The Lunch Break Chronicles

with Chris Preovolos

The return of Restaurant Weeks

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Stamford Downtown is sponsoring its semi-annual Restaurant Weeks extravaganza, with dining deals at more than two dozen of the city’s eateries. This year, the 15-day belly-busting binge will span from this Sunday, Feb. 26 through Sunday, March 11.

During that time, Stamford diners will get to choose from special prix-fixe menus, which range from $10.12 to $20.12 for lunch and $15.12 to $30.12 for dinner.

Here’s the complete list:

$10.12 lunch and $15.12 dinner:

Black Bear Saloon; Kujaku Japanese Restaurant; Picante Fresh Mexican Grill; Remo’s Brick Oven Puzza Company; and Volta Gelateria Creperia.

$12.12 lunch and $20.12 dinner:

BUtterfield 8 Restaurant & Lounge; California Pizza Kitchen (excludes Friday and Saturday); Capriccio Cafe; Grand (Dinner only); Kotobuki Japanese Restaurant; Lola’s Mexican Kitchen (excludes Friday and Saturday); Quattro Pazzi (excludes Friday and Saturday); SBC Downtown Restaurant & Brewery; and Tengda Asian Bistro (excludes Friday and Saturday).

$20.12 lunch and $30.12 dinner:

Aria Restaurant; Barcelona Restaurant (excludes Saturday and Sunday); Bar Rosso (excludes Friday and Saturday); The Capital Grille; Chez Jean Pierre (excludes Saturday and Sunday); Columbus Park Trattoria; Emme of Capri; EOS Greek Cuisine (excludes Friday and Saturday); Ferrante; Mitchell’s Fish Market; Morton’s (dinner only); napa & co (lunch only); Patrizia’s of Stamford; Sam’s American Bistro at the Marriott; Tappo Restaurant; and ZAZA Italian Gastrobar (excludes Friday and Saturday).

Many of the restaurants have participated before (remember Restaurant Week Bingo?). But there are also some new additions, like Patrizia’s, an awesome family-style restaurant that opened up in Market’s old location earlier this winter. If you do go to Patrizia’s, make sure you order the calamari alla Toscana. It’s amazing.

Looking for more details about Restaurant Weeks? Check out the Stamford Downtown website. As always, they’ve got all the information.

Maggie Gordon

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