10 Summer Restaurant Week Reservations to Make Now in NYC

From newcomers to old favorites, these are the best deals
July 10, 2017
by Margaret Sutherlin

Believe it or not, it’s time for another edition of New York City's Restaurant Week. This go around is extra special though, as the event celebrates its 25th anniversary. The latest round kicks off on July 24 and runs through August 18. 

Lunch and brunch feature three courses for $29, while dinner is $42 for an appetizer, main and dessert. There are over 300 restaurants participating, including 33 newcomers and 12 of the original participants two decades ago. Reservations go live today, and we’ve rounded up the hottest newcomers, plus some old favorites for getting the most bang for your buck. Make reservations here.

Photo by Cherie Cincilla

239 W. Broadway; 212-219-2777
Dinner Monday–Friday 

This TriBeCa spot helmed by Markus Glocker offers plenty of unique takes on modern European fare with its first Restaurant Week menu, featuring hits like crisp branzino with sungold tomatoes and smoked trout rillettes with quail egg and trout roe. Dessert features the unique duck egg crème brûlée with chamomile sherbet and sweet Bing cherries. It's a bit of a steal considering a three-course tasting menu at Bâtard normally sets you back $75. 

Photo by Paul Wagtouicz

Fung Tu
22 Orchard St.; 212-219-8785
Dinner Monday–Friday, Dinner Sunday  

Chinese fans looking to try the elevated, adventurous Fung Tu should check out the menu for Restaurant Week. The spot is offering a few unique options, including a bonus snack course, and is teaming up with famed Jewish-style deli Russ & Daughters on a few menu options. There's a bao with smoked sable and garlic chive gribiche; a scallion pancake with salmon and scallion crème fraîche; and a Sichuan potato linguine are all a part of the collaboration. Additionally, there's a chocolate babka with a red bean paste up for dessert. The usually pricey Chinese spot's specials also includes fried chicken with lap cheong gravy; a yellow noodle and clam sauce dish; and a veggie stir-fry. For a snack, take your pick between bok choy with shrimp paste or seitan Manchuri with pickled cauliflower and Thai bird chiles. 

Courtesy of Fowler and Wells 

Fowler and Wells
5 Beekman St.; 212-658-1848
Lunch Monday–Friday 

This Beekman Hotel spot from star chef Tom Colicchio is also debuting its first Restaurant Week offering. Expect a menu of elevated American classics and what can be smarter than saving a bit at one of the Financial District's hottest lunch spots?

Avocado toast. Courtesy of Lupulo

835 Sixth Ave.; 212-290-7600
Lunch and dinner Monday–Friday; Brunch and dinner on Sunday
Portuguese classics top the menu at this lively spot from George Mendes and it's the restaurant's first NY Restaurant Week. On the dinner menu are such classics like piri piri chicken (which sets you back $34 on the regular menu) or the housemade specialty Linguica sausage with mashed potatoes at lunch. A big bonus here: There's a brunch menu being offered too. Steak and eggs, salt cod scrambled eggs and even the Instagram-ready wood-grilled avocado toast is on the menu.

Egg rolls at Mission Chinese. Courtesy of Mission Chinese

Mission Chinese
171 E. Broadway; 212-432-0311 
Lunch and dinner Monday–Friday, Sunday 
This popular Lower East Side offshoot of Danny Bowien's buzzy Chinese spot in San Francisco will set you back as much as $40 for an appetizer and $65 a person for a family-style meal. So its debut at Restaurant Week is a steal for New Yorkers looking to try the Sichuan fare. Spicy chicken wings and the classic egg rolls top the appetizer options, while mains include the salted cod fried rice, gingery green tea noodles and bacon with rice cakes.  

Courtesy of Mark Schafer

Nobu (Downtown)
195 Broadway; 212-219-0500
Lunch Monday–Friday

Nobu might not be entirely new to Restaurant Week but with the new location it certainly is a great time to check out the new space that opened in April in the Financial District. The Japanese-meets-Peruvian menu usually sets you back a pretty penny ($$$$) but the $29 lunch will allow you to get in some of the greatest hits like the sashimi salad with tuna tataki or sushi to start, or the popular black cod miso or skirt steak anticucho for a lunch main.

Courtesy of Rotisserie Georgette

Rotisserie Georgette
14 E. 60th St.; 212-390-8060
Lunch and dinner Monday–Friday

Poultry lovers have an extra special reason to celebrate this Restaurant Week. Upper East Side classic Rotisserie Georgette will be joining with a lunch and dinner weekday menu. Obviously, the classic roasted chicken with herbs de Provence is on the menu at lunch and dinner, but other popular orders like the chilled corn soup and watermelon salad are too. There's Prince Edward Island mussels at lunch and lamb kefta at dinner, along with a special on glasses and bottles of wine. Not to mention, dessert here features housemade ice cream sandwiches along with a special price on the house specialty: Madeleines with orange-caramel and chocolate dipping sauces.

Courtesy of Untitled

344 W. 11th St.; 212-352-2300
Lunch and dinner Monday–Friday, Sunday

From the team behind Gramercy Tavern including executive chef Suzy Cupps, Untitled has proven how great a museum restaurant can be (it's inside the Whitney). As a Restaurant Week newcomer, the menu features plenty of classic dishes for summer. There is roasted sea bass with smoked tomato gumbo and grilled country ribs with creamed corn, and a peach and tomato gazpacho to start. Plus, dessert features panna cotta with strawberries and green tea, and a peach upside down cake. 

Courtesy of Vaucluse 

100 E. 63rd St.; 646-869-2300
Lunch and dinner Monday–Friday
This Upper East Side French spot returns to Restaurant Week with a pretty impressive entree offering, with some top-notch (and normally pricey) options. There's a stuffed veal breast, a duck confit ravioli, grilled sea bream and a slow baked eggplant on the menu. Cap off the meal with a chocolate mousse or parfait with vanilla Bavarian cream. 

99 Gansevoort St.; 212-570-3670
Dinner Monday–Friday 

Kurt Gutenbrunner’s West Village spot for elevated Austrian classics is a new Restaurant Week addition this go around, with classics like the Wiener schnitzel, organic and roasted cod on the menu. Featured starters also include the spätzle made with braised rabbit and tarragon and smoked salmon with pickled fennel. Considering the regular fine-dining prices (and the fact you'll be dining in a space decked top to bottom in fine art), this is a steal. 

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