New York Restaurant Week returns for summer 2021 and runs longer

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NYC Restaurant Week is making a comeback this summer with not only three price points, but also an extended series to support the city’s food and beverage industry.

This twice-a-season dining promotion returns with new price level options at more than 500 participating restaurants in the city’s five boroughs. Scheduled over a five-week period, online restaurant reservations began Monday July 19 and continue through August 22.

“NYC Restaurant Week returns once again this summer with new resonance as a celebration of the city’s remarkable and resilient culinary community, and an opportunity to bring together friends and family to support it,” said Fred Dixon, President and CEO of NYC & Company. , in a press release. “We are delighted to invite diners to plan now to dine often at restaurants and experience the diversity of cuisines that make New York City the restaurant capital of the world. “

More than 40 distinct kitchens in 75 city districts will be represented in the program. In alphabetical order, the global selection begins with African and ends with Ukrainian. The restaurant list also includes American, Thai, Turkish, Spanish, Italian, Indian, Chinese, French, Japanese, Caribbean and Cuban dishes.

Other dietary preferences or requirements can be met through choices such as burgers, catering or cold cuts, seafood, sushi as well as vegan and vegetarian options.

Depending on the price of the participating restaurant, diners can participate in lunch or dinner at $ 21 or $ 39. Take-out and delivery versions may also be available, as well as a choice of on-site dining inside or out.

New this year, the option of a signature dining experience such as lunch or dinner is available at $ 125. In addition to classes, this package includes specialty selections ranging from food and wine pairings to fine ingredients, including Tomahawk steaks and truffles.

Among them, I Trulli Ristorante / Enoteca in Nomad will offer a menu of handmade pasta with each course accompanied by a selection of wines. Classes include their panzerotto (a baby calzone stuffed with tomato and mozzarella); orecchiette in a rabbit stew; malloreddus (a saffron-flavored sardi gnocchi with sausage and tomato); and tiramisu.

AT From Mole ‘In Williamsburg, Brooklyn, the Mexican restaurant will offer a special three-course tasting menu with dishes paired with wine, tequila or mezcal. The first course will offer a choice between a lobster ceviche and coconut shrimp or a tuna tostada. Second course options will vary from duck confit enchiladas with pipian (a pumpkin seed mole sauce) to a costilla con mole poblano with a short, slowly cooked rib.

Other restaurants participating in NYC Restaurant Week include:

  • The Queen’s Bully: In Forest Hills, this gastro / barbecue pub celebrates the culinary wealth of the Queens Quarter, from the Greek people of Astoria to the Indian influence of Jackson Heights.
  • Tribeca Grill: Co-owned by Robert DeNiro and restaurateur Drew Nieporent, this new American restaurant is known for its extensive wine collection, inventive pasta dishes and grilled meats.
  • fish cheeks: In Noho, this Thai place reflects its name in its fun decor, but its menu exemplifies Thai family-style dishes, from coconut crab curry, to whole fish steamed with Thai aromatic herbs, in passing through the grilled pork cheeks with a juice sauce.
  • Mista Oh: This woman-owned Korean restaurant in the Flatiron District gets high marks for its Korean barbecue, fried rice, and mild tofu stew.
  • hippie: In Brooklyn’s Fort Greene neighborhood, this eclectic all-day dining restaurant focuses on new American fare with an assortment of bowls, salads, sandwiches and small plates.
  • Izakaya Juraku: During NYC Restaurant Week, this Japanese pub on the Lower East Side of Manhattan will serve its karaage (Japanese fried chicken) and black garlic ramen or spicy ramen, among other dishes.

Reservations for “NYC Restaurant Week” can be made and more information can be found at nycgo.com/restaurantweek.


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