Multiple locations
July 21 – August 15
Lunch $25, dinner $38
www.nycgo.com/restaurantweek
The theme of the twenty-third annual Summer Restaurant Week is “Eat Up,” and you can do so at more than three hundred spots serving three-course lunches for $25 and/or dinners for $38. You can find just about any kind of cuisine you’re interested in, from pan-Latin, new American, Cuban, Italian, Asian fusion, Australian, Greek, Mexican, Brazilian, Vietnamese, and Spanish to Indian, Mediterranean, steakhouse, Chinese, seafood, barbecue, Japanese, French, soul food, Peruvian, Thai, African, Korean, and continental. Among the myriad participating eateries are such new and returning favorites as Aureole, Bann, Barbetta, B. Smith’s, Chin Chin, City Crab, City Hall, David Burke Fishtail, Gotham Bar & Grill, I Trulli, Il Mulino, Le Périgord, the Marrow, Megu, Molyvos, and Red Rooster Harlem, many of which have posted their special menus on the promotion’s official website. Below is a small sampling of meals you can put together at ten city favorites.
‘21 Club’: Mediterranean grilled calamari with summer vegetable caponata and preserved lemon; braised baby lamb shank with whipped potatoes, English peas, golden raisins, broccoli rabe, and hazelnut gremolata; roasted peach tart with ginger cream and vanilla ice cream
Bar Boulud: Country-style pâté with chicken liver, pork, and herbs; corn-coated Angus beef flank steak with roasted fingerling potatoes and romaine heart; gâteau chocolat-framboise with chocolate chiffon, passionfruit cremaux, and raspberry gelato
Delmonico’s: Acquerella risotto with ruby red shrimp, charred corn, preserved Meyer lemon, and pea shoots; classic chicken à la Keene with pappardelle pasta, pequilo peppers, wild mushrooms, and sweet peas; Valhrona chocolate cake
Devi: Crispy fish pakora tacos with carom-seed-infused fish fritters with avocado and radish slaw; jackfruit biryani and boondi raita with basmati rice, jackfruit, and yogurt with chickpea crisps; gulab jamun crème brûlée with Indian milk dumplings
Kutsher’s Tribeca: Chilled “borscht” gazpacho with summer corn salsa and crème frâiche; house-cured, smoked, and hand-sliced pastrami on soft rye with creamy cole slaw and French fries; classic New York sour cream cheesecake with fresh berries
Les Halles: Slow-cooked shredded duck rilletes; boneless short ribs braised in white wine and ginger with potato galette; Nutella crème brûlée
Petrossian: Smoked salmon with crème frâiche, dill, and toast points; lightly grilled Spanish mackerel with sushi rice, enoki mushrooms, green onions, spinach, carrots, and ginger in a bonito lime broth; peach crumb cake with vanilla ice cream
Rosa Mexicano: Guacamole en molcajete with avocado, jalapeño, tomato, onion, and cilantro with tortilla chips and salsas; pescado à la Veracruzana with pan-roasted mahi mahi in a traditional salsa of roasted tomatoes, bell peppers, poblanos, pickled jalapeños, olives, mint, and cilantro; flan de Rosa with vanilla flan infused with espresso served on a warm, thin ancho chile brownie and topped with Mexican cinnamon whipped cream
SD26: Wild bass carpaccio, lime, fennel pollen baby cucumbers, and spicy tomato vinaigrette; seared diver sea scallops with purple potatoes, sugar snap peas, fagiolini Verdi, and prosciutto crisps; panna cotta in a balsamic vinegar reduction and strawberries
Tribeca Grill: Chilled pea soup; St. Louis-cut ribs with fingerling potato salad; passionfruit semifreddo