Where to Dine During Restaurant Week: Summer 2016
Can’t get away from the city for an extended vacation this summer? Consider it the ideal excuse to cross as many restaurants as possible off of your must-visit list instead. Especially since Restaurant Week — running from July 25th – August 19th this year — is just around the corner, with close to 400 establishments offering three-course lunches for only $29, or dinner for a mere $42. Still feeling overwhelmed by all of your edible options? Go ahead and narrow it down to the following, incredible eight eateries with great deals!
The Clocktower
Being that regular menu prices run from $14-76 a dish, clubby Clocktower’s participation in Restaurant Week is a total score. And they’re not pulling any punches either because England’s Michelin-starred chef, Jason Atherton, intends to serve Fluke Crudo with green gazpacho or Stone Fruit Salad with stilton, followed by nouveau British main courses such as Fish and Thrice-Cooked Chips and a Burger with Churchill Sauce, and Cherry Cheesecake with compote or a Coconut Panna Cotta with pina colada sorbet for dessert.
Read MoreVaucluse
Under the impression that only lower-end eateries participate in Restaurant Week? Tell that to Michael White and his upscale French destination, Vaucluse, offering hors d’oeuvres, such as Halibut Quenelles with peas and chanterelles, Plats Principaux like Cassoulet d’Ete with shelling beans and duck confit, and Gateau au Chocolat made with mocha cremeux and caramel glace (you can even elect to supplement your meal with Alsation Tarte Flambee for $13, or a selection of oysters for $18).
Read MoreCherche Midi
Missed the boat on French Restaurant Week? Make up for it with a reduced-price trip to Keith McNally’s chic Bowery brasserie, serving updated bistro classics such as Chilled Corn Soup with peppers and hyssop, Grilled Trout with yogurt, dill and marinated beets, and Strawberry Shortcake or Pot de Crème, complemented by $21 carafes of white, rose or red wine.
Read MoreVirginia’s
Virginia’s has already lit a spark under Alphabet City’s food scene, and now they’re winning Restaurant Week as well with a menu that’s utterly ideal for summer; think Barbecue Shrimp with corn and peaches or Ricotta Toast with heirloom tomatoes and lovage, followed by Roast Chicken with squash, pine nuts and basil, and a Market Fruit Crisp strewn with oats and crowned with honey ice cream.
Read MoreVandal
Dying to quell your curiosity about the Tao Group’s flashy, splashy, DJ-soundtracked Vandal? With two floors and 360 seats, chances are you’ll be able to grab a table during Restaurant Week, in order to graze on international street fare courtesy of Chris Santos, that runs the gamut from Thai Papaya Summer Rolls, Greek Village Salad and Blackened Shrimp Arepas, to an Italian Rabe and Provolone Chicken Sandwich, an all-American Burger, and a Jamaican-inspired Jerk Salmon BLT.
Read MoreDanji
The king of modern Korean fare, Hooni Kim is offering both lunch and dinner service at his Hell’s Kitchen hotspot, Danji, comprised of a generous four courses; Wild Pacific Hamachi Sashimi with gochujang and potato flakes, Bulgogi Beef Sliders topped with zesty scallion salsa, and Bossam — braised pork belly wrapped in cucumber and paired with dehydrated daikon kimchi — followed by an ice cream cone.
Read MoreNoreetuh
A hell of a lot cheaper than a summer vacation to Hawaii, Noreetuh is one of exceedingly few NYC restaurants devoted to the fare of the Big Island (and the fact that it’s prepared by Per Se vets is an extra bonus). Furthermore, instead of one or two dishes, you’ll have access to almost the entire menu during Restaurant Week; think Shrimp or Big Eye Tuna Poke with macadamia nuts and seaweed, Mochi-Crusted Bass or Mentaiko Spaghetti tossed with aonori, chili and smoked butterfish, and Rum Raisin Bread Pudding, Bruleed Hawaiian Pineapple, or Tristar Strawberries with azuki beans for dessert.
Read MoreEsh
Wondering what, precisely, Israeli BBQ is? Check out former “Top Chef” winner, Ilan Hall’s recent reimagining of his quirky Williamsburg establishment, The Gorbals, now serving up Roasted Fennel and Cabbage with a harissa emulsion, Lamb Foreshank with saffron couscous, and Warm Berries with shortbread or Sticky Toffee Pudding, augmented with caramel, maldon sea salt and Oddfellows ice cream.
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