Make your reservations now.

It's (almost) 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.

Michael White's Riviera-inspired fare at Ai Fiori

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

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

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

Brunch at Left Bank

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

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Crab beignets at Legasea

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

Modern Israeli cooking at Green Fig

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

A plat du jour at Le Coq Rico

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

Spanish seafood at Socarrat Paella Bar

This Spanish tapas and paella bar is serving
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 (Credit: Socarrat)

"Chicken in the Woods" at High Street on Hudson

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

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David Burke's modern American cuisine at Tavern62

Start your meal with the signature candied bacon
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 (Credit: Tavern62)

Grapefruit givré at Boulud Sud

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

Duck egg crème brûlée at Charlie Palmer at The Knick

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

Red meat two ways at Charlie Palmer Steak New York

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

New American at Atrio Wine Bar & Restaurant

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

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French cuisine at Vaucluse

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

American standards at Delmonico's Restaurant

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

Three regional Italian menus at The Leopard at des Artistes

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

Mediterranean seafood at Limani

Head to Rockefeller Center for a Greek midday
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 (Credit: Limani)

Kangaroo burgers at Burke & Wills

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

Eclectic global eats (and brisket bao) at Vandal

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

Ethnic small plates at The Stanton Social

Another Santos production, Stanton Social hosts a shared
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 (Credit: Stanton Social)

A classic steakhouse meal at Del Frisco's

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

Pan-Asian fare at Tao Downtown

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

East-meets-West dining at Morimoto NY

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