The Best Places to Hit Up for Winter Restaurant Week 2020
NYC Restaurant Week is a celebration of NYC’s most fabulous pastime: dining out. With hundreds of restaurants throughout the City rolling out special prix-fixe menus for a limited time, this is your chance to revel without a cause.
NYC Restaurant Week starts today, January 21 — February 9with special prix-fixe menus at hundreds of restaurants across the City. With two-course lunch for $26 and three-course dinner for $42, you can try countless cuisines across dozens of neighborhoods.
For Restaurant Week, Riverpark is offering two courses for $26 for lunch and dinner. The special menu features signature dishes that have been on the menu since opening almost a decade ago, like housemade Zucca with a pumpkin ragu and a variety of dried basil from the farm including thai, blue spice and lemon basil, and new dishes joining the menu just for Restaurant Week.
- East & West Coast Oysters (1/2 dozen on the half shell; $4 supplement per person)
- Roasted Butternut Squash & Apple Soup: Featuring pepitas, sage and paprika.
- Maple Brook Farm Burratini: Served on a spiced pear and radicchio purée with candied hazelnuts and ruby streaks mustard greens.
- Crispy Flatbread: Featuring smoked white fish, hard-boiled egg, farm tournant chicories, lemon and aioli.
- Baby Lettuces & Herbs: A dish that showcases what’s recently harvested from local farms, including heirloom radish, roasted cauliflower, baby carrots and a lemon vinaigrette.
- Kale Salad: Highlighting seasonal ingredients like mustard greens and roasted squash, alongside pumpkin seeds, ricotta salata and a cranberry vinaigrette.
- Zuuca: Housemade pasta with pumpkin ragu, basil-dusted delicata squash featuring a variety of dried basil from Riverpark’s garden (including thai, blue spice, lemon basil, among others), spiced pumpkin seeds and brown butter ricotta.
- Cavatelli: A signature Riverpark dish featuring whole cauliflower heads (including the leaves), alongside parmesan, fresh rosemary and toasted bread crumbs.
- Roasted Branzino: A variety of roasted mushrooms are featured alongside daikon radish, watercress, cashews and brown rice.
- Roasted Salmon: Featuring celery root, apples, trevisano, couscous and spiced pecans.
- Smoked Brisket: One of the most popular lunch dishes with a broccoli rabe purée, garlic confit, smashed potatoes and au poivre.
- Braised Chicken Leg: Featuring mustard greens, carrots and housemade spaetzle.
There are also a la carte dishes available for order. Reservations are available on OpenTable
The iconic Meatpacking District French restaurant, where Restaurant Week goers will enjoy signature items and new dishes. Menu highlights include homemade Parisian gnocchi in a black truffle sauce, crispy branzino in tempura with a gribeche sauce, and braised beef shank with carmelized carrot pureé and brussel sprouts. For dessert, guests can indulge on the Baba au Rhum, a French soft biscuit soaked in aromitised rhum topped with chantilly, or the Paris Brest, a French patisserie with pralinée and hazelnut.
Zuma New York offers an innovative spin on contemporary Japanese cuisine, pairing exotic, internationally-inspired dishes with downtown chic décor to create an exceptional dining experience. Inspired by the informal style of Japanese dining, Izakaya, Zuma’s signature dishes feature exclusive ingredients hand-picked and sourced from small farms across Japan by Head Chef Oliver Lange.
Providing an authentic and interactive atmosphere for guests to indulge in all elements of the Japanese culture, Zuma’s masterfully crafted cocktail program features libations inspired by bold Japanese flavors mixed with premium liquors, as well as an extensive array of small-batch sakes.
Zuma will offer a lunchtime special ($26) featuring choice of starter like Salmon Tartare with Ponzu and Mustard Miso, main course like Spicy Fried Tofu with Avocado and Japanese Herbs or Black Cod marinated in Saikyo Miso and finished with a choice of dessert from a la carte menu.
An all-day Tuscan dining destination, FELICE 56 opened inside Midtown’s Chambers Hotel last fall, offering guests breakfast, brunch, lunch and dinner featuring a taste of century-old recipes made with the finest, artisanal Italian products and fresh, locally-sourced seasonal produce. With an open and effervescent atmosphere, the space features warm, earthy tones and rustic design elements reminiscent of the Tuscan countryside.
An authentic Italian espresso bar can be found at the entrance, welcoming guests with freshly baked Italian pastries, espresso and cappuccino, along with an assortment of house made paninis and focaccias. Guests seeking after work drinks and aperitivo of small bites can head back to the first floor’s wine and cocktail lounge overlooking the main dining room.
FELICE 56 will offer a three-course dinner ($42) complete with first courses like Minestrone Toscano, second course featuring pastas and meat dishes like Spaghetti alla Chitarra and Salmone, Pepe e Rosmano and a dessert course.
Available for lunch and dinner, Bistrot Leo’s Executive Chef Jesse Freijo curated a menu featuring French highlights such as: Escargot Fricassee, Squid Ink Spaghetti Arrabbiata, Steak Frites Au Poivre (+$10), Banana Pain Perdu, among others. ($26pp / $42pp).
For those looking to indulge in Mexican bites for dinner only, Bodega Negra’s Corporate Executive Chef Brad Warner and Corporate Pastry Chef Paola Marocchi, will offer menu favorites such as: Snapper Ceviche, Queso Con Chorizo Fundido, Chicken Pibil and Skirt Steak tacos, Tres Leches, and more. ($42pp)
Stand Out Dishes include, Basil Chicken Tikka (butternut squash puree, delicata squash ring, pumpkin seeds), Monkfish Curry (tomato, tamarind, sesame curry), and A Passion for Cardamom (white chocolate-cardamom mousse, passionfruit sorbet).
Located at 27 W 24th St, New York, NY 10010. For reservations, call (212) 490–2100 or book through Seven Rooms. Full restaurant week menu can be found here. Junoon is a fine dining restaurant that showcases the best in Indian cuisine, complimented by an exceptional dining experience built on careful attention to every aspect of service, food, atmosphere and wine selection.