Restaurant Week is like my football season – I look forward to it all year and, when it arrives, I research my dining possibilities then plan my life that week around reservations. So I love the title of this article from The Baltimore Sun: Restaurant Week: Research, plot, then dine, written in preparation for Baltimore Restaurant Week, August 7 through 16 (now extended to August 23). Indeed, Restaurant Week is all about strategy. I like to look for the most expensive restaurants, the ones I can’t afford on a non-special occasion night, and start there. Restaurants post their menus on the Baltimore Restaurant Week website (which I love – they don’t do this in New York) so my second step is to find a menu that sounds interesting and creative. If I don’t get hungry and excited while reading the menu, I move on. After much preparation, Kenny and I have decided to go to Pazo – their menu is all about tapas, my favorite way to eat – but our second restaurant is yet to be determined. Happy dining!
During Baltimore Restaurant Week, three course lunches cost $20.09 and dinners are $30.09.
You sound just like me when it comes to Baltimore Restaurant Week! My boyfriend and I are HUGE foodies. I get the Zagat book every year and spend too much time prospecting restaurants we’ve never tried. Restaurant Week gives us an excuse to try places we normally wouldn’t. It’s held twice a year–summer and winter–and most places end up extending for a second week or even a whole month (in the case of The Prime Rib, where I dined last night). We also hit Jack’s Bistro in Canton. We love eclectic food and the menu and food was phenomenal. My ultimate aspiration is the Charleston, which was not on the list this year. Like Pazo, it is a creation of Cindy Wolf and Tony Foreman. The menu looks divine, however can’t bring myself to spend money until they’re back on the Restaurant Week list.
Hi Tiffany, I haven’t heard of Jack’s Bistro; I’ll have to try it. Thanks for the tip! I would love to go to the Charleston so it’s good to know they might be on the Restaurant Week list again. I can’t wait until it comes around again in winter.