The highly anticipated week-long foodie event in Traverse City is here! Head to one of the 40 restaurants participating in Traverse City Restaurant Week between February 23 and February 29 for a delightful (and affordable!) culinary experience.
Whether you’re craving a burger and fries, esteemed French cuisine, lively Mexican fare or something in between, Traverse City Restaurant Week is the time to get it. Taking place during the last week of February, 40 participating restaurants will offer three-course prix fixe menus for either $25 or $35 per person. The carefully crafted menus are the best way to truly experience the talent and creativity behind some of your favorite Traverse City restaurants. (Price doesn’t include tax, tip or beverages.)
For a full list of participating restaurants and menus, head to the Traverse City Restaurant Week website. Make your reservations as soon as possible, space always fills up quickly!
Feeling a little overwhelmed by all the menu options? These are some of the dishes we’re most excited about for 2020 Traverse City Restaurant Week.
7 Monks Taproom / Beignets
Served with raspberry sauce and vanilla mascarpone
Burritt’s Fresh Markets / Pierogi
Homemade cheddar and potato stuffed dumpling, sautéed onions and garlic, bacon and brown butter sauce
Forrest Food Studio & Private Chef / Cauliflower Empanada
Roasted cauliflower, caramelized onions, zesty pumpkin seed pesto, topped with pomegranate seeds and spicy honey
Patisserie Amie / Canard Chez Allard
Roast half duckling with famous green olive sauce and potatoes
Raduno / Meatballs
Stuffed with mozzarella, served with lentils and collard greens stewed in tomato sauce
Red Mesa Grill / Heritage Corn Tamales
Roasted chicken and heritage corn flour steamed in corn husks. Served with roasted jalapeño corn cream, black beans and rice
The Good Bowl / Vietnamese Crispy Pork Ribs
Crispy fried pork ribs served with jasmine rice, peanuts, Thai chilis, fried shallots, fresh Vietnamese herbs and a side of Nước chấm
The Towne Plaza / Root Vegetable Gratin
Parsnip, turnip, rutabaga, carrot, potato, mushroom, fromage blanc, swiss chard with raceltte cheese