up Your Menus in LA

In a city known for its Mexican fare, one might assume that any fresh new ingredient making an appearance on menus all over town would be bold and spicy. The City of Angels, however, has a penchant for shishito peppers — a mild, savory and...

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Burrata Cheeses It Up in The Big Apple

It’s no surprise that New Yorkers are accustomed to having the best of global cuisine at their fingertips. Burrata, a farm-fresh cheese imported directly from Southern Italy, is just the latest culinary trend to make it across the pond and onto...

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The country's premier hospitality technology platform Book reservations and discover the best restaurants in your city.