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NYC Restaurant Week 2018: Le Coq Rico, Ai Fiori and more menus

Make your reservations now.

It's time again for that nearly three-week-long promotion featuring three-course lunches ($29) and dinners ($42) at some of the city's best restaurants – more than 375 – spanning 31 types of cuisines and 42 neighborhoods, according to NYC & Co., New York's tourism marketing arm. Dining deals launch on Jan. 22 and last through Feb. 9.

As usual, restaurants aren't offering their prix-fixe menus on Saturdays, and some choose not to participate on Sundays, either. You can find links to menus and the restaurants involved here, but check out our picks for some of the most enticing deals below.

Southeast Asian flavors at Pig and Khao

Chef Leah Cohen's Filipino heritage and travels through
Photo Credit: Pig and Khao

Chef Leah Cohen's Filipino heritage and travels through Southeast Asia influence the Restaurant Week menu at her Lower East Side eatery. Your four-course dinner starts with options such as green papaya or Burmese eggplant salad. The next two courses include meat and seafood dishes like pork belly adobo, above, and cod in banana leaf. A bowl of jasmine or coconut rice comes with your meal. We recommend ending the night with the halo halo, a colorful Filipino sundae. (68 Clinton St., Manhattan, pigandkhao.com)

Classics at the Russian Tea Room

Make reservations at this iconic dining room, founded
Photo Credit: The Russian Tea Room

Make reservations at this iconic dining room, founded by members of the Russian Imperial Ballet in 1927, for a meal before or after a concert at Carnegie Hall. The lunch and dinner menus feature the same round-up of Russian classic and continental European dishes: red borscht, above, goat cheese and wild mushroom blinchik, boeuf à la Stroganoff and more. For $20 extra, splurge on a special vodka flight that will make you feel as Russian as wearing an ushanka fur cap. (150 W. 57th St., Manhattan, )

Crispy calamari at Smoke Jazz & Supper Club

Make your dinner reservations at this Upper West
Photo Credit: Smoke Jazz & Supper Club

Make your dinner reservations at this Upper West Side jazz club serving New American fare, and you'll enjoy some hot tunes along with your fried calamari, lobster bouillabaisse and crème brûlée. Dine at Smoke Monday through Thursday night, and there's no extra charge for the music. (2751 Broadway, Manhattan, smokejazz.com)

Surf and turf at Nick & Stef's

Make your Restaurant Week reservations at this classic
Photo Credit: Nick & Stef's

Make your Restaurant Week reservations at this classic steakhouse for before or after a concert or game at Madison Square Garden. Start off your meal with a bowl of butternut squash soup garnished with pumpkin seeds and seasoned with sage. For your main course, opt for the Wagyu flat iron steak with Brussels sprout and bacon or the grilled teriyaki salmon (pictured). Among your four choices for dessert are a rustic apple tart and a slice of cheesecake. (9 Penn Plaza, Manhattan, patinagroup.com/nick-and-stefs-steakhouse-nyc)

Two classic cakes at Ocean Prime

With a name like Ocean Prime, you'll obviously
Photo Credit: Ocean Prime

With a name like Ocean Prime, you'll obviously be ordering seafood for your appetizer and entrée at this swanky midtown restaurant, but dessert features two enticing cake options: a warm butter cake with berries, a scoop of vanilla ice cream and a touch of raspberry sauce (pictured); and a five-layer carrot cake topped with cream cheese icing and sitting in a pool of pineapple syrup. (123 W. 52nd St., Manhattan, ocean-prime.com)

Brick-pressed chicken at Beauty & Essex

Stroll through the pawnshop to enter this Lower
Photo Credit: Justin Levy

Stroll through the pawnshop to enter this Lower East Side lounge and restaurant, where the special, three-course prix fixe menu includes crispy eggplant "pizzetta" with whipped ricotta cheese and tuna poke wonton tacos to start. For your main dish, choose between options such as brick-pressed chicken (pictured) with mushrooms and kale (is it really flattened with a brick, we wonder?) and braised short ribs served alongside creamed Brussels sprouts and smoked Yukon potato purée. Close the evening with petit red velvet cupcakes with vanilla frosting or doughnuts that come with three different dipping sauces. (146 Essex St., Manhattan, beautyandessex.com)

