Long Island Restaurant Week, which takes place three times a year, begins again on Sunday, Jan. 28, and runs through the following Sunday, Feb. 4.
Duirng each restaurant week, more than 140 restaurants participate. And each week more than $4 million in revenue is generated to Long Island restaurants, which serve up more than 116,000 meals, according to Long Island Restaurant and Hospitality Group, the event’s organizer.
“On the heels of a great fall restaurant week that saw over 170 restaurants participating, winter is already lining up to be an exciting mix of cuisines and locations throughout the island,” Nicole Castillo, president of Long Island Restaurant and Hospitality Group, or LIRHG, said in a written statement.
“It’s the perfect time of year to try those restaurants you have been wanting to try,” she added.
Participating restaurants offer various prix fixe options. They may offer a $24 two-course lunch, a $29 three-course dinner menu, a $39 three-course dinner menu and/or a $46 three-course dinner prix fixe. Restaurants may offer one, two or any combination of the four prix fixes during the promotion.
Each participant is required to offer three options per course – appetizer, entrée, and dessert – for dinner. Participating restaurants must offer the $24 two-course lunch prix fixe, $29, $39 or $46 three-course dinner prix fixe all night and during every night they are open, or during lunch hours, from Sunday to Sunday, except Saturday, when it must be offered only until 7 p.m.
Diners take note: Gratuities and beverages are not included in the price.
Many restaurants will be offering the promotion for takeout as well.
In addition to a breakdown of participating restaurants by county, the Long Island Restaurant Week website offers an interactive map to help people decide where to eat. Diners can choose by meal and by price point. Some of the listings enable viewers to book a table, or discover nearby attractions to the restaurant.
While there is no deadline for restaurants to sign up, LIRHG recommends registering at least six weeks in advance for promotion. There is a $525 registration fee, which goes toward advertising and promotion.
The event got its start in 2006, kicking off an annual fall promotion. The first spring Long Island Restaurant Week was launched in April 2011. Winter was added in January of 2016, in response to customer and restaurateur demand.
Image and article originally from libn.com. Read the original article here.