Restaurant Week kicks off soon

Published 10:18 pm Thursday, March 15, 2018

Lovers of good food and good deals have the opportunity to indulge in both as Suffolk’s Restaurant Week starts this Saturday.

The culinary showcase will have 12 restaurants participating, and every one of the eateries will feature unique menu items that they may not usually have. The menus will have a fixed price and are dependent on the time of the meal.

Menus have three options — deluxe, premier and ultimate — for patrons to choose from for lunch or dinner, and all three options have different prices. A deluxe menu will cost $10 for lunch and $20 for dinner. A premier menu will cost $15 for lunch and $30 for dinner, while the ultimate menu will cost $20 for lunch and $40 for dinner.


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The Plaid Turnip, 115 N. Main St., will be participating in the weeklong showcase. They have participated since they opened their doors in Suffolk.

“It really gives us a chance to try some stuff that’s fun, and it’s also a great opportunity to invite new guests and potential guests into the restaurant,” said owner and operator Ed Beardsley. “This week gives them a good deal to see what we have to offer. It’s very beneficial thing all around.”

George’s Steakhouse, 1260 Holland Road, is also looking forward to showing new clientele what they have to offer, but they also want to surprise their regulars with something other than a burger and steak.

“We’ve done it on our weekend special before, but we are going to bring back shrimp and grits,” said Manager Victor Taglis. “People ask about it all the time and ask when it’s coming back. Me and the guys in the back decided to bring it back for Restaurant Week.”

While Restaurant Week is great for diners who want to taste good eats for a lower price with no strings attached, the week is great for local businesses in Suffolk. Having such great deals and the promise of a unique menu drives clientele right into the door.

“I expect to be busy,” Taglis said. “People enjoy coming here when we have Restaurant Week, and people are used to new and exciting things. We put delicious items on the Restaurant Week menu, and we do different things on the menu every time. People like to come in here and enjoy it. I never really have complaints, thankfully.”

“We usually see a noticeable increase as it goes along,” Beardsley said. “Usually it starts off busier than normal, and by midweek it’s quite steady. It’s different than most because we do specials for breakfast, lunch and dinner.”

A full list of participating restaurants, their business hours and the special menus are available online at