This year’s lineup includes more than 30 restaurants, each offering their own “meal deals” between February 27 and March 5. Here are four restaurants that will be participating in Quad Cities Restaurant Week. Find out what deals will broaden your taste buds’ horizons.
The J Bar – Davenport, IA
The J Bar, 4215 Elmore Ave., Davenport, is offering a $10 per person lunch deal as well as a $25 dinner.
Lunch at the J Bar includes a pastrami Reuben sandwich with thinly-sliced pastrami, Swiss, sauerkraut, and thousand island dressing on marble rye bread. It also includes a pickle, kettle chips, and a non-alcoholic drink. Or the Salad Sampler with 3 great salad options.
The dinner deal is three-courses, starting with a Caesar salad and then your choice of three unique entrees; the gaucho steak, the saffron herb-spiced salmon or the chicken saltimbocca.
Dessert is a bittersweet chocolate almond flourless torte with vanilla bean buttercream, orange syrup and toasted almonds.
The Machine Shed – Davenport, IA
The QC’s beloved Machine Shed Restaurant, 7250 Northwest Blvd, Davenport, is offering an $8 lunch deal that includes your choice of their hardy homemade sandwiches. These sandwiches include the pork tenderloin, beef brisket, chicken bacon dijon, reuben or turkey reuben.
The Shed’s dinner deal is $25 per person for a three-course meal beginning with your choice of white cheddar melts or country fair onion rings as an appetizer. Entree choices being offered include top sirloin, parmesan crusted America’s cut, golden shrimp platter and more.
The meal finishes off with The Machine Shed’s famous apple dumplings as a dessert.
“We always participate in restaurant week because we get a good response from customers,” said a representative of Heart of America Group, which consists of many different hospitality locations in the area including Johnny’s Italian Steakhouse, Machine Shed, Thunder Bay Grille and The J Bar. “We like to offer our customers a deal for them to enjoy the experiences we offer.”
Barley & Rye Bistro – Moline, IL
Barley & Rye Bistro, 1320 5th Ave, Moline, is offering a four-course dinner deal that is $30 per person.
Jared Linn has been the co-owner and chef for Barley and Rye for 3 years and said this is the bistro’s first time participating.
“We’d like to get more exposure and new customers,” Linn said. “We just want to offer everyone a taste of what we do here every day.”
The appetizer course offers Cinnamon Ridge fried Boetje’s cheese curds. The second course is then a choice of soup or salad fallowed by the main course where you can choose from five of Barley & Rye’s most popular entrees, including the gnocchi bolognese, the chicken marsala with polenta, and the smoked brisket mac & cheese.
The meal is then topped off with what Chef Linn says is their “signature” dish and a favorite among regulars, the fried bread pudding, for dessert.
Go Fish Marina Bar & Grill – Princeton, IA
Go Fish Marina Bar & Grill, 411 River Dr., Princeton, is offering a $9 lunch deal where patrons can choose from any of their burgers, wraps, sandwiches or flatbreads all day long.
Kris Kay, who co-owns Go Fish with husband John, said Go Fish has participated in Restaurant Week before and that seeing new faces walk through the door is what she looks forward to the most each year.
“[Restaurant Week] is a great incentive for people who wouldn’t normally drive out here to come see what we are all about,” said Kay. “It’s a good way to meet new customers and hopefully make them customers for life.”
What to Expect for QC Restaurant Week
Restaurant Week lunch deals range from $7 to $10 and dinner deals start at just $15 and can go up to $30. All prices are per person but do not include tax, gratuity or drinks, unless otherwise indicated.
Other QC favorites participating in Restaurant Week include Bass Street Chop House, Bierstube Bar and Grill, Johnny’s Pizza and Slices, Me and Billy Kitchen and Bar, and Sippi’s American Grill among others.
For a full list of restaurants and their meal deals visit qcrestaurantweek.com.
Editor’s Note: This guest blog post by Alexandra Olsen was also published on the FeedMeQC Blog.