The Best of NYC Restaurant Week Winter 2017

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Credit: Dos Caminos
Credit: Dos Caminos

Attention food lovers: New York City’s semi-annual Restaurant Week starts this Monday, Jan. 23 and goes through Feb. 10. We all know NYC has tons of upscale restaurants that offer unparalleled fine dining; however, with fancy food, comes steep prices. Restaurant Week is your chance to dine like a celeb at some of the city’s best spots — without going broke. So take advantage! These participating restaurants will feature three-course prix-fixe dining deals for lunch ($29) and dinner ($42.)

Here’s our roundup of where to go, as well as a preview of what special offerings they have in store for the event.

Ai Fiori
Lunch

  • Terrina Di Maiale – housemade pâté, frisée, apricot, shallot marmalade
  • Salmone -atlantic salmon, onion soubise, olives, beluga lentils
  • Daube –  red wine braised short ribs, creamy polenta, glazed winter vegetables

Ristorante Morini
Lunch

  • Quaglia- quail alla piastra, creamy farro, root vegetables, aged balsamico
  • Rigatoni- handmade pasta, broccoli rabe pesto, baby vegetables, pine nuts
  • Salmerino- seared arctic char, lemon rice, celery root purée, brown butter

Left Bank
Dinner: Monday- Friday

  • Chicken liver and Mushroom Pate and grilled baguette
  • Seared Fluke – spaghetti squash, manzanilla tapenade, capers
  • Tagliatelle alla Bolognese – slow cooked beef and pork ragu
  • Maple Syrup Pie

Sunday Brunch

  • Steel Cut Oates and fresh berries
  • Babushka’s Cheese Omelet – Gruyere, cheddar, chevre, gorg

Burke and Wills
Lunch

  • Braised Pork Belly – faro, coddled egg, pepper relish
  • Kangaroo Burger – tomato jam, arugula, pickled onion, triple fried chips
  • Donuts – powder sugar, Nutella dipping sauce

Dinner

  • Kangaroo Loin – black garlic, oyster mushrooms, parsley gremolata
  • Lamb Shank – sweet potato, Brussel sprouts leaves, spiced crème fraiche
  • Affogato – brownie, Kahlua gelato, espresso
Credit: Erik Fuller

New York Yankees Steakhouse
Lunch and Dinner: Monday- Friday

  • Maryland Lump Crab Cake
  • Grilled Skirt Steak
  • Crispy Chicken Sandwich
  • Delmonico Ribeye

VANDAL
Dinner: Thursday- Sunday

  • Crunch Jicama Shell Tostadas
  • Spicy Korean Rice Cakes
  • Prime Skirt Steak

Atlantic Grill East
Lunch

  • Faroe Island Salmon Roll – peppadew, cucumber, shiso, and yuzu mi
  • Pan Roasted Hake – whipped cauliflower and mache blood orange grenobloise
  • Coconut Rice Pudding – mango lime sorbet

Dinner

  • Lobster Bisque
  • Linguini with Manila Clams – tomato, white wine, fennel, and basil
  • S’mores Chocolate Torte – flourless chocolate cake, toasted marshmallow, and graham cracker gelato

Beauty and Essex
Dinner: Sunday- Friday

  • ‘Chile Relleno’ Empanadas
  • Spaghetti
  • Pressed Shawarma Chicken

Irvington
Lunch: Monday- Friday
Dinner: Monday- Friday + Sunday

  • Kabocha Squash Soup
  • Duck Terrine
  • Crispy Ling Cod

Angus Club Steakhouse
Dinner

  • Canadian Bacon
  • Grilled Norwegian Salmon – string beans and mash potatoes
  • Filet Mignon
  • Red Velvet Cake

Delmonico’s Restaurant

  • Buffalo Mozzarella and Yellow Beefsteak Tomato – aged balsamic, basil
  • 18 Hour Braised Short Ribs – winter truffle grits, pearl onions, button mushrooms, roasted tomato
  • 1876 Classic Lobster Newberg – hackleback caviar, toasted brioche
  • Classic Baked Alaska – walnut cake, apricot jam, banana gelato, meringue

Delmonico’s Kitchen

  • Billy’s House Cured Bacon – maple glazed, warm crushed potato salad
  • Shrimp Bacon Risotto – butternut squash risotto, shrimp, bacon, parmesan
  • DK’s Chocolate Mousse Cake

Atlantic Grill Lincoln Center
Lunch

  • Spicy Shrimp Mango Roll – basil, kojujang aioli
  • Fritto Misto – market fish, calamari, seasonal vegetables, tangy tartar sauce
  • Coconut Rice Pudding – mango lime sorbet

Dinner

  • Tomato Bisque – arugula pesto, warm broccoli rabe, herbed croutons
  • Orecchiette Pasta – white wine tomato broth, calendar island mussels, gulf shrimp, cipollini onions
  • S’mores Chocolate Torte – flourless chocolate cake, toasted marshmallow, and graham cracker gelato