Creative Hawaiian at Noreetuh

Say
Photo Credit: Evan Sung

Say "aloha" to dishes like big-eye tuna poke (garnished with macadamia nuts, pickled jalapeños and seaweed), spam agnolotti ($10 extra), mochi-crusted bass and bruléed Hawaiian pineapple at your next dinner out. When you dine at this restaurant, whose name means "playground" in Korean, consider the optional $25 wine pairings, curated from an expansive list of about 200 selections. (128 First Ave., East Village, noreetuh.com)

Lamb ragout cavatelli at Strip House

Grab a prix-fixe three-course lunch at either of
Photo Credit: Strip House

Grab a prix-fixe three-course lunch at either of the steakhouse's two Manhattan outposts this Restaurant Week. Get the ball rolling with a shaved and charred Brussels sprout Caesar salad and then advance to your main course: skate wing, a dry-aged demi-strip steak, or a lamb ragout cavatelli (pictured) with pecorino Romano cheese and fresh mint. For dessert, the chef's specialty (which will cost you $8 extra) is a 24-layer chocolate cake for two.
(Two Manhattan locations, striphouse.com)

Indian street foods at Paowalla

The SoHo Indian restaurant from
Photo Credit: Paowalla

The SoHo Indian restaurant from "Top Chef Masters" winner chef Floyd Cardoz is participating in Restaurant Week for the first time. Both lunch and dinner Mondays through Fridays start with your choice of freshly baked bread and chutney. For lunch, start with the fried shishito pakoras, pictured, or the egg kejriwal, an egg sandwich with cheddar cheese and coconut chili chutney. Vegetarians will be intrigued by the polenta with wild mushrooms, omnivores by the spiced duck curry. Your meal also comes with one of three sides and a dessert of either vanilla bean kulfi or port poached pears. (195 Spring St., Manhattan, paowalla.com)

South American flavors at Fifty

The West Village new American spot helmed by
Photo Credit: Fifty

The West Village new American spot helmed by an Ecuadorean chef is serving up a three-course prix fixe dinner menu for Restaurant Week. Kick things off with the shrimp "encocao" in a coconut milk-ginger broth, and then dine on the grilled skirt steak, pictured, served with French lentil stew and pickled red onion. To wrap everything up, order the chocolate cake with whipped cream and candied peanuts (50 Commerce St., fiftyrestaurantnyc.com)

Michael White's Riviera-inspired fare at Ai Fiori

The Restaurant Week lunch menu at Michelin-starred Ai
Photo Credit: Altamarea Group

The Restaurant Week lunch menu at Michelin-starred Ai Fiori, which Zagat praises as a "Michael White triumph," showcases cooking from the Italian and French Riviera on the second floor of the Langham Place Fifth Avenue Hotel. There's chicken liver mousse served with apple mostarda on toasted bread to start, strip loin served on puréed potatoes with cipollini onions and a bordelaise sauce to continue, pictured, and chocolate opera cake with caramel and white espresso gelato to wrap up the meal. 400 Fifth Ave., midtown, aifiorinyc.com

Fish tempura tacos at Empellón Taqueria

Chef Alex Stupak's trendy West Village Mexican spot
Photo Credit: Empellón Taqueria

Chef Alex Stupak's trendy West Village Mexican spot is offering both dinner and brunch three-course prix fixe menus. The fish tempura tacos, pictured, with cabbage and lime mayo are available at both meals (and who can resist fried anything wrapped in a tortilla?), but only dinner comes with complimentary chips and salsa. If you like pudding, we recommend the soft milk chocolate custard with flor de cacao for dessert. (230 W. Fourth St., Manhattan, empellon.com/taqueria)

John DeLucie's modern American fare at Bedford & Co.

Chef DeLucie's restaurant inside the Renwick Hotel in
Photo Credit: Bedford & Co.

