If you waited until the last minute to make your reservations, don't despair. We've got you covered. more ›

During the NRA show, while we were giggling over fake food and silly signs, we also noticed one actual trend - everything seemed to be going electronic. There were so many different types of iPhone and iPad apps, wireless devices and techno-geek gadgets that we hardly knew where to turn, and yet when we did a little research and a few interviews, we weren't sure that most of them were actually useful. In fact, we suspect that while some of them may make dining faster and more "convenient" for some, most of them will lower the quality of the experience of eating out. But, you can bet they will be coming to a restaurant near you. more ›

This just in - The Aviary, Grant Achatz's new cocktail bar adjacent to Next, will start taking reservations. However, any restaurant connected with Next (which has a fairly complex system of ticketing) can't take just any reservations; there has to be a twist. If you want to drink their gastronomically complex cocktails, you can email reservations@theaviary.com between 10 AM and 4 PM on the day you want to drink with your party size and contact information. Don't clear your calendar, since only 10 emails will be randomly selected each day. Hints that this would happen have been coming on Facebook for a while, as it seems the crowding and seating situation at The Aviary isn't as organized as the owners would like it to be. more ›

It happens to the best of us - Valentine's day creeps up and we have no dinner reservations. It doesn't matter if you got busy, forgot, broke a leg or got amnesia, that special someone is going to be angry. Have no fear! A little bird tweeted us that Sable still has some reservations available for Valentine's Day. Their menu is such a great deal that we couldn't resist - six courses for $45, including a sparkling cocktail and dark chocolate champagne truffles. Beat that! more ›

I have been an avid user of OpenTable.com for many years. Free online reservations? Bonus points? Best-of lists? Sign me up. It has gotten to the point where, even if I'm going out for dinner on a Tuesday night at 5p.m. and I know the restaurant will be empty, I make a reservation, just to be sure I get the points. I know I'm not the only one out there like this; Hello, my name is Anthony, and I'm addicted to OpenTable. When I'm looking for a new place to go, and I feel lazy, I just type the date into their system and see what's available. more ›

Those of us who've done the "make a reservation at Schwa" dance already know this scenario: you dial the number and are greeted with a stock message saying they're booking through a certain month and to leave a request after the beep, then you wait and wonder if they checked the message (or if you dialed wrong), then they — most likely Michael Carlson himself — calls to confirm your reservation. "We'll see you cats Thursday," is a favorite. The reservations are coveted even more, since Schwa only seats 26, is closed Sunday and Monday and that long-awaited reservation confirmation can sometimes take weeks. more ›

If you haven't been keeping up with Chef Laurent Gras' blog charting the progress of his build out of the old Ambria space, you should. It's a fascinating read that gives readers an intimate perspective of both Gras and the ongoing construction. more ›