Huntsville’s Annual Restaurant Week is “More than a Meal”

Madison County Commission Chairman Dale Strong had a special message Tuesday as the countywide Restaurant Week prepared to kick off in the wake of a trying year-plus of pandemic.

“I encourage everyone to tip a little extra this year,’’ Strong said at a media gathering at Grille on Main in the Village of Providence. “It’s been a hard season, but it’s made us a stronger community.’’

The ninth annual Restaurant Week runs Friday through Aug. 22 and is part of what the Huntsville-Madison County Convention & Visitors Bureau has designated Culinary Month in the county.

“We have an incredible promotion coming up and I hope everybody can get out and enjoy our Restaurant Week (and Culinary Month),’’ CVB President/CEO Judy Ryals said.

More than 60 area eateries are participating this year with unique menu items and special offers.

To view participants and discount offers visit www.huntsville.org/restaurantweek. Also, with the continued COVID-19 threat, delivery services Rocket City Delivered and GrubSouth are waiving standard fees for orders from participating venues using the code HRW2021.

In addition, the CVB will hold giveaways on social media. Tweet or post to Facebook or Instagram using the hashtag #DineHsv with “foodie’’ photos and name the dish you’d most like to try. A winner will be chosen daily throughout Restaurant Week to be awarded  gift cards and CVB prizes.

Along with Strong and CVB staff, Huntsville Mayor Tommy Battle and Madison Mayor Paul Finley were among those making remarks at Tuesday’s briefing. They followed along the lines of this year’s theme of “More than a Meal.’’

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“I think every week, 52 weeks a year, is restaurant week at the Battle house,’’ the mayor said. “As you go out, it is kind of amazing, you become a community and see people you know and talk to people you know, have a meal with them and get to know them a little bit better. 

“That’s part of what Restaurant Week’s about. We’re going to make it more than a meal. We’re going to have a great time getting to know the community and have a great time with the community.’’

Finley joked that he uses the meal angle as “bait’’ to get two of his kids who still live locally to gather. He also said he learned from his parents, who ran an ice cream parlor, that the business is more than simply serving people, that eateries are the “lifeblood’’ of civic endeavors.

“Especially during these tough times the last couple of years,’’ he said. “And it really has been tough. ‘’

Chef James Boyce of Grille on Main, whose Boyce Restaurant Concepts also includes Cotton Row, Commerce Kitchen and Pane Vino, said the restaurant industry continues to face challenges

“I think it’s very, very important to keep a positive energy into this week and take that into the rest of the year,” he said.