Fearless Foodie:

Restaurant Week Menu Sample: Abuelos

Second Harvest is the beneficiary of Knoxville's first Restaurant Week, which runs through March 4 and features multi-course meals at area restaurants for either $25 or $35, with five bucks for each one going to the food pantry. The money's needed now more than ever, since the Second Harvest facility was flooded yesterday.

The deal is, you call ahead to the individual restaurants for reservations, but you can check out all the special three-course menus on KnoxvilleRestaurantWeek.com

The guy who first had the idea of  bringing Restaurant Week to our area, Paul Hohe of Ruth's Chris Steak House, told me yesterday that the Knoxville restaurants are really stepping it up, some beyond even what he's seen in Dallas and New York and Chicago, which all have very successful restaurant weeks (Dallas' has even become Restaurant Month). That got me intrigued, and now I'm going to pass along some of the menus each day, just so you can get an idea of what they'll be serving. In a word, tasty.
Abuelo's Restaurant Week Special Menu

For each special restaurant week meal ordered, $5 will be donated to Second Harvest Food Bank.

• Chicken and Spinach Mini Chimis -Three small chimichangas, stuffed with spicy, tender pulled chicken, spinach and cheese, golden fried and served with a tantalizing honey lime/ancho/cilantro sauce for dipping

• Pork Tenderloin with Sweet Chile Glaze - A grilled, rustic pork tenderloin, basted in a sweet and spicy Habanero sauce, then finished with a delicious sweet chile glaze. Served with our Signature Papas Con Chile and steamed vegetable medley.

Dessert (Choice of 1)
• Chocolate or our Traditional Flan - Our award winning recipe of traditional egg custard

• Dessert Nachos - Crispy flour tortillas covered with cinnamon sugar, topped with ice cream, caramel and chocolate sauces

11299 Parkside Drive
Knoxville, TN 37934
Phone: 865-966-0075
Hours: Su-R 11 AM- 9 PM; F & Sa 11 AM- 10 PM

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About This Blog

Rose Kennedy covers the Knoxville foodie scene with small discoveries, new openings, rumors, and tastings.