Sat at Teatro's bar tonight for their renowned antipasto for 2. Our server presented us with the RW menu on arrival which got me to thinking: What is it that drives a restaurant to participate or not participate in Restaurant Week? What I've found on Open Table is that the following restaurants don't participate AT ALL: No. 9 Park, B&G, The Butcher Shop, Troquet, Clio, Uni, Bin 26, Oleana, Aujourd'hui, O-Ya, Oiishi... Is it because they're always full and don't need new business? Other high-end places like Radius, Top of the Hub, Eastern Standard and L'Espalier cater to the RW for lunch only, clearly not taking the hit at dinner. But is it a hit or a bonus? And what caliber of food can really be served in a multi-course meal for the masses at a price of only $30???