Restaurant Week: Twelve restaurants in five days

Restaurant Week: Twelve restaurants in five days
Some of the chefs and participants in this year's Restaurant Week – a five-day event from April 5-9.

CORNWALL, Ont. – Value-minded foodies can start their planning now.

Organizer Sebastien Manigat, of Bastion Hospitality, revealed this year’s lineup for Restaurant Week – a five-day event from April 5-9.

“This marks the fourth edition and once again it will spotlight our dynamic restaurant scene as well as offer a social platform that engages consumers,” said Manigat.

Each participant will offer a specially designed two-course or three-course menu for $24 or $28.

Manigat noted four new establishments have been added to the list.

Discover a new taste or reconnect with an old favourite at Table 21: Steakhouse & Oyster Bar, Eight Zero Zero, Sheep’s Head Bistro (South Glengarry), Love Love Food cafe-bistro-bakery, Truffles Burger Bar, Esca Gourmet Pizza + Bar, Moustache Joe’s, Schnitzels European Flavours, Nautica Grill & Wine (Long Sault), Propeller Restaurant (Nav Centre in Cornwall), Peppermills Grill & Bakery (Best Western Parkway Inn in Cornwall), and Bar Q.

After missing last summer’s edition due to relocation, Eight Zero Zero is making its much-anticipated return.

“We are really, really happy to be back,” said chef and owner Dave Petrynka. “The response from the community since we reopened earlier this year has been phenomenal. We can’t wait for everyone to see what we have in store for them this time around.”

Love Love Food will be operating under a special schedule that week (Thursday to Saturday, 5 p.m. to 10 p.m.) in order to accommodate customers.

The Seaway Food Festival event typically attracts hundreds of people – hungry foodies dine on gourmet creations at a fraction of the price, while feeding social media with mouth-watering updates.

Manigat says the success of Restaurant Week also has its downside: seating availability.

“Last summer was crazy,” said Hassan Rafiei, general manager at Sheep’s Head Bistro. “We were booked solid a week before it even started. It was very exciting for us, especially since we had just been operating for a couple of weeks at that point. My whole team, from the front to the back of the house, are looking forward to the event… we can’t wait!”

For more information on Restaurant Week: Spring 2016, visit or

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