10 Great Picks (Plus Bonus Pics) for Summer 2016 Restaurant Week

10 Great Picks (Plus Bonus Pics) for Summer 2016 Restaurant Week

NYC Restaurant Week® for Summer 2016 is here! Although, if you think about it, since it runs from Monday July 25 through Friday August 19, it’s actually four weeks of amazing food at some of the city’s top restaurants. 

With prix fixe three-course lunches for $29 and three-course dinners for $42 offered at 387 restaurants, folks have a lot of choices ahead of them of where they want to eat first. Here’s a list of 10 great choices (in no particular order), as well as photos of dishes from other participating restaurants, to get you started.

Haddock with grape tomatoes and pickled red onions at Il Buco Alimentari & Vineria (©Giada Paoloni)


Tribeca Grill (American; M-F Lunch, M-F Dinner, Sunday Brunch/Lunch, Sunday Dinner): Co-owned by Robert DeNiro and restaurateur Drew Nieporent, Executive Chef Richard Corbo offers diners appetizers such as chilled corn bisque and French lentil salad. Entrées include trofie pasta with walnut pesto and summer beans, grilled chicken scallopini and house ricotta ravioli. Dessert choices are Tribeca chocolate cake, Ithaca yogurt panna cotta and Tahitian vanilla crème brûlée.

Casa Lever (Italian; M-F Dinner): Italian flavor fuses with Manhattan acumen in this modern art-filled restaurant. Appetizers include beef carpaccio and San Daniele (black label prosciutto aged 18 months, buffalo mozzarella). Five entrées are offered and include salmoriglio-marinated skirt steak and seared Scottish salmon. For dessert, choose among tiramisu, gianduia (a sweet chocolate spread that contains hazelnut paste) and “Sant Ambroeus” gelati (assorted flavors).

Frankie & Johnnie’s Steakhouse—37th Street (American; M-F Lunch, M-F Dinner): Located in legendary actor John Barrymore’s former townhouse, and open since 1926, this steakhouse uses USDA certified prime dry aged beef. Lunch options include medallions of filet mignon, linguini meatballs (made of filet mignon) and a “classic” cheeseburger. For dinner, entrées range from F&J Surf & Turf to pork chops to roasted chicken.

Victor’s Cafe (Cuban; M-F Lunch): Serving high-end Cuban food for the past 50 years, this tropical-themed restaurant has a great location near Times Square. At the forefront of The Evolution of Cuban Cuisine®, Victor’s Café serves some of the best ropa vieja, black bean soup and mojitos in the city, continuing its family tradition of three generations of authentic Cuban food. At press time, the Restaurant Week menu was not available. 

Pera SoHo (Mediterranean, Middle Eastern; M-F Lunch, M-F Dinner, Sunday Brunch/Lunch, Sunday Dinner): With a vibrant atmosphere, Pera SoHo embraces the eastern Mediterranean culture and its culinary richness. With three different Restaurant Week menus (lunch, dinner and brunch), guests may want to stop back to enjoy the generous variety of options that include Andalucian gazpacho, Turkish lamb “manti,” seared Greek salmon, fettuccine “politika,” grilled peach and baklava.

Steamed mussels and more at French Louie (©NYC & Company, Tagger Yancey IV)


Il Mulino Prime (Italian, Steakhouse; M-F Lunch, M-F Dinner, Sunday Brunch/Lunch, Sunday Dinner): Executive Chef Michele Mazza uses only the freshest and finest ingredients, creating traditional cuisine with a modern twist. The lunch appetizers are a trio of salads, while the dinner appetizers offer two salads, as well as ricotta meatballs and grilled octopus. Entrées include chicken parmigiana, NY strip streak, spaghettini, and grilled wild salmon, among other options at dinner. For dessert, guests can chose from chocolate cake, lemon tiramisu and Italian cheesecake (dinner menu only).

The Water Club (American; M-F Dinner, Sunday Dinner): Floor-to-ceiling windows provide a great view of the East River while you dine on seafood and other great options on the menu. Appetizers for the special NYC Restaurant Week® are summer Mediterranean salad, Florida red snapper tartare and sweet Georgia shrimp. Entrées include hanger steak, homemade ricotta ravioli and pan seared Atlantic salmon. For dessert, enjoy your choice of strawberry shortcake, sticky toffee pudding, mixed berry sorbet or assorted flavors of Brooklyn Ice Cream Factory ice cream.

Boloud Sud (Mediterranean; M-F Lunch, M-F Dinner, Sunday Dinner): Chef Daniel Boulud’s menu offers the best of the Mediterranean, featuring flavors from Greece, Turkey, North Africa, the Côte d’Azur region of France and more. The appetizers and desserts are the same for both the lunch and dinner menus. To start, guests can select from chilled tomato gazpacho, traditional fattoush salad or citrus marinated Scottish salmon. For dessert, try the peach and nectarine crostata, dark chocolate biscotti or house-made ice cream. The four lunch entrées include ratatouille and a harissa grilled lamb burger, among other dishes, while the three dinner entrées feature a harissa grilled leg of lamb and two other savory options.

Charlie Palmer Steak (American; M-F Lunch, M-F Dinner): Chef Palmer and Executive Chef Matthew Zappoli use a simple approach and high-quality ingredients to provide great steaks, seafood and chops to guests. Appetizers for Restaurant Week include gazpacho, CP steak Caesar salad and steak tartare. For your entrée, select from Icelandic cod, pan roasted Murray’s Ranch chicken, and Double R Ranch sirloin. Dessert choices are between key lime pie and a walnut brownie with vanilla ice cream, walnut crumble and chocolate sauce.

Brasserie 8 1/2 (French; M-F Lunch, M-F Dinner): This posh French restaurant has original Matisse works on display, as well as a one-of-a-kind Fernand Leger glass sculpture. Très chic. Executive Chef Franck Deletrain’s menus include a chilled sweet pea soup with crabmeat, confit de canard chaud en salade (crispy duck leg confit salad), filet mignon, Peach Melba and pineapple crème caramel, among other delectable dishes.

Grilled romaine wedge salad at Root & Bone (©NYC & Company, Vicki Morton)

For a full list of restaurants participating in NYC Restaurant Week® this summer, click here. Please note that Saturdays are excluded and Sundays are optional, depending upon the restaurant. Beverages, taxes and gratuity are not included in the $29 and $42 meal prices. Reservations may be required, so please plan ahead.

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