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OpenTable Restaurant Reviews Reveals Top 100 Hot Spots: SoCal Spots Make List

 

OpenTable, the world’s leading provider of online restaurant reservations and part of The Priceline Group (NASDAQ: PCLN), has unveiled the 2015 Top 100 Hot Spot Restaurants in America. These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for more than 20,000 restaurants in all 50 states and the District of Columbia.

California topped the list of OpenTable’s list with favorites including Barton G. Los Angeles, Bestia, Pump, The Church Key,  Commissary at The Line Hotel, Gjelina, Koi, Republique, Katana, Sur Restaurant, and Vitello’s in Studio City. San Diego, Santa Barbara, and Palm Springs restaurants also made the list.

“Whether they’re new or well established, there’s an intoxicating buzz in and around each of these restaurants,” said Caroline Potter, OpenTable Chief Dining Officer. “With inspired concepts, energetic atmospheres, and incredible food and drink, these hot spots are where diners will experience delight and excitement in the year ahead.”

The Top 100 Hot Spot Restaurants in America are generated from more than 5 million restaurant reviews collected from verified OpenTable diners between March 1, 2014, and February 28, 2015. All restaurants with a minimum number of qualifying reviews were included for consideration. Qualifying restaurants were then sorted according to a score calculated from each restaurant’s average rating in the “hot spot” category along with a minimum “overall” rating.

 

Photo Credit Jesus Banuelos

Photo Credit Jesus Banuelos

Barton G. The Restaurant Los Angeles: Event impresario and restaurateur Barton G. Weiss has brought the foodie playground to L.A. The one of a kind experience includes favorites like Lobster Pop Tarts, the Lobster Trap Truffle Mac & Cheese, Samurai Tuna, and an assortment of whimsical desserts including Marie Antoinette’s Head – Let Them Eat Cake, a dramatic bust with cotton candy coif, surrounded by Petit Cakes, Raspberry and Strawberry Cream Cheese, Fresh Berries, & Schlag.  Don’t miss the Below Zero Nitro-Bar with cocktails featuring Liquid Nitrogen, a cryogenic fluid with a temperature of -320 F. Many of the drinks include a nitro swizzle stick of popsicle for an added kick. The SABRINATINI ($18) is the restaurant’s  Signature Martini  with orange vodka, watermelon liqueur adorned with a nitro-champagne swizzle stick and a chocolate monkey.

Photo Credit Mary Costa

Photo Credit Mary Costa

Bestia: Exec Chef Ori Menashe  (formerly of Anglini Osteria) and Pastry Chef Genevieve Gergis are the husband/wife team behind Bestia, a mlti-regional Italian restaurant in the Arts District of DTLA. For meat eaters, Bestia’s house cured meats program is an LA must, with over 60 different forms of charcuterie. Chef Ori raises his own yeast culture for Bestia’s sourdough Pain au Levain, used for the toast that shows up throughout the menu and for the pizza dough, which rises and falls over a 24-hour cycle prior to its incarnation as Napolitana pizza, baked in te Acunto wood burning oven at 900 degrees. Bestia’s menu also includes many forms of fresh pasta, including fusilli, agnolotti, and cassarece. Don’t miss Chef Genevieve’s from scratch desserts using the finest raw ingredients including acquarello rice (aged 18 months) for her al dente rice pudding served with perfectly in-season fruit or her chestnut flour zeppolo with house made coffee gelato and cream. These may just be among our favorite LA desserts!

Photo Credit Audrey Ma

Photo Credit Audrey Ma

Commissary at The Line Hotel: Roy Choi’s tribute to California’s bounty of produce brings a vegetable and fruit-centric menu served poolside to Koreatown. The greenhouse dining are is evocative of a club where diners enjoy cocktails and a menu highlighting seasonal produce but with options for the most ardent of carnivores. The restaurant serves breakfast, lunch, and dinner with options like eggs, steak, Schnitzel, and more. Don’t miss the innovative cocktail program by crop to cup pioneer Matthew Biancaniello.

Republique

Republique: Exec Chef Walter Manzke brings seasonal local ingredients and an international culinary pedigree that includes El Bulli and Alain Ducasse, as well as Patina and spearheading the kitchen at Bastide and Church and State. Republique’s menu  features innovative starters and salads, charcuterie and fromage, meats, pastas and risottos. The restaurant serves all day breakfast and a lovely brunch menu, featuring smoothies and fresh juices, as well as innovative cocktails.

Visit the Open Table Blog for additional information on the Top 100 Hot Spots.

 

 

About OpenTable Restaurant Reviews

Originally launched in November 2008, the OpenTable Reviews program helps diners find restaurants that best fit their dining occasions.  Diners who recently honored an OpenTable reservation are invited via email to submit restaurant feedback using an online form. Visitors to OpenTable can access reviews for thousands of OpenTable restaurant partners across the United States, Canada, Germany and the UK.  The OpenTable Reviews program has generated more than 30 million restaurant reviews by verified diners, establishing OpenTable as one of the largest and most trusted sources for restaurant reviews.

 

 About OpenTable

OpenTable, part of The Priceline Group (NASDAQ: PCLN), is the world’s leading provider of online restaurant reservations, seating more than 16 million diners per month via online bookings across more than 32,000 restaurants. The OpenTable network connects restaurants and diners, helping diners discover and book the perfect table and helping restaurants deliver personalized hospitality to keep guests coming back. The OpenTable service enables diners to see which restaurants have available tables, select a restaurant based on verified diner reviews, menus, and other helpful information, and easily book a reservation. In addition to the company’s website and mobile apps, OpenTable powers online reservations for nearly 600 partners, including many of the Internet’s most popular global and local brands. For restaurants, the OpenTable hospitality solutions enable them to manage their reservation book, streamline their operations, and enhance their service levels. Since its inception in 1998, OpenTable has seated more than 760 million diners around the world.  The Company is headquartered in San Francisco, California, and the OpenTable service is available throughout the United States, as well as in Canada, Germany, Japan, Mexico, and the UK.

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