We couldn’t agree with Wined & Dined more when it says “our single biggest problem with Restaurant Week is that we are not dessert eaters.” It’s true that when you scratch the third course from the equation, a Restaurant Week meal can be a losing proposition. The blog is trying to change that by reaching out to restaurant groups (B.R. Guest first, we hear) to see whether they’ll offer the option of subbing in, say, a glass of wine. Now we’re talking! Granted, it’s a bit of a slap in the face to pastry chefs, but who the hell goes to, say, City Crab for the sorbet sampler?
Jan 15 2009 Trying to Help You Get the Most Out of ‘Restaurant Week’ [Wined & Dined]
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Filed Under: Community Outreach, desserts, prix fixe, restaurant week, wined & dined
