NYC Restaurant Week

The twice-annual discount dining event NYC Restaurant Week offers cheap dining deals at more than 300 restaurants in New York

Photograph: Jerry Goodman
One of your Restaurant Week options: Chef Jimmy Bradley's the Harrison.

What is NYC Restaurant Week?

Every summer and winter, NYC Restaurant Week returns, with more than 300 restaurants offering three-course dining deals for lunch ($25) and dinner ($38). Each year NYC Restaurant Week adds trendy newcomers to a long list of fine-dining standbys, drawing bargain-hunting New Yorkers to try out new spots and revisit old favorites serving cheap eats.


When is NYC Restaurant Week?

The winter session spans February 16, 2015 through March 6, 2015.
The summer session ran from July 21, 2014 to Aug 15, 2014.

Click here to make a booking for NYC Restaurant Week

Top 10 NYC Restaurant Week picks 2014


Bodega Negra

At this splashy Dream Downtown spot, Morimoto alum Michael Armstrong rolls out Yucatán-inspired tacos (soft-shell crab), quesadillas (habanero and roasted tomatoes) and large-format dishes (whole suckling pig), complemented by tequila-spiked quaffs like a classic Paloma. Restaurant Week specials will be served for dinner from Sunday through Friday.

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The Cecil

Harlem's Afro-Asian-American brasserie will serve globe-trotting eats including deviled duck eggs with jalapeno-smoked bacon salad to start, main dishes like curry-crusted cod atop congee, finished with desserts like chocolate-sesame mousse with candied orange during weekday dinner service.

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Meaning “rib eye” in Italian, this SoHo steakhouse also offers seafood and their signature hand-made pastas to go along with their meatier entrees. Expect dishes like sea scallop crudo with black truffle vinaigrette, bacon-marmalade–slathered burgers and ricotta-filled pansotti in a red wine sugo at weekday lunch.

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Photograph: Courtesy Clement


Tucked inside the Peninsula New York, the American restaurant will host lunch and dinner every weekday, offering plates like Black sea bass soaked in duck broth and almond gazpacho studded with apple and Peekytoe crab, plus a graham cracker disc with chocolate ganache and vanilla marshmallow reminiscent of a campfire S’more.

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Midtown West
Photograph: Paul Wagtouicz

The Gander

Weekday lunch service at Jesse Schenker’s contemporary American restaurant-bar in the Flatiron District will include brisket “tots” with potato mustard and rotisserie chicken alongside pickled mushrooms and cabbage in a Sherry jus.

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Butter Midtown

Run by Iron Chef and Food Network star Alex Guarnaschelli, this midtown outpost uses greenmarket offerings to create their seasonal menu. For lunch, offerings include crispy Montauk squid with romesco sauce and spice-rubbed pork shoulder with wheat berries, while dinner includes house-made veal bacon with spicy cabbage salad and ricotta ravioli with charred dandelion greens.

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Midtown East
Photograph: Dominic Perri


Feast on dim sum platters, spicy prawns with lily bulbs and Sanpei chicken claypots with Thai sweet basil for dinner all Restaurant Week long at this high-end Cantonese number. 

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Hell's Kitchen


Dine at Andrew Carmellini’s spangled French bistro-boulangerie for lunch all of Restaurant Week. On the menu: hors d’oeuvres like smoked salmon tartare with crispy potato, mains such as artichoke ravioli and roasted dourade, and a summer berry parfait with almond streusel for dessert.

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East Village
Photograph: Paul Wagtouicz

Murray's Cheese Bar

Check out the new expanded digs of the Greenwich Village fromagerie and nosh on cheesy options like Buffalo mozzarella with heirloom tomato, seasonal mac-and-cheese and glazed lamb ribs with cheese grits. The bar will serve lunch and dinner weekly, as well as Sunday dinner, for Restaurant Week.

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Greenwich Village
Photograph: Paul Wagtouicz

Telepan Local

At the downtown follow-up to his slow-food staple Telepan, Bill Telepan gets downright playful, serving slider-like foie-gras “jammers,” a grilled cheese–meets–pan con tomate hybrid and Buffalo quail with celery root and blue cheese. Along with weekly lunch and dinner, the Tribeca restaurant will also host Sunday-night dinners during Restaurant Week.

