Restaurant Week in Philadelphia

KatieLoeb · August 7, 2003

Hi all:

The success of Restaurant Week in New York, D.C. and Miami has finally made the Center City District and Rittenhouse Row Association take notice, and plan a Restaurant Week in Philadelphia. I attended a meeting today for participating restaurants and here's the scoop:

Restaurant Week will take place September 14-19, 2003. Over forty of Philadelphia's best restaurants will be participating.

Restaurants will be offering a $30/person three course prix fixe menu (excluding tax, beverages and gratuity)

The Philadelphia Parking Association has negotiated $7 or less parking at 45 different lots around the city, from 5 PM-1 AM that week.

Vox Vodka is a corporate sponsor as well, so there should be lots of specialty cocktails featuring Vox and the new Raspberry Vox to be had.

The website with the information about participating restaurants etc. is:

Center City Resturant Week

I know I'll be making reservations at a few places for dinner that week. Hope to try a few places I normally can't afford :wink:

herbacidal · August 7, 2003

man, i am so there! :biggrin:

now, i just gotta decide where there is! :laugh:

Mark Sommelier · August 7, 2003

Katie,

Is Bec Fin participating?

Andrew Fenton · August 7, 2003

Le Bar Lyonnais is; but AFAIK, not the Bec.

Should be fun.

sara · August 7, 2003

This is great! I'm going to Pasion...

herbacidal · August 7, 2003

This is great! I'm going to Pasion...

yea, that's my definite first choice too.

foodE · August 7, 2003

Cannot wait!!

mrbigjas · August 7, 2003

Is Happy Rooster still any good? I remember a couple of years ago when the original folks sold the place and the new owners redid the menu and got a new chef and all, that it was getting rave reviews, but I haven't heard much lately. I noticed it's on the list though, and if those reviews still hold true, I'll be checking it out.

Same with Opus 251, although I've heard mixed things about it lately.

But either way both of them are too expensive for normal dining, in my world. This $30 thing would be perfect, if they're still good.

herbacidal · August 7, 2003

Is Happy Rooster still any good? I remember a couple of years ago when the original folks sold the place and the new owners redid the menu and got a new chef and all, that it was getting rave reviews, but I haven't heard much lately. I noticed it's on the list though, and if those reviews still hold true, I'll be checking it out.
Same with Opus 251, although I've heard mixed things about it lately.
But either way both of them are too expensive for normal dining, in my world. This $30 thing would be perfect, if they're still good.

happy rooster should be good. their new chef (about a year+ now, i think), steve latona, katie and i both know from working with him previously at separate places.

he's got good stuff.

KatieLoeb · August 7, 2003

Le Bar Lyonnais is; but AFAIK, not the Bec.
Should be fun.

Yes - this is correct. I presume, like the other restaurants Le Bar will be putting together a limited menu that will be available during that week for the $30/head price. Hopefully the escargot will be on it. The best I've ever had, including in Paris. A whisper of Pernod, crushed hazelnuts, tons of butter, yummy warm fresh baked bread to dip :drool:

I was thinking about Pasion, Le Bar Lyonnaise & Happy Rooster as well. Great minds think alike! Herb - which nights are you free??? :biggrin: If anyone wants to get a group together for an outing, I'd certainly be game.

SG- · August 8, 2003

interesting list of restaurants although some left me puzzled, $30 for Buca Di beppo doesn't seem that much of a bargain... :wacko:

herbacidal · August 8, 2003

interesting list of restaurants although some left me puzzled, $30 for Buca Di beppo doesn't seem that much of a bargain...

musta been so happy didn't notice b di b included.

gabe · August 8, 2003

Katie, thanks for the heads-up on Restaurant Week. I was able to get reservations at Pasion, which I imagine will fill up quickly once word of this event leaks out to the general public. I've been wanting to try that place ever since I saw Guillermo Pernot's hardcore food porn Ceviche book.

katbert · August 8, 2003

I made reservations at BPerrier (thu) and ~Pasion! (fri) and when I called LBF, Le Bar Lyonnais is "strictly walk in service only." I might try one of the big steak places as well although reservations are probably less necessary. Ok, and maybe Happy Rooster since you guys have been talking about it. How should I tell the guys in my parties to dress? I'm thinking button down shirt, no ties/jackets necessarily.

kt

herbacidal · August 8, 2003

I made reservations at BPerrier (thu) and ~Pasion! (fri) and when I called LBF, Le Bar Lyonnais is "strictly walk in service only." I might try one of the big steak places as well although reservations are probably less necessary. Ok, and maybe Happy Rooster since you guys have been talking about it. How should I tell the guys in my parties to dress? I'm thinking button down shirt, no ties/jackets necessarily.
kt

can't go wrong with biz casual.

i tend to go with stylish biz casual myself, this is whenever i do go out dining.

the only place i know that requires a tie in town is the prime rib, but i also wouldn't feel comfortable in LBF w/o a suit, probably. Lyonnais would be back to biz casual.

in other words, your thinking should be fine.

