Launched in New York City nearly two decades ago, the concept has "picked up a lot of steam in the last few years," encompassing more restaurants and locations (at least 40 U.S. cities are participating this winter) and expanding to include more than one week and/or summer sessions as well, notes Scott Jampol of OpenTable.com.
"It's not just about restaurants looking to fill seats in a tough economy," adds Jampol, who says the most popular Restaurant Week offering is a three-course, fixed-price menu priced at $20 for lunch and $30-$35 for dinner (excluding tax, tip and beverages). "It's a great incentive for diners to try some place new."
