With Winter Restaurant Week now in full swing in the District, the city’s culinary community is experiencing one of the most impactful weeks of the year. Running January 19 to 25, 2026, the annual celebration brings diners into restaurants during a traditionally slow season, and according to Shawn Townsend, President and CEO of the Restaurant Association of Metropolitan Washington (RAMW), its importance goes far beyond special menus and reservations.
Shawn Townsend- President and CEO of the Restaurant Association Metropolitan Washington
Townsend notes that January and August are historically the slowest months for restaurants, making Restaurant Week a critical economic boost. “It’s a program that has continued since about 1992, and over the years it has been a very important way to draw folks into restaurants,” he explains. But the value is not just in filling seats. Restaurant Week helps highlight the broader role restaurants play in the District’s economy. “This is a week where we highlight the significance of what restaurants mean to city governments. It’s a great way to show how restaurants are woven into the culture of cities and regions across the country.”
For those experiencing Restaurant Week for the first time, whether residents or tourists, Townsend offers simple but strategic advice. “Go to RWDMV.com and make a plan. Start early, make your reservations, and invite friends.” He encourages diners to use the week as an opportunity to explore beyond their usual favorites. “Try a new restaurant. Don’t go to the places you always go. Restaurant Week is a great way to get out, explore, and experience something new.”
Townsend also emphasizes that participation for restaurants begins with membership in RAMW. “Join the Restaurant Association of Metropolitan Washington. That is the first step.” Membership opens the door to Restaurant Week, but also to advocacy, training, marketing support, and RAMW’s signature events, including the nationally recognized RAMMY Awards. “Many of our members join for advocacy, that’s probably the most important piece. But Restaurant Week is another major component. We send out applications months in advance because there is a lot of marketing involved, and we want to highlight our restaurants as much as we can.”
He describes RAMW as the eyes and ears of the restaurant community. “We preserve and protect restaurants by advocating to elected officials. We bridge gaps between new restaurants and legacy restaurants. We champion our restaurants through our signature events.” From training opportunities to public facing campaigns, RAMW serves as the connective tissue for the region’s hospitality ecosystem.
Washington, DC’s food scene has transformed dramatically over the past decade, and Townsend credits the city’s global footprint. “There’s no other city in America with the diverse attraction that we have. With embassies here, people from around the world are constantly coming throughout the year, and that has helped DC become an anchor for diverse culinary cuisine.” The result is one of the most varied and dynamic dining landscapes in the country. “We have one of the most diverse cuisines in the nation, and it’s growing. Whether it’s sports, food, culture, or art, all of these genres of hospitality and entertainment are thriving right now.”
Winter Restaurant Week is more than a dining promotion. It is a celebration of the District’s identity. It brings residents together, supports small businesses, and shows the creativity and resilience of the region’s chefs and restaurateurs. As DC continues to champion local entrepreneurship and cultural vibrancy, Restaurant Week remains a powerful reminder of how deeply restaurants shape the life of the city.