FOR IMMEDIATE RELEASE
February 17, 2010
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BostonChefs.com Bullish About 2010
Restaurant Week Guide Re-launched,
Membership Tops 150, More Enhancements on the Way
BostonChefs.com has
just gone live with a new and improved
version of its Insider's Guide to Boston Restaurant Week. RestaurantWeekBoston.com now features an updated look, more
intuitive navigation, quick links to dining deals, and a Twitter feed that enables users to follow real-time reports on Restaurant Week experiences.
"We're thrilled to be Greater Boston's most used source of
information about the semi-annual dining event," says BostonChefs.com President
and CEO Paul Schiavone. "And we owe it
to our visitors to give them the most up-to-date information and best user
experience possible."
Meanwhile, parent-site BostonChefs.com has been adding new
restaurants to its elite collection of dining destinations at a swift pace.
The online guide now showcases the menus, chef bios, food photos, and a continually-updated
stream of news and events from over 150 of the best establishments in the
region.
"Barbara Lynch's classic
No. 9 Park has been a member from
almost day one," explains Senior Editor and General Manager Honor Lydon. "But by adding B&G Oysters, the
delightfully casual Sportello, and the carnivore's
paradise Butcher Shop, we've multiplied the options for our users."
Honor continues: "Union in the South End has been on our
site since it opened, but now we also feature the rest of the Aquitaine Group: Not just the three Aquitaines,
but Gaslight and Metropolis too."
And, as if that weren't
enough, BostonChefs.com now features the properties of the Columbus Restaurant Group. Moo, Sorellina, Teatro, and L'Andana are all live on the site, together with Jamie Mammano's flagship eatery Mistral.
The unprecedented growth of Boston's first and best online
dining guide wasn't totally unexpected, according to Co-Founder and Director of
Marketing Chris Schiavone. "Back in the spring, our research indicated that our
users had not cut back considerably on their dining out--in spite of the
recession--and that restaurateurs were cautiously optimistic about the local
dining scene. The resilience of the industry here is not only a function of the
quality of the local culinary talent, but also of the realization that
'fine dining' doesn't necessarily mean 'expensive.'"
BostonChefs.com reflects this realization, as its member restaurants now
include a variety of casual neighborhood favorites such as Coda, Kingston Station and The Regal
Beagle, as well as Post 390 which has redefined the city tavern with its two exhibition kitchens and dramatic city
views. And then there's Ken Oringer's and Jamie Bissonette's Coppa, an enoteca (no menu item over $15!) that opened to much buzz
just before the holidays.
What's next for BostonChefs.com? "For serious
diners in Boston, every
week is restaurant week," says Paul Schiavone, "so, we're working on plans to extend our reach,
develop new content and features, and
introduce some new tools that will help our visitors keep up with Boston's
amazing and constantly-changing food scene."
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