If you’re anything like us, you use Restaurant Week to explore new options, whether it’s a special menu item at your favorite place or a restaurant that you’ve never heard of. This fall, restaurant week runs from October 18-23 with more than 70 restaurants participating. The following, listed in alphabetical order, contains restaurant week classics and new additions alike. Trust us, we’ve done our research.
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.
If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.
For a $10 Italian lunch, Amore Victoria has you covered. The starter course poses a hard decision between house stuffed grilled sausage; mini heirloom tomato bruschetta; butternut squash autumn soup with pumpkin; and a red and gold (go Gophers!) roasted beet salad. Good luck.
Treat yourself to a $20 three-course lunch at a North-Loop favorite, Borough. Starting with a fingerling potato salad, the famous Parlour burger and a nostalgic ice cream float with sarsaparilla and malted vanilla ice cream. The dinner menu is just as tantalizing.
Making everything from scratch and using all locally sourced ingredients, Copper Hen Cakery & Kitchen has a rustic, comfortable feel and makes delicious, simple dishes. Try them out for dinner; $15 gets you a three-course meal that will leave you, and your wallet, satisfied. If you’re feeling extra chic, add the wine pairings or a flight of beer served in mason jars.
This essential Twin Cities restaurant in south Minneapolis is still glowing from their win at Grand Cochon this year where chef Thomas Boemer was crowned "King of Porc". As such, you’d only be doing yourself a disservice by not reserving a spot here this Restaurant Week to indulge in the award-winning crispy pork belly with chow chow and chile-raisin sauce. Choose your entrée and finish with the doughy sweet potato donuts dipped in molasses and toffee cream. Can’t go wrong for $30!
You’ve probably seen this Russian themed restaurant and vodka bar emitting a subtle, red glow into the late hours of an Uptown evening. It may have surprised you – it may have drawn you in. Either way, their $15 dinner menu is a win featuring a choice of their most popular entrées paired with a pierogi appetizer and cream cheese stuffed crepe dessert.
With its quirky art deco interior dressed in green and white, you may be surprised that Il Foro serves modern Italian dishes. This Restaurant Week, they are participating in both lunch and dinner. Dinner’s first course option of beef tartare with crispy potatoes and egg yolk has us sold. Follow with the tender red wine rigatoni cacio e pepe (cheese and pepper) and creamy pistachio gelato topped with crunchy biscotti. Commence with the drooling.
Surround yourself the modern light that shines inside Monello’s dining room. Italian-inspired seafood dishes are the focus of this menu. New to Restaurant Week, enjoy an upscale lunch with first course options like scallop with hazelnuts and verjus, and sea bass topped with caviar and crème fraîche. Finish with a satisfying, elegant sandwich of seared tuna with spicy harissa, or porchetta with rapini.
A newcomer to Restaurant Week, head chef Todd Macdonald and less-than-a-year-old Parella are re-creating rustic Italian dishes. Award-winning pastry chef Khanh Tran offers an affagatto (crisp anise biscotti with vanilla gelato and a kick of espresso) and a budino di pane (warm, comforting banana bread pudding with an Italian favorite, Nutella). You can only get dessert at dinner, running $30.
From the high-energy owners of Travail Kitchen + Amusements, I know that I’ll be making at least a few lunch trips to Pig Ate My Pizza. For $10 you can indulge in both a classic, personal-sized pizza and a scoop of house-made ice cream. There may not be a better pairing.
Saffron Restaurant & Lounge
If you haven’t been to Saffron yet, think of this dinner as your introduction to a place that you’ll be bound to come back to again and again. Chef and owner Sameh Wadi has created an adventurous menu using Mediterranean, Spanish and North African inspired techniques and ingredients. Some dishes on offer include a fall mushroom soup with Persian lime, fresh turmeric and green apple; a pumpkin bavarois with salted caramel, ras el hanout and sour cherries; and, last but not least, a stewed lamb dish with tomatoes, Greek spices, orzo and tangy sheep’s milk cheese.
For a $10 Italian lunch, Amore Victoria has you covered. The starter course poses a hard decision between house stuffed grilled sausage; mini heirloom tomato bruschetta; butternut squash autumn soup with pumpkin; and a red and gold (go Gophers!) roasted beet salad. Good luck.