Chef DeLucie's restaurant inside the Renwick Hotel in midtown is tackling all three meals this Restaurant Week: brunch, lunch and dinner. Highlights on the brunch and lunch menu include buttermilk-fried chicken with waffles and maple hot sauce, and burrata mozzarella with kabocha squash and pumpkin seed salsa verde on grilled bread. At dinnertime, consider the slow-roasted pork with Honeycrisp apple, charred cabbage and pickled mustard seeds, and the rye brownie with sea salt, candied walnuts, cherries and vanilla gelato. (118 E. 40th St., Manhattan, bedfordandco.com)

Housemade bucatini at Kingside

Make your way to midtown to eat like
Photo Credit: Gerber Group

Make your way to midtown to eat like a king at this restaurant inside the Viceroy hotel. The special Restaurant Week dinner menu features appetizers such as cauliflower croquettes accompanied by grape mustard and saffron aioli; entrees such as house-made bucatini pasta with beef short rib and pork ragu (pictured); and desserts like caramel pudding, topped with caramel popcorn, pretzel crumbs and Fuji apple for a bit of crunch. (124 W. 57th St., Manhattan, kingside-restaurant.com)

Brunch at Left Bank

The West Village mainstay is offering two Restaurant
Photo Credit: Left Bank

The West Village mainstay is offering two Restaurant Week menus: one for dinner and one for Sunday brunch. The latter comes with a boozy or caffeinated beverage of your choice, steel-cut oats or sunchoke and onion soup as your first course, and one of five sweet or savory entree options, including tuna niçoise salad (pictured). Get a plate of breakfast sausages or potato latkes to share for $9 extra. (117 Perry St., Manhattan, leftbanknewyork.com)

Crab beignets at Legasea

Seafood is the focus at this brasserie inside
Photo Credit: Justin Levy

Seafood is the focus at this brasserie inside the Moxy Times Square hotel, so let that guide your choices when you sit down to lunch or Sunday dinner here. For dinner, whet your appetite with tuna tartare or spicy crab beignets, pictured, and then progress to Scottish salmon, wild branzino or diver scallops from the grill. Don't fill up on fish, because a sundae awaits you at the end of your meal. (485 Seventh Ave., Manhattan, moxy-hotels.marriott.com)

Tacos at Dos Caminos

Restaurant Week is the ideal time to plan
Photo Credit: Dos Caminos

Restaurant Week is the ideal time to plan a fiesta at this Mexican chain known for its made-to-order guac. At lunchtime, you can have your choice of two tacos (with options like chicken, carnitas, fish or carne asada), but the guacamole (which comes with queso fundido and a salsa trio) is only on the dinner menu. Bring the party to a satisfying close with the coconut cuatro leches or the "chocomole" pudding, which sports a spicy kick of chile. (Multiple locations, doscaminos.com)

Basque-inspired cuisine at Ortzi

The flavors at chef Jose Garces' restaurant in
Photo Credit: Daniel Krieger

The flavors at chef Jose Garces' restaurant in the new LUMA Hotel in Times Square draw inspiration from the culture of the mountainous coastal region between Spain and France. Ortzi's Restaurant Week three-course dinner menu starts with a tapas-style appetizer. Try the albondigas (beef and pork meatballs) served with a poached egg and a traditional Basque sauce composed of tomatoes, onions and peppers. For your second course, you have a choice between red chile-braised chicken, seafood paella or hanger steak. Draw the meal to a close with the pastel vasco, pictured, a custard tart with apricot, olive oil and pistachios. (120 W. 41st St., Manhattan, ortzirestaurant.com)

Modern Israeli cooking at Green Fig

Restaurant Week comes just in time for diners
Photo Credit: Green Fig

Restaurant Week comes just in time for diners to try Green Fig's new menu, courtesy of its new chef Yuval Litmanovich. Litmanovich joins the kitchen straight from Tel Aviv, and he's cooking dishes like kebab in tribute to his favorite market there; branzino with a fennel, lemon and burnt eggplant cream and imported labaneh, or strained yogurt (pictured); and, for dessert, brandied quince with mascarpone and celery seed crumble. 570 Tenth Ave., Hell's Kitchen, onfournyc.com

