Dine Around Seattle returns and chooses to benefit Seattle-based non-profit, FareStart.
There’s an admirable loyalty that pervades the food and beverage industry in the Northwest. Whether it’s support for culinary education provided by local restaurants (see Trace-AI partnership) or hundreds of thousands in donations for local professionals in need (see MurrayAid), a common interest in local well-being and success brings out the best in our tight-knit community.
This March marks the 11th year of an event that further indicates a commitment to community. Dine Around Seattle is more than a chance for us to graze on what the city’s best restaurants have to offer. The month-long, city-wide promotion also represents something more substantial — it’s a long-term investment in eating local and a boon to populations in our community who can benefit from such an investment.
First, the basics: $30 prix fixe dinner menus at restaurants representing a considerable portion of the cream of Seattle’s restaurant crop (think Andaluca, The Georgian, Toulouse Petit). The promotion runs every Sunday (minus brunch) through Thursday in March and includes an appetizer, entrée and dessert. A good number of participating eateries also offer three-course fixed lunch menus at $15 per person. Here’s your complete list of dining locations.
Now, the FareStart dimension: local non-profit Seattle Good Business Network is now putting on Dine Around Seattle and has chosen to lend the support of the event to Seattle’s well-respected FareStart program. FareStart trains disadvantaged and homeless Seattleites for jobs in the restaurant industry as part of multifaceted efforts to better the lives of these community members. Throughout March, Dine Around Seattle patrons will be invited to support the program by adding a donation of $1 (or more) to their checks at the end of the night. In so doing, Seattle is once again investing locally, and it’s exciting to see where these investments will take our restaurant industry in the future. Oh, and we’re excited for a month-long mélange of quality meals.
Now–March 28, Sundays through Thursdays || Make reservations through OpenTable