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Wednesday, October 28, 2020
Business Restaurant Week Preview 2016

Restaurant Week Preview 2016

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It’s time to dine out, discover and give back. Summer’s hottest food event, DFW Restaurant Week features 3-course prix fixe dinners for a sizzling summer dining deal, August 17 – 20 and August 24 – 27. Many restaurants will extend their Restaurant Week menus and generosity through August 28 or September 4.

Dine at a favorite restaurant or try something new, but get your reservations on the books now. Most participating restaurants will have their planned menus posted on their website for you to see what they have in store.

This year’s event is sponsored by your Metroplex Cadillac Dealers and benefits two great local charities − Lena Pope Home and the North Texas Food Bank. Twenty percent of each meal purchased will be donated to one of the charity partners, NTFB or Lena Pope.

Many participants will also offer the Cadillac Lunch Experience, brought to you by Oak Farms Dairy, featuring two-course lunches for just $20. Central Market offers a limited number of Fourth Course Certificates as well, when you spend $25 at local Central Markets and request a certificate for a free additional dinner course at participating restaurants.

Here is one sneak peek from the Restaurant Week Menu at Fixture − Kitchen and Social Lounge on Magnolia, prepared by reining Top Chef, Ben Merritt:

Lunch Menu – $20

1st course (choose one)

Duck Confit on a Sweet Potato Tater Tot with Blackberry Balsamic Gastrique

Chipotle Adobo Soup with Crema and Pico de Gallo

2nd course (choose one)

Shrimp and Grits: Jalapeno Cheese Grits with Spicy Shrimp Sauce, Pico de Gallo and Micro Cilantro

Chicken and Waffles: Rosemary Scented Waffles with Chipotle Maple Syrup

Texas Cheese Steak: Sliced Ribeye with Sautéed Mushroom, Onion, Jalapeno, Havarti Cheese and Spicy Mayo

Dinner Menu – $35 per person and $15 for wines paired with each course

1st course (choose one)

Bacon-wrapped Scallop on BBQ Baked Beans topped with Pickled Red Onions

Duck Confit on a Sweet Potato Tater Tot with Blackberry Balsamic Gastrique

2nd course (choose one)

Chicken and Waffles: Rosemary Scented Waffles with Chipotle Maple Syrup

Au Poivre Prime Top Sirloin: Confit Fingerling Potato Salad with Blistered Grape Tomatoes and Burgundy Demi-Glace

Blackened Red Fish: Jalapeno Corn Succotash with Chorizo, Creamer Peas, Zucchini Squash and Fresh Basil

3rd course (choose one)

“Bear Claw” bread pudding: Roasted apples, cinnamon, brown sugar, glaze

Butterscotch Pudding with Toffee bits and Chocolate sauce

“Restaurant Week affords us a chance to give back to the community,” said Merritt. “It’s a great event and beneficial for diners who get to try a wide range of restaurants at differing price points. Not only does it give us the opportunity to be involved in our community by giving back to Fort Worth’s own Lena Pope Home, and help them continue the great work they are doing, Restaurant Week is also great exposure for our restaurant. People who may have never heard of us, or never had the chance to dine with us, have another reason to check us out. It’s a huge success for us and raises money for a great cause.”

Special Restaurant Week menus include a two-course prix fixe lunch for $20 or a three-course prix fixe dinner for $35, along with a wine pairing option during dinner for $15.

To find the complete list of participating restaurants:

http://dfw.cbslocal.com/krld-restaurant-week/official-dfw-restaurant-week-2016-list/

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