Diners in Fairfax City can travel the world and feast on global cuisine without leaving the City limits. That’s true here every day, thanks to the diversity of restaurants calling the City home. And during the upcoming Restaurant Week, from Sept. 4-10, customers may take advantage of special deals they’re offering and save some money, as well.
It’s the program’s sixth year and Fairfax’s second summertime Restaurant Week. Always highly anticipated by area residents, the event highlights the City’s mainly locally owned restaurants while offering something for everyone.
Participating restaurants will offer prix-fixe menus at set prices of $25 for brunch/lunch and $40 for dinner. Additionally, specialty restaurants will feature a two-for-$10 deal, providing food lovers the opportunity to further explore the rich variety and eclectic flavors of the City’s restaurants.
“Restaurant Week in Fairfax City is a great way to showcase the many cuisines represented by talented restaurateurs, both locally grown and from around the world,” said Fairfax Mayor Catherine Read. “It’s an invitation to sample and dine in the company of friends, inside or outside, in every corner of our City. It’s one of my favorite weeks of the year.”
This ever-popular event will feature more than 30 participants, including Audacious Ale Works, Baku Delicious, Bellissimo, Bollywood Bistro, Cameron’s Coffee & Chocolates, Capital Ale House, Commonwealth Brewing Co., Coyote Grille, Curry Mantra, Draper’s Steak and Seafood, Dolce Vita, El Pollo Rico, Hamrock’s, Jas & Fam Caribbean Flavor, and Kim’s Pho Kitchen + Bar,
Participating, as well, will be Mackenzie’s, Marco’s Pizza, Marumen, Meokja Meokja, Merkado Mexican Grill and Bar, My Empanadas, Ned’s New England Deck, Old Dominion Pizza, ONE Bar & Grill, Ornery Beer Co., Patriots Pub and Grill, P.J. Skidoos, Red Hot & Blue, Roots Natural Kitchen, The Auld Shebeen, The Wine House, and Vivi Bubble Tea.
A few examples of the dinner entrees in store for customers are:
ONE Bar & Grill
Chicken Basquaise – chicken braised with vegetables, potatoes and a hint of chorizo; New York steak - with herbs, mushrooms, zucchini and potato; Eggplant Bonifacio - stuffed with three cheeses, herbs and roasted tomato puree; and Boston flounder – Herb-crusted with cauliflower puree and mushroom veloute.
Azerbaijani Plov – rice, beef and lamb mixture with onions, chestnuts and dried plums; and Grape Leaves Dolma – stuffed with ground meat, rice, onion and herbs.
BBQ Ribs; Shrimp Scampi; Chicken Scallopini - with lemon butter, mushrooms and capers; Atlantic Salmon; London Broil; and Louisiana Pasta – with shrimp, chicken, andouille sausage, tomatoes, scallions, spicy Creole cream sauce and penne pasta.
“The ongoing success of Fairfax City Restaurant Week is due in part to the hard work of its co-sponsors, the Fairfax City Economic Development Authority and the Central Fairfax Chamber of Commerce,” said Economic Development Director Christopher Bruno. “Together, they have consistently expanded the event, establishing Fairfax City as a premier dining destination and fostering a strong sense of community among restaurant operators.”
During this special week, diners are encouraged to follow at @FairfaxCityRestaurantWeek on Instagram and Facebook and tag #FairfaxCityEats. For more information, go to fairfaxcityrestaurantweek.com.