RK CITY y 9
O
Y
W
E
N
ebruar
F
-
2
2
y
Januar
O
CHICAG bruary 8
26 - Fe
January
R
DENVE arch 4
23 - M
y
r
a
u
r
b
Fe
Restaurant
weeks
Restaurant weeks are important to foodies that
enjoy culinary diversity on a more reasonable
budget. In participating cities, restaurants and chefs
come together with local chambers and organiza-
tions to provide a week of prix fixe menus and sea-
sonal selections to provide to customers. These
menus usually feature some of the restaurants’
best-sellers and the idea of the restaurant week in
itself, brings in the money that would otherwise be
lost to an average check.
During restaurant week, foodies get the best of
both worlds: a chance to try a restaurant they’ve
had their sights on, and the opportunity to try many
more without breaking the bank. Going out to eat
all week long has never been more enjoyable or
affordable.
This winter, head to major cities like New York
City, Chicago, and Denver for the biggest se-
lection of restaurants. Hundreds of different
eateries participate, and dinner prices will
range from $20 to $80 or more, depending on
the quality you’re searching for. Local dining in
a variety of neighborhoods around the cities
provide smaller, more comfortable menus,
while the big city streets will be focusing on
showcasing the best of the best.