It's Restaurant Week! Here's My Dining Deal Picks

Happy Restaurant Week!

This week, July 15-20, you can enjoy 3-course meals at 120+ Columbus restaurants for a fraction of the normal cost.

Restaurants are offering deals for one of the following price-fixes: $15, $20, $25, $30, $35, and $40.

Below, I’ve rounded up what I think are the three best dining deals for each price category, and you can view all the Restaurant Week menus here.

Enjoy!

$15 Menus

 1. Palle by Moretti’s

First Course (choose one)
POLENTA FRIES – Crispy polenta served with house-made marinara for dipping
BLUEBERRY SIMPLE SALAD – Mixed greens, seasonal fresh blueberries, Parmesan, lemon vinaigrette dressing
TRADITIONAL BRUSCHETTA – Layer of house-made pesto, fresh tomatoes and fresh mozzarella with balsamic drizzle

Second Course (choose one)
BEEF MEATBALLS served over roasted garlic and tomato risotto
PORK MEATBALLS served over house-made chipotle mac n cheese with bacon, scallions, BBQ
2 TACOS – That’s a Gouda – Chicken meatball, gouda cream and corn salsa
THE GREEN GODDESS – Veggie meatball, queso fresco, grilled peppers & onions, hot honey

Third Course (choose one)
BANANA CHOCOLATE CHIP CUPCAKE with vanilla buttercream icing
STRAWBERRY SHORTCAKE with whipped cream

2. Mazah

First Course (choose one)
HUMMUS + PITA: Slow cooked chickpeas, mixed with tahini, lemon juice, spices, puree duntil creamy smooth. Topped with a sprinkling of paprika, evoo, and kalamata olives. Served with pita on the side. (Vegan, Gluten-Free, Vegetarian)
TSATZIKI + PITA: Creamy Middle Eastern yogurt, mixed with thinly diced cucumbers, garlic, and mint. Topped with evoo, and kalamata olives. Served with pita on the side.(Vegetarian and Gluten-Free)
GREEK SALAD: Romaine lettuce, tomatoes,cucumbers, bell peppers, red onion stopped with Bulgarian feta, kalamata olives, and served with a side of our house dressing. (Can be made Vegan.Gluten-Free and Vegetarian)
BANADORA SALAD: Tomato wedges, julienne onions,parsley, mint, lemon juice, evoo andspices.(Vegan, Vegetarian, Gluten-Free)

Second Course (choose one)
ZA’TAR BREAD WITH LABANEH: Homemade dough flattened and topped with a mixture of za’tar spice, roasted sesame seeds, and evoo, served with labaneh (creamy MiddleEastern yogurt). Can be ordered vegan. (Vegetarian)
FALAFEL WITH HOUSE PICKLES: Freshly ground chickpeas, onions,parsley, and family secret spices. Shaped into spheres and fried until golden brown. Served with house pickles and tahini.(Vegan, Gluten-Free,Vegetarian
ARNABEET SALAD: Cauliflower florets, fried until golden brown, mixed with a seasoning of our tahini, garlic, lemon juice, and parsley.(Vegan, Vegetarian, Gluten-Free)
VEGETARIAN GRAPE LEAVES: Hand rolled grape leaves, with a mixture of chickpeas, rice bell peppers,tomato, parsley, and our family’s secret spices. Served with a side of tsatsziki. (Can be vegan without the tsatsziki.(Vegetarian and Gluten-Free)

Third Course (choose one)
KEFTA KEBOB INBANADORA SAUCE: Ground mixture of leg of lamb and beef, parsley, onions, and family spices, hand shaped into oval patties,char-grilled and served with our bandora sauce (tomato and onion stew).(Gluten-free)
LAMB KEBOB SKEWERS: Cubed leg of lamb, lightly seasoned in our family spices, skewered with tomato, bell peppers, and onions,char-grilled to your specification.(Gluten-free)
CHICKEN KEBOB SKEWERS: Char-grilled chicken breast, cubed and marinated in our garlic marinade,skewered with bell peppers, tomatoes,and onions and served with a side of our garlic sauce.(Gluten-Free)
SPINACH FATAYER WITH BANADORA SALAD: Homemade dough, filled with a mixture of fresh spinach, onions,and family spices, folded into a triangle and baked until golden.Served with a side of our banadora salad.(Vegan and Vegetarian)

3. Condado

First Course (choose one)
WATERMELON-MINT MARGARITA: A cool and refreshing blend of watermelon + mint.
HOUSE MARGARITA: Our classic house margarita.
FROZEN MARGARITA: Perfect for a hot summer night! Our famous margarita in frozen form.
HOUSE HORCHATA: A refreshing drink made from sweetened rice milk, flavored with cinnamon + spices.

