NYC restaurant week, summer 2012.
For foodies like me, restaurant week in New York City is the perfect opportunity to sample dishes from three-course menus at upscale restaurants, relatively inexpensively. During the event, lunch and dinner are offered at fixed prices, $24.07 and $35, respectively.
We recently made the heirloom tomato salad at home, substituting raspberries for the strawberries
The name “restaurant week” is a MISNOMER because this period of reduced prices at select restaurants actually lasts for 20+ days. Restaurant week allows one to explore new restaurants and cuisines that otherwise would cost hundreds of dollars. The portion sizes are on the small size (to fit the price,) but I never left a restaurant feeling hungry.
As we have done every summer, my mom and I decided to SEIZE the opportunity to experience restaurants including Butter, Nobu, Petrossian, and Craftbar. We set up a five day plan of “attack.”
Craftbar offers Amish Chicken with pomme puree, sweet pea, thumbelina carrot and braised morel
I was glad to have tried New York’s “fine dining” at its best, but I found most of the food overrated. There was too much of an emphasis on fussy food and not enough on flavor. Dishes only need to be complicated when Chefs can’t allow their ingredients to speak for themselves. I really enjoyed the food at Craftbar, where everything down to the bread in the bread basket celebrated chef Tom Colicchio’s EXULTATION of the simple.
Happy eating,
Charis
- MISNOMER = an inaccurate name
- SEIZE = to take hold of
- EXULTATION = celebration, joy
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