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62 p o r t l a n d monthly magazine Hungry EyE Weve got a lot of restau- rantsand weve got a lot of foodies says Kathy Britzius executive director of the Great- er Charleston Restaurant Asso- ciation. Holding restaurant week in winter this year Janu- ary 6 to 17 really helps a slow time of year. There is a second restaurant week in the summer. Membership in the GCRA is 300 per year participation in the January week is an addi- tional 300 plus 250 worth of gift cards for the association to hand out as promotion for the week. We have about 140 res- taurants participating. Charlestons bit of learned wisdom In the beginning we structured the meal prices but now we let each place do its own thing. This works so much better. As a result you might have a two-course lunch for 12 at the Lowcountry Bistro 15 cocktailfood pairings at The Gin Joint or a three-course dinner at Circa 1886 for 45. Back Home Tiqa had only been open a few weeks when it signed up for its first restaurant week in 2015. We had a great time says general manager Patrick Morang. This year theyre signed up for lunch and dinner and dinner means an exotic three-course Mediterra- nean feast for 35. I was at Davids for nine years before I came to Tiqa so Ive been in MRW from the get-go. Morang is a fan. Hes got Tiqa signed up for all three special events this year. Theres the extremely popular break- fast cook-off event at Seadog Brewing Co. in South Portland on February 28 which serves as the official kick-off of the week a Fried plantains at Sonnys pair wonderfully with a juicy Jaycito cocktail. Visit our website to view our menus sign up for our newsletter and learn about our special events 207.837.6565 THEBRUNSWICKHOTELANDTAVERN.COM 4 NOBLE STREET BRUNSWICK ME Where youre the CENTER OF ATTENTION in the CENTER OF IT ALL 52 handsomely appointed guestrooms suites Steps away from the lively downtown next to Brunswick Station with Amtrak service and directly adjacent to Bowdoin College State-of-the-art meeting function space for events from 2 to 150 guests Contemporary Tavern for cocktails cuisine Open to the public for breakfast lunch dinner seven days a week and Brunch on Saturdays and Sundays. Al fresco dining on adjoining patio and covered porch. PortlandMagMarchLayout 1 2216 548 PM Page 1 courtesysonnys