Second Course (choose one)
CHIPS + QUESO BLANCO: Our house-made chips + queso.
CHIPS + TRADITIONAL GUACAMOLE: Our house-made chips + guacamole.
THREE BUDS: Smaller versions of our three signature dips – queso blanco, traditional guacamole + corn salsa – served with our house-made chips.
7-LAYER DIP: Bacon refried beans, smoked cheddar, tomatoes, lettuce, chipotle crema, salsa roja + pickled jalapeño, served with our house-made chips.

Third Course (choose one)
BUILD YOUR OWN DOUBLE-DECKER: Use our “build your own” menu + build your own double-decker shell creation.
BURGERS + FRIES TACO: Our “taco of the month,” prepared with ground beef, smoked cheddar, bread ‘n butter pickles, lettuce, tomatoes, cilantro + onions, fried potatoes, + tomato ketchup sauce.
BUILD YOUR OWN PACKED BOWL: Use our “build your own” menu + build your own Packed Bowl creation.


 $20 Menus

 1. Moretti’s of Arlington

First Course (choose one)
THREE CHEESE ARANCINI BALLS: Crispy rice balls stuffed with mozzarella, Parmesan and Asiago cheese served with house made marinara 
BLUEBERRY SIMPLE SALAD: Mixed greens, seasonal fresh blueberries, Parmesan, lemon vinaigrette dressing
PROSCIUTTO AND FRESH MOZZARELLA BRUSCHETTA: A layer of house-made fig jam on our soft yet crunchy ciabatta bread topped with fresh mozzarella and thinly sliced prosciutto

Second Course (choose one)
CHICKEN SALTIMBOCCA (Translation “Jump in the mouth”): Locally sourced chicken breast, gently pounded prepared with prosciutto, mozzarella and sage served with penne with marsala wine reduction 
EGGPLANT LASAGNA: Layers of house-made egg lasagna sheets, sliced eggplant, ricotta cheese, marinara and fresh mozzarella 
SHRIMP PICATTA: Creamy garlic butter shrimp coated in a rustic lemon cream sauce with capers and spinach served over capelli pasta 

Third Course (choose one)
MINI CHOCOLATE CHIP CANNOLI
RICOTTA DOUGHNUTS: Warm ricotta bite size doughnuts, sprinkled with powdered sugar and served with hazelnut chocolate for dipping 

 2. Figlio

First Course (choose one)
CAESAR SALAD: Romaine, Grated Parmesan, and Herbed Croutons
FIELD GREEN SALAD: Mixed Greens, Figlio Vinaigrette, and Herbed Croutons
STRAWBERRY KALE SALAD: Kale, Fresh Strawberries, Vinaigrette, Herbed Croutons and Gorgonzola Cheese

 Second Course (choose one)
PROSCUITTO ARTICHOKE PASTA: Linguine, Olive Oil/Garlic Sauce, Proscuitto, Artichokes, Tomatoes, and Parmesan
CHICKEN IN ROASTED RED PEPPER CREAM SAUCE: On Linguine with Grilled Chicken, Fresh Mushroom, Spinach, and Asiago
TRUFFLE MUSHROOM PIZZA: Portabellas, Proscuitto, Gorgonzola, and Truffle Oil
GRILLED PORTABELLA/BLACKENED CHICKEN PIZZA: Grilled Portabellas, Blackened Chicken, Roasted Red Peppers, and Vermont Goat Cheese

Third Course (choose one)
TIRAMISU: Lady Fingers, Espresso, Mascarpone, Chocolate
WHITE CHOCOLATE CREME BRULEE: Creamy Vanilla Scented Filling with a Crackly Sugar Top and Shaved White Chocolate

