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Is this like the one in Philly, my issue has always been mostly limited menu and you are stuck ordering multiple courses; I have refrained from Philly restaurant week of late for these reasons
Is this like the one in Philly, my issue has always been mostly limited menu and you are stuck ordering multiple courses; I have refrained from Philly restaurant week of late for these reasons
That was a concern I had as well. But at least for The Chophouse the menu was pretty extensive.
I've seen a few places offer a set menu with three courses for like $25. You can pick among 3 or 4 options for each of the courses. Can't say that's how it works everywhere, but I've seen quite a few like that, especially in Collingswood.
I enjoy the Restaurant Week menues as well and we go both in the city and Collingswood. I usually cite the same problem when I don't like a place. In Philly it comes down to portion size. I am suprised at how small and stingey some of these places can be. I am not one to leave a restaurant after dropping upwards of $50 (drink, tax and tip) and have to say "I'm stilll hungry". Word of mouth can carry far when you talk to other people about that. I can say I was very pleased at DelFrisco's, Distritto, Tweed, Tinto and Amada. La Bec Fin was a dissapointment as well as XIX at the Bellevue...portion size was a joke.
In Collingswood I get annoyed at the "nickel & dime" technique you see at places like Blackbird and Joe Pesce. Have a prix fix menu and leave it at that. Tricks like, "add $5 for chicken, $8 for shrimp" really comes off as very desperate and cheap. Restaurant Week should be their chance to show us their very best; not herd us in like cattle and feed us morsels. My two cents.
The Chophouse, IMHO, has gone down a bit. A couple years ago the price-fixed menu during Rest. Week was really good. Then I think the chef changed or something. We tried it a couple times and walked away feeling as though we were let down by the menu and the quality of the food. Also, they now nickel-and-dime you with extra charges for the good stuff. Example: I always liked their Rib-Eye steak, then they put that with extra charge and put in the hanger steak on the price-fix menu. That cut absolutely sucks. The lobster bisque used to phenomenal, now it tastes like they pulled it out of a can. YMMV, but I would try another steak place if that is the cuisine you are after.
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