(WXYZ) - Birmingham’s delicious Restaurant Week event is scheduled for January 28 – February 1 and February 4 – 8.
Top chefs from the area’s finest restaurants will create special menus for the city’s eighth annual culinary extravaganza. Again this year, participating restaurants will offer three-course lunches for $15 and three-course dinners for $30.
“Eight years ago Birmingham was the first city in Michigan to hold a Restaurant Week event. We’re pleased to see it gain popularity not only in Michigan, but all over the country” said John Heiney, executive director of Birmingham’s Principal Shopping District. “Forgotten Harvest is the official charity partner for Restaurant Week. We look forward to supporting this great cause again this year.”
The following restaurants will showcase their finest menus during the event:
220 Restaurant - 220 Merrill Street, 248-645-2150, www.220restaurant.com
Big Rock Chop & Brew House - 245 S. Eton Street, 248-647-7774, www.bigrockchophouse.com
Cafe' Via - 310 E. Maple, 248-644-8800, www.cafevia310.com
Cameron's Steakhouse - 115 Willits, 248-723-1700, www.camerons-steakhouse.com
Chen Chow Brasserie - 260 N. Old Woodward Avenue, 248-594-2469, www.chenchow.com
Elie's Mediterranean Cuisine - 263 Pierce Street, 248-647-2420, www.eliegrill.com
Fleming's Prime Steakhouse & Wine Bar - 323 N. Old Woodward Avenue, 248-723-0134, www.flemingssteakhouse.com/locations/mi/birmingham
Hyde Park Prime Steakhouse ( New this year!) – 201 S. Old Woodward Avenue, (248) 594-4369, www.hydeparkrestaurants.com
Luxe Bar & Grill – 525 N. Old Woodward Avenue, 248-792-6051, www.luxebarandgrill.com
Forest Grill - 735 Forest Avenue, 248-258-9400, www.theforestgrill.com
Mitchell's Fish Market - 117 Willits, 248-646-3663, www.mitchellsfishmarket.com
Peabody’s Restaurant, 34965 Woodward Avenue, 248-644-5222, www.peabodysrestaurant.com
Phoenicia, 588 S. Old Woodward Avenue, 248-644-3122, www.phoeniciabirmingham.com
Salvatore Scallopini - 505 N. Old Woodward Avenue, 248-644-8977, www.salvatorescallopini.com
Tallulah Wine Bar and Bistro - 155 S. Bates Street, 248-731-7066, www.tallulahwine.com
The Rugby Grille - 100 Townsend Street, 248-642-5999, www.rugbygrille.com
Toast - 203 Pierce Street, 248-258-6278, www.ToastBirmingham.com
Townhouse Bistro – 180 Pierce Street, 248-792-5241, www.townhousebistro.com
Reservations may be made by contacting the restaurants directly. For more information and event menus, visit www.birminghamrestaurantweek.org .
Maytag, Shaved Red Onion, Candied Walnuts, Croutons, House Vinaigrette
2 ea Garlic Clove
1 Tbs Anchovies
2 Tbs Yellow mustard
1 Tbs Dry mustard
1 Tbs Worcestershire
1 tsp Ketchup
½ tsp Black Pepper, Ground
1 Tbs Dry Basil
1 Tbs Oregano
½ tsp Salt
½ C Malt Vinegar
½ C Olive Oil
1 ½ C 75/25 Oil Blend
Method: Place all of the ingredients into a container, and puree with an immersion blender. Emulsify the mixture with the oil by slowly pouring the oil into the container while continually running the immersion blender. Once the oil is fully incorporated, check the seasoning. Refrigerate after use.
½ pound Walnuts
¼ C Sugar
3 Tbs Water
As Needed Sugar for Dusting
Method: Make simple syrup incorporating all of the measured ingredients, except the walnuts. Toss the walnuts in the simple syrup, and place flat on sheet trays without parchment and bake at 350 degrees for 8 to 12 minutes. Remove the nuts from the oven toss with granulated sugar. Lay the nuts out on clean sheet trays to chill.
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