Spring Arizona Restaurant Week continues this month to bring foodies on a culinary trip around the state.
From Friday, May 20, to Sunday, May 29, the Arizona Restaurant Association’s semiannual event features a slew of restaurants offering three-course price-fixed menus. These dining establishments showcase Arizona’s culinary scope, while allowing diners to support their local businesses and explore new cuisine at discounted prices.
“As our industry continues to navigate labor shortages, cost increases and limited supplies, we still aim to present our state’s dining community with the most delicious way to explore our culinary scene,” says Steve Chucri, Arizona Restaurant Association chief executive officer.
“With dine-in and take-out options and a variety of dining choices, including high-end and independently owned best-kept secrets, we encourage diners to use Arizona Restaurant Week as an opportunity to support the industry while enjoying an incredible meal.”
Returning restaurants include Blue Agave Mexican Cantina, Buck & Rider, Charleston’s Restaurant, Chelsea’s Kitchen, Match Market & Bar, Paul Martin’s American Grill, The Canal Club, The House Brasserie, Thirsty Lion Gastropub and the University Club of Phoenix.
On May 1, Arizona Restaurant Week will unveil the full list of participants and their menus at arizonarestaurantweek.com.
Arizona Restaurant Week’s goal is to establish the state as one of the nation’s top culinary destinations. During the 10 days, it encourages spending and promotes the 8,500 eateries.
The Stockyards Steakhouse, a 75-year-old Old Western-style restaurant in Phoenix, has participated in Arizona Restaurant Week since the event began approximately 15 years ago.
Owner Gary Lasko says the program has helped Stockyards Steakhouse’s bottom line and yielded a positive response from the public — before and after the pandemic.
“It boosts business for us,” Lasko says. “It exposes a bunch of people to the restaurant, and maybe you get those people back over the summer if they really like it and think it’s a cool place.”
During the 10 days, the three-course menus were presented at participating restaurants for $33, $44 or $55 per person, or per couple in some instances.
For an additional cost, eateries offer wine pairings. Takeout is also available.
Menus often have off-the-menu entrees, which encourage chefs to cook creatively and take advantage of seasonal items.
“We always focus on our signatures, like a filet and prime rib as entrees, instead of trying to put some lesser things out there,” Lasko says.
“We want to showcase our best items. So, I think that’s the opportunity for people, to go to some restaurants they wouldn’t necessarily go to and check them out at a better price and a slower time of year.”
Arizona Restaurant Week
Friday, May 20, to Sunday, May 29