NYC Restaurant Week Winter 2018 kicks off on Monday, January 21. There are hundreds of participating restaurants offering three-course lunches ($29) and dinners ($42). Discover a new spot or head back to your go-to’s through February 9th.
Charlie Palmer Steak New York
Meat is on the restaurant week menu at this steak lover’s paradise. Warm up with short rib agnolotti with truffle cream sauce and Parmesan, then move on to hangar steak with mashed potatoes, broccoli, and red peppers. Cap it with the signature CP brownie, served with candied walnuts, vanilla ice cream, and salted caramel. Make a reservation at Charlie Palmer Steak New York.
Chef Marc Forgione has a luxe menu worthy of a top chef. Think starters such as lobster bisque and smoked pork belly, followed by filet mignon with “bordelaise” marrow butter and port wine shallots, and a chocolate bread pudding or the signature Cracker Jack sundae that is made for the Insta. The midtown location is also participating, with offerings including beef cheek broth with rye and foie ravioli as well as the iconic Dad’s planked salmon. Make a reservation at Amercian Cut-Tribeca.
Score a restaurant week deal Monday-Friday for lunch and dinner (dinner is also offered on Sundays) at chef Daniel Boulud’s vibrant celebration of the sun and the sea. First-course selections include an Israeli cauliflower soup and a beet salad, followed by a cacao e pepe risotto or slow-roasted Farroe Island salmon. There are several desserts, but our money is on the stunning grapefruit givré. Make a reservation at Boulud Sud.
Chef Scott Conant’s quaint, cozy neighborhood spot in Gramercy inspired by his grandmother, who lived in Benevento, Italy, has a menu that would make his nonna proud. Offering dinner Monday-Friday, courses include celery root and chestnut soup with spiced foie gras froth and Hidden Rose apples, mushroom sugo with polenta and truffles, Conant’s signature ragu over pasta, and duck breast with fregola, baby greens, and blood orange. Don’t miss the tiramisu for dessert. Make a reservation at Fusco.
Come at lunch or dinner to enjoy a taste of Paris for less at this Noho homage to French bistro fare. Choose from salmon rillette with cucumbers, horseradish, and potato gaufrettes, tomato soup with gougères and Raclette, sugar pumpkin risotto with sage and mushrooms, and duck leg confit with cassoulet of beans, in addition to profiterole maison with caramelized apple, brown butter ice cream, caramel sauce. Make a reservation at Lafayette.
Tavern 62 by David Burke
Situated in a stately Upper East Side townhouse, Tavern 62 is participating with a three-course dinner menu that features Chef Burke’s playful takes on dishes New Yorkers love best, from smoked salmon to Peking Pork Shank (his ode to Peking Duck) to cheesecake. And of course, there is pasta and steak on the menu. Make a reservation at Tavern 62 by David Burke.
This East Village pasta spot from chef Andrew Carmellini delivers what you crave during restaurant week. Selections include truffle arancini, burrata cremosa, ricotta ravioli with salsiccia and pesto, orecchiette with cauliflower, Cipollini, and pignoli, plus a killer cannoli panna cotta. Make a reservation at Bar Primi.
The West Village mainstay is offering special restaurant week menus for brunch and dinner, showcasing some of their most renowned dishes in addition to a few new seasonal items, from brioche French toast, sunchoke and onion soup, and chicken liver and mushroom pate to strozzapreti with acorn squash, and the famous Left Bank split roast chicken. Make a reservation at Left Bank.
Billyburg darling Leuca has got you covered with lunch and dinner. Choose from dishes such as bay scallop crudo with Meyer lemon and sunflower, fire-roasted cabbage (pictured), lumache with Calabrian pork sugo and Fiore Sardo, and casarecce with rapini pesto and sweet and sour peppers, in addition to chocolate budino with salted caramel. Make a reservation at Leuca.
Charlie Palmer at The Knick
The newest feather in chef Palmer’s cap, this restaurant nestled in The Knick invites you to kick things off with potato soup smoked trout with radishes and rosemary oil, followed by wiener schnitzel of Berkshire pork accompanied by potato-cucumber salad, lemon, and lingonberries, and then a rich duck egg crème brûlée with blood orange sorbet. Make a reservation at Charlie Palmer at The Knick.
Head downtown to Little Park in the Smyth Hotel in Tribeca for the restaurant week lunch specials, including Long Island fluke with crunchy relish and yuzu, kohlrabi with rosemary, hazelnut, and pomegranate, squid ink shrimp ravioli, and peppermint bark ice cream. Make a reservation at Little Park.
Tiny’s & The Bar Upstairs
In the heart of Tribeca in a three-story townhouse dating back to the early 1800s, Tiny’s & The Bar Upstairs is a true neighborhood gem. Their restaurant week menu showcases a few of their most popular dishes including the burrata, housemade meatballs, and Tiny’s kale salad. Make a reservation at Tiny’s & The Bar Upstairs.
This perennially hopping Soho spot is participating in restaurant week at lunch. There’s something for everyone with the beet and citrus salad, Wagyu steak tartare, handmade bowtie pasta, scampi “shrimp truck style,” and roasted chicken salad with grape, walnut, and sheep cheese plus caramel apple pie with bourbon ice cream for dessert. Make a reservation at The Dutch.
This Lincoln Square hot spot is often abuzz with musicians enjoying a break between rehearsals and performances. At lunch, we can’t help but go with the Frenchie burger with Angus beef, pork belly, tomato compote, Raclette, and French fries. Dinner courses include loup de mer and braised beef Bourguignon. Finish with the citron pavlova. Make a reservation at Bar Boulud.
The Library at the Public
Offering three dinner only at this Astor-era lounge tucked away in the mezzanine level of The Public Theater’s new downtown home at Astor Place, dishes include burrata with spaghetti squash, figs and pumpkin seeds, wild Maine mussels, with Spanish chorizo, cherry tomatoes, and basil pistou, smoked cauliflower cassoulet with winter vegetables and breadcrumbs, chocolate walnut cake, and malted milk crème anglaisè. Make a reservation at The Library at the Public.