It’s that time of year again, for a mouthwatering New York City tradition—Restaurant Week!
New York City’s biannual Restaurant Week, which started in 1992 during the National Democratic Convention, was initially a one-time lunch promotion for visitors. However, it was such a hit that, since then, restaurant promoters have been recreating the experience for visitors and locals alike.
This year, in the spirit of celebrating their 20th anniversary, promoters have extended the “week” to 20 days of deals at some of the finest restaurants the city has to offer, on weekdays from Jan. 16 through Feb. 10.
More than 300 restaurants are participating, offering three-course prix fixe lunches at $24.07 (a play on 24/7) and three-course prix fixe dinners at $35 (beverages, taxes, and gratuity not included.)
It is a genuine opportunity to experience some gastronomically stellar food at a fraction of the price.
Top Restaurants
Restaurant prix fixe packages include an appetizer, main entrée, and dessert, with around three or four selections to choose from for each course.
For instance, 2 West at The Ritz-Carlton New York in Battery Park, is offering for their lunch appetizer a choice of either the beef barley and three mushroom soup with truffle Parmesan crostini; the Anjou poached pears and mustard greens with an almond-crusted goat cheese and Port wine reduction; or the seared Yellow Fin tuna with a foie gras mousse and cumin sweet potato nage. And that’s just to start with.
At Ammos Estiatorio, they are offering for their lunch main course a choice of Solomos, seared organic Scottish salmon with wild mushrooms, saffron orzo and relish; Kotopoulo Souvlaki, charcoal grilled chicken and vegetable kebob with veggie couscous; or Mousakas, a layered dish of Greek meat sauce with roasted veggies and feta béchamel.
Café Boulud is offering lunch main courses such as the winter squash ravioli in brown butter with toasted pecans and sage leaves; blackened grouper with creamy polenta, braised collard greens, and sauce diable; and the braised veal shank with celery root puree, and wild mushrooms in rosemary jus.
For dessert, Café Boulud is offering diners a choice of the Butterscotch Gateaux, a mascarpone, devils food and bourbon ice cream treat; the Meyer lemon curd with crème fraiche, biscuit, crispy meringue, and vanilla ice cream; or the dark chocolate mousse with pear compote, dacqouise, and toasted hazelnut ice cream. They are also offering a bottle of Sauvignon Blanc or a Cabernet Sauvignon for $24 each.
Gusto Ristorante e Bar Americano’s main course lunch choices are either the ricotta and potato gnocchi with shredded short ribs, or the roasted veal loin tonnato-style, or the Gamberoni, pan-seared prawns with creamy polenta.
At Joe Allen you will find main course lunch options like pulled pork sandwiches with coleslaw and fries, or fish and chips with chipotle remoulade sauce, or the tostada with chorizo, beans, fried eggs, cheese, and salsa.
Le Cirque has five lunch main course options to choose from, like the Hake in butter with olive oil crushed potatoes and sauce grenobloise; the Atlantic salmon in white wine sauce with spinach and fleurons; a braised flat iron beef with carrot, orange, onion, pommes puree; the Berkshire pork belly, green lentils du puy, jus de corchon aux vieux vinagre; or the grilled chicken a la diable with pommes allumette, grilled tomato, mushrooms, and watercress.
Mexican bistro Toloache is serving lunch starters such as the Aguachile de Camaron, a shrimp ceviche with peanut butter, chile de arbol, citrus juice, red onion, and Thai basil. Their lunch main course options are chicken breast in mole sauce with sweet potato puree and cactus salad; the roasted pork enchiladas in tequila and chile ancho sauce, with Mexican cheeses and picked radish; or the black sea bass with soft corn tortillas, black olive salsa, and a chile de arbol and tomato salsa.
Toloache’s dessert offerings are the coconut flan, an egg custard with orange-mint salad in pineapple sauce, or the Mexican chocolate brownie with vanilla ice cream and strawberry salsa.
Appetizer choices for lunch at the Tribeca Grill are the Maytag blue cheese and endive salad with spiced pecans, Honeycrisp apples and cider vinaigrette, or the smoked bratwurst stuffed with cheddar with choucroute and creole mustard, or the butternut squash soup with sourdough croutons.
Tribeca Grill’s main course lunch options are the Garganelli, forest mushroom Bolognese with acorn squash and peas with sage cream; the red wine braised short ribs with Brussels sprouts, pancetta and apples, or the pan roasted brook trout with braised escarole and spiced sweet potato puree and almond brown butter.
For dessert Tribeca is offering the choice of either the chocolate and salted caramel crisp, an apple crumble tart with green apple sorbet, or the strawberry panna cotta with pistachio anglaise.
The Water Club is giving three choices in each lunch course. They are offering appetizers such as maple-glazed shrimp with squash ravioli; pan-seared cod cakes with lime and mango salsa; or warm green beans and eggplant with lemon, olive, and chive yogurt.
For lunch, their main course selections are the caramelized sea scallops with grilled cauliflower, capers, and clementines; the sliced Guinness braised brisket with dill noodles and braised rainbow chard; or the warm polenta cake with broccoli rabe and fontina.
And for dessert, The Water Club is offering either a crème caramel with berries and ginger cookies; a chocolate Kahlua cheesecake with warm espresso syrup; or there is a selection of ice creams from the Brooklyn Ice Cream Factory to choose from.
This is only a small representation of some lunch menus from participating restaurants. Of the hundreds of restaurants to choose from, many are offering prix fixe dinners as well.
A complete list of restaurants and their menus can be found at www.nycgo.com. Reservations can be made online at the NYCgo website and at www.opentable.com.
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