Restaurant Week Returns Sunday

OCEAN CITY – Sunday, May 30 through Sunday, June 6 marks
Ocean City’s culinary adventure, Restaurant Week.

This eight-day promotion
will encourage visitors and locals alike to try the finest restaurants and
revisit their tried and true favorites. Guests can indulge on the best fare
Ocean City has to offer from a special price fixed three-course menu for $30,
and/or a two-course menu for $20 (tax, gratuity and alcohol not included).

Long known as a great
spot for sun, surf and sand, Ocean City’s dining scene is striving to impress
foodies.  In an effort to raise
awareness of Ocean City as a culinary destination, the Ocean City
Hotel-Motel-Restaurant Association launched the inaugural promotion in 2007 and
due to the success is continuing this year. 

“This is an excellent
chance for diners to discover new restaurants and enjoy their favorites at a
discount,” said Travis Wright, owner of The Shark on the Harbor.

The event will work like
this: each day, participating restaurants will offer price-fixed lunches and
dinners. Typically, the two-course meals will consist of an appetizer, salad or
soup and entrée or an entrée and dessert, while the 3-course meals will consist
of an appetizer, salad or soup, an entrée and a dessert. 

For participating
restaurants, Restaurant Week is a chance to showcase the culinary talents of
their chef by offering innovative dishes and to woo new customers.

“There are some really
talented chefs right here in our backyard,” said Susan L. Jones, event founder
and executive director of the Ocean City Hotel-Motel-Restaurant
Association. 

For patrons, Restaurant
Week offers the perfect excuse for date night, a chance to dine-out and unwind,
according to Jones.

The website www.oceancityrestaurantweek.com offers diners a chance to peruse the menus from
participating restaurants and take a peek at the biographies of local chefs. At
least 19 restaurants are participating in this year’s special event.

Reservations are not
required however they are encouraged.

 

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