Denver Restaurant Week is upon us, that annual stretch of Mile High menu mania that sees diners — some of whom rarely go out to eat — descending on more than 300 local restaurants.
This year, the event’s 10th, will see two major changes: the dates and the pricing.
What has traditionally been an event running two consecutive weeks has been split this year. The upcoming stretch goes Feb. 22-28, while the second segment runs Aug. 23-29.
Prices have also inched up, to $30 per person. Since its beginning, the deal has been $52.80 per couple for a multi-course dinner, or $26.40 for solo diners. (You can find the full roster — 311 at press time — at denver- restaurantweek.com.)
Denver restaurateurs seem to welcome both changes. Splitting Restaurant Week in half gives staffers a break from an event that often saw jam-packed restaurants but less tip income, and the price increase has also given chefs more wiggle room in what they serve.
“I think the changes are really good for us,” said Beth Gruitch, co-owner of three participating restaurants: Rioja, Euclid Hall and Bistro Vendôme. “Two straight weeks stretched it out a little too much. It was tough on the staff and their morale.”
Gruitch said she usually saw a fall-off in the number of patrons, and honored reservations, during Week 2. “I think a lot of people would make reservations all over town,” she said. “Then after the first week they’d be in a food coma and wouldn’t show up.”
Avenue Grill, which has been a staple in the Uptown neighborhood for 25 years, has participated in Restaurant Week since its inception. Longtime executive chef Andrew Lubatty applauds the changes, predicting that diners will see improved menus during the week.
“I think a lot of places were dumbing down their menus to make the price point,” he said, who notes that the Avenue’s Restaurant Week menu springs from its regular one. “I want to do something that’s representative of what we produce, not give them a plate of lasagna because it’s cheap to produce.”
Lubatty also applauds splitting the event in two. “That’s a great idea because you can showcase two different growing seasons,” he said, adding that the August dates should be ideal for putting Colorado produce on plates.
Frank Bonanno, who has 11 dining spots in his Bonanno Concepts stable of restaurants, participated in drafting the changes to the event sponsored by Visit Denver.
“Change is always good,” said Bonanno. “I sat in a bunch of those meetings, and I saw both sides of it. The $52.80 arrangement was a great deal for some restaurants and not so much for others.”
“I’ve been a big supporter of Restaurant Week since it started,” said Bonanno, who noted that all his places will participate except for Mizuna and Luca d’Italia. “I think it’s great and really gets people out to eat.”
Among some Denver hospitality workers — and veteran customers, too — Restaurant Week developed a reputation as something of an amateur hour, akin to a culinary version of New Year’s Eve, with dining rooms swamped with bargain-seekers who rarely ate out.
“Some people in the industry viewed the two-week event with a collective ‘ugh,’ ” Lubatty noted. “And honestly, some of our regulars kind of hid in their bunkers waiting for Restaurant Week to be over.”
This year should be different, he said, for his place and others.
“We’re expecting a full house at all our restaurants,” Gruitch said. “I think it’s going to be great.”
William Porter: 303-954-1877, wporter@ denverpost.com or twitter.com/williamporterdp
