Reading John’s blog from yesterday inspired me to write about my own Restaurant Week experience in Philadelphia. In the past I have not been organized about planning Restaurant Week dinners, but I was determined to make it work this year. During the annual event, spanning Jan. 19–24 and 26–31, I visited one restaurant each week.

My first stop was Bleu Martini. The menu wasn’t as diverse as I would have hoped, but the cocktail list made up for the lack of food options. I chose the bright and refreshing Ruby Red martini, made with citrus-infused vodka, grapefruit juice and a splash of grenadine. To start, I had calamari tempura. It was the perfect combination of crispy and tender, though the portion was so large I only ate about half of my plate. For my main course I opted for the filet with mashed potatoes and julienne vegetables. The steak was delicious, though I was not a fan of the vegetable selection of mostly peppers and celery with only a few pieces of zucchini. Dessert for all patrons was cheesecake. As far as cheesecake goes, it was not memorable. I would be more likely to come back to Bleu Martini for cocktails than for dinner.

My colleagues Kim and Monique and I decided to try Garces Trading Company for its Restaurant Week offering. Before dinner I studied the menu, excited to indulge in the four-course tasting. I love a good cheese plate, so I looked forward to starting my meal with the chef’s selection of cheese accompanied with honey and a garlic mustard. Next I tried the Lyonnaise duck salad with duck confit, a poached egg, bacon and mustard vinaigrette. While not my favorite, I enjoyed trying the interesting combination of flavors. My next course, the scallop risotto, was a standout. With English peas, chanterelles, pine nuts and perfectly cooked scallops, the dish was creamy and rich but not overly so. For dessert I decided on the winter verrine — a mascarpone panna cotta with huckleberries and brown butter cake. I mostly ate around the huckleberries (they had an odd texture) and did not finish the verrine since I was full from the previous three courses. Multiple other dishes on the menu intrigued me, so I hope to visit the restaurant again soon.

Does your city have a restaurant week? What are the must-try places you will visit?

— Katie Skrzek, digital media manager