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New Version of Restaurant Week- DIne Out Boston

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The Boston Globe story:
http://www.bostonglobe.com/business/2...

Will this appeal to you? It seems a bit better but still a contrived event. Will it work better for the wait staff?

Penny
http://www.bostonzest.com/

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  1. will be interesting to see how this version will play out- thanks for your post

    1. I think this is a good idea because some restaurants were way overpriced at 38$ p/p. Restaurant Week is still mainly a flop because restaurants put out subpar menus at 38$ p/p. I would rather go to the restaurant and spend a few extra bucks outside of RW and get the dishes they known for. There are a few restaurants that do RW right, which in my mind is the great food they normally offer at a great price. TW Food, Meritage and Capital Grille put out fantastic menus each and every RW. Most other high end restaurants skimp and you are basically getting no discount or maybe a 5-10$ discount at best. Chef Daniel Bruce has the right idea with the price and menus at his restaurants.

      1 Reply
      1. re: AaronInBoston

        and I very rarely order dessert, so it was never appealing to me except for the "light lunch" menus when you were allowed to order 2, not 3 courses. A restaurant week dessert is even less likely to appeal to me.

      2. For those that like to figure out if they are really getting a bargain, Eater Boston is doing nice job breaking down which places are offering the best deals. They've started with the three different lunch prices ($15, $20 and $25) which are now online. Assuming they'll offer dinner suggestions starting tomorrow.

        They have analyzed their choices for the best deals pretty clearly, which is explained here:

        http://boston.eater.com/archives/2014...

        Helpful.

        1 Reply
        1. re: mvi

          Very helpful!

        2. For lunch, Restaurant Week was great where I worked since people ordered more than a sandwich and spent a bit more. For dinner, people spent less and were there longer (3 courses for little money relative to the menu prices). The chef and management complained that the increases in the price (a penny per year) did not keep up with inflation since the price point was first set in the mid-90s. That and many of the people were probably there for the cheap meal and not to test out new restaurants to return to for full price.

          http://cocktailvirgin.blogspot.com

          1 Reply
          1. re: yarm

            I've never participated in it myself, but it seems to be popular and the breakdown on Boston Eater may help some people out.