Holy City Hospitality Snubs OpenTable

Diners interested in checking out the pair of new restaurants from Holy City Hospitality won’t have any luck securing a reservation through OpenTable: Vincent Chicco’s and Michael’s on the Alley are among the first upscale restaurants on the peninsula to handle their table assignments exclusively through a Yelp subsidiary.

Yelp last summer announced the purchase of SeatMe, an iPad-based system launched in 2011. Unlike OpenTable, SeatMe charges a flat $99 monthly fee instead of $1-$2.50 per cover.

“OpenTable is very expensive, and there is a fee for each reservation made,” explains assistant general manager Whitney Standish, who’s an unqualified fan of the service. “SeatMe works just as well and is super easy to navigate.” Continue reading

Halls Chophouse Rates Highly With OpenTable Users

OpenTable diners this year elected four steakhouses to its “Top 100 Best Restaurants in America,” but Atlanta’s Bone’s and Charleston’s Halls Chophouse are the only independently-owned red meat temples on the list.

Halls Chophouse finished fourth in the annual survey, which tabulates reviews submitted by five million users of the online reservation service. Although OpenTable doesn’t reveal exact rankings beyond the top 10, Peninsula Grill was also a Diners’ Choice winner.

FIG and Tristan — which were among the site’s top 100 restaurants specializing in U.S. cuisine, according to a list released last month – didn’t make the final cut. Continue reading

OpenTable and Saveur Bestow Awards on Charleston Restaurants

FIG interiorOpenTable today released its list of U.S. restaurants specializing in American cuisine which over the last year received the highest diner scores; of the top 100 finishers, four are located in Charleston.

Charleston Grill, FIG, Peninsula Grill and Tristan were named Diners’ Choice award winners. The ratings were culled from five million reviews of 15,000 restaurants nationwide.

“We’re proud to know diners thoroughly enjoyed their experience here at Tristan,” executive chef Nate Whiting was quoted as saying in a release from the restaurant. Continue reading