A Look at NYC’s Winter Restaurant Week

Mushroom Veloute with chive crème fraiche and brioche croutons. Beajoulais sausage with braised lentils du puy, root vegetables and whole grain mustard jus. Chocolate and hazelnut bombe with gianduja mousse, banana and praline ice cream.

Welcome to New York’s greatest semi-annual tradition: Restaurant Week.

Between Jan. 23 and Feb. 10, New Yorkers had the opportunity to experience 375 restaurants and some of the greatest meals the city has to offer – at a fraction of the price.

“Restaurant Week gives us poor college students a chance to eat and try restaurants that we normally couldn’t afford, though it’s still a bit expensive,” student Esther Lee ('18) said.

Lee dined at the French restaurant, Bar Boulud, across from Lincoln Center on Feb. 1.

Participating restaurants offered a three-course prix fixe menu during lunch and dinner. Lunch was $29, while dinner was set at $42.

“Restaurants offer a minimum of three choices for appetizers, three choices for entrées and at least two desserts,” says the NYC Restaurant Week website. “Several restaurants may also offer drink specials, supplemental items and other à la carte options for an additional price.”

These prices come as a steal for a three-course fine dining experience at some of New York’s restaurants, some of which rank stars in the Michelin 2017 Red Guide.

Michelin may only be a tire manufacturing company in France to some, but its “Red Guide” is the restaurant authority of culinary experiences in the world, ranking restaurants from a series of one to three stars. Even a single star is a sign of culinary excellence.

Seventy-seven of New York’s restaurants in Michelin’s 2017 Red Guide received stars this year, and 11 of the one-star winners participated in restaurant week, including ABC Kitchen and The Breslin.

NYC & Company began Restaurant Week in 1992.

“NYC Restaurant Week inspires New Yorkers and our guests from all over the nation and the world to experience the quality, variety and hospitality that our restaurants are renowned for,” Chairman of NYC & Company’s Restaurant Committee, Tracy Nieporent, said in a statement.

This year’s winter Restaurant Week came to a close Friday, Feb. 10. Dates for the second Restaurant Week of 2017 will be released closer to the event.