Virtual eating out may never become en vogue, but a new promotion, Monterey Bay Restaurant Week, aims to merge online social media with fine dining.

More than 22 restaurants are on board for the Oct. 22-29 event, offering special $25, $35, or $45 three-course prix fixe dinners (beverages, tax and tip are extra), with three options for appetizer, entrée and dessert.

The product of a partnership between Monterey County Weekly and Boulevards New Media, Monterey Bay Restaurant Week follows the template of similar dining experiences in cities across the country. “Weeks like these have proven successful from San Francisco to New Orleans,” says Erik Cushman, the Weekly’s publisher. “They highlight the local variety and depth of a restaurant community, and offer patrons an opportunity to try new places at a price that is affordable, and let restaurants show off to potential long-term customers.”

The fun doesn’t stop at the eating. Diners can interact through Internet, print, and radio giveaways. Facebook fans can recommend favorites, as well as interact with chefs and restaurant critics. Plus, you can stay updated on Twitter (www.twitter/montereydining).

Chef Cal Stamenov of Bernardus Lodge, who blogs at bernarduskitchen.com, feels Restaurant Week is an excellent opportunity to try his $45 menu at Wickets Bistro: Think duck confit pizzetta with caramelized torpedo onion, braised artichoke ravioli with parmigiano-reggiano, mesquite grilled prime flat iron steak and bone marrow, as well as a delightful lemon verbena chocolate truffle pot de crème.

Rio Grill general manager Chris Bahrami is among the many looking to turn people on to his treats. “It’s a great way to remind people who are familiar with the Rio Grill to come on back to experience us again,” he says, “and to incentivize people to give us a try with a no-strings-attached approach.”

Highlights of Rio Grill’s $35 menu (with a wine pairing option for $10 extra) include an appetizer of bacon-wrapped jumbo scallop and prime-aged New York strip with lobster béarnaise. Plus, their daily rotating “Chef’s Table” encourages patrons to return a second or third time during the event. Rio Grill is even extending the promo to one month.

Andre’s Bouchée Bistro and Wine Bar Restaurant is taking advantage of the promotion to encourage people to try out the restaurant, under new leadership since Andre Lemair took over in April.

“When people cross a restaurant off their list it’s hard to get them back,” son and manager Stephane explains. “[This promotion] is one of many ways to do it.”

All items on Bouchée’s $35 menu reflect the quality of its regular menu, such as wild salmon tartare cannelloni, scallops Provençale and homemade ice cream with nougatine and raspberry coulis. The bistro also offers tastes from their wine store next door.

With good reason, reservations are already filling up.

For more, please visit: www.montereybayrestaurantweek.com

MONTEREY COUNTY RESTAURANT WEEK RESTAURANTS

An Choi Contemporary Asian Cuisine

Andre’s Bouchée Bistro

Anton & Michel Restaurant

Basil Seasonal Dining

Baja Cantina

Bistro 211

Bistro Beaujolais

The C Restaurant at The Clement

Café Rustica

Edgar’s at Quail Lodge

Fandango

Flaherty’s

Forge in the Forest

Fresh Cream

The Grill on Ocean Avenue

Il Fornaio, Carmel

Lattitudes

L’Escargot

Jack’s at Portola Hotel and Spa

Montrio Bistro

Old Fisherman’s Grotto

Pacific’s Edge Restaurant

Rio Grill at the Crossroads

Tarpy’s Roadhouse

The Fish Hopper

TusCA at the Hyatt

Volcano Grill

Wickets Bistro at the Bernardus Lodge

Wills Fargo