The Rocky Mountain News – February 17, 2003

Deals to dine for
Eatery insiders offer insights on bargain bites during belt-tightening times

By John Lehndorff

Times might be tight, but people still want to dine out. By choosing carefully and looking for deals, you can save a lot of money, according to professional foodies we surveyed.

Check out their menu of tips:

Think ethnic

"I would rather be blown away eating a great $5 bean burrito smothered in fiery green chile at a shack on the side of the road, than blow my paycheck at a finer establishment with lousy service and lackluster food," said Karen Barela of the Cooking School of the Rockies.

Bigger can be better

Take advantage of portion distortion at family-style restaurants by asking for the doggy bag. "The trick," says restaurant consultant John Imbergamo, "is to have half of the portion wrapped up as you begin to eat, not after you've absentmindedly consumed it." Or try the bounteous lunch buffets at Chinese and Indian restaurants.

Think smaller

Just get appetizers, or soup and salad, or side dishes. Go to restaurants that specialize in small-portioned dishes such as Chinese dim sum restaurants, where many dishes are only $1 or $2. Check out Spanish eateries offering tapas.

Let's split

There's no shame in sharing. Many restaurants will not charge extra for splitting salads and entrees. One sign of a thoughtful restaurant: They actually split up the food for you. If you order a variety of items to share, you are less likely to get that cheap diner "look."

Bang for the buck

How are the portion sizes? Do they offer anything extra? It's nice when upscale places serve a preliminary amuse bouche - a little appetizer, along with bread and butter or olive oil.

Vesta Dipping Grill offers complimentary bread with roasted garlic and three dipping sauces.

Whole-meal deals

Look for meals that include salad, bread and a starch and vegetable with the entrÚe. To save money, don't order appetizers, drinks and desserts.

Think young (or old)

Find meal discounts for kids, students, seniors and birthdays. The Bent Noodle lets children up to age 12 eat free from the kid's menu. The Fresh Fish Company birthday discount depends on age. Turning 50? You get 50 percent off. Restaurants don't advertise birthday treats, so ask.

It's about time

Breakfast and lunch almost always offer more food for less money. Lavish brunch buffets are expensive because you never eat or drink enough to justify the cost.

Look for "sunset" or "early bird dinners." Some downtown eateries offer pre-theater or pre-concert deals.

Weeknights work

Reservations are easier on weeknights and many spots offer three- or four-course dinners at a single, reduced price. Be careful when ordering nightly "specials," which are often more expensive than regular menu items.

Get happy (hour)

Many restaurant/bars entice happy hour visitors with inexpensive appetizers or free snacks if you order a beverage. Sometimes bar menus at bistros boast more affordable items than the regular menu.

Join the club

The Denver Dining Card offers two-for-one entrees Monday through Wednesday at 10 decent restaurants including Gumbo's, Mel's, Rialto CafÚ, Roy's, Strings, Tante Louise and Yia Yia's. The card can be used up to four times at each eatery. Cost is $39.95. Go to www.thediningcard.com/denver or call (866) 660-3463.

At www.restaurant.com you can bid through E-bay on gift certificates for Colorado eateries and save as much as 75 percent. Auctions end daily. Eateries recently auctioning certificates included Restaurant Kevin Taylor, Tiramisu and European CafÚ in Boulder.

Watch that wine

Drink water instead of soda. Ordering wine by the glass is always the most expensive approach. Order it by the carafe and sangria and beer by the pitcher. (Tap beer is almost always cheaper than bottle beer.) Find deals.

Bloom restaurant at FlatIron Crossing in Broomfield is offering 50 percent off every bottle in its noteworthy cellar on Tuesdays through April. Jou Jou, 1100 14th St., and Palettes in the Denver Art Museum are promoting a three-course dinner deal with a bottomless wine glass for $39.

Become a regular

Josh Wolkon - owner of Vesta Dipping Grill - suggests: "Be friendly. Get to know your server by name.Get to know your bartender by name.

Send your compliments to the chef. Send shots of appreciation to the kitchen. It might not save you money on that visit, but it will come back tenfold on future visits," he said.

Restaurants know the value of treating their regular customers like royalty and will "comp" desserts or wine or bring free desserts.

One last word of advice: Regardless of how much you spend on any meal (except at a buffet), be sure to tip the servers properly: 15 percent for decent service and 20 percent or more for great service. It's the right thing to do in these hard economic times.