COLUMBIA — Fourteen local restaurants are taking part in COMO Restaurant Week, running Friday through Feb. 8, with the annual event aimed at boosting local dining during a slower time of year while supporting hunger relief efforts in mid-Missouri.
The celebration officially kicked off Wednesday night with a ribbon-cutting ceremony at The Vault inside The Tiger Hotel. Speakers included Glyn Laverick, owner of Glenn’s Café; Lindsay Lopez, president and CEO of The Food Bank for Central and Northeast Missouri; Fourth Ward Councilperson Nick Foster; and Richard Walls, owner of The Heidelberg.
Representatives from the Columbia Chamber of Commerce, participating restaurants, the COMO Restaurant Week steering committee and community members also attended.
Amy Schneider, director of the Columbia Convention and Visitors Bureau, said the event is designed to drive traffic to local restaurants during a traditionally slower season.
“The goal is to bring people into our local restaurants and help support them, especially at this time of year,” Schneider said. “It helps the wait staff, helps the restaurants and gives people a reason to get out and support local.”
In addition to supporting small businesses, Restaurant Week also benefits the Food Bank. QR codes available on menus and the event website allow diners to donate directly.
“Restaurant Week is a time to enjoy food with friends, but not everyone has the ability to eat out,” Schneider said. “Hunger happens 12 months out of the year, and this is a way to continue supporting those who need help.”
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Each participating restaurant is offering a fixed, multi-course menu for the week.
This year marks the first time Ozark Mountain Biscuit & Bar has joined the event. Head chef Roc Mason said the opportunity allows the restaurant to reach new customers.
“It’s a chance to connect with a different demographic,” Mason said.
Mason said developing the menu came naturally.
“We wanted something comfortable and delicious, but also visually appealing,” he said.
For Ozark Mountain Biscuit & Bar, the goal is simple.
“It’s about getting more people in the door and more eyes on what we do,” Mason said.
Dining and Cooking