NYC Restaurant Week returns, but with slightly higher prices – Telemundo New York (47)

When NYC Restaurant Week first launched in 1992, New Yorkers could opt for a generous $ 19.92 lunch for four days at the Big Apple’s most iconic establishments.

Nearly three decades later, twenty dollars for lunch isn’t exactly a bargain, but then, as now, the price was more affordable than a customer might typically expect from participating upscale restaurants.

Winter 2020, two-course lunches and three-course dinners were $ 26 and $ 42, respectively, before drinks, tax, and tip.

This year, prices have increased. Restaurants can now offer dining options for $ 21, $ 39 or $ 125 from July 19 through August 15, which includes at least three courses with “exclusive upgrades,” according to the official site of the event. Reservations won’t be available until July 12, and until this season’s restaurant list and menus are released, it won’t be clear what customers will get for the extra money in each case.

However, a publication from the Hospitality Services Alliance, attributed to the organizer of Restaurant Week NYC & Company, has a little more detail. “We encourage cool add-ons such as drink pairings, merchandise (eg cookbook, restaurant brand foods), chef’s table visit, chef’s table, off-menu items, and so on,” the post reads.

Like most seasons, some restaurants have already published their menus before the official presentation. The Philippe by Phillipe Chow signature $ 125 dining experience, for example, will include three dishes such as green shrimp, roasted Peking duck and sorbet, plus two bottles of house wine for groups of six or more. STK Steakhouse serves wine with their giant crab cake, roast rack of lamb, and chocolate cake. And Lure Fishbar offers tuna tartare, followed by Maine lobster carpaccio, crab salad, seafood fra diavolo, and Meyer lemon panna cotta.

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