Where to Dine During Restaurant Week 2015
Considering you can spend $30 on a cocktail in New York nowadays (we’re looking at you, SixtyFive lounge in the Rainbow Room!), the reduced-priced, three-course meals offered during Restaurant Week seem like a better deal than ever, at $38 for dinner or $25 during lunch. But with over 300 eateries participating this year, all of wildly varying quality, not all tables are created equal. That’s why we’re guaranteeing you the best bang for your buck, by spotlighting some of the hottest Restaurant Week reservations in town, from Chris Jaeckle’s sexy Venetian gem, All’Onda, to Andrew Carmellini’s stellar Little Park, in Tribeca’s Smyth hotel.
Little Park
Andrew Carmellini already offers tremendous value at his newest, seasonal spot in Tribeca (meat and shellfish entrees for under $20? That’s practically unheard of in the heart of Manhattan!). But three courses during lunch for $25 is still nothing to sneeze at, especially when options include Black Kale Ravioli with pine nuts, Spatchcock Chicken with freekah and mustard, and Frozen Lemon Fluff with honey-lemon sorbet.
Read MoreRoot & Bone
Few seriously new eateries participate in Restaurant Week, especially spots that are as wildly popular as Root & Bone. So don’t sleep on the opportunity to dine on a dime during lunch or dinner, on Southern-styled favorites such as Sweet Tea-Brined Fried Chicken, Cheese Grits with grilled corn and pimento cheese, and Bourbon Bananas Foster.
Read MoreAll’Onda
You can sample Chris Jaeckle’s Brodetto with clams and mussels, Cavatelli with spicy tomato, and acclaimed Bucatini with uni for either dinner or lunch during Restaurant Week. But we might give the edge to his affordable lunch menu, which offers up exciting new additions such as the All’Onda Burger, topped with treviso, caramelized onions and sottocenere, and an Italian-inspired ramen; sporting noodles, porchetta and brussels sprouts in a parmesan dashi.
Read MoreNarcissa
Co-owned by Dovetail’s vegetable-loving chef, John Fraser, and top hotelier, Andre Balasz, Narcissa made many critics “Best of 2013” lists. So be sure to schedule that Restaurant Week lunch reservation now, for delicious dishes such as Rotisserie-Crisped Beets with bulgur salad and horseradish, Seared Brook Trout with French curry broth and lentils, and Yogurt Rose Panna Cotta with frozen blood orange carpaccio. Lest we forget to mention just how good looking the room and the crowd is!
Read MoreCostata
Looking to visit one of the city’s best steakhouses for a song? Luckily, Michael White’s clubby Costata is on board for Restaurant Week, offering Italian-inspired dishes from talented chef, PJ Calapa. We’d definitely go for the Beef Carpaccio, paired with crema di funghi, artichokes, pickled turnip and parmigiano, followed by the Sirloin Flap with béarnaise, arugula, and crispy fries, and Vanilla Panna Cotta with citrus, Sicilian pistachio and blood orange sorbet for dessert.
Read MoreAmerican Cut
Marc Forgione’s Tribeca steakhouse isn’t pulling any punches for Restaurant Week either, offering three classic, luxurious courses for only $38 during dinner. Start with the OG 1924 Caesar Salad, the Jim Brady Oysters topped with champagne and black truffles or the Bacon served with steak sauce and black onions, followed the pastrami-spiced Hanger, Planked Salmon or chili-rubbed Chicken (all accompanied with your choice of side), and conclude with the playful Cracker Jack Sundae, made with popcorn ice cream.
Read MorePark Avenue Winter
While it may be hard to remember after endless weeks of ice and snow, there’s actually plenty to appreciate about winter. The mid-February start of Restaurant Week, for one, as well as the cold weather iteration of the seasonally changing eatery, Park Avenue. In addition to a starkly elegant all-white décor, the current menu showcases especially hearty ingredients and dishes, such as a Pork Schnitzel Salad with pear mustard and radicchio, a Cauliflower T-bone with forbidden rice agrodolce and goat cheese, and a Salted Pistachio Sundae with orange marmalade and dark chocolate caramel.
Read MoreBeautique
This year-old restaurant has experienced some stops and starts, owing to the departure of its opening chef, Craig Hopson. But this swanky celeb magnet (it’s a stone’s throw from the Plaza Hotel) has settled into a groove, with gorgeously plated, modern American dishes from up-and-comer, Adolfo Montes. And he’s offering a wealth of choices for Restaurant Week, including Duck Terrine with wheat berry crisps, Steelhead Salmon with black rice, rose hips and beets, and a posh take on an Oreo, paired with milk ice cream and Nutella.
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