The Stanton Social
Dinner: Sunday – Friday

  • Potato and Goat Cheese Pierogies
  • Crispy Hard Shell Fish Tacos
  • Chicken n’ Waffles

Blue Fin
Lunch

  • Green Split Pea Soup – crabmeat salad, pancetta
  • Open Face Steak Sandwich – hanger steak, ciabatta bread, grilled onions, brie

Dinner

  • Roasted Local Red Beet and Burrata – pistachios, aged sherry
  • Brooklyn Made Artisanal Pasta Shrimp – calabrian peppers, broccoli rabe, king oyster mushroom

Tender Steak + Sushi
Lunch

  • Avocado Fries – diced apple, basil essence, ranch dip
  • Tender Wagyu Burger – aged cheddar, sautéed onions
  • Chocolate Mousse – whipped semi-sweet chocolate

Dinner

  • Tuna Tartare – yellowfin tuna, wontons and sesame dressing
  • The Blessing Roll – lobster, seared salmon and truffle honey miso
  • Crème Brulee – traditional French custard with caramelized sugar top

Vaucluse
Lunch: Monday- Friday

  • Saucisse De Poisson – seafood sausage, lobster beurre blanc, tarragon
  • Poireaux Vinaigrette – grilled leeks, toasted almonds, mustard seed vinaigrette
  • Rigatoni De Canard A L’orange – duck legs ragoût, orange, chicory

Kellari
Lunch: Monday- Friday

  • Spanakopita Pies – spinach, leeks, and feta
  • Bifteki – Greek style beef and lamb burger, Feta topping served with hand-cut fries and mixed greens
  • Baklava – almonds, walnuts, fillo pastry with honey syrup

Dinner: Sunday

  • Dolmades Stuffed – grape leaves, raisins, rice, saffron yogurt
  • Grilled Lamb Chops – Swiss chard and roasted lemon potatoes
  • Kormos – mosaic of white and dark chocolate, biscuit cake

Blue Water Grill
Lunch

  • Butter Lettuces and Maytag Blue Cheese – chive, pickled onion
  • Short Rib Rotolo – preserved lemon, broccoli rabe

Dinner

  • Oyster Veloute – crispy oyster, potato puree
  • Roasted Sullivan Farmhouse Chicken – butternut squash, roasted grapes, broccoli rabe

Le Coq Rico
Lunch

  • Deviled “Eggz” – tuna ventrèche and cumin cabbage salad
  • Quarter Chicken, Brune Landaise – 110 days, seasonal green salad
  • L’Ile Flottante – soft meringue and crême anglaise

Dos Caminos
Lunch

  • Caldo Tialpeno – roast chicken, avocado, rich chipotle chicken broth
  • Chile Rubbed Beef Short rib Torta – queso fresco, ginger pickled red cabbage, mole fries
  • Chocomole Mousse – spiced chocolate mousse, whipped crema, praliné de nuez

Dinner

  • Tetelas De Juxtlauaca – mole chichilo oaxaqueño, toasted sesame crema
  • Organic Salmon Alambre – red pepper, cipollini onion, pink grapefruit mojo
  • Arroz Con Leche – tropical fruit salad, mango sorbet

Kingside
Dinner: Monday- Friday + Sunday

  • Chicken Confit
  • Sweet Potato Gnocchi
  • Fennel Dusted Fluke

Isabella’s
Lunch

  • Baby Spinich and Frise Salad – Pomegranate, blue cheese, egg, buttermilk dressing
  • Pappardelle – Braised short rib ragout, parmesan cream

Dinner

  • Calendar Island Mussels – sweet anise, blistered cherry tomato, herb crostini
  • Pan Roasted Chicken Breast – smoked mozzarella, fire roasted bell peppers, wild arugula, whole grain mustard vinaigrette

Strip House
Lunch

  • Big-Eye Tuna Crudo – winter citrus, endive, Fresno pepper, chile-mint vinaigrette
  • Housemade Ricotta Cavatelli – smoked and braised pork shoulder and root vegetables
  • Tangerine Crème Caramel – winter citrus salad and local rooftop honey whipped cream

 

 

 

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Hailing from California, Chelsea is an inquisitive dessert enthusiast and Golden State Warriors fan. Since graduating from Columbia University, she has amassed a colorful professional background, with experiences in industries that include news production, radio, public relations & media communications. Upon realizing that her true passion revolves around traveling the world, immersing herself in new cultures and eating, she is now a full-time freelance journalist, based in New York City. Chelsea's work has been featured on Thrillist, The Daily Meal, Yahoo! and MSN, among other nationally recognized outlets. Follow her on Instagram: @cheycheyfromthebay and her blog: Chey Chey from the Bay.

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