There’s a rather unflattering song about summer in the city for a reason. But those of us braving the trains and humidity are being richly rewarded with the return of NYC Restaurant Week.
Celebrating 25 years since first launching its dining deals, the event actually runs from July 24-Aug. 18 at 390 restaurants across all five boroughs spanning 34 cuisines.
Out of the original 100 restaurants that signed on to participate in 1992, 12 are reprising their appearance including Delmonico’s (in case you’ve been sleeping on this rightful NYC classic and a pioneer of the restaurant concept), Le Cirque and The Russian Tea Room.
Among the 33 newcomers to the program are Wolfgang Puck’s first restaurant in the city Cut, Tom Colicchio’s new downtown stunner Fowler & Wells and Untitled, Danny Meyer’s fine dining restaurant at the new Whitney Museum.
For lunch, the deal is a three-course prix-fixe menu for $29, while dinner brings a three-course prix-fixe for $42 (not including drinks, tax and tip). New for this year is a Summer Tasting Series, four nights of special dinners with wine pairings benefiting charities for $75 per person at four different restaurants, including Jose Garces’ Amada and Batard Tribeca.
For all the details and to make reservations, visit nycgo.com. While you try to narrow down your choices, follow our three tips to make the most of the event:
1. Is it really a deal?
A prix fixe menu is only good if you’re getting a deal. Check the regular menu and compare prices.
2. Do you really want to eat this?
Maybe you’ve wanted to try a pricey restaurant forever, but if all they’re serving is chicken when you know the steak is their signature dish, it might not be worth taking advantage of the deal.
3. Can you make it a lunch date?
Whether it’s business or pleasure, take advantage of the slower pace of life during the summer and try to get away for lunch rather than dinner. You’ll have lots more options (many restaurants don’t need a boost at dinner) and get a better deal.
