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It’s hard to resist a lot of food, and even harder to resist when it comes to food. Lucky for restaurant patrons, Baltimore Restaurant Week returns Friday, January 27 through Sunday, February 5. During the 10-day promotion, diners can choose from over 75 participating city restaurants and enjoy brunch, lunch, and dinner at a fixed price of $20 to $55. If you’re budgeting for the beginning of the year – and want to budget your food bills wisely – we’ve got a checklist to help you get the most bang for your buck.
Ash’s Bar: Located in the new Ulysses Hotel in Mount Vernon, this luxurious bistro invites you to a three-course dinner for $55. A typical fried chicken with sautéed spinach and rice pilaf is $34. Throw in a Caesar salad or duck-fat potatoes cooked within 24 hours ($16 each) and your bill hits $50 before the dessert menu hits the table. But with this offer, you can enjoy all of the above plus a slice of apple crumble cake or rich chocolate hazelnut mousse for a fixed price. Other fixed-price dishes include arancini with mushrooms and sun-dried tomato aioli, and homemade pork sausage with spaetzle and buttered cabbage. 2 E. Reed St.
Bmore Taqueria: Participating in Restaurant Week for the first time, this eatery in Upper Fell’s Point takes advantage of the culinary extravaganza by offering dishes beyond its signature street tacos. (Of course, they’ll also be serving them as part of the $20 three-course lunch menu.) Chef Valentino Sandoval’s $30 Dinner Special includes premium options like Beetroot Salad with Mexican Cheese and Tamarind Sauce ; Mexican delicacy that grows around an ear of corn) and mashed potatoes, fried salmon with creamy lobster sauce, ceviche of the day (usually $12) and dessert. We eat a lava cake with agave, fresh strawberries and a scoop of vanilla ice cream. 1733 East Main Street
Foraged: If you haven’t had a chance to visit this vibrant Station North, known for chef and owner Chris Amendola’s use of super-seasonal ingredients, Restaurant Week is the perfect time. Two main courses and dessert can often cost you over $50. But during Restaurant Week, for just $40, diners can enjoy two dishes such as: duck breast with bean stew and root vegetables (usually $26) or monkfish with tomato sauce, oysters, potatoes and bacon (usually $25) – plus sweet treat. Dessert options include Chocolate Cream, Autumn Spice Cheesecake, and Sweet Potato Cake with Orange Cream Cheese Frosting.1709 North Charles Street
Limoncello: On any weekend, a three-course à la carte brunch at this southern Italian hot spot in Locust Point can get a little pricey. (An appetizer of grilled Caesar salad topped with protein like sautéed scallops or octopus can cost you almost $30 for that alone.) But during the week, Limoncello offers a two-course brunch and lunch. You can pair gourmet salads and flatbreads with appetizers like Parmesan Chicken Waffles, Benedict Crab Cake, Tiramisu French Toast, or Pesto Chicken Panini. For dinner, the $55 three-course menu includes crab and scallop fettuccine in saffron cream sauce and wagyu cast-iron tenderloin with wild mushrooms and mashed potatoes. 900 E. Fort Ave.
Petit Louis Bistro: A $45 stack of Napoleon eggplants, a plate of coq au vin, and a slice of chocolate chestnut cheesecake? Register with us. Restaurant Week’s two-course menu also features favorites such as chicory salad and grilled mushroom branzinos, while famed Roland Park Bistro has a great discount, typically $35 a night for a plate of coq au vin. Would you like cheesecake for dessert? Choose Orange Almond Cake with Passion Fruit Cream. 4800 Rowland Avenue
Restaurante Tio Pepe: Spanish metropolitans love family-style portions, so don’t be surprised if their weekly plates look more like standard dinner sizes – they cost several times less than regular prices. To sample many of Thio Pepe’s famous recipes, diners can choose an appetizer, main course, and dessert from the $45 set menu. (By comparison, a plate of Asturian salmon gazpacho per night costs about $45.) For the same price, you can add flannel desserts, creme brulee or the signature chocolate roll and whipped cream. Other main courses include scallop prawns in champagne sauce, tenderloin in Bernese sauce, and suckling pig with stewed black beans. 10 E. Franklin Street
Post time: Jan-29-2023