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August 2, 2007

Restaurant Two Weeks

blueseagrill Deskmate Steve tells me that when he had to cancel his Restaurant Week reservation at the Blue Sea Grill, the person who answered the phone told him that the promotion had been such a success the restaurant was extending it another week. I'll bet it will be even better next week because surely it will be less crowded.

I know in past years other restaurants have extended the special deal for another week, so there are probably others this year. I just don't know what they are.

If I hear of others I'll post them here, and if you know of others, or you're a restaurant owner extending the three courses for $30.07, please do the same.

And if you couldn't get into a place this week, you could always call and ask if it's extending the Restaurant Week menu.

(Algerina Perna/Sun Photographer)

Posted by Elizabeth Large at 12:35 PM | | Comments (3)
        

Comments

I spoke to the receptionist at Oceanaire, and they too have extended Restaurant Week for an additional week. Good Eating!

My co-worker's and I couldn't make it this week, so I called both M & S Grill and McCormick & Schmicks and neither is extending the promotion. When I called McCormick & Schmick's, the answer was an abrupt "no." The person who answered the phone at M $ S was much more pleasant. But, I'm happy to report that Oceannaire is extending the promotion for another week.

I guess I should have originally put this here rather than with the original Baltimore Restaurant Week section.

The Baltimore Restaurant Week web page is showing the following retaurants as carrying over Restaurant Week:
Babalu Grill, Blue Sea Grill, Brasserie Tatin, Brightons Restaurant, Capital Grille, Mezze, Oceanaire Seafood Room, PAZO, Petit Louis Bistro, Prime Rib, and Ruth's Chris Steak House (Pier 5 & Water Street).

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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