Since the first restaurant week in 1992 (New York City claims it), culinary capitals across the country have replicated the formula. Once or twice a year for a week – sometimes two – eateries offer bargain priced, prix-fixe, three course lunches and dinners. The most recent restaurant weeks in New York and Los Angeles each saw over 300 participating restaurants.
On the one hand, diners love it. Dine LA, which operates Los Angeles’s Restaurant Week, reported an increase in revenue and covers (restaurant-speak for the number of diners) of 17 and 22 percent respectively, between last autumn’s and this past winter’s events alone.
On the other hand . . .