Now Beer (And Eat) This: New Haven Restaurant Week Spring 2014

Having plenty of friends in the hospitality industry, I have mixed feelings about Restaurant Week. If you’re working it, it can be stressful. It’s also possibly not as lucrative for servers and bartenders as one would think, since the awesome $32 dinner prix fixe means people aren’t spending as much money, and therefore aren’t tipping as much.

But I digress. There’s a lot of inherently great things about Restaurant Week. It gives you a chance to try new things, and the restaurants participating are from a variety of countries and styles.

For craft beer fans, there are a few “best bets”.

Caseus is known for their cheese-heavy fare, but I’ve actually enjoyed their dishes that are lighter on the dairy. For restaurant week, they will be serving up both lunch and dinner specials. When I go out to eat, I like to go all out and eat things I wouldn’t normally eat on the regular. At Caseus, the restaurant menu is full of decadent duck. Fried duck eggs are available to add to most of the cours

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