07 Feb NYC RESTAURANT WEEK EXTENDED 2/17
Saturdays excluded; Sundays optional. Beverages, gratuities and taxes are not included. Offers not valid on February 14.
As the country’s first-ever restaurant week, NYC Restaurant Week debuted in 1992 when it was developed as a one-time culinary event to welcome the Democratic National Convention (DNC) to the City. Though created to appeal to delegates and other DNC attendees, the program also found a strong following among residents excited to dine at some of the City’s top restaurants for a fraction of the usual cost—$19.92 for three courses—and who wanted NYC Restaurant Week to be a recurring event.
Over the past 19 years, NYC Restaurant Week has grown tremendously. It has expanded to include both lunch and dinner offerings—three-course, prix-fixe meals for $24.07 and $35, respectively—and extended to two weeks (including Sundays for some restaurants) in both the summer and winter.
Summer 2010 marked an all-time high of more than 275 participating restaurants—representing a cross section of the NYC culinary scene that encompasses a diverse range of cuisines and includes some of its most time-honored restaurants and buzz-worthy newcomers.
With more than 300 restaurants participating this winter, NYC Restaurant Week continues to be one of the City’s most exciting and anticipated events, and a pioneer in the dining community.
Get ready to celebrate even more in the summer of 2011, when NYC Restaurant Week marks its 20th year. Stay tuned for more information about special events, offers and more.
Through its evolution, NYC Restaurant Week has been guided by an unchanging commitment to give visitors and residents the opportunity to experience the quality, variety and hospitality that embody the NYC dining experience.