Southfield Restaurant Week Cooks Up Second Year

ake a bite out of the city of Southfield for the second year in a row at the second annual Southfield Restaurant Week beginning promptly at suppertime March 30-April 4, 2014 – a Sunday through Friday.

After a successful first year launch, the Southfield Area Chamber of Commerce has cooked up a second serving of the restaurant showcase. And the participating eateries are using the opportunity to push their signature dishes, such as Southern Nosh's Vegan Louisiana Gumbo and Bacco Ristorante's Scaloppine alla Milanese (lightly breaded, pounded veal tenderloin).

The complete list of participating restaurants includes: Beans & Cornbread, Southern Nosh, Bigalora Wood Fired Cucina, The Westin Southfield Detroit, Sweet Lorraine's Cafe & Bar, Bacco Ristorante, Fire Iron Grill in the Detroit Marriott Southfield, Hurricane Grill & Wings, Shield's Restaurant Bar Pizzeria, Kola Restaurant & Ultra Lounge, TGI Fridays, Outback Steakhouse, The Garden Grille & Bar.

Southfield Restaurant Week patrons choose from a custom prix-fixe three-course menu from each participating restaurant within the price points of $15-$35 per person.

This year, diners will noticeably see a few restaurant chains – such as TGI Friday's, Outback Steakhouse and Hurricane Grill & Wings – among the dining options. However, they are a welcome addition to the growing annual event, says Tanya Markos-Vanno, executive director of the Southfield Area Chamber of Commerce.


"We did not expect it but we weren't going to turn them away, because they are in Southfield," Markos-Vanno says. "We want to make sure to express they are just as important to us as other (non-chain eateries)."

Last year, Markos-Vanno says, Southfield Restaurant Week attracted about 500 patrons to the participating eight restaurants. And she expects that number to grow this year.

For the complete Southfield Restaurant Week details, including menu offerings, visit out BLAC Detroit events calendar.

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