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Comments (13)
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Save/ShareJanuary is prime time for "restaurant weeks"—when cities get restaurants to agree to three-course set menus at much cheaper prices. In theory, it's hard to argue with the trend—but if you're not careful, you may find that you get less than what you paid for.
Six pieces of advice:
1. Book early—like now. Restaurants only set aside a few tables for these promotions. Some restaurants takes ressies through OpenTable.com—it makes life way easier. (I'm a huge OpenTable fan. Who likes dealing with snotty reservations people who can't spell your name?)
2. You have to mention when you book that you want the deal. By now many of us know that participating restaurants tend to have a special, limited menu (don't expect more than three entre— choices, and if you want lobster go to Maine). But some restaurants also put you in a lesser room. If this is a concern, ask when you book!
3. Avoid "hot" restaurants, where patrons get treated badly even when they pay full price. Look for restaurants that want to encourage off-peak business—try business restaurants (which are usually busy at lunch) for dinner, and smaller, neighborhood restaurants for lunch. You'll need to do some digging, but if you can find a restaurant where the chef is the owner, that's the best bet of all. Because they'll care.
4. Ultimately, and this is true for finding a good restaurant anywhere at any time, you should be looking for a small restaurant in a neighborhood where people actually live. Famous restaurants don't really need the business—The 21 Club is on the New York roster, but I wouldn't touch its restaurant-week with a ten-foot fork.
5. Beverages, taxes, and tip are not included. Don't be surprised if your server tries hard to upsell you on bottled water or other items.
6. Speaking of servers: Waitstaff loathe restaurant week because it brings in stingy customers who aren't likely to become regulars. Be nice, and maybe they'll be nice to you in return.
For info on restaurant weeks in New York, L.A., Washington D.C., and Boston, follow the jump.
—Los Angeles is having its first official restaurant weeks: Jan. 27-Feb. 1, and Feb. 3-8. Lunch: $15 or $22, dinner $25 or $34. DineLA.com.
—New York: Jan. 21-25 and Jan. 28-Feb 1. Lunch $24.07, dinner $35. NYCvisit.com.
—Washington D.C.: Jan. 14-20. Lunch: $20.08, dinner $30.08. Washington.org/restaurantwk.
—Boston: Mar. 9-14 and Mar. 16-21. Lunch: $20.08, dinner $33.08. Bostonusa.com/rw08.
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Good morning Erik. We tend to get good marks for our restaurant week menus/service. To paraphrase Hillary - you're hurting my feelings!
Come in anonymously; would love your comments.
Posted By Diana Biederman on January 7, 2008, 9:50 AM
Hi Erik,
Some good, common sense advice, but I feel you are being a bit harsh. Restaurants don't just run these as loss leaders from peer pressure. They want to introduce their menu / restaurant to folks who will later come back with friends to splurge or will give favorable word of mouth. If you really are just trying to eke out the most you can for the lightest bill I could see the negative vibes. I thought from the title you would discuss the variance in value between various prix fixe configurations-- is it better to get the simple hearty meat heavy dish or the one that shows off a chef's skills (depends on the place). If there is a big delta between the $40 promotion and what you would normally pay, there may be increased value in just experiencing the place on the cheap even if you are going to need to fill up on the bread. If it is a smaller delta at a more casual place, you may not be saving that much while being constrained within the prix fixe (dang that duck over there looks good).
Posted By Larry on January 10, 2008, 7:31 PM
Some restaurants takes ressies
What age is this writer?
Posted By Eric Wright on January 11, 2008, 12:03 AM
also has a great restaurant week downtown, called Devour Downtown.
Jan 21-Feb 2, and again July 9-22
Posted By LuckySeven on January 12, 2008, 12:28 PM
San Francisco "Dine about Town" is also at the end of Jan. We have been trying new restaurants out for years and usually return fairly often to restaurants we like. My nephew is a waiter at one of the better known restaurants in SF and claims many locals become regulars and so everyone tries to be attentive but please remember the restaurants are very busy. So, give the staff a break and don't be rude and remember to tip. By the way many many years ago my first trip to Boulevard was during restaurant week. Service and food was impeccable which is why it is now one of the top restaurants in the nation.
Posted By travelmystic on January 16, 2008, 9:29 PM
Thx for this article. Very good.
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