3. NADA

First Course (choose one)
CHOICE OF GAZPACHO or TORTILLA SOUP
KALE CAESAR
MAC N CHEESE

Second Course (taco choices)
CAULIFLOWER
BAJA
CHICKEN
PASTOR

Third Course (choose one)
DOUGHNUT
FLAN
GELATO


$25 Menus

  1. The Wine Bistro

First Course (choose one)
RUSTIC TOMATO BASIL BISQUE: Fresh parmesan, crostini
CHOP CHOP SALAD: Chopped romaine, cucumbers, carrots, red onion, cherry tomatoes, Applewood smoked bacon, creamy parmesan dressing
BRAISED VEAL MEATBALL: Marinara, mozzarella, provolone, fresh basil

Second Course (choose one)
SHRIMP AND RISOTTO: Cajun-seasoned shrimp, creamy citrus risotto, grilled asparagus, sriracha cream
SMOKED CHICKEN TORTELLINI: Nueske’s smoked chicken tortellini, grilled chicken, sriracha cream, caramelized onions, smoked tomatoes, crisp pancetta, fresh herbs
SESAME ORANGE-GLAZED SALMON: Pan-seared salmon, jasmine rice with fresh cilantro, ginger, orange zest, broccolini

Third Course (choose one)
TRIPLE CHOCOLATE POT DE CRÈME: Dense, rich dark chocolate custard garnished with fresh whipped cream
RUSTIC KEY LIME PIE: Our version of a classic, served in a Mason jar with fresh whipped cream and lime zes

2. Milestone 229

First Course (choose one)
SHRIMP CEVICHE: Poached Shrimp, Avocado Vinaigrette, Pico de Gallo, House Fried Tortilla Chips
LOADED HOUSE TATTER TOTS: House Recipe Tater Tots, Mornay Cheese Sauce, Double Smoked Bacon,Scallions, Sour Cream

Second Course (choose one)
WATERMELON GAZPACHO: Chilled watermelon soup, sweet corn relish
229 HOUSE SALAD: Field greens, Napa Cabbage, Granny Smith Apple, Red Onion, Goat Cheese,Sunflower Seed, Sherry Vinaigrette
BABY KALE CAESAR: Baby Kale, Sour Dough Crouton, Parmesan, House Caesar Dressing

Third Course (choose one)
TOGARASHI SEARED TUNA: Chilled Miso Udon, Stir Fry Vegetables
PECAN CRUSTED CHICKEN: Collard Greens, White Cheddar Ohio Grits, Hot Honey
MINUTE STEAK FRITES: Sirloin Steak, House Cut French Fries, Sauted Mushroom and Onion,Black Garlic Compound Butter

3. Oshio

First Course (choose one)
SALTED EDAMAME: Sea salt
SPICY CRAB SALAD: Mixed greens, cucumber, carrot, tomatoes, purple cabbage, spicy crab mix
SEAWEED SALAD: Japanese wakame with cucumbers
SUSHI PANINI: Rice patty lightly fried in panko and fresh slices of avocado with a side of sweet soy dipping sauce. Choice of spicy tuna, spicy salmon, or spicy crab.

Second Course (choose one)
SUSHI DINNER: 8 pieces of chef selection and a California roll
SAN: Choice of 3 rolls (no substitutions): Cucumber Roll, Shrimp Tempura Roll, Spicy Salmon Roll, Spicy Tuna Roll, California Roll, Deep Fried Sweet Potato Roll
TOKSUHU (SPECIAL) - Choice of 2 rolls (no substitutions):
- Ninja Roll: Spicy crab salad, cream cheese and avocado deep fried in tempura, topped off with spicy aioli and eel sauce
- Sunday Morning Roll: Salmon, cream cheese and avocado deep fried in tempura, topped off with spicy aioli and eel sauce
- Alaskan Roll: Salmon, avocado, cucumber, topped with salmon
- Pacific Roll: Tuna, avocado, cucumber, topped with tuna
- Veggie Roll: Avocado, cucumber, asparagus, pickled radish, mountain carrot, butternut squash
- R.W.R. (Restaurant Week Roll): Shrimp tempura, sweet potato topped with spicy crab, spicy wasabi aioli and eel sauce

