NYC Restaurant Week has returned for the 2017 winter season. More than 375 restaurants are participating this year, spanning Manhattan, the Bronx, Brooklyn, and Queens. All offer three-course lunch and dinner meals for $29 and $42, respectively.
Some new additions this year include the Philly-import High Street on Hudson, serving dishes like Mafaldine Pasta with duck ragù and fennel pollen; chef David Burke’s Tavern62, with lunch options like pastrami salmon with buffalo mozzarella, pomegranate, and butternut pickles; the Upper East Side’s Maison Hugo, serving takes on French cuisine like jumbo lump crab ravioli in ginger-infused lobster sauce; and chef April Bloomfield’s new taco joint, Salvation Taco, with Mexican dishes like chicken tinga torta.
Other participating restaurants with notable chefs include four of Daniel Boulud’s spots (Café Boulud, Bar Boulud, DBGB Kitchen and Bar, and Boulud Sud), Alex Stupak’s Empellón Cocina, Michael Psilakis’s Kefi, Masaharu Morimoto’s Morimoto NY, and Michael White’s Ai Fiori. Reservations are now available.
Monday, Jan. 23–Friday, Feb. 10