FAQs
Why are dinners $29.18? Isn’t that an odd price?
Great question. The cents represent the year we’re celebrating. The whole dollar amount helps support the Central Virginia Food Bank and Meals on Wheels and the costs associated with Richmond Restaurant Week
Should I make reservations?
Make reservations for Restaurant Week as early as possible, they tend to go quickly. However, please keep in mind not all restaurants accept reservations.
Can I cancel my reservations?
If you need to cancel your reservation, do so with as much notice as possible so restaurants have the opportunity to rebook the table.
Do I need a pass or coupon to participate?
No passes, tickets or coupons are required. Instead, diners may simply visit their favorite participating restaurants throughout the week to enjoy the special prix fixe dinner menus. It is strongly recommended that diners make reservations in advance. To make a reservation, diners may contact restaurants directly. Gift Cards are not accepted.
Can I just walk in for dinner during Richmond Restaurant Week
Yes- some restaurants are walk-in only and others work hard to accommodate walk-ins. RRW is for charity so, please, check with each individual restaurants for their own reservation policies
I’m going to be late. What should I do?
If you’re going to be late for you reservation, call and let the restaurant know. On a normal night a restaurant will hold the table for 10 or 15 minutes past reservation time. During Restaurant Week, with a long wait list, they might not be able to, especially if they don’t know you’re on your way.
I’m from out of town. Where’s a great place to stay?
There are lots of great places to stay in Richmond. We make no claims or endorsements of a particular bed & breakfast or hotel, but we do provide some links to some places to stay in Richmond on our lodging page
I own a restaurant in Richmond. how do I participate?
If a restaurant feels up to the challenge of Richmond Restaurant Week, here is what they need to do. Send me an email to using our Contact page . We will keep your information on file for one calendar year. When it is time to apply, have any and all materials in by the due date. After review and with consideration to event management, I ask participants to sign a contract denoting the rules. Those restaurants must provide all necessary information, materials and menus by the deadline. I keep a waiting list and invite more restaurants to participate the next year as manageable growth allows. Participating restaurants are to push to the limits of their creativity to put forth a menu that best represents their style of cooking while working within the menu constraints set forth by the founder. The call goes out to restaurateurs who display the following qualities:
- full-service restaurants, locally and independently owned, no chains or franchises
- willing and able to support a three-course menu for $25 in line with their concept and
- appealing to new guests, preferably in business a full year
- ready to accept a menu challenge
- ready to cooperate and compete in good spirit with other local restaurants.