Andrew Fenton · August 8, 2003

Yeah, I imagine Pasion will fill up pretty quick- we have reservations for Thurs... It'll be good to try it, and for only $30: can't beat that!

davidbdesilva · August 10, 2003

This sounds awesome for sure and I will be trying to get to at least one place. Though maligned by some, I was actually thinking of Alma de Cuba (which has live Cuban Jazz every Wednesday) though Pasion is very tempting as well. And BTW, I laughed out loud when I saw Bucca de Beppo listed with all the others. Having been forced to eat there once (birthday party), I wouldn't pay $5 pp for what should not be called food. :shock:

sara · August 10, 2003

I've been to Alma de Cuba several times, including last week, and I'd say it's certainly worth hitting on restaurant week. I had a spectacular snapper ceviche special last week that was to die for. Also, I'm a big fan of the oysters Rodriguez. And their French lemonade really hits the spot.

Lisa1349 · August 11, 2003

I just secured reservations for 4 that Friday night at Pasion. I can't wait! I passed up an oppurtunity to go last Valentine's Day. I'm such a fool. Will report back later.

Lisa

arice · August 18, 2003

i called to make a reservation at pasion! and was disappointed to find out that the entree portion of the menu will be restricted to a choice of only chicken and skirt steak. my husband, a "fishatarian", won't be able to eat here with this "deal". just a note for everyone who may not think to ask about the menu before reserving for restaurant week. oh well, we'll try some place else.

--allison

KatieLoeb · August 19, 2003

i called to make a reservation at pasion! and was disappointed to find out that the entree portion of the menu will be restricted to a choice of only chicken and skirt steak. my husband, a "fishatarian", won't be able to eat here with this "deal". just a note for everyone who may not think to ask about the menu before reserving for restaurant week. oh well, we'll try some place else.
--allison

Allison:

You make an excellent point and it's definitely something I would do before choosing any of the restaurants that week. For $30/head for all THREE courses I'd hardly expect them to be serving the ceviche at Pasion they are deservedly famous for. Or if they were it would be more of an amuse bouche portion rather than a "course".

Oh yeah - welcome to eGullet! You'll have fun here.

herbacidal · August 19, 2003

i called to make a reservation at pasion! and was disappointed to find out that the entree portion of the menu will be restricted to a choice of only chicken and skirt steak. my husband, a "fishatarian", won't be able to eat here with this "deal". just a note for everyone who may not think to ask about the menu before reserving for restaurant week. oh well, we'll try some place else.
--allison
Allison:
You make an excellent point and it's definitely something I would do before choosing any of the restaurants that week. For $30/head for all THREE courses I'd hardly expect them to be serving the ceviche at Pasion they are deservedly famous for. Or if they were it would be more of an amuse bouche portion rather than a "course".
Oh yeah - welcome to eGullet! You'll have fun here.

just to elaborate on that.

i would not expect any of higher priced restaurants to be serving their full and complete menu for their restaurant week menu.

rather, what they are likely to do is much like most restaurants in new york (and elsewhere) have done during restaurant:

build a condensed menu to have for the purposes of restaurant week, like for instance 2-4 choices per course, the simplest and cheapest, in terms of food cost and food prep time, appetizers, entrees and desserts will be the ones available.

for instance, i would expect one of the apps to be a simple salad, perhaps just a basic green salad. most restaurants can be expected to offer something simple like skirt steak and chicken. not a tasting menu, but more of an introduction menu.

the economics of the situation just don't make sense for them to offer their full menu.

the goal of restaurant week, in most restaurants' eyes, should not be to make a lot of money during restaurant week. they may do more significantly more volume and have higher costs to make the same amount of money.

the goal in this situation is:

1) get cash flow in, to keep the restaurant going until better times come along

2) intro the place to people who've never been and always wanted to, but couldn't justify the cost

That's not to say it's not worth going, but rather not to expect the full selection available. it matters little to me, because i expect to go with the 3 courses, and throw in a couple more a la carte.

Holly Moore · August 19, 2003

I'm hoping, perhaps foolishly, that class will show; that the menus designed for restaurant week will excite the diners and speak well of the restaurants' capabilities. Otherwise, what's the point?

herbacidal · August 19, 2003

I'm hoping, perhaps foolishly, that class will show; that the menus designed for restaurant week will excite the diners and speak well of the restaurants' capabilities. Otherwise, what's the point?

that depends really on if they just make it cheap, w/o the quality and creativity that makes people interested in those restaurants in the first place.

mrbigjas · August 19, 2003

I'm hoping, perhaps foolishly, that class will show; that the menus designed for restaurant week will excite the diners and speak well of the restaurants' capabilities. Otherwise, what's the point?

Agreed. It would seem if they really made their menus boring and pointless for this, that the whole event would do more harm than good to their business.

Or not, I don't know.

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