The restaurant has a Facebook page and its menu is available at www.sohoswv.com. To make reservations, call 304-720-7646.
Bluegrass Kitchen is also focusing on one of their customer favorites.
"The menu item we are featuring is one of our most-popular menu items: pan-seared whole trout with organic stone-ground grits, stewed kale and bourbon mustard sauce," said co-owner Keeley Steele.
"It's not going away after Restaurant Week. So, customers can come back anytime and be assured that they will be able to order it," Steele said.
Steele said she was excited about Charleston's first Restaurant Week because, "This is our livelihood. This is my and my husband John's career choice. We have three restaurants on the East End. So, we are very supportive of anyone who wants to bring attention to what we do. It seems like a great reward for customers and a good way for people to get out and try something new."
Bluegrass Kitchen, at 1600 Washington St. E., is known for its eclectic comfort food with a modern edge. The restaurant's décor features art by local artists and serves as a gallery for their works.
The restaurant has a Facebook page and its menu is posted at www.bluegrasswv.com. To make reservations, call 304-346-2871.
Ichiban Pan-Asian Cuisine
"I can't thank Buzz Food Services and Dickinson Gould enough for putting this event together," said Laura Miller, co-owner of Ichiban Pan-Asian Cuisine along with her husband, Scott.
"We were closed five business nights and over a weekend, so our businesses and employees were really hurt by the water contamination," she added.
Miller said she has been touched by the generosity of customers as businesses try to get back on their feet. As a special thank you, she is doing a pairing list of wine for the food options during the week, and is offering a price reduction as a value for her customers.
Ichiban, at 103 Capitol St., is "not just a sushi bar," Miller said. "With our menu choices for the event, we wanted to make people aware that we are a full pan-Asian restaurant. We are known for our steaks, seafood, sushi and spirits."
The restaurant posts its menu at www.meetmeoncapitol.com and also has a Facebook page. To make reservations, call 304-720-7874.
Chef Mike Summerlin owns Vandalia Grille, at 212 Hale St., a restaurant known for its "small plates, big flavor" menu, which includes a multitude of interesting salads, sandwiches and grilled pizzas.
"Our menu is a smorgasbord. We have everything from filet mignon to sandwiches. We try to be creative and offer people a lot of choices," Summerlin said, adding that the restaurant week prices couldn't be beat.
"If you go through the McDonald's drive-through, it's going to be eight bucks. For $30 during Restaurant Week you get much more, much better food. Plus, people will see that we are reasonably priced all the time," he said.
The menu is available at www.vandaliagrille.com. Vandalia Grille also has a Facebook page. To make reservations, call 304-343-4110.
Noah's Eclectic Bistro
Noah's Eclectic Bistro, at 110 McFarland St., is a small, 11-table restaurant that is big on flavor.
Owner and chef Noah Miller has a menu that changes every week and features fresh, seasonal ingredients, with a menu that is "an eclectic mix of dishes. Using the freshest, local and seasonal ingredients, every dish is layered with flavors, colors, textures and aromas that will simply make your taste buds tingle," according to Noah's website, www.noahseclectic.com. They also have a Facebook page. To make reservations, call 304-343-6558.
Reservations are suggested for all restaurants participating in Restaurant Week; in other cities that have sponsored restaurant weeks, tables go quickly.
Diners should contact each restaurant directly. They also ask that if you are running late or have to cancel your reservation, do so with as much notice as possible so they can hold your reservation or have an opportunity to rebook the table.
On a normal night, a restaurant will hold a table for 10 to 15 minutes past reservation time. During Restaurant Week, with a long wait list, they might not be able to do that, especially if they don't know you're on your way.
Reach Judy E. Hamilton at judy.hamil...@wvgazette.com or 304-348-1230.