Lamb barbecue is mildly popular in northern Japan, but it’s not slated to make a January appearance at O-Ku, the only Indigo Restaurant Group property sitting out a month-long lamb bonanza.
In partnership with the American Lamb Board, Oak Steakhouse, The Macintosh, The Cocktail Club and Indaco are putting sheep-based dishes on their menus, and providing tie-in recipe cards to interested patrons.
“Charleston is known for pork and seafood but we wanted to help these restaurants go on the lamb,” a press release quotes the American Lamb Board’s executive director as saying. Continue reading
The prix-fixe price tag on Charleston Restaurant Week meals is undeniably a draw for eaters who want to cap their dinner spending at $30 or $40 a person (assuming they’re not drinking.) But local chefs say diners don’t always stick to the program once they’re seated for their three-course meal.
Restaurant Week patrons use the promotional-priced event to “check off restaurants (they) haven’t been to,” says Jeremiah Bacon, executive chef at The Macintosh and Oak Steakhouse. And given the opportunity to explore a menu they’ve never before experienced, they’re apt to stray from the melon salad and shrimp-and-grits on the preset Restaurant Week menu and choose dishes from the standard line-up.
According to Bacon, such behavior doesn’t occur as often in very ritzy restaurants: He estimates 80 to 85 percent of Restaurant Week guests at Oak follow through with their plans to order the $40 steak dinner. At The Macintosh, though, “it’s fifty-fifty.”
Bacon says The Macintosh’s price point helps explain the discrepancy. The restaurant also deliberately exposes guests to its regular menu by bolding the Restaurant Week-eligible items instead of printing a separate Restaurant Week sheet.
“I think it works,” Bacon says.
Still, even when presented with a wide range of choices, Bacon says certain guests can’t find what they want. That’s because the announced event menu is subject to change if produce or proteins suddenly become unavailable. For Restaurant Weekers who like to plan out every order in advance, seasonality – taken to an extreme by the dozen or so restaurants which refuse to commit to a bill of fare before the week begins – is an aggravation.
“Once in a while, we’ll hear someone say ‘this isn’t the menu I saw online’,” Bacon says. “But we print the menu every day.”