It's baaaack!

Restaurant Week Grand Rapids 2013 will bring the freshest-to-your-fork during this annual 11-day event which takes place from August 14 - 24. Restaurant Week GR 2013, in its fourth yea,r so far includes fourteen new restaurants and over 50 returning restaurants to take part in the event this year.

The 2013 event will focus on “savoring the summer harvest farm-to-fork style”. All the restaurants have been asked to create unique menus that feature produce and products grown, produced and raised in West Michigan to showcase Michigan’s summer 2013 harvest. Restaurant Week menus will include luscious produce like vine ripe tomatoes, beets, cucumbers, beans, onions, carrots, corn, and artisan greens. Fresh fruits such as watermelon, fresh berries and peaches will be in season. Lake Michigan perch and whitefish from the Great Lakes as well as grass-fed and organic beef, lamb, pork and chicken will be popular. Chewy local artisan breads, fresh locally roasted nuts and coffees, locally harvested honeys, and homemade ice cream and gelato are expected to show up on many of the menus.
Participating restaurants will present their menus as 3-course dinners for $25 per person – or at several of the participating establishments – 2 dinners (3-courses each) for $25. Restaurant Week Menus from each restaurant will be announced on July 15, 2013. The public will be able to view menus starting July 15 at restaurantweekgr.com.
$1 from every Restaurant Week meal sold during the event will be donated by each of the restaurants to a student scholarship fund at Secchia Institute for Culinary Education. Since 2010 and subsequent years, Restaurant Week Grand Rapids has donated almost $60,000 to the GRCC Secchia Institute Student Scholarship Fund.