Boston Restaurant Week
A restaurant is a fantasy, a kind of living theater in which diners are the most important members of the cast
Warner LeRoy
Boston Restaurant Week is back for winter. It wasn’t a huge event for me several years ago. I tried some of Boston restaurants: menus were limited and dishes were cheap and boring. When I talked to different chefs about it I was told that people actually had unrealistic expectations. And that’s also true. You can get 3-course lunch for $20.12 and 3-course dinner for $33.12. That’s a good deal especially for pretty expensive restaurants. But I don’t know why – probably the recession that we had was a reason, and as a result a huge competition between “brasseries” – the restaurants are offering their best now.
What I noticed that lunch menus were usually more interesting that dinner. You can also try restaurants that already have a lot to choose or just go to your favorite restaurants.
I would definitely recommend you to visit The Capital Grill in Chestnut Hill. It’s one of my favorite restaurants. So there is no doubt that their prix fixe menus will be delicious. I tried a lot of really great dishes there – from meat to seafood (you can see a picture below) – I wasn’t disappointed with anything.
Here are the dates for BRW: March 18-23 and March 25-30.
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About Me
Anna Yudin is a Food/Fashion Journalist and Photographer. She writes for different magazines and award winning websites, including GateHouse Media and Conde Nast Publications. Anna’s first article was “published” when she was 8 years old – in her own hand-written magazine for her family and friends. FOOD BLOGGER NETWORK
I’m glad to hear that RW is better this year. We’ve mostly given up on it. Although, last year Tryst (Arlington) was sublime. I particularly hate that the staff are forced to push people through to get a decent tip per table in an evening. It’s often not the best experience. One more name drop – Lumier (Newton) always does a great job.
Ken, I agree about Lumier. Michael Leviton is one of the best chefs. They always work on their dishes, trying to add something new and delicious. I will talk to Michael and will let you know what they’re planning for BRW.
Great, thanks!