Downtown Cleveland Alliance kicked off its sixth annual Downtown Restaurant Week yesterday. This event, which runs runs through March 3, features more than 40 downtown restaurants offering lunch and dinner specials. Each restaurant will offer $30 three-course menus for one or two diners, and a $15 lunch option at select restaurants. A full list of participating restaurants is available here.
New This Year
The chefs are putting their minds to work and creating unique pierogi recipes to be featured on their Restaurant Week menus (keep reading for a recipe from Cowell and Hubbard)
Celebrate this year’s extended Restaurant Week with a happy hour to kick off the second weekend of great dinner deals. Barley House will offer pierogis from their new menu, as well as drink specials for guests who bring their Restaurant Week receipts from the past week. Stop by from 5-7 p.m.
Downtown Dinner Dream Package Contest
Interested in dining downtown for an entire year – for free? Restaurant Week diners will receive a small postcard with their meal at participating restaurants. A QR code on the back of the card will direct them to a form where they can enter to win a grand prize, including gift cards from participating downtown restaurants and a Vitamix 5200. The package also includes a complimentary two-night stay at Hyatt Regency Cleveland at The Arcade, including breakfast for two each morning in the 1890 Restaurant and two tickets for admission to the Rock & Roll Hall of Fame. Multiple other winners will be selected for special prizes.
Park and Eat
During Restaurant Week, several downtown parking facilities will offer $2 parking to diners who show their special Restaurant Week parking voucher, beginning at 5 p.m. each day.
For an updated list of participating restaurants, menus, and special events for Restaurant Week, visit here.
Pierogie’s @ Home | Courtesy of Chef Andy Dombrowski, chef de cuisine at Cowell and Hubbard.
Braised Beef and Horseradish Pierogi
Ingredients:1 pound, braised beef, shredded 4 tablespoons, horseradish 2 cups, mashed potato 4 tablespoons, chives 2 lemons, zested Salt and pepper to taste
- Mix all ingredients above by hand
- Roll out a basic pierogi dough
- Cut into 4-inch rounds
- Fill each Pierogi with ¼ cup of the filling
- Brush dough with egg wash (beaten egg and water/milk)
- Fold over, press edges together and seal pierogi
- Boil or steam pierogis for 5-6 minutes.
But wait – there’s more!
How about a $25 gift card to The Greenhouse Tavern to kick-off RW (or I suppose enjoy post RW…)? Just leave a comment to this post telling us which menu you’re eager to check out and you’re automatically entered. You have until Feb 28 to enter. A winner will be drawn via Random.org. Good luck!