Monday kicks off the second annual DTSB winter restaurant week, which runs through February 3rd.
11 restaurants are participating in this year's event, including several new additions. Organizers expect some 10,000 or more diners over the course of two weeks.
"I don't know if everybody understands how many different, diverse restaurants we have downtown, locally owned. So, most of them are doing the fresh cooking, from scratch, buying local if we can. I'm really proud of downtown and what it's turning into," said Carol Meehan, the Lady of the House at Fiddler's Hearth.
"We're talking about pride here, this is not chain restaurant alley down here. These are all people who throw their heart and soul into their menus. And restaurant week is an opportunity for us to flex our wings and try new things and maybe find a new dish that needs to go on the menu based on public support and how often it's ordered during restaurant week, so it's a neat time," said Meehan.
Locations are offering a variety of options, including 3-course dinners for $30, 2 for $30 entrees, and 2 for $15 lunch and breakfast specials.
To sweeten the deal, many locations are also offering dessert and wine or beer options to compliment the meal.
While diners are enjoying a delicious meal at a lower price, they will also have the option to "add an extra helping." When paying the check, diners are able to add $5 for the Food for Kids Pack-a-Backpack program, sponsored by Jordan Automotive Group and the Food Bank of Northern Indiana.
"We're offering people the chance to help a great charity, and that's the Food Bank of Northern Indiana, and in particular, their Pack-a-backpack program, that is sponsored by Jordan Automotive. They came on as one of our sponsors and helped us, and we want to help their program back. People can leave an extra $5 and all that money goes to the Food Bank of Northern Indiana and their pack-a-backpack program," said Mark McDonnell, owner of Lasalle Grill, and the founder of South Bend's Restaurant Week.