Getting the best out of Restaurant Week
Bmore Staff |
Tuesday, August 10, 2010
Summers in Baltimore are filled with a smorgasbord of ethnic festivals celebrating the diverse cultures represented by communities in the city as well as a long playlist of events and exhibits training a spotlight on the city's arts and culture scene. Perhaps nothing is more highly anticipated than the nine-day period when participating restaurants around Baltimore offer diners a can't lose deal -- a three-course lunch for $20.10 or dinner for just $35.10.
Marking its fifth year, Restaurant Week offers restaurateurs the opportunity to roll out the welcome mat to curious new diners and regulars alike.
"[Restaurant Week offers diners] the advantage to experience a high-end restaurant that customers would not normally frequent because of price point. [Restaurant Week] is a perfect opportunity at a fair price to try a different type of cuisine such as Spanish or Korean," says Mark Fischer, Hospitality Consultant for the Kali Restaurant Group.
A good deal
On the restaurateurs' side, Restaurant Week is a boost bringing diners into their establishments during what might otherwise be a rather slow time of year.
"It's a huge opportunity in two different ways. One is to reacquaint old relationships and also to welcome new relationships with people who haven't tried the Prime Rib before or haven't been here in the while," says David Derewicz, general manager.
Ultimately, the hope is that the promotion will bring diners into the restaurant who will return for birthdays, anniversaries, graduations, and other occasions.
At the B&O American Brasserie, Restaurant Week is an opportunity for the popular happy hour spot to draw in people who want a more complete dining experience.
"It's great for us because we get to have in diners. You don't get the campers who come in and order one appetizer. Everybody orders three courses," says Chef Michael Reidt.
Heeding the Vox Populi
Planning the menu for Restaurant Week is fairly simple -- just stick with the appetizers, entrees, and desserts that diners enjoy the most.
"We just take the most popular items. We didn't take just two or three things. We have seven appetizers, seven entrees, and three desserts because we want people to have a good time and enjoy it," Chef Reidt explains.
"We want people to be sure that what they get during Restaurant Week, they can get on the regular menu as well. And since the cooks are used to making them, they should come out well," he adds.
The Restaurant Week menu at RA Sushi is a mix of the eatery's most popular signature sushi rolls, appetizers, and entrees. "I also try to incorporate the freshest ingredients depending on the time of year. The menu is created for restaurant week and I like to make it a four-course meal because I like to give our guests as much as I can for their money. It gives them a bigger bang for their buck," says Scott Bernas, general manager.
Forget farm to table�let's try fork to mouth
Restaurant Week diners can make the most of their experience in a number of ways.
Chef Reidt keeps it romantic, using the opportunity to take his wife out for intimate dinners. He says he and his wife look for restaurants they haven't been to before that are also normally out of their price range. "Those places you can't normally afford to go to, this is a great time to hit them up. You can go to two or three in one week."
It's also a good time to head out with a group of friends, says Bernas. "Since everything is served in courses, you can try a little bit of everything. If six people go out to RA, they can pretty much get the whole menu and eat it family-style, trying everything."
"This is definitely the time to go to a restaurant you haven't been to before. You're going to get an assortment of their most popular items. It's such a phenomenal deal. It's a great time to got out and try local restaurants. It's a good time for people to get out and try different restaurants," he adds.
The Prime Rib's Derewicz suggests that diners look for added deals. "If you call the individual restaurant, they usually have regular ongoing deals in addition to restaurant week. For instance, we're running nightly wine specials and on Sundays we offer a half-price wine list."
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Captions:
B & O American Brasserie - Photo by Arianne Teeple
Ra Sushi - Photo by Arianne Teeple
The Crunchy Calamari Roll at Ra Sushi - Photo by Arianne Teeple
The Viva Las Vegas Roll at Ra Sushi - Photo by Arianne Teeple
GM David Derewicz at the Prime Rib - Photo by Arianne Teeple
An entree at the Prime Rib - Photo by Arianne Teeple