Restaurant Week Returns to Annapolistesttest
It’s time to hit the gym and pull on the Spanx as Annapolis Restaurant Week begins Monday, February 25. Diners have a week to visit 39 restaurants, enjoy a variety of menus and taste a myriad of flavors. It’s an adventure in the local culinary arts.
From the 25th through Sunday, March 3, participating restaurants offer special menus — some just one but most offer multiple options — for a set price. Lunch is $15.95, dinner $32.95. Miss Shirley’s, which is not open for dinner, is offering a breakfast option for $12.95. Most breakfast and lunches are two-course, while dinners are three- and four-course, with several restaurants adding a glass of beer or wine.
“This is a great time for everyone to get out and try a new or different place rather than the old standby,” says Azure Executive Chef James Barrett.
Many chefs take this opportunity to showcase their talents with off-menu specials, and many feature fan favorites and signature dishes.
Try alligator sausage and salmon topped with lobster at Crush Winehouse; butternut squash soup and flounder Florentine at The Wild Orchid; fried calamari and seafood Alfredo at O’Leary’s; tuna tartare with surf and turf at Carroll’s Creek; and slow-roasted pork belly and steak and black pudding boxty at Fado.
Restaurant week is a promotion to stimulate business. Winter is a challenge for many eateries, and this organized effort helps support our local restaurants. Visit several that you’ve been curious to try, or go to your favorite to show your support.
Check out the list of participating restaurants, their menus and book your reservation at www.annapolisrestaurantweek.com. Like them on Facebook for daily gift card giveaways.
Bounty of the Bay
Maryland Department of Natural Resources and Maryland Seafood hosts the 3rd annual Bounty of the Bay dinner Thursday, February 28, at The Rockfish in Eastport. Yes, The Rockfish is also participating in Annapolis Restaurant Week, but only taking reservations for this $60-per-head local seafood feast with raw bar, five courses and speakers including local watermen.