Winter 2017 Restaurant Week is Back with Affordable Fine Dining

Winter 2017 Restaurant Week is Back with Affordable Fine Dining

Kangaroo loin from Burke & Wills (©Noah Fecks)

Foodies rejoice—NYC Restaurant Week® is back with 380 participating restaurants! From January 23 through February 10, restaurants will be offering three-course prix fixe menus for lunch or brunch ($29) and/or dinner ($42). There are a minimum of three choices for appetizers, three choices for entrées and two dessert options—some restaurants may offer additional selections.

Below are seven great options to visit during NYC Restaurant Week® Winter 2017. For the full list of participating restaurants, click here

Burke & Wills (Australian; Upper West Side; M-F Lunch and Su-F Dinner): This modern Australian bistro has a rotisserie menu that changes with the seasons. Small plates include roasted cauliflower soup, baby carrot salad and braised pork belly. Large plate choices include a kangaroo burger, branzino and roasted chicken. Dessert options are donuts with nutella dipping sauce, affogato (brownie with kahlua gelato and espresso) and a selection of three cheese with dulche de leche and berries. 

Victor’s Café (Cuban; Times Square; M-F Lunch): Serving upscale Cuban fare for over 50 years, Victor’s Café appetizers for Restaurant Week are ensalada de palmitos y mandarina, croquetas corral (smoked ham croquettes) and ceviche de camarones (shrimp ceviche). Entrée choices are a Cuban hamburger with yuquita fries, ropa vieja (Victor’s house specialty) and salmon Carnaval. For dessert, choose between flan de huevo (traditional Cuban-style egg custard topped with a light caramel sauce) and arroz con leche (a creamy rice pudding).

David Burke Kitchen (American; SoHo; Su Brunch, M-F Lunch and Su-F Dinner): Located in the James Hotel, guests can select an appetizer, entrée and dessert from the restaurant’s regular lunch, brunch and dinner menus. Appetizers include roasted beets and smoked celery root soup. Entrée options are grilled chicken sandwich and the Kitchen burger (for lunch), and braised short rib or house-made rigatoni (for dinner), among others. Dessert options include a lemon meringue tart and hazelnut mocha budino (custard served with valrhona caramelia cream and an espresso bean cookie).

Anassa Taverna (Greek; Upper East Side; M-F Lunch and Su-F Dinner): This traditional Greek restaurant offers seven appetizers, five entrées and three desserts to choose from for both the lunch and dinner menus! Appetizers include grilled calamari, beet salad and grilled shrimp. Lunch entrées include lobster ravioli, swordfish kebab and lamb chops. Dinner entrées include filet red snapper, seafood yiouvetsi and Chilean sea bass souvlaki. For dessert, choose among cheesecake with cherry jam, galaktoboureko (semolina custard in filo with orange lemon syrup) and sorbet.  

Felice 15 Gold Street (Italian; Financial District; Su Brunch, M-F Lunch, and Su-F Dinner): In addition to the prix fixe menu for Restaurant Week, guests can order a three-course wine pairing for an additional $14. Among appetizer choices are zuppa di cavolo, tartare di salmone and crostone ricotta. Entrée options include branzino, pappardelle alla salsiccia and peposo con polenta. Dessert choices are tiramisu and panna cotta with strawberries. 

Maya (Mexican; Upper East Side; Su-F Dinner): This first modern Mexican restaurant from Chef Richard Sandoval transports guests to Acapulco with its authentic Mexican spirit. Appetizers are tamal de rajas, sopa de elote (roasted corn soup) and empanadas de pescado. Entrée choices are robalo a la veracruzana (roasted striped bass), carne asada and crispy tacos tofu. For dessert, choose between flan de coco or sorbet.

Kellari Taverna (Greek; Midtown West; Su Brunch, M-F Lunch, and Su-F Dinner): Appetizers include Mediterranean favorites like dolmades (stuffed grape leaves) and spanakopita (pies stuffed with spinach, leeks and feta). Entrées offered include fresh lavraki (grilled Mediterranean bass) and kotopoulo (roasted natural chicken). Desserts options for both lunch and dinner are baklava and kormos (a mosaic of white and dark chocolate, biscuit cake).

Reservations are highly recommended and you can make them now! Beverages, gratuities and taxes are not included in price. Saturdays are excluded from the prix fixe menus and Sundays are optional—contact the restaurant or check the restaurant’s website for full details!


Enjoy fresh seafood at Kellari Taverna (Courtesy Kellari Taverna)

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