Restaurant Week is in full swing, with more than 75 of Jamaica’s best restaurants will offer specially selected three-course, fixed-price dinner menus and lunch time specials at significantly discounted prices.
Restaurant Week spans three cities, Kingston, Montego Bay and Ocho Rios, and this will give diners more opportunities to share in one of the island’s most celebrated culinary experiences. Here’s how to make the most of your experience.
- Know what’s on the menu. Take some time to explore The Gleaner‘s Restaurant Week website, where you will find the different options available to you: the ‘categories’ – Epicurean, Delectable, Savoury, Tasty and Nyam & Scram; the various restaurants in these categories and their specific Restaurant Week menus, price points and more. This will help you to determine what works best for you and your pocket.
- Make reservations early. Since all the participating restaurant are offering deals, expect that many others will also be looking to make the most of it. Therefore, it is always best to make reservations for your party as early as possible. Don’t assume that you will be able to walk in and get a table.
- Pay attention to the prices. The RW prices are really good (from $1,850 in the Tasty category to $4,300 in the Epicurean category for the three-course meal and 30% discounted lunch combos in the Nyam and Scram category), but those DO NOT include beverages, GCT or gratuity. Budget for those as well.
- Manage your expectations. Although you may be eager to take advantage of the RW deals, be reminded that the restaurants generally do not offer their full menus during this promotion, so you probably won’t get to have their ‘signature’ dishes.
- Try something new. That being said, take the opportunity to expose your taste buds to something outside of your staples. Have that lobster bisque, or smoked marlin, or oxtail lasagne, or tomato bruschetta, or guava cheesecake, or orange coconut gateau. You can also go completely out of the box with Japanese, Indian or Mediterranean cuisine.