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Restaurant week features more eateries, longer time
by Joan Durbin
jdurbin@neighbornewspapers.com
January 15, 2014 11:10 AM | 1751 views | 0 0 comments | 26 26 recommendations | email to a friend | print
From left, Owner of Oak Street Cafe Joe McCaffrey with a plate of roasted chicken with farro and salsa verde and Chef Woody Back with table and main with a plate of fried chicken and collard greens. Both will be featured dishes in the upcoming Roswell Restaurant Week
From left, Owner of Oak Street Cafe Joe McCaffrey with a plate of roasted chicken with farro and salsa verde and Chef Woody Back with table and main with a plate of fried chicken and collard greens. Both will be featured dishes in the upcoming Roswell Restaurant Week
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Oak Street Café opened in Roswell nine years ago and found an appreciative audience in its off-the-beaten-track location a few blocks east of Ga. Hwy. 9.

“We were one of the first restaurants to be in this downtown area,” said owner Joe McCaffrey.

“There was Fickle Pickle, Pastis was in its original location and the group that started the Salt Factory was just about to get the doors open.”

Today, the trailblazing café in the funky chic SoCa shops on Oak Street is still doing gangbuster business. But Roswell’s dining landscape has undergone significant change.

“Now in two square miles there are 40-some restaurants,” said McCaffrey, referring to the historic section of Roswell.

That’s the reason Oak Street Café has been a Roswell Restaurant Week participant since the event’s inception. McCaffrey said the promotion week casts a spotlight on eateries in this city and brings in customers who may not know the wide variety that Roswell has to offer.

Roswell is beginning to become known as a destination for great dining, said Sally Johnson, who with the Historic Roswell Merchants Association founded Historic Roswell Restaurant Week three years ago.

So many new places have sprung up since then that the focus of the event has been enlarged, she said.

“We wanted to expand it to all of Roswell,” Johnson said.

Working with the business-oriented Roswell Inc., Johnson opened up to entries outside the historic district and increased the number of days for the event to 12.

So this year’s Roswell Restaurant Week actually begins on Jan. 21 and runs through Feb. 1.

The Tuesday start date is the equivalent of a “soft opening” for restaurants, Johnson said, so “they can ramp up over 10 days and end on a high note on a Saturday.”

To be a participant, restaurants must offer at least one special, or a new menu item, prix fixe or discounted menu option for the promotion’s duration.

All of those offerings will be listed on the www.roswellrestaurantweek.com web page and on its Facebook page.

Johnson, who is coordinating the event through her own marketing company, Pastiche Consulting, said the idea for Restaurant Week germinated from a desire to help out local restaurants during what has traditionally been a slow time of year for them, between the holidays and the Super Bowl.

Restaurant participants are being added daily, but among those already confirmed are:

  • Adele’s
  • Ale Yeah!
  • Alessio’s
  • Andretti Grill
  • Aqua Blue
  • Brick House Pizza and Pasta
  • Ceviche Taqueria & Margarita Bar
  • Coldbrews Sports Bar & Grill
  • Di Paulo
  • Douceur de France French Bakery & Cafe
  • Etris Kitchen & Bar
  • The Fickle Pickle
  • Little Alley Steak
  • Lazaro’s Cuban Cuisine
  • Lucky’s Burgers & Brew
  • Mac McGee
  • NINE Street Kitchen
  • Noca Eatery and Bar
  • Oak St. Café
  • OPULENT
  • Osteria Mattone
  • Panera Bread
  • Pastis Restaurant + Bar
  • Piece of Cake 
  • Plum Café
  • Rojo Cocina Mexicana & Cantina
  • Roswell Farmers Market
  • Roux on Canton
  • Salt Factory Pub
  • Slate
  • Table & Main | A Southern Tavern
  • The Mill Kitchen & Bar
  • The Roswell Tap
  • Vin 25
  • Zest Sushi and Tapas
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