Denver Restaurant Week shifts to spring

Staff report
Posted 3/26/21

This year's Denver Restaurant Week has shifted to take place in the spring, VISIT DENVER announced in a news release. The 2021 dates are April 23-May 2. Traditionally, the 10-day showcase of Denver's …

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Denver Restaurant Week shifts to spring

Posted

This year's Denver Restaurant Week has shifted to take place in the spring, VISIT DENVER announced in a news release. The 2021 dates are April 23-May 2.

Traditionally, the 10-day showcase of Denver's culinary scene takes place in February, which is typically a slow time of the year for the industry. This year, however, because COVID-19 restrictions — such as social distancing guidelines that limit seating — are still in place, the warmer weather in spring may allow restaurants to maximize patio and outdoor seating.

This year's spring Denver Restaurant Week also encourages takeout and delivery.

“Above anything else, we want to ensure we are focusing on advocacy for our restaurant partners, while keeping the health and safety of the community top of mind,” said Richard Scharf, president and CEO of VISIT DENVER, in a news release. “We have an excellent culinary scene that is having a tough time right now through no fault of its own, so we wanted to build a new spring program that still offers as many to-go options as ever, while increasing access to safe dine-in options as well.”

As usual, participating restaurants will create a multi-course dinner based on three price points — $25, $35 or $45. Menus were announced on March 31, and diners are now able to make reservations plan takeout orders early.

To learn more about Denver Restaurant Week or find a list of participating restaurants and view menus, visit www.DenverRestaurantWeek.com.

“We have done this for 17 consecutive years, but it has never meant more to the restaurants and to the community than it does this year,” Scharf said. “Our nationally-recognized and award-winning culinary scene is a huge part of Denver's brand and destination appeal, and these restaurants, as well as their hard-working staffs, need our support more than ever.”

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