Showcasing more than 30 of the area’s most diverse food and dining options, Fairfax City Restaurant Week is sure to tickle the tastebuds of even the most discerning foodies. It runs Feb. 24 through March 2 and offers the world on a plate via an enticing array of culinary delights.

Customers will enjoy dishes from around the globe, experiencing food from Asia, Peru, Italy, Ireland, Azerbaijan and the Caribbean, as well as American steaks and seafood. Promising something for everyone, the participating restaurants will feature menus at set prices of $25 for brunch or lunch and $40 for a three-course dinner. In addition, some specialty restaurants and food purveyors will offer a two-for-$10 deal. And others will have a “Let’s Work Together” offering.

“Fairfax City Restaurant Week continues to grow and expand,” said Fairfax Mayor Catherine Read. “Diners can sample unique cuisines from around the world, as well as organize a group at their favorite local restaurant. From pizza by the slice to handmade pasta, Asian bowls, steak and lobster, there’s something for every budget and every palate in Fairfax City.”

Participating restaurants include 54 Restaurant Bar & Lounge, Audacious Aleworks, Baku Delicious, Bellissimo Restaurant, Big Buns, Commonwealth Brewing Co., Curry Mantra, Dolce Vita Italian Kitchen & Wine Bar, Draper’s Steak & Seafood, Earp’s Ordinary, El Pollo Rico, Fauna Latin Flavor, Hamrock’s Restaurant, Jas & Fam Caribbean Flavor, and Kelly’s Oyster House & Bar.

Also taking part will be Mackenzie’s Tunes & Tonics, Meokja Meokja, Milk & Honey, Mr Pepperoni Fairfax, My Empanadas, Ned’s New England Deck, Okonomi Asian Grill, Old Dominion Pizza, ONE Bar & Grill, Ornery Beer Co., Patriots Pub & Grill, P.J. Skidoos, TeaDM Fairfax, The Auld Shebeen, The Wine House, Two Burritos, ViVi Bubble Tea, and Z! Eats.

“We greatly appreciate all who work tirelessly to make Fairfax City Restaurant Week such a huge success,” said Economic Development Director Chris Bruno. “The growth of this event has spotlighted Fairfax City as a premier dining destination, while showcasing the community and its quality restaurateurs.”

Fairfax City restaurant owners and consultants are part of the Restaurant Week committee overseeing this always-anticipated event. The goal is to provide attendees with a unique, Fairfax City experience while also strengthening community bonds between residents and the food and dining establishments. This special week also helps raise brand recognition for the participating restaurants.

The upcoming event marks Fairfax City’s eighth winter restaurant week. It’s sponsored by Fairfax City Economic Development and the Central Fairfax Chamber of Commerce, in partnership with the Old Town Fairfax Business Association. For more information and to see the latest participating restaurants and their offerings, go to fairfaxcityrestaurantweek.com. Follow @FairfaxCityRestaurantWeek on Instagram and Facebook.

A few examples of the dinner entrees in store for customers are:

Baku Delicious

Azerbaijani Plov – Mixed beef and lamb with rice, onion, chestnut and dry yellow plum; and Grape Leaves Dolma – Grape leaves stuffed with ground meat, rice, onion, cilantro, dill and mint.

Draper’s Steak & Seafood

N.Y. Strip Steak – 10-ounce steak served with garlic mashed potatoes, asparagus and choice of sauce; Grilled Mahi Mahi with coconut rice, broccolini, grilled pineapple salsa and chipotle honey glaze; and Roasted Herb Chicken - Roasted chicken half, brown butter sauce, fingerling potatoes and fried brussels sprouts.

Two Burritos

Chicken Bowl, Birria Bowl, Chicken Fajitas, and Green (veggie) Fajitas.

ONE Bar & Grill

Hanger steak - Grilled, marinated steak with roasted potato and beurre maître d’hotel; Chicken Pot au Feu - Hearty chicken simmered in court bouillon with fresh herbs; Hanger Steak Chimichurri - Marinated steak with fresh herbs salsa, blistered sweet pepper and potato; Eggplant Bonifacio - Stuffed eggplant with fresh herbs and mozzarella gratin; and Diablo Shrimp – Spicy, sauteed shrimp with chorizo sausage, linguine and olive oil.