12 May 18th–May 24th, 2023 phoenixnewtimes.com phoenix new Times | music | cafe | film | culTuRe | NighT+Day | feaTuRe | NeWs | OPiNiON | feeDBacK | cONTeNTs | radius from his establishment nestled in the McDowell Mountains. But, he’s expecting his restaurant week menu to extend that reach to 5 to 10 miles. Of Thompson 105’s nine dish options on the restaurant week menu, only the roasted halibut with grilled asparagus, blistered tomatoes and caper relish is not on the regular menu. “I’m hoping the exposure gets new faces who want to come back. Hopefully, people who stay over the summer and aren’t snowbirds will visit us a little bit more,” Gordon says. An industry veteran, Gordon has been a patron of restaurant week both in Phoenix and Tucson. While the menus are a bargain, he doesn’t usually consider the price as much as he does other factors. “It’s more about, maybe I thought about going to a resort restaurant in the past but didn’t go to it because it was further away. But, knowing I can get a great deal and try something the restaurant is proud of, it will encourage me to go to a restaurant we have not tried before,” he says. How to make the most of Arizona Restaurant Week Since 2017, more than 39,632 Arizona Restaurant Week reservations have been booked using Open Table, according to Arizona Restaurant Association data. And with more than 140 restaurants partici- pating this month, narrowing the field can be overwhelming. After all, there are only so many meals you can squeeze into 10 days. To make most of those delicious days, keep these suggestions in mind: Visit the Arizona Restaurant Week website often, as new menus are constantly added. Seats go fast, so make reservations as soon as you decide on your must-visit locations. New restaurant participants are high- lighted on the website’s homepage, in case you want to support a newcomer. The website’s filters are very handy. Narrow your search by cuisine, city, price, takeout availability and whether a beverage is included. Of course, you can search by restaurant name as well. Keep an eye out for restaurants with menus that include a beverage. It’s a way to get even more bang for your buck. Some offer a per-couple pricing. Tailor- made date night, anyone? Consider a spot you normally wouldn’t, either because it’s a “special occasion” establishment or splurge-worthy — Hearth ‘61, Mowry & Cotton and Prado, for example. The University Club of Phoenix falls into the above category with one caveat: The restaurant is open to members only year-round with the exception of the spring and fall Arizona Restaurant Week. If you want to feel like a venerable mover and shaker, it may be worth making a required reservation for one of the five available dates the menu will be offered this spring. Revisit an oldie. Perhaps there’s a restaurant your parents or grandparents frequented or talked about and you’d like to experience a bit of nostalgia. Avanti, Christo’s and The Stockyards, which opened in 1947 and is the event’s oldest restaurant participant, come to mind. Try a cuisine you’ve never had before, maybe the Cuban fare at the Canal Club, Rodizio’s Brazilian steakhouse scene or Korean-inspired plates from Zu & Pocha. Some offer flexible pricing, making the experience a little more customizable. For example, Wren & Wolf’s menu is $33, $44 or $55 per person, depending on the entree choice, while Fuego at the Clarendon offers menus for $33 or $44, each featuring a slightly different lineup. With all of the variety Arizona Restaurant Week offers, Churci suggests using it as an opportunity to stretch beyond your comfort zone and try something new. “It’s a way to enjoy the best of what restaurants have to offer,” he says. Courtesy of Thompson 105 The prawn and avocado starter is one of the options on Thompson 105’s Arizona Restaurant Week menu. Restaurant Week from p 10
