Dig in to prix fixe

Local restaurateurs and foodies gathered at the Back Bay Bistro on Thursday night to nosh on Kobe beef sliders and bananas Foster and kick off the third annual Newport Beach Restaurant Week.

Organizers hope the campaign, where local restaurants offer three-course, prix-fixe menus, will give local restaurants a jump start in a slumping economy.

“With the economy the way it is, we’ve really tried to do more promotions to bring people in,” said Scott Perry, general manager of Tommy Bahama’s Island Grille. The eatery is offering a $20 lunch menu and a $35 dinner menu during Restaurant Week. Diners can add wine pairings to the meal for an extra $20.

More than 190,000 patrons lined up at local eateries to participate in Restaurant Week in 2008, and the Newport Beach Restaurant Assn. hopes this year’s January campaign will give local businesses a similar boost. Organizers estimate Restaurant Week grossed about $5.3 million in 2008, generating about $412,300 in sales tax revenue for Newport Beach.

Local restaurants are one of the leading generators of sales tax revenue for Newport Beach. The restaurant industry pumps nearly $5 million in sales taxes annually into the city’s coffers, according to Restaurant Week organizers.

About 75 local restaurants are participating in the January 2009 campaign, which begins Sunday and continues through Thursday.

Restaurant Week has gained momentum since it began three years ago, said Sheri Drewry, president of the Newport Beach Restaurant Assn. and co-owner of Wilma’s Patio restaurant on Balboa Island.

“The first year, people weren’t sure what to think, but this year people can’t wait for Restaurant Week,” Drewry said. “In this economy, it really gives local restaurants a boost.”

Many participating restaurants now say Restaurant Week is their busiest week of the year, generating strong sales in January, which is traditionally a slow time for local eateries. Participating restaurants reported a 15% to 200% increase in overall business during Restaurant Week in 2008, according to surveys conducted by the Newport Beach Restaurant Assn.

Due to the event’s success, Restaurant Week organizers are planning a second campaign this year in the fall.

“It really helps to promote restaurants and bring people into Newport Beach,” said Sam Tila, owner of Royal Thai Cuisine, which is participating in Restaurant Week this year for the third time. Royal Thai is offering a four-course lunch menu for $15 during Restaurant Week that includes a spicy coconut soup, spring rolls, a entrees such as roasted duck and red curry and homemade ice cream.

When Tila first opened the restaurant about 29 years ago, Newport Beach was more of a restaurant destination for out-of-town visitors and foodies, he said.

“The trend is different now, but Restaurant Week brings people back to visit all of the great restaurants here,” Tila said.

Diners can check out Restaurant Week menus and make reservations at participating restaurants at www.newportbeachdining.com.

BRIANNA BAILEY may be reached at (714) 966-4625 or at brianna.bailey@latimes.com.