Detroit Restaurant Week is back with two additions!

DETROIT, September 2, 2010—The historic and classy Caucus Club along with the brand new Detroit Seafood Market are the latest additions to an already impressive list of fine dining heavy-hitters participating in the fall edition of Detroit Restaurant Week.

“We are extremely pleased to have the Caucus Club and Detroit Seafood Market be apart of our third Detroit Restaurant Week,” said Jason Huvaere, Executive Director of Detroit Restaurant Week.  “I expect both will be fantastic ambassadors of fine dining because of their great menus and inviting atmospheres.”

Caucus Club is located inside the Penobscot Building in downtown Detroit.  It opened in 1952 to manage the overflow of customers from the London Chop House.  In 1961 the now famous Barbara Streisand performed there before heading to New York to perform on the Jack Parr Show. Iron Chef Bobby Flay visited to feature Caucus Club’s Sautéed Lake Perch and Oysters in Champagne Sauce for his “Food Nation” television program. Today, with its English Gentleman’s Club charm and classic cuisine, the Caucus Club is still a popular spot for judges, lawyers, and Detroit business leaders.

“We are excited to be part of Detroit Restaurant Week,” said Mary Belloni, who along with her son Robert has owned the Caucus Club since 1994.  “Detroit has always been a terrific place to find amazing food, and for us this promotion will be a great opportunity for us to introduce new people to an old classic.”

Detroit Seafood Market, located in the Paradise Valley entertainment district, opened in late July and since then Executive Chef Leonardo Vulagi has impressed locals with his culinary skills, while the servers have proved to be on top of their game, and the owner Kenny Akinwale has shown a strong commitment to making his restaurant a success in Detroit.

Detroit Restaurant Week is Friday, September 24 through Sunday, October 4.

For just a $28 per person (excluding tax, gratuity, and beverages), Southeastern Michigan residents and visitors from Windsor, Ontario and beyond will be able to enjoy outstanding three-course dinners.

Detroit Restaurant Week will offer specially-priced dining at these 18 fine restaurants:

24Grille – Westin Book Cadillac Detroit         Andiamo Detroit Riverfront – GM Ren Cen

Atlas Global Bistro – Midtown                        Caucus Club – Penobscot Building

Coach Insignia – GM Ren Cen                                   Cuisine – New Center

Da Edoardo Foxtown Grille – Foxtown         Detroit Seafood Market – Paradise Valley

Forty-Two Degrees North – GM Ren Cen     Iridescence – MotorCity Casino-Hotel

Mosaic Restaurant – Greektown                    Opus One – Downtown

Rattlesnake Club – Stroh River Place             Roast – Westin Book Cadillac Detroit

Roma Café – Eastern Market                          Saltwater – MGM Grand Detroit

The Whitney – Midtown Wolfgang Puck Grille – MGM Grand Detroit

Reservations for Detroit Restaurant Week

Organizers for Detroit Restaurant Week note that reservations are not required; however they are strongly encouraged so that the restaurants can provide an outstanding experience for each guest.

To make a reservation, visit DetroitRestaurantWeek.com and click on the “Restaurant Page” to obtain contact information for each establishment.  Reservations can be made by contacting the restaurants directly or through the Open Table link, which can be also be found on the Detroit Restaurant Week website.

Menus for each restaurant will be available in the coming weeks.

Popularity of Detroit Restaurant Week Continues to Grow

The 10-evening promotion has become increasingly popular among restaurant customers since it launched in the fall of 2009 when 27,454 covers (persons seated) were recorded. For the spring edition the covers increased by 5.5 percent to 28,958.  The combined cover total for both campaigns was an impressive 56,412.

Visit DetroitRestaurantWeek.com to get the latest information about menus, helpful tips, restaurant reviews, and a list of after dinner activities.

Detroit Restaurant Week is presented by DigDowntownDetroit.com in collaboration with the Downtown, Midtown, Corktown, Eastern Market and New Center districts.  Paxahau Promotions Group is the producer of Detroit Restaurant Week.

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Detroit Restaurant Week Prelude Party: Thursday, April 15th

Detroit Restaurant Week to Feature Spring Inspired Menus and Vegetarian Dishes

Detroit Restaurant Week menus for the 17 establishments that are participating in the 10-evening dinner promotion April 16-25 are now available for viewing at DetroitRestaurantWeek.com.  A new addition to every menu for spring will be a dinner option for vegetarians who crave fine dining paired with exceptional value.

“All of the restaurants have once again put together menu pairings that will make your mouth water,” said Jason Huvaere, Executive Director of Detroit Restaurant Week.  “The addition of vegetarian dishes to each of the menus will bring new customers into these establishments who appreciate the fine dining experience and will enjoy tasting exciting new dishes prepared by our chefs.  For the Spring Edition of Detroit Restaurant Week, participating chefs are planning their vegetarian menus to delight every diner while incorporating the season’s finest ingredients.”

An example of the tasty vegetarian dish that will be offered during Detroit Restaurant Week is the

Himalayan Red Rice Cabbage Rolls on the menu at 24Grille.

“There is an entire world of fresh full flavored ingredients out there and when prepared the right way you can create diverse dishes that appeal to all varieties of people,” said Executive Chef Jason Gardner.  “Our menu for restaurant week will offer vegetarian guests much more than the traditional stir fry dishes they are used to seeing on restaurant menus.”

The rice Gardner will use for the dish is actually harvested in the foot hills of the Himalayan Mountain Range which he says will offer a great balance of texture and earthiness to the Napa cabbage.  Accompanying the cabbage rolls will be char-grilled tofu and a carrot puree, which will have a deliciously intense flavor.

The chef of each restaurant develops a special menu for Detroit Restaurant Week, however for this edition of the dinner promotion many chefs said they drew their inspiration from the spring season when creating their menus.

Chef Paul Grosz of Cuisine said, “When I think of spring I think of lamb.  The first use of a grill outdoors was inspiration for our grilled pear salad.  The chill in the air at night was my inspiration for a corn soup with crab salad. In spring I think of light flavors and hearty meals.”

Menus for each restaurant are available at www.DetroitRestaurantWeek.com.

Diners from across Southeast Michigan and Windsor will again be able to order a three-course dinner for an exceptional price of $27 per person (exclusive of beverage, tax and gratuity).

Reservations not required, but Highly Recommended

Huvaere said reservations are not required, but they are encouraged so that restaurants can provide an outstanding experience for each guest.  Last fall more than 27,000 people filled the restaurant reservation ledgers.

To make a reservation, visit www.DetroitRestaurantWeek.com and select a restaurant to obtain contact information for each establishment.  Reservations can be made by contacting restaurants directly or through the Open Table link, which can also be found on the web site.