Restaurant Week keeps cooking cheap and haute

Good news for foodies on a budget: Restaurant Week is gaining new converts.

As the discount promotion winds down nationwide, new-member eateries are giving mostly positive reviews to the 18-year-old tradition.

"Last night we did 95 guests; we had under 50 on the same night last year," Dan Prentice, the general manager of Sonoma County's Dry Creek Kitchen, told WalletPop on Thursday. "It's given us incredible exposure."

Chicago, Minneapolis-St. Paul, New York and Denver are among the last gourmet paradises participating this winter. So if you're hankering for haute cuisine at a digestible cost, you better hustle.