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The Blue & Gray Press | August 17, 2017

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Restaurant Week is back in downtown Fredericksburg

By JACY ELDER

All you foodies looking to try some of Fredericksburg’s best offerings without breaking your budget can look no further than the annual Fredericksburg Restaurant Week, running from Jan. 17 through Jan. 27.

Sponsored by the Fredericksburg Department of Economics and Tourism, the event offers different price-fixes at a number of Fredericksburg’s greatest restaurants.Participating restaurants transform, explore and create delicious food for its customers in an effort to bring in new business.

This event could be a great date idea or even a fun outing with a group of friends. No matter what the reason for attending Restaurant Week is, it is simply a great opportunity to go explore the various restaurants downtown Fredericksburg has to offer.

24 restaurants are participating this year, a list that is sure to offer food that will appeal to any taste bud. This year, the price of a two-course lunch will be $10.14, and a three-course dinner $20.14.

Restaurants in downtown Fredericksburg are known to draw the attraction of the University of Mary Washington’s students, and this event allows the community to sample the foods of restaurants for great prices. It embodies the cities motto of shopping local.

Sample menus for many of all the participating restaurants can be found at visitfred.com. With a plethora of restaurants to choose from, at least a handful are sure to appeal to even the pickiest of eaters.

According to visitfred.com, the list for Restaurant Week 2014 is: 25 30 Espresso, Bavarian Chef, Bistro Bethem, Brock’s Riverside Grill, Capital Ale House, Castiglia’s, Colonial Tavern, Home of the Irish Brigade, Eileen’s Bakery and Cafe, Fizzlebottom’s Cafe, Foode, The Happy Clam, J. Brian’s Tap Room, Jake and Mike’s Restaurant, Kenmore Inn, Kybecca, La Petite Auberge, The Orion Sushi Bar and Ultra Lounge, Poppy Hill Tuscan Kitchen, Ristorante Renato, The Sunken Well Tavern, Tea Thyme and What Nots and Vivify.

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