August 11, 2008

Beat the Eat

Restaurant Week Survival Guide

Industry peeps call it amateur hour. We call it an opportunity to binge. All you need is the proper attitude — and these back-door secrets.

Beacon Hill Hotel & Bistro
What: Ask for a slice of insanely decadent chocolate mousse cake instead of the other dessert offerings. (Tell them you heard about it here, and it’ll be okay.)
When: Lunch, dinner (excluding Sun. lunch, Aug. 17).
Where: 25 Charles St., Beacon Hill (617-723-7575).

Gargoyles on the Square
What: Wash cast iron-baked figs down with off-the-menu aloe vera and elderflower sangria for $5.
When: Dinner.
Where: 219 Elm St., Davis Square (617-776-5300).

Excelsior
What: The Water Cooler cocktail (muddled watermelon, melon-infused rum, fresh lemon and lime juices) and a few others are only $9; order one (along with the whole RW menu) from the comfort of the cushy lounge overlooking the Public Garden.
When: Dinner.
Where: 272 Boylston St., Back Bay (617-426-7878).

Summer Winter
What: The herbaceous Greenhouse Sangria ($12) is infused with lavender, pineapple sage, and regular and chocolate mint from the on-site garden.
When: Lunch, dinner (excludes Sun., Aug. 17).
Where: 1 Mall Rd., Burlington (781-221-6643).

Rocca
What: Chef Tom Fosnot’s famed burrida (a Ligurian fish stew) is on the menu; pair it with one of three Italian vinos for $33.08 per bottle.
When: Dinner (including Sat., Aug. 16).
Where: 500 Harrison Ave., South End (617-451-5151).

And please respect the hustling, overworked servers. Tip 20 percent on what you would be paying, not what you actually are.

It just might get you invited back next year.

Boston Restaurant Week, August 10-15 and 17-22. For a list of participating restaurants, go to restaurantweekboston.com.