Treat yourself to a $20 three-course lunch at a North-Loop favorite, Borough. Starting with a fingerling potato salad, the famous Parlour burger and a nostalgic ice cream float with sarsaparilla and malted vanilla ice cream. The dinner menu is just as tantalizing.
Making everything from scratch and using all locally sourced ingredients, Copper Hen Cakery & Kitchen has a rustic, comfortable feel and makes delicious, simple dishes. Try them out for dinner; $15 gets you a three-course meal that will leave you, and your wallet, satisfied. If you’re feeling extra chic, add the wine pairings or a flight of beer served in mason jars.
This essential Twin Cities restaurant in south Minneapolis is still glowing from their win at Grand Cochon this year where chef Thomas Boemer was crowned "King of Porc". As such, you’d only be doing yourself a disservice by not reserving a spot here this Restaurant Week to indulge in the award-winning crispy pork belly with chow chow and chile-raisin sauce. Choose your entrée and finish with the doughy sweet potato donuts dipped in molasses and toffee cream. Can’t go wrong for $30!
You’ve probably seen this Russian themed restaurant and vodka bar emitting a subtle, red glow into the late hours of an Uptown evening. It may have surprised you – it may have drawn you in. Either way, their $15 dinner menu is a win featuring a choice of their most popular entrées paired with a pierogi appetizer and cream cheese stuffed crepe dessert.
With its quirky art deco interior dressed in green and white, you may be surprised that Il Foro serves modern Italian dishes. This Restaurant Week, they are participating in both lunch and dinner. Dinner’s first course option of beef tartare with crispy potatoes and egg yolk has us sold. Follow with the tender red wine rigatoni cacio e pepe (cheese and pepper) and creamy pistachio gelato topped with crunchy biscotti. Commence with the drooling.
Surround yourself the modern light that shines inside Monello’s dining room. Italian-inspired seafood dishes are the focus of this menu. New to Restaurant Week, enjoy an upscale lunch with first course options like scallop with hazelnuts and verjus, and sea bass topped with caviar and crème fraîche. Finish with a satisfying, elegant sandwich of seared tuna with spicy harissa, or porchetta with rapini.
A newcomer to Restaurant Week, head chef Todd Macdonald and less-than-a-year-old Parella are re-creating rustic Italian dishes. Award-winning pastry chef Khanh Tran offers an affagatto (crisp anise biscotti with vanilla gelato and a kick of espresso) and a budino di pane (warm, comforting banana bread pudding with an Italian favorite, Nutella). You can only get dessert at dinner, running $30.
From the high-energy owners of Travail Kitchen + Amusements, I know that I’ll be making at least a few lunch trips to Pig Ate My Pizza. For $10 you can indulge in both a classic, personal-sized pizza and a scoop of house-made ice cream. There may not be a better pairing.
Saffron Restaurant & Lounge
If you haven’t been to Saffron yet, think of this dinner as your introduction to a place that you’ll be bound to come back to again and again. Chef and owner Sameh Wadi has created an adventurous menu using Mediterranean, Spanish and North African inspired techniques and ingredients. Some dishes on offer include a fall mushroom soup with Persian lime, fresh turmeric and green apple; a pumpkin bavarois with salted caramel, ras el hanout and sour cherries; and, last but not least, a stewed lamb dish with tomatoes, Greek spices, orzo and tangy sheep’s milk cheese.
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/72702111/GullyBoysGreen_00957.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/54828167/IMG_5926.49.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/61238769/marcheu.48.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/47422322/Corner_Table_v3_pork_jowls_Joy_Summers.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62480299/Amore_Victoria_courtesy_FB.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62480300/Parlour_Burger3_crJoySummers.0.0.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/55858809/BLG_RED_WINE_SPAGHETTI.45.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63120448/Spoon_GinTonic.6.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62480301/the_copper_hen_cr_FB.0.0.0.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/63839957/20220428_A7S06323.7.jpg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70928201/Island_Room_Patio_Dinner_e1523729431624.7.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62480302/DSC_0476.0.0.0.jpeg)
:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/69753009/Jun_Szechuan.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62480303/Hammer___Sickle_cr_FB.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62480304/IlForo_June2015_05.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62480305/Monello_facing_Dining_Room.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62480306/IMG_0273__1_.0.0.0.jpeg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62480307/Pig_Ate_My_Pizza_cr_FB.0.0.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_image/image/62480308/saffron-thumb.0.0.0.jpg)