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2010 Restaurant Week Announced

2010 Restaurant Week Announced

Credit: Brigitte Fanelli, Richmond.com



By: Karri Peifer | Richmond.com
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The 2010 Restaurant Week participants are in and you know what that means, Richmond … the countdown is underway for Richmond’s biggest dining event of the year.


You know the drill: the last week in October (Oct. 25 to Oct. 31) some of Richmond’s hottest restaurants offer a three-course prix fixe menu for just $25.10 per person, with $2.10 of every purchase going to Central Virginia Food Bank and Meals on Wheels. And, as always we have the folks at Acacia to thank for putting it all together.


And you might also know the Richmond.com drill – we’ll start publishing menus as soon as we can get them to help diners make their Restaurant Week selection. Click here to take a look at last year’s menus, and a head’s up to #rvaRW restaurants – you’ll be hearing from me soon.


2010 Restaurant Week Participants


Acacia Mid-Town - (804) 562-0138


Amici Ristorante - (804) 353-4700


Amour Wine Bistro - (804) 353-4020


Avenue 805 - (804) 353-2505


Bacchus - (804) 355-9919


Bistro 27 - (804) 780-0086


Caliente – (804) 340-2920


Charles City Tavern (804) 829-5004


deLux - (804) 353-2424


The Dining Room At The Berkeley Hotel  - (804) 225-5105


Europa Italian Cafe & Tapas Bar - (804) 643-0911


The Hard Shell – (804) 644-5341


Helen's - (804) 358-4370


Hill Café – (804) 648-0360


Hondos - (804) 968-4323


Julep's New Southern Cuisine - (804) 377-3968


La Grotta - (804) 644-2466


Lulu's Restaurant - (804) 343-9771 – New This Year!


Mezzanine – (804) 353-2186


Millie's Diner - (804) 643-5512


Rowland Fine Dining - (804) 257-9885


Sam Miller's - (804) 644-5465 – New This Year!


Secco Wine Bar (804) 353-0670 – New This Year!


Six Burner – (804) 353-4060


Stronghill Dining Company - (804) 359-0202


TJ’s at the Jefferson - (804) 649-4672


Water Grill – (804) 353-3411


Zeus Gallery Café - (804) 359-3219


Have your Restaurant Week menu ready? Send it to kpeifer@richmond.com.

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