NYC Restaurant Week Winter 2018: A Few of Our Favorite Menus

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.

NYC Restaurant Week Winter 2018

American Cut-Tribeca
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.

NYC Restaurant Week Winter 2018

Boulud Sud
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.

NYC Restaurant Week Winter 2018

Fusco
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. 

NYC Restaurant Week Winter 2018

Lafayette
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.

NYC Restaurant Week Winter 2018

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.

NYC Restaurant Week Winter 2018

Bar Primi
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.

NYC Restaurant Week Winter 2018

Left Bank
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.

NYC Restaurant Week Winter 2018

Bâtard
The Michelin-starred, James Beard Award-winning restaurant from chef Markus Glocker and managing partner John Winterman is participating in restaurant week for dinner. Selections include coal-roasted beets, which also features pickled beets, served over goat cheese whipped with savory spices. Toasted pistachios, tart Champagne vinaigrette, and sweet beet chips complete the dish. There’s also a poussin, or young chicken, with caramelized onions, celeriac, and spinach in a red wine sauce that’s the perfect antidote for chilly New York nights. Make a reservation at Bâtard.

Leuca
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.

NYC Restaurant Week Winter 2018

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.

NYC Restaurant Week Winter 2018

Little Park
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.

NYC Restaurant Week Winter 2018

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.

NYC Restaurant Week Winter 2018

The Dutch
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.

NYC Restaurant Week Winter 2018

Bar Boulud
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.

NYC Restaurant Week Winter 2018

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.

NYC Restaurant Week Winter 2018

Bedford & Co.
American eatery Bedford & Co. from restaurateur John Delucie is thrice as nice with brunch/lunch, and dinner menus. Executive chef Justin Nuebeck is putting out dishes such as chicken and waffles with buttermilk fried chicken and maple hot sauce, burrata with kabocha squash and pumpkin seed salsa verde, and slow-roasted pork with Honeycrisp apple, charred cabbage, and pickled mustard seeds. A rye brownie awaits at the meal’s end. Make a reservation at Bedford & Co.

NYC Restaurant Week Winter 2018

Yves
Yves, another Tribeca classic, Yves is just a block away from the beautiful Hudson River and boasts an uber-pedigreed chef in the way of Daniel Berg, who has cooked at Daniel and Locanda Verde. Restaurant week menu highlights include their baby gem lettuce, braised chicken meatballs, and popular veal schnitzel. Make a reservation at Yves.

NYC Restaurant Week Winter 2018

Molyvos
One of New York City’s most beloved Greek restaurants is excited to once again participate in this year’s restaurant week. Celebrating its 20th anniversary, the menu at Molyvos reflects the culinary traditions of Greece with classic dishes such as Greek keftedes me trahana (ground lamb and beef meatballs, tzatziki, and marinated tomatoes), lahano dolmades (stuffed Napa cabbage with ground lamb, beef, and pork, Arborio rice, scallions, dill and avgolemono sauce), and Greek coffee crème brûlée. Available for lunch and dinner. Make a reservation at Molyvos.

NYC Restaurant Week Winter 2018

Del Frisco’s Double Eagle Steakhouse
The only NYC restaurant awarded the 2017 Wine Spectator Grand Award, Del Frisco’s Double Eagle Steakhouse New York is offering their famed hand-cut Prime steaks, fresh seafood and award-winning wines for a fraction of the typical check price. For only $28 during lunch, guests will be treated to signature favorites like tomato and burrata salad, Wagyu French dip, an 8 oz. cut of Prime filet mignon, and strawberry cheesecake. Make a reservation at Del Frisco’s Double Eagle Steakhouse.

NYC Restaurant Week Winter 2018

Michael Jordan’s The Steakhouse 
This Grand Central eatery named for basketball’s all-time greatest has an all-star menu for restaurant week. You’ll find timeless MJ selections, such as a classic Caesar salad, a petit strip steak, and New York cheesecake. Make a reservation at Michael Jordan’s Steakhouse.

NYC Restaurant Week Winter 2018

El Vez
Located in Battery Park City, El Vez celebrates the festive soul of Mexican and Mexican-American culture. Their classic guacamole is on the menu as are pozole de Jalisco, the Mexican chile braised pork soup with hominy, radish, red onion, lettuce, crema, and tostada, Baja fish tacos, and beef short rib enchiladas. Put an exclamation point on your four-course $42 dinner with a classic flan or chocolate bread pudding. Make a reservation at El Vez.

NYC Restaurant Week Winter 2018

Fifty
Fifty is serving a specialty curated prix-fixe menu from executive chef Luis Jamarillo for dinner. First-course options include potato soup with avocado, queso fresco, and caviar as well as shrimp “encocao” with coconut-milk ginger broth and quinoa pilaf. Mains include swordfish a la plancha with roasted peppers, brown butter, and yuzu peppers, and grilled skirt steak with French lentil “menestra” and pickled red onion. For dessert, carrot cake with walnut, whipped cream, and candied peanuts is a must. Make a reservation at Fifty.

NYC Restaurant Week Winter 2018

Aureole 
This theatre district spot is serving lunch and dinner Monday-Friday and offering up dishes including cavatelli with broccoli rabe, pesto, squid, Meyer lemon, and pine nuts, an oh-so-seasonal sunflower seed risotto with broccoli, blood orange, chili oil, and Pecorino, and a winter tangerine cake with cranberry sorbet, caramel cremeux, and cranberry preserves. Make a reservation at Aureole.

NYC Restaurant Week Winter 2018

 

Tell us where you’re headed for NYC Restaurant Week Winter 2018 here or over on FacebookG+InstagramPinterest, or Twitter. And, remember to snap + share your #dishpics with us on Instagram for a chance to win in our weekly giveaway.

Photo credits: Paul Wagtouicz (Charlie Palmer Steak, TINY’S, Boulud Sud); Brunch Boys (Del Frisco’s Double Eagle).

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