HOME > Chowhound > Southeast >

Discussion

Raleigh Restaurant Week 8/14

I wanted to share this particular menu. I seriously think the person who wrote it must have recently returned from Colorado. I can't think of any other explanation for a few of the menu items.

(And because nuance is missing on the internet, I'm grinning as I type this. It's meant humorously.)

http://www.godowntownraleigh.com/rest...

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Maybe they are testing the waters. The only item that really caught my eye on a quick glance was the falafel(s). Which, after eating them, may truly make you feel awful.

    1. If only they were serving brownies ...

      1. We went to The Pit last year for DTR RW and couldn't believe the deal we got - HUGE portions of regular menu items. It was a steal and it was fantastic. They must have realized that they were giving away the house because this year's menu is so bizarre it left us shaking our heads in disbelief, much like what I imagine the OP felt when they decided to post this thread. Why would a restaurant utilize this event for items that they would never ever have on their regular menu? It seems like this should be an teaser introduction to a place to make you want to go back for the full experience, not to try out a totally new concept.

        That being said, we carefully scrutinized all of the menus on the site being offered this go 'round and decided that we would be better off going elsewhere and/or hitting up those spots when it wasn't the prix fixe option. Last year was fun - we went to Oro, Bolt, and The Pit that week and while we've gone back to The Pit since, the others didn't make enough of an impression to warrant return visits. They should want to wow you during this time so you make a point to return when it's not such a great deal, at least that's what I would want if I was running a restaurant.

        8 Replies
        1. re: Erika RollerGirl

          I looked at a number of the menus for this year and it seems as though every thing is prix fixe. Frustrating as I seldom have interest in dessert.

          I agree that the point should be using this as an opportunity to wow the customer. That view seems to be held by very few of the participating restaurants.

          1. re: meatn3

            I really dislike restaurant week. I dislike the prix fixe, I dislike how much busier places are (I'm sure the owners don't though), I don't like the dumbing down of the menus. And like you I'm not a huge fan of desserts (my brownie comment had to do with the possible visit of the menu writers to Colorado).

            1. re: LulusMom

              I viewed most of the menus as falling into one of two categories. Either it was "Yes, that's worth $30 but those aren't the dishes I would want at your restaurant," or "You've got to be kidding. You think that's worth $30/65???"

              Either way, it's not all that interesting.

            2. re: meatn3

              I'm with you guys on this, wanting to be somewhere else during restaurant week.

              I was at One a couple of weeks ago, and was intrigued that the fourth of four items in a fixed price dinner didn't have to be a dessert.

              1. re: D R C

                That's pretty cool about One's prix fixe. I often make a meal of 2-3 apps instead of going for a main (let alone dessert). Prix fixe just doesn't work that well for me, most of the time.

                1. re: LulusMom

                  I tend to find that, in our area for some reason, a restaurant's apps will be cutting edge, intriguing, and otherwise appealing while the mains tend to be more staid and less interesting. I've often thought it would be more fun to make a meal of apps. It's just with the prices inching over $10 per app, I don't always find the financial logic (or I'm just too cheap).

                  1. re: rockycat

                    I don't think it is just our area - I think in general appetizers are more interesting. I guess chefs figure (probably correctly since they must have a business model for this stuff) that if someone is going to order a big plate of something, they want to be *sure* they like it, so they play it a bit safer.