A plat du jour at Le Coq Rico

You'll want to check the dish of the
Photo Credit: Le Coq Rico

You'll want to check the dish of the day menu at this fowl-focused French bistro before making your Restaurant Week lunch reservation. (On Tuesdays, for example, the plat du jour is the pictured coq au vin with egg tagliatelle.) Start off your midday meal with a butternut and citrus soup with fresh cow cheese, and complete it with the unique ile flottante, or "floating island." This French dessert comes with a mound of meringue drifting on crème anglaise. 30 E. 20th St., Flatiron district, lecoqriconyc.com

Spanish seafood at Socarrat Paella Bar

This Spanish tapas and paella bar is serving
Photo Credit: Socarrat

This Spanish tapas and paella bar is serving up midday and evening meals for Restaurant Week. Go for dinner, and you'll have your choice of three different paellas as a main course. Get the gambas al ajillo (sizzling shrimp with olive oil, garlic and guindilla pepper, pictured) to begin, but save rooms for traditional churros served with hot chocolate dipping sauce. Three Manhattan locations, socarratnyc.com

"Chicken in the Woods" at High Street on Hudson

Lunch and dinner are both options at this
Photo Credit: High Street on Hudson

Lunch and dinner are both options at this West Village restaurant. Midday dishes likely to tempt you include a duck leg salad with Tuscan kale, potato hash and poached egg and a pastrami-cured salmon tartine with avocado. For dinner, there's "Chicken in the Woods" with hen of the woods mushrooms, Tuscan kale and jus; and beef and broccoli, chef Sean McPaul's tribute to his mother's broccoli casserole, elevated to the next level with black garlic and duck fat-cooked potatoes. (637 Hudson St., Manhattan, highstreetonhudson.com)

David Burke's modern American cuisine at Tavern62

Start your meal with the signature candied bacon
Photo Credit: Tavern62

Start your meal with the signature candied bacon served on a clothesline (and worth the extra $4). For entrees, your options include sea scallop and butternut ravioli with mushrooms, fennel and pomegranate, and roasted duck breast with duck and foie gras pie, blackberry and sweet potato vanilla purée (pictured). Go halfsies with your dining companion to get the cheesecake lollipop tree, topped off with bubble gum whipped cream, for dessert. 135 E. 62nd St., Upper East Side, tavern62.com

Grapefruit givré at Boulud Sud

Chef Daniel Boulud's fine dining destination near Lincoln
Photo Credit: Paul Wagtouicz

Chef Daniel Boulud's fine dining destination near Lincoln Center celebrates Mediterranean flavors. For lunch and dinner this Restaurant Week, it's serving up appetizers like Israeli cauliflower soup with yogurt, raisins and toasted almonds; entrees like a "cacio e pepe" risotto with optional black winter truffles; and the eatery's signature showstopping dessert, grapefruit givré. It's an extra $5 for this multilayered confection made with grapefruit sorbet, rose lokum candy and hair-like shredding halva. (20 W. 64th St., Manhattan, bouludsud.com)

Angus beef burgers at Bar Boulud

Go the more casual route with Boulud's nearby
Photo Credit: Bar Boulud

Go the more casual route with Boulud's nearby bistro, known best for its French charcuterie (i.e., prepared meat products like p-tés and terrines). Highlights from Bar Boulud's prix-fixe lunch menu, served Mondays through Fridays, include the Frenchie burger, above -- an Angus beef patty topped with pork belly, tomato compote and raclette cheese and served with French fries -- and mussels in a shallot, chicken broth and cream sauce. For the three-course dinner, available Fridays and Saturdays, there's sea bass accompanied by artichokes and lemon-saffron beurre blanc, and braised beef bourguignon. (1900 Broadway, Manhattan, barboulud.com)

Seafood at the Atlantic Grill at Lincoln Center

The seafood-focused spot delivers on its fish-y promise
Photo Credit: Atlantic Grill at Lincoln Center

