It’s Restaurant Week. For locals, that’s a dinner bell that we look forward to all year long. To those new to the area, let me give you the run down. DFW Restaurant Week, starting August 11 and presented by Central Market, is an annual fundraiser for the Lena Pope Home (and North Texas Food Bank in Dallas), a children’s advocacy agency that has been devoted to helping families in need for more than 80 years.
For 17 years now, local participating restaurants offer up a three-course prix fixe menu starting at $35, of which a $7 donation goes to the Lena Pope Home. You can add a usually $10 wine pairing that is sure to complement each dish.
The event has grown to include more restaurants (more than 125 across North Texas); more courses (for an addition cost, add the Central Market starter course); an additional meal option (check out the Cadillac Lunch Experience at select spots); and more days (some restaurants participate until the end of August).
Restaurant Week is a great opportunity to try something new or enjoy one of your favorites, and at the same time give back to your community. Locations like Bonnell’s and Grace, Reata and Del Frisco’s serve up their tried and true, always-delicious staples. But this year there are a few newcomers that deserve a callout:
You might recognize Chef Eddy Thretipthuangsin’s name for his stint at Dallas’ Pakpao Thai, but at Bite City Grill, modern American dishes are on the menu. Chef Eddy has added global influences to the small-bites food he prepares, while his brother, Chris, serves up craft cocktails from the bar.
Restaurant Week menu highlights: Signature Lamb meatball with foie gras cream sherry reduction; salted caramel semi fredo with caramelized bananas.
“Straightforward.” That’s how longtime restaurateur Adam Jones (Grace) describes his more casual establishment located in the heart of downtown. But with Chef Blaine Staniford (also Grace) in the kitchen serving up the dishes, nothing is straightforward or casual about LRW. You’ll usually find the quaint spot’s red chairs full and the bar bustling . . . at any time of the day. The beer selection is long, the service is spot on, and the atmosphere is fun.
Restaurant Week menu highlights: Deviled eggs (trust me); Red Cup ice cream sundae.
“From scratch.” Clay Pigeon owner and chef Marcus Paslay picks seasonal produce from his on-site garden. Breads and dressings are made in-house; ice cream is determined by what’s growing in the garden; and a 1,600-cubbie wine wall is sure to hold something to please any palate. The atmosphere is a modern rustic that serves the City of Cowboys and Culture well.
Restaurant Week menu highlights: Grilled watermelon salad; Avoca Coffee and chocolate pot de creme.
Chef Jon Bonnell has been a constant during Restaurant Week. The local culinary mainstay is often generous with his time and talent. And while his namesake restaurant is always on any “Best” lists when talking about Fort Worth food, it is his West 7th seafood spot that is sure to be a popular destination during this year’s Restaurant Week. Luckily you can book lunch ($25) or dinner ($45).
Restaurant Week menu highlights: Signature seafood gumbo; porter braised short ribs and scallops.
What’s your favorite Restaurant Week stop?
