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Worcester’s Restaurant Week A Tasty WIN for Everyone
Trisha J. Wooldridge
Street Merchants Association and Flying Rhino Café, and produced by
It’s August. The novelty of summer STEVEN KING vacation has n worn off, and restaurants are experiencing their slowest time of the year, right? Well, hold on to your dinner plate, for Restaurant Week has entered Worcester’s restaurant arena, sparking a firecracker to blaze through the sticky ennui and benefit restaurants and patrons alike.
Both Boston and Providence have been celebrating “Restaurant Weeks” for years. Last year Worcester, with its blossoming dining culture, joined the party - with brilliant results.
First Course: A little definition to whet the appetite
Worcester Restaurant Week, in short, features a number of Worcester’s premier and independent restaurants creating fixed pricing menus from August 2 to August 15. Most restaurants have a dinner menu of three courses for $22.10 plus tax and tip. Some restaurants, like members of the Worcester Restaurant Group (Sole Proprietor, 111 Chop House and VIA), O’Connor’s on West Boylston Street, and Shrewsbury’s Amici Trattoria are also offering competitive lunch specials. Other restaurants, like Bocado, are being creative at meeting the fixed price by offering collections of their tapas to groups: $44.20 for two, and $88.40 for four. Following the trend of the two nearby capital cities, the businesses of Worcester banded together last year to create their own version of the event to showcase the burgeoning restaurant culture throughout the area. This year’s event is chaired by Worcester’s own Kate Krock of KJ Baarons, Paul Barber of the Shrewsbury
For restaurants, it draws in new customers and creates an opportunity to thank existing customers by offering discounts on meals that are special or long-time favorites. It also gives people a reason to drive further into or out of the city to try something new, as Joe Marroni, proprietor for Worcester’s Northworks Bar and Grille, notes, “Some people normally drive only five to ten miles to go to a restaurant.” Celeste Maykel of Worcester’s EVO also points out that Restaurant Week creates an awareness for locations that people don’t know about. There are plenty of wellknown restaurant districts, but there are more amazing dining adventures awaiting off side roads and in the outlying towns. Every participating restaurant tries to give value to the customer, so patrons can and should - visit lesser known venues. On top of that, it’s fun! Diners can enjoy a leisurely three-course dinner, and for restaurants, “It creates activity for a restaurant… all of [the staff] are creating a deal for the customer, so it’s good for the staff as well as the public,” according to Jim Donaghue, owner of Tweed’s in Worcester.
Third Course: A serving of Win Viva Bene
Pagio, Inc., a publishing, design and event-planning company. Barber says that it took some work to get it rolling last year, but customers quickly realized the value of the event. “It makes this economy a little tastier,” he says. “People do like to support local businesses, and we’re giving back to them: a little more value for their dollar.”
Second Course: Good for customers, good for restaurants For area residents, Worcester Restaurant Week offers an affordable taste of some of the area’s finest restaurants. Not only that, but the lower prices make it less of a risk to try something new - be it a new restaurant or a new cuisine. If you’re stuck at home for a “staycation,” you can make it a little special with a couple of restaurant trips - and the restaurants are looking to offer you a special event. “We are creative with our menus so the customer says, ‘That looks good, it looks creative. I’ve never seen those ingredients together, and I can’t do this at home,’” says Keivan Mizrahi, a manager for Worcester’s Viva Bene.
What makes Restaurant Weeks such an effective event is that it creates a win-
win situation. Everyone involved has a positive experience. Patrons get a great deal on delicious food, and restaurants get more exposure and a chance to pick up more business during their slowest weeks. “It much exceeded our wildest expectations last year, and we’re looking forward to it this year,” says Brendan O’Connor of Worcester’s O’Connor’s. Additionally, Scott Tessier, owner and chef for Worcester’s Porto Bello, has found Restaurant Week such a positive experience that he’s creating a regular fixed-price menu for the restaurant during two weekdays. John Piccolo, proprietor of Piccolo’s in Worcester, states, “We should’ve been doing this for years.” In case you want to make up for lost time, take advantage of the fixed price and hit a few participating restaurants during this event! Supporting a community of independent restaurants is a delicious undertaking, so plan ahead and start making reservations - most of the restaurants advise it - and get ready for Worcester Restaurant Week.
ONLINE EXTRA
Participating restaurants and menu details
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