Where to Eat During Summer Restaurant Week 2017
Winter Restaurant Week is largely intended to give a seasonal boost to eateries, whose bottom line is heavily affected by a widespread unwillingness to venture outside in the frigid cold. Yet no such incentive is needed during summer, when city-dwellers seek any and all opportunities to escape the cloistered confines of their apartments. And since dining out is a preferred warm weather pastime, the annual promotion — running from July 24th-August 18th — affords ample opportunity to do so for a song, thanks to three-course $29 lunches and $42 dinners at some of NYC’s most respectable restaurants.
Batard
Score a Restaurant Week coup by nabbing a resy at Drew Nieporent’s Tribeca triumph, Batard, where Markus Glocker constructs Modern European courses that hardly qualify as discount dining. Think Beets “Linzer” tinged with currants and crème fraiche, Spigarello Risotto dotted with broccoli rabe and preserved ramps, and Duck Egg Crème Brulee, accented with bing cherries and chamomile sherbet.
Read MoreButtermilk Channel
Not only are they offering reduced-priced meals (expect dishes like Flatbread with charred ramps and huckleberries, Lasagna lined with eggplant and summer squash, and Banana Pudding pelted with salted caramel popcorn), Buttermilk is also taking part in Restaurant Week’s first ever tasting series, by hosting a ticketed, $75 per person wine pairing dinner, with proceeds benefiting City Harvest, Citymeals on Wheels, and Food Bank NYC.
Read MoreUntitled
Michael Anthony’s menu at The Whitney specifically highlights the very best of the season, with small plate selections including Tomato and Peach Gazpacho and Fluke Crudo, large plate options encompassing Grilled Country Rib with pole beans, creamed corn and peppers and Charred Summer Squash topped with stracciatella and basil pesto, and desserts like Strawberry and Green Tea Panna Cotta and Peach Upside Down Cake, supplementing their famous gluten free Triple Chocolate Chunk Cookies.
Read MoreSessanta
With Adam Leonti now at the helm (the brilliant baker behind Brooklyn Bread Lab who got its start at Vetri), it’s a good time to revisit John McDonald’s Sessanta, serving Salad Nizzarda featuring soft egg, crispy octopus and frisee, Brook Trout over cockles, wax beans and lemon, and Lemon Tart drizzled with blueberry prosecco sauce.
Read Moredb Bistro Moderne
French bistro dishes are inflected by the bounty of the greenmarket at Daniel Boulud’s casual midtown boite, where chef Chris Stam has devised Restaurant Week offerings like Pate de Campagne with baby mustard greens and pickled apricots, Corn Risotto crowned with squash blossoms and petite courgettes, and Pan Seared Atlantic Salmon paired with heirloom tomatoes, and followed by rustic Blueberry Clafoutis from pastry guru Daniel Kleinhandler.
Read MoreThe Ribbon
A godsend to the restaurant-starved Upper West Side, this entry to the Bromberg brothers’ empire stays true to their feel-good, something for everyone approach, with dishes as diverse as Beef Marrow and Oxtail Marmalade on Challah Toast, Lobster and Shrimp Curry with maitake mushrooms, and Key Lime Pie ringed by an Oreo cookie crust.
Read MoreLeuca
Andrew Carmellini’s NoHo Hospitality Group reliably involves their entire slate of establishments with Restaurant Week, and newbie Leuca is ably representing in Brooklyn, with an affordable three-course spread of Italian Butter Beans with wild mushroom sott’aceto, Malfadini tossed with rapini pesto and sweet and sour peppers, and Summer Berries al Vino Rosso, with a scoop of white peach sorbetto on top.
Read MoreSushi Seki
While it’s generally wise to avoid discount sushi, there’s no need to sidestep this string of lauded Japanese fish bars, which won’t let cost determine the quality of Poached Hokkaido Octopus in dashi broth, Abalone Nigiri and Tuna Tofu or Salmon Tomato Rolls, and Sesame Panna Cotta or Matcha Crème Brulee.
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