Some people order one thing and call it a night. These menus? They’re built for people who want a little bit of everything. Tacos and martinis. Steak and queso. Eggrolls and tiramisu. With Restaurant Week winding down, these spots are basically daring you to over-order—and honestly, you should.

Tio Javi’s ($35)
This is the “just one more taco” menu—tuna tostadas to start, al pastor or carne picada tacos for the main event, and sopapillas or flan to finish strong. Balanced, bold, and impossible to regret.

Sullivan’s Steakhouse ($65)
Steakhouse classics with bonus fun: Philly cheesesteak eggrolls, shrimp & lobster bisque, an 8oz filet or NY strip, and cocktails that deserve their own round of applause. This is a full commitment dinner.

Modesto Tacos Tequila Whiskey ($25)
High value, high flavor, zero hesitation. Birria burger or chile relleno, queso fundido up front, and caramel sopapillas at the end—this menu understands urgency and budgets.

Spoke & Hub ($30)
Comfort food roulette at its finest—boudin eggrolls, chicken biscuit & gravy, hot browns, or French toast. Breakfast energy, lunch portions, dinner satisfaction. No rules here.

SOJI: Modern Asian ($45)
A choose-your-own flavor adventure: maguro crudo, Taiwanese popcorn chicken, lemon-tail sushi rolls, dan dan udon, and black sesame tiramisu that feels quietly iconic.

Burgersmith on Perkins ($12)
Restaurant Week on easy mode—fries, a chicken sandwich, and a drink for a price that feels like a throwback. Perfect for a quick win or a casual add-on stop.

Acme Oyster House ($20.26)
Mini boo fries, gumbo, shrimp po’boys, red beans and rice—this is Louisiana comfort food without overthinking it.

Brasserie Byronz ($55)
The elevated combo plate: trio de croquettes, ribeye with shrimp and garlic butter, French-cut pork chop, and petite desserts that somehow still hit hard.

Frankie’s Dawg House ($25–$31)
Unapologetically extra—golden sriracha wings, boudin eggrolls with crawfish cream sauce, brisket dawgs, truffle fries, and a King Cake shake because why not?

Restaurant Week doesn’t ask you to choose one lane—it asks how far you’re willing to go. These menus are flexible, fun, and built for people who want to taste it all. The only wrong move is waiting too long.