The city of New York is all set to host its famous culinary program, NYC Restaurant Week, from January 21 to February 9, 2020. The 28th edition is organised by NYC & Company, and it is one of the major food festivals in the city that brings together the metropolis’s varied cuisines from 45 diverse neighbourhoods and all five boroughs.
Leuca Tuna Crudo
Leuca Tuna Crudo
Tastiest time of the year
The Restaurant Week involves over 350 participating restaurants offering a range of French, American, Japanese and Mediterranean cuisines for three weeks. Customers can eat their way through New York at prix-fixe lunches and dinners. This season’s program features 23 new restaurant participants, and updated collections created by NYC & Company like NYC Classics, Fireside Feasts, Best-Kept Secrets, Crowd-Pleasers, Dinner is the Show, Expense it, New to NYC Restaurant Week and Raise the Steaks. NYC & Company has also partnered with Woodford Reserve to offer a supplementary whiskey-based cocktail at more than 80 of the 370 participating restaurants.
Participating Restaurants
Marseille, located on Ninth Avenue, offers a range of French dishes along with a hint of Mediterranean flavours.
Bouillbasse at Marseille NYC
Bouillbasse at Marseille
Wild Ink is from the ‘New to NYC Restaurant Week’ collection helmed by executive chef Peter Jin who specializes in Asian Fusion dishes, inspired from his extensive travels.
Dimsums platter at Wild Ink
Dimsums platter at Wild Ink
Located on Upper East Side, The Carlyle is known for its traditional American dishes with a European flair. A part of the Rosewood Hotel, the restaurant lets the diners indulge in an elegant and chic dining experience.
Carlyle restaurant
Carlyle restaurant
Two-course prix-fixe lunches and brunches are for $26 and three-course prix-fixe dinners for $42. Register on nycgo.com/restaurantweek

 

 

 

 

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