Corey joins the Cover crew

We’re excited to welcome Corey Segal to the team. She’s working on sales and business development on the restaurant side.

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Corey attended culinary school at the French Culinary Institute in San Jose before graduating from Stanford Business School. She later led business development for Hill Country Hospitality, so she’ll be teaching us a thing or two about BBQ. 

Outside of work, Corey loves hanging out with her husband and goldendoodle puppy on the UWS. Her favorite restaurant in New York is Bar Pitti, but she can’t wait to go to Eleven Madison Park someday. 

Let’s get her some more Twitter followers - maybe then she’ll tweet more: @CoreySegal

Our Series A

We’re excited to announce our Series A, led by Spark Capital. Below are some thoughts from our founders, Andrew Cove & Mark Egerman.

Today, we announced that we’ve raised $5.5M in a new round of funding. With the new capital, we can continue to build our team in New York. We’ve already added two awesome new team members, and we’ll grow from 10 to 20+ as Cover becomes a daily part of dining out in New York and San Francisco. I couldn’t be more excited. I think about who will join us this year, and the knowledge and experience that they’ll bring, and it makes our earliest ambitions for Cover feel small.

Andrew Parker led the deal for Spark Capital and will be joining our board. We wanted Andrew’s involvement for a lot of reasons: he’s a product thinker with an engineer’s brain; he’s had experience with marketplaces and location-based services; he’s a genuinely nice dude to be around. But we also wanted it because he saw Cover, immediately, as we see it - and the same can be said of the other Spark partners. When Mark and I walked out of a meeting with all of the partners I felt that they had a clearer picture of the company, of the vision, and of us, than anyone else we’d met. We’re excited to work alongside them and to join the tight-knit community of companies in their portfolio.

Last year, Mark and I pitched Bryce Roberts of OATV on a future where apps are mostly invisible, running in the background to enhance the world around us, and we gave him a demo of how that should work for payments - at Yunnan Kitchen in the LES. Bryce invested and joined our board. A year later, thousands of customers experience part of that future daily in 100+ of the best restaurants in New York and San Francisco. One of my favorite things about Cover is that our team dines out together often (we can’t really call it ‘dogfooding’). This year, I’ll enjoy great meals at dozens of new restaurants with new investors and new team members, and each time my experience will be better because of Cover. That’s what we’re building: the feeling of enjoying the moment and focusing on what matters. And this year we’ll share that with thousands of new customers.

In case I haven’t made it clear enough, we’re hiring. Email me or tweet at me. Reach out to the team or our investors. And/or find us on AngelList (we’ll be updating our page with new job openings shortly).

- Andrew Cove (@aac)

I’m thrilled to announce Cover’s Series A, led by Spark Capital. This new investment will let us continue to grow Cover and further our vision of building the best possible experiences. I’ve had the pleasure of spending the past two years working with incredibly talented people on the Cover team and I’m excited that we can expand this team and bring even more outstanding people onboard. And that starts with Andrew Parker, who is joining our board of directors.

We had lunch with Andrew recently at Bar Primi - it was the first time we’d all gotten together since the investment. We caught up, had a nice conversation, and when we finished eating we headed back to the office. The lunch was one of the thousands of moments that Cover enables - letting people focus on what matters. As we’ve grown to over 100 restaurants and two cities, I’m fortunate enough to be able use Cover almost everywhere I go. To me, this has become normal.

When we got up from lunch, Andrew Parker said “this just feels right” - and he’s right. I use Cover so much sometimes I forget. That’s what Spark felt like and that’s why we’re excited to partner with them.

