Restaurant Week is here!

The BRW Preview Party sold out!

The BRW Preview Party sold out.

Last night, I was so excited for the start of Birmingham Restaurant Week that I had a bit of trouble sleeping. This year, I’m one of the two bloggers burdened with the glorious purpose of covering as many participating restaurants as possible.

Over the next 10 days, I get to eat a lot of fantastic food. Restaurants all over the city are offering prix fixée menus for $10, $15, $20, or $30 for lunch and/or dinner. A bargain and a great meal? Yes please!

I also get the chance to experience and chronicle my service industry friends’ work. As much as I will enjoy doing it, I’m also a bit nervous about making sure that the descriptions of what they’re doing are accurate and fully represent their work. No pressure, right?

Today, I visited BYOB for lunch and will be headed to Satterfield’s for dinner. Before Restaurant Week, I hadn’t eaten at either, so it’ll be a great chance to try new things. On the 12th (A.K.A. last Wednesday), the Summit Club hosted the sold out Birmingham Restaurant Week Preview Party. Some of the highlights are included below, but I didn’t take pictures of all of the tasty food I ate at the event.

Rusty's Bar-B-Que's ribs: amazingly tender ribs with their tangy, slightly sweet vinegar sauce. Also sampled: their sweet, spicy, and white sauces.

Rusty’s Bar-B-Q‘s ribs: amazingly tender ribs with their tangy, slightly sweet vinegar sauce. Also sampled: their sweet, spicy, and white sauces.

Dixie Fish Co. brought a Piña Colada Cake. Their chef, Rick Trent III (or BB, as I know him), wanted something that "tasted like summer."

Dixie Fish Co. brought a Piña Colada Cake. Their chef, Rick Trent III (or BB, as I know him), wanted something that “tasted like summer.”

IMG_0414

Slice’s bites: thinly sliced watermelon radishes topped with goat cheese, candied pecans (I think), and greens.

The Pantry by Stone Hollow Farmstead brought their A-game with ginger snaps topped with chocolate chevre and candied lemon rind (right) and flatbread topped with soft cheese, caramelized onions, and local tomatoes (left).

The Pantry by Stone Hollow Farmstead brought their A-game with ginger snaps topped with chocolate chevre and candied lemon rind (right) and flatbread topped with soft cheese, caramelized onions, and local tomatoes (left).

Regretfully not pictured: a delicious Krispy Kreme bread pudding from a source I will have to track down and some spicy authentic Thai food.

Advertisements

Leave a comment

Filed under Birmingham Restaurant Week

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s