Restaurant Week – five days of justification for overpriced, pre-fixed menus, extra long wait times and the chance for businesses to wine and dine guests with hopes of raking in additional cash, exposure and new clientele.
The same holds true for Baltimore’s Restaurant Week, except this year’s (July 20-25) marks a key opportunity for businesses to to make up lost revenue that came as a result of the city-wide curfew that happened in April and May.
Michael Tabrizi, owner of Tabrizi’s Restaurant, has a different plan, one that is amazingly thoughtful and badass. Instead of cashing in on the potential increase in paying customers, Tabrizi’s is teaming up with local shelters and will be closed to the public and opened privately to the city’s homeless during those five days. Tabrizi and his staff will focus on serving elegant meals to those who are displaced.
“The people don’t only suffer from hunger, but also from hopelessness, they feel that they don’t have any dignity anymore,” tabrizi told Baltimore Magazine. “We want them to come in and feel like they’re cared for.”
The menu is yet to be fully confirmed, but Tabrizi says the meals will be served at 1, 3 and 5 p.m. each day and will likely consist of chicken or beef with vegetables, sparking cider served in champagne flutes (fancy!), and ice cream for dessert.
“The main goal is just to show people that actions do matter. Baltimore has a long way to recover and we can’t just rely on other people to lead. It’s our city,” Tabrizi said. “My dad used to always say, ‘You can’t control what people do and say, but you can control how you act.’ My reaction is bringing people together and showing them that I care.”
We can all learn a thing or two from this man. Be kind and giving – it’s always a good look.