It's That Time Again

D.C. is about to embark on its ninth Restaurant Week, and though many of you may consider yourselves Restaurant Week pros by now, please humor me while I give my personal take (self plagiarized from a July post) on how to get the most out of the promotion, in case there are any newbies out there.

1. Choose really expensive places with good reputations. Consider if you'd spend $30 on dinner if it weren't Restaurant Week. If you wouldn't, then who's coming out ahead in the deal? Going to Acadiana or Corduroy, on the other hand, where entrées alone can cost nearly $30...now that's good thinking.

2. Call ahead to make sure the selection is good. There are plenty of places that offer practically their entire menus...and then there are places that offer two choices in each course. Would you like chicken or pasta? That's no fun.

3. Listen out for places that extend the deal beyond the official week. You can then take advantage of the bargain prices without the crowds and perturbed waitstaff. For example, Charlie Palmer Steak is participating in Restaurant Week only for lunch, but the thing is, the restaurant offers a $20.06 three-course lunch all year long.

4. Last but not least, remember that restaurant staffs may be working harder for smaller tips during Restaurant Week. Take the discount into account, and if your server is good to you, tip on what a regular three-course meal may have cost. The good karma will come back and find you.

Click here for OpenTable's list. Where will you be making reservations this time around?

Comments

Anonymous said…
Corduroy, Taberna Del Alabardero, Notti Bianche, Colvin Run Tavern, and Zola. Good choices?
12/20/2005 1:45 PM
Amanda said…
Nice list. I haven't been to Notti Bianche or Colvin Run but they're definitely on my to-do list...
12/20/2005 1:47 PM
Anonymous said…
Is Notti Bianche that good? Havent' tried many Italian places around here. Seems like the prices aren't too bad for a normal meal there...
12/20/2005 5:14 PM
Philofaxer said…
IndeBleu and Acadiana, plus a restaurant-to-be-named-later on the first night, which is my wife's birthday and thus her selection. Not sure I can do more than three without my head and gut simultaneously exploding.
12/20/2005 7:16 PM
Amanda said…
Notti Bianche seems to be garnering a lot of interest. Entrees are in the $20-25 range so it may be a great deal depending on the selection.

To philofaxer, I agree with the fears of overindulgence. I admire/pity the people who make a point of eating out every night that week.
12/20/2005 9:05 PM
Anonymous said…
Will Charlie Palmer's prix fixe menu change in 2006?
12/20/2005 10:19 PM
Amanda said…
Do you mean go up a penny?
12/21/2005 9:00 AM
Anonymous said…
No, I was wondering if the 2006 prix fixe will be the same food as the 2005 prix fixe.

And you were quoted in today's Express paper.
12/21/2005 11:15 PM
Amanda said…
Ah, I see. I think the chef updates the prix-fixe lunch about every 6 weeks. Or at least he used to. So I'd think they'd change it up soon, if not for RW.

I thought maybe you were joking about the price. When I interviewed the chef last year, he said they'd eventually have to increase the price. In 2013, he wants to charge more than $20.13... heh heh. Wonder when the whole RW deal will inflate. NYC's already did.

I saw the Express...thanks for tipping me off. =)
12/22/2005 9:11 AM
Lobster Boy said…
Check me out over at Red Lobster hates it's employees blog. I'm writing about my service experience. I posted today on crappy tippers.

RL
12/23/2005 12:26 PM
Anonymous said…
Amanda, thanx for the tipping comment for restaurant week. It would definitely make the servers lives better as well as the guests folowing a good table. people don't seem to realize that tips are dispersed to backwaits and, barstaff, and bussers as well as the server. They tend not to make the money most diners think they do!!!
12/24/2005 2:44 AM
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