The best part about winter in New York is definitely Winter 2017 NYC Restaurant Week, while the worst has got to be the weather. But take comfort in steals on meals January 23 to February 10 — and these comfort dishes being served at participating restaurants. Book your tables early and often to take advantage of this most delicious moment in the boroughs.
Roo Burger at Burke & Wills Australian Bistro
Chef Rodrigo Nogueira (formerly of Montmartre, the Monkey Bar, and Colicchio and Sons) is serving up a decidedly Aussie-inspired dish for NYC Restaurant Week with the Kangaroo Burger. A kangaroo meat patty is topped with housemade tomato jam (a recipe from owner and Aussie ex-pat Tim Harris’ grandmother), arugula, pickled onions, and thick-cut triple fried chips with harissa aioli. It’s a great pick for tennis fans who aren’t able to head down under for the Australian Open. Make an NYC Restaurant Week reservation at Burke & Wills Australian Bistro.
Housemade Rigatoni at David Burke Kitchen
Chef Raoul loves to work with game, and he put his spin on a homey classic with his Housemade Rigatoni, served with slow-cooked red wine game ragout, duck egg, parsley gremolata, and roasted mushrooms. The heady scent and carefully developed flavors of this rich and comforting ragout are just the thing to perk up in the winter cold. Make an NYC Restaurant Week reservation at David Burke Kitchen.
Quarter Chicken at Le Coq Rico
Three Michelin-starred Chef Antoine Westermann will be offering a $29 lunch that features some of the restaurant’s most celebrated dishes, including Deviled “Eggz” with tuna ventrèche and cumin cabbage salad. Be sure not to miss the outstanding Amish-rasied 110-day Brune Landaise Quarter Chicken with seasonal salad. Most chickens are processed after only 40 days, but the chickens served at Le Coq Rico are processed after 110 days. This allows the chickens to grow to maturity naturally and impairs a depth of flavor not found in supermarket chickens. Make an NYC Restaurant Week reservation at Le Coq Rico.
Braised Beef Short Rib Pasta at Tavern on the Green
For NYC Restaurant Week, this Central Park staple offers a three-course menu for $42, with optional wine pairing for $20. Dishes include the hearty and flavorful Braised Beef Short Rib Pasta with tender braised beef, mezze rigatoni pasta, fresh spinach, and cornichons. Warm and elegantly decadent, this dish from executive chef Bill Peet will help diners escape the cold with high-quality comfort. Make an NYC Restaurant Week reservation at Tavern on the Green.
Wagyu French Dip at Del Frisco’s Double Eagle Steakhouse
Del Frisco’s Double Eagle Steak House New York + executive chef Brian Christman are serving an elevated twist on a comfort food classic. Guests are invited to indulge in this warming lunchtime favorite complete with thinly sliced Grade A5 Wagyu on a toasted baguette served with housemade au jus, horseradish sauce, and skillet chips. Make an NYC Restaurant Week reservation at Del Frisco’s Double Eagle Steakhouse.
Cabernet Braised Beef Cheeks at Aureole Liberty Room
This dish from chef Gabriele Carpentieri is the ultimate in winter comfort food. Beef cheeks are a great braising meat as they are stunningly tender but still lean, making for an intensely flavorful braise. The cabernet and portobello mushrooms in the dish enhance the beef flavor and create a silky sauce. Ultra-comforting pommes puree, which are augmented with winter truffles, complement the cheeks. Make an NYC Restaurant Week reservation at Aureole Liberty Room.
Lahano Dolmades at Molyvos
Take comfort in the stuffed Napa cabbage with ground lamb, beef, and pork, Arborio rice, scallions, dill, and avgolemono sauce from executive chef Carlos Carreto. This is a traditional Greek meal that is typically served on a chilly day, and it’s a common recipe that you’ll find passed down in every Greek family. The heartiness of the lamb, beef, pork, and rice keep your tummy satisfied, while the flavors, from the scallions, dill, and avgolemono sauce, will leave you craving more. Make an NYC Restaurant Week reservation at Molyvos.