Course from p 18 “We went from being opened six days a week to five [Wednesday to Sunday],” said Jones. “A lot of restaurants in other states have started closing on Tuesdays, too.” Jones also reduced his menu from 17 dishes to 13. Nationally, supply chain short- ages have led 80 percent of restaurants to change their menus, according to the NRA. What Does This Mean for Customers? While restaurants are dealing with these issues behind the scenes, the nature of the hospitality industry is to try and keep the experience seamless for customers. However, some spillover can’t be avoided. At some restaurants, there are only enough staff members to serve a small number of tables. For customers, this can result in a long wait even though empty seats may be visible. Other restaurants are dealing with a lack of staff and uncertain food needs by requiring reservations. That way, restau- rants can avoid waste. While restaurants are adjusting on the fly as prices and staff change day to day, some hope to offer a meal consistent with years past for Arizona Restaurant Week. “We have felt the supply chain effects, and it has reflected on our prices, but for restaurant week, we are keeping the prices Plates from p 18 at The Colony shopping center. The modern, yet comfortable restaurant offers updated classics both on the food and cocktails menus. For Arizona Restaurant Week, Neighborly will offer a three-course meal for $44 per person. Appetizer options include smoked salmon dip, burrata with tomatoes and balsamic reduction, or chowder fries, described online as “the best item on the menu.” Entrees include two types of ribs or a shrimp platter and desserts are chocolate mouse and coconut cream pie. THE GENUINE 6015 North 16th Street 602-633-1187 genuineconcepts.us Another brand new spot from a trusted local restaurant group is The Genuine. Named for its founders, Genuine Concepts, this new restaurant opened in the previous Vig Uptown space. The modern, casual restaurant serves lunch and dinner with a menu that highlights local ingredients. For Restaurant Week, The Genuine’s menu offers a three-course meal for $55 per person. Start with tempura-fried squash blossoms or fire-roasted beets and lead right into roasted salmon, flat iron steak, or spaghetti, and finish off with a caramel budino or peach crostata. 20 similar to previous years,” Alex Wilson of Citizen Public House in Scottsdale said. “For Restaurant Week, we do the lower- priced options.” Not all restaurants are able to follow suit. This is the first year some of the Restaurant Week prices have reached $55. “Restaurant Week has been going on for 17 years and this is only the third time we raised the prices,” Chucri said. “We want to make sure restaurants are as affordable as they can be, but we also have to navigate through our own costs.” Restaurant Week Hopes to Get Customers in Seats Dr. Sergio Turner, an economics professor at Tufts University, explained two chal- lenges he sees within the restaurant industry: the high cost of labor and supplies, and a general switch of customers preferring fast-casual and takeout options to traditional, sit -down restaurants. “There are two types of restaurants: those with pricing power and a few replacement options, versus those with little pricing power and many replacement options,” he said. “The former can raise prices without losing much business as patrons have large budgets of which food is a small fraction. However, if the latter raise prices slightly to cover higher costs, they risk losing much business to substitutes.” Restaurants with little pricing >> p 22 Sweet Provisions Chef Christopher Collins’ Neighborly Public House offers a three-course meal for Restaurant Week. LOOKOUT TAVERN 830 East Greenway Parkway, #100 602-926-9786 lookoutaz.com North Phoenix restaurant and sports bar Lookout Tavern joins in on the Arizona Restaurant Week fun this year, bringing a hint of nightlife to the event. Catch the game with a cocktail in hand at this high- energy spot. The event menu costs $55 per couple and includes a three-course meal and a cocktail. For starters, pick between crispy Brussel sprouts or an avocado hummus platter to share. Then order two mains, either salmon with couscous or >> p 22 MAY 12TH– MAY 18TH, 2022 PHOENIX NEW TIMES | MUSIC | CAFE | FILM | CULTURE | NIGHT+DAY | FEATURE | NEWS | OPINION | FEEDBACK | CONTENTS | phoenixnewtimes.com
