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It’s the hap-happiest season of all. No, I’m not talking about Hannukah, Christmas or Kwanza. The only time of year that gets me excited enough to sing is Restaurant Week. For ten days, July 16-20 and July 23-27, over 100 of New York’s finest restaurants will offer $25.07 three-course lunches and $35.00 three-course dinners (beverage, tax and gratuity are not included.).
Get a taste of old New York with a meal at the 21 Club or One If By Land, Two If By Sea. Or check out the trendy Nobu, Asia de Cuba or Kittichai. How about a view with your food at the River Café, Water’s Edge or the Water Club? Some classy midtown favorites include Café Boulud, Aquavit and Aureole. If you’ve been watching Top Chef, like me, maybe you want to check out Tom Colicchio’s Craftbar, Chanterelle is as refined as an opera and the spectacular Estiatrio Milos brings me to full falsetto. When all else fails you can never go wrong with a Danny Meyer gem like Gramercy Tavern, Eleven Maddison Park, Tabla, The Modern or my alma matter, the Union Square Café.
Tips for getting the most out of Restaurant Week:
Tip Higher. I’d suggest tipping more then your normal 15-20% in order to maintain the top-notch service we come to expect from these restaurants and dispel the rumor that restaurant week diners are cheap and don’t understand proper dining etiquette. Plus, the servers rent isn’t getting any cheaper simply because we got a great deal.
Book Early. These restaurants are usually difficult to get a reservation when they are charging the price of a small Japanese car for tuna tartar so be sure to call early and plan ahead. Early week reservations are easier than Thursday and Friday. Opentable.com is a useful source. You can always trying calling back to see if there were cancellations.
If you're going to one of New York’s finest restaurants, dress like it.
Do your homework. Find a place that is highly recommended by your friends, me, or a reliable website like Chowhound. Just because a restaurant is participating, doesn’t mean its any good.
Use the Internet. Some restaurants go lunch and dinner but not all. You can usually check out this info online and maybe even see the Restaurant Week menu.
Expect some of the less expensive menu items to show up. During this time you’ll see a lot of salmon, skate, chicken and short ribs. Don’t fret, they are all still prepared by the same skillful hands that make the wild Chilean sea bass, fois gras and lobster on other nights.
For a complete list of restaurants visit NYCVisit
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