Winter in New York City may not tempt you to go outside more than you already have to, but that means there’s more space to enjoy the city. And hopefully book that dinner reservation you’ve been putting off.
New York’s biannual Restaurant Week (technically, weeks) returns on Wednesday, January 21 and runs through Sunday, February 9th. Hundreds of restaurants across the boroughs will off two-course lunches for $26 and three-course prix-fixe dinners for $42. Note that Saturdays are typically excluded, with special Sunday brunch menus offered at some eateries. The recurring event offers diners the opportunity to try restaurants on their bucket list or revisit old favorites at a discount, and most menus offer several options for each course, so tables can share even more tastes!
Book a seat at one of these trendy, delicious New York City restaurants to enjoy Winter Restaurant Week to its fullest.
Fish Cheeks is a vibrant “no Pad Thai zone” serving contemporary seafood-focused Thai dishes. This Restaurant Week, brothers and co-chefs Ohm and Chat Suansilphong will be offering both lunch and dinner menus, with fan-favorite items Zabb chicken wings and more coastal Thai cuisine blending complex sweet, sour, spicy, and salty flavors.
A getaway to Hawaii may not be on your winter calendar, but a Hawaiian dinner in Manhattan certainly should be Executive Chef Chung Chow (Per Se, Lincoln Ristorante) will be offering first course choices like Hawaiian hearts of palm with sweet potatoes, seed crackers and maple pecans and Big-Eye tuna poke with macadamia nuts, pickled jalapenos and seaweed. Second course options include chow noodles with spiced tofu, shiitake mushrooms, Asian greens and jalapeños and Imperial Wagyu with crispy mochi rice, chanterelles and green peppercorn. For dessert, guests can opt for bruléed Hawaiian pineapple with lime zest and ‘alaea salt or King’s Hawaiian Bread pudding with rum raisins and pineapple ice cream. Diners can also pair the menu with wine for an additional $25.
Enjoy a luxe two-course lunch or dinner for $26 at Tom Colicchio’s seasonal, market-forward restaurant overlooking the East River. First course options will includes a roasted butternut squash and apple soup, Maple Brook Farm Burratini served on a spiced pear and radicchio purée with candied hazelnuts and ruby streaks mustard greens, baby lettuces and herbs showcasing recent local harvests and a half dozen East and West Coast oysters (for a $4 supplement). Entrees include the fan-favorite zuuca, a housemade pasta with pumpkin ragu, basil-dusted delicata squash featuring a variety of dried basil from Riverpark’s garden (including Thai, blue spice, lemon basil, among others); Cavatelli with whole cauliflower heads (including the leaves); roasted Branzino with variety of roasted mushrooms and more.
This stunning ode to the sun-drenched Greek Islands in the heart of Manhattan serves a contemporary seafood-centric menu in a beautiful white aesthetic with traditional Grecian architecture and design. Whisk yourself to the Aegean Sea with a weekday lunch menu that highlights lavraki, salmon burgers, chicken kebabs, spanokopita, brussel sprout salad and more Mediterranean-diet approved specialties.
Executive Chef Laetitia Rouabah highlights seasonal French cuisine on Benoit’s Winter Restaurant Week menus. Lunch dishes include deviled egg mimosa (crispy bacon and caramelized onion), duck parmentier, roasted pork belly (lentils and charcuterie condiment), and crème brulee ($7 extra for dessert). The three-course dinner menu includes French onion soup, sweet spiced duck (daikon radishes and dolce forte sauce), seared salmon (seasonal vegetables and Bearnaise), and hazelnut-almond mille feuille or tarte tatin for dessert.
Executive Chef Sujan Sarkar’ will be showcasing new dinner dishes off his restaurant’s new winter menu, which launched in early January. Be among the first to taste his new creations, such as a lamb burrah kebab with watercress chutney and radish salad), fava and lotus root kofta with spinach and mustard leaf puree, Gongura goat curry cooked with pickled sour leaf and Andira spice), and chocolate rum balls with house made milk ice cream, kumquat and chili chutney.
Source: Thanks https://www.forbes.com/sites/melissakravitz/2020/01/07/new-york-city-winter-restaurant-week-where-to-eat-lunch-dinner/