Fall Restaurant Week in Nashua features enough eateries that ambitious diners can try something different every day of the week, which runs Monday, Sept. 22, through Sunday, Sept. 28. Restaurants like Surf Seafood, San Francisco Kitchen and Portland Pie Co. will offer dining deals, prix-fixe menus and discounts.
“It’s kind of the time that you start thinking about comfort foods, the kids are back in school, and it’s a good opportunity to treat yourself to a meal out,” Great American Downtown Executive Director Rebecca Dixon said. “I think that it’s an opportunity to either go to your favorites or certainly explore something new.”
Each of the participating restaurants will be offering dining discounts, which Dixon said will be posted online at downtownnashua.org.
“People look for it and take advantage of it when it comes around,” Dixon said.
Fans of Nashua’s Restaurant Week programs may remember that there was no Spring Restaurant Week this year in the Gate City.
“One twist to Restaurant Week is there’s only one this year,” Dixon said. “We find that the fall one is the most popular, and it works best for the restaurants, too.”
Another twist is the week’s opening night on Sunday, Sept. 21. Earlier this year, Great American Downtown and The Farmers Dinner announced the two organizations would be partnering to present a locally sourced dinner in the street to open up the Fall Restaurant Week. Tickets for the exclusive dinner sold out in August.
“We’re so excited to bring this downtown,” Dixon said. “To have such a wonderful response to the very first one is terrific.”
“For us, it was a natural fit. Bringing it on Main Street really made a statement about what these restaurants are doing,” The Farmers Dinner founder Keith Sarasin said. “It’s one of those things that came about naturally because the demand is there for it.”
Diners who snagged tickets before they sold out will enjoy a menu prepared by the chefs of Nashua’s downtown and listen to local farmers speak about the local sustainability movement on a closed section of Main Street (between Pearl and High streets).
“The spirit of this [Restaurant Week and the dinner] is these restaurants are actually partnering together and working together,” Sarasin said. “Even behind these closed doors, there’s really this kind of unity.”
Even without tickets, you can still get a sample of the local flavors that inspired the dinner. Four vendors will set up a farm stand at the dinner from 5 to 9 p.m. with local produce and ingredients used to make the meals available for purchase.
“We feel that education is a vital and pivotal part of this whole experience,” Sarasin said. “Even though tickets aren’t on sale, come down, talk to us, see what we’re doing.”
As seen in the September 18, 2014 issue of the Hippo.