Baltimore Restaurant Week kicks off Friday, July 22 and runs through Sunday, July 31, providing brunch, lunch, and dinner prix fixe menus at participating restaurants. Throughout the much-anticipated ten-day event (the region’s oldest and largest promotion of its kind) diners will enjoy innovative offerings from Downtown Baltimore’s burgeoning food scene—one that now includes award winning chefs and exceptional accolades from Zagat.
With 77 already on board, more than 100 restaurants are expected to participate. The pricing concept has changed, and chefs will now price the menus themselves, within a range. For a three-course dinner, diners will pay between $20-35, and two-course lunches and brunches will cost between $12-20, not including gratuity or tip.
In its inaugural year, the new system adds even more value to Restaurant Week by allowing chefs more flexibility with their offerings, giving diners the opportunity to choose menus based on food options as well as budget.
As more restaurants commit to Restaurant Week, submit menus, and firm up pricing, theBaltimore Summer Restaurant Week website will be continuously amended. The site also provides diners the ability to find parking, and to make reservations through Open Table.
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