Restaurant Week: a Boon for Patrons, Eateries

Feb. 12, 2016

Dish from past years’ Restaurant Week include deviled eggs from Bistro Foufou. Photo credit: Nick Viox

As Traverse City readies for its sixth Restaurant Week, it’s hard to determine the winner: patrons who can experience the best a restaurant has to offer with a $25 three-course meal or the restaurants themselves, which see some of the biggest crowds of the off season.

Maybe it’s one of those win-win situations.

Dave Denison thinks so. The owner of Amical in downtown Traverse City bought into the idea when it was first proposed.

“We looked at it as a thank you to patrons that supported us [the other] 51 weeks a year. It’s become a very, very large week for most of the restaurants in the area,” he said.

This year’s Restaurant Week runs Feb. 21–27 and 33 restaurants will participate, such as longtime supporters like Amical, Red Ginger, Trattoria Stella and the Boathouse, as well as newer restaurants like The Franklin and Pepe Nero. Some restaurants are trying the concept for the first time, such as Georgina’s, Taproot Cider House and Jolly Pumpkin.

Denison thinks they’ll find it rewarding. He tells of one local restaurateur who declined to participate the first year, then found people coming in, eager to try the restaurant’s threecourse meal, who left when they learned the restaurant wasn’t participating. Within a few days, he opted in.

“It puts a lot of energy in restaurants when there’s low energy. It’s so important for guests and staff. It gives people a shot in the arm,” Denison said.

Jolly Pumpkin opened its doors in 2010. Manager Bethany Heinrich said the restaurant waited until this year to participate because they wanted to make sure they could do it right and provide an alternative to downtown dining.

“It’s neat we can do something out of town,” she said, extolling the virtues of the restaurant’s location 10 miles out on Old Mission Peninsula. “It gives people a chance to get out of the chaos of downtown.”

“Chef Paul [managing partner Paul Olson] and our kitchen manager played with the Jolly Pumpkin feel and Mission Table feel,” she said of its sister restaurant, the onetime Bower’s Harbor Inn.

While Jolly Pumpkin wanted to make sure all was right before participating, Taproot Cider House couldn’t wait to jump in. Owner Jen Mackey said she sees it as a way to get exposure for her new cider house and eatery, which by Restaurant Week will have been open less than a month.

“It’s another way to connect with Traverse City,” said Mackey.

Colleen Paveglio, deputy director/marketing director for the Traverse City Downtown Development Authority and Downtown Traverse City Association, said the event’s continuing success is a testament to the expertise of local restaurants and chefs, and to the public’s engagement with Traverse City’s culinary prowess.

“We’re very pleased with its success. A lot of restaurants say they do July numbers,” she said.

Michael Richards of the Boathouse said the event has become a must for his clientele.

“It’s grown by leaps and bounds since the first year,” said the longtime general manager, who noted the restaurant’s prime times are already sold out. Earlier or later seatings may still be available.

“What I like is it’s local-driven,” he said. “It gives the staff the opportunity to be busier during what is otherwise a slow time.” Denison echoes that sentiment. “With a lot of things we do I don’t make money, but the staff does,” he said. “Restaurant Week is a natural.”

Traverse City Restaurant Week runs Feb. 21–27. For a list of participating restaurants and Restaurant Week menus, visit DowntownTC.com.