You can get three-course meal for $20.15 during Connecticut Restaurant week
Starting today, more than 75 restaurants will offer three-course meals off a set menu for the price of $20.15 as part of Connecticut Restaurant Week.
“It not only brings in business, but also brings in new customers,” said Barry DePaolo, owner of Anthony Jack’s Wood Fired Grill on Center Street in Southington. “It gets you out there.”
This year Anthony Jack’s will be offering a baked fettuccine and prosciutto, peas, and alfredo cream sauce appetizer. For dinner, guests can have wood-grilled London broil with an arugula tomato salad and crispy parmesan potatoes.
Other restaurants will also offer appetizer, dinner and desert options as part of the event.
Restaurants that participate are part of the Connecticut Restaurant Association, which started the event nearly seven years ago. It runs from Oct. 12 through Oct. 18.
Restaurant Week was prompted by the 2008 recession, said Nicole Griffin, the association’s executive director.
Griffin said it was a way to “get people out to restaurants” by offering deals and incentives.
Local restaurants participating are 50 West Bistro in Plainville, Anthony Jack’s Wood Fired Grill in Southington, Geno’s Grille in Southington, J. Timothy’s in Plainville, and Wood-n-Tap in Southington.
“We look forward to restaurant week,” said Niels Van Galen, executive director of 50 West Bistro on 50 W. Main St. in Plainville. “In the past we’ve done really well. It has really helped our restaurant bring some people in … to try us out.”
Van Galen said the restaurant recently started a fall menu with heartier food.
“I like to try to keep the menus as seasonal as possible and as local as possible,” Van Galen said.
For an appetizer, the restaurant will offer homemade sweet potato gnocchi, with sage brown butter, crispy lardons, and shaved parmesan. For a main course, one of the three options is a roasted chicken leg stuffed with rosemary, pancetta and cheddar, with Yukon Gold whipped potatoes, kale chips, and confit red radish. For dessert there are two options including a chocolate mousse and vanilla crème brulee.
For DePaolo at Anthony Jack’s, a few non-traditional menu items will be featured
“We certainly want to showcase our restaurant and show what we can do that’s off the menu as far as different items,” said DePaolo.
For more information about menus and participating restaurants, visit www.ctrestaurant.org.