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A customer eats at the front counter at Frita Batidos during last winter's Ann Arbor Restaurant Week.
(Ann Arbor News File Photo)
Ann Arbor Restaurant Week is nearly halfway over, and you still haven't made a reservation. Friends are raving about fabulous multi-course dinners, and drool-worthy food pictures have started showing up on Facebook, Instagram and Twitter. Is all lost? Are you consigned to waiting for the summer Restaurant Week in June?
In a word: no.
Though some restaurants like Pacific Rim and Logan filled up their reservations lists far in advance, you can still get out for a good fixed-price Restaurant Week experience even if you didn't plan ahead.
Hope Mleczko, manager at Seva (314 E. Liberty), says they've still got plenty of tables available, especially for Tuesday and Wednesday nights, though they're filling up fast for the end of the week.
"Early on in the week, through around Wednesday, we're busy but not crazy," said Mleczko. "But then it's like people see stuff on social media from their friends, and they go, 'Oh yeah! Restaurant Week!' "
Looking for some last-minute Restaurant Week dinner ideas? Here are three tips, courtesy of Ann Arbor chefs, restaurant owners and staff:
1. Try eating earlier in the week or later in the evening. The most popular times for dining out during Ann Arbor Restaurant Week appear to be Wednesday through Friday from 6 to 8 p.m. If you're willing to dine outside of those times, you're likely to be in luck.
"Tuesday is traditionally the slowest night of the week for restaurants, and that holds true for Restaurant Week, too," said Chef Brandon Johns at Grange Kitchen and Bar (118 W Liberty St). "We've got plenty of room available Tuesday night."
The place is hopping, but diners hoping to sample the extensive tapas menu at Aventura (216 E. Washington St.) can still snag a table if they're willing to take a reservation after peak hours. OpenTable.com shows tables available most nights after 8:30 pm.
The Chop House (322 S Main St.), a perennial Restaurant Week favorite, also has availabilities later in the evening.
"The Chop House usually fills up fast," said Sue Burke, district manager at The Chop House. "We are quite booked with reservations, although there are openings still available after 9 p.m. this week."
2. Call ahead. Restaurant reservation site OpenTable.com is a great way to gauge a restaurant's availability, but not all restaurants book all of their tables through the site.
"We recommend that people always call," said Vellum owner Peter Roumanis. "Inventory that is on Open Table is not necessarily what exists. Some restaurants hold back a portion of their tables. Plus you lose the personal connection you get when you speak directly to the staff at a restaurant. Always call, and especially if you're flexible about times, we should be able to accomodate you."
Also keep in mind that some restaurants that do not usually accept reservations or only accept reservations for large groups are willing to book any size party for Restaurant Week.
Mani Osteria hostess Mary Claire Sullivan says that Mani still has reservations available this week, mostly because people just aren't aware that they can book a table for just a few people.
3. Try restaurants that don't accept reservations. Have you ever tried the fried tilapia sandwich at Jamaican Jerk Pit (314 S. Thayer)? Had a muffaletta at Jazzy Veggie (108 S Main St.)? A slab of ribs at Satchel's BBQ (3035 Washtenaw)? How about the lemongrass pork loin at Frita Batidos (117 W Washington St.)? None of these restaurants take reservations, and all are participating in Ann Arbor Restaurant Week.
Jazzy Veggie manager Tim Leonard says that business has been brisk, but customers haven't had to wait long for meals.
"We're a fast-casual restaurant, so we're used to getting people their food quickly," said Leonard.
Have you dined out for Ann Arbor Restaurant Week yet? What have your experiences been like?
Jessica Webster covers food and dining for The Ann Arbor News. Reach her at JessicaWebster@mlive.com. You also can follow her on Twitter and on Google+.