The most delicious week, Restaurant Week has 292 establishments participating in this year’s wonderful, wonderful event and we want everyone to treat their taste buds and go check it out. “How wonderful is it?” you may ask, well we’re certainly glad you did so here’s the breakdown of how Restaurant Week works. First you register with any eligible Master Card and then dine at any participating restaurants from now until August 16th using that same card.
You get three courses at lunch for $25 or three courses at dinner for $38 a person. For each time you
dine, the card used will receive a $5 statement credit. Of course there are some places that are better than others, so we’ve searched the internet to see just which restaurants offer the best food and the best deal for you lucky Botkier Foodies!
DBGB KITCHEN AND BAR
Get some classic dishes that are beautifully prepared, but still deliciously close to home.
Location: 299 Bowery (Btwn Houston & 1st St.)
“DBGB Kitchen and Bar is Chef Daniel Boulud’s downtown place where the French brasserie meets the American tavern. Guests enjoy 12 varieties of house-made sausage, mouthwatering burgers and towering shellfish platters, in addition to seasonal Lyonnais-inspired bistro cooking. For beer lovers, there are over 2- drafts to choose from and another 75 by-the bottle, plus a full wine list. At dessert, dig into the classics: baked Alaska, soufflés, and ice cream sundaes.”
Photo credit via NYMag.com, UrbanSpoon
Proudly known to be one of the most wanted tables in New York according to the Eater, Red Rooster has got some comfort food that’s sure to make anyone’s experience pure happiness.
Location: 310 Lenox Avenue, Harlem (Lunch Only)
“Whether it’s the Fried Yard Bird with the Rakiem Walker Project’s fusion of hip-hop, jazz and soul on Mondays, a mojito and salsa dancing to Johnny Mambo and his Latin Band on Tuesdays, or a slice of gospel and soul with Boncellia Lewis at Sunday Brunch, Red Rooster always brings you the best in dining, cocktails, and live entertainment. With additional live jazz performances and world-class DJs almost every night, Red Rooster is the place to see and to be seen seven days a week.”
Photo credit via Three Many Cooks
Let the soon-to-be-greats take you to another world all in one place as you’re served up their daring concoctions that their trained kitchen skills carefully prepared for. These students are fighting to impress you so it’s a win-win!
Location: 462 Broadway
“Before greats like Bobby Flay, David Chang, and Dan Barber entered the culinary industry, they were students who dazzled diners at L’Ecole. As one of New York City’s premier restaurants, offering a top-quality dining experience at a great value, L’Ecole is where students of The International Culinary Center’s culinary arts program impress guests with their cooking on a daily basis.”
Photo Credit Via L’Ecole
This place is famous for the food as well as the guests. President Obama and Clinton dined here together in 2009.
Location: 37 East 60th Street or 86 West Third Street
“Il Mulino New York brings expert technique and impeccable service to the authentic cuisine of the Abruzzo region of Italy. Nestled along the Adriatic coast, Abruzzo is one of Italy’s most beautiful and fertile regions. Abruzzese cooks are known for turning fresh, simple ingredients into sumptuous feasts. For three decades, Il Mulino New York has stayed true to this heritage of exquisitely prepared, farm-fresh meat, fish, and vegetables, served with a level of skill and innovation that have kept it at the forefront of fine dining.”
Photo Credit Via Il Mulino
Try a number of hot and cold dishes from Nobu for a truly unique Japanese cuisine experience with a Peruvian twist. It’s a great way to taste the world while staying local.
“Nobu New York, the flagship restaurant of Chef Nobu Matsuhisa, has been a pioneer for Japanese cuisine since its opening in 1994. Nobu partnered with restaurateur Drew Nieporent, Meir Teper, and Oscar-winning actorRobert De Niro to bring his modern Japanese to Tribeca. Nobu draws upon his classical training at sushi bars in Tokyo and his life abroad in Peru, Argentina, and around the world to create a whole new trend in Japanese cuisine. “
Photo Credit Via Nobu