- Mark Egerman (@megerman)

Having made Eater’s Hottest Brunch Restaurant List two seasons in a row (Fall 2013, Winter 2014), Atrium in Dumbo was next on my extensive weekend brunch to-do list. Headed there with some friends this past Saturday. 
Guilty of having a perpetual sweet tooth, I decided to be cliche and order the French Toast. It did not disappoint. They do an excellent job—a balance of richness, fresh berries, and light ricotta. Paired it with their Tea & Kalamansi cocktail (Four Roses Bourbon, Cocchi Americano, Assam Tea), which was perfect. Refreshing, yet complex. 
Stole quite a few bites of my friend’s hanger steak with salsa verde (unfortunately not pictured here), which was delicious as well. 
Come here for brunch and you’ll definitely be back. 
- Guest post by Evie Cheung

Having made Eater’s Hottest Brunch Restaurant List two seasons in a row (Fall 2013, Winter 2014), Atrium in Dumbo was next on my extensive weekend brunch to-do list. Headed there with some friends this past Saturday. 

Guilty of having a perpetual sweet tooth, I decided to be cliche and order the French Toast. It did not disappoint. They do an excellent job—a balance of richness, fresh berries, and light ricotta. Paired it with their Tea & Kalamansi cocktail (Four Roses Bourbon, Cocchi Americano, Assam Tea), which was perfect. Refreshing, yet complex. 

Stole quite a few bites of my friend’s hanger steak with salsa verde (unfortunately not pictured here), which was delicious as well. 

Come here for brunch and you’ll definitely be back. 

- Guest post by Evie Cheung

We’re thrilled to announce that you can now pay with Cover at 14 of the best restaurants in Bushwick, Bed-Stuy, Clinton Hill, Cobble Hill, DUMBO, Fort Greene, Gowanus, Greenpoint, and Williamsburg.
Dine without waiting for the check at Atrium, BrisketTown, Colonia Verde, Dassara, Dear Bushwick, Do or Dine, Hunter’s, Lachlan, Lulu & Po, Luskus, Marietta, Martha, Prospect, and Torst. Look for more restaurants soon.
See the full list of restaurants on our website.
Download Cover from the App Store, follow us on Twitter for the latest announcements, and save our full restaurant list on Foursquare.

We’re thrilled to announce that you can now pay with Cover at 14 of the best restaurants in Bushwick, Bed-Stuy, Clinton Hill, Cobble Hill, DUMBO, Fort Greene, Gowanus, Greenpoint, and Williamsburg.

Dine without waiting for the check at Atrium, BrisketTown, Colonia Verde, Dassara, Dear Bushwick, Do or Dine, Hunter’s, Lachlan, Lulu & Po, Luskus, Marietta, Martha, Prospect, and Torst. Look for more restaurants soon.

See the full list of restaurants on our website.

Download Cover from the App Store, follow us on Twitter for the latest announcements, and save our full restaurant list on Foursquare.

Most of my recent trips to Charlie Bird have focused on pasta (spaghettini nero, duck egg spaghetti) and small plates (farro salad). With the exception of the roasted chicken (4x), I haven’t really delved into the large plates. But since reading Adam Platt’s 2014 restaurant guide, I’ve been wanting to change it up.

I skipped the Super Bowl and instead headed to Charlie Bird and sat at the bar. The razor clams have a permanent place in the rotation (as do the fluke crudo and live diver scallop), but this was my first time ordering the veal chop. Plattypants was right - it’s delicious. Highly recommended.

- Andrew

Charlie Bird is one of over 40 of NYC’s best restaurants now accepting Cover. See the full list of restaurants and download Cover for iPhone.

On Friday, Phil and I stopped in to new Cover restaurant New York Sushi Ko for their omakase, and had one of the best meals I’ve had in New York.

NY Sushi Ko is small (11 seats), so I had Fancy Hands call in for a reservation (the reservation line is open from 3-6 M-F and 1-4 on Saturday). They also take walk-ins - you can often get in later in the evening, at which point some of the supplemental menu is available a la carte.

We went for the full omakase with pairings. Davis - who acted as both sommelier and server - matched dishes with champagne, white and red (delicious with one of the tuna courses) wines, and sake. John, chef for the evening, delivered a steady stream of really incredible dishes. There was one other person doing prep work - it’s a tiny crew creating an amazing experience.

The omakase had 6 courses, followed by sushi. Once the sushi arrived, we stopped taking photos and focused on every phenomenal bite. The photos above are of the first 6 courses - the uni risotto may have been the highlight of my night.

- Andrew
(Best photos taken by Phil)