Philly Restaurant Week

I used to have almost all my meals at restaurants come restaurant week until I realized a few things about why it's actually better to order a la carte:

1.) Restaurant week caters to those on a budget, which is a good thing, BUT that means they don't expect customers during that week to frequent the restaurant afterwards. In other words, the crowd they attract won't necessarily be their loyal customers, which means their best dishes don't have to be and are not usually featured in their RW menu. This is simply because it is too difficult to reproduce their best dishes in mass quantities if everyone coming in is participating in RW.

2.) That means only a few restaurants are actually worth the price tag. If you can manage more than three plates of various types of meat, then Fogo (typical $50 for dinner) is definitely worth $35. Some restaurants serving more than 3 courses are also typically worth it (like Sampan and Chifa) while those that are usually on the fine dining side (Lacroix) may be worth it, too, unless you've eaten there when it's not restaurant week because then you'll notice that quality is sacrificed.

3.) If you think about it, you could easily spend less than the actual RW price tag in that same restaurant and get even better food. Most of the time, something on the RW menu (whether it be a dessert, main, or appetizer) won't sound too appealing, but you take it anyway because it's part of the 3-course meal. Have you ever thought of ordering just one amazing appetizer to go with an equally delicious main? It'll probably cost the same given the RW price tag is not really $35 (for dinner) and $20 (for lunch) since those prices are not inclusive of tax and tip.

On the other hand, if you have never experienced restaurant week, then it is something that you should try before you make your mind up. I revisited Barbuzzo but this time for lunch:

Sheep's milk ricotta - sherry soaked figs, EVOO, vin cotto, herbs & sea salt 

Strozzapretti - wood oven roasted mushrooms, sautéed arugula, garlic, preserved lemon walnut pesto & whipped ricotta 

Salsiccia Pizza - fior di latte, fennel sausage, basil, olives & pecorino

*Not pictured: The famed budino for dessert! 

Bottom line, I don't think any firsts at a restaurant should be spent during restaurant week, even if  their RW portions are generous. The best items on the menu will still be a la carte and it's always a shame when great restaurants serve up mediocre RW food that become the basis of people's judgment.