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More summer NYC Restaurant Week 2014 picks

A Voce

Critics' pick

No other team in recent memory is as qualified to run a haute French restaurant as those behind the recently opened A Voce. Chef Andrew Carmellini cooked at Lespinasse and Le Cirque before earning two James Beard Awards at Café Boulud. Pastry chef April Robinson worked for Alain Ducasse and Gray Kunz; sommelier Olivier Flosse cut his teeth at Daniel. But surprise: A Voce is Italian. Carmellini does have Italian street cred—his first job was at San Domenico. But his partner, Marlon Abela, owns three restaurants in England, none of them Italian—which may explain why the eatery’s aesthetics lean more toward a London conference room than the countryside of Florence. The space, located off Madison Square Park, is a big, loud glass cube decorated with stainless steel, lacquer and Eames swivel aluminum chairs. At first glance, the menu is not an obvious crowd-pleaser; it is remarkably light on fish and heavy on game meat. When Carmellini hits his marks, he produces some awesome winners. But while press releases suggest the menu focuses on “seasonal simplicity,” I found many dishes to be rather complex. The duck meatballs, a delicious starter, feature foie gras centers and a dried-cherry glaze. Less impressive was the grilled octopus, which was not as tasty as the accompanying peperonata and was hindered by a strong lemon sauce. Like many Italian menus, the one at A Voce offers a middle pasta course, and it seems that Carmellini has taken his time to get it right. Pappardelle resembl

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Gramercy & Flatiron

A Voce Columbus

Critics' pick

The Time Warner Center’s haute food court was once so narrowly focused on fine-dining—stocked only with establishments requiring an expense account, trust fund or once-a-year splurge—it might as well have been in a mall in Dubai. But in recent years, the offerings have become far more well-rounded, and more in step with the everyday needs of New Yorkers, with a steakhouse (Porter House), a casual caf (Bouchon Bakery) and a brasserie (Landmarc) alongside big-ticket survivors Masa and Per Se. This fall, instead of bringing in yet another rarefied restaurant from an out-of-town chef—plans for Charlie Trotter’s New York debut were long ago shelved—the complex welcomed its first trattoria. The restaurant, the city’s second A Voce, is a complement to—not a clone of—the first, with its own menu and design sensibility. Ace restaurateur Marlon Abela, who also runs several hot spots in London, has applied lessons learned at the Flatiron original to its skyscraper sibling. While the popular downtown A Voce has always suffered from dreadful acoustics, uptown you can hear yourself think. Downtown, the after-work bar scene—clogging up the entry and spilling into the dining room—makes the space at peak times about as comfortable as a rush-hour train. But drinkers uptown have been wisely contained well away from the folks who’ve come to eat. These tweaks might explain why the second A Voce feels more grown-up than the first—and why it’s an even more fitting showcase for executive chef Missy

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Midtown West


Critics' pick

Chef Salvatore Corea (Cacio e Pepe) channels his wildest impulses into this daring trattoria, decorated in a riot of emerald green. As outrageous-sounding as the dishes are, they’re mercifully restrained in execution. The cocoa sauce served with a seared-shrimp starter is balanced and not at all sweet. A fine eggplant Parmesan offers a traditional timbale alongside a modern version (cold whipped eggplant mousse beside a Parmesan chip and a nugget of fried mozzarella). Desserts are equally well conceived: a pear strudel with creamy Gorgonzola gelato is like a cheese course in reverse.

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Upper East Side

Aretsky’s Patroon

Critics' pick

Smokers at Patroon (which retains its in-house humidor) may ascend to the roof to puff in midtown bigwig style. Down in the restaurant, the kitchen dishes out simple steakhouse fare in mover-shaker portions. Of course, as any Volvo driver can attest, conservative does not mean cheap (six cocktail shrimp, $24). The steaks embody the pleasures of the flesh. Even some fish entrées tilt toward the bovine; the halibut “porterhouse” is twice the thickness of a Delmonico beefsteak. Sides, like creamed spinach, are just what you’d expect: heavy and delicious. For dessert, there’s the showy tableside preparation of bananas Foster. And with a fine selection of brandies, Patroon offers a number of ways to get lit.

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Midtown East

Related NYC Restaurant Week coverage

Time Out's picks for New York Restaurant Week, summer 2014

Prep your stomachs! New York Restaurant Week is back for its warm-weather incarnation, offering New Yorkers three-course lunches and dinners at Manhattan’s top-notch restaurants for only a fraction of the usual price (lunch is $25 and dinner a cool $38). While the full line-up of participating restaurants can be found here, these are our picks for your Restaurant Week reservation must-haves. Butter Midtown: Run by Iron Chef and Food Network star Alex Guarnaschelli, this midtown outpost uses greenmarket offerings to create their seasonal menu—they will offer lunch and dinner Monday through Friday. The Cecil: Harlem's Afro-Asian-American brasserie will offer its globe-trotting eats for dinner from Monday through Friday. Clement: Tucked inside the Peninsula New York, the American restaurant will host lunch and dinner every weekday during Restaurant Week. Costata: Meaning “rib eye” in Italian, this SoHo steakhouse also offers seafood and their signature hand-made pastas to go along with their meatier entrees, available for weekday lunch. The Gander: Also serving up lunch Monday through Friday is Jesse Schenker’s contemporary American restaurant-bar in the Flatiron District. Il Mulino Uptown: Founded over 20 years ago by Fernando and Gino Masci, Il Mulino is a Restaurant Week regular--they will be serving their Italian plates for lunch at their uptown location every weekday. Lafayette: Dine at this beautifully-lit French restaurant-bakery for lunch all of Restaurant Week.

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By: Sarah Weldon