The delicious month-long food odyssey known as Houston Restaurant Weeks returns August 1st and runs through September 1st.
Founded in 2003 by Cleverley Stone, Houston Restaurant Weeks has raised over $4.3 million for the Houston Food Bank. This has enabled the Food Bank to provide almost 13 million meals for Houstonians who are food insecure. The largest restaurant weeks of its kind in the United States, Houston Restaurant Weeks is the largest annual fundraising event for the Houston Food Bank, which is the largest food bank in the nation.
Houston Restaurant Weeks is run by volunteers and 100 percent of the donations raised from area restaurants go directly to the Food Bank. For 32 days, diners will enjoy specially priced multi-course prix-fixe menus. Participating restaurants make donations to the Food Bank based upon their HRW sales. See pricing and donation information below:
RESTAURANT DONATION TO HOUSTON FOOD BANK PER HRW MEAL SOLD
NUMBER OF MEALS GENERATED BY FOOD BANK PER HRW MEAL SOLD
For thousands of Houstonians and visitors to the Bayou City, Houston Restaurant Weeks provides a month-long passport to the city’s top restaurants and award-winning chefs. In addition to the ever-expanding contribution made to the Houston Food Bank, the month-long event has grown to include not only the trendiest eateries in Uptown Galleria, bustling downtown and vibrant Midtown, but also popular eateries in outlying communities such as The Woodlands, Sugar Land and Galveston, Texas, among others.
The Houston Food Bank partners with the Montgomery County Food Bank and the Galveston County Food Bank. All donations from restaurants operating in those counties will go to their respective food banks.
The estimated economic impact of HRW 2013 on the greater Houston area totals more than $13 million, not including the exponential impact on salaries and wages, vendor income and service provider revenue for businesses associated with the restaurant industry. Many participating restaurants say that August, which used to be their slowest month of the year, has now turned into their second busiest month of the year, with December being their busiest.
“As one who reports on all of the exceptional restaurants and top chefs in our city, I am so grateful for the outpouring of support by Houston’s restaurant industry and diners for Houston Restaurant Weeks, benefiting the Houston Food Bank,” said founder & chair Cleverley Stone. “Houston Restaurant Weeks has become one of the most anticipated times of the year for local foodies and visitors to our city.”
With all the recent accolades bestowed upon Houston’s culinary scene, summer visitors can take advantage of the delicious prix-fixe menus and wide range of offerings. From prime steak to lobster ceviche, Gulf redfish, duck confit, shrimp and grits, beef barbacoa enchiladas, chicken tikka masala and more, Houston Restaurant Weeks showcases the diversity of our city’s culinary prowess.”
A complete listing of participating restaurants and their respective Houston Restaurant Weeks menus will be announced and posted on www.HoustonRestaurantWeeks.com on July 15, 2014. Reservations are required for diners seeking to take advantage of Houston Restaurant Weeks, however participating restaurants may take walk-ins at their discretion.
Information provided by Hilary Rosenstein of Stevens Group.