BALTIMORE (WJZ)—If you’re a foodie, all roads lead to Baltimore County. The county has just begun its expanded Winter Restaurant Week.
Ron Matz has more on the meals and deals during this most delicious time of the year.
Justin Windle is the general manager of Pappas Restaurant in Parkville, where the tables are set with their famous crab cakes and more.
It’s Baltimore County Restaurant Week.
“We hope we can provide diners with a nice experience. If it’s their first time here, we hope they enjoy themselves and they’ll come back,” Windle said.
Three course dinners are for just $30.14.
“The idea behind Restaurant Week is to help out the restaurants during a typically slower time of the year,” Windle said. “This past weekend was fantastic.”
A record 53 local favorites are participating, and the definition of Restaurant Week is not seven days.
“This is now our seventh Baltimore County Restaurant Week. We have decided a week is not long enough. The new definition of a week is 17 days, from Jan. 10 through Jan. 26,” said Kevin Kamenetz, Baltimore County Executive.
Restaurants are big business in Baltimore County, employing more than 25,000 people.
“We have $1.4 billion in sales for the food service industry in Baltimore County,” Kamenetz said.
And the special prices attract many first time diners at a traditionally slow time of year.
“It’s a big deal. We’re attracting new patrons to our restaurant. We’re also giving nice opportunities for our returning patrons,” Windle said.
It’s a showcase of good food, and at Pappas a chance for diners to enjoy a 10 ounce crab cake and help the Ed Block Courage Awards.
“The Restaurant Week crab cake is our “Colossal Courage Crab Cake.” It’s 10 ounces instead of the usual eight ounces. It represents an NFL appetite because of the Ed Block Courage Awards. What’s nice for us, we can provide for that charity. We’re giving a dollar to them for every crab cake sold,” Windle said.
Many restaurants are also offering lunch specials. For a complete list of participating restaurants, click here.
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