The fifth annual Downtown Cleveland Alliance Restaurant Week is coming up – February 27 through March 4. More than 40 downtown restaurants are participating this year, offering diners fantastic deals for both dinner and lunch. And now that I’m happily part of the rat race downtown, I personally can’t wait to take full advantage.
Restaurant Week dinner menus will feature $30, 3-course menus, and lunch menus will feature $15 specials. But wait – there’s more: several restaurants will feature tasting and educational events throughout the week and several downtown parking lots will offer special $2 parking after 5 p.m. to all Restaurant Week diners. New restaurants in the mix this year include Taza, Prime Rib, NoodleCat, Pacer’s, Cowell and Hubbard and Pura Vida. The full list plus menus can be found here.
Want the best deal of all? Free eats of course. In honor of Restaurant Week and to celebrate his latest opening, Cowell and Hubbard, chef Zack Bruell has given us two $50 gift certificates, one for Chinato and the other for Cowell and Hubbard. To be considered, leave a comment to this post (sorry, Facebook doesn’t count) sharing what you like (or don’t like) about Restaurant Week. Two winners will be selected via Random.org on Tuesday, February 21st. Good luck!
Now if you don’t win, don’t feel too bad. Here’s a little something for everyone: two simple and tasty recipes.
Welsh Rarebit, courtesy of Andy at Cowell and Hubbard
- 2 cup whole milk
- 3 garlic cloves sliced
- 1 shallot sliced
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 # raccelet cheese
Toast shallots and garlic. Steep milk with shallots and garlic while you make a roux melt butter in a high sided pot; add flour, and whisk to form a paste. Cook for 3-5 minutes to cook out flour taste. Strain milk in to roux. Whisk vigorously . Bring to a simmer and reduce heat. Whisk in cheese and serve warm with assorted items to dip in.
Taza’s Potato Cilantro
(20 minute side dish; serves 2-3)
2 potato heads cut in cubes3 cloves of smashed fresh garlic
3 tbsp of fresh lemon juice
½ tsp salt
½ tsp black pepper
2 tbsp olive oil
1 full tbsp chopped fresh cilantro
1 tsp butter
Fry potato cubes in vegetable oil until golden. Set aside. In a frying pan, put olive oil, add the fried potato sautee for ¾ minutes. Add salt, pepper, and smashed garlic. Toss for another minute. Add the fresh lemon juice, butter, and fresh cilantro. Toss well. Pour immediately in your serving dish and serve.




Ah - Walsh Rarebit reminds my of my grandparents. Saw it on a menu in Lake Placid and had to try it. Thanks for sharing.
As for RW - love it! Great to encourage "Clevelanders" to actually visit Cleveland proper Our city has so much to offer including so many great restaurants. Glad to see the variety of restaurants participating and looking forward to supporting them. Thanks for sharing this info. Happy eating!
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