Port Washington indulges in its annual “Restaurant Week”

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www.portwashington-news.com

Sullivan’s Quay is one of the many restaurants that participated in Port’s Restaurant Week, offering their menu items at discounted price.

Abigail Kaypoor, Contributing Writer

From Oct. 7 to 14, Restaurant Week returned to Port Washington for the fourth consecutive year. During this event, foodies were given a plethora of dining options, along with the chance to try something new at a discounted price. A total of 23 restaurants participated in the event, which was organized by the Greater Port Washington Business Improvement District. Each restaurant provided a three-course meal for 25 dollars, which included an appetizer, entree, and dessert.

The eateries involved in the event served a diverse selection of cuisines, including Middle Eastern, Latin American, Greek, and Thai food.  

“We look forward to seeing customers venture into our restaurant and try some foods for the first time,” said manager at Gino’s Pizzeria Mr. Paul DePaulis.  

The participating restaurants included Ayhan’s Shish-Kebab, La Motta’s Dockside, Louie’s Grille & Liquors, Port Thai Place, Toscanini, and Wild Honey on Mai.

Gino’s Pizzeria was a favorite restaurant for many to hit during the week.  Among its popular foods included a choice of homemade crepes filled with ricotta and sautéed mushrooms, avocado salad, Alfredo or parmesan-crusted chicken, and a choice of chocolate cake or a cannoli dessert. 

“I had the avocado salad when I went with my friends, and it was so delicious,” said senior Julia Ciorciari. 

Gino’s Pizzeria has participated in Restaurant Week for all four consecutive years. 

“We do it every year and are very happy to be a part of it,” said Mr. DePaulis

Mr. DePaulis also reported an increase customers and sales during the special event.

“It’s a win-win for all,” said Mr. DePaulis.

Many Schreiber students had been looking forward to Restaurant Week all year and were excited to give new foods a try.

“I overheard people raving about the mac and cheese bites at Gino’s, so I had to go try them for myself – they did not disappoint,” said senior Carlin Steincke.

Mojito Cafe also celebrated Restaurant Week and served authentic Latin cuisine. The cafe offered guacamole, tortilla soup and chicken or steak quesadillas as appetizer choices, steak or shrimp fajitas as dinner options, and homemade flan, chocolate cake or churros for dessert. 

“Many customers chose quesadillas and the homemade flan, which is very special,” said a manager at Mojito Mr. Carlo Guzman. 

Mr. Guzman also noted that there was usually a larger crowd of diners and an approximately 15 percent increase in revenue during Restaurant Week.  

Yummy Gyro also chose to participate in the annual event this year, with a prix fixe menu consisting of hummus and baba ganoush, along with assorted souvlaki and gyros. The restaurant chose to substitute the house wine and sangria in lieu of offering a dessert choice. “

We love Restaurant Week, because we can showcase our warm and cozy little restaurant and share our Greek cuisine with our customers,” said a manager at Yummy Gyro Mr. Augustine Mendoza. 

Bareburger was another Restaurant Week favorite of Port Washington residents. 

“We can be gluten free, vegan and vegetarian, but are absolutely organic, all natural and very allergy friendly,” said manager at Bareburger Mr. Eddie Espinal.

Crispy brussel sprouts, the “Impossible Burger,” and milkshakes were also available on Bareburger’s Restaurant Week menu.

Restaurateurs were pleased with the increase in diners and revenue during the town event and enjoyed sharing their food specialties and culture with diners. Port Washington residents were also extremely excited to be able to eat delicious meals at low prices.