Austin Restaurant Week Announcement + Recipe of the Day

Put away those take out menus, forget about cooking, and starting making some plans because the ever-popular biannual Austin Restaurant Weekreturns this Sunday, September 23-26 through September 30-October 6. Whether looking for a dining deal or a reason to try a new hotspot, Austin Restaurant Week provides the perfect inspiration to for an evening out on the town.

Austin Restaurant Week provides a wonderful opportunity to sample some of the best local restaurants at discounted prices while giving back to an area nonprofit at the same time. Over the course of two weeks, participating restaurants will offer specialty priced, multi course menus during lunch and dinner. Prices will range from $10-$15 for lunch and $27-$37 for dinner, with wine pairings offered at select restaurants for an additional fee. Once again, the list of participating restaurants includes some of the most highly regarded places in town such as Uchi, Uchiko, Swift’s Attic, Foreign & Domestic, and many more.

There is one notable change to this installment of ARW, however. Though past ARW’s have always included a charitable component, it was generally a fairly nominal amount per plate. This time around, however, event organizers and participating restaurants are fully embracing the “Dine Out, Do Good” theme of the week by donating one meal to Meals on Wheels and More for every meal purchased throughout the event on reservations made through OpenTable. Top picks to come, but for now warm up for the upcoming Austin Restaurant Week by trying your hand at a recipe from ARW participating restaurant.

Visit the ARW website hereto check out the full list of restaurants, menus, and more. Happy eating!

TRACE Stuffed Quail (image via TRACE Austin)

Dirty Rice Stuffed Quail

Recipe courtesy of TRACE Austin

Boneless Quail

Dirty Rice

Shaved Celery

Celery Shoots

Bell Pepper Vinaigrette


Dirty Rice

3 ea             Large Onions small diced

6 ea             Green Bell Peppers small diced

2 ea             Celery bunches small dice

2#               Chicken Livers cleaned and chopped

6 Tbsp                   Cajun Spice

3 Tbsp                   Worcestershire Sauce

12 dash         Tabasco

3 qts             Long Grain Rice

9 qts             Chicken Stock


Brown livers in blended oil and remove from pot.  Sweat vegetables until soft then add all remaining ingredients and bring to a boil.  Cook on stove top or in oven until rice is fully cooked.  Season to taste with salt and black pepper.


Bell Pepper

3 ea             Green Bell Pepper-small dice

1 ea             Shallot-small dice

¼ cup          Apple Cider Vinaigrette

½ cup          Extra Virgin Olive Oil

1 tsp            Caraway Seeds-Toasted and Rough Ground


Sweat pepper and shallot until al dente.  Remove from heat and whisk in vinegar then oil.

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