If booking a reservation at Minibar was harder than rescheduling a flight during a hurricane, then snagging a seat at Rogue 24 is about as rigorous as renting an apartment in Dupont Circle. At least in terms of the paperwork. Eater DC has posted a copy of the two-page "Reservation Agreement" that chef R.J. Cooper [...]
Bon Appetit has published its list of the "11 toughest restaurant reservations in the U.S.A." Landing in the fifth spot: José Andrés' tiny avant-garde tasting-menu restaurant Minibar. No surprise there. We ranked the place No. 1 on our list of D.C.'s 44 Most Powerful Restaurants in part because "booking a reservation is harder than rescheduling [...]
I was a bit surprised when Bonji Beard answered my call on the first try. I sort of expected a busy signal, or some prolonged ringing at least. For the past three and a half years, Beard manned the phones at Minibar. And, as gatekeeper of the toughest reservation in town, she held all the [...]
We've all been there: the last-minute phone call to a restaurant to see if we can possibly, pretty please squeeze in a reservation for that evening. It's no doubt exasperating for the host/hostess/reservationist but all it requires on their end is simple one-word response: "No." Done. We're on to the next phone call. Last week, [...]
If you don't know it by now, the key to a happy Restaurant Week boils down to this: Book a reservation at the best and most expensive (or at least not the mid-range or tapas) restaurants before anybody else. I say this because winter Restaurant Week was just announced earlier today. The dates will be [...]
That has always been the speculation among a certain set of savvy diners who believe that restaurateurs reserve a number of seats for walk-ins and special guests. These folks believe, in other words, that when OpenTable says a restaurant is booked for the night, it really isn't. Y&H had a chance to speak today with [...]
The "liquid olives" at the Minibar Them's the fighting words of Ben Leventhal. Leventhal is the Eater.com co-founder who has become a darling of the New York foodie blogosphere by opening the flood gates of information to (and I quote from the Eater site) "rumors, conjecture and opinions, as well as accurately reported factual information. [...]
