ALHAMBRA, Calif., Jan. 3, 2018 /PRNewswire/ -- The Downtown Alhambra Business Association(DABA) is presenting its first "Taste of Alhambra Restaurant Week" from Jan. 22-28, as part of "Visit California Restaurant Month," a national event celebrated in many major cities to help stimulate tourism and patronage at local restaurants.
From Jan. 22-28, foodies can chase the flavors at Downtown Alhambra's diverse eateries taking part in the Taste of Alhambra Restaurant Week!
The week-long promotion spotlights the diverse cuisines of Downtown Alhambra'srestaurant scene. Diners can enjoy Italian, American Continental, Asian Fusion, Japanese Fusion, Thai, Hawaiian, Korean, Irish, Peruvian, Indian, Mexican and more, thanks to specials and prix-fixe menus from participating eateries.
Restaurants are offering 2-3 course menus priced anywhere from $15 -$30 for lunch, and $20 – $50 for dinner. Diners simply need to call and make reservations, visit the restaurant(s), and ask for their Taste of Alhambra prix-fixe menus.
In its inaugural year, Taste of Alhambra Restaurant Week is featuring a unique collective of 15 restaurants, including: Mancora Peruvian Cuisine, Shakas Hawaiian, Budda Belly Modern Kitchen, Charlie's Trio Café, Vinos at Trios, 38 Degrees Ale House & Grill, Sage Bistro 626, Limerick's Tavern, Diner on Main, Big Catch Seafood House, Bon Appetea, Tokyo Table, SideBar Grill, Dickey's BBQ Pit Alhambra, and Mahan Indian.
The timing of this event is strategic for Downtown Alhambra, which is located in the San Gabriel Valley. With a growing diversity of culinary talent, the city is ready to carve out its own niche in dining excellence within the larger Los Angeles market. Such culinary talent includes rising star, Walther Adrianzen, executive chef at Mancora Peruvian Kitchen, a hidden gem located in a strip mall off of West Main Street. Cooking from his heritage and heart, the young chef has already gotten written recognition by the LA Time's Jonathon Gold and LA Weekly's Garrett Snyder, who have both noted Adrianzen's creative Ceviche dishes.