The seafood-focused spot delivers on its fish-y promise for both prix fixe lunch and dinner. At dinnertime, start with the tropical salmon roll, with mango, cucumber, tarragon and sriracha yuzu sauce. Then opt for either the Faroe salmon, pictured, plated with braised cannellini beans, winter chicory and burnt capers, or the bucatinin all'amatriciana, loaded with Gulf shrimp and spiced up with Calabrian chili. For dessert, the sorbet trio or the lemon coconut cake may tempt you. (49 W. 64th St., Manhattan, atlanticgrill.com)

Duck egg crème brûlée at Charlie Palmer at The Knick

Chef Charlie Palmer is serving dessert (pictured) with
Photo Credit: Charlie Palmer at the Knick

Chef Charlie Palmer is serving dessert (pictured) with blood orange sorbet at his restaurant tucked into the corner of the fourth floor of the Knickerbocker Hotel. Take in views of Broadway and 42nd Street while dining on potato soup with smoked trout, radishes and a dash of rosemary oil and house-made tagliatelle pasta with king oyster mushrooms, tarragon and aged pecorino. 6 Times Square, midtown, charliepalmer.com

Red meat two ways at Charlie Palmer Steak New York

The American steakhouse at the Archer Hotel is
Photo Credit: Paul Wagtouicz

The American steakhouse at the Archer Hotel is leaning into beef this Restaurant Week. For lunch or dinner, order the short rib agnolotti covered in truffle cream sauce and parmesan (pictured); the hanger steak accompanied by mashed potatoes, broccoli and red peppers (you have to get your veggies in somehow); and the signature CP brownie, dressed up with candied walnuts, vanilla ice cream and salted caramel. 42 W. 38th St., midtown, charliepalmersteak.com

New American at Atrio Wine Bar & Restaurant

You won't have to look hard for Atrio
Photo Credit: Atrio Wine Bar and Restaurant

You won't have to look hard for Atrio when you enter the Conrad New York hotel -- it's right in the center of the 15-story lobby. Lunch and dinner prix-fixe menus here offer different entrées, but the appetizers and desserts closely overlap: Order the roasted beet salad with goat cheese, pistachios, arugula, pomegranate and blood orange to begin, and end with a slice of ricotta cheesecake speckled with gingersnap pieces. (102 North End Ave., Manhattan, conradnewyork.com/dine)

French cuisine at Vaucluse

This stylish brasserie's Restaurant Week menu for lunch
Photo Credit: Altamarea Group

This stylish brasserie's Restaurant Week menu for lunch and dinner (Sundays only) features appetizers like lobster bisque; entrées like a plate of tagliatelle with duck sausage in a creamy mushroom ragout (pictured), and braised veal with pearl onions, celery root and puff pastry; and desserts like vanilla bavarois (almond sponge cake flavored with orange and paired with basil citron ice cream). 100 E. 63rd St., Upper East Side, vauclusenyc.com

American standards at Delmonico's Restaurant

This old-school steakhouse, in business since 1837, is
Photo Credit: Paul Wagtouicz

This old-school steakhouse, in business since 1837, is giving you the opportunity to try its legendary dishes for lunch and dinner. Order the Lobster Newburg -- invented here and made with butter, cream, cognac, sherry, eggs, and cayenne pepper -- as an appetizer or entree, and it will cost you extra. For dessert, a $6 supplement gets you the classic baked Alaska, an impressive walnut cake topped with banana gelato and encased in a meringue igloo (pictured). Featured wines are $42 a bottle, $12 a glass. 56 Beaver St., Financial District, delmonicosrestaurant.com

Three regional Italian menus at The Leopard at des Artistes

The Upper West Side fine dining establishment is
Photo Credit: The Leopard at des Artistes

The Upper West Side fine dining establishment is serving a different Italian menu every week of the three-week promotion, each representing a different region of Italy. For dinner the first week, order Piemonte dishes like artisanal agnolotti pasta filled with braised veal and ricotta. The second week, head to the island of Sardegna with itmes like porchetta alla Sarda with herb-roasted potatoes on your table. The final week, it's all about Sicily, with dishes such as grilled tuna steak seasoned with olive oil and fresh herbs and cassata Siciliana (pictured), a traditional sponge cake filled with sheep's milk ricotta, candied fruit and chocolate chips. (1 W. 67th St., Manhattan, theleopardnyc.com)

