This Friday kicks off the first ever Wichita Restaurant Week. From June 21-30th diners will have the chance to experience special prix fixe meals at several local restaurants and help out a good cause while doing so.
The concept of a restaurant week began in NYC in the early 90s as way for restaurants to attract customers by offering them discounted multi-course meals. Since then it has caught on in cities throughout the country and now it’s Wichita’s turn.
So here’s how it works: There are 21 local restaurants participating in the event and each has a special menu they are offering for breakfast, lunch, and dinner. Breakfasts are $7, lunches are $15, and dinners are $30. All you have to do is walk into a participating restaurant and ask for the restaurant week special. You can find all the delicious menus right here: wichitarestaurantweek.com
Here are some that have caught my eye:
The dinner at AVI looks excellent because you can’t really go wrong with two bone-in pork chops.
Avio Pizzeria is offering a $30 three course dinner for two.
Cocao Dolce has a Dessert Before Dinner” special of chocolate and wine.
Doo-Dah Diner is serving their staple, banana bread french toast.
Harvest Kitchen has a sweet potato casserole ice cream, which sounds strange, but I see where they are going with it.
Public is bringing it with a steak roulade stuffed with salami.
Besides enjoying all this great food at some of Wichita’s best restaurants, you will also be helping out the Boys and Girls Club of South Central Kansas because they will receive 10% of each meal purchase.
Last week I had the pleasure of getting a special preview lunch courtesy of Go Wichita and Mike’s Wine Dive. Mike’s is offering their shrimp and scallops ceviche for an appetizer and carne asada tacos for the entree . The ceviche was a tasty summertime appetizer with fresh bits of shrimp and scallops marinated in lime juice. Sliced avocado and plenty of tortillas chips made this a filling first course. The carne asada tacos entree was served in the traditional style with corn
tortillas, cilantro, and some veggie garnishes. The meat was well seasoned, lean, and tender. A small cup of black beans and some Mexican style rice came with the meal as well. The rice contained some peppers, which added a good kick to the dish. As you can see from the pictures this was a sizable amount of food for lunch and I certainly felt satisfied upon completion.
I hope that this article has enticed you get out there next week and enjoy some excellent food for a good cause. With your support this could be the first of many exciting restaurant weeks.