BRAISED BEEF: Braised beef, with carrots and potatoes, served with white rice and a side of kimchi
KATSUDON CHICKEN: Panko crusted chicken mixed in a combination of eggs, onion, scallions, and tempura sauce laid over a bed of rice
TOFU TERIYAKI: Crispy tofu with stir fried onion, broccoli, mushroom, carrots, and bean sprouts served with a side of rice and teriyaki sauce
CHICKEN YAKI UDON: Japanese thick noodles, stir fried with onions, cabbage, green pepper, carrots, broccoli, mushroom
TOFU YAKI UDON: Japanese thick noodles, stir fried with onions, cabbage, green pepper, carrots, broccoli, mushroom

Third Course (choose one)
CHOCOLATE SOUFFLE: Moist chocolate cake with a heart of creamy rich chocolate
FRUTTI DI BOSCO: Shortcrust pastry base filled with pastry cream, topped with a layer of sponge cake and lavishly garnished with an assortment of berries: blackberries, blueberries, raspberries, red currants, and strawberries


$30 Menus

  1. Mezzo

First Course (choose one)
ARANCINI: Parmesan crusted risotto “Little Oranges”, marinara
HOUSE SALAD: Mixed greens, banana pepper, olive, onion, artichoke, tomato, creamy Italian or balsamic vinaigrette
TOMATO BASIL SOUP: Garlic croutons, goat cheese, basil pesto

Second Course (choose one)
CRACKED PEPPER BALSAMIC FILET: Grilled tenderloin over spinach and shallot sautee, rosemary pomme frites, and goat cheese herb butter
PAN SEARED WALLEYE: Over arugula salad with tomato, red onion, and mandarin oranges tossed in citrus vinaigrette
6 CHEESE RAVIOLI: Broccolini, tomato, portabella tossed in a champagne cream sauce

Third Course (choose one)
TIRAMISU: Coffee dipped lady fingers, lightly whipped mascarpone
CHOCOLATE DECADENCE: Chocolate cake, ganache


2. The Pearl

First Course (choose one)
N’AWLINS STYLE BAKED OYSTERS
CITRUS SALAD: Gem Lettuce, Radicchio, Fennel, Chili Citrus Vinaigrette, Pistachios, Goat Cheese
OLD FASHIONED DEVILED EGGS

Second Course (choose one)
SOUTHERN FRIED CHICKEN: Cinnamon Sticky Bun, Green Bean Casserole
PUB BURGER: Ground Fresh Daily, Cambozola Cheese, Tomato Jam, Tavern Fries
ARCTIC CHAR: Roasted Cauliflower, Aged Balsamic Vinegar, Cauliflower Puree

Third Course (choose one)
CHOICE OF OUR HOUSE MADE PIES: Made Fresh Daily 

3. High Bank Distillery

First Course (choose one)
CRAB RANGOONS: Crispy wontons, lump crab, pimento cheese, andouille sausage, spicy ranch
SHRIMP REMOULADE: Boiled shrimp, heirloom tomatoes, whipped avocado, cornbread croutons, creole remoulade, chive oil
TACOS AL PASTOR: Adobo marinated tofu, grilled pineapple, citrus slaw, pineapple gastrique
LETTUCE WRAPS: Minced chicken, water chestnuts, toasted cashews, bibb lettuce cups, sticky sriracha glaze

Second Course (choose one)
PORK BELLY RAMEN: Tonkatsu pork broth, red braised pork belly, baby bok choy, 63 degree egg, enoki mushrooms, scallions
SMOKED AIRLINE CHICKEN: Tea brined chicken, cheesy scalloped potatoes, black eyed pea summer succotash, fresno chili drizzle
CHILE RELLENO: Battered poblano, chihuahua cheese, mushroom, zucchini, squash, sweet corn, Mexican rice, red mole
OHIO DOG: Wagyu beef dog, RL Valley Ranch chili, house giardiniera, cheese whiz, Lucky Cat roll. Served with truffle fries & fry sauce

Third Course (choose one)
LEMON BERRY PIE: Lemon custard, graham cracker crust, fresh blueberries, blackberry conserva, whipped cream
PRALINE SUNDAE: Vanilla ice cream, pecan pralines, bruleed banana, bourbon caramel


$35 Menus

  1. Polaris Grill 

First Course (choose one)
“55” HOUSE SALAD: Baby lettuces topped with red onions, bacon, bleu cheese crumbles, and tomatoes then drizzled with 55 dressing.
AZTEC CHOWDER: White beans, chicken, and chiles topped with pepperjack cheese.
CORN CRAB CHOWDER: A delightful blend of corn, potatoes, and crabmeat.

