New York City Restaurant Week is in its twentieth year! This culinary celebration at restaurant throughout the Big Apple and the boroughs brings out foodies in droves, eager to try new restaurants and revisit old favorites. Restaurateurs spend a lot of time planning menus that will excite diners — and reward their tenacity in landing reservations during these very busy weeks!
Patina Restaurant Group, the gourmet masterminds behind a number of celebrated restaurants, really took the opportunity to heart this year. “To celebrate the 20th year of Restaurant Week, our chefs crafted menus that go beyond the typical three-course menu to incorporate the spirit of Sicily, summer in coastal Spain, and the regions of France,” said Nick Valenti of Patina Restaurant Group and Executive Committee member of NYC & Company’s Board of Directors.
Lincoln Ristorante‘s acclaimed chef Jonathan Benno has created Viaggo in Sicilia. Inspired by the tradition of epicurean travel on the island of Sicily, Lincoln Ristorante’s summer New York City Restaurant Week lunch menu features dishes including a finely textured tomato Trapanese salad, sun-sweetened Melanzane Ripiene with squash, Swiss chard, pine nuts and ricotta, delicate olive-oil poached Tonno Sott’olio, and Spaghettoni alla Bottarga with green onion, lemon and chile. Last — but not least — lush desserts include Semifreddo al Cioccolato with toasted almonds and bitter orange coulis, Biancomangiare ai Fichi d’India milk custard with pistachios and prickly pear sorbet, and Biscotti “Regina.”
Not to be outdone, the talented chef Jan Hoffman of Café Centro honors the Tour de France with lunch and dinner menus inspired by the regions along the cyclists’ legendary route. Selections include Provence Heirloom Tomato Salad with almonds, peaches and mint, Rhone Valley Brook Char with green pea mousseline, and Ile de France Duck Breast à l’Orange with Swiss chard and quinoa blini. The meal features a photo-worthy finish of Crème Caramel or Almond Shortcake for dessert.
And, at La Fonda del Sol, noted chef Chris DeLuna focuses on the festive, flavorful tapas of Spain. Lunch and dinner New York City Restaurant Week menus at La Fonda del Sol star a 5-Plate Tapas menu filled with options from Paella and Potatoes Bravas to Pa Amb Tomàquet, Basque Chorizo, Croquetas, Tortilla Espagnol, and Albondigas. Don’t-miss desserts include Crispy Churros and Valencia Orange Caramel Flan.
New York City Restaurant Week features $24.07 for lunch and $35.00 for dinner and runs through August 10, 2012! Don’t miss your chance to get more while you dine for less at these and other participating restaurants. Reserve today!