Mediterranean seafood at Limani

Head to Rockefeller Center for a Greek midday
Photo Credit: Limani

Head to Rockefeller Center for a Greek midday or evening meal that will satisfy, but not stuff you. If you're doing lunch, kick things off with a plate of grilled fresh scallops (pictured) garnished with citrus and olive oil, then advance to a tuna burger served with white radish salad and fried shredded zucchini. Round off your meal with a slice of karidopita, a syrup-soaked Greek walnut cake. 45 Rockefeller Plaza, midtown, limani.com

Kangaroo burgers at Burke & Wills

The Australian bistro is offering three-course prix-fixe meals
Photo Credit: Burke & Wills

The Australian bistro is offering three-course prix-fixe meals for both lunch and dinner. Dinner stars such entrees as branzino with cauliflower puree, scallion emulsion, grilled chive and radish and a kangaroo burger topped with arugula, pickled onions and tomato jam and served with triple-fried chips (pictured). Appetizers on the menu include a baby kale salad and crispy Brussels sprouts. For dessert, go savory with cheese or sweet with sponge cake or roasted stone fruit served with coconut yogurt. For $65 extra, pair all your courses with wine. 226 W. 79th St., Upper West Side, www.burkeandwillsny.com

Eclectic global eats (and brisket bao) at Vandal

On Vandal's Restaurant Week dinner menu, you can
Photo Credit: Vandal

On Vandal's Restaurant Week dinner menu, you can expect takes from chef Chris Santos -- of "Chopped" fame -- on street food from around the world. Options this winter at the part-restaurant, part-lounge include an open-faced crispy bao stuffed with brisket; prime skirt steak with Chinese sausage fried rice, a sunny side-up egg, scallions and chili; "Old School Chicken Parm"; and churros with spicy chocolate. 199 Bowery, Lower East Side, vandalnewyork.com

Ethnic small plates at The Stanton Social

Another Santos production, Stanton Social hosts a shared
Photo Credit: Stanton Social

Another Santos production, Stanton Social hosts a shared plate menu in a three-level space that's both restaurant and lounge. For a weekday or Sunday dinner, try hard-shell fish tacos topped with avocado and a spicy mango relish, a flatbread BLT (lamb bacon, za'atar spiced labneh cheese and pickled tomato on house-made naan) and doughnuts elevated with caramel, chocolate and berry dipping sauces. 99 Stanton St., Lower East Side, stantonsocial.com

A classic steakhouse meal at Del Frisco's

For lunch at this three-story restaurant with views
Photo Credit: Del Frisco’s Double Eagle Steak House New York

For lunch at this three-story restaurant with views of Sixth Avenue and Rockefeller Center, we recommend the lobster bisque. (Get your money's worth, we say). Continue with the 6-ounce filet mignon (pictured) and finish with the strawberry cheesecake.1221 Sixth Ave., midtown west, delfriscos.com

Pan-Asian fare at Tao Downtown

Eat dinner in the company of a larger-than-life
Photo Credit: Lily Hope Wokin

Eat dinner in the company of a larger-than-life statue of Quan Yin, the goddess of mercy, at this subterranean restaurant downtown. Your choice of appetizers includes hot and sour soup and spicy tuna on crispy rice, and entrees include a sushi platter (pictured) and shrimp pad thai. Try the banana pudding parfait for dessert. 92 Ninth Ave., Chelsea, taodowntown.com

East-meets-West dining at Morimoto NY

Head to Iron Chef Masaharu Morimoto's eponymous restaurant
Photo Credit: Paulo Salud Photography

Head to Iron Chef Masaharu Morimoto's eponymous restaurant to snag a great lunch deal: Each meal comes with miso soup, suribachi sesame mixed green salad and cucumber pickles. Entrees on the menu include a sushi combo, a veggie bibimbap prepared tableside and the Morimoto dry-aged burger with miso Russian dressing, sake kasu soba ale cheese and soy-ginger shiitakes on a homemade nori bun (pictured). The eatery's drink specials are made with ingredients such as lychee and matcha. 88 10th Ave., Meatpacking District, morimotonyc.com

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