Second Course (choose one)
6 OZ FILET MIGNON: Served with garlic mashed potatoes and fresh vegetables.
MARYLAND CRABCAKES: Creole mustard sauce and tomato chutney with asparagus and garlic mashed potatoes.
ORANGE HORSERADISH HALIBUT: Served with citrus beurre blanc, fresh vegetables, and garlic mashed potatoes.

Third Course (choose one)
NEW YORK STYLE CHEESECAKE: Classic cheesecake served on a bed of vanilla anglaise and strawberry coulis.
CHOCOLATE MOUSSE CAKE: A chocolate lover’s dream – Chocolate cheesecake, ganache, and mousse in a cookie crumb crust.
KEY LIME PIE: A Florida classic.


2. Lindey’s

First Course (choose one)
BABY KALE SALAD: Sweet & salty hazelnuts, black garlic caesar dressing, ciabatta croutons and parmesan reggiano cheese.
GAZPACHO: Heirloom tomato, watermelon, olio verde, tomato ponzu, minted feta cheese and black lava salt.
FRIED OYSTERS: Parmesan crusted, green goddess dressing, sweet pepper relish and micro greens.
BACON: Coffee rubbed slab bacon, butter lettuce and sweet & spicy tomato jam.

Second Course (choose one)
RAVIOLI: Goat cheese stuffed, wilted spinach, roasted artichokes, red pepper coulis and lemon citronette.
SHRIMP & GRITS: Black pepper sauce, tasso ham, creamy cheddar & sweet corn polenta, pickled red onion and Swiss chard.
STATLER CHICKEN: Bourbon & brown sugar glazed, bacon fat braised greens, cajun sweet potatoes and pickled watermelon rind.
PORK: Schnitzel style bone in chop, arugula salad with lemon & parmesan reggiano cheese and fennel cherry jam.
FILET: 6 oz. filet, buttermilk chive whipped potatoes, grilled asparagus and sherry truffle hollandaise. 

Third Course (choose one)
SMORE PARFAIT: Oreo & graham streusel, chocolate custard, whipped cream and peanut putter marshmallow fluff.
SUMMER BERRY CRISP: Maple almond granola and vanilla bean whipped goat cheese.
SALTED BUTTERSCOTCH POT DE CREME: Whipped cream and bacon shortbread cookie.
PASSION FRUIT PIE: Macadamia graham crust, whipped cream and mango syrup.

3. G.Michael’s

First Course (choose one)
PAN-ROASTED, SAUSAGE STUFFED QUAIL: On wild rice salad with hot pepper jam, and maple-blueberry vinaigrette
FRIED GREEN TOMATOES: With bacon jam, cucumber salad, and buttermilk dressing
SUMMER TOMATO SALAD: with Point Reyes blue cheese, cornbread gremolata, fried black eyes peas, butter lettuce, and red-wine basil vinaigrette

Second Course (choose one)
BROILED CAROLINA BBQ TOFU: with braised local greens, redskin potato, sweet onion, zucchini and bell pepper saute, fried buttermilk onion straws, and peanut vinaigrette
JERK SPICED BROILED MAHI: on warm grilled pineapple, black bean, basmati rice, arugula, and tomatillo salad, chimichurri and habanero touched lime cilantro sour cream
PAN SEARED PORK TENDERLOIN MEDALLIONS: with Dr Pepper pulled pork, country style yellow squash with red peppers, natural reduction sauce, and tangy grilled peaches
BROILED FLAT IRON STEAK: with summer succotash of local vegetables, house-made Henry Bain steak sauce, and black pepper-aged Gouda mousse

