[caption id="attachment_16" align="alignright" width="300"] nSeika[/caption] The standard Restaurant Week meal format – exceedingly popular in most corners – can aggravate diners in the habit of skipping dessert, since the three-course, prix-fixe dinners invariably end with sweets. Economically, it makes sense for restaurants to pad their menus with chocolate mousse and crème brulee, since eggs and sugar are cheaper than centerpiece proteins. But that’s little consolation to the Charleston Restaurant Week goer who’d rather double up on boiled peanut hummus (Magnolias) or pickled shrimp salad (Stars). This year, though, the Greater Charleston Restaurant Association (GCRA) has tweaked its biannual program in a way which should please savory fans: Participating restaurants are being encouraged to devise toned-down lunch menus, offered at a slightly lower price. The three restaurants which have thus far posted their event lunch menus online – 82 Queen, Rutledge Cab Co. and Ms. Rose’s Fine Food and Cocktails – met the $15 challenge by doing away with dessert. According to GCRA executive director Kathy Britzius, the lunch option was added in response to customer feedback. “Often the standard Restaurant Week menus are a bit too much food at that time of day,” she’s quoted as saying in a release explaining the schedule addition. GCRA spokesperson Kaili Howard says she anticipates more restaurants will roll out lunch menus before the start of the Sept. 4-15 program. For menus and reservations, visit charlestonrestaurantassociation.com/charleston-restaurant-week/