For anyone who has ever wanted to sample Center City's diverse array of fine dining options but grimaced at the prices, this is an exciting time of year.
Restaurant Week has arrived, replete with fixed-price menus available at 82 dining locations within the Center City District. Until January 28, Philadelphians can enjoy a three-course meal at any participating restaurant for $30 per person.
This fourth semiannual restaurant week -- the last one was held in late September -- brings fine dining into a price range that is much more feasible for many Penn students and others on a limited budget. Many students choose to take advantage of the opportunity.
College sophomore Samantha Di Tata -- who dined at Bistro St. Tropez this week -- enjoyed the French restaurant on Market Street.
"It is a very good deal ... and it's convenient," she said.
Di Tata added that it gives her "something to look forward to" during the rest of the year.
This is especially true, she said, because she normally only goes to upscale restaurants in the city only during Restaurant Week or on occasions when her parents visit.
Calling Philadelphia's restaurant scene "one of the highlights of the city," she added that the local eateries "offer a good selection."
Indeed, the participants offer cuisines ranging from traditional to exotic, from Italian to Asian.
Among the establishments participating are some of restaurateur Stephen Starr's posh locales, including Washington Square, Alma de Cuba and Angelina.
Josh Levine -- the manager at Angelina -- said that previous Restaurant Weeks had "absolutely" been successful.
He added that the establishment participates because it is "interested in offering something different for our customers."
Levine said that it also gives customers the opportunity to "try a couple of different things" on the menu.
The success of Restaurant Week is not limited to Starr's eateries.
Richard Hamric -- the assistant general manager at Audrey Claire and Twenty Manning -- noted that Restaurant Week falls during periods when business is typically slow.
The week and its promotions, he said, triple the number of customers in the two restaurants in which he works. Much of that increase, Hamric added, is due to college students, particularly those from Penn.
The benefits of Restaurant Week extend beyond the individual businesses to Center City as a whole.
Pasion owner Michael Dombkoski said that his business participates "because it's an opportunity to expose our restaurant to new people."
Those new people, though, only have a few more days until Restaurant Week disappears.