Third Course (choose one)
LEMON GINGERSNAP TART: with fresh berries, passion fruit sauce, and whip cream
VIRGINIA ROASTED PEANUT AND CHOCOLATE PIE: with double vanilla whip cream and chocolate sauce
FIVE SPICE PUFF PASTRY PALMIERS: with Johnsons peach ice cream and fruit compote 


 $40 Menus 

  1. South Village Grille

First Course (choose one)
WATERMELON GAZPACHO
LUMP CRAB: Cucumber
GEM WEDGE SALAD: Bacon, White Cheddar, Cucumber, Tomatoes, Garlic Croutons, Peppercorn Ranch
CRISPY OYSTERS: Fingerling Potatoes, Saffron Aioli, Micro Greens

Second Course (choose one)
DUROC PORK CHOP: Fingerling Potatoes, Chorizo, Spinach, Black Bean Hash, Smoked Tomato Gravy
GENERAL TSO’S VEGGIES: Crispy Rice Cakes, Broccoli, Mushrooms, Carrot Ginger Purée, Togarashi
SCALLOPS: Summer Succotash, Sweet Corn Purée, Garlic Chips, Smoked Paprika Oil
FILET: 6 ounces, Yukon Gold Mashed Potatoes, Grilled Asparagus, House Demi-Glace, Onion Rings 

Third Course (choose one)
STRAWBERRY SHORTCAKE: Rhubarb Marmalade, Vanilla Ice Cream, Macerated Berries
CHOCOLATE CHIP COOKIES: Served Warm With Caramel Sauce
BEIGNETS: Powdered Sugar

 2. Wolf’s Ridge

First Course
CAESAR SALAD: Grilled little gem, black garlic vinaigrette, roasted tomato, lemon crumbs, anchovy, Red Fox cheese 

Second Course (choose one)
CHICKEN: Pan seared breast, pipian verde, esquites, smoked ancho demi
SALMON: Miso roasted, mushroom dashi, shitake, bok choy, edamame, tofu, scallion, ginger foam
LAMB RACK: Fava bean, fennel, new potato, roasted garlic, minted yogurt, demi glace
CAULIFLOWER: Curry roasted cauliflower, cauliflower romesco, spent grain cracker, herb salad, green grapes, crispy garbanzo beans, sultana chutney

Third Course (choose one)
BLUEBERRY CHEESECAKE: Lemon confit, freeze-dried blueberry powder, graham crumb, lemon sorbet, blueberries, poppy seed tuile
BLACK FOREST CAKE: Chocolate cake, vanilla cremeux, crushed cherry, cherry sorbet, chocolate soil

3. The Refectory

First Course (choose one)
ROASTED GOAT CHEESE: Shallots, olive oil, red beet puree
FRENCH COUNTRY TERRINE: Pistachio, brandied cherries, cranberry vinaigrette
CURED SALMON GRAVLAX & SMOKED SEA TROUT: King salmon rillette, passion fruit vinaigrette
SEASONAL SOUPE SELECTION
CLASSIC CAESAR SALADE: In a garlic lemon vinaigrette with grated parmesan
SEASONAL MESCLUN SALADE: Milligan’s bourbon barrel aged maple syrup vinaigrette
WILD ARUGULA AND SMOKED BLUE CHEESE SALADE: Roasted walnuts, Milligan’s bourbon barrel aged maple syrup vinaigrette

Second Course (choose one)
GRILLED BEEF STRIP STEAK: Two country butters
PAN SEARED DUCK BREAST: Mushroom Bordelaise
ROASTED PORK CHOP: Dark ale mustard sauce
ROASTED NORWEGIAN SALMON: Choron vin blanc
LAKE ERIE WALLEYE: Pistachio vin blanc sauce
SEASONAL VEGETABLES PRESENTATION: Red bell pepper coulis

Third Course (choose one)
VANILLA CREME BRULEE: “Paul Bocuse,” sablé breton
OPERA CAKE: With creme Anglaise
LEMON MERINGUE TARTE


I visited Wine Bistro tonight for Restaurant Week #1 - where are you headed? What do you think is the best dining deal? Tell me in the comments!