Going Global

     Editor's Note:  Wednesday was a milestone for "Home, Home on the Range."  In just under 16 months there have now been over 10,000 page views from readers all over the world.  My thanks to you all for your interest in my culinary research.
                                                                                                                                          Vinny

 

     What is now a global phenomenon began as a lunch only promotional event in New York City in 1992.  Restaurant Week was originally considered a short-term money loser with a hopeful long term public relations benefit.  It was a good will gesture on the part of many Big Apple restaurants to the 15,000 reporters there covering the Democratic National Convention.  But now just over two decades later it has proven to be a Win-Win proposition for all concerned.

 

     For restaurateurs it is an opportunity to attract new customers during the customary seasonal slumps that occur in the restaurant industry. (In New York Restaurant Week is held twice a year, in January and July).  For customers it is a chance to experience fine dining at a modest price.  This has worked well, especially recently in the light of the recession when the public is more price sensitive.  Prix Fixe meals with a limited menu offers a good meal with no financial surprises.

 

     On Wednesday I went with another gourmand to the Legal Seafood franchise in King of Prussia to take part in the Main Line Restaurant Week celebration.  While I have a problem with King of Prussia being considered a part of the venerable Main Line, I did not have a problem with their luncheon $20 Prix Fixe menu.  Of the 3 appetizers listed I quickly chose the fried oysters.  They were at the same time succulent and crispy, and most importantly, fresh.  They had been shucked only minutes before being ever so lightly breaded and fried.  They were so good I was tempted to order another serving.  But that would have diminished my ability to enjoy the entree that I ordered from the three on the menu.  The Portuguese fisherman's stew was a tangy pool of saffron tomato broth in which whitefish, mussels and clams were swimming.  When I emptied the large bowl I wanted to wipe it clean with the warm roll that came with the meal.  But I had already eaten it.  As we finished our thrifty meal we were surprised with dessert delivered by the manager as a thank you for making our reservation on-line.  We thanked him profusely and then took the opportunity to ask him about the chain restaurant headquartered in Boston.  He told us their success is all about quality: of the food and of the service.  They strive to maintain a high level of both.  And it shows.  The place was filled with contented diners for a noon time repast.