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« People, Places, & Ideas That Inspire | Main | Detroit Moxie's Weekend Roundup »

Birmingham Restaurant Week Kicks Off Today

The fifth annual Birmingham Restaurant Week begins today, and for the first time, will run for two weeks. This culinary event offers diners a chance to experience top Birmingham restaurants at a great price: $15 for a three-course lunch and $25 for a three-course dinner.

Fifteen restaurants are taking part this year including two newcomers, Café Via and Quattro. It should be noted that the prices during this years Restaurant Week are the same as they were at its inception in 2006.

Participating Restaurants

  • 220 Restaurant
  • Big Rock Chop & Brew House
  • Café Via
  • Chen Chow Brasserie
  • Elie’s Mediterranean Cuisine
  • Fleming’s Prime Steakhouse & Wine Bar
  • Forest Grill
  • Forté Restaurant
  • Mitchell’s Fish Market
  • Peabody’s
  • Phoenicia
  • Quattro
  • The Rugby Grille
  • Salvatore Scallopini
  • Streetside Seafood

You can view all of the menus here.

I must say that some of the menus look fabulous and some of them don’t tempt me at all. The ones that took my fancy are Fleming’s, The Rugby Grille, and Chen Chow, mainly because I haven’t yet visited these establishments and like what’s on their menus for this special event.

Birmingham Restaurant Week runs February 1-5 & February 8-12.

Are you planning on taking part in Birmingham Restaurant Week? If you do, please share your experiences with us!

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Reader Comments (2)

I'm definitely planning to go to one of the Birmingham restaurants! Restaurant Week comes at a perfect time because of Valentine's Day next week. I'm thinking I'll try one of the fancier restaurants, like Quattro.

February 1, 2010 | Unregistered CommenterNikki Stephan

It is pretty great timing with Valentines Day! Nice call on Quattro, I haven't been there yet and haven't heard a whole lot about it. We really wanted to do Restaurant Week last year and didn't get around to it. We'll hit at least one place up this year.

February 1, 2010 | Registered CommenterBecks Davis

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