NYC Restaurant Week Is Back: 15 Places to Get a Delicious Deal
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Le Coq Rico
New York City Restaurant Week returns for the winter season between Monday, January 23 and Friday, February 10, which means that 381 restaurants throughout every borough will be participating in the best deal of the season.
For $29 at lunch and $42 at dinner, you’ll get a three-course, prix-fixe meal (appetizer, entree, and dessert) at incredible restaurants like Kingsley, Riverpark, Leuca, and Tuome. Unless otherwise noted, Restaurant Week excludes Saturdays.
Quality Eats (West Village)
Quality Eats
At this popular updated steakhouse in the West Village, take advantage of a fun lunch prix-fixe that includes hamachi crudo, grilled bacon with peanut butter and jalapeño jelly, and mains like grilled chicken caesar salad, Mediterranean branzino, and top-blade flatiron.
High St on Hudson (West Village)
Enjoy Eli Kulp’s inviting approach to American dining for lunch or dinner during restaurant week, where mains include malfadini pasta and house-baked pizza (lunch) and black bass with miso, vegetarian beet steak, and Long Island duck breast (dinner).
Freud (Greenwich Village)
Enjoy chef Eduard Frauneder’s brassiere-style Austrian cuisine when you visit for lunch or dinner during Winter Restaurant Week. Get the spatzle with broccoli rabe, wiener schnitzel with potato salad, or the roasted squash sandwich for lunch, plus tiramisu or apple strudel for dessert. For dinner, start with the chicken liver mousse or pear and chicory salad, and for your entree, choose the homemade tagliatelle, wiener schnitzel, or paprika-spiced chicken with roasted mushrooms.
Leuca (Williamsburg)
Head to Brooklyn for a taste of Andrew Carmellini’s Southern Italian cooking at Leuca, where a prix-fixe lunch (weekdays only) will get you tuna crudo, fennel salad, or smoked beets for a primi, black shells with local calamari, malfadini with rapini pesto, or lamb sausage as your secondi, and fennel panna cotta or chocolate budino with whipped hazelnut cream as your dolce.
Kingsley (East Village)
At Roxanne Spruance’s vividly beautiful French-Japanese-American restaurant, you’ll get an absolute steal with a $42 dinner that includes brussels sprouts salad, roasted parsnip soup, or mussels with creme fraiche to start, egg ravioli, braised pork belly, or roast chicken breast with smoked garlic aioli as an entree, and ginger sorbet or caramelized apples for dessert.
Maysville (Flatiron)
Maysville
At this Southern-inspired restaurant and whiskey bar in Flatiron, Restaurant Week lunch includes crispy grits with country ham (pictured), chicken under a brick with braised kale, a porchetta and butter lettuce salad, or a pulled pork sandwich. For dinner, your entrees include the brick chicken, slow-roasted arctic char, or grilled pork sausage. Desserts: chocolate pudding or bourbon caramel ice cream (lunch); chocolate pudding, ricotta cheesecake, chef’s trio of ice cream and sorbet (dinner).
Le Coq Rico (Flatiron)
Le Coq Rico
At Le Coq Rico, chef Antoine Westermann will serve a $29 lunch that features some of the restaurant’s most popular dishes, including the Deviled “Eggz” with tuna ventrèche and cumin cabbage salad and the 110-day Brune Landaise quarter chicken. Each day will feature a new plat du jour such as coq au vin (Tuesday), Le Coq Rico poultry burger (Wednesday), and homemade chicken and mushroom sausage (Thursday). For dessert, chef Westermann will serve his acclaimed L’lle Flottante (soft meringue with creme anglaise), a selection of ice creams and sorbets, or Baba au Rhum (rum cake) with chantilly cream.
Empellón Cocina (West Village)
Choose between starters of red snapper ceviche, uni on toast, and pozole broth with red pork, and then move on to the tacos: falafel, pork belly, goat, fried Maine smelt, chicken tenders, or shishito peppers.
Riverpark (Kip’s Bay)
At Tom Colicchio’s elegant waterfront fine dining restaurant, stop by for lunch or dinner during Restaurant Week and enjoy lunch entrees like cavatelli with cauliflower, Atlantic salmon with autumn squash, braised chicken leg, grilled flatiron steak, or roasted cod. For dinner, starters include East and West Coast oysters, arctic char crudo, lobster salad, and baby octopus, followed by mains like roasted diver scallops, maple-glazed duck breast, and Berkshire pork loin. For an extra $10, get the grilled imperial wagyu bavette. For dessert: pumpkin spice pudding, apple creme brulee, and pear-cranberry croustade.
Root & Bone (Alphabet City/ East Village)
At lunch, choose between Root & Bone’s famous sweet tea-brined fried chicken, biscuits and gravy, or the waffle benedict, and add a side of mac and cheese or collard greens. For dinner, get the fried chicken, gulf shrimp and grits with country ham, or the braised shortrib meatload with roasted carrots and tomato jam.
Pig and Khao (Lower East Side)
Pig and Khao will serve Restaurant Week brunch that includes entrees of longonissa (sausage), sisig (sizzling pork), and sizzling corned beef hash, but the three-course dinner is the real winner here. On the menu: pork jowl, pork belly adobo, baby back ribs, cod in banana lead, and jasmine or coconut rice.
Scarpetta (Meatpacking District)
For dinner, start with the raw yellowtail, creamy polenta with a fricasse of truffled mushrooms, or the beet salad with ricotta crema, and select a secondi of spaghetti with tomato and basil, branzino with braised lentils, or organic chicken with butternut squash. Finish with the coconut panna cotta, creme fraiche cheesecake, or the chocolate cake with salted caramel gelato.
Tuome (East Village)
Thomas Chen’s inventive Chinese-American restaurant in the East Village will take part in Restaurant Week with a dinner menu that includes appetizers like chicken liver, wagyu beef tartare, and butternut squash soup, and mains like snow crab noodles, chicken with gem lettuce and porridge, and a lamb shank for two. For dessert, enjoy the banana “pie” with malted cream or the beignet ice cream sandwich with persimmon jam.
The Breslin (NoMad)
For lunch, entree options at April Bloomfield’s hearty and sophisticated British pub include the milk-braised pork, kielbasa with chow chow and mustard, or the roasted mushrooms and bitter greens. For dinner, get the milk-braised pork, wild striped bass with fennel, or the skirt steak with cauliflower and parsley.
Chef’s Club (Nolita)
At the innovative and globally influenced Chef’s Club, your Restaurant Week menu will feature signature dishes from several prominent chefs. Starters include roasted squash salad (Alex Guaranschelli, Butter); and classic ceviche from Diego Oka (La Mar by Gastón Acurio). Mains include Nashville hot chicken (from Morgan McGlone, Belles Hot Chicken); smoked arctic char (Marcus Samuelsson, Red Rooster); Thai glazed shortribs (Eric Anderson, Brut); and fennel cavatelli (Didier Elena, Chefs Club).
For the full list of nearly 400 participating restaurants, check out the Restaurant Week lineup online.
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