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January 7, 2011

Winter restaurant promotions almost here

 

First up, Baltimore County Restaurant Week -- it starts on Friday, January 14.

Then, Howard County's Winter Restaurant Weeks begin on Monday, January 17.

And Baltimore Restaurant Week begins on Friday, January 21.

Take a look here. We've put together all kinds of useful information to help you navigate through these winter restaurant promotions.

I'm going to work on gathering up some archival Restaurant Week threads for us to look at, too. I'll post them right here.

Posted by Richard Gorelick at 10:47 AM | | Comments (6)
Categories: Restaurant Week
        

Comments

Regi's Of Federal Hill be will offering on the Restaurant Week Menu a glass of house cab, chard or pinot in exchange for an appetizer or dessert. Good for lunch or dinner.

Now that's the way everyone should think. I hate Resto Weak because I don't want dessert. But I would like a glass of Swiss chard.

Oooo, almost time for me to start bitching about Resto Fortnight. Snarl snarl.

I am laughing quietly to myself imagining Owl Meat wearing Grumpypants. Or having a nice glass of Swiss chard. ;-D

And I know we are so over Captcha, but mine read my mind: Ludans zenith.

Grumpypants are very comfortable.

Royal Takeaway Clayton

I have been reading your articles during my lunch break, and I have to admit the whole article has been very valuable and very well written.I also found a lot of stuff in your pages especially it’s discussion.I think I will come back soon.

TaxRefundGuarantee

I think we still have to wait for a while to get the real effects of the stimulus plan. It will take several years to get back on the track again.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner 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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